Green Tea Grilled Green Beans. Grilled Corn with Green Tea Butter

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1 Green Tea Grilled Green Beans 1 pound fresh green beans, trimmed 2 tablespoons olive oil 1 tablespoon Green Tea Peppercorn Seasoning No-stick cooking spray 1. Prepare grill to medium heat. Combine first 3 ingredients in a gallon resealable freezer bag; seal well. Toss to coat. Let stand 10 minutes. 2. Spray a grill basket with no-stick cooking spray; place on grill. When hot, add beans. Grill, tossing occasionally, until crisp-tender and browned, about 5-7 minutes. 3. Carefully remove basket from grill. Makes 4-6 servings. Make Ahead: Prepare through step 1. Refrigerate up to overnight. Continue with step 2. Grilled Corn with Green Tea Butter 1 3 cup butter, melted 1 tablespoon Green Tea Peppercorn Seasoning 6 fresh ears of corn, husks and silks removed 6 (18x12-inch) pieces aluminum foil 1. Prepare grill to medium heat. Combine melted butter and Green Tea Peppercorn Seasoning. 2. Brush an ear of corn with butter; place in center of a piece of foil. Fold foil in half and crimp ends together. Starting with the corn end, roll up foil around corn. Twist ends to seal. Repeat with remaining corn. 3. Place corn on grill. Grill, turning occasionally, minutes or until corn reaches desired doneness. Make Ahead: Prepare through step 2. Refrigerate up to overnight. Continue with step 3.

2 Grilled Vegetables with Dill 1 red bell pepper, cut in half lengthwise, seeds removed 1 yellow bell pepper, cut in half lengthwise, seeds removed 2 medium zucchini, sliced lengthwise ½ bunch asparagus, trimmed 1 large red onion, sliced ½-inch thick 2-3 large portobello mushrooms ¼ cup olive oil ¼ cup cider vinegar 1 packet Dill Pickle Dip Mix 1. Prepare grill to medium heat. Divide vegetables between 2 (1-gallon) resealable freezer bags. 2. In small bowl, combine oil, vinegar and Dill Pickle Dip Mix. Divide between bags of vegetables. Seal bags and toss to coat. Let stand 10 minutes. 3. Remove vegetables from bag (reserve marinade). Place on grill. Grill, turning occasionally and basting with reserved marinade, until vegetables have grill marks and are crisp-tender, about 8-10 minutes or until desired doneness. 4. Slice pepper halves and mushrooms into 3-4 sections each before serving. Make Ahead: Prepare through step 2. Refrigerate up to overnight. Continue with step 3. Roasted Onion Potatoes Heavy-duty aluminum foil 2 pounds red potatoes, thinly sliced 1½ teaspoons Seasoned Salt 3 tablespoons olive oil 1 tablespoon Roasted Onion Burger Starter 1. Prepare grill to medium heat. Place two (28x18-inch) sheets of aluminum foil on top of each other. 2. Layer half the potatoes in the center of the foil. Sprinkle with half of the Seasoned Salt. Drizzle with half the olive oil and dollop with half the Roasted Onion Burger Starter. Repeat layers. Crimp and seal each layer of foil individually. 3. Place foil packet on grill. Grill minutes, turning packet over and around occasionally. Remove from grill and carefully open packet.

3 Shallot Tarragon Grilled Potatoes 5-6 medium russet potatoes, scrubbed clean ½ cup olive oil 1 packet Shallot Tarragon Compound Butter Mix 1 3 cup grated Parmesan cheese 1. Prepare grill to medium heat. Place potatoes in a microwave-safe shallow dish; pierce potatoes several times with a fork. Microwave on HIGH 5-7 minutes or until fork can easily pierce potato, but not quite cooked completely. Let cool slightly. 2. Meanwhile, combine oil, Shallot Tarragon Compound Butter Mix and cheese in a gallon resealable freezer bag. Cut potatoes into wedges and add to bag; seal and toss to coat. 3. Place potatoes on grill. Grill, turning occasionally, until cooked through and golden brown, about 6-8 minutes. Make Ahead: Prepare potatoes through step 2. Refrigerate up to overnight. Continue with step 3.

4 Creamy Spinach & Herb Pasta 8 ounces spaghetti ½ cup 2% milk 1 tablespoon Spinach & Herb Seasoning 1 teaspoon Garlic Garlic Seasoning 3 ounces cream cheese, cubed ½ cup shredded Parmesan cheese 1. Prepare pasta according to package directions; drain. Return cooked pasta to pan. 2. Meanwhile, in microwave-safe dish, combine milk, Spinach & Herb Seasoning and Garlic Garlic Seasoning. Microwave on HIGH 1½ minutes. 3. Add milk mixture, cream cheese and Parmesan cheese to pasta. Cook on low, stirring until cream cheese is melted and pasta is creamy. Salt and pepper to taste. Fresh Tomato & Mozzarella Salad 8 ounces grape tomatoes 1 (8 ounce) container fresh ciliegine cherry size mozzarella balls, drained 1 tablespoon Aged Balsamic Vinegar of Modena 1 tablespoon Roasted Garlic Infused Oil 1 teaspoon Spinach & Herb Seasoning Fresh cracked salt and pepper, optional 1. In medium bowl, combine all ingredients; salt and pepper to taste. 2. Let stand 30 minutes before serving to develop flavors, or refrigerate until ready to serve, up to overnight. Makes 4 servings.

