Green Valley Marketplace | July 24, 2026 to July 30, 2026
47 Recipes
Est. Cost: $13.07 | $3.27 per person
Tender chicken tenderloins simmer in Rao's marinara with sweet peppers for an easy Italian-style skillet dinner the whole family will love.
Step 1: Season chicken tenderloins with salt and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat and cook chicken for 5 to 6 minutes per side until golden and cooked through, then remove and set aside.
Step 3: Add garlic and sliced mini sweet peppers to the skillet and saute for 3 to 4 minutes until softened.
Step 4: Pour in the Rao's pasta sauce, return chicken to the skillet, and simmer for 8 to 10 minutes.
Step 5: Meanwhile, cook spaghetti according to package directions, drain, and serve topped with the chicken and sauce.
Chef's Tip: Slice the chicken tenderloins into strips before cooking so they finish faster and stay tender.
Serve with a simple green salad and garlic bread.
Est. Cost: $12.47 | $3.12 per person
Juicy grilled New York strip steak paired with sweet corn and squash straight from Baugher's Orchards for a classic summer dinner.
Step 1: Rub steaks with olive oil, garlic powder, salt, and pepper, and let sit at room temperature for 15 minutes.
Step 2: Preheat a grill or grill pan to medium-high heat.
Step 3: Grill steaks for 4 to 5 minutes per side for medium-rare, then let rest for 5 minutes before slicing.
Step 4: Toss squash slices with a little olive oil and grill for 3 to 4 minutes per side until tender.
Step 5: Grill the corn, turning occasionally, for about 10 minutes, then brush with butter before serving alongside the steak and squash.
Chef's Tip: Let the steak rest for a few minutes after grilling so the juices redistribute before slicing.
Serve with a baked potato or crusty bread.
Est. Cost: $14.08 | $3.52 per person
Old Bay-seasoned Maryland catfish served with sweet corn and a quick cucumber salad brings a taste of the Chesapeake to your table.
Step 1: Pat catfish fillets dry and season generously with Old Bay seasoning.
Step 2: Heat olive oil in a large skillet over medium heat and cook catfish for 4 to 5 minutes per side until it flakes easily.
Step 3: While the catfish cooks, boil or grill the corn for 8 to 10 minutes until tender.
Step 4: Toss sliced cucumbers with white vinegar and a pinch of salt for a quick side salad.
Step 5: Serve the catfish with the corn and cucumber salad, and lemon wedges on the side.
Chef's Tip: Old Bay seasoning is a classic Chesapeake touch that pairs perfectly with local catfish.
Serve with cornbread or a scoop of coleslaw.
Est. Cost: $11.28 | $2.82 per person
Seasoned pork tacos topped with creamy avocado and fresh mango salsa make a bright, easy lunch.
Step 1: Cut pork into bite-size pieces and toss with taco seasoning.
Step 2: Heat olive oil in a skillet over medium-high heat and cook pork for 8 to 10 minutes, stirring occasionally, until browned and cooked through.
Step 3: Warm the corn tortillas in a dry skillet or microwave.
Step 4: Fill tortillas with the pork, top with sliced avocado and mango salsa.
Step 5: Garnish with chopped cilantro and a squeeze of lime before serving.
Chef's Tip: Shred any leftover pork the next day for a quick lunch salad.
Serve with black beans or a side of rice.
Est. Cost: $4.98 | $1.25 per person
Quick weeknight stir-fry featuring tender chicken tenderloins, sweet local corn, and fresh squash in a savory sesame-ginger sauce.
Step 1: Toss the sliced chicken tenderloins with cornstarch and set aside.
Step 2: Heat sesame oil in a large skillet or wok over medium-high heat and cook the chicken until golden, about 5 minutes.
Step 3: Add garlic and ginger and cook for 30 seconds until fragrant.
Step 4: Stir in the corn kernels and squash and cook for 4 to 5 minutes until crisp-tender.
Step 5: Pour in the soy sauce, toss to coat, and cook 2 more minutes.
Step 6: Top with sliced green onions before serving.
Chef's Tip: Slice the chicken tenderloins into even, thin strips so they cook quickly and stay tender.
Serve with steamed jasmine rice and a sprinkle of toasted sesame seeds.
Est. Cost: $11.47 | $2.87 per person
Pan-seared strip steak smothered in a rich onion gravy, served alongside skillet squash and tomatoes for a comforting Southern supper.
Step 1: Season the steaks with salt, pepper, and garlic powder and let sit at room temperature for 10 minutes.
Step 2: Sear the steaks in a hot skillet with butter for 3 to 4 minutes per side, then remove and set aside.
Step 3: Add the sliced onion to the same skillet and cook until softened, about 5 minutes.
Step 4: Sprinkle in the flour, stir, then pour in the beef broth, scraping up any browned bits.
