NB Custom Cuts – July 24

Steak Sale – BUNDLES Sale – Senior Citizen Tuesday – Today – 10% OFF

Senior Citizen Tuesday – Today – 10% OFF

STEAK SALE
$1.00 per lb. OFF ALL FREEZER STEAKS
(while they last)
All are USDA CHOICE
Ribeyes – Porterhouse – T- Bone – N. Y. Strip – Top Sirloin

Ground Fresh Daily – 85% Lean Ground Beef – $4.79#

Ground Beef Patties – 85% lean
 – half pounders/third pounders/quarter pounders and 6 to 1 pounders
$4.79#

Beef Spare Ribs – $2.99#

GRILL BUNDLE – $59.00
6 each – 8 oz. N. Y. Strip – Brats – Boneless Chops – Leg Quarters – 3 to 1 Gr. Beef Patties

BRAT BUNDLE – $30.00
ANY Combo of 20 brats – Choose from:
Regular – Cheddar – Chicken – Pepper Jack – Bahama Mama

Pork Spare Ribs – $2.99#
Assorted Bone-In Pork Chops – $2.29#
Boneless Pork Chops – $3.99#
Pork Steak – $2.79#

All Natural Boneless Chicken Breats – $2.89#
All Natural Leg Quarters – $.99¢

Harlan’s Famous B-B-Q Rub – $6.49
Rudy’s Famous Hot Dog Sauce – $4.00

Deli Cheeses – $5.49#
Colby – Swiss – Pepper Jack – Co-Jack

We accept:  Credit – Debit – EBT

Salsa! Salsa! Let Your Taste Buds Dance!

At the Hancock County Farmers’ Market……

Findlay, OH, July 23, 2018–The Hancock County Farmers’ Market and Blanchard Valley Health System presents Salsa! Salsa! Let Your Taste Buds Dance!, at the Hancock County Farmers’ Market held in the parking lot of Marathon Center for the Performing Arts on Thursday, August 2, 2018 from 4 p.m. to 6 p.m. The Salsa! Salsa! event will take place alongside the weekly farmers’ market.

Celebrate the bounty of local produce this summer with salsa demonstrations by Chef Tim Cooper of Birchaven Village, salsa tasting and vote for your favorite vendor-made salsa, community salsa dancing with Z Pulse Fitness, and enjoy Ohio-made gluten-free tortilla chips from Shagbark Seed & Mill.

The Hancock County Farmers’ Market takes place every Thursday from May 10 through October 25. Located in the parking lot of Marathon Center for the Performing Arts at 200 W. Main Cross St. with free off-street parking. The Farmers’ Market is a vendor-supported cooperative that is a smoke-free, kid-friendly weekly event that supports local farmers’, growers, and producers.

Details and a full vendor list can be found on the Hancock County Farmers’ Market website, https://hancockfarmmarket.wixsite.com/home, and find them on Facebook as @HancockCountyFarmersMarket.

Tips for Hosting a Healthy Summer Cookout

Try these simple, dietitian-approved recipes…..

(Family Features) When people think of barbecues, many think of foods loaded with fat, salt and sugar, which can seem challenging if you are trying to eat healthy. However, it is possible – and easier than you think – to host a balanced cookout with nutritious options, without sacrificing flavor or quality.

Smithfield nutritionist Erin Thacker, MA, RDN, recommends these tips for hosting a backyard barbecue that will leave your guests healthy and happy:

  • Stick to lean protein: fresh pork cuts such as sirloins, tenderloins, boneless loins and chops are packed with protein and contain key nutrients like vitamin B6, thiamin, phosphorus, niacin, potassium, riboflavin and zinc. Smithfield fresh pork tenderloins and boneless sirloin roasts are even certified by the American Heart Association* as heart-healthy foods.
  • Layer on fruits and veggies: grilled vegetables make for a quick and delicious side dish, and grilled fruits are a health-conscious way to end the meal on a lighter note.
  • Lighten up: swap mayonnaise and heavy creams for Greek yogurt and vinegars, and opt for homemade dressings or sauces instead of store-bought condiments, which often have high sugar contents.

Try these simple, dietitian-approved recipes for Grilled Fresh Pork and Veggies with Lemon or Sweet and Spicy Fresh Pork Mini Kebabs. For more healthy and great-tasting recipe ideas, visit Smithfield.com.

