Green Valley Marketplace | September 11, 2026 to September 17, 2026
51 Recipes
Est. Cost: $18.70 | $3.12 per person
Chuck shoulder has enough connective tissue that a long, low braise turns it silky. At this price a three-pound roast feeds six with sandwiches left over.
Step 1: Pat the roast dry and season it well on all sides with salt and pepper.
Step 2: Sear in oil over medium-high heat, about 4 minutes a side, until deeply browned.
Step 3: Pile the potatoes and onion into the slow cooker and set the roast on top.
Step 4: Whisk the beef broth, ketchup, Dijon, garlic and thyme together and pour it over.
Step 5: Cover and cook on LOW for 8 hours, or HIGH for 4 1/2. Add the green peppers for the last 45 minutes so they keep some bite.
Step 6: Rest the roast 10 minutes, pull it into chunks, and spoon the pan juices over everything.
Chef's Tip: Sear the roast before it goes in the slow cooker. Those eight minutes of browning are where the flavor comes from.
Serve with Martin's potato rolls, for leftover sandwiches.
Est. Cost: $5.73 | $1.43 per person
Tender chicken thighs simmer with beefsteak tomatoes and green peppers in a light Italian herb sauce, made with several items on sale this week.
Step 1: Season chicken thighs with salt, pepper, and half the Italian seasoning.
Step 2: Heat olive oil in a large skillet over medium-high heat and brown chicken thighs 4 to 5 minutes per side, then remove.
Step 3: Add onion and garlic to the skillet and cook until softened, about 3 minutes.
Step 4: Stir in tomatoes, green peppers, and remaining Italian seasoning, then return chicken to the skillet.
Step 5: Cover and simmer 15 to 18 minutes until chicken is cooked through and vegetables are tender.
Step 6: Taste and adjust seasoning before serving.
Chef's Tip: Pound the chicken thighs to an even thickness so they cook at the same rate.
Serve with warm crusty bread or a side of buttered pasta.
Est. Cost: $15.09 | $3.77 per person
A comforting braised chuck roast with potatoes and onions, built around the family pack roast on sale this week.
Step 1: Season roast generously with salt and pepper, then dust with flour.
Step 2: Sear roast in a large pot or Dutch oven over medium-high heat until browned on all sides.
Step 3: Add onions, carrots, and garlic to the pot and cook 3 minutes.
Step 4: Pour in beef broth, add bay leaf, cover, and simmer on low 2.5 to 3 hours until fork-tender.
Step 5: Add potatoes during the last 45 minutes of cooking.
Step 6: Remove bay leaf, shred or slice roast, and serve with the vegetables and pan juices.
Chef's Tip: Sear the roast well before braising, since the browned bits add deep flavor to the sauce.
Serve with a simple green salad or steamed green beans.
Est. Cost: $20.57 | $5.14 per person
Local Maryland catfish gets a crisp Old Bay crust and pairs with roasted broccoli for an easy Chesapeake-style dinner using items sale-priced this week.
Step 1: Preheat oven to 425 degrees and toss broccoli florets with olive oil, salt, and pepper on a baking sheet.
Step 2: Roast broccoli 15 to 18 minutes, stirring once, until tender and lightly browned.
Step 3: Pat catfish fillets dry and coat both sides with flour and Old Bay seasoning.
Step 4: Melt butter in a skillet over medium-high heat and cook catfish 3 to 4 minutes per side until golden and flaky.
Step 5: Squeeze fresh lemon over the catfish just before serving.
Step 6: Plate catfish alongside the roasted broccoli.
Chef's Tip: Pat the fillets completely dry before dredging so the Old Bay crust sticks and turns crisp.
Serve with a scoop of buttery rice or a wedge of cornbread.
Est. Cost: $4.48 | $1.12 per person
Crispy bacon wraps creamy avocado chunks topped with a zesty lime-pepper mix, a fun party appetizer built on items sale-priced this week.
Step 1: Preheat oven to 400 degrees and line a baking sheet with foil.
Step 2: Cut bacon strips in half and cut avocados into bite-size chunks.
Step 3: Wrap each avocado chunk with a piece of bacon and secure with a toothpick.
Step 4: Arrange bites on the baking sheet and bake 12 to 15 minutes, turning once, until bacon is crisp.
Step 5: Toss diced green pepper with lime juice, chili powder, and salt, then spoon over the bites.
Step 6: Garnish with fresh cilantro before serving.
Chef's Tip: Chill the avocado chunks in the freezer for a few minutes before wrapping so they hold their shape better.
Serve with extra lime wedges and a side of tortilla chips.
Est. Cost: $6.12 | $1.53 per person
A fast lunch wrap layering sliced deli chicken, avocado, and crisp romaine with a squeeze of lime, using items sale-priced this week.
Step 1: Toss chopped romaine, sliced green pepper, and a squeeze of lime juice together in a bowl.
Step 2: Warm tortillas briefly in a dry skillet or microwave.
Step 3: Layer sliced chicken breast, avocado, and the romaine mixture down the center of each tortilla.
Step 4: Sprinkle with chili powder, salt, and pepper.
Step 5: Roll tightly, slice in half, and serve.
Chef's Tip: Warm the tortillas just until pliable so they roll without cracking.
Serve with a handful of tortilla chips or a light side salad.
Est. Cost: $6.59 | $1.65 per person
A hearty vegetarian breakfast frittata loaded with broccoli, green pepper, and melted provolone, made with items sale-priced this week.
