8 slices bacon
1 1/2 pounds ground beef chuck
4 ounces feta, crumbled (1 cup)
Coarse salt and ground pepper
4 whole-wheat hamburger buns, split and lightly toasted
4 leaves Bibb or Boston lettuce
1 large tomato, sliced crosswise
In a large nonstick skillet, cook bacon over medium-high until fat is rendered and bacon is browned, about 5 minutes, flipping halfway through. Transfer to paper towels to drain.
Form beef into 8 thin 5-inch patties. Top 4 patties with 1/4 cup cheese each, leaving a 1/4-inch border, then top with remaining patties. Pinch edges to seal; season burgers with salt and pepper.
Pour off fat from skillet, wipe clean, and heat over medium. Add 2 burgers and cook until dark brown and firm to the touch, about 10 minutes, flipping halfway through.
Repeat with remaining burgers. Serve burgers on buns with bacon, lettuce, and tomato.
Serve with Amish Macaroni Salad and Loose Sweet Corn.
4 boneless pork loin chops, about 1 inch thick
2 tablespoon flour or 100% whole wheat pastry flour
1/2 teaspoon salt
fresh ground black pepper to taste
2 teaspoon vegetable oil
2 teaspoon butter
1 1/2 cups milk
Trim all fat from pork chops. Use meat mallet or something heavy to pound pork chops slightly until they are an even thickness and about 3/4 inch thick.
Combine flour, salt and pepper in shallow bowl. One at a time, lightly dredge pork chops in the mixture, shaking off any extra. Whisk 1/2 cup milk into the flour left in the bowl.
Heat oil and melt butter in heavy frying pan big enough to hold all the pork chops. Add pork and brown well, about 3 minutes per side. Pour out most of the pan drippings, add 1/2 cup milk mixed with flour, reduce heat to low and simmer covered 30 minutes, stirring a few times.
Turn pork chops over, and add the remaining one cup milk, whisking to combine if needed. Cover and cook for 30 minutes more, again, stirring a few times. Uncover skillet and if there is a lot of liquid, cook a few minutes more until reduced to about 1/4 cup. (This will depend on how tightly your pan lid fits.) Serve hot, spooning the milk gravy over the pork.
Serve with Fresh Broccoli Crowns and McCain Frozen Potatoes.
1 cup Mayonnaise
dill - to your taste
parsley - to your taste
scallions - to your taste
salt and pepper - to your taste
1 pound bluefish fillets
2 red tomatoes - very ripe & sliced thickly
Mix mayonnaise with plenty of chopped herbs and a good grind of pepper. Salt if you like, although prepared mayo should be fine.
Place fish skin-side up on a broiler-safe pan. Spread the herb mixture thickly over the fish, and lay the tomato over the sauce.
Now, broil it - the usual way (about 7-10 minutes). The tomato will be slightly blistered and the sauce bubbling and brown in spots.
Serve with Fresh Express Caesar Supreme Salad Kit and Joseph Campione Garlic Toast.
1 onion - sliced
4 garlic cloves
4 chicken leg quarters
8 ounces mushrooms
12 ounces sesame and ginger marinade
1 cup chicken stock
Place onions and garlic in the bottom of Crockpot.
Add chicken trying to get the thighs on the onions, overlapping leg portions as necessary.
Add mushrooms and pour marinade and chicken stock over all.
Cook on low 8 hours.
Serve with Essential Everyday Vegetables and Simply Potatoes Mashed Potatoes.
Prices Valid July 21st to July 27th
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