12 cups spinach, rinsed and dried
1 cup dried cranberries
1 cup walnut halves
2 tomatoes, sliced
2 lbs top round steak, thinly sliced
2 pinches salt
2 pinches ground black pepper
Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing.
Save by using Fresh Express Baby Spinach and Serve with Baguette Bread.
3/4 tsp onion powder
3/4 tsp garlic powder
2 tbsp chipotle chile powder
1 tsp salt
2 tbsp and 2 tsp brown sugar
3/4 lb pork tenderloin
Preheat grill for medium-high heat.
In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Serve with Locally Grown Huntsinger Farms White Potatoes and Baby Carrots.
8 boneless, skinless chicken thighs
4 hot Italian sausage links, casings removed
3/4 green bell pepper, diced
6 oz canned diced tomatoes, with juices
2-1/2 tsp Italian seasoning
3/4 tsp crushed red pepper flakes
Preheat oven at 350°F.
Find the places where the thigh bones have been removed from the chicken, and stuff the spaces with sausage. Place on a 10x13-inch ungreased baking pan.
Place bell pepper around the chicken. Pour tomatoes and their juices over the chicken, and season with Italian seasoning and crushed red pepper flakes.
Bake in preheated oven until chicken is thoroughly cooked, about 45 minutes.
Save by using Locally Grown Green Peppers and Serve with Broccoli Crowns.
1/4 cup maple syrup
2 tbsp soy sauce
1 clove garlic, minced
1/4 tsp garlic salt
1/8 tsp ground black pepper
1 lb salmon
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400°F.
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Save by using Hungry Jack Pancake Syrup and Serve with GreenLine Green Beans.
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