Potato Foil Packs, Avocado Bell Pepper Salad & Grilled Steak
Avocado Bell Pepper Salad
Ingredients
1 ripe Avocado, diced*
1 large Bell pepper, diced*
1/2 cup Cherry tomatoes, halved
3 Green onions, sliced
2 tbsp. Fresh minced parsley
Juice of one lemon*
Salt and pepper, to taste
Instructions
Combine all ingredients. Enjoy immediately.
Recipe and Photo credit: Whole Fully
In sale flyer April 18-24, 2021
Grilled Steak
Ingredients
2 Steaks - Such as the T-bone steaks* or Sirloin Steaks* in our flyer!
Salt and black pepper to taste
2 tbsp. butter
4 garlic cloves
1 tsp crushed red pepper
1 tbsp. chopped parsley
Instructions
Remove steaks from the fridge 30 minutes before grilling.
Season with salt and black pepper.
Preheat a gas grill to 450 F.
Place steaks on the grill and grill for 6-7 minutes per side, until the internal temperature reaches your desired temperature (150 for medium).
Let the steak rest for 5 minutes.
Serve with melted butter, mixed with garlic, red pepper flakes and parsley for drizzling.
Recipe and Photo credit: Cooking LSL
In sale flyer April 18-24, 2021
Loaded Baked Potato Foil Packs
Ingredients
1 1/2 lbs. BC red or yellow potatoes*
3 tbsp. Vegetable oil
2-3 tsp. Club House Seasoning Mix such as La Grille Vegetable
Salt and black pepper to taste
Dairyland sour cream*
Cracker Barrel shredded cheddar cheese*
Bacon bits
Chopped green onions
Instructions
Cube potatoes, making sure pieces are smaller than 2 inches. Toss with oil, seasoning, and salt and pepper to taste. Portion out between four 12x12 inch pieces of foil.
Fold foil packs closed, pinching edges to seal. Grill over medium high heat for about 20 minutes, turning over every 4-5 minutes until potatoes are tender and cooked through.
Open packets, top with sour cream, cheese, bacon, and green onions as desired and serve.
Notes:
These can be prepped up to 25 hours ahead of time, stored in the fridge or a cooler, and cooked when ready to serve. Perfect for camping!
Recipe and Photo credit: Crème de la Crumb
In sale flyer April 18-24, 2021