FAIRWAY MARKET 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

BEST Food Prepared Just For You!

FAIRWAY Café & Steakhouse LOCATED AT 74TH STREET & BROADWAY

flavors

CONTENT 7 About Fairway 13 Fairway Foundation 15 Community Partners 22 Arancini Rice Balls with Cremini Mushrooms and Jarlsberg Cheese

27 Quick Tip: How to Quickly Peel a Boiled

29 Quick Tip: Strawberries

33 Quick Tip: Cauliflower

35 Quick Tip: Prime Meat

36 Color Asparagus with Roasted Tomatoes and Parmigiano Reggiano

39 Drink Recipe: Spring Fling

41 Tomato Bruschetta 45 Alaska Salmon: Wild, Natural & Sustainable

47 Cedar Plank Salmon 49 Baguette Battle 53 Maccheroni Pasta with Pesto, Grilled Shrimp and Shaved Parmigiano Reggiano

56 Strawberry Cupcakes 64 Spring Frittata 69 Quick Tip: Blueberries

72 Charlotte’s Food Adventure 75 Drink Recipe: Grilled Fruit Sangria

77 Spinach, Pea Shoot & Strawberry Salad 79 Warm Weather Sips: The Best Wines to Pair with Barbecue and Grilled Foods

ISSUE 12 87 Drink Recipe: Watermelon-Tequila Cocktail

89 Fresh Herbs: A Cheat Sheet 91 Quick Tip: Apples

93 Quick Tip: Tomatoes

96 Sicilian Stuffed Artichokes 101 Drink Recipe: Clementine-A-Cello

103 Quick Tip: Asparagus

104 Steak Sandwiches with Grilled Ramp Aioli

107 Spring Carbonara 110 Grilled Lamb Chops with Sweet Pea Purée And Tzatziki

113 Cheddar Corn Muffins with Jalapeño Butter

117 Gorgonzola Burgers 123 Tequila Lime Chicken 125 Drink Recipe: Raspberry Mint Lemonade

128 Classic Risotto Milanese 131 Branzino with Fennel And Pine Nuts

133 Quick Tip: Ham

134 Tequila-Glazed Grilled Pineapple Slices 139 Quick Tip: Broccoli

140 Watermelon, Tomato And Feta Salad 143 Quick Tip: Artichokes

83 Fava Bean Crostini 85 Flatbread with Spinach, Goat Cheese, Caramelized Onions, and Artichoke Cream

144 Braised First-Cut Beef Brisket 147 Stores and Locations

FAIRWAYMARKET.COM | 3

FLAVORS Magazine

Deana Moore Editor in Chief, Vice President of Marketing Miki Kawasaki Managing Editor

EDITOR’S NOTE

Kevin Kimbrell Chief Designer, Photographer

Spring has sprung and so has its food: the shelves at Fairway Market are filled with the BEST that the season has to offer. From thick and hefty asparagus stalks in a rainbow of colors to sweet-as-honey strawberries, there are signs all around that the winter blues are finally over and our favorite warm-weather produce has come out to play.

Emanuel Guillermo Creative Director

Rising temperatures mean lots of reasons to celebrate outdoors: picnics in Central Park, rooftop barbecues and trips to the shore to work on that tan while sipping something cool. When it comes to the eats that makes those occasions memorable, we’ve got you covered. We might not be able to help you on your beach bod. But food? The BEST food is something we know.

Wailin Lee Contributing Designer Raul Nuñez Contributing Designer Andrea Sneddon Contributing Designer Pat Shields Senior Vice President of Merchandizing Kelvin De la Cruz Contributing Photographer Vincent Olivieri Lead Chef, Recipe Contributor

We’ve dedicated this issue to outdoor eating because, somehow, flavors seem all the more vibrant when accompanied by a gentle breeze or a ray of sunshine. In the following pages, you’ll find recipes that you can serve at an al fresco get together. Plus, there are a few tips to help make the most of summer/springtime.

Adam Miller Recipe Contributor, Vice President of Food Services

So break out the grill and grab your burgers, beer and buns: it’s going to be one delicious season with the BEST quality foods from Fairway.

Caroline Higgins Marketing Coordinator

Alina Rodriguez Marketing Manager

Alissa Silverstein Contributor Sophia K. Stoll Contributor Angelo Martelli Contributor Lisa Baldino Contributor Sara Russolese Sales Assistant Matthew Serino Digital Coordinator

FAIRWAYMARKET.COM | 5

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 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 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.

FAIRWAYMARKET.COM | 7

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

KOSHER from meat, poultry, cheese and bakery 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.

8 | FLAVORS MAGAZINE

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 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.