Step 1: Preheat oven to 375 degrees.
Step 2: Whisk eggs with milk, salt, and pepper in a bowl.
Step 3: Melt butter in an oven-safe skillet over medium heat and saute broccoli florets and green pepper 4 to 5 minutes until just tender.
Step 4: Pour egg mixture over the vegetables and sprinkle shredded provolone on top.
Step 5: Cook 2 to 3 minutes undisturbed, then transfer skillet to the oven.
Step 6: Bake 12 to 15 minutes until the eggs are set and the top is lightly golden.
Chef's Tip: Let the frittata rest a few minutes after baking so it firms up and slices cleanly.
Serve with toasted bolillo rolls and a bowl of fresh fruit.
Est. Cost: $17.58 | $4.40 per person
A slow-braised chuck roast with potatoes and onions that turns into a fork-tender Southern Sunday supper. Great for feeding the whole family with leftovers to spare.
Step 1: Season roast generously with salt, pepper, and thyme, then sear on all sides in hot oil in a large pot or slow cooker insert.
Step 2: Add chopped onions, garlic, and a sprinkle of flour, stirring to coat.
Step 3: Pour in beef broth, then add potatoes and carrots around the roast.
Step 4: Cover and cook on low for 7 to 8 hours in a slow cooker, or braise in a 300 degree oven for 3 to 4 hours, until the meat is fork-tender.
Step 5: Shred or slice the roast and serve with the vegetables and pan juices.
Chef's Tip: Sear the roast well before braising to lock in flavor and give the gravy a deeper color.
Serve with warm cornbread and buttery collard greens.
Est. Cost: $7.83 | $1.96 per person
Quick stir-fried chicken thighs with crisp peppers and broccoli in a savory sesame-soy sauce. A weeknight dinner that comes together faster than takeout.
Step 1: Cut chicken thighs into bite-size pieces and toss with cornstarch.
Step 2: Heat sesame oil in a large skillet or wok over high heat and stir-fry the chicken until golden and cooked through, about 6 to 8 minutes.
Step 3: Add green peppers and broccoli florets, stir-frying for another 3 to 4 minutes until crisp-tender.
Step 4: Whisk together soy sauce, garlic, ginger, and a splash of water, then pour over the chicken and vegetables.
Step 5: Simmer until the sauce thickens slightly, then sprinkle with sesame seeds and serve over rice.
Chef's Tip: Cut the chicken into uniform pieces so everything cooks evenly and quickly.
Serve with steamed white rice or noodles.
Est. Cost: $26.17 | $6.54 per person
Wild-caught coho salmon roasted with garlic and oregano, paired with a bright tomato-cucumber salad. A light, healthy dinner that still feels special.
Step 1: Preheat oven to 400 degrees and place salmon fillets on a lined baking sheet.
Step 2: Drizzle salmon with olive oil and sprinkle with garlic, oregano, salt, and pepper.
Step 3: Roast the salmon for 12 to 15 minutes, until it flakes easily with a fork.
Step 4: While the salmon cooks, toss diced tomatoes and sliced cucumbers with a squeeze of lemon juice and a drizzle of olive oil.
Step 5: Top the salad with crumbled feta if desired and serve alongside the roasted salmon.
Chef's Tip: Check the salmon a couple minutes early since fillet thickness varies and it can overcook quickly.
Serve with a side of orzo or warm pita bread.
Est. Cost: $13.48 | $3.37 per person
Thin-sliced chuck top blade steak sautéed with peppers and melted provolone, piled onto fresh bolillo rolls. A hearty lunch the whole family will ask for again.
Step 1: Slice the steak very thin against the grain and season lightly with salt, pepper, and garlic powder.
Step 2: Heat olive oil in a large skillet and sauté sliced onion and green peppers until softened, then set aside.
Step 3: In the same skillet, cook the sliced steak over high heat for 2 to 3 minutes, stirring often, until browned.
Step 4: Return the peppers and onions to the pan and toss with the steak.
Step 5: Split the bolillo rolls, fill with the steak mixture, top with provolone, and warm until the cheese melts.
Chef's Tip: Slice the steak while it is still slightly frozen to get thin, even pieces.
Serve with a side of chips or a simple green salad.
Est. Cost: $5.88 | $1.47 per person
Crispy bacon, golden potatoes, and peppers come together in a filling skillet breakfast topped with eggs. Simple enough for a weekend morning or busy weekday.
Step 1: Cook the bacon in a large skillet over medium heat until crisp, then remove and crumble, leaving the drippings in the pan.
Step 2: Add diced potatoes to the skillet and cook for 10 to 12 minutes, stirring occasionally, until golden and tender.
Step 3: Stir in diced green pepper and onion and cook for another 3 to 4 minutes.
Step 4: Return the crumbled bacon to the skillet and season with salt, pepper, and paprika.
Step 5: Make small wells in the hash, crack in the eggs, cover, and cook until the eggs reach your desired doneness.
Chef's Tip: Cut the potatoes into small, even cubes so they cook through before the eggs are done.
Serve with toast and fresh fruit.
Est. Cost: $7.68 | $1.92 per person
A refreshing side salad of steamer potatoes, cucumbers, and tomatoes tossed in a simple olive oil and herb dressing. Perfect alongside any grilled main dish.
Step 1: Steam the potatoes according to package directions, then let cool slightly and halve any larger pieces.
