Green Valley Marketplace | June 12, 2026 to June 18, 2026
48 Recipes
Est. Cost: $14.75 | $3.69 per person
Tender chicken breast tenderloins seasoned with classic Old Bay are roasted alongside crispy mini potatoes and colorful fajita peppers for a one-pan Maryland-inspired summer dinner. Simple to prepare and big on Chesapeake flavor, this sheet pan meal is a family weeknight favorite.
Step 1: Preheat oven to 425°F and line a large sheet pan with aluminum foil.
Step 2: Halve the mini potatoes and toss with 2 tablespoons olive oil, 1 tablespoon Old Bay, and the minced garlic; spread on one end of the prepared pan and roast for 10 minutes.
Step 3: Toss the chicken tenderloins with the remaining olive oil and 2 tablespoons Old Bay, then add them to the pan along with the fajita peppers and onions.
Step 4: Roast for 20–25 minutes more, until the chicken reaches an internal temperature of 165°F and the potatoes are golden.
Step 5: Garnish with fresh parsley and serve hot directly from the pan.
Chef's Tip: For extra crispy potatoes, halve them and toss in olive oil a few minutes before the chicken goes in so they get a head start on roasting.
Serve with A crisp cucumber salad and cold lemonade pair perfectly with this easy sheet pan dinner.
Est. Cost: $13.48 | $3.37 per person
Seared to perfection with Italian herbs, these New York Strip steaks are served alongside fresh grape tomato bruschetta spooned over toasted slices of Italian bread. A simple yet impressive Italian-inspired dinner that comes together in under 40 minutes.
Step 1: Season the steaks generously on both sides with Italian seasoning, salt, and pepper; let rest at room temperature for 15 minutes.
Step 2: Combine the halved grape tomatoes, 2 tablespoons olive oil, 2 cloves minced garlic, and torn basil in a bowl; season with salt and pepper and set aside.
Step 3: Heat a cast-iron skillet or grill pan over high heat with the remaining oil; sear the steaks 3–4 minutes per side for medium-rare, adjusting time to your preferred doneness.
Step 4: While the steaks rest, slice the Italian bread and toast in the same skillet with the remaining garlic until golden.
Step 5: Spoon the bruschetta mixture over the toasted bread slices and sprinkle with Parmesan; plate alongside the sliced steak.
Chef's Tip: Let the steaks rest for 5 minutes after cooking before slicing to lock in the juices for maximum tenderness.
Serve with A glass of red wine or sparkling water with lemon alongside a simple arugula salad completes this elegant meal.
Est. Cost: $8.98 | $2.25 per person
A beloved Maryland breakfast tradition comes alive in this hearty skillet featuring crispy Rapa Scrapple and smoky bacon alongside fluffy scrambled eggs and sautéed vegetables. Perfect for a lazy summer morning when the whole family gathers around the table.
Step 1: Cook the bacon in a large skillet over medium heat until crispy; transfer to a paper-towel-lined plate and leave about 1 tablespoon of drippings in the pan.
Step 2: In the same skillet over medium-high heat, fry the scrapple slices 3–4 minutes per side until deeply golden and crispy; remove and set aside.
Step 3: Add butter to the skillet and sauté the diced celery and onion over medium heat for 3 minutes until softened.
Step 4: Whisk the eggs with salt and pepper, pour into the skillet, and scramble gently over medium-low heat until just set.
Step 5: Plate the scrambled eggs with the crispy scrapple and crumbled bacon alongside, and serve with hot sauce if desired.
Chef's Tip: Slice the scrapple into 1/2-inch-thick rounds for the best crispy crust — thinner slices tend to break apart in the pan.
Serve with Hot coffee, a glass of fresh orange juice, and buttered toast round out this classic Maryland breakfast spread.
Est. Cost: $20.28 | $5.07 per person
Golden pan-fried lump crab cakes seasoned the Maryland way with Old Bay and served on soft rolls capture the true spirit of a Chesapeake summer lunch. Made with store-fresh pasteurized lump crabmeat, these sliders bring Bay-country flavor to your table with minimal effort.
Step 1: In a large bowl, gently combine the lump crabmeat, egg, mayonnaise, Dijon mustard, breadcrumbs, and 1 tablespoon of Old Bay, taking care not to break up the large crab lumps.
Step 2: Form the mixture into 8 equal crab cakes, place on a plate, and refrigerate for 20 minutes to firm up.
Step 3: Melt butter in a large nonstick skillet over medium-high heat and cook the crab cakes 3–4 minutes per side until golden brown and heated through.
Step 4: While the crab cakes rest, lightly toast the rolls in the same pan.
Step 5: Serve 2 crab cakes per roll with lemon wedges and a light dusting of extra Old Bay on the side.
Chef's Tip: Refrigerate the formed crab cakes for 20–30 minutes before cooking to help them hold together perfectly in the pan.
Serve with A crisp coleslaw, lemon wedges, and iced sweet tea alongside these sliders make for the perfect Maryland summer lunch.
Est. Cost: $14.73 | $3.68 per person
Juicy boneless New York strip steaks seasoned with classic Old Bay bring bold Chesapeake flavor to the grill, served alongside crispy roasted mini potatoes for a standout summer dinner.
Step 1: Preheat grill to medium-high heat. Toss halved mini potatoes with olive oil, 1 tablespoon Old Bay, salt, and pepper.
Step 2: Place potatoes in a grill basket or heavy-duty foil packet and grill 20 minutes, turning occasionally, until golden and tender.
Step 3: Pat steaks dry and rub both sides with remaining Old Bay, garlic powder, salt, and pepper.
Step 4: Grill steaks 4-5 minutes per side for medium-rare or until they reach your desired doneness.
Step 5: Rest steaks 5 minutes off the grill, then drizzle potatoes with melted butter and garnish everything with fresh parsley before serving.
Chef's Tip: Let the steaks rest at room temperature for 15 minutes before grilling for more even cooking and a better sear.
Serve with A simple arugula salad and cold lemonade complete this crowd-pleasing backyard cookout meal.
Est. Cost: $7.87 | $1.97 per person
Bone-in center cut pork chops are pan-seared until golden then braised low and slow in a rich sour cream and vegetable gravy for the ultimate Southern comfort dinner.
Step 1: Season pork chops generously with salt and pepper then dredge lightly in flour, shaking off any excess.
Step 2: Heat oil in a large skillet over medium-high heat and sear chops 3 minutes per side until deep golden brown; transfer to a plate.
Step 3: In the same skillet, sauté diced celery, onion, and garlic over medium heat until softened, about 5 minutes.
Step 4: Stir in remaining flour, then slowly pour in chicken broth, scraping up any browned bits from the bottom; bring to a simmer.
Step 5: Return pork chops to the skillet, cover, and cook on low heat 20 minutes until tender and cooked through.
Step 6: Remove from heat, stir in sour cream until the gravy is smooth and creamy, and serve immediately.
