Rain Won’t Stop the Grilling!

Stop out TODAY (don’t use Quarry Rd. – IT’S ROUGH!)

Senior Citizens Tuesday
10% Off ANY Purchase!

Let us cut your steak FRESH  and just the way YOU like them!

RIBEYES
$12.99#

N. Y. Strip
$11.99#

T- Bone
$10.99#

Top Sirloin
$8.99#

Bone-In Ribeyes
$12.99#

Porterhouse
$11.99#

Bun Length BRATS 
Regular – Cheddar – Pepper Jack – Bahama Mama
$1.50 each

– BURGERS –
3 – 1 and 4 – 1 

1/3# BACON Burgers
85% lean & REAL Bacon!
ALL >>> $5.35#

Gourmet Burgers
Perfectly Seasoned
1/3# patties
$5.35#

All NATURAL
Chicken Breast – $2.89#
Leg Quarters – 99¢#

Beef Spare Ribs – $3.29#
Western Style Ribs – $3.39#
Pork Steak -$2.79#

ALL NATURAL
Boneless Chicken Breasts – $2.89#
Leg Quarters – 99¢ lb.

Amish Natural Casing Hot Dogs from Walnut Creek
$5.99#

Old-Style Bologna –
Regular – $5.49#
Garlic – $5.69#
Ham & Cheese $5.89#

Hickory Smoked Bacon
$5.99
Sliced FREE!

———

Amish Deli Cheeses
Swiss – Colby – Pepper Jack – Co-Jack
$5.49#
Beef Snack Sticks – $1.00 eachCheddar – Pepper
Jack – Japaleno – #1.25 each 
We accept:
Credit – Debit – EBT

Celebrating Salad

Americas favorite salad greens: Romaine, Spinach, Spring Mix…..


(Family Features) With a variety of fruits and veggies available in every color of the rainbow and ingredients packed with protein and fiber, it’s easy to create a unique salad. In fact, there are more than 15 million ways to create a one-of-a-kind salad at Souplantation and Sweet Tomatoes’ 50-foot salad bars.

In honor of National Salad Month, consider these fun facts and learn more at souplantation.com.

SOURCE:
Sweet Tomatoes/Souplantation

Chowline: Improperly Cooked Hamburgers could make your Grilling Season memorable

Why the temperature difference between when a steak is considered safe and when ground beef is considered safe? 

We plan to grill this weekend for Memorial Day but my husband and I can’t seem to agree on how to cook the hamburgers. I like them medium rare like a steak, but my husband says the burgers should be cooked until they are well done. Which one of us is right?

Unlike steaks, hamburgers, and any ground beef meals, should be cooked until they reach an internal temperature of 160 degrees Fahrenheit to help lessen your chance of developing a foodborne illness, said Sanja Ilic, the state food safety specialist for Ohio State University Extension. OSU Extension is the outreach arm of The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES). 

Even though beef steak and ground beef are both beef, steak can be safe to eat at a minimum internal temperature of 145 degrees Fahrenheit, while ground beef has to reach the higher cooking temperature, according to the U. S. Department of Agriculture Food Safety and Inspection Service

In this case, “safe” means the food is heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness.

Photo: Getty Images

So why the temperature difference between when a steak is considered safe and when ground beef is considered safe? 

It’s because harmful bacteria that may be present on the surface of a whole, intact, cut of meat like steak will be killed off when you cook the steak. However, when that beef is ground into hamburger meat, the bacteria that was on the surface is now mixed throughout, necessitating the need for the meat to be cooked to an internal temperature high enough to kill bacteria on both the outside and inside of the burger. 

Cube steak should also be cooked to 160 degrees, Ilic said. 

“Cube steak is a cut of beef that has been mechanically tenderized by piercing the muscle fibers and connective tissues with small blades or needles to improve meat tenderness,” she said. “So when cooking hamburgers and cube steak, turning the patties twice during the cooking process will even the temperature and eliminate more bacteria than a single flip.”

Ilic also advises that consumers always use a food thermometer to make sure the meat has reached a safe internal temperature, inserting the thermometer into the thickest part of the meat. 

“Do not rely on color to tell whether a burger is done,” she said. “A burger can be undercooked even if it is brown in the middle. The only way to know if the meat is safe to eat is to use a food thermometer.”

