Balsamic & Herb Burgers. Chicken & Potato Foil Packets

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1 Balsamic & Herb Burgers 1½ pounds lean ground beef 2 tablespoons Pomegranate Balsamic Vinegar of Modena, divided 1 tablespoon Citrus Herb Seasoning ½ cup mayonnaise ½ teaspoon Garlic Garlic Seasoning 6 slices provolone cheese 6 hamburger buns, toasted Lettuce, tomato slices 1. In large bowl, combine ground beef, 1 tablespoon Pomegranate Balsamic Vinegar of Modena and Citrus Herb Seasoning; salt and pepper as desired. Form into 6 patties. 2. Prepare grill to medium heat. In small bowl, combine mayonnaise, remaining 1 tablespoon Pomegranate Balsamic Vinegar of Modena and Garlic Garlic Seasoning. Salt and pepper as desired. 3. Place patties on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer. Top with cheese; continue grilling until melted. 4. Spread toasted buns with balsamic mayonnaise. Top with lettuce, tomatoes and burgers. Serve with Rustic Herb Potato Salad (recipe included). Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Seal well, label and freeze. Thaw completely. Chicken & Potato Foil Packets 1½ pounds red potatoes, scrubbed clean 1½-1¾ pounds boneless skinless chicken thighs, seasoned with salt and pepper 1 pound fresh or frozen green beans, trimmed 1 red bell pepper, cubed 6 (18x15-inch) pieces heavy-duty aluminum foil ½ cup butter, melted 1 packet Shallot Tarragon Compound Butter Mix 1. Pierce potatoes in several spots with a fork; place on a microwave-safe plate. Microwave on HIGH 5-6 minutes or until just fork tender (do not overcook). Cut potatoes into quarters; salt and pepper as desired. 2. Divide chicken, potatoes, green beans and red peppers among pieces of foil. In small bowl, whisk together melted butter and Shallot Tarragon Compound Butter Mix; drizzle over packets. Bring together 2 sides of foil; seal edges, making a ½-inch fold. Fold again, allowing space for heat circulation. Fold each side to seal. 3. Prepare grill to medium heat. Place foil packets on grill. Grill, turning packets occasionally, until internal temperature of chicken reaches 165 F on an instant-read food thermometer, about minutes. Serve with crusty dinner rolls. Make Ahead & Freeze: Prep through step 2. Place foil packets in 2 (1-gallon) freezer bags. Seal well, label and freeze. Thaw completely. Continue with step 3.

2 Chopped Chicken Salad 1½ pounds boneless skinless chicken breasts, seasoned with salt and pepper 2 tablespoons Avocado Oil 1 tablespoon Rustic Herb Seasoning ½ cup canned light coconut milk ½ cup mayonnaise or light mayonnaise 1 packet Grilled Veggie Dip Mix 18 ounces chopped Romaine lettuce 1 large tomato, seeded and chopped 1 medium cucumber, chopped 1 ripe avocado, pitted, peeled and chopped, optional 1 cup corn kernels, optional 1 cup cooked and crumbled bacon, optional 1. Combine first 3 ingredients in a gallon freezer bag. Seal well; toss to coat. Refrigerate 2 hours or up to overnight. 2. In pint-size mason jar or storage container, combine next 3 ingredients. Shake well. Refrigerate until ready to serve, up to 1 week. 3. Prepare grill to medium heat. Remove chicken from marinade; discard bag. Place chicken on grill. Grill, turning once, minutes or until internal temperature reaches 165 F on an instant-read food thermometer. Chop. 4. In large bowl, combine remaining ingredients with chopped chicken and desired amount of dressing. Toss to coat. Divide among 6 dinner plates. Serve with Grilled Garlic Bread (recipe included). Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Citrus Herb Grilled Shrimp 1½-2 pounds (26-30 count) raw shrimp, peeled and deveined 3 tablespoons Avocado Oil 1 tablespoon Citrus Herb Seasoning 8-10 wooden skewers, soaked in water 30 minutes 1. Combine first 3 ingredients in a gallon freezer bag. Seal well; toss to coat. Refrigerate 2 hours or up to overnight. 2. Prepare grill to medium heat. Remove shrimp from bag and thread on soaked skewers. Discard bag with marinade. 3. Place skewers on grill. Grill, turning occasionally, 6-8 minutes or until opaque and internal temperature reaches 145 F on an instant-read food thermometer. Serve over Grilled Veggie Quinoa (recipe included). Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely.

