PRODUCE Carrots, 2 each Celery, 2 stalks Cilantro, ¼ cup chopped Scallions, ½ cup sliced Yellow onion, ½ each

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1 MAKE FRESH DINNERS - OPTION 2 BUFFALO CHICKEN SOUP Calories 370; Fat 22g; Saturated Fat 4.5g; Carbohydrates 22g; Fiber 3g; Protein 20g; Cholesterol 40mg; Sodium 420mg *Optional garnish not included in nutrient information. Grocery List WILDTREE PRODUCTS Roasted Garlic Grapeseed Oil Wildtree Wing Sauce Garlic Galore Seasoning Blend BREAD/PASTA/RICE/FLOUR Whole wheat orzo, ½ cup DAIRY Cheese for garnish (optional) MISC. Chicken broth, low sodium, 4 cups PRODUCE Carrots, 2 each Celery, 2 stalks Cilantro, ¼ cup chopped Scallions, ½ cup sliced Yellow onion, ½ each PROTEIN Chicken breasts, boneless and skinless, ½ pound Tools You ll Need Measuring spoons Tongs Measuring cups Knife Cutting board Large saucepan Quick Note Remember to read all the directions before cooking. You ll thank us after! Nutrition Tip Enjoy the flavor of Buffalo wings without all the added fat of deep frying. MAKES 4 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

2 INGREDIENTS 1½ tablespoons Wildtree Roasted Garlic Grapeseed Oil, divided ½ pound boneless, skinless chicken breasts ½ cup Wildtree Wing Sauce ½ yellow onion, diced 2 carrots, peeled and diced 2 celery stalks, diced 1 tablespoon Wildtree Garlic Galore Seasoning Blend ½ cup sliced scallions, divided 4 cups low sodium chicken broth ½ cup whole wheat orzo ¼ cup chopped cilantro cheese for garnish, optional 1 Heat ½ tablespoon Roasted Garlic Grapeseed Oil in a large saucepan over medium-high heat. Add the chicken and cook on both sides until golden brown and cooked through: 165 F. Transfer to a plate to cool. 2 Once the chicken is cool enough to handle, shred or dice. Toss with Wildtree Wing Sauce; set aside. 3 In the now empty saucepan, heat the remaining 1 tablespoon Roasted Garlic Grapeseed Oil over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes. 4 Add the Garlic Galore Seasoning Blend and half the scallions and cook for 1 minute more. 5 Add the chicken broth and Wildtree Wing Sauce coated chicken. Cover and bring to a simmer. Add the orzo and cook for about 8-10 minutes more until vegetables are cooked through and orzo is tender. 6 Serve topped with remaining scallions and cilantro. Finish with cheddar cheese or crumbled blue cheese if desired. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

3 MAKE FRESH DINNERS - OPTION 2 BUTTERNUT SQUASH SKILLET LASAGNA Calories 470; Fat 25g; Saturated Fat 9g; Carbohydrates 39g; Fiber 4g; Protein 28g; Cholesterol 90mg; Sodium 200mg Grocery List WILDTREE PRODUCTS Roasted Garlic Grapeseed Oil Red Bell Pepper & Garlic Blend BREAD/PASTA/RICE/FLOUR Flour, 1 tablespoon Lasagna noodles, 6 each DAIRY Milk, low fat, 1½ cups Mascarpone cheese, ¼ cup Mozzarella cheese, fresh, 4 ounces Parmesan cheese, ¼ cup shredded MISC. Nutmeg, ¼ teaspoon Vegetable broth, low sodium, ¾ cup PRODUCE Butternut squash, 1 pound Yellow onion, 1 each PROTEIN Ground turkey, lean, 1 pound Tools You ll Need Large saucepan Strainer Knife Measuring spoons Cutting board 10-inch cast iron or nonstick skillet with lid Wooden spoon or rubber spatula Measuring cups Mixing bowls Potato masher Whisk Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Mascarpone is a sweet, spreadable Italian cheese made from cream. It is often found in dessert applications, but adds a great creaminess and flavor to savory dishes. Worried About Time? No need to worry! The time below is the total time it takes to make this meal. The active time is really only minutes! MAKES 6 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

