This week’s meal ideas are very exciting, and something much different than previous weeks. Today, we will dive into two delightful dishes that will transform your mealtime routine. Whether you’re seeking the comforting warmth of a classic dish with a twist or the vibrant zest of Mexican-inspired flavors, we’ve got you covered. Let’s check out this week’s meal ingredients, shall we?

Mediterranean Tomato and Scallop Cobbler

Two Full Circle Organic Grape Tomatoes

1 bag Market 32 Bay Scallops

1 Onion

1 Container PICS Biscuits (found in the dairy & eggs section)

1 can (24oz) PICS Diced Tomatoes

Shop for Mediterranean Tomato and Scallop Cobbler here!

Chicken Fajita Pasta

1 box PICS Pasta

1 lb. Market 32 Marinated Chicken Breasts

1 package Fajita Seasoning

1 bag PICS Frozen Fajita Peppers and Onions 

1 bag PICS Shredded Cheese

Shop for Chicken Fajita Pasta here!

Meal 1: Mediterranean Tomato and Scallop Cobbler

This veggie-forward skillet bake brings the flavors of the Mediterranean together in one pan for a savory, satisfying casserole with a comfort food twist.


Chef knife

Cutting board OR food processor

Large oven-safe skillet (not cast iron)

Can opener

Wooden spoon

Small bowl

TBSP and TSP measure


1-2 TBSP chopped fresh thyme, or, 2 – 3 TBSP dried thyme;

3 – 5 TBSP unsalted butter, (olive oil can be used to replace some or all the butter in the casserole, but not on the biscuits.)

1 – 2 TBSP chopped fresh or dried garlic

¼ tsp cayenne pepper

1 TSP brown sugar, packed;

2 TSP whole grain mustard

Wash grape tomatoes and allow them to dry on a clean towel. They can be sliced in half or whole for this dish.

Note – M32 Faroe Islands Bay Scallops can be added frozen or defrosted in the refrigerator overnight and drained before adding to the cobbler.

Preheat oven to 350 degrees.

Melt 2 TBSP butter in the small bowl and combine with the 2 tsp whole grain mustard. Set aside

Chop 1 medium onion. Open can of PICS Italian Seasoned Diced Canned Tomatoes

Place skillet on the stovetop and add 1-2 TBSP butter or olive oil. When oil is warm, add onion and sauté for several minutes. Add garlic and 1 TBSP of fresh thyme, or 1.5 TBSP dried thyme. Simmer on low and stir occasionally for about 1 minute, until onion is lightly browned.

Add grape tomatoes and stir, allowing them to soften for 2-3 minutes. Add canned tomatoes, stirring to combine. Allow some of the liquid to cook off to concentrate flavors. Open the PICS Biscuits container.

Add the brown sugar and stir to combine.

If defrosted, drain the bag of M32 Bay Scallops, then spoon them into the tomato mixture in the skillet.

Top the tomato and scallop mixture with the PICS Biscuits. Brush the tops of the biscuits with the butter- mustard mix, and sprinkle remaining thyme on top of them.

Place the skillet in the oven, following the cooking directions for the biscuits, approximately 25 minutes, or until the biscuits are a golden brown. Remove the skillet from the oven and serve the cobbler with a fresh salad side. A Dole Chopped Salad or Ceasar would add complementary crunchy texture and flavor to this easy Mediterranean meal!

Adapted from:

Tomato Cobbler – ‘Garden to Table’ – Saving Room for Dessert (, accessed 5/2/2024

Meal 2: Chicken Fajita Pasta

This is a true one pot meal, with a magic milk and cheese hack that will bring everyone to the table.


5 Cups PICS Milk

Large 4 – 6-quart saucepan (pasta pot)

Chef knife and cutting board

Wooden spoon



PICS Olive or Vegetable Oil

Place 2-3 TBSP oil in the saucepan, and heat on high. Carefully place the sliced chicken pieces in the pot and sauté until done. Remove from the pot and keep warm on a plate.

Place 1 TBSP oil in the saucepan, and add the frozen peppers and onions, stirring until they are cooked and lightly browned. Turn the heat down to medium.

