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Dish March 2018

In This Issue:

Recipe:

Roasted Vegetables page 4 Recipe:

Classic Deviled Eggs page 6

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Prices Effective February 28th to March 27th, 2018 All items priced with VIC Savings Card

16 oz.

McCann’s Quick Cooking Irish Oatmeal

4.49

8.8 oz.

Biscoff Cookies

2/$7

Selected Varieties; 3.35 to 3.53 oz.

Jules Destrooper Cookies

2/$6

Selected Varieties; 12 to 14 oz.

Heartland Granola

2/$6

Selected Varieties; 16 ct.

Yogi Tea

3.99 Selected Varieties; 5.25 oz.

Annas Swedish Thins

2/$5 Selected Varieties; 2.6 to 3 oz.

Dr. Oetker Mug Cake

BUY ONE GET ONE

FREE

Selected Varieties; 13.4 to 14 oz.

Selected Varieties; 13 oz.

4.49

3.99

Biscoff Spreads

1

Bonne Maman Preserves

40 ct.

Builders Tea

BUY ONE GET ONE

FREE

2

All items priced with VIC Savings Card

2/$7 Q Beverages................................. 5.99 $ Dare Breton Crackers................... 2/ 5 Desert Pepper Salsa.................... 3.99 Selected Varieties; 5.3 oz.

Guinness Chips.............................

Selected Varieties; 4/6.7 fl. oz.

Selected Varieties; 4.2 to 8.8 oz.

Selected Varieties; 16 oz.

Coconut Cheesecake Crust • 13/4 cups Walkers Shortbread Cookies, crushed • 1/4 cups HT Confectioners’ Sugar • 1/2 cup HT Sweetened Coconut; shredded • 6 Tbsp. HT Butter Cheesecake • 3–8 oz. blocks HT Cream Cheese, softened • 1 cup HT Sugar • 1 Tbsp. HT Cornstarch • 1 /2 cup sweetened coconut diced fine in food processor • 1 tsp. HT Traders Vanilla Extract • 1/2 tsp. salt • 3 eggs • 1 cup HT Traders Coconut Milk Topping • whipped cream • 1/2 cup toasted coconut Preheat oven to 350˚. In a bowl, mix together your cookies, confectioners’ sugar and coconut; stir until combined. Add in butter and mix well. Spray a 9 inch spring-form pan and press in crust mixture. Bake for about 15 minutes or until edges are slightly golden, remove from oven and let sit. Lower your oven temperature to 325˚. In large bowl add your cream cheese and mix until smooth with hand mixer. Add sugar, cornstarch, coconut, extract and salt and mix until combined. Slowly add in eggs, mixing well after each one. Add in coconut milk and blend together. Pour mixture into crust and place inside a roasting pan and fill halfway with water so it’s up the sides of your spring-form pan. Bake for about an hour and fifteen minutes or until center is slightly jiggly. Remove cheesecake from oven and let cool to room temperature. Then wrap in tinfoil and chilling overnight. Once chill spread whipped cream over top. Sprinkle with toasted coconut and serve.

Selected Varieties; 3.9 to 5.3 oz.

Walkers Cookies

3.99

3

the Cheese plate Emmi Kaltbach Cave Aged Gruyére

Winey Goat

The fruity-tangy Gruyère is a genuine classic among Swiss hard cheeses. There is a long history of cheesemaking in the Gruyère region, first mentioned in documents dating back to 1115. Attentive care during the ageing process in the sandstone caves of Kaltbach is what gives its unmistakable rustic brown patina. This is evident from both its appearance and its substance: the crumbly body and the lingering after-taste without bitterness will win over any cheese-lover.

This semi-soft goat cheese has its rind washed and rubbed with local wines during its curing. This cheese has a rich finely textured goat flavor with an aromatic nose of wine. It will provide an interesting and unique addition to any cheese plate.

14.99/lb.

Selected Varieties; 12 to 16 oz.

Selected Varieties; 25 oz.

2/$5

3.99

DeCecco Pasta

Emeril’s Pasta Sauce

Selected Varieties; 8.5 oz.

16.9 fl. oz.

