Fairway Flavors Spring/Summer 2016 Magazine by Fairway Market

WHERE GREAT INGREDIENTS COME TOGETHER

GO AL FRESCO!

25 of the BEST Recipes for a Backyard Get-Together

QUICK TIPS

Cook Like a Pro with our Easy Kitchen Hacks

CHARLOTTE'S FOOD ADVENTURE Meet Fairway's Youngest Brand Ambassador

Issue 12 Fairway market Spring / Summer 2016

FAIRWAY COMMUNITY PARTNERS Making a Difference for Schools and Families

WHAT IS FAIRWAY? Fairway Market is New York’s original destination for deliciousness. What started out in 1933 as a corner fruit and vegetable stand has grown into 15 extraordinary stores throughout the tri- state, serving millions of loyal customers each year. As you explore our aisles, stop to take in the aromas of a real marketplace. Taste one of our samples. Gaze at our array of foods in every sumptuous color, texture and shape. It’s a feast for all of the senses. You’ll want to return time and time again. There’s a world of remarkable foods to discover within each of our departments. Let us show you why they make Fairway truly like no other market.

BAKERY Our breads, pastries and baked goods are made according to recipes that have stayed with us through generations. We wouldn’t have held onto them if they weren’t the BEST. Between our legendary baguettes, signature pies, custom-decorated cakes or world-famous bagels, you’d have to visit every bakery in town to come up with a comparable mix of quality and selection.

CHEESE We’ve trekked the world to sniff out the best cheeses, then gathered them right here at our counters. Whether you’re seeking out something unique for your cheese plate or just want an everyday wedge at a great price, you’re bound to find exactly what you’re looking for within our vast collection. We promise you nothing short of cheese heaven.

COFFEE Before any coffee make it to the stores, we make sure that each bean is treated with the respect it deserves. We source only from farms that we know and trust, then slowly roast the beans on premises to bring out the flavors that are special to each. Each blend’s recipe is tested again and again until it’s just right. The end result is perfection in a cup.

DELI The Fairway deli is true to this city’s great appetizing tradition: there, you’ll find hand-sliced smoked salmon that will stop you in your tracks, cold cuts and charcuterie with major personality, knishes and latkes to rival your bubbe’s, and many more only-in-New-York specialties. It’s a one-of-a-kind experience that can’t be replicated anywhere else.

FAIRWAY PRIVATE LABEL If Fairway Market is on the label, you are in for a treat. We nurture close relationships with our producers, from the families who make our incredible vinegars, to our olive growers who craft our world-renowned oils, to the family farmers who supply our organic milk and eggs. Look for Fairway on the label to taste the best that the world has to offer.

KOSHER Fairway offers thousands of kosher foods, from meat, poultry, cheese and bakery items, to coffees, teas, traditional packaged goods, and specialty products. Under the direction of KOF-K Kosher Supervision, we work to ensure that our kosher goods are not only of the BEST quality and integrity, but also prepared according to the highest standards of kosher law.

MEAT You’d be hard-pressed to find another market with a meat selection as extensive as ours. From the most incredible prime and dry aged beef to the best naturally-raised chicken, every piece of meat we sell is USDA-inspected and carefully packaged. The butchers at our full-service counters know their meat—they’ll cut it any way you like it.

ORGANIC & NATURAL You can make great choices for your body, your family, and the environment without having to spend a fortune. Our extensive organic and natural section includes all the organic groceries you could possibly want, along with health and beauty products and a large variety of gluten-free items. You could say sourcing organic products is part of the Fairway DNA.

PRODUCE We’ve come a long way from being a corner fruit and vegetable stand, but top-quality produce is still our priority. As you walk into any Fairway store, the produce section greets you with rows upon rows of the freshest and most beautiful fruits and veggies piled sky-high. We work closely with growers to bring you items at their peak—you’ll only find the season’s best at Fairway.

SEAFOOD We’re the first ones down at the docks every morning, picking out the best fish. And we’re down there every day because we know that a day off means our selection won’t be up to snuff. We receive every fish whole and fillet it in-house, the way it should be. Plus, you can’t beat our variety: there are as many fish in our case as there are in the sea.

SPECIALTY Whether they’re imported from afar or made by experts and artisans locally, our incredible range of specialty foods includes only the best of the best. From esoteric spices to jams made with the most precious fruit, these goods are why the city’s most inventive chefs and passionate gourmands can be found roaming Fairway stores.

...AND EVERYTHING ELSE

As much as we pride ourselves on all of our out-of-the-ordinary finds, it’s our aisles filled with the brand names you know and trust that make Fairway an everyday destination. We’re one of the few places where you can get your corn flakes and the world’s finest caviar. Keep an eye out for Big $ale and Big Deal Basics signs, which will help you save money along the way, too.

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THE FAIRWAY COMMUNITY FOUNDATION: GIVING BACK TO OUR NEIGHBORS by Alissa Silverstein Fairway Market is more than just a destination for deliciousness: as a company, Fairway also seeks to make a positive impact in the communities that surround its stores. The Fairway Community Foundation is at the center of these service-oriented efforts. Established in 2014, the foundation supports nutrition, education, and civic initiatives throughout the New York City area, engaging in projects big and small that aim to make a difference. One of the foundationâ&#x20AC;&#x2122;s goals is to strengthen community ties with neighborhood institutions, a mission reflected in its inaugural initiative: a grant to Columbia University Athletics. The grant has gone toward providing local youth organizations with free tickets to Columbia Lions games and supported the Columbia Youth Sports Clinic. It has also helped fund student athlete-led programs such as the distribution of Valentineâ&#x20AC;&#x2122;s Day cards to pediatric patients and the donation of Thanksgiving baskets to local soup kitchens. Other Fairway Community Foundation programs include the Every Day Heroes Fund, which supports the New York City public employees who keep our families safe. This holiday season, the fund was used to distribute over 2,500 winter jackets to school crossing guards and traffic employees, helping them stay warm while on the streets. The foundation is also building an employee volunteer program that will enable Fairway staff to give back through direct service projects. As the Fairway Community Foundation grows, it is continually working to expand its programming and extend its reach. Regardless of how it evolves, the foundation will remain committed to its original mission: to give back to the communities that Fairway Market serves.

