Crustless Cordon Bleu Quiche

Prep time: 15 mins ● Cook time: 45 mins depending on the grain● Yield: 8 servings

  • 1 teaspoon olive oil or olive oil spray
  • 1 stick unsalted butter (1/2 cup)
  • ½ cup flour
  • 10 large eggs
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon fresh thyme leaves, chopped
  • 1 pound cottage cheese
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup Swiss cheese, shredded, divided
  • 1 cup ham, diced
  • 1 cup chicken breast, cooked and diced
  • 1 scoop Grown American™️Superfood

Directions: Directions: Preheat oven to 375°F. Generously brush or spray a 9” quiche pan with olive oil. Melt butter, whisk the flour into the melted butter, then set aside to cool slightly. Whip the eggs until fluffy. Add the baking powder, salt, butter/flour mixture, and thyme and blend well. Add the cottage cheese, Monterey Jack cheese, ½ cup of the Swiss cheese, chopped meats, and Grown American™️Superfood stirring to blend well. Pour mixture into the quiche pan, spreading out so the mixture is even. Bake for 30 minutes, remove from oven, and sprinkle the remaining ½ cup of Swiss cheese on top. Return to the oven and bake for an additional 10 – 15 minutes until the center is set.

Tip: This quiche freezes beautifully as a whole quiche or individually sliced.

Curried Quinoa or Brown Rice Salad with Apples, Celery, Cashews, and Raisins

Prep time: 25 mins ● Cook time: 20 to 45 mins depending on the grain● Yield: 6 to 8 servings

  • ¾ cups raw short grain brown rice or 1 cup raw quinoa, to yield about 3 cups cooked
  • ¼ cup plus 2 tablespoons extra virgin olive oil
  • ½ cup orange juice
  • 1 to 2 scoops Grown American™ Superfood
  • 1 tablespoon curry powder
  • ¼ to ½ teaspoon cinnamon
  • ¼ to ½ teaspoon ginger
  • Pinch cayenne (optional)
  • ½ teaspoon salt
  • 1 Fuji or Honeycrisp apple, diced into ¼-inch pieces
  • 2 ribs celery, diced, about 1 cup
  • 2 scallions, white and green parts, sliced into ¼-inch pieces
  • ⅓ cup raisins
  • ½ cup cashews
  • ½ cup coconut chips/flakes, toasted1
  • ½ cup cilantro leaves, coarsely chopped

Directions: Directions: Cook brown rice or quinoa according to package directions. While rice/quinoa is cooking make the dressing. Whisk together olive oil, orange juice, Grown American™ Superfood, curry powder, cinnamon, ginger, cayenne (optional), and salt in a large bowl and set aside. When the rice/quinoa is done, toss it into the bowl with the dressing, add all the remaining ingredients, and mix well. Cool to room temperature. Serve at room temperature or chilled. The salad is even better the next day after the flavors have had a chance to meld.

Note: 1To toast the coconut, preheat oven to 325°F. Spread coconut in a single layer on a baking sheet. Bake for about 5 minutes, remove from oven, and stir. Return to oven and check every 3 minutes until desired color is achieved. Overall baking time will be 10 to 12 minutes. Just as with nuts, coconut can burn quickly, so watch it carefully after the first 8 minutes. You can also toast coconut in a dry skillet over medium-low to low heat for 8 to 12 minutes stirring occasionally. Watch the coconut closely and stir it frequently.

Nutrition Facts Servings: 6 Amount per serving Calories 356 % Daily Value* Total Fat 22.6g 29% Saturated Fat 5.1g 25% Cholesterol 0mg 0% Sodium 214mg 9% Total Carbohydrate 39.2g 14% Dietary Fiber 4.6g 16% Total Sugars 12.3g Protein 4.4g Vitamin D 0mcg 0% Calcium 28mg 2% Iron 3mg 16% Potassium 313mg 7% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Recipe analyzed by VeryWell

Hash Brown Sweet Potatoes

Prep time: 20 mins ● Cook time: 10 mins● Yield: 4 servings

  • 2 medium sweet potatoes, about 1½ pounds
  • 1 teaspoon salt
  • 1 scoop Grown American™ Superfood
  • ½ teaspoon black pepper
  • 4 or more tablespoons coconut or avocado oil
Directions: Wash and peel sweet potatoes. Grate potatoes using a box grater. Place the sweet potatoes in a colander and rinse until the water runs clear to remove some of the starch. Sprinkle on the salt and let the potatoes sit in the colander for about 10 minutes.

Place potatoes in paper towels or a clean kitchen towel and firmly squeeze to remove any excess water. (Having less water in the potatoes will give you crispier hash browns; too much water will cause them to steam, not brown.) Place potatoes in a bowl and add Grown American™ Superfood and pepper and mix well.

