PINK is the new Flaum.
WEEKLY SPECIALS
BOLD HAS ENTERED THE RING. GIVE YOUR DAY AN UPPERCUT. NEW AVAILABLE IN 2 SIZES
Kosher Parve
From cow to cup — clean, wholesome dairy that fuels energy. That’s Norman’s.
of USA go light
Product
THINK HEALTH. THINK CLAIR.
Corned Beef (1st Cut Brisket) (Weissmandl-Bet Yosef Glatt)
Pastrami (1st Cut Brisket) (Weissmandl-Bet Yosef Glatt)
WOW! Seasoned/Mediterranean Beef Patties, Sliders, Kabobs (Weissmandl-Bet Yosef Glatt)
What’s be er than cookies & icecreamcream
Cookies & cream cheesecake in a cone. With Lieber's of course.
cookies & cream cheesecake in a cone
INGREDIENTS
8 oz whipped cream cheese
¾ cup Lieber’s confectionary sugar
10 oz. heavy cream
1 tsp Lieber’s vanilla extract
6 Lieber’s chocolate sandwich cremeos cookies, crushed
1 bag Lieber’s 72% dark chocolate chips
1 Tbsp Lieber’s oil
8 Lieber’s Sugar cones
Lieber’s minios cookies (for garnish)
DIRECTIONS
1. Melt the chocolate chips in a double boiler or microwave. Stir in the oil.
2. Fill the cones with chocolate then pour out the excess. Dip the rim of each waffle cone into the chocolate and then roll in cookie crumbs.
3. Stand cones in shot glasses to set
4. Beat cream cheese, sugar and vanilla; add heavy cream and whip until firm.
5. Mix crushed cookies into mixture
6. Pipe mixture into cones with star tip
7. Top with cookie garnish; refrigerate for 2 hours until set
J&J CREAM CHEESE WHIPPED
Sale $ 3 . 69
MEHADRIN LIGHT
GREEK YOGURT 5.30 OZ
FILLETS 14 O Z Sale $ 5 . 9 9
.99
TAAM EGGPLANT BABAGANUSH 7 OZ
CHEESE SNACK 2.50 OZ
2 /$ 5 .00
KEMACH BREAK AWAY POPS 8 CT Sale $ 0 . 99
BEER MAYIM 2 LTR SODA Sale $ 1 99
9 lb
BODEK ICEBERG LETTUCE 8 OZ Sale $ 3. 99
ELITE CHOCOLATE BAR 3 OZ Sale $ 1 7 9
LIEBERS WYLERS ITALIAN BERRY& CHERRY MIX 40 CT Sale $10.99 TUSCANINI TOMATO JUICE 3 3.80 OZ
Sale $ 1 . 29 OSEM BISSLI F/P SNACK 12 PK
$ 1 . 7 9 KOSHER CHECKED
$ 3 . 99 FLAUMS DIPS 7.50 OZ
LIEBERS PIE CRUST 6 OZ Sale 2/ $ 3 4 9
4.50 OZ
$ 5 . 99
Prep-Ahead Option:
Prepare the sauce and store in an airtight container.
Cook the pasta, drain, and toss with a little olive oil to prevent sticking. Store in an airtight container for up to 2 days.
When ready to serve, simply reheat the pasta in the sauce. Add a bit of water or milk to loosen the sauce if desired. Enjoy!
CREAMY ROASTED GARLIC & TOMATO FETTUCCINE
Bursting with roasted garlic and tomato flavor, this fettuccine dish is the ultimate comfort meal. Easy to prep ahead and full of rich, cheesy goodness—your weeknight dinner just got a real upgrade
Ingredients:
12 oz bag fettuccine pasta (you can use only ¾ of the bag to keep it creamier)
2 tablespoons olive oil (for roasting)
1 pint cherry tomatoes
8-10 cloves garlic, peeled
1 teaspoon tomato paste
1 cup cottage cheese
½ cup heavy cream
½ cup milk (you can substitute milk and heavy creamy with 1 cup half & half)
1 cup shredded mozzarella cheese
2-3 tablespoons grated Parmesan cheese (optional)
1/2 cup white cooking wine
Salt and freshly ground black pepper, to taste
Dried basil, oregano, and parsley, to taste
½ teaspoon red pepper flakes (optional, for a little heat)
Fresh basil or parsley (optional, for garnish)
Directions:
1. Preheat your oven to 425°. On a baking sheet, toss the cherry tomatoes and peeled garlic cloves with olive oil and a pinch of salt and pepper. Roast for about 25 minutes, until the tomatoes are soft, slightly caramelized, and the garlic is golden and tender. Once roasted, remove from the oven and set aside.
