Ground Beef

1. Cornbread Chili Bake

   1 lb ground beef
   1 package sweet cornbread mix of your choice
   1 can kidney beans
   1 medium onion chopped
   1 small green pepper chopped
   1 cup fresh corn kernels
   3 gloves garlic, minced
   1 T. ground cumin
   1 T. ground chili powder
   1/4 t. salt
   1/4 t. black pepper
   1/2 cup freshly chopped cilantro
   28 oz can of tomatoes
   6 oz can of tomato sauce

   On medium heat, saute onions and garlic. Add in ground beef, salt and pepper, and brown.
   Add in the rest of ingredients except for the cornbread and the cilantro. Simmer on low heat for about 30 minutes. Turn off heat and add in cilantro. Spoon chili into a shallow baking dish, about 9"x 9". Prepare cornbread mix according to package and spread over chili. Bake according to directions.
   

2. Stuffed Squash

   3 acorn squashes
   1/2 cup breadcrumbs
   2 T. onion minced
   1/2 cup tomato sauce
   1 t. worcestshire sauce
   8 oz corn
   1 lb ground beef
   1 T. fresh parsley, chopped
   1/4 cup celery, chopped fine
   1/4 cup water
   1 T. prepared mustard

   Wash squash and cut in half lengthwise. Remove seeds and pith. Place squash, cut side down, on an oiled pan. Bake in a 350 F oven for 30 minutes.
   Meanwhile, brown the beef in a large skillet. Stir in the remaining ingredients and toss lightly. Fill acorn squashes with filling and return to oven to bake for 25-30 minutes longer.

3. Supreme Burger

   Serves 4

   1 1/2 lbs Sommers Organic™ ground beef
   sea salt, to taste
   ground pepper, to taste
   2 large Vidalia onions
   1 sprig fresh rosemary
   1/4 cup extra virgin olive oil
   1/3 lb Jarlsberg cheese sliced
   2 large vine-ripened tomatoes, cut into thick slices
   4 large lettuce leaves
   tangy barbeque sauce
   4 whole grain hamburger buns

   Prepare the grill. Shape meat into 4 patties and season with salt and pepper. Slice the onion into thick round slices (so they don't fall through the grill). Take the leaves off the rosemary sprig, chop and add to the olive oil. Brush onions with half the olive oil and season with salt and pepper. Grill the onion slices, carefully turning them once, until they are golden and soft. Set aside. Grill meat until desired doneness, about 4–6 minutes per side over a medium-hot fire. When they are almost done, melt cheese slices on top.

   Brush buns or rolls with remaining oil then grill until just toasted. Place burgers on buns, top with onion slices and serve with lettuce, tomato slices and barbeque sauce.

4. Gourmet Mushroom Onion Burger
   
   Serves 4
   
   1 lb Sommers Organic™ ground beef
   1/8 lb fresh mushrooms finely chopped
   ½ medium onion chopped fine
   1 ½ tsp Worcestershire sauce
   ¾ tsp fresh minced garlic
   1 ½ tsp garlic oil
   1/8 tsp freshly ground black pepper

   Preheat the grill. Combine all ingredients. Form into patties. Grill until done.

5. Cheese Filled Burger
   
   Serves 4
   
   1 ½ lbs Sommers Organic™ ground beef
   ½ cup shredded Cheddar cheese or American cheese
   1 slice bread, crumbled
   2 TB fresh parsley, finely chopped
   2 TB milk
   1 small onion, grated
   2 tsp Worcestershire sauce
   1 ½ tsp salt

   Preheat grill. In a medium bowl, combine cheese, bread crumbs, parsley and milk; form into 4 balls. Set aside.

   In the same bowl, combine beef, onion, Worcestershire sauce, and salt; divide into 4 portions. Shape each beef portion around a cheese ball, then flatten lightly with your hand to make patties.
   
   Brown patties lightly on both sides on grill; cover and cook until done. Serve.

6. California Avocado Burger
   
   Serves 4
   
   1 lb Sommers Organic™ ground beef
   1/3 TB Worcestershire sauce
   1/3 TB salt
   1/6 TB freshly ground black pepper
   1 1/3 small onions, sliced
   1 1/3 tomatoes, sliced
   1 Avocado, seeded, peeled and mashed
   Lettuce leaves as needed
   4 sesame buns

   Preheat grill. Combine Worcestershire sauce, salt and pepper with ground beef.

