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 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