Green Valley Marketplace | July 31, 2026 to August 6, 2026
48 Recipes
Est. Cost: $9.47 | $2.37 per person
Crispy baked chicken breasts topped with rich marinara and melted cheese, served over Barilla pasta for an easy family dinner.
Step 1: Preheat the oven to 400°F and lightly grease a baking dish.
Step 2: Pound chicken breasts to an even 1/2-inch thickness, then season with salt and pepper.
Step 3: Dip each breast in beaten egg, then coat with breadcrumbs and parmesan cheese.
Step 4: Sear the breaded chicken in olive oil for 2 minutes per side, then transfer to the baking dish.
Step 5: Top with Rao's pasta sauce and mozzarella cheese, then bake for 20 minutes until golden and bubbly.
Step 6: Meanwhile, cook Barilla pasta according to package directions and serve the chicken on top.
Chef's Tip: Pound the chicken breasts to an even thickness so they cook through without drying out.
Serve with a simple green salad and garlic bread.
Est. Cost: $23.98 | $6.00 per person
Thick, juicy porterhouse steaks grilled to perfection alongside sweet charred corn and colorful peppers, a hearty summer dinner the whole family will love.
Step 1: Preheat a grill to high heat and pat the steaks dry.
Step 2: Season the porterhouse steaks generously with salt, pepper, and garlic powder.
Step 3: Toss the corn and sliced peppers with olive oil and a pinch of salt.
Step 4: Grill the steaks for 4 to 5 minutes per side for medium-rare, then let rest for 5 minutes.
Step 5: Grill the corn and peppers alongside, turning occasionally, until lightly charred, about 10 minutes.
Step 6: Slice the steaks against the grain and serve with the grilled vegetables.
Chef's Tip: Let the steaks rest at room temperature for 20 minutes before grilling for the most even cook.
Serve with baked potatoes and a chilled glass of iced tea.
Est. Cost: $15.52 | $3.88 per person
Old Bay-seasoned shrimp tacos loaded with charred corn, peppers, and fresh salsa bring a Maryland twist to taco night.
Step 1: Peel and devein the shrimp, then season with Old Bay and a pinch of chili powder.
Step 2: Char the corn kernels and sliced peppers in a hot skillet with olive oil for about 5 minutes.
Step 3: Add the shrimp to the skillet and cook until pink and opaque, about 4 minutes total.
Step 4: Warm the corn tortillas in a dry skillet or over an open flame.
Step 5: Fill each tortilla with shrimp, charred corn and peppers, and a spoonful of fresh salsa.
Step 6: Top with cilantro and a squeeze of lime before serving.
Chef's Tip: Cook the shrimp just until pink and opaque, about 2 minutes per side, to keep them tender.
Serve with lime wedges and a side of Mexican rice.
Est. Cost: $8.98 | $2.25 per person
Sale-priced focaccia bread topped with juicy tomatoes, sweet corn, and melted mozzarella makes a shareable appetizer bursting with summer flavor.
Step 1: Preheat the oven to 400°F and slice the focaccia bread into serving pieces.
Step 2: Toast the focaccia slices for 5 minutes until lightly golden.
Step 3: Dice the tomatoes and toss with corn kernels, olive oil, garlic, and a pinch of salt.
Step 4: Spoon the tomato and corn mixture over the toasted focaccia.
Step 5: Sprinkle with mozzarella cheese and fresh basil, then drizzle with balsamic glaze before serving.
Chef's Tip: Toast the focaccia slices until just golden so they hold up to the juicy tomato topping.
Serve with a light Italian white wine or sparkling water with lemon.
Est. Cost: $8.72 | $2.18 per person
Tender chicken stir-fry blend and sweet bell peppers come together in a quick sesame-soy sauce, served over ready rice for a fast weeknight dinner.
Step 1: Heat sesame oil in a large skillet or wok over medium-high heat.
Step 2: Add the chicken stir-fry mix and cook, stirring often, until the chicken is no longer pink, about 6 to 8 minutes.
Step 3: Add the sliced peppers, garlic, and ginger, and cook for 3 to 4 more minutes until the peppers are crisp-tender.
Step 4: Stir in the soy sauce and heat the Ben's Ready Rice according to package directions.
Step 5: Serve the chicken and peppers over the rice and top with sliced green onions.
Chef's Tip: Cut the chicken and peppers into similar-sized pieces so everything cooks evenly.
Serve with steamed edamame or a simple cucumber salad.
Est. Cost: $27.38 | $6.85 per person
Old Bay-seasoned T-bone steaks are pan-seared to a juicy finish and paired with buttery local sweet corn and fluffy baked potatoes.
Step 1: Preheat the oven to 400°F and pierce the potatoes several times with a fork before baking them for about 45 minutes, or until fork-tender.
Step 2: Bring a large pot of water to a boil and cook the corn for 5 to 7 minutes, then drain and rub with butter.
Step 3: Season the steaks generously with Old Bay, salt, and pepper.
