March 2013

Get Inspired For The Holidays & Welcome Spring With Great Recipes & Inspirational Cooking Tips.

03/01/13 - 03/28/13

forseasonal

savings

Lookinside

come share our love of food.

V isit us online for a Strawberry Lemonade Smoothie recipe!

www.kingsfoodmarkets.com

Strawberry LemonadeSmoothie

Create

Smoothies are great on-the-go meals that are healthy and easy to make. They can make a nutritious breakfast or post-workout meal, but if you’re not careful, a smoothie can easily turn into a sugar-loaded diet disaster. Keep in mind, a healthy smoothie has no added sugar and plenty of healthy vitamins and fiber to keep you going.

Did You

Know...?

March is an exciting month with St. Patrick’s Day, Passover and Easter Celebrations. It is a time to bring family and friends together to enjoy great food. At Kings Food Markets, we’re passionate about offering the finest, chef-prepared selections and special holiday catering menus to help you create memorable meals for your celebrations. You’ll also find inspired seasonal selections to begin the transition from hearty winter meals to lighter spring fare. Come share our love of food as we “march” towards warmer weather!

spring is in the air

Homemade

DecorBowl of Lemons

Add a zing of color to any home by displaying a bowl of fresh lemons! The pop of this trendy hue will brighten any

area, even through the dreary winter. Try placing the lemons in a tall glass vase

for an inexpensive way to make a striking centerpiece at a party or reception.

Herb Garden A sunny kitchen window is a perfect

spot for cultivating your very own herb garden. Herbs, both decorative

and resourceful, fill the air with exotic aromas, infuse food with

appetizing flavors and some even provide additional health benefits.

Spring into flavor with Kings

Organic Strawberries

Granny Smith Apples

Local Honey

Lemons

prepared foodsOur Chefs have come up with exclusive recipes to help with your holiday entertaining.

Choose from an eclectic selection of dishes created with the best ingredients.

Fresh P icks by Organic Specialist Paul Kneeland Asparagus is a quick and easy way to add sweet, tender flavor and bright color to almost any dish. This super nutritious delicacy is packed with folic acid, low calorie and contains no fat or cholesterol. Great on the grill, steamed, stir-fried and in soup or pasta recipes, asparagus is one of the first crops ready for harvest in spring.

For homemade side dish recipes, visit us online! www.kingsfoodmarkets.com

Panko Breaded Shrimp Skewer Garlic and herb marinated

parmesan panko breaded shrimp.

Asparagus, Tarragon & Fresh Pea Salad

Orecchiette pasta tossed with fresh asparagus, sweet peas and tarragon.

Roasted Vegetable & Mozzarella Stack

Assorted seasonal, roasted and grilled vegetables layered with smoked

mozzarella and basil.

Honey & Spice Glazed Carrots

Slow roasted tender carrots tossed with warm spices and honey.

Vegetable Health Salad

Crisp and freshly shredded vegetable salad, lightly dressed

with a cucumber vinaigrette.

Atlantic Cod Cake

Pan fried cake of sweet Atlantic cod, potato and herbs.

Knorr Recipe Classics

Make the foods your family loves even tastier with these convenient mixes. Created by international chefs to help you achieve amazing results in your own kitchen, these versatile mixes make it easy to add a medley of authentic “made-from-scratch” flavors to dips, casseroles, meatloaf and many other dishes.

Granforno Breadsticks

Treat yourself to a healthy snack alternative from the ovens of Northern Italy. Crafted with extra virgin olive oil and baked until golden brown, these crunchy sticks are great alone or with your favorite dip. They offer all natural deliciousness with no preservatives, artificial colors or flavors and no hydrogenated oils.

1/2 lb thinly sliced Kobe corned beef brisket

1 package Granforno Breadsticks

1 tsp kosher salt or sea salt

Freshly ground black pepper

1/3 cup sauerkraut

1/8 fennel bulb

1/4 of a piñata apple

Zest of 1 orange

Juice of 1/2 orange

1 tbsp fresh Italian parsley, chopped

1 tsp whole grain mustard

1 1/2 tsp olive oil

1/2 lb sliced imported Swiss cheese

DIRECTIONS: Have your Kings deli associate slice the Kobe

corned beef thin. Thinly shave the fennel bulb

and apple using a mandolin or v-slicer. Add

to the sauerkraut along with the orange zest,

orange juice, parsley, mustard, olive oil, salt and

black pepper to taste. Toss to combine. Preheat

your broiler. Wrap thinly sliced corned beef and

Swiss cheese around Granforno Breadsticks

and top with whole grain mustard. Brown under

broiler to caramelize cheese and serve with

sauerkraut, fennel and apple mix.