Grilled Fresh Pork and Veggies with Lemon

Prep time: 8 minutes
Cook time: 22 minutes
Servings: 4

  • 1 Smithfield Fresh Pork Tenderloin, cut into four thick slices
  • 2 teaspoons garlic pepper
  • 1 zucchini squash, cut in half lengthwise
  • 1 yellow summer squash, cut in half lengthwise
  • 1 large portobello mushroom
  • 1/2 large red bell pepper, cut in half lengthwise and flattened
  • 1/2 large red onion, cut into slices
  • 1 lemon, cut in half
  • 1 tablespoon olive oil
  1. Heat charcoal or gas grill to medium-high. Season fresh pork slices with garlic pepper; grill about 5 minutes per side until internal temperature reaches 145-160° F.
  2. Brush both sides of zucchini squash, yellow squash, mushroom, pepper and onion, plus cut sides of lemon, with oil.
  3. Grill vegetables for 10 minutes, turning occasionally. Add lemon to grill, cut-side down, and cook additional 2 minutes.
  4. Place vegetables and lemon on cutting board; coarsely chop vegetables. Serve with fresh pork slices on top; squeeze lemon over meat.

Nutritional information per serving: 200 calories; 6 g total fat; 1 g saturated fat; 75 mg cholesterol; 75 mg sodium; 8 g total carbohydrates; 2 g dietary fiber; 4 g sugars; 30 g protein.

Sweet and Spicy Fresh Pork Mini Kebabs

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 16 kebabs

  • 1 Smithfield Roasted Garlic and Cracked Black Pepper Marinated Fresh Pork Sirloin, cut into 1-inch cubes
  • 1/2 pineapple, cored and cut into 16 (1-inch) cubes
  • 2 red bell peppers, cut into 16 (1-inch) pieces
  • 16 bamboo skewers (6 inches), soaked in water and drained
  • 2/3 cup honey
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Caribbean jerk seasoning
  1. Heat gas or charcoal grill to medium-high.
  2. Thread two pieces of fresh pork sirloin, one pineapple cube and one red pepper piece onto each skewer. Wrap exposed end of skewer with foil to discourage scorching.
  3. Mix honey, vinegar and jerk seasoning together for glaze.
  4. Grill kebabs approximately 10 minutes, turning occasionally, until fresh pork reaches internal temperature of 145° F and then rest for 3 minutes. Generously brush kebabs with glaze during last 2-3 minutes.

Nutritional information per serving: 80 calories; 1 g total fat; 0 g saturated fat; 20 mg cholesterol; 90 mg sodium; 12 g total carbohydrates; 1 g dietary fiber; 9 g sugars; 8 g protein.

*Information and recipes not provided by the American Heart Association unless expressly stated.

SOURCE:
Smithfield

Savory Summer Entertaining

These tasty foods paired with hot temperatures call for cooling off………….

(Family Features) Flavorful foods and cold drinks are the focal points of just about any summer gathering. Create a party atmosphere that can stand out by adding a bit of island infusion to both bites and beverages so your warm-weather soiree can soar to new heights.

To help add that island spark, an ingredient like bitters provides a potent flavor made from botanicals like aromatic herbs, bark, roots and fruit. While known for their ability to balance countless cocktails, it may come as a surprise that bitters are regarded by some chefs as a pantry staple, adding real depth of flavor to a variety of dishes. Bitters can be added to classic and contemporary cocktails and a range of cuisines to create taste-tempting creations.

Much like vanilla extract, when cooked, the alcohol in bitters evaporates, so bitters-infused recipes can be enjoyed by the whole family at your next backyard barbecue or patio party.

Center your spread around a summer favorite like Pulled-Pork Sliders with Bitters, a tangy Caribbean twist on a classic dish featuring a spicy chili rub. Coupled with a vinegar-based sauce dashed with Angostura aromatic bitters, an unmistakable culinary and cocktail essential made with the same secret recipe since 1824, the flavorful sliders make for a crowd-pleasing main course.

Add to the island vibe with a unique take on a tried-and-true sweet treat like cake. Orange Butter Sponge Cake enhances every party’s dessert course with the sweet and tangy combination of citrus and bitters.

These tasty foods paired with hot temperatures call for cooling off with inventive bitters-forward drink recipes like the Queen’s Park Swizzle, Angostura’s signature Trinidadian cocktail, and a summertime go-to, the Traditional Mojito. These drinks balance the art of the swizzle with the tastes of tiki to provide guests with refreshing beverage options.

Whether you’re an aspiring home chef, an amateur bartender or anything in between, you can elevate summer entertaining with bitters to complement an array of ingredients for exceptional entertaining all summer long.

Find more summertime food and drink recipes to savor at AngosturaBitters.com.