Step 4: Heat the oil in a heavy skillet over high heat and sear the steaks 3 to 4 minutes per side for medium-rare, adjusting the time for desired doneness.
Step 5: Let the steaks rest for 5 minutes before slicing.
Step 6: Serve the steaks alongside the buttered corn and baked potatoes.
Chef's Tip: Let the steaks come to room temperature for about 20 minutes before searing so they cook more evenly.
Serve with a tangy vinegar-based coleslaw.
Est. Cost: $12.20 | $3.05 per person
Ex-large shrimp simmer with vine ripe tomatoes, peppers, olives, and feta in one skillet, then get tossed with pasta for a bright summer dinner.
Step 1: Cook the pasta in salted boiling water according to package directions, then drain, reserving 1/2 cup of the pasta water.
Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the peppers until softened, about 5 minutes.
Step 3: Add the garlic and tomatoes and cook for 3 to 4 minutes until the tomatoes begin to break down.
Step 4: Add the shrimp and oregano and cook for 3 to 4 minutes, until the shrimp turn pink.
Step 5: Toss in the cooked pasta and a splash of the reserved pasta water, then stir in the olives and feta.
Step 6: Garnish with fresh basil before serving.
Chef's Tip: Add the shrimp last and cook just until they turn pink so they stay tender.
Serve with warm crusty bread for soaking up the sauce.
Est. Cost: $9.97 | $2.49 per person
Thin-sliced Old Bay roasted pork tenderloin piled onto Kaiser rolls with a scoop of Chesapeake coleslaw makes an easy Maryland-style lunch.
Step 1: Preheat the oven to 400°F.
Step 2: Rub the pork tenderloin with olive oil, Old Bay, garlic powder, salt, and pepper.
Step 3: Roast the tenderloin for 20 to 25 minutes, until it reaches an internal temperature of 145°F, then let it rest for 5 minutes before slicing thin.
Step 4: Split and lightly toast the Kaiser rolls.
Step 5: Spread mustard on the rolls, layer with sliced pork, and top with a scoop of the Chesapeake coleslaw.
Chef's Tip: Slice the pork thinly against the grain so the sliders are easy to bite through.
Serve with a handful of kettle chips or a small side salad.
Est. Cost: $11.11 | $2.78 per person
Tender seasoned pork tenderloin, fresh salsa, and creamy guacamole come together for a quick and satisfying lunch taco.
Step 1: Season the pork tenderloin with cumin, chili powder, salt, and pepper.
Step 2: Sear the pork in a hot skillet with olive oil for 3 to 4 minutes per side until browned.
Step 3: Transfer to a cutting board and let rest for 5 minutes, then slice thinly.
Step 4: Sauté the sliced peppers and onion in the same skillet until softened, about 5 minutes.
Step 5: Warm the tortillas and fill with sliced pork, peppers and onion.
Step 6: Top with fresh salsa and guacamole before serving.
Chef's Tip: Slice the pork thinly against the grain after cooking so it stays tender in the tacos.
Serve with a side of black beans and rice.
Est. Cost: $4.93 | $1.23 per person
Diced chicken, tender potatoes, and colorful peppers cook together in one skillet for a filling, protein-packed breakfast.
Step 1: Dice the chicken breast, potatoes, and peppers into bite-sized pieces.
Step 2: Heat olive oil in a large skillet over medium heat and add the diced potatoes.
Step 3: Cook the potatoes for 8 to 10 minutes, stirring occasionally, until they begin to soften.
Step 4: Add the diced chicken and peppers to the skillet and season with paprika, salt, and pepper.
Step 5: Cook for another 10 minutes, stirring occasionally, until the chicken is cooked through and potatoes are golden.
Step 6: Serve hot, topped with fried eggs if desired.
Chef's Tip: Cut the potatoes into small, even pieces so they cook through at the same rate as the chicken.
Serve with fried eggs on top and a side of toast.
Est. Cost: $12.86 | $3.22 per person
Layers of creamy Chobani yogurt, fresh peaches, and blueberries make a simple, protein-packed breakfast for warm July mornings.
Step 1: Slice the peaches and rinse the blueberries.
Step 2: Spoon a layer of yogurt into four glasses or bowls.
Step 3: Add a layer of sliced peaches and blueberries, then repeat the layers until the containers are full.
Step 4: Top each parfait with granola, a drizzle of honey, and a pinch of cinnamon.
Chef's Tip: Layer the fruit close to the glass sides so the colors show through.
Serve with a slice of toasted whole-grain bread.
Est. Cost: $7.73 | $1.93 per person
Beef stir-fry blend, scrambled egg, and sweet peppers are tossed with ready rice and soy sauce for a fast, hearty side dish.
Step 1: Heat the rice in the microwave according to package directions.
Step 2: Heat the vegetable oil in a large skillet or wok over medium-high heat and cook the beef stir fry blend until browned, about 6 minutes.
Step 3: Push the beef to one side of the pan, pour in the beaten egg, and scramble until just set.
Step 4: Add the peppers and cook for 2 to 3 more minutes.
