Current weekly ad Karns Quality Foods - Valid from 10/31 to 11/27 - Page nb 8

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lime juice italian sausage tomatoes fruit parmesan ground coffee wine onion olive oil vinegar granola cranberries blueberry lettuce bread salad coffee cereal water cheese pasta chicken breast mayonnaise sausage juice chicken beans garlic oven brush salt pepper tea soup ice cream harvest mustard sauce cups bowl plate starbucks

ITALIAN SAUSAGE & NAVY BEAN SOUP 2 Thsp. olive oil 1 Thsp. fennel seeds 11/2 Ib. Sweet italian 2(15.5 02.) cans navy Sausage links beans, drained and rinsed 1 large onion, chopped 1 bay leaf 4 cups chicken broth 1 (6 02, package baby spinach 2 Tbsp. lemon juice 3 carrots, chopped 3 stalks celery, chopped Salt & pepper 2 tsp. Italian seasoning Heat olive oil in a large Dutch oven over medium-high heat. ‘Add sausage and cook, stirring occasionally until browned. Remove with a slotted spoon and set aside. ‘Add onion, carrots, fennel to pot. Season with salt and pepper to taste. Cook, stirring occasionally until softened but not brown. Stir in Italian seasoning. Add navy beans, bay leaf, chicken broth, 2 cups of water and the browned sausage. Bring to a boil. Reduce to simmer; cover and cook about 15 minutes. Stir in spinach until wilted. Add lemon juice and season with salt and pepper. Discard bay leat. Pete (eS UES es 2oil-packed anchovy fillets, 1/3 cup grated Parmesan finely chopped 1 garlic clove, minced 1 Tbsp. lemon juice 1 Tbsp. red wine vinegar 1 tsp. Dijon mustard 1/2 tsp. Worcestershire sauce 1/A tsp. salt 1/8 tsp. black pepper 1/3 cup extra-virgin olive oll cheese 1 Kars rotisserie chicken, skinned, shredded, bones removed 3 Tbsp. mayonnaise 1/4 tsp. garlic powder 1 French bread baguette, split and cut into 4 portions 4 Romaine lettuce leaves, Place anchowy fillets, garlic, lemon juice, red wine vinegar, mustard, Worcestershire sauce, salt, and pepper in a blender and blend until smooth, Gradually add olive oil, and process to combine; stir in Parmesan cheese. Place chicken in a large bowl. Pour dressing over chicken and to coat. Stir together mayonnaise and garlic powder in a small bow Brush cut sides of bread evenly with mayonnaise mixture. Heat a large skillet over medium-high. Cook bread, cut side down, in hot skillet, until toasted and golden brown, about 2 minutes. Divide chicken mixture and lettuce leaves evenly on bottoms of toasted bread; cover with bread tops. www.karnsfoods.com Go 9 www.karnsfoods.com petal wT 7N an SAVER PRICES! Epic Pickles 32 oz a $6.99 1/2. cup dried cranberries 12 grape tomatoes cut in half 8 cups Romaine lettuce (approx. 2 medium hearts of romaine) (lengthwise) 4 apple cored and diced into 4.02. Chef Tim’s Sweet —— small pieces with skin Balsamic Vinaigrette (Granny Smith or any kind ‘ \ of apple) 1b, + 4 02 (20 0. total) | \ 1/2 cup of shelled walnuts Raw Chicken WL1 in pieces 1 tsp. Chef Tim's Savory J 4.02. crumbled feta All Purpose Seasoning HARVEST cheese (approx. 1/2 cup) 1 Tbsp. Olive ol 1/2 cup carro, shredded ~ (approx. 1 medium/iarge 1 loaf french baguette — rot) 1/4 cup of celery, diced (approx. 1 stalk) WILD HARVEST ORGANIC s2.89 Season chicken breast with seasoning in a bowl with olive ol YEG ETABLES : Cook chicken until an internal temperature of 165° (can be grilled ee or cooked in oven). WILD HARVEST Cut/Chop/Prepare ingredients. Combine all ingredients except ORGANIC TEA s4 . 2 3 dressing in a large bowl. Shake Chef Tim's Sweet Balsamic 16.ct Vinaigrette vigorously until it tums black, and pour over sala. Toss all ingredients. Walt 1 minute, and toss again. Add additional vinaigrette as desired. Serve immediately with warm sliced WILD HARVEST GLUTEN $2.69 chicken breast ontop of salad in addition to sliced FREE PASTA . warm baguette. 1202 Don't forget: “Shake, Shake, Shake. Don't Refrigerate” WILD HARVEST ORGANIC $ Saver’ LENTILS 2.49 16 02 WILD HARVEST ORGANIC CHUTE ALC AT LIGHT RED KIONEY BEANS $2.89 Oz 4 tilapia filets (6 02. each) 1 tsp. salt 2 Thsp. mayonnaise 1/2 tsp. onion powder 2Tosp. lime or lemon juice 1/2 tsp. black pepper WILD HARVEST BLUEBERRY 4/2 tsp. grated ime or 1/2 cup panko bread crumbs OR FLAK CEREAL 5.49 lemon zest 1702 Preheat oven to 425°. Coat a baking sheet with cooking spray. WILD HARVEST BANANA ie Place fillets on baking sheet. NUT CEREAL 4.99 1 Ina small bowl, mix the mayonnaise, lime juice and zest, salt, au ‘onion powder and pepper. Spread mayonnaise mixture over fish WILD HARVEST ORGANIC Sprinkle with bread crumbs; spritz with cooking spray. Ss. 4. 99 FRUIT OR NUT GRANOLA Bake unti fish just begins to flake easily with a fork, 1202 15-20 minutes. SAVE THE MOST WITH MAX! Starbucks Whole Bean Ground Coffee or K-Cup Coffee Pods 12 oz or 10 ct Essential Everyday Shredded or Chunk Cheese Vanity Fair Lunch or Dinner Napkins BP r : 5 ii 4.7-7.6 oz 40 or 100 ct Dixie Ultra Strong or Heavy out Plates, Strong Bowls or Grab ‘n Go Cups 14-48 ct 10.5 oz M&M's Ice Cream : Snickers or Twix Ice Sandwiches Cream Bars ct 6