Dear {{user('firstname')}},

This month we bring you three new dishes from Executive Chef Justin Young of Kraft Food Ingredients. At Kraft, Chef Young's job is to work with food manufacturers and foodservice chains to develop on-trend, culinary-driven applications, and he's agreed to share three of his chicken recipes with you here. His Caramelized Fennel and Creamy Anise Braised Chicken Thighs with Parpadelle Pasta is a mouthful to say but provides a mouthful of flavor. For a savory treat, check out his Sous Vide Opal Basil and Black Garlic Chicken with Peppercress Parsnip Puree and Beet Hibiscus Gastrique, and then take your pallete on an adventure with his Spicy Lemongrass and Pine Nut Chicken Larb.

In other news, we're happy to provide a coupon for Pilgrim's frozen, fully cooked chicken products with this month's newsletter. As you may have noticed, we've redesigned our packaging, but that's just the tip of the iceberg. We've also reformulated our existing products, like our Crispy Strips and Buffalo Wings, to bring even more flavor – in fact, all of our products beat out the competition in independent taste tests. And we've introduced some new and exciting products like our Dip Stix, available in Baja, Buffalo and Honey flavors, which are sure to be a hit with your family. Click here to see all of our fully cooked products and then go try some today!

Happy eating!