Step 5: Stir in the rice and soy sauce, tossing everything together until heated through.
Step 6: Top with green onions and sesame seeds before serving.
Chef's Tip: Use day-old or cooled rice if you have it so the fried rice does not turn out mushy.
Serve with a light main dish like grilled chicken or shrimp skewers.
Est. Cost: $5.98 | $1.50 per person
Juicy grilled chicken breasts seasoned with Old Bay, served alongside charred sweet corn and colorful peppers for a summery weeknight dinner.
Step 1: Rub the chicken breasts with olive oil, Old Bay seasoning, and garlic powder.
Step 2: Preheat a grill to medium-high heat.
Step 3: Grill the chicken for 6 to 7 minutes per side until cooked through.
Step 4: Grill the corn and peppers alongside the chicken, turning occasionally, until lightly charred.
Step 5: Squeeze fresh lemon over everything before serving.
Chef's Tip: Marinate the chicken in Old Bay and a little lemon juice for at least 30 minutes before grilling for the best flavor.
Serve with A crisp cucumber salad and cold sweet tea.
Est. Cost: $21.98 | $5.50 per person
USDA Choice porterhouse steaks grilled to perfection and paired with smoky charred peppers and onions for a hearty family dinner.
Step 1: Let the steaks come to room temperature and season generously with salt and pepper.
Step 2: Preheat the grill to high heat.
Step 3: Toss the peppers and onions with olive oil, garlic, and rosemary.
Step 4: Grill the steaks for 4 to 5 minutes per side for medium-rare, grilling the vegetables in a grill basket alongside.
Step 5: Let the steaks rest for five minutes before slicing and serving with the vegetables.
Chef's Tip: Let the steaks rest for five minutes after grilling so the juices redistribute evenly.
Serve with Baked potatoes and a simple green salad.
Est. Cost: $9.61 | $2.40 per person
Tender bone-in pork spareribs slow-cooked with baking potatoes and peppers for an easy, hands-off family dinner.
Step 1: Season the ribs with salt, pepper, and smoked paprika.
Step 2: Layer the potatoes, onion, and peppers in the bottom of the slow cooker.
Step 3: Place the ribs on top and pour the barbecue sauce over everything.
Step 4: Cover and cook on low for 6 hours, or until the ribs are fall-off-the-bone tender.
Step 5: Stir in the brown sugar during the last 30 minutes of cooking.
Chef's Tip: Sear the ribs in a hot skillet before adding them to the slow cooker for deeper flavor.
Serve with Warm cornbread and steamed green beans.
Est. Cost: $6.72 | $1.68 per person
Thinly sliced grilled pork tenderloin piled onto toasted kaiser rolls with sautéed peppers and melted cheese for a satisfying lunch.
Step 1: Season the pork tenderloin with Italian seasoning, salt, and pepper.
Step 2: Sear the tenderloin in olive oil over medium-high heat, turning occasionally, until cooked through, about 15 to 18 minutes.
Step 3: Sauté the peppers and onion in the same pan until softened.
Step 4: Let the pork rest, then slice thinly against the grain.
Step 5: Pile the pork and peppers onto kaiser rolls and top with provolone cheese.
Chef's Tip: Slice the tenderloin thinly against the grain for the most tender sandwiches.
Serve with A side of kettle chips or a light coleslaw.
Est. Cost: $5.99 | $1.50 per person
A buttery skillet side bursting with local sweet corn, colorful peppers, and melted cheese, ready in under 30 minutes.
Step 1: Melt the butter in a large skillet over medium heat.
Step 2: Add the corn, peppers, and onion, and cook for 8 to 10 minutes until tender.
Step 3: Season with salt and pepper.
Step 4: Remove from heat and stir in the shredded cheese until melted.
Step 5: Garnish with fresh basil before serving.
Chef's Tip: Cut the corn kernels off the cob over a large bowl to catch every bit of the sweet juice.
Serve with Grilled chicken or a veggie burger.
Est. Cost: $11.49 | $2.87 per person
A warm, creamy baked appetizer loaded with local lump crabmeat, sweet corn, and Old Bay seasoning, perfect for sharing.
Step 1: Preheat the oven to 375°F.
Step 2: Mix the cream cheese, mayonnaise, Old Bay, and lemon juice until smooth.
Step 3: Gently fold in the crabmeat, corn, peppers, and green onions.
Step 4: Spoon the mixture into a small baking dish and bake for 15 to 20 minutes until bubbly and golden.
Step 5: Serve warm with crackers or toasted baguette slices.
Chef's Tip: Fold the crabmeat in gently at the end so the lumps stay intact.
Serve with Buttery crackers or toasted baguette slices.
Est. Cost: $6.47 | $1.62 per person
Diced chicken breast simmers with sweet corn, colorful peppers and pasta in a single skillet for an easy weeknight dinner the whole family will enjoy.
Step 1: Cook pasta in salted boiling water according to package directions, then drain and set aside.
Step 2: Heat olive oil in a large skillet over medium-high heat and season the diced chicken with salt and pepper.
