Wedeliveryourorder to the mountains!
KUGEL
with your qualifying orders of $300+
There is no better way to end a satisfying BBQ dinner than with a Sprinkle’s parve dixie cup. It will bring back all your childhood memories and leave you with nothing but sweetness.
Quintessentially Sicilian Sip after Sip
Imagine the refreshing fragrance of the Arancia Rossa di Sicilia’s berry-like floral notes drifting about with a fragrant air. Now, Stop Imagining.
Weekly Raffle
3 lucky winners of $100 gift cards at Toys4U
Weekly drawings from July 1 through Aug 31
Grand Raffle
3 lucky winners of a segway or $600 cash
Drawings on August 31
This Week’s Lucky Winners
Moshe Junik Hillburn, NY
Gabriela Azari Los Angeles, CA
R. Marmorstein Lakewood, NJ
Quintessentially Sicilian Sip after Sip
Imagine the deep red vibrance of a Mediterranean Melagrano soaking up the Sicilian sun, a graceful tango of sweet and tart. Now, Stop Imagining.
a delightful new game that promises endless fun and tasty rewards for everyone.
to play the Finger Lolly Guessing Game
In the classic two-person game, players start each round by saying, “rock, paper, scissors, shoot!” On “shoot,” each player holds out their fist for rock, flat hand for paper, or their index and middle finger for scissors. Rock crushes scissors, scissors cut paper, and paper covers rock. In the Guessing Game, the players say “shoot” before opening their packet to reveal which lolly they played! An added surprise where the player is unaware of what hand they’re playing! PLAY & ENJOY! Whether you
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Angus Beef Patties & Sliders
Beef Neck Bones
Pickled Corned Beef (1st Cut Brisket) (Weissmandl-Bet Yosef Glatt)
Pastrami (1st Cut Brisket) (Weissmandl-Bet Yosef Glatt)
WOW! Smoked Bbq 2nd Cut Brisket (Weissmandl-Bet Yosef Glatt)
Marinated Flat Iron (Weissmandl-Bet Yosef Glatt)
Stuffed Chicken Capons *Assorted Varieties (Weissmandl)
Seasoned Baby Chicken (Weissmandl)
Breaded Dark Chicken Cutlets (Weissmandl)
Cornflake Crumbs Chicken Fingers (Weissmandl)
Marinated Chicken Wings *Assorted Varieties (Weissmandl)
Beef & Lamb Patties, Sliders, Kabobs (Weissmandl-Bet Yosef Glatt)
ROASTED SUMMER SALAD
Warm, golden zucchini, laced with maple soy sauce flavor, is the ultimate star in this outstanding, summer salad.
Yield: 6-7 servings
Ingredients:
1 lb. white or cremini mushrooms, peeled
2-3 medium zucchini (yellow or green)
⅔ cup olive oil
2 tablespoons maple syrup
2 tablespoons soy sauce
Salt and freshly ground black pepper, for sprinkling
1 box Spring mix
Extra virgin olive oil, for drizzling
¼ cup toasted walnuts
⅔ cup crumbled Feta cheese, optional
Directions:
1. Preheat oven to 400° and line a baking sheet with parchment paper.
2. Cut the mushrooms into quarters (do larger chunks rather than smaller).
3. Slice the zucchini in half, then cut half-moon slices (If you’re using a large zucchini, cut it in half and use a sharp spoon to scrape out the seeds, then cut into half-moons).
4. Spread the vegetables on a single lay on the prepared baking sheet (use two baking sheets if one is too overcrowded).
5. Toss with maple syrup and soy sauce. Sprinkle with salt and pepper.
6. Roast for 20 minutes. Stir the vegetables and return to oven. Bake for an additional 20 minutes. Remove from oven and set aside (you can cover with foil to keep warm).
7. Spread a layer of spring mix on a serving dish. Place the warm vegetables on top. Drizzle with some extra virgin olive oil and sprinkle with toasted walnuts and feta (optional).
ZUCCHINI BREAKFAST MUFFINS
Fluffy, super moist and the perfect way to use up your generous supply of summer zucchini!
Yield: 18 cupcake-sized muffins
Directions:
2 small or 1 large zucchini (yellow or green)
2 cups all-purpose-flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ cup granulated sugar
½ cup brown sugar
2 large eggs
⅓ cup sweetened applesauce
¼ cup oil
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°. Line 18 cupcake tins with liners.
2. Wash the zucchini well and trim off the stems.
3. Using the large holes on a box grater (or the medium grater attachment in your food processor), grate the zucchini. In total, you should have 2 cups of grated zucchini.
4. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugars, until well combined. Add the eggs, applesauce, oil, and vanilla extract, and stir with a fork until smooth. Add the grated zucchini and mix until a batter forms.
5. Divide the batter between the lined cupcake tins.
6. Bake for 26-28 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes. Enjoy!
Note: Freezes well. Just make sure to remove the paper liners (they're very sticky) before storing in an airtight container or Ziploc bag.
CHEESY ZOODLES
When you’re craving something warm and cheesy but want to forgo on the carbs, here is just the thing.
Ingredients:
2 medium yellow or green zucchinis, washed
2 tablespoons butter or oil
2 cloves garlic
2 tablespoons flour
1 cup milk
2-3 tablespoons cream cheese
1 cup shredded mozzarella cheese
½ teaspoon salt
¼ teaspoon black pepper
Crumbled feta cheese, for topping
Directions:
1. Use a spiralizer to make zucchini noodles (zoodles) from the zucchinis. If you don't have a spiralizer, you can use a julienne peeler or a mandoline slicer. Set aside.
2. In a large skillet or saucepan, melt the butter and garlic over medium heat. Once melted, add the flour and whisk continuously until the mixture is smooth and slightly golden.
3. Gradually add the milk to the roux, whisking constantly to prevent lumps. Continue to cook and whisk until the mixture thickens, about 3-4 minutes.
4. Add the softened cream cheese and stir until it melts and combines with the milk mixture.
5. Reduce the heat to low and gradually add the shredded mozzarella cheese, stirring continuously until it melts and the sauce is smooth. Season with salt and pepper.
6. Add the zoodles to the cheese sauce and toss to evenly coat. Cook for 5-6 minutes until the zoodles are heated through and slightly tender but still firm (cook for longer if you prefer a softer texture).
7. Remove from heat and transfer the cheesy zoodles to serving plates. Garnish with crumbled feta, freshly chopped parsley, and some more black pepper. Serve.
