1 lb salmon fillets
2 yellow squash, chopped
2 zucchini, chopped
4 plum tomatoes, thinly sliced
2 carrots, sliced
2 cups sliced mushrooms
4 tablespoons Creole-style hot pepper marinade
4 lemon slices
Preheat oven to 350°F (175°C).
Place salmon fillets in a piece of foil large enough to create a sealed packet, and layer with squash, zucchini, tomato, carrot and mushrooms.
Drizzle with Creole-style hot pepper marinade, and top each fillet with a lemon slice. Seal foil tightly around salmon and vegetables.
Place packet on a medium baking sheet. Bake 25 minutes in the preheated oven, or until vegetables are tender and fish is easily flaked with a fork.
Save by using Wild Harvest Organic Baby Carrots and Serve with Uncle Ben's Instant Rice.
1 lb sweet sausage
8 oz penne or rigatoni dry pasta, cooked
1 (26 oz) jar pasta sauce
1 tablespoon fresh basil, chopped
1 tablespoon fresh garlic, chopped
1/2 cup shredded parmesan cheese
1/4 teaspoon black pepper
1 (10 oz) package frozen garlic bread, thawed & sliced into 12 slices
3 cups shredded mozzarella cheese
1/2 cup olive oil
2 Roma tomatoes, sliced into 12 slices
Prepare sausage according to package directions and coin slice.
In a large bowl, mix cooked sausage, cooked pasta, pasta sauce, water, chopped basil, garlic, Parmesan cheese and pepper. Toss gently.
Place mixture into a greased 9-inch x 13-inch pan. Place twelve slices of garlic bread on top of mixture and cover with mozzarella. Dip tomato in olive oil and place on each bread slice.
Bake uncovered at 400°F or approximately 30 minutes or until heated through. Tuck basil leaf slightly under each tomato. Let stand ten minutes to help set before slicing and serving.
Save by using Joseph Campione Garlic Toast and Barilla Pasta.
2 lbs spare ribs
1 onion, cut into wedges and 1/2 onion finely chopped
2 tablespoons soy sauce
1 teaspoon ground black pepper
2 whole star anise pods
1 teaspoon vegetable oil
1 teaspoon fresh ginger, grated
3 tablespoons honey
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
Place ribs in a stock pot with the wedged onions, 1 tablespoon soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 hour. Stir occasionally.
Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining tablespoon of soy sauce.
Cook all together, stirring, until well blended. Remove from heat. Preheat oven to 400°F (200°C).
Using tongs remove ribs from stock pot and arrange in a single layer in a baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.
Save by using Sweet Vidalia Onions and Serve with Velveeta Cheesy Potatoes.
4 cloves garlic, finely minced
1 teaspoon dried leaf oregano
1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon ground cumin
dash freshly ground black pepper
2 tablespoons olive oil
4 chicken leg quarters
1/2 cup chicken broth
Heat oven to 425°F.
Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.
Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter.
Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish. Bake for 40 to 50 minutes, or until juices run clear.
Serve with Fresh Express Premium Romaine Salad and Bob Evans Mashed Potatoes.
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