Chef's Tip: Covering the skillet during the final braise keeps the pork chops moist and lets the sour cream gravy develop deep, savory flavor.
Serve with Fluffy white rice or creamy mashed potatoes are ideal for soaking up every bit of the rich sour cream gravy.
Est. Cost: $18.99 | $4.75 per person
Farm-raised Atlantic salmon fillets are baked with fragrant Mediterranean herbs and served over a crisp cucumber and grape tomato salad dressed with olive oil and fresh dill for a light, elegant summer dinner.
Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper; arrange salmon portions skin-side down.
Step 2: Drizzle salmon with 2 tablespoons olive oil and rub with minced garlic, oregano, lemon zest, salt, and pepper.
Step 3: Bake 15-18 minutes until salmon is opaque and flakes easily with a fork.
Step 4: While salmon bakes, combine diced cucumber, halved grape tomatoes, remaining olive oil, red wine vinegar, fresh dill, salt, and pepper in a large bowl.
Step 5: Squeeze fresh lemon juice over the baked salmon and serve each portion over a generous scoop of the cucumber-tomato salad.
Chef's Tip: Salmon is perfectly cooked when it registers 145°F internally and flakes easily with a fork — pull it from the oven just before it looks fully done, as it continues cooking briefly on the hot pan.
Serve with Warm pita bread, a dollop of hummus, and sparkling water with lemon turn this into a full Mediterranean table.
Est. Cost: $6.58 | $1.65 per person
Crispy bacon, golden mini potatoes, and tender chicken tenderloins come together in one hearty skillet topped with baked eggs for a soul-warming Southern breakfast the whole family will love.
Step 1: Cook bacon in a large cast-iron skillet over medium heat until crispy; remove and crumble, reserving drippings in the skillet.
Step 2: Add diced mini potatoes to the bacon drippings and cook over medium-high heat, stirring occasionally, 12-15 minutes until golden and cooked through.
Step 3: Season chicken pieces with smoked paprika, onion powder, salt, and pepper; push potatoes to the sides and add chicken and bell pepper to the center of the skillet.
Step 4: Cook chicken 5-6 minutes, stirring occasionally, until cooked through and lightly browned, then stir everything together.
Step 5: Make 4 wells in the hash and crack one egg into each; cover the skillet and cook 4-5 minutes until whites are set but yolks remain slightly runny.
Step 6: Top with crumbled bacon, a few dashes of hot sauce, and serve straight from the skillet.
Chef's Tip: A well-seasoned cast-iron skillet gives the potatoes and chicken the crispiest golden crust, but any heavy oven-safe skillet works just as well.
Serve with Fresh sliced cantaloupe or a bowl of seasonal berries adds a bright, sweet contrast to this hearty savory skillet.
Est. Cost: $11.07 | $2.77 per person
Sizzling fajita peppers and onions are tossed with hearty black beans, zesty Rotel tomatoes, and vibrant organic salsa to create a fast, filling vegetarian Mexican dinner perfect for warm June evenings. Served over fluffy rice with your favorite toppings, this colorful bowl is a weeknight game-changer.
Step 1: Cook the rice according to package instructions and keep warm.
Step 2: Heat olive oil in a large skillet over medium-high heat; add the fajita peppers and onions and cook 5–6 minutes, stirring occasionally, until softened and lightly charred.
Step 3: Stir in the Rotel tomatoes, cumin, chili powder, and a pinch of salt; cook for 2 minutes.
Step 4: Add the black beans and stir to combine; cook for 3–4 minutes until heated through.
Step 5: Divide the rice among 4 bowls, top with the veggie and bean mixture, and spoon fresh salsa generously over each bowl.
Chef's Tip: Char the peppers and onions over high heat without stirring too often to develop a smoky, slightly caramelized flavor.
Serve with Top each bowl with sliced avocado, sour cream, shredded cheese, and a squeeze of fresh lime.
Est. Cost: $9.37 | $2.34 per person
Seasoned John Soules Chicken Strips and melty shredded cheese come together in golden, crispy mini quesadillas that are the ultimate crowd-pleaser for summer parties and backyard get-togethers. Quick to assemble and always a hit with kids and adults alike, these bites are on the table in 25 minutes.
Step 1: Heat the chicken strips according to package directions, then slice or roughly chop into bite-sized pieces and toss with taco seasoning.
Step 2: Lay out 4 tortillas on a flat surface and evenly distribute the seasoned chicken strips across each one.
Step 3: Sprinkle a generous amount of shredded cheese over the chicken on each tortilla, then top each with a second tortilla.
Step 4: Heat a lightly oiled skillet or griddle over medium heat and cook each quesadilla 2–3 minutes per side until golden and the cheese is fully melted.
Step 5: Slice each quesadilla into 6 wedges with a pizza cutter, arrange on a platter, and serve with sour cream and salsa for dipping.
Chef's Tip: Use a pizza cutter to slice the finished quesadillas into triangles cleanly and quickly for easy party serving.
Serve with Salsa, sour cream, and guacamole on the side make these bites even more crowd-pleasing at any summer gathering.
Est. Cost: $16.73 | $4.18 per person
Pre-cut beef stir fry strips and vibrant fajita peppers and onions are tossed in a savory ginger-soy sauce for a fast, flavor-packed Asian-inspired lunch that comes together in under 30 minutes.
Step 1: In a small bowl, whisk together soy sauce, sesame oil, garlic, ginger, cornstarch, and brown sugar to make the stir fry sauce; set aside.
Step 2: Heat vegetable oil in a large wok or heavy skillet over high heat until it just begins to smoke.
Step 3: Add beef stir fry strips in a single layer and cook undisturbed 2 minutes to sear, then toss and cook another 2 minutes until browned.
Step 4: Add fajita peppers and onions and stir fry together 3-4 minutes until vegetables are crisp-tender.
Step 5: Pour sauce over the beef and vegetables, toss everything to coat, and cook 1-2 minutes until the sauce thickens and clings to the ingredients.
Step 6: Serve immediately over steamed jasmine rice.
Chef's Tip: High heat is the key to a great stir fry — your wok or skillet should be very hot before adding any ingredients to sear rather than steam the beef.
Serve with Steamed jasmine rice and a side of edamame or a light cucumber salad round out this quick and satisfying lunch.
Est. Cost: $5.99 | $1.50 per person
Tender mini potatoes and crisp English cucumber are tossed in a creamy Mediterranean dressing with feta, olives, and fresh dill for a vibrant, no-fuss side dish perfect for summer cookouts.
Step 1: Boil mini potatoes in a large pot of salted water 15-18 minutes until fork-tender; drain and allow to cool slightly.
Step 2: Halve the potatoes and place in a large bowl along with the sliced cucumber, red onion, and kalamata olives.
Step 3: Drizzle with Bolthouse Farms dressing and fresh lemon juice; toss gently to coat all ingredients evenly.
