Sometimes I feel like all I do is talk about food. What foods I like. What food I don’t like [which is usually a longer list]. What I ate today. What recipes I came across.

On top of it all, I have started to keep a food diary in an attempt to figure out why the deuce I keep getting migraines. I’m beginning to feel like it’s all I talk about.

I keep trying to reassure myself that it comes with the territory of having a food-related blog. I mean, what the heck else am I supposed to talk about?! So. let’s get on with it. To the food!

Last night The Hubster and I had a glorious dinner of chickpea and walnut burgers, sweet potato fries, and home grown [by a neighbor] white string beans. It was delectable. Minus one almost deadly snafu. For the burgers, not me.

Doesn’t that just look like one well-balanced and tasty meal? My belly seemed to think so. And it was much more filling than anticipated. I had a hard time finishing it all. And I can pack it in.

Here are the recipes for both the chickpea walnut burgers and the sweet potato fries:

Chickpea and Walnut Burgers

Ingredients:

• 1 {19-ounce} can chick-peas
• 2 garlic cloves
• 1/2 medium onion
• 1 tablespoon fresh rosemary leaves
• 1/4 cup chopped fresh parsley
• 1/2 cup fine fresh bread crumbs*
• 3/4 cup walnuts, toasted and chopped
• 1 large egg
• 2 tablespoons olive oil
• 4 sesame buns
• 4 slices beefsteak tomato
• 4 slices red onion

*This is a key ingredient. I forgot to add it and started to cook them. I was wondering why they weren’t staying together well and then realized my fatal flaw. Thankfully I caught it early enough. Oops!

Directions:

1. In a colander rinse and drain chick-peas.
2. In a food processor pulse garlic, onion, and rosemary until chopped coarse.
3. Add chick-peas, parsley, and bread crumbs and pulse until just combined.
4. Transfer mixture to a bowl and stir in walnuts, egg, and salt and pepper to taste until well combined.
5. Form mixture into four 3-inch patties.
6. Chill patties, covered, at least 1 hour and up to 1 day.
7. In a large skillet heat oil over moderate heat until hot but not smoking and cook patties until golden brown, about 4 minutes on each side.
8. Toast sesame buns. Transfer burgers to buns and top with tomato and onion.

Sweet Potato Fries

Ingredients:

• Nonstick vegetable oil spray
• 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch-wide slices, then again into 1/2-inch-wide strips
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh Italian parsley
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
• 1 garlic clove, minced

Directions:

1. Preheat oven to 500°F [We cook at 450, they burn too quickly in our oven otherwise].
2. Spray large baking sheet with vegetable oil spray.
3. Toss sweet potatoes with oil in large bowl. Sprinkle generously with salt and pepper.
4. Spread sweet potatoes in single layer on prepared baking sheet.
5. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes.
6. Transfer sweet potatoes to platter.
7. Mix parsley, thyme and garlic in small bowl.
8. Sprinkle over sweet potatoes. [You can also put this on the potatoes prior to baking. They turn out well that way too!]

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