Fairway Flavors Fall Magazine 2014 by Fairway Market

flavors WHERE GREAT INGREDIENTS COME TOGETHER

SPAIN INSPIRED

FOODS & RECIPES FROM FAIRWAY TRAVELS

EASILY ITALIAN FAIRWAY ARTISANAL PASTAS & SAUCES

HEALTHY HOLIDAYS MEAL & HOSTING IDEAS PERFECT CHEESE PAIRINGS 20+ CHEESE, CURED MEATS, VEGGIE & NUT COMBOS

SEASONAL VEGETARIAN 10+ VEGGIE, FISH & TOFU RECIPES

EAST MEETS WEST

PLUS:

15+ EXCLUSIVE RECIPES FROM AROUND THE WORLD

HEARTY SALADS DIY FLATBREAD PIZZA IDEAS SOUPS TO KEEP YOU WARM

AND

WYMAN’S: A FAIRWAY FAVORITE

EXCLUSIVELY FAIRWAY!

40+ Issu e 9 In t e r nat iona l ly Inspir e d Fa l l/Win t e r 201 4

FOODS YOU CAN’T FIND ANYWHERE ELSE

WE’RE SERIOUS ABOUT SUSHI

FAIRWAY CHALLAH Baked fresh every day for every Fairway Our challah has the perfect amount of sweet, just right for any meal. The nice thick outer shell allows a soft, chewy inside with great pull that won’t break apart for the perfect bite.

Learn something delicious at

F A I R W A Y M A R K E T. C O M

>> 47

flavors IntERnAtIOnALLY InsPIRED COVER STORIES

EASILY ITALIAN

135

Fairway artisinal pastas & sauces

DIY FLATBREADS

Meal & hosting ideas

148

Pizzas and flatbreads to make at home

Experience the ultimate

CHOCOLATE DELIGHT Since 1845, Lindt’s Master Chocolatiers have offered passion and meticulous craftsmanship to create the finest chocolate. Inspired by secret recipes, Lindt’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

SUMPTUOUS SOUPS SEASONAL VEGETARIAN Meal ideas using local ingredients

106 HEARTY SALADS Salads that will fill you up

WYMAN’S OF MAINE Fairway’s favorite frozen berries

166

Luxurious and warming soups

HEALTHY HOLIDAYS

ODE TO CHEESE Cheese, cured meats, veggie & nut combos

191

SPAIN INSPIRED Foods and recipes from Fairway travels

flavors >> FALL/wIntER 2014

TABLE OF CONTENTS

ABOUT FAIRWAY 12

LOCATIONS & SERVICES

WHAT IS FAIRWAY?

EDITOR’S LETTER

FAIRWAY FOOD UPDATE Steve Jenkins shares what’s new at Fairway

RECIPE GUIDE

127

Great recipes using this versatile meat substitute

135

WARM WINTER MORNINGS Heat up with Fairway breakfast recipes

EASILY ITALIAN Fairway Artisinal Pasta recipes

FAIRWAY PUMPS UP YOUR FLATBREADS

144

DELICIOUS DESSERTS Quick, easy & satisfying sweets

148

EXCLUSIVELY FAIRWAY Foods you won’t find anywhere else

HEALTHY LIVING 97

106

SEASONAL VEGETARIAN

FUN & ENTERTAINMENT 155

115

162 166

ODE TO CHEESE Fairway’s guide to cheese pairings with an excerpt from The Food Life

FOOD & TRAVEL 171

EAST MEETS WEST Fairway fuses flavors from around the world

182

DO THE JERK Fairway’s NEW Jerk Marinade

191

SPECIAL: EATING OUR WAY THROUGH SPAIN Favorite Spanish foods & dining

196

HEARTY SALADS

201

Seasonal seafood recipes from Fairway

PLEASED AS PIE Exclusive new Fairway ice creams

Veggie-friendly dishes that will definitely fill you up

FRESH FISH

EASY HOLIDAY HOSTING Make get-togethers delisciously simple

SPECIAL: LA BOQUERIA The Place of the Mouth

Salads with fresh, season veggies

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FAIRWAY FAVORITE Wyman’s of Maine Blueberries

SUMPTUOUS SOUPS Warm soups for cold months

FRESH CUT Great ideas for fresh fruits

DIY pizzas and tarts

HAPPY, HEALTHY HOLIDAY Healthy twists on holiday faves

Your complete guide to this issue’s recipes

COOKING TIPS & ADVICE

TOFU TIME

LA CATEDRAL DE NAVARRA New Imported Spanish foods at Fairway

203

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REWARD YOURSELF WITH A GHIRARDELLI ORIGINAL.

>> CREDIts

This issue of Fairway Market’s Flavors magazine reflects the incredible work from the following individuals to bring you the best in food content from its most passionate purveyors:

Pat sheils Publisher

hannah howard Contributor

nora Bass Editor in Chief, Lead Photographer

Larry Fisher Editor

Cristine Esguerra Lead Designer

sara Russolese Marketing & Sales Assistant

jacqueline Donovan Vice President of Marketing

jesus Farcierth Contributing Art Director

steve jenkins Resident Cheesemonger, Maître Fromager, Writer

Emanuel Guillermo Contributing Art Director

Lori jean Levy Writer

wailin Lee Contributing Art Directot

vincent Olivieri Chef, Writer

Raul nuñez Contributing Art Director

Ian Pilarski Writer

Bryan Bonet Contributing Art Director

Olivia wheat Chef, Writer, Photographer Mika sneddon Contributor

Read more from Fairway’s contributors on Fairway’s blog at BLOG.FAIRwAYMARKEt.COM

Proudly Partnering with

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ABOUT FAIRWAY

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 Avenue (btw 25th & 26th Sts) Chelsea, New York, NY 10010 (646) 676-4550 hOURs: 8am - 11pm Daily

Douglaston, Queens, NY 242-02 61st Avenue Douglaston, Queens, NY 11362 (Lower Level of Douglaston Plaza Shopping Center, below the Macy’s and Toys “R” Us Stores) (718) 423-2100 hOURs: 8am – 11pm Daily

Plainview, NY

Westbury, NY

50 Manetto Hill Mall Plainview, NY 11803 (516) 871-0290 stORE hOURs: 7am – 10pm 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: Mon – Fri: 8am – 11pm Sat - Sun: 7am – 11pm

Red Hook, Brooklyn, NY 480-500 Van Brunt Street Brooklyn, NY 11231 (718) 254-0923 stORE hOURs: 8am – 10pm 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: 8am – 11pm Daily

240 East 86th Street (between 2nd and 3rd Aves) New York, NY 10128 (212) 327-2008 stORE hOURs: 7am – Midnight 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: 8am – 11pm Daily

2127 Broadway (at 74th St) New York, NY 10023 (212) 595-1888 stORE hOURs: 7am – 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: 8am - 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: 8am – 10pm Daily CAFÉ hOURs: 8am – 8pm Daily wInE & sPIRIts: Mon – Th 9am – 9pm, Fri – Sat 9am – 10pm, Sun 12pm – 7pm

12 | FLAVORS MAGAZINE

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

NEW JERSEY Paramus, NJ 30 East Ridgewood Avenue Paramus, New Jersey 07652 (201) 444-5455 hOURs: 8am – 10pm Daily

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: 8am – 11pm Daily wInE & sPIRIts: Mon–Sat 9am – 10pm, Sun 11am – 10pm

CONNECTICUT Stamford, CT 699 Canal Street Stamford, CT 06902 (203) 388-9815 stORE hOURs: 8am – 10pm Daily CAFÉ hOURs: 8am – 8pm Daily wInE & sPIRIts: Mon–Sat 9am – 9pm, Sun 10am – 5pm

Fuel your family with great tasting variety, products made with whole grains, and the wholesome goodness of Quaker oats.

REAL SIMPLE MEAL

ABOUT FAIRWAY FAIRWAY ABOUT

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What is Fairway? >>

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OUR DEPARTMENTS & FOODS

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airway Market has a long history of being passionate about food. Family-run since 1933, when Nathan Glickberg began with a fruit and vegetable stand, Fairway has grown to 14 extraordinary stores (with more to come soon!) with over 600,000 square feet in retail space and over 4,000 employees, serving millions of loyal customers each year.

dairy free & lactose free

At Fairway, we stake our reputation on offering incredibly high-quality products and customer service, with a staff

as knowledgeable and discerning about food as you are. When you explore our aisles, take in the aromas of a fresh marketplace, sample and let the tastes linger on your palate as you decide the best way to fill up your cart. We know you’ll keep coming back for more. Learn more about Fairway’s departments and foods, and why Fairway truly is like no other market.

BAkeRY As you travel through your Fairway Market, you come across an irresistibly fabulous aroma—the smell of freshbaked bagels, breads and baguettes. All our baked goods are handcrafted to perfection, each with care and skillful attention. Born from a European tradition, our breads, bagels, and baguettes are not par-baked like at so many other stores. Our cookies, custom-decorated cakes, shortbreads, tarts, pastries, and cheesecakes will delight you, and our signature pies are legendary.

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What What isIs Fairway? Fairway? (continued...) (continued...) FAIRWAY PRIVATe LABeL CHeeSe

If Fairway Market is on the label, you are in for a treat. Everything that comes out of the Fairway kitchens and into yours is either a Fairway original recipe or a treasured “secret” family recipe from a team member (most likely unbeknownst to their family!). We nurture close relationships with our producers, from the Italian families who make our incredible balsamic, to our olive growers in Mexico, Australia, France, Portugal and beyond who craft our world-renowned barrel oils, to the Lancaster family farmers who supply our organic milk and eggs. Look for Fairway on the label and taste the world.

Cheese lovers rejoice! Our inventory hovers around 650 different cheeses from a dozen countries at any time. Most of the world’s greatest cheeses were first sold here at Fairway starting in 1980. Under the expert guidance of Steve Jenkins, Fairway’s master cheesemonger and America’s first French-certified “maître-fromager,” Fairway’s cheese operations today are considered a beacon of success to food retailers the world over. From our global treks to sniff out the best to our unique ability to get you cheese that is both fresh and affordable, Fairway brings the world’s best cheese right to you. We promise you cheese heaven.

kOSHeR COFFee

Fairway kosher is a kosher food lover’s paradise. We’ve long been one of the largest purveyors of food in the country that is not only kosher, but is absolutely delicious. Under the direction of “KOF-K” Kosher Supervision and Rabbi Avrohom Marmorstein, director of Mehadrin Kashrus (the kosher supervision service in Manhattan), Fairway offers thousands of kosher foods, from meat, poultry, cheese and bakery items, to coffees, teas and traditional packaged goods, as well as specialty products.

We offer fresh coffee roasted on the premises and a practice of using only superior beans. Our number one rule: our beans are treated with respect and care. This means we stay away from mainstream commercial coffee, including corner-cutters and companies that clearly put quantity over quality. This means we buy directly from small farms and estates where we have personal connections, because we know they care about the quality, flavor, and taste of every one of their coffee beans as much as we do. We test and test and then test again before any bean makes it to our stores.

DeLI Your Fairway Deli and Appetizing counter is unlike any you’ve come across in a very long while. We are a classic New York deli, and beyond: you will find our famous house-smoked salmon, the finest charcuterie from around the world, Chef Mitchel London’s beloved crab cakes, Provençal veggies, our own local roast turkey, mashed potatoes, tuna salad, pasta salad, herring, knishes, potato latkes, whole rotisserie chicken with our secret seasoning, homemade soups, chili, quiche...and the list goes on and on. “Appetizing” is an incredible food tradition local to New York. This is our craft at its best—the kind of food you long for.

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MeAT Our meat department is an area where we really go the extra mile to give you the opportunity to shine. We only source and put out meat that we ourselves would buy for our families. All of our meat is cut and packaged in-house by a trained Fairway team member to ensure peak freshness, proper packaging, and the approval of someone who knows what a superior cut of meat looks like. All of the meat in every Fairway Market store is USDA inspected. Our kosher meat undergoes strict rabbinical supervision; in fact, we cut and package our kosher meat in-house and offer the same custom-cutting option for our kosher customers.

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What isIs Fairway? (continued...) (continued...) SPeCIALTY BAKERY

ORGANIC & NATURAL

Take a trip around the world without ever leaving our store. This is the part of Fairway that truly makes us a one-stop shop and an extraordinary food shopping experience. We import the best of the best, directly, from over 100 producers in Europe. Many of the European foodstuffs we carry are exclusive to Fairway. We have a particular passion for our exclusives. They’re the reason we’re in the newspapers and magazines all the time, and of utmost importance to the best chefs and most passionate foodies.

Eating naturally, organically, and healthfully is a way of life. At Fairway, you can make great choices for your body, your family, and the environment— without having to spend a fortune. Our extensive organic and natural selection includes fruits and veggies, natural and fresh juices, organic beef, chicken, meats, nut butters, dried fruits and nuts, cheeses and cold cuts, breads and groceries, health and beauty products, dairy (including Fairway’s own organic milk), and over 2,000 gluten-free products. In fact, you could say sourcing new organic products is part of our DNA.

TRADITIONAL GROCeRY

PRODUCE

Have your shopping list at hand and gear up with your cart ready to cruise through the aisles when you come into your local Fairway Market. Whether you’re coming in for those hard-to-find specialty items on your list or traditional groceries, our selection of the brand names you love, combined with our expertise in specialty foods, makes us truly unique as your one-stop shop for everything from cereal to caviar. Our grocery aisles are filled, floor to ceiling, with the national and traditional brand names you know and trust—Tide, Bounty, Kleenex, Charmin, Lysol, Poland Spring, Oreo, Cheerios, Lipton, Wonder, Hershey’s, Coke, Green Giant, and so many more.

We’ve come a long way from being a single fruit and vegetable storefront on the corner, but top-quality produce is still our priority. We are rooted with the values of supporting local growers and providing our customers the freshest and best selection of produce items. Today, we are able to scale our produce operations to be the biggest per-store in the industry, without sacrificing either freshness or quality. We buy direct from the source and buy locally grown produce, as well as sourcing from all over the world, following the growing seasons of every region to offer you only the best produce year-round.

SEAFOOD Our seafood department is an area where we really stand out from the rest. We have only the highest standards for selecting our seafood, with seafood experts at the helm of our selection process. We’re the first ones down at the docks every morning to pick out the best fish. We know that a day off means the fish will be less fresh, so we don’t take any days off! We receive every fish whole and fillet it in our stores, reminiscent of the way you would get fish from an outdoor fresh fish market in Europe, or from an old-time fish market in New York City. We offer 50 to 80 different species of fresh fish and seafood in each store every day—over 75% of which are wild. (Now THAT is wild!)

20 20 || FLAVORS FLAVORS MAGAZINE MAGAZINE

UPPeR WeST SIDe CAFe Mitchel London brings his unique culinary style to classic standard dishes at the Fairway Café and Steakhouse, as the Chef de Cuisine. Before joining Fairway, Mitchel was Mayor Ed Koch’s official chef at Gracie Mansion for seven years. With the freshest of ingredients right from the shelves at Fairway Market (produce, breads, USDA Prime steaks, specialty imported foodstuffs), and deceptively easy preparations that simply enhance the true flavors of food, you are in for a fantastic meal. Menus are updated seasonally to take advantage of the freshest local produce and the best ingredients available.

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Quality

SALAMI • SOPRESSATA • PROSCIUTTO

Certified Organic Made locally Delivered fresh Each Fairway Every day Bo i c eville

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Made from “selected” 85% lean pork Fed only corn and soybeans and hand trimmed.

Requires no preparation Ready to eat

Made domestically following a Spanish recipe, using imported seasonings

Jamón Serrano Boneless Spanish Dry-Cured Ham Air Cured with a distinctive Spanish personality. The perfect tapas with cheese, breads & olives. Great on sandwiches!

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Salami made according to the secret recipe of Márk Pick A mixture of lean pork and fatty pork belly. Spiced according

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Cream-O-Land Milk is rBST Hormone Free • Contains Vitamins A, D and B12 • Has a Good Balance of Protein • Contains Calcium and Pantothenic Acid

WE ARE HAPPY TO INTRODUCE CREAM-O-LAND DAIRY AS OUR NEW MILK PROVIDER Cream-O-Land Dairy, located in Florence, New Jersey is a family owned business which has been in operation for over 65 years. The company has now evolved into one of the largest independent milk distributors in the Northeast. Cream-O-Land’s growth and expansion has been guided and directed by brothers Jay and Robert Schneier. They have assembled a highly motivated and experienced managment team which, through innovation, state-of-the-art logistics, dedication and foresight continues to allow Cream-O-Land Dairy to grow, expand and prosper, all while providing exceptionally fresh dairy products to our customers everyday.

WITH EVERY DISH YOU CREATE, WE’RE HERE TO HELP YOU SPICE IT UP AND EAT INTERESTING!

CHICKEN CORN TACOS

Serves: 4 Prep time: 0 mins Cook time: 15 mins

INGREDIENTS 1. 4 each Mission® White Corn Tortillas, warmed 2. ¼ cup Guacamole prepared 3. 1 cup (heaping) Rotisserie Chicken white and dark meat (no skin), shredded, warmed 4. 1 cup Iceberg Lettuce shredded, packaged 5. 4 tbsp. Roma Tomato, small chopped 6. 4 tbsp. Black Beans, canned, drained and rinsed 7. 4 tbsp. Yellow Corn, drained and rinsed 8. ½ cup Cheddar Cheese, grated

INSTRUCTIONS 1. To build 1 chicken taco: Spread 1 tablespoon guacamole down the center of one warmed tortilla. Top guacamole with heaping ¼ cup warmed chicken. 2. Top chicken with ¼ cup shredded iceberg lettuce, 1 tablespoon each of tomatoes, black beans and corn. Finish with 2 tablespoons of cheddar cheese. 3. Repeat steps for remaining tortillas. Fold each tortilla into a taco and serve.

Editor’s Letter A

THE MOST HIGHLY CULTIVATED PRESERVES ON EARTH.

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MAISON FONDÉE EN 1747

Every Great Chef Knows

lot of things make your Fairway Market special, but if we had to pick just one, we’d certainly say it’s the breadth of our high-quality foods. Fairway Market brings together an incredible selection of international foods, artisanal products, and exclusive ingredients, plus fresh-daily, locally sourced staples including produce, meats, and seafood. Even better, everything is available at unbeatable prices. When you start with quality, natural foods, your meals become magnificent and full of flavor. Our exclusive and artisanal foods, from healthy “Superfood” vegetable mixes to fresh pastas and sauces to our hazelnut spread to our olives and cheeses, all help you create delicious breakfasts, lunches, dinners, and desserts faster. Now we’re talking! This fall and winter, we have tons of seasonal meal ideas you and your family are going to love. Heat up with warm winter breakfasts like Egg Frittata Cupcakes, Fairway Brunch Baguette with Bacon-Baked Eggs, and Bacon Egg Sandwiches with Pickled Scallions. Channel your inner Italian chef with Fairway artisanal pasta dishes, like our Walnut and Gorgonzola Ravioli with Prosciutto, Fairway Lobster Ravioli in Browned Butter Sauce, or Fairway Mushroom and Gruyere Ravioli with Shitake, Chickpeas and Spinach in Mushroom Marinara Sauce. Make dinner a family affair by combining do-it-yourself homemade flatbreads with locally sourced meats and veggies, and topping it all with flavorful, imported cheese. Get cozy with sumptuous soups like Mushroom, Green Bean and Fairway Pappardelle with Gremolata, or Asparagus Pea Soup with Fairway Croutons. Find healthy seasonal vegetarian and gluten-free options with fresh vegetables, hearty grains, tofu, and fish recipes. Experience flavors from around the world with recipes featuring our spicy, sweet, tangy sauces, including our new Jerk Sauce and Jerk Marinade, Caribbean Mango Sauce, Thai Peanut Sauce, and Tikka Masala. Satisfy your sweet tooth with Fairway Hazelnut Spread and Peanut Butter Blondies, Fresh Strawberry and Cherry Cupcakes with Salted Caramel Whipped Cream, Ginger Custards, or a Berry Crisp. And enjoy the holidays the happy, healthy way with easy, guilt-free meal ideas that won’t weigh you down (or your wallet, either), and will save you time to spend time with the ones you love. Hosting a holiday party? We’ve got quick recipes like Cheddar Dip with Fairway Preserves, and over 20 cured meats, veggies, and nut pairings with our wide array of luscious cheeses. Our Fairway food experts travel around the world to consistently bring the best ingredients and food brands to our stores. Their global travels serve as the inspiration behind our natural, exclusive products and prepared foods, and our overall approach to food shopping.

Only Maille Cuts The Mustard Chefs know the heat of grinding compromises the pungency of the mustard seed. Only Maille cuts its prized Dijon mustard seeds with a stainless steel blade - instead of grinding. And that is why Maille is number one with chefs...and with discerning consumers.

The world of cuisine is truly at your fingertips when you shop at Fairway Market. And we’ve got the recipes and pairing ideas to make cooking fun and fast. Discover the foods and flavors you can’t find anywhere else this season at your local Fairway Market store!

- Nora Bass MAILLE. The Number One Brand of Imported Mustard. SA14162_Maille_Fairway_CutTheMustard.indd 1

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FAIRWAYMARKET.COM | 27

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ABOUT FAIRWAY

Fairway Food Update >>

with steve jenkins

t’s hardly a secret that Fairway Market has thrown off the shackles of the bad old days. I speak of a time when there were but a few Fairways for so many far-flung people who had no choice but to drive to us. There are 15 Fairways now, and more coming.

