Almond Grain Burger with Peach Salsa, Hashed Brown Potatoes with Brussels Sprouts and Bell Pepper

My wife picked up a tempting looking peach salsa yesterday and I decided to try it atop an almond grain burger, a frozen burger that includes ingredients like spelt, soybean, okara, almond butter, carrot, lentil, and amaranth.

I first made a side dish by sauteeing, over medium-high heat in extra virgin olive oil, about half of an onion cut into thin (1/4") half moons. As the onion cleared, I added maybe a cup of shredded potatoes. As the potato just started browning I added first a dozen Brussels sprouts cut into more or less 1/4" matchsticks and, a minute later, about a quarter bell pepper cut into 3/8" x 1" or so strips. I cooked a few more minutes and then sprayed on a little roasted garlic juice and mixed in a little salt and freshly ground pepper.

Preparing the burger was a simple matter of heating each side for about 3 minutes and putting it atop a whole grain slice of bread with mixed greens, and topping it with the salsa. Wow, that salsa was so good that it really made the sandwich tasty! It was a simple but tasty dinner, made complete with an avocado half.

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By the way, after dinner, I was excited to see that Michael Greger, MD, has a nice new site, nutritionfacts.org, that he has begun. It is going to be formally launched in a week. As the site describes, Dr. Greger "scours the world of nutrition-related research, as published in scientific journals, and brings that information to you in short, easy to understand video segments. We also provide links to the original journal articles whenever possible so that you can source the information directly, if you so desire." This sounds great and promises to be a valuable resource.