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Bucatini with Roasted Squash, Pancetta and Sage 

Pear and Bittersweet Chocolate Yogurt Cake with Ganache Glaze

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Easy to prepare, our dinner deal can feed a family of four without eating your budget. Pick one up today!

Available from September 27th - October 3rd

__For Seafood Cakes:__

Heat oil in a large nonstick skillet over medium high heat. Add crab cakes or salmon cakes, flat-side down, lower heat to medium and use a spatula to gently flatten the cakes. Cook 5-6 minutes per side, or until internal temperature is 165°F.

Transfer cooked seafood cakes to a plate.

*Green Bean Steamer Bag:* Microwave steamer bag according to package directions. Caution, steamer bag will be hot and may release steam when opened.

*White Cheddar Macaroni:* Remove from packaging into a microwave-safe container and cover. Microwave for 3-4 minutes, stirring halfway through, until warmed through and internal temperature is 160°F. 

Preheat oven to broil. Spread the salted butter evenly on cut side of buns and place under broiler about 2-3 minutes or until golden brown.

Add seafood cake to the bun, followed by onion, a handful of arugula and sprouts. Top with buns and serve immediately with green beans and mac and cheese or pasta salad on the side

__For Chicken:__

Heat oil in a large nonstick skillet over medium heat. Add chicken and shallow fry until a deep golden-brown crust forms, about 5-7 minutes per side, or until an internal temperature of 165°F is reached. Do not overcrowd pan; cook in batches if necessary. Remove to a paper towel lined plate.

*Green Bean Steamer Bag:* Microwave steamer bag according to package directions. Caution, steamer bag will be hot and may release steam when opened.

*White Cheddar Macaroni:* Remove from packaging into a microwave-safe container and cover. Microwave for 3-4 minutes, stirring halfway through, until warmed through and internal temperature is 160°F.

Preheat oven to broil. Spread the salted butter evenly on cut side of buns and place under broiler about 2-3 minutes or until golden brown. 

Place chicken on buns followed by tomato slices and lettuce, and serve immediately with green beans and mac and cheese or pasta salad on the side.


- 2 tbsp vegetable oil*
- 4 Maryland crab cakes or Breaded Chicken Cutlets
- Green Bean With Sea Salt & Pepper Butter Steamer Bag
- White Cheddar Macaroni or Mediterranean Pasta Salad
- ¼ c salted butter*, softened
- 4 Soft Golden hamburger buns
- Red onion*, thinly sliced, optional
- Arugula*, optional
- Sprouts*, optional
- 1 large tomato,* sliced
- 4 leaves butter lettuce*


Seafood Cake or Crispy Chicken Sandwiches

In this week's Little Big Meal, try our Seafood Cake or Crispy Chicken sandwiches with fresh veggies and your choice of a deli side, ready to eat in less than 20 minutes. Scroll down for cooking instructions. 

Crab Cake Sandwiches

CHOOSE ONE: Maryland Crab Cakes or Wild Salmon Cakes (4 ct), Parmesan-Crusted Chicken Cutlets or Nashville Hot Breaded Chicken Cutlets (4 ct)

GET ONE: Soft Golden Hamburger Buns (4 ct)

GET ONE: Green Beans With Sea Salt & Black Pepper Steamer Bag (16 oz)

CHOOSE ONE: White Cheddar Macaroni and Cheese or Mediterranean Pasta Salad (1 lb)

Available from October 4th - October 10th

Cook the rice according to package instructions.

If using spring rolls, prepare according to package instructions.

In a large skillet, heat 1 tablespoon oil over medium-high heat for 1-2 minutes. Season the chicken, pork or shrimp with black pepper and add to the skillet. Cook, turning occasionally to brown evenly (for chicken and pork, 4-5 minutes, for shrimp, 1 minute.) Remove protein to a plate and return skillet to heat.

Add the remaining 1 tablespoon of oil to the skillet, add the Hibachi Veggie Kit and sauté for 5-7 minutes until vegetables are golden brown and tender. Add protein back to skillet along with 1/2 bottle of sauce and reduce heat to medium. Simmer until meat is cooked through, another 1-3 minutes.

If using pot stickers, prepare according to package instructions. To serve, divide rice into bowls and spoon protein and vegetables on top. Serve with pot stickers or spring rolls on the side, and BIBIBOP Yum Yum Sauce on the side.

** __Stir-Fry Sauce Ingredients:__
- 1/4 c soy sauce*
- 2 tbsp toasted sesame oil*
- 2 tsp cornstarch*;
- 1 tbsp minced garlic* (optional)
- 1 tbsp minced ginger* (optional)

- 1 c The Fresh Market Organic Jasmine or Basmati Rice 
- 2 tbsp vegetable oil*, divided
- 20 oz Hibachi Veggie Kit 
- 1 lb chicken breast strips, pork tenderloin strips or raw peeled & deveined shrimp
- Freshly ground black pepper*
- 1/2 bottle stir-fry sauce* or make your own, see below**
- BIBIBOP Yum Yum Sauce for dipping


Hibachi

In this week’s featured recipe, we sear crisp vegetables with your choice of protein before simmering the mixture in the sauce. The flavorful marinade enhances the protein and veggies without being too overpowering. 

Scroll down for step-by-step instructions on how to prepare our recipe for Hibachi in less than 30 minutes.  

Hibachi LBM

CHOOSE ONE: Chicken Breast Strips or Pork Tenderloin Strips (1 lb), Raw Peeled and Deveined Shrimp (1 lb, 51-60 ct)

CHOOSE ONE: The Fresh Market Garlic Sesame or Teriyaki Sauce (12 fl oz) or BIBIBOP Yum Yum Original or Sweet & Spicy Sauce (16 oz)

CHOOSE ONE: The Fresh Market Organic Jasmine or Basmati Rice (16 oz)

CHOOSE ONE: Vegetable Spring Rolls, Chicken Pot Stickers or Pork Pot Stickers (8-9 oz)

Enjoy last week’s featured recipes and more Little Big Meal favorites!

Chicken Parmesan LBM

Pork Schnitzel with Spaetzle and Green Bean Almondine

LBM Scampi

Delicious Easy Meals | Seasonal Ingredients

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Premium Choice New York Strip Steak

Bone-In Center Cut Pork Chops

USDA Prime New York Strip Steak

Premium Choice Whole New York Strip

Wild Snow Crab Leg Clusters

Wild King Salmon Fillets

Envy Apples

Hass Avocados

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Bucatini with Roasted Squash and Pancetta

Pumpkin Soup with Gruyère

Pear Yogurt Cake with Ganache Glaze

Fresh Savings

Fresh Ideas

Your Weekly Features

Little Big Meals

Seafood Cake or Crispy Chicken Sandwiches

Hibachi

Think Deliciously

Bucatini with Roasted Squash and Pancetta

Pumpkin Soup with Gruyère

Pear Yogurt Cake with Ganache Glaze