Burgers remain one of the most popular foods to grill. Because they’re so common, it’s easy to make them the same way over and over again. If your taste buds are suffering from the burger blues, try a little something different:

* Cajun Burger: Ground beef seasoned with Cajun spices and dressed up with jalapeño cheese, chili mayonnaise and pico de gallo sauce.
* Cordon Bleu Burger: Ground beef patty beneath a layer of sliced ham, Swiss cheese and Dijon mustard
* Cowboy Burger: Beef patty topped with grilled mushrooms, grilled onion, bacon and Monterey Jack cheese.
* Gyro Burger: Hamburger topped with white onions, tomatoes and yogurt cucumber dressing.
* Tex-Mex Burger: Ground beef piled with guacamole, onions and bacon.

In the effort to build a better burger, a growing number of people are turning to organic beef to make their patties. A 2009 study by the American Meat Institute and the Food Marketing Institute showed that 18 percent of shoppers have bought organic and/or natural meats in recent months. The top reasons cited were positive long-term health effects and nutritional value.

The family farmers of Organic Prairie, the same family farmers who produce Organic Valley products, offer organic meats from animals that have been raised humanely, given certified organic feed and have not been given antibiotics or synthetic hormones.

Their recipe for Blue Cheese Red Wine Burgers marinates lean organic ground beef with dry red wine, then tops it off with savory blue cheese. The smell of this burger on the grill will have the neighbors inviting themselves over for dinner.

So when you’re tired of the same old burger, beat the burger blues by jazzing it up with some unexpected flavors – your mouth will thank you.

For more mouthwatering recipes, visit organicvalley.coop.

Frozen yogurt combines the creamy texture of ice cream with the refreshing and slightly tangy taste of yogurt. It’s usually lower in fat than ice cream. Also, because frozen yogurt contains active yogurt cultures, the amount of lactose in frozen yogurt appears to be more easily digestible for those with lactose intolerance.

Dozens of frozen yogurt flavors come in cartons, just like ice cream. But it’s also turning up in new treats such as Sedona Frozen Yogurt Granola Sandwiches and Aspen Frozen Yogurt Granola Bars, both from Blue Bunny. These lighter options bring lower-fat frozen yogurt together with chewy granola for snacks that are easy to eat on the go and can be transformed into a dazzling dessert.

For a real treat, try a frosty dessert idea that comes together in minutes. Black Forest Petit Fours and Mini Fruit Pizzas are the perfect way to quench the summer heat and delight your friends and family.

For more information and creative recipes, visit bluebunny.com.

(Family Features) Many Americans love Asian-inspired food but don’t know how to make it at home. With Asian style noodles in the pantry it’s easy to create restaurant-quality meals right at home and at a fraction of the cost of going out.

It’s all about knowing your noodles. Noodles are an essential part of Asian cooking and the base for many dishes.

Chow Mein is the name for a stir-fried dish made with noodles, sauce, vegetables and a protein such as meat or tofu. Classic, Chinese-style Chow Mein noodles are generally soft and wheat based, though they can be fried and crispy.

Soba is a thin Japanese noodle made from buckwheat and wheat flour. Soba is a versatile noodle and used for making hot or cold dishes. In Tokyo, it is commonly served in hot broth as a noodle soup. Throughout Japan, soba is a popular and inexpensive fast food, although it’s also found at exclusive restaurants.

Pad Thai is a dish from Thailand that is made with flat rice noodles. It is often stir fried with eggs and topped with bean sprouts, shrimp, chicken, or crushed peanuts. The dish is believed to have been brought to Thailand by Vietnamese traders.

Mai Fun is a very fine, thin, Chinese rice noodle, sometimes called rice vermicelli. Popular in Southeast Asia and in the restaurants of Singapore and Taiwan, they’re similar to bean threads, only longer and made with rice flour. These delicate, almost transparent noodles are found in wraps, soups and salads.

 Using Asian style noodles to create a main dish salad is a quick and delicious way to serve a healthful meal in one bowl that is packed with flavor and nutrition.

The Featured Cut

Rib roast, often referred to as “prime rib” or “standing rib roast,” is the grand champion of beef roasts, combining rich flavor, juicy tenderness and spectacular appearance. As with all beef cuts, rib roast is a powerhouse of protein, considered an excellent or good source of 10 nutrients.

