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Quick MINUTES
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KLMNO 30 DINNERIN DEB LINDSEY FOR THE WASHINGTON POST
•Nectarines •Peaches
California 88¢ Lb.
$199$199 88¢$19988¢ $199 $1
Whole Brisket
Lb.
WEDNESDAY & THURSDAY ONLY SEPT. 1 & SEPT. 2, 2010
Sweet Carrots $
Eastern Grown 288 5 Lbs.
Green or Yellow Squash Grape or Cherry Tomatoes Lb.
Locally Grown 78¢
85% Lean Ground Round
90% Lean Ground Sirloin
$289 $329
Lb. Lb.
2 $ 2 $
8 oz. Tubs
Pint Ctns.
Your Choice!
3 3
Ground Chuck $
Certified Angus Beef CATTLEMAN’S PREFERRED 249
Beef Tenderloin Filet Mignon
Certified Angus Beef
Boneless Sirloin Steak
Family Pack
Lb. or More 3 Lbs. Certified Angus Beef
Prime Rib Of Beef
Lb. 11–12 oz. Pkg.•Select Variety
DELI DEN2/$ Fresh
Hebrew National Beef Franks
Cornbread $
Each
$389 $169 $119 $699 99¢ 5 2/$
Kosher Valley Turkeys
Frozen Lb.
Stewing Chicken Lb.
Fresh
Chicken Livers Lb.
Fresh 16 oz. Pkg.•Select Variety 79¢
Oscar Mayer Meat Wieners
3 129 $499 Dietz & Watson
Homestyle Turkey Breast, BBQ Chicken Breast or Virginia Baked Ham
$599 Lb.
Land O Lakes American Cheese or Deli Sliced Ham
Lb.
Rotisserie Chicken
Each Half $299
Potato, Amish Potato, Amish Macaroni & Amish Cole Slaw
Fresh Reser’s Dietz & Watson
Beef Bologna or Provolone Cheese
Black Bean or Homestyle Egg Salad
Spinach Pasta, Chef Prepared Chef Prepared
All White Meat Chicken Salad
Chef Prepared
Rotisserie BBQ Ribs
33–36.5 oz.
Our Own Take & Bake Pizza
Chef Prepared
8 Piece Bucket Fried Chicken
Chef Prepared
Shrimp Salad
Chef Prepared $299 Tribe
Mini Crab Cakes
8 oz.•Select Variety Hummus
•Vienna (703) 938-4700 •Falls Church (703) 280-0440 •Gaithersburg (301) 948-2165
Whole Fryers Fresh Lb. Certified Angus Beef
Sirloin Tip London Broil
Wisconsin Milk Fed Veal
$399 Breasts
Lb.
Lamb Shanks
Fresh American
2/$ 2/$
$499 $499 $599 $699 $699 4 5
Lb. Lb. Each Each Lb.
$399 299 $299 $299 $399
$129 Lb. Lb. 16.3 oz.•Creamy•Crunchy•13 oz. Whipped Lb.
Peter Pan Peanut Butter
2/$ •Raisin $3.99 •Mini $3.29
Green’s Rugalah
Green’s Babka
8 Inch Fresh Baked BAKERY •8 oz. Sugar Free $5.49
Pantry King White Bread $
Rosendorff’s Round Challahs
Rosendorff’s Pull-A-Part Challahs
•16 oz. Honey Cakes $4.49
Apple, Apple Crumb Lemon or Peach Pies
3 99¢ $379 Fresh $649 Firehook 2/$
Pantry Hot Dog or Hamburger Rolls
119 Fresh Baked
Hot Dog or Hamburger Rolls
Each
$449 $799
Each 14 oz. 24 oz. 7 8 Ct. •Garlic•Spicy
Mediteranean Crackers
18–24 oz.•4 Pk. Rolls
Pané Italiano or Whole Wheat Italian Bread
•Rockville (College Plaza) (301) 315-0703 Next To Montgomery College
20 oz. 16 oz.•Select Variety Preserves Forrelli La Parisienne or Magruder’s Baguettes
Homestyle Cookies
$159 $ 4 Pk. Back To School Special!
