Freund’s
We’re here for both.
SESAME FISH NUGGETS
CRISPY SALMON FINGERS
KANI CAKES
BUFFALO CAULIFLOWER POPPERS
HOT POPPERS (FISH)
EXTENDED LATE HOURS
FAST & FREE DELIVERY
All-year-round Parve selection of fish and sushi items. Salads, sandwiches and hot dishes.
CRISPY FISH NUGGETS
ENGLISH TEMPURA NUGGETS
It’s not mock anything.
Forget what you think you know about kani. Our fresh surimi is never frozen, so you grab it from the fridge. Available in sticks and shredded, it’s worthy of entirely new recipes and dishes.
Find it in the fridge at your local supermarket.
Park and the community linked since 2003. Yet, we knew there could be more. Taking two decades service of freshness and turning it into an elevated upgraded experience is the ladder we would take to fasten the Park and community alliance. Better yet, this is what it is now.
Same old Park, new golden times.
Built and freshly extended to our current Park location.
Deli gourmet fish foods that you will simply crave.
Fresh culinary art chef
Masterfully cooking, dreaming, thinking fish.
Fresh look, fresh taste and total adventure of freshness. And of course, fresh fish. Park, always.
Full line of gourmet deli dinners for 9 fishful days.
Pickled Corned Beef (2nd Cut Brisket) (Weissmandl-Bet Yosef Glatt)
Pastrami (2nd Cut Brisket) (Weissmandl-Bet Yosef Glatt)
Coffee Rubbed Or Pepper Crusted Delmonico Club Roast (Weissmandl-Bet Yosef Glatt)
WOW! Oven Bbq 1st Cut Brisket (Weissmandl-Bet Yosef Glatt)
Seasoned Club Steak *Assorted Varieties (Weissmandl-Bet Yosef Glatt)
Cholent Pastrami (Weissmandl-Bet Yosef Glatt)
WOW! Seasoned Beef Patties, Sliders & Kabobs (Weissmandl-Bet Yosef Glatt)
Marinated Dark Chicken Cutlets *Assorted Varieties (Weissmandl)
Crispy Onion Chicken Fingers (Hisachdus)
Chicken Wings
Bringing recipes to the community to simplify meal planning for your family.
Dairy
12 oz tri color pasta
1 cucumber, cut to small matchsticks
1 red pepper, sliced
1 small purple onion, sliced
Handful of cherry tomatoes, halved
½ cup Mehadrin feta cheese Mehadrin garlic Cheesalach for topping
1 cup Mehadrin co age cheese ¼ cup pesto (store-bought or homemade) 1 frozen garlic cube Dash of black pepper
1. Cook the pasta according to the package instructions
2. Drain and rinse under cold water and set aside.
3. Blend all creamy pesto ingredients until smooth. If desired, add milk, 1 tablespoon at a time for a thinner consistency.
4. In a large bowl, toss the pasta and veggies with the pesto sauce until evenly coated.
5. Top with crumbled feta cheese and garlic cheesalach.
6. Cover and refrigerate the pasta salad for 30 minutes to let the flavors meld.
7. Stir before serving and add salt if necessary.
8 wraps (small or large)
1 JJ garlic cream cheese (7 oz)
16 oz Mehadrin shredded mozzarella cheese
6 tbsp Mehadrin bu�er (3/4 stick)
4 frozen garlic cubes
¼ cup chopped fresh parsley (or 2 tbsp dried parsley flakes)
1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Lay the wraps flat on a clean surface and smear them with garlic cream cheese then sprinkle generously with shredded mozzarella cheese.
4. Place one wrap over the other in stacks of 2, so you get 4 stacks.
5. Transfer the assembled wraps to the prepared baking sheet and bake about 10-12 minutes, or until the cheese is melted and bubbly, and the wraps are golden brown.