Step 3: Sear the chicken until golden and cooked through, about 6 to 8 minutes, then remove and set aside.
Step 4: Add garlic, peppers and corn to the skillet and cook for 5 minutes until softened.
Step 5: Stir in the chicken broth, cooked pasta and chicken, then simmer for 2 minutes until everything is well combined.
Step 6: Top with grated parmesan before serving.
Chef's Tip: Cut the chicken into even bite-sized pieces so it cooks through at the same rate as the vegetables.
Serve with A crisp green salad and garlic bread round out this one-pot meal nicely.
Est. Cost: $21.47 | $5.37 per person
A juicy pan-seared porterhouse steak is sliced over marinara pasta with sweet peppers for a hearty Italian-style dinner.
Step 1: Cook pasta according to package directions, drain and set aside.
Step 2: Season the steak generously with salt and pepper and let it come to room temperature.
Step 3: Heat olive oil in a heavy skillet over high heat and sear the steak 4 to 5 minutes per side for medium-rare, then rest before slicing.
Step 4: In the same skillet, saute garlic and peppers for 3 minutes, then stir in the marinara sauce and Italian seasoning and simmer 5 minutes.
Step 5: Toss the cooked pasta with the sauce and peppers.
Step 6: Top with sliced steak and grated parmesan before serving.
Chef's Tip: Let the steak rest for five minutes before slicing so the juices redistribute evenly.
Serve with Warm focaccia bread and a simple side salad complete the meal.
Est. Cost: $11.12 | $2.78 per person
Lean pork tenderloin roasts alongside sweet corn, peppers and potatoes on a single sheet pan for a healthy, low-fuss dinner.
Step 1: Preheat oven to 425 degrees and line a large sheet pan with foil.
Step 2: Toss the potatoes and corn with half the olive oil, garlic powder, paprika, salt and pepper, then spread on the pan and roast 10 minutes.
Step 3: Rub the pork tenderloin with the remaining olive oil and seasonings, then add it and the peppers to the pan.
Step 4: Roast for 20 to 25 minutes, until the pork reaches 145 degrees internally and the vegetables are tender.
Step 5: Let the pork rest 5 minutes before slicing.
Step 6: Serve the sliced pork alongside the roasted vegetables.
Chef's Tip: Use a meat thermometer and pull the tenderloin at 145 degrees so it stays juicy.
Serve with A simple green salad or steamed vegetables balances out this sheet-pan dinner.
Est. Cost: $12.99 | $3.25 per person
Sweet lump crabmeat is tossed with fresh corn, peppers and tomatoes in a light, Chesapeake-inspired lunch salad seasoned with Old Bay.
Step 1: Bring a pot of water to a boil and cook the corn for 5 minutes, then cool and cut the kernels off the cob.
Step 2: In a large bowl, whisk together the mayonnaise, lemon juice, Old Bay, salt and pepper.
Step 3: Add the corn, peppers and tomatoes to the bowl and toss to coat.
Step 4: Gently fold in the lump crabmeat, being careful not to break up the lumps.
Step 5: Chill for at least 15 minutes before serving.
Chef's Tip: Gently fold the crabmeat into the salad at the end so the lumps stay intact.
Serve with Crackers or a slice of crusty bread make a nice accompaniment.
Est. Cost: $6.38 | $1.60 per person
Diced chicken, potatoes and sweet peppers cook together in one skillet for a savory, filling breakfast the whole family can share.
Step 1: Heat olive oil in a large skillet over medium heat and add the diced potatoes, cooking for 10 minutes until they begin to soften.
Step 2: Add the onion, peppers and diced chicken to the skillet and cook for 8 to 10 minutes, until the chicken is cooked through.
Step 3: Season with salt and pepper.
Step 4: Make four small wells in the mixture and crack an egg into each, then cover and cook until the eggs reach your desired doneness.
Step 5: Sprinkle with shredded cheese and serve straight from the skillet.
Chef's Tip: Dice the potatoes small so they cook through in the same time as the chicken and peppers.
Serve with Fresh fruit or toast rounds out this breakfast skillet.
Est. Cost: $17.47 | $4.37 per person
Layers of NY style crumb cake, fresh peaches, blueberries and creamy yogurt come together in a simple no-bake dessert trifle.
Step 1: Cut the crumb cake into bite-sized cubes.
Step 2: In a small bowl, stir the yogurt together with honey and vanilla extract.
Step 3: In a clear glass bowl or individual cups, layer crumb cake cubes, sliced peaches, blueberries and the sweetened yogurt.
Step 4: Repeat the layers until all the ingredients are used, finishing with a layer of fruit on top.
Step 5: Chill for at least 20 minutes before serving.
Chef's Tip: Layer the trifle in a clear glass bowl or individual cups so the colorful fruit layers show through.
Serve with A dollop of whipped topping and a mint sprig make a nice finishing touch.
Est. Cost: $5.98 | $1.50 per person
Juicy buttermilk-marinated chicken breasts are seared and tossed with sale-priced sweet corn and peppers for a bright, family-friendly Southern skillet dinner.