3 Shallot Tarragon Beef Kabobs ½ cup butter, melted, or olive oil 1 packet Shallot Tarragon Compound Butter Mix 1½ pounds boneless beef sirloin, cubed 1 large red bell pepper, cubed 1 small red onion, cubed 1 (8 ounce) package fresh baby bella mushrooms 1 medium zucchini, cut in half lengthwise, sliced ¾-inch thick 12 wooden skewers, soaked in water 30 minutes 1. Combine melted butter and Shallot Tarragon Compound Butter Mix. Set aside. 2. Prepare grill to medium heat. Thread beef and vegetables on soaked skewers in desired pattern. Brush with butter. 3. Place skewers on grill. Grill, turning occasionally and brushing with butter, until beef and vegetables are desired doneness, about 8-10 minutes. Serve with Creamy Rustic Herb Salad (recipe included). Note: For an alternative to kabobs, kabob components can be grilled in a grill basket, if desired. Make Ahead & Freeze: Place beef, peppers and onions in a gallon freezer bag. Place bag and unopened Shallot Tarragon Compound Butter Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Grilled Citrus Herb Pork Tenderloin 1 (1½ pound) pork tenderloin, seasoned with salt and pepper 3 tablespoons Pomegranate Balsamic Vinegar of Modena 2 tablespoons extra virgin olive oil 1 tablespoon Citrus Herb Seasoning 1. In a gallon freezer bag, combine pork, Pomegranate Balsamic Vinegar of Modena, olive oil and Citrus Herb Seasoning. Seal well; toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. Remove pork from marinade; discard bag with marinade. Place pork on grill. Grill, turning occasionally, until internal temperature reaches 150 F on an instant-read food thermometer, about minutes. 3. Remove from grill; cover with foil and let stand 5 minutes before slicing. Serve with grilled or steamed asparagus. Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely.

4 BBQ & Herb Burgers 1½ pounds lean ground beef 1 tablespoon + 1 teaspoon Rustic Herb Seasoning, divided 1 teaspoon Garlic Garlic Seasoning ½ cup mayonnaise or light mayonnaise 6 tablespoons Smoky Bacon BBQ Sauce, divided 6 slices Cheddar cheese 12 slices cooked bacon 6 hamburger buns, toasted Lettuce, tomato slices 1. In large bowl, combine ground beef, 1 tablespoon Rustic Herb Seasoning and Garlic Garlic Seasoning; salt and pepper as desired. Form into 6 patties. 2. Prepare grill to medium heat. In small bowl, combine mayonnaise, remaining 1 teaspoon Rustic Herb Seasoning and 1 tablespoon Smoky Bacon BBQ Sauce. 3. Place patties on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes, brushing with remaining 5 tablespoons Smoky Bacon BBQ Sauce the last 2-3 minutes of grilling. Top with cheese. 4. Spread toasted buns with BBQ mayonnaise. Top with lettuce, tomatoes, burgers and bacon. Serve with a green salad. Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place step 2 ingredients except mayonnaise in a quart freezer bag. Place remaining Smoky Bacon BBQ Sauce in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Rustic Grilled Turkey 1½ pounds boneless skinless turkey breast tenderloins (about 2), seasoned with salt and pepper 3 tablespoons Pomegranate Balsamic Vinegar of Modena 2 tablespoons Avocado Oil 1 tablespoon Rustic Herb Seasoning 1 tablespoon Dijon mustard 1 teaspoon Garlic Garlic Seasoning 1. Combine all ingredients in a gallon freezer bag; salt and pepper as desired. Seal well and toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. Remove turkey from marinade; discard bag with marinade. Place turkey on grill. 3. Grill, turning occasionally, until internal temperature reaches 165 F on an instant-read food thermometer, about minutes. 4. Remove from grill and tent with aluminum foil. Let stand 5 minutes. Slice. Serve with Balsamic Fruit & Cheese Kabobs (recipe included). Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely.

