The recipes below feature items from this weeks specials!

Lime Tarragon Grilled Chicken

Bone-In Chicken Thighs On Sale - $.99 per lb

• ½ cup olive oil
• ½ cup fresh lime juice
• 2 tablespoons chopped onion
• 2 teaspoons dried tarragon
• 1 teaspoon salt
• ½ teaspoon hot sauce
• salt and pepper to taste
• 2 pounds bone-in chicken thighs

1. Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.

2. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.

3. Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.

Ginger and Rosemary Pork Marinade

Pork Cutlets or Roast On Sale - $1.99 per lb

• 1/2 cup fresh lime juice
• 1 1/2 teaspoons crushed dried rosemary
• 1 1/2 teaspoons ground ginger
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 clove garlic, minced

1. To make the marinade, stir together the lime juice, rosemary, ginger, black pepper, cayenne pepper, and garlic in a bowl.
2. To use the marinade, pour the marinade into a resealable plastic bag, and add up to 1 1/2 pounds of pork. Seal, and marinate in the refrigerator at least 2 hours, up to 24 hours.

Wasabi Mayo Salmon

Salmon Fillets On-Sale Now - $8.99 per lb

• 1 (3 pound) salmon fillet
• 1 cup mayonnaise
• 1 tablespoon wasabi powder
• 1 (8 ounce) bag Yukon gold potato chips, crushed

1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a small bowl, mix together the mayonnaise and wasabi powder. Place the salmon on a greased baking tray, skin side down. Spread the mayonnaise mixture evenly over the top. Press crushed potato chips into the mayonnaise.
3. Bake for 20 minutes in the preheated oven, or until fish flakes with a fork.