Step 5: Return the steaks to the skillet, spoon the gravy over top, and simmer 5 minutes.
Step 6: Meanwhile, saute the squash and tomatoes in a separate pan until tender and serve alongside the steak.
Chef's Tip: Let the steaks rest for a few minutes after searing so the juices redistribute before slicing.
Serve with buttermilk biscuits or creamy mashed potatoes.
Est. Cost: $6.56 | $1.64 per person
Boneless country-style pork ribs marinated in lemon, garlic, and oregano, grilled until juicy and served with a fresh cucumber and tomato salad.
Step 1: Whisk together olive oil, lemon juice, oregano, and garlic to make the marinade.
Step 2: Coat the pork ribs in the marinade and refrigerate for at least 30 minutes.
Step 3: Preheat the grill to medium-high heat and grill the ribs for 6 to 8 minutes per side, until cooked through.
Step 4: Toss the diced tomatoes and cucumbers with red onion and a drizzle of olive oil for the salad.
Step 5: Sprinkle the salad with crumbled feta cheese.
Step 6: Slice the grilled ribs and serve warm alongside the salad.
Chef's Tip: Marinate the ribs for at least 30 minutes, or up to overnight, for the best flavor.
Serve with warm pita bread and a dollop of tzatziki.
Est. Cost: $7.87 | $1.97 per person
Savory ground beef stir-fried with garlic and ginger, wrapped in crisp lettuce with cool cucumber for a light and satisfying lunch.
Step 1: Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks.
Step 2: Drain excess fat, then stir in garlic and ginger and cook for 1 minute.
Step 3: Add the diced cucumber, mini sweet peppers, soy sauce, and rice vinegar and cook for 2 to 3 minutes.
Step 4: Spoon the beef mixture into the lettuce leaves.
Step 5: Top with sliced green onion and serve immediately.
Chef's Tip: Drain any excess fat from the beef before adding the sauce so the wraps stay crisp, not soggy.
Serve with a side of steamed edamame.
Est. Cost: $8.57 | $2.14 per person
A cheesy egg bake loaded with summer squash and sweet peppers is a filling vegetarian breakfast for the whole family.
Step 1: Preheat oven to 375 degrees F and grease a 9x13 inch baking dish.
Step 2: Heat olive oil in a skillet and saute onion, squash, and sweet peppers for 5 to 6 minutes until softened.
Step 3: Whisk eggs with milk, salt, and pepper in a large bowl.
Step 4: Stir the sauteed vegetables and half of the shredded cheese into the egg mixture and pour into the baking dish.
Step 5: Top with remaining cheese and bake for 20 to 25 minutes until set and lightly golden.
Chef's Tip: Let the egg bake rest for a few minutes before slicing so it holds together better.
Serve with fresh fruit or toast.
Est. Cost: $7.78 | $1.95 per person
Crispy chicken bites topped with guacamole and fresh tomato make a fun, easy appetizer for game day or family gatherings.
Step 1: Season diced chicken with taco seasoning.
Step 2: Heat olive oil in a skillet over medium-high heat and cook chicken for 6 to 8 minutes until fully cooked and lightly browned.
Step 3: Squeeze lime juice over the chicken and let cool slightly.
Step 4: Top each tortilla chip scoop with a spoonful of guacamole, a few pieces of chicken, and diced tomato.
Step 5: Sprinkle with chopped cilantro and serve immediately.
Chef's Tip: Cook the chicken in small dice so each bite cooks quickly and evenly.
Serve with extra lime wedges and salsa on the side.
Est. Cost: $4.98 | $1.25 per person
A hearty vegetarian skillet with sweet corn, squash, and melted cheese for a comforting Southern-style breakfast.
Step 1: Melt butter in a large oven-safe skillet over medium heat and saute the onion until softened.
Step 2: Add the squash and corn and cook for 5 minutes until tender.
Step 3: Pour the beaten eggs over the vegetables and season with salt and pepper.
Step 4: Cover and cook for 4 to 5 minutes until the eggs are mostly set.
Step 5: Sprinkle the shredded cheese over the top and cover until melted.
Step 6: Slice into wedges and serve warm.
Chef's Tip: Cover the skillet for the last few minutes of cooking to help the eggs set evenly.
Serve with warm buttermilk biscuits.
Est. Cost: $11.30 | $2.83 per person
Grilled shrimp and sweet corn skewers brightened with lemon, garlic, and oregano for a fresh Mediterranean-style side dish.
Step 1: Whisk together olive oil, lemon juice, garlic, and oregano in a bowl.
Step 2: Toss the shrimp, corn pieces, and mini sweet peppers in the marinade.
Step 3: Thread the shrimp, corn, and peppers onto skewers.
Step 4: Grill over medium-high heat for 2 to 3 minutes per side, until the shrimp is opaque and the corn is charred in spots.
Step 5: Remove from the grill and serve warm.
