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Explore our August magazine and discover fast & flavorful feasts.

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

__For Chicken or Pork Skewers:__

__GRILL:__ Preheat grill to medium heat. Lightly oil grates with vegetable oil to prevent sticking. Place skewers on grill and cook until meat develops a slight char and is cooked through.

__Chicken:__ Grill, rotating a quarter-turn every few minutes, 15-20 minutes total or until internal temperature reaches 165°F.

__Pork:__ Grill, rotating a quarter-turn every few minutes, 10-15 minutes total or until internal temperature reaches 145°F.

__Pitas:__ Brush pitas with olive oil and grill 1-2 minutes per side, or until warm and slightly charred.

__OVEN:__ Preheat to 400°F. Line sheet pan with aluminum foil or parchment paper. Place skewers on sheet pan and cook, flipping skewers halfway through.

__Chicken:__ 20-25 minutes or until internal temperature reaches 165°F.

__Pork:__ 15-20 minutes or until internal temperature reaches 145°F.

__Pitas:__ Brush pitas with olive oil and place on sheet pan. Heat in oven for about 5 minutes or until warmed through. 

__For Veggie Kabobs:__

__GRILL:__ Preheat grill to medium heat. Lightly oil grates with vegetable oil to prevent sticking. Drizzle veggie kabobs with olive oil and season with salt and pepper. Place kabobs on grill and cook about 7-10 minutes per side, or until vegetables are tender and develop a slight char.

__OVEN:__ Preheat to 400°F. Line sheet pan with aluminum foil or parchment paper. Place kabobs on sheet pan, drizzle with olive oil and season with salt and pepper. Place in oven and roast 20-25
minutes, flipping skewers halfway through.

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

__OVEN:__ Preheat oven to 400°F. Wrap pitas in foil and place in the oven for 5-10 minutes until warmed through.

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

__STOVETOP (for crispier pita):__ Heat a large, heavy-bottomed skillet over medium. Toast pitas on the skillet one at a time, turning to warm evenly, 30 seconds to 1 minute each. Place warm
pitas on a plate and cover with foil to keep warm. Repeat until all pitas are warmed.

*Air fryer warming not recommended for pita.*

__To Serve:__ Carefully remove chicken or pork and veggies from skewers and divide onto 4 plates. Serve with pita bread and tzatziki or hummus and deli side of choice.

- 4 Mediterranean Chicken or Chimichurri Pork Skewers
- Veggie Kabob Kit
- 1-2 tbsp olive oil*
- Kosher salt* and freshly ground pepper*
- White pita bread
- The Fresh Market Original Hummus or Le Grand Tzatziki Sauce
- Lemon Orzo Salad With Pine Nuts or Mediterranean Pasta Salad

Mediterranean Pitas

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 in a warm pita. Serve with our Lemon Orzo Salad or Mediterranean Pasta Salad for a delicious meal for 4!

__Next week our Little Big Meal will feature your choice of Gourmet Burgers or Chicken Sandwiches Meal.__

Mediterranean Pitas on plate with lemon orzo salad with pine nuts

Mediterranean Pitas_LBM

PROTEIN: Mediterranean Chicken or Chimichurri Pork Skewers (4 ct)

TOPPER: The Fresh Market Original Hummus (12 oz) or Le Grand Tzatziki Sauce (7 oz)

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

Preheat oven to 400°F. In a small bowl, stir the pesto and olive oil together until well mixed. Line a sheet pan with aluminum foil or parchment paper. Place veggie kabobs on one side of sheet pan; brush the pesto mixture all over the veggie kabobs, turning to coat well.

__For Chicken or Pork:__ Place the meat skewers on the other side of the sheet pan and bake 20-25 minutes for chicken and 15-20 minutes for pork, flipping skewers halfway through cooking.

__For Shrimp:__ Prepare the veggie kabobs as above and bake for 15 minutes. Add shrimp to the sheet pan and drizzle with remaining pesto mixture. Bake an additional 5-7 minutes until shrimp are
cooked through and veggies are tender.

__For Falafel:__ Prepare the veggie kabobs as above and bake for 10 minutes. Add falafel to the sheet pan and bake an additional 8-10 minutes until falafel are warmed through and veggies are tender.

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

__BROIL:__ Place naan on a sheet pan an broil for 20 seconds each side; watch closely to avoid burning.

__STOVETOP:__ Heat a pan over medium and warm naan in pan for 30 seconds on each side.

__MICROWAVE:__ Place naan on a microwave-safe plate and cook on low heat for 25 seconds until soft and steamy.

__To Serve:__ Carefully remove veggies from skewers, and meat if using chicken or pork and divide onto 4 plates. Serve with naan minis and choice of deli side.

- 2 tbsp olive oil* (plus 1 tbsp if using shrimp)
- ¼ c DeLallo Pesto (plus 2 tbsp if using shrimp)
- Veggie Kabob Kit
- 4 Mediterranean Chicken or Chimichurri Pork Skewers, 1 lb raw peeled & deveined shrimp or 12 oz falafel
- Panaji Naan Minis of choice
- Lemon Orzo Salad With Pine Nuts or Mediterranean Pasta Salad

Sheet Pan

Our Chicken, Steak, or Falafel Sheet Pan Meal combines your choice of protein, veggie kabobs, and a side of Lemon Orzo or Cucumber Salad for a flavorful and easy-to-make meal.

__Next week our Little Big Meal will feature your choice of Gourmet Burgers or Chicken Sandwiches Meal.__

Little Big Meal Sheet Pan Meal

PROTEIN: Mediterranean Chicken or Chimichurri Pork Skewers (4 ct), Raw Peeled & Deveined Shrimp (1 lb, 51-60 ct) or Falafel (12 oz)

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Premium Choice Whole Boneless Ribeye

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