WHAT WILL YOU CREATE? KEY LIME PIE INGREDIENTS

STEPS

1 3⁄4 cup Chobani Non-Fat Plain Greek Yogurt

1. Preheat oven to 375°F. In a medium bowl, mix together gingersnap crumbs and melted butter. Turn out mixture into a 9-inch pie plate, pressing it into bottom and up sides. Bake until golden, 10-12 minutes. Cool 1 hour.

15 gingersnap cookies, finely crushed 3 tbsp unsalted butter, melted 1 14oz can condensed milk 1 cup key lime juice 5 large egg yolks 2 tbsp confectioners’ sugar

2. Reduce oven temperature to 325°F. In a large bowl, whisk together condensed milk, 3⁄4 cup of Chobani® Greek Yogurt, lime juice and egg yolks. Pour into pie shell and bake until center is set, 40-45 minutes. Remove from oven and cool to room temperature, then cover and refrigerate 2 hours. 3. Whisk together remaining 1 cup Chobani, confectioners’ sugar and lime zest, spread over pie, slice and serve.

Zest of 1 lime

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Tastes the Difference

DAIRY

CERTIFIED ORGANIC BREADS

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Try Our Whole Chicken Rotisserie Lineup!

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Choose Natural* and Organic Chicken from Great Taste Your Family Will Love!

chicken raised is

never ever given antibiotics vegetarian diet fed no added growth hormones** humanely raised† Peek behind the barn – www.freebirdchicken.com facebook.com/freebirdchicken © 2016 Hain Pure Protein Corporation

* Minimally processed. No artificial ingredients. ** Federal regulations prohibit the use of added growth hormones in poultry. † Meets FreeBird® brand’s humane policy for raising chickens on family farms in a stress-free environment.

Serving Suggestion

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SPECIAL SELECTION OF PARMIGIANO REGGIANO

ONLY AVAILABLE AT

MOUNTAIN CREAMERY

24 months old Mountain Creamery is a masterpiece, unparalleled for its full taste, grainy texture and mouth-watering appearance.

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After aging for 24 months, Solo di Bruna melts in your mouth and offers a sweeter,nuttier and almost toffee-like taste.

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As the Parmigiano Reggiano cheese with the longest aging in the collection, it has crumblier and grainier texture with an intense and sharp taste.

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ARANCINI RICE BALLS WITH CREMINI MUSHROOMS AND JARLSBERG CHEESE Makes approximately 30 balls INGREDIENTS: • • • • • • • • • • • • •

2 tbsp. Fairway extra-virgin olive oil ½ medium yellow onion, chopped 2 garlic cloves, minced 4 oz. cremini mushrooms, finely chopped 1 ¼ c. Arborio rice ¼ c. dry white wine 3 ½ c. chicken broth Salt and pepper, to taste 4 oz. Jarlsberg cheese, grated 1 ¾ c. all-purpose flour 2 c. Italian-style bread crumbs 4 eggs Vegetable or other neutral oil for deep frying

DIRECTIONS: • Heat olive oil in a saucepan over medium heat. Add onion and garlic. Cook until translucent, about 4–5 mins. Add in rice and stir.

• Add wine and simmer until mostly evaporated. Add 1 c. of the broth

and simmer, stirring constantly, until the liquid is mostly absorbed. Add the mushrooms. Continue adding broth, ½ c. at a time, allowing the rice to soak it up before adding more.

• Once all of the broth has been added and the rice is tender, remove pan from heat. Stir in cheese, season with salt and pepper. Cover mixture and chill in refrigerator.

• Heat vegetable oil in a fryer or saucepan to 350 F. Form the chilled rice mixture into golf ball-sized pieces.

• Spread flour out on a plate and the breadcrumbs on another. Beat the

eggs in a medium bowl. Dredge a ball in flour until coated, shaking off any excess, then dip into eggs, followed by breadcrumbs. Repeat with the remaining balls.

• Working in batches, add balls to the hot oil and fry until golden-brown and crisp, about 5 mins. Allow to drain on paper towels, then serve.

Certified Gluten Free! LÄRABAR® REAL. is a delicious blend of unsweetened fruits, nuts and spices - energy in its purest form. Made from 100% whole food, each flavor contains no more than nine ingredients. Pure and simple, just as nature intended.

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Not valid on 1.25 oz. Void if altered or copied. Limit one coupon per purchase of specified product(s). RETAILER – Live Better Brands, LLC will reimburse you the face value of this coupon plus 8¢ handling provided it is redeemed by a consumer at the time of purchase on the brand specified. Coupons not properly redeemed will be void and held. Reproduction of this coupon is expressly prohibited (ANY OTHER USE CONSTITUTES FRAUD). Mail to Live Better Brands, LLC, 800 Washington Ave N, Suite 207, Minneapolis, MN 55401. Cash value .001¢. Void where taxed or restricted. LIMIT ONE COUPON PER ITEM PURCHASED. CONSUMER – LIMIT ONE COUPON PER ITEM PURCHASED. Void if reproduced, altered or expired. Consumer is responsible for any sales tax.

