Green Valley Marketplace | August 14, 2026 to August 20, 2026
48 Recipes
Tender chicken thighs simmer in a savory tomato sauce with sautéed squash, tossed with pasta for a cozy Italian-style dinner the whole family will enjoy.
Step 1: Cook the San Giorgio pasta according to package directions; drain and set aside.
Step 2: Season chicken thighs with salt, pepper and Italian seasoning, then sear in olive oil over medium-high heat until browned, about 5 minutes per side.
Step 3: Add garlic and sliced squash to the pan and cook for 3 to 4 minutes until slightly softened.
Step 4: Pour in the Ragu pasta sauce, cover and simmer for 12 to 15 minutes until the chicken is cooked through.
Step 5: Toss the cooked pasta with the chicken and sauce, then top with grated parmesan before serving.
Chef's Tip: Cook the pasta while the chicken thighs simmer so everything is ready at the same time.
Serve with A crisp green salad and garlic bread.
Juicy beef burgers piled high and served alongside sautéed squash make for an easy backyard-style dinner.
Step 1: In a bowl, gently mix ground beef with salt and pepper, then form into 4 patties.
Step 2: Grill or pan-sear the patties over medium-high heat for 4 to 5 minutes per side until cooked through.
Step 3: Toast the burger buns lightly on the grill or in a dry skillet.
Step 4: While the burgers cook, sauté sliced squash in a little oil until tender, about 5 minutes.
Step 5: Assemble burgers on buns with cheese, lettuce, tomato and ketchup, and serve with the sautéed squash on the side.
Chef's Tip: Let the burger patties rest for a few minutes after grilling so the juices redistribute evenly.
Serve with Crispy oven fries or a cool coleslaw.
Seared pork tenderloin and sautéed fajita peppers get topped with a fresh peach salsa for a bright, seasonal taco night.
Step 1: Season sliced pork tenderloin with chili powder, cumin, salt and pepper.
Step 2: Heat oil in a large skillet and cook the pork over medium-high heat for 3 to 4 minutes per side until cooked through; set aside.
Step 3: In the same skillet, sauté the fajita peppers and onions for 4 to 5 minutes until softened.
Step 4: Combine diced peaches with lime juice and cilantro to make a quick peach salsa.
Step 5: Warm the tortillas, then fill with pork, peppers and peach salsa to serve.
Chef's Tip: Let the pork rest for a few minutes before slicing to keep it juicy.
Serve with Mexican rice and black beans.
Chilled shrimp salad tossed with crisp greens and tomato makes a light, refreshing Chesapeake-style lunch.
Step 1: Season shrimp with Old Bay and cook in a skillet over medium heat for 2 to 3 minutes per side until pink; let cool.
Step 2: Chop the cooled shrimp and toss with mayonnaise, lemon juice and diced celery.
Step 3: Dice the beefsteak tomato and set aside.
Step 4: Arrange the Fresh Express salad blend on plates, top with shrimp salad and diced tomato.
Step 5: Serve chilled, wrapped in lettuce leaves or over crackers.
Chef's Tip: Chill the cooked shrimp thoroughly before mixing so the salad stays crisp and cool.
Serve with A side of chips or crackers.
Juicy seared chicken thighs glazed in a quick sesame ginger sauce, tossed with tender squash and fajita peppers for a fast weeknight stir-fry.
Step 1: In a small bowl, whisk together soy sauce, sesame oil, ginger, garlic, and honey to make the marinade.
Step 2: Toss chicken thighs with half the marinade and let sit for 10 minutes while you prep the vegetables.
Step 3: Heat a large skillet over medium-high heat and cook the chicken thighs 6-7 minutes per side until golden and cooked through, then remove and rest.
Step 4: In the same skillet, add the squash and fajita peppers and onions, stir-frying for 5-6 minutes until tender-crisp.
Step 5: Slice the chicken, return it to the skillet with the remaining marinade, and toss everything together for 1-2 minutes.
Step 6: Sprinkle with sesame seeds and serve hot over rice.
Chef's Tip: Pound the chicken thighs to an even thickness before cooking so they brown evenly and finish at the same time.
Serve with steamed white rice pairs perfectly with the sesame ginger sauce.
Fall-off-the-bone short ribs braised low and slow in a rich tomato gravy with celery and onions, a true Southern comfort classic.
Step 1: Season the short ribs generously with salt, pepper, and smoked paprika, then dust lightly with flour.
Step 2: Heat oil in a large Dutch oven over medium-high heat and sear the short ribs on all sides until browned, about 8 minutes total.
Step 3: Remove the ribs and add the diced celery and onions to the pot, cooking for 3-4 minutes until softened.
Step 4: Stir in the tomatoes, beef broth, and Worcestershire sauce, then return the short ribs to the pot.
Step 5: Cover and simmer on low for 2 to 2.5 hours, or until the meat is fork-tender.
