Low-fat Burgers with Turkey


2 pounds ground turkey
6 tablespoons minced fresh sage, or 2 tablespoons crumbled dried sage
3 tablespoons minced fresh thvme, or 1 tablespoon crumbled dried thyme
3 tablespoons grated or minced orange zest
freshly ground black pepper
whole-Wheat Hamburger Buns, split
vegetable oil for brushing on grill rack
jellied cranberry sauce, melted for brushing on patties
fresh sage leaves for garnish


whole berry cranberry sauce or relish, preferably freshly made
tender, young spinach leaves


  1. In a grill, prepare a medium-hot fire for direct-heat cooking.
  2. In a large bowl, combine the turkey, minced or crumbled sage and thyme, orange zest, and a little salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into round patties to fit the buns.
  3. When the fire is ready, brush the grillrack with vegetable oil.
  4. Place the patties on the grill rack, brush the tops with the melted cranberry sauce, and cook until browned on the bottom, about 4 minutes.
  5. With a large spatula, carefully turn the patties and cook, brushing frequently with the sauce, until the patty tests opaque when cut into with a small, sharp knife, about 4 minutes longer. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the grill to toast lightly.
  6. Transfer the patties to the bottom halves of the buns and cover with the bun tops. Garnish plates with the sage leaves. Offer the condiments at the table.

Makes 6 servings.

Source: James McNair’s Burgers


Toasts with Canned Sardine and Avocado


2 cans Portuguese sardines packed in olive oil
1 large or 2 small firm but ripe avocados
4 to 6 thin slices of rustic country-style bread
4 to 5 scallions, white parts only, trimmed and cut into 1-inch strips
fresh chives

Parsley Vinaigrette

2 tbsp chopped parsley
3 tbsp extra-virgin olive oil
1 scant tbsp sherry wine vinegar
salt and pepper to taste


  1. To make the vinaigrette, combine the ingredients and whisk.
  2. Drain the sardines, divide into fillets and soak in the vinaigrette for at least 1 hour.
  3. Pit the avocados. Using a mandolin or a 1 mm slicing blade on a food processor, carefully slice them paper thin. Remove the skin.
  4. Grill the bread under the broiler. Drain the sardine fillets and brush the tops of the toast with vinaigrette.
  5. Pile 3 or 4 slices of avocado onto each toast, top with a portion of the sardines and scatter scallions and a few chive strings on top. Serve at once.

Makes 4 to 6 servings.

Source: Met Home magazine

Breakfast Brioche Toast with Banana and Nut


4 eggs
1/4 cup whole milk
1 teaspoon wheat germ
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup finely chopped walnuts
unsalted butter, for cooking
1 loaf brioche bread, thickly sliced
2 firm bananas, sliced
maple agave syrup, for serving
confectioners’ sugar, for dusting (optional)


  1. In a large bowl, mix together eggs, milk, wheat germ, cinnamon, nutmeg, and half of the walnuts. Pour into a pie plate or a rimmed dish large enough to accommodate a slice of bread.
  2. Heat a large skillet over medium heat, and add a little butter to melt.
  3. Meanwhile, dip slices of brioche into the egg mixture, coating both sides of the bread.
  4. Place coated bread slices in the heated skillet. Lay some of the banana slices on top of each slice and press down on the bananas so they do not fall off when you flip the bread.
  5. Cook the slices for about 1 minute before flipping, and flip each slice once more until the bread is a nice golden brown color. Keep warm while you cook the remaining slices, or begin serving with maple agave syrup, a light dusting of confectioners’ sugar, extra walnuts on top, and a side of banana slices.

Makes 5 servings.

Source: The Organic Family Cookbook

Moroccan-style Chicken Sandwich


1 lb ground chicken (preferably not 100% breast meat)
1/2 medium yellow onion, grated on
the large holes of a box grater
3 Tbsp chopped fresh mint
2 Tbsp harissa
1-1/2 tsp groundcumin
1-1/2 tsp finely grated fresh ginger
Kosher salt
3 medium carrots, grated on the large holes of a box grater or cut into thin strips with a julienne peeler
1 Tbsp fresh lemon juice; more to taste
2 tsp granulated sugar
1 tsp cumin seed
vegetable oil for grilling
4 mini whole-wheat pitas, slit open
1-1/2 oz crumbled feta (1/3 cup)


  1. Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
  2. With your hands, gently mix the chicken, onion, 1 Tbsp of the mint, the harissa, ground cumin, ginger, and 3/4 tsp salt in a large bowl. With wet hands, form into four 1/2-inch-thick patties.
  3. Toss the remaining 2 Tbsp mint with the carrots, lemon juice, sugar, cumin seed, and 1/4 tsp salt. Season to taste with more lemon juice and salt.
  4. Oil the grill grate and grill the burgers, flipping once, until cooked through (165°F), 8 to 10 minutes total. Serve the burgers in the pitas along with the feta and slaw.

Makes 4 servings.

Source: Cook Fresh magazine

Toast with Fig and Cheese


2 thin slices of walnut bread
4 thin slices of goat cheese, about 3 oz
1 teaspoon honey
1 tablespoon toasted pine nuts
1 fresh fig, halved


  1. Toast the walnut bread on one side under a preheated broiler. Turn over and top each slice with 2 slices of goat cheese. Drizzle 1/2 teaspoon honey over each one and broil for about 5 minutes until golden and bubbling. (Set a dish under the broiler to catch any honey that dribbles off the toast.)
  2. Arrange the toasts on a plate, pour any honey from the dish back over the toasts, and sprinkle with the pine nuts.
  3. Using a teaspoon, scoop the pink flesh from the fig and spoon over the goat cheese. Serve immediately.

Note: To toast the pine nuts, toss them in a dry, nonstick pan over medium heat until golden brown all over. Be careful not to let them burn.

Makes 2 servings.

Source: On Toast