~Tropical Pineapple Mango Smoothie Bowl~

Ingredients:

• 3 cups frozen Heartland Foods Tropical Blend (mango/pineapple/strawberries) 
• 1 splash of milk of choice to blend (Almond, Oat, Cashew, 2% Milk, Whole Milk)

Optional* 

•    2 tablespoons of protein powder (vanilla or un-flavored)

Instructions:

1. Add frozen ingredients and protein powder to a high speed blender or food processor and blend until thick and creamy, scraping down the sides as needed. Add a splash of milk to help blend if necessary. 
2. Scoop the smoothie into a bowl and top with toppings of your choice. Our favorites are shredded coconut, chai seeds, banana and orange slices, blueberries and granola. 

~ Sheet Pan Bunch: Recipe ~

Ingredients:

• 6 large eggs, beaten to blend
• 2 cups half-and-half
• 2 teaspoons pure vanilla extract
• 1/3 cup plus 2 tablespoons light brown sugar 
• 3/4 teaspoon ground nutmeg 
• 1/2 teaspoon kosher salt 
• 4 tablespoons unsalted butter, melted 
• 10 (3/4-inch-thick) slices white bread
• 1 orange 
• One bag Heartland Foods frozen strawberries , thawed and drained
• 1 cup sliced almonds
• 3 tablespoons maple syrup, plus more for serving
• 8 Jimmy Dean breakfast sausage patties
• Confectioners Sugar, for serving

Instructions:

1. Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
2. Whisk the eggs, half-and-half, vanilla, 1/3 cup brown sugar, 1/2 teaspoon nutmeg and 1/4 teaspoon salt together in a medium bowl until combined. Line two 18-by-13-inch sheet pans with parchment paper or nonstick foil. 
3. Brush one prepared pan with 2 tablespoons butter. Arrange the bread slices on it so the bottom is completely covered (2 rows of 4 slices lengthwise, and the remaining 2 slices cut in half and arranged at the bottom). Pour the egg mixture over each slice and let sit in the mixture for 5 minutes. Flip the slices and let soak until the batter is almost completely absorbed by the bread, about 5 minutes more. Brush the tops with the remaining 2 tablespoons butter.
4. Remove 4 strips of zest from the orange using a vegetable peeler, avoiding as much of the white pith as possible. Toss together the strawberries, orange zest, remaining 2 tablespoons brown sugar and remaining 1/4 teaspoon nutmeg in a small baking dish and place on the second sheet pan along one of the short ends (it will take up about a third of the pan). Toss the almonds, syrup and remaining 1/4 teaspoon salt in a small bowl until the almonds are coated. Spread the almonds on another third of the pan next to the baking dish. Arrange the sausage patties on the remaining third of the pan. 
5. Bake the French toast on the bottom rack and the sausage, cherries and almonds on the top rack until the French toast is puffed and beginning to brown and the almonds are golden brown, 20 to 25 minutes.
6. Remove the sheet pan with the sausage, cherries and almonds from the oven. Transfer the pan with the French toast to the top rack, increase the heat to high broil, and broil, rotating the pan halfway through, until the top of the toast is golden brown, 2 to 4 minutes. Check the toast every 30 seconds so that it doesn’t get too dark!
7. Serve the toast topped with the crumbled almond brittle, roasted strawberries, a sprinkle of confectioners’ sugar and a drizzle of syrup, and sausage on the side.

~ Lemony Garlic and Herb Pork Tenderloin Recipe ~

Prep Time: 15 minutes | Marinating Time: 12 hours – 2 days | Cook Time: 12 minutes  | Total Time: 30 minutes | Serves: 4-6 

Ingredients:

• 3 pounds Cheshire Heritage Farms Boneless Pork Loin Roast
• 1 clove Garlic
• ¼ cup of fresh parsley
• 1 tsp Lemon, zest
• 1 ¼ teaspoons Thyme, leaves
• ¼ cup Chicken broth
• 2 tablespoons Dijon mustard
• 1 tablespoons Honey
• 1 Kosher salt
• ¼  teaspoons Red pepper flakes
• ¼ cups Apple cider vinegar
• 5/16 cup Olive oil
• ¼ cup sour cream or Greek yogurt 

Instructions:

1. 1. Prep the lemon herb marinade & marinate the pork tenderloin: Add the lemon zest & juice, garlic, fresh herbs, olive oil, Dijon mustard, & honey to a large baking dish or resealable plastic bag. Season with 2 teaspoons kosher salt & ground black pepper or crushed red chili flakes as desired. Whisk to combine. Add the pork tenderloin to the baking dish, tossing to completely coat with the lemon herb marinade. Cover & marinade in the refrigerator for 6-12 hours.
   2. Preheat the grill. About 30 minutes before you’d like to begin grilling, pull the pork tenderloin from the fridge to let it come up to room temperature as the grill preheats. Prepare the grill for 500-550 degrees F direct heat grilling.
   3. Place the marinated pork tenderloin on the grill such that it’s positioned perpendicular to the grill grates, shaking off any excess marinade into the baking dish. Discard excess marinade. Close the lid & grill the pork tenderloin 10-12 minutes, rotating the pork tenderloin every 3-4 minutes to ensure even cooking, or until an instant-read thermometer inserted in the center of the pork tenderloin registers an internal temperature of 145 degrees F. Transfer the pork tenderloin to a large plate or serving platter. Tent with foil & allow to rest for 3 minutes before serving.
   4. Serve the grilled pork tenderloin upon resting. Carve into 1/2 inch-thick medallions & serve alongside our Roasted Butternut Squash. Enjoy! 

    

~ Roasted Butternut Squash Recipe ~

Roasted butternut squash – crispy and caramelized on the outside, soft and buttery on the inside – is the perfect alternative to potatoes.

Prep Time: 10 minutes |  Cook Time: 30 minutes |   Total Time: 40 minutes  |  Servings: 6 servings

Ingredients:

• 8 ounces Home Garden Farms frozen butternut squash, thawed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt 
• 1 teaspoon garlic powder
• 2 teaspoons chili powder

Instructions:

1. Preheat your oven to 425 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
2. Place the butternut squash cubes in a large bowl. Add the olive oil and use your hands to mix it into the squash cubes.
3. Add the salt, garlic powder, and chili powder. Mix well.
4. Arrange the coated butternut squash cubes in a single layer on the prepared baking sheet. Roast for 15 minutes. Gently stir, then continue roasting until tender, 10-15 more minutes. 
5. Serve immediately. Keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave before serving.