Step 6: Skim excess fat from the sauce and serve the ribs smothered in gravy over rice or mashed potatoes.
Chef's Tip: Sear the ribs in batches so the pot doesn't overcrowd and the meat browns instead of steaming.
Serve with creamy mashed potatoes or buttery white rice to soak up the gravy.
Flaky tilapia roasted alongside squash and tomatoes with garlic, lemon, and feta for a light Mediterranean-style dinner.
Step 1: Preheat the oven to 400°F and lightly oil a large baking sheet.
Step 2: Arrange the squash and tomato slices on the sheet and drizzle with half the olive oil, garlic, and oregano.
Step 3: Roast the vegetables for 8 minutes, then push them to the sides and nestle the tilapia fillets in the center.
Step 4: Drizzle the fish with the remaining olive oil and lemon juice, then season with salt and pepper.
Step 5: Bake for 10-12 minutes, until the tilapia flakes easily with a fork.
Step 6: Top with crumbled feta and fresh parsley before serving.
Chef's Tip: Pat the tilapia fillets dry before baking so they roast instead of releasing excess moisture.
Serve with a side of warm couscous or crusty bread to catch the pan juices.
Seared sirloin steak sliced over a crisp Greek-style salad with tomatoes, feta, and olives for a satisfying weekday lunch.
Step 1: Season the steak with salt, pepper, and oregano, then let it sit at room temperature for 10 minutes.
Step 2: Heat a skillet over medium-high heat and sear the steak 4-5 minutes per side for medium doneness.
Step 3: Let the steak rest for 5 minutes, then slice it thinly against the grain.
Step 4: Whisk together the olive oil and red wine vinegar to make a quick dressing.
Step 5: Divide the salad blend, tomatoes, cucumber, and olives among 4 bowls, then top with the sliced steak and feta.
Step 6: Drizzle with the dressing just before serving.
Chef's Tip: Let the steak rest for a few minutes after cooking so the juices redistribute before slicing.
Serve with warm pita triangles for scooping up the salad.
This veggie-packed frittata combines summer squash, shredded potatoes and a swirl of cream cheese for a hearty vegetarian breakfast.
Step 1: Preheat oven to 375°F and whisk eggs with milk, salt and pepper.
Step 2: Sauté sliced squash and shredded potatoes in an oven-safe skillet with butter until tender, about 6 minutes.
Step 3: Pour the egg mixture over the vegetables and cook undisturbed for 2 minutes.
Step 4: Dollop the cream cheese spread over the top and sprinkle with cheddar cheese.
Step 5: Transfer the skillet to the oven and bake for 12 to 15 minutes until set, then slice and serve.
Chef's Tip: Let the frittata rest for a few minutes after baking so it slices cleanly.
Serve with Fresh fruit and toast.
Grilled chicken skewers and colorful fajita peppers make a quick, flavorful appetizer perfect for summer gatherings.
Step 1: Preheat a grill or grill pan to medium-high heat.
Step 2: Toss the fajita peppers and onions with olive oil, chili powder and garlic powder.
Step 3: Grill the chicken skewers for 3 to 4 minutes per side until cooked through.
Step 4: Grill the seasoned peppers and onions alongside the skewers until slightly charred, about 5 minutes.
Step 5: Serve the skewers and peppers together with lime wedges and cilantro.
Chef's Tip: Turn the skewers only once so they develop good grill marks and cook evenly.
Serve with Lime wedges and a cool dipping sauce.
A hearty one-skillet breakfast of crispy bacon, golden shredded potatoes, and baked eggs finished with melted cheese.
Step 1: Cook the chopped bacon in a large skillet over medium heat until crisp, about 6 minutes, then remove and set aside, leaving the drippings in the pan.
Step 2: Add the onion to the skillet and cook for 2 minutes, then stir in the shredded potatoes and press into an even layer.
Step 3: Cook undisturbed for 6-7 minutes, then flip and cook another 5-6 minutes until golden and crisp.
Step 4: Stir the bacon back into the potatoes and make four small wells in the mixture, cracking an egg into each.
Step 5: Cover and cook for 4-5 minutes, until the eggs reach your desired doneness.
Step 6: Sprinkle with cheese, green onions, and hot sauce before serving.
Chef's Tip: Press the shredded potatoes firmly into the skillet so they develop a crisp golden crust.
Serve with buttermilk biscuits and a side of fresh fruit.
A colorful vegetarian side of squash, carrots, and peppers tossed in a quick sesame ginger glaze with a boost of protein from edamame.
Step 1: Heat sesame oil in a large skillet or wok over medium-high heat.
Step 2: Add the carrots first and stir-fry for 3-4 minutes to slightly soften.
Step 3: Add the squash and fajita peppers and onions, stir-frying for another 4-5 minutes until tender-crisp.
Step 4: Stir in the edamame, garlic, and ginger, cooking for 1 more minute.
Step 5: Drizzle with soy sauce and toss to coat evenly.
