Green Valley Marketplace | September 18, 2026 to September 24, 2026
48 Recipes
Est. Cost: $8.28 | $2.07 per person
Boneless chicken thighs seared and simmered in a rich tomato sauce with melted cheese, served over pasta for a comforting Italian-style dinner.
Step 1: Cook the pasta according to package directions, then drain and set aside.
Step 2: Season the chicken thighs with salt, pepper and Italian seasoning.
Step 3: Heat olive oil in a large skillet over medium-high heat and sear the chicken thighs for 5 to 6 minutes per side until golden.
Step 4: Add the garlic and cook for 30 seconds, then pour in the spaghetti sauce and simmer for 10 minutes until the chicken is cooked through.
Step 5: Sprinkle the shredded cheese over the chicken, cover and cook until melted.
Step 6: Serve the chicken and sauce over the pasta, garnished with fresh basil.
Chef's Tip: Pound the chicken thighs to an even thickness so they cook through evenly and stay juicy.
Serve with A simple green salad and garlic bread round out the meal nicely.
Est. Cost: $17.77 | $4.44 per person
Juicy grilled porterhouse steaks paired with roasted butternut and yellow squash for a hearty, family-friendly American dinner.
Step 1: Preheat the grill to medium-high heat.
Step 2: Season the steaks generously with salt, pepper and rosemary.
Step 3: Toss the butternut and yellow squash with olive oil, garlic, salt and pepper.
Step 4: Grill the steaks for 4 to 5 minutes per side for medium-rare, then let rest for 5 minutes.
Step 5: Meanwhile, roast or saute the squash until tender, tossing occasionally.
Step 6: Slice the steaks against the grain, top with a pat of butter and serve alongside the squash.
Chef's Tip: Let the steaks rest for 5 minutes after grilling so the juices redistribute before slicing.
Serve with A baked potato or crusty bread makes this a complete dinner.
Est. Cost: $12.28 | $3.07 per person
Marinated pork tenderloin sliced thin and sauteed with fajita peppers and onions, tucked into warm tortillas for an easy Mexican-style dinner.
Step 1: Slice the marinated pork tenderloin into thin strips.
Step 2: Heat a large skillet over medium-high heat and cook the pork strips with cumin and chili powder until browned and cooked through, about 6 to 8 minutes.
Step 3: Add the fajita peppers and onions to the skillet and cook until softened, about 5 minutes.
Step 4: Warm the corn tortillas in a dry skillet or the microwave.
Step 5: Fill the tortillas with the pork mixture and top with salsa, cilantro and a squeeze of lime.
Chef's Tip: Slice the pork thinly against the grain for the most tender bite.
Serve with Warm rice and black beans pair well on the side.
Est. Cost: $11.09 | $2.77 per person
Sliced deli buffalo chicken breast rolled up with crisp salad greens and cheese for a quick, satisfying lunch wrap.
Step 1: Lay out the tortilla wraps and layer sliced buffalo chicken breast on each one.
Step 2: Top with a handful of salad greens and a slice of cheese.
Step 3: Drizzle with ranch dressing and a splash of hot sauce.
Step 4: Sprinkle with diced celery for crunch.
Step 5: Roll each wrap up tightly and slice in half to serve.
Chef's Tip: Warm the tortillas for a few seconds before rolling to keep them from cracking.
Serve with A handful of chips and a pickle spear complete the lunch.
Est. Cost: $7.33 | $1.83 per person
Creamy stovetop oatmeal stirred with organic pumpkin, warm spices and maple syrup for a cozy vegetarian breakfast.
Step 1: Bring the milk and a pinch of salt to a gentle simmer in a saucepan.
Step 2: Stir in the rolled oats and cook for 5 minutes, stirring occasionally.
Step 3: Add the pumpkin, cinnamon, nutmeg and brown sugar, and cook for another 2 to 3 minutes until thickened.
Step 4: Divide the oatmeal among bowls and drizzle with maple syrup.
Step 5: Top with chopped walnuts if desired and serve warm.
Chef's Tip: Stir the oats occasionally so they don't stick to the bottom of the pan.
Serve with A glass of orange juice makes this a well-rounded breakfast.
Est. Cost: $25.00 | $6.25 per person
Warm, cheesy Maryland lump crab dip baked until bubbly and served with soft pretzel bites for dipping, a Chesapeake-inspired party appetizer.
Step 1: Preheat the oven to 375 degrees F.
Step 2: In a bowl, mix the cream cheese, mayonnaise, Old Bay, Worcestershire sauce and lemon juice until smooth.
Step 3: Gently fold in the lump crabmeat and shredded cheese, being careful not to break up the crab pieces.
Step 4: Spread the mixture into a baking dish and bake for 20 minutes until bubbly and golden.
Step 5: Garnish with green onions and serve warm with warmed pretzel bites for dipping.
Chef's Tip: Fold the crabmeat in gently to keep the lump pieces intact for the best texture.
Serve with Sliced baguette or crackers are also great for dipping.
Est. Cost: $11.37 | $2.84 per person
Crispy homemade egg rolls packed with sale-priced chicken thighs and sautéed peppers and onions, finished with a sesame-soy filling the whole family will love.
Step 1: In a skillet, cook diced chicken thighs over medium heat until no longer pink, about 8 minutes.