Kobe Corned Beef

V isit us online for more recipes! www.kingsfoodmarkets.com

1.99 4.25 oz.

In the case of “corned beef,” the word corn refers to the coarse granular salts used to cure the beef. Because it used to be cured over the winter, corned beef is considered a spring dish today.

Did You

Know...?

TIP: Add a few drops of green food coloring to make your vegetable dip o’ so festive! 3/5.

1.4 oz.

4 lb boneless leg of lamb, cut into 1-inch cubes with nearly all fat removed (Kings butcher will be happy to do this for you)�

4 tbsp vegetable oil or fat

12 oz Guinness dark beer

Knorr Classic Brown Gravy Mix

1 tsp fresh chopped thyme

1 1/2 cups low sodium chicken broth

8 medium potatoes, peeled and cut up into 1” pieces

2 sweet onions, peeled and cut into 1” pieces

8 carrots pieces, cut equal size to onions

8 turnip pieces, cut equal size to onions

2 tbsp Tracklements Wholegrain Mustard

1/4 cup chopped fresh mint

Salt and pepper to taste

DIRECTIONS:Brown lamb in hot fat or vegetable oil in a large, heavy

Dutch oven over high heat until browned on all sides.

Pour off excess fat. Add Guinness beer and deglaze

the pot, scraping bottom of pot to release all the crispy

and caramelized bits. Add in chicken broth and stir

in Knorr Classic Brown Gravy Mix and thyme. Bring

the mixture to a boil, stirring a bit. Reduce the heat,

cover and simmer about 20 minutes. Add the potatoes,

onions, carrots and turnips, pushing them down into

the liquid. Cook for an additional 20 minutes or until

vegetables are tender. Add in chopped mint, whole

grain mustard, salt and pepper to taste. Serve hot.

St. Patrick’s Guinness Stew

Tracklements

Wholegrain Mustard

Spice things up with an outstanding wholegrain mustard. Brown and yellow whole mustard seeds are ground in small batches with all-natural spices to retain the essential oils, ensuring a robust, homemade flavor. A great all around mustard for use as a condiment and in glazes and marinades.

Knorr Classic

Brown Gravy Mix

Turn an ordinary meal into a celebration with hearty, easy-to-prepare gravies. Made from rich, expertly seasoned stocks, these classic gravies are perfect over mashed potatoes and your favorite meat recipes. In just minutes, you can add flavorful warmth to any dish.

TurnipsCarrots

Potatoes Sweet Onions

.99 1.2 oz.

3.49 5 oz.

or text Inspire1 to 53016

For a recipe & shopping list simply scan this QR code

Fresh Thyme

Mrs. Crimble’s Gluten Free Goodies

Discover why these scrumptious gluten-free goodies are Britain’s best-selling macaroon. These traditional macaroons drizzled with chocolate are crafted by an award-winning bakery dedicated to making life’s little treats as yummy as possible. Perfect with tea or coffee, they contain no wheat or hydrogenated fats.

Matzah Ball Soup 1/2-1 cup matzah meal 1 egg 2 tbsp rendered chicken fat 3 tbsp cold water 1/2 tsp salt 1 tsp chopped parsley 1/8 tsp pepper

DIRECTIONS: Mix all ingredients except matzah meal. Add matzah meal until thick, like cooked oatmeal. Wrap in waxed paper and chill. Roll into balls the size of golf balls. Cook in boiling salted water for 30-40 minutes, until tender (floats)�.Chill or add to your favorite soup.

TIP: Do your matzah balls need a little extra puff? Try adding a touch of club soda prior to refrigerating.

