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

1. Preheat outdoor grill or indoor grill (medium heat).
2. In bowl, combine ground turkey, egg, rosemary, maple syrup, bread crumbs and seasonings.
3. 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.
4. Serve on hamburger buns or Kaiser rolls with your favorite condiments.  

Recipe and photo courtesy of the Federation of Quebec Maple Syrup Producers

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

1. 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.
2. Wrap hot peppers in foil. Let stand for 10 minutes at room temperature.
3. 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.
4. 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.
5. In a large skillet, cook onions in hot oil over medium heat about 1 minute, or until translucent.
6. Crumble veggie burgers into onion mixture. Cook, uncovered, for 3 to 4 minutes, or until heated through.
7. Stir in beans and water. Reduce heat to low. Cook, uncovered, for 1 to 2 minutes.
8. Stir in rice and cilantro. Remove from heat.
9. 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

•  Shrimp Chile Relleno
• Mango Chiles Rellenos al Carbon
• Pico de Gallo Soup
• Black and White Mexican Bean Soup
• Baja Fish Tacos with Mexican Slaw
• Southwestern Scramble
• Tomatillo Salsa
• Mexican Hot Chocolate Shots with Spicy Foam
• Creamy Margaritas (Tequila Optional)

Recipe and photo courtesy of Gardenburger

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. Heat oil in a saucepan. Add sauerkraut and stir. Turn heat to low, and cover pan. Cook until sauerkraut is hot throughout.
2. Remove from heat. Let cool slightly.
3. Stir in crème fraîche and chives, and serve.

Recipe courtesy of the German Agricultural Marketing Board