Step 2: Add chopped peppers and onions, garlic, and ginger, and cook until the vegetables soften, about 5 minutes.
Step 3: Stir in soy sauce and sesame oil, then remove from heat and let the mixture cool slightly.
Step 4: Place a spoonful of the chicken mixture in the center of each egg roll wrapper, fold and roll tightly, sealing the edge with a little water.
Step 5: Fry the egg rolls in about 1 inch of hot oil until golden and crisp, 2 to 3 minutes per side, then drain on paper towels.
Step 6: Serve hot with sweet chili sauce for dipping.
Chef's Tip: Keep a damp towel over the wrappers while you work so they don't dry out and crack.
Serve with Steamed white rice and a quick cucumber salad.
Est. Cost: $15.47 | $3.87 per person
Cast-iron seared T-bone steaks basted in butter and paired with a quick skillet of sale-priced squash and onion, a simple Southern-style steakhouse dinner at home.
Step 1: Season steaks generously with salt, pepper, and Cajun seasoning, then let sit at room temperature for 15 minutes.
Step 2: Heat oil in a cast-iron skillet over high heat until smoking, then sear steaks 3 to 4 minutes per side for medium-rare.
Step 3: Add butter to the skillet during the last minute of cooking and spoon it over the steaks.
Step 4: Remove steaks to rest, then add sliced squash and onion to the same skillet and cook until tender and lightly browned, about 8 minutes.
Step 5: Slice steaks against the grain and serve topped with the skillet squash and onions.
Chef's Tip: Let the steaks rest for at least 5 minutes before slicing so the juices stay in the meat.
Serve with Buttermilk biscuits and a side of collard greens.
Est. Cost: $22.32 | $5.58 per person
Flaky baked cod and tender squash roasted with garlic, olives, and lemon for a light Mediterranean-style dinner, served with a ready-made salad on the side.
Step 1: Preheat oven to 400°F and lightly oil a baking dish.
Step 2: Arrange sliced squash in the dish, drizzle with olive oil, and season with salt, pepper, and half the oregano.
Step 3: Nestle the cod portions on top of the squash, then scatter garlic, olives, and lemon slices over the fish.
Step 4: Drizzle with the remaining olive oil and oregano, then bake for 15 to 18 minutes, until the cod flakes easily with a fork.
Step 5: Toss the salad bowl with its included dressing and serve alongside the baked cod and squash.
Chef's Tip: Check the cod at 15 minutes since fillet thickness varies and overcooked fish turns rubbery.
Serve with Warm pita bread and a lemon wedge for squeezing over the fish.
Est. Cost: $16.08 | $4.02 per person
Thin-sliced chuck steak and sautéed peppers piled onto toasted potato rolls with melty cheese, a hearty Philly-style lunch the kids will ask for again.
Step 1: Heat oil in a large skillet over medium-high heat and add the sliced chuck steak.
Step 2: Cook, stirring occasionally, until the beef is browned and cooked through, about 6 to 8 minutes.
Step 3: Add the peppers and onions to the skillet and cook until softened, 5 to 6 minutes, then season with salt, pepper, and Worcestershire sauce.
Step 4: Split and lightly toast the potato rolls.
Step 5: Pile the beef and pepper mixture onto the rolls and top with shredded cheese.
Step 6: Return sliders to a warm oven or covered skillet for 1 to 2 minutes to melt the cheese before serving.
Chef's Tip: Slice the chuck steak against the grain and as thin as possible for the most tender bite.
Serve with A side of kettle chips or a small green salad.
Est. Cost: $5.24 | $1.31 per person
A hearty Southern-style skillet of crispy bacon, sale-priced squash, fluffy eggs, and melted cheddar, ready in one pan for a filling family breakfast.
Step 1: In a large skillet over medium heat, cook the chopped bacon until crisp, then remove and drain on a paper towel, leaving the drippings in the pan.
Step 2: Add the diced squash and onion to the bacon drippings and cook until tender, about 6 minutes.
Step 3: Whisk the eggs with salt and pepper, then pour into the skillet with the vegetables.
Step 4: Cook, stirring gently, until the eggs are just set, about 3 to 4 minutes.
Step 5: Stir the crispy bacon back in and top with shredded cheese, covering the skillet until the cheese melts.
Step 6: Serve warm straight from the skillet.
Chef's Tip: Cook the bacon first and use its rendered fat for the vegetables and eggs to add extra flavor without extra oil.
Serve with Warm buttermilk biscuits and fresh sliced fruit.
Est. Cost: $7.91 | $1.98 per person
Sweet roasted butternut squash and Honeycrisp apple finished with maple syrup, a simple seasonal vegetarian side dish for fall dinners.
Step 1: Preheat oven to 425°F and line a baking sheet with foil or parchment.
Step 2: Toss the butternut squash chunks and sliced apple with olive oil, cinnamon, salt, and pepper.
Step 3: Spread in a single layer on the baking sheet and roast for 20 to 25 minutes, stirring once, until the squash is tender and lightly caramelized.
Step 4: Drizzle the maple syrup over the squash and apples during the last 5 minutes of roasting.
Step 5: Sprinkle with chopped pecans before serving.
Chef's Tip: Cut the squash chunks into similar sizes so they roast evenly.
