A St. Patrick's Day tradition — tender slow-simmered corned beef with buttery potatoes, carrots, and cabbage wedges.
3 lb Point Cut Corned Beef Brisket
4 medium Russet Potatoes (from 5 lb bag)
1 bag Bagged Carrots (16 oz)
2 tbsp Bowl & Basket Butter
1 small head green cabbage
3 cloves garlic, minced
2 bay leaves
1 tsp black peppercorns
Fresh parsley for garnish
Step 1: Remove corned beef from packaging, reserving the seasoning packet. Rinse under cold water and place in a large pot or Dutch oven.
Step 2: Add the seasoning packet, garlic, bay leaves, and peppercorns. Cover with cold water by 1 inch.
Step 3: Bring to a boil over high heat, then reduce to a low simmer. Cover and cook for 2 hours 30 minutes.
Step 4: Peel and quarter the potatoes. Cut carrots into 2-inch pieces. Cut cabbage into 4 wedges.
Step 5: Add potatoes and carrots to the pot. Cook 15 minutes.
Step 6: Add cabbage wedges on top. Cover and cook 15-20 minutes more until all vegetables are tender.
Step 7: Remove corned beef and let rest 10 minutes. Slice against the grain.
Step 8: Serve sliced corned beef with vegetables, topped with a pat of butter and fresh parsley.
Chef's Tip: Don't forget Boyer's coupon — buy a whole corned beef and get 3 lbs of cabbage FREE! Slice the corned beef against the grain for maximum tenderness.
Save by using Using Point Cut corned beef at $3.99/lb instead of Flat Cut at $8.99/lb and Serve with Irish soda bread (on sale at $3.99!).
Juicy pork tenderloin glazed with a sweet honey-garlic sauce, served alongside crispy roasted red potatoes and carrots.
1.5 lb Pork Tenderloin
1.5 lb Red Potatoes (from 5 lb bag)
1 bag Bagged Carrots (16 oz)
3 tbsp honey
4 cloves garlic, minced
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp Dijon mustard
1 tsp dried rosemary
Salt and pepper to taste
Step 1: Preheat oven to 425 degrees F. Cut red potatoes into 1-inch chunks and carrots into 1-inch pieces. Toss with 1 tbsp olive oil, salt, and pepper on a rimmed baking sheet.
Step 2: Roast vegetables for 10 minutes while you prep the pork.
Step 3: In a small bowl, whisk together honey, soy sauce, Dijon mustard, and half the garlic.
Step 4: Season pork tenderloin with salt, pepper, and rosemary. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear pork on all sides, about 2 minutes per side.
Step 5: Brush honey garlic glaze over the pork. Transfer skillet to the oven alongside the vegetables.
Step 6: Roast 15-18 minutes until pork reaches 145 degrees F internal temperature and vegetables are golden.
Step 7: Remove pork and let rest 5 minutes. Brush with remaining glaze.
Step 8: Slice pork into medallions and serve with roasted potatoes and carrots.
Chef's Tip: Let the pork rest 5 minutes after cooking — it will continue to cook and the juices will redistribute for a juicier result.
Serve with Steamed green beans or a simple side salad.
Golden breaded chicken cutlets topped with marinara and melted cheese, served over a bed of spaghetti.
1.5 lb Bowl & Basket Chicken Breasts
1 lb Ronzoni Pasta (spaghetti)
1 jar Francesco Rinaldi Pasta Sauce
1 cup Bowl & Basket Shredded Cheese (mozzarella)
1 cup 4C Bread Crumbs
2 large eggs
1/4 cup all-purpose flour
3 tbsp olive oil
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Preheat oven to 425 degrees F. Slice chicken breasts in half horizontally to create thin cutlets. Pound to even 1/2-inch thickness. Season with salt and pepper.
Step 2: Set up a breading station: flour in one dish, beaten eggs in a second, and bread crumbs mixed with Parmesan and Italian seasoning in a third.
Step 3: Dredge each cutlet in flour, dip in egg, then press into bread crumb mixture.