Step 1: Toss chicken breasts with buttermilk and Old Bay seasoning; let marinate 10 minutes while you prep the vegetables.
Step 2: Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 6 to 7 minutes per side; remove and set aside.
Step 3: Add onion and peppers to the same skillet and saute until softened, about 5 minutes.
Step 4: Stir in the corn kernels and cook 3 to 4 more minutes until tender.
Step 5: Slice the chicken, return it to the skillet with the vegetables, season with salt and pepper, and toss to combine.
Step 6: Garnish with parsley and serve warm.
Chef's Tip: Let the chicken rest for a few minutes after cooking so the juices redistribute before slicing.
Serve with warm cornbread and a simple green salad.
Est. Cost: $23.27 | $5.82 per person
This week's sale-priced porterhouse or T-bone steak is sliced thin and sizzled with peppers for quick, colorful beef fajitas the whole family will love.
Step 1: Slice the steak thinly against the grain and toss with the fajita seasoning and a pinch of salt.
Step 2: Heat oil in a large skillet or grill pan over high heat and sear the steak strips for 2 to 3 minutes per side; remove and set aside.
Step 3: Add sliced onion and peppers to the pan and cook until charred and softened, about 6 to 8 minutes.
Step 4: Return the steak to the pan, squeeze fresh lime juice over everything, and toss to combine.
Step 5: Warm the tortillas and fill with the steak and pepper mixture.
Step 6: Top with fresh salsa and chopped cilantro before serving.
Chef's Tip: Slicing the steak against the grain keeps every bite tender.
Serve with warm flour tortillas, guacamole, and shredded cheese.
Est. Cost: $7.47 | $1.87 per person
Sale-priced pork tenderloin gets a sticky-sweet soy glaze and pairs with quick steamed vegetables and ready rice for an easy weeknight Asian-inspired dinner.
Step 1: Preheat oven to 400 degrees F and pat the pork tenderloin dry.
Step 2: Whisk together soy sauce, honey, garlic, ginger, and rice vinegar to make the glaze.
Step 3: Sear the tenderloin in an oven-safe skillet over medium-high heat for 2 minutes per side, then brush generously with the glaze.
Step 4: Transfer the skillet to the oven and roast for 15 to 18 minutes, or until the internal temperature reaches 145 degrees F, brushing with more glaze halfway through.
Step 5: Meanwhile, cook the steamed vegetables and ready rice according to package directions.
Step 6: Rest the pork for 5 minutes, slice, and serve over rice with the vegetables and a drizzle of remaining glaze.
Chef's Tip: Use a meat thermometer to avoid overcooking the tenderloin, since pork dries out quickly past 145 degrees.
Serve with steamed jasmine rice and a sprinkle of sesame seeds.
Est. Cost: $14.98 | $3.75 per person
Sweet Maryland lump crabmeat and Old Bay-seasoned coleslaw pile onto toasted rolls for a quick, coastal-inspired lunch that comes together in minutes.
Step 1: Gently pick through the lump crabmeat to remove any shell fragments, keeping the lumps as intact as possible.
Step 2: In a bowl, fold the crabmeat with mayonnaise, lemon juice, Old Bay seasoning, and diced celery.
Step 3: Split and lightly toast the Kaiser rolls.
Step 4: Spoon the crab salad onto the toasted rolls.
Step 5: Top each roll with a scoop of the Chesapeake coleslaw and a sprinkle of chives before serving.
Chef's Tip: Handle the lump crabmeat gently so the pieces stay whole for the best presentation.
Serve with a handful of kettle chips and a cold glass of iced tea.
Est. Cost: $4.74 | $1.19 per person
Charred sweet corn, crisp peppers, and shredded cheddar come together in a bright, protein-packed vegetarian salad that's perfect for summer cookouts.
Step 1: Char the corn kernels in a dry skillet over medium-high heat for 5 to 6 minutes, stirring occasionally, until lightly browned.
Step 2: Let the corn cool slightly, then combine it in a bowl with the diced peppers and shredded cheese.
Step 3: Whisk together olive oil, lime juice, salt, and pepper for the dressing.
Step 4: Toss the salad with the dressing and diced red onion.
Step 5: Chill for at least 10 minutes and sprinkle with cilantro before serving.
Chef's Tip: Charring the corn first adds a smoky depth that raw corn just doesn't have.
Serve with grilled chicken or tacos as a fresh, colorful side.
Est. Cost: $7.99 | $2.00 per person
Old Bay-poached shrimp meet a zesty tomato cocktail sauce in this classic Chesapeake-style appetizer that's ready in under 30 minutes.
Step 1: Bring a pot of water to a boil with Old Bay seasoning and a squeezed lemon.
Step 2: Add the shrimp and cook for 2 to 3 minutes, just until pink and opaque, then drain and plunge into ice water to stop the cooking.
Step 3: Peel and devein the shrimp, leaving the tails on if desired.
Step 4: Dice the tomatoes and stir together with ketchup, horseradish, Worcestershire sauce, and a squeeze of lemon juice for the cocktail sauce.
