1. food and drink
2. desserts and baking

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Coupons
INSIDE!
Housemade
Key Lime
Pie !
Ceviche in
the Raw
Shades of
Gazpacho
Cover illustration by Nathan, Graphic Artist at our South Hills Market District
Newsletter
with
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R EA L E
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KEY LCE !
JUI
When It Comes to Pie,
Lime is Key!
We serve it ALL SUMMER LONG: at picnics, patio parties
and cookouts; for breakfast with a cup of dark roast coffee
and as dessert on the deck. We take it camping, boating and
poolside, bring it as hostess gifts and cut a big slice for anyone
who’s feeling a little sour. Our Key Lime Pie — the sum of
summer’s finest qualities — is all that and more!
See page 15 for a $1 off coupon!
How so? Because it’s housemade from scratch by our limelovin’ Bakers with real Key lime juice from real Key limes.
Using an authentic Key West recipe of graham cracker
crust and a thick, creamy filling with just the right amount
of Key lime juice to add a touch of tingly tang, this classic is
then finished by hand with piped rosettes of smooth natural
cream topping at the rim. The taste of summer in a pie pan
and just $9.99 each. Buy TWO!
THE LIME HAS COME!
Cupcakes & Gobs
Order Your Margarita Frosted!
Our Bakers aren’t often mistaken for bartenders,
but in this case, you’re calling the shots ‘cause
they’re raising the bar with their luscious,
housemade Margarita Buttercream used to top
their yummy yellow cupcakes and to stuff our
glorious gobs. With a delightful lime flavor and
touch of margarita zing, they turn any summer gettogether into a happy hour … or two or three!
Illustration by Justin Guerino
Illustration by Mark Kinan
And it’s here to stay if we have anything to say about it! Bright,
flashy, zesty and refreshing, this citrus sensation is the pivotal
ingredient in sassy summer fare. So this month, we’re paying
tribute with everything from our Bakers’ signature Key Lime Pie
to Chef Jacqui’s authentic Andean ceviche!
BEST BUTTERCREAM EVER!
Our all-natural Housemade Buttercream is made by hand every
day with sweet, unsalted butter and pure vanilla in a multitude
of rich, fun flavors, like Margarita, for instance. Key Facts About Key Limes
• Originally cultivated in
Key West, Florida but now
also grown in Southwestern
United States and Mexico
• Have juice that is more yellow than green,
which gives our authentic Key Lime Pie
a slightly golden color
• Best picked when they feel
heavy for their size and the rinds
turn more yellow than green
2.
Market District Newsletter: Serve Up Summer Zest!
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• Adds intense lime
flavor to seafood sauces,
beverages, desserts or any
recipe calling for lime
• Sweeter, juicier and more aromatic
than regular limes
Market District Newsletter: Serve Up Summer Zest!
3.
Gazpacho
IT’S NOT JUST RED ANYMORE!
It's officially gazpacho season and we are so into this chilled, lime-lovin’
soup that we’ve not only coveted our Copywriter Leslie Anne Mcilroy’s mother’s original recipe but we’ve gone
and whipped up a white version, too, thanks to Chef Jacqui’s avant-garde palate.
Said to have originated in Andalucía in the Southern region of Spain, today gazpacho is made in many countries
with lots of variations, including everything from bread, avocados, cucumbers and parsley to watermelon, grapes,
seafood and more! We’re serving ours with awesome Food Should Taste Good® all-natural lime tortilla chips
because we JUST CAN’T GET ENOUGH LIME!
White Gazpacho with Grapes & Almonds
Compliments of Chef Jacqui Little, RD
Serves: 6 Prep Time: 20 min. Chill Time: 1 hr.
Ingredients:
• 1/2 cup sliced almonds
• 2 cloves garlic
• 2-1/2 cups seedless white grapes, divided
• 1 English cucumber, peeled and roughly chopped
• 1 cup white grape juice
• 3 Tbsp. seasoned rice wine vinegar
• 3 Tbsp. Market District extra virgin olive oil
• 1/2 tsp. Market District sea salt
• 1/8 tsp. white pepper
• 1 Tbsp. chopped chives
• Basil oil for garnish, optional
• Crème fraîche for garnish, optional
Directions:
Preheat oven to 350˚F. Place almonds on a baking pan and toast for 10 minutes until golden brown;
set aside. Blend garlic, 2 cups grapes, cucumber, grape juice, vinegar, oil, salt and pepper until smooth.