FAIRWAYMARKET.COM | 9

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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. FAIRWAYMARKET.COM | 13

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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3/1/16 5:11 PM

FAIRWAY COMMUNITY PARTNERS: Supporting Schools Through Everyday Shopping As many parents know, one of the top priorities for parent-teacher association is raising money to support their children’s schools and education. Doing so isn’t always easy, however, and Fairway Market understands. Fairway Community Partners was established to help address the needs of these organizations and act as a resource to the communities that surround Fairway Market stores. Fairway Community Partners helps parents make a difference by turning their everyday shopping into cash for their school’s initiatives. Tax-exempt parent-teacher organizations can enroll in the program on behalf of an eligible school. Once enrolled, Fairway supplies cards that can be used by students’ families and friends. By presenting these cards during checkout at Fairway stores, partner schools receive credit for their purchases. Every quarter, Fairway donates three percent or more of the amount spent back to the member organizations. In addition to supplying cards, Fairway also provides program materials to help build momentum, as well as special offers that participants can use as they shop. Additionally, Fairway schedules one Double Day each quarter, when cardholders’ purchases count twice toward their schools’ quarterly totals. The results of these efforts have really added up: since the program’s launch in 2014, Fairway Community Partners’ member schools and their supporters have raised over $200,000 simply by shopping at Fairway. With many school budgets shrinking, the fundraising responsibilities of parent-teacher associations have never been more important. Fairway Community Partners aims to support these organizations by acting as another tool in their toolbox. To find out more about the program, visit

fairwaymarket.com/community-partners.

FAIRWAYMARKET.COM | 15

Tastes the Difference

DAIRY

CERTIFIED ORGANIC BREADS

DELIVERED FRESH EVERY FAIRWAY, EVERY DAY WWW.BREADALONE.COM

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

Experience the ultimate

CHOCOLATE DELIGHT Since 1845, Lindtâ&#x20AC;&#x2122;s Master Chocolatiers have offered passion and meticulous craftsmanship to create the finest chocolate. Inspired by secret recipes, Lindtâ&#x20AC;&#x2122;s Master Chocolatiers have created two chocolate masterpieces; LINDOR and EXCELLENCE. Experience the irresisistibly smooth melting center of LINDOR and the most refined chocolate pleasure from EXCELLENCE. www.lindt.com

Fairway Market is one-stop shopping at its best! From the everyday brands you know

LIMITED-TIME SUPER SALES ON THE THINGS YOU WANT & NEED

and love to specialty and international foods from around the world.

Whether you’re cooking from scratch, or need something ready to eat, we have

THE VERY BEST DEALS ON EVERYDAY ESSENTIALS

the BEST food and BEST variety around.

Look for these savings in the aisles at your favorite Fairway Market!

EXCLUSIVE ITEMS AT PRICES AND QUALITY THAT CAN’T BE BEAT

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.

SOLO DI BRUNA - Brown Cow

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

STRAVECCHIO - 30 Months

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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FAIRWAY HOUSE SALMON

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

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.

22 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 23

Your Life,

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job number ] FWY-001 file name ] Your life our clean

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26 | FLAVORS MAGAZINE

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?

FAIRWAYMARKET.COM | 27

Cranberry THE WONDERBERRY

For even more ways to enjoy cranberries,visit

OCEANSPRAY.COM

CK UI T

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!

FAIRWAYMARKET.COM | 29

DELANCEY

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FROM THE LOWER EAST SIDE'S BEST KOSHER BAKERY

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

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Made with Milk from Grass-Fed Cows

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32 | FLAVORS MAGAZINE

CK UI T

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!

FAIRWAYMARKET.COM | 33

FOR DELICIOUS GOURMET TUNA... HIP

HIP

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

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.

FIND GREAT RECIPES, TIPS AND OFFERS AT LETSGETDINNERDONE.COM AND HELLMANNS.COM

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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!

FAIRWAYMARKET.COM | 35

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.

36 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 37

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®.

ALL WATER IS NOT CREATED EQUAL. #1 Ionized Alkaline Water

+ UNIQUE PROCESS Ionization for better rehydration2 (based on a clinical study) + SMOOTH TASTE Unbeatably clean and smooth taste

SPINS Data - Sales 52 Weeks Ending 12/14/15 2 Results of a double-blind, placebo controlled clinical study with Essentia Water vs. the leading bottled water in healthy subjects over two hrs following moderate aerobic exercise.

SPRING FLING Makes 1 drink INGREDIENTS: • • • • • •

1 oz. Tito’s vodka ½ oz. cherry heering Splash simple syrup 1 dash lemon bitters 1 dash bergamot or grapefruit bitters 1 oz. prosecco

DIRECTIONS: • Shake the first five ingredients with ice in a cocktail shaker. • Pour into a cocktail glass and top with prosecco. • Garnish with a lemon twist or herb of choice (rosemary pictured).

FAIRWAYMARKET.COM | 39

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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

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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.

FAIRWAYMARKET.COM | 41

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

new!

FIND

IN THE

FREEZER

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 AND MORE!