Serve with Roasted chicken or a simple green salad as part of a fall dinner spread.
Est. Cost: $8.58 | $2.15 per person
Sliced chicken thighs and a ready-to-grill pepper and onion mix come together fast for a smoky weeknight fajita dinner.
Step 1: Toss the sliced chicken thighs with olive oil, chili powder, cumin, salt, and pepper.
Step 2: Preheat a grill or grill pan to medium-high heat.
Step 3: Grill the chicken and fajita vegetable mix for 10 to 12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are lightly charred.
Step 4: Warm the tortillas on the grill for about 30 seconds per side.
Step 5: Slice the chicken, then pile it with the grilled vegetables into the tortillas and top with shredded cheese.
Step 6: Serve immediately with lime wedges.
Chef's Tip: Let the chicken rest for a few minutes after grilling so the juices redistribute before slicing.
Serve with A simple salad or a scoop of rice rounds out the meal.
Est. Cost: $19.27 | $4.82 per person
Tender stew beef simmers all day with butternut and summer squash for a cozy fall dinner the whole family will enjoy.
Step 1: Season the stew beef with salt and pepper, then toss it with flour to lightly coat.
Step 2: Add the beef, onion, carrots, garlic, and bay leaf to the slow cooker.
Step 3: Pour in the beef broth and stir to combine.
Step 4: Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours.
Step 5: Stir in the butternut squash and green or yellow squash during the last hour of cooking.
Step 6: Remove the bay leaf, taste, and adjust seasoning before serving.
Chef's Tip: Cutting the beef into even, bite-sized pieces helps the stew cook evenly in the slow cooker.
Serve with Crusty bread or a bowl of egg noodles makes a hearty pairing.
Est. Cost: $6.98 | $1.75 per person
Bone-in pork chops are seared and simmered with sweet Honeycrisp apples for an easy fall-inspired dinner.
Step 1: Season the pork chops with salt and pepper.
Step 2: Melt the butter in a large skillet over medium-high heat and sear the pork chops for 3 to 4 minutes per side, then remove and set aside.
Step 3: Add the onion to the skillet and cook for 2 minutes, then add the apple slices and cook for another 3 minutes.
Step 4: Pour in the chicken broth and thyme, scraping up any browned bits from the bottom of the pan.
Step 5: Return the pork chops to the skillet, cover, and simmer for 8 to 10 minutes until the chops are cooked through.
Step 6: Spoon the apples and pan sauce over the chops before serving.
Chef's Tip: A quick sear before simmering keeps the pork chops juicy while the apples soften into a light sauce.
Serve with Mashed potatoes or roasted squash are a natural fall pairing.
Est. Cost: $9.50 | $2.38 per person
Roasted marinated pork tenderloin is sliced onto soft potato rolls with a quick Old Bay coleslaw for a satisfying lunch.
Step 1: Preheat the oven to 375 degrees and roast the marinated pork tenderloin for 20 to 25 minutes, until it reaches an internal temperature of 145 degrees.
Step 2: Let the tenderloin rest for 5 minutes, then slice thinly.
Step 3: While the pork rests, toss the coleslaw mix with mayonnaise, apple cider vinegar, and Old Bay seasoning.
Step 4: Split the potato rolls and layer each with sliced pork tenderloin and shredded cheese.
Step 5: Top each slider with a spoonful of the quick coleslaw before serving.
Chef's Tip: Let the tenderloin rest before slicing so the juices stay in the meat instead of on the cutting board.
Serve with Kettle chips or a cup of crab soup make a satisfying lunch combo.
Est. Cost: $6.03 | $1.51 per person
Quick-cooking shrimp and summer squash are tossed with pasta and Old Bay for a light Chesapeake-style side dish.
Step 1: Cook the pasta in salted boiling water according to the package directions, then drain.
Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
Step 3: Add the squash and cook for 3 to 4 minutes until just tender.
Step 4: Add the shrimp, garlic, and Old Bay seasoning, and cook for 2 to 3 minutes until the shrimp turn pink.
Step 5: Toss the cooked pasta into the skillet with the shrimp and squash and add lemon juice.
Step 6: Toss well and serve warm.
Chef's Tip: Shrimp cook quickly, so pull them from the heat as soon as they turn pink to keep them tender.
Serve with This pairs well alongside grilled chicken or a simple green salad.
Est. Cost: $3.74 | $0.94 per person
Breaded squash rounds are baked until crisp and topped with melted cheese for a vegetarian appetizer with a marinara dip.
Step 1: Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Step 2: Dip each squash round in the beaten egg, then coat with a mixture of breadcrumbs, parmesan, and Italian seasoning.
Step 3: Arrange the coated squash rounds on the baking sheet and lightly spray with cooking spray.
Step 4: Bake for 12 to 15 minutes, flipping halfway, until golden and crisp.
Step 5: Top each bite with a little shredded cheese and return to the oven for 2 minutes to melt.
Step 6: Warm the spaghetti sauce and serve alongside for dipping.
Chef's Tip: A light coat of cooking spray helps the breadcrumb coating turn golden and crisp in the oven.
Serve with These are a fun starter before a pasta dinner or alongside a fresh salad.