Place 4 cups of PICS Pasta (we like penne, gemelli or shells for this meal) into the pot with the vegetables, add the 5 cups of milk, and Fajita seasoning package. Bring the milk to a simmer. As the pasta cooks, the sauce becomes creamy. Add the cup of cheese and cooked fajita chicken to the pot and combine with the rest of the ingredients. Serve it up and enjoy!

Adapted from:

One-Pot Chicken Fajita Pasta Recipe by Tasty, accessed 5/2/2024


“The phrase ’working mother’ is redundant.” — Jane Sellman

Being a mother is an exquisitely wonderful and enormously challenging family role. There is a quote on a meme somewhere that frames the unending efforts Moms put into their children’s lives as akin to being an air traffic controller – always working to set the best course for each child, for present and future and every day in between. They organize and plan like the CEOs of major companies but can pivot and reprioritize in the moment when their children need them. We see you, Mom, and we value you for all your efforts to nourish our growth, wellbeing, and success throughout our lives. For all these reasons and more, we want to be sure we can help your family show you how much they value all your efforts with some special meals for this most special day.

Our team worked hard bringing these ideas together, knowing our “value treatment” includes ensuring your family can make these meals taste and look wonderful. Check out the plan and tips that bring it all together and can be done by experienced and not-very experienced cooks. We hope you and your family enjoy these special treats and that your entire Mother’s Day is filled with delicious food, hugs, and smiles. Let’s check out what we have planned for you!

Eggs Benedict:

1 pack Thomas English Muffins

1/2 lb. Market 32 Off the Bone Ham

1 container PICS Hollandaise Sauce

18 pack PICS Eggs

Shop for Eggs Benedict here!

Surf & Turf

1 1/2 lbs. Butcher’s Promise Top Sirloin Steak

1 lb. Market 32 Farm Raised Raw Shrimp

1 package Pero Farms Green Beans

Shop Surf & Turf here!

Meal 1: Eggs Benedict

Starting Mom’s Day in a very special way!

Eggs Benedict is a “big deal” meal for many, a classic brunch beauty that is saved for special days and savored for how it transforms humble ingredients into a culinary celebration. Our step-by-step recipe makes it easy to bring it home without having to bring the chef!

The key to success is preparation: the muffin, ham and extras like fresh fruit are done first, then the sauce, and finally the eggs. We have laid it out here to ensure you can whisk it right to Mom while warm and wonderful!


At least two sturdy, microwave safe coffee mugs (one clean cup per each egg cooked)

1 medium sauté pan (optional if you will sauté the Market32 ham before assembling the egg, muffin and sauce)

1 small saucepan

1 small whisk or a spoon to stir and serve the PICS Hollandaise sauce,

Measuring cups

Slotted spoon (that will fit into the mugs to remove the poached eggs)

Small plate or Simply Done plastic wrap,

Oven safe plate

Simply Done Aluminum Foil

Butter knife



PICS Vegetable Oil Spray

Butter (room temperature for easy spreading)


Preheat oven to the lowest setting, “Warm” or 200 degrees F.

Make the coffee or set up the mimosa bar. Set up the number of serving plates needed for your family near the stove or cooking area. If you are serving fresh fruit with the Eggs Benedict, portion that out on the plates.

Split the English Muffins and set them by the toaster. Each person should have both halves of the muffin as the base and will have a poached egg on each one. Smaller children may only need one half.

Place eggs by the microwave, with the mugs. Measure ½ -3/4 cup of water and place in each mug.


Place Market 32 Off the Bone ham slices on a plate. Cut each slice in half – this ensures you can fit the ham on the muffin and its a flat surface that will keep the egg in place. Optional prep:  Spray the sauté pan with PICS Vegetable Spray, set on low heat on a burner. Briefly brown the ham slices to warm and add flavor. You can hold the ham and toasted, buttered muffins on the oven-safe plate in the oven while cooking the other ingredients.

Start toasting the English muffins. Older children can help and can butter them when ready. Place the toasted, buttered muffins next to the ham on the plate in the oven. Cover the plate lightly with foil. They can also set up the mugs with the ¾ cup of water near the microwave. Younger children can put napkins on the table. Move the plates for the finished muffins to the other side of the microwave.