Step 2: In a large bowl, combine the potatoes with diced tomatoes, sliced cucumbers, and thinly sliced red onion.
Step 3: Whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
Step 4: Pour the dressing over the salad and toss gently to combine.
Step 5: Top with crumbled feta if desired and serve warm or chilled.
Chef's Tip: Toss the potatoes with dressing while still warm so they soak up more flavor.
Serve with grilled chicken or fish as part of a Mediterranean spread.
Est. Cost: $14.48 | $3.62 per person
This fall-apart tender chuck roast simmers all day with gold potatoes and sweet onions for an easy hands-off family dinner. The chuck shoulder roast is on sale this week, making it a great time to stock the freezer.
Step 1: Season the chuck roast generously with salt and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat and sear the roast on all sides until browned, about 3 minutes per side.
Step 3: Place the potatoes and onions in the bottom of a slow cooker and set the seared roast on top.
Step 4: Pour in the beef broth, add the garlic, Worcestershire sauce, thyme, and bay leaf, then cover and cook on low for 8 hours.
Step 5: Remove the bay leaf, shred or slice the roast, and serve with the potatoes and onions.
Chef's Tip: Sear the roast on all sides before slow cooking to lock in flavor and build a rich fond for the gravy.
Serve with a crusty loaf of bread to soak up the savory gravy.
Est. Cost: $5.61 | $1.40 per person
Bone-in center cut pork chops are grilled until juicy and topped with charred sweet peppers and onions for a simple summer dinner. Pork chops are sale-priced this week.
Step 1: Preheat a grill to medium-high heat.
Step 2: Season the pork chops on both sides with garlic powder, smoked paprika, salt, and pepper.
Step 3: Toss the sliced peppers and onions with olive oil and place them on a grill-safe pan or foil packet.
Step 4: Grill the pork chops for 5 to 6 minutes per side until they reach an internal temperature of 145 degrees, grilling the peppers and onions alongside until softened and charred.
Step 5: Let the chops rest for 5 minutes, then serve topped with the grilled peppers and onions.
Chef's Tip: Let the pork chops rest for five minutes after grilling so the juices redistribute evenly.
Serve with warm cornbread or a simple green salad.
Est. Cost: $8.49 | $2.12 per person
Farmhouse chicken thighs roast on one pan alongside broccoli florets and gold potatoes for an easy weeknight dinner with minimal cleanup. Chicken thighs and broccoli are both sale-priced this week.
Step 1: Preheat the oven to 425 degrees and line a large sheet pan with foil.
Step 2: Toss the potatoes with olive oil, salt, and pepper, then spread them on the pan and roast for 15 minutes.
Step 3: Push the potatoes to one side and add the chicken thighs, seasoning them with garlic, italian seasoning, salt, and pepper.
Step 4: Add the broccoli florets to the pan, tossing lightly with olive oil.
Step 5: Roast for another 20 to 25 minutes, until the chicken reaches 165 degrees and the vegetables are tender, then finish with a squeeze of lemon.
Chef's Tip: Cut the potatoes into even, bite-sized pieces so they finish cooking at the same time as the chicken.
Serve with a squeeze of fresh lemon over the top before serving.
Est. Cost: $15.58 | $3.90 per person
Golden pan-fried Maryland catfish gets a dusting of Old Bay and lands on soft potato rolls with a cool, crunchy cucumber slaw for a quick Chesapeake-style lunch. Catfish and rolls are both on sale this week.
Step 1: Season the catfish fillets with Old Bay seasoning on both sides.
Step 2: Dredge each fillet in flour, dip in beaten egg, and coat again in flour.
Step 3: Heat oil in a skillet over medium heat and pan-fry the catfish for 3 to 4 minutes per side until golden and flaky.
Step 4: Thinly slice the mini cucumbers and toss with mayonnaise, a squeeze of lemon, and a pinch of salt to make the slaw.
Step 5: Split the potato rolls, layer with catfish, and top with the cucumber slaw before serving.
Chef's Tip: Pat the catfish fillets completely dry before dredging so the coating crisps up nicely in the pan.
Serve with a side of kettle chips or a light fruit salad.
Est. Cost: $5.99 | $1.50 per person
Spiral cut green squash gets wrapped in smoky bacon and grilled until crisp for a fun side dish that pairs with almost anything off the grill. Bacon is on sale this week.
Step 1: Preheat a grill to medium heat and soak wooden skewers in water for 20 minutes.
Step 2: Toss the squash spirals with olive oil, garlic powder, onion powder, and black pepper.
Step 3: Wrap each piece of squash with a strip of bacon and thread onto skewers.
Step 4: Grill the skewers for 10 to 12 minutes, turning occasionally, until the bacon is crisp.
Step 5: Remove from the grill and serve warm.
Chef's Tip: Soak wooden skewers in water for twenty minutes before grilling to keep them from burning.
Serve with grilled chicken or steak as part of a backyard cookout.
Est. Cost: $8.93 | $2.23 per person
Creamy hummus is surrounded by crisp cucumbers, sweet peppers, and juicy beefsteak tomatoes for a fresh, no-cook appetizer that is perfect for summer gatherings. Several of these veggies are sale-priced this week.
Step 1: Spread the hummus onto a large serving platter.
Step 2: Slice the mini cucumbers, green peppers, and beefsteak tomato into thin sticks or wedges.
Step 3: Arrange the vegetables around the hummus and drizzle with olive oil.