Chef's Tip: Soak wooden skewers in water for 20 minutes before grilling so they don't burn.
Serve with a wedge of lemon and a sprinkle of fresh parsley.
Est. Cost: $7.97 | $1.99 per person
Fall-off-the-bone spareribs get a smoky Old Bay dry rub and hit the grill alongside charred local sweet corn and squash, all sale-priced this week.
Step 1: Preheat the grill to medium-low, about 300F, and set it up for indirect heat.
Step 2: Mix Old Bay, brown sugar, and garlic powder, then rub the mixture all over the spareribs.
Step 3: Grill the ribs over indirect heat for about 1.5 hours, turning occasionally, until tender.
Step 4: Toss the squash slices with olive oil, salt, and pepper, and brush the corn with butter.
Step 5: Grill the corn and squash over direct heat for the last 10 minutes, turning often, until charred and tender.
Step 6: Rest the ribs for 5 minutes before slicing and serve with the grilled vegetables.
Chef's Tip: Wrap the ribs in foil for the last 20 minutes of grilling if they start to darken too quickly.
Serve with a crisp cucumber salad and cold sweet tea.
Est. Cost: $18.99 | $4.75 per person
This fork-tender pot roast simmers all day with sale-priced vegetables for an easy hands-off family dinner.
Step 1: Season the roast generously with salt and pepper, then sear in a hot pan until browned on all sides.
Step 2: Place the onion, carrots, and potatoes in the bottom of the slow cooker and set the roast on top.
Step 3: Add the Libby's vegetables, tomatoes, garlic, thyme, and beef broth.
Step 4: Cover and cook on low for 8 hours, or until the roast shreds easily with a fork.
Step 5: Remove the roast, shred or slice, and return it to the pot to soak up the juices before serving.
Chef's Tip: Sear the roast well before slow cooking to lock in flavor and give the gravy a deeper color.
Serve with warm dinner rolls to soak up the juices.
Est. Cost: $17.09 | $4.27 per person
Wild-caught Maryland catfish is pan-seared to a crisp golden crust and served alongside sweet corn and colorful mini peppers.
Step 1: Dip the catfish fillets in beaten egg, then dredge in cornmeal mixed with Old Bay seasoning.
Step 2: Heat vegetable oil in a large skillet over medium-high heat.
Step 3: Pan-sear the catfish for 3 to 4 minutes per side until golden and cooked through.
Step 4: In a separate skillet, saute the corn kernels and sliced mini peppers in butter until tender-crisp.
Step 5: Plate the catfish alongside the corn and peppers and serve with lemon wedges.
Chef's Tip: Pat the catfish fillets dry before breading so the cornmeal crust sticks evenly.
Serve with a squeeze of fresh lime and a side of coleslaw.
Est. Cost: $5.69 | $1.42 per person
Thin-cut pork chops are quickly grilled and piled onto buns for a satisfying lunch, paired with a crisp cucumber and tomato salad.
Step 1: Season the pork chops with salt and pepper and let them sit at room temperature for 10 minutes.
Step 2: Grill or pan-sear the chops over medium-high heat for about 3 minutes per side, until cooked through.
Step 3: Toss the cucumbers and tomatoes with olive oil, vinegar, dill, salt, and pepper for the salad.
Step 4: Spread mayonnaise on the buns and layer with the warm pork chops.
Step 5: Serve the sandwiches with the cucumber tomato salad on the side.
Chef's Tip: Let the pork chops rest for a couple of minutes after cooking so the juices redistribute before slicing.
Serve with kettle chips and a cold glass of iced tea.
Est. Cost: $9.08 | $2.27 per person
This colorful vegetarian succotash brings together local sweet corn, squash, and mini peppers in a buttery skillet side that pairs with almost any main.
Step 1: Melt the butter in a large skillet over medium heat and add the onion, cooking until softened.
Step 2: Stir in the garlic and cook for about 30 seconds until fragrant.
Step 3: Add the corn, squash, and mini peppers, and cook for 8 to 10 minutes, stirring occasionally, until tender.
Step 4: Season with salt and pepper to taste.
Step 5: Garnish with fresh basil before serving.
Chef's Tip: Cut the squash into even pieces so everything cooks at the same rate.
Serve with grilled chicken or a slice of crusty bread.
Est. Cost: $6.48 | $1.62 per person
Juicy grilled chicken tenderloin skewers get a bright squeeze of lime and are served with a creamy avocado dip, perfect for sharing.
Step 1: Thread the chicken tenderloins onto soaked skewers and toss with olive oil, cumin, chili powder, salt, and pepper.
Step 2: Preheat the grill to medium-high heat.
Step 3: Grill the skewers for 3 to 4 minutes per side, until the chicken is cooked through and lightly charred.
Step 4: Mash the avocados with the juice of two limes, cilantro, salt, and pepper to make the dip.