Other safety tips USDA offers regarding ground beef include:

  • Store ground beef at a temperature of 40 degrees or lower within two hours after purchase. You should use the meat or freeze it within two days of purchase. 
  • Thaw meat in the refrigerator instead of on the counter or in the sink.
  • Raw foods need to be kept chilled before grilling and uneaten cooked foods need to be stored at the appropriate temperature to avoid spoiling.
  • After cooking ground beef, refrigerate it within two hours and use it within three to four days.

It’s also important to note that the USDA Food Safety and Inspection Service issued a recall this week for more than 62,000 pounds of raw beef due to E. coli concerns. The recalled products were packaged on April 19 and have the establishment number “EST. 788” inside the USDA mark of inspection. 

The recall includes more than 40 beef products including ribeyes, ribs, and brisket cuts.

Additionally, as of May 13, the Centers for Disease Control and Prevention were investigating a multistate outbreak of Shiga toxin-producing E. coli O103 infections linked to some ground beef. At least two companies have recalled thousands of pounds of ground beef as a precaution, although the CDC said that no common supplier, distributor, or brand of ground beef has been identified as causing the breakout. 

To date, there have been 196 reported cases of people sickened with E. coli as part of this outbreak, with at least 12 of those cases in Ohio, the CDC said. At least 28 people have required hospitalization.  Recalled products are labeled with establishment number “EST. 21781” or “EST. 51308” inside the USDA mark of inspection on the boxes, according to the CDC.

Chow Line is a service of The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center (OARDC). Send questions to Chow Line, c/o Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or turner.490@osu.edu.

Editor: This column was reviewed by Sanja Ilic, state food safety specialist for OSU Extension.

Picnic-Perfect Plates for Outdoor Dining

Warmer weather allows us to enjoy the flavors of homemade meals in the great outdoors….


(Family Features) Picnics, patio dining and al fresco foods all come to mind when warmer weather allows families and friends to enjoy the flavors of homemade meals in the great outdoors. As you seek out recipes for outdoor entertaining and more, try keeping the options light and simple with dishes that can be created at a moment’s notice.

Ruby Beet Chicken Salad Skewers, uniquely flavored with Aunt Nellie’s Baby Whole Pickled Beets, can be ready in less than an hour for those last-minute get-togethers. Try this Middle Eastern-Inspired Bean Salad with a touch of za’atar seasoning and READ Bean Salad for a flavorful accompaniment to the main course.

Find more outdoor dining ideas and recipes at auntnellies.com and READsalads.com.

Ruby Beet Chicken Salad Skewers

Prep time: 25 minutes
Cook time: 20 minutes
Servings: 8

  • 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
  • 2 large boneless, skinless chicken breast halves (about 1 pound)
  • 1/2 teaspoon salt, plus additional, to taste, divided
  • 1/2 teaspoon pepper, plus additional, to taste, divided
  • 4 1/2 tablespoons stone ground mustard, divided
  • 1 1/2 tablespoons, plus 1/3 cup, orange marmalade, divided
  • 2 tablespoons minced fresh chives
  • 1 large lemon, zest and juice (1/3 cup juice)
  • 1/4 cup olive oil
  • 1 bag (9 ounces) leafy romaine lettuce pieces
  • 1/3 cup chopped almonds, toasted
  • 1/3 cup crumbled blue, feta or goat cheese
  1. Heat oven to 375 F. Drain beets; set aside.
  2. Season both sides of chicken with salt and pepper, to taste. In small bowl, combine 1 1/2 tablespoons mustard and 1 1/2 tablespoons marmalade. Brush mixture over chicken until completely coated. Bake chicken on rimmed baking sheet lined with aluminum foil about 20-25 minutes, or until juices run clear; set aside.
  3. To make vinaigrette: In medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.
  4. Slice cooled chicken into 1-inch pieces. Onto each skewer, thread one beet, one piece of chicken and 4-5 pieces of lettuce; repeat two times for each skewer, adding one beet at ends. Repeat to make eight skewers. Place skewers on large serving platter.
  5. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.