I don’t deny that there are lots of people who still don’t have ready access to a Fairway. Nor do I deny the noise from many who deplore the proliferation of the new megaFairways, preferring instead the cozy little store we used to be on the Upper West Side. Success has its drawbacks, and it is my job to forestall the eventuality that people will be justified in ruing ours. It’s a cliché that ‘bigger is not always better,’ but it’s more often true than not. Often the inevitable result of success is a sickly-sweet smugness wafting from the source of the success. With a super-successful retail business, a cool distance might arise between merchant and patron. This would be a hideous and marked departure from the longtime fact that we know most of you, and that we ingenuously, truly welcome every return trip you make to shop with us. This joy at greeting you is something that has ordered my life for 40 years, and just because my company has gotten bigger, there is no reason for either of us to feel less than grateful that we found each other. I’m the same as you; I dislike bigger. I dislike feeling like just another face in the crowd. One of the reasons we’ve done so well is that we always managed to make you feel special, and that we really, really do respect the choice you’ve made to shop with us.

30 | FLAVORS MAGAZINE

So for the last few decades, it has been an obvious commitment to your trust and pleasure that we chose to master, and master it we did. How we did it is, again, a commitment—in this case, to serious food. We consciously chose to have not just the regional best, but a world-class best selection and execution of conventional fruits and vegetables, certified-organic produce, organic baked goods and organic shelf stuff, cheese and charcuterie and salumi, olive oil and vinegar and every crucial ingredient in recipes no matter how arcane. We have re-committed to what it is that got us here in the first place: the lowest prices we can possibly muster. I just saw us in The New York Times again last week. As usual, Fairway was FIVE DOLLARS A POUND cheaper than a competitor carrying the cheese (Tarentaise) that won BEST OF SHOW at the annual American Cheese Society competition. I said to myself, ”There we go again! All’s right with the world!” I’d come to a Fairway on a regular basis just to look at and taste all those olive oils. It’s stunning, what we’ve done with olive oils. If I had to pick just one, I’d have to be in therapy. We exclusively import TWELVE (count ‘em) TWELVE of Dr. Gino Celletti’s Italian regional early-harvest monocultivars, and another shipment is approaching my warehouse as we speak. Dr. Celletti’s remarkable book MONOCULTIVAR – THE PERFECT OLIVE OIL is here, too, for sale, and at our cost. We don’t make a penny on Dr. Gino’s book, and if you read just the “36 Truths” inside, you’ll know more about olive oil than most ‘experts’— certainly more than any chef you can name.

Speaking of olive oil, you DO know the world’s best potato chips come from Spain, don’t you? And that the reason is that Spaniards fry them in olive oil? Spanish people are the world’s best fryers. Friars, maybe, but fryers, definitely. You ever sit before fried fish and seafood in Spain? Patatas bravas? Bunyols, for heaven’s sake? Food fried by a Spaniard is more often than not ethereal, and without fried food greasiness; seemingly un-fried, if you can imagine. Fairway is the only store that offers you TWO brands of Spanish potato chips: Anavieja from Soria, and Patatas Torres from Barcelona. Both are meant to be served as a cocktail treat. Spaniards would never partner a sandwich with a handful of potato chips, much less a bowl of chips and dip. These Spanish potato chips are meant to stand alone, to be meditated over, to be savored chip by chip. I particularly crave the Anavieja paprika-enhanced chip. And while I normally do not care for truffle-infused anything, I cannot believe the alluring subtlety of the Patatas Torres black truffled chips. We offer the Anavieja chips certified-organic, too. And both outfits use sterling ingredients, Spanish potatoes and Spanish EVOO, and Murcian Spanish paprika. God knows where the black truffles come from, but who’s concerned? You will flip for this chip. THESE chips. And this is coming from one who has assiduously cut chips out of his diet. Did you get a load of our Fairwaylabel ice creams? No? Hottest item ever. You have to jump on every single one of the flavors, and this is coming from one who despises newfangled flavors in everything, certainly ice cream. (And foam. I hate foam, unless it’s on a frosty mug of Pilsener.) These ice creams come from Atlanta, a collaboration between our famous Lori Levy and High Road, a company whose operators have become very, very close to us, and who are being lauded in every foodie publication we pick up, which is to say, these guys are HOT. Seriously; as hot as their ice creams are cold. -f

Steve’s Picks ALSATIAN SPAETZLE a cross between dumplings and pasta AOC PERIGORD walnuts ARAGON OLIVES marinated in anchovies ARGAN OIL from Morocco BADOIT MINERAL WATER from France BANYULS AND PINEAU DES CHARENTES exquisite French vinegars BOQUERONES the wonderful white pickled anchovies from Catalonia BRITTANY FLEUR DE SEL and ‘sel gris’ (sea salt from the Guerande) BUTTER WAFFLES (gaufres) from Flanders CATALAN ESCALA ANCHOVIES and the equally great French Catalan Roque anchovies from Collioures CLEMENTINES which have become a staple, were premiered at Fairway Markets long before they entered the coast-to-coast distribution channel ESPELETTE CHILE in no less than seven different guises, including Bixi-Bixia, the great Basque BBQ sauce made with the Espelette chile pepper, named for a lowland village located in the very center of the pepper’s growing area EXTRA-VIRGIN NOVELLO OLIVE OIL from Western Sicily, a nod to France’s breathlessly awaited autumn arrival of Beaujolais Nouveau FONTINA D’AOSTA, MASCARPONE AND MOZZARELLA DI BUFALA from Italy, just three of our favorite cheeses JAMON IBERICO BELLOTA (acorn-fed!), the most famous of all Spanish foodstuffs, and far and away the greatest meat on earth LORRAINE’S BEETS cooked, peeled and vacuum-packed French beets for salads and borscht. We import mountains of these beets, and we now have a kosher mark on them! NORMANDY BUTTER several of the most famous brands, salted and sweet OLIO SANTO the beloved ‘sanctified’ (hot chile-infused extra-virgin olive oil) from Western Sicily PROVENCALE TAPENADE made with the finest black olives PRUNEAUX D’AGEN our favorite prune from around the world QUIBERONNAISE AND CONNETABLE VINTAGE SARDINES from the deep Atlantic water off Brittany REAL ANDALUCIAN GAZPACHO, such as that made by Luque with ripe tomatoes and rich olive oil ROYAL MEDJOOL DATES from Paradise Valley, California made their debut at the Fairway cheese counters VERJUS unsweetened wine grape juice from the Perigord

FAIRWAYMARKET.COM | 31

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ABOUT FAIRWAY

Recipe Guide This Issue Breakfast 38 Two Types of Egg Frittata Cupcakes 38 Bacon, Apple, and Brussels Sprouts Hash with Fairway Fried Eggs

39 Fairway Brunch Baguette with Bacon-Baked Eggs 40 Bacon Egg Sandwiches with Pickled Scallions

Dessert 70 Indoor S’Mores 70 Berry Crisp with Fairway Ice Cream 71 Caramelized Bananas Foster with Fairway Sea Salt Caramel Toffee Crunch Ice Cream 72 Fairway Hazelnut Spread Swirled White Chocolate Peanut Butter Blondies 72 Fairway Kitchen Sink Cookie Dough Dessert Treats 73 Fresh Strawberry Cherry Cupcakes with Strawberry Cherry Compote Drizzle & Honey Salted Caramel Whipped Cream

34 | FLAVORS MAGAZINE

Fish 116 Sole ‘en Papillote’ 117 Mediterranean Warm Balsamic Glazed Salmon with Fairway Mediterranean Table 118 Grilled Branzino with Ginger-Mint Pesto

& Chickpea Curry with Garlic Baguette 175 Shrimp & Fairway Tropical Mango Salsa Pitas with Fresh Herbs & Feta 176 Fairway Chicken with Curried Apples

Pasta 48 Fairway Walnut & Gorgonzola Ravioli with Browned Butter & Prosciutto 49 Fairway Lobster Ravioli in Browned Butter Sauce 50 Fairway Mushroom & Gruyere Ravioli with Fairway Superfood Shitake, Chickpeas & Spinach with Fairway Mushroom Marinara Sauce 51 Spinach Spaghetti with Fairway Red Pepper Pesto 52 Fairway Gnocchi with Fairway Superfood Sweet Potato, Black Beans & Walnuts in Fairway Bolognese Sauce 53 Spicy Crab Spaghetti 54 Fairway Roasted Vegetable Ravioli with Fairway Artichoke Hearts & Fairway Mushroom Marinara Sauce

107 Fairway Superfood Quinoa with Red Grapes & Cucumber with STARTERS & SNACKS Butternut Squash, Peppers, Radishes & Goat Cheese 61 Pizza Two Ways: White Bean Paste, 108 Pear, Endive, Radicchio & Toasted Tomato Chutney & Fairway Black Maple Pecan Salad with Fairway Olive Tapenade Flatbread with Champagne Vinaigrette & Goat Columbus Salame Cheese 62 Zucchini & Prosciutto with Fairway 109 Raw Kale Salad with Carrots, Green Sun-Dried Tomatoes Pizza Onions, Black Beans, Avocado, Cayenne-Maple Pecans & Fairway 62 Mushroom, Asparagus & Herbed Goat Cheese Tart Creamy Caesar Dressing

136 Pumpkin, Avocado & Black Bean Slow-Cooker Chili 136 Cherry Pecan Stuffing 137 Orange Thanksgiving Turkey 138 Marshmallow Almond Candied Red Potatoes 139 Pumpkin-Maple Custards with Fairway Crystallized Ginger & Lentils on Spinach with Fairway Thai Peanut Sauce 177 Fairway Thai Mango Chili Marinated Pork Sliders with Fairway Tropical 172 Skillet Sage Beans with Fairway Maple Syrup & White Balsamic Vinegar Mango Salsa 173 Shredded Chicken & Lentil Stuffed 178 Fairway Rotisserie Chicken Gyros Peppers with Fairway Caribbean with Cucumber Salsa, Tzatziki & Mango Sauce Fairway Tikka Masala 174 Fairway Rotisserie Chicken, Coconut 183 Fairway Jerk Pork Skewers

83 Fall Butternut Squash Soup with Toasted Fairway Pumpkin Seeds

Vegetarian

98 Eggplant Parmigiana with Cherry Tomatoes 99 Mushroom, Maple, Brussels Sprouts & Manchego Quesadillas with Fairway Salsa & Chimichurri Sauce 100 Fairway Quinoa-Zucchini Vegetarian Lasagna 101 Baked Artichokes 128 Grilled Vegetable Salad with Fairway Tofu 128 Fairway Sesame Teriyaki Marinated Soup Tofu with Asian Vegetable Mix 129 Fairway Sun-Dried Tomato & Mustard Marinated Crunchy Tofu with 80 Corn Chowder Fairway Sesame Noodles 81 Mushroom, Green Bean & Fairway Pappardelle Soup with Gremolata & Spring Joy Dressing 82 Asparagus Pea Soup with Fairway 130 Soba Noodles with Tofu and Fairway Croutons Edamame, Arame & Carrots

Holiday

International

Salads

156 Cheddar Dip with Fairway Raspberry Preserves 157 Beets, Pesto & Goat Cheese Chips Crispy 158 Asparagus Prosciutto Parmesan

FAIRWAYMARKET.COM | 35

COOKING TIPS & ADVICE

FEATURING LOCALLY-GROWN INGREDIENTS

Warm Winter Mornings

>> hEAt UP wIth BREAKFAsts FROM FAIRwAY by Nora Bass & Olivia Wheat

s you know, many consider breakfast to be the most important meal of the day. With Fairway Market, you can whip up quick, delicious breakfasts that will keep you and your loved ones satisfied all day. Fairway Granola and farm-fresh milk with a side of ripe, pre-cut mango, strawberries and blueberries? So simple! But we’ve got so much more. We’ve got fresh, locally grown produce; farm-fresh organic eggs and natural-smoked, thick-cut bacon; plus, crusty baguettes and tasty local and imported cheeses — all to help you create warming, mouth-watering breakfasts without any fuss.

combining crisp, sweet apples with seasonal Brussels sprouts and diced bacon beneath fried eggs? Different and divine. Our Fairway Brunch Baguette with BaconBaked Eggs recipe will be an instant weekend family favorite. Maple-bacon and egg naan flatbreads with pickled scallions, spicy mayo, and Fairway Hot Chili Sauce will knock your morning socks off!

Ever think to add a dollop of Fairway Red Pepper Hummus to an egg frittata? You’re going to love it! What about

And if you’re gluten-free, don’t forget to try Fairway Gluten-Free Pancakes, in Classic and Chocolate Chip!

Add a cup of Fairway’s Fresh Squeezed Orange Juice and your day is off to a running start. Enjoy these totally original breakfasts from Fairway’s kitchen straight to yours.

FAIRWAYMARKET.COM | 37

Warm Winter Mornings (continued...)

Two Types of Egg Frittata Cupcakes

INGREDIENTS (Serves 3-6)

6 tsps feta cheese 1/3 cup shredded fresh spinach 3 tsps Fairway Red Pepper Hummus 12 basil leaves, torn 1-½ large fresh tomatoes, seeded and chopped 1-½ tsp grated Parmesan cheese 12 Fairway Extra Large Organic eggs, beaten Salt and pepper

DIRECTIONS Preheat oven to 350°F. Spray a large 6-cup muffin tin with nonstick cooking spray. Divide feta cheese, spinach, and Fairway Red Pepper Hummus equally among 3 tins. Divide basil, fresh tomatoes and Parmesan cheese equally in the other 3 tins.

20M

Pour the eggs equally among the tins. Season each one with salt and pepper, and mix well. Bake for 15 to 17 minutes. Let cool for 5 minutes, then remove from tins. Serve immediately. Optional: serve with a side of Fairway Hummus.

Fairway Brunch Baguette with Bacon-Baked Eggs

30M

Bacon Egg Sandwiches with Pickled Scallions

INGREDIENTS (Serves 2)

For pickled scallions: 5 scallions ¼ cup apple cider vinegar 2 tsps sugar 1 tsp kosher salt

For fried eggs and additions: 2 slices naan bread (or bread of your choosing), cut into 4 separate pieces 1/8 cup mayonnaise 1 tbsp unsalted butter 2 large eggs Arugula leaves or frise Salt and Fairway Black Peppercorns

For maple bacon and spicy mayo: 6 slices thick-cut bacon 1 tbsp Fairway Pure Maple Syrup 1/8 cup mayonnaise 1 tbsp Fairway Hot Chili Sauce (or paprika)

DIRECTIONS Combine onions, vinegar, sugar, salt and 1 tbsp water in a small bowl and toss to combine; let stand for 30 minutes. Preheat oven to 350°F. Place bacon on a foil-lined rimmed backing sheet; brush both sides with syrup. Bake until bacon begins to crisp, about 25 minutes. Mix mayonnaise and hot sauce in a small bowl to combine; set aside.

INGREDIENTS (Serves 2-4) 1 tbsp Fairway Extra Virgin Olive Oil, plus brushing pan 4 Fairway Extra Large Organic Eggs ½ cup almond milk (any type) ¼ cup grated Parmesan Dash of kosher salt, divided ½ tsp black pepper, divided 4 oz Fairway Whole-Wheat Baguette, preferably day-old, cut into 1-in. cubes

1 large red bell pepper, thinly sliced then cut in half ½ onion, thinly sliced then cut in half (roughly chopped) ¼ tsp chopped fresh thyme (or 1/2 if desired) ¼ cup goat cheese, crumbled 2 slices Fairway Natural Smoked Bacon Fresh thyme sprigs for garnish

Spread one side of naan slice with plain mayonnaise. Heat a large skillet over medium-low heat. Cook naan, mayonnaise side down, until brown and crisp, about 4 minutes. Wipe out skillet.

Using the same skillet, melt butter or use cooking spray over medium heat; crack eggs into skillet. Cook, basting with butter in skillet, until whites are set, about 3 minutes. Flip over for 30 seconds on yolk side. Remove from heat. the sandwich spread untoasted side of each bread with spicy mayo, layer bacon and arugula, slide yolkside-up egg on top, garnish with pickled scallions and season with salt and Fairway Black Peppercorns. Serve with side of spicy mayonnaise.

DIRECTIONS Preheat oven to 400°F. Brush a 9×9 pan with oil. Beat eggs, milk, Parmesan, and 1/4 tsp salt and pepper in a bowl. Add bread, toss until coated; transfer to pan; let sit. cook strips of bacon until crisp. Remove and place on a paper towel in large nonstick skillet. In the same pan (yes, with bacon grease), sauté bell pepper, onion, thyme, and

38 | FLAVORS MAGAZINE

remaining 1/2 tsp salt and 1/4 tsp black pepper until onion begins to brown, around 10 minutes. Add bell pepper mixture to pan; spread evenly over bread mixture, and dot with goat cheese. Bake until top is puffed and browned and center is firm, about 25 minutes. Let rest 5 minutes. Garnish with thyme.

FAIRWAYMARKET.COM | 39

BREAKFAST

20M

Warm Winter Mornings (continued...) BREAKFAST

20M

BACOn, APPLE, & BRUssELs sPROUts hAsh wIth FAIRwAY FRIED EGGs

INGREDIENTS (Serves 4) 1 lb Brussels sprouts, ends trimmed and sliced thinly 4 to 5 slices of bacon, diced 3 tbsps unsalted butter 1 onion (sweet or yellow), thinly sliced

1 tart, firm apple, such as Braeburn, peeled and diced 2 tbsps apple-cider vinegar 1 cup low-sodium chicken stock 2 tsps fresh lemon juice

4 Fairway Extra Large Organic eggs Salt and pepper

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DIRECTIONS tRIM the Brussels sprouts and cut each sprout in half; lay the flat side on the cutting board, and cut into 1/8-in. slices. Set aside. UsInG a large frying pan, cook the bacon over medium heat until just crisp, about 10-12 minutes. While the bacon is cooking, slice your onions and dice your apples. Scoop out the bacon and set aside. Pour off the fat from the frying pan.

ADD the sliced sprouts to the frying pan, a pinch more salt, and toss to combine the onions and sprouts. Continue cooking until the sprouts being to brown, then add the apples. Stir in the vinegar and scrape up any browned bits from the bottom of the frying pan. Add the stock and cook at a lively simmer until the liquid has almost evaporated, about 6-7 minutes. Add the reserved bacon and lemon juice. Season with salt and pepper. Cover the pan while you cook the eggs.

PLACE pan back over medium heat; add 2 tbsps of butter. When the butter stops foaming, add the onions and a pinch of salt; cook, stirring frequently, until the onions are soft, fragrant and beginning to brown, 10-15 minutes.

hEAt 1 tbsp butter in a large nonstick pan. Once the butter has melted, gently break the eggs into the pan. Season with salt and pepper and cook until the white begins to brown, about 4 minutes. Flip over for about 30 seconds, then slide the egg on top of the hash. Serve immediately. -f

40 | FLAVORS MAGAZINE

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COOKING TIPS & ADVICE

”I need a meal everyone will love that I can make in minutes.”

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Easily Italian

>> QUICK & EAsY FAIRwAY PAstAs by Nora Bass & Olivia Wheat

ou really can’t do better than Fairway Market pastas. Fairway offers fresh pastas and artisanal dried pastas, both made with the finest ingredients and inspired by true Italian cooking. Our dried pastas are the real deal; artisanal pastas from Puglia, the boot heel of Italy. Pasta is the heart and soul of the Italian kitchen. Pugliese cuts are the quintessential, timeless pasta shapes, and we’ve got them covered: Riccioli swirls; scallop-edged twists of Whole Wheat Gigli; rolled twists of Whole Wheat Strozzapreti; Orecchiete (Italian for “little ears”); Maccheroni tubes; small Girelle curls, and bright green leaves of Foglie D’Ulivo. And we haven’t even gotten to our fresh pastas!

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Fresh Fairway pastas have natural ingredients you need to eat soon after we make them, like: market-fresh lobster; mushrooms and Gruyere cheese; potato gnocchi; fresh vegetables, and Gorgonzola and walnuts. The ingredients are packed into light, doughy centers.

What goes great with Fairway pastas? Fairway Market pasta sauces, of course! With flavors like Puttanesca, Marinara, Roasted Garlic, Tomato Basil, Bolognese, and Mushroom Marinara, expect your pastas to be bursting with flavor. Combine with Fairway prepared vegetable mixes and top with a little Parmigiano-Reggiano from our remarkable Cheese Department, and quick family meals are made fast. Enjoy all the tastes of Fairway’s fine pastas with recipes that highlight our incredible variety of natural foods: Gorgonzola and Walnut Ravioli with Browned Butter and Prosciutto; Spinach Spaghetti with Red Pepper Pesto; Lobster Ravioli in Browned Butter Sauce; Mushroom and Gruyere Ravioli with Shitake Chickpeas and Spinach in Mushroom Marinara Sauce; Vegetable Ravioli with Artichoke Hearts; Gnocchi with Squash, Black Beans, Walnuts, and Bolognese Sauce, and even more. Enjoy pasta the way the Italians intended, from Fairway’s kitchen to yours.

FAIRWAYMARKET.COM | 47

12.9.13 | round 1 | Barilla Fairway Superbowl Magazine Ad | 6.75”w x 9.875”h

Quick & Easy Pastas (continued...)

Fairway Walnut & Gorgonzola Ravioli

PASTA

10M

with Browned Butter and Prosciutto

INGREDIENTS (Serves 4) 1 package Fairway Walnut & Gorgonzola Ravioli 2-3 tbsps butter Â˝ package Fairway Prosciutto (pre-diced) 1 package Fairway Walnuts Fairway Olive Oil

Parmigiano-Reggiano Fresh herbs (such as basil or pesto), roughly chopped or diced Salt and pepper

DIRECTIONS Cook Fairway pasta according to package directions. Drain and drizzle with a few swigs of Fairway Olive Oil. Set aside in a covered bowl. using a large skillet, melt butter. Add the prosciutto and cook for 5-7 minutes. Add the drained pasta to the skillet

and evenly coat with the browned butter prosciutto mixture, making sure to scrape up all the brown bits. Serve immediately. Garnish with cheese, herbs, walnuts; salt and pepper to taste.