Step 4: Fold in crumbled feta cheese and fresh dill, then season with salt and pepper.
Step 5: Refrigerate at least 15 minutes before serving to allow flavors to meld, then give one final toss before plating.
Chef's Tip: This salad tastes even better after chilling for 30 minutes, which allows the dressing to fully soak into the warm potatoes as they cool.
Serve with This vibrant salad pairs beautifully alongside grilled chicken, salmon, or pork chops for a complete and colorful summer plate.
Est. Cost: $14.48 | $3.62 per person
Bold, juicy New York strip steaks seared to perfection on a hot grill and topped with a bright, fresh grape tomato relish — a crowd-pleasing summer dinner that turns any backyard cookout into a steakhouse experience.
Step 1: Preheat grill to high heat. Pat steaks dry with paper towels and brush both sides with olive oil, then season generously with salt and pepper.
Step 2: Grill steaks 4-5 minutes per side for medium-rare, or to desired doneness. Remove from grill and let rest 5 minutes.
Step 3: While steaks rest, combine halved grape tomatoes, minced garlic, basil, and balsamic vinegar in a bowl. Drizzle with remaining olive oil and season with salt and pepper.
Step 4: Toss tomato relish gently to combine all flavors.
Step 5: Slice steaks against the grain and spoon fresh grape tomato relish over the top to serve.
Chef's Tip: Allow steaks to rest at room temperature for 30 minutes before grilling to ensure even cooking and a better sear.
Serve with Pair with grilled corn on the cob and a crisp summer salad for a complete backyard meal.
Est. Cost: $8.77 | $2.19 per person
Thick, juicy bone-in center cut pork chops rubbed with Old Bay seasoning and grilled over high heat — a Maryland-inspired summer staple that delivers bold Chesapeake flavor with minimal prep.
Step 1: Pat pork chops dry with paper towels and brush both sides with olive oil.
Step 2: In a small bowl, combine Old Bay seasoning, garlic powder, and smoked paprika. Rub the spice mixture evenly over both sides of each chop.
Step 3: Preheat grill to medium-high heat. Grill chops 5-6 minutes per side until internal temperature reaches 145°F.
Step 4: Remove from grill and let rest 3 minutes before serving.
Step 5: Plate with lemon wedges on the side for a fresh, bright finish.
Chef's Tip: Let pork chops sit at room temperature for 15 minutes before grilling and avoid pressing down on them while cooking to keep the juices locked in.
Serve with Round out the meal with grilled mini potatoes and a simple cucumber salad.
Est. Cost: $7.24 | $1.81 per person
Tender pulled chicken slow-cooked in smoky barbecue sauce and piled high on soft Martin's rolls — an effortless set-it-and-forget-it lunch the whole family will ask for again and again.
Step 1: Season chicken tenderloins with garlic powder, onion powder, salt, and pepper, then place in the slow cooker.
Step 2: Pour BBQ sauce and chicken broth over the chicken. Cover and cook on low 4-5 hours or on high 2-3 hours.
Step 3: Once chicken is tender, shred using two forks directly in the slow cooker and stir to coat thoroughly with the sauce.
Step 4: Toast Martin's rolls lightly in a skillet or toaster.
Step 5: Pile pulled chicken onto rolls, top with coleslaw mix, and serve immediately.
Chef's Tip: For a tangier pulled chicken, stir a splash of apple cider vinegar into the BBQ sauce before pouring it over the chicken.
Serve with Top with creamy coleslaw and pickle slices for the full Southern-style sandwich experience.
Est. Cost: $8.05 | $2.01 per person
Fall-off-the-bone country style pork spareribs slow-cooked all day in a bold, tangy sauce built from Rotel tomatoes and Manwich mix — a hearty, hands-off dinner that fills the kitchen with irresistible aromas.
Step 1: Season spareribs generously on all sides with garlic powder, onion powder, salt, and pepper.
Step 2: In a mixing bowl, stir together Rotel tomatoes, Manwich mix, beef broth, brown sugar, and Worcestershire sauce until combined.
Step 3: Place seasoned spareribs in the slow cooker and pour the sauce mixture evenly over the top.
Step 4: Cover and cook on low 7-8 hours or on high 4-5 hours, until ribs are fork-tender and falling off the bone.
Step 5: Transfer ribs to a serving platter and spoon the braising sauce liberally over the top before serving.
Chef's Tip: For extra depth of flavor, sear the spareribs in a hot skillet 2-3 minutes per side before adding them to the slow cooker.
Serve with Ladle the braising sauce over the ribs and serve alongside creamy mashed potatoes or buttered egg noodles.
Est. Cost: $8.98 | $2.25 per person
Tender halved mini potatoes tossed with fresh-cut celery and onion and finished with a rich Bolthouse Farms dressing — a vibrant, make-ahead side dish perfect for summer cookouts and backyard gatherings.
Step 1: Halve mini potatoes and boil in generously salted water for 12-15 minutes until fork-tender. Drain and spread on a baking sheet to cool for 10 minutes.
Step 2: While potatoes cool, add diced celery and onion to a large mixing bowl.
Step 3: In a small bowl, whisk together Bolthouse Farms dressing, Dijon mustard, and olive oil until smooth.
Step 4: Add cooled potatoes to the bowl with celery and onion. Pour dressing over the top and toss gently to coat.
Step 5: Season with salt and pepper and stir in fresh parsley.
Step 6: Cover and refrigerate at least 30 minutes before serving to let the flavors meld.
Chef's Tip: Make this salad a few hours ahead and refrigerate — the flavors deepen as it chills and it tastes even better the next day.
Serve with Bring this to the table alongside grilled meats, burgers, or sausages for an easy and colorful cookout spread.
Est. Cost: $9.79 | $2.45 per person
Freshly store-prepared stuffed colossal shrimp packed with lump crabmeat, brushed with butter, and dusted with Old Bay before baking golden — a Maryland-inspired appetizer that brings the flavors of the Chesapeake Bay right to your table.
Step 1: Preheat oven to 400°F. Lightly grease a baking sheet or line with parchment paper.
Step 2: Arrange stuffed colossal shrimp on the prepared baking sheet with the stuffing side facing up.
Step 3: Brush each shrimp with melted butter and sprinkle evenly with Old Bay seasoning.
Step 4: Bake 15-18 minutes until shrimp are pink and the crabmeat stuffing is heated through.
Step 5: Transfer to a serving platter, garnish with fresh parsley, and serve with lemon wedges and cocktail sauce.
Chef's Tip: Do not overbake — shrimp are done when they turn fully pink and the crabmeat stuffing is heated through, typically 15-18 minutes at 400°F.
Serve with Arrange on a platter with fresh lemon wedges and a ramekin of cocktail sauce for dipping.
Est. Cost: $19.48 | $4.87 per person
Tender organic chicken breasts are seared then oven-roasted with sweet grape tomatoes and garlic, served over warm sliced Italian bread for a simple and satisfying weeknight Italian dinner.
