Grilled Pork Chops with Basil-Garlic Rub 2 garlic cloves, peeled 1 cup packed fresh basil leaves 2 tablespoons fresh lemon juice 2 tablespoons extra virgin olive oil 1 teaspoon coarse salt ½ teaspoon freshly ground black pepper 4 bone-in pork loin chops, ¾ inch thick
Directions: With machine running, drop garlic through feed tube of a food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make a thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes. Prepare medium-hot fire in grill. Brush grate clean and oil grate. Grill chops over direct heat, turning once, to medium rare, 5 to 6 minutes per side, or until the internal temperature reaches 145°F. Let chops rest for 3 minutes before serving. Recipe from National Pork Board. *See more recipes in our meat section
	Tomato Cobb Salad Wrap 4 large (10-inch) flour tortillas 6 tablespoons prepared blue cheese dressing 8 ounces sliced cooked turkey breast 3 fully ripened medium fresh tomatoes (about 1 pound), cut into thin slices 4 leaves Boston, iceberg, or leaf lettuce 1 ripe avocado, seeded, peeled, and cut into thin slices 4 strips cooked bacon Fresh chive strips (optional) Tomato wedges, green onion slices, and additional avocado slices
Directions: Spread each tortilla with 1½ tablespoons dressing. Top with layers of turkey, tomato slices, lettuce, avocado, and bacon, dividing evenly. Roll up tortillas. If desired, tie each wrap with chives or secure with long toothpicks. Cut each wrap in half. To serve, stand both halves of each sandwich on cut ends. Garnish with tomato wedges, green onions, and avocado. Makes 4 servings. Recipe from Florida Tomatoes. *See more recipes in our vegetables collection
	Grilled Potato Kabobs with Lemon Drizzle Lemon-Herb Drizzle: ¼ cup extra virgin olive oil 3 cloves garlic, minced 2 tablespoons chopped fresh herbs (such as basil, rosemary, marjoram, and sage) ½ teaspoon sea salt or to taste Juice of 1 lemon Freshly ground black pepper to taste Kabobs: 1 pound russet potatoes, scrubbed 1 (12-ounce) package precooked chicken sausage, sliced ¼-inch-thick on the diagonal 2 ears fresh corn, cut into 1-inch pieces 1 zucchini, sliced ¼-inch-thick on the diagonal
Directions: Heat olive oil in small saucepan until very hot; remove from heat and stir in garlic. Let cool, then stir in herbs, salt, lemon juice and pepper; set aside. Place potatoes in medium microwave-safe bowl and cover with lid or plastic wrap. If using plastic wrap, make sure wrap is not touching any ingredients and poke one small hole in cover to vent. Microwave on high for 10 to 12 minutes or until potatoes are tender (time may vary depending on microwave oven). Use oven mitts to carefully remove from microwave. When cool enough to handle, cut into large chunks. Thread potatoes, sausage and vegetables on skewers. Grill over medium-high heat for about 10 minutes, turning frequently and brushing with a little of herb mixture during the last few minutes. Remove from grill and place on platter; drizzle with remaining herb mixture. Makes 6 servings. Recipe from Wisconsin Potato and Vegetable Growers. *See more recipes in our vegetables collection
	Hot Artichoke Dip-Stuffed Tomatoes 1, 8-ounce package low-fat cream cheese, softened 2 large tomatoes, seeds removed and diced ¼ cup low-fat mayonnaise ½ cup Parmesan or Romano cheese, grated 1 clove garlic, minced 1 tablespoon fresh basil 1 can low-sodium artichoke hearts, drained and chopped fine 1 cup fresh spinach, chopped 1 lemon, juiced Kosher salt and freshly ground black pepper to taste 4 large tomatoes ¼ cup mozzarella cheese, shredded Tortilla chips, crisp flatbreads, or sliced vegetables