Middle Eastern-Inspired Bean Salad

Prep time: 20 minutes
Servings: 6

  • 1 can (15 ounces) READ 3 or 4 Bean Salad
  • 1/2 cup cherry or grape tomatoes, halved
  • 1 small cucumber (4-5 inches long) cut in half lengthwise then thinly sliced crosswise
  • 2 green onions, thinly sliced
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1 small clove garlic, minced
  • 1/4 teaspoon crushed red pepper flakes

Dressing:

  • 2 tablespoons prepared hummus
  • 1 tablespoon fresh lemon juice
  • 1/4-1/2 teaspoon za’atar seasoning blend
  1. Drain bean salad. Discard liquid. Place bean salad in large bowl.
  2. Add tomatoes, cucumber, onions, parsley, mint, garlic and red pepper flakes to bean salad. Toss to combine.
  3. To make dressing: In bowl, combine hummus, lemon juice and za’atar seasoning.
  4. Add dressing to salad just before serving; toss to combine well. Serve immediately or chilled.

SOURCE:
Seneca Foods
http://www.readsalads.com/

Lennard’s Greenhouse IS OPEN – Tomato Planting Time

Time to get those veggies in the ground!

Finally – It “it shouldn’t” FREEZE now!

Time to get those veggies in the ground!

Get veggies with a “Jump Start” at Lennards!

Lennards’s Greenhouse, one mile east of I – 75 on State Route 18 in North Baltimore.

Open 7 days per week

9 am – 7 pm

 

Lennards Ad 2015 Assortment 1
Hanging Baskets
Lennards Ad 2015 Assortment 2
Annual Flats

Lennards Ad 2015 Assortment 3

Lennard’s takes the work out of container gardening.

 

Lennards Ad 2015 Bedding plants
Get your flats of plants at Lennard’s!

Lennards Ad 2015 Assortment 4

Mouthwatering Ways to Create Italian Dishes

Busy calendars may pull families in different directions during the day, but making time to come together over dinner can help keep everyone connected….


(Family Features) While activities and events seem to rule most people’s schedules, time spent sharing a home-cooked meal is an important way to keep up with loved ones.

Busy calendars may pull families in different directions during the day, but making time to come together over dinner can help keep everyone connected. Exploring cuisines from around the world can make for delicious mealtimes, but it can also be time-consuming. However, there still are ways to serve up quality, satisfying, Italian-inspired dishes made with wholesome ingredients without spending hours over a hot stove.

Whether you fancy yourself a wunderkind of all things Italian or are a novice in the kitchen, you can make your family meals memorable with these tips from Chef Stjepan Kadic of Michael Angelo’s Gourmet Foods.

Rely on fresh ingredients. Garden-fresh veggies are perfect for savory sauces and lighter dishes, too. The flavors of a classic Italian tomato sauce are created best with tomatoes fresh out of the garden. A sauce made from vine-ripened tomatoes crushed with peels provides lycopene for added health benefits and pectin for natural thickening.

Pay attention to the pasta. Quality pasta is the foundation of many favorite Italian dishes. For example, Michael Angelo’s Three Cheese Baked Ziti relies on a simple two-ingredient pasta (grade A semolina and water). The special extrusion process through bronze inserts and a low and slow drying process create a one-of-a-kind, robust bronze-cut pasta with rough texture that, when cooked al dente, enables the pasta to stick to the sauce. The ziti pasta is smothered in a delicate cream sauce with a hint of garlic, Parmesan and white wine, topped with mozzarella and Romano.

Experiment with cheeses. Mozzarella and Parmesan are two of the more popular Italian cheeses, but there are plenty of other options to create classic Italian flavors and textures. One choice to consider is traditional Italian-style whole milk ricotta cheese. Typically, artisan-made with just three simple ingredients (milk, vinegar and salt), it has a creamy texture that’s just right for both savory meals and desserts. Lasagna is a popular dish featuring ricotta; a recipe like lasagna with meat sauce features layers of homestyle meat sauce and creamy ricotta cheese smothered between layers of pasta then topped with mozzarella cheese can be a fan-favorite for gatherings – small and large.

Grow your own herbs. A healthy garden is even better when you add herbs to pair with the bounty of veggies you have grown. Herbs are a natural way to infuse flavors and even layer different kinds of flavors in a single dish. When it comes to Italian cooking, basil is one of the basics. Adding fresh basil to a sauce and letting it seep in delivers a traditional elevated flavor commonly found in many favorite Italian dishes.

Elevate meals with good spirits. If you’re entertaining or simply want to step up your menu, make an easy upgrade by adding vodka. The alcohol evaporates when heated, leaving behind a hint of sharp flavor that complements the other ingredients. One popular preparation is a blend of tomato sauce, cream, Calabrese peppers and vodka over pasta, often penne rigate.

