Scallop Piccata Serves: 4 Cook Time: 15 min. Total Time: 25 min. 12 oz. Singleton wild scallops ½ stick Giant Eagle unsalted butter, divided ½ Tbsp. Market District extra virgin olive oil Kosher salt Ground black pepper ½ cup Giant Eagle chicken broth 1 shallot, finely diced ¼ cup Crosse & Blackwell capers 1 lemon, juiced & zested 2 cups Giant Eagle orzo ½ cup Bella Sun Luci sun-dried tomato julienne cut 2 cups Nature s Basket arugula Directions: Bring a large pot of salted water to a boil. Dry scallops well with paper towel. Melt one tablespoon of the butter in a sauté pan and add olive oil. Season scallops with salt and pepper on both sides. Add to hot pan and cook for 3 minutes on each side or until internal temperature of scallops is at least 145 F. Remove scallops from pan and set aside. Drain fat out of pan and return to heat. Deglaze pan with the chicken broth and add in shallot and capers. Bring to a simmer for 2-3 minutes. Whisk in remaining butter and the juice of the lemon. Taste for seasoning and add a pinch of salt and pepper if needed. Return scallops to the pan with the sauce and remove from heat. Cook orzo in boiling water for 10 minutes and drain. Toss with lemon zest, sun dried tomatoes, arugula and a pinch of salt and pepper. Spoon orzo on to plate and top with scallops making sure to get lots of that delicious sauce! Scallop Piccata ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free Nutritional Information (Per serving): Calories 510, Fat 16g, Sat. Fat 8g, Trans Fat 0g, Cholesterol 50mg, Sodium 880mg, Total Carbohydrate 74g, Fiber 2g, Sugars 7g, Protein 23g Nutritional values are based on data from the USDA National Nutrient Database for Standard
Mushroom Stroganoff Serves: 4 Cook Time: 25 min. Total Time: 35 min. Kosher salt 2 (6-oz.) pkg. Giant Eagle portabella mushrooms ½ bunch natures basket dill, divided 1 yellow onion 1 Tbsp. Market District extra virgin olive oil ½ tsp. McCormick smoked paprika ½ cup Market District vegetable stock Ground black pepper ½ cup Giant Eagle sour cream 1 (12-oz.) pkg. Amish Kitchens egg noodles 2 Tbsp. Giant Eagle unsalted butter Directions: Bring a large pot of water to a boil with 1 teaspoon of salt. Cut mushrooms into quarters or small wedges depending on size. Chop dill. Peel and julienne onion. In a sauté pan, heat olive oil on high for one minute in pan. Add in mushrooms. Leave them undisturbed for 2 minutes so they start to develop a nice sear. Cook for another 5-6 minutes or until mushrooms are tender and brown. Add in onions and cook for another 5 minutes. Once onions are cooked, add in the smoked paprika and deglaze the pan with vegetable stock. Season with salt and pepper and bring to a simmer (this should take 2-3 minutes). Turn off heat and stir in sour cream. Meanwhile, boil egg noodles for 6-8 minutes, testing at 6 minutes. Strain and place in a large bowl. Season with a pinch of salt and pepper and stir in the butter coating the noodles. The hot noodles should melt the butter nicely. Once melted, toss the noodles with chopped dill reserving a tablespoon for garnish. Spoon noodles into a shallow bowl and top with mushroom mixtures. Sprinkle with a pinch of dill and enjoy! Mushroom Stroganoff (Vegetarian) ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Soy-Free Nutritional Information (Per serving): Calories 480, Fat 18g, Sat. Fat 8g, Trans Fat 0g, Cholesterol 135mg, Sodium 280mg, Total Carbohydrate 66g, Fiber 2g, Sugars 8g, Protein 15g Nutritional values are based on data from the USDA National Nutrient Database for Standard
Curried Fried Chicken Serves: 4 Cook Time: 15 min. Total Time: 25 min. 1 Giant Eagle egg 1 cup Giant Eagle low fat buttermilk 2 Tbsp. Kosher salt, divided 2 tsp. ground black pepper 2 ½ Tbsp. fresh ginger, grated, divided 2 ½ Tbsp. McCormick gourmet curry powder, divided 1.5 lbs. Giant Eagle boneless skinless chicken thighs 2 cups Giant Eagle all-purpose flour ½ cup Argo pure cornstarch 4 cups canola oil 1 cup Giant Eagle brown sugar 1 cup Heinz cider vinegar 1 lb. Dole frozen mango chunks 1 bunch fresh cilantro, chopped, divided 2 fresh limes, wedged Directions: Whisk together the egg, buttermilk, 1 teaspoon of salt, the black pepper, 2 tsp. fresh ginger and 2 teaspoons curry powder. Once combined, add chicken and marinate for 20 minutes at room temperature or up to 8 hours in the refrigerator. In a medium bowl, combine flour, cornstarch, 3 teaspoons salt and 6 teaspoons curry powder. Heat oil in a large pan to 350 F. Drain the chicken and dredge in the flour mixture. Patting the flour on well. Carefully lower chicken into hot oil a few pieces at a time. Fry until golden brown and a minimum internal temperature of 165 F is reached. Drain on a rack over a sheet pan. To make the mango chutney, add brown sugar, vinegar, 2 teaspoons salt and 2 tablespoons ginger to a small pot and bring to a boil. Once sugar has dissolved, reduce to a simmer and add mango, continuing to cook until the sauce has thickened. Cool, then add 2 tablespoons chopped cilantro Serve fried chicken with lime and more cilantro. Curried Fried Chicken ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Soy-Free