Step 4: Sprinkle with paprika and salt, then serve with pita wedges or crackers.
Chef's Tip: Drizzle the hummus with olive oil and a sprinkle of paprika for extra flavor and color.
Serve with warm pita wedges or whole grain crackers.
Est. Cost: $4.97 | $1.24 per person
Chicken drumsticks simmer with potatoes, peppers, and onions in a single skillet for an easy weeknight dinner.
Step 1: Season the drumsticks with paprika, salt, and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat and brown the drumsticks on all sides, about 8 minutes.
Step 3: Add the onion and garlic and cook until fragrant, about 2 minutes.
Step 4: Add the potatoes, green peppers, and chicken broth, then cover and simmer for 25 minutes, stirring occasionally.
Step 5: Uncover and cook 5 more minutes until the potatoes are tender and the chicken is cooked through.
Chef's Tip: Brown the drumsticks well before adding the vegetables to build extra flavor in the pan.
Serve with Warm bolillo rolls for soaking up the pan juices.
Est. Cost: $15.72 | $3.93 per person
A fall-apart tender chuck roast slow-cooked with potatoes, onions, and tomatoes for a comforting family dinner.
Step 1: Season the roast generously with salt and pepper.
Step 2: Sear the roast in a hot skillet on all sides until browned, about 6 minutes total.
Step 3: Place the roast in a slow cooker with potatoes, onion, tomato, garlic, thyme, and bay leaf.
Step 4: Pour beef broth over the top, cover, and cook on low for 6 hours until the meat is fork-tender.
Step 5: Remove the bay leaf, shred the roast, and serve with the vegetables and juices spooned over top.
Chef's Tip: Sear the roast on all sides before slow cooking to lock in flavor and color.
Serve with A side of steamed broccoli florets.
Est. Cost: $8.85 | $2.21 per person
Bone-in pork chops are baked with fresh tomatoes, onions, and melted provolone for an easy Italian-style dinner.
Step 1: Preheat the oven to 400 degrees F.
Step 2: Season the pork chops with salt, pepper, and Italian seasoning, then sear in olive oil until golden, about 2 minutes per side.
Step 3: Transfer the chops to a baking dish and top with onion, tomato slices, and garlic.
Step 4: Sprinkle breadcrumbs over the top and bake for 20 minutes until the pork reaches 145 degrees F.
Step 5: Lay provolone slices over the chops and bake 3 more minutes until melted before serving.
Chef's Tip: Let the chops rest for a few minutes after baking so the juices redistribute before serving.
Serve with A crisp Fresh Express salad blend with Italian dressing.
Est. Cost: $15.47 | $3.87 per person
Flaky Maryland catfish tops a crisp romaine and cucumber salad for a light, healthy lunch.
Step 1: Pat the catfish fillet dry and season with Old Bay, salt, and pepper.
Step 2: Heat olive oil in a skillet over medium-high heat and cook the catfish about 4 minutes per side until flaky.
Step 3: While the fish cooks, toss chopped romaine and sliced cucumbers in a large bowl.
Step 4: Whisk together Greek yogurt and lemon juice for a light dressing and toss with the salad.
Step 5: Flake the catfish over the salad and serve immediately.
Chef's Tip: Pat the catfish fillet dry before cooking so it develops a nice sear.
Serve with Fresh baked bolillo rolls on the side.
Est. Cost: $3.86 | $0.97 per person
Diced chicken thighs, steamer potatoes, and green peppers come together in a hearty breakfast skillet topped with eggs.
Step 1: Melt butter in a large skillet over medium heat and add the diced potatoes.
Step 2: Cook the potatoes for 8 minutes, stirring occasionally, until they begin to soften.
Step 3: Add the diced chicken and green pepper, then cook another 8 minutes until the chicken is no longer pink.
Step 4: Push the mixture to one side, crack the eggs into the skillet, and scramble until set.
Step 5: Sprinkle with shredded cheese and stir everything together before serving.
Chef's Tip: Dice the potatoes small so they cook through in the same time as the chicken.
Serve with A side of fresh melon or grapes.
Est. Cost: $8.36 | $2.09 per person
Layers of Dutch apple cake, fresh grapes, and creamy yogurt make a quick no-bake dessert for the whole family.
Step 1: Cut the Dutch apple cake into small cubes.
Step 2: In a trifle dish or glass bowl, layer half the cake cubes, followed by a layer of yogurt and grapes.
Step 3: Repeat the layers with the remaining cake, yogurt, and grapes.
Step 4: Top with whipped topping, granola, and a sprinkle of cinnamon.
Step 5: Chill for at least 30 minutes before serving, drizzled with honey if desired.
Chef's Tip: Chill the trifle for at least 30 minutes before serving so the layers set.
Serve with A drizzle of honey over the top.
Est. Cost: $4.61 | $1.15 per person
Juicy chicken thighs seared then simmered with tender potatoes and sweet peppers for an easy Southern-style skillet supper the whole family will enjoy.
Step 1: Season the chicken thighs generously with salt, pepper, and smoked paprika.
Step 2: Heat olive oil in a large skillet over medium-high heat and sear the chicken thighs skin-side down for 5 to 6 minutes until golden.
Step 3: Flip the chicken, then add the onion and garlic and cook for 2 minutes until fragrant.
Step 4: Add the potatoes, green peppers, and chicken broth, cover, and simmer for 20 to 25 minutes until the chicken is cooked through and potatoes are tender.