CK UI T

Hereâ&#x20AC;&#x2122;s an a-peel-ing tip: To quickly remove the shell from a hard-boiled egg, simply crack it, slip a spoon beneath the surface, and turn the egg so that the shell peels off on all sides. Voila! Pretty egg-straordinary, no?

Cranberry THE WONDERBERRY

For even more ways to enjoy cranberries,visit

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To get rid of strawberry stems without removing too much of the fruit, try pushing a straw through the tip and up toward the top. The leaves will pop right off! Now thatâ&#x20AC;&#x2122;s something to get berry excited about!

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Fair Trade means better coffee for you, and a better life for farmers.

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FOR DELICIOUS GOURMET TUNA... HIP

HIP

HOORAY! FAIRWAY DINNER ROLLS Buttery, soft, and tender, Fairway Dinner Rolls will make any meal complete

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If you love cauliflower but hate the smell, try chopping it up into smaller pieces and steaming, blanching, or sautéing it for no more than five minutes—the quicker you cook it, the less it will stink. Or better yet, try roasting it in the oven for smell-free florets that are tender yet crunchy. Now that’s a bit of (cauli)flower power!

Made with Milk from Grass-Fed Cows

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For the best asparagus, look for spears that are firm with tight tips and moist ends—that’s the sign of asparagus that’s worth your green.

MAKING CHICKEN?

MAKE IT JUICY PARMESAN CRUSTED CHICKEN

PARMESAN CRUSTED CHICKEN Servings: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes

MAIN INGREDIENTS

DIRECTIONS

½ CUP HELLMAN’S® Real Mayonnaise ¼ cup grated Parmesan cheese 4 boneless, skinless chicken breast halves (about 1 1/4 lbs.) 4 tsp. Italian seasoned dry bread crums

1. Prehead oven to 425°F. 2 In medium bowl, combine Hellman’s® Real Mayonnaise and cheese. Arrange chicken on a baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crums. 3. Bake 20 minutes or until chicken is thoroughly cooked.

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ASPARAGUS WITH ROASTED TOMATOES AND PARMIGIANO REGGIANO Serves 6–8 INGREDIENTS: • • • • • • •

2 bunches of asparagus, trimmed 4 tbsp. Fairway extra-virgin olive oil 1 tsp. kosher salt ½ tsp. freshly-ground black pepper 1 lb. grape tomatoes 2 oz. Fairway Parmigiano Reggiano, grated ¼ c. pine nuts

DIRECTIONS: Preheat the oven to 450 F. In a large bowl, toss together all • of the ingredients except the Parmigiano Reggiano and pine nuts until the stalks and tomatoes are evenly coated. Lay the mixture out on a baking sheet and roast in the oven until the asparagus is tender and lightly browned and the tomatoes are soft and wilted, 8–10 mins. Remove from oven and cool. In a large bowl, toss the cooled vegetables with the cheese

• and pine nuts and serve.

So you can always Trust the Leaf®

At Nature’s Way® we haven’t forgotten our past, nor have we lost track of why Tom started the company in the first place. A simple desire to dosomething more for people. To help them enhance their health. This has become the basis of everything we do. The very foundation of a growing legacyof trust. And an oath to our customers that we take incredibly seriously—Trust the Leaf®.

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CK UI T

To make the best grilled steaks, push the charcoals to one side, creating a zone with direct, high heat and another with low, indirect heat. Sear the beef over the hot side until itâ&#x20AC;&#x2122;s nice and crusty, then move it over to the cool side and cover until it reaches the desired temperature (about 140 F for medium). Let it rest for a few minutes, season to taste, then grab your finest cutlery and dig in!

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GOLEAN

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Introducing Vegan Buttery Coconut Oil perfect for popcorn and spreading on toast

POWERFUL NUTRITION TO FUEL YOUR LIFE IN MOTION. Our new Plant Powered cereal & bars provide powerful nutrition & amazing taste.

• Gluten Free • Non-GMO Project Verified • Multi-source plant protein without the use of soy

9:14 AM

TOMATO BRUSCHETTA Makes about 40 pieces INGREDIENTS: • • • • • •

1 Fairway baguette ½ c. Fairway extra-virgin olive oil 6 garlic cloves, minced 1 6.35-oz. jar of Cara Cucina bruschetta 1 10-oz. jar of roasted tomatoes, chopped into bite-size pieces 4 oz. Fairway Parmigiano Reggiano, shaved with a peeler into large flakes

DIRECTIONS: • Preheat the oven to 400 F. Slice the baguette crosswise into rounds about ½ inch thick. Lay them out on a baking sheet.

• Whisk the olive oil and garlic together and lightly brush the top side of each

baguette round with the mixture using a pastry brush. Place the slices in the oven and toast for 6–8 mins. or until crisp and golden.

• Place a small spoonful of the bruschetta on top of each baguette round.

Do the same with the chopped roasted tomatoes. Sprinkle the shaved Parmigiano Reggiano on top, making sure that each slice gets some cheese.

We make REAL FOOD with simple, easy to recognize ingredients and BIG TASTE. Go ahead, Love what you eat!

new!

FIND

IN THE

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BOLD. TENDER. Perky Jerky powers you from workout to night out. It’s great for a quick pre-game boost, busy moms on-the-go, or a mid-mountain hike snack. It’s a functional morning desk snack and the perfect munchie to survive a long road trip. Satisfying and portable, it’s the perfect fuel to do, well, whatever it is that you do!

FA I R WAY O L I V E S • Marinated Fairway Mix Pitted Olives • Marinated Fairway Mix Olives • Marinated Cracked Green Olives w/Garlic & Jalapeno

• Marinated Orange Stuffed Olives • Marinated Horseradish Green Olives • Marinated Capers Stuffed Green Olives

A TRADITION SINCE 1912 Sunrise Lobster is a full service Seafood distributor who sells Live Lobsters, Fresh and Frozen Seafood. Sunrise is globally networked and is able to deliver the freshest fish available daily.