6. Meanwhile, melt bu�er, garlic and parsley in a microwave safe bowl or in a small pan in the oven.
7. Once the wraps are out of the oven, brush them with the garlic bu�er mixture.
8. Using a sharp knife or pizza cu�er, slice the wraps into sticks.
9. Serve hot.
Salmon:
6 slices salmon fillet, cut to cubes
½ stick Mehadrin bu�er (4 tbsp) ¾ cup honey teriyaki sauce
Riso o:
2 cups Arborio rice
5 cups water
2 oz Mehadrin European unsalted bu�er
2 oz JJ whipped cream cheese
1 tsp salt
Spicy Mayo:
1 Mehadrin 5 oz plain Greek yogurt
2 tablespoons sriracha sauce
1 ½ tbsp honey
2 tsp sesame oil
1 frozen garlic cube
¼ tsp salt
Toppings:
1 avocado, sliced
1 carrot, peeled into ribbons
1 cup cherry tomatoes, halved
1 cup shredded purple cabbage
1 cup mango cubes
Lemon slices/wedges
2 scallions, sliced
1 red chili, sliced
Black sesame seeds
1. Melt bu�er in a large skillet over medium heat.
2. Add the salmon cubes and sear on all sides until golden brown and cooked through, about 4-5 minutes.
3. Add the teriyaki sauce and cook for another 2-3 minutes, allowing the sauce to caramelize and coat the salmon. Remove from heat and set aside.
4. Add the Arborio rice and water to a saucepan, bring to a boil and cook for 20 minutes until the water is fully absorbed. Remove from heat, add the bu�er, cream cheese and salt and mix until combined. Set aside
5. In a small bowl, mix all spicy mayo ingredients until smooth.
6. Assemble the bowl: (This can be done in individual bowls or one large one.)
7. Start with the Riso�o on the bo�om, then place the salmon cubes in one area, and continue arranging all the toppings in sections.
8. Drizzle the spicy mayo over the entire bowl and top with black sesame seeds, scallions and chili slices.
1 bag (16 oz) frozen cauliflower florets
2 tablespoons Mehadrin bu�er
2 frozen garlic cubes
½ teaspoon salt
1 cup shredded Mehadrin mozerella cheese
Fresh oregano for garnish (optional)
1. Preheat your oven to 400°F
Caramelized onions:
½ stick Mehadrin bu�er (4 tbsp)
2 large onions, thinly sliced 1 tablespoon sugar ½ teaspoon salt
2. Add the cauliflower, bu�er, and garlic to a lined baking pan and sprinkle with salt. Roast for 3-4 minutes until the bu�er is melted, then give it a li�le mix to coat the cauliflower. Continue roasting for 15-20 minutes until golden brown and tender.
3. While the cauliflower is roasting, melt ½ stick bu�er in a saucepan over medium-low heat.
4. Add the sliced onions to the saucepan, cover the pot and cook for 25 minutes, stirring approximately every 5 minutes, until the onions are deeply caramelized and golden brown. Remove from heat, add the sugar and salt and mix.
5. Once the cauliflower is roasted, reduce the oven temperature to 375°F.
6. Transfer the roasted cauliflower to a baking dish. Top the cauliflower with the caramelized onions, then sprinkle the shredded cheese evenly over the top.
7. Bake for 10-15 minutes, or until the cheese is melted and bubbly.
8. Remove the dish from the oven and let it cool slightly.
9. Garnish with fresh oregano if desired.
10. Serve hot.
8 oz penne pasta
½ cup marinara sauce
¼ cup Mehadrin sour cream
8 oz shredded Mehadrin pizza cheese
½ cup sliced black olives
½ cup Mehadrin feta cheese
Basil leaves for garnish
10 Wooden or metal skewers (if using wooden, soak them in water for 30 minutes before using)
1. Cook the penne pasta according to the package instructions.
2. Drain and rinse under cold water and set aside.
3. In a bowl, mix together the marinara sauce and sour cream until well combined.
4. Preheat your oven to 375°F.
5. Thread the cooked pasta onto the skewers, about 10-12 pieces per skewer and place them on a lined baking sheet. Brush the pasta with the marinara mixture, sprinkle shredded cheese over it and top with sliced olives and crumbled feta.
