• 3 garlic cloves, crushed with press (about 1 Tbsp)
• 1 Tbsp olive oil
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese plus additional for sprinkling (optional)

• 2 teaspoons fresh lemon juice
• 1/4 tsp ground red pepper
• 6 ears of corn, silks and husks removed, cut crosswise in half
• Nonstick cooking spray
• 1/4 cup coarsely chopped fresh basil leaves

INSTRUCTIONS

1. Prepare outdoor grill for direct grilling over medium-high heat. In small skillet, cook garlic in oil over medium heat 1 to 2 minutes or until golden brown, stirring frequently; cool.
2. In small bowl, stir mayonnaise, cheese, lemon juice, red pepper and garlic mixture. Makes about 3/4 cup.
3. Spray corn with cooking spray. Place corn on hot grill rack; cover and cook 10 to 12 minutes or until golden brown, turning frequently.
4. To serve, brush corn with mayonnaise mixture; sprinkle with additional cheese, if desired, and basil.

• ¼ Cup Champagne or Sparkling White Wine
• ¼ Cup plus 1 Tbsp. Olive Oil
• 2 Tbsp. Fresh Basil, chopped plus additional leaves for garnish (optional)
• 1 Tbsp. Lemon Zest

• 1 tsp Kosher Salt
• 1 tsp Cracked Black Pepper
• 1 Package Pork Tenderloins, trimmed (2 tenderloins, about 1¼ pounds each)
• 4 Large Fresh Peaches, quartered and pitted

INSTRUCTIONS

1. In small bowl, whisk Champagne, ¼ cup oil, basil, lemon zest, salt and pepper. Place pork in large zip-top plastic bag; add Champagne and seal bag, pressing out excess air. Refrigerate at least 4 or up to 24 hours.
2. Prepare outdoor grill for direct grilling over medium-high heat. Remove pork from marinade and let stand at room temperature 15 minutes; discard marinade. Place pork on hot grill rack; cover and cook 25 minutes or until internal temperature reaches 140°F, turning ¼ turn every 5 minutes. Transfer pork to cutting board; loosely cover with aluminum foil and let stand 10 minutes (internal temperature will rise 5 to 10° upon standing).
3. Brush peaches with remaining 1 tablespoon oil. Place peaches, cut side down, on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning occasionally.
4. Slice 1 pork tenderloin; serve with grilled peaches garnished with basil leaves, if desired.
5. Cover and refrigerate remaining pork tenderloin up to 3 days.

• 1 C. Canned Corn, drained
• 3 Tbsp. Spicy Plucky Pickle Dip
• 1/3 C. Cilantro, chopped
• 1/4 tsp. Cumin
• 1/3 C. Queso Fresca, crumbled

• Bacon Bits, optional
• Green Onions, chopped, optional
• Fresh Parsley, for garnish
• Corn Chips for dipping

INSTRUCTIONS

1. Mix together corn, Spicy Pickle Dip, cilantro and cumin and stir until well combined.
2. Spoon into serving bowl and top with crumbled queso fresca.
3. Use corn chips for dipping!

• 3/4 C. Low Fat Cottage Cheese
• 1 ½ Cups Fresh Ripe Strawberries, chopped (or frozen)

• 1/2 Cup Fresh Ripe Blueberries, chopped (or frozen)
• 1 Tablespoon Honey
• 2 Strawberries, sliced, added after pureed

INSTRUCTIONS

1. Add cottage cheese, fruit and honey in a blender and puree until smooth.
2. Add sliced strawberries to popsicle molds and then pour cottage cheese mixture into popsicle molds with one-quarter inch of room at the top as the popsicles will expand as they freeze.
3. Freeze for 5 hours or until solid. Enjoy!

• Thousand Hills Brats
• Olive Oil
• Green and Red Bell Peppers, sliced
• Large onion, sliced
• Brat Buns

• Thousand Hills Franks
• Chili
• Jalapeños

INSTRUCTIONS

Stadium Brats
1. Crook brats on grill until internal temperature reaches 165°F and there are nice grill marks. Remove from heat.
2. Add sliced bell peppers (1 green, 1 red) and one large onion sliced to grill pan or add olive oil to a hot sauté pan. Cook until tender and there is a slight charring from the grill or pan.
3. Add brat to bun, onions, and peppers on top, add any condiments you want and enjoy!