10M

Fairway Lobster Ravioli in Browned Butter Sauce

INGREDIENTS (Serves 4)

1 package Fairway Lobster Ravioli 2-3 tbsps butter Fairway Greek Koroneiki Olive Oil

Salt and pepper Optional: grated ParmigianoReggiano or manchego cheese

DIRECTIONS Cook Fairway pasta according to package directions. Drain and drizzle with a little olive oil; set aside in a covered pot to keep warm. USING a large skillet, melt butter, stirring frequently; cook for about 3 minutes, until the butter is browned, but not burnt. Drizzle the brown butter over the lobster ravioli; salt and pepper to taste. Optional: garnish with grated Parmigianldo-Reggiano or manchego cheese. Serve immediately.

48 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 49

Quick & Easy Pastas (continued...)

Fairway Mushroom & Gruyere Ravioli with Fairway Superfood Shitake, Chickpeas & Spinach & Fairway Mushroom Marinara Sauce

INGREDIENTS (Serves 4)

10M

Spinach Spaghetti with Red Pepper Pesto

INGREDIENTS (Serves 4) 1 package Fairway Spinach Spaghetti 3-4 tbsps Fairway Red Pepper Pesto 1 lemon ¼ cup shredded Parmigiano-Reggiano (to taste) Salt and pepper

1 package Fairway Mushroom & Gruyere Ravioli ½ package Fairway Superfood Shitake Chickpeas & Spinach Fairway Mushroom Marinara Sauce Grated Parmigiano-Reggiano Salt and pepper

DIRECTIONS

Cook Fairway pasta according to package directions. Cook Fairway pasta according to package directions. Drain and drizzle with a few swigs of Fairway Olive Oil. Set aside in a covered bowl.

Add a few tablespoons of Fairway Red Pepper Pesto. Toss evenly and season with salt and pepper.

using a large skillet over medium heat, add Fairway Superfood mixture and Fairway Mushroom Marinara Sauce, stirring constantly to heat it through, about 2-4 minutes. Add the drained ravioli.

Slice lemon thinly, cut so you only have the lemon rind; curl the rind up and place in the center of the pasta on each dish. Sprinkle with shredded cheese.

Serve immediately. Garnish with cheese, and salt and pepper to taste.

LIDIA’s A l l N A t u r A l S A u c e S & PA S tA S

From my family table to yours

—Lidia Bastianich

www.lidiasitaly.com 50 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 51

PASTA

10M

Quick & Easy Pastas (continued...)

FAIRwAY GnOCChI AnD BOLOGnEsE sAUCE with Fairway Superfood Sweet Potato, Black Beans & Walnuts

sPICY CRAB sPAGhEttI

INGREDIENTS (Serves 4)

INGREDIENTS (Serves 4) 1 package Fairway Gnocchi (small) 1/2 package Fairway Superfood Sweet Potato, Black Beans and Walnuts 1 package Fairway Walnuts

10M

PASTA

10M

Fairway Bolognese Sauce Fairway Olive Oil Parmesan cheese, shredded Salt and pepper

Fairway Egg Spaghetti 1/2 lb canned or cooked crab 1/2 large red onion, chopped 1/4 cup extra-virgin olive oil

1-1/2 tsps Fairway Chili Sauce 2 tbsps salted butter Parsley Optional: Preserved lemons

DIRECTIONS PLACE spaghetti in boiling water and cook according to package directions, usually about 8 minutes. Drain. (You should have enough time to do step 2 while cooking the pasta).

DIRECTIONS COOK Fairway pasta according to package directions. Drain and drizzle with olive oil; cover and keep warm. UsInG a large skillet over medium heat, add Fairway Superfood mixture and Fairway Bolognese Sauce, stirring constantly to heat it through, about 2-4 minutes. Add the drained ravioli. sERvE immediately. Garnish with cheese and additional walnuts; salt and pepper to taste.

UsInG a large skillet over medium heat, melt the butter and add the red onions, stirring until softened. Drizzle in the chili sauce. Mix together for about a minute, add in the crab, reduce heat to low and cook for a minute while stirring frequently. ADD the drained pasta to the skillet and mix everything together. Season with salt and pepper. REMOvE from heat and garnish with parsley (and optional preserved lemons). Serve.

Explore the

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Classic French Stocks & Sauces

RECIPES: www.morethangourmet.com

52 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 53

Bring home a winner

Quick & Easy Pastas (continued...) PASTA

10M

“USA’s Best Seafood Restaurant”

FAIRwAY ROAstED vEGEtABLE RAvIOLI

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with Fairway Artichoke Hearts & Fairway Mushroom Marinara

INGREDIENTS (Serves 4) 1 package Fairway Roasted Vegetable Ravioli 1 can Fairway Artichoke Hearts, quartered Fairway Mushroom Marinara Sauce Fairway Olive Oil Parmigiano-Reggiano Salt and pepper

DIRECTIONS COOK Fairway pasta according to package directions. Drain and put in a bowl or back in the large pot. whILE pasta is still warm, drizzle a little olive oil over it and add the quartered artichoke hearts. Evenly coat with Fairway Mushroom Marinara Sauce.

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sERvE immediately. Garnish with cheese, and salt and pepper to taste. -f

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Begins with...

Marinara with Tonno 1 lb. Anna Long Fusilli 5 tbsp. Cento Extra Virgin Olive Oil 1 tbsp. Bellino Minced Garlic 1 Cento Whole Hot Chili Pepper, diced (optional) 10 oz. Cento Tuna in Olive Oil 1 cup Cento Chicken Stock 28 oz. Cento San Marzano Peeled Tomatoes Salt and Cento Ground Black Pepper, to taste 1/4 cup Italian parsley, chopped Like us on

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Begin cooking pasta according to instructions on package. In a medium pan over medium-high heat, add oil, garlic and chili pepper; sauté for 2 minutes. Add 5 oz. tuna, cook for an additional 2 minutes. Add chicken stock, tomatoes and salt; bring to a boil then let simmer for 25 minutes. With 5 minutes remaining, add remaining tuna, pepper and stir. Add drained pasta and parsley to pan, toss until evenly coated. Serve and enjoy. Serves 4.

COOKING TIPS & ADVICE

25M

>> DELICIOUs DIY PIZZAs & tARts by Nora Bass & Olivia Wheat

etting creative in the kitchen is oh-so-easy with delicious ingredients from Fairway Market. Here’s a fresh idea: why not create your own healthy pizzas, in the form of dinner pastries, tarts, and flatbreads? You get a filling meal with your choice of fresh produce, savory meats, rich and luscious cheeses, and locally grown herbs. You can even go gluten-free with your flatbread crust, if you so choose! Too good to be true? Not so with Fairway! These recipes offer the perfect balance of flavors for the fall and winter months, and all include Fairway’s exclusive, natural products to make your meals healthful and even more delectable. Our Fairway Black Olive Tapenade is the perfect topping for homemade flatbread pizza, with white bean paste made with Roma tomatoes, goat cheese, and basil. Add Columbus Salame on one side for meat lovers, and enjoy your pizza two ways! Fresh garlic gives it that extra piquant bite. Zucchini, prosciutto, fresh Parmesan, and Fairway SunDried Tomatoes combine for a quick, hearty pizza dish, and again strike the perfect balance of meat and veggies. And for a purely vegetarian option, try our Mushroom, Asparagus, and Herbed Goat Cheese Puff Pastry Tart, with a mix of Fairway organic mushrooms, crisp locally grown asparagus, and fine herbs on a browned, flaky puff pastry. Unique, inspired dinners from Fairway are here. Let’s get cooking!

60 | FLAVORS MAGAZINE

White Bean Paste, Tomato Chutney & Fairway Black Olive Tapenade Flatbread with Columbus Salame

INGREDIENTS (Serves 4) 1 frozen flatbread (gluten-free optional) 1 Columbus Salame FOR thE whItE BEAn PAstE: 1 15-oz can cannellini beans, rinsed and drained 1/2 cup grated Parmesan cheese 1/4 cup fresh orange juice 2 tbsps Fairway Olive Oil 1/2 clove garlic, minced (1/2 tsp) FOR thE ChUtnEY: 4 Roma tomatoes, seeded and finely chopped (2 cups) 1 chili, seeded and finely chopped 2 tbsps Christopher Ranch red pearl onion, finely chopped 2 tbsps finely chopped fresh basil 2 tbsps lime juice Fairway Olive Tapenade

DIRECTIONS FOR thE whItE BEAn PAstE: BLEnD all ingredients in food processor until smooth. Season with salt and pepper, if desired. FOR thE ChUtnEY: COMBInE all ingredients in bowl. PREhEAt oven according to flatbread instructions. sPREAD White Bean Paste on pizza crust or flatbread; top with Chutney and a few dollops of goat cheese. Add sliced Columbus Salame on half of the pizza. REMOvE from oven and drizzle with Fairway Olive Tapenade.

FAIRWAYMARKET.COM | 61

STARTERS & SNACKS

FAIRWAY PUMPS UP YOUR FLATBREADS

PIZZA twO wAYs

Fairway Pumps Up Your Flatbread (continued...) STARTERS & SNACKS

35M

ZUCChInI & PROsCIUttO PIZZA with Fairway Sun-Dried Tomatoes

INGREDIENTS (Serves 4-6) 1 jar Fairway Pizza Sauce 1 zucchini, thinly sliced 1/2 cup Parmesan cheese 1 package of pre-diced Ciderella Prosciutto 1 package of sliced mushrooms

DIRECTIONS 6 Fairway Sun-Dried Tomatoes (either in container or jar) 1 pizza crust or flatbread 2 small garlic cloves, diced Fairway Olive Oil

PREhEAt oven to 400°F. UsInG a medium saucepan, heat 1 tbsp Fairway Olive Oil over medium heat. Add the garlic and sauté for a few minutes, until fragrant. Add the zucchini, sautéing about 3 minutes on each side, until beginning to brown. Add the mushrooms and sauté for about 7 minutes. Add the prosciutto and stir constantly; sauté for another 5-7 minutes, until the prosciutto is slightly browned. sLAthER Fairway Pizza Sauce on the crust or flatbread; top with mushroom mixture and place sun-dried tomatoes on top. Place in oven for 10 minutes. Sprinkle with shredded Parmesan cheese and bake for another 5 minutes. Let cool and serve.

30M

Whole grains

Crispy texture

Seeds

MUshROOM, AsPARAGUs & hERBED GOAt ChEEsE tARt

INGREDIENTS (Serves 4) 1/2 box frozen puff pastry (1 9” sheet) 2 tbsps butter Fresh mushrooms (1 package Fairway Organic Mushroom Mix) 2-4 oz goat cheese 1 jar Fairway Sun-Dried Tomatoes Thyme Salt and pepper

Freezer-Friendly Nutritious Snack Foods When thawed, our cookie bars and loaf cakes taste as fresh and delicious as the day you purchased them.

The Whole Family Loves The Convenience School Safe products are no longer completely frozen after they’ve been out of the freezer for five minutes.

The whole family loves the taste and convenience. NO ARTIFICIAL FLAVORS NO ARTIFICIAL COLORS DAIRY FREE SOURCE OF IRON LOW IN SODIUM NUT & PEANUT FREE INDIVIDUALLY WRAPPED FOR FOOD SAFETY

DIRECTIONS PREhEAt oven to 400°F. REMOvE frozen pastry from freezer and thaw on counter for 10 minutes (or place in refrigerator 3 hours prior to using). BAKE pastry for 15-20 minutes, until golden brown. Remove and let cool.

62 | FLAVORS MAGAZINE

FRESHNESS & PORTABILITY

wIth 7 minutes left for pastry, heat a skillet over mediumhigh heat. Melt butter and sauté mushrooms for about 5 minutes. Meanwhile, dice 3 sun-dried tomatoes and add them to the pan. Mix together for about a minute. AFtER pastry has settled and cooled, place mushroomtomato mix on top of pastry, add a dollop of goat cheese and sprinkle with thyme. Bake again for 8-10 minutes; let cool, and garnish with fresh thyme. Season with salt and pepper. -f

Committed to Nurtition First in Healthy Snack Foods Fun, tasty and nutritious snack food choice for the whole family. School Safe snacks meet the nutrition guidelines for schools which focus on overall health and nutrition for kids.

106

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Delicious Desserts

>> sUPER FAst & sAtIsFYInG swEEts by Nora Bass & Olivia Wheat

SAY CHEESE Dairy-free cheesy deliciousness

lmost everyone needs a little bit of sugar to satisfy their sweet tooth—and these recipes will definitely hit the spot! From chocolaty indulgences to straight-intothe-oven Fairway cookies to cupcakes with homemade whipped cream to berry crisps, these delicious desserts will end your meal on a high note.

Soufflés available in Chocolate, Chocolate mint, and Pumpkin

New to

Look for us in the freezer aisle Melt-in-your-mouth all natural desserts sold in a reusable ceramic ramekin.

Ready in minutes Open Bake Indulge!

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Of course, time, or rather the lack thereof, is often one of the biggest obstacles to cooking something new�— but fear not! Using Fairway’s superb ingredients, these delectable desserts take no time at all and satisfy like you would not believe. With summer schedules over and the return of school and career in full effect, everyone needs a no-fuss, easyto-make treat. Not to worry, we’ve got you covered with Fairway Cookie Dough Delights. Premade with love (and, of course, the finest ingredients), all you have to do is place the dough on a baking sheet and slide it into the oven for 10 minutes. The hardest part will be deciding between the Kitchen Sink and Chocolate Chunk Cookie Dough varieties. Just let Fairway do the rest! What better way to wave summer bonfires goodbye than to make Indoor S’mores? Don’t be afraid to get creative, such as by mixing Fairway’s white chocolate chips with our milk chocolate chips for added dessert dimension.

Made in minutes, this ooey-gooey summer staple makes the perfect transition into fall. Speaking of rich Fairway chocolate flavors, have you tried Fairway’s Hazelnut Spread yet? Made in Piedmont, Italy, with premium cocoa, rich hazelnuts, and sweet skim milk, this spread has won over the masses! Whether drizzled over caramelized bananas or baked into Blondies made with fresh Fairway Organic Peanut Butter, one thing is for sure: Fairway Hazelnut Spread elevates every dish to swoon-worthy status. Now, for those non-chocolate lovers, get ready for fruity fulfillment with Fairway’s freshest fruits! Gather together a few cups of fresh berries, such as blueberries, strawberries, and raspberries; create a crunchy, candied topping with pecans and oats, then bake, and top with Fairway Vanilla Ice Cream. You’ve made yourself a delicious dessert that will likely be devoured in as little time as it took to make! And for a dessert that can double as a weekend brunch treat try our Strawberry Cherry Cupcakes with Honey Salted Caramel Whipped Cream. Sweet and a touch salty, this combination is a total win. Surprise and satisfy your sweet tooth this season with easy recipes and the finest ingredients from Fairway.

FAIRWAYMARKET.COM | 69

Delicious Desserts (continued...)

InDOOR s’MOREs

INGREDIENTS (Serves 4-6) 1/2 cup Fairway White Chocolate Chips 1/2 cup Fairway Milk Chocolate Chips Marshmallows (try a combination of a handful of small and 4 large ones) Graham crackers

DIRECTIONS

10M

CARAMELIZED BAnAnAs FOstER

DESSERT

15M

with Fairway Sea Salt Caramel Toffee Crunch Ice Cream

INGREDIENTS (Serves 4) 2 ripe bananas 1 tbsp grape seed oil 2 tbsps Fairway Golden Honey 1/2 tsp cinnamon

1/8 tsp salt Fairway Sea Salt Caramel Toffee Crunch Ice Cream Optional: Fairway Hazelnut Spread

DIRECTIONS REMOvE the peels from the bananas and slice into 1/2-inch-thick slices.

PREhEAt oven to 450°F. PLACE combination of chips on iron skillet. Top with small marshmallows and halved large marshmallows. PLACE skillet in oven for 8-10 minutes until golden brown. Serve with graham crackers.

60M

sEt a nonstick skillet over medium to medium-high heat and add the oil or butter, honey, cinnamon, and salt. Lay down your banana slices, and fry for 4-5 minutes on each side. Be sure to watch the heat and turn the heat down if the bananas brown too quickly. You want enough heat to caramelize and brown the slices, but don’t want them to burn. sERvE bananas in a bowl with Fairway ice cream immediately. Optional: serve with a side or a drizzle of Fairway Hazelnut Spread.

BERRY CRIsP wIth FAIRwAY ICE CREAM

INGREDIENTS (Serves 4)

FAIRWAY CUPCAKES

6 cups mixed berries (blackberries, raspberries, and strawberries) 1/4 cup raw sugar 1 tbsp cornstarch 1 tsp grated lemon zest 1 tbsp fresh lemon juice 1 to 1-1/2 cup quick-cooking oats 2/3 cup chopped pecans, roughly chopped 1/4 cup flour (white or whole wheat) 1/2 cup light brown sugar 1/2 tsp salt 1 stick (1/2 cup) unsalted butter, slightly softened at room temperature, cut into 1/2 inch pieces Fairway Vanilla Ice Cream

DIRECTIONS PREhEAt the oven to 375°F. Toss the berries with the sugar, cornstarch, lemon zest, and juice. Add to a large dish or divide amongst cupcake baking dishes. UsInG a bowl, combine the oats, pecans, flour, brown sugar, and salt. Add the butter and rub and squeeze with your fingertips until the mixture comes together in small clumps. Distribute the topping evenly over the berries.

70 | FLAVORS MAGAZINE

Note: For a crunchier top, use more roughly chopped pecans than oats.

Moist, delicious, sweet, but not too sweet

PUt the baking dish on a larger rimmed backing sheet to catch any drippings. Bake until the fruit is bubbling and the topping is golden brown, about 50-55 minutes. Let cool until just barely warm, top with a scoop of Fairway ice cream and serve immediately!

FAIRWAYMARKET.COM | 71

Delicious Desserts (continued...)

Fairway Hazelnut Spread Swirled White Chocolate Peanut Butter Blondies

25M

Fresh Strawberry Cherry Cupcakes with Strawberry Cherry Compote Drizzle & Honey Salted Caramel Whipped Cream

INGREDIENTS (Serves 4-6)

½ cup unsalted butter, melted 1 large egg  1 cup light brown sugar, packed  1 tbsp vanilla extract  1 cup all-purpose flour  ½ cup Fairway Organic Peanut Butter ½ cup Fairway White Chocolate Chips 1/3 cup Fairway Hazelnut Spread

For Cupcakes: 2-¼ cups cake flour ¼ tsp kosher salt ½ cup unsalted butter 2 large Fairway eggs 1 tsp pure Fairway Vanilla Extract 1 cup buttermilk Tip: Use powder, as it keeps for longer ½ cup strawberries, trimmed and finely diced ½ cup cherries, stalks and pits removed, coarsely chopped

DIRECTIONS

For Compote Drizzle: ½ cup strawberries, trimmed and finely diced ½ cup cherries, stalks and pits removed, coarsely chopped ½ cup confectioner’s sugar 1 tbsp unsalted butter Squeeze of fresh lemon juice Pinch of salt

Preheat oven to 350°F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. Using a large microwave-safe bowl, melt the butter in the microwave, about 30-40 seconds on high power. Wait momentarily before adding the egg, so you don’t scramble it. Add the egg, brown sugar, and vanilla, and whisk until smooth. Add the flour and stir until just combined—don’t overmix. Stir in the peanut butter and white chocolate chips. Pour batter into the prepared pan, smoothing the top lightly with a spatula. Evenly add and swirl the Fairway Hazelnut Spread. To create the marbled pattern, drizzle

the spread over batter in evenly spaced, parallel lines, each spanning the length of the pan. Starting at the top of one of the lines, drag a toothpick in a zigzag formation to create the marbling. Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months

For the Whipped Cream: 2 cups Honey Salted Caramel Greek Yogurt 2 oz sugar Few dashes of Fairway Vanilla Extract

DIRECTIONS Preheat the oven to 350°F. Grease and flour a large 6-cupcake tray.

10M

Fairway Kitchen Sink Cookie Dough Treats INGREDIENTS (Serves 12)

1 package Kitchen Sink Cookie Dough Delicious Dessert Treats

DIRECTIONS Preheat the oven to 375°F. Place cookies on ungreased baking sheet 3 inches apart.Lightly press down the cookies. Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 2 minutes. Transfer to wire racks and cool completely.

72 | FLAVORS MAGAZINE

Put the flour, salt, and baking powder in a bowl and whisk to blend. USING an electric mixer, cream the butter and sugar together, beating on medium speed until the mixture is light and fluffy, about 4 minutes. Add the eggs one at a time. With a spatula, be sure to scrape the sides and bottom of the bowl and mix again. Beat in the vanilla. Change the mixing speed from medium to low, pour in 1/3 of the flour mixture. Add half the buttermilk and beat until blended. Repeat, switching between flour and buttermilk, blending in between. As soon as last buttermilk addition has been blended, immediately stop blending. Beat in the strawberries and cherries until just combined. We prefer to have them diced, rather than pureeing the berries into the batter.