Step 5: Chill the shrimp and sauce for at least 15 minutes.
Step 6: Arrange the shrimp around a bowl of cocktail sauce for serving.
Chef's Tip: Shocking the shrimp in ice water right after cooking keeps them from turning rubbery.
Serve with lemon wedges and saltine crackers.
Est. Cost: $5.98 | $1.50 per person
Juicy grilled chicken breasts marinated in lemon and oregano, served with charred peppers and sweet corn for a light summer dinner.
Step 1: In a bowl, whisk olive oil, lemon juice, garlic, and oregano to make a marinade.
Step 2: Add chicken breasts to the marinade and let sit for 15 minutes.
Step 3: Preheat grill to medium-high heat.
Step 4: Grill chicken for 6 to 7 minutes per side, and grill peppers and corn alongside until charred and tender.
Step 5: Slice the chicken, cut corn kernels off the cob if desired, and serve together with the peppers and a sprinkle of feta.
Chef's Tip: Pound the chicken breasts to an even thickness before marinating so they cook evenly on the grill.
Serve with warm pita bread and a simple cucumber tomato salad.
Est. Cost: $23.98 | $6.00 per person
Family pack T-bone steaks grilled to perfection and paired with sweet corn and colorful peppers straight off the grill.
Step 1: Remove steaks from the refrigerator 30 minutes before grilling and pat dry.
Step 2: Season steaks generously with salt, pepper, and garlic powder.
Step 3: Preheat grill to high heat.
Step 4: Grill steaks for 4 to 5 minutes per side for medium-rare, grilling the corn and peppers alongside.
Step 5: Let steaks rest for 5 minutes, top with a pat of butter, and serve with the grilled corn and peppers.
Chef's Tip: Let the steaks rest for five minutes before slicing so the juices redistribute and stay in the meat.
Serve with a baked potato and a crisp green salad.
Est. Cost: $25.62 | $6.41 per person
A tender eye round roast slow-cooked with baking potatoes, carrots, and tomatoes for a comforting family dinner.
Step 1: Season the eye round roast with salt and pepper and sear in a hot pan until browned on all sides, if desired.
Step 2: Place the roast in the slow cooker with the quartered potatoes, carrots, and onion.
Step 3: Pour in the diced tomatoes and beef broth, and add the garlic and bay leaf.
Step 4: Cover and cook on low for 8 hours, or until the roast is fork-tender.
Step 5: Remove the bay leaf, slice the roast, and serve with the vegetables and pan juices.
Chef's Tip: Sear the roast before slow cooking for deeper flavor, though this step can be skipped if you are short on time.
Serve with crusty bread to soak up the juices.
Est. Cost: $14.98 | $3.75 per person
Sweet Maryland lump crabmeat tossed with a light dressing and piled onto toasted kaiser rolls with Old Bay coleslaw on the side.
Step 1: In a bowl, gently mix the lump crabmeat with mayonnaise, lemon juice, Dijon mustard, and a sprinkle of Old Bay, being careful not to break up the crab too much.
Step 2: Fold in the diced celery.
Step 3: Split and lightly toast the kaiser rolls.
Step 4: Layer lettuce and the crab salad onto the rolls.
Step 5: Serve alongside the Chesapeake coleslaw.
Chef's Tip: Chill the crab salad for at least 15 minutes before serving so the flavors meld.
Serve with a cup of the vegetable crab soup from the deli.
Est. Cost: $5.79 | $1.45 per person
Crispy pan-fried scrapple and scrambled eggs with sauteed peppers, served with toasted potato bread for a hearty morning start.
Step 1: Slice the scrapple into half-inch slices and pan-fry in a skillet until crisp on both sides, about 4 minutes per side.
Step 2: Remove the scrapple and set aside; in the same skillet, saute the diced peppers and onion until softened.
Step 3: Push the vegetables to the side, add a little butter, and scramble the eggs in the skillet.
Step 4: Sprinkle cheese over the eggs and let it melt.
Step 5: Serve the eggs and vegetables alongside the crispy scrapple and toasted potato bread.
Chef's Tip: Slice the scrapple thin so it crisps up nicely instead of staying soft in the middle.
Serve with a glass of cold orange juice.
Est. Cost: $15.23 | $3.81 per person
Layers of creamy yogurt, juicy peaches, fresh blueberries, and crumbled NY-style crumb cake make a light, no-bake summer dessert.
Step 1: Dice the peaches and rinse the blueberries.
Step 2: Crumble the crumb cake into small pieces.
Step 3: In serving glasses, layer yogurt, diced peaches, blueberries, and crumbled crumb cake.
Step 4: Repeat the layers, then drizzle with honey and a dash of cinnamon.
Step 5: Top with a sprinkle of granola if desired and serve chilled.
Chef's Tip: Assemble the parfaits just before serving so the crumb cake stays crisp instead of getting soggy.
Serve with a cup of chilled Bolthouse Farms juice.