Transfer to a medium bowl and chill for at least 1 hour. Quarter remaining grapes and chill. Serve soup
garnished with grapes, almonds, chives, a drizzle of oil and a dollop crème fraîche, if desired. Makes 6
servings based on 2/3 cup per portion.
Nutritional Information (Per serving):Calories 190, Fat 11g, Sat Fat 1.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 370mg, Total Carbohydrate 23g, Fiber 2g, Sugars 18g, Protein 2g,
Vitamin A 2% , Vitamin C 25% , Calcium 4% , Iron 4%
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations
related to suppliers, regional and seasonal differences, or rounding.
Got a Bamix Immersion Blender? The Processor Attachment Rocks for Making Gazpacho!
Turn your immersion blender (found in our House & Home Department, $149.99) into a food processor with this
handy attachment. It grinds, grates and chops everything from nuts and coffee beans to eggs and cheese, $44.99.
Jeanne's Traditional Red Gazpacho
Illustration by Justin Guerino
SUMMER'S COOLEST SOUP
Compliment’s of Jeanne Scardamalia (our Copywriter’s mother)
Serves: 12 Prep Time: 30 min. Chill Time: 1 hr.
Ingredients:
• 2 large tomatoes, divided
• 1 cucumber, peeled, seeded and cut in chunks
• 1 green bell pepper, cut in chunks
• 1 red bell pepper, cut in chunks
• 1 stalk celery, cut in chunks
• 5 green onions, trimmed and cut in chunks
• 4 cloves garlic
• 2 Tbsp. Market District extra virgin olive oil
• 46 fl. oz. bottle tomato juice
Directions:
• Juice of 3 limes
• 3/4 cup fresh chopped cilantro, divided (about 1 bunch)
• 2 Tbsp. Worcestershire sauce
• 3/4 tsp. red pepper flakes
• 6 Tbsp. red wine vinegar
• 1 tsp. Market District sea salt
• 1 tsp. black pepper
• 1 lime, cut into wedges for garnish
• 3/4 cup sour cream for garnish
• Food Should Taste Good lime chips, optional
Roughly chop 1 tomato; dice the other tomato and set aside. Pulse the chopped tomato with remaining vegetables
and garlic in a food processor until finely chopped, but not puréed. Transfer to a large bowl and stir in remaining
diced tomato, oil, juices, 1/2 cup cilantro, Worcestershire, red pepper, vinegar, salt and pepper. Cover and chill at
least 1 hour. Serve garnished with a dollop of sour cream, remaining cilantro, a lime wedge and chips if desired.
Makes 12 servings based on 1 cup per portion.
Nutritional Information (Per serving): Calories 100, Fat 5g, Sat Fat 1.5g, Trans Fat 0g, Cholesterol 5mg, Sodium 550mg, Total Carbohydrate 12g, Fiber 3g, Sugars 7g, Protein 2g,
Vitamin A 30% , Vitamin C 130% , Calcium 4% , Iron 4%
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related
to suppliers, regional and seasonal differences, or rounding.
4.
Market District Newsletter: Serve Up Summer Zest!
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Market District Newsletter: Serve Up Summer Zest!
5.
TIP!
You can try jicama grilled with (you guessed it) lime
juice and a little chili powder. We also use it as a
substitute for water chestnuts in stir-fries. It
makes awesome baked chips (just toss with olive oil and
spices and bake), and is outstanding in Chef Ben’s salad
with Strawberry Lime Vinaigrette!
DISCOVER
Jicama!
Jicama Salad with Strawberry Lime Vinaigrette
Compliments of Chef Ben D’Amico and Your Market District Recipe Development Team
Serves: 10 Makes: 2 cups dressing Prep Time: 30 min.
CRUNCHY, REFRESHING
& A LITTLE EXOTIC!
If you’ve never tried jicama (hee-kuh-muh),
now’s the time! Known as the Mexican potato
or yam bean root, this tasty tuber is crisp and
slightly sweet. Its unique raw flavor lends itself to
slaws, salads and salsas, but you can cook it, too.
Resembling a turnip, it can grow quite large, but
then gets a little woody (buy smaller). Keep jicama
refrigerated (in a paper bag, not plastic) up to two
weeks and peeling before eating.
