Dish March 2018 In This Issue: Recipe: Roasted Vegetables page 4 Recipe: Classic Deviled Eggs page 6 happy EASTER! See page 2 for this yummy Coconut Cheesecake Recipe and look for other tasty Easter recipes throughout this issue of Dish! Prices Effective February 28th to March 27th, 2018
16 oz. McCann s Quick Cooking Irish Oatmeal 4.49 12 to 14 oz. Heartland Granola 16 ct. Yogi Tea 40 ct. Builders Tea BUY ONE GET ONE FREE 8.8 oz. Biscoff Cookies 5.25 oz. Annas Swedish Thins 2/ $ 5 3.35 to 3.53 oz. Jules Destrooper Cookies 2.6 to 3 oz. Dr. Oetker Mug Cake BUY ONE GET ONE FREE 13.4 to 14 oz. Biscoff Spreads 4.49 13 oz. Bonne Maman Preserves 1
2 5.3 oz. Guinness Chips... 4/6.7 fl. oz. Q Beverages...5.99 4.2 to 8.8 oz. Dare Breton Crackers...2/ $ 5 16 oz. Desert Pepper Salsa... Coconut Cheesecake Crust 1 3 / 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. 3.9 to 5.3 oz. Walkers Cookies
3 the Cheese plate Emmi Kaltbach Cave Aged Gruyére 14.99/lb. 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. Winey Goat 7.99 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. 12 to 16 oz. DeCecco Pasta 2/ $ 5 25 oz. Emeril s Pasta Sauce 8.5 oz. Paesana Pizza Sauce 16.9 fl. oz. Monari Federzoni Balsamic Vinegar 25 oz. Cucina Antica Pasta Sauce 6.99 15.5 oz. Rao s Homemade Marinara Sauce 5.39
4 Roasted Vegetables 2 cups broccoli florets 2 cups mushrooms, sliced 1 zucchini, chopped 1 yellow squash, chopped 1 orange bell pepper, chopped 1 small red onion, chopped 2 Tbsp. HT Traders Extra Virgin Olive Oil 2 Tbsp. Fini Balsamic Vinegar 1 1 / 2 tsp. dried oregano 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. Morton & Bassett Ground Cumin 6.99.14 oz. Morton & Bassett Bay Leaves 8.99.9 to 1.1 oz. Simply Asia Seasoning Mix 1 0/ $ 1 0
32 fl. oz. Kitchen Basics Stock... 8 oz. Better Than Bouillon Base... 4/.49 to 4/.56 oz. Lonolife Broth Sticks...6.79 2.53 oz. BOU Bouillon Cubes...2/ $ 5 1 oz. Better Than Gray Mix...2/ $ 3 Assorted Varieties; 12 oz. Koops Mustard 2.39 Assorted Varieties; 16 fl. oz. Holland House Cooking Wine Assorted Varieties; 12.7 fl. oz. Allegro Marinade 8 fl. oz. Cucina Antica Dressing Assorted Varieties; 12 fl. oz. Girard s Dressing 3.79 5
6 Classic Deviled Eggs 6 large eggs salt & pepper; to taste 1 / 4 cup mayonnaise paprika 1 tsp. Maille Dijon Mustard Morton & Bassett Basil 1 / 8 tsp. cayenne.4 oz. Morton & Bassett Basil 5.99 7.2 to 8 oz. Maille Mustard Cover all eggs with cold water, about 1 1 / 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 15 oz. Ka Me Straw Mushrooms Whole-Peeled 4.49 6.2 oz. Gaea Organic Mixed Marinated Olives 4.99
14.1 oz. Sharwood s Cooking Sauce 12.3 to 15 oz. Patak s Sauces 10 oz. Tasty Bite Indian Cuisine Happy 8.5 to 9 oz. Crosse & Blackwell Chutney Holi 13.66 oz. Thai Kitchen Coconut Milk 2.99 13.66 oz. Thai Kitchen Coconut Cream 4.49 7