Pulled-Pork Sliders with Bitters

Servings: approximately 14 small sandwiches

Chili Rub:

  • 3-3 1/2 pounds boneless pork shoulder roast
  • 1 tablespoon cooking oil

Bitters Sauce:

  • 1 can (15 ounces) unseasoned tomato sauce
  • 1/2 cup packed dark brown sugar
  • 2 tablespoons Nature’s Intent apple cider vinegar
  • 1 tablespoon Angostura aromatic bitters
  • 1 tablespoon chili powder
  • 3 large cloves garlic, chopped
  • 1-2 tablespoons cornstarch (optional)
  • 14 small slider buns
  1. To make Chili Rub: Stir together aromatic bitters, chili powder and salt; let stand 10 minutes.
  2. Cut pork shoulder across grain into 1 1/2-2-inch thick slices; trim excess fat. If needed, cut into chunks to remove some fat.
  3. Rub meat with chili mixture. In 8-quart pot or 9-10-inch wide, high-sided saute pan with lid, heat oil. Add meat and brown on both sides, about 15 minutes total. Remove meat and place on plate; keep warm.
  4. To make Bitters Sauce: Combine tomato sauce, brown sugar, apple cider vinegar, aromatic bitters, chili powder and garlic cloves; stir well. Pour into hot, empty pan. Simmer 5 minutes, stirring and scraping bottom of pan.
  5. Return meat to pan; spoon sauce over meat. Cover and cook 1 hour and 15 minutes on low, rearranging meat halfway through cooking. Transfer meat to plate; cover with foil to keep warm.
  6. To thicken sauce, if desired: Let sauce cool in pan 5 minutes then whisk in cornstarch. Bring to boil; continue to cook and whisk until slightly thickened.
  7. To serve: Pull meat apart with two forks or fingers. Serve warm on buns, drizzled with sauce.

Queen’s Park Swizzle

Makes: 1 cocktail

  • 12-14 mint leaves
  • 1 ounce fresh lime juice
  • 1 ounce Demerara simple syrup
  • crushed ice
  • 2 ounces Caribbean rum
  • 6-8 dashes Angostura aromatic bitters
  • 1 mint sprig, for garnish
  1. In highball glass, muddle mint leaves in lime juice and simple syrup, then fill glass with dry, crushed ice.
  2. Pour rum over crushed ice and swizzle well until glass is ice cold and frosted.
  3. Pack glass with more crushed ice and top with aromatic bitters. Garnish with mint sprig.

Traditional Mojito

Makes: 1 cocktail

  • 1 cube brown sugar
  • 1/2 ounce simple syrup
  • 12-15 mint leaves
  • 3/4 ounce fresh lime juice
  • 2 ounces white rum
  • 2 dashes Angostura aromatic bitters
  • crushed ice
  • 1 bottle club soda
  • 1 mint sprig, for garnish
  1. In Collins glass, muddle brown sugar cube and simple syrup, then add mint and lightly press to extract flavor. Add lime juice, rum and aromatic bitters.
  2. Fill glass with crushed ice and swizzle.
  3. Repack with crushed ice and top with club soda. Garnish with mint sprig.
Photo courtesy of Getty Images

Orange Butter Sponge Cake

  • 8 ounces butter, plus additional for buttering pan
  • 2 cups cake flour, plus additional for flouring pan
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 tablespoon Angostura orange bitters
  • 1 cup freshly squeezed orange juice
  • powdered or extra-fine sugar, for dusting
  1. Heat oven to 350 F.
  2. Butter and flour two 9-inch cake pans. Sift flour three times and add baking powder and salt. Set aside.
  3. With electric mixer, cream butter and sugar until light and creamy, about 10 minutes. Add eggs one at a time, beating well between additions. Add vanilla and orange bitters.
  4. Divide flour mixture into four portions. Set electric mixer on medium low and add flour alternately with orange juice, starting and ending with flour. Mix just until incorporated after each addition.
  5. Divide batter evenly between cake pans and bake 35-40 minutes, or until cake pulls away from sides of pans. Remove from oven and cool 5 minutes in cake pans before turning out.

 

SOURCE:
Angostura

Watermelon Soda Float

When it’s a hot summers day, you’ll be pleasantly surprised with the refreshing taste of watermelon, vanilla ice cream and fizzy water in this frothy concoction……

Ahhhh….soda floats.  Remember being a kid and getting so excited for a root beer float or a coke float during the hot days of summer?  One scoop, then two scoops of vanilla ice cream plopping into the glass. Oh and the root beer, the delectable liquid sugar being poured over the scoops of vanilla ice cream creating a frothy white foam at the top of the glass.  You just couldn’t wait to drop in a straw and slurp it all up.