“A full rib roast contains seven ribs, but is often sold in smaller sizes. To determine how much to buy, estimate 2-1/2 servings per pound,” says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen’s Beef Association. “Overall, the secret to success when preparing a beef roast is knowing when the desired degree of doneness is reached. Your best gauge is a reliable ovenproof meat thermometer.”

Three Easy Steps

Step 1:  Remove beef from refrigerator and rub entire surface with preferred seasonings.

Step 2:  Place roast in a shallow roasting pan, fat side up, in a preheated 350°F oven. A rack is not needed since the curved rib bones act as a natural rack. Insert ovenproof meat thermometer. Do not add water. Do not cover. 

Step 3:  Remove roast when meat thermometer registers 135°F for medium rare (about 1-3/4 to 2-1/4 hours for a 4 to 6 pound roast) or 150°F for medium (about 2-1/4 to 2-3/4 hours for a 4 to 6 pound roast). Transfer to a carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) 

Visit BeefItsWhatsForDinner.com for more information about beef roasts – and great recipes, too.

Three Easy Steps
Step 1: Remove beef pot roast from refrigerator and slowly brown on all sides in a small amount of oil in heavy pan over medium heat. Pour off drippings. Season beef with herbs or spices, as desired.
Step 2: Add small amount (1/2 to 2 cups) of liquid, such as broth, wine, beer, juice or water, to pan.
Step 3: Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325ºF oven, until beef is fork-tender, from 2 to 3-1/4 hours, depending on weight and thickness of the roast.

For more braising tips and recipes, visit BeefItsWhatsForDinner.com.

When the weather warms up, so does the grill and with it comes outdoor dining for friends and family. Some of the best dishes are those that are big on flavor and easy to prepare ahead of time. Sometimes taking traditional ingredients and showcasing them in new and mouthwatering ways is an easy way to showcase the inner gourmet chef in all of us.

Fruit is incredibly versatile, in everything from appetizers to desserts. One of the most flavorful, adaptable and nutritious fruits is the fig. An excellent source of fiber, fat- and cholesterol-free, dried and fresh figs from California are the ultimate versatile fruit. From spicy chutneys to sweet tarts, figs add a depth of flavor to any dish.

Picking the perfect wine to complement the meal doesn’t need to be difficult. For food-friendly varietals that pair beautifully with fruits, cheeses and entrees such as a succulent pork tenderloin, Mirassou Winery^® has, several offerings – from a fruit-focused Chardonnay to a bright and approachable Pinot Noir.

Try these simple recipes for a small dinner party for four, or double them for a group of eight. For more recipes, visit www.CaliforniaFigs.com and www.mirassou.com.

To celebrate the family’s 155th anniversary, Mirassou Winery has partnered with chefs across the country on a Taste & Toast tour. Find food and wine pairing tips and recipes at www.mirassou.com.

The sandwich’s lasting popularity derives from the creativity food lovers have shown over the years to find new ways to house a meal between pieces of bread. A little imagination can turn a platter of sandwiches into a sensational assortment of unexpected pairings of meats, cheeses, vegetables, fruits and spreads. Here’s how to dream up and create a sandwich of your own:

Bread: It holds it all together. If you are traditionally a white bread lover, try out different varieties such as whole grain, rye, pumpernickel, Kaiser Rolls, boules or baguettes.  You‘ll be surprised by the taste switch this change can make.

Protein: Meats sliced on request at the deli counter assures freshness and provides a range of offerings that are rich in protein, low in fat and high in taste.  Sliced solid white meat turkey breast, coated in seasoning and oven roasted, pairs well with a range of sandwich ingredients and spreads. 

Cheese: With cheeses from around the world now available in the local grocery store, there are plenty of chances to experiment with new flavor combinations.

Veggies: Piling on vegetables provides a mix of surprising tastes, crunch and nutrients, too.

Fruits: Don’t save fruit for dessert.  Get creative and add apple and pear slices, berries and more to your sandwich for a note of tangy sweetness.

