Cornbread Crusted Chicken. Serves: 4 Prep Time: 20 min. Cook Time: 45 min. Total: 1 hr. 5 min.

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1 Cornbread Crusted Chicken Prep Time: 20 min. Cook Time: 45 min. Total: 1 hr. 5 min. ½ cup Giant Eagle buttermilk 1 tsp. salt, divided 1 tsp. pepper, divided 4 7-oz. Nature s Basket chicken breasts 1 red onion, cut into ¼-inch julienne 1 box Stove Top cornbread stuffing mix ¼ cup of canola or avocado oil ¼ cup Ocean Spray whole cranberry sauce ¼ cup Oasis Foods Co. jalapeño jelly 1 Tbsp. Market District extra-virgin olive oil 1 (12-oz.) bag Giant Eagle Brussels sprouts, cut into ¼-inch rings 1. Pour buttermilk in a bowl and season with a pinch of salt and pepper. Take the chicken breasts and submerge the chicken in the buttermilk (this can be done the night before or several hours before if time permits). 2. In a food processor, pulse the cornbread stuffing so it resembles crumbs the size of a rice kernel. Place bread crumbs in a baking dish. Shake off excess buttermilk and dip chicken into cornbread mixture pressing it on so it adheres to the chicken. Place on a wire rack and let chicken sit for 10 minutes. 3. Preheat oven to 325 F. 4. In a large skillet, heat oil. Heat for one minute on high and very carefully place chicken in hot oil. Cook for 2-3 minutes and then cook on a baking sheet with a wire rack for an additional 15 minutes in the oven or until internal temperature of chicken is at least 165 F. 5. Meanwhile, whisk together the jalapeno jelly and cranberry sauce and add a generous pinch of salt and pepper. 6. Heat olive oil in a sauté pan for one minute and then add in onions and brussels sprouts. Season with salt and pepper and cook for 4-5 minute until onions are translucent and Brussels sprouts are soft. 7. Serve chicken with a spoonful of cranberry-jalapeno relish and sautéed Brussels sprouts. ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free Calories 550, Fat 19g, Sat. Fat 2g, Trans Fat 0g, Cholesterol 75mg, Sodium 1070mg, Total Carbohydrate 60g, Fiber 3g, Sugars 23g, Protein 35g

2 Stuffed Butternut Squash Shells Prep Time: 15 min. Cook Time: 50 min. Total: 1 hr. 5 min. 1 (16-oz.) container Giant Eagle diced butternut squash 1 Tbsp. Market District extra virgin olive oil ¾ tsp. salt, divided ¾ tsp pepper, divided 2 cups Nature s Basket fresh spinach, roughly chopped ½ (12-oz.) box Giant Eagle jumbo shells 2 cups Giant Eagle ricotta cheese 1 cup Giant Eagle shredded Parmesan, divided ½ bunch Nature s Basket fresh sage, chopped ½ cup Giant Eagle heavy cream 1. Preheat oven to 425 F. 2. Toss butternut squash with olive oil, salt and pepper. Lay in a single layer on a sheet tray and place in oven for minutes until squash is cooked and starting to brown. In the last 5 minutes of cooking toss the spinach in with the squash, slightly mashing it and return to oven. Once cooked, remove from oven and let cool for filling. 3. Bring a pot of water to a boil. Gently add in the jumbo shells to the boiling water and cook for 9 minutes. Strain shells and place on a baking sheet in a single layer and let cool so you can work with them. 4. In a large bowl, mix together roasted squash/spinach, ricotta cheese, salt and pepper and half of the Parmesan. Taste for seasoning. Using a spoon, stuff mixture into shells. 5. Mix together sage and heavy cream and spoon a few tablespoons on the bottom of a baking dish. Arrange shells in a single layer and top with remaining heavy cream and sage, and remaining Parmesan. Return to oven and bake for 20 minutes. Cream should thicken and the top should be slightly browned. Stuffed Butternut Squash Shells (Vegetarian) ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free Calories 640, Fat 37g, Sat. Fat 21g, Trans Fat 1g, Cholesterol 115mg, Sodium 1060mg, Total Carbohydrate 50g, Fiber 5g, Sugars 4g, Protein 28g Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

3 Greek Beef Baked Pasta Serves: 8 Prep Time: 20 min. Cook Time: 20 min. Total: 40 min. 2 Tbsp. Market District extra virgin olive oil 1 lb. Market District 80% lean cab ground beef 1 onion, small dice ¾ tsp. salt, divided ¼ tsp. pepper ¼ tsp. Giant Eagle cinnamon 1 (28-oz.) can Giant Eagle crushed tomatoes ⅓ cup Giant Eagle butter ⅓ cup Giant Eagle flour 3 cups Giant Eagle milk ⅓ cup Giant Eagle grated Parmesan & Romano cheese 1 cup Giant Eagle crumbled Feta cheese, divided ¼ tsp. cayenne pepper 2 Giant Eagle large eggs 12 oz. Giant Eagle ziti pasta ½ bunch fresh parsley 1. Preheat oven to 400 F. 2. In a medium saucepan, heat olive oil, add the beef and brown, breaking it up until about half cooked. Add the diced onions, salt, pepper and cinnamon. Once the onions are cooked and beef has reached a minimal internal temperature of 160 F, add in the crushed tomatoes. Cook for about 10 minutes, add a little water if the sauce gets too thick. 3. Meanwhile, melt the butter in a small saucepan and add the flour and whisk together, cook over medium heat for about 5 minutes. Whisk in the milk and bring to a boil over medium heat, lower the heat and simmer for about 10 minutes. Remove from the heat and stir in the Parmesan-Romano cheeses and ¾ of the Feta. Whisk until melted, add in the eggs and whisk well. Season with salt and cayenne pepper. 4. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, about 10 minutes. Drain and combine with ⅓ of the meat sauce and coat the pasta well. 5. Pour the pasta into a 7 x11 baking dish. Top with the rest of the meat sauce and smooth the top. Pour the cheese sauce over that layer. Place in oven and bake until brown and bubbly, about 15 minutes. 6. Remove from oven and let cool about 15 minutes before cutting in squares and top with remaining feta and parsley.