Step 5: Slice the remaining lime into wedges and serve alongside the skewers and dip.
Chef's Tip: Soak wooden skewers in water for at least 20 minutes so they do not burn on the grill.
Serve with tortilla chips for scooping the extra dip.
Est. Cost: $5.98 | $1.50 per person
Seared chicken tenderloins simmer with local sweet corn and squash in one skillet for an easy summer dinner.
Step 1: Season chicken tenderloins with Old Bay, salt, and pepper.
Step 2: Heat olive oil in a large skillet or Dutch oven over medium-high heat and sear chicken until golden, about 5 minutes per side, then remove and set aside.
Step 3: Add onion and garlic to the skillet and cook until softened, about 3 minutes.
Step 4: Stir in squash and corn and cook for 5 minutes, then pour in chicken broth.
Step 5: Return chicken to the skillet, cover, and simmer until chicken is cooked through and vegetables are tender, about 10 minutes.
Step 6: Serve hot straight from the skillet.
Chef's Tip: Cut the corn kernels off the cob if you prefer a fork-friendly one-pot meal.
Serve with crusty bread to soak up the pan juices.
Est. Cost: $12.48 | $3.12 per person
Browned ground beef simmers in Rao's marinara and gets tossed with pasta and melted cheese for a quick weeknight Italian dinner.
Step 1: Cook pasta in salted boiling water according to package directions, then drain and set aside.
Step 2: In a large skillet, brown ground beef with onion and garlic over medium-high heat, about 6 minutes, breaking it into crumbles.
Step 3: Drain excess fat, then stir in Rao's pasta sauce and Italian seasoning.
Step 4: Simmer the sauce for 8 minutes, stirring occasionally.
Step 5: Fold in the cooked pasta and top with shredded cheese, covering until melted.
Step 6: Garnish with fresh basil and serve.
Chef's Tip: Let the sauce simmer a few extra minutes to deepen the flavor before adding the pasta.
Serve with a simple green salad and garlic bread.
Est. Cost: $14.15 | $3.54 per person
Wild-caught Maryland catfish gets a blackened Old Bay crust and rests atop sautéed local squash and corn for a light Chesapeake dinner.
Step 1: Pat catfish fillets dry and season both sides generously with Old Bay.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook catfish until blackened and flaky, about 4 minutes per side, then set aside.
Step 3: In the same skillet, add remaining olive oil and sauté squash and corn kernels until tender, about 6 minutes.
Step 4: Season vegetables with salt and pepper and squeeze the juice of one lime over them.
Step 5: Plate the catfish over the vegetables, garnish with parsley, and serve with the remaining lime cut into wedges.
Chef's Tip: Blot the fillets dry before seasoning so the Old Bay crust sears instead of steaming.
Serve with a scoop of brown rice or a light coleslaw.
Est. Cost: $11.69 | $2.92 per person
Grilled chicken breast, crisp mini peppers, and baby spinach roll up into a fresh, easy lunch wrap.
Step 1: Season chicken breasts with salt and pepper and grill or pan-sear over medium heat until cooked through, about 6 minutes per side.
Step 2: Let chicken rest 5 minutes, then slice into strips.
Step 3: Toss spinach and sliced mini peppers together in a bowl.
Step 4: Warm the tortillas slightly to make them pliable.
Step 5: Divide the chicken and salad mixture among the tortillas, add dressing and cheese, then roll up tightly.
Step 6: Slice in half and serve.
Chef's Tip: Slice the chicken after it rests so the juices stay in the meat instead of on the cutting board.
Serve with a side of kettle chips or fresh fruit.
Est. Cost: $5.00 | $1.25 per person
Crispy Smithfield bacon, sweet corn, and melted cheddar turn a potato hash into a hearty family breakfast.
Step 1: Cook chopped bacon in a large skillet over medium heat until crisp, about 6 minutes, then remove and drain on paper towels, leaving the drippings in the pan.
Step 2: Add diced potatoes and onion to the drippings and cook, stirring occasionally, until golden and tender, about 12 minutes.
Step 3: Stir in corn kernels and cooked bacon and cook 3 more minutes.
Step 4: Make four small wells in the hash and crack an egg into each.
Step 5: Cover and cook until eggs reach desired doneness, about 4 minutes.
Step 6: Sprinkle with shredded cheese, season with salt and pepper, and serve.
Chef's Tip: Cook the potatoes in the bacon drippings for extra flavor instead of draining the pan.
Serve with toast or fresh sliced watermelon on the side.
Est. Cost: $9.85 | $2.46 per person
Sweet watermelon hearts and fresh lime juice freeze into a light, icy summer dessert topped with chewy dried mango.
Step 1: Blend watermelon cubes until smooth, then strain through a fine mesh sieve if a smoother texture is desired.