This outstanding balsamic vinegar stems from a familyâ&#x20AC;&#x2122;s love for this land and a unique tradition. Over one hundred years under the sign of authentic passion and traditional quality: the high quality of Monari Federzoni PGI Balsamic Vinegar of Modena.

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CEDAR P NK SALMON Serves 2 INGREDIENTS: • • • • • •

2 cedar planks ¼ c. honey ¼ c. fresh-squeezed lemon juice Leaves from 1 sprig fresh rosemary, roughly chopped 2 6 oz. salmon fillets Kosher salt, to taste

DIRECTIONS: •Soak the cedar planks for 2 hours in salted cold water. •Whisk together honey and lemon juice. Add the rosemary. Remove the skin from the

salmon and season with salt. Pour the lemon-honey mixture over the salmon and gently toss so that all sides get coated. Put it in the refrigerator and allow to marinate for 30 minutes.

•Set up the grill for indirect grilling and heat to medium-high. Wipe off any excess water from the planks with a paper towel. Lay the salmon on the planks.

•Place the cedar planks on the grill grates, away from heat. Cover the grill and cook until edges are staring to brown, about 25 minutes.

Introducing

Quick Dissolve Superfine Sugar and Pourable Brown Sugar in easy-pour flip-top canisters!

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Great for Everyday Meals! Strong and relaibale Dixie plates, bowls, cups and napkins are the perfect solution for everyday meals and snacks. All available in a variety of counts.

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family tradition... in a jar! Imported Italian tomatoes, pure imported olive oil Hand chopped fresh basil, parsley, garlic & onion All Natural • No Preservatives 32 oz. jar easily feeds a family of four Michaels of Brooklyn Restaurant 2929 Avenue R • Brooklyn, NY 11229 www.michaelsofbrooklyn.com

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MACCHERONI PASTA WITH PESTO, GRILLED SHRIMP AND SHAVED PARMIGIANO REGGIANO Serves 6–8 INGREDIENTS: • • • • • • • • •

8 oz. grape tomatoes 1 tsp. kosher salt ½ tsp. freshly-ground black pepper ¼ c. Fairway extra-virgin olive oil 1 lb. maccheroni pasta 3 cloves garlic, minced 1 ½ lb. jumbo (16–20 per lb.) shrimp, peeled and deveined 1 3-oz. jar Fairway pesto sauce 4 oz. Fairway Parmigiano Reggiano, grated

DIRECTIONS: • Preheat the oven to 450 F. Toss the tomatoes with ½ tsp.

salt, ¼ tsp. pepper, and 2 tbsp. olive oil and lay them out on a baking sheet. Place in the oven and roast until soft and wilted, about 10 mins. Remove and let cool

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 1 minute less than the package instructions. Drain and set aside.

• Toss the shrimp with the garlic and remaining salt, pepper,

and olive oil. Heat a large skillet over medium-high heat and add half the shrimp in a layer, stirring them occasionally until opaque and browned in spots, about 3–4 mins. Remove the cooked shrimp to a plate and repeat with the remaining shrimp.

• Put the roasted tomatoes, pasta, cooked shrimp, pesto, and Parmigiano Reggiano in a bowl and toss until evenly mixed.

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IT'S A WINNER IN EVERY WAY - ALL-NATURAL GREAT TASTE THAT HAILS FROM WISCONSIN.

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We’re the only Midwestern specialty foods company that makes our own dry-cured meats, letting nature perfect each flavor in our family’s authentic recipes. There are no shortcuts or artificial processes. We let nature take its time to bring our foods to their delicious peak with fresh Midwest meats and few ingredigents. Volpi is mindful of what goes into our foods so that you can feel good about eating them. FAIRWAY AD 2016 SPRING.indd 1

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STRAWBERRY-CHERRY CUPCAKES WITH HONEYED WHIPPED YOGURT INGREDIENTS: FOR THE CUPCAKES:

FOR THE WHIPPED YOGURT:

• • • • • • • • • •

• • • • •

2 ¼ c. cake flour, plus extra for dusting ¼ tsp. kosher salt 2 tsp. baking powder ½ c. unsalted butter 1¾ c. sugar 2 large Fairway eggs 1 tsp. Fairway vanilla extract 1 c. buttermilk ½ c. strawberries, trimmed and finely diced ½ c. cherries, stalks and pits removed, coarsely chopped

2 c. greek yogurt 1 tbsp. honey 2 oz. sugar A pinch of sea salt A few dashes of fairway vanilla extract

FOR COMPOTE DRIZZLE:

• • • • • •

½ c. strawberries, trimmed and finely diced ½ c. cherries, stalks and pits removed, coarsely chopped ½ c. confectioners’ sugar 1 tbsp. unsalted butter Squeeze of fresh lemon juice Pinch of salt

DIRECTIONS: • Heat the oven to 350 F. Grease a large 6-cupcake tray and dust it lightly with flour. Put the flour, salt, and baking powder in a bowl and whisk until thoroughly combined.

• In an electric mixer, cream the butter and sugar together, beating on medium speed until the mixture is light and fluffy, about 4 minutes. With the mixer still running, add the eggs one at a time. Use a spatula to scrape the sides and bottom of the bowl. Beat in the vanilla.

• Change the mixing speed from medium to low and add in about a third of the flour mixture. Add half the buttermilk and beat until blended. Repeat with the remaining flour mixture and buttermilk, then turn off the mixer as soon as everything is completely incorporated. With a spatula or wooden spoon, stir in the strawberries and cherries until just combined.