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

ALASKA SALMON: Wild, Natural & Sustainable

With more than 34,000 miles of coastline, Alaska is a fisherman’s paradise, offering up a vast bounty of seafood. Salmon are by far the most sought after of all the state’s fish. Not only are they delicious and healthful to eat, in Alaska, they’re also caught wild and carefully harvested according to sustainable methods. Peak salmon fishing season begins in May–June for most species, coinciding with the same time that many of us begin to fire up our grills. Fairway Market proudly carries three types of Alaskan salmon at its seafood counters, all of which are excellent for putting at the center of a summer meal. If you’re wondering which of these fish to pick for your plate, here’s a guide to the different species.

• King Salmon

The largest of all the Alaskan salmon species, king salmon is especially rich and oily, with a high amount of nutritious omega-3 fatty acids. Its robust, succulent flavor means it can stand up to fullflavored glazes and marinades.

• Sockeye Salmon

The texture of sockeye salmon is unmistakable: firm, flaky and distinctly meaty. It retains its bright red color as its cooked, making for a stunning fillet. Because of their small size and lean flesh, it’s best to cook them gently and carefully.

• Coho Salmon

Fine-textured with a vibrant orange color, coho is considered by some chefs to be the best salmon for grilling. They offer a balanced flavor, meatiness and oiliness, making them a great all-around choice.

FAIRWAYMARKET.COM | 45

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.

CEDAR PLANK 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.

FAIRWAYMARKET.COM | 47

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.

LÄRABAR® RIGHT. All of the vitamins, minerals, fiber, protein, good carbohydrates and healthy fats are derived exclusively from the whole food used to make LÄRABAR.

THE ORIGINAL FRUIT & NUT FOOD BAR

MANUFACTURER’S COUPON EXPIRES 8/31/16 NO DOUBLING

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When you buy ONE Way Better Snacks Product

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.

You don't have to travel to France to find the best bread. Fairway Market bakes 12,000 baguettes every day. Even connoisseurs agree that our loaves are simply the BEST: Fairway Market was the only grocery store chosen to compete in French Morning's Baguette Battle New York 2016. "It was remarkable. We were next to some of the top pastry chefs in the country," says Fairway Bakery Director Jonathan Becker. And how do Fairway's baguettes stand out from the rest? "Our recipe has been with us a long time. Our customers are always telling us how great it is." Featuring a crisp crust, bubbly insides, and five signature slashes across the top, our baguettes are about as traditional as can be. They're perfect for making crostini, topping with butter or cheese, or simply enjoying on their own!

FAIRWAYMARKET.COM | 49

Introducing

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

MAKING LIFE’S SIMPLE NECESSITIES®

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

Proudly Partnering with

3:05 PM

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.

FAIRWAYMARKET.COM | 53

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OUR NEW FAIRWAY CHEESE REALLY TAKES THE CHEESE!

Tillamook’s famous Oregon Cheddars and Jack NOW in 10 pack bags of individually wrapped ¾ ounce cheeses!

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US CHEESE CHAMPIONSHIP WINNER 2 YEARS IN A ROW!

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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 6-cup, large muffin/cupcake tray and dust 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 eggs one at a time. Use a spatula to scrape the sides and bottom of the bowl. Beat in 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.

56 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 57

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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FAIRWAY ITALIAN RAINBOW CAKE Moist, chocolatey and filled with raspberry preserves, you don't have to be Italian to enjoy Fairway Rainbow Cake

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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.

COMING SOON New chocolate collection

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Offering Moments of Happiness to Gourmets All Over The World. As a renowned family biscuiterie, surprising our customers with a varied range of genuine, authentic butter biscuits of premium quality, crafted with the utmost attention using only the very best natural ingredients.

64 | FLAVORS MAGAZINE

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.

FAIRWAYMARKET.COM | 65

INTRODUCING THE BEST TASTING 100% CTOSE FREE MILK

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HANDCRAFTED EXCELLENCE THAT FIRST BEGAN ON PUSHCARTS IN THE EARLY 1900S. AN EMPHASIS ON REAL INGREDIENTS BELIES THE PHILOSOPHY THAT THE TRUEST FLAVOR COMES FROM A FOCUS ON HIGH QUALITY.

BelGioioso Cheeses are all natural, gluten free and crafted from rBST-free milk.

CK UI T

Mushy berries got you blue? Store blueberries in a vented container in your refrigerator drawer for maximum freshness.

FAIRWAYMARKET.COM | 69

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Snacks With Real Food Apeel We believe you should feel good about snacking. That’s why we developed strong partnerships with our farmers and suppliers to grow the best tasting organic, non-GMO and gluten-free ingredients and turn them into delicious snacks. We make sure everyone has the option to eat a genuinely good tasting snack that’s as close to nature as possible.

