Weekly Specials

There's a New Beet Around the Bush

Serve up Gefen’s freshly peeled and cooked beets — or the newly introduced pickled beets — as a side dish, on your favorite salad. They do amazingly well for a nightshade purple purée or an every-meal garnish.

Take the track less beaten, try Gefen's Pickled Beets.

For those with higher standards ℠

New!

roast grain finished $10.99lb

1st cut brisket grain finished $6.99lb

GOURMET OVEN READY!

Pickled corned beef (mock tender) $5.99lb (weissmandl-bet Yosef glatt)

SUNDAY-TUESDAY

MARVID-HISACHDUS

Extra thin’n trimmed chicken cutlets (family pack) $7.99lb

ץחי

Pastrami (mock tender) $6.99lb (weissmandl-bet Yosef glatt)

Ground chicken $4.99lb

Chicken tenders $6.99lb

WEISSMANDL

Chicken legs $2.59lb

TEVYA’S RANCHWEISSMANDL

London broil grain finished $5.99lb

/ 3/12/23-3/14/2023

Silver tip roast grain finished $5.99lb

Ground shoulder *super lean (family pack) grain finished $5.99lb

Premium pepper steak grain finished $6.99lb

2nd cut brisket natural pasture $7.99lb

Premium cholent meat

natural pasture $7.99lb

Top of the rib roast grain finished $6.99lb

GOURMET OVEN READY!

Pickled corned beef (mock tender) $5.99lb (weissmandl-bet Yosef glatt)

/ 3/8/23-3/10/2023

SERVING

Pack) Grain Finished �������������������������������������������������������������������� $5�99lb

Premium Pepper Steak Grain Finished ��������������������� $6�99lb

2nd Cut Brisket Natural Pasture �������������������������������� $7�99lb

Premium Cholent Meat Natural Pasture ������������������� $7�99lb

Small-Med Top Of The Rib Roast Grain Finished ���� $6�99lb

GOURMET OVEN READY!

Pickled Corned Beef (Mock Tender) (Weissmandl-Bet Yosef Glatt)

CRUNCHY WITHOUT THE CORN

Experience this tasty chip and its rewarding crunch. Mmmm, It’s Heaven!

MEDITERRANEAN CHEESY CAULIFLOWER QUESADILLAS

A new, tasty way to make wraps in your Betty!

Ingredients:

4- 6 inch wraps

3 tablespoons oil, for sauteing

½ large onion, sliced

¾ cup frozen, riced cauliflower

1 clove garlic, crushed

½ cup sliced green olives

4-5 pcs. Tuscanini sundried tomatoes, roughly chopped

½ cup shredded Mexican Blend cheese

Directions:

1. Place the frozen, riced cauliflower in a colander and drain under hot water until softened. Set aside.

2. Line your Betty Crocker with parchment paper. Heat the oil and add the sliced onions. Close lid and saute until caramelized.

3. Add the softened cauliflower, garlic, olives, and sundried tomatoes. Stir and cook for an additional 5 minutes. Remove mixture and set aside.

4. Line the Betty Crocker with fresh parchment paper. Grease the paper with oil/ cooking spray and toast the wraps until slightly crispy. Flip two wraps so the toasted side faces upward, then top with the cauliflower mixture. Add shredded cheese and top with a second wrap- toasted side facing inward.

5. Close the lid and cook for about 5 minutes, or until the cheese is fully melted. Cut into quarters and serve warm with salsa & guacamole.

FRENCH ONION & CHESTNUT SOUP BAKE

Some soup to share. Quite literally. Just put the casserole dish on your table, and let your family help themselves. Win-win!

Ingredients:

2 onions, sliced thinly

4 garlic, sliced thinly

4-5 tablespoons oil, for sauteing

1 tablespoon sugar

1 ½ tablespoon salt

1 3 oz. bag chestnuts, sliced (optional)

1 1/2 tablespoons flour

3 cups water

1 tablespoon chicken soup mix

2 tablespoons onion soup mix

½ teaspoon black pepper

¼ cup Tuscannini white cooking wine

7-8 slices of mini baguettes (about 1-inch thick)

1 ½ cups shredded mozzarella or gouda cheese

Directions:

1. In an 8 qt. pot over medium-low heat, heat oil. Add the onions, garlic, sugar, and salt, and cover the lid. Let cook for about 25 minutes until soft and caramelized (stir once or twice mid-cooking).

2. Add the sliced chestnuts and cook for an additional 2-3 minutes. Add the flour, water, chicken soup mix, onion soup mix, black pepper, and white wine and stir well until combined.

3. Let the soup simmer for 30 minutes.

4. Preheat oven to 375° and bake the baguette slices on a sheet pan for about 8-10 minutes until golden and crisp.

5. Taste the soup and season with additional salt and pepper to taste.

6. Pour the soup into a casserole dish or individual ramekins. Place baguette slices on top of the soup and generously sprinkle with shredded cheese.

7. Broil for about 4-5 minutes until cheese is golden and bubbling. Serve (Be careful- the ceramic bakeware gets very hot).