Step 2: Stir sugar and water together in a small saucepan over low heat until the sugar dissolves, then let cool.
Step 3: Combine the watermelon puree, lime juice, and cooled simple syrup in a shallow baking dish.
Step 4: Freeze for 1 hour, then scrape with a fork to create icy flakes, repeating every 30 minutes for about 3 hours until fully frozen.
Step 5: Scoop into bowls and top with chopped dried mango and fresh mint.
Chef's Tip: Scrape the granita with a fork every 30 minutes while it freezes to keep the texture light and flaky.
Serve with a sprig of mint and a wedge of lime for garnish.
Est. Cost: $5.78 | $1.45 per person
Crispy Old Bay dredged chicken tenderloins pan-fried until golden, served with sweet corn on the cob for a classic Maryland summer dinner.
Step 1: Soak chicken tenderloins in buttermilk for at least 15 minutes.
Step 2: Whisk together flour, Old Bay, and black pepper in a shallow dish.
Step 3: Dredge chicken in the seasoned flour and pan-fry in oil over medium heat until golden and cooked through, about 10 to 12 minutes.
Step 4: Boil or grill the corn until tender, then brush with butter.
Step 5: Slice the cucumber and serve alongside the chicken and corn.
Chef's Tip: Let the chicken rest in the buttermilk longer if you have time, since it makes the coating extra tender.
Serve with a simple green salad or extra corn on the cob.
Est. Cost: $9.67 | $2.42 per person
Seasoned ground beef piled onto warm corn tortillas with fresh avocado, lime, and crunchy toppings for a fast weeknight taco night.
Step 1: Brown the ground beef in a skillet over medium-high heat, breaking it into crumbles.
Step 2: Stir in the taco seasoning with a splash of water and simmer for 3 minutes.
Step 3: Mash the avocados with a squeeze of lime juice and a pinch of salt for quick guacamole.
Step 4: Warm the tortillas and fill with the seasoned beef.
Step 5: Top with onion, cilantro, lettuce, the mashed avocado, and a wedge of lime.
Chef's Tip: Warm the tortillas directly over a gas flame or in a dry skillet for extra flavor and flexibility.
Serve with a side of black beans or Mexican street corn.
Est. Cost: $9.56 | $2.39 per person
Boneless country-style pork ribs seared and brushed with a sweet soy and ginger glaze, served over rice with sauteed squash and sweet peppers.
Step 1: Whisk together soy sauce, honey, garlic, ginger, and sesame oil to make the glaze.
Step 2: Sear the pork ribs in a hot skillet or on the grill until browned on all sides.
Step 3: Brush the ribs generously with the glaze and continue cooking over medium heat, turning and basting, until cooked through, about 20 minutes.
Step 4: Slice the squash and sweet peppers and stir-fry them in the same pan until crisp-tender.
Step 5: Serve the ribs and vegetables over rice, drizzled with any remaining glaze.
Chef's Tip: Let the ribs rest for a few minutes before slicing so the juices redistribute.
Serve with steamed rice or noodles.
Est. Cost: $10.54 | $2.64 per person
Cornmeal crusted local blue catfish tucked into a hoagie roll with lettuce, tomato, cucumber, and a quick Old Bay remoulade.
Step 1: Season the catfish fillets with Old Bay and dredge in cornmeal.
Step 2: Pan-fry the fillets in oil over medium-high heat until golden and flaky, about 3 to 4 minutes per side.
Step 3: Stir a pinch of Old Bay into the mayonnaise for a quick remoulade.
Step 4: Slice the cucumber and tomatoes.
Step 5: Split the hoagie rolls and layer with lettuce, tomato, cucumber, catfish, and the remoulade.
Chef's Tip: Pat the catfish fillets dry before dredging so the cornmeal coating sticks evenly.
Serve with a side of coleslaw or kettle chips.
Est. Cost: $5.29 | $1.32 per person
A quick skillet side of locally grown sweet corn, squash, and mini sweet peppers finished with garlic butter and fresh herbs.
Step 1: Cut the corn kernels from the cob.
Step 2: Slice the squash into half-moons and the sweet peppers into thin strips.
Step 3: Melt the butter in a large skillet over medium heat and add the garlic.
Step 4: Add the corn, squash, and peppers, and cook, stirring occasionally, until tender, about 8 to 10 minutes.
Step 5: Season with salt, pepper, and fresh herbs before serving.
Chef's Tip: Do not overcrowd the pan so the vegetables sear instead of steam.
Serve with grilled chicken or pork as a light summer side.
Est. Cost: $9.96 | $2.49 per person
Seared Old Bay shrimp tucked into crisp lettuce cups with sweet peppers and a quick soy-sesame dipping sauce, ready in under 30 minutes.
Step 1: Toss the shrimp with Old Bay seasoning.
Step 2: Sear the shrimp in a hot skillet for 2 to 3 minutes per side until pink and opaque.