3.99

2/$6

Paesana Pizza Sauce

Monari Federzoni Balsamic Vinegar

Selected Varieties; 25 oz.

15.5 oz.

6.99

5.39

Cucina Antica Pasta Sauce

Rao’s Homemade Marinara Sauce

All items priced with VIC Savings Card

7.99

4

Roasted Vegetables • 2 cups broccoli florets

• 1 small red onion, chopped

• 2 cups mushrooms, sliced

• 2 Tbsp. HT Traders Extra Virgin Olive Oil

• 1 zucchini, chopped

• 2 Tbsp. Fini Balsamic Vinegar

• 1 yellow squash, chopped

• 11/2 tsp. dried oregano

• 1 orange bell pepper, chopped

• salt and pepper, to taste

Preheat oven to 425˚. Coat baking sheet with nonstick spray. Place vegetables in a single layer on baking sheet. Add olive oil, balsamic vinegar, oregano; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 15 to 20 minutes, or until vegetables are tender.

2.1 oz.

Morton & Bassett Whole Black Peppercorns

6.99

8.45 fl. oz.

Fini Balsamic Vinegar

12.99

2.3 oz.

.14 oz.

Selected Varieties; .9 to 1.1 oz.

6.99

8.99

10/$10

Morton & Bassett Ground Cumin

Morton & Bassett Bay Leaves

Simply Asia Seasoning Mix

Selected Varieties; 32 fl. oz.

Kitchen Basics Stock.................... Selected Varieties; 8 oz.

Better Than Bouillon Base.............. Selected Varieties; 4/.49 to 4/.56 oz.

Lonolife Broth Sticks.................... Selected Varieties; 2.53 oz.

BOU Bouillon Cubes..................... Selected Varieties; 1 oz.

Better Than Gray Mix...................

2/$6 3.99 6.79 2/$5 2/$3 All items priced with VIC Savings Card

Assorted Varieties; 12 oz.

Assorted Varieties; 16 fl. oz.

Assorted Varieties; 12.7 fl. oz.

2.39

2/$6

3.99

Koops’ Mustard

Selected Varieties; 8 fl. oz.

Cucina Antica Dressing

2/$7

Assorted Varieties; 12 fl. oz.

Girard’s Dressing

3.79

5

Holland House Cooking Wine

Allegro Marinade

6

Classic Deviled Eggs • 6 large eggs

• salt & pepper; to taste

• 1/4 cup mayonnaise

• paprika

• 1 tsp. Maille Dijon Mustard

• Morton & Bassett Basil

.4 oz.

Selected Varieties; 7.2 to 8 oz.

5.99

2/$7

Morton & Bassett Basil

• 1/8 tsp. cayenne

Maille Mustard

Cover all eggs with cold water, about 11/2 inches in a 3 quart saucepan and bring to a rolling boil, partially covered. Once boiling remove from heat and let stand, covered, 15 minutes. Using a slotted spoon, transfer eggs to a bowl of ice and cold water to stop cooking and let stand 5 minutes. Peel eggs, halve lengthwise and remove yolks. Mash yolks in a bowl with a fork adding mayonnaise, mustard, and cayenne. Stir until smooth, then season with salt and pepper to taste. Fill egg whites with filling. Sprinkle with paprika and basil.

7.5 oz.

Peloponnese Greek Salad Maker

3.99

15 oz.

Ka•Me Straw Mushrooms Whole-Peeled

4.49

All items priced with VIC Savings Card

6.2 oz.

Gaea Organic Mixed Marinated Olives

4.99

Selected Varieties; 14.1 oz.

Selected Varieties; 12.3 to 15 oz.

2/$7

2/$7

Sharwood’s Cooking Sauce

Patak’s Sauces

Selected Varieties; 10 oz.

Tasty Bite Indian Cuisine

2/$6

Selected Varieties; 8.5 to 9 oz.

Happy Holi

Crosse & Blackwell Chutney

3.99

Selected Varieties; 13.66 oz.

Thai Kitchen Coconut Milk

2.99

13.66 oz.

Thai Kitchen Coconut Cream

4.49

7

All items priced with VIC Savings Card