Est. Cost: $5.98 | $1.50 per person
Juicy chicken breasts simmer with sweet corn and colorful peppers in one skillet for an easy weeknight dinner, using fresh chicken and produce that are on sale this week.
Step 1: Season the chicken pieces with salt and pepper.
Step 2: Heat olive oil in a large skillet and sear the chicken until golden on all sides.
Step 3: Add garlic, peppers, and corn, and cook for 3 to 4 minutes until fragrant.
Step 4: Stir in the rice and chicken broth, then cover and simmer for 15 minutes.
Step 5: Fluff with a fork and serve hot.
Chef's Tip: Cut the chicken into even pieces so it cooks through at the same rate as the vegetables.
Serve with a green salad and crusty bread.
Est. Cost: $25.87 | $6.47 per person
Seared T-bone steak pairs with crispy roasted potatoes and sweet peppers for a classic American steakhouse dinner at home, featuring family-pack steak that is sale-priced this week.
Step 1: Preheat the oven to 425 degrees.
Step 2: Toss the potato wedges and peppers with olive oil, salt, and pepper, then roast for 20 to 25 minutes.
Step 3: Season the steaks generously with salt and pepper.
Step 4: Sear the steaks in a hot skillet with butter, garlic, and rosemary for 3 to 4 minutes per side for medium-rare.
Step 5: Let the steaks rest for five minutes, then slice and serve with the roasted potatoes and peppers.
Chef's Tip: Let the steaks rest for five minutes after cooking so the juices redistribute before slicing.
Serve with a simple arugula salad with lemon vinaigrette.
Est. Cost: $5.48 | $1.37 per person
Crispy pan-fried scrapple is served alongside a warm potato and pepper hash topped with fried eggs for a hearty Maryland-style breakfast, made with sale-priced scrapple and produce.
Step 1: Slice the scrapple and fry in a dry skillet over medium heat until crisp on both sides, then set aside.
Step 2: In the same skillet, cook the diced potatoes, peppers, and onion until tender and golden, about 12 minutes.
Step 3: Push the hash to one side and fry the eggs in the remaining space until set to your liking.
Step 4: Season everything with salt and pepper.
Step 5: Serve the scrapple alongside the hash and eggs.
Chef's Tip: Slice the scrapple thin and fry it in a dry hot pan so the edges get extra crispy.
Serve with toast and a drizzle of hot sauce.
Est. Cost: $3.74 | $0.94 per person
Roasted sweet corn and peppers get a bright, creamy finish from a lime yogurt drizzle, making a light and colorful side dish for any summer meal, built around produce that is sale-priced this week.
Step 1: Preheat the oven to 425 degrees.
Step 2: Cut the corn kernels off the cob and toss with the sliced peppers, olive oil, garlic powder, salt, and pepper.
Step 3: Spread on a baking sheet and roast for 18 to 20 minutes, stirring once.
Step 4: Whisk the yogurt with lime juice and a pinch of salt.
Step 5: Transfer the roasted vegetables to a bowl, drizzle with the lime yogurt, and top with cilantro.
Chef's Tip: Roast the corn and peppers at high heat so they caramelize slightly instead of steaming.
Serve with grilled chicken or fish as part of a light summer plate.
Est. Cost: $13.98 | $3.50 per person
Rich Maryland lump crab is baked into a warm, cheesy dip seasoned with Old Bay and served with toasted rolls, making a shareable appetizer starring lump crabmeat that is sale-priced this week.
Step 1: Preheat the oven to 375 degrees.
Step 2: Mix the cream cheese, mayonnaise, Old Bay, and half of the shredded cheese in a baking dish.
Step 3: Gently fold in the crabmeat, then top with the remaining cheese.
Step 4: Bake for 18 to 20 minutes until bubbly and golden.
Step 5: Sprinkle with green onion and serve warm with the toasted Kaiser rolls.
Chef's Tip: Fold the crabmeat in gently at the end so the lumps stay intact instead of breaking apart.
Serve with crisp celery sticks and extra toasted rolls.
Est. Cost: $17.26 | $4.32 per person
Layers of store-bought crumb cake, juicy peaches, and fresh blueberries are topped with whipped cream for an easy, no-bake summer dessert built around bakery and produce items that are sale-priced this week.
Step 1: Toss the sliced peaches with sugar and lemon juice and let sit for 5 minutes.
Step 2: Cube the crumb cake and divide half among four serving glasses.
Step 3: Layer half of the peaches and blueberries over the cake, then repeat the layers.
Step 4: Top each glass with a swirl of whipped topping and a sprig of mint before serving.
Chef's Tip: Let the sliced peaches sit with a little sugar for a few minutes so they release their juices before layering.
Serve with a cup of coffee or iced tea.
Est. Cost: $9.96 | $2.49 per person
Tender chicken breast strips simmer in Rao's marinara with sweet peppers, tossed with Barilla pasta for a quick Italian-style dinner the whole family will enjoy.
Step 1: Bring a large pot of salted water to a boil and cook the Barilla pasta according to package directions.