Est. Cost: $7.77 | $1.94 per person
This hearty one-pot skillet combines tender chicken thighs, tender squash, and pasta in a rich tomato sauce for an easy weeknight dinner the whole family will love.
Step 1: Season chicken thighs with salt, pepper, and Italian seasoning.
Step 2: Heat olive oil in a large skillet or Dutch oven over medium-high heat and brown chicken thighs on both sides, about 5 minutes per side; remove and set aside.
Step 3: Add onion and garlic to the same pot and saute until softened, about 3 minutes.
Step 4: Add squash and cook for 3 minutes, then stir in pasta, spaghetti sauce, and 2 cups water; bring to a simmer.
Step 5: Return chicken to the pot, cover, and simmer until pasta is tender and chicken is cooked through, about 15 minutes.
Step 6: Top with grated parmesan before serving.
Chef's Tip: Sear the chicken thighs skin-side down first to render the fat before adding the vegetables.
Serve with A simple green salad and crusty bread round out this one-pot meal.
Est. Cost: $22.77 | $5.69 per person
Fork-tender chuck roast slow-braises in a rich Italian tomato sauce, then gets tossed with pasta and melted cheese for a comforting family dinner.
Step 1: Season chuck roast generously with salt and pepper.
Step 2: Heat olive oil in a Dutch oven over medium-high heat and sear the roast on all sides until browned, about 8 minutes total.
Step 3: Add onion and garlic and cook until fragrant, about 2 minutes.
Step 4: Pour in spaghetti sauce and beef broth, stir in oregano, cover, and braise in a 300 degree F oven for 2 to 2.5 hours until fork-tender.
Step 5: Shred the roast in the sauce, cook pasta according to package directions, and toss together.
Step 6: Top with shredded mozzarella and serve warm.
Chef's Tip: Braising low and slow breaks down the chuck roast's connective tissue for fork-tender results.
Serve with A side of garlic bread and a simple arugula salad.
Est. Cost: $13.29 | $3.32 per person
Juicy marinated pork tenderloin roasts alongside sweet butternut squash and Honeycrisp apples for a simple, healthy fall dinner.
Step 1: Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
Step 2: Toss butternut squash chunks and sliced apple with 1 tablespoon olive oil, salt, and pepper, and spread on the sheet pan.
Step 3: Rub the pork tenderloin with remaining olive oil, Dijon mustard, rosemary, and thyme.
Step 4: Place the tenderloin on the sheet pan alongside the squash and apples.
Step 5: Roast for 25 to 30 minutes, until the pork reaches an internal temperature of 145 degrees F, stirring the vegetables halfway through.
Step 6: Let the tenderloin rest 5 minutes before slicing and serve alongside the roasted squash and apples.
Chef's Tip: Use a meat thermometer to avoid overcooking the tenderloin, since it cooks quickly and can dry out.
Serve with Steamed green beans or a light quinoa pilaf.
Est. Cost: $10.73 | $2.68 per person
A light and refreshing lunch salad featuring tender chicken strips, sweet grapes, and shredded cheese tossed with a simple balsamic dressing.
Step 1: Empty the salad bowl greens into a large serving bowl.
Step 2: Top with sliced chicken strips, halved grapes, and shredded cheese.
Step 3: Whisk together olive oil, balsamic vinegar, salt, and pepper for the dressing.
Step 4: Drizzle the dressing over the salad and toss gently to combine.
Step 5: Sprinkle with chopped walnuts, if using, and serve immediately.
Chef's Tip: Warm the chicken strips slightly before slicing, or serve cold straight from the fridge for a quick lunch.
Serve with A slice of crusty bread or whole grain crackers.
Est. Cost: $18.59 | $4.65 per person
This Chesapeake-inspired frittata combines sweet lump crabmeat with sauteed peppers and onions for a savory, protein-packed weekend breakfast.
Step 1: Preheat oven to 375 degrees F.
Step 2: In a large oven-safe skillet, melt butter over medium heat and saute the peppers and onions until softened, about 5 minutes.
Step 3: Whisk together eggs, milk, Old Bay, salt, and pepper in a bowl.
Step 4: Gently fold in the lump crabmeat, being careful not to break up the lumps too much.
Step 5: Pour the egg mixture over the vegetables in the skillet and cook undisturbed for 2 minutes.
Step 6: Sprinkle cheese on top and transfer the skillet to the oven, baking for 12 to 15 minutes until the eggs are set.
Chef's Tip: Fold the crabmeat in gently at the end so the lumps stay intact for the best texture.
Serve with Fresh fruit or toasted bagels.
Est. Cost: $11.98 | $3.00 per person
Sweet Honeycrisp apples and wholesome oats bake into golden crumb bars sweetened with real maple syrup, a cozy fall dessert the whole family will enjoy.
Step 1: Preheat oven to 350 degrees F and line an 8x8 baking dish with parchment paper.
Step 2: In a bowl, combine oats, flour, brown sugar, cinnamon, and egg, then cut in butter until crumbly.
Step 3: Press two-thirds of the oat mixture into the bottom of the baking dish to form a crust.
Step 4: Toss diced apples with maple syrup and vanilla extract, then spread over the crust.
Step 5: Sprinkle the remaining oat mixture on top and bake for 30 to 35 minutes until golden and bubbling.
Step 6: Cool completely before slicing into bars.