4 INGREDIENTS 6 lasagna noodles 4 cups butternut squash, cut into 1-inch cubes (about 1 pound) ¼ teaspoon nutmeg ¾ cup low sodium vegetable broth 2 tablespoons Wildtree Roasted Garlic Grapeseed Oil, divided 1 yellow onion, diced 1 pound lean ground turkey 1 tablespoon flour 1½ cups low fat milk ¼ cup mascarpone cheese ¼ cup shredded Parmesan cheese 3 tablespoons Wildtree Red Bell Pepper & Garlic Blend 4 ounces fresh mozzarella cheese, sliced 1 Prepare lasagna noodles according to package directions. Drain, cut each noodle into three pieces, and set aside. Preheat oven to 375 F. 2 Heat a 10-inch cast iron skillet over medium heat. Add the squash and season with nutmeg. Add vegetable broth. Cover and cook for about 10 minutes or until squash is tender. Transfer to a mixing bowl along with any broth left in the pan. Mash and set aside. 3 Heat 1 tablespoon Roasted Garlic Grapeseed Oil in the now empty skillet over medium-high heat. Add the onion and ground turkey and sauté for about 5 minutes until turkey is cooked through: 165 F. Transfer to a bowl. 4 Heat remaining 1 tablespoon Roasted Garlic Grapeseed Oil in the empty skillet over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, whisking constantly until smooth. Cook for about 5-7 minutes until milk begins to thicken slightly. Whisk in the mascarpone, Parmesan, and Red Bell Pepper & Garlic Blend until combined. 5 Whisk in mashed butternut squash until incorporated. Stir in the turkey and onion mixture. Stir the precooked noodles into the sauce. Top with slices of mozzarella and bake for minutes or until cheese is melted. Heat under the broiler to brown cheese until golden. 6 Garnish with sage if desired. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

5 MAKE FRESH DINNERS - OPTION 2 CHIPOTLE LIME TACOS Calories 460; Fat 16g; Saturated Fat 6g; Carbohydrates 46g; Fiber 5g; Protein 30g; Cholesterol 75mg; Sodium 780mg *Optional toppings not included in nutrient information. Grocery List WILDTREE PRODUCTS Garlic Galore Seasoning Blend Chipotle Lime Rub BREAD/PASTA/RICE/FLOUR Flour tortillas, 8 (6-inch) each PRODUCE Cilantro, ¼ cup chopped Lettuce, 3 cups shredded Lime, 1 each Red onion, ½ each Tomatoes, 3 each PROTEIN Ground beef, lean, 1 pound Tools You ll Need Knife Cutting board Mixing bowl Rubber spatula 10-inch nonstick skillet Measuring spoons Measuring cups Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip These taco shells stand up to as much filling as you can fit in them, baking them over oven racks keeps them nice and flat. MAKES 4 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

6 INGREDIENTS 3 tomatoes, diced ½ red onion, diced ¼ cup chopped cilantro 1 lime, juiced 3 cups shredded lettuce 1 tablespoon Wildtree Garlic Galore Seasoning Blend 8 (6-inch) flour tortillas 1 pound lean ground beef 2 tablespoons Wildtree Chipotle Lime Rub 1 Prepare vegetables: dice tomatoes and red onion, chop cilantro, juice lime, and shred lettuce. 2 Make Pico de Gallo by combing the tomatoes, red onion, cilantro, lime juice, and Garlic Galore Seasoning Blend. Refrigerate until serving. 3 Preheat oven to 375 F. Carefully drape each tortilla over two bars of your oven rack. Bake for about 7 minutes or until golden and crisp. 4 While tortillas are baking, heat a 10-inch nonstick skillet over medium-high heat. Add the beef and Chipotle Lime Rub. Cook until browned and cooked through: 160 F. 5 Fill each taco shell with beef, prepared Pico de Gallo, and shredded lettuce. Serve with additional toppings if desired. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