Nutritional Information (Per serving): Calories 750, Fat 31g, Sat. Fat 4.5g, Trans Fat 0g, Cholesterol 170mg, Sodium 1500mg, Total Carbohydrate 85g, Fiber 2g, Sugars 72g, Protein 31g Nutritional values are based on data from the USDA National Nutrient Database for Standard
Pastrami Rubbed Roast Beef Serves: 6 Cook Time: 45 min. Total Time: 55 min. 1 cup Giant Eagle sour cream ½ cup Maille mustard, whole-grain, old-style Dijon 1½ tsp. Kosher salt, divided Pastrami Rub: 2 tsp. McCormick smoked paprika 4 tsp. ground black pepper 1 tsp. garlic powder 1 tsp. ground coriander ½ tsp. ground ginger 2 tsp. Giant Eagle brown sugar 2½-3 lbs. boneless bottom round beef roast 4 Market District russet potatoes 2 tsp. Market District extra virgin olive oil ½ tsp. ground black pepper 1 cup Giant Eagle sauerkraut Preheat oven to 500 F. Whisk together the whole grain mustard and sour cream with ½ teaspoon salt until well combined and smooth, set aside. Combine all the rub ingredients and sprinkle all over the beef roast. Really pack it on. If possible, do this the night before roasting, and refrigerate until ready to roast. Place roast on a roasting rack over a sheet pan. Toss potatoes with olive oil, 1 teaspoon salt and ½ teaspoon ground black pepper. Spread on a foil-lined or non-stick sheet pan. Place potatoes and roast in oven. Roast until the potatoes gets a little browned, about 10 minutes. Reduce heat to 250 F and continue to cook until roast reaches a minimum internal temperature of 145 F about 30-45 minutes. Remove the beef from the oven and let rest at least 20 minutes before slicing. Remove potatoes from the oven when tender. Drain the sauerkraut and toss with the potatoes on the sheet pan and return to the oven to heat the sauerkraut through, about 5 minutes. Once the beef has rested, slice thin and serve with the mustard sauce and roasted potatoes.
Pastrami Rubbed Roast Beef ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free Nutritional Information (Per serving): Calories 870, Fat 40g, Sat. Fat 15g, Trans Fat 1.5g, Cholesterol 225mg, Sodium 1680mg, Total Carbohydrate 51g, Fiber 6g, Sugars 6g, Protein 73g Nutritional values are based on data from the USDA National Nutrient Database for Standard
Pork Chops with Cranberry BBQ Sauce Serves: 4 Cook Time: 20 min. Total Time: 30 min. 3 bunches (about 1.5 lbs.) organically grown baby golden beets with tops 2 cups Dole frozen cranberries ½ cup Giant Eagle granulated sugar ¼ cup + 2 tsp. Nature's Basket organic apple cider vinegar, divided 2 Tbsp. Giant Eagle tomato ketchup 2 tsp. Embasa chipotle peppers in adobo sauce, optional 4 Giant Eagle bone-in pork loin center cut chops 1½ tsp. salt, divided ¼ tsp. ground black pepper 1 red onion 4 tsp. Market District extra virgin olive oil Directions: Preheat oven to 425 F. Wash and trim the beets, reserving the tops. Place the beets in a medium saucepan and cover with water. Add a little salt. Bring to a boil over high heat, lower the heat to a simmer and cook until tender, about 15 minutes, check by piercing with a toothpick or small knife. Let cool to room temperature in the water. Using a towel rub the skins off the beets, then cut into wedges. Set aside. Meanwhile, combine cranberries with sugar, ¼ cup of apple cider vinegar, ketchup, chipotle sauce and ½ cup water in a small saucepan and bring to a boil over mediumhigh heat. Cook until the cranberries burst, and the sauce has thickened to a BBQ sauce consistency, about 10 minutes. Season pork chops with salt and pepper. Heat grill pan on stove top (if you do not have a grill pan the pork chop can be pan seared). Place pork chops on grill pan and let sit for 2-4 minutes, turning and letting that cook for another 2-4 minutes. Transfer the pork chops to a sheet pan and brush with BBQ sauce on both sides. Place in oven and continue to cook until the pork chops reach a minimum internal temperature of 145 F, depending on the thickness this will take 5-10 minutes. Cut the beet leaves into ½-inch wide strips and slice the red onion very thin. Toss the beets, beet greens and red onion with 2 teaspoons cider vinegar, olive oil and 1 teaspoon salt. Serve the pork chops with the beet salad and more of the cranberry BBQ sauce on the side. Pork Chops with Cranberry BBQ Sauce ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free, Gluten-Free Nutritional Information (Per serving): Calories 550, Fat 21g, Sat. Fat 6g, Trans Fat 0g, Cholesterol 120mg, Sodium 1170mg, Total Carbohydrate 52g, Fiber 6g, Sugars 43g, Protein 40g
Nutritional values are based on data from the USDA National Nutrient Database for Standard