Step 2: Season the chicken breast strips with salt, pepper, and Italian seasoning.
Step 3: Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden, about 6 minutes.
Step 4: Add garlic and sliced peppers to the skillet and cook until softened, about 4 minutes.
Step 5: Pour in the Rao's pasta sauce, simmer for 5 minutes, then toss with the drained pasta.
Step 6: Top with parmesan and fresh basil before serving.
Chef's Tip: Slice the chicken breasts thin so they cook evenly and stay tender in the sauce.
Serve with a side salad and warm garlic bread.
Est. Cost: $5.88 | $1.47 per person
Fall-off-the-bone country style spareribs get a sweet and savory Asian glaze, served with grilled sweet corn and peppers for an easy summer dinner.
Step 1: Whisk together soy sauce, honey, ginger, garlic, and sesame oil to make the glaze.
Step 2: Place the spareribs in a baking dish, pour half the glaze over them, and marinate for at least 30 minutes.
Step 3: Bake the ribs at 375°F for 45 minutes, basting with the remaining glaze halfway through.
Step 4: Meanwhile, grill or boil the corn until tender, about 10 minutes.
Step 5: Sauté the sliced peppers in a hot pan for 3 to 4 minutes until slightly charred.
Step 6: Garnish the ribs with green onions and sesame seeds, and serve alongside the corn and peppers.
Chef's Tip: Let the ribs marinate longer if you have time, since the flavor deepens the longer they sit.
Serve with steamed white rice and a cucumber salad.
Est. Cost: $11.53 | $2.88 per person
Thin-sliced eye round steak and peppers get seasoned Tex-Mex style and wrapped up with fresh salsa for a hearty lunch wrap.
Step 1: Season the sliced steak with cumin, chili powder, and a pinch of salt.
Step 2: Heat oil in a large skillet over high heat and sear the steak for 2 to 3 minutes per side, then set aside to rest.
Step 3: In the same skillet, sauté the sliced peppers until tender and slightly charred, about 5 minutes.
Step 4: Slice the rested steak thinly against the grain and return it to the skillet with the peppers.
Step 5: Warm the tortillas and fill with the steak and pepper mixture, salsa, cilantro, and a squeeze of lime.
Step 6: Fold into wraps and serve with sour cream on the side.
Chef's Tip: Let the steak rest for a few minutes after searing so the juices redistribute before slicing.
Serve with a side of Mexican rice or tortilla chips.
Est. Cost: $3.49 | $0.87 per person
A bright, chilled salad of sweet corn, peppers, and vine ripe tomatoes tossed in a light lime dressing, perfect for summer cookouts.
Step 1: Boil or grill the corn until tender, about 8 to 10 minutes, then let cool and cut the kernels from the cob.
Step 2: In a large bowl, combine the corn kernels with diced peppers, tomatoes, and red onion.
Step 3: Whisk together olive oil, lime juice, salt, and pepper, then pour over the vegetables.
Step 4: Toss in the fresh cilantro and mix well.
Step 5: Chill for at least 15 minutes before serving.
Chef's Tip: Grilling the corn instead of boiling adds a nice smoky flavor to the salad.
Serve with grilled chicken or fish as a light summer side.
Est. Cost: $13.98 | $3.50 per person
Rich and creamy Maryland lump crab dip seasoned with Old Bay, baked until bubbly and served with toasted kaiser rolls for a crowd-pleasing appetizer.
Step 1: Preheat the oven to 375°F and lightly grease a small baking dish.
Step 2: In a bowl, mix cream cheese, mayonnaise, Old Bay, Worcestershire sauce, and lemon juice until smooth.
Step 3: Fold in the chopped American cheese, then gently fold in the lump crabmeat, being careful not to break up the lumps.
Step 4: Spread the mixture into the baking dish and bake for 20 minutes until bubbly and lightly golden.
Step 5: Slice the kaiser rolls and toast lightly while the dip bakes.
Step 6: Sprinkle with green onions and serve the warm dip with the toasted rolls.
Chef's Tip: Fold the crabmeat in gently at the end so you keep nice big lumps in the finished dip.
Serve with crackers or sliced baguette for extra dipping options.
Est. Cost: $13.14 | $3.29 per person
Layers of crumbled NY style crumb cake, sweet California peaches, and fresh blueberries make an easy no-fuss summer dessert parfait.
Step 1: Crumble the crumb cake into bite-size pieces and set aside.
Step 2: Toss the sliced peaches with honey, lemon juice, and a pinch of cinnamon.
Step 3: In four glasses, layer crumbled cake, peaches, and blueberries.
Step 4: Repeat the layers until the glasses are full.
Step 5: Top each parfait with a swirl of whipped topping and chill for 10 minutes before serving.
Chef's Tip: Assemble the parfaits close to serving time so the cake layer stays nice and crumbly.
Serve with a scoop of vanilla ice cream on the side.
Sale Prices Valid July 31, 2026 to August 6, 2026. Costs are estimates based on featured sale items only.
Green Valley Marketplace | www.greenvalleymarketplace.com