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72 | FLAVORS MAGAZINE

CHARLOTTE’S GREAT FOOD ADVENTURE Meet Charlotte, Fairway’s first kid brand ambassador! Charlotte is no ordinary five-year-old: every week, she goes on an amazing food adventure. Fairway first heard about all the fun Charlotte has when her mom wrote a letter: My daughter adores Fairway Market! We started a wall in our kitchen called Charlotte’s Great Food Adventure. We try a new food every single week and then post a photo and a rating. We have tried foods that I have never heard of ever! Charlotte and her mom go to Fairway to find new foods to try, because Fairway has every food from A to Z. In fact, from chayote to persimmons to rambutans and more, Charlotte has tried a food for almost every letter of the alphabet. When we found out about Charlotte’s sophisticated taste, we knew that we wanted to make her a part of our team. Which is why we made her our first kid brand ambassador. To be a brand ambassador, you have to love the BEST foods. Charlotte fits that description to a tee! If you see Charlotte and her mom at one of Fairway’s stores, make sure to say hi. Charlotte can tell you all about all of the BEST foods that Fairway has to offer!

CHARLOTTE’S Acorn Squash Cashews Chayote Dates Dragon Fruit Eggplant Edam Cheese Grapefruit Kale Kiwi Kumquat Lima Beans Mamey Mandarin Orange Mango Persimmon Pineapple

FAIRWAYMARKET.COM | 73

0 0 0 15

ADDED * SUGAR

*Not a low calorie food

ARTIFICIAL SWEETNERS

FAT

PROTEIN PER 5.3 oz.

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 add other fruit if desired (grapes, apples, lemons & oranges pictured).

DIRECTIONS: • Heat a grill to high. Put the grapes on a perforated grill sheet or grill basket and cook, tossing occasionally, until they start to pop open, about 6 minutes. Transfer the grapes to a plate to cool.

• 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.

• In a large pitcher, combine the wine, simple syrup, brandy and grilled

fruit. Stir well and refrigerate until the sangria is chilled, at least 1 hour and up to 8. Serve over ice.

FAIRWAYMARKET.COM | 75

The Perfect Blend of Flavor and Heat. Frank's RedHot速 Original Cayenne Pepper Sauce is made with a premium blend of aged cayenne peppers that add a kick of heat and a whole lot of

flavor to your favorite foods. The great taste of Frank's RedHot速 made it the secret ingredient in the original Buffalo wings created in Buffalo, NY in 1964. Try our Original Buffalo Chicken Wing recipe for authentic restaurant taste.

SPINACH, PEA SHOOT & STRAWBERRY SALAD Serves 6 INGREDIENTS: FOR THE SALAD:

• • • • • •

1 lb. spinach 4 oz. pea shoots 2 c. strawberries, leaves trimmed 1 c. almonds, toasted and sliced ¾ c. red onion, thinly sliced 1 c. crumbled goat cheese

DRESSING:

• • • • •

Juice from 2 lemons ½ c. champagne vinegar ¾ c. sugar 1 c. Fairway extra virgin olive oil Salt and pepper, to taste

DIRECTIONS: • Toss together all of the salad ingredients in a large bowl. •

Whisk together the lemon juice, vinegar and sugar. Slowly whisk in the olive oil until thoroughly combined.

•

Season the dressing with salt and pepper, to taste. Gradually add the dressing to the salad and toss (you may not want to use all of the dressing).

FAIRWAYMARKET.COM | 77

Try NEW

Ficodindia E Arancia

The delicious marriage of prickly pear and orange juice provides a refreshing escape to the Sicilian countryside with every sip.

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Take back Your Snack

ONLY THE BEST GET INTO THE JAR After vinegar and mustard,

pickled gherkins have a long

tradition at kühne and enjoy our

highest attention. Kühne gherkins

are hand-picked and fresh-packed. We control them carefully: only the

best get into the jar. A good dash of self-made vinegar, selected herbs and spices, as well as gherkins

from contracted farming give them

their distinctive flavour and ensure

the high quality of kühne products. Kühne offers crunchy cornichons, whole gherkins, sliced gherkins and relishes in a savoury, spicy or sweet-and-sour infusion.

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WARM WEATHER SIPS: The Best Wines To Pair With Barbecue And Grilled Foods When you’re firing up the grill for barbecue, burgers and steak, beer is likely the first thing that comes to mind as you’re deciding what to drink. But wine deserves a place at your backyard table, too, because it can really enhance the flavor of the smoke and the flames. Our wine store experts have a few tips for pairing wine with food during outdoor grilling season:

• Lambrusco from Emilia-Romagna is a fruity red wine that comes in three levels of sweetness:

secco (dry), amabile (semi-sweet) and dolce (sweet). These wines pair beautiful with fatty meats, cheeses and salty foods, especially those from Italy—think prosciutto or ParmiggianoReggiano (for snacking on by the pool).

• Got satay-style skewers or tandoori chicken on the menu? Off-dry Rieslings and

gewurztraminers have a delicate sweetness to them that is a perfect pairing with spiceforward cuisines. And since they’re low in alcohol and typically served cold, they’re great for kicking back and unwinding.