Introduce kids to new flavors. The familiar taste of Italian sauces and rich, creamy cheese can provide a non-threatening context for trying new dishes. A classic Italian dish like Michael Angelo’s Eggplant Parmigiana features freshly sliced eggplant that is lightly breaded then smothered in vine-ripened tomato sauce and three cheeses. The dish is available in family and large family portions so you can quickly prepare and serve a family meal with next to no preparation time.

If you’re looking to dish up an authentic Italian feast tonight, visit michaelangelos.com for more tips and a store locator.

SOURCE:
Michael Angelo’s

Keep Cool on the Grill

Refreshing, dairy-infused dishes for warm days


(Family Features) Keep your kitchen cool and comfortable with grilled meals that banish the heat to the outdoors. Crisp, fresh greens and a perfect blend of spices and savory ingredients make each of these refreshing dishes perfect solutions for toasty days.

Featuring ingredients across the food groups, these dairy-fueled recipes from Milk Means More are ideal for well-rounded meals filled with nutritious flavor. Zesty mustard, spicy Sriracha and rich buttermilk lend a marinated flavor upgrade to traditional grilled chicken, while homemade pesto, fresh corn and ham create a perfect harmony for a cheesy grilled pizza. Or make a salad the star of your dinner table with a simply seasoned sirloin steak, plenty of veggies and a tart twist on a creamy dressing made with yogurt and milk.

Find more refreshing meal solutions at milkmeansmore.org.
Grilled Buttermilk Chicken

Grilled Buttermilk Chicken

Recipe courtesy of Lori Yates of Foxes Love Lemons on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 16 minutes
Servings: 4

  • 1 1/2    cups buttermilk
  • 1          tablespoon mustard powder
  • 1          tablespoon Sriracha
  • 2          teaspoons minced garlic
  • 2          teaspoons paprika
  • 4          chicken drumsticks, bone in, skin on
  • 4          chicken thighs, bone in, skin on
  • vegetable oil, for grill
  • 1/4       cup chopped fresh parsley
  • 1         lemon, cut into wedges (optional)
  1. In medium bowl, whisk buttermilk, mustard powder, Sriracha, garlic and paprika.
  2. Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or overnight.
  3. Heat outdoor grill for direct grilling over medium heat. Remove chicken from marinade, shaking off excess; discard marinade. Lightly oil grill grates. Transfer chicken to grill and cook, turning occasionally, 16-18 minutes, or until internal temperature reaches 165° F.
  4. Transfer chicken to serving platter. Sprinkle with parsley and serve with lemon wedges, if desired.

Grilled Steak Salad with Chive Yogurt Dressing

Grilled Steak Salad with Chive Yogurt Dressing

Recipe courtesy of Kirsten Kubert of Comfortably Domestic on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

Dressing:

  • 1          cup plain yogurt
  • 3          tablespoons freshly squeezed lime juice (3 small limes)
  • 2          tablespoons milk
  • 2          tablespoons chopped fresh chives
  • 1          clove garlic, peeled and minced
  • 1/4       teaspoon kosher salt
  • 1/8       teaspoon black pepper

Steak:

  • 1          teaspoon kosher salt
  • 1/4       teaspoon black pepper
  • 1/4       teaspoon granulated garlic
  • 20        ounces boneless petite sirloin steak

Salad:

  • 3          cups baby spinach
  • 3          cups chopped romaine lettuce hearts
  • 1/2       cup sweet red pepper rings
  • 1/2       cup sweet yellow pepper rings
  • 1          cup avocado chunks
  • 1/4       cup thinly shaved red onion
  1. To make dressing: In blender, combine yogurt, lime juice, milk, chives, garlic, salt and pepper. Blend on low until smooth consistency forms and chives are completely incorporated. Transfer dressing to jar with tight-fitting lid and refrigerate until serving.
  2. Heat grill to medium.
  3. To prepare steak: Combine kosher salt, black pepper and granulated garlic to create rub. Sprinkle half of seasoning mix over one side of steak, pressing it into meat. Repeat with remaining seasoning on opposite side of steak.
  4. Grill steak over direct medium heat to desired level of doneness, approximately 4-5 minutes per side for medium pink center. Remove steak from grill and let rest 7-10 minutes on cutting board.
  5. To make salad: Toss spinach and romaine on large platter. Scatter red and yellow peppers, avocado and onion over greens. Slice grilled sirloin thinly against grain. Arrange meat slices along center of salad.
  6. Drizzle dressing over salad just prior to serving.