Step 6: Sprinkle with sesame seeds and serve warm.
Chef's Tip: Cut the vegetables into similar-sized pieces so everything cooks evenly in the hot pan.
Serve with grilled chicken or tofu for a heartier plate.
Smoky grilled chicken drumsticks get a sweet finish from a quick peach glaze, with grilled squash rounding out this easy summer dinner.
Step 1: Preheat grill to medium-high heat.
Step 2: Toss chicken drumsticks with olive oil, garlic, Old Bay, salt and pepper.
Step 3: Grill drumsticks 25 to 30 minutes, turning occasionally, until internal temperature reaches 165°F.
Step 4: During the last 10 minutes, grill squash slices alongside the chicken until tender.
Step 5: Simmer sliced peaches with brown sugar for 5 minutes to make a quick glaze, then brush over the chicken during the last few minutes of grilling.
Step 6: Serve hot.
Chef's Tip: Pat the drumsticks dry before seasoning so they get a nice char on the grill.
Serve with a simple green salad and corn on the cob.
Fall-off-the-bone beef short ribs simmer all day with tomatoes, celery, and onion for a rich, hands-off dinner.
Step 1: Season short ribs generously with salt and pepper.
Step 2: Sear the ribs in a hot skillet for 2 to 3 minutes per side until browned, then transfer to the slow cooker.
Step 3: Add the celery and onions, chopped tomatoes, garlic, tomato paste, Worcestershire sauce, thyme, and beef broth to the slow cooker.
Step 4: Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the meat is fork-tender.
Step 5: Skim excess fat from the sauce before serving.
Step 6: Spoon the sauce over the ribs and serve.
Chef's Tip: Searing the ribs first locks in flavor before they go into the slow cooker.
Serve with creamy mashed potatoes or buttered egg noodles.
Juicy grilled pork tenderloin is topped with a bright peach salsa and paired with grilled squash for an easy summer dinner.
Step 1: Preheat grill to medium-high heat.
Step 2: Rub pork tenderloin with olive oil, garlic powder, salt and pepper.
Step 3: Grill the tenderloin 18 to 20 minutes, turning occasionally, until internal temperature reaches 145°F, then let rest 5 minutes before slicing.
Step 4: Grill squash slices alongside the pork until tender and lightly charred.
Step 5: Combine diced peaches, red onion, lime juice, and cilantro for a fresh salsa.
Step 6: Slice the pork and top with peach salsa, served alongside the grilled squash.
Chef's Tip: Let the tenderloin rest for a few minutes before slicing so the juices stay in the meat.
Serve with warm cornbread or a light rice pilaf.
These hearty smoked ham and provolone sandwiches come together in minutes for a satisfying family lunch.
Step 1: Split and lightly toast the burger buns, if desired.
Step 2: Spread mayonnaise and mustard on the cut sides of each bun.
Step 3: Layer ham and provolone cheese evenly across the 4 buns.
Step 4: Top with lettuce and sliced tomato.
Step 5: Close the sandwiches and serve immediately.
Chef's Tip: Toasting the buns first helps them hold up to the juicy ham and toppings.
Serve with a side of kettle chips or a crisp pickle spear.
This quick skillet combines locally grown squash and organic tomatoes with melted cheese for a colorful, veggie-packed side dish.
Step 1: Heat olive oil in a large skillet over medium heat.
Step 2: Add onion and garlic and cook 2 to 3 minutes until softened.
Step 3: Add sliced squash and cook 6 to 8 minutes, stirring occasionally, until tender.
Step 4: Stir in sliced tomatoes and Old Bay seasoning, and cook 3 to 4 minutes more.
Step 5: Remove from heat and sprinkle with grated cheese and fresh basil before serving.
Chef's Tip: Slice the squash evenly so every piece cooks at the same rate.
Serve with grilled chicken or as part of a vegetarian plate with rice.
Old Bay-spiced shrimp are served chilled with a zesty cocktail sauce for an easy Chesapeake-style appetizer.
Step 1: Bring a pot of water to a boil and season generously with Old Bay.
Step 2: Add shrimp and cook 2 to 3 minutes, just until pink and opaque.
Step 3: Drain shrimp and transfer to a bowl of ice water to stop the cooking.
Step 4: Whisk together ketchup, horseradish, and lemon juice to make a quick cocktail sauce.
Step 5: Pat shrimp dry, arrange on a platter, and serve chilled with the cocktail sauce.
Chef's Tip: Do not overcook the shrimp, since they will continue to firm up as they cool.
Serve with lemon wedges and a platter of crackers.
Tender chicken thighs simmer with locally grown squash and fajita peppers in one skillet for an easy weeknight dinner with a hint of Old Bay.
Step 1: Season chicken thighs with Old Bay and heat olive oil in a large skillet or Dutch oven over medium-high heat.
Step 2: Sear chicken thighs 4 to 5 minutes per side until golden, then remove and set aside.