• Pour the batter into the prepared cupcake pan, using the spatula to smooth the surface of each. Bake 40 to 50 minutes, until golden brown and a toothpick inserted into the center comes out clean. Let cool.

• While the cupcakes are baking, make the compote drizzle. In a small saucepan, combine the strawberries, cherries, sugar, and ¼ cup water. Cook over medium heat until the fruit is very soft and mixture begins to thicken. Stir in the butter, lemon juice, and salt. Taste and add more sugar, lemon juice or salt as needed. Let cool.

• Add all of the whipped yogurt ingredients to an electric mixing bowl and whip all the ingredients together at medium-high speed until you have soft peaks. Cover and refrigerate until ready to use.

• Once the cupcakes are completely cool, remove them from the tray, using a knife to cut around each. Top with the compote and whipped yogurt.

AWARD-WINNING

TASTE

Organic milk from our pasture-raised cows makes the best cheese. One bite and youâ&#x20AC;&#x2122;ll agree with judges around the world who have given us more than 30 international and national awards. www.OrganicValley.coop

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Our bakery cakes are now certified Kosher! LET THEM EAT CAKE! Whether you're celebrating a special occasion or are just in the mood for something sweet, Fairway cakes are baked under strict Kosher supervision so that everyone can enjoy a slice. Made with the finest ingredients, you won't find better quality for such an incredible price.

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SPRING FRITTATA Serves 4 INGREDIENTS: • • • • • • • • • •

2 tbsp. Fairway extra virgin olive oil, divided ¼ bunch asparagus, bottoms trimmed 4 ramps or scallions, or 1 leek ¼ c. morels or shiitake mushrooms 1 tbsp. butter, preferably European-style 8 eggs ¼ c. sweet fresh or frozen peas ¼ c. feta cheese, crumbled ½ tsp. kosher salt ¼ tsp. freshly ground black pepper

DIRECTIONS: • Heat the oven to 350 F. Heat a 10-inch ovenproof nonstick skillet over medium-high heat. Add 1 tbsp. of olive oil, coating the entire surface of the pan, then add the asparagus spears. Sauté, turning occasionally, until tender and lightly blistered on all sides. Remove and set aside.

• Slice the bottoms off the ramps, scallions or leek, rinse with cold water and pat dry using a paper towel. If using leek, slice the leek crosswise into thin slices. Add the ramps/scallions/leek to the skillet. Cook until slightly wilted, then remove from heat and set aside.

• Slice the morels in half lengthwise (if using shiitakes, slice the caps into ½ inch wide strips). Add the remaining tbsp. of olive oil to the pan and sauté the mushrooms for 2–3 minutes, or until lightly browned. Remove them from the pan and set aside.

• Lower the heat to medium and add the butter to the pan, coating the skillet evenly with butter. Whisk the eggs and add them to the skillet. Let them sit for 2 minutes, then gently swirl the eggs with a rubber spatula for 1 minute. The eggs should begin to get fluffy on the edges while remaining runny in the center. Remove the pan from heat.

• Lay the asparagus spears on the left half of the eggs, then add the ramps/

scallions/leek to the right half. Evenly sprinkle the mushrooms, peas and crumbled feta all over the surface. Place the pan in the oven and bake for 12 minutes, or until the center is set. Cut the frittata into 8 wedges before serving.

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GRILLED FRUIT SANGRIA Serves 10 INGREDIENTS: • • • • • •

3 c. seedless red grapes 2 oranges, cut crosswise into ½ inch wheels 2 lemons, cut crosswise into ½ inch wheels 2 750-milliliter bottles dry rosé 8 oz. simple syrup 8 oz. brandy

DIRECTIONS: • Heat a grill to high. Put the grapes on a perforated grill sheet

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• Add the orange and lemon wheels to the grill and cook, turning once, until lightly charred, about 6 minutes total. Transfer to a plate to cool.

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FAVA BEAN CROSTINI Makes about 25 pieces INGREDIENTS: • • • • • • • • •

2.5 lb. fresh fava beans in pods ¼ c. Fairway extra virgin olive oil, plus more for drizzling Juice from 1 lemon ½ tsp. kosher salt ¼ tsp. freshly ground black pepper, plus more for seasoning 2 tsp. fresh basil, cut into thin ribbons 1 bag Fairway crostini A few pinches flaky sea salt, such as Maldon 2 oz. pecorino romano, shaved with a peeler into large flakes

DIRECTIONS: • Remove fava beans from their pods and discard the pods. Bring a medium-sized pot of salted water to a boil. Boil the cleaned fava beans for two minutes; drain and immediately run under cold water until the beans are cooled.

• Peel the beans’ outer light green skin to reveal the bright green beans underneath. Discard the skins and add the beans to a large mixing bowl.

• Add the olive oil, lemon juice, salt and pepper. With a potato

masher or large fork, mash the fava beans until they reach a paste-like consistency. Fold in the sliced basil leaves. Spread a dollop of the fava bean spread onto each of the crostini. Garnish with flaky sea salt, black pepper, a drizzle of olive oil and shavings of pecorino romano.

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Kale Pasta Sauce and Chicken

3 lbs fresh chicken thighs 3 Tbsp mia’s kitchen Extra Virgin Olive Oil fresh garlic clove 1 jar mia’s kitchen New Kale Pasta Sauce salt and pepper to taste Instructions Heat large skillet over medium heat, add mia’s kitchen Extra Virgin Olive Oil. Mince garlic and add to oil for about a minute. Salt and pepper both sides of chicken thighs. Add chicken thighs to skillet and brown on both sides. This should take about 15 minutes on each side. Add mia’s kitchen New Kale Pasta Sauce and simmer for 30 minutes on low heat. Serve with a side of pasta. For a healthier option, serve with spaghetti squash. You may use any one of mia’s kitchen gourmet pasta sauces to substitute in this recipe.

