Egg-Topped Black Bean Burgers and Mediterranean Grains and Tomato Salad

Another night, another fast, delicious, healthy meal. What's not to love? This wholesome dinner includes protein (black bean burgers, eggs), whole grains (a blend of garbanzo, quinoa, and orzo), and tons of veggies. It also provides a little room for improvisation, which is always useful when trying to get dinner out quickly since it means you can make use of whatever is in your fridge.

Starting with this post, you'll also start finding notes, whenever relevant, on prep that can be done ahead. As my husband and I adjust to this whole "new parent" thing, we're also learning that anything that can be done the night before is amazing. We've developed a bit of a routine where one of us is doing bedtime and the other is cleaning up dishes from the current night and doing all the prep work for tomorrow's dinner. This is one of the ways we stay sane when weeknights involve getting home from work, getting dinner on the table, and actually getting to see our daughter before her bedtime!

Time: 30 minutes

Mediterranean Grains and Tomato Salad
Time: 25 minutes

Ingredients:
1 box Wegman's Golden Jewel Blend (don't have it? make your own!)
2 tbsp olive oil
1 large tomato, diced
1 quart grape tomatoes, halved
1 cucumber, diced
1 c basil leaves, thinly sliced

This recipe is adapted from a Wegman's recipe.

Cook the grain blend, following the directions on the box. In the meantime, get all of your veggies chopped.

Place the grains in a large bowl and drizzle with olive oil. Toss well to ensure even coating. Add the tomato, grape tomato, cucumber, and basil. Toss well and enjoy!

Make ahead
You can actually make this entire recipe the night before! It's delicious served after the grains are cooked but equally delicious served at room temperature or chilled. Mix it up the night before, put in an airtight container, and dinner will be nearly done the next day. Make a bigger batch and take some for lunch.

Egg-Topped Black Bean Burgers
Time: 10 minutes

Ingredients:
2 tsp olive oil
2 Morningstar Chipotle Black Bean Burgers (or any favorite frozen black bean burger)
2 eggs
2 slices extra-thin Colby Jack cheese
1 tomato, sliced
1/2 an avocado, sliced

Heat a large pan over medium-high heat. Add the olive oil, swirling to coat. Place two black bean burgers in the pan, leaving space for eggs. Cook 5 minutes. Flip the burgers and crack two eggs into the pan next to the black bean burgers. Cook 4 minutes. Carefully flip the eggs and immediately place the sliced cheese on top. Cook 30 seconds. Remove the black bean burgers from the pan, place on a plate, and place the eggs on top. (Note: adjust this time if you want more or less liquid-y yolks.)

Place half the tomato slices and half the avocado on each burger. Enjoy!

(Note: If you're particularly hungry, double this. My husband definitely wanted two of these burgers on his own!)