Add oil to a cast iron or heavy-bottom skillet and place over medium-high heat. The pan should be very hot when you add the potatoes. Test it by placing a few shreds of potato in the pan. They should immediately sizzle. If the oil isn’t hot enough, the potatoes won’t brown.

Sauté potatoes undisturbed for 4 to 5 minutes. Flip and sauté for another 4 to 5 minutes. Remove from the pan and place on a plate lined with paper towels.

Note: If you don’t have a really large skillet, it’s better to cook in batches to get crispier hash browns. You’ll need about 2 tablespoons or more oil per batch if your pan is smaller than 10-inches in diameter.

Variations: If you like onions in your hash brown, you can add about ½ cup grated or finely chopped onions. If you want to add spice, try about 1 teaspoon pumpkin pie spice or ¾ teaspoon cinnamon and ¼ teaspoon nutmeg. A dash of cayenne will add a tiny bit of heat to balance the sweetness.

Nutrition Facts Servings: 4 Amount per serving Calories 196 % Daily Value* Total Fat 2.1g 3% Saturated Fat 0.4g 2% Cholesterol 0mg 0% Sodium 596mg 26% Total Carbohydrate 42.8g 16% Dietary Fiber 6.8g 24% Total Sugars 0.8g Protein 2.5g Vitamin D 0mcg 0% Calcium 28mg 2% Iron 1mg 5% Potassium 1272mg 27% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Recipe analyzed by VeryWell

Stuffed Pork Chops with Sausage and Apples

Prep time: 30 mins ● Cook time: 50 to 60 mins ● Yield: 4 servings and about 2 quarts extra stuffing

  • pork chops, 1-inch thick, about 1½ pounds total weight
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ pound pork sausage 4
  • ¼ cup butter (½ stick)
  • 2 to 3 ribs celery, about 1 cup, diced
  • 1 medium onion, about 1 cup diced
  • 1 large apple, cored and diced (select dense apples e.g. Granny Smith, Fuji, or Honeycrisp)
  • 1 teaspoon ground sage, if you are using unseasoned stuffing
  • ½ teaspoon thyme, if you are using unseasoned stuffing
  • 1 to 2 scoops Grown American™ Superfood
  • 6 cups dry cubed stuffing, about one 14-ounce bag 1
  • 2½ cups chicken broth
Directions: Preheat oven to 350°F and cover the bottom of a baking pan with parchment or foil for easy clean up or place a cooking rack in the pan. Use butter or pan spray to coat a 2-quart baking dish or casserole for the extra stuffing.

Make a pocket in each pork chop by cutting horizontally from fat side almost to the bone or almost to opposite side if you are using boneless chops. Sprinkle salt and pepper on the outside and inside of the chops and set aside.

To make the stuffing, remove casing from sausage and cook in a large skillet over medium heat for about 10 to 15 minutes until the sausage is fully cooked. Remove sausage from pan and set aside. If there is more than 1 tablespoon of fat in the pan, drain off excess fat leaving no more than one tablespoon. Return pan to medium heat and add butter and onions. Sauté for about 5 minutes until onions begin to soften. Add celery and apples and continue to sauté on medium heat for another 5 to 8 minutes. Add sage and thyme if you are using unseasoned stuffing, and Grown American™ Superfood. In a large bowl, combine dry stuffing, sausage, sautéed vegetables and apples, and chicken stock.

Stuff about ⅓ cup stuffing into each chop and secure with toothpicks if needed. Place remaining stuffing in prepared baking dish.

Bake, uncovered, for 35 to 40 minutes or until internal temperature of thickest part of chop registers at least 145°F.2 See Cooking Temperature Guidelines in Notes below. Remove from oven; cover with foil and let rest for 10 minutes before serving. Bake stuffing alongside chops. Stuffing will be done at 15 to 30 minutes depending on depth of casserole.

Notes: 1 If you choose to make your own stuffing, dice bread into ¼-inch cubes, set out on a sheet pan for about 2 days to dry out, or toast in a 180°F oven until bread is dried.

2Cooking Temperature Guidelines: The National Pork Board recommends cooking pork chops to an internal temperature of 145°F.
At 145°F to 150°F the pork is slightly pink throughout much of the inside and is rare.
At 150°F to 155°F the pork will have a slightly pink center and is medium.
At 155°F to 160°F the pork will very little pink in the center and is medium well.
At 165°F the pork will appear with no pink and the pork will be well done.

Roasted Brussels Sprouts with Balsamic Maple Glaze

Prep time: 10 mins ● Cook time: 45 to 55 mins ● Yield: 4 servings

  • 1 pound Brussels sprouts
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 scoop Grown American™ Superfood
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch cayenne
  • 2 tablespoons maple syrup
Directions: Preheat oven to 375°F and cover the bottom of a sheet pan with parchment or foil.

