Cod BLT Serves: 4 Prep Time: 10 min. Cook Time: 15 min. Total Time: 25 min. 1 sleeve Giant Eagle unsalted tops saltines 2 Tbsp. Market District extra virgin olive oil, divided 8 oz. Giant Eagle sliced bacon, diced 1 lb. fresh zucchini, sliced into thin coins 3 cloves garlic, chopped 1 (10-oz.) basket Market District cherry tomatoes, halved 2 tsp. kosher salt, divided ½ tsp. ground black pepper, divided 4 6-oz. pcs. frozen wild Atlantic cod ¾ cup Giant Eagle mayo, divided 1 lemon 1 bunch Nature s Basket basil Heat oven to 375 F. Crush saltines into a granola-like texture and mix with 1 tablespoon of olive oil. Place the diced bacon in a small pan and cook over medium heat, stirring occasionally, until crisp, drain. In a shallow baking dish, combine the zucchini, tomatoes and bacon and toss with 1 tablespoon olive oil, half of the chopped garlic, 1 teaspoon salt and ¼ teaspoon black pepper. Spread in to a bed for the fish. Season the fish with salt and pepper, smear the top of the fish with a thin layer of mayo, about 1-2 teaspoons per fillet. Press the cracker crumbs into the mayonnaise on the top of the fish. Place fish on top of the vegetables, crumb side up. Repeat with the other fish fillets. Bake until golden brown and the fish reaches a minimum internal temperature of at least 145 F, about 15-20 minutes. While the fish is cooking, combine the remaining mayonnaise with the remaining garlic and the juice from the lemon. Transfer cooked fish to serving plates and stir the basil leaves into the vegetables. Serve the fish and vegetables with the garlic mayonnaise on the side. Cod BLT ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free- Soy-Free, Dairy-Free Nutritional Information (Per serving): Calories 730, Fat 51g, Sat. Fat 10g, Trans Fat 0g, Cholesterol 105mg, Sodium 1870mg, Total Carbohydrate 29g, Fiber 2g, Sugars 5g, Protein 39g
Korean Fajitas Serves: 4 Prep Time: 10 min. Cook Time: 15 min. Total Time: 25 min. Ingredients: 1 lb. Market District flank steak 12 oz. Market District Korean BBQ sauce, divided 1 bunch green onions 2 Tbsp. canola oil, divided Kosher salt Ground black pepper 6 oz. shiitake mushrooms, de-stemmed and sliced 1 bunch red radishes, thinly sliced 4 oz. Giant Eagle premium matchstick carrots 5 oz. Nature s Basket baby spinach 12 Giant Eagle soft taco flour tortillas 1 (10-oz.) pkg. Giant Eagle angel hair slaw Thinly slice the steak and marinate with 2 tablespoons of the BBQ sauce during ingredient prep. Cut the white part of green onion into 1-inch lengths, thin slice the green part. In a large sauté pan, heat 1 tablespoon of canola oil for one minute on high. Add beef to the hot pan and let it sit in the pan for two minutes before stirring. Cook for another 4-5 minutes, or until internal temperature of beef reaches at least 145 F. Season with a pinch of salt and pepper. In another sauté pan, heat remaining canola oil on high for one minute. Add mushrooms and the white part of the green onion and cook for 2-3 minutes. Then, add carrots and spinach and ¼ cup of the BBQ sauce. Continue to cook until the spinach has wilted. Heat tortillas in the microwave wrapped in a paper towel for 30 seconds. Toss the cabbage with the sliced radish and thin-sliced green onions. Serve everything separate with extra sauce for guests to build their own wraps. Korean Fajitas ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Dairy-Free Nutritional Information (Per serving): Calories 890, Fat 29g, Sat. Fat 6g, Trans Fat 0g, Cholesterol 50mg, Sodium 2810mg, Total Carbohydrate 116g, Fiber 5g, Sugars 35g, Protein 43g
Pool Hall Sliders Serves: 6 Prep Time: 20 min. Cook Time: 15 min. Total Time: 35 min. Ingredients: Slaw: 1 (16-oz.) pkg. Giant Eagle Life's Getting Fresher coleslaw 1 green bell pepper ½ cup Giant Eagle yellow mustard 1 cup Heinz distilled vinegar ½ cup Giant Eagle granulated sugar ½ cup Giant Eagle light brown sugar 1 tsp. Simply Organic turmeric 1 tsp. salt 1 tsp. chili flakes Sliders: 1½ lbs. ground beef Kosher salt Ground black pepper 1 pkg. Giant Eagle sliced medium cheddar cheese 1 tsp. Giant Eagle vegetable oil 1 (24-ct.) pkg. King's Hawaiian rolls Combine all the slaw ingredients in a large pot and bring to a boil. Reduce heat to low and continue to cook, stirring occasionally for about 15 minutes, cabbage should be cooked but still a little crunchy. Set aside and let cool to room temperature. Divide the beef into ¼ cup (2 oz.) balls and shape into patties. Season with a pinch of salt and pepper. Cut each slice of cheddar into 4 pieces to fit the burger patties; set aside. Heat a large sauté pan over high heat for 2 minutes. Add vegetable oil and carefully place the burger patties into the pan. Reduce heat to medium. Cook for about 2 minutes on the first side. Flip and cook on the other side for 1 minute, or until the internal temperature of the beef is at least 160 F. Top burgers with the sliced cheese and let the cheese melt. While the burgers are cooking, split and toast the slider buns. Build the burgers by placing the cooked patties onto the toasted buns and top with the cooked slaw.