• American zinfandels and well-structured cabernets have the body that’s needed to support

the big flavors of Fairway prime dry-aged steaks and burgers. A good one can be on the pricey side, however—not necessarily the best choice when you’re having fun with a large group of friends. For a more affordable option, try Chilean carménère or a smoky tempranillo.

• When you’ve got seafood on the menu, such as a stunning, whole grilled fish, white wines

like sauvignon blanc, pinot gris or albariño are a fitting choice. The same goes for salad or dressed veggies: anything with an acidic twang deserves an equally perky wine to match.

FAIRWAYMARKET.COM | 79

maille.com

Meals. Maille. Memories.

World’s First Coconut Oil Potato Chip • Paleo-friendly, vegan, and gluten-free • Cooked low and slow in small batches • Made with nutrient-dense organic coconut oil • Founded by a mother of four in Colorado

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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.

FAIRWAYMARKET.COM | 83

Natural* & Certified organic Turkey

Available at

When it’s time to choose Ground Turkey, choose:

Turkey raised is

never ever given antibiotics • vegetarian diet fed • no added growth hormones** • humanely raised† • and tastes great…

N A T U R A L* & O R G A N I C P O U L T R Y P R O D U C T S © 2016 Plainville Farms, LLC Certified Organic by QAI. * Minimally processed. No artificial ingredients. ** Federal regulations prohibit the use of added growth hormones in poultry. † Meets Plainville Farms® brand's humane policy of raising poultry on family farms in a stress-free environment.

Be�er t�a� eve�.

FLATBREAD 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.

FAIRWAYMARKET.COM | 85

The Power of

plant-based PROTEIN

Made with Beans & Lentils Taste & Texture of Traditional Pasta Made with Non-GMO Project Verified Pasta

25g

EIN*

PROT

www.AncientHarvest.com

*Per 3.5oz Serving

WATERMELONTEQUILA COCKTAIL INGREDIENTS: • • • • • • •

¼ c. water ¼ c. sugar 8 c. diced seedless watermelon (about 1 lb.) ¼ c. fresh lime juice 1¾ c. blueberries ¾ c. lightly-packed mint leaves, plus extra sprigs for garnish 1¼ c. silver tequila

DIRECTIONS: • In a small saucepan, bring the water to a simmer with the

sugar and stir over moderate heat until the sugar is dissolved. Set aside and let cool.

• In a blender, puree the watermelon until smooth. Set a finemesh strainer over a bowl and strain the watermelon juice, pressing gently on the pulp to extract as much juice as possible. Discard the pulp.

• In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila and stir. Refrigerate until chilled, about 2 hours. Pour into tall ice-filled glasses garnished with mint sprigs.

FAIRWAYMARKET.COM | 87

No Calories, No Sodium, • Vegan, Dairy Free

No Sugar,

• Soy Free • Gluten Free,

No Caffeine,

• No Gmo • 6 Live Active Cultures

No Preservatives

• Fruit Juice Sweetened

THE NON-DAIRY YOGURT THE WORLD HAS WAITED FOR.

We could not perfect on Mother Nature so we didn’t even try. That’s what you want and your body needs.

An American original, amandeTM is an all-vegan (all delicious) almond yogurt that satisfies your craving for a luscious, creamy alternative to dairy or soy. French for “almond,” amandeTM is the most dairy-like non-dairy yogurt, with no artificial ingredients or preservatives, just pure goodness.

It'S SPRING!

Get to Know Gluten Free Our mission is to show you a new way to approach gluten-free living. Don’t waste another bite on bland, crumbly and tasteless food. Udi’s makes delicious products that will fill your stomach and warm your soul.

Lunch & Dinner Burritos

24 oz breads

All of our products are certified organic and use methods such as freeze-drying and low temperature processing to ensure maximum nutrition and flavor. Organic is important for ensuring the integrity of our foods that people eat, and for protecting the environment and the health of farmers.

A handful of chopped herbs can instantly uplift almost any dish. But not all herbs are created equal: each brings its own character to the table, and may pair better with certain flavors. Here’s a quick guide to some of the fresh herbs you can find in the produce section at Fairway.

Mint

Tastes like: Spring! Fresh and cool, it adds uplifting aromas to any dish. How to use it: Mint and lamb are a classic pairing. You can also try it in fresh salads, muddled drinks, or chopped into middle eastern recipes for couscous and freekeh.

Rosemary

Tastes like: Pine. Rosemary has a hardy, forest-like scent. How to use it: Chop it up and mix it with garlic, salt and pepper to make an easy rub for chicken or beef. It’s also lovely mixed into the batter of savory quick breads and scones.

Cilantro

Tastes like: Earth. Some people love cilantro’s unique flavor, while others compare it to soap. How to use it: Cilantro is an indispensable ingredient in many Mexican recipes. Chop it up and use it as a garnish for dishes like tacos, guacamole, and nachos.