99¢ $138289
8 Pk. Each $199 12 Pk.
$299 $179
8 oz. Pkg.
•Alexandria (Seminary Plaza) (703) 562-0362 Next To Alexandria Professional Center
Granulated Sugar $
Florida’s Natural Orange Juice
Claussen Pickles
Family Pack
or More 3 Lbs.
$499 2/$ 3/$ Domino
$199 Lb. Lb. 5 Lb. Bag 1
LIMIT 2 –NO RAINCHECKS 10–14 Lbs.
Whole
Family Pack
$599 Barbecue Sauce Spaghetti Sauce
Lb. or More 3 Lbs.
$199 Kraft
18 oz.•Select Variety Lb. Perdue All Natural 26–26.5 oz.•Select Variety
88¢ Hunt’s
Grade “AA” Half Gallon
White Eggs $
33.8 oz.•Select Variety•Tonic
179 Vintage
Dozen White Mushrooms Monterey Button or Sliced
Seedless Black Grapes $
California
Gold Pineapples $
Tropical 288 Each 1 Lb.
FRIDAY SEPT. 3 THRU SUNDAY SEPT. 5, 2010 Fresh
72 HOUR SALE!
Tuna Nuggets $399
Lb. Cool Crisp Cucumbers Locally Grown 4/$
Martinelli’s Sparkling Cider
25.4 oz.•Select Variety 1
SUNDAY ONLY SEPT. 5, 2010
Sweet Red Peppers
California RAINCHECKS! 6 oz.•Select Variety Non Fat Yogurt Axelrod
39¢ Lipton
100 Ct.
Tea Bags $
199
99¢ 99¢ Large
San Giorgio Pasta
12–16 oz.•Select Variety
Dairy Maid Milk
11 oz. Seltzer Water Pork & Beans Campbell’s 59–64 oz.•Select Variety
Red Pack Tomatoes or Tomato Puree
28–29 oz. 40 oz. 1 2/$ Ketchup Heinz 3 20–32 oz.•Select Variety NO $1
SAVE $
2 Lb. Lb.
Rotisserie Turkey Breast
Red Ripe
Italian Roma Plum Tomatoes
Tropical
Golden Bananas
YOUR CHOICE!
Red Leaf •Romaine
Lettuce Truckload Sale! •Green or
$1 Lb. Snap N’ Fresh
Green Beans
Avocados $
Hass
$1 1
2 $3 2 $4 98¢ $128 2 $
•Cole Slaw •Iceberg
12 To 14 oz. Bags
California
Baby Peeled Carrots
1 Lb. Bag
Fresh Atlantic
Salmon Filet
Fresh
Cod Filet
Imported Pasteurized
Special Crab Meat
North Carolina
Fresh Backfin Crab Meat
Potatoes White
5 Lb. Bags
Yellow Onions
3 Lb. Bags
SEAFOOD Lb. Lb. Lb. U.S. #1 All Purpose California School Box 4 4/$
$799 Shrimp $999
16 oz. Can
16 oz. 10–15 Ct.
Valencia Oranges
Buttery Each
$199 99¢ 2 $ Classics
Sweet Potatoes Lbs.
North Carolina New Crop 1 $1
Tomato Truckload Sale! •Beefsteak •Vine Ripened
Lb.
288¢ $269 Truckload Apple Sale!
$699 88¢
Lbs. Half Lb.
Vitamin D $
279
•MacIntosh •Braeburn •Pink Lady •Fuji •Gala
California Head Grapes
White, Red, Globe
Broccoli Crowns
No Waste
Pascal Celery
California $1 $1 Stalk Lb. Gallon
Dairy Maid Milk
YOUR CHOICE!