Pour the batter into the prepared cupcake pan, using the spatula to even the surface top. Bake 40 to 50 minutes, until browned and toothpick inserted into the center comes out clean. Meanwhile, 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 or salt as needed. Serve this as is or puree until smooth; we prefer chunky, but that’s up to you! Make the whipped cream. In an electric mixing bowl, whip all the ingredients together until you have soft peaks. Cover and refrigerate until ready to use. Cool the cupcakes in the pan on a wire rack; once cool, gently place one on each plate. Serve with the Strawberry Cherry Compote Drizzle and Honey Salted Caramel Whipped Cream. -f

FAIRWAYMARKET.COM | 73

DESSERT

25M

INTRODUCING OUR NEW ITEMS

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A bitter-sweet condiment obtained from cooked grape must and wine vinegar that will enhance the taste of any dish, from hors dâ&#x20AC;&#x2122;oeuvre through desserts. The products thickness is the most important parameter when defining the quality of Balsamic Vinegar of Modena PGI and this characteristic dependds on the quantity of grape must used. In Giuseppe Cremonini we produce five different qualities, which use a content of grape must that goes from a minimum of 20% up to over 60% for the finest qualities.

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ingredients ½ cup 1 Tbsp ⅓ cup 4 ounces ½ tsp 30

whipping or heavy cream granulated sugar stonewall kitchen Maple Pumpkin Butter Mascarpone cheese, room temperature pumpkin pie spice pinch of salt mini phyllo cups

directions 1.

Whisk cream and sugar until soft peaks form. Reserve 2 Tbsp. and set aside.

Beat the Mascarpone cheese and Maple Pumpkin Butter with an electric mixer on medium speed until uniform. Add the pumpkin pie spice and salt and mix. Fold in the whipped cream, less 2 Tbsp.

Fill phyllo cups with pumpkin chiffon mixture. Top each with a small dollop of whipped cream and sprinkle with a little pumpkin pie spice.

S Sumptuous S Soups S

• Makes approximately 30 mini tarts

Pumpkin Chiffon Tartlets

COOKING TIPS & ADVICE

>> KEEP wARM thROUGh thE wIntER by Olivia Wheat

s we usher in cooler nights, few dishes satisfy like a bowl of soup. Most of these recipes feature fresh, fall seasonal vegetables and, best of all, are either quick to make or can be made ahead of time. So, whether you are serving these soups straight from the stovetop or reheated, you and your family can enjoy them whenever you feel the autumn air!

For more delicious recipes using this product and more, visit

stonewallkitchen.com/recipes

Corn chowder is one of the ultimate comfort foods; this rich and creamy corn recipe is filled with organic corn kernels and uses almond milk for a unique twist. Made in a similar fashion, substitute corn with fall butternut squash and add roasted sunflower seeds for another easy-tomake, nutrient-rich meal. For a greener option, try the asparagus soup. Whatever main produce you choose, you can be sure Fairway values supporting local growers,

guaranteeing you the freshest and best selection possible. Add a little crunch to any of your soups by simply dropping in a few Fairway croutons! For a heartier option, look no further than the mushroom, green bean, and Fairway pappardelle soup. An absolute Fairway favorite, this heart-warming soup combines earthy flavors with green beans and cremini mushrooms, matched with cool mascarpone that adds a luscious creaminess and cheesy tang. Top off with Fairway’s pappardelle pasta (the real-deal, heart and soul of the Italian kitchen kind), and get ready for everyone to ask for seconds. So, go grab your biggest pot and start blending fall and winter flavors into delicious, sumptuous soups!

FAIRWAYMARKET.COM | 79

Sumptuous Soups (continued...)

CORN CHOWDER

SOUPS

15M

INGREDIENTS (Serves 4)

4 cups fresh organic corn kernels, about 6 ears 2 cups milk (I used almond milk) 2 tbsps olive oil 2 cloves garlic, pressed 1 leek, mostly just the white part with about an inch or two of green, cut in half lengthwise and thinly sliced 1 red bell pepper, seeded and diced 2 cups vegetable or chicken broth 2 Roma tomatoes, seeded and diced 2 tbsps dried basil Fresh herbs for garnish (like parsley) Salt and pepper Optional: sour cream or Greek yogurt

DIRECTIONS Put 2 cups of the corn and the 2 cups of milk into a blender and blend until smooth. Set aside.

bottom of the pan. Return pan to heat. Add 2 cups corn and vegetable broth. Bring to a boil.

Heat oil in a large soup pot over medium-high heat and add the leeks and bell pepper. Cook about 5 minutes or until the vegetables are tender.

Add the pureed corn/milk mixture and the diced tomatoes and heat until warmed through but not boiling.

Stir in the garlic and basil, and cook 1-2 minutes. Remove from heat, scraping up all the bits from the

Season with salt and pepper to taste. Spoon into bowls and garnish as desired. Optional: dollop of sour cream or Greek yogurt.

20M

Mushroom, Green Bean, and Fairway Pappardelle Soup with Gremolata

INGREDIENTS (Serves 4-6) FOR THE SOUP 2 tbsps olive oil 4 oz cremini mushrooms, sliced ¼-inch thick (2 cups) 1 large onion, diced (1-½ cups) ¾ tsp dried Italian seasoning or dried herbs 7 cups low-sodium vegetable broth (1 15-oz box) ¾ package of Fairway Pappardelle Pasta

1-½ cups green beans, cut into 1-inch pieces ⅓ cup mascarpone cheese

FOR THE GREMOLATA ¼ cup fresh Italian parsley 1 clove garlic, peeled 2 tsps grated lemon zest

DIRECTIONS Heat oil in pot over medium-high heat. Add mushrooms and onion, and sauté for about 5 minutes.

Meanwhile, make your gremolata: pulse parsley, garlic, and lemon zest in food processor until finely chopped.

Stir in the Italian seasoning and the broth. Cover, and bring to a boil.

Place the mascarpone in a separate bowl and whisk reserved ½ cup of broth (the heat of the broth will melt the mascarpone, making it easier to whisk). Slowly stir the mascarpone mixture back into the soup.

Carefully add the pappardelle pasta; simmer 3 minutes, stirring occasionally. Add green beans, and simmer for another 3 minutes. Simmer until the pasta is al dente. Turn off the heat, set aside ½ cup of broth and cover the soup.

80 | FLAVORS MAGAZINE

Ladle soup into bowls and garnish each with 2 tsps of gremolata. Season with salt and pepper to taste if necessary.

FAIRWAYMARKET.COM | 81

Sumptuous Soups (continued...)

Asparagus Pea Soup with Fairway Croutons

Fall Butternut Squash Soup with Toasted Fairway Pumpkin Seeds

INGREDIENTS (Serves 2-3)

INGREDIENTS (Serves 6-8)

1 bunch of asparagus (about 1 lb) ½ bag of frozen peas (1-½ cups) 2 tbsps unsalted butter 1 large shallot, chopped (¼ cup) 1 cup heavy cream Fairway Kosher salt and fresh ground white pepper ½ tsp fresh lemon juice or to taste 1 tsp thinly sliced chives Fairway Croutons Optional: Feta cheese

2 medium butternut squash, halved lengthwise and seeds removed 2 tbsps unsalted butter (¼ stick) 1 medium Granny Smith apple ½ medium yellow onion 8 fresh sage leaves 2-½ cups low-sodium vegetable or chicken broth

Melt the butter in a 4-quart saucepan over medium-low heat; meanwhile, slice shallots. Add the shallots and cook, stirring occasionally, until soft but not colored, about 5 minutes. Meanwhile, trim the tough bottoms off the asparagus and cut the rest of the spears into 1-inch pieces.

Meanwhile, peel, core, and dice the apple into medium-sized pieces. Dice the onion into medium-sized pieces as well.

Add the cream, 1 cup of water, 1 tsp salt, and ¾ tsp white pepper. Increase the heat to high and bring the liquid to a boil. Add the asparagus, lower to a simmer, and cook until tender but still quite green, about 5 minutes. Add peas and cook for additional 2-3 minutes. Puree the soup. You can refrigerate it for up to 2 days.

Melt 1 tbsp of butter in a large saucepan over medium heat. Add the apple, onion, and sage; season with salt and pepper and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.

Stir in the lemon juice. Season to taste with salt and pepper and more lemon juice, if you like. Serve the soup in cups or small bowls, topped with the croutons and chives. You can also add feta!

2 cups water 1-½ tsps kosher salt, plus more as needed ¼ tsp freshly ground black pepper, plus more as needed 1/3 cup heavy cream ½ cup toasted Fairway Pumpkin Seeds for garnish ½ cup Fairway Vegetable Oil Fresh thyme, for garnish

DIRECTIONS HEAT the oven to 425°F. Line a baking sheet with aluminum foil. Place the squash pieces cut side up on the baking sheet. Melt 1-1½ tbsps of butter and brush it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.

DIRECTIONS

82 | FLAVORS MAGAZINE

45M

SOUPS

25M

When the squash is ready, take the baking sheet out of the oven and let the squash cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins. Lower the oven heat to 325°F. Using the same baking sheet and aluminum foil as you did for the squash, spread the pumpkin seeds and drizzle with ½ tbsp vegetable oil, then sprinkle with salt. Bake for 45 minutes, stirring occasionally, until lightly toasted.

Meanwhile, add the broth, water, and measured salt and pepper to the saucepan, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about

15-20 minutes. Remove the pan from the heat and stir in the cream. Using a blender or an immersion blender, purée the soup in batches until smooth, then taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds and fresh thyme, if using. -f

FAIRWAYMARKET.COM | 83

Eat Your Best™

Weight Watchers® Smart Ones® products reflect the belief that you don’t have to give up the foods you love to maintain a smart eating regimen. Smart Ones® offers a delicious array from which to choose - including entrées made with Fiberful pasta, Gluten Free entrées and breakfast foods, and wholesome snacks and desserts. Visit us at eatyourbest.com WEIGHT WATCHERS on food and beverages is the registered trademark of WW Foods, LLC. WEIGHT WATCHERS for services and PointsPlus are the registered trademarks of Weight Watchers International, Inc. Trademarks are used under license by H.J. Heinz Company, L.P. © H.J. Heinz Company, L.P. 2014

Try these European Favorites available at your local Fairway store Ingredients: 1 box Lundberg Crabby Rice 1 Tbsp Sesame Oil ¼ cup chopped Napa Cabbage ½ cup sliced Shiitake Mushrooms 1 tsp minced Ginger ½ cup chopped Scallions ½ tsp Five Spice Powder

½ cup Coconut Milk 1 Tbsp Chili Paste 1 Tbsp Sambal Paste 1 tsp Tamari 2 Tbsp chopped Fresh Basil ¼ cup chopped Peanuts

fruit spread

Cooking Instructions: 1) Cook the Crabby Rice according to the package. 2) In a large sauté pan or wok, heat the sesame oil on high for 2-3 minutes. 3) Sear the Napa cabbage and Shiitakes in the sesame oil for 5 minutes allowing it to brown. 4) Add the ginger, scallions and five spice powder to the vegetables and cook 2 more minutes then remove from heat. 5) When the Crabby Rice is done stir in the vegetable mixture from the pan, along with the coconut milk, chili paste, sambal paste, tamari and basil. 6) Garnish with chopped peanuts and serve!

licorice

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Exclusively Fairway

Steve Jenkins on the Foods You Can’t Find Anywhere Else by Steve Jenkins

ou probably don’t realize it, but you have been coming to Fairway for lots of reasons – not just your understandable desire to replenish stocks of perishable staples on the home front. Milk, butter and eggs are one thing, but your burning desire for another bottle of Fairway Lambrusco Vinegar is entirely another. What makes Fairway so pleasurable and thus so successful is not just its enormous selection of foodstuffs at competitioncrushing low prices, but the fact that you just can’t find a lot of our stuff anywhere else. Fairway exclusively imports these things our own self – our own little selfies. ‘WE’ actually are US! It is we who talk to you via this kind of signage all over the store, all day, throughout your visits. All these wonderful things are US, TOO! They are exclusive to Fairway. We travel — to Europe mostly — and we are unashamedly Euro-centric in our approach to food and entertaining with food. We also scour the United States

and Canada, and we are only just beginning to pay attention to the Far East. It is a fact that we earn our livings through our passion for artisanal foodstuffs that we transform into ambassadors representing the romantic and gorgeous regions of the countries we most frequent, and we are there again and again, four and five times a year, for weeks on end. Rough life, eh? But since nobody else is doing it, it might as well be FAIRWAY.

Cara Cucina Artichoke Cream

La Trinquelinette Preserves

Agromonte Sauces

Only at your Fairway can you arrive home

We exclusively import the entire line

We’re also loving the Sicilian AGROMONTE

with the single favorite jar of stuff of your

of Burgundian La Trinquelinette fruit

jars filled with ARTICHOKE, garlic,

entire life – the Piedmont (Italy)-made

preserves in big old jars, the jars you see

extra-virgin olive oil, and CILIEGINE,

Cara Cucina GARLIC AND ARTICHOKE

on the tables with spoons sticking out of

the show-stopping semi-dried Sicilian

CREAM that your best friends and family

them at Paris’ finest coffee houses and

cherry tomatoes which, if you aren’t

sort of expect to be served at felicitous

pastry shops. WILLIAMS-SONOMA used

already aware, are one of the great

moments such as COCKTAIL TIME. You

to be the only U.S. shops that offered

secrets of Sicilian cuisine, along with their

serve it with medallions of baguette, or

them, but Williams-Sonoma threw them

remarkable pistachios and cured hams

your fave crackers, OR you treat it like a

out because La Trinquelinette is so small

from the Nebrodie hills of eastern Sicily.

ready-made pasta sauce to toss with hot

an artisanal producer they refuse to put

The AGROMONTE ARTICHOKE AND

cooked pasta such as PENNE. Nothing in

BAR CODES ON THE JARS! Fairway

CILIEGINE mixture will knock your socks

it but Italian garlic, Italian artichoke, and

jumped all over La Trinq (which is a

off. As will the Sicilian VILLA REALE jars

extra-virgin olive oil. Sound healthy? Who

Burgundy village), because all of it tastes

filled with Sicilian stuff such as FARMER’S

cares? It’s drop-dead delicious.

the way our grandmother’s jams tasted

CAPERS and PISTACHIO CREAM (a real

back in the day. We are stunned every

killer!) and PESTO TRAPANESTRA and

time we taste La Trinq: the clementine,

GARLIC BRUSCHETTA.

the strawberry, the blood peach (peche sanguine), the rhubarb, the strawberryrhubarb….

Exotic Rice We have a line of rice from Thailand and

Let us be brief. If you buy olive oil from any store other than Fairway, you are making a huge mistake. Our selection is the finest and most extensive in the world. Our prices for olive oil are an embarrassment to the industry. We have revolutionized the very business of olive oil, and we have made huge waves crash against it all over Europe and in California.

Japan called LO TAO, a German rice Provencale Honey

fanatic whose naturally colorful rice has

Chailan is French Provencale honey.

created an entirely new idiom for rice-

Provencale honey is the holy grail of honey.

love: GLAM WEDDING PINK, ROYAL

Once you have acquainted yourself with

PEARL BLACK, SPARKLING VOLCANO

Provencale honey, you will understand.

ORGANIC, SPIRIT OF BAMBOO GREEN,

Those white, waxed cartons of Miel De

WIZARD OF LAOS, RISING SUN ORANGE.

Garrigue honey are unforgettable house-

Each of them smells better than it tastes,

warming gifts.

and tastes better than it looks. A triumph.

Fairway Artisanal Vinegars

Cremonini Acetaia ‘Drink Vinegar’

Our selection of fine artisanal vinegars

Say there’s a gun to my head to tell you my fave of all the stuff we import exclusively; the

rivals the performance we have given

one item I would forever be a Fairway devotee over because I can’t obtain it anywhere

via olive oil and nut and seed oils. Our

but Fairway? I would have to say it would be our Italian DRINK VINEGAR. ‘Drink Vinegar’ comes from the Cremonini Acetaia (vinegar works), our partner in the world of balsamic

balsamics are locally famous for the quality vs. price issue — only at Fairway

French Beets

vinegar in Modena, the source of balsamic vinegar for centuries (10, to be exact). DRINK

can you purchase a liter bottle of fine, old,

Only at your Fairway can you stock

VINEGAR is a variably enhanced (blueberry, cherry, ginger, apple or pomegranate)

special-occasion balsamic that anywhere

up on multiple packages of French (Poitou)

balsamic vinegar beverage that you dilute (four or five parts seltzer or club soda to one

else would cost $150, but at Fairway it’s

beets that have already been steamed and peeled;

part vinegar drink), add ice, and proceed to sip, gulp, or guzzle. It is the most delicious,

$19.99. A half-liter of Fairway balsamic

delicious, unadulterated, perfect beets to chunk up

most refreshing, healthiest beverage of all time, and it was pioneered by us and is

costs $9.99; anywhere else, it would cost

effortlessly for salads and to puree for borscht. No

exclusively imported by us. We hesitate to mention that DRINK VINEGAR combines

$75. This is a fact that confounds the

muss, no fuss, no mess, no stress. BEETS. Fairway folk

most felicitously with spirits such as RUM, VODKA, CACHACA, and GIN. A few notable

competition, and makes its faces burn with

LOVE BEETS. We sell mountainous boatloads of these

bartenders are experimenting with DRINK VINEGAR as we speak, and the word is that

humiliation. Humiliation works for us.

beets, because Fairway folk love beets.

they are enraptured, so stand by; you heard it here first.

90 | FLAVORS MAGAZINE

-f

FAIRWAYMARKET.COM | 91

EVOLVE YOUR BODY.

FARM FRESH

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Our chips are kettle cooked in small batches. They are all natural and gluten free with no MSG. We use sunflower oil, which contains vitamin E and monounsaturated fat (the good fat!). For over fifty years now, we have been making crisp, delicious chips right here in the United States.

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HEALTHY LIVING

FEATURING LOCALLY-GROWN INGREDIENTS

Seasonal Vegetarian

>> vEGGIE-FRIEnDLY DIshEs tO FILL YOU UP by Nora Bass & Olivia Wheat

ealthy, hearty veggie-based meals are a must for those who seek a healthy lifestyle. A diet without meat focused on fresh vegetables may sound challenging, but with the right produce and grains, you can feel just as satisfied. Fortunately, Fairway makes it easy to enjoy a meat-free existence with delicious, natural ingredients from around the world, and easy recipes for you and your family’s health. Our Eggplant Parmigiana with a warm cherry tomato salad combines Fairway Olive Oil, wholesome eggplant, and Parmigiano Reggiano, topped with Panko breadcrumbs. The warm orange and red cherry tomatoes with fresh basil and slightly tart vinaigrette create a cheesy, breaded veggie dish full of goodness you and your family will love. Equally as hearty, cheesy, and delicious, our Mushroom, Maple, Brussels Sprouts, and Manchego Quesadillas with Fairway Salsa and Chimichurri Sauce offer tremendous

flavor. This dish combines meaty mushrooms and seasonal Brussels sprouts with Fairway’s highest-quality ingredients, like our pure maple syrup and tomato salsa. Our chimichurri sauce is made with sumptuous olive oil, cilantro, garlic, and jalapeño chilies. Add luscious, velvety Manchego cheese for a warming, seriously sating lunch or dinner you won’t soon forget. Sweet and spicy, this meal will surprise your family with its healthiness and dynamic taste. Fairway Quinoa Zucchini Lasagna proves to be another filling vegetarian dish made easy with Fairway exclusive ingredients. Fairway Quinoa and Puttanesca Sauce work wondrously with fresh, seasonal zucchini and onion, and natural herbs. And Baked Artichokes with garlic, Fairway Pitted Kalamata Olives, Panko breadcrumbs, lemon, a touch of anchovy paste and Parmigiano Reggiano make for a zesty, piquant vegetable side or main dish. You won’t miss the meat with these super-healthy seasonal recipes.

FAIRWAYMARKET.COM | 97

Seasonal Vegetarian (continued...)

Eggplant Parmigiana with Cherry Tomatoes

INGREDIENTS (Serves 2-3)

30M

Mushroom, Maple, Brussels Sprouts & Manchego Quesadillas with Fairway Salsa & Chimichurri Sauce

FOR the eggplant 1 large eggplant 2-3 glugs grape seed oil Salt and pepper FOR the topping ¼ cup grated Parmigiano Reggiano ½ cup Panko breadcrumbs Salt and pepper 2 tsps Fairway Extra Virgin Olive Oil Optional: pinch of red flake peppers For the Warm Tomato Salad 1 cup combination of orange and red cherry tomatoes 6 small basil leaves 2 tbsps seasoned rice vinegar 2 tbsps Fairway Extra Virgin Olive Oil 2 small garlic cloves thinly sliced

DIRECTIONS

INGREDIENTS (Serves 4)

DIRECTIONS

2 jalapeño chilies Canola or vegetable oil 6 oz cremini mushrooms, sliced (1½ cups) 3-4 Fairway Sun-Dried Tomatoes (package or jar) ¼ tsp ground black pepper 4 (8-in.) whole-wheat tortillas 6 tbsps shredded manchego cheese Fairway Salsa (try mild heat) Fairway Chimichurri Sauce Cilantro sprigs for garnish, optional 1 lb Brussels sprouts, trimmed and thinly sliced 1-2 tbsps Fairway Maple Syrup (to taste, depending on desired sweetness)

Preheat broiler. Broil jalapeños on foil-lined baking sheet 15 minutes, or until blackened, turning once. Transfer to bowl, cover, and let stand for 15 minutes. Peel, remove seeds, and coarsely chop. Heat about 1 tbsp oil in skillet over medium-high heat. Add Brussels sprouts cut side down in a single layer in skillet and cook until deep golden brown, about 5 minutes. Season with salt and pepper and toss; cook until tender, about 4 minutes longer. Transfer to a bowl and stir in the maple syrup.