Step 1: Preheat oven to 400°F. Season chicken breasts on both sides with Italian seasoning, salt, and pepper.
Step 2: Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown.
Step 3: Scatter halved grape tomatoes and minced garlic around the chicken and drizzle with a bit more olive oil.
Step 4: Transfer skillet to the oven and roast for 18-20 minutes, or until chicken registers 165°F on an instant-read thermometer.
Step 5: Let chicken rest 5 minutes, then slice and arrange over toasted Italian bread slices. Spoon pan juices and tomatoes over the top and finish with Parmesan cheese.
Chef's Tip: Let the chicken rest for five minutes after roasting before slicing to keep all the juices locked inside.
Serve with Serve with a crisp green salad and a chilled glass of white wine for a complete Italian-inspired dinner.
Est. Cost: $17.97 | $4.49 per person
A soul-warming one-pot dinner featuring a tender beef top round roast slow-simmered with bite-sized mini potatoes and savory aromatics — classic Maryland comfort food perfect for a June family meal.
Step 1: Pat the top round roast dry and season generously on all sides with salt, pepper, and dried thyme.
Step 2: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides, about 3-4 minutes per side, until deeply browned.
Step 3: Add diced celery and onion to the pot and stir for 2 minutes, then add minced garlic, beef broth, and Worcestershire sauce, scraping up any browned bits from the bottom.
Step 4: Nestle the mini potatoes around the roast. Bring the liquid to a boil, then cover tightly and reduce heat to low. Simmer for 80 minutes or until the roast is fork-tender.
Step 5: Transfer roast to a cutting board and rest for 10 minutes. Slice against the grain and serve with the mini potatoes and pan juices spooned generously over the top.
Chef's Tip: Slice the roast against the grain for maximum tenderness, and never skip the sear — browning the meat builds deep, rich flavor throughout the finished dish.
Serve with Serve with crusty bread to soak up the savory pan juices alongside a simple green salad.
Est. Cost: $13.56 | $3.39 per person
Simply seasoned bone-in pork chops are grilled to juicy perfection and served alongside a vibrant ready-made chopped salad for a lean, satisfying summer dinner that comes together in under 30 minutes.
Step 1: Pat pork chops dry with paper towels. Season both sides evenly with garlic powder, smoked paprika, salt, and pepper.
Step 2: Preheat a grill or grill pan over medium-high heat. Brush both sides of each pork chop with olive oil.
Step 3: Grill pork chops for 4-5 minutes per side, or until the internal temperature reaches 145°F.
Step 4: Remove from heat, tent loosely with foil, and let rest 5 minutes.
Step 5: While the chops rest, prepare the chopped salad kit according to package directions. Drizzle with Bolthouse Farms dressing and toss to coat. Plate salad alongside the pork chops with lemon wedges for squeezing.
Chef's Tip: Use an instant-read thermometer to confirm pork chops reach 145°F internally — the bone-in cut stays noticeably juicier than boneless at this temperature.
Serve with Serve with whole grain rolls and a glass of sparkling water with fresh lemon for a light and complete summer dinner.
Est. Cost: $18.28 | $4.57 per person
A festive Maryland-style boil loaded with wild-caught Gulf shrimp, smoky sausage, and mini potatoes all seasoned generously with Old Bay — a true Chesapeake Bay tradition brought right to your kitchen table.
Step 1: Thaw shrimp according to package directions. Fill a large pot with 4 quarts of water and bring to a boil over high heat. Add 3 tablespoons of Old Bay seasoning and the smashed garlic cloves.
Step 2: Add mini potatoes to the boiling water and cook for 8 minutes.
Step 3: Add sliced smoked sausage rounds and stir to combine. Cook for 5 more minutes.
Step 4: Add the thawed shrimp and stir gently. Cook for 3-4 minutes until shrimp are pink and opaque throughout.
Step 5: Drain and pour the boil onto a large serving platter. Squeeze fresh lemon juice over everything, drizzle with melted butter, and garnish with fresh parsley.
Chef's Tip: Do not overcook the shrimp — they need only 3-4 minutes once added to the boil; pink and lightly curled means they are perfectly done.
Serve with Serve with ice-cold drinks and plenty of paper towels for a true hands-on Chesapeake Bay experience.
Est. Cost: $8.98 | $2.25 per person
A hearty one-pan breakfast featuring diced chicken tenderloins, sautéed fajita peppers and onions, blistered grape tomatoes, and perfectly cooked eggs — a protein-packed and colorful way to fuel your morning.
Step 1: Dice chicken tenderloins into bite-sized pieces and season evenly with garlic powder, salt, and pepper.
Step 2: Heat olive oil in a large cast-iron or non-stick skillet over medium-high heat. Add chicken and cook for 6-7 minutes, stirring occasionally, until cooked through and golden.
Step 3: Add fajita peppers and onions to the skillet and sauté for 4-5 minutes until softened with light char on the edges.
Step 4: Stir in halved grape tomatoes and cook for 2 more minutes until they begin to blister.
Step 5: Create 4 small wells in the hash and crack one egg into each well. Cover the skillet and cook 3-4 minutes until eggs are set to your preferred doneness.
Step 6: Sprinkle with shredded Cheddar cheese and serve directly from the skillet with hot sauce on the side.
Chef's Tip: A well-seasoned cast-iron skillet gives the chicken and vegetables the best caramelized crust — resist stirring too frequently so everything develops color.
Serve with Serve with whole grain toast and a side of fresh fruit for a balanced and energizing morning meal.
Est. Cost: $13.98 | $3.50 per person
Authentic Vaccaro's cannoli shells filled with creamy ricotta are paired with sweet summer blueberries and fresh cantaloupe for a stunning Italian dessert that celebrates the best flavors of June in Maryland.
Step 1: Remove the Vaccaro's Cannoli Kit from the refrigerator and allow the filling to temper at room temperature for 10 minutes.
Step 2: Follow the kit instructions to fill each cannoli shell with the provided ricotta cream filling, piping from both ends for even distribution.
Step 3: Dip each filled end into mini chocolate chips to coat, then arrange the cannoli on a large serving platter.
Step 4: Pat blueberries dry and arrange alongside the cannoli. Fan the cantaloupe wedges across the platter.
Step 5: Dust the cannoli lightly with powdered sugar and garnish the platter with fresh mint leaves just before serving.
Chef's Tip: Fill the cannoli shells just before serving to keep them crisp — the ricotta filling can be prepared up to an hour ahead and kept refrigerated until plating.
Serve with Serve with espresso or a cold glass of milk to complement the rich, creamy ricotta filling.
Est. Cost: $16.88 | $4.22 per person
Tender strips of organic chicken breast are seasoned with smoky spices and sautéed alongside colorful fajita peppers and onions, then spooned over fluffy rice with fresh salsa — all featuring sale-priced ingredients this week. A quick, crowd-pleasing weeknight dinner with bold Mexican flavor.