Step 5: Uncover and cook 5 more minutes to thicken the sauce, then serve hot.
Chef's Tip: Sear the chicken thighs skin-side down first to render the fat and build a deeper flavor base before adding the vegetables.
Serve with Warm cornbread and a simple green salad.
Est. Cost: $12.58 | $3.15 per person
Tender shredded chuck roast simmered low and slow with warm spices, piled into tortillas with fresh avocado for a crowd-pleasing taco night.
Step 1: Season the chuck roast with chili powder, cumin, salt, and pepper.
Step 2: Place the roast in a slow cooker with the onion, garlic, and beef broth.
Step 3: Cover and cook on low for 7 to 8 hours, or on high for 4 hours, until the meat shreds easily.
Step 4: Shred the beef with two forks directly in the cooking liquid.
Step 5: Warm the tortillas, fill with the barbacoa, and top with avocado slices, cilantro, and a squeeze of lime.
Chef's Tip: Shred the roast directly in the slow cooker with two forks so it soaks up every bit of the flavorful cooking liquid.
Serve with Warm corn tortillas, lime wedges, and a side of Mexican street corn pasta salad from the deli.
Est. Cost: $9.07 | $2.27 per person
Bone-in pork chops get a sweet and savory soy glaze and are served alongside crisp-tender broccoli for a quick weeknight dinner.
Step 1: Whisk together the soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil to make the glaze.
Step 2: Season the pork chops with salt and pepper and sear in a hot skillet for 4 to 5 minutes per side.
Step 3: Pour the glaze over the chops and simmer for 3 to 4 minutes until the sauce thickens slightly.
Step 4: Meanwhile, steam the broccoli and green pepper until crisp-tender, about 5 minutes.
Step 5: Serve the glazed chops over rice with the broccoli and peppers on the side.
Chef's Tip: Let the chops rest for a few minutes after cooking so the juices redistribute before slicing.
Serve with Steamed white rice and a sprinkle of sesame seeds.
Est. Cost: $10.88 | $2.72 per person
Pan-fried Maryland blue catfish seasoned with Old Bay and piled onto toasted bolillo rolls for a satisfying Chesapeake-style lunch.
Step 1: Cut the catfish into sandwich-sized pieces and pat dry with paper towels.
Step 2: Combine the flour and Old Bay seasoning, then dredge the catfish pieces to coat evenly.
Step 3: Heat the oil in a skillet over medium-high heat and cook the catfish for 3 to 4 minutes per side until golden and cooked through.
Step 4: Split and toast the bolillo rolls.
Step 5: Spread mayonnaise on the rolls and layer with the catfish, lettuce, and tomato.
Step 6: Serve warm.
Chef's Tip: Pat the catfish fillets completely dry before seasoning so the Old Bay coating gets nice and crisp in the skillet.
Serve with A side of mini cucumber salad or kettle chips.
Est. Cost: $5.99 | $1.50 per person
Tender steamer potatoes tossed with juicy beefsteak tomatoes and a creamy dressing make a bright, no-fuss side dish for any summer meal.
Step 1: Steam or microwave the potatoes according to package directions until fork-tender, then let cool slightly.
Step 2: In a large bowl, combine the potatoes, tomatoes, eggs, celery, and red onion.
Step 3: Pour the dressing over the salad and toss gently to coat.
Step 4: Season with salt and pepper to taste.
Step 5: Chill for at least 20 minutes before serving, garnished with fresh chives.
Chef's Tip: Cook the potatoes just until fork-tender so they hold their shape when tossed with the dressing.
Serve with Grilled sandwiches or as part of a backyard cookout spread.
Est. Cost: $12.68 | $3.17 per person
Jumbo gulf shrimp marinated in a sweet sesame glaze and grilled with crisp cucumber and pepper for a light, flavorful appetizer.
Step 1: Whisk together the soy sauce, honey, sesame oil, ginger, and garlic to make the marinade.
Step 2: Toss the shrimp in the marinade and let sit for 15 minutes.
Step 3: Thread the shrimp and green pepper chunks onto skewers.
Step 4: Grill or broil the skewers for 2 to 3 minutes per side until the shrimp are pink and opaque.
Step 5: Serve warm alongside sliced mini cucumbers, sprinkled with sesame seeds.
Chef's Tip: Soak wooden skewers in water for at least 20 minutes before grilling so they do not scorch.
Serve with A small dish of extra sesame glaze for dipping.
Est. Cost: $15.09 | $3.77 per person
This melt-in-your-mouth slow cooker roast pairs sale-priced chuck shoulder with tender potatoes and onions for an easy hands-off family dinner.
Step 1: Season the chuck roast generously with salt and pepper.
Step 2: Sear the roast in a hot skillet with a little oil until browned on all sides, about 4 minutes per side.
Step 3: Place the potatoes, onions, and carrots in the bottom of the slow cooker and set the roast on top.
Step 4: Add the beef broth, Worcestershire sauce, garlic, and thyme.
Step 5: Cover and cook on low for 8 hours, or until the roast is fork-tender.
Step 6: Shred or slice the roast and serve with the vegetables and cooking liquid spooned over top.
Chef's Tip: Sear the roast in a hot skillet before adding it to the slow cooker for deeper flavor and a nicely browned crust.
Serve with warm dinner rolls and a simple green salad.
