DAILY MEMBER SPECIALS

2227 Nott St. at Balltown RdNiskayuna, NY 12309

518-374-1362Website: NiskayunaCo-op.com

8AM - 8PM Every Day

EAT • LIVE • BUY • LOCAL

299MEMBERPRICE

MEMBERPRICE

LAND O’LAKES

AMERICAN CHEESE

499MEMBERPRICE

LIMIT 12

LIMIT 8

BAKED

MUFFINS

79¢MEMBERPRICE

UDI’S

GLUTEN FREEBREAD

5 VAR., 12 OZ. BAG

FRESH GRADE A

CHICKEN CUTLETS

LIMIT 5 LBS.

399MEMBERPRICE

PLASTIC 1/2 GAL

SKIM, 2% OR WHOLEBATTENKILL CREAMERY

MILK

229MEMBERPRICE

LIMIT 5 LBS.

GOLDEN

RIPE BANANAS

49¢MEMBERPRICE

Lunch Menu at Counter or on Web

FAX YOUR LUNCH ORDER TO 374-5479

BEAUTIFUL PARTY PLATTERSAT REASONABLE PRICES

MADE TO ORDER, MENU AT DELI OR ON WEBSITE

The Delmar Sharpener – Chaz MartelEvery Tuesday from 2-7 pm • Sharpened While You Shop for a Small Fee

Have your Knives and Scissors Sharpened by an Expert Cutler.

SALE PRICES EFFECTIVE THRUSUNDAY, MAY 8TH

RECIPE

MONDAY ONLY TUESDAY ONLY WEDNESDAY ONLY

THURSDAY ONLY

SUNDAY ONLY

FRIDAY ONLY SATURDAY ONLY

EVERYONEBENEFITS WITH

MEMBERSHIP$5 FOR LIFE

Since 1943

LB.

LB.

EA.LB.

8 OZ. FROZEN

299

DIRECTIONS:

Remove the fi lets from the refrigerator to allow them to come to room temperature (about 30 minutes). Prepare the compound butter by combining the softened butter, shallot and parsley in a small bowl. Mix well, then spoon the mixture onto a sheet of wax paper and form it into a small cylinder shape, about 1-1/2 inches in diameter. Refrigerate until ready to use. Position a rack in the center of the oven and preheat to 400°F. Line 2 small baking sheets with aluminum foil and coat them with nonstick spray. Choose sheets small enough to fi t in the oven side by side. Place the lobster tails, top side facing up, on a cutting board. Using kitchen shears, carefully cut a slit down the center of the shell, leaving the fan end intact. Be careful to insert the tip of the shears just under the shell to avoid cutting through the meat. Spread the shell apart and very gently loosen the meat, leaving it fastened at the fan end. Pull up gently, press the empty halves of the shell back together and rest the tail meat on top. Prep Tip: To help loosen the meat from the shell, carefully insert an upside-down teaspoon between the underside of the shell and the meat. Carefully rinse the lobster tails under cool water and pat dry with paper towels. Should you fi nd a vein that runs the length of the tail meat, remove it and discard. Arrange the tails on one of the prepared baking sheets, squeeze a little lemon over each and top with a pat of the compound butter. Set aside. Preheat a heavy skillet over high heat. Drizzle the steaks with olive oil and season with salt and pepper. Film the pan with a little extra oil, then sear the steaks just until they release easily from the pan, about 1-1/2 minutes per side.As soon as you begin searing the steaks, place the lobster tails in the oven and cook until the meat is fi rm and opaque, 6 to 8 minutes total. Remove from the oven and cover loosely with foil to keep warm. Watch the lobster carefully - you don’t want to overcook it.Once the steaks are seared, quickly transfer them to the other prepared baking sheet and place them in the oven for 4 to 7 minutes depending on desired doneness (about 4 minutes for rare). Remove from the oven and allow the steaks to rest for 5 minutes.Arrange the fi lets and lobster tails on individual serving plates, top each fi let with a pat of the compound butter and serve immediately.http://www.mygourmetconnection.com/recipes/main-courses/beef/surf-and-turf-dinner-for-two.php

DECAF12 OZ. BAG

1249

BEEF FILETMIGNON

STEAK

ROCK HILL

BREADS50¢

OFF PER LOAF

LIMIT 4

SURF ‘NTURF

DINNER

LIMIT 4

It’s time again to celebrate Mother’s Day. This year it falls on May 8. Every family has different traditions they follow each year to let moms know how much we appreciate them. Some families make a special breakfast or brunch while others may spend the day in the garden. Maybe your family makes a special Sunday dinner. We are here to help you create these special memories. We have a great selection of gifts for Mom, from fl owering hanging baskets to African market baskets. Make a delicious brunch with pastries from our bakery or maybe a surf-n-turf dinner of fi let mignon and lobster tail. Whether your family celebrates a continued tradition or is trying something new, we are always here for you.

Happy Mother’s Day!

449MEMBERPRICE

MEMBERPRICE

TALENTI

GELATO OR SORBETTO

ALL VAR., 16 FL. OZ. JAR

MEMBERPRICE

REGULAR11-12 OZ. BAG

429

INGREDIENTS:• 2 lobster tails -Meat dept• 2 lemon wedges -Produce Dept• fi let mignon (1-1/4-inch thick) -Meat Dept.• Olive oil -Aisle 5 across from Dairy• Salt and freshly ground black pepper -Aisle 3• For the compound butter:• 4 tablespoons unsalted butter, softened -Dairy Dept• 1/2 medium shallot, very fi nely chopped -Produce Dept• 2 teaspoons fresh parsley, fi nely chopped -Produce Dept

8 OZ. FROZEN8 OZ. FROZEN

LOBSTERTAIL

MEMBERPRICE

MEMBERPRICE

1399

$1MORE

ALMOND BREEZEALMOND

MILKALL VARIETIES

HALF GALLON CARTON

EIGHT O’CLOCK

COFFEE