Our Registered Dietitians recommend it as a
low-carb replacement, given 1/2 cup cooked has
only 4g carbohydrates — 25% of the carbs of
cooked potatoes. Moreover, 1/2 cup of chopped
fresh jicama is an excellent source of vitamin C
(20%DV), a good source of fiber (12%DV) and has
6g carbohydrates.
Ingredients:
For the dressing
• 1/4 cup turbinado sugar
• 1/2 cup warm water
• 1 tsp. fruit pectin such as Sure Jell®
• 1/4 cup fresh lime juice
• 1/4 cup Market District bulk white
balsamic vinegar
• 2 cups quartered strawberries
• 1/4 cup finely chopped basil leaves
• 1/2 tsp. Market District sea salt
• 1/4 tsp. black pepper
For the salad
• 1 jicama, peeled and cubed (about 6 cups)
• 2 mangoes, cubed (about 3 cups)
• 1 cup chopped strawberries
• 1/3 cup chopped red onion
• 1/4 cup chopped cilantro or basil
Directions:
Combine sugar, water and pectin in a small bowl. Whisk until dissolved. Place mixture in a blender, along with
lime juice, vinegar and berries. Blend until smooth. Transfer to a container and stir in basil; season with salt and
pepper. Refrigerate until ready to use.
Combine salad ingredients in a large bowl; drizzle 1 cup dressing over top just before serving (or serve on the
side), reserving remaining dressing for another use. Makes 10 servings based on about 1 cup salad per portion.
Nutritional Information (Per serving of salad with dressing):
Calories 90, Fat 0g, Sat Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 55mg, Total Carbohydrate 21g, Fiber 5g, Sugars 14g, Protein 1g, Vitamin A 15%,
Vitamin C 90%, Calcium 2%, Iron 4%
Nutritional Information (Per 2 Tbsp. serving of dressing):
Calories 20, Fat 0g, Sat Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 75mg, Total Carbohydrate 5g, Fiber 0g, Sugars 4g, Protein 0g, Vitamin A 0%, Vitamin
C 15%, Calcium 0%, Iron 2%
Illustration by Danielle Brunner
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and
seasonal differences, or rounding.
6.
Market District Newsletter: Serve Up Summer Zest!
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Market District Newsletter: Serve Up Summer Zest!
7.
She’s the complete package! From
the hills of Hollywood as a
personal chef, Jacqui, a
Registered Dietitian,
brings to our table
her Bolivian
background and love
of all things food
and nutrition.
NOW YOU CAN
MAKE AUTHENTIC
Ceviche
Ceviche (“seh-BEE-chay”) (raw fish marinated in citrus, salt and spicy seasonings) is
hugely popular in South America and now quite the trend here in the United States! Recalling the Inca tradition of preserving
seafood in juice and spices, the citric acid “cooks” the fish, maintaining its raw flavor but turning it opaque and firm as if cooked
with heat. South American ceviche is traditionally served for lunch or brunch, but rarely dinner, as fish caught in the morning is
no longer fresh. Lucky for us, all of the fish in our stores is fresh as can be, so you can serve it any time you like!
Many variations exist. Ecuadorian ceviche often includes shrimp, is precooked and marinated with cocktail sauce in addition
to lime. In Chile, ceviche is made with Patagonian toothfish, grapefruit juice and cilantro or mint. Peruvian ceviche is garnished
with thinly sliced onions and chile peppers, and served with cold sweet potatoes and choclo. Finally, Mexican ceviche can
contain shellfish, chiles, nopales, passion fruit, TABASCO ®, lime juice and garlic! Here is Chef Jacqui’s version — the one she
grew up eating and still does!
Chef Jacqui's Andean Ceviche
Serves: 6 Prep Time: 25 min. Marinating Time: 6 hrs. Cook Time: 25 min.
