recipe: ginger-sesame turkey burgers

If you're looking for something different to make when you fire up the grill this weekend, give these a try! I made these up one night with ingredients on hand in the fridge. I've made them for friends and clients several times since-- and they're a big hit!

Recipe: Ginger-Sesame Turkey Burger
Makes 4-5 burgers

1.25 lb naturally raised ground dark meat turkey (can also use white meat, chicken, or beef)
1 teaspoon Asian chili paste
2 tablespoons organic tamari or shoyu (naturally brewed soy sauce)
2 teaspoons sesame seeds
2 teaspoons toasted sesame oil
2-3 tablespoons chopped cilantro
2 tablespoons grated ginger
3 cloves garlic, minced
1/2 tablespoon freshly milled black pepper
2 teaspoons salt


1. Preheat the oven to 425ºF, or fire up your grill.

2. Place the turkey meat in a medium bowl.

3. Combine all of the remaining ingredients in a small bowl and then combine in the large bowl with the meat. Mix well, but be careful not to over-handle the meat. Form the mixture into 4-5 round patties, nearly 1-inch thick.

4. Heat 1-2 tablespoons high-heat oil in a large pan until very hot. Brown the burgers for 1-2 minutes on each side. Bake on a parchment lined baking sheet for 15 minutes until cooked through. If you are using a grill, skip this step, place directly on the grate, flipping once, until cooked throughly.

5. Top with some lettuce, tomato, and onion on a whole wheat bun. Or, amp up the spice factor and top with some kimchi. I like Hawthorne Valley Farms' raw, lacto-fermented kimchi.

recipe: smoky veggie chili (with meat add-in option)

Once the weather gets cooler, I love to make this chili. It's hearty, quick, and warming, and the chipotle and roasted tomatoes give it a nice smoky flavor. I usually invite people over because this recipe makes quite a bit! Or else just freeze some leftovers for later. I like to serve this alongside some short-grain brown rice or fresh cornbread. If you'd like, ground meat can easily be added. I included a recipe suggestion for preparing ground turkey.


Recipe: Smoky Veggie Chili
Serves 10-12
2 medium yellow onions, chopped (= 3 heaping cups)
3 medium carrots, peeled and chopped (= 1 1/2 cups)
4 stalks of celery, peeled and chopped (= 1 1/2 cups)
1 large bell pepper, any color, diced (= 1 cup)
4-5 cloves of garlic, minced
3 T extra virgin olive oil
4 T chili powder
1 T ground cumin
2 t ground coriander
2 canned chipotle peppers in adobo, minced
2 t adobo sauce from canned chipotle
2 15 oz. cans of kidney beans, drained and rinsed
2 15 oz. cans of black beans, drained and rinsed
1 28 oz. can of fire-roasted crushed tomatoes (like Muir Glen brand)
1 28 oz. can of fire-roasted diced tomatoes
2 t sea salt, plus more to taste
3 T molasses or honey or preferred sweetener, to taste (optional)
1/4 c chopped cilantro (optional)

Note: You could substitute whatever canned beans you have handy for this. Pinto, navy, cannelini, and chickpeas would all work well with this dish. Adjust the amount of chipotle to your preferred spiciness level.

1. Heat the olive oil in a large pot over medium high heat. Add the onions, carrots, celery, and bell pepper, stirring to combine. Sweat together for about 2 minutes. Add the garlic. Sweat for another minute.

2. Add the chili powder, cumin, coriander, chipotle, and adobo. Stir to evenly combine for an additional 1-2 minutes. If your pot is getting a bit dry, add a few tablespoons of water as necessary.

3. Stir in the beans, crushed and diced tomatoes, and salt. Once the chili begins to bubble, reduce heat to medium-low. Taste to adjust seasonings. Add the molasses and cilantro. Simmer for 10 minutes, stirring occasionally.

4. Remove from heat and serve topped with chopped cilantro, shredded cheese, and/or sour cream.


Ground Turkey Add-In
2 T extra virgin olive oil
2 lb lean ground turkey, or other ground meat
2 T chili powder
1 T ground cumin
2 t ground coriander
1 T sea salt, to taste
Heat the olive oil in a skillet over medium-high heat. Cook the turkey until nearly cooked through, then add all of the spices. Stir to incorporate. Add the meat to the chili pot at the beginning of the 10 minute simmer.

pomegranate-glazed grilled turkey breast

As a departure from some the more traditional Thanksgiving flavors, this is a great Middle-Eastern inspired option using skinless, boneless turkey cutlets- which takes the work out of cooking a whole bird! I really love pomegranate molasses-- a syrupy, tangy, and sweet concentration of pomegranate juice- adds a nice and unexpected flavor dimension in to so many foods. I found pairing it with turkey, to create a delightful and new main dish for Thanksgiving a tasty change-- and by grilling, you save on time! This is a really great option for a smaller crowd. However, you could use this marinade and glaze on a bone-in breast, leg, whole turkey or chicken!

Recipe: Pomegranate-Glazed Grilled Turkey Breast
Serves 4
1 c pomegranate molasses*
1/4 c orange juice (from about 1/2 an orange)
1/2 c extra virgin olive oil (optional)
1 T ground coriander
2 t ground cumin
1 t dried thyme
1/2 t red pepper flakes (optional)
1 T sea salt
2 cloves of garlic, crushed
zest of 1 orange

4 turkey breast cutlets

4 sprigs of mint, optional for garnish


1. Combine all of the marinade ingredients together in a bowl until well mixed. Take 3/4 cup of the marinade and set aside-- this will be your sauce for your cooked turkey!
2. In a shallow dish or large zip-top bag, combine the turkey breasts and the marinade, turning to coat. Refrigerate overnight, or for at least 6 hours.
3. Once you're ready to cook the turkey, prepare an outdoor or stovetop grill pan. Once it is searing hot, lightly grease the grates with olive oil or cooking spray. Grill the turkey about 5-7 minutes on both sides, turning once only, until just cooked and the juices run clear (no pink!).
4. Remove to a platter or individual plates. Garnish with mint and serve with well combined reserved marinade.


*You can find pomegranate molasses in Middle Eastern or Indian food stores, gourmet and natural groceries, or alternatively, you could make your own by reducing a 24-32 oz bottle of pomegranate juice.
Directions: pour the pomegranate juice into a small pot over medium-high heat. Heat until it begins to boil, turn heat to medium low and allow it to simmer for about 15-20 minutes, until it thickly coats a spoon, but be very careful no to burn it. Remove from heat immediately. It will continue to thicken as it cools.