   Divide into 4 portions and shaped into patties. Refrigerate at least 30 minutes.

   Grill to desired doneness. Serve on bun with lettuce, tomatoes and onion. Top each patty with 2 oz of avocado.

7. Horseradish Burger
   
   Serves 6

1 ½ lbs Sommers Organic™ ground beef
1 TB horseradish
¼ cup chopped onion
¼ cup evaporated milk
1 tsp salt
1 tsp Worcestershire sauce
¼ tsp freshly ground black pepper
6 whole wheat hamburger buns
1 tomato, sliced
Lettuce leaves as needed

Preheat grill. In a large bowl mix together ground beef, horseradish, chopped onion, evaporated milk, salt, Worcestershire sauce and pepper. Shape into 6 patties, about ¾ inch thick.

Grill 4 inches from the heat, turning once until done (about 10 to 15 minutes).

Serve with tomato and lettuce on buns.

Steaks

1. Texas Steaks

   Cowboy Rub:
   1/4 cup paprika
   1/4 cup ground dried chilies (mix any red chilies you like -dried guajillos, pasilla, chipotle, serano, etc.)
   2 T. course salt
   4 t. sugar

   Mix dry ingredients and coat steaks evenly. Wrap in plastic wrap and allow to marinate in the refrigerator for 2-12 hours.
   Grill to your liking.
   

2. Curried Steaks (2 steaks)

   1 1/2 t. kosher salt
   1 3/4 t. curry powder
   1/4 c water

   Combine salt and curry powder. Pat steaks dry and sprinkle with mixture. Heat skillet on medium high heat and sear steaks. Finish cooking on a medium low heat. Remove steaks from pan and add water to deglaze the pan. Reduce to 2 T sauce and spoon over steaks.
   

3. Steak Ala Bleu (4 steaks)

   1/4 lb crumbled bleu cheese
   1/3 lb butter softened
   1/2 lb unflavored breadcrumbs
   1 t. minced garlic
   1 t. cracked black pepper

   Combine all ingredients in a bowl until well-blended. Roll into a 2-3 inch round log between wax paper and chill until ready to use. Grill or broil steaks until desired doneness. Spread bleu cheese mixture on top of steaks and broil until lightly browned and cheese is melted.
   

4. Ginger Soy Steaks (4 steaks)

   1/2 cup soy sauce
   2 T. lemon juice
   1 T minced fresh ginger
   3 garlic cloves, minced
   1 t. black pepper

   In a shallow dish, mix ingredients and add steaks, turning to coat both sides. Cover and place in refrigerator to chill for 30 minutes on each side. Grill steaks on high heat until desired doneness.

5. Ancho Chile Steaks

   Serves 4

   4 - 6 oz Sommers Organic™ tenderloin steaks
   1 TB freshly ground black pepper
   2 tsp ancho chile powder
   4 tsp Worcestershire sauce
   1 tsp Dijon mustard
   ½ tsp salt
   ½ tsp ground cumin
   1/8 tsp ground red pepper
   2 garlic cloves, minced
   Cooking spray

   Preheat grill. Combine all ingredients except steaks and cooking spray in a small bowl. Rub spice mixture evenly over steaks; let stand 10 minutes.

   Place steaks on a grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness. Serve with mashed potatoes.

6. Lemon Pepper New York Strip Steaks

   Serves 4

   2 lb Sommers Organic™ New York Strip steaks
   course sea salt, to taste
   ground pepper, to taste
   2 cloves garlic, lightly crushed
   extra virgin olive oil
   1 fresh lemon, cut into wedges

   Light the grill one half hour before beginning to cook. Salt and pepper the steaks liberally on both sides. Place the steaks on the grill. Grill each side 3-5 minutes, turning once. Remove steaks from the grill, rub with crushed garlic, drizzle with olive oil and serve with wedges of lemon.