4 Greek Beef Pasta Bake ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Soy-Free Calories 710, Fat 34g, Sat. Fat 17g, Trans Fat 1g, Cholesterol 175mg, Sodium 1090mg, Total Carbohydrate 67g, Fiber 6g, Sugars 14g, Protein 36g Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

5 Roasted Bottom Round with Pomegranate Chimichurri Prep Time: 10 min. Cook Time: 1 hr. 20 min. Total: 1 hr. 30 min. 2.5 lb. Giant Eagle bottom round 3 Tbsp. Market District ground cumin, divided 1 Tbsp. salt, plus pinch, divided 1 Tbsp. pepper, plus pinch, divided 1 delicata squash, seeded and cut in ¼-inch slices 1 Tbsp., plus ¼ tsp. Market District extra virgin olive oil, divided ¼ bunch fresh parsley ¼ bunch fresh cilantro 2 cloves fresh garlic 2 Tbsp. Giant Eagle red wine vinegar ½ cup pomegranate seeds 1. Preheat oven to 500 F. 2. Mix Together 2 tablespoons of the cumin, 1 tablespoon of salt and 1 tablespoon of pepper and rub the roast with the mix, making sure to cover the entire roast. Place roast on a wire rack set inside a sheet tray and place in oven. Set timer for 20 minutes and then reduce heat to 325 F for one hour. 3. Meanwhile, cut delicata squash in half lengthwise and remove seeds. Then cut squash into ¼ inch slices. Toss squash in 1 tablespoon olive oil with a pinch of salt and pepper, spread thin on a sheet tray and place in oven with roast. After 15 minutes, stir. 4. In a blender, combine the parsley, cilantro, remaining cumin, red wine vinegar, ¼ teaspoon of olive oil and purée until smooth. 5. Cut pomegranate in half. Over a bowl, tap the uncut side of the pomegranate with a wooden spoon to remove seeds. Repeat with other side and pick through removing the white membrane that comes along. Stir seeds into chimichurri sauce. 6. Once roast reaches a minimal internal temperature of 145 F, remove from oven and allow to rest for minutes. After it has rested cut meat as thin as possible. Arrange on a platter with squash and top with chimichurri sauce. Roasted Bottom Round with Pomegranate Chimichurri ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free Calories 780, Fat 46g, Sat. Fat 13g, Trans Fat 1g, Cholesterol 200mg, Sodium 1990mg, Total Carbohydrate 25g, Fiber 6g, Sugars 7g, Protein 66g

6 Shrimp Étouffée Prep Time: 10 min. Cook Time: 20 min. Total: 30 min. ¼ cup Crisco canola oil ⅓ cup Giant Eagle flour 1 onion, diced 1 green bell pepper, diced 3 stalks celery, diced 1 (8-oz.) bottle Bar Harbor clam juice 1 (28-oz) can Giant Eagle crushed tomatoes 1 tsp. salt ½ tsp. Market District black pepper 2 tsp. Giant Eagle paprika ¼ tsp. Market District cayenne pepper 1 ¼ lbs. Nature's Basket extra-large peeled & deveined raw shrimp 1 cup (4 oz.) fresh okra, sliced 1 (8.8-oz.) pkg. Giant Eagle 90 second rice 1 bunch scallions, sliced 1. In a large saucepan, heat the canola oil. Add the flour and whisk well. Continue to cook over medium heat, whisking constantly, until brown, the color of peanut butter. Be careful, the roux is very hot, do not let it burn. Once it is the color of peanut butter add in the diced onions, celery and bell pepper and stir well. 2. Continue to cook the vegetables over medium heat until soft. Whisk in the clam juice and crushed tomatoes. Bring to a boil, stirring occasionally. Season with salt, pepper, paprika and cayenne. 3. Let the sauce simmer for about 10 minutes. Add in the shrimp and okra and continue to cook, stirring, just until the shrimp is pink and opaque. 4. Meanwhile, heat the rice according to the package directions. 5. Serve the étouffée and rice together and garnish with the sliced scallions. Shrimp Etouffee ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free Calories 500, Fat 19g, Sat. Fat 2g, Trans Fat 0g, Cholesterol 230mg, Sodium 2120mg, Total Carbohydrate 53g, Fiber 7g, Sugars 12g, Protein 33g Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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