Est. Cost: $8.72 | $2.18 per person
Juicy chicken thighs are roasted with sweet green peppers and ripe tomatoes, then served with warm hummus for a bright Mediterranean-style dinner.
Step 1: Preheat the oven to 425°F.
Step 2: Toss the chicken thighs, green peppers, tomatoes, and red onion with olive oil, garlic, oregano, salt, and pepper.
Step 3: Spread everything in a single layer on a sheet pan.
Step 4: Roast for 30 to 35 minutes, until the chicken reaches 165°F internally and the vegetables are tender.
Step 5: Squeeze fresh lemon juice over the top before serving.
Step 6: Serve alongside warm hummus and pita bread.
Chef's Tip: Pound the chicken thighs to an even thickness so they cook through at the same rate.
Serve with warm pita bread and a cucumber salad.
Est. Cost: $6.48 | $1.62 per person
Bone-in pork chops get a smoky char on the grill alongside sweet peppers and tender steamer potatoes, all sale-priced this week.
Step 1: Preheat the grill to medium-high heat.
Step 2: Rub the pork chops with olive oil, Old Bay seasoning, garlic powder, salt, and pepper.
Step 3: Toss the steamer potatoes and green peppers with a little oil and season lightly.
Step 4: Grill the potatoes in a grill basket for about 15 minutes, turning occasionally.
Step 5: Grill the pork chops for 5 to 6 minutes per side, adding the peppers for the last 8 minutes, until the chops reach 145°F.
Step 6: Let the chops rest for 5 minutes, then garnish with parsley and serve.
Chef's Tip: Let the pork chops rest for five minutes after grilling so the juices redistribute before slicing.
Serve with grilled corn on the cob and a cold glass of iced tea.
Est. Cost: $14.17 | $3.54 per person
Golden pan-fried Maryland catfish gets piled onto toasted bolillo rolls with crisp cucumber slaw for a quick Chesapeake-style lunch.
Step 1: Pat the catfish fillets dry and season with Old Bay.
Step 2: Dredge each fillet in cornmeal, pressing to coat evenly.
Step 3: Pan-fry the fillets in hot oil for 3 to 4 minutes per side, until golden and flaky.
Step 4: Toss the sliced cucumbers with mayonnaise and lemon juice to make a quick slaw.
Step 5: Split and toast the bolillo rolls.
Step 6: Fill each roll with catfish, shredded lettuce, and cucumber slaw.
Chef's Tip: Pat the catfish fillets dry before dredging so the cornmeal coating sticks and crisps up nicely.
Serve with a side of kettle chips and a pickle spear.
Est. Cost: $7.41 | $1.85 per person
Diced chuck stew beef and gold potatoes sizzle together with peppers and eggs for a hearty weekend breakfast skillet.
Step 1: Heat olive oil in a large skillet over medium-high heat.
Step 2: Add the diced beef and cook undisturbed for a few minutes to brown, then stir occasionally until cooked through.
Step 3: Add the potatoes and onion, and cook for 10 to 12 minutes, stirring occasionally, until the potatoes are tender.
Step 4: Stir in the diced green pepper and cook for 3 more minutes.
Step 5: Make four small wells in the hash and crack an egg into each; cover and cook until the eggs are set to your liking.
Step 6: Season with salt, pepper, and hot sauce, and top with shredded cheddar before serving.
Chef's Tip: Dice the beef small and let it brown undisturbed for a few minutes before stirring so it develops good color.
Serve with buttered toast and fresh fruit.
Est. Cost: $11.69 | $2.92 per person
Layers of sweet halved grapes, creamy Chobani yogurt, and crunchy granola make a light, no-bake dessert the whole family will enjoy.
Step 1: Wash and halve the grapes.
Step 2: Spoon a layer of yogurt into the bottom of four glasses or bowls.
Step 3: Add a layer of grapes, then a sprinkle of granola.
Step 4: Repeat the layers until the glasses are full.
Step 5: Drizzle with honey and a pinch of cinnamon.
Step 6: Garnish with fresh mint and serve immediately.
Chef's Tip: Layer the parfaits just before serving so the granola stays crunchy.
Serve with a drizzle of extra honey on top.
Est. Cost: $5.83 | $1.46 per person
Juicy chicken thighs simmer with potatoes, onions and peppers in a single skillet for an easy weeknight dinner, using chicken and produce that are on sale this week.
Step 1: Season chicken thighs with salt, pepper and paprika.
Step 2: Heat olive oil in a large skillet or Dutch oven over medium-high heat and sear chicken thighs 4 minutes per side, then remove.
Step 3: Add onions, green peppers and garlic to the skillet and cook 3 minutes until softened.
Step 4: Add potatoes, chicken broth and thyme, then nestle chicken thighs back into the skillet.
Step 5: Cover and simmer 20 to 25 minutes until chicken reaches 165°F and potatoes are tender.
Step 6: Uncover and simmer 5 more minutes to thicken the sauce before serving.
Chef's Tip: Sear the chicken thighs skin-side down first to render extra flavor into the potatoes and onions.
Serve with A simple green salad or crusty bread to soak up the pan juices.
Est. Cost: $15.53 | $3.88 per person
A hearty pot roast with tender chuck shoulder, potatoes and onions, perfect for a relaxed family dinner using sale-priced beef.
Step 1: Season the chuck roast generously with salt and pepper, then dust with flour.
Step 2: Sear the roast in a hot Dutch oven on all sides until browned, about 8 minutes total.
