What's Happening at KAUNE'S . . . 

FEATURED RECIPES
SHAKSHUKA (MOROCCAN EGGS)
  • 1 jar Mina Shakshuka Sauce
  • 4 large eggs
  • 1 Tbsp chopped parsley to garnish
  • Crusty Bread
Pour Mina Shakshuka sauce in a large tagine or skillet. Bring to a simmer over medium heat for 5 to 10 minutes. Once simmering, reduce the heat to medium low, just enough heat to maintain a simmer. Crack eggs over the top, cover and continue cooking for an additional 5 minutes or until the egg whites are cooked and the yolks are partially runny. Garnish with chopped parsley. Serve immediately with crusty bread.

Serves  4

RECIPE & PHOTO FROM: Casablanca Foods
WINTER SALAD
  • 2 pears, cored and sliced thin
  • 2 Tbsp olive oil, divided
  • 1 medium delicata, butternut, acorn, or kabocha squash (around 1 ¼ pounds), halved, seeds removed and cut into ½-inch slices
  • Salt and pepper
  • 1/2 cup pecans
  • 6 cups mixed baby salad greens, washed and dried
  • 1/2 cup dried cranberries 3-4 ounces blue cheese, crumbled 
  • Stonewall Kitchen Balsamic Fig Dressing  or Olive oil & Balsamic Dressing

​Preheat oven to 425 degrees F. Cut pears in half lengthwise. Cut into 1/2-inch wedges and remove the seeds using a paring knife. Toss in 1 Tablespoon oil and spread out on a parchment paper or foil lined, rimmed baking sheet. Cut the squash in half lengthwise. Remove seeds with a spoon and discard. Cut squash into 1/2-inch slices. Toss in 1 Tablespoon oil. Season with salt and pepper. Spread out on a parchment paper or foil lined baking sheet. Make sure the pans are not overcrowded. Bake pears and squash about 25-30 minutes or until slightly tender and golden brown, turnover half way through cook time. Set aside to cool. Reduce heat to 350 degrees F. Spread pecans out on a baking sheet. Bake at 350 degrees F for 5-8 minutes or until aromatic and golden brown. Place salad greens in a salad bowl. Top with pears, squash, pecans, cranberries and blue cheese. Toss with enough salad dressing to lightly coat the salad greens and serve immediately.

Serves  4 - 6

RECIPE & PHOTO FROM: Stonewall Kitchen
MONDAYS
Broccoli Cheddar Soup
Hot and ready to eat ... grab a quick and easy lunch.

WEDNESDAYS
Wine Up
Stock Up 4:30 - close:
- 10% Off All Wine Purchases
- 10% Off Large Format Beer
- 15% Off 12-Bottle Wine Cases

Short Ribs
Grab some succulent short ribs, ready to serve and eat! A quick and easy meal for only $7.59/lb.

FRIDAYS
Frito Pies
Ready at 11:30 and Served Until the Chili Kettle is Empty. Hot & Made to Order  . . .  $5.00