7 MAKE FRESH DINNERS - OPTION 2 LOADED BAKED POTATO SOUP Calories 240; Fat 9g; Saturated Fat 3.5g; Carbohydrates 30g; Fiber 5g; Protein 12g; Cholesterol 20mg; Sodium 380mg Grocery List WILDTREE PRODUCTS Roasted Garlic Grapeseed Oil Red Bell Pepper & Garlic Blend DAIRY Cheddar cheese, ¼ cup shredded Milk, low fat, 1 cup Parmesan cheese, ¼ cup grated MISC. Vegetable broth, low sodium, 2½ cups PRODUCE Cauliflower, 1 head Yellow onion, ½ each Potato, 1 pound Parsley, ¼ cup chopped Scallions, ¼ cup sliced PROTEIN Bacon, 4 slices Tools You ll Need Large saucepan with lid Knife Cutting board Wooden spoon Measuring spoons Measuring cups Blender Skillet (for cooking bacon) Quick Note Remember to read all the directions before cooking. You ll thank us after! Nutrition Tip This soup gets its creaminess from puréed cauliflower instead of calorie-dense heavy cream and butter. Worried About Time? No need to worry! The time below is the total time it takes to make this meal. The active time is really only minutes! MAKES 5 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

8 INGREDIENTS 2½ cups low sodium vegetable broth 1 head cauliflower, cut into florets 1 cup low fat milk 1 tablespoon Wildtree Roasted Garlic Grapeseed Oil ½ yellow onion, diced 1 pound potatoes, peeled and cut into ½-inch pieces 2 tablespoons Wildtree Red Bell Pepper & Garlic Blend ¼ cup chopped parsley ¼ cup grated Parmesan cheese ¼ cup shredded cheddar cheese 4 slices bacon, cooked and crumbled ¼ cup sliced scallions 1 Bring 1 cup vegetable broth to a boil in a large saucepan. Add the cauliflower and cook for about 7 minutes until fork tender. Transfer cauliflower with vegetable broth and milk to a blender and puree until smooth. 2 Heat Roasted Garlic Grapeseed Oil in the now empty saucepan over medium heat. Add the onion and sauté 5 minutes. 3 Add the remaining 1½ cups vegetable broth and scrape up any brown bits stuck to the bottom of the pan. 4 Add the cauliflower puree, potatoes, and Red Bell Pepper & Garlic Blend. Season with salt and pepper if desired; stir to combine. Cover and cook over medium-low heat for minutes until potatoes are tender; stir occasionally. 5 Stir in parsley and Parmesan cheese. 6 Serve soup topped with shredded cheese, bacon, and scallions. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

9 MAKE FRESH DINNERS - OPTION 2 WING SAUCE BURGERS Calories 380; Fat 16g; Saturated Fat 4.5g; Carbohydrates 60g; Fiber 5g; Protein 25g; Cholesterol 60mg; Sodium 500mg *Optional garnishes not included in nutrient information. Grocery List WILDTREE PRODUCTS Wildtree Wing Sauce Garlic Galore Seasoning Blend Absolutely Onion Blend BREAD/PASTA/RICE/FLOUR Quinoa, ¼ cup Whole wheat buns, 5 each DAIRY Nonfat Greek yogurt, ¼ cup Cheddar or blue cheese (optional) PRODUCE Carrot, 1 each Celery, 2 stalks Cabbage, 1 cup shredded PROTEIN Ground beef, lean, 1 pound Tools You ll Need Mixing bowls Measuring cups Measuring spoons Small saucepan with lid Grill or grill pan Spatula Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Adding a fresh, crunchy slaw to a burger will bring it to another level of flavor! MAKES 5 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

