Your local Market for over 89 years!

main 1 picture

Our Weekly Flyer

Page One Page Two Page Three Page Four
Page One Page Two Page Three Page Four

Sales effective from Friday April 10th
through Thursday April 16th.

What's for Dinner?

Roasted Thighs and Drumsticks with Potatoes

Dinner Image

Ingredients :
4 Chicken Drumsticks
4 Chicken Thighs
2 lbs Russet Potatoes-Cut into 1 ½ in Chunks
1 Large Onion-Cut into 1 ½ in Chunks
3 Tablespoons Olive Oil-Divided
2 Teaspoons Herbs De Provence-Divided
1 Teaspoon Garlic Powder
Salt and Pepper to Taste

Directions :
Preheat oven to 400 degrees. Rinse the drumsticks and thighs under cold water and pat dry with paper towels, set aside.

In a large bowl mix together the potatoes, onion, 2 tablespoons olive oil, garlic powder, 1 teaspoon Herbs de Provence, plenty of salt and pepper. Transfer to a 13x9 glass pan.

Place the drumsticks and thighs on top of potato and onion mixture. Drizzle with remaining olive oil. Season generously, with salt and pepper. Sprinkle with remaining Herbs de Provence. Bake for 45-50 minutes or until the juices of the chicken run clear and potatoes are tender. Cool slightly before serving.
Serves: 4

Top Round Roast

Dinner Image

Ingredients :
4-5 lb Top Round Roast
2 Tablespoons Vegetable Oil
2-3 Tablespoons Lisai’s N.E. Garlic Pepper Seasoning Rub

Directions :
Take the roast out of the refrigerator about a half hour before cooking, so it can come to room temperature. Preheat oven to 350 degrees.

Pat the roast dry; using a paper towel. Rub the roast with seasoning coating it entirely.

Add oil to a Dutch oven or a heavy bottom oven proof pan over medium high heat; sear the roast on all sides.

Carefully transfer roast in the same pan to the oven. Roast for about 1 hour and thirty minutes or until internal temperature reaches 125 degrees.

Remove from the oven and let the roast rest under tented aluminum foil. Carve into thin slices when serving.

Serves: 6

Crispy Potato Wedges

Dinner Image

Ingredients :
2 lbs Russet Potatoes-Washed and cut into wedges
1 ½ Tablespoons Olive Oil
1/3 Cup Shurfine Bread Crumbs
2 Teaspoons Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1 Teaspoon Pepper
½ Teaspoon Oregano
½ Teaspoon Thyme

Directions :
Preheat oven to 425 degrees. In a small bowl combine the bread crumbs, paprika, garlic powder, salt, pepper, oregano and thyme.

In a large bowl; mix together the potato wedges and olive oil, add in the bread crumb mixture and toss to coat.

Grease a large baking sheet with non-stick cooking spray and place the wedges on the pan in a single layer.

Bake for 25 minutes turn wedges and bake for another 20 minutes.

Serves: 8