Dill

Tastes like: Fresh cut grass. Dill is perky, bright, and refreshing. How to use it: Dill is best friends with salmon, and is often used to flavor gravlax. It goes well with vegetables like asparagus, carrots, and beets, or can be added to pickle brine.

Parsley

Tastes like: Fresh greens. Parsley has a balanced, grassy flavor. How to use it: Parsley is an all-purpose ingredient that can be used to garnish most things savory. It’s also a key ingredient in middle eastern tabbouleh and Italian gremolata.

Thyme

Tastes like: Cloves. Thyme is reminiscent of hardy, woodsy and deeply perfumed spices. How to use it: Use it as a rub for chicken or pork, or toss it with cooked vegetables. Thyme also appears alongside hot spices in Cajun, creole and Caribbean seasonings.

Tarragon

Tastes like: Licorice. Tarragon has a mild anise flavor that will remind you of the candy. How to use it: A classic ingredient in many French recipes, tarragon is used to season chicken and fish. You can also add it to vinaigrettes or toss it with summer veggies like green beans and tomatoes.

Basil Tastes like: Sugar and pepper. It’s summery and sweet with a slightly prickly bite. How to use it: Basil gives many Italian dishes their characteristic flavor. Make it into pesto, or use it to accent pastas, pizza and tomato sauce.

Sage

Tastes like: Thanksgiving. Sage has a reedy, savory flavor that often pops up in stuffings. How to use it: Fry it in butter or olive oil to make an infused sauce for pastas. Add it to bready items like stuffing, focaccia, and flatbreads.

Oregano

Tastes like: Citrus. Oregano is lightly bitter and tangy. How to use it: Dried oregano is best known as a seasoning for pasta and pizza. When used fresh, it can be chopped up and tossed with salads or vegetables like eggplant or zucchini.

FAIRWAYMARKET.COM | 89

The Freshest Products Perfect for On-the-Go Snacks and Picnics

CK UI T

Donâ&#x20AC;&#x2122;t treat your apples like crap-ple: they provide 20% of your daily fiber! Keep apples crisp and crunchy by storing them in your refrigerator drawer.

FAIRWAYMARKET.COM | 91

Different cures and techniques determine what is lox, gravlax, nova salmon, or smoked salmon. We do them all and have decades of experience behind our quality brands.

CK UI T

Refrigeration makes tomatoes bland and cottony. To keep them flavorful and fresh, store them in a vented contained on the countertop.

FAIRWAYMARKET.COM | 93

SIMPLE, FRESH INGREDIENTS THAT BRING PEOPLE People have loved the smooth, creamy richness and flavor of BAILEYS® Original Irish Cream since it was created over 30 years ago. So we thought (and soon found out we were not alone), wouldn’t it be great if people could enjoy this rich flavor in their coffee anytime they want? So we came up with BAILEYS® Coffee Creamers — delicious, non-alcoholic flavored coffee creamers, with all the quality and great taste for which BAILEYS is known.

TOGETHER.

Contact your local Catering Manager to place your order today: FairwayMarket.com/Catering

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.

96 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 97

New Look, Same Great Taste!

WE MAKE FOOD THAT MAKES SENSE We are Dr. Praeger’s — a multi-generational, family-owned food company, founded by two heart surgeons. We’re committed to encouraging a way of eating sensibly through inspired offerings. Everything we create in our own kitchen starts with no-compromise recipes that help support an active lifestyle, so your appetite rules, not your schedule. While the world has changed over the last 20 years that we’ve been in business, we remain true to our values and continue to create products that make our dads proud.

www.drpraegers.com

Now, Solgar unlocks the power of curcumin like never before.

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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.

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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 the 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 LAMB 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

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• • • • • •

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.

FAIRWAYMARKET.COM | 111

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CHEDDAR CORN MUFFINS WITH JALAPEÑO 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 JALAPEÑO 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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GORGONZOLA BURGERS INGREDIENTS: • • • • • • • • • •

2 lb. Fairway ground chuck 1 lb. Fairway ground sirloin ½ c. panko bread crumbs ¼ c. Worcestershire sauce 3 extra large Fairway eggs 1 ½ tsp. kosher salt ¾ tsp. freshly ground black pepper 8 Fairway hamburger buns 8 oz. gorgonzola cheese, crumbled Arugula, sliced tomatoes, and red onion (optional)

DIRECTIONS: • Mix together the meats, bread crumbs, Worcestershire sauce, eggs, salt and

pepper, being careful not to overwork the mixture. Form into 8 hamburger patties with your hands.

• Heat a charcoal or stove-top grill over high heat. Cook the hamburgers for 4

minutes on one side and flip. Cook on the other side for another 3 minutes. At this point, the burgers should be medium rare, 125-130 F on an instant-read thermometer. If you’d like them more well done, move them to a cool spot on the grill and cover, or put them in an oven heated to 350 F until they reach the desired temperature.