10 INGREDIENTS ¼ cup nonfat Greek yogurt ¼ cup Wildtree Wing Sauce 1 carrot, shredded 2 celery stalks, thinly sliced 1 cup shredded cabbage ½ cup water ¼ cup dry quinoa 1 pound lean ground beef 1 tablespoon Wildtree Garlic Galore Seasoning Blend 1 tablespoon Wildtree Absolutely Onion Blend 5 whole wheat buns cheddar or blue cheese for garnish, optional 1 Prepare slaw by combining the Greek yogurt, Wildtree Wing Sauce, carrot, celery, and cabbage. Refrigerate until serving. 2 Bring quinoa and water to a boil in a small saucepan. Reduce heat, cover, and simmer for about 15 minutes or until quinoa is tender and water is absorbed. Transfer to a bowl to cool. 3 Combine cooled quinoa, ground beef, Garlic Galore Seasoning Blend, and Absolutely Onion Blend. Shape into 5 patties. 4 Cook burgers to desired doneness: F for medium-rare. 5 Serve burgers on buns with prepared slaw. Serve with cheddar or blue cheese if desired. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

11 MAKE FRESH DINNERS - OPTION 2 SKIRT STEAK WITH CHIMICHURRI SAUCE Calories 510; Fat 29g; Saturated Fat 7g; Carbohydrates 22g; Fiber 3g; Protein 40g; Cholesterol 110mg; Sodium 520mg Grocery List WILDTREE PRODUCTS Roasted Garlic Grapeseed Oil Garlic Galore Seasoning Blend Chipotle Lime Rub BREAD/PASTA/RICE/FLOUR Quinoa, ½ cup MISC. Red wine vinegar, ¼ cup PRODUCE Cilantro, ½ cup finely chopped Grape tomatoes, 1 pint Parsley, ½ cup finely chopped PROTEIN Skirt steak, 1½ pounds Tools You ll Need Whisk Mixing bowls Measuring cup Measuring spoon Small saucepan with lid Rubber spatula or wooden spoon Grill pan Tongs Cutting board Knife Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Chimichurri is an Argentinian sauce made from a combination of fresh herbs and spices mixed with oil it has a light fresh flavor and compliments red meat perfectly. MAKES 4 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

12 INGREDIENTS ¼ cup red wine vinegar ¼ cup Wildtree Roasted Garlic Grapeseed Oil ½ cup finely chopped cilantro ½ cup finely chopped parsley 1 tablespoon Wildtree Garlic Galore Seasoning Blend 2 tablespoons Wildtree Chipotle Lime Rub, divided ½ cup dry quinoa 1 cup water 1 pint grape tomatoes, quartered 1½ pounds skirt steak 1 Prepare the chimichurri sauce by whisking together the red wine vinegar, Roasted Garlic Grapeseed Oil, cilantro, parsley, Garlic Galore Seasoning Blend, and 1 tablespoon Chipotle Lime Rub. Refrigerate until serving time. 2 Bring quinoa and water to a boil in a small saucepan. Reduce heat, cover, and simmer for about 15 minutes or until quinoa is tender and water is absorbed. Transfer to a bowl to cool. 3 Toss cooled quinoa with tomatoes. Season with salt and pepper if desired. 4 Season steak with remaining 1 tablespoon Chipotle Lime Rub. Preheat grill pan or grill to medium-high heat. Clean and grease the grill grates. Cook steak to desired doneness: F for medium-rare. Rest the steak on a cutting board for 5-10 minutes before slicing. 5 Serve sliced steak over quinoa with chimichurri. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

13 MAKE FRESH DINNERS - OPTION 2 BAKED CHICKEN TENDERS WITH SWEET POTATO FRIES Calories 470; Fat 15g; Saturated Fat 3g; Carbohydrates 49g; Fiber 6g; Protein 35g; Cholesterol 165mg; Sodium 590mg Grocery List WILDTREE PRODUCTS Roasted Garlic Grapeseed Oil Absolutely Onion Blend BREAD/PASTA/RICE/FLOUR Whole wheat bread crumbs, 1 cup DAIRY Eggs, 2 each MISC. Honey, 2 tablespoons Mayonnaise, light, ¼ cup Mustard, 2 tablespoons PRODUCE Arugula, 2 cups Lemon juice, 2 teaspoons Radishes, 2 each Sweet potatoes, 3 each PROTEIN Chicken tenders, 1 pound Tools You ll Need Knife Cutting board Vegetable peeler Sheet pans Mixing bowls Measuring spoons Measuring cups Spatula Wire cooling rack Whisk Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Feeling like fish and chips? Switch out the chicken for cod loin; it works great both ways! MAKES 4 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

