Hard to believe, but grilling season is right around the corner…in fact, in some parts of the country, some have been lucky enough to fire up the grill already. Looking for some healthy, organic items to cook on your backyard grill? Here is a healthy veggie burger even the meat-loving guys in your life will love, plus a side dish to serve up to the guests at your first backyard gathering of the year.
Southwestern Pinto Bean Veggie Burgers
Makes 4 burgers
1/2 cup diced organic onion
1/2 cup dry breadcrumbs or Panko crumbs
1/4 cup chopped organic cilantro
2 tablespoons minced seeded organic jalapeño pepper
2 tablespoons reduced-fat sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 large egg
1 (15-ounce) can organic pinto beans, drained
1 (8 3/4-ounce) can no salt-added whole-kernel organic corn, drained
Ketchup or barbecue sauce
Organic red onion slices
Organic roma tomato slices
Organic baby spinach leaves
Whole wheat or sprouted wheat hamburger buns
Step 1: To prepare burgers, combine the first 9 ingredients in a food processor (this saves on cutting time if you have a good food processor). Transfer to a large bowl, and mix in the egg.
Step 2: Put pinto beans and corn in a food processor, and then add to the mixture in the bowl. Alternatively, you can add the pinto beans/corn to the bowl and partially mash with a fork or potato masher.
Step 3: Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 5-10 minutes on each side or until thoroughly heated through.
Recipe from: http://pickyeaterblog.com/southwest-pinto-bean-veggie-burgers/
Skewered Grilled Organic Veggies
Written by Laura Klein
15 Bamboo Skewers
2 medium organic summer squash, halved and cut into 1/2″ slices
2 medium organic zucchinis, halved and cut into 1/2″ slices
1 organic red bell pepper, cut into quarters lengthwise and cut into 1″ pieces
1 organic red yellow pepper, cut into quarters lengthwise and then cut into 1″ pieces
1 basket of organic cherry tomatoes
1/4 cup olive oil
Salt and pepper
2 – 3 tablespoons of fresh chopped herbs, such as marjoram, thyme, or basil
Place the bamboo skewers in a bowl and cover with water, soak for 30 minutes. This will prevent the skewers from burning.
Prepare grill for medium heat.
Place chopped veggies in a medium bowl and toss with olive oil and generous amount of salt and pepper to taste. Skewer vegetables in a colorful arrangement, alternating colors.
Place skewered veggies over medium heat on the grill. Check and turn skewers as needed and grill until veggies are marked and tender about 10-15 minutes. Remove from heat and place on a platter. Drizzle veggies with a good balsamic vinegar and sprinkle with fresh herbs and serve.
Recipe from: http://www.organicauthority.com/organic-food-recipes/vegetables-side-dishes/skewered-grilled-organic-veggies.html