5 Grilled Garlic Potatoes Heavy-duty aluminum foil 2 pounds red potatoes, thinly sliced 1 tablespoon Roasted Garlic Infused Oil 1 tablespoon Garlic Garlic Seasoning ¼ cup butter, diced Ground black pepper & salt 1. Prepare grill to medium heat. Place 2 (28x18-inch) sheets of aluminum foil on top of each other. 2. Layer half the potatoes in the center of the foil. Sprinkle with half of the remaining ingredients; salt and pepper to taste. Repeat layers. Crimp and seal each sheet of foil individually, creating one packet. 3. Place foil packet on grill. Grill minutes, turning packet over and around occasionally. Remove from grill and carefully open packet. Grilled Zucchini 1¼ pounds small zucchini (about 4) 1 tablespoon Roasted Garlic Infused Oil 1 tablespoon Aged Balsamic Vinegar of Modena 1 teaspoon Garlic Garlic Seasoning 1. Prepare grill to medium heat. 2. Slice each zucchini into 5 lengthwise slices. Place in a large bowl with remaining ingredients; salt and pepper to taste. Toss to coat. 3. Place zucchini slices on grill. Grill 5-7 minutes or until desired doneness, turning over halfway through. Makes 4-6 servings.

6 Roasted Potatoes 2 pounds red potatoes, cubed ¼ cup butter, melted 1 tablespoon Brown Sugar Honey Mustard 1 tablespoon Garlic Garlic Seasoning 1. Preheat oven to 425 F. Line large baking sheet with aluminum foil. Spray foil with no-stick cooking spray. 2. In large bowl, combine all ingredients; salt and pepper to taste. Transfer to baking sheet; spread in a single layer. 3. Bake 30 minutes or until potatoes are tender, turning over halfway through.

7 Bayou Glazed & Grilled Potatoes 1½ pounds fingerling or baby red potatoes 1 tablespoon kosher or sea salt ¼ cup Bayou Bourbon Glaze 2 teaspoons Onion Onion Seasoning 1. Prepare grill to medium heat. Place potatoes and salt in large saucepan; fill with hot water to cover potatoes. Cover pan and bring to a boil over high heat; reduce heat and simmer until tender, about minutes. 2. Drain potatoes; return to pan. Let stand 1-2 minutes to allow water to evaporate from potatoes. Add Bayou Bourbon Glaze and Onion Onion Seasoning. Toss to coat. 3. Transfer potatoes to grill; save sauce in pan. Grill, turning occasionally, until brown and crispy, about 3-4 minutes. Remove from grill and place back in pan; toss with remaining sauce in pan. Salt and pepper to taste. Summer Quinoa Salad 2 tablespoons Onion Onion Seasoning 2 tablespoons water 2 cups cooked and cooled quinoa 1 cup grape tomatoes, halved 1 cup fresh or frozen sweet corn, thawed ½ cup chopped cucumbers ½ cup crumbled feta cheese, optional 1 ripe avocado, pitted, peeled and chopped 2 tablespoons Avocado Oil Juice of 1 lime (1-2 tablespoons) 1. In large microwave-safe bowl, combine Onion Onion Seasoning and water. Microwave 30 seconds; cool 5 minutes. 2. Add remaining ingredients to bowl; toss to coat. Salt and pepper to taste.

8 Sweet & Spicy Bayou Beans ½ pound bacon, chopped 1 (15 ounce) can chili beans, undrained 1 (15 ounce) can pinto beans, rinsed and drained 1 (15 ounce) can black beans, rinsed and drained ¼ cup Bayou Bourbon Glaze 1 tablespoon Onion Onion Seasoning 1 teaspoon Dijon mustard ¼ teaspoon cayenne pepper, optional 1. In large saucepan over medium-high heat, sauté bacon until crisp; remove to paper towels. Drain off drippings. 2. Add remaining ingredients to pan. Bring to a simmer. Simmer 10 minutes, stirring occasionally. 3. Remove from heat. Stir in bacon. Makes 8 (½ cup) servings. Teriyaki Green Beans 2 tablespoons Avocado Oil 1 pound fresh green beans, trimmed, rinsed and dried 1 tablespoon Onion Onion Seasoning ¼ cup Honey Teriyaki Sauce 1 tablespoon toasted sesame seeds, optional 1. In large skillet, heat Avocado Oil over medium-high heat. Add green beans and Onion Onion Seasoning. 2. Sauté until crisp-tender, about 3-4 minutes. Add Honey Teriyaki Sauce and continue sautéing 1-2 minutes or until heated through and sauce has thickened slightly. 3. Remove from heat and toss with sesame seeds. Salt and pepper to taste.

9 Vidalia Onion Broccoli Slaw ½ cup Vidalia Onion Dressing ½ cup mayonnaise 1 (12 ounce) package broccoli slaw mix 1 small apple, chopped ½ cup dried cranberries ¼ cup finely chopped green onions Sunflower seeds, optional 1. In large bowl, combine Vidalia Onion Dressing and mayonnaise. 2. Stir in broccoli slaw mix, apple, dried cranberries and green onions. 3. Garnish with sunflower seeds and additional cranberries, if desired. Serve immediately. Makes 8-10 servings. Vidalia is a registered Certification Mark of the Georgia Department of Agriculture; however, use of the Mark in no way indicates endorsement of this product by said department.