Ingredients:
• 1 lb. red snapper, sea bass or cod, cut into bite-sized pieces*
• Juice of 8 limes (about 1-1/4 cups)
• 1 tsp. Market District sea salt
• 1-1/2 tsp. cumin
• 1 medium sweet potato, washed
• 2 ears of corn, cut into 1-1/2 inch rounds
• 2 Tbsp. Market District extra virgin olive oil
• 1 chile rocoto or jalapeño pepper, sliced into thin rounds
• 2 garlic cloves, finely chopped
• 1/2 red onion, thinly sliced
• 1 tomato, diced (about 3/4 cup)
• 1/3 cup chopped cilantro
• Salt and black pepper to taste
• 6 Boston or Bibb lettuce leaves, for serving
Combine fish, lime juice, salt and cumin in a large bowl. Cover and refrigerate
for at least 6 hours or overnight, stirring occasionally until fish is opaque;
drain, discarding marinade. Place sweet potato in medium pot and add water
to cover. Bring to a boil; reduce heat and simmer 20 minutes; add corn and
simmer another 10 minutes or until vegetables are tender. Drain in colander and
cool. Peel and chop cooled sweet potato. In a large bowl, combine remaining
ingredients (except lettuce); add sweet potato and marinated fish. Season with
additional salt and pepper if desired. Refrigerate until ready to serve. Serve over
lettuce, alongside corn rounds. Makes 6 servings based on 1 cup per portion.
Blosm Uniquely Flavored Whipped
Creams — While Supplies Last!
A cool and refreshing beverage to beat the summer heat and
an easy margarita mixed with your favorite tequila. Made with
fresh squeezed lime juice and sweetened with natural agave
nectar, 16 oz. $2.
All natural with absolutely nothing chemical or artificial,
these whipped creams are superbly pure and come in wildly
decadent flavors like Toasted Marshmallow, Dark Chocolate
Mocha and less singular but no less indulgent, French Vanilla,
7 oz. $4.49.
Strawberry Lime Smoothie
Yummy puréed strawberries blended with fresh lime juice and
low-fat Organic Stonyfield Farm vanilla yogurt for a bright,
sweet, summer treat, 20 oz. $4.
Key Lime Pie in Scoops or Milk Shakes!
We literally put an entire pie into each batch of this lime-tastic
gelato, so you get buttery, golden crust in every bite along with a
creamy blend of sweet/tart lime. And it makes a lime-alicious milk
shake, too, available at the Beverage Bar in our Robinson store
and at the Sweets Shop in our South Hills location! Sm., Reg. $3,
Sale $2.50; Lg., Reg. $4, Sale $3.50, Pints, Reg. $6, Sale $5.50;
SAVE 50¢! Milk Shake, 20 oz. $4.
Coffee Bean
Blueberry Buckle
A smooth coffee bean roast laced with fresh blueberries
in crusted, caramelized sugar and cinnamon.
Reg. 11.99 lb., Sale $9.99 lb., SAVE $2 lb.
Simple yet so very satisfying. This month’s pizza features our
famous housemade dough rubbed with extra virgin olive
oil and then topped with fresh baby spinach, crispy bacon,
sautéed button mushrooms and a simple blend of Mozzarella
and Provolone cheese — YUM! $5.49.
Grocery
Rotisserie Chicken Platter
“The best you will ever have.” We can’t attribute the quote
because EVERYONE says it! Enjoy a half of our tender, juicy,
free-range, antibiotic- and hormone-free rotisserie chicken
with your choice of two delicious Smoke & Fire sides, just $8.99.
Limited-Time !
Virgil’s Root Beer Party Kegs
Add a touch of clean nostalgia to your party with a keg
of this gourmet, micro-brewed root beer made with
all-natural ingredients: imported herbs, carbonated water
and unbleached pure cane sugar.
While supplies last, 5 liter $14.99.
NOTE: Prefer cooked ceviche? Simply poach fish in water with 1/2 tsp. salt, 1/4 cup lime and 1 tsp.
cumin for about 10 minutes until internal temperature reaches 145˚F. Drain well, chill and flake to
use in recipe above, seasoning with additional lime juice as desired.
Nutritional Information (Per serving):Calories 170, Fat 7g, Sat Fat 1g, Trans Fat 0g, Cholesterol 30mg,
Sodium 230mg, Total Carbohydrate 14g, Fiber 2g, Sugars 5g, Protein 16g, Vitamin A 90% , Vitamin C
25% , Calcium 2% , Iron 4%
Nutritional values are based on data from the USDA National Nutrient Database for Standard
Reference. Actual nutritional values may vary due to preparation techniques, variations related to
suppliers, regional and seasonal differences, or rounding.
Market District Newsletter: Serve Up Summer Zest!