Pool Hall Sliders ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free Nutritional Information (Per 4 sliders): Calories 910, Fat 35g, Sat. Fat 16g, Trans Fat 1g, Cholesterol 165mg, Sodium 1700mg, Total Carbohydrate 107g, Fiber 1g, Sugars 58g, Protein 44g
Warm Spaghetti Squash Salad Serves: 4 Prep Time: 10 min. Cook Time: 25 min. Total Time: 35 min. Ingredients: 2 spaghetti squash 2 fresh lemons 2 tbsp. Giant Eagle Dijon mustard 1 Tbsp. kosher salt, divided ½ tsp. ground black pepper ½ cup Market District extra virgin olive oil 1 head radicchio 5 oz. Nature s Basket arugula 2 oz. Frigo shaved Parmesan cheese Directions: Cut spaghetti squash in half, scoop out and discard the seeds, then place in a shallow dish cut-side down. Prick the outside with a fork in several places and add ½ cup of water to the dish. Place in microwave for 20 minutes or until tender. Let cool to a warm temperature. While the squash is cooking, make dressing. Juice and zest the lemons into a small bowl. Whisk in the Dijon mustard, 2 teaspoons of salt and black pepper. Once well combined, slowly drizzle in the olive oil, whisking constantly. Cut the radicchio in half and cut out the core, slice into thin slices. Using a fork, pull the strands of spaghetti squash from its shell. Combine the spaghetti squash with the arugula, radicchio, dressing, and half the Parmesan. Adjust seasoning with more salt and pepper. Serve topped with the remaining Parmesan. Warm Spaghetti Squash Salad (Vegetarian) ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Gluten-Free Nutritional Information (Per serving): Calories 680, Fat 35g, Sat. Fat 7g, Trans Fat 0g, Cholesterol 10mg, Sodium 2140mg, Total Carbohydrate 90g, Fiber 19g, Sugars 32g, Protein 17g
Pork Schnitzel with Potatoes and Pears Serves: 4 Prep Time: 10 min. Cook Time: 15 min. Total Time: 25 min. Ingredients: 1 bunch fresh parsley 2 pc. Giant Eagle pork tenderloin ½ cup Giant Eagle 1% buttermilk 1 Giant Eagle egg 3 Tbsp. Giant Eagle Dijon mustard with white wine, divided 2 tsp. salt, divided ½ tsp. ground black pepper 1 lb. Yukon gold b potatoes 1 fresh pear 1/4 cup Market District extra virgin olive oil, divided 2 tsp. paprika, divided 1 cup Giant Eagle fancy shredded swiss cheese 1 cup Market District plain bread crumbs ¼ cup Giant Eagle vegetable oil 2 Tbsp. cider vinegar 2 Tbsp. capers Directions: Preheat oven to 425 F. Roughly chop half the parsley and reserve the other half for garnish. Trim the pork tenderloin of any sinew or fat. Then cut each tenderloin into 4 equal medallions, for 8 pieces total. Lay them cut-side up on plastic wrap and top with another sheet of plastic wrap. Lightly pound the medallions to make even, round pieces about ⅜-inch thick. In a bowl, combine buttermilk, egg, 1 tablespoon Dijon mustard, salt, and pepper. Whisk well to combineadd the pork to this mixture, tossing to coat, and let soak. Slice potatoes into rounds. Cut the pear into quarters, trim away the core and cut each quarter in half, lengthwise, to make 8 pieces. Toss the pears and potatoes with 1 tablespoon of olive oil, 1 teaspoon of salt and 1 teaspoon of paprika. Transfer to a non-stick or foil-lined sheet pan and place in the oven. Roast for about 15 minutes or until the potatoes are cooked through. Remove from the oven and sprinkle with swiss cheese and the remaining paprika.return to the oven for another 3 minutes, or until the cheese is brown and bubbly. While the potatoes are cooking, heat the vegetable oil in a large skillet over medium-high heat. Place the bread crumbs in a shallow pan or dish. Dredge the pork medallions in the bread crumbs, patting crumbs into the pork until well coated. Gently add the pork to the pan. Cook until brown on one side then turn and cook on the other until the pork reaches a minimum
internal temperature of 145 F. You may need to move the pork around the pan to brown it evenly or cook them in batches. Meanwhile, make the vinaigrette. In a small bowl, combine remaining Dijon mustard, the cider vinegar, capers and chopped parsley. Whisk well, then slowly drizzle in remaining olive oil. Serve the pork medallions with the potatoes and vinaigrette, garnish with remaining parsley. Pork Schnitzel with Potatoes and Pears ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free Nutritional Information (Per serving): Calories 730, Fat 43g, Sat. Fat 10g, Trans Fat 0.5g, Cholesterol 125mg, Sodium 1930mg, Total Carbohydrate 52g, Fiber 6g, Sugars 9g, Protein 33g