Step 3: Add garlic, squash, and fajita peppers and onions to the same pot and saute for 5 minutes.
Step 4: Stir in rice and chicken broth, nestle the chicken back into the pot, cover, and simmer for 20 minutes.
Step 5: Let stand 5 minutes, then fluff the rice and serve.
Chef's Tip: Use a meat thermometer to confirm the chicken reaches 165 degrees before serving.
Serve with a crisp green salad and crusty bread.
Browned ground beef and San Giorgio pasta come together with Ragu sauce and grated cheese for a comforting Italian-style weeknight dinner.
Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package directions.
Step 2: While the pasta cooks, heat olive oil in a skillet and cook onion and garlic over medium heat until soft.
Step 3: Add ground beef and cook until browned, breaking it apart as it cooks, then drain excess fat.
Step 4: Stir in the Ragu sauce and Italian seasoning and simmer for 5 minutes.
Step 5: Drain the pasta, toss with the sauce, top with grated cheese and fresh basil, and serve.
Chef's Tip: Reserve a splash of pasta water to loosen the sauce if it thickens too much.
Serve with warm garlic bread and a side salad.
Flaky baked tilapia is topped with a fresh peach salsa and served alongside sauteed squash for a light, seasonal dinner.
Step 1: Preheat oven to 400 degrees and line a baking sheet with foil.
Step 2: Combine diced peaches, red onion, cilantro, and lime juice in a bowl to make the salsa, then set aside.
Step 3: Season tilapia with Old Bay and salt, drizzle with a little olive oil, and bake for 12 to 15 minutes until it flakes easily.
Step 4: While the fish bakes, saute the squash in olive oil over medium heat for 6 to 8 minutes until tender.
Step 5: Plate the tilapia over the squash and top with the peach salsa.
Chef's Tip: Check that the tilapia flakes easily with a fork before removing it from the oven.
Serve with a scoop of brown rice or quinoa.
A simple, warming soup made with sale-priced chicken drumsticks, baby carrots, and diced celery and onions, perfect for a quick lunch.
Step 1: Place chicken drumsticks, water or broth, and the bay leaf in a large pot and bring to a boil.
Step 2: Reduce heat and simmer for 20 minutes, skimming any foam from the surface.
Step 3: Remove the drumsticks, shred the meat off the bone, and discard the bones and bay leaf.
Step 4: Return the shredded chicken to the pot along with the carrots and diced celery and onions, and simmer for 10 minutes.
Step 5: Stir in the egg noodles and cook until tender, then season with salt and pepper and top with parsley before serving.
Chef's Tip: Simmer the soup gently and skim any foam from the surface for a clearer broth.
Serve with warm crusty rolls.
Fluffy pancakes made with Pearl Milling mix are topped with fresh sliced peaches and served alongside crisp bacon for a satisfying family breakfast.
Step 1: Cook the bacon in a skillet over medium heat until crisp, then drain on paper towels.
Step 2: Whisk together the pancake mix, egg, milk, and melted butter until just combined.
Step 3: Stir in the cinnamon and pour batter by the quarter cup onto a hot, lightly greased griddle.
Step 4: Cook until bubbles form on the surface, then flip and cook until golden on the other side.
Step 5: Top the pancakes with sliced peaches and serve with the bacon and maple syrup.
Chef's Tip: Keep finished pancakes warm in a low oven while you cook the rest of the batch.
Serve with a side of plain yogurt or fresh fruit.
Vaccaro's cannoli shells are filled with a sweet mascarpone filling and folded with fresh peaches, then drizzled with caramel for a simple Italian dessert.
Step 1: Prepare the mascarpone filling from the cannoli kit according to the package directions.
Step 2: Fold the diced peaches and mini chocolate chips into the filling.
Step 3: Warm the caramel dip slightly for easy drizzling.
Step 4: Pipe the filling into the cannoli shells just before serving.
Step 5: Dust with powdered sugar, drizzle with warm caramel, and serve immediately.
Chef's Tip: Fill the cannoli shells just before serving so they stay crisp.
Serve with a cup of espresso or coffee.
Family Pack chicken drumsticks get a sticky sesame-ginger glaze and roast alongside locally grown squash and baby carrots for an easy weeknight dinner.
Step 1: Preheat oven to 400°F and line a baking sheet with foil.
Step 2: In a small bowl, whisk together soy sauce, honey, sesame oil, garlic, and ginger.
Step 3: Toss the drumsticks in half the sauce and arrange on the baking sheet; bake for 25 minutes.
Step 4: Toss the squash and carrots with a little oil and salt, add to the pan, and roast alongside the chicken for the final 20 minutes.
Step 5: Brush the chicken with the remaining sauce and bake 10 more minutes, until cooked through and glazed.
Step 6: Sprinkle with sesame seeds and green onions before serving.
Chef's Tip: Use a meat thermometer to confirm the drumsticks reach 165 degrees before serving.
