Weekly Specials

Cucumbers

We have Fresh Bread Crumbs, Whole Wheat Crumbs, Challah Crumbs, and Fresh Honey Graham Crumbs, Spelt Crumbs, From After Pesach 2024 LIKE PREVIOUS YEARS! We are selling fresh our, which is sifted daily (using a 70 mesh sifter) Also Available Fresh grounded after pesach our, Organic Whole Wheat, Organic Whole Spelt & Organic White Spelt Flour, Organic All-Purpose Flour, Organic White Wheat, Chemical Unbleached High Gluten Flour All Flour Available In 5 & 6 lbs. • NO SIFTING NECESSARY!

THE FRESHEST CRACKER ON THE SHELF

CANDY / NUTS

Corned Beef (1st Cut Brisket) (Weissmandl-Bet Yosef Glatt)

Pastrami (1st Cut Brisket) (Weissmandl-Bet Yosef Glatt)

Breaded Dark Chicken Cutlets (Weissmandl)

Seasoned Chicken Rib Steak (Weissmandl)

Seasoned Rib Eye Steak (Weissmandl-Bet Yosef Glatt)

Arayes *Assorted Varieties (Weissmandl)

Coffee Rubbed Brick French Roast (Weissmandl-Bet Yosef Glatt)

CHEESY PESTO BUNS

This is a delicious and fun way to elevate your pizza dough. For those that don’t go for pesto, simply replace it with some extra crushed garlic to turn them into gooey garlic buns. Yum.

Ingredients:

1 tablespoon dry yeast

1 teaspoon sugar

½ cup apple juice

½ cup warm water

3 cups flour

1 teaspoon table salt

1-2 tablespoons oil

½ jar pesto, or more to taste

6 oz. shredded mozzarella cheese

¼ cup mayonnaise

⅓ cup olive oil

4 frozen parsley cubes or 2 teaspoons dried parsley

6 cloves garlic, crushed

Directions:

1. Place the dry yeast, sugar, apple juice, and warm water into a large bowl and let sit about 5 minutes until frothy. Add the flour, salt, and oil and knead with gloved hands until a dough forms.

2. Cover with a tea towel and let the dough rise for 1 hour in a warm area.

3. Line 2 round pans or 1 baking sheet with parchment paper. Set aside.

4. Once the dough has risen, preheat your oven to 350°.

5. Roll out the dough into a large, thin rectangle. Spread the pesto on top of the dough. Combine the mozzarella and mayonnaise to form a paste. Spread the paste on top of the pesto layer.

6. Carefully roll up the dough from the longer side (this can be a bit messy). Slice into 1” wide buns. Place the buns cut side up in the prepared pan/s.

7. In a small bowl, combine the olive oil, parsley, and garlic. Drizzle the mixture on top of the buns. Bake for 25-30 minutes until golden and cooked through. Serve warm with marinara sauce on the side.

EASY SPICED SALMON

This salmon has no measurements. You simply drizzle and sprinkle to your liking. Fast, hassle-free and a winner every time.

Ingredients:

1 1.5-lb. Side of salmon

Salt

Black pepper

White pepper (optional for added spice)

Paprika

Garlic powder

Honey or maple syrup

Freshly squeezed lemon juice

Olive oil

Directions:

1. Preheat your oven to 375° and line a baking sheet with parchment paper.

2. Rinse the salmon and place on the baking sheet. Pat dry with a paper towel.

3. Sprinkle the salmon with salt, black pepper, white pepper, paprika, and garlic powder. Drizzle with some honey, lemon juice, and oil on top.

4. Bake for about 20-25 minutes, or until the fish flakes easily at its thickest part.

SIMPLE LOADED SWEET POTATOES

Sweet potatoes, or any kind of potatoes, create the perfect blank canvas for toppings. With this cheesy sweet potato, you can choose to keep it simple as we did, or load it up with roasted veggies, fresh veggies, guacamole, sriracha, or any other topping that you like. If you’re not a sweet potato person, you can also try this with Yukon Gold potatoes. Enjoy.

Ingredients:

4 sweet potatoes or Yukon Gold Potatoes, washed well

Olive oil

Salt

Freshly ground black pepper

6 oz. shredded mozzarella cheese

2 tablespoons parmesan cheese

1 teaspoon salt

Toppings of choice (guacamole, scallions, jalapeno, roasted veggies, sour cream, sriracha, etc.)

Directions:

1. Preheat your oven to 425° and line a baking sheet with parchment paper

2. Cut the potatoes into halves.

3. Lightly rub each potato with olive oil and sprinkle with salt and freshly ground black pepper. Place the potatoes, face-down on the prepared baking sheet.

4. Bake for 45-50 minutes until soft.

5. Flip the potatoes and remove half of the flesh into a bowl. Mash it with a fork and mix in half of the shredded cheese, parmesan cheese, and salt. Spoon the mixture back into the potato ‘boats’. Top with the rest of the mozzarella cheese.

6. Bake for 10-15 minutes until the cheese is melted.

7. Remove from the oven and top with your desired garnishes. Serve warm.