Weekly Specials

NEW!

Go bananas over the new Klein's Banana Bar! Cool and creamy banana ice cream dipped in delelctable chocolateit's the newest and coolest way to enjoy chocolate covered fruit!

Looking for an exceptional and unparalleled seafood experience that can exceed your expectations? Try our delicious Ora King Salmon. It feasts on a specially crafted diet to ensure that it reaches the pinnacle of flavor and texture. Whether you're a seasoned seafood aficionado or just looking for a delicious and healthy meal, Ora King Salmon is the perfect choice. Try it today and taste the difference for yourself!

Our AquaSeal breathable vacuum packaging seals in freshness without compressing the fish and extends its shelf life from 3 days to 7-10 days.

Text VIP to 1 618 753 4262 and receive a special offer*

ThE PeRfEcT TrEaT FoR YoUr WaLkInG PaRtNeR!

GOURMET OVEN READY!

Pickled Corned Beef (Small-Medium Top Of The Rib Roast) (Weissmandl-Bet Yosef Glatt)

Pastrami (Small-Medium Top Of The Rib Roast) (Weissmandl-Bet Yosef Glatt) ������������$9�99lb

Breaded Dark Chicken Cutlets (Hisachdus)

Seasoned Baby Chicken (Hisachdus)

Cornflake Coated Chicken Tenders (Hisachdus)

SUSHI

HERBED CREAM CHEESE BRAIDS

There’s something about the creamy, savory filling that makes these braids extra delicious. Bake in the Betty Crocker or your regular oven. Enjoy!

Yield: 12 Cream Cheese Braids

Dough:

1 tablespoon dry yeast

1 teaspoon sugar

½ cup warm water

½ cup apple juice

3 cups flour

1 ½ tablespoons oil

1 teaspoon salt

Egg, whisked for egg wash

Maldon salt, for garnish

Filling:

3 tablespoon cream cheese

3 tablespoons sour cream

3 cubes frozen dill (or 1 teaspoon dried dill)

3 cloves crushed garlic

3-4 cubes frozen, sauteed onions (or 1 small white onion, sauteed)

Salt and pepper to taste

¾ cup shredded mozzarella cheese

2 tablespoons parmesan cheese, optional

Directions:

1. Filling: In a medium bowl, stir in all the filling ingredients until combined. Set aside.

2. Dough: In a small bowl, combine the yeast, sugar, warm water and apple juice, and stir softly until dissolved. Let proof for about 3-5 minutes.

3. In a large bowl, combine the flour, oil, and salt. Pour in the yeast mixture and mix until combined. With gloved hands, knead until the dough is smooth.

4. Place in a warm area, cover with a dishtowel, and let rise for about 1 hour.

5. Grease your counter with cooking spray or sprinkle with flour.

6. Divide the dough into 6 balls. Roll each ball into a 6x10 inch rectangle (not too thin).

7. Spoon some filling lengthwise, down the center of the dough.

8. Cut slits 1 inch apart along the two sides of the rectangle.

9. Starting at one end, fold the strips over the filling, alternating sides, to “braid” the dough. Continue to fold the dough strips until the filling is covered completely. Cut each braid in half, so you have two smaller braids (you should get two 2 braids per dough ball).

10. Brush the braids with egg wash and sprinkle with flaky salt.

11. Line your Betty Crocker with parchment paper. Place the braids inside and bake for about 20 minutes, or until golden brown. Serve warm.

TIP: To Bake in the oven: Preheat your oven to 350° and bake braids on a lined baking sheet for about 30- 35 minutes, until golden brown.

LOADED MUSHROOM OLIVE CHEESE ROLLS

You’re going to want to make these instead of traditional pizza or calzones. They’re smaller- which means better portion control and can be filled with literally any topping of choice. Serve with warm marinara and your meal is just about complete.

Yield: 12 Cheese Rolls

Dough:

1 tablespoon dry yeast

1 teaspoon sugar

½ cup warm water

½ cup apple juice

3 cups flour

1 ½ tablespoons oil

1 teaspoon salt

Egg, beaten for egg wash

Maldon salt, for garnish

Filling:

½ cup sliced olives (green or black)

1- 4 oz. can sliced mushrooms

6 Tuscanini sundried tomatoes, chopped

2 cloves crushed garlic

3-4 cubes frozen, sauteed onions (or 1 small white onion, sauteed)

Salt and pepper to taste

1 cup shredded mozzarella cheese, optional (omit to keep parve)

2 tablespoons parmesan cheese, optional (omit to keep parve)

Directions:

1. Grease 12 muffin cups with cooking spray. Set aside.

2. Filling: In a medium bowl, stir in all the filling ingredients until combined. Set aside.

3. Dough: In a small bowl, combine the yeast, sugar, warm water and apple juice, and stir softly until dissolved. Let proof for about 3-5 minutes.

4. In a large bowl, combine the flour, oil, and salt. Pour in the yeast mixture and mix until combined. With gloved hands, knead until the dough is smooth.

5. Place in a warm area, cover with a dishtowel, and let rise for about 1 hour.

6. Grease your counter with cooking spray or sprinkle with flour.

7. Divide the dough in 2 balls. Roll each ball into a 6x18 inch rectangle.

8. Spoon the filling over the entire dough, until the edges. Working from the long edge, roll up the dough tightly (like cinnamon rolls), pinching the edges when done. Using a sharp knife (or a piece of thread/ dental floss), cut 12 even slices. Place each slice in the prepared muffin pans. Brush with egg wash and sprinkle with Maldon salt or the topping of your choice.

9. Preheat oven to 350°. Bake the rolls for about 22-25 minutes (if the cheese gets too brown in the last 10 minutes of baking, loosely place some silver foil over the pan to prevent burning).

10. Once the rolls are golden and cooked through, remove from oven. Serve warm with marinara sauce on the side.

SOFT EVERYTHING ‘PRETZEL’

Typically, pretzels are placed in a baking soda ‘bath’, before baking, to give them their signature pretzel taste. Here, we avoid that step for a simpler and equally delicious bagel-pretzel hybrid.

Yield: 6-8 pretzels

Ingredients:

1 tablespoon dry yeast

1 teaspoon sugar

½ cup warm water

½ cup apple juice

3 cups flour

1 ½ tablespoons oil

1 teaspoon salt

Egg, for egg wash

Everything bagel seasoning (poppy seeds, white & black sesame seeds, dried/ minced garlic and onion, sea salt or flaky salt)

Directions:

1. Preheat your oven to 400° and line two baking sheets with parchment paper.

2. In a small bowl, combine the yeast, sugar, warm water and apple juice, and stir softly until dissolved. Let proof for about 3-5 minutes.

3. In a large bowl, combine the flour, oil, and salt. Pour in the yeast mixture and mix until combined. With gloved hands, knead until the dough is smooth.

4. Place in a warm area, cover with a dishtowel, and let rise for about 1 hour.

5. Grease your counter with cooking spray or sprinkle with flour.

6. Divide the dough in 6-8 balls (depending on your preferred size of pretzel).

7. Roll each piece into a long rope and twist into a pretzel shape (make sure there’s space in the holes so they remain in shape). Place on the prepared baking sheet.

8. Brush with egg wash, and generously top with Everything Bagel Seasoning. Bake for about 15-20 minutes, until the tops are golden brown. Serve warm.