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SICILIAN STUFFED ARTICHOKES Serves 6

INGREDIENTS: • • • • • • • • • • • •

6 artichokes 2 lemons 2 tbsp. butter 1 tbsp. chopped garlic 1 tsp. oregano 1.5 c. Fairway seasoned bread crumbs 6 Kalamata olives 6 anchovy filets ½ c. Fairway Parmigiano Reggiano, grated 1 c. chicken stock ¼ c. Fairway extra virgin olive oil, plus more for drizzling Salt and pepper, to taste

DIRECTIONS: • Heat the oven to 400 F. Fill a large pot with salted water and bring it to a boil. Cut

off the stems of the artichokes so that they sit flat. Lay each artichoke on its side and trim off the pointy ends of the leaves. Cut one of the lemons in half and use it to rub the cut areas of the artichokes. Place the artichokes and remaining lemon in the pot of boiling water and reduce the heat so that the water comes to a slow simmer. Simmer the artichokes for 25 minutes or until tender. Heat the butter in a small sauté pan. Add the garlic and sauté for 2 minutes. Turn off the heat and add in the oregano, bread crumbs, anchovies, Parmigiano Reggiano and olive oil. Mix well and set aside.

• Drain the artichokes well and place upside down on a sheet pan. Gently press down

to open up the leaves. Remove any pointy leaves to expose the artichoke’s center. With a spoon, scrape out all of the fuzzy hairs to expose the heart. Place a Kalamata olive inside each artichoke heart. Pat on the bread crumbs, tucking them into every open leaf. Place stuffed artichokes in a casserole pan and pour the chicken stock into the pan. Drizzle some olive oil on top of the bread crumbs. Place in the oven and bake for 15 minutes. or until the crumbs are golden brown.

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STEAK SANDWICHES WITH GRILLED RAMP AIOLI Makes 6 sandwiches INGREDIENTS: • • • • • • • • • •

6 plum tomatoes, cut in half lengthwise 1 tbsp. plus ½ c. Fairway extra virgin olive oil, plus extra for drizzling Salt and pepper, to taste 8 ramps or scallions, bottoms removed 3 egg yolks Juice from 1 lemon 1.5 lb. skirt steak, trimmed 2 sprigs fresh rosemary, minced 8 oz. baby arugula 2 Fairway baguettes

DIRECTIONS: • Heat the oven to 450 F. Place the plum tomato halves on a cookie sheet lined with wax paper. Drizzle with extra virgin olive oil and season with salt and pepper. Roast in the oven for 25–30 minutes, or until tomatoes are slightly charred. Set aside.

• Heat a large grill pan over medium-high heat and coat with 1 tbsp. of olive oil. Add ramps and cook, turning, until browned on all sides.

• Place the ramps in a blender or food processor. Add the egg yolks and the juice of 1 lemon and

blend for 30 seconds to combine. Add ½ cup of olive oil in a slow, steady stream while mixing over medium speed (you can pour it through the small hole in the top of the machine). After all of oil has been incorporated, add ½ tsp. salt and fresh chopped parsley to the blender and increase the speed to high for 1 minute. At this point, the aioli should be thick and fully emulsified. Refrigerate until ready to use.

• Rub the skirt steak with the rosemary, 1 tbsp. olive oil, salt and pepper. Place the skirt steak on a

grill pan over high heat and cook to desired temperature, about 3–4 minutes per side for medium. Remove from heat and set aside.

• Cut the baguettes lengthwise and toast in the oven for 2 minutes. To assemble the sandwiches,

rub the top and bottom sides of the bread with the aioli. Place the skirt steak on bottom half of the bread. Top the steak with the roasted tomatoes and baby arugula. Close the sandwich and cut each baguette into thirds.

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SPRING CARBONARA Serves 4-5 INGREDIENTS: • • • • • • • • •

1 lb. spaghetti or bucatini 1 tbsp. Fairway extra virgin olive oil ¼ bunch asparagus, trimmed and cut into 2" pieces Salt and pepper, to taste ¼ c. morels, cut in half lengthwise 3 oz. thinly sliced guanciale ¼ c. sweet peas 4 egg yolks ¼ c. pecorino romano, grated

DIRECTIONS: • •

•

Fill a large pot with salted water and bring it to a boil. Add the pasta and cook for 8 minutes or until al dente. Drain pasta, reserving 1 cup of the cooking water. Heat a large nonstick skillet over medium-high heat. Coat the surface with olive oil, then add the asparagus and morels. Season with salt and pepper to taste. Sauté until fork tender, about 2–3 minutes. Add the guanciale and sauté until lightly browned, then add the peas and toss for 1 minute. Add the cooked pasta to the skillet and toss it around until evenly mixed. Add the reserved pasta water, egg yolks and pecorino cheese. Toss everything together and plate quickly to avoid overcooking the eggs. Serve immediately with freshly ground black pepper on top.

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GRILLED MB CHOPS WITH SWEET PEA PURÉE AND TZATZIKI Serves 2 INGREDIENTS: • • • • • •

2 c. thawed frozen peas 1 clove garlic ¼ c. fresh mint leaves ½ tsp. kosher salt, plus extra, to taste ½ tsp. ground black pepper, plus extra, to taste ½ c. plus 1 tbsp. Fairway extra virgin olive oil, divided

• • • • • •

½ c. Fairway Parmigiano Reggiano, grated 4 lamb rib chops, about 4 oz. each 1 sprig fresh rosemary, minced ¼ c. Fairway tzatziki sauce A large pinch of flaky sea salt, such as Maldon A handful of mint leaves, to garnish

DIRECTIONS: • Place the peas, garlic, mint, ½ tsp. salt and ½ tsp. pepper in a blender or food processor. Begin blending

and slowly add in ½ c. olive oil. Once completely puréed, fold in the grated Parmigiano Reggiano and set aside.