Step 3: Thinly slice the mini sweet peppers.
Step 4: Whisk together soy sauce, sesame oil, and juice from one lime for a quick dipping sauce.
Step 5: Fill lettuce leaves with shrimp, sweet peppers, and scallions, and serve with lime wedges and the dipping sauce.
Chef's Tip: Do not overcook the shrimp, since they turn tough within a minute of turning opaque.
Serve with steamed jasmine rice on the side for a heartier appetizer.
Est. Cost: $9.36 | $2.34 per person
Juicy grilled chicken tenderloins topped with a fresh Mediterranean-style mix of sweet peppers, tomatoes, cucumber, and feta.
Step 1: Season chicken tenderloins with oregano, salt, and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat and cook chicken for 5 to 6 minutes per side until golden and cooked through.
Step 3: Remove chicken and let rest, then slice into strips.
Step 4: In the same skillet, saute garlic, sweet peppers, and tomatoes for 3 to 4 minutes until just softened.
Step 5: Toss cucumber in with the warm vegetables, then top with sliced chicken.
Step 6: Squeeze lemon juice over the top and sprinkle with feta before serving.
Chef's Tip: Slice the chicken tenderloins evenly so they cook at the same rate.
Serve with warm pita bread or a bed of rice.
Est. Cost: $11.98 | $3.00 per person
Classic grilled strip steaks paired with charred local sweet corn and squash for a simple summer dinner.
Step 1: Preheat grill to medium-high heat.
Step 2: Rub steaks with olive oil, garlic powder, smoked paprika, salt, and pepper.
Step 3: Brush corn and squash with olive oil and season with salt and pepper.
Step 4: Grill steaks for 4 to 5 minutes per side for medium-rare, adjusting for desired doneness.
Step 5: Grill corn and squash alongside the steaks, turning occasionally, for about 8 to 10 minutes until tender and lightly charred.
Step 6: Let steaks rest for 5 minutes, then top with butter and serve alongside the grilled vegetables.
Chef's Tip: Let the steaks come to room temperature for about 20 minutes before grilling for even cooking.
Serve with a simple green salad or grilled bread.
Est. Cost: $5.85 | $1.46 per person
Tender, fall-apart pork ribs slow-cooked with barbecue sauce and local squash for a hands-off weeknight dinner.
Step 1: Season pork ribs with Old Bay, salt, and pepper.
Step 2: Layer onion and garlic in the bottom of a slow cooker.
Step 3: Place ribs on top and pour barbecue sauce over them.
Step 4: Add the squash and Libby's vegetables around the ribs.
Step 5: Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the ribs are fork-tender.
Step 6: Shred or slice the ribs and spoon the vegetables and sauce over top before serving.
Chef's Tip: Trim excess fat from the ribs before cooking so the sauce does not turn greasy.
Serve with buttered corn on the cob or mashed potatoes.
Est. Cost: $9.29 | $2.32 per person
Crispy cornmeal-crusted Maryland catfish piled onto a toasted roll with avocado and cucumber for a quick lunch.
Step 1: Toss catfish strips with cornmeal and Old Bay seasoning.
Step 2: Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat.
Step 3: Fry catfish strips for 3 to 4 minutes per side until golden and crisp, then drain on paper towels.
Step 4: Split and lightly toast the sub rolls.
Step 5: Spread mayonnaise on the rolls and layer with lettuce, cucumber, avocado, and fried catfish.
Step 6: Add hot sauce to taste and serve immediately.
Chef's Tip: Fry the catfish in batches so the oil temperature stays hot and the coating stays crisp.
Serve with a side of pasta salad or coleslaw.
Est. Cost: $5.37 | $1.34 per person
A hearty skillet of ground beef, potatoes, and local squash topped with eggs for a filling family breakfast.
Step 1: Heat olive oil in a large skillet over medium heat and cook potatoes for 8 to 10 minutes until browned, stirring occasionally.
Step 2: Add ground beef and onion, breaking up the meat, and cook for 5 to 6 minutes until browned.
Step 3: Stir in squash and Libby's vegetables and cook for another 5 minutes until tender.
Step 4: Season with salt and pepper.
Step 5: Make four wells in the hash and crack an egg into each.
Step 6: Cover and cook for 3 to 4 minutes until the eggs reach desired doneness.
Chef's Tip: Dice the potatoes small and uniform so they cook through at the same rate as the beef.
Serve with toast or fresh fruit on the side.
Est. Cost: $10.24 | $2.56 per person
Layers of scratch-made peach cake, strawberry Greek yogurt, and granola make a sweet no-bake dessert.
Step 1: Cut the peach cake into bite-sized cubes.
Step 2: Layer cake cubes in the bottom of four serving glasses or bowls.
Step 3: Spoon a layer of strawberry Greek yogurt over the cake.
