Weekly Specials

There's a world of cool new choices! Feel the globe cool as you continue enjoying the refreshing Klein's treats.

WE E K LY SPEC IAL S

DINNERWARE 400 COUNT

OUR LOW PRICE:$2.99 OUR LOW PRICE:$1.99

SHUFRA BAKING CHOCOLATE 15 OZ.

OUR LOW PRICE:$4.99

CHEF TZALI FROZEN CRINKLE CUT CARROTS

OUR LOW PRICE:$1.69

MECHEL’S FLAKY DOUGH 2 SHEETS

OUR LOW PRICE:$8.99

OUR LOW PRICE:$7.99

OUR LOW PRICE:$6.79

OUR LOW PRICE:$7.69

OUR LOW PRICE:$3.49

OUR LOW PRICE:$1.99

OUR LOW PRICE:$3.89

OUR LOW PRICE:$6.99 OUR LOW PRICE:$8.99

OUR LOW PRICE:$10.99

OUR LOW PRICE:$16.99 OUR LOW PRICE:$1.99

we were working on new and exciting

not responsible for typographical errors. while supplies last. limits may apply. $15 non sale purchase minimum required all produce from outside only

Pomegranate | Strawberry | Banana | Mango | Acai Berry

Pepper

Pickled

Pastrami

Diet Broccoli Salad 15oz

CLASSIC VEGETABLE TURNOVERS

Sometimes, we just need a favorite old classic to make everyone feel at home.

Yield: 28 turnovers

Ingredients:

1 24 oz. bag frozen California Blend vegetables

1 yukon gold potato, cubed

2 eggs, whisked

½ cup breadcrumbs

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon garlic powder

1 teaspoon onion soup mix, optional

28 small puff pastry squares, slightly thawed

1 Egg, beaten for egg wash

Everything bagel seasoning

Directions:

1. Preheat oven to 375° and line 2 baking sheets with parchment paper. Set aside.

2. In a medium pot, add the frozen vegetables and cubed potatoes. Cover with water. Boil on high, then lower heat to medium and cook for ½ hour, until potatoes are fork tender.

3. Remove from heat and drain the vegetables & potato in a colander. Return to pan and mash until smooth. Add the eggs, breadcrumbs, salt, black pepper, garlic powder, and onion soup. Mix with fork until combined.

4. Place 1 heaping tablespoon of filling into the center of the puff pastry. Fold over into a rectangle or triangle. Place on the prepared baking sheet and pinch ends with fork. Repeat with the rest of the puff pastry.

5. Brush the turnovers with egg wash and sprinkle with everything bagel seasoning.

6. Bake for 20 minutes until golden brown. Remove from oven and serve with onion sauce.

TIP: These freeze great! Store between layers of parchment paper for easy defrosting. Enjoy.

SPINACH & MUSHROOM BITES

Crisp and flaky, with a savory, soft filling, these elegant spinach & mushroom bites are perfect as a Yom Tov side.

Yield: 24 bites

Ingredients:

3-4 tablespoons oil

1 small white onion, diced

1 teaspoon sugar

2 teaspoons salt

1 teaspoon black pepper

2 cloves garlic, chopped

1-8 oz. can mushrooms or 6 fresh white mushrooms, finely diced

12 oz. (½ of a bag 24 oz. bag) frozen chopped spinach

2 tablespoons mayonnaise

½ cup plain breadcrumbs

½ tablespoon soy sauce

1 teaspoon Dijon mustard

24 mini puff pastry squares, slightly thawed

1 egg, beaten for egg wash

Flaky salt, for topping

Directions

1. Preheat oven to 375° and line 2 baking sheets with parchment paper. Set aside.

2. In a colander, run the frozen spinach under hot water until thawed. Drain and set aside.

3. In a medium pan, heat the oil over medium-high heat. Add the onions, sugar, salt, and black pepper, and saute until onions are light golden. Add the garlic, mushrooms, and drained spinach and mix until combined. Cook for about 5-8 minutes.

4. Remove from heat and add the mayonnaise, breadcrumbs, soy sauce, and dijon mustard. Mix with fork to combine.

5. Place 1 heaping tablespoon of filling into the center of the puff pastry. Fold over two corners of the pastry and twist or fold over. Make sure they’re tightly sealed, or they will open. Place on the prepared baking sheet and repeat with the rest.

6. Brush the pastries with egg wash and sprinkle with flaky salt.

7. Bake for 20 minutes until golden brown. Remove from oven and serve with onion sauce.

TIP: These freeze great! Store between layers of parchment paper for easy defrosting. Enjoy.

VELVETY ONION SAUCE

Ingredients:

5-6 tablespoons oil

1 white onion, finely chopped

1 teaspoon sugar

2 teaspoons salt

¼ cup frozen tricolor peppers, finely diced (you can sub with ½ fresh red pepper)

1 clove garlic, crushed

1 ½ tablespoon flour

1 cup water

Black pepper, to taste

Directions:

1. Heat oil in a medium saucepan. Add the chopped onions, sugar, and salt, and cover the pan. Let simmer on low-medium heat for about 20 minutes, stirring often. Once onions are caramelized, add the diced peppers and garlic. Cook for another 2-3 minutes.

2. In a cup, dilute the flour in 1 cup hot water. Add to the pan and mix with a fork. Season with black pepper to taste. Let simmer for about 5 minutes on low until the mixture is smooth and creamy. Serve hot.

CHICKEN MARSALA BOUREKAS

An elevated twist on the beloved classic, this chicken marsala hybrid is sure to become a favorite all year round.

Yield: 12 pockets

Ingredients:

1 lb. chicken cutlets, cut into very small nuggets

1 cup flour

½ teaspoon salt

¼ teaspoon black pepper

oil, for frying

1 white onion, diced

1- 8 oz box mushrooms, diced

¼ cup white wine or marsala wine

½ cup chicken soup (or ½ cup hot water with 1 teaspoon chicken soup mix)

12 large puff pastry squares, slightly thawed

1 egg, beaten for egg wash

Black sesame seeds, for topping

Directions

1. Preheat oven to 375° and line 2 baking sheets with parchment paper.

2. In a large Ziplock bag, add the flour, salt, and pepper, and chicken nuggets. Seal the bag and shake until chicken is fully coated.

3. Heat 3-4 tablespoons oil in a large frying pan and add the chicken pieces. Cook on both sides until golden brown. Remove from pan and set aside.

4. In the same pan, heat an additional 3-4 tablespoons oil and saute onions until golden. Add the diced mushrooms and cook until soft.

5. Stir in the wine and chicken soup and bring to a boil. Add in the chicken and let simmer for about 2-3 minutes until the sauce is thickened.

6. Remove from heat and let cool.

7. Place about 1 ½ tablespoons of chicken mushroom filling into the center of a large puff pastry square. Fold over one side to the other and pinch the 3 open ends closed with a fork. Place on the prepared baking sheet and brush with egg wash. Top with sesame seeds.

8. Bake for 20-22 minutes until crisp and golden brown. Serve warm.