Haggen Fresh Flavor Summer 2014

SUMMER 2014

f resh FLAVOR SUSTAINABLY HANDCRAFTED HAPPINESS

Snoqualmie Ice Cream. Page 12

DOUBLE R RANCH BEEF Only at Haggen. Page 6

FRESH SWEET CORN

The Way Mother Nature intended. Page 10

Sustainable Wild Salmon The Best Selection in the Northwest Page 4

Get to know your BARKLEY HAGGEN

360-676-5300

2900 Woburn • Bellingham, WA

FAIRHAVEN HAGGEN

360-733-4370

1401 12th Street • Bellingham, WA

MERIDIAN HAGGEN

360.671.3300

2814 Meridian • Bellingham, WA

SEHOME VILLAGE HAGGEN 360-647-4300

Greens

Salads are at their best in the summer months.

While we eat them year-round, flavors are at their peak during the summer when greens and other salad ingredients come fresh from the garden to the table.

A variety of fresh greens are the basis of any leafy salad. Mild greens such as baby spinach, romaine, iceberg, butter lettuce and red and green leaf lettuce can be complemented by “strong” greens like arugula, watercress, radicchio and curly endive. Flavors can be sweet, spicy, bitter or tangy. Topping a salad with fresh herbs such as basil, mint, parsley, cilantro, dill, can also add a nice burst of flavor. Add protein—tofu, eggs, nuts, seafood, chicken—and you have a complete, balanced meal!

210 36th St • Bellingham, WA

BURLINGTON HAGGEN

360.814.1500

757 Haggen Drive • Burlington, WA

FERNDALE HAGGEN

360-380-9000

1815 Main Street • Ferndale, WA

MOUNT VERNON HAGGEN

Romaine—Perfect for summer salads, the crispness of romaine works well in a traditional Caesar, finely sliced in a chopped salad or as part of a summer taco bar.

360-848-6999

2601 East Division • Mount Vernon, WA

ARLINGTON HAGGEN

Baby Spinach— These delicate and nutritious green leaves are delicious sautéed in olive oil with a hint of lemon or fresh in a salad with a light dressing.

360-403-3800

20115 74th Avenue NE • Arlington, WA

LAKE STEVENS HAGGEN

425-377-7100

8915 Market Place NE, Suite 100 Lake Stevens, WA

LAKE TAPPS HAGGEN

253-876-1700

1406 Lake Tapps Parkway East • Auburn, WA

MARYSVILLE HAGGEN

360-530-7700

3711 88th Street NE • Marysville, WA

OLYMPIA HAGGEN

360-754-1428

1313 Cooper Point Road SW • Olympia, WA

SNOHOMISH HAGGEN

Arugula—Also known as rocket, this spicy green is a delicious and healthy addition to any mixed salad and makes a wonderful pesto alternative to basil.

360-568-1395

1301 Avenue D • Snohomish, WA

STANWOOD HAGGEN

360-629-4400

26603 72nd Avenue NW • Stanwood, WA

WOODINVILLE HAGGEN

425-398-6700

17641 Garden Way NE • Woodinville, WA

EDMONDS TOP

425-672-4545

21900 Highway 99 • Edmonds, WA

GRAYS HARBOR TOP

360-532-1830

1213 East Wishkah • Aberdeen, WA

PUYALLUP TOP

253-841-4700

201 37th Avenue SE • Puyallup, WA

4

SUMMER 2014

Leaf Lettuce—These luscious, colorful

leaves are beautiful to behold and taste great in salads, on burgers off the grill, or rolled in wraps of all types.

Organic GREENS At Haggen we believe in starting with the best greens we can find. Through our partnership with Farmer’s Own and growers such as Schol’s Organic Farm Willie Greens Orga and Willie Greens Organic Farm, our stores support family nic Farm Monroe, WA farmers that produce some of the finest certified organic salad greens in the Pacific Northwest. From June to October you’ll find a wide range of salad greens appearing in the produce section as delicate and delicious lettuces are harvested and brought to market.

Dress it Up A dressing should add spark to your greens.