Limeade
Spinach, Mushroom & Bacon
* Caution: It’s always best to cook seafood thoroughly, to an internal temperature of 145˚F, to
minimize the risk of foodborne illness. However, if you choose to eat raw fish anyway, one rule of
thumb is to eat fish that has been previously frozen. However, be aware that freezing doesn’t kill all
harmful microorganisms. That’s why the safest route is to cook your seafood.
Da ir y
BEVERAGE BAR
Housemade Pizza
Directions:
8.
JuNe
Illustrations by Justin Guerino
Who’s Jacqui?
MarketDistrict.com
MarketDistrict.com
Philly Cheesesteak
A classic from The City of Brotherly Love: our fresh-baked
rolls loaded with tender steak, sautéed peppers and onions,
then topped with your choice of cheese sauce or Provolone.
Available at our Shadyside, South Hills & Twp. of Pine stores,
7" $4.99; 14" $8.49.
Market District Newsletter: Serve Up Summer Zest!
9.
Barbecue Smoked Pork Shoulder
Compliments of Chef John Gruver
Serves: 15 Prep & Rest Time: 25 min. Marinating Time: 8 hrs. Cook Time: 1 hr. 30 min.
Ingredients:
• 4 lbs. boneless pork shoulder/butt roast
• Mesquite or hickory woodchips & smoke box*
For the Spice Rub
• 2-1/2 tsp. Market District kosher sea salt
• 2 tsp. sugar
• 2 tsp. onion powder
Celebrations!
FATHER'S DAY FEAST!
Executive Developm
ent Chef
HANDS-ON WITH CHEF JOHN GRUVER
Chef John is a father of two and keeper of the manly meal mantra.
This year he’s talking food you can cook over a fire and eat with
your hands while you touch up a cave painting or two. Just kidding.
John’s go-to Father’s Day entrée? Grilled king crab legs.
According to John, the fun of crab legs is eating them with your hands. Because they are already cooked, they
shouldn’t be boiled; the shells get too soft. His preference? Grill at 350-450°F for 8-12 minutes (depending on size).
This hardens the shell to make cracking a snap. And for dipping? Our fabulous, housemade finishing butters:
subtle Chardonnay Shallot or full-flavored Tuscan Herb for a rich, fresh bite.
To accompany your crab, John recommends foods that can, in certain company, also be eaten with your fingers, like
grilled asparagus or green beans. Simply rinse and wrap in foil with a drizzle of olive oil, salt and pepper and a clove
of garlic, and throw them on the grill for 10-12 minutes, too! You might also consider grilling a loaf of our freshbaked Tuscan bread, which also requires no utensils.
Prefer steak? You might have to break out a fork and a knife here! Use Father’s Day as an excuse to try our inhouse, dry-aged beef! Aged 21 days in refrigerators calibrated for airflow and humidity, these exceptional steaks
develop a rich, earthy, concentrated beef flavor and super tender texture that is unparalleled. Grill as you would
any steak and then add a touch of Father’s Day flare by finishing with our creamy, housemade Horseradish
Sauce or decadent Blue Cheese Butter, both found in our Fresh Meat Department.
Finally, Chef John goes all outback with his recipe for Smoked Pork Shoulder, another Gruver family favorite
ever since John received his treasured Father’s Day smoker. John compares the aroma to that of coffee and bacon
in the morning — intoxicating. He explains how smoking pulls the juices and fat through to the center of the pork
so the smell and flavor simply intensify as the day wears on. He gets up at 6:30 a.m. to start, which is easy to do if
you aren’t wasting your time looking for silverware. Don’t have a smoker? Use a gas grill and wood chips instead!
10.
Market District Newsletter: Serve Up Summer Zest!
MarketDistrict.com
• 1-1/2 tsp. black pepper
• 1-1/2 tsp. garlic powder
• 1-1/2 tsp. cumin
• 1-1/2 tsp. paprika
• 1-1/2 tsp. unsweetened cocoa powder
• 1/2 tsp. dried oregano
• 1/2 tsp. coriander
• Market District Signature Barbecue Sauce
Directions:
Mix spices together in a small bowl and rub evenly over surface and folds of pork. Wrap tightly with plastic wrap and
refrigerate for at least 8 hours or overnight. Soak woodchips for about 1 hour; drain well. Place 1 cup of soaked chips in box;
place under grill grates, directly on two flame deflector bars. Allow pork to sit at room temperature while grill heats.