USING the same skillet, drizzle more oil and add mushrooms and chili pepper; sauté for about 3 minutes, or until browned. Transfer to a bowl. Either in same skillet or in broiler on a baking sheet, sprinkle 2 tortillas with 3 tbsps cheese. Top with Fairway Sun-Dried Tomatoes, jalapeños, mushrooms, Brussels sprouts, and remaining tortillas. Cook about 3 minutes per side. Serve with Fairway Salsa and/or Chimichurri Sauce. Garnish with cilantro, if desired.

Preheat your oven to 450°F. Slice your eggplant in half lengthwise. Using a paring knife, score your eggplant (make lines from top right to bottom left and then from top left to bottom right, creating a patchwork – don’t slice through!). USING a lined and Pam-sprayed baking sheet, drizzle grape seed oil (you can also use olive oil), covering both the front and back of the eggplant. Season both sides with salt and pepper. Lay the eggplants face down, skin side up on the baking sheet; place in the oven for 20 minutes until roasted. Meanwhile, in a bowl combine breadcrumbs, grated cheese, pepper flakes, and grape seed or olive oil (I prefer olive oil here and grape seed oil on the eggplant). Mix with your hands until you have what feels like moist sand. Season with salt and pepper. Halve your cherry and sun-gold

98 | FLAVORS MAGAZINE

tomatoes (or quarter, if they’re bigger), chifonade the basil (cut the basil into thin slices), and combine the tomatoes and basil in one bowl. Mix with seasoned rice vinegar, salt, and pepper. Using a small saucepan over the lowest heat possible, warm the extra virgin olive oil and thinly sliced garlic. The garlic will start to turn golden brown as the olive oil becomes infused.

Flip over the eggplants so the scored side is up; place the breadcrumb mixture on top and bake for another 5 minutes until golden-brown. Once the eggplants come out of the oven, remove the warm garlic oil from the stove and add to the tomato salad. Drizzle the tomato mixture on top of the eggplant and serve. Optional: grate a little extra Parmigiano Reggiano and fresh basil on top!

FAIRWAYMARKET.COM | 99

VEGETARIAN

30M

Seasonal Vegetarian (continued...)

Fairway Quinoa-Zucchini VegGIE Lasagna

VEGETARIAN

55M

INGREDIENTS (Serves 6) 2 large zucchini, cut lengthwise into 12-¼-inch-thick slices 1 tsp salt 2 cups low-sodium vegetable broth 1 cup Fairway Quinoa, rinsed and drained ½ cup Fairway Puttanesca Sauce ¼ cup finely chopped onion 1 tsp dried oregano ¼ cup fresh basil leaves, chopped ¼ cup fresh parsley leaves, chopped 2 tbsps cream cheese 1 25-oz jar marinara sauce (may use a little less) ½ cup shredded Parmesan cheese Fairway Baguette (optional)

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DIRECTIONS Preheat your oven to 400°F. Place zucchini slices on bed of paper towels. Sprinkle with salt, cover with paper towels, and let stand to release moisture while preparing quinoa. Bring broth, Fairway Quinoa, Fairway Puttanesca Sauce, onion, and oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer for about 25 minutes, or until all liquid is absorbed. Remove from heat and stir in basil, parsley, and cream cheese.

CMY

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

100 | FLAVORS MAGAZINE

Spoon 1/3-cup marinara sauce over bottom of 8-inch-square baking dish. Blot remaining moisture and salt from zucchini slices, and lay 4 zucchini slices over marinara sauce in pan. Spoon half of quinoa over zucchini and cover with 1/3-cup marinara. Repeat with 4 more zucchini slices, remaining quinoa and 1/3-cup marinara. Top with remaining 4 zucchini slices, and remaining marinara. Bake lasagna for about 20 minutes. Sprinkle the top with parmesan and bake for another 10-15 minutes, or until zucchini is tender and top is bubbly. Let cool for 5 minutes, then serve immediately. Salt and pepper to taste. Optional: serve with slices of Fairway Baguette.

35M

BAKED ARTICHOKES

INGREDIENTS (Serves 6-8)

DIRECTIONS

4 medium artichokes Fairway Olive Oil or Fairway Grape Seed Oil 1 lemon, halved 3 garlic cloves Anchovy paste (try one solid squeeze, about ½ tbsp) ½ cup bread crumbs (try plain Panko) ⅓ cup grated Parmigiano-Reggiano Salt and pepper ½ cup Fairway Pitted Kalamata Olives, minced ½ tbsp capers, rinsed and minced

Working with 1 artichoke at a time, discard the dark green outer leaves. Cut off the top inch of the artichoke, then peel and trim the bottom and stem. Halve the artichoke lengthwise and scoop out the furry choke. Squeeze half a lemon on all the artichokes. Preheat the oven to 400°F. Using a saucepan of simmering water, cook the artichoke halves until barely tender, 7 minutes. Drain well and pat dry. Lightly oil a ceramic baking dish. In a skillet, heat ½ cup of Fairway Olive Oil or Fairway Grape Seed Oil. Add garlic and cook over moderately high heat until golden, 4 minutes; discard the garlic. Add the anchovy paste and stir until dissolved. Add the artichokes cut side down and cook

until crusty on the bottom. Flip them and cook until lightly browned, 3 minutes; transfer the artichokes, cut side up, to the baking dish. Let the garlic-anchovy oil cool slightly. Using a bowl, mix the breadcrumbs and cheese. Stir in the garlicanchovy oil and season very lightly with salt and pepper. In another bowl, mix the Fairway Olives and capers with a pinch of pepper. Fill the artichoke halves with the olive mixture and top with the breadcrumbs. Bake for 12 minutes, until the topping is browned and crisp and the artichokes are tender. Let stand for 5 minutes; then serve. Note: The recipe can be prepared through Step 4 and refrigerated overnight; allow it to return to room temperature before baking. Refrigerate breadcrumbs separately. -f

FAIRWAYMARKET.COM | 101

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HEALTHY LIVING SALAD

Hearty Salads

>> FILLING SALADS WITH SEASONAL veggies by Nora Bass

ven in the colder months you can eat healthy, especially with Fairway Market. Our produce is delivered fresh from local growers year round, so you never have to sacrifice taste or variety depending on the season. Fairway also offers numerous prepared foods to make your cooking experience even easier (and tastier!) with tons of delicious combinations hand-crafted by our expert chefs, inspired by their own world travels.

K, vitamin C, and rich in calcium, while carrots, a root vegetable available all winter long, provide endless energy with a balance of sugars and starches. Protein-rich black beans and avocados full of healthy fats make for a truly satisfying meal. Coat these fresh ingredients and spicysweet pecans with Fairway Creamy Caesar Dressing for a salad with a luscious, velvety texture and incomparable flavor.

This fall and winter, enjoy nutrient-rich salads chock full of Fairway’s finest seasonal ingredients. Our Fairway Superfood Quinoa, Red Grapes and Cucumber with Butternut Squash, Peppers, Radishes and Goat Cheese salad offers a perfect option for a hearty lunch that is almost entirely pre-prepared! Wholesome butternut squash and quinoa fill you up, grapes and cucumbers refresh, crunchy peppers and radishes give you a seasonal bite, and smooth goat cheese brings it all together.

For a sweeter, fruitier bite, try our Pear, Endive, Radicchio and Toasted Maple Pecan Salad with Champagne Vinaigrette and Goat Cheese. Prepare the vinaigrette the old-fashioned way in just minutes with Fairway White Wine Vinegar, Fairway Dijon Mustard, Fairway Cider Vinegar, and our world-famous EVOO, plus a squeeze of lemon. Toast Fairway’s plump pecans with our pure maple syrup and add warm pears, crisp seasonal lettuces, and soft, tangy goat cheese. This salad works perfectly for dinner parties as an elegant appetizer.

Equally delicious and nutrient-dense is our Raw Kale Salad with Carrots, Green Onions, Black Beans, Avocado, Cayenne-Maple Pecans and Fairway Creamy Caesar Dressing. Kale is very high in beta-carotene, vitamin

106 | FLAVORS MAGAZINE

Don’t skimp on salads because spring and summer have passed. Enjoy seasonal vegetables and our favorite Fairway flavors in hearty salads fit for the season!

20M

Fairway Superfood Quinoa SALAD

with Red Grapes & Cucumber with Butternut Squash, Peppers, Radishes & Goat Cheese

INGREDIENTS (Serves 4)

DIRECTIONS

Slice the squash and peppers into slightly larger than bite-size pieces. Heat oil over medium heat in a small sauté pan; cook until slightly browned, about 5-10 minutes.

1 package Fairway Superfood Quinoa with Red Grapes and Cucumber 1 butternut squash 2 small radishes 2 orange bell peppers 2 scallions, white and green parts thinly sliced 4 oz goat cheese 2 tbsps Fairway Grape Seed Oil or Olive Oil

Add the Fairway Superfood Quinoa with Red Grapes and Cucumber and cook for 2-3 minutes. Transfer to plates, garnish with sliced radishes and scallions. Season with salt and pepper, and dollops of goat cheese, to taste. Serve immediately.

FAIRWAYMARKET.COM | 107

Hearty Salads (continued...)

Raw Kale Salad

with Carrots, Green Onions, Black Beans, Avocado, Cayenne-Maple Pecans & Fairway Creamy Caesar Dressing

INGREDIENTS (Serves 4-6)

1-2 bunches of kale, stems removed and shredded 2 tbsps Fairway Olive Oil 1 tbsp Fairway Cider Vinegar Salt and pepper 2-3 medium carrots, cut into medium-thick circles 2 avocado, sliced lengthwise 1 can black beans, rinsed and drained

1-2 heirloom tomatoes, sliced lengthwise 1 cup Fairway Whole Pecans ¼ cup Fairway Maple Syrup 2 tbsps canola or vegetable oil ¼ tsp cayenne pepper 2 green onions or scallions, cut thin on diagonal Fairway Creamy Caesar Dressing

DIRECTIONS To make salad Place kale in a large bowl, and pour olive oil, vinegar, and 1 tsp salt over top. Gently massage mixture into kale with your hands for 2 to 3 minutes, or until kale starts to wilt. Let rest for 30 minutes.

Spread nut mixture in a single layer on prepared baking sheet; bake 8 to 10 minutes, or until pecans are brown and fragrant, stirring frequently. Cool in pan. Slice avocados, tomatoes, and carrots.

To make CAYENNE-MAPLE PECANS While kale is resting, preheat oven to 375°F. Line baking sheet with parchment paper. Toss together pecans, maple syrup, canola oil, ½ tsp salt, and cayenne in medium bowl.

20M

Stir black beans, carrots, and green onions/scallions into kale mixture. Toss with Fairway Creamy Caesar Dressing. Garnish with tomatoes, avocado and pecans. -f

Pear, Endive & Radicchio Salad

with Toasted Maple Pecans, Fairway Champagne Vinaigrette & Goat Cheese

INGREDIENTS (Serves 4-6)

DIRECTIONS

¾ cup Fairway Pecans Fairway Maple Syrup 2 pears 1 raddichio head 2 endive bulbs Fairway Champagne Vinegar Fairway Cider Vinegar Fairway Olive Oil Fairway Dijon Mustard ½ lemon Salt and pepper Goat cheese, to taste (approx. ¼ cup) Optional: ½ tsp granulated sugar

Preheat oven to 350°F. Put the pecans on a small rimmed baking sheet, toss to coat with a few swigs of Fairway Maple Syrup; toast until fragrant and pale golden on the cut sides, 6 to 8 minutes.

Meanwhile, in a small bowl whisk together the vinegars, mustard, juice of ½ a lemon, salt and pepper. Slowly whisk in the olive oil until well combined. If too acidic, add in ½ tsp of granulated sugar.

Over medium heat in a mediumsized sauté pan, heat 1 tbsp of Fairway Olive Oil or Fairway Grape Seed Oil. Add in the sliced pears and heat until warm, about 3 minutes each side.

Combine the radicchio, endive, and pears in a large salad bowl and toss with just enough vinaigrette to coat. Add the pecans and goat cheese; toss and serve.

108 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 109

SALAD

20M

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Fresh Fish

>> sEAsOnAL RECIPEs FROM FAIRwAY by Olivia Wheat

ish can be quick-cooking, tasty, and super-healthy. Sadly, some people shy away from this staple because of the smell, or their perceived lack of cooking skills. The trick to incorporating seafood into your diet is to know a few basic fish cooking techniques and failproof recipes—made even easier with Fairway. Perhaps the easiest and most versatile cooking technique for seafood is to cook the fish ‘en papillote’ as they say in French, or in parchment. A restaurant dish that easily adapts to the home kitchen, this process describes a dish that has been encased and baked in parchment paper. The packet prevents moisture from escaping, allowing the steam to gently cook the fish and its surrounding ingredients delicately and without browning. As it bakes, the fish stays moist while intermingling with the various ingredient flavors placed within the packet. This is a naturally low-fat way to cook, since little oil is needed. Simply decide on a fish, oil, acid, herb, and vegetables. This time around we used halibut, hailed by fish lovers for its firm texture, flaky white meat, and accessibility, as well as lemon, tomatoes, thyme, and Fairway olives. Looking ahead to future fish dishes, keep the cooking technique the same; just get creative with your culinary substitutions for this perfect 10-minute meal!

Salmon is perhaps the most common fish to cook; salmon is filled with Omega-3 fatty acids, which have many health benefits, including protecting against heart disease. Cooking time can vary, depending on the thickness of the salmon. As a general rule, cook 10 minutes for each inch of thickness, then check the center and make sure it’s light pink and opaque. Salmon can be served alongside almost any side dish; Fairway has some amazing prepared ‘Table’ sides, like our Mediterranean Wheatberry Salad. Grilled whole branzino makes for an impressive presentation; luckily, Fairway staff can clean the fish for you if you don’t want to get your hands too dirty at home! To enhance the flavor, fill the fish cavity with mint sprigs, lime slices, and chilies before cooking. Finish this wonderfully easy dish with Fairway Pesto, a jar filled with the freshest selection of basil and finest quality of olive oil from around the world. So, head over to Fairway’s seafood section, which offers 50 to 80 different species of fresh fish and seafood, and our friendly staff will be sure to help you overcome your fish fears!

www.delimar-seafood.com FAIRWAYMARKET.COM | 115

Fresh Fish (continued...)

sOLE ‘En PAPILLOtE’

25M

INGREDIENTS (1 ﬁfillet per person) Sole fillets (or halibut, salmon or tilapia fillets) 1/4 cup halved cherry or grape tomatoes 4 Fairway mixed pitted olives (chopped or halved) Handful of capers 1/2 lemon – all its juice

MEDItERRAnEAn BALsAMIC GLAZED sALMOn FISH

FISH

15M

INGREDIENTS (Serves 4) 1 tbsp butter 3 thyme (or rosemary) sprigs 1 glug grape seed oil Parchment paper Optional: Fairway baguette slices, toasted

4 (6-oz) salmon fillets (try Fairway Herbed Salmon Fillets) Salt and freshly ground pepper 6 tbsps Fairway Extra Virgin Olive Oil or grape seed oil 2 cloves garlic, minced 6 tbsps Fairway Balsamic Vinegar 2 tbsps Fairway Honey 2-3 tsps Fairway Dijon Mustard 1 chili pepper, finely diced 1 package Fairway Mediterranean Table Za’atar Salmon with Wheatberry Salad

DIRECTIONS PREhEAt oven to 400ºF. Line a baking sheet with foil. Generously season salmon fillets on both sides with salt and pepper and arrange on prepared pan. UsInG a small saucepan, heat 1 tbsp olive oil over medium heat. Add the garlic and sauté, while stirring, for about a minute. Stir in 4 tbsps balsamic vinegar, honey, 2 tsps Fairway Dijon Mustard and 1 finely diced chili pepper. Increase the heat to high, allowing the sauce to boil before reducing to a simmer and cooking until slightly thickened, about 3 minutes. Careful not to burn the balsamic! REMOvE glaze from the heat and brush liberally on the tops of the salmon fillets, leaving a little reserve glaze to baste while baking. Place foil-lined baking sheet with balsamic glazed salmon fillets in the oven and bake for about 15 minutes, basting several times with any remaining glaze from saucepan.

DIRECTIONS PREhEAt your oven to 450°F. PREPARE your parchment paper: take a 15” piece, fold in half, cut out half a heart, open paper to reveal a heart. PLACE halved cherry or grape tomatoes in a small bowl and drizzle with grape seed oil. PLACE fish on the parchment paper right beside the crease. Add a handful of olives and capers atop the fish. Add the tomatoes and oil. Add 1 tbsp butter in center.

116 | FLAVORS MAGAZINE

REMOvE fish from heat, and let stand for 5 minutes. DRIZZLE the juice of half a lemon. Add a few sprigs of herb. Season with salt and pepper. Fold over half side of paper and fold sides together.

MEAnwhILE, place a few spoonfuls of Fairway Mediterranean Table Za’atar Salmon with Wheatberry Salad on each place. Place the salmon fillets on top and serve immediately.

BAKE in oven for 8-10 minutes (the sides of parchment paper will begin to brown slightly). sERvE the fish with the parchment paper on a plate, cutting it open to reveal the fish. Optional: Fairway baguette slices, toasted and drizzled with olive oil.

Marketing wild Alaska seafood, responsibly harvested and processed from the icy ocean waters to your table.

www.cannonfish.com

FAIRWAYMARKET.COM | 117

Fresh Fish (continued...) FISH

Extra Virgin Olive Oil Crafted In California

15M

GRILLED BRAnZInO wIth GInGER-MInt PEstO INGREDIENTS (Serves 2-4) 2 whole branzino, cleaned 1/2 cup Fairway Pesto 1/4 small white onion, finely chopped 1/2 tsp-1 tsp grated ginger Fresh mint (about 4-6 sprigs for stuffing) 2 small chili peppers, deseeded and finely diced MANUFACTURER’S COUPON EXPIRES 12/31/2014 (try one orange and one red) 1/3 cup plus 1 tbsp vegetable oil 1 lime, thinly sliced Salt and pepper

Save $

DIRECTIONS

Fresh Tilapia Fillets We offer the freshest, all natural tilapia fillets on the market! Our cage-raised tilapia are fed high quality grains and swim agianst lake currents. The result is a firm, clean tasting tilapia fillet, free from chemicals, hormones, antibiotics and CO. Each fillet is hand-trimmed and packed and ready to prepare!

118 | FLAVORS MAGAZINE

1.00

on California Olive Ranch Extra Virgin Olive Oil

CONSUMER: Redeem by purchasing any size or variety of California Olive Ranch extra virgin olive oil. May not be reproduced. Void if transferred to any person, firm or group prior PREPARE grill or place a togrill on LIMIT medium-high store pan redemption. ONE COUPON PER PURCHASE. California Olive Ranch will reimburse you the face heat. Season the inside ofRETAILER: the fi sh with salt. Stuff value of the coupon plus 8 cents handling in accordance with our redemption available upon request). with mint sprigs, lime slices, and half policy the (copy chilies; tie Consumer must pay any sales tax. Send all redeemed coupons to with kitchen twine. Drizzle withOlive 1 tbsp season California Ranch, oil; Mandlik & Rhodes, PO Box 490 Dept. #1034, Tecate, CA 91980 Cash value 1/100¢.

with salt. Grill fish until skin is crispy and flesh is flaky and opaque down to the bone, about 5-7 minutes per side.

whILE fish is cooking, add onion and ginger to the Fairway Pesto. sERvE fish with ginger-mint pesto. -f

Save

MANUFACTURER’S COUPON

EXPIRES 12/31/2014

1.00

on California

Olive Ranch

Extra Virgin Olive Oil

CONSUMER: Redeem by purchasing any size or variety of California Olive Ranch extra virgin olive oil. May not be reproduced. Void if transferred to any person, firm or group prior to store redemption. LIMIT ONE COUPON PER PURCHASE. RETAILER: California Olive Ranch will reimburse you the face value of the coupon plus 8 cents handling in accordance with our redemption policy (copy available upon request). Consumer must pay any sales tax. Send all redeemed coupons to California Olive Ranch, Mandlik & Rhodes, PO Box 490 Dept. #1034, Tecate, CA 91980 Cash value 1/100¢.

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HEALTHY LIVING

Tofu Time

>> THE PERFECT MEAT SUBSTITUTE by Olivia Wheat

n Fairway’s humble opinion, tofu is the perfect vegetarian substitution to meat entrees. Congealing soymilk, and then pressing the resulting curds into soft white blocks creates tofu. This bean curd, similar to scallops, has a subtle taste that works well for both sweet and savory dishes. While tofu may have relatively little flavor and a low calorie count, this ingredient has large amounts of protein and iron. Our lowest-calorie recipe is a simply prepared tofu alongside a grilled vegetable salad. Looking to pack more of a punch? Try marinating the tofu in Fairway’s Sesame Teriyaki Sauce and prepared Asian stir-fry vegetable mix. In fact, we love our Sesame Teriyaki Sauce sauce so much, we suggest serving extra on the side for those looking to drizzle on even more! For a more filling meal, try serving tofu on a plate of soba noodles. When cooking soba noodles, you must be sure not to overcook them (usually about 5 to 8 minutes). Now, here’s the insider trick the package instructions don’t tell you: immediately drain your noodles in cold water with a

little ice to stop the cooking. Don’t skimp on the amount of times you cool-rinse your soba noodles; this technique is the secret behind ensuring you don’t wind up with a glob of tangled noodles at the end of your chopsticks. We also recommend using your hands when rinsing your noodles to wash off the excess starch and prevent a gummy pile of noodles! Combine with Fairway Edamame with Arame and Carrots in our prepared foods section, and you have a healthy meal fast. For a unique recipe with truly dynamic flavor, try Fairway’s sun-dried tomato and mustard marinated crunchy tofu. A common cooking technique in many parts of East and Southeast Asia involves deep-frying tofu; this recipe uses a pan-frying technique with the help of a few Fairway products to create a savory dish that is far from bland. Fairway’s tofu is available in soft, medium, and extra firm. Each variety works in our tofu recipes, so we recommend trying all three to see which version of this versatile ingredient you prefer. Be sure to keep us posted on your findings!

