The recipes below feature items from this weeks specials!

Santa Maria Grilled Tri-Tip Beef

Tri-Tip On Sale - $5.99 per lb

• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons garlic powder
• 1 1/2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary
• 1/4 teaspoon cayenne pepper
• 1 (2 1/2 pound) beef tri-tip roast
• 1/3 cup red wine vinegar
• 1/3 cup vegetable oil
• 4 cloves crushed garlic
• 1/2 teaspoon Dijon mustard

1. Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours. 
2. Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients. 
3. Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes
4. Preheat an outdoor grill for high heat, and lightly oil the grate. 
5. Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing. 

Whole Chicken Slow Cooker Recipe

Whole Chicken On Sale - $.99 per lb

• 4 teaspoons salt, or to taste
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon ground thyme
• 1 teaspoon ground white pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 whole whole chicken

1. Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl. 
2. Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight. 
3. Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). 

Spicy Baked Cod Fillets

Cod Fillets on Sale Now - $7.49 lb

• 2 tablespoons plain non-fat yogurt
• 1 teaspoon ginger-garlic paste
• 2 tablespoons tandoori masala paste
• 2 teaspoons canned pureed tomatoes
• 1 teaspoon soy sauce
• 1 teaspoon white vinegar
• 5 tablespoons lemon juice
• 1 egg, beaten
• 2 1/2 tablespoons cayenne pepper, or amount to taste
• 2 tablespoons ground coriander

• 2 tablespoons ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon fresh-ground black pepper
• 5 (6 ounce) cod fillets, rinsed and dried with paper towels
• 2 teaspoons butter
• 2 tablespoons olive oil
• 2 teaspoons chopped fresh cilantro, for garnish
• 1 lemon, cut into wedges
• 1/2 red onion, thinly sliced

1. Mix together in a large bowl the yogurt, ginger-garlic paste, tandoori paste, tomato puree, soy sauce, vinegar, lemon juice, egg, cayenne pepper (adjust amount to suit your taste), coriander, cumin, turmeric, salt and pepper. Place the fish fillets into the marinade and turn to coat each side. Cover bowl with plastic film and refrigerate for an hour.
2. Preheat oven to 400 degrees F (200 degrees C). Use one teaspoon each of the butter and olive oil to coat a shallow baking dish large enough to accommodate the fish in a single layer.
3. Remove fish from marinade and place in baking dish. Drizzle with remaining olive oil and dot with the remaining butter. Bake in preheated over until golden brown on top, about 30 to 40 minutes.
4. Place fish on warm serving platter and garnish with cilantro, lemon wedges, and onions.