Grilled Pizza with Arugula Pesto, Corn and Ham

Grilled Pizza with Arugula Pesto, Corn and Ham

Recipe courtesy of Rachel Gurk of Rachel Cooks on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

Arugula Pesto:

  • 2          cups fresh arugula, tightly packed
  • 1          clove garlic
  • 1          tablespoon lemon juice
  • pinch red pepper flakes, (optional)
  • 1/3       cup shredded Parmesan cheese
  • 1/2       cup extra-virgin olive oil
  • salt, to taste
  • pepper, to taste

Grilled Pizza:

  • 2          tablespoons flour, divided
  • 1          pound pizza crust dough (at room temperature if using refrigerated dough)
  • vegetable oil, for grill
  • 1/2       cup Arugula Pesto
  • 1/2       cup part-skim ricotta cheese
  • 1/2     cup diced deli ham
  • 1/2-3/4             cup fresh corn kernels (about 1 cob)
  • 1/4     cup thinly sliced red onion
  • 1/4     cup shredded Parmesan cheese
  1. Heat grill to medium heat (350-400° F).
  2. To make Arugula Pesto: In food processor, combine arugula, garlic, lemon juice, red pepper flakes and Parmesan. Pulse until combined then, with food processor on, drizzle in olive oil until pesto forms, scraping down sides as needed. Taste and season with salt and pepper, to taste.
  3. To make Grilled Pizza: Flour pizza dough lightly and stretch or roll to about 1/2-inch thickness (14-16-inch diameter).
  4. Sprinkle remaining flour on large rimless baking sheet, pizza peel or pizza stone. Transfer dough to baking surface.
  5. Clean grill grate and grease with oil-soaked paper towel and tongs. Slide dough off baking surface onto grill. Cover and cook until dough is bubbling on top and golden brown on bottom, 2-3 minutes.
  6. Carefully flip dough over using peel or tongs. Remove crust from grill to add toppings. Spread Arugula Pesto over dough. Top with ricotta, ham, corn kernels, onion and Parmesan. Return pizza to grill, cover and cook until toppings are heated through and bottom of crust is crispy, 5-7 minutes.
  7. Remove from grill, slice and serve.

SOURCE:
United Dairy Industry of Michigan

A Lemony Spring & Summer Treat

Watch the video……


(Family Features) Lemon is one of many popular tastes of Spring and Summer.  Enjoy a citrus burst with every bite of these Glazed Lemon Cookies.

Find more recipes at Culinary.net.

Watch video to see how to make this delicious recipe!

Glazed Lemon Cookies

Recipe courtesy of Milk Means More

  • 1/2       cup unsalted butter, at room temperature
  • 3/4       cup granulated sugar
  • 1          egg
  • 2          tablespoons fresh lemon zest
  • 2          tablespoons fresh lemon juice
  • 1          teaspoon lemon extract
  • 2          cups all-purpose flour
  • 1/2       teaspoon baking soda
  • 1/2       teaspoon salt

Glaze:

  • 2          cups powdered sugar
  • 2          tablespoons fresh lemon zest
  • 1/4       cup fresh lemon juice
  1. Heat oven to 350° F.
  2. Line baking sheets with parchment paper; set aside.
  3. In large bowl, mix butter and granulated sugar until light and fluffy. Add egg and mix well. Add lemon zest, lemon juice and lemon extract; beat until combined.
  4. In medium bowl, whisk flour, baking soda and salt. Slowly beat dry ingredients into wet ingredients. Beat until combined.
  5. Spoon out dough and roll into balls. Place on parchment paper 1 inch apart and lightly press with fingers to slightly flatten dough.
  6. Bake 15 minutes, or until edges start to brown.
  7. Transfer cookies to wire rack to completely cool.
  8. To make glaze: Whisk powdered sugar, lemon zest and lemon juice until smooth.
  9. Dip top sides of cookies into glaze for full coverage.

SOURCE:
Culinary.net

Diversify Your Dinner Menu

From sandwiches to salads, the versatility of an ingredient like veal can help you build out a full menu….


