• 2 6oz Open Nature® Beef Patties
• 2 slices Tillamook Sharp Cheddar Cheese
• 2 hamburger buns, lightly toasted
• 1 whole onion, thinly sliced
• 3/4 cup Kraft Mayo
• 1/2 cup Kraft Barbecue Sauce
• 2 tablespoons Danone Cold-Brew Iced Coffee
• Pam Cooking Spray
• Salt and pepper to taste

The Burger

1. Separate beef into 4 equal portions. Use hands to lightly form into patties the size of your buns. Once you have formed the beef patties, spray patties with Pam Cooking Spray and season generously with salt and pepper on both sides.
2. Take your oil and apply it to your hot skillet or flat top, then add your desired amount of thinly sliced onions to the skillet and start grilling. Save a few grilled onions for the barbecue sauce spread. Gently place your hamburger patties directly onto the cooking onions. Using a spatula, smash patties paper thin and let cook on each side for 3-4 minutes. Smashing patties will create a nice sear and trap in any juices.
3. After 3 minutes on one side, flip patty and add cheese. While waiting for the other side of the patty to cook, lightly toast your buns.

BBQ Sauce

1. Add mayo, barbecue sauce, iced coffee and grilled onions into a bowl and mix thoroughly.

To Serve
Take your lightly toasted buns and add a generous amount of the barbecue sauce spread to the top and bottom bun. Take your hamburger patty and add it directly on top of the bottom bun and top with grilld onions. Set the top bun on top and enjoy!

• 4 large ears corn (unhusked)
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 teaspoons olive oil
• 1 tablespoon chili powder
• 1 cup Ritz crackers, crumbled

Aioli

1. Add mayo, garlic and lemon juice into a bowl and mix. Finish the aioli with salt and pepper to taste and store in fridge for at least 30 minutes before serving.

Grilling the Corn

1. Set the grill to medium-high heat. Take olive oil and rub corn generously. Place corn directly on hot grill for about 6-8 minutes, constantly turning the corn to get an even char. Char starts to form quickly, so make sure corn is turned constantly until desired char is reached.

Ritz Cracker Crumbs

1. Take Ritz crackers and place them into a bag. Using a solid object, crush the crackers into small, crumbled pieces. If you have a food processor, place Ritz inside and blend to a crumble.

To Serve
Take corn and place it on a plate or other serving dish. Pour a generous amount of the garlic aioli onto corn and then sprinkle chili powder followed by Ritz crumbs. Enjoy!

Carrots

• 1-pound carrots (if thick carrots, slice down the middle lengthwise)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon garlic power
• Salt and pepper

Honey Glaze

• 2 tablespoons butter
• 1/4 cup brown sugar
• 1 ½ tablespoons molasses
• 1/4 cup honey
• 1/2 cup sweet tea (Gold Peak Sweet Tea)
• 1/8 teaspoon salt (just a pinch)
• 1/4 teaspoon cinnamon (optional)

Honey Glaze

1. In a small saucepan over medium heat add butter, brown sugar, molasses, honey, sweet tea and salt; mix together. Whisk frequently until all ingredients are incorporated and a smooth liquid consistency is formed.

Grilling the Carrots

1. Heat grill to medium-high heat. Toss carrots in olive oil and season with salt and pepper, then place directly on the grill. Rotate every few minutes to get a slight char on each side. If they begin to get too dark, move the carrots to indirect heat. Close lid and cook carrots for 10-12 minutes.
2. Take the glaze and brush carrots evenly. The sugar from the glaze will set into the carrots and give them a nice, caramelized flavor. Close lid and cook for another 1-2 minutes.
3. Remove the carrots and place onto a plate. Glaze the carrots one last time before serving.

• 2 pounds boneless skinless chicken breasts, or thighs (Open Nature^®)
• 1/4 cup Kraft Mayo
• 1/2 cup honey
• 2 tablespoons olive oil
• 1 tablespoon rice wine vinegar
• 1/4 cup lemon juice
• 1 tablespoon paprika
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt 1/4 teaspoon pepper

Chicken Breast

1. In a large bowl, add the chicken along with olive oil, paprika, granulated garlic, oregano, salt and pepper. Massage seasoning into chicken, making sure that all pieces are evenly coated.
2. Heat grill to medium-high heat and place chicken onto grill. The olive oil coating the chicken will prevent it from sticking to the grill. Drizzle a bit more olive oil over chicken to enable more flames, which will help with the charring and rise of temperature. Close lid and cook for 6-8 minutes, flipping every 2-3. Chicken is done once it reaches an internal temperature of 165°F.

White BBQ Sauce

1. In a large bowl, combine mayo, rice wine vinegar, lemon juice, granulated garlic, paprika, black pepper, honey and salt to taste. Whisk ingredients together.

To Serve
Finish grilled chicken with a healthy drizzle of the white BBQ sauce and enjoy!

• 4 large portobello mushrooms
• 8 cups of organic baby spinach
• 1/4 cup balsamic vinegar
• 1 tablespoon olive oil
• 1/2 tablespoon dried oregano
• 1/2 teaspoon garlic powder
• 1/3 teaspoon salt, or to taste
• 1/4 cup parsley, chopped

Mushrooms

1. Start by removing and discarding the stems. Run mushrooms under cold water and pat dry. With a paper towel, gently rub off any dirt from the caps.
2. In a large bowl, add your mushrooms, olive oil, balsamic vinegar, garlic powder, oregano, black pepper and mix thoroughly. Save salt for after mushrooms have finished cooking.
3. Heat grill to medium-high heat. Grill both sides of the mushrooms 4-5 minutes or cook until the mushrooms have browned evenly on both sides.

Sautéed Spinach

1. Add all the spinach, the salt and pepper to a pot, toss it with the garlic and oil, cover the pot, and cook for 2 minutes.
2. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon until all the spinach is wilted.
3. Using a slotted spoon, lift the spinach to a serving bowl and top with butter, a squeeze of lemon, and a sprinkling of sea or kosher salt.

To Serve
Place the mushrooms over the sautéed spinach and drizzle with the extra juices from the mushrooms, fresh chopped parsley and a sprinkle of salt.