Well, nowadays we like to change things up a bit.  We like to take a classic and give it twist.  VOILA! introducing the Watermelon Soda Float.  Not only do you get to plop in scoops of your favorite vanilla ice cream, but you’ll add in some watermelon balls, a bit of lime zest and fizzy water to give you the awesome fizz and frothy foam you loved as a kid.

When it’s a hot summers day, you’ll be pleasantly surprised with the refreshing taste of watermelon, vanilla ice cream and fizzy water in this frothy concoction.

For more beverage ideas, go to culinary.net.


Watermelon Soda Float

  • Vanilla Ice cream (2 scoops)
  • 12 watermelon balls
  • 1/2 cup watermelon juice
  • 1/2 teaspoon lime zest
  • 1/2 cup fizzy water
  1. Mix lime zest with watermelon water.
  2. Place 6 watermelon balls in tall glass.
  3. Add 1 scoop of vanilla ice cream.
  4. Add in remaining watermelon balls.
  5. Add 2nd scoop of ice cream.
  6. Pour watermelon water over the watermelon balls and ice cream.
  7. Top off with fizzy water.

Recipe adapted from Watermelon Board.

SOURCE:
Culinary.net

NB Custom Cut Meats – July 17 Features

Ground Fresh Daily – 85% Lean Ground Beef!!!

Senior Citizens Tuesdays
10% Off Any Purchase

Ground Fresh Daily
– 85% Lean Gr. Beef –
$4.79#

USDA Choice Top Sirloin – $8.99#

Ground Beef Patties – 85% Lean
2 – 1 / 3 – 1 / 4 – 1 / 6 – 1
$5.35#

NEW
Quarter-Pounder BRAT Patties!!!
$4.29#

Our Own Bun Length Brats
Regular – Cheddar – Pepper Jack –
Chicken – Bahama Mama – Italian
$1.50 each

Boneless Pork Chops – $3.99#
Pork Spare Ribs – $2.99#
Asst. Bone-In Chops – $2.29#

Walnut Creek Natural Casing Hot Dogs
$5.99#

Old Style Bologna
Regular – $5.49#
Garlic – $5.69#

Macaroni & Potato Salad – $3.99#

Chicken Salad – $5.79#

Sandwich Spread – $5.49#

Deli Cheeses
– Colby – Swiss – Co-Jack –
– Pepper Jack
$5.49#

Deli Ham OR Hard Salami
$4.49#

We Accept
Credit – Debit – EBT

A Bright Breakfast

How to Make Watermelon Push Pops…………..

Getting creative with food is especially fun for little ones who like to help create and, of course, eat. Try these Watermelon Breakfast Push Pops for something sweet and mouthwatering in the morning. With bright colors and a little bit of crunch, they can help satisfy your sweet tooth and fuel your body for the day ahead. Find more creative ideas at watermelon.org/WatermelonOnTheGo.

Push Pops

  • 7 push pop molds
  • 2 cups granola
  • 2 cups watermelon chunks
  • 2 cups yogurt of choice
  1. Layer the watermelon, yogurt and granola and top with yogurt and watermelon chunks. Freeze push pop molds and enjoy the Breakfast a Go-Go when you’re on the go!

SOURCE:
National Watermelon Promotion Board

PRODUCE SAFETY CONSULTATIONS NOW AVAILABLE FOR OHIO GROWERS

Free, one-on-one training offered by Ohio Department of Agriculture

REYNOLDSBURG, OH (July 13, 2018) –The Ohio Department of Agriculture (ODA) is now offering produce growers FREE, Food and Drug Administration (FDA) approved consultations to help farmers comply with the upcoming Food Safety Modernization Act (FSMA) Produce Safety rule.

ODA’s Division of Food Safety, through a cooperative agreement with the FDA, is responsible for enforcing the Produce Safety rule in Ohio. Farm inspections will begin in the spring of 2019, but prior to inspections, ODA staff is offering these voluntary consultation visits to help growers identify what steps they may need to take to comply with the Produce Safety rule before regulatory inspections begin.

Farms can request a farm consultation visit to determine specific requirements to their farm. This service is offered as a one-day course that provides one-on-one training in which trained and certified ODA staff will visit farms and walk growers through what will be expected with new federal regulations on their farm. In addition to the consultation, farms will also receive resource materials that will help aid in compliance.