Step 1: Slice chicken breasts into thin strips and season with chili powder, cumin, salt, and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Cook chicken strips 5 to 6 minutes, stirring occasionally, until cooked through. Remove and set aside.
Step 3: In the same skillet over medium heat, cook fajita peppers and onions for 4 to 5 minutes until softened and slightly charred at the edges.
Step 4: Divide cooked rice among four bowls and top with sliced chicken and fajita vegetables.
Step 5: Spoon fresh salsa over each bowl and finish with a squeeze of fresh lime juice.
Chef's Tip: Slice chicken across the grain for more tender bites, and let it rest a minute before adding to the bowls.
Serve with Serve with warm flour tortillas, shredded cheese, and a dollop of sour cream.
Est. Cost: $15.23 | $3.81 per person
Pre-cut beef stir fry with vegetables gets a flavor boost from a savory Asian-style dressing, creating a fast and satisfying dinner that is ready in under 30 minutes. This easy one-pan meal is perfect for busy summer evenings and features sale-priced beef this week.
Step 1: In a small bowl, whisk together soy sauce, sesame oil, and cornstarch. Toss the beef stir fry mix in this marinade and let sit 5 minutes.
Step 2: Heat a wok or large skillet over high heat until very hot, about 2 minutes.
Step 3: Add the marinated beef stir fry mixture and stir-fry 8 to 10 minutes until the beef is cooked through and vegetables are tender-crisp.
Step 4: Add garlic and cook 1 minute more, stirring constantly.
Step 5: Drizzle Bolthouse Farms dressing over the stir fry, toss to coat, and serve over jasmine rice garnished with sliced green onions.
Chef's Tip: Heat your wok or skillet over high heat until very hot before adding the beef to achieve a proper sear instead of steaming.
Serve with Serve over steamed jasmine rice with a sprinkle of sesame seeds and sliced green onions.
Est. Cost: $7.97 | $1.99 per person
Bone-in center cut pork chops are browned and simmered in a savory pan gravy with tender baby potatoes and fresh aromatics for a comforting, hearty Southern dinner. With pork chops on sale this week, this family-sized skillet meal is both satisfying and easy on the wallet.
Step 1: Season pork chops on both sides with garlic powder, smoked paprika, salt, and pepper. Lightly dredge each chop in flour, shaking off the excess.
Step 2: Heat vegetable oil in a large deep skillet over medium-high heat. Brown pork chops 3 to 4 minutes per side until golden. Remove and set aside.
Step 3: Add diced celery and onion to the same skillet over medium heat and cook 3 minutes until softened.
Step 4: Add halved mini potatoes and chicken broth to the skillet, scraping up any browned bits from the bottom. Return pork chops to the pan, cover, and simmer over medium-low heat 20 to 25 minutes until chops are cooked through and potatoes are fork-tender.
Step 5: Taste and adjust seasoning, then serve directly from the skillet.
Chef's Tip: Pat pork chops dry with paper towels before seasoning to help them develop a golden-brown crust in the skillet.
Serve with Serve with warm buttermilk biscuits or steamed green beans for a classic Southern dinner spread.
Est. Cost: $17.77 | $4.44 per person
Sweet pasteurized lump crabmeat is gently folded into a creamy Old Bay dressing and served over a crisp fresh chopped salad kit for a light, quintessentially Maryland summer lunch. This no-cook recipe comes together in just 15 minutes and celebrates the classic flavors of the Chesapeake Bay.
Step 1: Drain crabmeat and carefully pick through it to remove any shell fragments.
Step 2: In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, and Old Bay seasoning to taste.
Step 3: Gently fold crabmeat into the dressing until just coated, keeping the large lumps intact.
Step 4: Prepare the chopped salad kit according to package directions, then divide among four plates and top each with a generous portion of the crab mixture.
Chef's Tip: Fold the crabmeat gently to keep the large sweet lumps intact — overmixing breaks up the pieces and changes the texture.
Serve with Serve with oyster crackers or toasted sourdough and a fresh wedge of lemon.
Est. Cost: $8.48 | $2.12 per person
Crispy-edged mini potatoes are roasted with smoky Mexican spices alongside charred fajita peppers and burst grape tomatoes for a vibrant, colorful vegetarian side dish perfect for summer cookouts. Everything roasts together on one sheet pan for easy weeknight prep.
Step 1: Preheat oven to 425°F. Toss halved mini potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper, and spread in a single layer on a large rimmed baking sheet.
Step 2: Roast potatoes for 15 minutes, then add fajita peppers and onions to the pan and toss gently.
Step 3: Continue roasting 10 more minutes until potatoes are golden and peppers are slightly charred at the edges.
Step 4: Scatter grape tomatoes over the pan and roast a final 5 minutes until tomatoes just begin to burst.
Step 5: Transfer to a serving platter, garnish with fresh cilantro, and serve hot.
Chef's Tip: Spread everything in a single layer on the baking sheet so the potatoes roast evenly and do not steam.
Serve with Serve alongside grilled chicken, ribs, or fish tacos as a bold and colorful summer side.
Est. Cost: $9.00 | $2.25 per person
Wild-caught domestic Gulf shrimp are marinated in a savory sesame chili glaze, grilled to perfection, and served over cool cucumber rounds for a light and impressive June appetizer. On sale this week, these flavorful shrimp skewers come together in under 25 minutes.
Step 1: In a medium bowl, whisk together soy sauce, sesame oil, honey, garlic, and chili flakes. Add peeled shrimp, toss to coat, and marinate 10 minutes at room temperature.
Step 2: Arrange cucumber rounds in a single layer on a serving platter and set aside.
Step 3: Thread marinated shrimp onto skewers, 4 to 5 per skewer.
Step 4: Grill skewers over medium-high heat or cook in a hot skillet 2 to 3 minutes per side until shrimp are pink and just cooked through.
Step 5: Place shrimp skewers over cucumber rounds, garnish with sliced green onions, and serve immediately.
Chef's Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from scorching.
Serve with Serve with a dipping sauce of equal parts soy sauce and rice vinegar, garnished with sesame seeds.
Est. Cost: $7.48 | $1.87 per person
A hearty one-pan breakfast featuring tender chicken tenderloins, colorful fajita peppers and onions, and crispy mini potatoes seasoned with Old Bay for a true Maryland-inspired morning.
Step 1: Heat olive oil in a large skillet over medium-high heat; add halved mini potatoes cut-side down and cook undisturbed 8 minutes until golden.
Step 2: Flip potatoes, reduce heat to medium, cook 5 minutes more until tender; season with paprika, salt, and pepper.
Step 3: Season chicken with Old Bay, garlic powder, salt, and pepper; push potatoes to edges and add chicken to center of pan.
Step 4: Cook chicken 4 to 5 minutes per side until cooked through to 165 degrees F.