Go! Crunch time! You cook the sauce and poach the eggs at the same time. Mom should be at the table, (perhaps escorted there by your helpers) with her beverage, enjoying the show (and the knowledge that she isn’t cleaning up either. 😊)

Hollandaise sauce – follow directions on the package for the PICS Hollandaise Sauce, whisking in the small saucepan. When it is almost done, take the plate with warm ham and muffins out, and set near the stove so you can poach eggs and assemble the Eggs Benedict quickly and easily.

Microwave poached eggs – super easy, and easy clean up!

These steps are quick – have each plate ready with the warm muffin and ham set up and ready to place each poached egg and two tablespoons of sauce.

Place one microwave-safe coffee mug with water in the microwave. Microwave the mug/water on high for 45 seconds. Water should be steaming but not boiling. Crack the egg into the hot water. Place a small clean plate on the mug (or cover with cling wrap). Return to the microwave and cook for 45 seconds. Due to the different levels of power in microwaves, plan on experimenting with the first egg. SAFETY TIP – sometimes eggs explode when the plate or wrap are removed – keep your face away from the top of the cup during this step for each egg. Children may want to “see”; consider having them already at the table, or waiting at the kitchen door to ensure you can prep and finish safely. Check the egg for desired doneness – whites should be completely cooked, and the yolk should be tender and gooey. If it is not quite ready, return the mug to the microwave for 10 seconds, and/or leave the plate on the cup for 10 more seconds. Use the slotted spoon to lift the eggs out and drain the water at the same time. Place the poached egg on the ham, and top with warm Hollandaise. So special! Enjoy!

Meal 2: Surf & Turf

Surf and Turf – a great way to end a special day!

This fantastic dinner is simple but delivers all the special you want to put into Mom’s day. The top sirloin steak on sale can be subbed for the ribeye in this recipe, with a couple of tips to ensure it is tender and awesome! Marinate with Italian dressing, and broil to seal in the juices and tenderness. Slice it thin and consider topping with some garlic butter for an unctuous extra touch. Prepare the fresh green beans in a shallow, wide saucepan – steam or boil until they are tender, and top with butter for a wonderful side. The parmesan Market 32 shrimp are the crowning glory for this amazing entrée!

Check out our Ribeye Steak with Parmesean Shrimp!

Extra! Extra!

Dressed up Dessert – Market 32 Cheesecake slices with berries/sliced fresh fruit, or the Market 32 Fresh Chocolate Dipped fruit are both winners for a great family meal honoring that most important guest. Check out our cheesecakes here!

Happy Mother’s Day!  


Get in the swing of quick Spring meals this week! Fresh Panko Chicken Cutlets offer a quick way to enjoy different flavors with easy prep and pairing. There are many flavors of our cutlets to choose from, which makes this versatile for different meals and taste buds. A few of our Panko Breaded Cutlet flavors include:

Apple breaded, Buffalo & Blue Cheese Cutlets, Cheesy Garlic Ciabatta, Cranberry breaded, Garlic Parmesan, Italian breaded, & Lemon Pepper just to name a few.

We know your family will love these! Check out this week’s meal items below.

Market 32 Panko Chicken & Waffles (or pancakes!)

1 lb. Market 32 Panko Breaded Cutlets

Krusteaz Pancake & Waffle Mix

1 container Strawberries

Shop for Panko Chicken & Waffles here!

Lemon Chicken Pasta

1 lb. Market 32 Panko Breaded Cutlets

1 Lemon

1 package PICS Pasta

1 package PICS Frozen Spinach

Shop for Lemon Chicken Pasta here!

Meal 1: Breakfast for Dinner – Market 32 Panko Chicken and Waffles (or pancakes!)


Waffle maker/iron

Large bowl

Measuring cups


Oven-safe bowl or casserole dish

Large skillet

Chef knife

Serrated knife



PICS Maple Syrup

PICS Vegetable Oil Spray

PICS Vegetable Oil

Water or milk per waffle mix directions


Preheat oven to Warm.

Wash strawberries under cool running water, allowing them to dry on a towel. For older children and adults, that may be all the prep needed; cut green tops off and slice into smaller pieces for smaller children.

Follow directions on the package to prepare the Krusteaz waffle batter. You will need 1 egg and vegetable oil (waffle batter recipe is on the package). The Buttermilk flavor is the most authentic for this fun meal. If using a waffle maker, be sure to follow appliance and recipe directions. Tip – spray PICS Vegetable Oil on both sides of the waffle maker between each waffle/serving and use tongs to ensure hot waffles can be safely and easily removed from the waffle grid. Place waffles in the bowl or casserole dish as each serving is done to keep warm. They will take a few minutes each round to cook; estimate 2 waffles per person. Hack – No waffle maker? No problem! Pancakes are a great substitute, or you could use PICS Frozen Buttermilk Waffles for a very quick fix!

