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the brown rice. Mix well until thoroughly combined, then cover the bowl and refrigerate overnight, or for at least 6 hours.
To cook, set the oven at 375 degrees F.
Scoop out the mixture with a large spoon and form 4 balls. Lightly grease a baking sheet with the oil, then place the patties on top, flattening them down to about an inch.
Set the oven rack in the mid-section, then place the baking sheet on it. Bake the burgers for 25 minutes, then serve.

Baked Salmon with Apple, Cabbage and Fennel
    Makes 6 servings
     
    Ingredients:
    ●          6 salmon fillets
    ●          1 head cabbage, shredded
    ●          3 apples, cored, peeled and diced
    ●          2 fennel or celery heads, diced
    ●          1 cup vegetable broth
    ●          Sea salt
    ●          Freshly ground black pepper
     
    How to Prepare:
Set the oven to 350 degrees F.
Season the salmon fillets with salt and pepper, then wrap in aluminum foil and place on a baking dish. Bake for half an hour.
Meanwhile, place a saucepan over medium flame and simmer the chicken broth. Add the cabbage, cover and let simmer for 10 minutes.
Remove the cover from the saucepan and stir in the fennel. Cover again and simmer for 10 minutes.
Stir in the apple and season with salt and pepper, then simmer, uncovered, until the broth evaporates.
Divide the cabbage mixture among four plates, then lay the baked salmon on top and serve right away.

Zucchini Pasta with Arugula Asparagus Pesto
    Makes 2 servings
     
    Ingredients:
    ●          1/2 tsp minced garlic
    ●          12 oz. fresh asparagus
    ●          12 oz. fresh arugula
    ●          1 1/2 tsp extra virgin olive oil
    ●          1 cup fresh basil leaves
    ●          2 zucchini, sliced into thin noodles (with a spiralizer or mandolin)
    ●          1/2 oz. freshly grated Pecorino Romano cheese
    ●          Sea salt
    ●          Freshly ground black pepper
     
    How to Prepare:
Trim the tough ends off the asparagus, then slice thinly lengthwise. Set aside.
Heat a cast iron skillet over medium high flame and add a tablespoon of water. Add the asparagus and garlic. Sau t é until asparagus becomes bright green and tender.
Stir in the basil and sau t é until wilted. Transfer to a plate and set aside to cool.
Transfer the asparagus into a food processor and add the arugula. Blend into a paste. Add the olive oil and blend again until thoroughly combined.
Heat a tablespoon of water in the cast iron skillet, then add the zucchini noodles. Sau t é until tender, then transfer to a bowl.
Mix the asparagus and arugula pesto into the zucchini pasta and season to taste with salt and pepper. Sprinkle with cheese on top, then serve right away.

Korean-style Mushroom and Veggie Lettuce Wraps
    Makes 6 servings
     
    Ingredients:
    ●          1 large onion, sliced
    ●          3 carrots, sliced thinly on the diagonal
    ●          6 red bell peppers, chopped into cubes
    ●          1 1/2 lb. fresh spinach
    ●          5 cups fresh mushrooms, stems discarded
    ●          3 cups chopped bok choy
    ●          6 cups chopped broccoli florets
    ●          2 large Boston or Romaine lettuce heads, divided into whole leaves
     
    For the Sauce:
    ●          1/3 cup water
    ●          1/2 cup raw almond butter
    ●          1/3 cup unsweetened nut milk
    ●          3 garlic cloves, chopped
    ●          4 1/2 Tbsp. unhulled sesame seeds
    ●          3/4 inch fresh ginger, peeled and minced
    ●          Hot pepper flakes
     
    How to Prepare:
    1. Simmer 3 tablespoons of water in a cast iron skillet and add the broccoli, bell peppers onion, and carrots for 5 minutes.

Spicy Beet, Mushroom and Black Bean Burgers
    Makes 2 servings
     
    Ingredients:
    ●          4 Tbsp. unsalted canned black