FAIRWAYMARKET.COM | 127

Tofu Time (continued...)

Grilled Vegetable Salad with Fairway Tofu

INGREDIENTS (Serves 4)

2 ears of corn 1 package Fairway Extra Firm Tofu 2 heirloom tomatoes 1 bunch of scallions Asparagus (try a combination of purple and green asparagus) 2 orange bell peppers, thinly sliced 1 avocado, thinly sliced Fairway Whole Grain Mustard Fairway White Wine Vinegar Fairway Olive Oil Salt and pepper

DIRECTIONS Remove tofu from package and place on a plate between paper towels with a plate (or other heavy object) on top to remove excess water. Using a large grill pan or on grill over medium-high heat, drizzle 1 tbsp of olive oil. Cook the corn for about 4 minutes on each side until some kernels begin to brown. Transfer to bowl.

25M

Remove plate from tofu and slice. Re-oil the same pan and place the tofu on the grill; try to not move it so you get distinct brown grill marks, about 5 minutes per side. Remove and add to bowl with corn.

Grain Mustard, ¾ cup Fairway Olive Oil and ¼ cup Fairway White Wine Vinegar (note: this salad dressing works with a variety of salads; add lemon to modify). Season with salt and pepper.

Re-oil the same pan and grill the asparagus until browned. Do the same with the scallions and peppers.

Once all the vegetables are browned, add everything back to the pan to evenly heat all the ingredients. Transfer back to the bowl, drizzle the dressing and serve with a side of dressing.

Meanwhile, prepare the dressing: mix together 2 tbsps Fairway Whole

60M

Fairway Sun-Dried Tomato & Mustard Marinated Crunchy Tofu

INGREDIENTS (Serves 4)

DIRECTIONS

1 package Fairway Extra Firm Tofu For the Marinade: ¼ cup fresh basil (finely chopped) ¼ cup water 2 tbsps fresh parsley (chopped) 1 tbsp chopped fresh thyme 2 tbsps Fairway White Wine Vinegar 1 tbsp Fairway Dijon Mustard 1 tbsp Fairway Honey Mustard 1 tbsp Fairway Red-Pepper Paste 1/4 tsp salt For the Crust: ½ cup all-purpose flour ½ cup egg substitute 2 cups panko (Japanese breadcrumbs) 2 tbsps Fairway Olive Oil Fairway Sesame Noodles Fairway Spring Joy Dressing

Cut tofu crosswise into 4 slices. Place tofu slices on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. For the marinade: combine basil and next 8 ingredients (through salt) in a large zip-lock plastic bag. Add tofu to bag; seal. Marinate in refrigerator 1 hour, turning bag occasionally. Place flour in a shallow dish. Place egg substitute in another shallow dish. Place panko in another shallow dish.

time, dredge tofu in flour, shaking off excess. Dip tofu in egg substitute, allowing excess to drip off. Coat tofu completely with panko, pressing lightly to adhere. Set aside. Repeat procedure with remaining tofu, flour, egg substitute, and panko. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, swirling to coat. Add tofu to pan; reduce heat to medium, and cook for 4 minutes on each side or until browned. Remove tofu from pan, and keep warm. Place Fairway Sesame Noodles in a bowl and one tofu on top; drizzle with Fairway Spring Joy Dressing.

Remove tofu from marinade, reserving remaining marinade. Working with one tofu piece at a

Fairway Sesame Teriyaki Marinated Tofu

INGREDIENTS (Serves 4)

DIRECTIONS

Take the tofu out of the package and place it in between paper towels between two plates to remove excess water, for about 5 minutes. Cut the tofu into ½-in. to ¼-in. thick slices (cutting tofu into correct slices is important—too thick and they wont cook all the way through, too thin and you destroy the custardy interior). Optional: soak your tofu in salt water for 15 minutes (you can skip this step if you are short on time, however this trick will result in a better crust and texture); repeat the squeezing water step. Transfer tofu to a big bowl and drizzle enough Fairway Sesame Teriyaki Sauce to coat/marinade the tofu.

1 package Fairway Extra Firm Tofu 1 package Fairway Asian Vegetable Mix Fairway Sesame Teriyaki Sauce 2-3 tbsps sesame oil

Meanwhile, heat about 2 tbsps of sesame oil in a large skillet over medium heat—enough oil to thinly coat the bottom of the skillet. Place the vegetables and tofu in the pan and sauté until golden brown, about 5 minutes on one side. Stir and flip both the vegetables and tofu. Try to allow the tofu to cook undisturbed for about 4-5 minutes to develop a nice browned color. Remove from heat and serve with an extra drizzle of Fairway Sesame Teriyaki Sauce. 128 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 129

VEGETARIAN

35M

Tofu Time (continued...) VEGETARIAN

20M

sOBA nOODLEs

Fresh from farm.... just for you

with Tofu and Fairway Edamame, Arame & Carrots

INGREDIENTS (Serves 4)

DIRECTIONS

FOR thE nOODLEs: 1 package buckwheat soba noodles 1 package Fairway Tofu, Extra Firm 2 large carrots 1 cucumber 1 package Fairway Edamame with Arame and Carrots 2 green onions or scallions

PLACE your tofu between paper towels and place a heavy object (such as a pan) on top to remove any excess water from your tofu.

FOR thE sAUCE: 3 tbsps soy sauce 3 tbsps seasoned rice vinegar 2 tbsps sesame oil 2 tbsps Fairway Golden Honey 1 tbsp brown sugar 1 tbsp grated fresh ginger 1 garlic clove grated 1 orange—juice and zest Mint, finely sliced

MAKE the sauce: combine all ingredients in a bowl and whisk. UsInG 1/3 of the sauce, marinate the tofu. BOIL non-salted water. Place soba noodles inside and cook according to package directions—usually about 8 minutes. At this point, begin to julienne your carrots and cucumbers. Note: you want to have some elasticity in your soba noodles.

whEn noodles are done, immediately drain and rinse them with cold water. Place some ice cubes in the drainer and wash the noodles until the starch is gone. OvER medium-high heat, place your tofu and marinade into a saucepan. Torch each side—about 4-5 minutes per side. Meanwhile, finish julienning your carrots and cucumbers. PLACE noodles in bowls mixed with Fairway Edamame, Arame and Carrots, and evenly distribute julienned vegetables and tofu. Garnish with scallions and a personal side of sauce. -f

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130 | FLAVORS MAGAZINE

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HEALTHY LIVING

Happy, Healthy Holiday >> hEALthY twIsts On hOLIDAY FAvORItEs by Nora Bass & Olivia Wheat

he holiday season means get-togethers with family and friends and, undoubtedly, bountiful food. From a spin on stuffing or candied potatoes to pumpkin and black bean crockpot chili to gluten-free pumpkin custards, the following recipes should be shared and savored alongside a main entrée—like Fairway’s Rotisserie Chicken or Orange Thanksgiving Turkey recipes.

AN ORGANIC ORIGINAL AND A FAIRTRADE FIRST.

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With Halloween just around the corner, why not carve pumpkins while letting your crockpot cook for you? Our Pumpkin, Avocado, and Black Bean Chili is a wonderful variation on traditional chili that freezes well and tastes even better as leftovers. Using Fairway canned tomatoes and dried spices, your chili is well on its way to being fantastic. As we recommend in all our cooking, use Fairway’s Olive Oil, which is shipped directly to the store in 200-liter barrels from off-the-beaten-path, small family growers and millers; the result is fresher, tastier oil specifically made to heighten any dish! Simply add the ingredients, flip on the slow-cooker switch and you’re

cooking a hearty, heart-warming meal. This recipe is a definite keeper for the holidays! Potatoes are a holiday staple and offer an abundance of preparation variations. Satisfy your sweet tooth with brown sugar-glazed red potatoes and a marshmallowand-almond topping. In this delicious, sweet version of candied red potatoes, the potatoes are parboiled then baked, for a surprise twist that will surely become a family favorite. Be sure also to try Fairway’s sweet-tooth take on holiday stuffing by using cherries and pecans! Looking for a gluten-free holiday dessert option? Our seasonally appropriate Pumpkin-Maple Custards with Fairway Crystallized Ginger are savory and a little spicy, giving you a ton of wheat-free flavor. Call your friends and family over, get in the kitchen, and whip up Fairway’s healthy twists on holiday classics.

For more information visit www.greenandblacks.com/us

FAIRWAYMARKET.COM | 135

Happy, Healthy Holiday (continued...)

Pumpkin, Avocado & Black Bean Slow-Cooker Chili

INGREDIENTS (Serves 8-10) 2 tbsps Fairway Olive Oil 1 medium onion, chopped 1 medium sweet yellow pepper, chopped 3 garlic cloves, minced 2 cans (15 oz each) black beans, rinsed and drained 1 can (15 oz) solid-pack pumpkin 1 can Fairway Diced Tomatoes, undrained – use about ¾ of the can

HOLIDAY

DIRECTIONS 3 cups chicken or vegetable broth 2 tsps dried parsley flakes 2 tsps Fairway Chili Powder 1½ tsps Fairway Ground Cumin 1½ tsps Fairway Dried Oregano ½ tsp salt 2 avocados – cubed or thinly sliced Green onions or scallions, for garnish

USING a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer. Transfer to a 5-quart slow cooker; stir in the remaining ingredients. Cook covered on low heat for 4-5 hours. When plated, top with avocado and green onions.

Orange Thanksgiving Turkey

INGREDIENTS (Serves 8-10) 90M

Cherry Pecan Stuffing

INGREDIENTS (Serves 8-10)

DIRECTIONS

1 Fairway Baguette, cut into ¾-inch pieces (8 cups) 3 tbsps unsalted butter, plus more 1 medium yellow onion, diced 2 large celery stalks, diced medium 4 garlic cloves, roughly chopped 1 cup packed dried tart cherries 1 cup roughly chopped Fairway Toasted Pecans 2 tbsps fresh sage leaves, chopped 1 tbsps crushed fennel seed Coarse salt and ground pepper ½ cup roughly chopped fresh parsley leaves 3 Fairway Large Eggs, lightly beaten 3 cups low-sodium chicken broth

Preheat oven to 400°F, with racks in middle and lower thirds. On two rimmed baking sheets, arrange baguette cubes in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.

136 | FLAVORS MAGAZINE

Meanwhile, lightly butter a 9-by13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add cherries, pecans, sage, and fennel seed and cook, stirring, 1 minute.

1 (12- to 14-lb) Fairway Turkey, neck and giblets removed Salt and pepper 2 tbsps Fairway Dried Parsley 2 tbsps Fairway Dried Rosemary

2 tbsps Fairway Dried Sage 3 navel oranges, 2 cut into 8 wedges and 1 sliced for garnish 3 small red onions, each cut into 8 wedges

5 bay leaves ¾ stick (6 tbsp) unsalted butter, melted Optional: Fairway Gravy

DIRECTIONS Preheat oven to 425°F. Transfer to a large bowl and season with salt and pepper. Add parsley, eggs, and baguette cubes; stir to combine. Add half of broth, stir until absorbed, and repeat with rest of broth. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Reduce oven temperature to 350°F. Brush remaining ¼ cup butter over turkey and roast 30 minutes more.

Rinse turkey inside and out and pat dry. Stir together the parsley, rosemary, sage and 1 tbsp each of salt and pepper in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff large cavity with oranges, 1 onion, and bay leaves. Season the outside of the turkey with 1¼ tsps salt and ½ tsp pepper. Tie drumsticks together with kitchen string and secure wings to body with small skewers. Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven for 30 minutes. While turkey is roasting, toss remaining 2 onions with 2 tbsps melted butter.

Scatter buttered onion wedges around the turkey, baste with butter and continue to roast for 1 to 1.5 hours. Be sure to baste the turkey every 30 minutes (add a little water or chicken broth to pan if onions get too dark). The turkey is done when an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F or the turkey is no longer pink at the bone, the juices run clear and the skin is golden brown. (Note: Fairway turkeys come with their own cooking monitoring system to help you cook them to perfection!) Transfer turkey to a platter and let stand 25 minutes (temperature will rise to 180°F). Garnish top of turkey with sliced oranges and serve with Fairway Gravy.

FAIRWAYMARKET.COM | 137

Happy, Healthy Holiday (continued...)

Marshmallow Almond Candied Red Potatoes

INGREDIENTS (Serves 6)

DIRECTIONS

4 lbs red-skinned potatoes, roughly peeled and cut into 1-inch pieces 2/3 cup packed brown sugar 5 tbsps Fairway Butter 1 tsp Fairway Ground Cinnamon ½ tsp salt ¼ tsp Fairway Ground Nutmeg Pinch of ground ginger 2-3 cups miniature marshmallows ½ cup Fairway sliced or slivered almonds

Preheat oven to 375°F. Arrange potatoes in 13x9x2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg, and ginger in heavy small saucepan over medium heat. Bring to a boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.

HOLIDAY

80M

Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

80M

138 | FLAVORS MAGAZINE

Pumpkin-Maple Custards with Fairway Crystallized Ginger

INGREDIENTS (Serves 6)

DIRECTIONS

1½ cups 1% milk 4 Fairway Large Eggs ¾ cup Fairway Maple Syrup ¾ cup canned unseasoned pumpkin puree 1 tsp Fairway Ground Cinnamon ½ tsp Fairway Ground Cloves ¼ tsp salt ¼ cup Fairway Crystallized Ginger Whipped cream (bottled or homemade)

Preheat oven to 325°F. Heat a kettle of water for the water bath. Line a roasting pan with a folded kitchen towel. Heat milk over low heat in a small saucepan until barely steaming, but not boiling. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don’t cook). Add pumpkin puree, cinnamon, cloves and salt; whisk until blended.

Divide the mixture among six 6-oz (¾-cup) custard cups. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled. To serve, top each custard with a dollop of whipped cream and Fairway Crystallized Ginger. -f

FAIRWAYMARKET.COM | 139

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HEALTHY LIVING

>> 5 Fairway Prepared Fruits & Meal Ideas by Hannah Howard

resh cut fruit is a truly beautiful thing. At Fairway Market, we take our fruit seriously. We know that cut fruit doesn’t stay at its sweetest and freshest for very long, so we carefully cut fruit every single day at every single store, to ensure it will be at its tastiest and best quality when you pick it up out of our cases. Most retailers prepare their fruit in some big warehouse and ship it out, or order pre-packed cut fruit from their produce guys. The sacrifice? Quality and flavor. We go the extra mile because we respect

you, and know you take food as seriously as we do. We’ve come a long way from our beginning as a corner fruit and vegetable stand on the Upper West Side, but top-quality produce is still our priority. We are rooted with values of supporting local growers, and providing the freshest and the best selection possible. We buy direct always, and we buy local-grown whenever possible. Here’s what we’re doing with our fresh fruit this season. (Yum!)

Grapefruit Fresh Berries

Start the day right with a beautiful parfait: layer pre-cut grapefruit, vanilla Fairway Greek Yogurt, and all-natural Fairway Honey in a glass. Sprinkle with your favorite granola, and dig in! Grapefruits are bursting with Vitamin A and C, and their tart brightness will wake up your taste buds.

Berries are rich with antioxidants, low in sugar, and inarguably delicious. We love our chicken breast and thighs with jam, but a bunch of ripe mashed-up berries works just as well, and cuts back on sugar. Grill chicken, and dress with a sauce of fresh berries and a spoonful of minced chipotle chili in adobo sauce. A great weeknight meal.

Pomegranate Seeds These antioxidant-packed gems glisten like little rubies and add great flavor and crunch to any salad. One of our favorites: arugula, creamy avocado, and a handful of crimson pomegranate seeds. Dress with Fairway EVOO and a sprinkle of sea salt.

Cantaloupe Wrap a slice of Fairway Prosciutto di Parma around each wedge of sweet, juicy melon and arrange on a platter. Voila, you have an elegant and ridiculously simple app for company, or a treat for yourself. The rich, salty, meaty prosciutto and the candy-sweet cantaloupe are even better together than the sum of their tasty parts.

144 | FLAVORS MAGAZINE

Papaya Papayas are chock-full of vitamin C, potassium, fiber, vitamin A, vitamin E, and an enzyme called papain, which is believed to help digestion. Whir yourself a crave-able, simple smoothie from papaya chunks, milk, Fairway honey, and a bit of fresh chopped ginger. -f

FAIRWAYMARKET.COM | 145

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HEALTHY LIVING

Fairway Favorite >>

wYMAn’s OF MAInE BLUEBERRIEs by Guy Chandonnet

airway Market has been buying and selling frozen fruit from Wyman’s for quite some time now. Why? Because it’s the best quality product available for Fairway’s customers. Founded by Jasper Wyman in 1874, Jasper Wyman and Son is a family-owned company with a heritage of leadership in the growing

and marketing of wild blueberries. Over the course of many generations, the company has perfected the science of fresh freezing fruit to maintain optimum flavor while maintaining the nutritional value. Wyman’s wild blueberries are grown on over 12,000 acres in Maine, Prince Edward Island, and New Brunswick, Canada.

vIsItInG wYMAn’s OF MAInE On a beautiful, clear August day, I had the opportunity to visit the fields where Wyman’s grows their beautiful, tasty berries. I also toured the processing plant where the berries receive several water baths to remove the debris from the field, and to separate the perfect berries from the imperfect ones. I was able to see firsthand the commitment to quality and care that every Wyman’s employee provides to bring the best fruit to market.

MAInE BLUEBERRIEs The Maine wild blueberry is a ground-crawling bush that is only about 12 inches tall, compared to the larger plant that produces the cultivated blueberry. The wild blueberry is unique to Maine and southern Canada. It cannot be transplanted or grown in any other part of the world. The wild blueberry plant is totally dependent on the honeybee for pollination, which is why Wyman’s is dedicated to the protection of this species. On hilly land, the blueberry is harvested by hand. On relatively flat land, unique, custom-made combine harvesters costing over $250,000 each are used; on both sides of the machines, wheels with what look like slightly bent fingers attached rotate and churn through the blueberry plant, scooping off the blueberries. The berries then fall onto a conveyor belt that drops them off the back of the harvester into buckets that are constantly rotated by workers on the back. Within hours of harvest, the berries are transported to a processing facility not far from Bar Harbor, Maine.

FROM wYMAn’s tO YOU Once at the facility, the berries are carefully poured onto a conveyor system, where they begin their journey to becoming frozen blueberries. They go through a series of water baths, and are also hand-sorted to remove stones, debris, and imperfect berries. Once thoroughly cleaned, they are dried by a giant vacuum, then carried on a conveyor through a large tunnel where the berries are frozen. They are then packaged and ready for shipment all over the world, and to all Fairway Market stores. -f

Enjoy Wyman’s of Maine Blueberries year round at your Fairway Market today.

148 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 149

CBC14_910_Fairway_Trade_Ad.pdf

8/21/14

9:20 AM

THE

CONTINUES...

USE

O R G A N I C AT C L I F B A R & C O M P A N Y

425

OF ALL INGREDIENTS

I N G R E D I E N TS

ORGANIC

M IL L IO N L B S OF ORGANIC USED SINCE 2003

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amilton Wright Mabie once said, “Blessed is the season which engages the whole world in a conspiracy of love.” On that note, the holidays offer the perfect opportunity to gather together those we love to celebrate. And what better way to show love than through the joy of food?

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Unleash your inner child with Fairway's deliciously, dangerously addictive

Communal gatherings require communal foods, and no party is complete without a dip. Plus, Fairway baguettes are the perfect crusty compliment to any dip or spread. Our Cheddar Dip with Fairway Raspberry Preserves is a one-bowl wonder that uses just a few ingredients, including sharp cheddar and Fairway’s fresh preserves that taste homemade. You’ll

be amazed at the deliciousness of this dish that takes just five minutes to prepare. Looking for a super-healthy, gluten-free appetizer? Make your own oven-baked beet chips, and then simply add Fairway Pesto, a homemade vegetable puree, and a dollop of goat cheese. This recipe is a color and flavor sensation, made even more dynamic when you use a combination of yellow and red beets. The carrot puree is just one topping example; you can also use Fairway’s hummus, available in a variety of flavors, including Roasted Red Pepper and Sweet Roasted Garlic. For an extremely easy yet elegant appetizer, try wrapping Fairway prosciutto around fresh asparagus spears drizzled with Fairway Extra Virgin Olive Oil and broiled until crispy. Top with paper-thin slices of Parmigiano-Reggiano for sumptuous flavor. As a host, you have enough to worry about; hopefully these party finger food recipes will take one thing off your plate (no pun intended). Enjoy the company of those you keep close to your heart with these easy holiday recipes from Fairway, and let us help you entertain with ease.

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Easy Holiday Hosting (continued...)

Cheddar Dip with Fairway Raspberry Preserves

INGREDIENTS (Serves 4-6)

DIRECTIONS

2 ½ cups sharp NY White cheddar cheese (grated) 1/3 cup chopped white onion 2 tbsps mayonnaise ½ cup Fairway Raspberry Preserves Fairway Baguette or Triscuits Fresh raspberries

Combine cheddar cheese and onion in a mixing bowl. Blend in mayonnaise and form into a mound.

STARTERS & SNACKS

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Top with Fairway Raspberry Preserves and garnish with fresh raspberries. Serve with Triscuits or on freshly made Fairway baguette slices.