Chili Dogs
1. Cooked the franks on a grill until warm and grill marks are showing. Add chili to a pot on grill or stove stop and cook until warm. Add fixings on top and enjoy!

• 1 large red onion, cut into 1/2-inch-thick rounds
• 3 tablespoons canola oil
• 1 seedless watermelon (about 3 to 4 pounds), rind removed, cut into 2-inch-thick half moons

• 1 cup crumbled feta cheese
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups arugula or baby spinach for garnish (optional)

INSTRUCTIONS

1. Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of onion rounds with 1 tablespoon oil.
2. Place watermelon and onion on hot grill rack; cook 10 to 12 minutes or until watermelon and onion are charred, turning once halfway through cooking. Remove from grill; let stand 5 minutes.
3. Cut watermelon into about 1-1/2-inch chunks and chop the onion. In large bowl, toss cheese, vinegar, salt, pepper, watermelon, onion and remaining 2 tablespoons oil. Serve immediately over arugula, if desired. Makes about 7 cups.

• 12–15 White Corn Tortillas
• 2 Avocados, peeled and sliced
• 1 C. Grape Tomatoes, sliced in quarters
• 16 oz. Four Brothers Pulled Pork or Chicken

• 2/3 C. Chopped Fresh Cilantro
• Sour Cream
• Pico de Gallo
• Fresh Lime Juice

• 1 Red Onion, thinly sliced
• 4 Radishes, thinly sliced
• 1/2 C. Apple Cider Vinegar

• 1 Tbsp. Sugar
• 1 1/2 tsp. Salt
• 1 C. Water

INSTRUCTIONS

1. Prepare the pickled vegetables by combining sliced onions and radishes in a glass jar with apple cider vinegar, sugar, salt, and water. Seal with a lid and let sit for 20-30 minutes.
2. Using our Smoked Pulled Pork or Pulled Chicken, assemble the Street Tacos. Start with corn tortillas, add shredded pork or chicken, tomatoes, pickled onion and radishes and garnish with fresh cilantro, sour cream, Pico de Gallo, and fresh lime juice.

• 1-1/2 lbs. Ground Beef (93% lean or leaner)

• 2 Tbsp. Caribbean Jerk Seasoning

• 1 Large Mango, peeled, coarsely chopped (about 1 cup)
• 1 Tbsp. Chopped Fresh Cilantro

• 1 Tbsp. Chopped Green Onion
• 1 Tbsp. Finely Chopped Seeded Jalapeño Pepper
• 1 Tbsp. Fresh Lime Juice

INSTRUCTIONS

1. Combine ground beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties.
2. Preheat grill to medium-high heat.
3. Grill patties for 13-14 minutes, or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Lightly season with salt, as desired.
4. Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa.

• 1 Jalapeño Pepper, minced
• 2 Cups Seedless Watermelon, finely chopped
• ½ Cup Kiwi, finely chopped
• ½ Cup Yellow Bell Pepper, finely chopped

• ¼ Cup Red Onion, finely chopped
• 2 Tbsp Fresh Cilantro, chopped
• 2 Tbsp. Fresh Lime Juice
• ¼ tsp. Salt
• 1 Bag Tortilla Chips

INSTRUCTIONS

1. In large bowl, toss jalapeño, watermelon, kiwi, bell pepper, red onion, cilantro, lime juice and salt until combined.
2. Serve with tortilla chips.

• 16 oz. (1 Pkg.) Penne Pasta
• 1 lb. Skin-on Salmon Fillet
• 1 Tbsp. Olive Oil
• 1/2 tsp. kosher salt
• 1/2 tsp. Ground Black Pepper
• 1/2 Bunch Asparagus, trimmed (about ½ pound)

• 1/3 C. Sliced Almonds
• 1/3 C. Mayonnaise
• 1/4 C. Stone Ground Mustard
• 2 Tbsp. White Vinegar
• 2 tsp. Chopped Fresh Dill
• 1/3 C. Chopped Green Olives

INSTRUCTIONS

1. Prepare outdoor grill for direct grilling over medium-high heat. Cook pasta as label directs; drain, rinse with cold water and cool.
2. Brush salmon with ½ tablespoon oil; sprinkle with 1/8 teaspoon each salt and pepper. In a medium bowl, toss asparagus, remaining ½ tablespoon oil, and 1/8 teaspoon each salt and pepper. Place salmon, skin side up, and asparagus on hot grill rack; cover and cook salmon 8 minutes or until internal temperature reaches 145°, turning once, and asparagus 5 minutes or until tender-crisp, turning frequently. Transfer salmon to large plate and asparagus to cutting board; cool slightly and remove skin from salmon. Cut salmon and asparagus into 1-inch pieces; cool.
3. In large skillet, toast almonds over medium-high heat for 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to a plate to cool.
4. In large bowl, whisk mayonnaise, mustard, vinegar, dill, and remaining ¼ teaspoon each salt and pepper; fold in olives, pasta, salmon and asparagus. Serve pasta salad sprinkled with almonds. Makes about 10 cups.

