The recipes below feature items from this weeks specials!

Herb Rubbed Sirloin Tip Roast

Sirloin Tip Roast On Sale - $4.99lb

• 1¼ tablespoons paprika
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder  
• ½ teaspoon ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon ground cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 2 tablespoons olive oil  
• 1 (3 pound) sirloin tip roast

1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.

2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.

4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

Baked Split Chicken Breast

Bone In Split Breast On Sale - $1.99 per lb

• 2 large bone-in chicken breast halves with skin
• ¼ cup extra-virgin olive oil  
• ½ teaspoon garlic, minced
• ½ teaspoon coarse sea salt
• ½ teaspoon cracked black pepper
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried basil

1. Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.

2. Preheat oven to 375 degrees F (190 degrees C).

3. Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).

Prawns Provencale

Frozen-Wild Prawns On Sale - $12.99 per lb

• 1 tablespoon olive oil, or as needed  
• 2 pounds raw shrimp (16-20 per pound)  
• Breadcrumb Mixture
• 3 cloves garlic
• kosher salt to taste
• ¼ teaspoon dried oregano leaves
• ¼ teaspoon dried thyme leaves
• ⅓ cup chopped fresh Italian parsley, divided
• ⅓ cup olive oil  
• 1 cup plain dry bread crumbs
• 1 pinch kosher salt
• ½ teaspoon freshly ground black pepper
• 1 pinch cayenne pepper, or to taste
• ½ cup freshly grated Parmigiano-Reggiano cheese

1. Preheat oven to 475 degrees F (245 degrees C). Line a sheet pan with aluminum foil. Brush with 1 tablespoon olive oil.

2. Carefully remove shells and legs of prawns; leave the tail attached. To butterfly the prawns, cut a slit with a small sharp knife lengthwise down the belly side of shrimp, almost to the skin on the back. Open out like a book.

3. Place chopped garlic, large pinch kosher salt, oregano, and thyme in a mortar; pound and stir with a pestle a few seconds. Add 1 tablespoon fresh parsley. Pound and stir mixture until it turns into a paste, 1 or 2 minutes. Add 1/3 cup olive oil; mix about 1 minute to infuse olive oil with herbs and garlic.

4. Place bread crumbs in a mixing bowl. Transfer herb-garlic mixture to breadcrumbs. Add a pinch of salt, black pepper, pinch cayenne, remaining chopped parsley, and grated cheese. Mix with a fork to distribute ingredients evenly. Pinch a bit of the mixture; if it feels a bit dry and doesn't stick to your finger, drizzle in a bit more olive oil. Stir until mixture reaches desired consistency. 2 to 3 minutes.

5. Lightly but thoroughly coat cut side of prawns with crumb mixture; place on prepared baking sheet.

6. Bake in preheated oven until cooked through and tails curl up, 8 to 10 minutes.