While waffles are cooking, spray the large skillet and allow to warm. Place the panko chicken cutlets in the skillet and allow to cook for about 4- 5 minutes per side. Panko should be brown and may be slightly crunchy. Check internal temperature with an instant read thermometer, 165 degrees is done.

Set up 4 plates for serving. Slice chicken cutlets into 4-5 pieces. Place 1-2 waffles or pancakes on the plate and top with a pat of butter. Top the waffles with the Market 32 Panko Chicken cutlets. Drizzle PICS Maple Syrup on the chicken and waffles. Add strawberries and serve to some very happy people! Oh, and we can’t forget to mention that there is an eCoupon for strawberries this week! Be sure to clip the eCoupon here.

Meal 2: Lemon Garlic Panko Chicken & Pasta

This spring fling dinner is full of flavor! Minimal preparation keeps time on your side, while the fragrant lemon and garlic aromas bring everyone to the table. You can go big on with either flavor by juicing and zesting the lemon, and/or doubling up on the garlic.


Large saucepan



Large skillet

Zester or grater

Citrus press/juicer

Small paring or chef knife


PICS Olive Oil

1 (10 oz.) Bag PICS Frozen Chopper or Leaf Spinach

3 fresh garlic cloves or 3 TBSP jarred minced garlic

1 cup unsalted chicken stock or broth

Fill the large saucepan with water and follow directions on the PICS Pasta box to prepare. Angel Hair, Farfalle or Spirals are great for this recipe. When the pasta is simmering, add the frozen spinach.

Place the skillet on the stove and add 2 TBSP PICS Olive Oil. Allow oil to warm gently and when shimmering, add 1 diced clove of garlic. Allow the garlic to cook and flavor the oil. Note – Garlic burns easily. Cook the minced garlic for a few minutes and scoop out the bits and discard as they brown. Turn the heat down slightly, add the chicken cutlets, the juice from ½ of the lemon, 1 clove minced garlic, and cook for 4-5 minutes per side until done, internal temperature at 165 degrees. 

The pasta should be cooked just before the chicken is finished. Drain the pasta and return to the saucepan. Once chicken is done, remove to a plate, and add the chicken stock, remaining garlic, remaining juice from the other lemon half, and lemon zest to the skillet. Scrape the bottom of the pan, and stir while warming.

Plate each chicken breast and divide the pasta and spinach evenly between each plate. Top with 1-2 TBSP of lemon-garlic sauce, and fresh parsley or a sprinkle of Market 32 Parmesan Cheese. Enjoy!


And just like that – it’s spring!

The Northeast is a great place to live, especially for the variety changing seasons brings to our landscape and our tables! Last weekend I had snow in my gardens and flowers popping up through it with their bright and hopeful colors. A few days later, and the temperatures are rising, my neighbors are out walking, and families are getting busy with spring sports and clubs. Those busy days call for quick meals that make everyone happy and keep budgets on track.  

This week, Shady Brook Turkey Sausage is the star – affordable, versatile, and available in sweet or hot flavor profiles. Our recipes are so easy and appetizing, you may even plan to double up on the sales and have these meals again in the next couple of weeks!

Savory Turkey Sausage & Pasta Dinner

1 pack Shady Brook Farms Italian Turkey Sausage

1 box PICS Spaghetti

1 loaf PICS Italian Bread

1 lb. Broccoli Crowns

1 jar (24oz) PICS Pasta Sauce

Shop Savory Turkey Sausage & Pasta Dinner here!

Sweet or Spicy Red Beans & Turkey Sausage Bowl

1 pack Shady Brook Farms Italian Turkey Sausage

3 cans (15.5oz) PICS Kidney Beans

1 Green Bell Pepper

1 Vidalia Onion

Shop Sweet or Spicy Red Beans & Turkey Sausage Bowl here!

Meal 1: Savory Turkey Sausage & Pasta Dinner

Meal prep just became a lot easier with this recipe! Check out this turkey & pasta dinner for a new meal idea in the household.