• 4 Sweet Potatoes
• 1 tsp Olive Oil
• 1/2 Cup Onion, chopped
• 3/4 Cup Black Beans, drained and rinsed
• 3/4 Cup Frozen Corn, thawed
• 1 Cup Cherry Tomatoes, halved
• 1 tsp Ground Cumin

• 1 tsp Chili Powder
• 2 Tbsp. Cilantro, chopped
• 1 Lime, juiced
• 4 Tbsp. Shredded Cheddar Cheese
• 4 Tbsp. Plain Non-Fat Greek Yogurt (optional)

INSTRUCTIONS

1. Clean all potatoes and poke holes throughout each of them with a fork. Place potatoes in a microwave safe dish and cook for 8-10 minutes, or until tender. Proceed to the next step to make the filling while potatoes are cooking. Once they are done, set aside.
2. While the potatoes are cooking, add oil and onion to a medium skillet over medium-high heat. Saute for 3-4 minutes.
3. Add cumin and chili pepper. Stir. Add beans, corn, and tomatoes and saute for another 2 minutes. Add in lime juice, cilantro, and cook for approximately 1 more minute.
4. Remove the mixture from the skillet and pour into a bowl and set aside.
5. Cut each potato in half lengthwise and scoop out a small portion of the potato. (Don’t worry, you’ll eat this later!) This will make a small area for the filling.
6. Add about 1/4 Cup. of the filling to each potato. Top with cheese, plain Greek Yogurt and cilantro if desired.

• 6 Oz. Ham
• 3 Tbsp Whole Wheat Bread Crumbs
• 1 tsp. Soybean Oil
• 1/2 Cup Onions, chopped
• 2 Roma Tomatoes (medium, juiced and chopped, about 3/4 cup)
• 1 Cup Spinach

• 3.5 Oz Roasted Red Peppers, drained and chopped
• 1 Tbsp Corn Starch
• 1/4 tsp Salt
• 1/8 tsp. Cayenne
• 1 Cup Nonfat Half-and-Half
• 4 eggs
• 1 Cup Parmesan Cheese

INSTRUCTIONS

1. Preheat the oven to 350°F. Spray a 9-inch glass pie pan with nonstick spray. Dust the bottom and sides of the pan with the breadcrumbs and set aside.
2. Heat the oil in a large nonstick skillet over medium heat. Add the onion; sauté 1 minute. Add the tomatoes and spinach and sauté until beginning to soften, about 3 to 4 minutes. Remove from the heat and stir in the ham and bell pepper. Spoon into the bottom of the prepared pan.
3. Place the cornstarch, salt and cayenne in a medium bowl; slowly whisk in the half and half to blend. Whisk in the eggs and pour the mixture into the pan. Top with the parmesan.
4. Bake for 40 to 45 minutes until puffed and set. Let the quiche rest for 5 minutes before serving. Sprinkle chopped parsley on top, if desired. Cut in wedges and serve.

• 1/2 C. Smude Premium Cold Pressed Virgin Sunflower Oil
• 5 Tbsp. Soy OR Teriyaki Sauce
• 4 Tbsp. Worcestershire Sauce
• 4 Tbsp. Red Wine Vinegar

• 2 Tbsp. Lemon Juice
• 1 tsp. Pepper
• 2 tsp. Dry Mustard
• 1 tsp. Minced Parsley (optional)

INSTRUCTIONS

1. In a medium bowl, mix together Smude’s sunflower oil, soy or teriyaki sauce, Worcestershire sauce, red wine vinegar and lemon juice. Stir in the pepper, dry mustard, and parsley (if using).
2. Marinate the chicken breasts, for at least 30 minutes (or overnight), turning the chicken breasts over several times. The longer the breasts are in the marinade, the deeper the flavor. Serving makes approximately 2 cups of marinade.
3. It can either be grilled or placed in an oven at 350 degrees for 30-40 minutes.