Whether you choose a classic vinaigrette, sweet and spicy Asian dressing, or a creamy Ranch, dressing should bring new dimensions of flavor to your salad bowl. The key is to not over-dress and to match salad ingredients to dressing type. We are delighted to share some of our favorite Northwest fresh dressing recipes with you!

Green Goddess Dressing Yield: makes about 2 cups

1/2 cup loosely packed Italian parsley 1/2 cup spinach leaves 2 stalks green onion, chopped 1 medium garlic clove 1/4 cup lemon juice 1 Tbsp honey 1/2 tsp dried tarragon

1/2 tsp salt 1/2 tsp pepper 3/4 cup sour cream 1/2 cup Best Foods mayonnaise

Place all of the ingredients in a blender except the sour cream and mayonnaise. Cover and blend until smooth, then add the sour cream and mayonnaise and process just until blended.

Chill at least 30 minutes before serving. Refrigerate in a container with a tight fitting lid for up to 5 days.

Strawberry Rosemary Vinaigrette Yield: makes about 1 cup

4 oz fresh strawberries 1 Tbsp sugar 1/4 cup water 1 tsp fresh rosemary 1/4 cup Champagne vinegar 1/2 cup canola oil 1/2 tsp salt

Baby Spinach

Arugula

Puree strawberries with sugar and water and reserve. In a blender, combine rosemary and champagne vinegar.

Strain the mixture to remove any rosemary, add strawberry puree and remaining ingredients.

Mix well and chill at least 30 minutes before serving. Refrigerate in a container with a tight fitting lid for up to 5 days.

Haggen Chef Bryan Weener

Rogue River Smoky Blue Cheese Dressing Recipe (pictured above right) available at www.haggen.com/recipes/smoky-blue-cheese-dressing/ SUMMER 2014 www.haggen.com 3

SALMON SEASON

Salmon can be enjoyed in many different ways—baked, broiled, pan-fried or grilled— and its flavor is enhanced with a simple seasoned rub or olive oil with fresh herbs.

Simplicity is the key to allowing the flavor of the fish to shine forth.

d Buyer Amber, Haggen Seafoo

Salmon is something we enjoy year-round in the Pacific Northwest, but especially during the summer months when the catch is fresh and flavor is at its peak. Our mission at Haggen is to find the best for you!

Recently, Haggen fish buyer Amber Thunder Eagle visited Alaska to meet with our Kulshan Salmon fishermen. “I wanted to make sure the Kulshan sockeye salmon was the very best we could offer our guests. So I traveled to Kodiak and experienced every aspect of the process from catching the fish to filleting and processing, and the trip all the way back to the Haggen seafood department. I was so impressed with the Kulshan fishery's community connection, quality handling, and passion for bringing the best fish to market.”

Try grilling salmon on untreated cedar planks (hickory or maple would work well, too). Planks should be soaked in water for at least an hour before use to ensure that they do not burn on the grill. As the planks char lightly, the moisture in the wood produces a cedar smoke that perfumes the fish and infuses it with a light smoky, flavor.

You’ll find delicious fresh salmon, a full line of rubs and marinades and even cedar planks at your local Haggen store.

SUSTAINABLE • WILD • BEST SELECTION IN THE NORTHWEST

Kulshan Sockeye Salmon Caught and Delivered fresh Meet Our Fishermen Partnerships with fishermen are at the heart of Haggen's seafood program and the relationship we have with the Kulshan's fishermen are a great example. During the summer months, Roddy McDonnell of Bellingham captains his boat, the Kulshan, north to Kodiak Island to fish Alaskan waters. He’s been fishing for more than 40 years! Working with a crew of students and local fishermen the catch is delivered fresh only at Haggen.

In our efforts to deliver fresh, wild caught, premium quality Kulshan sockeye salmon to Haggen stores, it is a pleasure to work with and support local fishermen like Captain Roddy, working together to bring the finest-tasting, sustainably harvested fish to your table.

