Spinach Pesto Pasta. Serves: 4 Prep Time: 10 min. Cook Time: 25 min. Total: 35 min.

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1 Spinach Pesto Pasta Prep Time: 10 min. Cook Time: 25 min. Total: 35 min. 2 cups Nature s Basket fresh spinach, divided 1 jar Classico pesto ½ cup Giant Eagle Parmesan cheese, divided ¼ tsp. Market District chili flakes 1 clove garlic ½ lemon, juiced 2 Tbsp. Fisher pine nuts 1 lb. Giant Eagle cavatappi pasta 3 Tbsp. Sun-Maid dried currants 2/3 1. Bring a pot of salted water to a boil. In a blender, combine 1 cup spinach, premade pesto, ¼ cup of the Parmesan, chili flakes, garlic, ¼ cup water and the juice of half of a lemon. Blend until smooth. 2. Put the pine nuts in a large dry frying pan and cook over medium heat until toasted and fragrant, about 1 minute. Watch carefully nuts go from toasted to burnt quickly! Transfer the pine nuts to a plate to cool. 3. Add pasta to boiling water and cook for eight minutes. Once pasta is cooked, strain and toss with 1 cup of raw spinach, your spinach pesto, pine nuts and currants. Toss again before serving and finish with a sprinkle of remaining Parmesan cheese. Spinach Pesto Pasta (Vegetarian) ALLERGEN CALLOUTS: Peanut-Free, Egg-Free, Soy-Free Calories 740, Fat 29g, Sat. Fat 6g, Trans Fat 0g, Cholesterol 10mg, Sodium 1150mg, Total Carbohydrate 97g, Fiber 6g, Sugars 8g, Protein 23g

2 Roasted Pork with Vegetable-Grape Medley Prep Time: 5 min. Cook Time: 26 min. Total: 31 min. 1 (18-oz.) pkg. Food Merchants organic polenta 2 fennel bulbs 3 shallots 2.2 lb. Giant Eagle boneless pork tenderloin 2 sprigs Nature's Basket organic rosemary 3 tsp. Market District extra virgin oilive oil, divided Pinch salt & pepper 6 oz. red grapes, rinsed 4 Tbsp. Market District balsamic vinegar Salt & pepper 1. Preheat oven to 450 F. 2. Slice the polenta into ½-inch thick rounds. Trim the fennel bulbs and cut into strips going top to bottom, peel and cut the shallots into quarters. 3. Trim any excess fat and silver skin from the pork tenderloin, then season with salt and black pepper. Pick and roughly chop 2 sprigs of rosemary. 4. On a non-stick or foil-lined sheet pan, spread with 2 teaspoons of olive oil. Lay the cut polenta in a single layer on the sheet pan, place the pork tenderloin next to it. Toss the fennel and shallots with 1 teaspoon of olive oil, the rosemary and a pinch of salt and pepper. Spread in a single layer next to the pork tenderloins. Roast for about 10 minutes then reduce the heat to 350 F and continue to roast until the pork reads 165 F internal temperature or about 10 minutes more. 5. Remove the pork tenderloin from the tray and set aside to rest for 5-10 minutes. Add the grapes and balsamic vinegar to the fennel and shallots and return to the oven and roast another 5 minutes or until the grapes have softened. 6. Slice each pork tenderloin against the grain into 1 inch thick slices. To plate, place the polenta and roasted vegetable-grape medley next to slices of pork. Drizzle with remaining juices from the roasted vegetable-grape medley. Roasted Pork with Vegetable-Grapes Medley (Dietitian Pick) ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free, Gluten-Free Calories 490, Fat 11g, Sat. Fat 3g, Trans Fat 0g, Cholesterol 140mg, Sodium 720mg, Total Carbohydrate 41g, Fiber 5g, Sugars 16g, Protein 55g

3 Creamy Baked Gnocchi with Ham and Peas Prep Time: 5 min. Cook Time: 25 min. Total: 30 min. 1 (16-oz.) pkg. Delallo potato gnocchi 1 (8 oz.) Giant Eagle ham steak 1 Tbsp. Market District extra virgin olive oil 1 cup Giant Eagle frozen sugar snap peas 1 cup Giant Eagle heavy cream 3 Tbsp. Giant Eagle Parmesan cheese 1/8 tsp. black pepper 1. Preheat oven to 400 F. Bring a pot of salted water to a boil. Cut ham steak into ½-inch cubes. 2. Once water is boiling, drop in gnocchi and cook for 4 minutes. Strain and toss with olive oil. Spread gnocchi at the bottom of a baking dish and sprinkle with ham, peas and heavy cream. Tap the dish a few times so the ingredients fall in the cracks. 3. Top everything with Parmesan cheese making sure to evenly sprinkle over the whole dish and finish with black pepper. 4. Bake in oven for 20 minutes or until the cheese has browned and the cream has become thick and bubbly. Spoon onto a plate and enjoy with your favorite vegetable or side salad. Creamy Baked Gnocchi with Ham and Peas ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free Calories 520, Fat 28g, Sat. Fat 16g, Trans Fat 1g, Cholesterol 100mg, Sodium 1160mg, Total Carbohydrate 49g, Fiber 0g, Sugars 4g, Protein 18g