Step 3: Add onions, carrots, garlic and tomato paste and cook 2 minutes.
Step 4: Pour in beef broth, add the bay leaf and bring to a simmer.
Step 5: Cover and cook low and slow for 2.5 to 3 hours, adding potatoes in the last 45 minutes, until the meat is fork-tender.
Step 6: Discard the bay leaf and shred or slice the roast before serving with the vegetables and pan juices.
Chef's Tip: Letting the roast rest for 10 minutes before slicing keeps it juicy.
Serve with Warm dinner rolls or a simple steamed vegetable.
Est. Cost: $6.50 | $1.63 per person
A filling breakfast skillet loaded with crispy bacon, potatoes, peppers and onions, using sale-priced bacon and produce.
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 to the skillet and cook 10 minutes, stirring occasionally, until golden.
Step 3: Add the peppers and onions and cook another 5 minutes until softened.
Step 4: Whisk the eggs with salt and pepper, then pour over the potato mixture.
Step 5: Stir gently and cook until the eggs are just set, then fold in the bacon and cheese.
Step 6: Serve hot straight from the skillet.
Chef's Tip: Dice the potatoes small so they cook through in the same time as the eggs.
Serve with Toast or fresh fruit on the side.
Est. Cost: $7.05 | $1.76 per person
A simple roasted side of broccoli florets, potatoes and onions seasoned with garlic and olive oil, made with sale-priced produce.
Step 1: Preheat the oven to 425°F and line a large baking sheet with foil.
Step 2: Toss the potatoes and onions with half the olive oil, salt and pepper, then spread on the baking sheet.
Step 3: Roast 15 minutes, then add the broccoli florets tossed with the remaining olive oil and garlic.
Step 4: Continue roasting 10 to 12 minutes until the potatoes are tender and the broccoli is lightly charred.
Step 5: Sprinkle with parmesan, if using, and serve warm.
Chef's Tip: Cut the potatoes into similar-sized pieces so everything roasts evenly.
Serve with Any of this week's chicken or beef dinners.
Est. Cost: $10.98 | $2.75 per person
Quick-seared Old Bay shrimp skewers served with a creamy avocado dip, a Chesapeake-style appetizer made with sale-priced shrimp and seasoning.
Step 1: Soak wooden skewers in water for 10 minutes if using.
Step 2: Toss the shrimp with olive oil and Old Bay seasoning.
Step 3: Thread shrimp and green pepper chunks onto skewers.
Step 4: Grill or pan-sear the skewers 2 to 3 minutes per side until the shrimp are pink and opaque.
Step 5: Mash the avocado with lime juice, garlic, sour cream and a pinch of salt for the dip.
Step 6: Serve the warm skewers with the avocado dip on the side.
Chef's Tip: Do not overcook the shrimp, they are done as soon as they turn pink and curl slightly.
Serve with Extra Old Bay seasoning and lime wedges on the side.
Est. Cost: $5.71 | $1.43 per person
Layers of creamy yogurt, sweet grapes and crunchy granola make an easy no-bake dessert, using sale-priced grapes, yogurt and granola.
Step 1: Halve the grapes and set aside.
Step 2: Stir the vanilla extract into the yogurt.
Step 3: Spoon a layer of yogurt into four glasses, followed by a layer of grapes and a sprinkle of granola.
Step 4: Repeat the layers until the glasses are full, finishing with granola on top.
Step 5: Drizzle with honey and a light dusting of cinnamon before serving.
Chef's Tip: Assemble the parfaits just before serving so the granola stays crunchy.
Serve with A cup of coffee or tea for a light dessert.
Est. Cost: $4.09 | $1.02 per person
Tender chicken thighs get stir-fried with crisp peppers and onions in a savory sesame-ginger sauce, all sale-priced picks from this week's circular.
Step 1: Whisk together the soy sauce, sesame oil, and cornstarch in a small bowl and set aside.
Step 2: Heat a large skillet or wok over medium-high heat and cook the chicken thigh pieces until browned and cooked through, about 6 to 8 minutes.
Step 3: Add the onion and green peppers to the skillet and stir-fry for 3 to 4 minutes until crisp-tender.
Step 4: Stir in the garlic and ginger and cook for 1 minute until fragrant.
Step 5: Pour in the sauce mixture and toss everything together until the sauce thickens and coats the chicken and vegetables.
Step 6: Serve hot over steamed rice.
Chef's Tip: Slice the chicken thighs into even, bite-size pieces so they cook quickly and evenly in the hot pan.
Serve with steamed white rice and a sprinkle of toasted sesame seeds.
Est. Cost: $9.48 | $2.37 per person
Sliced imported ham and provolone piled onto fresh bolillo rolls make a quick, satisfying lunch the whole family will enjoy.
Step 1: Slice the bolillo rolls open lengthwise, leaving a hinge on one side.
Step 2: Spread dijon mustard on the inside of each roll.
Step 3: Layer ham, provolone, tomato, and lettuce evenly among the four rolls.
Step 4: Season with salt and pepper.
Step 5: Press the sandwiches closed and slice in half to serve.
Chef's Tip: Let the cheese come to room temperature for a few minutes before assembling so it melts slightly into the warm bread.
Serve with a side of kettle chips and a dill pickle spear.
Est. Cost: $6.58 | $1.65 per person
Golden potatoes and broccoli florets roast together with garlic and herbs for a simple, colorful side that pairs with almost any main.