Green Peppers
Jumbo
Jumbo Sweet Cantaloupes
California
Seedless Watermelons $
Red Ripe Tropical 398 Each
Maradol Papayas
California Pomegranates Red 2/$ 1 3/$
$699 Cocktail Shrimp $599
26–30 Ct. Large Cooked
31–40 Ct. Large
Raw Jumbo Shrimp
Loose $849 Lb. Farm Raised•E-Z Peel Loose $649 Lb. Fully Cooked, Peeled & Deveined 5 8 Inch Pot Assorted Colors
Hardy Mums
12
$749 $549
Lb. 2 Lb. Bags Sold In Lb. 2 Lb. Bags Sold In
SPECIAL EMAIL SUBSCRIBER MEAL DEAL (Good 9/3 thru 9/5) •Half Rotisserie Turkey Breast
•1 Simply Southern Side – Your Choice •Southern Style Cornbread
COUPON 11–12 oz. Pkg.•Select Variety
Hebrew National Beef Franks
One Coupon Per Customer Per Visit. Excludes Alcohol & Tobacco Sales. Offer Good Sept. 1 Thru Sept. 7, 2010 Coupon Good At Magruder’s. Cannot Be Combined With Any Other Offers.
LIMIT 1
$188
•Silver Spring Kemp Mill (240) 290-0722 Visit Our Website At
www.magruders.com
We reserve the right to limit quantities. We are not responsible for typographical errors. Illustrations for representation only and may not be actual product. Not all items may be available at all stores. No sales to dealers. •Chevy Chase Produce Market (202) 244-7800
To become a subscriber, send an email to
circular@magruders.com with “Subscribe” in the subject line ~ It’s FAST and FREE!
$1099 $799
Lb.
SAVE $10
PLU #954
With An Additional $25
Purchase All we 2/$ 4
$148 $1
Lb. Lb. Ice Cream Solid White Tuna Edy’s •Select Variety 48 oz. Bumble Bee •Oil •Water 5 oz. •Select Variety 30 oz.
•Sprite •Diet Coke •Caffeine Free •Classic ADDITIONAL UNITS $1.29 EACH
Kraft Mayo or Miracle Whip
Coca-Cola 2 Liter Btl.
Fresh Baby Spare Ribs
LIMIT 5
Lb.
MONDAY & TUESDAY ONLY SEPT. 6 & SEPT. 7, 2010
TO DO
RESERVE NOW WEDNESDAY, SEPT. 8
SUSHI DINNER AND LECTURE: Zentan Restaurant hosts an event by Trevor Corson, “sushi concierge.” Includes a lecture, an appetizer, 10 to 12 pieces of artisanal sushi, soup and dessert. $105; drinks extra. 6:30 p.m. 1155 14th St.NW.
info@sushiconcierge.com.
www.sushiconcierge.com/register- dc.html.
FRIDAY, SEPT. 10
COOKING DEMONSTRATION: Steven Lukis, executive chef of Wildfire, makes brunch at the McLean Farmers Market with market produce. $50 per person, plus tax and gratuity. Proceeds help PRS, which provides community-based support services and training for people with mental illness. 9 a.m. Lewinsville Park, 1659 Chain Bridge Rd., McLean. 703-442-9110.
www.fairfaxcounty.gov/parks/Farmers Markets/
mcleanmkt.htm.
SATURDAY, SEPT. 11
FALL OPEN HOUSE: L’Academie de Cuisine holds an open house for prospective culinary and pastry arts students. 11 a.m.-1 p.m. 16006 Industrial Dr., Gaithersburg. 301-670-8670.
info@lacademie.com.
www.lacademie.com.
— Jean Hwang
SEND NOTICES to: To Do, Food, The Washington Post, 1150 15th St. NW, Washington, D.C. 20071, or
food@washpost.com, 14 days in advance.
