Friday at Fligners Market Recipe

Join us every Friday at Flingers Market and tune in to WOBL & WDLW
from 11AM - 11:40PM for your Friday's at Fligners Recipe.

1854 Broadway Avenue • Lorain, Ohio • Phone (440) 244-5173

 

FLIGNERS RECIPES

Spinach Basil Pesto

(adapted from a recipe from allrecipes(t) )

Ingredients:

1 cup baby spinach leaves 1/2 cup fresh basil leaves 1/3 cup toasted pine nuts 1/3 cup grated Parmesan cheese 3 cloves garlic, peeled and quartered 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 tablespoon fresh lemon juice 1/4 teaspoon lemon zest (opt.) 1/4 cup extra-virgin olive oil

Directions:

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, and lemon zest if desired, along with 1 tablespoon of olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth. Delicious, and great on those crostini slices.

I’m still hoping that others of you might be willing to share some recipes with our listeners. If you would, just post a recipe here, or send one to me at bigjohn@woblwdlw.com, Thank you.

Enjoy, Big John

Sausage and Veggies Sheet Pan Meal Courtesy of Lorie Wilber

Ingredients

2 Cups Red Potatoes (diced small) ¾ lb. Green Beans (trimmed and halved) 1 Large Head of Broccoli (chopped) 1½ cups chopped bell peppers (about 2 large peppers) 9 oz. Smoked Sausage (sliced into ½ inch thick medallions) 6 Tbsp. Olive Oil ¼ tsp. Red Pepper Flakes 1 tsp. Paprika ½ tsp. Garlic Powder 1 Tbsp. Dried Oregano 1 Tbsp. Dried Parsley ¼ tsp. Salt ¼ tsp. Pepper Fresh Parsley and Parmesan Cheese to garnish (optional)

Directions

Preheat your oven to 400 degrees. Line a large sheet pan with foil or parchment paper. Spread the meat and veggies on the pan and top with the olive oil and spices. Toss to evenly coat everything. Bake 15 minutes, remove from the oven and flip and stir everything around. Return to oven and bake another 10 to 15 minutes until veggies are crisp and tender and meat is browned. Sprinkle with fresh parsley or parmesan cheese if desired. Great served with rice or quinoa.

I’m still hoping that others of you might be willing to share some recipes with our listeners. If you would, just post a recipe here, or send one to me at bigjohn@woblwdlw.com, Thank you.

Enjoy, Big John
Here’s the BK tip of the week/ BK, Manager of Fligner’s Meat Department