7. Tuscan Style Ribeye Steak

   Serves 4

   4 – 6 oz boneless Sommers Organic™ Ribeye steaks
   1/4 cup tightly packed fresh rosemary leaves
   1/2 cup extra virgin olive oil
   2 TB balsamic vinegar
   1 large or 2 small cloves garlic, crushed
   sea salt, to taste
   ground black pepper, to taste

   In a blender, pulverize the rosemary, extra virgin olive oil, balsamic vinegar, garlic, salt and pepper. Pour half the marinade on top of the steaks, turn, and coat the other side with remaining marinade. Allow the steaks to rest, covered, for anywhere from 2 hours to overnight in the refrigerator. When ready to cook, prepare the grill. Allow some of the excess marinade to drip off the steaks. Grill about 6 to 9 minutes per side, or until steaks are cooked to your liking.

8. Grilled New York Strip Steaks with Mushrooms and Blue Cheese

   2 Sommers Organic™ New York strip steaks, 8 oz each
   3 tsp organic extra virgin olive oil, divided
   2 tsp Balsamic Vinegar
   2 cloves garlic, minced
   salt, to taste
   black pepper, to taste
   8 oz mushrooms, sliced
   2 oz blue cheese crumbles

   In a small bowl, whisk together two teaspoons of the olive oil, balsamic vinegar, garlic, and salt and pepper, to taste. Place the steaks in a small container. Pour the olive oil mixture over the steaks and rub in well over both sides. Allow the steak to marinate covered in the refrigerator for a minimum 30 minutes or up to two hours. Grill steaks for five minutes per side or until desired doneness is reached. While steaks are grilling, sauté mushrooms with a pinch of salt over medium-high heat, stirring constantly for five minutes, or until mushrooms have given up most of their liquid. Add the blue cheese and stir to blend. If desired, season the mushrooms with fresh ground black pepper. When the steaks are ready, smother with mushrooms and blue cheese.

9. Grilled Beef and Pepper Sandwich

   Serves 4

   • 2 tsp lemon rind, grated
   • 1 tsp dried rosemary
   • 1 tsp olive oil
   • 1 tsp Dijon mustard
   • ½ tsp freshly ground black pepper
   • ¼ tsp salt
   • 2 garlic cloves, minced
   • 1 lb Sommers Organic™ flank steak, trimmed
   • 1 TB olive oil
   • 2 red bell peppers
   • 1/3 cup reduced fat mayonnaise
   • 3 TB finely grated Parmesan cheese
   • 1 TB fresh lemon juice
   • 1 garlic clove, minced
   • 1 (10 oz) round focaccia bread, cut in half horizontally

   Prepare grill, combine first 7 ingredients in a small bowl. Rub spice mixture over one side of steak, let stand 10 minutes.
   
   Place steak on grill rack coated with olive oil; grill 8 minutes on each side or until desired degree of doneness. Let steak rest 10 minutes, then cut diagonally across grain into thin slices.
   
   Cut bell peppers in half lengthwise; discard seeds and membranes. Flatten peppers with hand. Place peppers skin side down on grill rack; grill 12 minutes or until blackened. Place peppers in a zip top plastic bag; seal. Let stand 10 minutes then peel and cut each half into quarters.
   
   Combine mayonnaise, cheese, lemon juice and 1 minced garlic clove in a small bow. Stir well. Spread about ¼ cup of mayonnaise mixture onto cut side of each half of the bread. Arrange beef on the bottom half and top with peppers. Cover with top half. Press gently and cut sandwich into 4 wedges. Serve.
   

Ground Turkey or Chicken

1. Fruitful Chicken Salad

   3/4 cup diced celery
   1 cup diced apple
   1 T. lemon juice
   2 cup ground chicken or turkey
   1/2 cup green grapes, halved
   1/3 cup mayonnaise
   1/4 t. salt
   1/8 t. black pepper

   Sprinkle lemon juice over apples. Brown ground chicken or turkey and season to taste. Add the rest of the ingredients and combine well. Chill several hours in the refrigerator. Great served on a thick toasted slice of walnut bread.
   

2. Healthy Turkey or Chicken Chili

   2 cups ground turkey or chicken chili
   1 glove garlic, minced
   1 medium onion, chopped
   1 sweet green pepper chopped
   1 can red kidney beans
   1 6-oz can tomato paste
   1 28-oz can tomatoes
   1 bay leaf
   1/2 t. chili powder
   1/2 t. cumin seeds

   On medium heat, saute chicken or turkey, garlic and onions until fully cooked and onions are soft.
   Add in the rest of the ingredients and simmer on low heat for 40-60 minutes and flavors are well blended.
   