Chef's Tip: Let the bars cool fully before cutting so they hold their shape.
Serve with A scoop of vanilla ice cream or a dollop of yogurt.
Est. Cost: $7.27 | $1.82 per person
Juicy boneless chicken thighs and fresh green and yellow squash come together in a quick sesame ginger stir-fry that's ready faster than takeout.
Step 1: Whisk together soy sauce, sesame oil, minced garlic and grated ginger in a small bowl to make the sauce.
Step 2: Cut the chicken thighs into bite-sized pieces and cook in a hot skillet with vegetable oil until browned, about 6 to 8 minutes.
Step 3: Add the sliced squash to the skillet and cook until just tender, about 5 minutes.
Step 4: Pour the sauce over the chicken and squash, stirring to coat, and simmer for 3 to 4 minutes until slightly thickened.
Step 5: Cook the Minute Rice according to package directions and serve the chicken and squash stir-fry over the rice, topped with sliced green onions.
Chef's Tip: Cut the chicken thighs into even pieces so they cook through at the same rate.
Serve with steamed Minute Rice or a simple cucumber salad.
Est. Cost: $17.96 | $4.49 per person
Bacon-basted porterhouse steaks are seared in a cast iron skillet and served alongside roasted butternut squash for a hearty Southern-style dinner.
Step 1: Cook the bacon in a cast iron skillet until crisp, then remove and set aside, leaving the drippings in the pan.
Step 2: Season the porterhouse steaks with salt, pepper and thyme, then sear in the hot bacon drippings for 4 to 5 minutes per side.
Step 3: Remove the steaks and let them rest while you toss the cubed squash with butter and roast in a 400 degree oven until tender, about 20 minutes.
Step 4: Crumble the cooked bacon over the roasted squash.
Step 5: Slice the steaks and serve alongside the bacon-topped squash.
Chef's Tip: Let the steaks rest for five minutes before slicing so the juices redistribute.
Serve with a warm buttermilk biscuit and a simple green salad.
Est. Cost: $11.19 | $2.80 per person
Marinated pork tenderloin is sliced thin and sizzled with sale-priced peppers and onions for an easy weeknight Mexican-inspired dinner.
Step 1: Slice the marinated pork tenderloin thinly against the grain.
Step 2: Heat oil in a large skillet and cook the pork strips until browned and cooked through, about 6 to 8 minutes, then remove from the pan.
Step 3: Add the fajita peppers and onions to the same skillet and cook until softened, about 5 minutes.
Step 4: Return the pork to the skillet, sprinkle with cumin and chili powder, and toss to combine.
Step 5: Warm the tortillas and fill with the pork and pepper mixture, topping with salsa.
Chef's Tip: Slice the pork tenderloin thinly against the grain for the most tender bite.
Serve with warm tortillas, sour cream and a squeeze of lime.
Est. Cost: $8.00 | $2.00 per person
Old Bay-seasoned shrimp salad is piled onto toasted potato rolls for a quick and satisfying Maryland-style lunch.
Step 1: Bring a pot of water to a boil and cook the shrimp until pink and opaque, about 2 to 3 minutes, then drain and chill.
Step 2: Chop the chilled shrimp into bite-sized pieces.
Step 3: Combine the shrimp with mayonnaise, chopped celery, lemon juice and a pinch of Old Bay seasoning.
Step 4: Toast the potato rolls lightly.
Step 5: Spoon the shrimp salad into the toasted rolls and serve.
Chef's Tip: Chill the cooked shrimp fully before mixing so the salad stays cool and firm.
Serve with a handful of kettle chips or a light side salad.
Est. Cost: $4.23 | $1.06 per person
Tender green and yellow squash are baked with shredded cheese and a crushed cracker topping for a comforting vegetarian side dish.
Step 1: Preheat the oven to 350 degrees and grease a baking dish.
Step 2: Slice the squash and layer it in the prepared dish.
Step 3: Whisk together eggs, sour cream and half of the shredded cheese, then pour over the squash.
Step 4: Crush the crackers and sprinkle them over the top along with the remaining cheese.
Step 5: Bake for 30 to 35 minutes until the squash is tender and the top is golden.
Chef's Tip: Salt the sliced squash and let it sit for ten minutes to draw out excess moisture before baking.
Serve with roasted chicken or a plate of Southern-style vegetables.
Est. Cost: $15.50 | $3.88 per person
Sweet lump crabmeat is baked into a warm, cheesy dip seasoned with Maryland crab spice for a crowd-pleasing appetizer.
Step 1: Preheat the oven to 375 degrees and grease a small baking dish.
Step 2: Beat the cream cheese until smooth, then stir in mayonnaise, shredded cheese and the Maryland crab spice.
Step 3: Gently fold in the lump crabmeat, being careful not to break up the lumps.
Step 4: Spread the mixture into the prepared baking dish.
Step 5: Bake for 18 to 20 minutes until bubbly and lightly golden, then serve warm with crackers.
Chef's Tip: Fold the crabmeat in gently at the end so the lumps stay intact.
Serve with crackers, toasted baguette slices or celery sticks.
Est. Cost: $20.81 | $5.20 per person
Thick-cut porterhouse steaks hit the grill alongside quick-charred summer squash for a simple, satisfying dinner that lets sale-priced beef shine.