1 large microwavable plate

1 large saucepans(or 1 each of a large skillet and saucepan)

1 small saucepan

A can opener




Serrated knife

Cutting board

Aimply Done Aluminum Foil


PICS Vegetable Oil Spray

15 OZ. can PICS Petite Italian Diced Tomatoes

PICS Unsalted Butter

Garlic powder

Preheat oven to 200 degrees fahrenheit.

Thoroughly rinse the broccoli and set on a clean towel to dry. Hack– no need to cut it up before cooking! Place the whole broccoli, crown down, in a large saucepan or high-sided skillet. Add water to cover the crowns and the lower part of the stalks. You will steam them up just before plating the meal!

Slice the Italian Bread in half lengthwise, and lightly butter both sides of the bread. Sprinkle garlic powder on the butter. Close the loaf and wrap in foil. Place the bread on the upper rack in the oven – the low temp will warm it and melt the butter without burning. You may turn it down to the “Warm” setting after 10 minutes or so.

Fill 1 large saucepan with water, and a pinch of salt if you like, for the PICS pasta. Place it on a back burner on high heat. Follow package directions for cooking the pasta. Drain in the colander when done.  

While the pasta water is heating, open the jar of PICS Pasta Sauce and pour it into a large saucepan. Use a spatula to get all the sauce out, or, add a splash of water to the jar and swirl it around, then add to the saucepan to minimize waste. Open the can of PICS Diced Tomatoes and add to the pasta sauce. Turn the burner heat on to medium and stir often as it heats up – when it is gently simmering, turn the heat down to low and stir frequently.

Cooking and slicing turkey sausage – two options:

Turkey sausage is very tender, so cooking at least partially helps you cut it into uniform pieces. Cutting into similar size pieces helps the whole meal cook evenly and completely.

Hack – Place the sausage on the large microwavable plate. Place the plate into the microwave and microwave for two minutes; use the tongs to turn the sausage, and microwave for two to three minutes more. If you prefer, use a large skillet to brown the sausage first.

Then, slice into rounds, using tongs or a fork to keep them steady as they will be hot and add the sausage to the pasta sauce.

When you are about 10 minutes from serving the meal, turn a different burner on high and boil/steam the broccoli crowns for 3 – 5 minutes, until fork tender. Remove them from the pan with tongs and quickly cut the florets off into smaller pieces right on the serving plate!

Divide the pasta on four plates next to the broccoli, and ladle on the turkey sauce and pasta sauce. A sprinkle of parmesan cheese and you are ready!

Meal 2: Sweet or Spicy Red Beans & Turkey Sausage Bowl

The dish can be sweet or savory, depending on which flavor turkey sausage is used. If you prefer sweet, eliminate the hot sauce. Tip – If Cajun seasoning is not on your list, try curry! Add ½ tsp of spice at a time until you’re happy with the seasoning.


Large, deep skillet or pot

Can opener


Wooden spoon

Chef’s knife

Cutting board

Liquid measuring cup


PICS Olive Oil

Three 15 OZ. cans PICS Red Beans, rinsed and drained

2 cloves of garlic (or 2 TBSP minced garlic)

1.5 Tsp Cajun Seasoning

Dash hot pepper sauce


Hot cooked PICS rice or quinoa, cooked according to package instructions.

Wash green pepper and allow to dry on a clean towel.

Chop 1 medium onion and dice the green pepper. Mince garlic cloves.

Add 1-2 TBSP olive oil to the skillet, heating until oil is warm and shimmering. Add the chopped vegetables, sautéing until tender. Add the minced garlic, and stir, cooking for one additional minute. Remove the vegetables to a bowl.

Add 1 TBSP olive oil to the skillet, and add the Turkey Sausage, using tongs to turn them occasionally. Cook on medium until brown and done. Remove to a plate or cutting board, and slice into rounds.

Add vegetables, red beans, Cajun seasoning, and hot sauce, and 1 cup of water to the skillet. Allow liquid in the pan to come to a simmer, and add the sliced sausage, stirring and combining all ingredients together in the skillet.

Place a serving of rice in each of four bowls and spoon the Red Beans and Sausage on the rice.


Adapted from Taste of Home, accessed 4/8/2024. Red Beans and Sausage Recipe: How to Make It (