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SEPTEMBER SPECIALS:
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Pork Tenderloin, 1.65 lb. (avg) for $5.00: The pork tenderloin are all-natural, contain no artificial ingredients, and are vacuum sealed to extend shelf life.
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Seafood Boil Meal, 35.13 oz. for $9.50: The Seafood Boil Meal is a ready-to-cook bag of corn on the cob, shrimp, andouille sausage, mussels, and red skinned potatoes.
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Chicken Wings, 5 lbs. for $9.50: The chicken wings are ready for the air-fryer or grill and are individually quickly frozen.
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American Cheese Sliced, 5 lbs. for $13.00: The sliced American cheese is not individually wrapped.
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Onion Rings, 2.5 lbs. for $9.00: The onion rings are ready to cook and used in the oven or air-fryer.
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Lasagna Roll-ups, 42 oz. for $6.50: The cheese lasagna roll-ups are stuffed with ricotta and Romano cheese and are over two and a half pounds.
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FEATURED RECIPE:
Pollock with Cucumber & Tomato Salad
Serves 4
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Ingredients:
*Ingredient in Food $en$e package
Pollock
- 1 lb. Pollock Fillet*
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika or lemon pepper
- Salt & pepper to taste
- Lemon wedges for serving
Salad
- 2 Cucumbers (sliced thin)*
- 1 pint Grape Tomatoes (halved)*
- 1 tbsp olive oil
- 1 tbsp vinegar or lemon juice
- Salt & pepper to taste
- Fresh herbs like dill or parsley
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Directions:
- Preheat oven to 375°F
- Pat dry the fillets, place them on a baking sheet, and rub with olive oil, garlic powder, paprika (or lemon pepper), salt, and pepper.
- Bake the Pollock for 12–15 minutes, or until the fish flakes easily with a fork.
- While the fish bakes, toss cucumber slices and halved grape tomatoes in a bowl with olive oil, vinegar or lemon juice, salt, and pepper. Add chopped fresh herbs.
- Serve the Pollock alongside or on top of the cucumber-tomato salad with a wedge of lemon.
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