Pork and Chard Hash 4 servings When was the last time you
reached for the bottle of horse- radish in the fridge? It’s a condi- ment that comes out at holiday time or when a big steak is around. In this recipe, it teams up with a little white wine vine- gar to brighten quick-cooking pork tenderloin and the rain- bow-bright Swiss chard now starring at the market. Serve with crusty bread. Adapted from “Time for Din- ner,” by Pilar Guzman, Jenny
Rosenstrach and Alanna Stang (Chronicle, September 2010).
INGREDIENTS · 1 tablespoon olive oil · 1 pound pork tenderloin · Kosher salt · Freshly ground black pepper · 1 medium onion · 1 bunch (3/4 pound) Swiss chard · 2 tablespoons white wine vinegar
· 1/2 to 1 teaspoon prepared horseradish
A Washington Landmark Since 1875 STEPS
· Heat the oil in a large skillet, preferably nonstick, over medium heat.
· Meanwhile, trim any silver skin and excess fat from the pork tenderloin. Cut the meat into 1-inch cubes. Season with salt and pepper to taste. Transfer to the skillet and cook for about 8 minutes, until browned on all sides and almost cooked through. Transfer to a plate; cover loosely to keep warm.
· While the pork is cooking, cut the
Labor Day Savings!
SEPT. 1
WED. THURS. SEPT.
2 FRI. SEPT. 3 SAT. SEPT. SUN. 4 5 SEPT. MON. SEPT. 6 TUES. SEPT. 7
Yellow Corn Ears
Sugar Sweet Locally Grown 5 $ Smithfield 1
Bonnie S. Benwick, The Post’s deputy Food editor, tested this recipe. Questions? E-mail her at
food@washpost.com. Have a quick- dinner recipe that works for you? Send it along, too.
6
Find other quick meals: Search The Post’s recipe
archives at
washingtonpost.com/food
WEDNESDAY, SEPTEMBER 1, 2010
onion into small dice. Once the skillet is empty, add the onion. Cook over medium heat for about 10 minutes, stirring to dislodge any browned bits from the bottom of the skillet, until the onion has softened.
· While the onion is cooking, wash the chard in cool water. Trim the leaves from the stems, then coarsely chop the leaves and use paper towels to pat them dry.
· Add the vinegar and horseradish to taste; cook, stirring, for 1 minute, then add the chard and increase the heat to medium-high. Cook for 3 to 5 minutes, until the chard has wilted, using tongs to incorporate the chard into the onion mixture.
· Return the pork to the skillet along with any accumulated juices; reduce the heat to medium. Cook for a few minutes to warm through and make sure the pork is cooked. Taste, and adjust the seasoning as needed.
· Divide the hash and any pan juices among individual plates. Serve immediately.
NUTRITION: | Per serving: 190 calories, 26 g protein, 7 g carbohydrates, 7 g fat, 2 g saturated fat, 75mg cholesterol, 310mg sodium, 2 g dietary fiber, 2 g sugar
can eat 6voices.washingtonpost. com/allwecaneat
$39.79 sauce,
worth every cent The recipe’s reference struck
me as odd, referring to “corn juice” that turned into a silky sauce once a few tablespoons of butter were whisked in. It was one step in the kind of multi-part directions that readers tend to scan and think: Too much going on here. I’ll pass. Then I contacted the recipe’s
author, chef Sean Brock in Charleston, S.C., and the clouds broke open, rays of golden sun filled the kitchen and I might have heard a choir on high. It’s not the precious small
amount of milky stuff that comes from freshly cut kernels, he said: “You need a juice extractor. Push uncooked corn, as fresh as you can get, into the machine and out comes this lovely juice.” Curiosity got the best of me, so
I picked up a juice extractor. —Bonnie Benwick
FOOD
Editor: Joe Yonan • Deputy Editor:
Bonnie S. Benwick • Art Director: Marty Barrick • Staff Writer: Jane Black • Editorial Assistant: Leigh Lambert • To contact us: E-mail
food@washpost.com Telephone: 202-334-7575 Mail: Food Section, The Washington Post, 1150 15th St. NW, Washington, D.C. 20071
80% LEAN
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