One Harvest Bag. Five Dinner Ideas.

Pepper Jack Cheeseburgers & Roasted Potatoes

You’ll need

• Ground beef
• Pepper jack cheese
• Green leaf lettuce and Roma tomatoes
• Baking or red potatoes
• Burger buns and your favorite seasonings

Make it

1. Cut the potatoes into wedges. Toss with oil, salt, pepper, and your favorite seasoning. Roast at 425°F for 30–35 minutes, turning once.
2. Shape the ground beef into patties and season both sides. Cook in a hot skillet or on the grill until safely cooked through.
3. Top each patty with pepper jack during the final minute and let it melt.
4. Build the burgers with lettuce and tomato. Serve with the roasted potato wedges.

Homestyle Meatloaf, Mashed Potatoes & Salad

You’ll need

• Ground beef
• 1 egg
• 1 onion
• Baking potatoes
• Green leaf lettuce, Roma tomatoes, and yellow pepper
• Breadcrumbs, milk, ketchup, and seasonings

Make it

1. Mix the beef with one beaten egg, chopped onion, breadcrumbs, a splash of milk, salt, and pepper. Shape into a loaf and spread ketchup over the top.
2. Bake at 375°F until the center reaches 160°F, about 45–55 minutes. Rest for 10 minutes before slicing.
3. Boil peeled, chopped potatoes until tender. Drain and mash with butter, milk, salt, and pepper.
4. Toss lettuce, tomatoes, and sliced yellow pepper with a simple lemon-and-oil dressing. Serve beside the meatloaf and mashed potatoes.

Crispy Fried Chicken Leg Quarters

You’ll need

• Chicken leg quarters
• Baking or red potatoes
• Green leaf lettuce and Roma tomatoes
• Flour, buttermilk, frying oil, and seasonings
• Fresh lemon

Make it

1. Season the chicken. Dip each leg quarter in buttermilk, then coat well in seasoned flour.
2. Fry in 325°F oil, turning carefully, until deeply golden and the thickest part reaches 165°F. Drain on a rack.
3. Cut potatoes into wedges, toss with oil and seasoning, and roast at 425°F for 30–35 minutes.
4. Toss lettuce and tomatoes with lemon juice, oil, salt, and pepper. Serve everything together.

Scrambled Eggs with Pepper-and-Onion Hash Browns

You’ll need

• Farm-fresh eggs
• Baking or red potatoes
• Onion and yellow pepper
• Butter or oil, salt, and pepper

Make it

1. Shred the potatoes, rinse briefly, and squeeze them very dry in a clean towel.
2. Cook chopped onion and yellow pepper in a lightly oiled skillet until softened. Add the potatoes, season, press into an even layer, and cook until crisp and golden on both sides.
3. Whisk the eggs with salt and pepper. Melt butter in a second skillet and cook the eggs gently, folding until soft and just set.
4. Serve the scrambled eggs alongside the crispy hash browns.

Loaded Baked Potato Night

You’ll need

• Baking potatoes
• Yellow pepper, Roma tomatoes, and cilantro
• Green leaf lettuce and lemon for the side salad
• Farmhouse: eggs
• Full Table: pepper jack plus ground beef or shredded chicken

Make it

1. Scrub the potatoes, pierce with a fork, rub lightly with oil and salt, and bake at 425°F until fluffy, about 50–60 minutes.
2. Sauté sliced yellow pepper until tender. Chop the tomatoes and cilantro.
3. Split the potatoes and fluff the centers. Add the peppers, tomatoes, and cilantro.
4. For Farmhouse bags, top with a fried egg. For Full Table bags, add seasoned cooked beef or shredded chicken and melt pepper jack over the top.
5. Serve with a lemon-dressed green leaf salad.

Something Sweet

Warm apple slices with cinnamon, or freeze sliced bananas and blend them into a creamy frozen treat.