4

SUMMER 2014

Bellingham, WA – Kodiak, AK

Captain Roddy McDonnell

WOOD SMOKED SALMON

Planked Alaska Salmon with Terrific Taj Rub 1 Tbsp garam masala (Indian spice) 1–2 tsp packed brown sugar, to taste 1 tsp coarse kosher salt 1/2 tsp garlic powder 1/4 tsp paprika 1/4 tsp onion powder 1 1/2 pounds Alaska Salmon fillets or steaks Soak wood plank in water for 1 to 2 hours. Mix all spices together to make rub.

Pat wood plank with paper towels and spray-coat or lightly oil one side. Lay salmon on coated side of plank; spread 1 to 2 teaspoons rub mixture onto each salmon portion (not skin) or apply all of the rub to salmon side. Let the salmon rest 5 minutes before cooking.

Heat grill to medium-high heat. Grill salmon using indirect heat (not directly over heat) in covered grill for 10 to 15 minutes. Cook just until salmon is opaque throughout.

RUB WITH LOVE

Culinary genius and Seattle restaurateur Tom Douglas has built a happy reputation for himself as the creator of a signature line of rubs that are a favorite go-to ingredient of professional and home chefs alike. Each rub is a unique combination of herbs and spices designed to bring out the best flavor in the foods we season— and they are especially great for grilling.

Tom

Douglas, Seattle Ch ef

SALMON RUB –

The original rub blends paprika, thyme, and brown sugar into a delightfully smoky combination that, when used on fresh salmon, is a match made in heaven.

SEAFOOD RUB —

A fantastically fragrant combination of cumin, coriander, turmeric, ginger, chipotle, lemon peel and more, this rub pairs beautifully with scallops, lobster, shrimp and white fish .

STEAK RUB — A wonderfully

simple mixture of chiles, garlic and rosemary are combined in this delicious blend that also works well on roasted potatoes.

Recipe and photo courtesy of Alaska Seafood

CHICKEN RUB — Brown sugar, smoked paprika, cinnamon, ancho, turmeric, cumin and garlic combine in this aromatic and exotic combination that makes chicken melt in your mouth.

SUMMER 2014 www.haggen.com 5

Double R Ranch Beef–Only at Haggen LOCAL • QUALITY • SUSTAINABLE Our relationship with Double R Ranch is a good example of a great partnership.

On their 70,000 acres of pristine wilderness in the Okanagan Valley, the folks at Double R Ranch produce premium quality beef that is nothing short of superb. And they do this with a commitment to animal well-being, environmental stewardship, and sustainability. So when you buy Double R Ranch beef at Haggen, you’re getting great beef and supporting a Washington family business that’s committed to caring for our environment.

Kent Clark, Manager

DOUBLE R RANCH

At Haggen we know that nurturing relationships is at the heart of our success. That is why every partnership we develop focuses on building positive, sustainable, community-oriented programs. Our mission is to seek out the best for our customers, to support local businesses, and to contribute to our community.

Partnering to help with Double R Ranch Double R Ranch Loomis, WA

BEEF COUNTS SUPPORTING OUR COMMUNITIES

Through the “Buy Beef Fight Hunger” program, Haggen and Double R Ranch—and people just like you—are making a difference in our local communities by donating proceeds from sales of beef to our local food banks. With support from you and other Haggen guests, we will provide 40,000 servings of beef to needy families in our community. It's another win-win partnership that’s all about supporting people in our own community.

6

SUMMER 2014

Kabobs—food on a stick

WILD-CAUGHT AMERICAN SHRIMP Wild American Shrimp are a particular favorite on the grill. These succulent shrimp, harvested from coastal regions where salt and fresh waters combine, are deliciously sweet and flavorful.

You’ll find them in the Seafood Department at your local Haggen.

New Orleans–Style Barbecued Shrimp Kabobs

4 servings • Prep time: 25 min • Marinating Time: 40 min • Cooking Time: 6 min

2 lbs 16/20 wild-caught American shrimp, peeled and deveined with tails left intact 1 tsp cayenne pepper 1 tsp dried thyme 1 tsp dried oregano 1 tsp sweet paprika 1 tsp dried rosemary, crushed

1 tsp garlic powder 2 Tbsp parsley, finely chopped, plus extra for garnish 1/4 tsp kosher salt 1/4 tsp freshly ground black pepper 2 Tbsp Full Circle olive oil 1 fresh lemon, cut into wedges for drizzling

Soak wooden skewers in cold water for at least 30 minutes.

