Weekly Specials

limited to 3 per family with $10 non-sale purchase. Any items from meat department, eggs, grape juice, newspapers or Oh Nuts are not included in the $10.

responsible for errors. No rain checks.

Amazing

Dedicating an entire section - Aisle 5 - to special deals & discount pricing on many of your favorite products is just one example of our commitment to making your year-round shopping experience better than ever. So welcome to even lower prices. Welcome to an even more comfortable & e cient shopping experience.

MEAL PREP is a smart meal planning method where you prep components of a meal ahead of time to assemble and serve when you're ready to eat.

like to call it,

I ntentional Leftover s

As you're inundated with diet culture guilting you into "compensating" for the Yom Tov meals you so enjoyed, allow this to serve as your permission to turn the page on that. If your body is craving simple, nutrient-dense food after a month of partying and during the overhwelm of getting back to work, here's a more sustainable path. If you're not in that headspace, use the following as a recipe guide.

TO PURCHASE:

◆ Muenster cheese (or your favorite cheese to melt)

◆ Feta cheese

◆ Chicken breasts

◆ 3 pints Mushrooms (baby bell or portabella

◆ 2 pints Cherry or grape tomatoes

◆ Garlic

◆ 2 bags/containers fresh checked baby spinach

◆ Sourdough bread

◆ 4 Persian cucumbers

◆ Fork + Bowl Roasted Red Pepper Dressing

◆ Fork + Bowl Honey

Mustard Balsamic Dressing

HOW TO PREP:

◆ Fork + Bowl Classic

Parmesan Caesar Dressing

PANTRY ITEMS:

◆ Olive oil

◆ Spaghetti (whatever variety you prefer)

◆ S&P

TO PREP:

◆ Cook spaghetti

◆ Grill chicken

◆ Shred feta

◆ Tomatoes confit (shortcut)

◆ Roast mushrooms (Baby Bella or Portabella)

◆ Roast peppers

◆ Cut cucumbers

◆ Cook the Spaghetti al dente (with a bit of a bite left), rinse, cool, mix with a tablespoon of olive oil.

◆ While that's cooking, roast the mushrooms and halved peppers at 400° for 10 minutes: Season with salt, pepper, olive oil, and 1 teaspoon of Fork + Bowl Honey Mustard Balsamic Dressing.

◆ Once that's in the oven, prep the tomato confit. After the mushrooms are done, lower the oven temperature to 350° and put the tomatoes in covered for 30 minutes, then raise the temp to 500° and roast uncovered for another 8 minutes. olive oil enough to Submerge the tomatoes in olive oil add 3 cloves of garlic roughly sliced, S&p and 3 tablespoons Fork + Bowl Honey Mustard Balsamic Dressing.

◆ Persian cucumbers: If you want to cut these in advance, cut in half lengthwise, scoop the center seeds out, and then slice into 1/4 inch pieces. Store on paper towel in a container.

◆ Once the parve ingredients are stored away, marinate your grilled chicken for 30 minutes+ in salt and pepper, olive oil, and roasted red pepper. Sear or grill just until it's cooked through but not dry.

◆ And whenever that's put away, shred your feta with a box grater to get thin sticks.

SOME MEAL IDEAS

◆ GRILLED CHEESE Sourdough bread, tomato confit, baby spinach, Muenster cheese, Fork + Bowl Honey Mustard Balsamic Dressing. Cook in a pan or sandwich maker.

◆ PASTA Spaghetti with tomato confit, roasted red pepper, roasted mushrooms, feta cheese, olive oil, Fork + Bowl Classic Parmesan Caesar Dressing. Heat until warm.

◆ SALAD Baby spinach, roasted mushrooms, tomato confit, cucumbers, feta cheese, Fork + Bowl Classic Parmesan Caesar Dressing

◆ CHICKEN PLATE Combine baby spinach, roasted mushrooms, tomato confit, roasted red peppers and a spritz of Fork + Bowl Roasted Red Pepper Dressing and heat in the microwave or oven until spinach is wilted. Serve alongside griilled chicken and spaghetti mixed with tad of dressing and olive oil.

◆ CHICKEN SANDWICH Sourdough, grilled chicken, roasted mushrooms, cucumbers, Fork + Bowl Roasted Red Pepper Dressing…

TIPS: Place a larger baking pan underneath the tomatoes so splatters don't ruin your clean oven. If making things ahead of time stresses you out, have the ingredients in the house, and each time you make one meal, make more of the components. Refrigerate each component in a separate sealed container. This is also very cost effective. You buy what you need. You don't do last minute grocery trips.

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.

Apple Cider Vinaigrette - Honey Mustard Balsamic Dressing ∙ Real Apple Cider Vinaigrette ∙ Mild

Greek Herb Salad Dressing

Maple •

∙ Sesame Spicy Mayo Dressing ∙ Dairy Fresh Ranch Dressing

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

For more recipes, location updates,etc, follow us on IG or message us on Whatsapp to add your number for status viewing

WE NOW CARRY A LARGE VARIETY OF GLUTEN FREE BAKERY PRODUCTS

We now carry Fresh Baked Sourdough Breads and Challahs

ACAI BOWL

Acai bowls are the perfect healthier back to school or work, breakfast, lunch, or snack to fuel your day!

Ingredients:

1 acai packet

½ frozen banana

½ cup frozen strawberries

½ cup frozen blueberries

¾ cup milk

1 Tbsp honey

Blend everything together until smooth. Use your imagination to top your acai bowl.

To make in advance, freeze in serving size portions in airtight containers. When ready to eat, let the acai partially thaw, stir until creamy. Add topping fresh.

Note: Never store acai in the refrigerator, it will end up melting and become soupy.

OVERNIGHT OATS

This is a basic recipe to start your overnight oats journey. Feel free to switch around the flavors and toppings to your liking.

Ingredients:

½ cup oats

¾ cup milk

2 Tbsp chia seed

1 Tbsp honey

¼ tsp vanilla extract

Mix everything together in a jar. Refrigerate overnight. Top with fresh fruit.

Make a few separate jars at the beginning of the week, to have a delicious filling breakfast with no effort.

OATMEAL BREAKFAST COOKIES

These breakfast cookies are amazing to your morning coffee.

Ingredients:

1 ½ cups white whole wheat flour

2 ½ cups quick oats

1 tsp baking soda

1 tsp salt

½ cup oil

¾ cup honey

1 cup applesauce

2 eggs

1 tsp vanilla extract

½ cup chocolate chips or craisins

1. Preheat the oven to 350°. Line 2 cookie sheets with parchment paper.

2. Mix all ingredients in a bowl.

3. Form cookies using approximately 2 tablespoons of batter per cookie.

4. Bake for 20 minutes.

Store these cookies per 2 in the freezer and you have the perfect breakfast to grab on the way out the door.