Step 4: Heat olive oil in a large oven-safe skillet over medium-high heat. Cook cutlets 3-4 minutes per side until golden brown.
Step 5: Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Drain.
Step 6: Spoon pasta sauce over each cutlet in the skillet. Top with shredded mozzarella cheese.
Step 7: Transfer skillet to oven and bake 8-10 minutes until cheese is melted and bubbly.
Step 8: Serve chicken over spaghetti with extra sauce on the side.
Chef's Tip: Pound the chicken breasts to an even 1/2-inch thickness for faster, more even cooking. Use a meat mallet or rolling pin.
Serve with Garlic bread and a side Caesar salad.
A hearty one-pan dinner featuring sliced Italian sausage and golden pierogies with caramelized onions and a dollop of sour cream.
1 pkg Hatfield Rope Italian Sausage (16 oz)
1 box Mrs. T's Pierogies
1/2 cup Bowl & Basket Sour Cream
1 large yellow onion, sliced
2 tbsp butter
2 cloves garlic, minced
Salt and pepper to taste
Fresh chives, chopped for garnish
Step 1: Slice the Italian sausage rope into 1/2-inch thick rounds.
Step 2: Heat 1 tbsp butter in a large skillet over medium-high heat. Add sausage rounds and cook 3-4 minutes per side until browned. Remove and set aside.
Step 3: Add remaining butter to the skillet. Add sliced onions and cook 5-6 minutes until softened and golden, stirring occasionally.
Step 4: Add garlic and cook 30 seconds until fragrant.
Step 5: Add frozen pierogies to the skillet in a single layer. Cook 3-4 minutes per side until golden and heated through.
Step 6: Return sausage to the skillet. Toss everything together and season with salt and pepper.
Step 7: Serve topped with dollops of sour cream and chopped chives.
Chef's Tip: For extra crispy pierogies, press them flat with a spatula while they cook and resist the urge to move them around too much.
Serve with Applesauce or a simple cucumber salad.
Crispy oven-baked drumsticks smothered in sweet BBQ sauce, served with golden french fries for a kid-friendly weeknight winner.
3 lb Bowl & Basket Chicken Drumsticks
1 cup Sweet Baby Ray's BBQ Sauce
1 bag Ore-Ida Potatoes (fries)
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp onion powder
Salt and pepper to taste
Step 1: Preheat oven to 400 degrees F. Line two baking sheets with foil.
Step 2: Pat drumsticks dry with paper towels. Toss with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper.
Step 3: Arrange drumsticks on one baking sheet. Bake for 25 minutes.
Step 4: Meanwhile, spread Ore-Ida fries on the second baking sheet. Add to oven after drumsticks have cooked 10 minutes so both finish around the same time.
Step 5: After 25 minutes, remove drumsticks and brush generously with BBQ sauce on all sides.
Step 6: Return drumsticks to oven and bake 15-20 more minutes until internal temperature reaches 165 degrees F and sauce is caramelized.
Step 7: Flip fries halfway through their cooking time for even crispiness.
Step 8: Serve drumsticks with fries and extra BBQ sauce on the side.
Chef's Tip: Line your baking sheet with foil for easy cleanup. For extra crispy skin, broil the drumsticks for the last 2-3 minutes.
Serve with Coleslaw or a fresh garden salad.
Succulent shrimp tossed with colorful stir-fry vegetables in a savory garlic-ginger sauce, served over fluffy rice.
1 lb Bowl & Basket Raw Shrimp (from 2 lb bag)
1 bag Birds Eye Stir Fry Vegetables
2 pouches Ben's Ready Rice
3 tbsp soy sauce
1 tbsp sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp cornstarch
2 tbsp vegetable oil
1 tbsp rice vinegar
Pinch of red pepper flakes
Step 1: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, cornstarch, and 2 tbsp water. Set sauce aside.
Step 2: Heat Ben's Ready Rice according to package directions. Keep warm.
Step 3: Heat vegetable oil in a large skillet or wok over high heat until shimmering.