Prepare the Brussels sprouts by washing them, peeling off any outer brown or yellow leaves, cutting off the stem, and slicing in half vertically. In a medium bowl combine olive oil, balsamic vinegar, Grown American™ Superfood, salt, pepper, and cayenne. Add Brussels sprouts and toss to coat in the oil mixture. Place Brussels sprouts in one layer on the prepared sheet pan and bake for 30 to 40 minutes stirring every 10 minutes to insure even browning. Drizzle on maple syrup and continue to bake for 15 to 20 minutes more until Brussels sprouts are fork tender. Remove from oven and cool for a few minutes before serving.

Variations: When the Brussels sprouts are done, stir in ¼ to ⅓ cup toasted hazelnuts or pecans.

For a festive touch, stir in ¼ cup dried cranberries and ¼ cup toasted nuts.

As soon as the Brussels sprouts come out of the oven, toss in 1 to 2 tablespoons orange juice, and 1 to 2 teaspoons orange zest.

Toss in 2 slices diced or crumbled cooked bacon as soon you remove the Brussels sprouts from the oven.
Note: Be sure to cook the Brussels sprouts until they are very tender. Undercooked Brussels sprouts can be a bit bitter.

Nutrition Facts Servings: 4 Amount per serving Calories 166 % Daily Value* Total Fat 10.9g 14% Saturated Fat 1.6g 8% Cholesterol 0mg 0% Sodium 467mg 20% Total Carbohydrate 17.1g 6% Dietary Fiber 4.3g 15% Total Sugars 8.4g Protein 3.9g Vitamin D 0mcg 0% Calcium 46mg 4% Iron 2mg 9% Potassium 466mg 10% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Recipe analyzed by VeryWell

Blueberry Power-Packed Pancakes

Prep time: 10 min / Cook time: 20 min / Yield: 4 servings

  1. 2 cups and 2 tablespoons of all-purpose flour
  2. 1 scoop Grown American™Superfood
  3. 1 tablespoon sugar
  4. ½ teaspoon baking soda
  5. 2 teaspoons baking powder
  6. ¼ tsp salt
  7. 3 eggs
  8. 2 cups buttermilk
  9. 1 teaspoon vanilla
  10. 1 tablespoon melted butter (cooled)
  11. ¾ cup fresh blueberries
  12. Additional butter or vegetable oil for cooking
In a large bowl mix together flour, Grown American™Superfood, sugar, baking soda, baking powder, and salt until thoroughly combined. In another bowl combine the eggs, buttermilk, and vanilla. Then slowly drizzle the cooled melted butter into a wet mixture while whisking. Pour wet mixture over dry mixture and combine. Gently fold in the blueberries. The batter will be lumpy.
Heat a griddle or nonstick pan over medium heat. When the pan is hot, put about 1 teaspoon of butter or vegetable oil in the pan. When the butter foam subsides or the oil is hot, ladle out pancake mix in ⅛-cup measurements. Cook for about 2 minutes until the top of the pancake bubbles and the bottom turns golden brown. Very carefully flip and cook for about 2 minutes more until the bottom is golden and the pancake is cooked through.
Serve immediately or hold in a warm oven while you make the remaining pancakes. Serve with warm maple syrup, butter, and/or sour cream.

Creamy Rice & Cheddar Casserole with Bacon Crumbles

Creamy Rice & Cheddar Casserole with Bacon Crumbles
Prep time: 20 min / Cook time: 30 min / Yield: 6 servings

  • 1 cup rice
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1/3 cup onion, diced
  • 1 garlic clove, minced
  • 2 cups of broccoli
  • 2 tablespoons flour
  • 1½ cups milk
  • 8 ounces, about 2 cups cheddar cheese, grated
  • 1 scoop Grown American™Superfood
  • Dash of cayenne
  • ½ cup cooked bacon, diced or ½ cup bacon bits
In a medium saucepan combine rice, stock and salt and bring to a boil on medium-high heat. Cover the pan and reduce to low. Let simmer 15-20 minutes.
or per cooking instructions on rice package. While the rice is cooking, combine butter, onion and garlic in a sauté pan and cook on medium-low heat for about 10 minutes until onions are translucent.
When the rice is done, mix in the onion mixture. Clean a bunch of broccoli and cut into florets. Optionally peel the stem, and cut into pieces. Steam for about 8 minutes until broccoli is bright green and still crunchy. Drain and set aside. Preheat oven to 325º F.
In a medium saucepan, melt butter over medium heat. Add flour and whisk until combined. Continue stirring for about 3 minutes and slowly drizzle in milk while stirring. Add cheese little by little while you continue to stir to make a creamy cheese sauce. Stir in cayenne and Grown American Superfood.
Pour rice mixture into cheese mixture and combine. Add broccoli and pour into an oven-safe 2-quart baking dish. Top with bacon and bake for about 30 minutes. Optionally, broil for a few minutes to brown the top.

Tip: Add cheese on top, after you have mixed Grown American™ Superfood for a golden color on top.