The Bread Bowl Sandwich is a perfect way to liven up a meal for family or lunchtime guests.  Using a sesame boule or any other round bun that can be hollowed out, fill it with chopped up turkey breast, bacon, blue and Colby Jack cheeses, hardboiled egg, lettuce, avocado and cherry tomatoes, and you’ve created an entirely new concept in sandwich making. Drizzle dressing over the mixture, cover it with the top and dig in. Or, enjoy the preparation as a salad and eat the sandwich top as a side of bread.

For more creative sandwich ideas, visit www.boarshead.com.

Makes: 6 servings 

1/4       cup prepared curry powder

3/4       pound uncooked skinless chicken breast, cut into strips

1          medium onion, diced

1          red bell pepper, diced

1          tablespoon olive oil

3/4       cup chicken broth

1          pouch Uncle Ben’s Ready Rice Basmati

1          cup plain non-fat yogurt

4          cilantro sprigs and leaves, chopped for garnish

In plastic storage bag, combine curry powder, chicken, onion and bell pepper. Shake well to coat chicken and vegetables in curry powder.

Heat sauté pan over high heat; add oil. Add chicken mixture to pan and sauté until chicken is almost done, about 5 minutes.

Add chicken broth and rice to pan. Heat until most of the chicken broth has absorbed, about 3 minutes.

Stir in yogurt and chopped cilantro into heated rice and chicken mixture.

Stir until well combined.

Serve hot.

Tip: For extra protein, mix it up with beef or shrimp.

Nutrition Per Serving: Calories: 200; Total Fat: 5 grams; Saturated Fat: 0.5 grams; Trans Fat: 0 grams; Cholesterol: 35 mg; Sodium: 80 mg; Carbohydrates: 23 grams; Fiber: 2 grams; Protein: 18 grams

Courtesy of Family Features

“Home cooks can find inspiration from ingredients and spices already in the pantry to create cost effective meals,” explains Emily Korns, registered dietitian with Mars Food U.S. “For example, new Uncle Ben’s Ready Rice Basmati and Jasmine varieties have a nutty flavor, aroma reminiscent of India, and serve as a great foundation for global cuisine.”

The Basmati and Jasmine ready-to-heat rices are super easy to make and go from the microwave to the dinner plate in just 90 seconds. Combine them with vegetables and a lean protein to support a healthy heart and a well-balanced meal plan the entire family can enjoy. Both rice varieties are an excellent source of B-vitamins thiamin and folate, and a good source of niacin. They contain zero grams trans fat, no saturated fat, are cholesterol free, very low in sodium and American Heart Association Certified.

The featured Indian Style Chicken Biryani recipe combines Basmati rice, snap peas, red bell peppers and a touch of curry sauce for a perfect flavor combination with two grams of fiber, only 200 calories, and a half gram of saturated fat per serving.

For more easy recipes and information, visit UncleBens.com.

Fortunately, it doesn’t take a passport or an outing to an expensive restaurant to bring organic and eco-friendly foods to the table. The experts at Seeds of Change have spent the past two decades searching the globe for new and exotic tastes, all the while following earth-friendly practices. This year marks the company’s 20th anniversary of promoting biodiversity and promoting the use of sustainable organic agriculture.

“All of our products build on the brand’s heritage of offering nutritious, organically-grown food inspired by flavors and cultures around the world,” says Bryan Crowley, vice president of sales and marketing at Mars Food U.S, makers of Seeds of Change. “We want to make it easy for families to enjoy delicious, organic, convenient foods that help promote sustainable organic agriculture. In fact, one percent of our net sales are directly contributed to advance the cause of sustainable organic agriculture worldwide.”

Made with organically grown ingredients and spice combinations from India and beyond, the company’s simmer sauces are easy to combine with tofu, fish, vegetables or meat. Just sauté one pound of vegetables or a favorite protein until done, add sauce, cover, and simmer for 10 minutes.

For an easy dinner, try Vegetable Jalfrezi. Roughly translated, Jalfrezi means “stir-fry.” This simple dish features a potent, but not over-the-top, medium-hot curry sauce that infuses rich flavor into zucchini, portabella mushrooms, asparagus and baby corn spears.

“There’s a world of flavor out there, and it’s easier than you think to taste it,” adds Crowley. “Surprise your palate with organic, authentically genuine recipes from around the globe – and feel good about making a difference.”

For exciting recipes, tips to lead a greener lifestyle, nutrition information and more on organic foods, visit seedsofchangefoods.com.