Fresh Parsley

Organic Eggs

Lamb Shank

Horseradish Root

Dates & Walnuts

prepare your

seder plateRomaine Lettuce

The Passover Seder is a Jewish ritual feast that marks the beginning of the Jewish holiday of Passover. Seder customs include drinking wine, eating matzah, partaking of symbolic foods placed on the Passover Seder Plate, and celebrating freedom.

Did You Know...?

2.99 6.7-7.8 oz.

V isit us online for more recipes! www.kingsfoodmarkets.com

La Famiglia DelGrosso

Sunday Marinara Sauce

Impress your guests this Passover with a savory brisket featuring authentic traditional pasta sauce. Crafted following a family recipe with imported Italian tomatoes and olive oil and fresh herbs and spices, this all-natural sauce lives up to its reputation as “The Finest Sauce Made.”

O Champagne Vinegar

Take your dressings and sauces to the next level with premium vinegar handcrafted in Sonoma, CA. Aged the traditional way in oak barrels, it is appreciated for its complex combination of rich, round, sweet and smooth flavors and comes in a stylish bottle that will look great in your kitchen.

Braised Brisket of Beef 4-5 lb beef brisket first cut 1/2 cup flour Kosher salt Freshly ground black pepper Vegetable oil 2 -3 tbsp O Champagne Vinegar 2-3 tbsp dark brown sugar 1 cup DelGrosso Marinara Sauce 1 cup boiling water 2 bay leaves 3/4 tsp crushed dried thyme 4-5 medium carrots 10-12 red bliss potatoes 2 large or 3 medium Spanish onions 1 tsp minced garlic

DIRECTIONS: Combine flour, salt and pepper. • Wipe brisket with a damp paper towel then dredge the meat in the seasoned flour. • Heat the oil in a large roasting pan with a cover. • Brown the meat, starting fat side down, on both sides to seal in the juices. • Spread the minced garlic over the top. • Pour the O Champagne vinegar over the meat, letting it drip onto the pan. • Bring to a slow boil, basting the meat until the ingredients are blended. • Preheat the oven to 350º. Cover the pan and place in the oven to braise for 1 hour. • Meanwhile, wash the carrots and the potatoes. Cut the carrots into 1-inch pieces. • Leave the smaller potatoes whole and cut the larger potatoes in half or in thirds. Place the potatoes in a bowl and cover with cold water until ready to add to the brisket. • After 1-hour in the oven, remove the brisket and add the carrots, potatoes, brown sugar, DelGrosso Marinara sauce, bay leaves, and dried thyme. Cover and return to the oven for another hour. • Continue to baste occasionally, adding a small amount of boiling water as needed. • Peel and slice the onions into 1/2-inch slices. Set aside. • After the second hour in the oven, remove the brisket and lay the onions in a single layer over the top and sides of the meat and baste. • Cover the pan and return to the oven for about 30-45 minutes or until the onions are tender. • Taste for seasoning and add salt and pepper as needed. • Let meat stand 1/2-hour, then slice across the grain.

or text Inspire2 to 53016

For a recipe & shopping list simply scan this QR code

5.99 26 oz.

7.99 6.8 fl. oz.

TIP: Making this brisket the day before serving enhances and intensifies the flavors.

TIP: The green ring that sometimes forms around yolks occurs when eggs have been cooked for too long or at too high of a temperature. Cooking eggs in hot, not boiling water, then cooling immediately, minimizes this discoloration.

Rise n’ Shine egg & cheese baskets 3 cups grated fresh Idaho baking potatoes (do not rinse grated potatoes in cold water)�

1/2 cup flour

1/4 cup butter, melted

1 tsp salt

1/4 tsp black pepper

1/2 lb prepared breakfast turkey sausage patties, broken up into small pieces

1 shallot, minced fine

1/2 cup finely chopped mushrooms

1/4 cup finely chopped red bell pepper

8 large eggs

1/4 tsp dried ground thyme

1/2 cup finely shredded cheddar cheese

DIRECTIONS: Preheat oven to 350°. Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine grated potatoes, flour, butter, salt and pepper; mix well. Press about 1/4 cup of potato mixture into each muffin cup lining bottom and sides. Bake 12 to 15 minutes or until edges are golden brown. Meanwhile, brown breakfast sausage in 10-inch skillet; drain grease. Add minced shallots, mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage mixture. In a small bowl whisk eggs and dry thyme; mix well. Pour over sausage mixture, filling each muffin cup equally. Sprinkle with shredded cheddar cheese. Bake 12 to 14 minutes or until toothpick inserted in center of cup comes out clean.

a tisket a tasket add healthy treats to the basket

Easter is the second top-selling confectionery holiday behind Halloween!

