Sunday-Thursday: 11:00 AM – 8:00 PM Friday: 11:00 AM – 2:00 PM Urgent Care
LAB SERVICE
SOUTH FALLSBURG &
ADULT/PEDIATRIC CARE . WALK-IN-URGENT CARE
SERVICES: ON-SITE PHARMACY TRANSPORTATION MOBILE UNITS PHARMACY . X-RAYS . MIDWIFERY . PODIATRY
A gourmet Erev Shabbos Toyamehu event — made by Leil Shishi — delivered
MALKA PIZZA PARTY ON
SHABBOS Fresh pies and fries from CheezyPizza — hot, cheesy, and completely on us, delivered FREE to your colony.
Sneezing
WHERE MONTICELLO FILLS THE FRIDGE
Welcome to summer, welcome to Greenfresh! We’re stocked for whatever summer has in store. As Monticello’s go-to supermarket, we’re ready to serve you with fresh produce, packed shelves, and service that feels like home. Fresh food. Full shelves. Fast service.
Satmar Meat - Summer 2025 Butcher on Wheels Route
Monday Tuesday Wednesday Thursday
Satmar kollel Country
Ridgewood Estates
Maple Wood Homes
Maple Terrace
Tuttle Ave
Kiryas Zupnick
Kasho
Bais Vgan (BVG)
Royal Bungalows
Dynasty cottages
Maplewood Gardens
Sunny Lake Estates
Mintz
Maywood
Nachles yaakov
Noam elimelech
Apples
Lee Cole Village
Ungvar
Sunview Estates
Kollel damesek eliezer
White rock
Town & Country
Orchard
Phyl Bobs
Barrons (entrance 2)
Venetian Villas
Alpine Acres
Miskanos Bobbov
Manfield
Sunflower Cottages
Lorem ipsum
Hyland resorts
Leisure lake estates
Green Hills
Swan
Chai
Hill
Windsor
Rachves Estates
Tchernivitz-Happy Hamlet
52/42 Luxury Villas
Woodburne Hills
Ridgewood Estates
Maple Wood Homes
Maple Terrace
Tuttle Ave
Gitty Gardens
Florida Bunglows
Lakeside Estates
Lipkowitz
Garden Hills
Mareh Yecheskel
Menucha Cottages, adlers
Green Pastures
Noam Elimelech
Nachles Yaakov
Dubbins
Ungvar
Kollel damesek eliezer
White rock
Town & Country
Orchard
Phyl Bobs
Satmar Kollel Country
Sunshine Estates
Venetian Villas
Alpine Acres
Miskanos Bobbov
Leisure Lake Estates
Green Hills
Swan Manor
Chai Villas
Hill Crest
Royal Bungalows
Pardes Colony
Rosewood
Windsor Hills Estates
Miami Beach
Mountain Woods
Barrons (entrance 2)
Pleasant Valley Cottages
This summer, get all your computer work done from errands to duties to shopping, at Kiox.
Featuring high-end tech with all essential programs with great prices and plans.
Conveniently located in the heart of Swan Lake Town. Make this summer productive and stress-free with our reliable KIOSK services!
Rte 55 x Stanton Corner Rd.
RIGHT NEXT TO THE FAMOUS:
Kumzitz Around the campfire
COMING NEXT WEEK
The warmth on your face, the glow of fiery flames curling upwards and licking an inky sky, the sound of splintering wood.
Ah. There’s nothing like sitting on dewy grass, huddled around the campfire, snuggling deeper into thin sweaters as the night grows darker.
And of course, no campfire is complete without heartfelt renditions of timeless classics, arms slung around each other, swaying to the rhythm of the words we know so well, yet hold so much meaning.
Esah einei el haharim, Vezakeini legadel, Kol haolam kulo gesher tzar meod… TIMELESS. STIRRING. POIGNANT.
Join us as we delve deeper into the lyrics of your favorite songs from around the campfire, with true-to-life accounts rooted in the words of the songs.
Stories that make the song play in your head and morph into something greater than the sum of lyrics and melody; an impetus for introspection and growth.
Real Flavor Bursting Goodness!
Real Flavor Bursting Goodness!
Real Flavor Bursting Goodness!
A PAYMENT SYSTEM
FOR ALL
Laundromat
Swimming Pool
Mikvah
Vending Machine
Deli + Sandwiches + Shabbos Menu
GOOD TO KNOW:
Rinsing canned chickpeas helps remove excess sodium and the starchy liquid they’re packed in, improving both the flavor and texture of your dish.
LOADED SHAWARMA CHICKPEA SALAD
A colorful, satisfying salad layered with warm baked falafel, crispy spiced chickpeas, bold tahini dressing, crunchy pita chips, and a zing of sauerkraut for that extra pop.
Ingredients:
6 cups spring mix greens
½ box grape tomatoes, quartered
8-10 mini Israeli pickles, sliced
½ red onion, sliced thinly
2 small tomatoes, diced
½ cup sliced green or black olives
½ small red onion, thinly sliced
½ cup sauerkraut (well drained)
homemade pita chips, to taste (see recipe)
Shawarma chickpeas (see recipe)
6-8 ready-baked falafel balls
Salad Assembly:
1. Bake the falafel according to package instructions.
2. Roast the chickpeas and bake the pita chips (see recipes).
2. In a large bowl or serving platter, layer the spring mix, tomatoes, olives, Israel pickles, red onion, and sauerkraut.