Step 4: Repeat the layers once more, ending with yogurt on top.
Step 5: Sprinkle each parfait with granola and coconut flakes.
Step 6: Drizzle with honey and garnish with mint before serving.
Chef's Tip: Chill the parfaits for at least 20 minutes before serving so the layers set nicely.
Serve with a cup of coffee or iced tea.
Est. Cost: $10.48 | $2.62 per person
Sale-priced New York strip steaks are grilled to perfection and served alongside charred local corn and summer squash for a satisfying American-style dinner.
Step 1: Let steaks come to room temperature and season generously with salt and pepper.
Step 2: Preheat a grill or cast-iron skillet over high heat and brush corn and squash with olive oil.
Step 3: Grill steaks 4 to 5 minutes per side for medium-rare, then rest 5 minutes before slicing.
Step 4: Grill corn and squash alongside the steaks, turning occasionally, until tender and lightly charred.
Step 5: Melt butter with garlic and spoon over sliced steak just before serving.
Step 6: Garnish with fresh parsley and serve.
Chef's Tip: Let the steaks rest for five minutes after grilling so the juices redistribute before slicing.
Serve with a simple green salad or baked potato.
Est. Cost: $6.00 | $1.50 per person
Crispy sale-priced Smithfield bacon and sweet local corn come together with scrambled eggs and toasted waffles for a hearty southern-style breakfast.
Step 1: Cook bacon in a skillet over medium heat until crisp, then remove and crumble, reserving 1 tablespoon of drippings.
Step 2: Add corn kernels to the drippings and saute 3 to 4 minutes until lightly browned.
Step 3: Push corn to one side, crack in eggs, and scramble until just set.
Step 4: Stir crumbled bacon back into the skillet and season with black pepper.
Step 5: Toast the waffles and top with the bacon and corn scramble.
Step 6: Drizzle with maple syrup and serve.
Chef's Tip: Save the reserved bacon drippings to add extra flavor to the scrambled eggs.
Serve with fresh fruit or a glass of orange juice.
Est. Cost: $11.54 | $2.89 per person
Old Bay seasoned Gulf shrimp are grilled quick and served with crisp cucumbers, mini sweet peppers, and fresh lime for a bright, healthy Chesapeake-inspired appetizer.
Step 1: Peel and devein the shrimp, then toss with olive oil, Old Bay, and minced garlic.
Step 2: Grill or saute shrimp over medium-high heat for 2 to 3 minutes per side until pink and opaque.
Step 3: Slice cucumbers and mini sweet peppers into thin rounds and arrange on a serving platter.
Step 4: Squeeze fresh lime juice over the shrimp and vegetables.
Step 5: Scatter chopped cilantro on top and serve chilled or warm with extra lime wedges.
Chef's Tip: Do not overcook the shrimp; they are ready as soon as they turn pink and curl into a loose C shape.
Serve with cocktail sauce or extra lime wedges on the side.
Est. Cost: $4.48 | $1.12 per person
This healthy grilled vegetable side highlights sale-priced local squash, sweet corn, and tomatoes on the vine tossed with garlic and fresh basil.
Step 1: Preheat a grill or grill pan over medium-high heat.
Step 2: Slice squash into planks and toss with olive oil, salt, and pepper.
Step 3: Grill squash and corn on the cob, turning occasionally, until tender and lightly charred, about 8 to 10 minutes.
Step 4: Cut corn kernels from the cob and slice the grilled squash into bite-sized pieces.
Step 5: Toss squash and corn with quartered tomatoes, minced garlic, and torn basil.
Step 6: Serve warm or at room temperature.
Chef's Tip: Grill the vegetables in batches if needed so they char rather than steam.
Serve with grilled chicken or steak for a complete meal.
Est. Cost: $6.24 | $1.56 per person
These no-bake orange coconut chocolate bites feature sale-priced Valencia oranges, dark chocolate chips, and coconut flakes for a naturally sweet family-friendly treat.
Step 1: Zest and segment two Valencia oranges, reserving the zest and finely chopping the segments.
Step 2: In a bowl, combine rolled oats, coconut flakes, orange zest, and chopped orange segments.
Step 3: Stir in honey and vanilla extract until the mixture holds together when pressed.
Step 4: Fold in the dark chocolate chips.
Step 5: Roll the mixture into small bites and chill for at least 30 minutes before serving.
Chef's Tip: Chill the mixture before rolling so the bites hold their shape more easily.
Serve with a cold glass of milk.
Est. Cost: $11.47 | $2.87 per person
Tender chicken tenderloins simmered in rich marinara sauce and topped with melted cheese, an easy weeknight Italian classic using sale-priced chicken and pasta sauce.
Step 1: Season chicken tenderloins with salt, pepper, and Italian seasoning.
Step 2: Heat olive oil in a large skillet over medium-high heat and sear chicken 3 to 4 minutes per side until golden.