Step 5: Add fajita peppers and onions, stir everything together, and cook 3 to 4 minutes until heated through.
Step 6: Scatter shredded cheddar over the top, remove from heat, and serve hot from the pan.
Chef's Tip: Cut mini potatoes into even quarters for uniform cooking and season chicken with Old Bay before it hits the pan for maximum Chesapeake flavor.
Serve with Serve alongside fresh seasonal fruit and a glass of sale-priced orange juice for a complete morning meal.
Est. Cost: $9.98 | $2.50 per person
Juicy in-store prepared gourmet beef patties grilled to perfection and topped with creamy melted American cheese on buttery St. Pierre brioche buns.
Step 1: Preheat grill to medium-high heat and lightly oil the grates.
Step 2: Season both sides of each patty with salt and pepper.
Step 3: Grill patties 4 to 5 minutes per side without pressing, until internal temperature reaches 160 degrees F.
Step 4: Place one slice of American cheese on each patty in the last minute of cooking and close lid to melt.
Step 5: Toast St. Pierre buns cut-side down on the grill about 1 minute until golden.
Step 6: Build burgers with lettuce, tomato, mustard, and mayonnaise and serve immediately.
Chef's Tip: Never press down on patties while grilling as it forces out the juices; let burgers rest one minute before building for the juiciest results.
Serve with Serve with crunchy dill pickles and your favorite chips for the ultimate backyard cookout spread.
Est. Cost: $20.77 | $5.19 per person
A fall-apart tender boneless top round roast slow-cooked all day with fresh-cut celery and onion, zesty Rotel tomatoes, and savory herbs for a comforting family dinner.
Step 1: Season roast generously with salt and pepper; heat oil in a heavy skillet over high heat and sear roast 2 to 3 minutes per side until deeply browned on all sides.
Step 2: Place diced celery and onion in the bottom of a 6-quart slow cooker and set seared roast on top.
Step 3: Add garlic, Worcestershire sauce, thyme, rosemary, Rotel tomatoes, and beef broth around and over the roast.
Step 4: Cook on low 8 to 10 hours or on high 4 to 5 hours until roast pulls apart easily with a fork.
Step 5: Transfer roast to a cutting board, rest 10 minutes, then slice or shred; skim fat from cooking juices.
Step 6: Serve with vegetables and a generous ladle of cooking juices poured over the top.
Chef's Tip: Searing the roast in hot oil before the slow cooker builds a rich crust that significantly deepens the flavor of the finished dish.
Serve with Serve over buttered egg noodles or alongside fresh-baked Italian bread from the bakery to soak up the savory braising juices.
Est. Cost: $7.98 | $2.00 per person
Bone-in center cut pork chops marinated in garlic, lemon, and oregano, oven-roasted with sweet grape tomatoes and served alongside a crisp English cucumber salad with feta.
Step 1: Preheat oven to 400 degrees F; whisk together 2 tbsp olive oil, garlic, 1 tsp oregano, half the lemon juice, salt, and pepper.
Step 2: Pat pork chops dry, coat with the herb mixture, and marinate at room temperature 15 minutes.
Step 3: Heat remaining oil in an oven-safe skillet over medium-high heat; sear chops 2 minutes per side until golden.
Step 4: Scatter grape tomatoes around the chops and transfer skillet to oven; roast 15 to 18 minutes until pork reaches 145 degrees F.
Step 5: While pork rests 5 minutes, toss cucumber with remaining lemon juice, remaining oregano, a drizzle of olive oil, salt, and pepper.
Step 6: Plate chops alongside cucumber salad and roasted tomatoes; finish with crumbled feta.
Chef's Tip: Even a 15-minute marinade makes a noticeable difference; searing the chops before baking creates a golden crust that locks in moisture throughout roasting.
Serve with Serve over warm couscous or with warm pita bread and a dollop of plain yogurt for a complete Mediterranean dinner.
Est. Cost: $21.86 | $5.47 per person
Fresh Atlantic salmon fillets seasoned with Old Bay and grilled over high heat, finished with a rich lump crabmeat butter sauce that celebrates the best flavors of the Chesapeake Bay.
Step 1: Preheat grill to medium-high heat and oil grates thoroughly; brush salmon with olive oil and season all over with Old Bay and a pinch of salt.
Step 2: Place salmon skin-side down on the grill and cook without moving 8 to 9 minutes until flesh is nearly opaque and releases cleanly from grates.
Step 3: Flip salmon and grill 2 to 3 minutes more until just cooked through; transfer to a platter and tent loosely with foil.
Step 4: Melt butter in a small saucepan over medium heat and saute garlic 1 minute until fragrant.
Step 5: Gently fold in lump crabmeat and lemon juice; heat 2 minutes until warmed through, then stir in fresh parsley.
Step 6: Spoon crab butter generously over each salmon fillet and serve immediately.
Chef's Tip: Keep salmon skin-side down for the first two-thirds of grilling time; the skin acts as a natural barrier against sticking and produces a beautifully crisp finish.
Serve with Serve with grilled corn on the cob and a crisp green salad for a complete Chesapeake summer feast.
Est. Cost: $7.38 | $1.85 per person
Light and luscious no-bake tarts filled with a tangy cream cheese and sour cream filling, piled high with fresh sweet blueberries for an easy, elegant June dessert.
Step 1: Beat softened cream cheese until smooth; add sour cream, powdered sugar, vanilla, and lemon zest and mix until light and fluffy.
Step 2: Taste filling and adjust sweetness with additional powdered sugar if desired.
Step 3: Rinse blueberries and pat dry; toss gently with 1 tbsp honey and let macerate 5 minutes.
Step 4: Divide cream filling evenly among the four dessert shells, spreading to the edges.
Step 5: Top each tart with a generous pile of honey-tossed blueberries and refrigerate at least 15 minutes before serving.
Chef's Tip: Make the cream filling up to one day ahead and refrigerate; spoon blueberries on just before serving to keep the dessert shells crisp.
Serve with Serve chilled with a sprig of fresh mint and an extra drizzle of honey for a beautiful summer dessert presentation.
Est. Cost: $20.97 | $5.24 per person
Tender organic chicken breasts, hearty mini potatoes, and colorful fajita peppers simmer together in a savory broth with a classic Maryland seasoning for a complete, comforting weeknight dinner. Everything cooks in one pot, making cleanup a breeze.
Step 1: Pat chicken breasts dry and season on both sides with salt, pepper, thyme, and Old Bay seasoning.
Step 2: Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken 3-4 minutes per side, then transfer to a plate.
Step 3: Add garlic and fajita peppers and onions to the pot and sauté for 2 minutes until fragrant.
Step 4: Add mini potatoes and chicken broth, scraping up any browned bits from the bottom of the pot.
Step 5: Return chicken to the pot, bring to a simmer, cover, and cook 20-25 minutes until chicken is cooked through and potatoes are fork-tender.