• Rub the lamb chops with the rosemary, remaining tbsp. olive oil, salt and pepper. Heat a grill pan over

medium-high heat and add the lamb chops. Cook to the desired temperature, about 2–3 minutes per side for medium rare. Remove from heat and set aside.

• Take two plates for serving and place 2 tbsp. of tzatziki in the center of each. Create a crater in the middle using a spoon. Spoon 2 tbsp. of the pea purée into the craters. On each plate, lay two lamb chops on top of the pea purée. Garnish with flaky sea salt and fresh mint leaves.

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CHEDDAR CORN MUFFINS WITH JA PEÑO BUTTER Makes 12 muffins INGREDIENTS: FOR THE MUFFINS:

• • • • • • • • •

5 tbsp. unsalted butter, melted and cooled, plus extra for greasing 2 c. stone-ground cornmeal 1 tsp. salt 1 tsp. baking powder ½ tsp. baking soda ¾ c. corn kernels 1¼ c. buttermilk 1 large egg 1¾ c. sharp cheddar, grated

FOR THE JA PEÑO BUTTER:

• 1 stick unsalted butter, softened • 1 fresh jalapeño, minced • ¼ tsp. salt

DIRECTIONS: • Heat the oven to 425 F with the rack in middle position. Grease the cups in a 12 cup muffin tin with butter.

•

Whisk together the cornmeal, salt, baking powder and baking soda in a large bowl. In another bowl, whisk together the corn, buttermilk, egg, and melted butter.

•

Stir the liquid mixture into the flour mixture until just combined, followed by 1 ½ c. of the grated cheddar.

•

Divide the batter among the muffin cups and sprinkle with the remaining cheese. Bake until puffed and golden-brown, about 20 minutes. Turn out onto a rack to cool.

•

With a spatula, fold together the butter, jalapeño and salt. Serve with the muffins.

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RASPBERRY MINT LEMONADE Serves 12 INGREDIENTS: • • • • • •

4 c. fresh-squeezed lemon juice, from about 24 lemons 3 c. sugar 12 oz. fresh raspberries 3 sprigs fresh mint 1 lemon, cut into slices Ice

DIRECTIONS: • Bring 3 c. of water to a boil. Mix in the sugar. Stir until sugar is fully dissolved. Set aside to cool.

• Pour the lemon juice into a pitcher. Add the cooled sugar water and

half the raspberries. Stir the ingredients together with a wooden spoon, crushing the berries slightly with the back of the spoon.

• Top off with the pitcher with 8 cups of water, give the juice another quick stir and put in the refrigerator to chill.

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C SSIC RISOTTO MI NESE Serves 4 INGREDIENTS: • • • • • • • • •

6 c. chicken or vegetable broth ¼ tsp. saffron threads 3 tbsp. Fairway Extra Virgin Olive Oil ¼ onion, finely minced 1 ½ c. Carnaroli or Vialone Nano rice ½ c. dry white wine ¼ c. freshly-grated Parmigiano Reggiano 1 tbsp. unsalted butter Salt & freshly-ground pepper, to taste

DIRECTIONS: • Put the broth and saffron in a saucepan and maintain at a simmer on the stove. • In a large skillet, heat the EVOO, then add the onions, cooking until soft and translucent.

• Add rice and sauté for 3 minutes. Stir the wine into the rice until it evaporates. • Add in ½ c. of the broth and saffron mixture and stir until the rice has

absorbed most of the liquid. Repeat with the remaining broth, adding ½ c. at a time, until most of broth has been absorbed and the rice is tender, about 15 minutes total.

• Remove from heat and let stand for 3 minutes. Add grated Parmigiano Reggiano, butter, salt, pepper and a drizzle of EVOO just before serving. * Variations: try adding zucchini, radicchio, pancetta, beans or seafood.

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FILLING AND CRUST MADE FROM SCRATCH WITH THE FINEST INGREDIENTS.

BRANZINO WITH FENNEL AND PINE NUTS Serves 2 INGREDIENTS: • • • • • • • • •

2 small whole branzino 1 small fennel bulb, sliced thin vertically, fronds reserved 4 sprigs fresh thyme Kosher salt, to taste Freshly ground black pepper, to taste 2 tbsp. Fairway extra virgin olive oil 1 lemon 2 tbsp. butter 1/4 c. pine nuts

DIRECTIONS: •

Heat the oven or grill to 450 F. Clean the fish under cold water. Stuff the cavity with the as much of the sliced fennel as you can fit, fresh thyme, salt, pepper and olive oil. Tie the fish with kitchen string to close the cavity.

•

Lay any remaining fennel on a sheet pan or grill basket, then place the stuffed fish on top. Squeeze lemon over everything. Roast in the oven or on the grill for 25 minutes, or until the skin is starting to brown and the insides are fully cooked. Remove from oven/grill and place the fish and fennel on plates.

•

In a saucepan over medium heat, melt the butter. Add the pine nuts and fry until they start to brown.

•

Pour the butter and pine nuts and butter over the fish. Garnish with fennel fronds and slices of lemon.

TEQUI -G ZED GRILLED PINEAPPLE SLICES Serves 4 INGREDIENTS: • • • • • •

1 large pineapple, peeled, cored and cut into 1-inch thick slices ¾ c. tequila ¾ c. brown sugar 1 ½ tsp. Fairway vanilla extract ½ tsp. ground cinnamon Vanilla ice cream

DIRECTIONS: • Mix tequila, sugar, vanilla and cinnamon together until the sugar is dissolved.

