Image provided by: University of Oregon Libraries; Eugene, OR
About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Aug. 31, 2011)
Page 20 F o r tia n i» (D bsertier August 31, 2011 your groceries» your choices» your schedule, delivered! SAFEWAY.com Labor Day With celeb ra te Great Savings Slow -R oasted B eef Tenderloin w ith D ouble-M ushroom R agoût Roasting the beef at a low temperature cooks the meat slowly and evenly and gives you time to finish preparing the other dishes. Serves 8. SAFEWAY Ö Ingredients: L a y 's o r L a y 's K e t t l e C h ip s • 2 Tbs. extra-virgin olive oil • 2 tsp. coarsely chopped fresh thym e • 2 tsp. m inced garlic • salt and freshly ground black pep p er • 4-lb. b e e f tenderloin roast, p referably from the th ick er end, trim m ed o f silver skin and chain • 1 recipe D ouble-M ushroom R agoût 10« 13 5 « «S B W Sentad v»«h» SAVE 4>a $4 29 dB 2 : G W C lu b F r tc .» Fresh Express Salad Blends C lu b P rice n CfubPrscdl P la t in u m C o rn Club Price 34 re a . SAVE up to $1 54 on 6 2 4 - P a c k C oors, B ud, M ille r or 5 .7 -ltr . Coors L ig h t H o m e D ra ft 12-or cars Selected vanetvs Ekisdetirwl in Oregon SAVEuJtoSSiB Boneless Whole Pork Loin 2. In a sm all bow l, com bine the olive oil, thym e, garlic, 1 tsp. salt, Sold in the bag C lu b P rice I SAVE up to $ 2 5 0 lb and several generous grinds o f black pepper. Put the tenderloin on a heavy-duty rim m ed baking sheet o r in a sm all roasting pan and rub the oil m ixture all ov er it. 3. R oast the tenderloin until an instant-read therm om eter inserted in the thickest part reads 130°F for m edium rare, about 1 hour. T ran sfer to a carving board, tent w ith foil and let rest for at least 20 m inutes before serving. 4. C ut the tenderloin crossw ise into 1/2-inch slices. Serve w ith the ragoût. m ake ahead tip: Y ou can season the tenderloin up to 6 hours ah ead and refrigerate. C lu b F r « » < Q uilted N o rth e rn or MO B ath T issue or V iva P ap e r Tow els All A m e ric a n t t - M t o H e e - M IM t Selected «»lies SAVE i* to $2 50 Sub S a n d w ic h e s Serves 3 Io 4 Club P r i a i Made Fresh Daily SAVE up to $1 50 ea C lu b F r ie » I C a p r iS u n D r in k s <a lO-pack 6 Selected varieties SAVE up to sor C lu b F r ic » « F re s h C oho I S a l m o n F i l le t s Eating R ig h t* or ¿2 S afew ay SELECT* Club P r i a i Earm raised 6 to 124-02 Select« va CiubPnce$2!)0ea O scar M ayer 5$10 S a f e w a y K itc h e n s B u t te r T o p B r e a d s Ì2-O1 B ruschettà w ith M ozzarella and Sm ashed Fresh Favas 1 pound fresh fava beans, shelled (about 2 cups) 2 tablespoons extra-virgin olive oil 1 teaspoon fresh lem on ju ice 1/2 teaspoon finely grated lem on zest Salt and freshly ground pepper 16 grilled baguette slices 1/4 pound buffalo m ozzarella, torn into thin strips A ged balsam ic vinegar, for drizzling 2 tablespoons thinly sliced m int leaves EQUAL OR LESSER VALUE ■ ■ Sw eet 4to14«-<u package Selected ranee« OuPPncettOOea SAVE 19 to $1.38 «12 250°F. • • • • • • • • • * Plus deposit in Oregon Directions: 1. Position a rack in the center o f the oven and heat the oven to Ingredients: 12-Pack Coca-Cola, Pepsi or 7-UP 12 di cans oCTCC’W æ’ICS • I fcOM fre E OR LEM R ML if * • f c l u b F r te » « • M e a t F ra n k s »« Selected venenes White« Wheat 2 frèê mu» on i »sara. ven* C lu b F r k » L u c e r n e * S h re d d e d aa or C hunk Cheese 32 « Medium Only SAVE up to $ 1 0 0 Club P r i a i b Kendall-Jackson. Chateau Ste N a b is c o (•Atti» ■ rv * - _ _ («191 'O 4J. . Michelle or H3 S n ac k C ra c k e rs 750-ml Selected vannais o r T o a s t e d C h ip s 5 51010« Selected varieties SAVE up Id S3 99 on 2 S in g le B o t t l e S ix P a c k S a le P r ic e C a r r ie r P r ic e A ll A m e r i c a n È «S HAM OR I FJSHt MLUF C lub Pried I 11" 10??. 730-fld or largar A r ro w h e a d W a te r S p l i t P ie 8-incb C lu b F r i c » ! Apple-Cilery variety Club Price 24-pack. 16.9-oz Plus deposit m Oregon SA FE W A Y Club Fric» I S COUPON Valid 1/31 thru >1/11 Directions: 1. In a saucepan of b o ilin g w ater, cook the fava beans until th e s k in s s ta r t to loosen, 1 1/2 m inutes. D rain and squeeze out the favas. T ransfer the favas to a food pro c esso r and add the oil, lem on ju ic e and zest and pulse to a coarse puree. S eason w ith salt and pepper. 2. S pread the fava-bean puree on the toasts and top w ith the m ozzarella strips. D rizzle the toasts w ith the balsam ic vinegar, scatter the m int on top and serve. Jumbo Cantaloupe S A V E u p to $2 99 on 2 B re y e rs o r wnx cane a w touvw, 3 .4 9 S dK T f« » , I V<A « Ben J e r r y 's Ic e C r e a m 1 Pww vpeactret MewtkPt * **■ » » :* *« »ratet dip c m mud » gfliMrtrt d rM«*T CM1W Ä 0 I CCURKCMNC ! w it « i»Mtt CMwwom Long W e e k e n d Club Price I D a ily D e a l* E a t in g R i g h t * B o n e le s s S k in le s s C h ic k e n B r e a s t s Or tenders« Ttxn Sliced Or SAVE up to $2 7 0 » AUG-SEP 31 M I 2 3 I I I 6 4 5 See S to re F o r D o ta d * Prices on this page are effective Wednesday, August 31 thru Tuesday, Septem ber 6 ,2 0 1 1 . ALL LIMITS ARE PER HOUSEHOLD, PER DAY. Selection varies by store pm s a t s u n m o n t u t s Tuesday. September 6.2011 in ail Safeway stores in Oregon (except Milton Freewater) and S.W. Washington stores serving Wahkiakum Cowlitz » I * NMRTcaNT rn=MS Ä otf Ä oi products contairxng ephedrine, pseudoephedrine or phei p ia n o la ,nine limited by ngms reserved bOMt ADVERTISING ITEMS MAY NOT BE AVA1ABIE IN All STORES Some advertised prices may be even tower m some stores On Buy One. Get One Free ( BOGO'i offers S Ä ’i J X S ! . Manufacturers' capons -nay be user, on ~~ HO*“" Tree Items Limit one coupon per purchased item Customer will be responsible lot tax and deposits as requred by law on the purchased and free items No Rquor sates In excess PO-OBof 52 gallons No liquor sales lor resale Liquor sates al licensed Safeway stores only O 2011 Safeway Inc. Avaiiatxlily ot Hems may vary by store. Onltne ano in store p ric e ftS n to Ä S y r t f l T ' i te d T d a w eo y tmur 31 fly u