Step 6: Garnish with fresh parsley and serve hot directly from the pot.
Chef's Tip: Browning the chicken before simmering locks in flavor and creates a richer broth — do not skip this step.
Serve with A crisp green salad or warm fresh-baked Italian bread rounds out this comforting one-pot meal perfectly.
Est. Cost: $13.38 | $3.35 per person
New York strip steaks get a bold Maryland treatment with a generous rub of Old Bay seasoning and a quick pan sauce of garlicky butter and burst grape tomatoes. A stunning, restaurant-worthy dinner ready in about 35 minutes.
Step 1: Pat steaks dry and season generously on both sides with Old Bay, salt, and pepper. Let rest at room temperature for 15 minutes.
Step 2: Heat olive oil in a cast-iron skillet over high heat until smoking. Sear steaks 3-4 minutes per side for medium-rare.
Step 3: Add butter, garlic, and rosemary to the skillet in the last 2 minutes of cooking, tilting the pan and basting the steaks continuously.
Step 4: Transfer steaks to a cutting board and let rest for 5 minutes.
Step 5: Add grape tomatoes to the same skillet over medium heat and cook until they begin to burst, about 2-3 minutes. Stir in lemon juice.
Step 6: Slice steaks against the grain and serve topped with burst tomatoes and pan juices.
Chef's Tip: Let the steaks rest at room temperature for 15 minutes before cooking and again for 5 minutes after searing for maximum juiciness.
Serve with Creamy mashed potatoes or roasted asparagus complete this steakhouse-worthy dinner at home.
Est. Cost: $8.69 | $2.17 per person
Smoky crispy bacon, sweet burst grape tomatoes, and savory sautéed celery and onion form the flavorful base for perfectly cooked skillet eggs in this satisfying one-pan breakfast. It comes together in 30 minutes and is hearty enough to fuel the whole family.
Step 1: Cook bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to paper towels, crumble when cool, and reserve 2 tablespoons of drippings in the skillet.
Step 2: Add butter and diced celery and onion to the skillet and sauté over medium heat until softened, about 3 minutes.
Step 3: Add grape tomatoes and cook, stirring occasionally, until they begin to burst and release their juices, about 2 minutes.
Step 4: Stir in crumbled bacon and season with salt and pepper.
Step 5: Make four wells in the skillet mixture and crack one egg into each. Reduce heat to low, cover, and cook to desired doneness, 3-5 minutes.
Step 6: Sprinkle with cheddar cheese and fresh chives and serve directly from the skillet with hot sauce alongside.
Chef's Tip: Cook the eggs covered over low heat for perfectly set whites with still-runny yolks — check them every minute in the final stages.
Serve with Toasted fresh-baked Italian bread and a cold glass of orange juice make this a complete and satisfying morning spread.
Est. Cost: $5.99 | $1.50 per person
Tender halved mini potatoes are paired with crisp English cucumber slices and tossed in a drizzle of Bolthouse Farms fresh dressing for a light, flavorful summer side dish. This healthy no-fuss salad is equally good served warm or chilled from the refrigerator.
Step 1: Place mini potatoes in a pot of salted cold water, bring to a boil, and cook until fork-tender, about 12-15 minutes. Drain and let cool slightly.
Step 2: Halve the potatoes and transfer to a large mixing bowl.
Step 3: Add sliced cucumber, green onions, red wine vinegar, and Dijon mustard to the warm potatoes.
Step 4: Drizzle with Bolthouse Farms fresh dressing and toss gently to coat everything evenly.
Step 5: Season with salt, pepper, and fresh dill, then serve warm or refrigerate up to 2 hours and serve chilled.
Chef's Tip: Dress the potatoes while still warm so they absorb the flavors fully — add the cucumber just before serving to preserve its crunch.
Serve with This light salad pairs beautifully alongside grilled chicken, salmon, or any summer cookout main dish.
Est. Cost: $10.79 | $2.70 per person
Store-prepared colossal shrimp stuffed with lump crabmeat are elevated with a dusting of Old Bay seasoning, a butter drizzle, and a zesty fresh salsa dipping sauce for an effortless Chesapeake-inspired appetizer. Ready in just 20 minutes, they are perfect for entertaining or game-day spreads.
Step 1: Preheat oven to 400°F and lightly grease a rimmed baking sheet.
Step 2: Arrange the store-prepared stuffed colossal shrimp on the baking sheet and dust each one lightly with Old Bay seasoning.
Step 3: Drizzle melted butter evenly over each shrimp.
Step 4: Bake for 12-15 minutes until the shrimp are pink and opaque and the crabmeat filling is heated through.
Step 5: Stir hot sauce into the fresh salsa to create a zesty dipping sauce.
Step 6: Arrange shrimp on a serving platter with lemon wedges, garnish with parsley, and serve with the dipping sauce.
Chef's Tip: For extra richness, spoon a small amount of the melted pan butter over each shrimp halfway through baking to keep the filling moist.
Serve with Chilled cocktail sauce alongside the fresh salsa makes this a two-dip appetizer spread your guests will keep returning to.
Est. Cost: $13.46 | $3.37 per person
Fresh blueberries and sweet summer cantaloupe are tossed with honey and lemon juice, then piled high into MaryAnn dessert shells for a light, no-bake treat that celebrates the best of June in Maryland. Topped with whipped cream and mint, it is as beautiful as it is delicious.
Step 1: Rinse blueberries and gently pat dry. Peel, seed, and dice the cantaloupe into bite-sized pieces.
Step 2: Combine blueberries and cantaloupe in a large bowl, drizzle with honey and lemon juice, and toss gently to coat.
Step 3: Arrange MaryAnn dessert shells on a serving platter.
Step 4: Spoon the fruit mixture evenly into each shell.
Step 5: Top each filled shell with a dollop of whipped cream and a fresh mint leaf, then serve immediately or refrigerate up to 30 minutes before serving.
Chef's Tip: Refrigerate the filled shells for 15 minutes before serving for a refreshing chilled dessert on a warm summer evening.
Serve with A scoop of vanilla ice cream or an extra drizzle of honey alongside the shells turns this into an even more indulgent summer finale.
Est. Cost: $19.48 | $4.87 per person
Tender organic chicken breasts are pan-seared and oven-roasted alongside bursting grape tomatoes, then served with golden garlic toast made from fresh-baked Italian bread. This classic Italian-inspired weeknight dinner is simple enough for any skill level and impressive enough for company.
Step 1: Preheat oven to 400°F. Pat chicken breasts dry and season all over with Italian seasoning, salt, and black pepper.
Step 2: Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Sear chicken 3 to 4 minutes per side until golden brown.
Step 3: Scatter grape tomatoes around the chicken in the skillet and transfer to the oven. Roast 15 to 18 minutes until chicken reaches an internal temperature of 165°F.
Step 4: Meanwhile, melt butter with remaining olive oil and minced garlic in a small saucepan. Slice Italian bread and brush cut sides generously with the garlic butter.