3. Top with roasted chickpeas, warm falafel, and pita chips.
4. Drizzle with tahini dressing or serve on the side. Enjoy!
SHAWARMA-SPICED ROASTED CHICKPEAS
Ingredients:
2 cans (15 oz) chickpeas, drained & rinsed
4 tablespoons olive oil
½ teaspoon ground cumin, or to taste
1/2 tsp smoked paprika
½ tsp turmeric
½ tsp garlic powder
½ tsp onion powder
1 teaspoon salt
¼ teaspoon white pepper
¼ teaspoon black pepper
Directions:
1. Preheat oven to 400° and line a baking sheet with parchment paper.
2. Toss chickpeas with oil and spices.
3. Spread on a baking sheet and roast for 25 minutes, shaking halfway.
CREAMY TAHINI DRESSING
Ingredients:
¼ cup mayonnaise
4 tablespoons tahini paste
2 tablespoons lemon juice
2-3 tablespoons water (or more, until your desired consistency)
1 clove garlic, crushed
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon parsley flakes
Directions:
1. Whisk together all ingredients, adding water slowly until smooth and pourable.
2. Adjust seasoning to taste. Chill until ready to serve.
HOMEMADE
PITA CHIPS
Ingredients:
2-3 pita breads
Cooking spray or 1-2 tablespoons oil
Salt and pepper, to taste
Garlic powder, to taste
Smoked paprika, to taste
Directions:
1. Preheat oven to 375°.
2. Cut pita into bite-size pieces (I used kitchen scissors). Spray with oil and desired seasoning.
3. Bake 10–12 minutes until golden and crispy. Return to oven if you prefer more crunch.
WARM SPANISH EGGPLANT
& CHICKPEA
SALAD
This hearty eggplant and chickpea salad is simmered in a rich tomato sauce with garlic and herbs.
Serve it warm with pita for a satisfying Mediterranean-style dish.
Ingredients:
1 large (unpeeled) eggplant, cut into small cubes
3–4 Tbsp oil, for sauteing
1 medium white onion, diced
2–3 garlic cloves, crushed
2 medium tomatoes, diced
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon tomato paste
1 can (15 oz) tomato sauce or marinara sauce
¼ tsp chili flakes, or to taste
Salt and black pepper, to taste
Optional garnish: chopped parsley, cilantro, or crumbled feta cheese
Directions:
1. Spread the eggplant cubes on a single layer in a baking sheet, sprinkle lightly with salt, and let sit for 10-15 minutes to remove the natural bitterness.
2. Meanwhile, heat the oil in a large saute pan. Add the onion and saute for 6-7 minutes until translucent.
3. Add the garlic and eggplant and cook, stirring, for 8-10 min on medium flame.
4. Add the tomatoes, chickpeas, spices, tomato paste. Stir and cook for another 2-3 minutes.
5. Add the tomato sauce. Let simmer for 5 minutes on low heat.
6. Transfer to a serving dish and garnish with fresh herbs or feta cheese if desired. Serve warm with crusty bread or pita.
915 Seton Place Between Flatbush & Boro Park (Parkville / Foster Ave) 929 489 6210 blissfitny@gmail.com
ZATAAR CHUMMUS
WITH CARAMELIZED MUSHROOMS
This dish balances earthy za’atar, creamy hummus, and a rich, umami mushroom topping — for an elegant appetizer or easy brunch.
Chummus:
2 cans (15 oz) chickpeas, drained and rinsed
5-6 cloves garlic, crushed
4 tablespoons lemon juice (juice from 1 lemon)
1 teaspoon salt
4 tablespoons tahini paste
1–2 teaspoons za’atar spice (adjust to taste)
¼ cup neutral oil (canola, light olive oil or avocado oil)
1-2 ice cubes
Directions:
1. In a food processor, combine chickpeas, garlic, lemon juice, salt, tahini paste, and za’atar spice.
2. Blend while slowly drizzling in the oil until smooth and creamy. Add 1 ice cube at a time until desired consistency.
MUSHROOM TOPPING:
1-2 tablespoons oil
1 medium white onion, sliced
1 tablespoon brown sugar
1 teaspoon salt
Pinch of black pepper
1 box white button mushrooms, diced into quarters
1 clove garlic, crushed
Directions:
1. Heat oil in a skillet over low-medium heat. Add the sliced onions, brown sugar, salt, and pepper, and saute for about 10-15 minutes until lightly caramelized.
2. Add the diced mushrooms and crushed garlic and cook, stirring occasionally, until mushrooms are browned and tender, about 7–10 minutes.
3. Serve warm over hummus or on its own.
Assembly:
1. Spread the zatar-spiced hummus on a plate and create a well in the center.
2. Spoon the warm sautéed mushrooms into the center.
3. Drizzle a little olive oil on top if desired and garnish with fresh parsley or extra za’atar.
