De c 29 -J an 2 4,
Organic Green Kale
02 5
Organic Russet Potato *See Recipe inside!*
1
2/$5
$ 29 PER LB.
SAVE 70¢/lb.
Organic Chard
Organic Red Onions
2/$5
$ 49 SAVE $1.49/ea.
SAVE $1.49/ea.
1
PER LB.
SAVE $1.00/lb.
TOST Non Alcoholic Sparklers
7
$ 99 EACH
SAVE $2.00/ea.
129 Main St. North, Woodbury CT
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Organic Blackberry
Florentina Non Alcoholic Sparklers
9
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Uncle Matt’s Select Juices 52 oz.
7
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EACH
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Wellshire Uncured Cooked Chicken Bacon
7
$ 99
$ 99 EACH
6
$ 49
Henry & Lisa Wild Alaskan Salmon
7
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Montes Pasta Sauces 24 oz.
$ 99 EACH
2/$5
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EACH
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Potato & Yam Stacks INGREDIENTS: • 1 lb russet potatoes washed • 1/2 lb sweet potatoes yams washed • 1/4 cup plus 1 Tbsp melted butter or butter substitute • 1 Tbsp balsamic glaze • 1 Tbsp fresh rosemary finely chopped • 2 cloves garlic peeled and crushed • Salt and pepper to taste
INSTRUCTIONS: 1. Preheat oven to 400 F. 2. Carefully, with a mandolin, slice potatoes and yams into very thin rounds and place in large mixing bowl. Add 1/4 cup melted butter, balsamic glaze, rosemary, garlic, salt, and pepper. With hands or tongs, toss potatoes and yams to fully coat. 3. With remaining butter, lightly grease a muffin tray. Stack potatoes and yams on top of each other in each of 12 cups of muffin tray until they reach the top; divide any remaining liquid evenly overtop. Cover and bake for 20 minutes, then uncover and bake for an additional 25 minutes, or until nicely browned on top. Let cool for a few minutes before removing from muffin tin. 4. Serve and enjoy.
RECIPE COURTESY OF DELICIOUS LIVING
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