Step 5: Broil garlic bread on a baking sheet 2 to 3 minutes until golden. Let chicken rest 5 minutes, then slice and serve with roasted tomatoes and pan juices alongside the garlic bread.
Chef's Tip: Let the chicken rest 5 minutes before slicing to seal in the juices — the tomatoes will burst during roasting and create a light, flavorful pan sauce.
Serve with Serve alongside a crisp Caesar salad or steamed green beans to round out the meal.
Est. Cost: $12.61 | $3.15 per person
Ready-to-cook beef stir fry strips are tossed with premium frozen vegetables and a savory soy-ginger sauce for a fast, flavorful dinner that comes together in under 30 minutes. This satisfying Asian-inspired meal is a weeknight lifesaver when time is short but everyone is hungry.
Step 1: Cook jasmine rice according to package directions and keep warm.
Step 2: In a small bowl, whisk together soy sauce, sesame oil, garlic, ginger, and cornstarch to make the stir fry sauce.
Step 3: Heat vegetable oil in a large wok or heavy skillet over high heat until shimmering and just beginning to smoke.
Step 4: Add the beef stir fry with vegetables in a single layer and cook undisturbed 2 minutes, then toss and stir fry frequently for 4 to 5 minutes until beef is browned.
Step 5: Add frozen Hanover vegetables and stir fry 3 to 4 minutes until heated through and tender-crisp.
Step 6: Pour sauce over the stir fry and toss to coat. Cook 1 to 2 minutes until sauce thickens and glazes the beef. Serve immediately over rice.
Chef's Tip: Use the highest heat your stove allows for a proper stir fry — high heat creates caramelization and prevents the beef from steaming in its own moisture.
Serve with Serve over steamed jasmine or brown rice with a sprinkle of sesame seeds and sliced green onions.
Est. Cost: $13.76 | $3.44 per person
Juicy, spice-rubbed bone-in pork chops are pan-seared and sliced, then served bowl-style over rice with sautéed fajita peppers and onions and a generous spoonful of fresh organic salsa. This easy Mexican-inspired lunch is hearty, colorful, and big on flavor for the whole family.
Step 1: Mix cumin, chili powder, garlic powder, salt, and pepper together. Pat pork chops dry and rub seasoning all over both sides.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork chops and cook 4 to 5 minutes per side until cooked through and internal temperature reaches 145°F.
Step 3: Transfer pork chops to a cutting board and let rest 5 minutes.
Step 4: In the same skillet, add remaining olive oil and the package of fajita peppers and onions. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until softened and lightly caramelized.
Step 5: Slice pork off the bone and cut into strips. Divide rice among four bowls, top with pork strips and sautéed peppers and onions, and finish with a hearty spoonful of fresh salsa.
Chef's Tip: Bone-in pork chops retain more moisture than boneless — pull them from the heat at 145°F and always rest them before slicing to keep them tender and juicy.
Serve with Serve in warm flour tortillas or over cilantro rice with a dollop of sour cream and sliced jalapeños.
Est. Cost: $9.48 | $2.37 per person
Halved mini potatoes are roasted until crispy and golden, then paired with sweet burst grape tomatoes and drizzled with Bolthouse Farms fresh dressing for a simple but impressive summer side dish. This easy vegetarian side complements any grilled main and is perfect for backyard cookouts all June long.
Step 1: Preheat oven to 425°F. Toss halved mini potatoes with olive oil, garlic powder, rosemary, salt, and pepper until evenly coated.
Step 2: Spread potatoes cut-side down in a single layer on a large rimmed baking sheet. Roast 20 minutes, then flip and roast 8 more minutes until golden and crispy.
Step 3: Add grape tomatoes to the baking sheet and roast an additional 5 minutes until they soften and begin to burst.
Step 4: Transfer potatoes and tomatoes to a serving platter and drizzle generously with Bolthouse Farms fresh ranch dressing.
Step 5: Garnish with chopped fresh parsley and serve immediately.
Chef's Tip: Spread the potatoes in a single layer without crowding — a packed pan traps steam and produces soft potatoes instead of crispy ones. Use two baking sheets if needed.
Serve with Serve alongside grilled pork chops, burgers, or roasted chicken for a complete summer cookout plate.
Est. Cost: $17.58 | $4.40 per person
Freshly store-prepared stuffed colossal shrimp filled with lump crabmeat are baked until golden and paired with a creamy Old Bay dipping sauce for a true taste of Maryland in every bite. This no-fuss appetizer brings the flavors of the Chesapeake Bay right to your table with minimal effort.
Step 1: Preheat oven to 375°F. Lightly butter a baking dish and arrange the stuffed colossal shrimp in a single layer.
Step 2: Combine melted butter with minced garlic and brush lightly over each shrimp.
Step 3: Bake 12 to 15 minutes until shrimp are opaque and the crab stuffing is heated through and lightly golden on top.
Step 4: While shrimp bake, stir together sour cream, 1 teaspoon Old Bay, lemon juice, and fresh parsley in a small bowl to make the dipping sauce.
Step 5: Arrange baked stuffed shrimp on a platter, dust with an additional sprinkle of Old Bay, and serve hot alongside the creamy dipping sauce.
Chef's Tip: Keep a close eye on these in the oven — colossal shrimp cook quickly and become rubbery if overdone. Pull them out as soon as the shrimp turn opaque and the stuffing is heated through.
Serve with Serve with crackers, sliced crusty bread, and lemon wedges for a classic Maryland-style appetizer spread.
Est. Cost: $8.27 | $2.07 per person
Fresh June blueberries are macerated with a touch of sugar and layered into MaryAnn dessert shells with a sweetened vanilla sour cream topping for a no-bake summer dessert that looks like it came from a bakery. Light, creamy, and bursting with fresh berry flavor, this is the perfect treat for warm Maryland evenings.
Step 1: Rinse and dry blueberries. Set aside a small handful for garnish. Place the remaining blueberries in a bowl with granulated sugar and lemon juice, stir gently, and let macerate 5 to 10 minutes.
Step 2: In a separate bowl, whisk together sour cream, powdered sugar, and vanilla extract until smooth and creamy.
Step 3: Place one MaryAnn dessert shell on each of four plates.
Step 4: Spoon a generous dollop of the sweetened sour cream into the well of each shell.
Step 5: Top each shell with the macerated blueberries and their accumulated juices, then garnish with the reserved whole berries and a dusting of powdered sugar.
Chef's Tip: Let the blueberries macerate with sugar for at least 5 minutes — they release natural juices that soak into the dessert shells and add incredible flavor without any cooking required.
Serve with Serve garnished with a sprig of fresh mint and a light dusting of powdered sugar for a beautiful summer presentation.
Sale Prices Valid June 12, 2026 to June 18, 2026. Costs are estimates based on featured sale items only.
Green Valley Marketplace | www.greenvalleymarketplace.com