Did You

Know...?

2/3. 1.7 oz.

Pure Bars

Satisfy your chocolate craving while nourishing your body. These unbelievably tasty bars are made with simple, whole ingredients and packed with fiber, protein, antioxidants, and Omega-3s. Certified organic, gluten-free, non-GMO, and vegan, they have the fuel to get you through the day.

Large Eggs

V isit us online for more recipes! www.kingsfoodmarkets.com

Baked Ham Mango Dijon

Glaze 1 baked ham

2 tbsp Musette Dijon Mustard

2 cups Ceres Mango Juice

1 cup brown sugar, packed

1/2 cup honey

1/4 cup drippings from ham

1 tbsp grated orange peel

DIRECTIONS: Preheat oven to 350º. Bake whole ham

according to directions in your recipe. About

45 minutes before the ham is done, remove

it from the oven. Remove the drippings from

the pan. In a separate saucepan, stir together

the Ceres Mango Juice, Dijon mustard, brown

sugar, honey, ham drippings and orange peel

to make a glaze. Simmer for 30 minutes. Pour

1/3 of the glaze over the ham. Return glazed

ham back to oven. Bake for another 30-40

minutes, basting the ham every 10 minutes

with the remaining glaze.

eggs-cellent choices

Schoenenberger Long Ear Rabbit

Jelly Belly 20 Flavor Beananza

Real Truffle Hazelnut Eggshell

Musette Dijon Mustard

Add a touch of gourmet zest and zing to your dishes with authentic Dijon mustard imported from France. This extremely versatile mustard is the perfect condiment for quality meats and adds a complex flavor with a pungent kick to sandwiches, salad dressings, dips, glazes, marinades and more!

Ceres Fruit Juice

Quench your thirst the healthy way with 100% pure fruit juice. This all-natural juice contains no artificial colors, flavors or preservatives and no added cane sugar. Enjoyed throughout the world, the wholesome, natural goodness of this real fruit juice is perfect for breakfast and snack time. 2.99

33.8 fl. oz.

2.99 13 oz.

Navel Oranges Brown SugarBaked Ham

4.99 1.75 oz.

4.99 1.76 oz.

8.99 8.5 oz.

V isit us online for more recipes! www.kingsfoodmarkets.com

when life gives you

lemons... make cake!

Bahlsen Choco Leibniz

Experience the refined taste of authentic European biscuits. An original all-butter biscuit is lavished with a layer of real Swiss milk chocolate and baked to perfection. These German treats are made with the finest all-natural ingredients and contain no trans fats, artificial flavors or high fructose corn syrup.

Terra Medi Olive Oil

Savor the pure essence of the finest Koroneiki olives ripened under the Mediterranean sun. The earliest crop is harvested by hand and immediately cold pressed to create a rich, well-balanced extra virgin olive oil. Its smooth, subtle taste is ideal for dressings, dipping and drizzling over vegetables, seafood and pasta.

Lemon olive oil cake 3/4 cup extra-virgin Terra Medi Olive Oil, plus additional for greasing pan

1 large lemon

1 cup cake flour (do not use self-rising)�

5 large eggs, separated,

3/4 cup sugar plus 1 1/2 tbsp

DIRECTIONS: Preheat oven to 350º. Grease spring form pan with 1 tbsp of olive oil, then line bottom with a round of parchment paper. Oil parchment. • Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. • Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice. • Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. • Reduce speed to medium and add Terra Medi olive oil and reserved lemon juice, beating until just combined (mixture may appear separated)�. • Using a wooden spoon, stir in flour mixture (do not beat)� until just combined. • Beat egg whites with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes. • Gently fold one third of whites into yolk mixture to lighten, and then fold in remaining whites gently but thoroughly. • Transfer batter to spring form pan and gently rap against work surface once or twice to release any air bubbles. • Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. • Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. • Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. • Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate. Transfer cake to a serving plate.

11.99 17 fl. oz.

2.49 4.4 oz.