3. Teriyaki Burger (4 burgers)

   1 lb ground turkey or chicken
   1/4 cup soy sauce
   1/4 cup chopped green onions
   1 t. grated fresh ginger
   1/4 black pepper
   1 garlic clove minced
   2 t. hoisen sauce

   Combine all ingredients in a bowl.
   Divide mixture into 4 equal portions and shape into a patty. Heat grill to medium high and cook burgers until desired doneness.
   Serve on a whole wheat bun.
   

4. California Burger (10 burger)

   Sauce:
   1/2 cup ketchup
   1 T. Dijon mustard
   1 T. fat-free mayonnaise

   Patties:
   1/2 cup chopped shallots
   1/4 cup dried breadcrumbs
   1 t. salt
   1 t. Worcestershire sauce
   1/4 t black pepper
   3 garlic cloves, minced
   2 1/2 lbs ground turkey or chicken
   cooking spray

   2 peeled and sliced avocados
   3 cups alfalfa sprouts

   Prepare grill to medium high heat.
   To prepare sauce, combine 3 ingredients and set aside.
   Combine patty ingredients together and divide into 10 equal portions and form patties. Coat grill rack with cooking spray and cook burgers to desired doneness.
   Assemble burgers on the bun with avocados and alfalfa sprouts and spread sauce on the top bun.
   Add pickles, onions and lettuce if you desire.

5. Chicken Burgers with Roasted Red Pepper and Avocado Salsa

   Serves 4

   Burgers

   1 lb Sommers Organic™ ground chicken or ground turkey
   2 eggs
   1/2 cup + 2 TB plain bread crumbs
   1/2 cup of your favorite cheese, finely grated
   2 TB fresh basil, minced
   1/2 tsp freshly ground black pepper
   
   Salsa

   1 ripe avocado, finely diced
   1/2 lb roasted red pepper, finely diced
   1 TB fresh lime juice
   2 TB fresh basil, chopped
   ¼ tsp or more habañero pepper, minced
   sea salt to taste

   Gently combine all ingredients for salsa. Set aside. Combine all ingredients for burgers; shape into 4 patties. Grill or bake patties until cooked through but still moist. Serve with salsa.

6. Chicken Burgers with Pineapple Salsa

   Serves 4

   1 lb Sommers Organic™ ground chicken or turkey
   1 can crushed pineapple (8 ¼ oz), drained
   ½ cup chopped red or green bell pepper
   ½ cup sliced green onion
   2 TB chopped fresh cilantro or parsley
   2 cloves garlic, minced
   1 small jalapeno or Serrano pepper, seeded and finely chopped
   1 large egg
   ¼ cup fine dry bread crumbs
   1 tsp dried basil, crushed
   ½ tsp ground sage
   ½ tsp salt
   1/8 tsp freshly ground black pepper
   
   Preheat the grill. For salsa, in a medium bowl combine crushed pineapple, bell pepper, half of the green onion, cilantro or parsley, garlic and jalapeno or Serrano pepper. Cover; chill until serving time.
   
   In another medium bowl combine the egg, bread crumbs, remaining onion, basil, sage, salt, and pepper. Add ground chicken or turkey; mix well. Shape into four ¾ inch thick patties. Grill patties on the uncovered grill directly over medium coals for 14 to 18 minutes or until juices run clear. Turn once during grilling. Serve burgers with salsa.
   

Pork

1. Crunchy Parmesan-Mustard Pork Chops (6 chops)

   1 cup plain breadcrumbs
   1 T. melted butter
   2 T. Dijon mustard
   2 T freshly grated Parmesan cheese
   1 T. chopped fresh parsley
   salt to taste
   fresh ground black pepper

   Preheat oven to 350 F.
   Mix breadcrumbs, butter, 1 T Dijon, Parmesan cheese and parsley.
   Season pork chops with salt and pepper. Spread remaining mustard on one side of each pork chop and place (plain side down) on a baking sheet. Divide the breadcrumb mixture among the chops and pat on top of the mustard.
   Bake until the chops are fully cooked and breadcrumbs are nicely browned, about 20 minutes.
   

