September 2025 Newsletter | | |
OCTOBER SPECIALS:
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Chicken Nuggets, 5 lbs. for $10.50: The chicken nuggets are fully-cooked and are ready for the oven or fryer.
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Tilapia Fillets, 2 lbs. for $7.50: The tilapia fillets are ready to cook and are individually quick frozen.
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Pulled Pork, 1 lb. for $6.50: The pulled pork is fully cooked and in a Carolina BBQ sauce.
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Pantry Box, 8 items for $11.50: The pantry box includes baking mix (40 oz.), quick oats (18 oz.), pears (15 oz.), ziti (1 lb.), strawberry spread (19 oz.), macaroni & cheese (7.25 oz.), scalloped potatoes (4.7 oz.), and peanut butter (16 oz.).
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Mozzarella Sticks, 3 lbs. for $11.50: The mozzarella sticks are par-cooked and ready for the oven.
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Meatloaf Mix, 2 lbs. for $11.00: This traditional meatloaf mix is made with only ground beef, veal, and pork.
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FEATURED RECIPE:
Lemon Herb Flounder with Glazed Carrots
Serves 4
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Ingredients:
*Ingredient in Food $en$e package
- 1 lb. flounder fillet*
- 14 oz. crinkle-sliced carrots*
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 tbsp. lemon juice
- 1–2 cloves garlic, minced (or substitute with a pinch of garlic powder)
- Salt & pepper to taste
- Fresh parsley, dill, or other herbs
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Directions:
- Pat the flounder fillets dry and season both sides with salt, pepper, and a drizzle of lemon juice.
- In a skillet over medium heat, melt ½ tbsp butter with ½ tbsp olive oil.
- Add carrots, a pinch of salt & pepper, and cook for 6–8 minutes, stirring occasionally, until tender and slightly caramelized. Set aside.
- In the same skillet, add the remaining butter and olive oil. Add minced garlic and cook for 30 seconds until fragrant. Place the flounder fillets in the pan and cook for 2–3 minutes per side, depending on thickness, until fish is opaque and flakes easily with a fork.
- Drizzle more lemon juice over the fish before serving. Sprinkle chopped herbs on top.
- Plate the flounder with a side of the glazed carrots.
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