1 lb. ground turkey
4 c. tomatoes, finely chopped
1/2 c. green onion, chopped
1 tbsp. onion, minced
1/2 c. canned mushrooms with liquid
2 packets beef or chicken bouillon
3 oz. elbow macaroni, uncooked
Brown ground turkey in large skillet until fully cooked. Add dashes of salt, pepper and onion powder to taste.
Add tomatoes, green pepper, onion, mushrooms with liquid and bouillon; bring to boil.
Add macaroni and continue to boil, uncovered, until macaroni absorbs all liquid and is tender, around 20 minutes.
Save by using Cooking Onions and Extra Large Beefsteak Tomatoes.
1/4 cup olive oil
2 tbsp lemon juice
1 minced garlic clove
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp crushed red pepper flakes
4 (1/2 lb. each) chicken breasts
In a large bowl, whisk oil, lemon juice, garlic, thyme, salt, and red pepper flakes. Add chicken, turn to coat evenly. Refrigerate, turning occasionally, for 1-2 hours.
Position an oiled broiler rack about 8-inch from heat. Preheat broiler. Remove chicken from marinade, reserving marinade.
Place chicken on rack, bone side up. Broil for 10 minutes, turn chicken over, and baste with reserved marinade.
Broil another 10-15 minutes or until no longer pink inside. Transfer to platter and serve.
Serve with Farm Stand Baby Carrots and Fresh Broccoli Crowns.
1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese
In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
Save by using Wild Harvest Organic Salad Blends and Serve with Fresh Watermelon Slices.
2 tablespoons bacon drippings
1 large onion, diced (about 2 cups)
2 large carrots, cut into rounds or half-rounds (about 1 cup)
2 ribs celery, cut on the diagonal (about 1-1/2 cups)
1 red bell pepper, diced
1 zucchini, diced
3/4 pound potatoes, skins on and diced
3/4 pound sweet potato, peeled and diced (from 1 medium sweet potato)
1 teaspoon sugar
3 cups fresh sweet corn kernels, about 6 ears
1 1/2 cups whole milk
2 fresh whole sprigs of thyme or oregano
1 teaspoon kosher salt
Additional salt to taste, pepper to taste
In a very large pot or Dutch oven, heat the bacon drippings on MEDIUM HIGH until sizzling.
Add onion, carrot, celery, bell pepper, zucchini and other vegetables as they're prepped, cooking just until beginning to soften.
Add the sugar, corn and milk and cook for about 10 minutes, until the corn is cooked. Remove the fresh herb sprigs and season to taste.
Let rest off the heat for an hour or two before serving or cover and refrigerate overnight.
Save by using Fresh Sweet Corn and Huntsinger Farms White Potatoes.
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