Step 3: Add minced garlic and cook 30 seconds, then pour in Rao's pasta sauce.
Step 4: Reduce heat, cover, and simmer 10 minutes until chicken is cooked through.
Step 5: Sprinkle shredded cheese over the top, cover until melted, about 3 minutes.
Step 6: Serve over cooked spaghetti.
Chef's Tip: Pound the chicken tenderloins to an even thickness so they cook through evenly and stay juicy.
Serve with a side of spaghetti or garlic bread and a simple green salad.
Est. Cost: $14.47 | $3.62 per person
Seasoned ground beef piled into warm tortillas and topped with creamy avocado and sweet mango salsa for a fresh Mexican-inspired dinner the whole family will enjoy.
Step 1: Brown ground beef in a large skillet over medium-high heat, breaking it up as it cooks.
Step 2: Drain excess fat and stir in taco seasoning with a splash of water, simmering 2 minutes.
Step 3: Warm the corn tortillas in a dry skillet or the microwave.
Step 4: Mash or slice the avocados and set aside.
Step 5: Fill tortillas with seasoned beef, avocado, shredded cheese, and mango salsa.
Step 6: Serve with lime wedges and sour cream.
Chef's Tip: Let the beef brown undisturbed for a couple of minutes before stirring to build deeper flavor.
Serve with Mexican rice and black beans on the side.
Est. Cost: $11.04 | $2.76 per person
Thin-sliced pork chops stir-fried with local squash and sweet peppers over yakisoba noodles for a quick, satisfying lunch with Asian-inspired flavor.
Step 1: Slice pork chops into thin strips and slice the squash and sweet peppers.
Step 2: Heat sesame oil in a wok or large skillet over high heat and stir-fry the pork until browned, about 4 minutes.
Step 3: Add garlic and ginger and cook 30 seconds, then add squash and sweet peppers and stir-fry 3 to 4 minutes.
Step 4: Meanwhile, cook the yakisoba noodles according to the package seasoning packets or with a splash of soy sauce.
Step 5: Add the noodles to the skillet and toss everything together with soy sauce until heated through.
Step 6: Garnish with sliced green onions before serving.
Chef's Tip: Slice the pork chops thinly against the grain so they cook quickly and stay tender in the stir-fry.
Serve with a sprinkle of sesame seeds and extra soy sauce at the table.
Est. Cost: $3.99 | $1.00 per person
Local sweet corn and squash sautéed in butter with fresh herbs, a simple seasonal side dish that celebrates Maryland summer produce.
Step 1: Cut the corn kernels from the cob and slice the squash into half-moons.
Step 2: Melt the butter in a large skillet over medium heat.
Step 3: Add the corn and squash to the skillet and season with salt, pepper, and garlic powder.
Step 4: Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are tender and lightly golden.
Step 5: Remove from heat and garnish with fresh basil before serving.
Chef's Tip: Cut the corn kernels off the cob directly into the hot skillet to catch all the sweet juices.
Serve with grilled chicken or fish as a light seasonal side.
Est. Cost: $12.58 | $3.15 per person
Jumbo shrimp sautéed in garlic butter with a dash of Old Bay and fresh lime, a classic Chesapeake-style appetizer that comes together in minutes.
Step 1: Peel and devein the shrimp, patting them dry with a paper towel.
Step 2: Melt the butter in a large skillet over medium-high heat and add the minced garlic, cooking 30 seconds until fragrant.
Step 3: Add the shrimp to the skillet in a single layer and season with Old Bay.
Step 4: Cook 2 to 3 minutes per side until the shrimp turn pink and opaque.
Step 5: Squeeze fresh lime juice over the shrimp and toss to coat.
Step 6: Slice the mini sweet peppers into strips and serve alongside the shrimp for dipping, garnished with parsley.
Chef's Tip: Pat the shrimp dry before cooking so they sear nicely instead of steaming in the pan.
Serve with extra lime wedges and toothpicks for easy dipping.
Est. Cost: $15.73 | $3.93 per person
Slices of scratch-made peach cake topped with creamy gelato and toasted coconut flakes for an easy, crowd-pleasing summer dessert.
Step 1: Toast the coconut flakes in a dry skillet over low heat until lightly golden, about 3 minutes.
Step 2: Slice the peach cake into four servings.
Step 3: Plate each slice and top with a scoop of gelato.
Step 4: Sprinkle toasted coconut over the top.
Step 5: Drizzle lightly with honey and garnish with fresh mint before serving.
Chef's Tip: Toast the coconut flakes in a dry skillet over low heat, stirring constantly, so they brown evenly without burning.
Serve with a drizzle of honey and a few fresh mint leaves.
Sale Prices Valid July 24, 2026 to July 30, 2026. Costs are estimates based on featured sale items only.
Green Valley Marketplace | www.greenvalleymarketplace.com