Step 4: Add shrimp in a single layer. Cook 1-2 minutes per side until pink. Remove and set aside.
Step 5: Add stir-fry vegetables to the same pan. Cook 3-4 minutes until heated through and crisp-tender.
Step 6: Add garlic, ginger, and red pepper flakes. Stir 30 seconds until fragrant.
Step 7: Return shrimp to the pan. Pour sauce over everything and toss to coat. Cook 1-2 minutes until sauce thickens.
Step 8: Serve stir-fry over rice.
Chef's Tip: Have all ingredients prepped and ready to go before you start cooking — stir-frying moves fast! Don't overcrowd the pan or the shrimp will steam instead of sear.
Serve with Egg drop soup or wonton soup.
Restaurant-quality seared strip steaks paired with fully loaded baked potatoes — the ultimate weekend dinner.
2 lb Boneless NY Strip Steaks
4 large Russet Potatoes (from 5 lb bag)
4 slices Bowl & Basket Bacon, cooked & crumbled
1/2 cup Bowl & Basket Sour Cream
1/2 cup Bowl & Basket Shredded Cheese (cheddar)
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, crushed
Fresh chives, chopped
Salt and pepper to taste
Step 1: Preheat oven to 400 degrees F. Scrub potatoes and prick all over with a fork. Rub with a little olive oil and salt.
Step 2: Place potatoes directly on oven rack and bake 50-60 minutes until tender when pierced with a knife.
Step 3: While potatoes bake, cook bacon in a skillet until crispy. Drain on paper towels, then crumble. Set aside.
Step 4: Remove steaks from fridge 30 minutes before cooking. Pat dry and season generously with salt and pepper on both sides.
Step 5: Heat olive oil in a cast iron skillet over high heat until smoking. Sear steaks 4-5 minutes per side for medium-rare (adjust for your preference).
Step 6: In the last minute of cooking, add butter and garlic to the pan. Tilt pan and baste steaks with the melted garlic butter.
Step 7: Remove steaks and rest 5 minutes on a cutting board.
Step 8: Split baked potatoes and fluff with a fork. Top with sour cream, shredded cheddar, crumbled bacon, and chives.
Step 9: Serve steaks alongside loaded potatoes.
Chef's Tip: Take steaks out of the fridge 30 minutes before cooking for more even results. Let them rest 5 minutes after cooking — this makes a huge difference in juiciness.
Save by using Using Bowl & Basket store brand products for cheese, bacon, and sour cream and Serve with A simple side salad with ranch dressing (Hidden Valley on sale 2/$7!).
Light and flaky tilapia fillets baked in a lemon-garlic butter sauce, paired with caramelized roasted yams and a fresh garden salad.
1.5 lb Tilapia Fillets
2 lb Yams
3 tbsp Bowl & Basket Butter
1 bag Fresh Express Garden Salad
2 lemons (juice and zest)
4 cloves garlic, minced
2 tbsp olive oil
1 tsp dried Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped for garnish
Step 1: Preheat oven to 400 degrees F. Peel yams and cut into 1/2-inch cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet.
Step 2: Roast yams for 15 minutes, then push to the sides of the pan to make room for the fish.
Step 3: Place tilapia fillets in the center of the baking sheet. Season with salt, pepper, and Italian seasoning.
Step 4: Melt butter in a small saucepan. Add garlic and cook 30 seconds. Remove from heat and stir in lemon juice and zest.
Step 5: Pour lemon butter sauce over the tilapia fillets.
Step 6: Bake 12-15 minutes until fish flakes easily with a fork and yams are golden and tender.
Step 7: Plate the tilapia and yams alongside the garden salad.
Step 8: Garnish fish with fresh parsley and a lemon wedge.
Chef's Tip: Don't overcook the tilapia — it's done when it flakes easily with a fork and turns opaque white. It cooks quickly, so start checking at 12 minutes.
Serve with Crusty bread to soak up the lemon butter sauce.
Sale Prices Valid March 8th to March 14th
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