(Family Features) Crafting quick, easy, nutritious meals is one of the most common goals for home chefs, yet it may sometimes be difficult to keep the menu feeling fresh and new.

By introducing a variety of ingredients, you can broaden the horizons of your family’s dinner options.

For creative, simple, tasty family meals, consider these globally inspired recipes that highlight inventive ways to incorporate veal as a satisfying main ingredient in nearly any dish. From sandwiches to salads, the versatility of an ingredient like veal can help you build out a full menu with a wide array of protein-rich dishes. With recipes like these, veal can become a staple on your family’s weekly menu.

Visit vealmadeeasy.com for additional recipes and complete nutrition information.

Classic Veal Parmesan Sandwiches

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 6

  • 6          veal cutlets (3 ounces each)
  • salt, to taste
  •             ground black pepper, to taste
  • 1/2       cup all-purpose flour
  • 1          egg wash
  • 1          cup breadcrumbs
  • 1          cup vegetable oil
  • 12        tablespoons tomato sauce
  • 3          tablespoons Parmesan cheese, grated
  • 6          slices provolone cheese
  • 6          slices mozzarella cheese
  • 6          sub rolls
  1. Heat oven to 350° F.
  2. Pound each veal cutlet between sheets of parchment or plastic wrap until 1/4-inch thick.
  3. Blot veal dry. Season each cutlet with salt and pepper, to taste. Dredge veal in flour; shake off excess. Dip in egg wash and dredge in breadcrumbs.
  4. In large skillet over medium heat, heat about 1/8-inch oil to about 350 F. Working in batches, add breaded veal to hot oil and pan fry first side until golden brown and crisp, about 2 minutes. Turn once and pan fry second side until it reaches internal temperature of 160 F, about 1-2 minutes.
  5. Drain on paper towels or wire rack set over baking sheet.
  6. Add 2 tablespoons tomato sauce to each veal cutlet and sprinkle 1/2 tablespoon Parmesan cheese on top. Add one slice provolone and mozzarella cheese to each cutlet.
  7. Place veal parmesan in oven 2-3 minutes, or until the cheese begins to melt and veal is hot.
  8. Add veal to sub rolls and serve.

Nutrition information per serving: 45 g protein; 55 g carbohydrate; 7 g fiber; 11 g fat; 7 g saturated fat; 145 mg cholesterol; 908 mg sodium.

Veal Za’atar Flatbreads

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

  • 1/4       cup za’atar seasoning
  • 3          tablespoons extra-virgin olive oil, divided
  • 1          package (10 ounces) flatbreads
  • 1          onion (4 ounces), finely chopped
  • 1/2       pound ground veal
  • 1/4       cup crumbled feta cheese
  • 1          tomato (6 ounces), cored and chopped
  • chopped parsley, for garnish
  1. Heat oven to 425° F. In small bowl, combine za’atar seasoning and 2 tablespoons olive oil.
  2. Spread about 1 tablespoon za’atar mixture on each flatbread. Arrange flatbreads on large baking sheet; set aside.
  3. In 10-inch skillet over medium heat, heat remaining olive oil. Cook onion 4-5 minutes, stirring occasionally. Add veal and cook 4-5 minutes until no longer pink, stirring to break up meat.
  4. Remove skillet from heat; stir in feta cheese. Spoon 1/4 veal mixture onto each flatbread. Sprinkle each flatbread with tomato. Bake 8-10 minutes, or until hot. Sprinkle each flatbread with parsley.

Nutrition information per serving: 17 g protein; 40 g carbohydrate; 19 g fat; 5 g saturated fat; 45 mg cholesterol; 760 mg sodium; 1 g fiber; 5 g total sugars; 10% DV calcium; 15% DV iron.