Step 1: Remove the steaks from the refrigerator and let them come to room temperature for about 15 minutes.
Step 2: Preheat a grill to medium-high heat and season the steaks generously with salt, pepper, and minced garlic.
Step 3: Toss the squash slices with olive oil, salt, and pepper.
Step 4: Grill the steaks for 4 to 5 minutes per side for medium-rare, and grill the squash alongside for 3 to 4 minutes per side until tender and lightly charred.
Step 5: Let the steaks rest for 5 minutes, then slice and drizzle with balsamic vinegar before serving with the grilled squash and salad.
Chef's Tip: Let the steaks rest at room temperature for 15 minutes before grilling so they cook evenly, and let them rest again after cooking to keep the juices in.
Serve with A crisp green salad and grilled corn on the cob.
Est. Cost: $25.26 | $6.32 per person
A budget-friendly chuck roast turns tender in the slow cooker with sale-priced butternut squash and a touch of honeycrisp apple for natural sweetness.
Step 1: Season the chuck roast generously with salt, pepper, and thyme, then sear it in a hot skillet for 2 to 3 minutes per side until browned.
Step 2: Place the roast in the slow cooker along with sliced onion, carrots, and minced garlic.
Step 3: Add the butternut squash chunks and diced apple around the roast, then pour in the beef broth and tomato paste and stir gently.
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 it, and return it to the slow cooker to soak up the juices before serving.
Chef's Tip: Sear the roast in a hot skillet before adding it to the slow cooker to build a deeper flavor base, and resist opening the lid during cooking so the temperature stays consistent.
Serve with Warm crusty bread and a simple green salad.
Est. Cost: $11.58 | $2.90 per person
Smithfield marinated pork tenderloin gets a Mediterranean twist with roasted squash and a fresh chopped salad kit for an easy, flavorful weeknight dinner.
Step 1: Preheat the oven to 400 degrees and place the marinated pork tenderloin in a roasting pan.
Step 2: Toss the sliced squash with olive oil, oregano, and garlic powder, and arrange it around the tenderloin.
Step 3: Roast for 20 to 25 minutes, turning the squash once, until the pork reaches an internal temperature of 145 degrees.
Step 4: Let the tenderloin rest for 5 minutes, then slice it into medallions.
Step 5: Toss the chopped salad kit with a squeeze of lemon juice and serve alongside the sliced pork and roasted squash.
Chef's Tip: Use a meat thermometer and pull the tenderloin off the heat at 145 degrees, then let it rest for a few minutes so the juices redistribute before slicing.
Serve with Warm pita bread and a side of hummus.
Est. Cost: $10.87 | $2.72 per person
Sale-priced boneless chicken thighs are sautéed with peppers and onions and piled into crisp lettuce cups, topped with crunchy baked wonton strips for a quick, satisfying lunch.
Step 1: Cut the wonton wrappers into thin strips and bake at 375 degrees for 5 to 6 minutes, or until golden and crisp, then set aside.
Step 2: Dice the chicken thighs into small pieces and season with salt and pepper.
Step 3: Heat a skillet over medium-high heat and cook the chicken for 6 to 8 minutes, until browned and cooked through.
Step 4: Add the sliced peppers and onions along with minced garlic and ginger, and cook for 2 to 3 minutes until softened.
Step 5: Stir in soy sauce, sesame oil, and a touch of hoisin sauce, then spoon the mixture into lettuce cups and top with the crispy wonton strips.
Chef's Tip: Dice the chicken thighs into small, even pieces so they cook quickly and evenly in the skillet.
Serve with A side of steamed rice or a simple cucumber salad.
Est. Cost: $8.75 | $2.19 per person
Sale-priced shrimp and crispy bacon top creamy cheddar grits seasoned with Old Bay for a Chesapeake-style breakfast the whole family will love.
Step 1: Bring water and milk to a boil, then whisk in the grits, reduce heat to low, and cook for 15 to 20 minutes, stirring often, until creamy.
Step 2: While the grits cook, chop the bacon and cook it in a skillet over medium heat until crisp, then remove and set aside, leaving the drippings in the pan.
Step 3: Season the shrimp with Old Bay and cook them in the bacon drippings for 2 to 3 minutes per side, until pink and opaque.
Step 4: Stir the shredded cheese and butter into the finished grits until melted and smooth.
Step 5: Spoon the cheesy grits into bowls, top with the shrimp and crispy bacon, and garnish with sliced green onion.
Chef's Tip: Whisk the grits constantly as they cook to keep them smooth and prevent lumps from forming.
Serve with Fresh sliced fruit or a warm buttermilk biscuit.
Est. Cost: $11.43 | $2.86 per person
These no-bake pumpkin oat bars combine sale-priced pumpkin, oats, peanut butter, and maple syrup for a wholesome, kid-friendly dessert with cozy fall flavor.
Step 1: In a large bowl, stir together the pumpkin puree, rolled oats, peanut butter, and maple syrup until well combined.
Step 2: Add cinnamon, pumpkin spice, and a pinch of salt, and mix until the batter is thick and sticky.
Step 3: Press the mixture firmly into a parchment-lined 8x8 inch pan.
Step 4: Refrigerate for at least 2 hours, or until firm.
Step 5: Cut into bars and store leftovers in the refrigerator for up to a week.