Rinse shrimp under cold running water, drain and blot dry with absorbent paper towels.

Place the shrimp in a large mixing bowl.

To make the Creole rub: In a small bowl, combine the cayenne pepper, thyme, oregano, paprika, rosemary, garlic powder and finely chopped parsley. Add 1 teaspoon salt and 1 teaspoon black pepper and stir to incorporate. Sprinkle the mix over the shrimp and toss well to coat. Drizzle olive oil over the shrimp and toss to coat. Cover, and marinate in the refrigerator for at least 40 minutes.

Prepare the grill and preheat to high heat. Thread the shrimp onto the prepared skewers.

Place the kabobs on the hot grill grate and barbecue for 2 to 3 minutes per side, turning with tongs, or until the shrimp are just cooked.

Transfer skewered shrimp to a serving dish. Garnish with fresh parsley and lemon wedges. Serve.

WORLD CLASSICS MARINADE Add some spark to your summer barbecues with a good marinade. It is the key to great grilling and will bring maximum flavor to your kabobs.

Check out our website for more made-from-scratch marinade recipes. No time to make your own? Try our World Classic Marinades!

Available in Garlic and Herb, Lemon Herb, and Apricot Ginger Teriyaki Glaze, they are sure to bring out the full flavor of anything you put on the grill this summer.

SUMMER 2014 www.haggen.com 7

Sip something award winning

BelleWood Acres Lynden, WA BelleWood Acres Raspberry Vodka Pomegranate Lemonade 4–6 servings

Haggen Pomegranate Lemonade BelleWood Raspberry Vodka 1-2 large strawberries or 8 raspberries 3-4 mint leaves Ice Cut strawberries then put half the amount of strawberries or raspberries in a shaker and muddle with 3-4 mint leaves.

Add remaining uncut strawberries or whole raspberries, muddled sauce, 2 oz vodka and 6 oz lemonade to each glass over ice. Stir and serve.

“Give it a go. Simple, refreshing, and fun.”

–John Belisle, BelleWood Acres

8

SUMMER 2014

John and Dorie Belisle

Just north of Bellingham there is a special farm nestled in the shadow of Mount Baker. BelleWood Acres has been growing apples for Haggen for many years—it’s another partnership formed to support local farmers in an effort to bring the best and freshest produce to our customers. And our state fruit is no exception in our quest for perfection. As they like to say at BelleWood, their apples are “grown with care...picked for flavor,” and their signature apple, the Honeycrisp, is an apple lover’s delight. Sweet, crisp and juicy, it’s available in Haggen stores beginning in October.

Perfect apples are only a part of the package at BelleWood Acres. Recently they have taken on the task of making premium handcrafted spirits using their own apples, fruit from neighboring farms, and the finest Washington grain.

Distilled in small batches, their spirits are “hand made by passionate farmers.” And that passion is catching people’s attention. This year BelleWood Distilling took home the American Distilling Institute's Gold Medal for Flavored Vodka with its BelleWood Raspberry Vodka. And for Honeycrisp lovers, they have created a unique apple flavored spirit, BelleWood Honeycrisp Vodka. Both are available at Haggen and sure to liven up your summer cocktail hour!

LOCAL BREWS

BACKYARD WINES

Any time of year, the beer selection at your local Haggen store offers a wealth of choice. In fact we feature over 350 different beer varieties, 187 of which are brewed right here in the Northwest!

And summer is no exception to selection. There’s something about the lazy, hazy days of summer that makes a cold, refreshing glass of beer the perfect beverage choice. Opinions—and palates—vary as to what makes the best summer beer, but some of the preferred choices are Pilsner, cream ale, summer ales, fruit/wheat beers and seasonal beers. Washington breweries featured in all our stores include Fremont Brewery, Schooner Exact Brewery, Silver City Brewery, No-Li Brewery, and American Brewing. Try one, try them all! For those with a palate for adventure, a deliciously quaffable selection of golden brews awaits!

