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Last weekend was sunny and windy, so E hightailed it out of the house to go kitesurfing. He deserved it, the poor thing had been working 12 hours days. He needed a break.

I took my day at home alone to try a few things I hadn’t done before—like make tomato jam. The downtown Brooklyn Farmer’s Market has tons of fresh fruits and veggies, so I wanted most of the ingredients for lunch to come from there. And after last week’s binge on pastrami from Katz’s Deli, I was in the mood for lighter fare. I plotted out sweet potato veggie burgers, with homemade tomato jam to top it off.

I assembled the sweet potato burgers with quinoa, black bean, corn, a bit of cumin, parsley and an egg white. But it didn’t hold together as it should. I added more of those cornflake crumbs I’ve used for past recipes, and then cooked up another batch. All good.

When E came back from the beach, I had a healthy late lunch ready for him, including kale chips. “Honey, I’m impressed,” he said—referring to the burger, not the kale chips. Even when baked to a crisp, kale remains on E’s Forbidden Foods List. Sigh.

E’s rating: 5 stars. “This was probably one of the best sandwiches in memory. We’re going to reuse this tomato jam everywhere possible.”

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