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# Chicken or Pork Mediterranean Pitas

__OVEN:__ Preheat oven to 425°F. On a sheet pan lined with aluminum foil or parchment, arrange the chicken or pork on one side of the sheet pan in a single layer. In a large bowl, mix the vegetables from the Skillet Veggie Kit with olive oil* and season with salt and pepper* to taste. Spread the seasoned vegetables on the other side of the same sheet pan with the chicken or pork in a single layer. Roast in the oven for 20-25 minutes until meat is cooked through
and vegetables are tender. 

__STOVETOP:__ Heat a large, heavy-bottomed skillet over medium-high. Add 1 tbsp olive oil* and add the Skillet Veggie Kit. Season with salt and pepper* to taste, and cook, stirring occasionally, 6-8 minutes until vegetables are tender and lightly brown. Remove vegetables to a plate and cover with foil to keep warm. Return the skillet to medium-high heat, add the remaining 1 tbsp olive oil* and add the chicken or pork. Cook, turning to brown on all sides, 7-9 minutes until cooked through.

__AIR FRYER:__ Preheat air fryer to 400°F. Add the Skillet Veggie Kit to a large bowl, add 2 tbsp olive oil* and season with salt and pepper*, tossing well to combine. Add the chicken or pork to the bowl with the vegetables and stir well with a large spoon to incorporate. Working in batches, add half the meat and vegetables in an even layer in the air fryer basket and cook for 10 minutes, shaking the basket halfway through, until meat is cooked through and vegetables are tender. Remove the cooked meat and vegetables to a plate and cover with foil to keep warm. Repeat until you have cooked all the meat and vegetables.

# Easy Falafel Meal

__OVEN:__ Preheat oven to 400°F. Line a sheet pan with aluminum foil or parchment. In a large bowl, mix the vegetables from the Skillet Veggie Kit with olive oil and season with salt and pepper to taste. Spread the seasoned vegetables on one half of the sheet pan in a single layer. Roast in the oven for 20 minutes. Remove from oven, add falafel, and continue roasting for 7-9 minutes until falafel is warmed through and vegetables are tender. 

__STOVETOP & AIR FRYER:__ Preheat air fryer to 350°F. Meanwhile, heat a large, heavy-bottomed skillet over medium-high. Add 1 tbsp olive oil and add the Skillet Veggie Kit. Season with salt and pepper to taste, and cook, stirring occasionally, 6-8 minutes until vegetables are tender and lightly brown. While vegetables are cooking, cook the falafel in the air fryer for 5 minutes until warmed through. 

__For Naan Minis:__ Ready to eat. Heating instructions below, if desired.

__OVEN:__ Place on a sheet pan in a single layer and broil on high for 20 seconds.

__MICROWAVE:__ Place naan on a plate and cover with a damp paper towel. Microwave 20-30 seconds until warmed through.

__STOVETOP:__ (for crispier naan): Heat a large, heavy-bottomed skillet over medium. Warm naan in the skillet for 30 seconds. Place warm naan on a plate and cover with foil to keep warm. Repeat until all naan is warm.

*Air fryer warming not recommended for naan.*

__To Serve:__ Portion chicken or pork or falafel and vegetables onto 4 plates. Serve with naan and tzatziki or hummus and orzo salad or pasta salad.

- 1 lb Mediterranean Chicken Breast or Chimichurri Pork Tenderloin Cubes or 12 oz Falafel
- Skillet Veggie Kit
- 1-2 tbsp olive oil*
- Kosher salt and freshly ground pepper*
- Panaji Naan Minis
- The Fresh Market Original Hummus or Cindy’s Kitchen Tzatziki Dip
- Lemon Orzo Salad With Pine Nuts or Mediterranean Pasta Salad

Mediterranean Skillet

In this week's Little Big Meal, we feature our Mediterranean Pitas. Choose your protein, add fresh veggies, and top with your choice of sauce. Serve with our Lemon Orzo Salad or Mediterranean Pasta Salad and a mini pita for a delicious meal for 4!

