Meat & Seafood
Organic Boneless Skinless Chicken Breasts
93% lean, humanely and locally raised regenerative USDA Choice beef that’s vegetarian fed, and antibiotic and hormone free. Save up to $1 lb
Northwest raised, free range, and certified organic chicken that’s air chilled and 100% vegetarian fed. Comes in tray pack. Save $2 LB
6 PK I I Select varieties World class craft beer brewed in Bend, OR. Save up to $3
750 ml I Save $6 Elegant, with dark cherry, plum, black raspberry, wet stone and hints of baking spices on the finish.
Tequila Lime Marinated Shrimp
Made in house by your Market Fishmongers using raw, peeled and deveined shrimp marinated in our bold, tequila lime marinade. Save $2 lb
4 pk I Save $2 A smooth, inviting and aromatic IPA with orange, pineapple, honeysuckle, peach, passion fruit and grapefruit notes.
750 ml I Save $4
Intensely aromatic with notes of pear pastry, lemon, mandarin orange and herbs.
A Mediterranean diet staple for centuries, citrus salads are loved for their simplicity, beauty and refreshing flavors! We’ve added a roasted filet of salmon for a PNW twist, plus a grapefruit and orange dressing that’ll have everyone craving for more. Be sure to have some toasty flatbread in hand to scoop up all of this goodness.
Serves: 4
Difficulty: Easy
Salad:
1 lb. salmon, skinned
Prep time: 10 minutes Cook time: 8 minutes
¼ t each salt, pepper and garlic powder
1 T Durant extra virgin olive oil
1 orange, cut into segments, reserve juices
1 grapefruit, cut into segments, reserve juices
5 oz. spinach and baby lettuce blend
½ small red onion, sliced thinly
1 each red and yellow bell pepper, julienne 2”
½ c feta, crumbled
½ c Greek olive blend (Olive Bar)
7 oz. jar grilled artichoke hearts, or sub marinated
Dressing:
3 T red wine vinegar
2 T citrus juice (reserved orange/grapefruit)
1 T local honey
¼ t each salt and pepper
1 T each fresh mint and parsley, rough chopped 1/3 c extra virgin olive oil
Steps:
• Preheat oven to 350F. Season salmon with salt, pepper and garlic powder.
• Heat olive oil in oven proof skillet over medium high flame. Sear salmon upside down until golden brown and releases easily from pan, 2-3 min. Flip salmon over and transfer to oven, cooking to 135F internal and fish flakes easily in center, 5 min.
Remove from oven; keep warm.
• Assemble salad: gently toss spinach/lettuce with citrus, onion, peppers, feta, olives and artichoke hearts. Divide amongst four plates arranging vegetables/citrus/feta/olives over top. Break salmon into bite size chunks and divide among plates.
• Whisk together all dressing ingredients; taste and adjust seasoning. Drizzle over salmon/salad.
Sweet Pea, Leek and Ricotta Frittata
Leeks, roasted Yukon Gold potatoes and ricotta baked in our savory egg custard.
Impossible Plant Based Cheese Burger
Our completely plant based cheeseburger is succulent and satisfying. Shiba’s Locally
Authentic, plant based samosas made with the freshest spices, legumes, veggies and basmati rice. Save $1 ea
Sesame Ginger Chicken Salad
Crunchy cabbage, snap peas and bell peppers, lean chicken breast chunks and fresh cilantro tossed in our sesame ginger vinaigrette.
Sundried Tomato Penne Pasta Salad
Creamy, crowd-pleasing pasta salad with plenty of Parmesan, garlic and the tangy bite of sundried tomatoes.
Way
A range of delicious gummy vitamins for the whole family. Select varieties