14 INGREDIENTS 3 sweet potatoes 2 tablespoons Wildtree Roasted Garlic Grapeseed Oil 2 teaspoons + 2 tablespoons Wildtree Absolutely Onion Blend, divided 1 cup whole wheat bread crumbs 2 eggs 1 pound chicken tenders ¼ cup light mayonnaise 2 tablespoons honey 2 tablespoons mustard 2 teaspoons lemon juice 2 cups arugula 2 radishes, thinly sliced 1 Preheat oven to 425 F. Peel sweet potatoes and cut into wedges. Toss potatoes with 2 tablespoons Roasted Garlic Grapeseed Oil and 2 teaspoons Absolutely Onion Blend. Spread in an even layer on a sheet pan. Bake for 20 minutes, flip wedges, and cook for 10 minutes more or until tender. 2 Meanwhile, combine the bread crumbs and remaining 2 tablespoons Absolutely Onion Blend in a bowl. In a second bowl, whisk the eggs. Coat the chicken tenders in the bread crumb mixture, dip in the egg, and then coat in a second layer of the bread crumbs. 3 Place a wire cooling rack on a sheet pan. Place the breaded chicken tenders on the rack and season with salt if desired. Bake for minutes or until completely cooked through: 165 F. 4 While the sweet potatoes and chicken are baking, prepare honey mustard by whisking together mayonnaise, honey, mustard, and lemon juice. Refrigerate until you are ready to serve. 5 Serve chicken tenders on a bed of arugula with sliced radishes. Serve with sweet potatoes and the prepared honey mustard. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

15 MAKE FRESH DINNERS - OPTION 2 MEATLOAF WITH ROASTED BROCCOLI & CORN Calories 360; Fat 15g; Saturated Fat 2.5g; Carbohydrates 31g; Fiber 5g; Protein 32g; Cholesterol 115mg; Sodium 460mg Grocery List WILDTREE PRODUCTS Absolutely Onion Blend Roasted Garlic Grapeseed Oil BREAD/PASTA/RICE/FLOUR Bread crumbs, ¹ ³ cup DAIRY Eggs, 1 each Milk, low fat, 2 tablespoons PRODUCE Broccoli florets, 12 ounces Corn, fresh or frozen, 2 ears Parsley, chopped, ¼ cup PROTEIN Ground beef, lean, ½ pound Ground turkey, lean, ½ pound Tools You ll Need Mixing bowls Measuring spoons Measuring cups Foil Knife Cutting Board Sheet pans Medium saucepan with steam basket and lid Tongs Quick Note Remember to read all the directions before cooking. You ll thank us after! Nutrition Tip Subbing half of the ground beef with ground turkey significantly reduces the amount of fat and cholesterol in this classic dish. MAKES 4 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

16 INGREDIENTS ¹ ³ cup bread crumbs 3 tablespoons Wildtree Absolutely Onion Blend ¼ cup chopped parsley ½ pound lean ground beef ½ pound lean ground turkey 2 tablespoons low fat milk 1 egg, beaten 12 ounces broccoli florets 1½ tablespoons Wildtree Roasted Garlic Grapeseed Oil 2 ears of corn, halved 1 Preheat oven to 350 F. Combine bread crumbs, Absolutely Onion Blend, and parsley in a bowl. Add the ground beef, ground turkey, milk, and egg and use your hands to gently incorporate all the ingredients. 2 Shape mixture into a loaf on a lightly greased foil-lined sheet pan. Bake for 20 minutes. 3 After the meatloaf has cooked for 20 minutes, remove pan from the oven. Toss broccoli with Roasted Garlic Grapeseed Oil and season with salt and pepper if desired. Spread broccoli around the meatloaf. Return pan to the oven and cook for another minutes or until broccoli is tender and meatloaf is cooked through:165 F. 4 Meanwhile, steam the corn. Add about 2 inches of water to a saucepan with a steam basket. Bring to a boil and add the corn. Cover and steam for 5 minutes. 5 Slice meatloaf and serve with roasted broccoli and steamed corn. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES