8 4 oz. portions salmon fillet
1/4 c. fresh lime juice
1/4 c. honey
1/4 c. fresh cilantro or mint, finely chopped
1/4 c. red bell pepper, seeded and diced
1/2 c. honeydew melon, diced
1/2 c. cantaloupe, diced
1/2 c. fresh, pineapple, diced
Put the fruit, pepper, cilantro, honey and lime juice in a bowl, mix lightly and set aside. Either use outdoor grill to cook the salmon or put the fillets on the second shelf of your oven and bake them for about 10 minutes at 375°F degrees or until the fish flakes easily.
Dress the fillets with the salsa, and serve with wild rice and a green vegetable such as asparagus spears. Leftover salsa can be refrigerated and served at a later time.
Save by using Golden Pineapples and Serve with Brown Rice.
3 lbs. boneless ham
3 med. potatoes
1/2 stick butter
1 tbsp. oregano
1 tbsp. pepper
1 med. heads cabbage
4 sm. onions (whole)
1 tbsp. salt
1 lbs. green beans
Slice ham into sandwich size cuts, approximately 1/4 inch thick. Brown in butter. Put in 2 gallons water and simmer, with seasonings and whole peeled onion approximately one hour. Bring to boil. Add potatoes, cut in half, leaving skin on, for 1/2 hour.
Cut cabbage in quarters, from the core, so it won't break up. Add beans at the same time as cabbage. Cook until cabbage and beans are done to your satisfaction.
Save by using Fresh Green Cabbage and Huntsinger Farms White Potatoes.
1 med. spaghetti squash
3 tbsp. butter squash
1 sm. onion, chopped
1/2 c. green pepper, chopped
2 med. zucchini, sliced
2 stalks broccoli, flowerets only
3 tbsp. chopped fresh parsley
1 clove garlic, crushed
Salt & pepper
Fresh grated Parmesan cheese
Wash squash and dry. Pierce in several places with a fork. Place on rack and microwave on high 6-7 minutes per pound, turning once (it should feel soft in several places). Let stand until cool. Halve lengthwise and scoop out seeds. Scrape out spaghetti-like strands with a fork.
Melt butter in a large skillet or stir fry pan. Saute onion, garlic and green pepper for 2 minutes. Add remaining vegetables and saute another 5-7 minutes until tender. Stir in parsley and seasonings. Add spaghetti squash and toss gently; heat thoroughly. Sprinkle with cheese before
Save by using Spaghetti Squash and Serve with Fresh Express Salad Blends.
2 lb. whole chicken breasts, split to make 6 skinned & boned, flattened
Oil
Salt & pepper
Flour, just enough to coat chicken
24 asparagus spears, cooked tender crisp
Imitation Crab Meat
Hollandaise sauce (use package if you like)
Dust pounded chicken breasts with seasoned flour. Saute until done in a little oil. Place cooked chicken in baking pan. Put asparagus on each side, divide crab evenly on top of each chicken breast. Spoon Hollandaise on top of crab and asparagus. Place under broiler until bubbly and slightly browned. Serve with new potatoes.
Save by using Delmonte Asparagus Spears and Crown Prince Crab Meat.
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