• As soon as the burgers are done cooking, remove them from heat and sprinkle a handful of the gorgonzola cheese on top of each. Cover them loosely with foil and allow to rest for 5 minutes. Toast the buns, if desired, place a burger on each, and top with the arugula, tomatoes and onion, or whichever toppings you prefer.

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TEQUILA LIME CHICKEN Serves 4 INGREDIENTS: • • • • • • • • •

½ c. reposado tequila Juice from 6 limes Juice from 2 oranges 1 tbsp. Fairway chili powder 1 jalapeno pepper, seeded and minced 3 cloves garlic, minced 2 tsp. kosher salt 1 tsp. freshly ground pepper 3 skin-on, boneless chicken breasts

DIRECTIONS: • Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt and pepper in a large bowl. Add the chicken breasts and toss to coat. Put in the refrigerator and allow to marinate for at least 1 hour and up to overnight.

• Heat a grill to medium-high. Brush the rack with oil to prevent the chicken from sticking.

• Remove the chicken breasts from the marinade and season with salt and pepper.

Place them on the grill, skin-side down, and cook for about 5 minutes, until nicely browned. Flip the chicken and cook for another 10 minutes, until just cooked through (about 160 F on an instant-read thermometer).

• Place the grilled chicken on a plate. Cover with foil and let rest for 5 minutes before serving.

FAIRWAYMARKET.COM | 123

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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 c. of water, give the juice another quick stir and put in the refrigerator to chill.

• Fill cups or mason jars with ice. Place a sprig of mint, a lemon slice, and

the remaining raspberries in each. Pour the lemonade into the cups/jars.

FAIRWAYMARKET.COM | 125

Our quality 93/7 lean ground turkey is a great choice for families trying to eat better. It can easily be substituted for beef in your favorite meals. Spaghetti and meat sauce, meatloaf, stuffed bell peppersâ&#x20AC;&#x201D;ground turkey makes a healthier alternative. It contains only 8 grams of fat per serving.

CLASSIC RISOTTO MILANESE 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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FAIRWAY

PIES

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.

FAIRWAYMARKET.COM | 131

simple ingredients, not a lot of sugar

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RECIPE mia’s kitchen eat gourmet EVERYDAY

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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Here are three tips for making a ham that rumps, er, trumps all others: • Have a bone to pick: Boneless hams are easy to carve, but bone-in ones offer better flavor. Plus, you can reuse the bone in soup to give it that porkfect flavor. • Heat it low and slow: No one likes stiff meat! For a ham that’s tender ‘n juicy, heat it in the oven at a low temp (~300 F), and crank it up only once you’ve added the glaze. Speaking of... • Glaze it: Whether you make your own from scratch or use any of the ready-made ones from Fairway, a glaze is the BEST way to add extra flavor.

FAIRWAYMARKET.COM | 133

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TEQUILA-GLAZED 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 halfway 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.

FAIRWAYMARKET.COM | 135

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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!

FAIRWAYMARKET.COM | 139

WATERMELON, TOMATO AND FETA SALAD 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.

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Fast. Foolproof. Fabulous!

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Youâ&#x20AC;&#x2122;ll fine multiple varieties of eye-catching artichokes at Fairway. As you chop those â&#x20AC;&#x2DC;chokes, preserve their stunning looks by rubbing any cut areas with juice from a lemon. The acidity will prevent browning, making them as delightful to look at as they are delicious to eat.

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144 | FLAVORS MAGAZINE

BRAISED FIRST-CUT BEEF BRISKET Serves 6 INGREDIENTS: • 3.5 lb. first-cut brisket • 1 tbsp. kosher salt • 1 tbsp. freshly ground pepper • 1 tbsp. onion powder • 1 tbsp. garlic powder • 1 tbsp. paprika • 3 tbsp. corn oil • 8 yellow onion, sliced • 4 medium carrots, peeled and cut into 1/4-inch pieces • 10 small waxy potatoes, cut in half • Chicken stock (optional)

DIRECTIONS: • Heat the oven to 400 F. Season the brisket on all sides with salt, pepper, onion powder, garlic powder and paprika.

• Heat the oil until it gives off wisps of smoke in a sauté pan large enough to fit the brisket

over medium-high heat. Add the brisket, fatty side down, and cook until well-browned. Flip the brisket over and brown the other side.

• Flip the brisket again to fatty side down, and let it cook for another 10 minutes. Remove brisket from sauté pan and place it in a roasting pan.

• Turn down the heat to medium and add the sliced onions to the sauté pan. Sauté the onions until brown but not burnt. Add them to the roasting pan with the brisket, along with the carrots and potatoes.

• Pour chicken stock or water to the roasting pan until it reaches halfway up the brisket.

Cover the roasting pan and roast in the oven for 1 hour. Lower the temperature to 300 F and continue cooking for 2.5 hours.