• Heat the grill. Thread the pineapple slices onto skewers, then place them

on the grill. As they cook, brush them from time to time with the tequila mixture. Flip them hallway through so that both sides get lightly charred, about 5 minutes per side.

• Remove the slices from the skewers and serve with scoops of ice cream.

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Delicious, crispy wafers and cookie assortments. Includes chocolate covered wafers and biscuits, as well as cream filled wafers, jam centered cookies and cookies drizzled with chocolate.

Switzerland’s #1 selling preserves Delicious, all-natural, containing 52% fruit – no additives or artificial flavors. Unique packaging and great taste. Be sure to try Favorit Apricot Preserves for your “favorite” baked Brie recipe! The jams come elegantly packaged in jars of 12.3 oz and have an 18-month shelf life.

Mestemacher, allnatural, whole grain bread. The range includes: Pumpernickel, Whole Rye, Three Grain, Sunflower Seed, Whole Rye with Muesli and Fitness Bread. High fiber, low fat plus cholesterol-free characterize the entire line. All are wheat-free, except for the Fitness Bread. Long shelf life, resulting from the pasteurization process adds to the product’s outstanding qualities. Mestemacher breads have received the Whole Grain Council’s stamp of “100% Excellent Source of Whole Grain.”

Obsessively Delicious

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purity & quality, from ireland to your home.

McCann’s Irish Oatmeal® was born in Ireland more than 150 years ago. We’re proud of our Irish roots, the land, and the people who have made McCann’s Irish Oatmeal® a staple in millions of households. To this day, our oats are grown in Ireland. In fact, some of our farmers have lovingly tilled the same family farmland for generations, giving McCann’s Irish Oatmeal® its undeniable authenticity.

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Your mother was right when she told you to eat your #broccoli. Rich in vitamins A, C and K and minerals like iron and calcium, itâ&#x20AC;&#x2122;s a nutritional powerhouse and can help combat diseases like cancer and diabetes. Now thatâ&#x20AC;&#x2122;s something to stalk about!

WATERMELON, TOMATO AND FETA SA D INGREDIENTS: • 3 tbsp. Fairway extra virgin olive oil • 2 tbsp. fresh mint, roughly chopped • 1 tsp. fresh lemon juice • • • • • •

½ tsp. kosher salt 4 medium tomatoes, cut into 1” chunks 1 c. red watermelon, cut into 1” chunks 1 c. yellow watermelon, cut into 1” chunks ¼ c. red onion, thinly sliced ½ c. feta cheese, crumbled

DIRECTIONS: • Whisk together first 4 ingredients in a large bowl. Add the tomato, watermelon and onion and toss to coat. Sprinkle with feta cheese and toss gently.

More than just lollipops. America’s #1 Organic Candy brand! Gluten-‐free, Vegan, USDA Organic, Dairy/Nut/Soy Free

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From our Crispy Mixes to our Crackers, we're committed to using only the highest quality grains and seeds from farmers we know and trust. After all, the best way to create snacks we feel good about is to start with ingredients we feel good about.

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FAIRWAY HOUSE SALMON

Mouth-watering, rich taste, crafted from time-honored recipes. The house salmon that makes brunch so wonderful.

F TBREAD WITH SPINACH, GOAT CHEESE, CARAMELIZED ONIONS, AND ARTICHOKE CREAM Serves 6–8 INGREDIENTS: • • • • • • •

1 tbsp. Fairway extra-virgin olive oil 1 medium onion, cut into ¼ inch slices 1 16-oz. ball of pizza dough 1 4.35-oz. jar of Cara Cucina artichoke and garlic cream 1 c. sautéed or thawed frozen spinach 4 oz. crumbled goat cheese Salt and pepper, to taste

DIRECTIONS: • Preheat the oven to 450 F. Heat olive oil in a skillet over medium heat. Add the onions and sauté until soft and brown, stirring constantly, about 10 mins. Remove from heat.

• Roll out the pizza dough into a large rectangle and lay it

on a baking sheet. Spread the artichoke and garlic cream evenly across the top surface. Sprinkle the spinach on top, followed by the browned onions and goat cheese. Season with salt and pepper to taste.

• Put the flatbread in the oven and bake until golden-

brown, about 10 mins. Cut into 3 inch squares and serve.

CLEMENTINE-A-CELLO Makes approximately 4 cups INGREDIENTS: • • • •

2 c. grain alcohol 1 bag clementine oranges 2 c. water 2 c. sugar

Special equipment: • Large glass pitcher or container • Fine mesh strainer

DIRECTIONS: • Peel the clementines, removing as much of the white pith as possible.

• Put the clementine peels in the glass container and pour in the grain alcohol.

• Seal the container and store in a dark place at room

temperature for 2 weeks. Make sure it is sealed tightly to avoid evaporation. You may let the mixture sit for a shorter amount of time, but the flavor will not be as developed.

• To finish the clementine-a-cello, make a simple syrup

by combining the water and sugar, then heating it in a pan over medium-high heat. As soon as the sugar has fully dissolved, remove the pan from heat and allow to return to room temperature.

• Pour the clementine peel mixture through a fine

mesh strainer to separate out the peels. Stir the simple syrup into the alcohol. You can either store the finished liqueur in the glass container, tightly sealed, or pour it into smaller bottles to give as gifts. You can add some of the strained out peels to the bottles to add a decorative twist.

Fast. Foolproof. Fabulous!

Restaurant Quality Quinoa Blend Side Dishes