The recipes below feature items from this weeks specials!

Citrus-Ginger Flat Iron Steak

Flat Iron Steak On Sale - $7.99 per lb

• 1/4 cup fresh lime juice
• 3 tablespoons fresh lemon juice
• 1/3 cup fresh grapefruit juice
• 2 tablespoons rice vinegar
• 1 tablespoon olive oil
• 1 teaspoon soy sauce
• 2 teaspoons chili garlic sauce
• 2 teaspoons honey
• 1 1/2 teaspoons minced fresh ginger root
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1 pinch ground cinnamon
• 1 (1 pound) flat iron steak

1. Whisk together lime juice, lemon juice, grapefruit juice, rice vinegar, olive oil, soy sauce, chili garlic sauce, and honey in a bowl until the honey has dissolved. Season with ginger, garlic salt, pepper, and cinnamon; whisk until blended. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze out the excess air, seal, and marinate in the refrigerator 1 1/2 hours. Do not marinate much longer than this, as the citrus juice will "cook" the beef.
2. Preheat an outdoor grill for medium-high heat.
3. Remove flat iron from the marinade, and discard the remaining marinade. Cook on preheated grill until the steak has attained your desired degree of doneness, about 2 minutes per side for medium-rare. Place steak onto a plate, set aside, and allow to rest for 3 to 4 minutes before slicing.

Moroccan Chicken Tagine

Bone-In Chicken Thighs On Sale - $1.59 per lb

• 1/4 cup ground cinnamon
• 1/4 cup ground cumin
• 2 tablespoons ground turmeric
• 2 tablespoons ground coriander
• 2 tablespoons ground ginger
• 2 tablespoons crushed dried mint
• 1 tablespoon salt
• 2 teaspoons ground black pepper
• 1/2 cup chopped dried apricots

• 1/4 cup raisins
• 1/4 cup olive oil, or as needed
• 4 bone-in chicken thighs
• 1/2 small onion, minced
• 2 teaspoons chopped garlic
• 1 cup chicken broth
• 1/4 cup honey
• 1/2 bunch fresh cilantro, chopped
• 1/4 cup toasted sliced almonds

1. Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set the remaining aside for another use.
2. Bring a small pot of water to a boil; add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water.
3. Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil; cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side.
4. Mix onion and garlic into skillet with chicken; cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey; reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours.
5. Serve chicken garnished with cilantro and almonds.

Tender Pork Spare Ribs

Spare Ribs On Sale - $1.99 lb

• 1 cup brown sugar
• 1/2 cup fajita seasoning (such as Fiesta®)
• 2 tablespoons Hungarian sweet paprika
• 2 racks pork spareribs, fat trimmed
• 1 cup beer
• 3 cloves garlic, minced
• 1 tablespoon honey
• 3 tablespoons Worcestershire sauce
• 1 tablespoon prepared brown mustard

1. Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
2. Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
3. Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
4. Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
5. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
6. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.