Chef's Tip: Line the pan with parchment paper before pressing in the mixture so the bars lift out cleanly once chilled.
Serve with A glass of cold almond milk or a scoop of vanilla ice cream.
Est. Cost: $7.27 | $1.82 per person
Sale-priced boneless chicken thighs simmer with rice, broth, and fresh squash in a single skillet for an easy Chesapeake-style weeknight dinner.
Step 1: Season the chicken thighs with Old Bay, salt, and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat and sear the chicken thighs about 4 minutes per side, then remove.
Step 3: Add the onion, garlic, and squash to the same skillet and saute for 3 to 4 minutes.
Step 4: Stir in the rice and broth, nestle the chicken back into the skillet, cover, and simmer for 18 to 20 minutes until the rice is tender.
Step 5: Let rest 5 minutes off the heat, then fluff the rice and serve.
Chef's Tip: Sear the chicken thighs skin-side down first to build extra flavor before adding the rice and broth.
Serve with a simple green salad and crusty bread.
Est. Cost: $17.47 | $4.37 per person
Sale-priced porterhouse steaks are pan-seared and served alongside roasted squash and honeycrisp apples for a hearty, classic American dinner.
Step 1: Preheat the oven to 400 degrees F and pat the steaks dry, then season generously with salt and pepper.
Step 2: Toss the squash, apples, and onion with olive oil, salt, and pepper and spread on a sheet pan.
Step 3: Roast the squash and apple mixture for 20 to 25 minutes, stirring once, until tender and lightly caramelized.
Step 4: Meanwhile, sear the steaks in a hot skillet with butter and rosemary for about 4 minutes per side for medium-rare.
Step 5: Let the steaks rest 5 minutes, then slice and serve over the roasted squash and apples.
Chef's Tip: Let the steaks rest at room temperature for about 15 minutes before cooking so they sear evenly.
Serve with mashed potatoes or a baked potato.
Est. Cost: $9.56 | $2.39 per person
A cozy make-ahead baked oatmeal starring sale-priced pumpkin, maple syrup, and rolled oats for a wholesome start to a fall morning.
Step 1: Preheat the oven to 375 degrees F and lightly grease an 8-inch baking dish.
Step 2: Whisk together the pumpkin puree, almond milk, eggs, maple syrup, and vanilla in a large bowl.
Step 3: Stir in the oats, baking powder, cinnamon, and salt until well combined.
Step 4: Pour into the prepared dish and bake for 30 to 35 minutes until set.
Step 5: Cool slightly, then slice into squares and serve warm.
Chef's Tip: Bake until the center is just set and a knife inserted comes out clean, since baked oatmeal will continue to firm up as it cools.
Serve with a drizzle of extra maple syrup and a splash of almond milk.
Est. Cost: $9.94 | $2.49 per person
Butternut squash chunks, honeycrisp apples, and rice come together in a single pot with melted cheese for a comforting fall side dish.
Step 1: Melt the butter in a large pot over medium heat and add the squash and apples, cooking for 5 minutes.
Step 2: Stir in the rice, vegetable broth, and cinnamon, then bring to a simmer.
Step 3: Cover and cook for 12 to 15 minutes until the rice and squash are tender.
Step 4: Remove from heat, sprinkle with shredded cheese, and cover for 2 minutes until melted.
Step 5: Season with salt and pepper and serve warm.
Chef's Tip: Keep the pot covered while the rice simmers so the squash steams evenly without drying out.
Serve with roasted chicken or a simple green salad.
Est. Cost: $11.00 | $2.75 per person
Sale-priced shrimp and lump crabmeat combine with Chesapeake seasoning and melted cheese for a warm, shareable appetizer.
Step 1: Preheat the oven to 375 degrees F and lightly grease a small baking dish.
Step 2: In a bowl, mix the cream cheese, mayonnaise, and crab soup seasoning mix until smooth.
Step 3: Fold in the shrimp, crabmeat, and green onion.
Step 4: Spread the mixture into the baking dish and top with shredded cheese.
Step 5: Bake for 18 to 20 minutes until bubbly and golden, then serve warm with crackers.
Chef's Tip: Chop the shrimp into small pieces so every bite gets a mix of shrimp and crab.
Serve with crackers or toasted baguette slices.
Est. Cost: $8.86 | $2.22 per person
Sale-priced honeycrisp apples and a hint of crispy bacon meet a wholesome oat crumble topping sweetened with maple syrup for a cozy fall dessert.
Step 1: Preheat the oven to 350 degrees F and grease a baking dish.
Step 2: Cook the bacon in a skillet until crisp, then drain and crumble.
Step 3: Toss the sliced apples with half the maple syrup and cinnamon, then spread in the baking dish.
Step 4: Mix the oats, remaining maple syrup, melted butter, brown sugar, crumbled bacon, and salt to form the crumble topping.
Step 5: Scatter the topping over the apples and bake for 30 to 35 minutes until golden and bubbling.
Step 6: Cool for 10 minutes before serving.
Chef's Tip: Cook the bacon until crisp and crumble it finely so it blends into the oat topping without overpowering the apples.
Serve with a scoop of vanilla ice cream or a dollop of yogurt.
