Weekly Specials

limited to 3 per family with $10 non-sale purchase. Any items from meat department, eggs, grape juice, newspapers or Oh

are not included in the $10.

responsible for errors. No rain checks.

Whether you're topping a cake or topping off your meal, enjoy the decadence of whole juicy strawberries covered with rich dark chocolate. It's perfect as the finishing touch to your miniatures, cakes, and desserts, or simply indulge straight from the container.

WE E K LY SPEC IAL S

OUR LOW PRICE:$8.29 OUR LOW PRICE:$5.99 OUR LOW PRICE:$10.99 OUR LOW PRICE:$13.99

RUMPLER ' S FRUIT MELTS CANDIES

OUR LOW PRICE:$10.49

OUR LOW PRICE:$5.29

OUR LOW PRICE:$8.99 OUR LOW PRICE:$2.99

OUR LOW PRICE:$4.99 OUR LOW PRICE:$1.99 OUR LOW PRICE:$4.19 OUR LOW PRICE:$2.59

CRISPY IN 15 MINUTES.

Don’t have enough time to cook tonight? Why not try making some delicious homemade chicken nuggets in just 15 minutes?

Of Tov Nuggets are delicious with a crispy crunch. A quick and easy meal option. Now

all produce from outside only

Pastrami (1st Cut Brisket) (Weissmandl-Bet Yosef

Pepper

Classic Roast Beef (Weissmandl-Bet Yosef Glatt)

Marinated London Broil (Weissmandl-Bet

SaladPasta

WITH FORK + BOWL - GARDEN FRESH HERB DRESSING

This week's planned recipe was light, fresh, and summery. Sitting in a sweatshirt and blanket, I checked the weather for the week, and while I want to hold on to summer (forever), I figured that a hot and cold salad would be a great match to the temperatures.

Clip it for later, because a salad with warm, cooked ingredients always makes for a more satisfying dish (Due to heightened taste receptor capabilities and more complex digestive properties.)

INGREDIENTS:

◆ 1 quart cooked (al dente) pasta of your choice

◆ 1 quart checked kale, spinach, or arugula

◆ 3 cups cherry tomatoes on the vine (or catch the last of the tiny heirloom tomato season!)

◆ 1/3 of a lemon, the peels scrubbed, not removed

◆ 8 ounces (1 package) goat cheese (or feta, ifyou prefer)

◆ 3/4 cup parmesan cheese

◆ 4 tablespoons olive oil

◆ Salt and pepper

◆ FORK + BOWL GARDEN FRESH HERB DRESSING

DIRECTIONS:

1 Measurements are for the pasta once it's cooked. Don't rinse it with cold water;just let it drain, pouring 2 tablespoons of olive oil into the colander and mixing it, so that the pasta doesn't stick together.

2 Slice your lemon paper thin. A mandoline is a great idea here.

3 On a baking sheet, spread the lemon slices and whole tomatoes. Pour olive oil, salt and pepper, and roast at 375 for 15 minutes. The tomatoes should soften,and start turning brown. The lemons should caramelize.

4 Flip the lemons, and bake for another 10 minutes, leaving the tomatoes exactly as they were.

5 Once removed, chop the lemon slices into 1/4 inch pieces.

6 Keeping the pasta, tomatoes, and lemons warm, the salad greens and parmesan cheese cold, toss it all together with the FORK + BOWL - GARDEN FRESH HERB DRESSING

7 Break the goat cheese into small pieces and place them on each serving individually.

BTW: ◆ I prefer spaghetti for mouth feel. ◆ This recipe is great when food is requested around the clock, between camp and school. The younger ones will enjoy"lokshon" in whatever form, while the teens and adults get a round meal. ◆ For ease, cook a big pot of pasta, and just microwave with a bit of oil before mixing with the rest of the salad components. ◆ This salad is delicious without the cheese as well, if you prefer to keep it parve.

◆ The Garden Fresh Herb Dressing is made with fresh, checked herbs, squeezed and zested (by hand!) lemons, and as such,WILL settle. As much as it ruins the aesthetic, the ingredients coming apart is a sign of no preservatives. Just shake well toget the full effect of all flavors.

Full line of dressings, made from scratch, kept as close to nature as possible, no sugar added, ever. Available in kosher supermarkets all over the "Jewish metro New York" area.

Honey

Salads are available at select locations upstate and at Refresh Fruits in Brooklyn

(not to be confused with a cold pasta salad)

LEMON DIJON CHICKEN AND POTATOES

Yield: 2 servings

4 chicken cutlets (1 lb), not thin

1 ½ lb medium red potatoes, halved (5-6 potatoes)

Fresh string beans, ends trimmed

Marinade:

½ cup oil

2 Tbsp dijon mustard

2 Tbsp lemon juice

2 Tbsp apple cider vinegar

4 tsp parsley flakes

4 tsp garlic powder

2 tsp onion powder

1 tsp table salt

½ tsp freshly ground black pepper

1. Combine all marinade ingredients in a small bowl.

2. Place chicken in a Ziploc bag along with half the marinade and let it sit for at least ½ hour, preferably longer.

3. Toss the potatoes with the remaining marinade.

4. Place the potatoes, cut side down, on one side of the Betty Crocker (leaving space for the chicken and string beans). Cover and cook for 20 minutes, flipping halfway through.

5. Add chicken and string beans to the Betty Crocker. Cook for 6-8 minutes, flipping halfway through.

6. Uncover the Betty and cook for another 2 minutes.

RIB STEAK AND SEASONED FRIES

Yield: 2 servings

2 Tbsp oil

½ tsp salt

½ tsp onion powder

½ tsp paprika

2 lg potatoes, scrubbed and cut into fries

2 rib steaks, 1” thick

Coarse salt and freshly ground black pepper

Frozen broccoli

1. Place oil and spices in the (unlined) Betty Crocker. Add the fries and toss to coat. Cover and cook 20-25 minutes, flipping halfway through.

2. While fries cook, season both sides of the steaks with a generous amount of coarse salt and freshly ground black pepper.

3. Remove fries from the Betty Crocker and add the rib steaks and broccoli. (There is no need to wash the Betty in between.)

3. Cover and cook for 5 minutes, flipping the steaks halfway through.

4. Unplug the Betty Crocker and remove the steaks. If the broccoli is not easily pierced with a fork at this point, close the cover and let it steam for another 5 minutes while unplugged.