Don’t FALL into Old Ways

When I think of fall and food, I think of apples, pumpkin, and squash—to name a few of the classics! But this fall, we want you to consider new twists on the classics: n Barbecue Chicken Flatbread (page 41) featuring Ambrosia apples for a sweet bite in an appetizer n Penne in Pumpkin Vodka Sauce (page 37) tossed with a handful of shrimp— unless you’d like to keep it vegetarian n Butternut Squash Mac and Cheese with Spinach (page 38) aka Plant-Based Goodness “Hidden” in Everyone’s Favorite Comfort Food

As the kids head back to school, it’s easy to fall back into predictable routines and meals. This issue has something for everyone—from quick-and-easy weeknight meals to slower-paced dinners with a number of ingredients you probably already stock in your pantry. With the rising cost of these ingredients, why not consider a part- or full- time job with our McCaffrey’s family? We offer a 20 percent household discount on groceries (excluding a few items like cigarettes and stamps), which goes a long way toward feeding our families. Between shopping sales on our unparalleled quality of food and a 20 percent discount, it’s a no-brainer decision. Plus, our associates are exceptional! Imagine yourself working alongside great people—as a barista at Java Jim’s, prepping items for the salad or hot bars, or decorating cakes and cookies. Visit mccaffreys.com/careers to view and apply for all open positions today!

“Pasta/chicken again?” If you’ve heard that question/complaint at your house, peruse this magazine and commit to making at least one recipe from the issue this season— such as Vietnamese Fish Tacos or Stuffed Pepper Boats with Quinoa-Lentil and Hazelnut Pilaf. Also visit the robust recipe portal on our website. You can view recipes by course and then by diet—heart-healthy, diabetic, gluten-free, and McCaffrey’s Own! You can always talk to our associates about how to best prepare your Tomahawk Rib Eye Steak or what pairs well with your Fresh Swordfish! Before you shop, visit our department pages online to see what’s in season too; our buyers update this list monthly to show what’s most fresh, what’s most delicious, and what’s most economical!

Enjoy this edition of Real Food. We hope you keep it with your cookbooks and consult it often!

Happy Fall,

James J. McCaffrey, III president