Mediterranean Grilled Salad

Prep time: 20 minutes
Cook time: 10 minutes
Serves: 4

  • 1          large orange (12 ounces)
  • 1/2       cup Italian salad dressing
  • 1          teaspoon Dijon mustard
  • 1          veal cutlet (12 ounces), pounded to 1/4-1/8-inch thick
  • 1          bulb fennel (7 ounces), trimmed, halved and cored
  • 1/2       small red onion (1 1/2 ounces), thinly sliced
  • 1 1/2    cups cooked farro
  • 2          cups packed baby arugula (about 3 ounces)
  • 1          head radicchio (4 ounces), cored and torn (about 2 cups packed)
  • 1/2       cup toasted hazelnuts, chopped
  • 1          ounce Parmesan cheese
  1. Grate 1/2 tablespoon zest from orange; reserve orange. Stir zest into salad dressing.
  2. Use knife to remove skin and pith from orange. Use knife to cut between fruit and membrane to release each orange section. Squeeze membrane to extract 1/4 cup juice; reserve juice and orange sections.
  3. In bowl, whisk reserved orange juice, mustard and salad dressing. Remove 1/4 cup dressing to re-sealable food storage bag. Add veal cutlets to dressing in bag. Re-seal bag and turn several times until veal is coated with dressing; set aside.
  4. Prepare grill or heat grill pan over medium-high heat on stovetop. Remove veal cutlets from dressing; discard dressing. Grill veal cutlets 5-6 minutes, turning once. Remove cutlets from heat. Place on cutting board and cut into bite-size pieces.
  5. Thinly slice fennel halves and place in bowl. Add red onion, farro, arugula and radicchio; toss. Add veal, orange sections, reserved salad dressing and hazelnuts.
  6. Draw blade of vegetable peeler across surface of cheese to make thin ribbons. Toss to coat with dressing. Divide salad among four bowls.

Nutrition information per serving (about 2 cups): 30 g protein; 36 g carbohydrate; 17 g fat; 3 g saturated fat; 50 mg cholesterol; 560 mg sodium; 6 g fiber; 9 g total sugars; 3 mg iron; 539 mg potassium.

Veal, Spinach and Tomato Arepas

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

  • 1/2       pound veal cutlets
  • 1          teaspoon cumin
  • 1/2       teaspoon chili powder
  • 1 1/2    tablespoons olive oil
  • 2          green onions (1 ounce each), sliced
  • 1          clove garlic, minced
  • 1          can (10 ounces) diced tomatoes and green chilies
  • 1/8       teaspoon salt
  • 2          cups packed baby spinach (about 2 1/2 ounces)
  • 4          arepas (5 inches in diameter)
  • 1/4       cup crumbled queso blanco cheese (1 ounce)
  1. Pound veal cutlets into 1/4-1/8-inch thickness; cut into 1-inch strips. Place in bowl and toss with cumin and chili powder.
  2. In 12-inch, nonstick skillet over medium heat, heat olive oil. Cook veal strips 1-2 minutes. Remove veal to plate; keep warm. In same skillet over medium heat, cook green onions and garlic 2-3 minutes. Add tomatoes and salt; over high heat, heat to boil. Reduce heat to low; simmer 5 minutes until slightly reduced.
  3. Stir in spinach. Cook 3-4 minutes, or until spinach wilts and is tender. Return veal to skillet; heat through.
  4. To serve, heat skillet or griddle over medium heat. Toast arepas on each side until lightly browned and heated through, turning once.
  5. Cut each arepa in half horizontally. Top bottom half of each arepa with veal mixture. Sprinkle each with cheese; replace arepa tops.

Nutrition information per serving (1 arepa): 15 g protein; 12 g carbohydrate; 14 g fat; 5 g saturated fat; 50 mg cholesterol; 450 mg sodium; 2 g total sugars; 10% DV calcium; 10% DV iron.

SOURCE:
North American Meat Institute

NB Custom Cuts for GRILLING!!!

We’ve got the MEAT!!!

“Tasty Tater Chips” are back!

Stop out to Custom Cuts today – 10% OFF for Senior Citizens…

From the Farm to the Freezers –
We’ll Cut whatever you want
FREE!!!

We’ve Got EM

JR’s Taters
Tasty Potato Chips

-The old “TASTY TATERS”

Steak Bundles 
8 oz. Flat Iron Steaks
Baker’s Dozen (13)
$49.00
NY Strip Steak Bundle
YOUR CHOICE:

Baker’s Dozen (13)
8 oz. New York Strip
or
(7) 15 oz. steaks
$69.00

Grill Bundle 
6 EACH:
8 oz. NY Strip Steaks
Brats – Pork Chops – 
Chicken Leg Qtrs. – 
3 to 1 Ground Beef Patties
$59.00
———-

OUR FRESH Ground Beef (DAILEY) 
85% lean
$4.79#

1/3# BACON Burgers
85% lean & REAL Bacon!
$5.35#

———-

NEW
Gourmet Burgers
Perfectly Seasoned
1/3#patties
$5.35#

FRESH CUT STEAKS – The way YOU like them!