Serve with steamed jasmine rice or rice noodles tossed with a splash of sesame oil.
Sale-priced pork tenderloin is seared and finished with a Southern-style peach glaze, roasted alongside fresh local squash for a warm-weather dinner.
Step 1: Preheat oven to 400°F and pat the pork tenderloin dry; season with salt, pepper, and thyme.
Step 2: Heat olive oil in an oven-safe skillet over medium-high heat and sear the tenderloin on all sides, about 6 minutes total.
Step 3: In a small saucepan, melt the butter with brown sugar and apple cider vinegar, then stir in the sliced peaches and cook 3 minutes until softened.
Step 4: Spoon half the peach glaze over the tenderloin, tuck the squash around it in the skillet, and transfer to the oven for 18 to 20 minutes.
Step 5: Rest the pork for 5 minutes, slice, and top with the remaining peach glaze before serving.
Chef's Tip: Let the tenderloin rest for at least five minutes before slicing so the juices redistribute.
Serve with buttery cornbread or a scoop of stone-ground grits.
Sale-priced New York strip steak is sliced thin and seared with fajita peppers and onions, then topped with a quick fresh tomato pico de gallo.
Step 1: Slice the strip steak thinly against the grain and toss with chili powder, cumin, salt, and olive oil.
Step 2: Heat a large skillet or griddle over high heat and sear the steak strips for 2 to 3 minutes until browned; remove and set aside.
Step 3: Add the fajita peppers and onions to the same skillet and cook for 5 to 6 minutes until tender and slightly charred.
Step 4: Dice the beefsteak tomatoes and toss with lime juice, cilantro, and a pinch of salt to make a quick pico de gallo.
Step 5: Return the steak to the skillet with the peppers, toss to combine, and warm through for 1 minute.
Step 6: Serve the steak and peppers in warm tortillas topped with the pico de gallo.
Chef's Tip: Slice the steak against the grain for the most tender bite.
Serve with warm tortillas, shredded cheese, and a side of Mexican rice.
Flaky pan-seared tilapia sits over rice with tender squash and carrots and a quick soy-sesame drizzle for a fast weekday lunch.
Step 1: Season the tilapia fillets with salt and pepper and pan-sear in a lightly oiled skillet for 3 to 4 minutes per side until flaky.
Step 2: While the fish cooks, steam or sauté the squash and carrots until just tender, about 6 minutes.
Step 3: Whisk together soy sauce, rice vinegar, sesame oil, garlic, and sriracha for a quick sauce.
Step 4: Divide the cooked rice among four bowls and top with the tilapia and vegetables.
Step 5: Drizzle with the sauce and sprinkle with sesame seeds before serving.
Chef's Tip: Pat the tilapia fillets dry before searing to help them brown instead of steam.
Serve with a simple cucumber salad dressed with rice vinegar.
Locally grown squash bakes up creamy and golden with grated cheese, celery, and onions in this classic Southern side dish.
Step 1: Preheat oven to 350°F and grease a baking dish.
Step 2: Steam or boil the sliced squash with the diced celery and onions until tender, about 8 minutes, then drain well.
Step 3: In a large bowl, whisk together the eggs and sour cream, then fold in the squash mixture and half the shredded cheese.
Step 4: Season with salt and pepper, pour into the prepared baking dish, and top with the remaining cheese and cracker crumbs.
Step 5: Drizzle the melted butter over the top and bake for 25 to 30 minutes until golden and set.
Chef's Tip: Squeeze any excess water from the cooked squash before mixing so the casserole doesn't turn watery.
Serve with fried chicken or grilled pork chops for a classic Southern plate.
Sale-priced Gulf white shrimp are tossed with fresh tomatoes, fajita peppers, and avocado in a bright tomato-lime sauce for a refreshing appetizer.
Step 1: Bring a pot of salted water to a boil, add the shrimp, and cook for 2 to 3 minutes until pink and opaque; drain and cool.
Step 2: Dice the beefsteak tomatoes, the fajita peppers and onions, and the avocado.
Step 3: Roughly chop the shrimp and combine with the diced vegetables in a large bowl.
Step 4: Stir in the ketchup, lime juice, cilantro, jalapeño, and salt until well combined.
Step 5: Chill for at least 20 minutes to let the flavors blend before serving.
Chef's Tip: Chill the shrimp cocktail for at least twenty minutes so the flavors have time to meld.
Serve with crisp tostada shells or tortilla chips for scooping.
Sale-priced New York strip steaks are sliced and grilled with sweet fajita peppers and local squash for a quick, colorful dinner the whole family will love.
Step 1: Slice the steaks, bell peppers, onions, and squash into thin strips.
Step 2: Toss the steak strips with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
Step 3: Preheat a grill or grill pan to high heat and cook the steak strips for 2 to 3 minutes per side until charred and just cooked through.