Clean and grease grill grates; heat to medium-high heat (400˚F). After 10 minutes, when grill begins to smoke**, turn heat to
low (300˚F). Place pork butt near smoke box on grill, fat side up. Cover and turn every 15 minutes, for 1 hour and 30 minutes,
until meat is tender. Internal temperature must reach a minimum of 145˚F. Remove from heat and let rest 15 minutes. Cut into
thin slices and serve with Market District Signature Barbecue Sauce. Makes 15 servings based on 3 oz. portions of pork.
*Heavy duty foil can be used to make a pouch for smoking. Place soaked woodchips in a 12X20 inch piece of foil (halved to make even sturdier) and fold burritostyle to enclose. Poke about 10 holes evenly over foil using a fork. Place under grill rack on top of burners. Can make 2 pouches if needed.
**Keep spray bottle with water nearby in case of flames. Add more soaked chips as needed if the box stops smoking.
Nutritional Information (Per serving):Calories 250, Fat 17g, Sat Fat 6g, Trans Fat 0g, Cholesterol 80mg, Sodium 380mg, Total Carbohydrate 2g, Fiber 0g, Sugars 1g, Protein 21g, Vitamin A
2% , Vitamin C 2% , Calcium 4% , Iron 8%
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations
related to suppliers, regional and seasonal differences, or rounding.
Unique Father’s Day Gifts
Dad Will Totally Dig!
Earn
purchase these
when you
fabulous
Father’s Day gi
fts!
Stanley ® Thermos Vacuum Bottles & Nesting Mugs
We bet your father can see his father pouring a Cup o’ Joe from these retro/metro thermoses. Featuring
double-wall, stainless steel, unbreakable vacuum insulation to keep drinks hot all day, they come with a
lid that doubles as a cup with easy-pour stopper. Or how about a stainless steel, vacuum-insulated travel
mug that nests inside a leak-proof, BPA-free water bottle for easy packing? Camping, hunting, working,
golfing, Dad can take these babies anywhere! $12.99 – $29.99.
Victorinox Swiss Army Cheese Knife
If Dad’s a cheese lover, then he’s going to love you for this (ask Paul Abbott, our Center Store Category
Manager, who takes a hunk of Manchego fishing)! Comes with six tools and five implements, including a
serrated blade, perforated blade with a fork tip and a corkscrew. Now that’s sharp! $49.99.
Santa Barbara Hand-Painted Pilsner Glasses
Uniquely hand-painted, these glasses look gallery worthy and feel solid in the hand. NOT dishwasher safe
(‘cause they’re HAND-PAINTED). Available in two Dad-savvy styles: #1 Dad and Pittsburgh, $24.99 ea.
MarketDistrict.com
Market District Newsletter: Serve Up Summer Zest!
11.
Cheeses
THAT MELT IN YOUR MOUTH,
NOT ON THE GRILL!
with Richard Rosenberg, Specialty Cheese Buyer
Grilling season is here, it’s my birthday month and I get to grill
whatever I like: rib eyes, sausages, fresh sardines, ramps, garlic,
asparagus, broccoli and you guessed it, CHEESE, yes CHEESE!
India has its own version of cheese for grilling.
Paneer is a cow’s milk cheese made with
vegetarian rennet. It chars to a lovely golden
brown instead of melting. Cube, toss in yogurt
and tandoori spices, skewer and throw it on
the grill, or slice and marinate in ginger and
garlic paste, soy sauce, olive oil and vinegar,
and grill for a fabulous light sandwich, 8 oz.,
Reg. $6.99, Sale $5.99, SAVE $1!
Halloumi
The cheese of Cypress, Halloumi is made
with a blend of goat, sheep and cow’s milk.
Its high melting point makes it a natural
for the grill. The Cypriots serve it with
watermelon, how good does that sound?
8.8 oz., Reg. $12.99, Sale $9.99, SAVE $3!
Yanni Grilling
Cheeses
Karoun Dairies, out of Hollywood,
California, produces these fabulous Greekstyle grilling cheeses, 8 oz., Reg. $6.99,
Sale $5.99, SAVE $1!
• Yanni Plain — Buttery, mildly salty, with
a distinctive layered texture Yanni is
delightful grilled to a golden crust and
served with grilled fruit.