6. Bake for about 10-12 minutes, or until the cheese is melted and bubbly.
7. Remove the skewers from the oven
8. Garnish with fresh basil.
½ stick Mehadrin bu�er (4 tbsp)
2 lbs mushrooms, sliced (fresh or canned)
1 onion, diced
4 cloves garlic, minced
5 cups milk
5 cups water
1 tbsp salt
¼ tsp black pepper
1 cup pearl barley
1. In a large pot, melt the bu�er over medium heat.
4 oz JJ whipped cream cheese
Bague�e slices
Sliced Mehadrin mozzarella cheese (for toasts/topping)
Fresh thyme sprigs for garnish (optional)
2. Add the mushrooms, onion and garlic and sauté about 10-15 minutes.
3. Add water, milk, salt and pepper and bring to a boil. Simmer for 20 minutes.
4. Use a slo�ed spoon to remove 1 cup of mushrooms. (Optional)
5. Use an immersion blender to blend the soup.
6. Add the barley to the pot and cook over medium heat for 30 minutes.
7. Remove from heat and stir in the cream cheese until fully incorporated.
8. Then add the remaining mushrooms.
9. Heat your oven to 375°F.
10. Place bague�e slices on a baking sheet and top each with a slice of mozzarella cheese.
11. Bake until the cheese is melted and bubbly, about 5-7 minutes.
12. Serve the soup with a slice of cheesy toasted bague�e and a sprig of thyme for garnish.
13. Alternatively, serve the soup with a slice of mozzarella cheese on top (if not doing the toast).
6 slices Mehadrin smoked muenster cheese
2 red potatoes, thinly sliced (can be done with a mandolin)
Oil spray
Salt, garlic powder and paprika for seasoning
1. Preheat your oven to 325°F.
2. Line a baking sheet with parchment paper.
2 cups Mehadrin vanilla ice cream
1 cup frozen passion fruit
2 Mehadrin vanilla lebens
Sour Cream Dip:
½ cup Mehadrin sour cream
½ cup sweet chili sauce
2 tablespoons Mehadrin bu�er, melted
3. Place the sliced muenster cheese on the parchment paper in a single layer, close together.
4. Arrange the potato slices in a single layer on top of the cheese, overlapping slightly.
5. Lightly spray the potatoes with oil.
6. Sprinkle with salt, garlic powder and paprika.
7. Bake in the preheated oven for about 40 minutes, or until the potatoes are crispy and golden brown and the cheese is melted and crisped up.
8. Allow the chips to cool on the baking sheet. They will crisp up more as they cool. Break or cut them into chips.
9. In a bowl, mix the sour cream, sweet chili sauce and bu�er until smooth and serve alongside the chips for dipping.
1 stick Mehadrin bu�er, so�ened
2 oz JJ whipped cream cheese, so�ened
1 mini Mehadrin chocolate leben (4 oz)
2 tbsp praline cream
½ cup sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
Mehadrin Whipped cream Passion syrup: 4 passion fruits (fresh or frozen) ¼ cup sugar
1. Add ice cream, passion fruit and lebens to a blender and blend until smooth and creamy.
2. In a small saucepan over medium heat add the passion fruit pulp and sugar and bring to a boil. Cook for 5 minutes until it becomes bubbly. Let it cool.
3. To assemble the shake pour some passion fruit syrup on the inside of the glass and immediately fill with the smoothie. Top with whipped cream and garnish with remaining syrup and mint leaves.
Mehadrin Chocolate Chip Cookie Dough Ice cream
Mehadrin Whipped cream
Chocolate or caramel sauce
Nut bri�le
Sprinkles
1. Preheat your oven to 350°F.
2. In a bowl, cream together the bu�er, cream cheese, and sugars until light and fluffy. Beat in the egg vanilla extract. Add the leben and praline cream and beat until smooth.
3. Add the flour, baking powder, baking soda, and salt and mix until combined.
4. Refrigerate for 30 minutes to harden the mixture.
5. Place 12 individual muffin tins upside down on 2 lined baking sheets and lightly grease them with spray oil.
6. Place a ball of cookie dough onto the muffin tin and use your hands to mold it around the tin. Do not press it all the way to the bo�om, as the cookie dough will melt and expand during baking. Repeat with the remaining dough.
7. Bake for 12-15 minutes.
8. Allow it to cool completely in the tin before carefully removing them.
9. To serve, fill the cookie dough bowl with ice cream scoops and top with whipped cream, chocolate fudge, nut bri�le, sprinkles or any other topping preferred.
These skewers are juicy little flavor bombs. Serve them up at your next grill for a fun, instant family favorite. Control the spice factor by decreasing or adding more of the chopped Calibrian peppers.
