WEEKLY SPECIALS
Hungarian. Italian. Mexican.
Our white rice does all that and more.
From appetizers through dessert.
The world’s tastiest dishes begin with rice: Hearty stuffed peppers. Light fish cakes. Indulgent rice pudding. Crispy arancini (rice balls). Even world-famous horchata whipped iced coffees. No matter what you’re cooking up, take it with a grain of rice.
Kosher Pareve
savings to make you smile
KJ
$2.79LB
KJ
$2.79LB
$9.99LB
$9.99LB
$7.99LB
$7.99LB
$2.79 LB
EA
$4.99 EA
$4.99LB
TUESDAY: 7:00AM - 10:00PM WEDNESDAY: 7:00AM - 12:00 AM STORE HOURS:
SUNDAY: 7:00AM - 10:00PM MONDAY: 7:00AM - 10:00PM THURSDAY: 7:00AM - 12:00AM FRIDAY: 7:00AM - 1.5 HRS BEFORE SHABBOS
Delmonico Club Roast (Chk-Bet Yosef) .......................................................
Sapphire Chuck Eye Roast (Chk-Bet Yosef) .................................................................
Sapphire Shabbos Meat (Middle Chuck) (Chk-Bet Yosef)..........................................
WEISSMANDL Meaty Beef Neck Bones ............................................................................................
GOURMET OVEN READY!
Pickled Corned Beef Kolichel (Mock Tender) (Weissmandl-Bet Yosef Glatt) ................
Pastrami Kolichel (Mock Tender) (Weissmandl-Bet Yosef Glatt) ....................................
Breaded Dark Chicken Cutlets (Weissmandl) ..............................................................
Cornflakes Coated Chicken Fingers (Hisachdus) ........................................................
Sweet days start in small packets...
Smart people start the day with a packet of the famous Whole Nature Stevia® in their coffee.
Nurture Yourself with Nature’s Wholesomeness
ROASTED ASIAN BUTTERNUT SQUASH
Sweet, salty, and perfectly caramelized, these butternut squash cubes make a perfect cozy autumn side. Feel free to swap the butternut squash with some sweet potatoes instead.
Ingredients
1 24 oz. bag frozen, cubed butternut squash or 3-4 cubed sweet potatoes
5-6 tablespoons toasted sesame oil
4 tablespoons canola oil
1 teaspoon freshly grated ginger, optional
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons brown sugar
3-4 cloves garlic, crushed
1 teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons toasted black and white sesame seeds
2-3 sprigs scallions, sliced for garnish
Directions:
1. Preheat your oven to 425° and line a baking sheet with parchment paper.
2. In a large bowl, whisk together all the ingredients besides the butternut squash and scallions.
3. Add the butternut squash cubes and toss until fully coated.
4. Spread the squash in a single layer on the prepared baking sheet.
5. Bake for 35-40 minutes or until soft and slightly browned. Remove from the oven and brush with some additional oil, honey, or maple syrup to get a nice shiny coating.
6. Sprinkle with sliced scallions and some more sesame seeds. Serve.
CRISPY BROCCOLI SPEARS WITH TAHINI DRIZZLE
The combination of flavors, textures, and colors in this awesome broccoli dish, makes it the perfect weeknight dinner addition.
Ingredients:
Roasted Broccoli:
1 24 oz. bag frozen broccoli spears or florets
2-3 tablespoons oil
½ teaspoon salt
¼ teaspoon freshly cracked black pepper
2-3 tablespoons everything bagel seasoning (or more, to taste)
Chummus, for serving
Crispy fried onions, for serving
Tahini Drizzle:
1/4 cup warm water
1/4 cup sesame tahini paste
1 clove garlic, crushed
2 tablespoons fresh lemon juice
½ teaspoon maple syrup
½ teaspoon salt
¼ teaspoon black pepper
Directions:
1. Tahini Drizzle: Place all ingredients in a bowl or container. Blend with an immersion blender until smooth. Add a bit more water if you desire a thinner consistency. Set aside.
2. Roasted Broccoli: Preheat oven to 450° and line a baking sheet with parchment paper.
3. Spread the broccoli in a single layer. Drizzle with oil and sprinkle with salt, black pepper, and everything bagel seasoning. Toss to coat.
4. Bake for 35-40 minutes, or until the broccoli is starting to brown.
5. To serve, spread chummus on a bowl or serving platter. Top with the roasted broccoli, tahini drizzle, and crispy fried onions.
PARMESAN BRUSSEL SPROUTS WITH DIJON AIOLI
With a crispy, savory outer layer and a creamy soft interior, these brussel sprouts are a true restaurant-worthy dish that takes just minutes to throw together.
Ingredients:
Brussel Sprouts:
2 16 oz. bags frozen brussel sprouts
5-6 tablespoons oil
¾ teaspoon salt
¼ teaspoon black pepper
3-4 garlic cloves, crushed
2 tablespoon onion soup mix
½ cup grated parmesan cheese
Dijon Aioli:
3 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon dijon mustard
1 tablespoon maple syrup
dash of garlic powder
salt and pepper, to taste
Ingredients:
1. Dijon Aioli: In a medium bowl, whisk all the ingredients until smooth. Set aside.
2. Brussel Sprouts: Preheat your oven to 415° and line a baking sheet with parchment paper.
3. Place the frozen brussel sprouts in a colander and drain under hot running water.
4. Pat the brussel sprouts dry with paper towel and add to a large bowl. Add the oil, salt, pepper, garlic, onion soup mix, and ¼ cup of the parmesan cheese. Toss until fully coated.
5. Arrange the brussel sprouts in a single layer on the prepared baking sheet. Sprinkle with the remaining grated parmesan cheese. Bake for about 30 minutes until golden and crisp around the edges. Return to the oven on broil for 1-2 minutes if you prefer a crisper crust.
6. Transfer to a large serving bowl, top with some additional grated Parmesan cheese, and serve alongside dijon aioli for dipping. Enjoy!