RIBEYES
$12.99#

N. Y. Strip
$11.99#

T- Bone
$10.99#

Top Sirloin
$8.99#

>>> NEW <<<
Bone-In Ribeyes
12.99#

ALL NATURAL
Boneless Chicken Breasts – $2.89#
Leg Quarters – 99¢ lb.

Boneless Pork Chops – $3.99#
Pork Spare Ribs – $2.99#
Beef Spare Ribs – $3.29#

1# packs of WHOLE HOG Sausage
MILD – SOUTHERN – PLAIN – Salt & Pepper
$3.29
———-

 

We Accept:
Cash – Credit – Debit – EBT.

Are You Ready for Some Grilling? NB Custom Cuts

Just East of NB on Insley Rd at Quarry off Eagleville Rd. (down yonder before the CLOSED bridge…)

Senior Citizen Tuesday
10% OFF ANY Purchase

From the Farm to the Freezers –
We’ll Cut whatever you want
FREE!!!

We’ve Got EM

JR’s Taters
Tasty Potato Chips

-The old “TASTY TATERS”

FRESH CUT STEAKS – The way YOU like them!

RIBEYES
$12.99#

N. Y. Strip
$11.99#

T- Bone
$10.99#

Top Sirloin
$8.99#

>>> NEW <<<
Bone-In Ribeyes
12.99#
———-

1/3# BACON Burgers
85% lean & REAL Bacon!
$5.35#

———-

NEW
Gourmet Burgers
Perfectly Seasoned
1/3#patties
$5.35#

ALL NATURAL
Boneless Chicken Breasts – $2.89#
———-

Chicken Salad – $5.99
Sandwich Spread – $5.49#

———-

Amish Deli Cheese from Walnut Creek
Swiss- Pepper jack – Colby
$5.49#

———-

Hickory Smoked Slab Bacon
Custom SLICED FREE
$5.99#

Fresh Side Pork
$4.99#

———-

We Accept:
Cash – Credit – Debit – EBT.

Health department will present 2019 Clean Plate Awards 

Award recognizes excellent sanitation and food safety practices


Award recognizes excellent sanitation and food safety practices

BOWLING GREEN — Wood County Health Department will present the 2019 Clean Plate Award to 37 licensed food facilities that have demonstrated commitment to excellent sanitation and food safety practices.

Presentation of the awards will take place at the health department, 1840 E. Gypsy Lane Road, at 5:30 p.m. Thursday, May 9, prior to a meeting of the Wood County Board of Health.

The Clean Plate Award will be given this year to less than 5 percent of the more than 800 licensed food facilities in Wood County. Those that receive it have shown dedication to upholding excellent sanitation and food safety knowledge.

“To receive this award, these food services have consistently practiced safe food handling,” said Lana Glore, Director of Environmental Health.

This is the ninth year the health department has presented the Clean Plate Award. Each winner will receive a certificate in recognition of excellent performance in food safety, and a decal to display at their facility.

This year’s recipients include: BG’s Frosty Fare, Bowling Green Manor, Carolyn’s Personalized Catering, Chilly Treats, Cindy’s Concessions, Eastwood Elementary School, Eastwood Middle School, Eastwood High School, Flatlands Coffee, Frank’s Fries, Frank’s Fries #3, Frank’s Fries #5, Frobose Meat Locker, Hospice of Northwest Ohio, Kingston Care Center of Perrysburg, Local Roots Juice Company, McDonald’s-South Main, Meijer Gas Station-Store #116, Meijer Gas Station-Store #211, Murphy, Northwest Community Corrections Center, Northwood High School, Poppin’ George’s Kettle Corn of BG, Rita’s Dairy Bar, Sundae Station, Super Suppers, Weenie Dawgs, Wood County Committee on Aging-Bowling Green, Wood County Committee on Aging-Northeast, Wood County Committee on Aging-North Baltimore, Wood County Committee on Aging-Pemberville, Wood County Committee on Aging-Perrysburg, Wood County Committee on Aging-Rossford, Wood County Committee on Aging-Wayne, Woodland Mall Cinema 5, Wood Lane School and WSOS Child Development Center.