VEEG

I found this idea at the cafeteria of the place I use to work at. I thought it was pretty genius. No author to site, sorry to whoever you are. I did experience some things that didn’t work in that recipe and changed it up quite a bit and added a trick I use for vegetables that so, all in all we could safely call this my recipe. In the original recipe, it called for roasting carrots.  I did that and really by the time they are tender, they are drying out from the roasting. They were cut in about 3/8ths slices.  A good way to do it if you want to do it all in the oven is to cover the carrots for a little while and let the steam cook them without drying. Then about 10 or 15 minutes in remove the cover and let them roast the rest of the way.  Matter of fact... I may make it today.  All I need is the zucchini... BRB. BBQ Carrot with Pineapple Salsa 1 cup pineapple, diced fine 1/4 cup red onion, diced fine 1 Serrano pepper, chopped fine 1/4 cup chopped cilan...

I had only one shot left to show you the beauty of these burgers.  It's all I got before my battery died. However, I think it was enough to show you.  I will definitely be making these again.  Lest I forget exactly what I did, I had to record it. What is the sauce?  It is a combination of mayo and my homemade hot sauce. I couldn't really tell you what is in my hot sauce. It is usually the end result of an event that goes something like this.  In September I am usually inundated with tomatoes.  I have canned nearly all there is to can of tomatoes, I have made my salsa, stewed tomatoes, tomato sauce and any other tomato thing I feel like canning any particular year. I always have tons of tomatoes because my husband eats them nearly for breakfast, lunch and dinner.  I am really not kidding about that.  Anyway, say some get overly ripe tomatoes are laying on the counter and I have a few jalapenos laying around or some other hot pepper, I usually...