10M

Beets, Pesto & Goat Cheese

INGREDIENTS (Serves 4)

DIRECTIONS

2 large beets, peeled and thinly sliced 2 tbsp Fairway Olive Oil Salt and pepper For the Puree and Pesto 3 carrots ½-1 tbsp butter ¼ cup sour cream Fairway Pesto (try either the daily prepared or jarred version) Herbed or regular goat cheese

Preheat oven to 350°F. Line a baking sheet with Pam-sprayed foil. Thinly slice the beets. Add beets to the baking sheet and cover evenly in oil, salt, and pepper. Bake until crisp, 25-30 minutes, rotating and flipping halfway through. Cool chips and blot with paper towels to remove any excess oil. Meanwhile, place carrots in a large saucepan. Add water to cover by 1 inch; add salt. Bring to a boil over high heat; reduce to a simmer. Cook until carrots are tender, 20 minutes. Drain and transfer to a food processor. Add butter and sour cream; season with salt and pepper. Process until smooth, about 3 minutes. Line the beets on a plate. Top with alternating dollops of carrot puree and pesto. Garnish with goat cheese.

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Easy Holiday Hosting (continued...) STARTERS & SNACKS

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CRIsPY AsPARAGUs PROsCIUttO PARMEsAn

INGREDIENTS (Serves 4-5)

Spiced Juices

FOR thE EGGPLAnt 12 medium asparagus spears, ends trimmed (about 1 1/2 lbs) 1 tbsp Fairway Olive Oil 1 package of prosciutto, cut in half lengthwise Parmigiano-Reggiano, thinly sliced Salt and pepper

R.W. Knudsen Family® Cider & Spice and Spiced Pear are the ideal refreshment during the crisp, fall season.

DIRECTIONS hEAt the oven to broil and arrange a rack about 5 to 6 inches from the top of the oven.

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PLACE the asparagus on a foiled baking sheet, drizzle them with the olive oil, and season with salt and pepper. Using your hands, toss until the spears are evenly coated with the oil. Transfer them to the large plate and set the baking sheet aside. stARtInG just under the scaled tip of the asparagus, wrap each spear with 1 slice of prosciutto in a downward spiral toward the cut end, just barely overlapping the seams of the prosciutto. Place on the baking sheet. Repeat with the remaining asparagus, leaving as much space as possible between each spear while still fitting all of them onto the baking sheet. (Make sure the spears don’t actually touch, or the asparagus and prosciutto will steam and won’t crisp.)

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BROIL for 3 minutes, then remove the baking sheet from the oven and flip the asparagus over. Return the baking sheet to the oven and continue to broil until the asparagus is charred in spots and the prosciutto is crisped and browned, about 3 minutes more. PLACE on a plate and top with thinly sliced pieces of ParmigianoReggiano. Serve immediately. -f www.heritagefoodsusa.com

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Cheese | Charcuterie | Spreads | Yogurt

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FUN & ENTERTAINING

pleased as pie >> FREsh BAKED PIEs At FAIRwAY by Nora Bass

airway pies are nothing short of exceptional. That’s because our expert bakers use natural ingredients and bake our pies (and breads, cookies, cakes, cupcakes and pastries!) fresh daily. From pecan to apple to pumpkin to sweet potato, these pies are as close to homemade as you can get without cooking them yourself. Fairway’s Pumpkin Pie is perfectly spiced with a light and airy texture. The buttery, flaky, crisp crust has that wonderful hint of salt that makes all the flavors in your mouth pop. The ripples in the round edge of the crust bear the marks of delicate fingers that have stretched, caressed, and delicately pinched the dough into place with handcrafted love and attention. Our French Apple Pie uses sliced fresh apples, ground cinnamon, and brown sugar. Our Pecan Pie is full of plump Fairway pecans with a hint of vanilla extract. Never too sweet, these pies are all-natural and taste just right. Check out our adorable and delicious whoopee pies, our legendary New York cheesecake – cakes for every occasion. Let no sweet tooth go unsatisfied! -f

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FAIRWAYMARKET.COM | 163

Yucatan delivers the finest quality, consistency, and service. Great pasta that makes perfect meals… every time.

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FINE ITALIAN CHEESE TO COMPLETE YOUR RECIPE FOR AN INCREDIBLE MEAL

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FOOD & TRAVEL

here really is no other foodstuff as perfect as cheese, neither fruits nor vegetables, meat nor seafood, beans nor grains, breads nor pastries. Not one of these food groups comes close to cheese’s perfection in terms of its intensity and nuance of flavor and fragrance, its remarkable gamut of textures, its ambassadorial regional specificity. I love the way cheese gives such a happy, welcoming hello to these other foods, as if a cheese is on a mission, a stalwart fellow traveler perfectly content to ride alone but evermore ebullient with company. I also love the way cheese always acts as the mediator between often quarrelsome tablemates, the whiny wine too young to be out this late, the sulkingly bitter olive or almond, the tarted-up and shameless piece of fruit that seems to know everything about everybody and is not shy about pointing the finger. Cheese is low maintenance. I value that it requires little more than one’s knife and a sturdy surface. Nor is it so balefully evanescent like fruit and flesh. It will be there when you need it. No foodstuff is so beckoningly sensuous. The texture of Vacherin Mont d’Or is voluptuous. In dominatrix fashion, each is belted, bandoliered by a strip of highly aromatic Norwegian spruce bark lest she spill out of her costume. The feminine fromage de chevre Sainte-Maure de Touraine is hermaphroditically phallic, and even pierced – a piece of rye straw from end-to-end, to keep it from falling completely to pieces. A true Camembert smells of sex. Numerous cheeses have been named for and made to resemble the female breast. The arousal of every cheese via brief exposure to room temperature is evidenced by the cheese becoming moist and slippery. Cheese as an elegant and traditional coda to hautecuisine? As you wish. For me, I prefer it down-and-dirty. My philosophy of selecting cheese is a simple matter, whether the cheese this philosophy is to be applied to is for my own personal enjoyment or that of customers here at Fairway. The simplicity of this matter is borne out by the questions I ask. Is the cheese made more by a person, or more by a machine? Cheese tools are one thing. Even the most hands-on cheese recipe requires vats, hoses, rakes, colanders and thermometers. But if the cheese is a product of mass production, a Henry Ford-like assembly line where very soon the few humans involved will be replaced by robotic arms, then the cheese has been made by a machine, in which case I say, “No thanks!” Massproduced factory cheese is anathema to a memorable

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cheese experience. There is no character, no rusticity, no individuality to a factory cheese. Has the cheese been made from raw milk? To use pasteurized milk in the creation of a cheese is unthinkable, illogical, if in fact the goal is to make a cheese that is as good as it can possibly be. And there can be no other goal than that, for me, for all of us. Does the cheese taste good, look good, and does it give itself up nobly to the knife? I will forever be in awe of the fact that cheese is one of the few things in this life that runs roughshod over the old saw, “You can’t judge a book by its cover,” because with cheese, I don’t even need to taste it to know whether it’s good or not, because with cheese, you can tell. If I behold a cheese that looks like it just stepped out of a limousine rather than a truck, a cheese wearing a three-piece suit rather than flannel and corduroy, a cheese sporting a label that is in some garish primary color within a logo crafted by committee, a cheese whose exterior is as flawless and glossy as the promise that its interior will be flabby and slabby, I say I will not select this cheese. It is not worthy of me. If, on the other hand, the exterior of the cheese I behold is in some shade of an earth-tone, from bone-white, to beige, to khaki, to straw-colored, through the russet-reds, rawhides and chocolatey browns, and sports a toadskin or a pebbly surface, or a deer antler’s velvet, a surface that begs to be stroked, or is cloaked in gray gingham, or is stippled or tattooed over every square inch with its name and provenance, or is dusted or rouged or cobwebbed with some beneficent mold, or whose exterior, like that of fermier Saint-Nectaire, like some expressionist painting or Hubble telescopic photo of a distant galaxy, reflects the colors white, yellow, red, green and black, of five distinct and identifiable strains of wild yeasts, each a healthy, flavor-producing substance, I then know the cheese is going to taste good. Heaven knows it looks good. As for that business about the knife, don’t worry about it. It will cut just fine. With regard to my favorite cheese, I remain noncommittal. I’ve always found myself baffled by the question, exactly as I am when asked my favorite color, or which of my children I love the most. I’d have to say my favorite cheese is often the one presently before me. Try the following Fairway favorite select cheeses, cured meats, cured vegetables and nuts for superb cheese pairings.

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Ode to Cheese (continued...)

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FOOD & TRAVEL

>> FAIRwAY FUsIOn FOOD by Nora Bass & Olivia Wheat

hy settle for one cuisine when you can enjoy two? Fusion cuisine combines elements from different culinary traditions to create one innovate dish. While there are many types of fusion cuisines, Fairway has focused on Western foods prepared with Eastern ingredients and flavors. Blending flavors and foods rooted in different cultures is no easy feat; luckily for you, Fairway’s expert chefs have created vibrant sauces (with natural, fresh ingredients!) that embrace the many tastes we love from around the world, so you can cook globally inspired meals with ingredients you already know how to prepare. Our Shredded Chicken and Lentil Stuffed Peppers combine wholesome kale and lentils with chicken in bright, yellow peppers with parsley and Parmesan cheese. Fairway Caribbean Mango Sauce for dipping offers a sweet and tangy spin. Our Fairway Rotisserie Chicken, Coconut and Chickpea Curry with Garlic Baguette recipe also provides a savory, seasonal combination of Eastern and Western flavors. Plum tomatoes, chickpeas, coconut milk, cilantro, jalapenos, and Fairway Curry Powder bring perfectly roasted Fairway Rotisserie Chicken to a new level. Add a touch of Fairway Hot Chili Sauce on top and serve with Fairway Fresh Baguette slices warmed with chopped garlic and EVOO, and you have a supremely satiating meal.

Fairway Chicken with Curried Apples and Lentils on Spinach with Fairway Thai Peanut Sauce offers your family a gluten-free option full of lively sweet and spicy flavors. Fairway Curry Powder, fresh onion, ginger, and traditional

eastern spices, including garam masala, transform crisp apples, succulent chicken, and hearty lentils from simple basics into a dynamic, nutrient-dense feast. Garam masala, an aromatic, slightly sweet blend typically made of cumin, peppercorns, cardamom, cinnamon, cloves and/ or nutmeg, is frequently used in Indian and Asian cuisines. Top with Fairway Thai Peanut Sauce and your taste buds won’t know what hit ‘em! Fairway Tropical Mango Salsa is a true favorite among Fairway food lovers. Sweet and a little spicy, this allnatural food makes any meal (that works with mango!) more special. Our Shrimp and Fairway Tropical Mango Salsa Pitas with Fresh Herbs and Feta and our Fairway Thai Mango Chili Marinated Pork Sliders with Fairway Tropical Mango Salsa offer two easy, incredible ways to enjoy this prepared food. For a purely vegetarian option, our Skillet Sage Beans with Fairway Maple Syrup and White Balsamic Vinegar make a warm, filling hearty side or main. And for a dish with flavors that run hot and cool, our Fairway Rotisserie Chicken Gyros with Cucumber Salsa, Tzatziki, and Fairway Tikka Masala on naan bread are a perfect option. This dish is also great for kids looking to expand their culinary tastes and palate! You don’t have to travel the world to enjoy its cuisines. Let Fairway bring you the tastes you crave from around the globe with these inspired sauces and easy recipes.

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East Meets West (continued...)

Shredded Chicken & Lentil Stuffed Peppers with Fairway Caribbean Mango Sauce

INGREDIENTS (Serves 4)

DIRECTIONS

Bring a medium pot filled partially with water (about 3 inches deep) to a boil. Slice the tops off of the bell peppers, keeping the tops and removing the pith and the seeds. Place the peppers in the boiling water, and let them cook for about 5 minutes. Remove and invert peppers on a paper towel.

4 bell peppers 1 bag lentils 1 small onion 4 chicken breasts 1 tbsp Fairway Olive Oil 1-½ cups chicken stock 1 cup shredded kale 1 cup shredded Parmesan cheese Fresh parsley Salt and pepper Fairway Caribbean Mango Sauce

Preheat the oven to 350°F. Cook the lentils in chicken stock. Bring to a boil, and then simmer for about 15 minutes. Drain and set aside. Meanwhile, in a large pan over medium-low heat, heat the olive oil and cook the chicken until one side is browned, about 7 minutes. Flip the chicken; add the garlic and onions,

45M

and cook until fragrant. Add the kale and cook for about 3 minutes; the kale will begin to shrink in size. Stir in the cooked lentils, diced pepper tops, and 2 tsps of Parmesan cheese; stir until the cheese is melted. Place the peppers in an ovenproof dish and fill with the lentil and chicken stuffing. Top with remaining cheese and drizzle lightly with a bit of olive oil. Bake for about 20 minutes; open the oven and sprinkle the remaining cheese on top of the peppers. Continue baking for another 10-15 minutes, or until the cheese is melted and the peppers are tender. Garnish with parsley and serve. Use Fairway Caribbean Mango Sauce for dipping.

Skillet Sage Beans

with Fairway Maple Syrup & White Balsamic Vinegar

INGREDIENTS (Serves 4-6) 3 tbsps butter 1 large onion (preferably sweet, such as Vidalia), thinly sliced ½ cup Fairway Maple Syrup 1/3 cup Fairway White Balsamic Vinegar 2 tbsps packed brown sugar 2 tbsps fresh sage, thinly sliced or snipped plus more for garnish 2 tbsps tomato paste 1 tsp Fairway Sea Salt ½ tsp Fairway Freshly Ground Black Pepper

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DIRECTIONS

1 15-16oz can of red kidney beans, rinsed and drained 1 15-16oz can of butter beans, rinsed and drained 1 15-16oz can of garbanzo beans / chickpeas, rinsed and drained 1 additional can of preferred beans (red kidney, butter or garbanzo) 1½ cup of tomatoes, preferably a medley, halved Optional: sour cream

USING a large skillet, heat butter over medium heat until melted. Immediately add onions and cook until very tender and browned, about 15 minutes, stirring occasionally. Stir in Fairway Maple Syrup, Fairway White Balsamic Vinegar, brown sugar, sage, tomato paste, salt and pepper. Add beans; stir to coat. Cover and cook over medium heat for 10 to 15 minutes or until heated through, stirring occasionally. Transfer to a serving bowl. Top with tomatoes and sage leaves. If desired, top with sour cream.

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INTERNATIONAL

50M

East Meets West (continued...)

Shrimp & Tropical Mango Salsa Pitas with Herbs & Feta

INGREDIENTS (Serves 3-4) 1 lb large shrimp, peeled and deveined 1 bunch scallions, white and light green parts only ½ cup crumbled feta cheese ½ cup chopped fresh flat-leaf parsley, mint, cilantro or a mix Fairway Tropical Mango Salsa 3-4 pita pockets

DIRECTIONS

TOSS the shrimp with a little olive oil and season generously with salt and pepper. Grill the shrimp over medium to medium-high heat until they’re no longer translucent in the center, about 2 minutes per side. Removed from heat and cover to keep warm. Arrange the pita pocket: mango salsa, shrimp, chopped herbs, sliced scallions, and crumbled feta cheese.

35M

Fairway Rotisserie Chicken, Coconut & Chickpea Curry with Garlic Baguette

INGREDIENTS (Serves 4)

DIRECTIONS

4 plum tomatoes, chopped 2 large shallots, halved 1 2-inch piece ginger, peeled ½ to 1 jalapeno pepper, seeded 1 tsp Fairway Hot Curry Powder Kosher salt 3 tbsps vegetable oil 2½ cup chicken stock 2 15oz cans chickpeas, drained and rinsed 2 cups Fairway Rotisserie Chicken, skin removed and shredded ¼ cup chopped fresh cilantro, plus more for topping ¼ to ½ cup coconut milk (or creamer for thicker curry) Fairway Hot Chili Sauce Optional: Sour cream (or yogurt) Fairway Fresh Baguette Garlic, chopped for topping baguette slices Fairway Olive Oil 174 | FLAVORS MAGAZINE

USING a food processor, puree 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder, and 1 tsp salt until smooth. Heat vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes. Add 2½ cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.

Stir in the Fairway chicken and chopped cilantro. Cook until chicken is warm, stirring gently, about 2 to 3 minutes. Divide among bowls and, if desired, top with sour cream (or yogurt), more cilantro and the remaining chopped tomato. spread chopped garlic on top of baguette slices and drizzle with Fairway Olive Oil. Place in oven at 350°F for 12 minutes until browned. Serve chicken curry dish with Fairway Fresh Baguette garlic bread and Fairway Hot Chili Sauce.

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INTERNATIONAL

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East Meets West (continued...)

Fairway Chicken with Curried Apples & Lentils with Fairway Thai Peanut Sauce

INGREDIENTS (Serves 4-6)

1½ tbsps Fairway Olive Oil 1 package Fairway Chicken Thighs (boneless; package includes 4 thighs) 1 large onion, halved and thinly sliced 1 tbsp fresh ginger, grated 4 cloves garlic, minced 2 tbsps tomato paste 1 tsp Fairway Hot Curry Powder 1 tsp salt 1 tsp garam masala 3 cups chicken broth 1½ cup lentils, rinsed and drained 3 green apples, cored, cut into 1-inch pieces 5-6 cups of fresh baby spinach (1 package) 3 scallions Fairway Thai Peanut Sauce Optional: plain yogurt or sour cream

DIRECTIONS USing a large skillet, heat oil over medium-high heat. Add chicken; cook for 4 to 6 minutes or until browned, turning once. Remove chicken from skillet; set aside. (Note: Chicken can remain slightly pink inside, as it will be cooked further later.)

20M

Fairway Thai Mango Chili Marinated Pork Sliders with Fairway Tropical Mango Sauce

INGREDIENTS (Serves 3-6)

DIRECTIONS

Cooking spray 2-2½ tbsps Fairway Thai Mango Chili Sauce, plus more if topping on burger 12 oz (¾ lb) Fairway Ground Pork 2 tbsps Fairway Breadcrumbs or panko breadcrumbs 1 scallion, white and light green parts only, sliced Fairway Sea Salt Fairway Freshly Ground Black Pepper 6-8 mini potato slider buns Fairway Tropical Mango Salsa Shredded romaine lettuce

Bring Position a rack in the upper third of the oven and preheat to 425°F. Coat a rimmed baking sheet with cooking spray. Combine the pork, panko, chili sauce, scallion, ½ tsp of salt and a few grinds of pepper in a medium bowl. With dampened hands, roll the mixture into 6-8 meatballs; transfer to the prepared baking dish. Bake, turning once, until browned and cooked through, 5 to 6 minutes per side. Remove from the oven and, if desired, brush with Fairway Thai Mango Chili Sauce. Place shredded lettuce atop buns and add sliders. Top sliders with Fairway Tropical Mango Salsa and/ or serve on the side, depending on preference.

Add onion to skillet; cook over medium heat for 3 minutes, stirring occasionally. Add ginger and garlic; cook and stir for 1 minute more. Stir in tomato paste, Fairway Hot Curry Powder, salt, and garam masala. Add broth and lentils; return chicken to skillet. Bring to boil; reduce heat. Cover the skillet and simmer for 20 minutes. If needed, add an additional ½ cup broth to the chicken and cover for another 10 minutes. Add apples to skillet. Re-cover and simmer for 10 minutes. Check to make sure the lentils are tender. Gradually stir in 3 cups of spinach. To serve, divide the remaining spinach among shallow bowls. Add chicken and lentil mixture, garnish with green onion; drizzle Thai Peanut Sauce. If desired, top with plain yogurt or sour cream.

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East Meets West (continued...) INTERNATIONAL

15M

Fairway Rotisserie Chicken Gyros with Cucumber Salsa, Tzatziki & Fairway Tikka Masala

INGREDIENTS (Serves 4-6) 2 cucumbers, divided 1 small red onion 1-½ cups Greek yogurt, plain 1 tsp fresh lemon juice 4 garlic cloves, minced 1 pint grape or cherry tomatoes, quartered 1 small red onion, thinly sliced ¼ cup chopped fresh flat-leaf parsley ¼ cup chopped fresh mint 1 tsp dried oregano 1 tsp dried rosemary 1 Fairway Rotisserie Chicken, meat shredded without skin (original or herbed) 1 package naan bread (4 pieces) ½ head iceberg lettuce, thinly sliced 1 bottle Fairway Tikka Masala

DIRECTIONS Preheat broiler. For the tzatziki sauce: peel and grate 1 cucumber, then squeeze to remove excess water. Run knife to coarsely chop cucumber. Stir together with yogurt, ½ tsp lemon juice, 1/3 tbsp of garlic, and season with salt and pepper. Cover and set aside. Cut remaining cucumber into ¼-in. pieces and stir together with tomatoes, onion, parsley, mint, and ½ tsp of lemon juice. Season with salt and pepper. USING a small saucepan over medium to medium-high heat, gently simmer oil, oregano, rosemary, 3 minced garlic cloves, salt and pepper; stir constantly until garlic is fragrant but now browned, about 2 minutes. Toss chicken with 3 tbsp garlic oil and brush one side of naan bread with remainder.

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Heat bread, oiled side up, on a rimmed baking sheet in the broiler for 5 minutes. Uncover and rotate bread until golden, about 2 minutes.