• Yanni Jalapeño — For those who like a
bit of heat in the heat. Grill and serve
atop your burger or to add a kick to
any kabob!
Stay-cation!
You don’t need a plane ticket to get away this summer.
Our Health & Beauty Experts have an itinerary of products — ingredients and aromas — that will transport you to a
tropical paradise without ever leaving your bathroom!
Organix ® Coconut Milk Butter
Shampoo & Conditioner
Coconut milk, ultra-whipped egg white proteins and weightless coconut oil hydrate
and nourish your hair as gentle cleansers wash away impurities, $7.49.
John Masters Organics Sea Mist Sea Salt Spray
with Lavender Hair Texturizer
The natural sea salt in this unique spray gives hair the same extra body it
has after a day at the ocean, while certified organic lavender protects
from drying, 9 fl oz. $16.50.
J.R. Watkins Mango Hand & Body Lotion
Enjoy deep, long-lasting moisture that leaves skin naturally smooth, soft and
nourished with more than 10 natural oils and extracts to protect and
pamper even the most sensitive skin, $7.49.
Mineral Fusion Bronzers
Packed with antioxidants, these naturally formulated bronzers combine
exquisite mineral color with rich, skin soothing botanical actives and
nourishing vitamins to create a natural, sun-kissed glow, $29.99.
Love + Toast Honey Coconut Perfume
A delicate, warm blend of sweet honey, sugared vanilla, violet and
sandalwood, 3.4 oz. $28.
Zum Tangerine-Orange & Sea Salt Goat’s
Milk Soaps
NEW La Quercia Sliced Artisanal Charcuterie
Raised Humanely with No Antibiotics!
Natural soaps crafted with goat’s milk, 100% pure essential oils,
veggie oils, herbs, natural glycerin and natural mineral pigments, $5.75 ea.
And you can taste the pureness in every bite! Deserving of its cult following, La Quercia is very serious about the methodology
used to raise and cure their meats. Their new line of sliced, hand-crafted charcuterie deserves to be eaten as unadorned as
possible. Serve with a loaf of our fresh-baked crusty bread, chunk some Reggiano or Piave, add a few olives and a bottle of Far
Niente!
• Sweet Borsellino with a hint of fennel, also available
in whole link, 6 oz. $7.99
Who’s Richard?
• Spicy Borsellino with Pimenton de la Vera and
Red Chile, also available in whole link, 6 oz. $7.99
“The Big Cheese,” Rich comes to us with 30 years in
the food industry, including positions at both Macy’s
• Sliced Pancetta Americano, 3 oz. $7.99
Cellar and Dean & DeLuca, and has traveled the world
• Sliced Prosciutto Americano, 3 oz. $8.99
(all but one continent) exploring the finest foods!
• Sliced Speck Americano, 3 oz. $8.99
12.
Market District Newsletter: Serve Up Summer Zest!
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Alba Botanica ® Sunless Tanning Lotion
Gives a natural color to face and body in less than 3 hours.
Light and fast absorbing with vitamins, herbs and pure plant proteins
for optimum benefits, $9.49.
Essie Nail Polish
Illustration by Justin Guerino
Illustration by Mark Kinan
Paneer
A BEAUTIFUL
Seasonal colors named after sunny, exotic lands, like Jamaica Me Crazy,
Aruba Blue and Fiji, $8 ea.
MarketDistrict.com
Market District Newsletter: Serve Up Summer Zest!
13.
Save Some Dough!
BEER HERE
with Richard Costantini, Malt Beverage Lead, South Hills
Expires 6/30/13
&
Growlers!
CRAFT
Why take a six-pack when you can take
a growler, especially during the summer
when a cool draft beer at a ball game,
picnic, the beach or barbecue is just
the thing! Plus, by taking a growler, you
help keep an estimated billion cans and
bottles from being thrown away or
needing to be recycled yearly.
The growler history? Long before
canned and bottled beers, buckets or
pails were filled at the tavern to take
home. Soon, glass containers took over
and came to be called growlers after
the rumbling “growl” the lid made when
opened and the carbon dioxide escaped.
Today growlers are typically 64 ounces
and once purchased, can be brought
back again and again to be refilled.
TIP!
Always rinse empty
growlers with hot
water and leave open
to dry. Never use soap
as the residue can
damage the head of
your next growler full!
14.