4 Szechuan Burgers Prep Time: 10 min. Cook Time: 10 min. Total: 20 min. 2 cloves garlic ½ bunch scallions 2 Tbsp. fresh ginger 3 Tbsp. Giant Eagle soy sauce 1 Tbsp. Giant Eagle sugar 1 Tbsp. Dynasty sesame oil 1 tsp. Market District chili flakes 1 tsp. Market District black pepper ¼ tsp. salt 1.5 lbs. Market District 80% lean Certified Angus Beef, ground chuck ¼ cup McCormick sesame seeds 2 Tbsp. olive oil 1 cucumber 1 red onion 1 bunch fresh cilantro 1Tbsp. Giant Eagle rice wine vinegar 4 Giant Eagle burger buns 1. Mince the garlic, scallions and ginger, combine with the soy sauce, sugar, sesame oil, chili flakes, black pepper and salt. Stir to dissolve the sugar and salt. Set aside half of this mixture. 2. Combine half of the soy mixture with the ground beef and mix well. Divide and shape into 4 burger patties. Press the sesame seeds into the patties to give them a good crust of sesame seeds. 3. Heat a large sauté pan over medium heat. Once hot, remaining sesame oil to crisp the sesame seeds. Carefully place the burgers in the hot oil. Cook for about 5 minutes per side or until the burgers have reached a minimal internal temperature of 160 F. Reduce the heat if the sesame seeds get too brown. 4. Meanwhile, thinly slice the cucumber and onion and place in a large bowl with the cilantro leaves. Add rice vinegar to the reserved soy mixture and dress the cucumber salad with this dressing. 5. Split and toast the hamburger buns. Assemble the burgers with the burger patty on the bottom bun, then some of the cucumber salad then the top bun. Serve extra salad on the side. ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Dairy-Free

5 Calories 620, Fat 36g, Sat. Fat 10g, Trans Fat 1g, Cholesterol 105mg, Sodium 1120mg, Total Carbohydrate 36g, Fiber 3g, Sugars 9g, Protein 38g

6 Arroz Con Pollo Prep Time: 5 min. Cook Time: 25 min. Total: 30 min. 16 oz. boneless chicken thighs 1 tsp. Market District dried oregano, divided 1 Tbsp. Market District ground cumin Pinch salt & pepper 1 Tbsp. Market District extra virgin olive oil ½ yellow onion, diced ¼ inch 2 Tbsp. Giant Eagle tomato paste 2 cups Giant Eagle long grain rice ½ cup Giant Eagle frozen peas ½ cup Giant eagle roasted red pepper strips 10 Giant Eagle giant Spanish olives, halved 1. Toss the chicken with half of the oregano, cumin and a pinch of salt and pepper. Heat olive oil in a pot on high for one minute. Gently add in onion and chicken thighs and brown for 3-4 minutes on each side. Remove chicken from pan and set aside. 2. In the same pot, add the tomato paste and cook for one minute. Add in the rice, the remaining oregano and cook for another minute with tomato paste. 3. Add in four cups of water and use a wooden spoon to scrape all the delicious caramelized chicken bits off the bottom of the pan. Add the chicken thighs back to the rice and let the pot come to a boil. Lower to a simmer and cover and cook for an additional 15 minutes or until the chicken has reached a minimal internal temperature of 165 F. Remove the lid and check the rice, if there is still a slight crunch add in 3 tablespoons of water and cover for 5 more minutes. 4. Prepare the peas according to the package instructions. Sprinkle the peas, roasted red pepper strips and olives on top of the rice, turn off the heat and cover to sit for 2-3 minutes. 5. Spoon onto plates and enjoy. Arroz Con Pollo ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free Calories 630, Fat 17g, Sat. Fat 4g, Trans Fat 0g, Cholesterol 105mg, Sodium 450mg, Total Carbohydrate 87g, Fiber 3g, Sugars 3g, Protein 27g