Brush the tzatziki on bread, top with chicken, lettuce, cucumber salsa, and diced herbs. Drizzle with Fairway Tikka Masala. -f

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FOOD & TRAVEL

INTERNATIONAL

DO THE

JERK sPICE It UP wIth CARIBBEAn FLAvORs

30M

by Nora Bass

ne love, one sauce. Get up, stand up for flavor! Bring the real deal Caribbean heat and flavor to all of your dishes with Fairwayâ&#x20AC;&#x2122;s latest expert creations: Jerk Sauce and Jerk Marinade. Spice up your burger; tickle your ribs. Pour, slather, dip, and repeat. What exactly is Jerk sauce or marinade, you ask? This Jamaican staple spice mixture combines garlic, Scotch bonnet pepper, ginger, onion, cinnamon, allspice, thyme, black peppercorns, and brown sugar (whoa!) with vinegar for a complex fruity, spicy, tangy flavor your taste buds have to experience to comprehend. Your chicken, beef, pork, and veggies will all shine brighter after bathing luxuriously in this glorious, authentic Jamaican marinade. Those three little birds must have been singing about this sweet and sultry island classic.

FAIRwAY jERK PORK sKEwERs

INGREDIENTS (Serves 2-3) Âž lb pork tenderloin, cut into 1-inch cubes (about 12 cubes) 1/4 cup Fairway Jerk Marinade (if desired, an additional 1/8 cup) Fairway Jerk Sauce Romaine lettuce leaves, for serving Fairway Roasted Peanuts, chopped 2 scallions, thinly sliced 1 mini cucumber, diced 2 radishes, thinly sliced, preferably organic and multi-colored Fresh cilantro, for topping Cooking spray Lime wedges, for serving

DIRECTIONS Try Fairway Jerk Sauce and Jerk Marinade with this delicious, easy recipe.

tOss the pork with Fairway Jerk Marinade. Cover and refrigerate 1 to 4 hours. PREhEAt a grill or a grill pan to medium and lightly brush the grates or grill pan with cooking spray. Thread the pork onto 4 skewers (if using wooden skewers, soak them in water for 20 minutes to prevent scorching). Grill the kebabs, turning occasionally; if needed, brush with more marinade. Cook until marked and cooked through, about 12 minutes. sERvE the kebabs on romaine leaves; place one radish on each pork and drizzle with Fairway Jerk Sauce. Top with chopped peanuts, scallions, cucumber, and cilantro. -f

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GAME ON!

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THE FLAVORFUL RESULT OF

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CAL PEP A one-of-a-kind dining experience that’s equal parts unforgettable and nerve-racking. At the helm of the dining experience is Pep, the distinguished owner/dictator who both looks and talks like a cartoon character. His caricature adorns many of the placemats, and if you ask politely, you may get to take one home as a souvenir. Lori stole hers, but we’ll worry about that later! Watch closely as Pep paces around the floor running the show, joking with his staff, and calling out orders in his scratchy computer-generated voice. Pep and his restaurant resemble a Catalonian version of the “Soup Nazi” from “Seinfeld,” although the focus is on small fish plates and simple tapas done perfectly; similarities include uniform ordering, single-file lines, and expectations of best behavior. The biggest difference is that you likely won’t quiver when you order at Cal Pep, and you can enjoy Estrella Damms and socialize while you wait for your table if you don’t have reservations. The Fairway team makes this an obligatory meal every time we’re in Barcelona, and we always find ourselves ordering seconds of the Tortilla Trampera and the Fried Squid (Padrone Peppers, too, but that’s a given every time

CAL PEP RESTAURANT IN BARCELONA

you dine in Catalonia). Enjoy the tenured staff that will play tricks on you all night long, but make sure you don’t get fooled more than once. Also, pay close attention to the neat wine room tucked above the main dining area; we recommend you visit soon, before the locals are outnumbered.

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Eating Our Way Through Spain (continued...) more of the things you really like while filling up at your own pace. The only rule we implemented was that you needed to consume a cerveza or txakoli with every pintxo you ordered. Txakoli is a sparkling dry white wine that is produced in northern Spain and select parts of Chile. It’s customary to pour the wine from above your head into a glass that’s usually below your waist, allowing the liquid to smack the glassware in theatrical fashion. Fortunately (but unfortunately), every bar offered a 4-oz pour of beer or wine, or else things could have been even more interesting.

CANDY AT LA BOQUERIA MARKET

LA BOQUERIA Aside from Camp Nou, “la movida” in Barceloneta, and Hotel 1898, La Boqueria is hands-down my favorite part about Barcelona. I’m not a morning person, but waking up at 6:30 am for work is easy when you can already taste your breakfast and smell your morning coffee. Just steps off La Rambla (and a two-minute walk from 1898) lies La Boqueria, an open-air market and food universe in and of itself. Think San Fran’s Ferry Building or New York’s Chelsea Market, only much, much better! Fresh juices, jamon iberico galore, fruits and vegetables, fish, meat, and short-order food counters that offer meals as good as anything you’ll have in Spain. The presentation of each stall is mind-bending, with each neighboring vendor trying to outdo the next. The vibrancy of colors and smells and energy is remarkable. Unlike Jim Henson’s 1986 version, this is a “Labyrinth” of deliciousness that you’ll want to get lost in forever. Courtesy of Mitchel London’s wisdom, I made a habit of buying wild strawberries every morning to simply keep by my nightstand. The aroma of the berries permeated the room like a sweet-smelling perfume, and it will forever remind me of Barcelona. The Fairway team ate breakfast at La Boqueria every morning of the trip, and if good fortune allowed us to finish work early, we’d scurry back for another meal, or to buy snacks for the evening.

SAN SEBASTIAN PIntXOs On PIntXOs One of my favorite dinners of the trip was organized by Fairway’s favorite Spanish food importer and our dear friend, Iker Fernandez. Iker is a native of San Sebastian, and he was our self-appointed food guide in our postAlimentaria food excursion around northern Spain. After an exhausting day of visiting farms and producers, Iker took us on a legendary pintxos (aka tapas) crawl around his hometown to revive our spirits. The beautiful thing about a night of eating pintxos is that you can hit a ton of different places, try dozens of unique bites, and select

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Our night began at Bar Sport where we fell in love with “pintxo de foie.” Who would have thought that warm oozing foie gras on crunchy oval-shaped bread could taste so good? Although rich beyond imagination, it didn’t stop me from inhaling three of them. While bothered by thinking that I had just eaten the best food of the night on our first stop, optimism prevailed, and the adventure continued. The highlights of the next few places included patatas bravas, padrone peppers (obviously), jamon iberico, and local fish concoctions. It wasn’t until we landed at A Fuego Negro that we found our home for the rest of the night. It was a hipster joint that was

PINTXOS ON PINTXOS RESTAURANT IN SAN SEBASTIAN

decorated with nostalgic figurines and vintage artwork. It reminded me of Williamsburg, Brooklyn, and everything about it felt familiar and cool. Our first impressions were confirmed when we befriended a group of young locals wearing skinny jeans and Brooklyn snapbacks, who just so happened to be friends with Edorta, the young owner of A Fuego Negro and a rising Basque chef. After they introduced us to the superstar himself, Edorta helped us navigate the menu and recommended his favorites. His top pick was the beef sliders with catsup-infused buns and a side of a Spanish allioli sauce. Incredible, but so was everything else he brought us. Over the course of a few hours, we sampled the majority of the menu, tasted the best wines and txakoli of northern Spain, and enjoyed a convivial evening with friends, new and old. Thank you, Iker, for an unforgettable pintxo extravaganza.

ONDARROA ORtIZ Located in the Basque country, in the city of Ondarroa, nestled away on the residential street of Inaki Deuna, is the central factory of the highly acclaimed company, Ortiz. It is here, in this unassuming location, that they jar their esteemed Bonito Del Norte tuna and can their delicious anchovies. Top of their class, Ortiz continues to use traditional methods of fishing by using live bait to catch their tuna and using nets to scoop their anchovies from the Cantabrian Sea. This helps ensure top-quality product and aesthetically appealing fish for your dinner plates.

do that… Absolutely no machines, everything by hand, everything in small batches, and everything nurtured from start to finish. The anchovies were eventually washed, salted, and canned, but the impressive part was the tender loving care and attention that each one was given.

Iker arranged a private tour of their factory for the Fairway team, and aside from the initial shock of the overwhelming

ORTIZ TUNA IN OLIVE OIL

BRIDGE IN ONDARROA, SPAIN

fishy smell, it was quite an experience. We began the tour by visiting the “anchovy room.” How romantic! There, in a tiny open room were a dozen women at small tables holding little knives, furiously filleting anchovies in a rapid fire six-step process. Unfazed by visitors, the women de-boned and filleted these pinkie-long anchovies with such precision and accuracy, it was fascinating. Had they applied these skills to a keyboard, I bet they could type 300 words per minute with 100% accuracy. To understand the level of skill required to prepare these fish for canning, I was offered the opportunity to give it a go myself. Holy crap! I must have mutilated a few dozen fish before I put forth something that resembled a finished product. First you cut the head off, then you break the spine, then you take the spine out, then you smooth over the skin and remove the scales, then you do this, and then you

In a different part of the factory, we watched the process of taking enormous tunas resting on beds of ice and ultimately preparing them for life in a jar. The fish were boiled in water and sea salt, cleaned one-byone by hand, and then broken into giant hunks of meat and tossed into big plastic bins. Each bin was sent to a different room, where workers used larger and sharper knives to meticulously sculpt the tuna into pieces perfectly sized to fit inside the jars. The scraps and broken pieces were thrown into another bin and used for something else. The fresh, warm tuna was delectable, and it didn’t taste fishy at all. The thought of putting mayonnaise anywhere near the finished product would be a sin, and unnecessary given the flavor profile of Ortiz’s Bonita Del Norte. We were so proud of this experience and were so impressed by their product that we brought in shippers of the Bonito del Norte to offer to our customers high-quality product at a discounted price. Not to mention, some of the exact product we saw getting packed into jars while we visited in April is likely being sold in our stores RIGHT NOW! What a trip…and to end the factory tour, the wonderful people of Ortiz treated us to a beautiful lunch at Asador Erretegi, a neighborhood joint that cooks up the catch of the day. Just outstanding! -f

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travels that inspire our food

La Boqueria

>> The Place of the Mouth by Vincent Olivieri

rom the moment I stepped foot off the plane, I knew something was different. The smell in the air, the look on the faces, the smiles, and the “in shape” people flooding the streets drew me to one conclusion: It must be the food. Of course it’s the food. They say we are what we eat, so based on the positive vibes, I had to assume there was some good food around me. I realized I was on the path to discovery when I walked into La Boqueria. La Boqueria loosely translates into “the place of the mouth” —the perfect name for the perfect place. La Boqueria is a large public market in the Ciutat Vella district of Barcelona, Catalonia, Spain, and one of the city’s foremost tourist landmarks. Perhaps my love for all things ham had something to do with my overwhelming feeling of joy when I entered La Boqueria. I mean, ham was everywhere, or should I say, jamon. Hanging from above, out on display, in books (yes, in books, I literally bought a book that had pages of cryovaced ham), in little cups, in people’s hands, some even found its way into my pocket. The all-knowing Steve Jenkins once told me Iberico Bellota was the most delicious, most delectable

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hams on the planet. The black-hooved pig that only eats acorns is widely known throughout all of Spain. We carry it here in the States, but do not pay the same homage to it as the Spanish do. In America, everyone is looking for a bargain; a great deal if you will. That bargain mentality might be the reason that this pristine ham is constantly overlooked in the States because of its pricey reputation. That bargain mentality might also be the reason that Americans have truly lost touch with what food really is. Food is existence. We have thrown quality out in exchange for a reasonable rate. Thankfully, the rest of the world has not yet gone down that route. Thankfully, Fairway Market stays in touch

I could go on about ham all day, but La Boqueria had many other bountiful pleasures that need to be brought up. The seafood…oh, the seafood. One of our greatest fish mongers told me a long time ago that fish shouldn’t smell like fish; imagine the face I made. He then went on to explain that fresh fish shouldn’t smell like fish. It was old, somewhat rotting fish that picks up that famous fishy odor. Needless to say, I was surrounded by every type of once-living organism in the ocean and could still smell the sweet aroma of the fresh produce just footsteps away. The juices, the fruits, the colors, the varieties were almost as overwhelming as the ham. As unbelievable as it may sound, it was true. Every vendor held an insurmountable amount of pride for the food they were selling. You could see it in the way they set their displays, you could taste it in the juice, and you could smell it in the air that something was really right here. Having almost 6 meals a day in this wonderful food mecca, my group had to literally wake me up from the dream that I was having and transplant me from Barcelona to San Sebastian. La Boqueria had me mesmerized and, little did I know, I was off to a place that some would say was even better. After a six-hour car ride through the beautiful scenery of the mountains and countryside, we arrived in San Sebastian. Filled with history, beauty, and small dishes, I knew that it wouldn’t take a long time for me to fall in love with this ancient Spanish city. I am not a bar hopper; I do not enjoy going out to drink with friends as most people do. Alcohol works up a raging hunger inside of me for food. Call it a need for instant gratification, but when I “get my drink on,” I almost immediately crave food. In the States, the food offered while drinking is usually limited to burgers, French fries, chicken fingers, pizza, and all other greasy foods; foods that can cause a napkin to appear invisible, if a small morsel finds its way to the paper. The San Sabastian bar scene could be known as the antithesis of the American bar scene. Need an example? I’ve got plenty. Our guide walked us into to a “Sports Bar” that was known to have the best foie gras in the region. I laughed. I said, “Really?!?! Foie gras in a sports bar?” I was quickly shut up once that warm, buttery succulent piece of duck liver entered my palate. Starting with a sear and ending up on a crostini, that piece of foie gras might have been the

best I’ve ever had. Don’t get me wrong, it might have been the atmosphere; it might have been the fact that I’d had some wine; it might also be because it was served faster than some hamburgers at a fast-food chain, and it might have been all of the above. All I know is that when we ventured on to our next bar in a hopping fashion, I said a silent “goodbye” and almost shed a tear for that delicious duck liver that I knew I would not see again anytime soon. After going from bar to bar trying almost all the tapas I could see out on display, we went to sleep with our bellies full of booze and food. Good food, fancy food, quick food, all created to be served so small that one hand could hold the plate while the other held a drink. After a long night of boozing and eating, I was off to my first Calcotada. I found out quickly that the Spanish appreciate their drinking as much as they do their food. I was given a bib and some red wine for breakfast. I thought “why the bib?” but I quickly realized that I was at a freaking party! An onion party! The Catalonians have an annual event where they celebrate the harvest of the Calcot. Calcots

are pretty much what would happen if you mix a scallion with a leek. You take them, you fire-grill them. You burn them ‘till they’re charred up and somewhat ashy. You then wrap them in newspapers, or anything else you have that will seal in the hot residual heat; you want to steam them to a soft state. You look down at the table and realize that you have a big bowl of Romesco sauce (roasted peppers, tomatoes, garlic, toasted almonds, parsley, smoked paprika, olive oil, sherry vinegar, all blended together) in front of you. You then realize why you’re wearing a bib,

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La Boqueria (continued...) and that something amazing is about to happen. You pick up a burnt Calcot, you remove its burnt, ashy outer

layer, you look at your fingers and realize what a mess you’re about to make. You expose the Calcot from its burnt exterior and reveal all of its green and white beauty. You then dip the Calcot in the Romesco, hold it above your head, and slowly devour it in a way quite similar to the way you would picture royalty enjoying some plump, delicious grapes. That is exactly how I felt, like royalty. You know sometimes you get dirty at a party? That’s where the bib came in. I looked down and saw spots of sauce and burnt onion skin all over myself. I then looked up a saw a flask (porron) of wine being poured over my head in the direction of my mouth. I opened up and took it down. This experience stuck with me. The feeling of togetherness, the feeling of everyone getting together to not only celebrate food, but an ingredient: An onion, a vegetable that makes people cry, had been given its own day; a day of culture and appreciation of good food. I was sold, and brought this tradition back to the States. In Brooklyn, in a developing area known as Red Hook, there is a Fairway Market. During the summer, Mitchel London and I put together a small outdoor BBQ that we ran exclusively on the weekends. I knew it would be the perfect place to let out this Spanish secret that I learned only because I was there. I used leeks because it was the closest thing I could find. I used aluminum foil to wrap them because I couldn’t get them as soft when wrapped in newspaper. I threw them back on the fire after they

were wrapped to ensure the right texture. I made fresh Romesco every Saturday to have something for the leeks to get dipped in. I paired it with pan tomate (toasted bread smeared with fresh tomatoes). I ran it every weekend with much success and a lot of personal disappointment. People were ordering it for the sole reason that it was one of the only vegetarian items on the menu. They were pronouncing it wrong. They wouldn’t wear the bib. They didn’t peel the outer layer off like I had asked them to. It almost felt like I had wrongfully exploited a tradition that should have stayed in Spain. The feeling was missing. The love for food was not expressed by all my customers. The feeling started to feel like an operation, instead of an appreciation until…I had a group of people approach me. Their accent was familiar. They huddled in front of my sign. They looked amazed and excited. I engaged them in conversation. They were shocked that I knew their secret. They told me how disappointed they were that they had just eaten something else. They left, but shortly returned in a larger group. They came right back to me and ordered four portions of the Calcots. I quickly assembled their plates and ran to their table. They were already wearing their bibs before I could put their burnt onions on the table. I dropped the food, said enjoy in Spanish and walked away. I did not travel far. I hid behind the large extinct rail car that has become a famous staple of Fairway Red Hook. I watched in delight as they made a mess, laughed, and enjoyed good food. It made it all worth it for me. That was all it took: The expressed love for food. I have made it my personal mission to bring back that love for food. They say we are what we eat, so let’s eat well. Let’s enjoy food in its natural state. Let’s enjoy the people around us sharing the good food. Lastly, LET’S EAT! -f

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FOOD & TRAVEL

La Catedral de Navarra

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agic. That is the only way to describe our visit to La Catedral de Navarra, producer of exquisite produce in the Basque country. There has never been more attention paid to the care and growing of vegetables; the distinguishing factors are the rich soil and the temperament of the weather in Navarra. These factors extract the most exacting flavors in their gorgeous jars of tomatoes, Piquillo peppers, habitas (baby white beans), and giant spears of pristine white asparagus.

Our adventures took the Fairway Specialty Team into the fields where the albino stalks of white asparagus grow under cover of darkness. Fascinatingly, the fields are covered with black plastic sheeting so the sun does not touch the virginal stalks, thus preserving their white color. They are so sensitive that the slightest exposure to sunlight begins to turn the asparagus purple. For this reason, the asparagus is farmed and cultivated only at night, in total darkness. The midnight harvests are something to see. Taken from the ground spear by spear with a dowel by a farmer

wearing a headlamp, this is painstaking work. Cayo, the third-generation owner and keeper of La Catedral, has handled his familyâ&#x20AC;&#x2122;s legacy with love, care, and an abundance of pride. Cayo is carrying forth the legacy of the Sainz family, which has presided over these vast farmlands for over 70 years. Cayo opened a part of the field during the day for our edification, and handed us all tools to get busy. Off we set into the rows of perfectly shielded asparagus, uncovering a small patch at a time, and each taking a turn extracting gargantuan asparagus from the fragrant soil of Navarra. If the joy of our accomplishments were not enough, Cayo took us to taste the fruits of our labors. Within an hour of our harvest, we sat to enjoy glorious plates of tomatoes, habitas, peppers, and our hand-picked white asparagus, alongside delicious local Arbequina Olive Oil, anchovies, and crusty bread. Yes, these are special products. You will fall in love with them the minute you taste them. Que magnifica! -f

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OUT OF THE KETTLE AND INTO THE BAG.

JUDGES Danielle Brookes THICK AND HEARTY, THESE KETTLE-COOKED CHIPS TAKE POTATO CHIP MUNCHING TO NEW HEIGHTS!

Madison Cowan

Mitchel London

SPECIAL FEATURE

Team Two comprised of Lisa Mateo, a correspondent on NYâ&#x20AC;&#x2122;s PIX11, and Jordan Andino, a chef contestant from Chopped. They prepared a penne pasta dish in a cream sauce topped with grilled shrimp, a juicy chicken breast on yellow rice with asparagus and topped with mango, and finished it with a decadent bread pudding with cinnamon and blueberries.

TEAM ONE

TEAM ONE TEAM TWO

Team One consisted of Simone Boyce, entertainment reporter of Fox 5 in NYC, and Manuel Trevino, NYC corporate executive chef and regular on Top Chef. They prepared three dishes consisting of a barratta with frisee, a light fish dish with a cauliflower puree, and a sweeter dish with peaches and savory cream on a biscuit.

TEAM TWO

SPECIAL FEATURE

JUDGING

The judges were Mitchel London, the Chef de Cuisine of Fairway Market and definitely the Simon Cowell-esque character in the group; Madison Cowan, British chef you may know as the first Grand Champion of Chopped who is also an author and avid philanthropist; and the lovely Danielle Brooks who plays Taystee in the hit show Orange is the New Black.

After everyone arrived, Team One got to rapidly shopping around Fairway and hustling in the kitchen as they had only 30 minutes to prepare their food for the judges. As the timer indicated times-up, the judges took their places and gave their opinions without revealing what they noted on their score cards. Same routine for Team Two, who actually went a little over the 30-minute mark, but was given as a courtesy as their main dish was chicken that needed cooking a little longer.

Both chef teams displayed great humility and team spirit. The foods’ presentations were on point and presented in a clear, informative manner.

The judges exhibited sophistication as they paired their tastes with a nice chardonnay and spoke eloquently about their opinions on the food—especially the Simon Cowell judge, Mitchel London, who kept us all grounded in the experience. The winning team will be announced by Daniel Radcliffe at our red carpet event!

photographer: Tony Gale groomer: Jan Pedis

special thanks to: Fairway Market Wedgewood Royal Doulton Celebrity Cruises Pernod Ricard Wilhelm Gunter