Mediterranean Pitas on plate with lemon orzo salad with pine nuts

Mediterranean Pitas_LBM

TOPPER: The Fresh Market Original Hummus (12 oz) or Cindy's Kitchen Tzatziki Dip (8 oz)

SIDE: Lemon Orzo Salad With Pine Nuts or Mediterranean Pasta Salad (1 lb)

PROTEIN: Mediterranean Chicken Breast or Chimichurri Pork Cubes  (1 lb) or Falafel (12 oz)

BREAD: Panaji Original or Roasted Garlic Naan Minis (8.6 oz)

COMING UP | Available October 29 - November 4

Prepare the egg noodles according to package directions. Once noodles are finished cooking, drain and toss with butter.

__For Chicken or Pork Cutlets:__
While the noodles are cooking, heat oil in a cast-iron skillet or heavy-bottomed sauté pan over medium heat until hot, 2-3 minutes. Carefully add the chicken or pork cutlets and pan-fry on both sides until golden brown, 4-5 minutes per side for chicken or pork, (until cooked through until the internal temperature is 145°F for pork and 165°F for chicken). Cook the cutlets in batches if necessary, adding more oil as needed, so as not to crowd the pan. Remove to a paper towel-lined plate.

__For Shrimp Cutlets:__
__AIR FRYER (preferred method):__ Preheat to 375°. Place shrimp cutlets in a single layer in the air fryer basket or rack and cook for 7-10 minutes until cooked through or internal temperature reaches 145°F.

__OVEN:__ Preheat to 400°F. Place shrimp cutlets on a sheet tray and bake for 10-15 minutes until or internal temperature reaches 145°F.

While proteins are cooking, microwave the veggie steamer bag for 3-4 minutes until tender. Let the bag sit in the microwave for 1 minute before removing. *Caution: Steamer bag will be hot and
may release steam when opened.*

__To Serve:__ Divide noodles, vegetables and cutlets or fillet onto 4 plates. Squeeze lemon wedges and top with chopped parsley if desired.



- Kosher salt,* to taste
- ½ pkg Mrs. Miller’s Egg Noodles of choice
- 2-3 tbsp Butter Craft Provisions butter of choice
- ¼ c vegetable oil*
- 4 Lemon Butter Breaded Chicken or Pork Cutlets or Breaded Shrimp Cutlets
- Veggie Steamer Bag
- Lemon wedges* (optional)
- Fresh parsley,* chopped

Schnitzel

Our favorite take on this classic recipes features lemon butter breaded chicken or pork cutlets or breaded shrimp cutlets with buttery noodles. Add freshly steamed veggies and for a sweet ending, serve with old-fashioned lemon pound cake. Scroll down for the full recipe.

Schnitzel Little Big Meal

BUTTER: Butter Craft Provisions Flavored Butter Tub (3 oz)

VEGGIE KIT: Green Beans With Sea Salt & Pepper Butter Steamer Bag (16 oz)

PROTEIN: Lemon Butter Breaded Chicken or Pork Cutlets (4 ct) or Breaded Shrimp Cutlets (4 ct)

NOODLES: Mrs. Miller’s Egg Noodles (16 oz)

DESSERT: The Fresh Market Old Fashioned Lemon Pound Cake (16 oz)

This meal is available __October 29 - November 4__. Click the button below to buy the current Little Big Meal for curbside pickup.

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Plan Your Feast

Scary Delicious!

Frightfully Festive Party Platters

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Fresh Ideas

Your Weekly Features

Ultimate Lump Crab Cakes

Wild Snow Crab Leg Clusters

Wild Grouper

Premium Choice Bone-In New York Strip Steak

Pork Tenderloin

Maud Borup Halloween Goodies

Xochitl Halloween Tortilla Chips

The Fresh Market Harvest Pretzel Bags

Little Big Meals

Mediterranean Skillet

Schnitzel

Think Deliciously

Calabrian Shrimp and Scallop Scampi

Za'atar Encrusted Rack of Lamb

Sumo Citrus Tart