2. While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Reserve about 1/2 cup of pasta cooking water, then drain and set aside.
3. Once the tomatoes and garlic are roasted, transfer them (including any juices) into a large skillet or saucepan over medium heat. Use the back of a spoon to mash the garlic and tomatoes together into a chunky sauce. Stir in the tomato paste.
4. Add the cottage cheese, heavy cream, milk, and white wine to the pan, stirring to combine. Cook over low-medium heat until the cheese softens, and the sauce begins to come together. Add in the shredded mozzarella and Parmesan cheese (if using), stirring until the mozzarella melts and the sauce becomes creamy. Season with salt, pepper, dried herbs and red pepper flakes (if using).
5. Add the cooked pasta to the skillet with the creamy tomato sauce. Toss to coat the pasta in the sauce. If the sauce is too thick, add some of the reserved pasta water a tablespoon at a time to reach your desired consistency.
6. Taste and adjust the seasoning with additional salt, pepper, or red pepper flakes as needed. Garnish with fresh basil and serve hot.
SAVORY ‘STUFFED SHELLS’ ORZO
Bright, creamy, and full of greens, this spinach orzo is both satisfying and simple. A quick toss together makes it perfect for any weeknight dinner or Shavuos meal addition.
Ingredients:
6 oz orzo (½ of a 12 oz bag)
2 tablespoons olive oil or butter
2 cloves garlic, minced
1- 24 oz bag frozen chopped spinach
1-2 tablespoons flour
1 cup cottage cheese
½ cup heavy cream (or milk for a lighter version)
2 cups marinara sauce
2-3 tablespoons grated Parmesan cheese (optional)
1 cup shredded mozzarella cheese
Salt and freshly ground black pepper, to taste
½ teaspoon red pepper flakes (optional, for a little heat)
Fresh herbs for garnish
Directions:
1. Bring a large pot of salted water to a boil. Cook the orzo according to the package directions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain and set aside.
2. While the orzo cooks, drain the frozen spinach in a colander under hot running water until fully defrosted and softened.
3. Heat olive oil or butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant. Add the drained spinach and cook for about 1-2 minutes, breaking it up as you go. Stir in the flour and mix to combine.
4. Lower the heat and stir in the cottage cheese, heavy cream, marinara sauce, and water. Cook until the cheese softens, and the sauce starts to come together. Add in the shredded mozzarella and Parmesan cheese (if using), stirring until the mozzarella melts and the sauce is creamy and bubbling. Season with salt, pepper, and red pepper flakes (if using). Let simmer for five minutes.
5. Using an immersion blender, blend the mixture until creamy.
6. Add the cooked orzo to the skillet and toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, to achieve your desired consistency.
7. Taste and adjust seasoning if needed. Garnish with fresh herbs and serve hot.
CARAMELIZED
ONION & MUSHROOM
PENNE
Caramelized onions bring a sweet, golden richness to this mushroom pasta, wrapped in a velvety béchamel with melty cheese. It’s an elegant stovetop dish that’s ideal for guests or a quiet evening in..
Ingredients:
6 oz penne pasta (½ bag)
3 tablespoons butter
1 large white onion, finely sliced
3–4 cloves garlic, minced
1 10 oz box white mushrooms, thinly sliced
2 tablespoons all-purpose flour
2 cups half & half (or full fat milk)
½ cup white cooking wine
2-3 tablespoons grated Parmesan cheese (optional)
1 cup shredded mozzarella cheese
Salt and freshly ground black pepper, to taste
Fresh herbs (optional, for garnish)
Crispy fried onions
Directions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package direction. Reserve about 1/2 cup pasta water, then drain and set aside.
2. In a large skillet or sauté pan, melt the butter over medium heat. Add the finely sliced onion and cook on low-medium heat for 15-18 minutes, stirring often, until deeply golden and caramelized.
3. Add the minced garlic and cook for another 1–2 minutes until fragrant.
4. Add the sliced mushrooms to the pan and cook for 5–7 minutes until softened and lightly browned. Season lightly with salt and pepper.
5. Sprinkle the flour over the onions and mushrooms and stir well to coat. Cook for 1–2 minutes to form a roux. Slowly whisk in the half & half (milk) and wine, stirring constantly to prevent lumps. Cook for 3–5 minutes, until the sauce thickens to a creamy consistency.
6. Stir in the Parmesan (if using) and shredded mozzarella until melted and smooth. Taste and adjust seasoning with salt and pepper.
7. Add the cooked pasta to the sauce and toss to combine. Use reserved pasta water to loosen the sauce if needed. Let everything simmer for 2–3 minutes until well combined and heated through.
8. Garnish with crispy fried onions and fresh herbs. Serve hot.