19.99 4.4 oz.

KINGS Cassata Cake

desserts for your

holidays

Jules Destrooper Biscuits

Enjoy the delicate taste of 100% natural gourmet biscuits from Belgium. Just as in 1886, they are still completely free of any kind of artificial coloring, flavoring or preservatives. An indulgent delight with years of tradition baked into every batch, they’re perfect for entertaining with fine coffee.

Vanilla Beans

Favorit Natural

Swiss Preserves

Bring the satisfying taste of all-natural preserves from Switzerland to your breakfast table. Each attractive jar is jam packed with 52% fruit. These quality preserves contain real chunky fruit bits and no artificial colors, flavors or preservatives. Enjoy on toast, fresh bread, muffins and bagels.

Strawberry Tartlets

2 tsp butter, melted, plus more for pan

1 cup slivered almonds

1/4 cup flour

5 tbsp honey

12 Jules Destrooper Almond Thin, crushed

1 tsp ground ginger

1/2 tsp salt

1 lb fresh strawberries, hulled, sliced

1 tsp fresh lemon juice

1 vanilla bean, split lengthwise

1 cup Favorit Strawberry Preserves

1/4 cup confectioners sugar as a garnish

DIRECTIONS: Lightly brush muffin cups with melted butter

and set aside. • Process almonds in a food

processor until coarsely ground, add in crushed

almond thin biscuits, then 3 tbsp honey, flour,

ginger, salt, and 2 tsp melted butter. Process

until coarse dough forms. • Gather into a ball.

• Press 1 heaping tbsp of dough firmly onto

bottom and up sides of each muffin cup.• Chill

for 1 hour. • Preheat oven to 350°. • Bake until

crusts are firm and golden around edges, 8–10

minutes. • Let cool in pan on a wire rack for

at least 10 minutes before removing. • Place

strawberries, lemon juice, and remaining 2

tbsp honey in a medium bowl; scrape in vanilla

seeds (save bean for another use)�. • Stir well,

crushing a few berries to release their juices,

add in FAVORIT Strawberry Preserves and mix

well. • Carefully remove tart shells from pan

and fill with strawberry mixture. • Sprinkle with

powdered sugar and serve immediately.

3.49 12.3 oz.

2/4. 3.5 oz.

Ginger Root

Sliced Almonds

March’s Recipe Exchange “Coffee”

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Kings Food Markets, 700 Lanidex Plaza, Parsippany, New Jersey 07054. All prices and items are good March 1, 2013 - March 28, 2013. Prices indicated on some items as well as availability of items may change after this promotional period. Photography and other artwork used are intended as accurate representations but may vary from actual.

We cannot be responsible for printing or typographical errors.

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stir crazy? mix it up ... and share your favorite recipe with us!Reward your senses with the flawlessly consistent, velvety-rich taste of authentic Italian coffee. Illy Coffee is perfect for all coffee preparations and also adds a pleasing kick to gourmet dessert and marinade recipes. If you have a fabulous recipe, that includes coffee, we’d love to hear from you! Go to our facebook page and tell us what you have cookin’!

hey...good cookin’

Our Get Inspired: How-To Videos have all of your cooking needs covered. From that special gathering to healthy and time-saving meals, Chef Chris will show all the tips and techniques you need to wow your friends and family. Scan the QR code to the right to watch videos on preparing a Classic Rib Roast with Gorgonzola Cream, Miso Cod in Parchment Paper or the ultimate comfort food – Chicken Pot Pie with a unique Cranberry Walnut Crust. Or visit our Unique Recipes page at kingsfoodmarkets.com/unique-recipes.

13.99 8.8 oz.

3.99 each

Scan Me!

KINGS Fresh Cut Daffodils available in stores through 3/21/13!

NEW This Month at The Cooking Studio

You won’t want to miss our special “Spring Cocktail Party” class on Friday, March 22nd. Whether you need a few hors d’oeuvres to complement a dinner party or you would like to create this entire collection for a special occasion, this workshop provides the practice, techniques and recipes to raise your entertaining skills to new heights. We offer hands-on classes and demonstrations for all ages and skill levels. See who’s coming to the studio next at www.kingsfoodmarkets.com.

GE

T INSPIRED • How-ToVideos