• Remove the brisket from the oven and test it with a fork for tenderness. It should go in very easily. If you feel that it needs more time, cover and return it to the oven, checking it every 15 minutes until done.

• Place the brisket on a large cutting board and allow it to rest for 15–20 minutes. Slice it

against the grain into thin slices. Place the sliced brisket on a serving plate and cover with the vegetables and juices from the pan.

FAIRWAYMARKET.COM | 145

THREAD STICKS AND GRILL GRAB THE BEST FOODS FOR OUTDOOR CHILLIN'

AT FAIRWAY MARKET

Locations & Services At Fairway Market, we exceed any other grocery shopping experience with edible treasures around every corner of the store at incredible prices.

NEW YORK Chelsea, NY 766 Sixth Ave (btw 25th & 26th Sts) Chelsea, New York, NY 10010 (646) 676-4550 HOURS: 7am - 11pm Daily

Douglaston, Queens, NY 242-02 61st Ave Douglaston, Queens, NY 11362 (Lower Level of Douglaston Plaza Shopping Center, below the Macy’s and Toys “R” Us Stores) (718) 423-2100 HOURS: 7am – Midnight Daily

Plainview, NY

Westbury, NY

50 Manetto Hill Mall Plainview, NY 11803 (516) 871-0290 STORE HOURS: 7am – 11pm Daily CAFÉ HOURS: 7am – 8pm Daily

1258 Corporate Drive Westbury (Long Island), NY 11590 (Roosevelt Raceway Center, site of former Home Depot Expo just off the Meadowbrook Parkway) (516) 247-6850 HOURS: 7am - 11pm Daily

Red Hook, Brooklyn, NY 480-500 Van Brunt St Brooklyn, NY 11231 (718) 254-0923 STORE HOURS: 7am – 11pm Daily CAFÉ HOURS: 8am – 8pm Daily

Upper East Side, Manhattan, NY

2328 12th Ave (at 130th St) New York, NY 10027 (212) 234-3883 HOURS: 7am – 11pm Daily

240 East 86th St (between 2nd and 3rd Aves) New York, NY 10128 (212) 327-2008 STORE HOURS: 6am – 1am Daily FAIRWAY TO GO HOURS: 7am – 10pm Daily

Kips Bay, Manhattan, NY

Upper West Side, Manhattan, NY

550 Second Ave at East 30th St New York, NY 10016 (646) 720-9420 HOURS: 7am – 11pm Daily

2127 Broadway (at 74th St) New York, NY 10023 (212) 595-1888 STORE HOURS: 6am – 1am Daily 2ND FLOOR ORGANICS HOURS: 8am – 10pm Daily CAFÉ AND STEAKHOUSE HOURS: Sun - Th 8am – 9:30pm Fri - Sat 8am – 10pm

Harlem, Manhattan, NY

Lake Grove, NY 3200 Middle Country Rd Lake Grove, NY 11755 (631) 468-7432 HOURS: 7am - 11pm Daily

Nanuet, NY 75 West Route 59 Nanuet, NY 10594 HOURS: 7am - 11pm Daily

Pelham Manor, NY Post Road Plaza 847 Pelham Parkway Pelham Manor, NY 10803 (914) 633-6550 STORE HOURS: 7am – 11pm Daily CAFÉ HOURS: 8am – 8pm Daily WINE & SPIRITS: Mon – Th 9am – 9pm, Fri – Sat 9am – 10pm, Sun 12pm – 9pm

Learn more about specials, services, catering and the latest news at your local Fairway Market, visit FAIRWAYMARKET.COM/STORES

NEW JERSEY Paramus, NJ 30 East Ridgewood Ave Paramus, New Jersey 07652 (201) 444-5455 HOURS: 7am – 11pm Daily WINE & SPIRITS: Mon–Thu 9am – 9pm Fri–Sat 9am – 10pm Sun 12pm – 9pm

Woodland Park, NJ 1510 US 46 West Woodland Park, NJ 07424 (Kohl’s Shopping Center, US 46 and Browertown Rd.) (973) 339-5103 STORE HOURS: 7am – 11pm Daily WINE & SPIRITS: Mon–Sat 9am – 10pm, Sun 11am – 10pm

CONNECTICUT Stamford, CT 699 Canal St Stamford, CT 06902 (203) 388-9815 STORE HOURS: 7am – 11pm Daily CAFÉ HOURS: 8am – 8pm Daily WINE & SPIRITS: Mon–Sat 9am – 10pm, Sun 10am – 6pm

GET $5 OFF TEXT "flavors" TO "70416" FAIRWAY MARKET ALERTS (MAX 12MSG/MO). T/C'S & PRIVACY POLICY AT WWW.70416. MOBI REPLY STOP TO OPT OUT OR HELP FOR HELP. MSG & DATA RATES MAY APPLY.

ONE COUPON PER PERSON FOR THE DURATION OF THE COUPON