Step 4: Grill the peppers, onions, and squash for 5 to 7 minutes, turning occasionally, until tender and lightly charred.
Step 5: Divide the rice among four bowls and top with the grilled steak and vegetables.
Step 6: Squeeze fresh lime juice over each bowl before serving.
Chef's Tip: Let the steak strips rest for a few minutes after grilling so the juices redistribute before serving.
Serve with Warm flour tortillas and extra lime wedges round out the bowls nicely.
Sale-priced bone-in short ribs simmer all day with sweet Maryland peaches and pantry staples for a fall-apart tender, tangy barbecue dinner.
Step 1: Season the short ribs with salt, pepper, and smoked paprika, then place them in the slow cooker.
Step 2: Add the chopped peaches, onion, garlic, ketchup, brown sugar, and apple cider vinegar to the slow cooker and stir to combine around the ribs.
Step 3: Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the ribs are fork-tender.
Step 4: About 20 minutes before serving, saute the sliced squash in olive oil until tender.
Step 5: Shred any large pieces of peach into the sauce and skim excess fat from the surface.
Step 6: Serve the short ribs and sauce over the squash or with a side of rice.
Chef's Tip: Sear the short ribs in a hot pan for a few minutes before adding them to the slow cooker for deeper flavor. Skim any excess fat from the sauce before serving for a cleaner finish.
Serve with Steamed rice or mashed potatoes soak up the peach barbecue sauce beautifully.
Sale-priced chicken thighs are pan-seared with lemon and garlic, then paired with a quick Greek-style salad made from sale tomatoes and salad blend for a bright, family-friendly dinner.
Step 1: Whisk together olive oil, lemon juice, garlic, and oregano, then toss the chicken thighs in half of the mixture.
Step 2: Heat a large skillet over medium-high heat and cook the chicken thighs for 6 to 7 minutes per side until golden and cooked through.
Step 3: Add the sliced squash to the skillet during the last 8 minutes of cooking and saute until tender.
Step 4: Toss the salad blend with the diced tomatoes and the remaining lemon dressing.
Step 5: Top the salad with crumbled feta, if using, and season with salt and pepper.
Step 6: Serve the chicken and squash alongside the Greek salad.
Chef's Tip: Pound the chicken thighs to an even thickness before cooking so they cook evenly and stay juicy.
Serve with Warm pita bread and a spoonful of hummus make a nice addition.
Sweet lump crabmeat is tossed with Old Bay and fresh vegetables for a quick Chesapeake-style sandwich that comes together without turning on the stove.
Step 1: Gently pick through the crabmeat to remove any shell fragments, keeping the lumps as intact as possible.
Step 2: In a bowl, combine the crabmeat, diced celery and onions, mayonnaise, Old Bay seasoning, lemon juice, and Dijon mustard, folding gently to avoid breaking up the crab.
Step 3: Chill the crab salad for at least 15 minutes to let the flavors meld.
Step 4: Split and toast the burger buns lightly, if desired.
Step 5: Layer lettuce and tomato slices on the bottom buns, top with a generous scoop of crab salad, and season with black pepper.
Step 6: Close the sandwiches and serve immediately.
Chef's Tip: Chill the crab salad before assembling the sandwiches so it holds together better on the bun.
Serve with A side of chilled peeled baby carrots or a scoop of potato salad from the deli rounds out the meal.
Crispy sale-priced bacon, ready-to-cook potatoes, and melty cheese come together in one skillet for an easy weekend breakfast the whole family will ask for again.
Step 1: Cook the chopped bacon in a large skillet over medium heat until crisp, then remove and set aside, leaving the drippings in the pan.
Step 2: Add the diced potatoes, onion, and bell pepper to the skillet and cook for 8 to 10 minutes, stirring occasionally, until the potatoes are golden and tender.
Step 3: Push the potato mixture to one side of the skillet and scramble the eggs on the other side until just set.
Step 4: Stir the eggs and bacon into the potatoes and sprinkle the shredded cheese evenly over the top.
Step 5: Cover and cook for 2 to 3 minutes until the cheese melts.
Step 6: Garnish with chopped green onions and serve hot.
Chef's Tip: Cook the bacon first and use the leftover drippings to saute the potatoes for extra flavor.
Serve with Toast or fresh fruit like sale peaches make a fresh addition on the side.
Juicy in-season peaches are baked under a buttery oat crumble and finished with a warm caramel drizzle for a simple, crowd-pleasing dessert.
Step 1: Preheat the oven to 350 degrees and lightly grease a baking dish.
Step 2: Spread the sliced peaches evenly in the bottom of the baking dish.
Step 3: In a bowl, mix the oatmeal, flour, brown sugar, cinnamon, and a pinch of salt, then stir in the melted butter until crumbly.
Step 4: Sprinkle the oat topping evenly over the peaches.
Step 5: Bake for 30 to 35 minutes until the topping is golden and the peaches are bubbling.