2. Grilled Chipotle Pork Chops (4 chops)

   1 chipotle pepper, rehydrated, seeded and chopped
   1 T. olive oil
   3 T. sherry vinegar
   1/4 t. salt
   1/4 t. fresh ground pepper
   1 clove minced garlic

   Combine ingredients in a shallow bowl and add chops. Make sure to turn and coat both sides. Marinate at room temperature while you preheat the grill to high. Sear chops on high heat and then turn heat down to finish cooking.
   

3. Ground Pork Pasta

   12 oz. cooked pasta
   1/4 cup sliced onion
   1/4 cup diced green bell peppers
   1/2 lb mushrooms, sliced
   2 cups diced zucchini
   1 garlic glove, minced
   1 t. fresh chopped oregano
   3 T. butter
   1 lb ground pork
   1/2 cup grated Parmesan cheese

   Over medium heat, melt butter and saute onions, peppers, mushrooms, zucchini and garlic. When onions are soft, add fresh ground pork and oregano and cook thoroughly.
   Stir in Parmesan cheese and turn off heat.
   Serve over pasta and add salt and pepper to taste.

4. Curried Mustard Pork Chops

   Serves 4

   4 – 4 oz boneless Sommers Organic™ pork chops about 1 inch thick
   ½ cup spicy brown mustard
   ¼ cup dry white wine
   1 TB curry powder
   1 TB olive oil
   ¼ to ½ tsp crushed red pepper
   1 green onion, sliced
   1 clove garlic, minced
   
   Cooked brown rice For marinade, mix together brown mustard, wine, curry powder, oil, red pepper, green onion, and garlic.
   
   Place pork in a plastic bag and pour marinade over pork; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning the bag occasionally.
   
   Set up a drip pan in grill. Preheat grill. Drain pork, reserving marinade. Place pork chops on the grill rack over drip pan but not over the coals. Cover and grill for 30 to 35 minutes or until juices run clear, turning once and basting with marinade halfway through grilling time. Discard any remaining marinade.
   
   Serve pork with fruit (if desired) and brown rice.

   
   

Burgers Toppings

1. Bruchetta Burger
   Melt fresh mozzarella cheese on your burger and top with thick slices of tomatoes and fresh chopped basil. Serve on focaccia bread.
   
   
   
2. The Veggie
   Top burger with grilled zucchini, portabella mushrooms and sweet grilled red peppers. Drizzle with olive oil and melt a thin slice of provolone cheese on top. Serve on thick slices of grilled sourdough bread.
   
   
   
3. Athena Burger
   Saute thinly sliced Spanish onions and pile high on top of burger. Sprinkle with fresh chopped oregano and goat cheese. Drizzle with lemon juice and olive oil. Serve on a crusty bun.
   
   
   
4. Taco Burger
   Sprinkle burger with a pinch of cumin and add freshly chopped cilantro, diced tomatoes, onions, avocados and black olives. Finish with
   a small dollop of sour cream.

Whole Raw Chicken

1. Garlic Grilled Whole Chicken

Serves 4 - 6

1 Sommers Organic™ whole chicken (2 ½ to 3 lbs)
3 cloves garlic, peeled
½ lemon, sliced
½ red bell pepper, sliced
1 TB fresh basil, chopped
1/8 tsp salt
1 TB olive oil
1 TB lemon juice
Steamed new potatoes
Fresh oregano

Remove the neck and giblets from chicken. Twist wing tips under the back. Cut one of the garlic cloves lengthwise in half. Rub skin of chicken with cut edge of garlic. Place garlic halves, lemon slices, and bell pepper slices in cavity of chicken. Mince the remaining 2 cloves of garlic. Combine minced garlic, basil, and salt; set aside.

Starting at the neck on one side of the breast, slip your fingers between skin and meat, loosening the skin as you work toward the tail end. Once your entire hand is under the skin, free the skin around the thigh and leg area up to, but not around, the tip of the drumstick. Repeat on the other side of the breast. Rub garlic mixture over entire surface under skin. Securely fasten opening with water-soaked wooden toothpicks. Stir together oil and lemon juice; brush over chicken.

Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken, breast side up, on grill over drip pan. Cover and grill for 1 to 1 ¼ hours or until chicken is no longer pink and the drumsticks move easily in their sockets, brushing occasionally with oil-lemon mixture. Remove chicken from grill and cover with foil. Let rest for 5 minutes. Serve with steamed new potatoes and garnish with fresh oregano.