Est. Cost: $7.78 | $1.95 per person
Golden baked chicken thighs simmered in a rich tomato sauce, served over spaghetti with melted cheese for a cozy Italian-style dinner the whole family will love.
Step 1: Season chicken thighs with salt, pepper, and italian seasoning.
Step 2: Heat olive oil in a large oven-safe skillet over medium-high heat and sear chicken thighs 3 to 4 minutes per side until golden.
Step 3: Add minced garlic and spaghetti sauce to the skillet, nestling the chicken into the sauce.
Step 4: Cover and simmer 20 to 25 minutes until chicken reaches 165 degrees internally.
Step 5: Meanwhile, cook pasta according to package directions and drain.
Step 6: Top chicken and sauce with shredded cheese, cover until melted, then serve over the pasta.
Chef's Tip: Searing the chicken skin-side down first locks in extra flavor before it finishes simmering in the sauce.
Serve with a simple green salad and garlic bread.
Est. Cost: $16.14 | $4.04 per person
Juicy chuck steak strips sizzle with colorful peppers and onions, all wrapped in warm tortillas with fresh salsa for an easy weeknight fiesta.
Step 1: Toss sliced chuck steak with cumin and chili powder.
Step 2: Heat a large skillet or cast iron pan over high heat and sear the steak strips 2 to 3 minutes until browned.
Step 3: Add the peppers and onions to the pan and cook 5 to 6 minutes until tender-crisp.
Step 4: Warm the tortillas in a dry skillet or the oven.
Step 5: Fill tortillas with the steak and pepper mixture, then top with salsa, sour cream, and cilantro.
Step 6: Serve immediately with lime wedges.
Chef's Tip: Slice the chuck steak thinly against the grain for the most tender bite.
Serve with Mexican rice and black beans.
Est. Cost: $10.04 | $2.51 per person
Tender marinated pork tenderloin is sliced and tucked into crisp lettuce cups with crunchy wonton strips for a fresh, fast lunch with bold Asian flavor.
Step 1: Slice the pork tenderloin into thin medallions and season with a pinch of salt and pepper.
Step 2: Heat a skillet over medium-high heat and cook the pork 3 to 4 minutes per side until cooked through, then let rest and slice into strips.
Step 3: In the same skillet, fry the wonton strips in a little oil until golden and crisp, about 2 minutes, then drain on a paper towel.
Step 4: Saute the diced squash until just tender, about 5 minutes.
Step 5: Whisk together soy sauce, sesame oil, and rice vinegar for a quick dressing.
Step 6: Fill lettuce leaves with pork, squash, shredded carrot, and green onion, then drizzle with dressing and top with crispy wonton strips.
Chef's Tip: Cook the wonton strips right before serving so they stay crisp.
Serve with steamed jasmine rice on the side for a heartier lunch.
Est. Cost: $8.47 | $2.12 per person
Cubed butternut squash and honeycrisp apples roast together until caramelized, then get finished with a drizzle of maple syrup for a simple fall side dish.
Step 1: Preheat the oven to 400 degrees.
Step 2: Toss the cubed squash and sliced apples with olive oil, cinnamon, and salt on a large baking sheet.
Step 3: Roast 25 to 30 minutes, stirring once, until the squash is tender and lightly browned.
Step 4: Drizzle warm with maple syrup and scatter pecans and thyme over the top before serving.
Chef's Tip: Cut the squash and apples into similar-sized pieces so they roast evenly.
Serve with roasted chicken or pork chops for a complete fall meal.
Est. Cost: $15.60 | $3.90 per person
Sweet lump crabmeat is folded into a warm, cheesy dip seasoned with Chesapeake-style spices, perfect for sharing with crackers or bread.
Step 1: Preheat the oven to 375 degrees.
Step 2: Stir together cream cheese, mayonnaise, Worcestershire sauce, lemon juice, and the crab soup mix until smooth.
Step 3: Gently fold in the lump crabmeat, taking care not to break up the lumps.
Step 4: Spread the mixture into a small baking dish and top with shredded cheese.
Step 5: Bake 18 to 20 minutes until bubbly and golden, then top with green onions.
Step 6: Serve warm with crackers or toasted baguette.
Chef's Tip: Fold the crabmeat in gently at the end so you keep nice big lumps in every bite.
Serve with toasted baguette slices or your favorite crackers.
Est. Cost: $5.81 | $1.45 per person
Sweet honeycrisp apples bake beneath a buttery oat crumble topping for a warm, comforting dessert that is perfect for cooler September evenings.
Step 1: Preheat the oven to 350 degrees and lightly grease a baking dish.
Step 2: Toss the sliced apples with maple syrup and cinnamon, then spread into the baking dish.
Step 3: In a bowl, mix the oats, flour, brown sugar, and salt, then cut in the butter until crumbly.
Step 4: Sprinkle the oat mixture evenly over the apples.
Step 5: Bake 30 to 35 minutes until the topping is golden and the apples are bubbling.
Step 6: Cool slightly before serving.
Chef's Tip: Let the crisp rest for about 10 minutes after baking so the filling has time to thicken.
Serve with a scoop of vanilla ice cream on top.
Sale Prices Valid September 18, 2026 to September 24, 2026. Costs are estimates based on featured sale items only.
Green Valley Marketplace | www.greenvalleymarketplace.com