Ingredients:
16 oz. (2 boxes) fresh white or baby bella mushrooms, sliced in halves
2 tablespoons olive oil
1 tablespoon soy sauce
½ tablespoon maple syrup
½ tablespoon sesame oil
3 cloves crushed garlic
1 tablespoon Tuscanini chopped Calibrian peppers
1 tablespoon fresh chopped or dried parsley
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
1. In a large bowl, whisk all the ingredients except the mushrooms. Add the mushrooms and marinate for about 30 minutes to 1 hour.
2. Meanwhile, soak about 10 wooden skewers in water to prevent burning.
3. Once marinated, gently skewer the mushrooms (it’s easier when you twist instead of just pick through the mushroom).
4. Grill on high until just tender and slightly charred, about 1-2 minutes per side.
5. Transfer the grilled mushroom skewers to a serving platter. Sprinkle with herbs and serve warm. Enjoy!
We call this sauce ‘magic’, because you can use it for virtually any pasta-style dish. Think: gnocchi, ravioli, stuffed shells, or whatever shape of pasta you like. Simply follow the instructions and toss with your choice of ‘pasta’ at the end.
Ingredients
1 bag pasta, cooked according to package instructions (we used angel hair)
2 tablespoons olive oil
1 onion, thinly sliced
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon black pepper
1 clove garlic, minced
8 oz. fresh mushrooms, thinly sliced
2 tablespoon butter (for roux)
2 tablespoon flour (for roux)
½ cup White or Marsala wine
1 cup water
1/2 cup milk
½ cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
Instructions
1. Onion & Mushrooms: Heat the olive oil in a frying pan. Add the sliced onions, salt, sugar, and black pepper and saute over medium heat for 5-7 minutes. Add the garlic and mushrooms. Cook over medium heat until mushrooms are golden.
2. Remove the mushroom mixture from pan and set aside.
3. Roux: In the same pan, melt the butter over medium heat. Once melted, add the flour and stir constantly to form a roux. Cook the roux for 1-2 minutes until it turns a light golden color.
4. Add the wine and let it cook for about 1-2 minutes until bubbling.
5. Gradually whisk in the water, milk, mozzarella cheese, and grated parmesan cheese. Cook for about 3-4 minutes until creamy.
6. Add the cooked mushrooms and onions back into the pan and stir well.
7. Add your cooked pasta (or cooked gnocchi/ravioli) and cook for an additional minute on low heat so all flavors can meld together.
8. Serve hot with fresh herbs and additional grated Parmesan cheese
Loaded with flavor and oozing with cheese, these mushrooms are a true labor of love (thanks to the mushroom cleaning + prep) but are worth every bite. Make them at your next special brunch or dinner.
Ingredients:
6 large Portobello mushroom caps
2 tablespoons butter
Cooking oil spray
1⁄2 teaspoon salt and pepper
1 small onion, finely chopped
½ teaspoon salt
3 cloves garlic, minced
12 oz. frozen spinach, drained under hot water
4 tablespoons cream cheese
¼ teaspoon basil
¼ teaspoon oregano
¼ cup breadcrumbs
1 cup shredded mozzarella cheese, plus more for topping
1 tablespoon grated Parmesan cheese
1⁄2 cup Tuscanini chopped/crushed Tomatoes (or tomato sauce), plus more for topping
Instructions
1. Preheat the oven to 400° and line a baking sheet with parchment paper.
2. Mushrooms: Clean the Portobello mushrooms with a damp paper towel. Carefully remove the stems and finely chop them for the filling (set aside).
3. With a spoon, gently scrape out and discard the gills (brown inner part of mushrooms).
4. Brush the mushrooms with 1 tablespoon of olive oil and season with salt and pepper.
5. Place them gill side down on the baking sheet and roast for 10 minutes. Flip the mushrooms over and roast for 5 more minutes. Then, take them out of the oven and set aside.
6. Filling: In a skillet over medium heat, warm the olive oil. Add the diced onions and saute until translucent. Add the chopped mushroom stems, garlic and drained spinach and cook for 3-4 minutes. Remove from the heat and let cool slightly.
7. In a separate large bowl, add the cream cheese, basil, oregano, breadcrumbs, ½ cup mozzarella cheese, parmesan cheese, and crushed tomatoes. Stir with a fork or gloved hands until well combined.
8. Divide the filling between the mushroom caps. Top with a tablespoon of crushed tomatoes. Sprinkle with mozzarella cheese.
9. Bake for 10-15 minutes until the tops are golden and the cheese is bubbly.
10. Serve hot and enjoy!
