April 15th, 2010 - Barbara Feiner
Depending on where you live, grilling season may already be in full swing.
To reduce your consumption of red meat, substitute lower-fat ground turkey in burger recipes. (Click here for a basic recipe.)
Today’s dish gets a flavorful boost from freshly chopped organic rosemary and 100% pure maple syrup. You can grill the burgers outdoors or indoors, as weather permits, and serve them with a side of roasted vegetables or a crunchy green salad.
All of the ingredients should be available at your local natural and organic food store.
Maple Rosemary Turkey Burgers
Makes 4 servings
1¼ pounds ground turkey
1 beaten egg
3 tablespoons fresh rosemary, chopped
1/4 cup 100% pure maple syrup
1/2 cup bread crumbs
Salt and pepper, to taste
2 tablespoons olive oil
4 hamburger buns or Kaiser rolls
Your favorite condiments
- Preheat outdoor grill or indoor grill (medium heat).
- In bowl, combine ground turkey, egg, rosemary, maple syrup, bread crumbs and seasonings.
- Divide meat into 4 equal parts, and form into patties. Baste with olive oil, and grill on low heat for 4 minutes on each side, until fully cooked through.
- Serve on hamburger buns or Kaiser rolls with your favorite condiments.
Recipe and photo courtesy of the Federation of Quebec Maple Syrup Producers
Read More: Maple Rosemary Turkey Burgers
Tags: burgers, maple syrup, Organic Food, recipe, rosemary, turkey
Posted in Organic Food Recipes | 1 Comment »
November 6th, 2009 - Barbara Feiner
Veggie burgers remain an underutilized alternative to meat. Our weekend recipe features the black bean variety, which brings some south-of-the-border flavor to your table.
Combining poblano peppers, black beans, rice, cilantro and queso fresco (a staple in many Mexican dishes), this entrée was created by Chef Alex Eusebio, a Top Chef contestant (Season 5) and former partner/executive chef at the now-defunct Restaurant 15 in Los Angeles.
All of the ingredients should be available at your local natural and organic food store.
Chiles Rellenos
Makes 6 servings
6 medium poblano peppers
4 black bean veggie burgers
1/2 cup finely chopped onions
1 teaspoon vegetable oil
3/4 cup cooked black beans (drained and rinsed if you’re using canned beans)
1 tablespoon water
3/4 cup cooked rice
3 tablespoons chopped fresh cilantro
3/4 cup crumbled queso fresco (or shredded Monterey Jack cheese)
- Cut a lengthwise slit in each pepper. Place on foil-lined baking sheet. Bake at 425°F for 25 to 30 minutes, or until peppers blacken. Remove from oven.
- Wrap hot peppers in foil. Let stand for 10 minutes at room temperature.
- Using a spoon, remove seeds from insides of peppers. Gently pull skin off outsides of peppers in strips, leaving peppers in one piece. Set aside.
- Meanwhile, remove veggie burgers from package. Place on microwave-safe plate. Loosely cover and cook on medium-high (70% power) for 1½ to 2 minutes, or until partially thawed. Be sure to rearrange and turn over each veggie burger after 1 minute.
- In a large skillet, cook onions in hot oil over medium heat about 1 minute, or until translucent.
- Crumble veggie burgers into onion mixture. Cook, uncovered, for 3 to 4 minutes, or until heated through.
- Stir in beans and water. Reduce heat to low. Cook, uncovered, for 1 to 2 minutes.
- Stir in rice and cilantro. Remove from heat.
- Stuff peppers with burger mixture. Place in shallow baking pan, slit side up. Top with queso fresco. Bake at 350°F for 10 to 12 minutes, or until heated through and cheese has melted.
Organic Flavors of Mexico
Recipe and photo courtesy of Gardenburger
Read More: Chiles Rellenos
Tags: black beans, chile relleno, cilantro, mexican food, Organic Food, recipe, veggie burgers
Posted in Organic Food Recipes | 1 Comment »
October 2nd, 2009 - Barbara Feiner
For a taste of Oktoberfest, try today’s satisfying side dish, which combines organic sauerkraut and crème fraîche.
The French version of sour cream, crème fraîche adds richness to the dish. It’s thicker than traditional sour cream and not as sour.
Cowgirl Creamery makes a delicious certified-organic crème fraîche. If you cannot find a local organic brand, substitute organic sour cream.
Creamy Sauerkraut with Chives
Makes 6 servings
1 teaspoon olive oil
3 cups drained sauerkraut
1/2 cup crème fraîche, at room temperature
2 tablespoons fresh minced chives
- Heat oil in a saucepan. Add sauerkraut and stir. Turn heat to low, and cover pan. Cook until sauerkraut is hot throughout.
- Remove from heat. Let cool slightly.
- Stir in crème fraîche and chives, and serve.
Recipe courtesy of the German Agricultural Marketing Board
Read More: Creamy Sauerkraut with Chives
Tags: cabbage, chives, crème fraîche, Oktoberfest, Organic Food, recipe, sauerkraut
Posted in Organic Food Recipes | 1 Comment »
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