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

Ingredients

• 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

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

Ingredients

• 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.

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

Ingredients

• 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

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

Ingredients

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.