Step 6: Warm the caramel dip slightly and drizzle it over the crisp just before serving.
Chef's Tip: Warm the caramel dip in the microwave for about 15 seconds so it drizzles smoothly over the crisp.
Serve with A scoop of vanilla ice cream turns this into an extra special treat.
A cozy one-pot dinner featuring tender chicken thighs, fresh summer squash, and pasta simmered together in a rich tomato sauce. It's an easy weeknight meal the whole family will enjoy.
Step 1: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat and brown the chicken thigh pieces for 5 to 6 minutes.
Step 2: Add the onion and garlic and cook for 2 minutes until fragrant.
Step 3: Stir in the sliced squash, pasta sauce, and 2 cups water, then bring to a simmer.
Step 4: Add the uncooked pasta, cover, and simmer for 15 to 18 minutes, stirring occasionally, until the pasta is tender.
Step 5: Season with Italian seasoning, salt, and pepper, then serve hot.
Chef's Tip: Stir the pasta occasionally so it cooks evenly and doesn't stick to the bottom of the pot.
Serve with a simple green salad and garlic bread.
Juicy grilled New York strip steaks paired with roasted squash and organic beefsteak tomatoes for a classic American backyard dinner. It comes together quickly on the grill or stovetop.
Step 1: Season the strip steaks generously with salt and pepper and let them sit at room temperature for 10 minutes.
Step 2: Heat a grill or heavy skillet to medium-high and sear the steaks for 3 to 4 minutes per side for medium-rare.
Step 3: Let the steaks rest for 5 minutes before slicing.
Step 4: While the steaks rest, toss the squash with olive oil, garlic, and thyme, then grill or saute for 6 to 8 minutes until tender.
Step 5: Plate the steaks with the roasted squash and sliced tomatoes, finishing with a pat of butter on each steak.
Chef's Tip: Use a meat thermometer to check for 130 to 135 degrees Fahrenheit for a perfect medium-rare steak.
Serve with a baked potato or crusty bread to soak up the juices.
A make-ahead breakfast parfait layering creamy yogurt, warm oats, and fresh sliced peaches for a wholesome start to the day. It's quick, healthy, and easy to customize for the whole family.
Step 1: Prepare the instant oatmeal packets according to the package directions and let cool slightly.
Step 2: Layer yogurt, cooked oatmeal, and sliced peaches in four glasses or bowls.
Step 3: Drizzle each parfait with honey and sprinkle with granola, cinnamon, and chopped almonds.
Step 4: Serve immediately or refrigerate for up to 2 hours before serving.
Chef's Tip: Layer the ingredients just before serving so the granola stays crunchy.
Serve with a glass of cold orange juice on the side.
A savory skillet side of crisp bacon and tender locally grown squash, ready in under 30 minutes. It's a simple way to dress up any weeknight dinner plate.
Step 1: Cook the chopped bacon in a large skillet over medium heat for 5 to 6 minutes until crisp.
Step 2: Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pan.
Step 3: Add the diced celery and onions to the skillet and cook for 3 minutes until softened.
Step 4: Stir in the sliced squash and cook for 6 to 8 minutes until tender, stirring occasionally.
Step 5: Return the bacon to the skillet, season with garlic powder and pepper, and toss with parsley before serving.
Chef's Tip: Cook the squash just until fork-tender so it doesn't turn mushy.
Serve with grilled chicken or steak as part of a Sunday supper spread.
A refreshing Chesapeake-style shrimp cocktail with a zesty homemade sauce and crunchy baby carrots for dipping. It's a light, healthy appetizer perfect for summer entertaining.
Step 1: Bring a large pot of water to a boil with Old Bay seasoning and a squeeze of lemon.
Step 2: Add the shrimp and cook for 2 to 3 minutes until pink and opaque, then drain and chill in the refrigerator.
Step 3: Stir together the ketchup, horseradish, and hot sauce to make a zesty cocktail sauce.
Step 4: Arrange the chilled shrimp around a bowl of cocktail sauce with the baby carrots on the side.
Step 5: Serve cold with extra lemon wedges.
Chef's Tip: Chill the shrimp for at least 30 minutes before serving for the best flavor and texture.
Serve with sparkling water or a light white wine spritzer.
A warm, bubbling peach crisp topped with a buttery oat streusel, perfect for using up peak-season Maryland peaches. It's a simple, comforting dessert the whole family can share.
Step 1: Preheat the oven to 350 degrees Fahrenheit and lightly grease a baking dish.
Step 2: Toss the sliced peaches with vanilla and a pinch of cinnamon, then spread them in the prepared dish.
Step 3: Mix the oatmeal, flour, brown sugar, cinnamon, and salt in a bowl, then cut in the softened butter until crumbly.
Step 4: Sprinkle the oat mixture evenly over the peaches.
Step 5: Bake for 30 to 35 minutes until the topping is golden and the peaches are bubbling.
Chef's Tip: Let the crisp cool for 10 minutes before serving so the juices can set.
