INGREDIENTS

• 2 lb. baby red potatoes, halved (or quartered if large)
• 6 slices bacon
• 16 oz. tub sour cream
• Juice of 2 lemons
• 1/2 package ranch seasoning
• kosher salt
• 1 c. shredded Cheddar
• 1/2 c. freshly chopped chives

​DIRECTIONS

1. In a large pot of boiling water, cook potatoes until fork tender, about 15 minutes. Drain and rinse under cold water, then transfer to a large bowl.
2. Meanwhile, in a large skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate to drain, then crumble.
3. In a small bowl, stir together sour cream, lemon juice and ranch seasoning. Adjust seasoning if necessary.
4. Add sour cream mixture to potatoes and toss until combined. Add cheddar, chives and bacon and toss until combined. Refrigerate at least 1 hour before serving.

Ingredients:

• 1 ear corn, cut into chunks
• 1 medium red onion, cut into thin wedges
• 1 small green bell pepper, cut into chunks
• 1 small red bell pepper, cut into chunks
• 1 small yellow bell pepper, cut into chunks
• 1 small yellow squash, sliced
• 1 cup mushroom halves
• 2 tablespoons oil
• Generous amount of  Roasted Garlic & Herb Seasoning or similar

Directions:
Toss vegetables with oil and Seasoning in large bowl.
Place vegetables in grill basket, grill rack or thread onto skewers.
Grill over medium heat 12 to 15 minutes or until vegetables are tender, turning occasionally. 

Variation:
For charred and smoky vegetables: Do not cut vegetables. Brush whole vegetables with oil and sprinkle with Seasoning. Grill over medium heat 12 to 15 minutes or until charred, turning occasionally. Slice or cut into bite-size chunks before serving.

​For tender and juicy vegetables: Grill in a foil packet. Place vegetables in center of large sheet of heavy duty aluminum foil. Drizzle vegetables with oil and sprinkle with Seasoning; toss to coat well. Bring up sides of foil; double fold top and ends to tightly seal packet. Grill over medium-high heat 12 to 15 minutes or until vegetables are tender, turning packet over halfway through cook time.

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Ingredients:

• 1 3/4lb ground beef 
• 1 1/2 teaspoons salt
• 1 teaspoon ground pepper
• 1 1/2 cups frozen shoestring fries
• 1 cup no-bean chili
• 1 cup shredded cheddar 
• 1/4 cup diced green onions

Steps

1. Cut four 18x12-inch sheets of nonstick aluminum foil.
2. Mix beef with salt and pepper. Shape into four patties, about 1/2-inch thick. Place 1 patty in the center of each foil sheet
3. Top each with 1/4 cup chili, fries and 2 tablespoons of cheese.
4. Bring up 2 sides of the foil so the edges meet. Fold together tightly at the top, creating a loose tent above the burger.
5. Fold other sides to seal. Place packets on a cookie sheet.
6. To BAKE: Heat oven to 450°F. Bake 35 to 40 minutes, or until a meat thermometer inserted into the center of patties reads 160°F.
7. To GRILL: Place packets on a grill over medium heat. Cook 8 minutes, rotate packets then cook 7 to 9 minutes longer, or until patties are no longer pink in the center.
8. Place packets on plates. To serve, cut a large “X” across top of each packet; carefully fold back foil. Top each patty with 2 tablespoons of cheese. Garnish with green onions.

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• 1 lemon, zested and juiced
• 1 lemon, juiced

• 2 cups cold milk, chilled
• 1 (14 ounce) can nonfat sweetened condensed milk, chilled

​In the aluminum canister of an ice cream maker, combine lemon zest, lemon juice, milk and sweetened condensed milk. Freeze according to manufacturer's directions.

Churn mixture for approx. 15 to 20 minutes, pour into individual containers while slushy then place in freezer for approximately 2 hours. Serve like ice cream, garnish with lemon wedge or other fruit or fresh mint.

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