5 Tarragon Grilled Chicken 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 3 tablespoons Avocado Oil 1 tablespoon Pomegranate Balsamic Vinegar of Modena 1 packet Shallot Tarragon Compound Butter Mix 1. Combine all ingredients in a gallon freezer bag; salt and pepper as desired. Seal well and toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade. Place chicken on grill. 3. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about minutes. Serve with steamed California-blend vegetables. Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Smoky BBQ Chicken Salad 1½ pounds boneless skinless chicken breasts 3 tablespoons extra virgin olive oil 1 tablespoon + 1 teaspoon Rustic Herb Seasoning, divided ½ cup Smoky Bacon BBQ Sauce, divided ½ cup creamy ranch dressing 18 ounces packages chopped Romaine lettuce 2 medium tomatoes, chopped 2 ripe avocados, pitted, peeled and chopped 1 cup sweet corn kernels (canned or frozen and thawed) 1 cup fancy shredded Cheddar cheese Tortilla strips or chips, optional 1. Combine chicken, oil and 1 tablespoon Rustic Herb Seasoning in a gallon freezer bag. Refrigerate 30 minutes or up to overnight. 2. Prepare grill to medium heat. Remove chicken from bag; discard bag with marinade. Place chicken on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about minutes, basting with ¼ cup Smoky Bacon BBQ Sauce the last 2-3 minutes. 3. Remove chicken from grill; let stand 5 minutes then slice. Meanwhile, in large mixing bowl, combine remaining ¼ cup Smoky Bacon BBQ Sauce, ranch dressing and 1 teaspoon Rustic Herb Seasoning. Add lettuce, tomatoes, avocados, corn and cheese; toss to coat. 4. Divide among 6 dinner plates. Top with sliced chicken and sprinkle with tortilla strips, if desired. Serve with corn bread muffins. Make Ahead & Freeze: Prepare through step 1. Seal well, label and freeze. Thaw completely.

6 Rustic Herb Potato Salad 2 pounds baby red potatoes ¾ cup mayonnaise ¼ cup milk or light coconut milk 1 tablespoon Rustic Herb Seasoning 1 tablespoon Dijon mustard 1 teaspoon Garlic Garlic Seasoning 3 large eggs, hard-boiled and chopped ½ cup sliced celery ¼ cup chopped green onions 1. Place potatoes in a large saucepan with cover. Cover with salted cold water. Cover and bring to a boil over high heat. Reduce heat and simmer minutes or until fork tender. Drain and cool. Cut into bite-size pieces. 2. In large bowl, combine next 5 ingredients; generously salt and pepper. 3. Add potatoes and remaining ingredients. Gently toss to coat. Cover and refrigerate several hours or up to overnight. Make Ahead: Prepare through step 3. Refrigerate, covered, up to 1 week. Grilled Garlic Bread ½ cup butter, softened 1½ tablespoons Garlic Garlic Seasoning 1 long loaf take n bake French baguette bread 1. Prepare grill to medium heat. In small bowl, combine butter and Garlic Garlic Seasoning. 2. Slice baguette into ½-inch slices. Lightly spread butter on both sides of bread. 2. Place bread on grill. Grill, turning once, until golden brown on both sides, about 1-2 minutes.

7 Grilled Veggie Quinoa 3 tablespoons Avocado Oil 1 packet Grilled Veggie Dip Mix, divided 1 medium zucchini, cubed 1 medium yellow summer squash, cubed 1 small red onion, cubed 1 red bell pepper, cubed 1 (8 ounce) package baby bella mushrooms, quartered, optional 1 cup uncooked quinoa 2 cups reduced sodium chicken broth 1. Prepare grill to medium heat. In a gallon freezer bag, combine Avocado Oil and half the packet of Grilled Veggie Dip Mix. Add next 5 ingredients; salt and pepper as desired. Seal well; toss to coat. Set aside. 2. Prepare quinoa according to package directions using chicken broth, stirring in remaining Grilled Veggie Dip Mix with broth. 3. Meanwhile, place a grill basket on grill. When hot add veggies from bag. Grill, stirring occasionally, until tender and lightly browned, about minutes, or until desired doneness. 4. Stir grilled veggies into cooked quinoa. Make Ahead: Prepare step 1. Refrigerate up to 1 day ahead. Creamy Rustic Herb Salad ½ cup canned light coconut milk ½ cup mayonnaise or light mayonnaise 1 tablespoon lemon juice 1 tablespoon Rustic Herb Seasoning 16 ounces mixed spring greens 2 large tomatoes, cut into 8 wedges each 1 cup shredded carrots 1 medium cucumber, sliced 1. In pint-size mason jar or container with lid, combine first 4 ingredients; salt and pepper as desired. Cover and shake well. 2. In large bowl, combine remaining ingredients. Toss with desired amount of dressing. 3. Divide among 6 salad plates. Make Ahead: Prepare step 1. Refrigerate up to 1 week. Note: Refrigerate any leftover salad dressing up to 1 week.

8 Balsamic Fruit & Cheese Kabobs 24 red seedless grapes 24 cubes aged white Cheddar cheese 12 strawberries, tops removed 12 watermelon cubes 3 kiwi fruit, peeled and quartered 12 wooden skewers 2 tablespoons Pomegranate Balsamic Vinegar of Modena Fresh mint leaves, chopped, optional Sea salt or Kosher salt, optional 1. Thread fruit and cheese in desired patterns onto skewers. Place on salad plates. 2. Drizzle with Pomegranate Balsamic Vinegar of Modena. Sprinkle with mint and desired amount of salt.