The recipes below feature items from this weeks specials!

Smothered Tilapia

Tilapia Fillets On Sale - $4.99 per lb

• 1 pound tilapia fillets
• 2 large lemons
• 1 pinch steak seasoning, or to taste
• 4 slices Swiss cheese  
• 2 large tomatoes, sliced
• 1 pinch dried oregano, or to taste

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Place the fish fillets into a 9x13 inch glass baking dish. Slice the lemons in half, and squeeze the juice out over the fillets, turning them to coat thoroughly. Sprinkle steak seasoning to taste over both sides of the fillets.

3. Lay slices of Swiss cheese over the fillets so they are covered. Place tomato slices over the cheese. Sprinkle dried oregano over the top.

4. Bake for 20 minutes in the preheated oven, or until fish flakes easily with a fork.

Lime Spareribs

Pork Spareribs On Sale - $2.99 per lb

• 4 pounds pork spareribs
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 cup fresh sliced mushrooms
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons honey
• ¼ cup fresh lime juice
• 1 tablespoon prepared mustard
• 2 teaspoons salt
• ground black pepper to taste
• ¼ cup soy sauce
• ⅔ cup water
• ⅓ cup chili sauce

1. Cut ribs into serving size pieces and place in a 9x13 inch baking dish. Preheat oven to 325 degrees F (165 degrees C).

2. In a medium saucepan saute onion, garlic and mushrooms in oil until tender. Add vinegar, honey, lime juice, mustard, salt, pepper, soy sauce, water and chili sauce and mix together well. Warm mixture throughout.

3. Pour this sauce over the ribs and bake in the preheated oven for 1 hour or until ribs are tender and internal temperature has reached 160 degrees F (70 degrees C). Baste often with sauce.

Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives

Boneless Skinless Thighs On Sale - $2.59 per lb

• 1 tablespoon olive oil
• 2 pounds skinless, boneless chicken thighs  
• salt and ground black pepper to taste
• 1 bulb fennel, cut into 1/4-inch thick slivers
• 1 yellow onion, cut into 1/4-inch thick slivers
• ½ teaspoon fennel seeds
• 4 cloves garlic, sliced
• 1 tablespoon chopped fresh thyme
• 1 dried chile de arbol pepper
• ½ cup white wine
• 1 (28 ounce) can whole peeled tomatoes in puree
• ½ cup pitted and halved Castelvetrano olives
• 2 tablespoons chopped fennel greens (Optional)
• 2 tablespoons chopped fresh flat-leaf parsley (Optional)
• 1 teaspoon lemon zest (Optional)

1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat olive oil in a large, heavy cast-iron skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and black pepper. Brown chicken in the hot oil, about 5 minutes per side. Meat will still be pink inside. Transfer chicken into a bowl, leaving drippings in skillet.

3. Turn heat down to medium; cook fennel, onion, and fennel seeds in the hot oil, stirring occasionally, until onion and fennel begin to caramelize, about 10 minutes. Stir garlic, thyme, and chile de arbol pepper into fennel mixture. Cook until garlic is fragrant, about 1 more minute. Stir white wine into fennel mixture, scraping up and dissolving any browned bits of food on the bottom of the skillet.

4. Pour tomatoes with puree into skillet and bring to a boil. Break tomatoes into large chunks with a wooden spoon; adjust salt and pepper. Add chicken thighs, any accumulated drippings from chicken, and olives to the skillet and stir to combine.

5. Bake uncovered in the preheated oven until the chicken thighs are no longer pink inside, about 45 minutes. Let cool 5 to 10 minutes before serving. Sprinkle with fennel greens, flat-leaf parsley, and lemon zest.