Serve with a scoop of vanilla ice cream on top.
Sticky sesame-ginger glazed chicken drumsticks pair with a quick squash and carrot stir-fry for an easy weeknight dinner the whole family will love.
Step 1: Preheat oven to 400 degrees and arrange drumsticks on a lined baking sheet.
Step 2: Whisk together soy sauce, honey, sesame oil, garlic and ginger, then brush half over the drumsticks.
Step 3: Bake drumsticks for 35 to 40 minutes, brushing with the remaining glaze halfway through, until juices run clear.
Step 4: While the chicken bakes, heat vegetable oil in a large skillet and stir-fry squash and carrots for 6 to 8 minutes until tender-crisp.
Step 5: Sprinkle chicken and vegetables with sesame seeds and serve together.
Chef's Tip: Line the baking sheet with foil for easy cleanup and use a meat thermometer to confirm the drumsticks reach 165 degrees.
Serve with Steamed jasmine rice.
Sale-priced ground beef gets simmered with sweet fajita peppers and onions for a quick, colorful Tex-Mex dinner the kids will ask for again.
Step 1: Heat olive oil in a large skillet over medium-high heat and brown the ground beef, breaking it up as it cooks, about 6 minutes.
Step 2: Stir in chili powder, cumin and garlic powder and cook for 1 minute more.
Step 3: Add the fajita peppers and onions and cook for 5 to 6 minutes until softened.
Step 4: Stir in the diced tomato and warm through for 1 to 2 minutes.
Step 5: Warm the tortillas and fill with the beef mixture, then top with cilantro and a squeeze of lime.
Chef's Tip: Warm the tortillas in a dry skillet for about 30 seconds per side so they stay pliable and don't crack when folded.
Serve with Mexican rice and a side of black beans.
Thin-sliced pork tenderloin and melted provolone come together on toasted buns for an easy Italian-style lunch sandwich the whole family can build together.
Step 1: Season pork slices with Italian seasoning, salt and pepper.
Step 2: Heat olive oil in a skillet over medium-high heat and cook pork with garlic for 3 to 4 minutes per side until cooked through.
Step 3: Split and lightly toast the buns.
Step 4: Layer pork and provolone on the bottom buns and return to the warm skillet just until the cheese melts.
Step 5: Top with arugula, a drizzle of balsamic glaze and the top bun before serving.
Chef's Tip: Pound the pork slices to an even thickness before cooking so they cook quickly and stay tender.
Serve with a simple side salad or kettle chips.
Tender squash and juicy organic tomatoes are sauteed with garlic and herbs, then finished with Parmesan for a bright, simple side dish that pairs with almost anything.
Step 1: Heat olive oil in a large skillet over medium heat and add garlic, cooking for 30 seconds until fragrant.
Step 2: Add the sliced squash and cook for 6 to 7 minutes, stirring occasionally, until just tender.
Step 3: Stir in the chopped tomato and oregano and cook for 2 to 3 minutes more.
Step 4: Season with salt, pepper and red pepper flakes to taste.
Step 5: Remove from heat, sprinkle with grated cheese and fresh basil, and serve warm.
Chef's Tip: Slice the squash into even rounds so every piece cooks at the same rate.
Serve with grilled chicken or a warm loaf of crusty bread.
Old Bay-seasoned shrimp skewers are topped with sweet lump crabmeat and served with a quick cocktail sauce for a Chesapeake-inspired appetizer that's ready in minutes.
Step 1: Toss shrimp with olive oil and Old Bay seasoning.
Step 2: Thread shrimp onto small skewers and sear in a hot skillet for 2 to 3 minutes per side until pink and opaque.
Step 3: Stir together the ketchup and horseradish to make a quick cocktail sauce.
Step 4: Arrange the shrimp skewers on a platter and top each with a small spoonful of lump crabmeat.
Step 5: Sprinkle with parsley and serve with the cocktail sauce and lemon wedges.
Chef's Tip: Pat the shrimp dry before seasoning so they sear instead of steam in the hot skillet.
Serve with extra lemon wedges and a chilled dipping sauce on the side.
Sale-priced peaches are baked under a buttery oat crumble topping for a warm, easy dessert that's perfect for the last weeks of summer.
Step 1: Preheat oven to 350 degrees and toss sliced peaches with 2 tablespoons brown sugar and lemon juice in a baking dish.
Step 2: In a bowl, combine oats, flour, remaining brown sugar, cinnamon and salt.
Step 3: Stir melted butter into the oat mixture until crumbly, then sprinkle evenly over the peaches.
Step 4: Bake for 30 to 35 minutes until the topping is golden and the peaches are bubbling.
Step 5: Let cool slightly and serve warm with a scoop of ice cream.
Chef's Tip: Let the crisp rest for about 10 minutes after baking so the juices thicken before serving.
Serve with a dollop of whipped cream for extra indulgence.
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