INGREDIENTS 2-1/2 tbsp PICS barbeque sauce 1-1/2 tbsp less-sodium Full Circle teriyaki sauce 1 lb ground chuck 3 garlic cloves, minced 3 green onions, thinly sliced 2-1/2 tbsp PICS lite soy sauce 1 tbsp sriracha chili sauce 1 tsp grated fresh ginger 2 tbsp PICS unsalted butter, softened 4 Market 32 brioche hamburger buns 1 cup prepared Market 32 coleslaw INSTRUCTIONS Place 12-inch cast-iron skillet on grill rack; prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk barbeque sauce and teriyaki sauce In large bowl, gently mix ground chuck, garlic, onions, soy sauce, sriracha and ginger; form into 4 (1-inch-thick) patties Add 1 tablespoon butter and patties to hot skillet; gently press patties to 1/2-inch thickness with spatula. Cover grill; cook 5 minutes or until bottoms of patties are golden brown and crisp Turn patties and add remaining 1 tablespoon butter to skillet; cover and cook 5 minutes or until internal temperature reaches 160° and bottoms of burgers are golden brown and crisp. During last minute of cooking, place buns, cut side down, on hot grill rack; cover and cook 1 minute or until lightly toasted. Makes 4 burgers Spread cut sides of top buns with barbeque sauce mixture; serve burgers in buns topped with coleslaw Recipe by Market 32

INGREDIENTS 1 large green bell pepper, seeded and sliced 1 large red bell pepper, seeded and sliced 1 large yellow bell pepper, seeded and sliced 1 medium yellow squash, cut into ¼-inch slices 1 medium zucchini, cut in to ¼-inch slices freshly ground black pepper ¼ cup low-fat Italian dressing 1 tablespoon balsamic vinegar 1 tablespoon fresh basil, finely chopped, or 1 teaspoon dried basil INSTRUCTIONS Combine the peppers, yellow squash and zucchini in a bowl. Sprinkle with freshly ground pepper and mix gently Whisk the Italian dressing, balsamic vinegar and basil in a bowl. Pour over the vegetables, tossing to coat In a grill-safe vegetable pan, grill the vegetables over medium-hot coals for 10 to 12 minutes or until the desired degree of crispness Recipe by Farm Flavor

This recipe is courtesy of Ready Meals .  INGREDIENTS 4 (8-inch)wooden skewers ¾ tsp PICS salt ½ tsp PICS black pepper ¼ tsp PICS garlic powder 2 tbsp PICS extra virgin olive oil 4 petite filet mignon steaks (about 4 oz. each) 16 Market 32 raw 16-20 count tail-on peeled and deveined shrimp, thawed if necessary INSTRUCTIONS Begin by preparing Bacon-Jalapeño Butter or Chili-Garlic Basil Butter (recipes follow) as some will be needed during grilling. Prepare an outdoor grill for direct grilling over medium-high heat. Soak skewers in water for 20 minutes. In a small bowl, stir ½ tsp. salt, ¼ tsp. black pepper and garlic powder. Rub both sides of the steak with 1 tablespoon oil, sprinkle with garlic powder mixture. Place steaks on a hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135°F for medium-rare, turning once. Transfer steaks to a cutting board; tent with aluminum foil and let stand 10 minutes. (internal temperature will rise to 145°F upon standing.) In a large bowl, toss shrimp, and remaining ¼ tsp. each salt and black pepper and 1 tablespoon oil; thread onto skewers. Place skewers onto a hot grill rack; cook, uncovered, 6 minutes or until internal temperature reaches 145°F, brushing occasionally with reserved 2 tablespoons of Bacon-Jalapeño Butter or Chili-Garlic Butter, and turning once. Serve steaks and shrimp skewers with remaining Bacon-Jalapeño Butter or Chili-Garlic Butter. Serves: 4 Bacon-Jalapeño Butter 3 slices PICS bacon 1 garlic clove, minced ¼ cup plus 2 tablespoons PICS unsalted butter, softened ½ tbsp fresh lemon juice ¼ tsp PICS salt ¼ tsp PICS black pepper 1 tbsp chopped fresh cilantro 1 tbsp chopped jalapeño pepper In a large skillet, cook bacon over medium heat 6 minutes or until crisp, turning once; transfer to a paper towel-lined plate. Break bacon into pieces. Makes about 3 tablespoons. In a food processor, pulse garlic until chopped, scraping bowl with rubber spatula. Add butter, lemon juice, salt and black pepper; process until smooth; scraping bowl occasionally. Add cilantro, jalapeño pepper and bacon; process until just combined and transfer 2 tablespoons to another small bowl. Makes about ½ cup. Chili-Garlic-Basil Butter 2 garlic cloves, minced ½ cup PICS unsalted butter (1 stick), softened 3 tbsp Market 32 chopped fresh basil 1 tbsp fresh lime zest ½ tsp ground cayenne pepper ¼ tsp PICS salt ¼ tsp PICS black pepper In a small bowl/ stir garlic, butter, basil, lime zest, cayenne pepper, salt and black pepper; transfer 2 tablespoons to another small bowl. Makes about ½ cup.

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Serves: 6-8

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