Our Market District version is made
from brown glass to keep light from
damaging the beer and is a very
affordable one-time cost of $3.99 at
all stores except Shadyside. But what to
fill them with?
Well, here at the South Hills store, we
have six drafts to choose from, which
change on a weekly basis so you always
have something new. I select beers
based on four criteria: craft, local,
seasonal and customer preference.
With this in mind, I nearly always carry
Duquesne Pilsner, a favorite to pair with
everything from our pizza and subs, to
our Hot and Cold bars. We also always
carry a Woodchuck Gluten-Free Cider,
which is increasingly popular. After that,
I tend to stay as local as possible and fill
the taps with a dark beer, a hoppy beer,
a seasonal beer and a surprise, all for
$9.99 - $15.99 per growler. A typical
line-up might include the Duquesne and
Woodchuck as well as:
• Yuengling Bock,
Pottsville, PA
• Fat Head’s Oompa Loompa
Chocolate Cream Stout,
Cleveland, OH
• Tröegs Nugget Nectar,
Hershey, PA
• Shock Top Honeycrisp
Apple Wheat, St. Louis, MO
Market District Newsletter: Serve Up Summer Zest!
Illustration by Mark Kinan
DRAFTS
My goal is to carry unique, craft
beers you won’t typically find on draft
elsewhere — and also to support our
local brewing industry, rotating favorites
from The Church Brew Works, East
End Brewing Company, Full Pint Brewing
and others. Note that all draft beer
selections are personally chosen by
the Malt Beverage Lead at each of our
stores to meet customer tastes, which
differ in each location.
What doesn’t differ is the benefit of
the growler, which can be affordably
filled for your next party and kept for
4-5 days refrigerated. Once opened, it
should be consumed within two days.
The volume of beer is just short of a
six-pack and the flavor, like you’re sitting
in the saloon, except now you have the
sun, the sand and a draft to keep you
cool. Happy growling everyone!
Market
District
Weekly
Specials!
1 OFF
$
Redeem only at:
Limit one coupon per customer. Not valid with any other offer. Not subject to doubling. Copies and
facsimiles not accepted. Coupon is worth no cash value. Excludes purchases of prescriptions, gasoline,
convenience store items, gift cards, tobacco, cigarettes, alcohol and other items prohibited by law.
No cash back.
Expires 6/30/13
1 OFF
$
Want digital deals delivered
right to your inbox? Get
valuable weekly savings,
links to exciting recipes,
one bottle of
MetroMint water, 16.9 oz.
Redeem only at:
tips and how-to videos,
one bag of
Late July Chips, 6 oz.
Limit one coupon per customer. Not valid with any other offer. Not subject to doubling. Copies and
facsimiles not accepted. Coupon is worth no cash value. Excludes purchases of prescriptions, gasoline,
convenience store items, gift cards, tobacco, cigarettes, alcohol and other items prohibited by law.
No cash back.
plus the same great deals
you find at any Giant Eagle
Expires 6/30/13
1 OFF
store — simply register at
$
MarketDistrict.com!
Market District Key Lime Pie
Redeem only at:
Limit one coupon per customer. Not valid with any other offer. Not subject to doubling. Copies and
facsimiles not accepted. Coupon is worth no cash value. Excludes purchases of prescriptions, gasoline,
convenience store items, gift cards, tobacco, cigarettes, alcohol and other items prohibited by law.
No cash back.
Expires 6/30/13
1 OFF
$
Who’s Rick?
A graduate of Penn Technical Institute,
Rick has been studying craft brews
since the early 1990s. Today he
serves as Malt Beverage Lead
in our South Hills store where
he shares his extensive beer
knowledge on the floor and here,
in our Market District Newsletter!
MarketDistrict.com
Redeem only at:
freshly prepared pizza
5 p.m. - 8 p.m. ONLY!
Limit one coupon per customer. Not valid with any other offer. Not subject to doubling. Copies and
facsimiles not accepted. Coupon is worth no cash value. Excludes purchases of prescriptions, gasoline,
convenience store items, gift cards, tobacco, cigarettes, alcohol and other items prohibited by law.
No cash back.
MarketDistrict.com
Market District Newsletter: Serve Up Summer Zest!
15.
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ON THOUSANDS
OF ITEMS EVERY DAY!
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13MD19797MANL-A
30JUN2013