Directions: Preheat oven to 375°F. For stuffing, in a medium mixing bowl combine cream cheese, diced tomatoes, mayonnaise, Parmesan cheese, garlic, and basil. Stir in chopped artichoke hearts and spinach. Taste mixture and adjust seasoning with lemon juice, kosher salt, and pepper. Set stuffing mixture aside. Rinse whole tomatoes under cold running water and pat dry with clean paper towels. Slice off top of each tomato with a serrated knife; cut tomatoes in half. Squeeze each half to loosen seeds. Using a spoon, scoop out one-third of the inside of each tomato half. Fill tomatoes with stuffing mixture. Top each stuffed tomato with shredded mozzarella. Place stuffed tomatoes in baking dish and put into oven. Bake for 10 to 15 minutes or until bubbly and golden brown. Remove from oven and let cool slightly. Serve warm with tortilla chips, crisp flatbreads, or sliced vegetables. Makes 4 servings. Recipe from Florida Tomatoes. *See more recipes in our salads, dips, and salad dressings collection
	 Asiago Cheese, Bacon, and Egg Tart (Gluten-Free) 6 large eggs ½ cups heavy cream ¼ teaspoon salt ¼ teaspoon freshly ground black pepper Nonstick oil cooking spray 7 slices smoked bacon 2 tablespoons butter 8 ounces button mushrooms, thinly sliced ¼ cup chopped fresh chives 1½ cups provolone cheese, shredded ¼ cup Asiago cheese, shredded
Directions: Preheat oven to 375°F. In a food processor combine eggs, cream, salt, and pepper. Lightly spray a 10-inch pie plate with nonstick oil cooking spray. Prepare bacon as directed on package; drain on paper towels and crumble into egg mixture. In a small skillet heat butter over medium heat. Cook and stir mushrooms until tender; add to egg mixture. Mix in chives and provolone cheese. Pour mixture into pie plate and sprinkle Asiago cheese on top. Bake for 35 to 45 minutes or until tart is set and top is golden brown. Makes 6 servings. Recipe from Boar’s Head. *See more recipes in our eggs & cheese collection
	 Dulce de Leche Carrot Cake Pie 4 cups carrot cake ice cream, softened 1, 6-ounce prepared graham cracker crust 3 large crisp red-skin apples, cored 2 tablespoons fat-free caramel sundae syrup 1½ teaspoons lemon juice Fat-free caramel sundae syrup (optional) ¼ cup roasted and salted pecan halves
Directions: Spread softened ice cream evenly in crust; cover and freeze at least 4 hours or until solid. Ten minutes before serving pie, remove pie from freezer; uncover and set aside. For glazed apples, thinly slice apples, leaving peeling on. In large nonstick skillet over medium heat toss apples with lemon juice and 2 tablespoons caramel syrup. Cook just until apples soften but still maintain their shape, about 10 minutes, turning often. (If necessary, remove apple slices to a bowl as they cook to prevent overcooking.) Cut pie into 8 slices; top each with about 1/3 cup glazed apples. Drizzle with caramel syrup and sprinkle with pecans. Serve immediately. Makes 8 servings. Recipe from Blue Bunny. *See more recipes in our desserts collection
	 Candy Corn Cups 8 tablespoons vanilla ice cream, softened 4 small martini glasses 12 tablespoons orange sherbet, softened 12 tablespoons pineapple sherbet, softened 4 tablespoons lite whipped topping, thawed if frozen 8 pieces candy corn (or other) candies
Directions: For each dessert, spread 2 tablespoons vanilla ice cream in the bottom of a martini glass. Top with 3 tablespoons orange sherbet, spreading smooth, and 3 tablespoons pineapple sherbet, spreading smooth. Place in freezer while preparing remaining servings. Just before serving, top each with 1 tablespoon whipped topping and 2 candies. Serve immediately. Makes 4 servings. To make ahead: Layer ice cream and sherbet in each martini glass; cover and freeze until serving time. Top each with whipped topping and candy pieces just before serving.Recipe from Blue Bunny. *See more recipes in our desserts collection