Step 1: Preheat the oven to 425°F.
Step 2: Toss the potatoes, broccoli, and onion with olive oil, garlic, Italian herbs, salt, and pepper on a large sheet pan.
Step 3: Spread the vegetables in a single layer and roast for 15 minutes.
Step 4: Stir and continue roasting for 15 more minutes, until the potatoes are tender and lightly browned.
Step 5: Sprinkle with parmesan, if using, and serve warm.
Chef's Tip: Cut the potatoes into similarly sized pieces so they roast evenly and finish at the same time as the broccoli.
Serve with grilled chicken or a simple green salad.
Est. Cost: $6.68 | $1.67 per person
Sale-priced jumbo gulf shrimp get quickly sauteed in garlic butter and Old Bay, then piled onto toasted bolillo rounds for an easy Chesapeake-inspired appetizer.
Step 1: Slice the bolillo rolls into rounds, brush lightly with butter, and toast until golden.
Step 2: Melt the butter in a skillet over medium heat and add the garlic, cooking for 30 seconds until fragrant.
Step 3: Add the shrimp and Old Bay seasoning to the skillet and cook for 2 to 3 minutes per side, until pink and opaque.
Step 4: Top each toasted bread round with a shrimp and a spoonful of the garlic butter.
Step 5: Garnish with parsley and serve with lemon wedges.
Chef's Tip: Cook the shrimp just until they turn pink and opaque, since overcooking will make them tough.
Serve with lemon wedges and a small bowl of extra garlic butter for dipping.
Est. Cost: $6.35 | $1.59 per person
Sweet red and white grapes are dipped in creamy yogurt and rolled in crunchy granola, then frozen for a refreshing, better-for-you treat on a hot August afternoon.
Step 1: Wash and thoroughly dry the grapes.
Step 2: Spoon the yogurt into a small bowl and dip each grape until lightly coated.
Step 3: Roll the yogurt-coated grapes in the crushed granola.
Step 4: Arrange the grapes on a parchment-lined baking sheet without touching.
Step 5: Freeze for at least 2 hours, until firm.
Step 6: Drizzle with a little honey just before serving, if desired.
Chef's Tip: Freeze the grapes on a parchment-lined tray for at least two hours so they firm up before serving.
Serve with a chilled glass of iced tea on a warm afternoon.
Est. Cost: $9.55 | $1.91 per person
The cheapest dinner in the ad. The ranch does double duty as marinade and dipping sauce, and everything roasts on one pan.
Step 1: Heat the oven to 425°F. Toss the drumsticks with the ranch, garlic powder and paprika and let them sit 15 minutes, or overnight in the fridge.
Step 2: Toss the potatoes with olive oil, salt and pepper.
Step 3: Spread the drumsticks and potatoes on a large foil-lined sheet pan, leaving space between everything. Use two pans if you need to.
Step 4: Roast 30 minutes.
Step 5: Add the broccoli, toss it through the pan drippings, and roast 12 to 15 minutes more, until the drumsticks read 175°F and the skin is crisp.
Step 6: Serve with extra ranch for dipping.
Chef's Tip: Line the pan with foil and give everything room. A crowded pan steams instead of crisping.
Serve with Extra ranch for dipping.
Est. Cost: $8.77 | $2.19 per person
Bacon starts the pan, the chops brown in the fat, and the peppers and onions cook down into a gravy in the same skillet.
Step 1: Cook the bacon in a large skillet until crisp. Lift it out and leave the fat behind.
Step 2: Season the chops and sear them 3 to 4 minutes a side in the bacon fat, then move them to a plate.
Step 3: Add the peppers and onion to the skillet and cook 6 minutes, until soft. Stir in the garlic and flour and cook 1 minute more.
Step 4: Pour in the chicken broth, scraping up every browned bit from the bottom of the pan, and add the thyme.
Step 5: Nestle the chops back in, cover, and simmer 12 to 15 minutes, until they reach 145°F.
Step 6: Microwave the steamer potatoes per the bag while it simmers. Scatter the bacon over the chops to serve.
Chef's Tip: Bone-in chops stay juicier than boneless. Pull them at 145°F and rest 5 minutes; a little pink in the center is correct.
Serve with Microwave steamer potatoes, ready while the chops simmer.
Est. Cost: $13.14 | $3.29 per person
Twenty minutes and one pan. Sixteen-to-twenty count shrimp stay snappy, and the garlic butter left in the skillet is the whole reason the bolillo rolls are on the list.
Step 1: Thaw the shrimp under cold running water, about 5 minutes, then pat them very dry. Wet shrimp steam instead of searing.
Step 2: Toss the dry shrimp with the Old Bay.
Step 3: Melt 2 tbsp of the butter in a skillet over medium-high heat and cook the peppers 3 minutes.
Step 4: Add the shrimp in a single layer and cook 90 seconds a side, just until opaque.
Step 5: Kill the heat. Add the remaining butter, the garlic, tomato and lemon juice, and swirl the pan until it turns saucy.
Step 6: Split and toast the bolillo rolls, pile the shrimp on, and spoon the pan butter over the top. Scatter with parsley.
Chef's Tip: They are done the moment they curl into a C. A closed O means they went a minute too far.
Serve with Toasted bolillo rolls from the bakery.
Sale Prices Valid September 11, 2026 to September 17, 2026. Costs are estimates based on featured sale items only.
Green Valley Marketplace | www.greenvalleymarketplace.com