Growers unsure if their farm is subject to the Produce Safety rule, can review FDA’s FSMA regulation document or contact ODA for additional assistance. Produce farms that are exempt from the rule are welcome to schedule consultation visits, as some of the requirements are similar to those required by third party food safety auditors.

FSMA, which was signed into law on January 4, 2011, is the most comprehensive reform of the nation’s food safety laws since 1938. Its goal is to better protect public health by shifting U.S. food supply safety efforts from a response approach to one of prevention. FSMA is comprised of seven rules that span the entire food supply chain. Of these rules, the one most likely to impact produce growers is the Produce Safety rule.

For more information on FSMA, the Produce Safety rule or to schedule your on-farm consultation visit agri.ohio.gov or call (614) 600-4272.

Must-Have Recipes for Your Summer Soirees

It’s important to make the most of summer by maximizing your fun in the sun with some of the best memories being made while entertaining…..

(Family Features) Summer is all about enjoying the warm weather with family and friends, but even with the longer summer days, the season can feel short for many. That’s why it’s important to make the most of summer by maximizing your fun in the sun with some of the best memories being made while entertaining al fresco.

For a fun-filled, yet relaxing summer, it’s important to keep the essentials on-hand for easy entertaining. From bright decor to refreshing drinks and fresh ingredients, party prep ensures you save time and money, and are always ready to wine and dine your guests.

No matter the occasion, a store like ALDI can be your guide to summer entertaining with everything you need to celebrate the season, including high-quality and affordable ingredients for this summer’s must-have recipes.

A fresh and easy recipe to try this summer is Grilled Chicken and Pineapple Skewers with Lemon-Cucumber Salsa. This entree pairs perfectly with a crisp, fruit-forward wine like Exquisite Collection Sauvignon Blanc or Trestoria Rosé from ALDI. When there’s a crowd to serve, consider mixing up a pitcher of Citrus Ginger Rosé Punch.

Find more seasonal recipe ideas to celebrate summer at ALDI.us.

Grilled Chicken and Pineapple Skewers with Lemon-Cucumber Salsa

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

 

  • 8          skewers
  • 1          pineapple
  • 2          tablespoons Carlini Vegetable Oil
  • 1/2       teaspoon Stonemill Iodized Salt
  • 1          teaspoon Stonemill Ground Black Pepper
  • 1 3/4    pounds Never Any! Fresh Boneless Skinless Chicken Breasts, diced into 1-inch pieces

Lemon-Cucumber Salsa:

  • 1          lemon, supremed
  • 1          cucumber, diced
  • 1/2       red onion, diced
  • 1          tablespoon SimplyNature Organic Wildflower Honey
  • 1          teaspoon Stonemill Ground Black Pepper
  1. Soak wooden skewers for 15 minutes prior to grilling.
  2. Heat grill to medium-high heat.
  3. Remove rind from pineapple and dice into 1-inch pieces.
  4. In small bowl, combine oil, salt and pepper. Add chicken and pineapple; toss to coat.
  5. Alternating chicken and pineapple, pierce onto skewers.
  6. Grill skewers 8 minutes each side, or until chicken is cooked thoroughly.
  7. To make Lemon-Cucumber Salsa: In medium bowl, combine lemon, cucumber, onion, honey and pepper.
  8. Serve lemon-cucumber salsa over cooked chicken skewers.

Tip: Supreme citrus fruit by cutting off top and bottom of fruit then cut away peel and pith, leaving no white on outside of fruit. Slice each segment into wedges by cutting toward center of fruit along membrane.

Citrus Ginger Rosé Punch

Recipe courtesy of Chef Leigh An, ALDI Test Kitchen

  • 1/2       cup minced ginger
  • 1          cup Baker’s Corner Granulated Sugar
  • 1          cup water
  • 2          bottles (750 milliliters each) Trestoria Rosé, chilled
  • 5          cans (12 ounces each) PurAqua Belle Vie Grapefruit Sparkling Water, chilled
  • 2          cans (12 ounces each) PurAqua Belle Vie Lemon Sparkling Water, chilled
  1. In small pot, combine ginger, sugar and water to make simple syrup. Bring to boil. Remove from heat and allow to cool completely in refrigerator.
  2. Strain simple syrup and discard ginger.
  3. In large punch bowl or pitcher, combine rosé, grapefruit sparkling water and lemon sparkling water. Add simple syrup.
  4. Serve in chilled glasses.

Tip: Freeze lemon slices in ice cube trays or silicone muffin trays and add them to punch for pop of color.

SOURCE:
ALDI