1/2 cup butter
5 cloves garlic, minced
2 cups dry white wine
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon crushed red pepper flakes
50 mahogany clams in shell, scrubbed
Melt butter in a large skillet over medium heat. Cook garlic in butter briefly.
Stir in wine, and season with oregano, parsley, and red pepper flakes.
Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open.
Serve in soup bowls, and ladle broth generously over them.
Serve with Fresh Express Baby Blends or Salad Kits and Fresh Baked Single Rolls.
1 lb ground round
1 cup freshly grated parmesan cheese
2 egg yolks
salt & fresh ground pepper
3 tablespoons butter
1 tablespoon olive oil
1/4 onion, thinly sliced
1/2 cup heavy cream
1 tablespoon balsamic vinegar
In a medium bowl, mix together beef, cheese, egg yolks, salt and pepper and form into 6 patties.
Heat 2 tablespoons butter in a heavy skillet over medium high heat, brown patties on both sides, reduce heat to medium and cook until juices are pink.
Remove patties and cover with foil. Add oil, 1 tablespoon butter and onion to the pan and cook over medium heat until onion is golden brown.
Add cream and vinegar and cook on low 2 minutes. Pour sauce over patties and serve.
Serve with McCain Potatoes and Locally Grown To-Jo Steak Sliced Mushrooms.
2 large potatoes, peeled
2 cups chopped fresh broccoli
1 1/4 cup milk
3/4 teaspoon salt
1 tablespoon olive oil
1/2 onion, chopped
1 cup shredded Cheddar cheese
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
Preheat oven to 350°F (175° C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese. Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.
Save by using Huntsinger Farms White Potatoes and Fresh Broccoli Crowns.
3 1/2 lb Whole fryer chicken, wingtips removed
Freshly ground black pepper
1 lemon, sliced in half
1 bunch fresh thyme
10 cloves garlic, peeled
8 carrots, peeled, trimmed and halved crosswise
1 to 1 1/2 cups chicken stock
4 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Preheat oven to 425°F. Rinse chicken and pat dry with paper towels. Season well with salt and pepper. Stuff with lemon, thyme and half of the garlic, then, using butcher's string, secure the wings and legs to the body.
Place chicken in a small roasting pan or large, deep, oven-proof heavy skillet. Surround with the carrots and remaining garlic, then add 1 cup of the chicken stock. Drizzle with olive oil. Roast the chicken for 15 minutes at 425°F.
If you have a convection oven, you can reduce the heat to 375°F for the remaining time (otherwise, just keep it at 425°F). Roast until chicken is golden and carrots are well caramelized, 1 1/4 to 1 1/2 hours; baste, with broth and pan juices every 15 minutes for the first 45 minutes. Add stock if pan looks dry.
Transfer chicken, carrots and garlic to a platter. Discard twine, thyme and lemon, and let chicken rest for 10 to 15 minutes. Skim fat from pan juices and discard. Add vinegar to remaining pan juices and serve over the chicken.
Serve with Simply Potatoes and Locally Grown Green or Yellow Squash.
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