The recipes below feature items from this weeks specials!

Stuffed Sole

Petrale Sole Fillets On Sale - $9.99 per lb

• 1 tablespoon lemon juice
• 2 tablespoons thinly sliced green onion
• 1 clove garlic, minced
• ¼ cup dry white wine
• 4 (6 ounce) fillets sole
• ¼ pound cooked salad shrimp  
• salt to taste
• ground black pepper to taste
• ¼ teaspoon paprika
• 2 tablespoons butter
• 1 tablespoon all-purpose flour

1. In a small bowl, combine lemon juice, green onion, garlic, and wine. Set aside.

2. Lay filets flat, and divide shrimp evenly among them in a band across one end of each fillet. Roll up around shrimp, and secure with toothpick. Place in a baking dish. Season to taste with salt, pepper, and paprika. Pour lemon juice mixture over the fish. Cover.

3. Bake at 350 degrees F (175 degrees C) for 25 minutes.

4. When fillets are nearly done, prepare sauce. In a small saucepan, melt butter over medium heat. Stir in flour. Transfer fish to serving platter ,and keep warm. Pour pan juices into butter/flour mixture; cook and stir until thickened. Pour over sole, and serve.

Mid-Eastern Chicken Thighs

Boneless Skinless Thighs On Sale - $2.69 per lb

• 1 teaspoon olive oil
• 1 cup sliced onion  
• 2½ pounds skinless, boneless chicken thighs  
• 1 tablespoon garam masala
• ½ teaspoon curry powder
• ½ cup red wine
• 2 tablespoons red wine vinegar
• 1 cup fat-free, reduced-sodium chicken broth

1. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned lightly brown, about 7 minutes. Remove onion from skillet, and set aside.

2. Increase heat to medium-high. Season one side of the chicken thighs with half of the garam masala and curry powder. Place the chicken seasoned-side down into the skillet, and season the other side with the remaining garam masala and curry powder. Continue cooking chicken until browned on both sides, about 4 minutes on each side. Pour in the red wine and red wine vinegar. Simmer for about 30 seconds, scraping up and browned bits from the pan. Stir in the prepared onion and chicken broth. Bring to a boil. Cover and reduce heat to medium-low. Simmer the chicken thighs until no longer pink in the center, about 20 minutes.

Braised Cabernet Beef Short Ribs

Boneless Short Ribs On Sale - $6.99 per lb

• 2 pounds beef short ribs, or more to taste
• 2 tablespoons salt
• 2 teaspoons garlic powder
• 2 teaspoons ground black pepper
• ½ cup all-purpose flour
• 2 tablespoons vegetable oil
• 4 cloves garlic cloves, minced and divided
• 3 cups beef broth
• 1 cup Cabernet Sauvignon wine
• 1 onion, sliced

1. Season ribs with salt, garlic powder, and black pepper. Sprinkle flour over both sides of the ribs.

2. Heat oil in a large pot over medium-high heat. Cook about half the garlic in the hot oil until golden brown, 2 to 3 minutes; add short ribs and cook until completely browned, 2 to 3 minutes per side.

3. Pour beef broth and wine into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer ribs and liquid to the crock of your slow cooker; put remaining garlic and sliced onion atop the ribs.

4. Cook on Low for 5 hours. Remove ribs to a wide and shallow serving bowl. Ladle liquid from crock into a large skillet.

5. Bring the liquid in a skillet to a boil and cook until reduced in volume by half, 5 to 7 minutes. Pour sauce over the ribs and turn ribs to coat.