1/4 cup butter
6 medium zucchini, sliced
1 large onion, sliced
2 large tomatoes, cut into chunks
4 slices cooked bacon
salt and pepper to taste
1 cup bread crumbs
1 teaspoon soy sauce
1 cup shredded cheddar cheese
1/2cup grated parmesan cheese
Melt butter in a large skillet over medium-high heat. Mix in zucchini, onion, tomatoes, and bacon.
Season with salt and pepper, and pour in water. Cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
Stir the bread crumbs and soy sauce into the skillet, and mix in Cheddar cheese.
Cover, and continue cooking 2 minutes, until cheese is melted. Sprinkle with Parmesan cheese to serve.
Save by using San Giorgio Grated Parmesan Cheese and Serve with Ready to Serve Minute Rice.
16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin Sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
1 (8 ounce) can water chestnuts, drained & finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool.
Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger and vinegar to the onions and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
Save by using Fresh Green Onions and Fresh Cooking Onions.
1 1/4 lb fresh flounder fillets
1 tablespoon olive oil
1 lemon, halved
ground black pepper to taste
2 tablespoons chopped fresh dill
1 cup wood chips, soaked
Preheat a smoker for high heat, about 350°F (175°C). If you do not have a smoker, prepare a grill (non-gas) for indirect heat.
Rinse off the flounder. Slice half of the lemon into thin slices. Rub a light coating of olive oil over the fish, then squeeze the other half of the lemon over it, and rub in some black pepper. Rub or press 1 tablespoon of dill and lemon slices into the fillet. Place the flounder on a large piece of aluminum foil, and fold the sides up high around the fish. There should be enough foil to seal into a packet, although you want it open for now.
Place the fish onto the grill or smoker, and throw a couple of handfuls of soaked wood chips onto the coals. Close the lid and smoke thoroughly for about 10 minutes. Once the fish has been flavored by the smoke, you can seal up the foil and move to direct heat if you like, but I prefer to smoke it until done. When the fish is done, the flesh should flake easily with a fork.
Remove the fish from the grill using the foil as a handle, and garnish with remaining fresh dill.
Serve with Fresh Broccoli Crowns and T & L Homemade Pierogies.
1/4 cup & 1 tablespoon olive oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon & 1 pinch salt
1 1/2 pounds skinless, boneless chicken breast halves, cut into bite-sized pieces
1 (6 ounce) container plain Greek-style yogurt
1/2 cucumber - peeled, seeded & grated
2 teaspoons white vinegar
6 wooden skewers
Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large re-sealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.
Save by using Cabot Greek Style Yogurt and Serve with Farm Stand Baby Carrots.
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