Silver City Brewery Silverdale, WA

Northwest wineries offer an abundance of crisp, light, creamy wines to enjoy on summer evenings.

Chateau Ste Michelle Sauvignon Blanc Woodinville, WA Tastes like: Pure, fresh and vibrant, this crisp Sauvignon Blanc has citrus notes.

Pairs with: Mussels, halibut and chicken and Indian spices.

Schooner Exact Brewing Company Seattle, WA

Waterbook Sangiovese Rosé Walla Walla, WA Tastes like: A crisp, dry rose of strawberry, melon and raspberry, and aromas of rosebud and watermelon.

Pairs with: Grilled seafood, roasted chicken, goat cheese and spicy cuisines.

Maryhill Viognier Goldendale, WA

Fremont Brewing Company Seattle, WA American Brewing Company Edmonds, WA

Tastes like: A rich, full bodied white with hints of pineapple, apricot, pear, vanilla bean and citrus.

Pairs with: Barbecued shrimp, spicy chicken and asparagus.

Beverage holders shown are available at our stores.

While supplies last.

He was a wise man who invented beer. –Plato

Truly “Amaizing” Fresh sweet corn the way Mother Nature intended

In our quest for the best, we believe we have found the perfect sweet corn for you to enjoy this summer. Lauded as the “best sweet corn you will ever eat,” we agree that Amaize sweet corn is indeed, amazing! This non-GMO naturally bred corn comes straight from the farm to your table with all the flavor and nutritional benefit that Mother Nature intends these luscious kernels to contain.

4 Non-GMO 4 Locally Grown 4 Naturally Bred

Amaize Corn

Inaba Farms • Wapato, WA

Sweet corn varieties in the U.S. have been developed since the 1700s and today there are more than 200 varieties. Amaize sweet corn is a recent arrival and a treat to eat. Developed over a 20-year period, this rare variety of sweet white corn is bred using traditional hybridization methods and grown locally by Inaba Farms in Wapato, Washington. It’s available for a limited time during the summer months at your local Haggen store. Expect to find this wonderful corn in the produce section beginning sometime in June and, weather permitting, our locally grown crop arrives in July.

10

SUMMER 2014

Wayne Inaba

Full Circle Extra Virgin Olive Oil— This light, smooth, delicate oil is perfect in dressings and dips or drizzled over pasta or vegetables.

Spectrum Organic Toasted Sesame Oil—

Olive

Oil 101

Sesame

La Tourangelle Avocado Oil— This luscious green and fruity oil gives a hint of avocado flavor that’s great in salads and versatile enough for sautéing, baking and dipping.

Avocado

La Tourangelle Roasted Almond Oil—

Almond

At Haggen we feature some of the finest organic and artisan oils on the market. With unique flavors and coloring, these oils can bring new dimensions to your experience of food.

Choosing the right oil depends on how you plan to use it. For example, extra virgin olive oil—olive oil that is the result of the first pressing and especially flavorful and aromatic— is best enjoyed in dressings and dips or drizzled over pasta or cooked vegetables. By contrast the milder, less expensive virgin olive oil (from the second or third pressing) or sunflower oil work better for sautéing foods over medium to high heat.

Flavored oils—and there are many to choose from—add subtle, new elements of taste to foods and merit exploration and experimentation as you plan your summer menus!

Gives a delicious, nutty depth of flavor to Asian stir fries, dips and sauces.

new

Coconut

A nice substitute for olive oil that brings new and subtle nuances of flavor to salads, poultry, seafood and vegetables.

La Tourangelle Sun Coco Oil— This new and unique combination of sunflower oil and coconut oil creates the best organic oil available for high temperature cooking.

Walnut

La Tourangelle Roasted Walnut Oil—Makes a fabulous vinaigrette when combined with balsamic vinegar, adds great flavor to fish and meat and when baking pears and apples.

SUMMER 2014 www.haggen.com 11

sustainably handcrafted happiness

Enjoy

f resh

Northwest BERRIES A favorite time of year for berry lovers!

Berries are at their flavorful peak during the summer months and the possibilities of how to use these delicious and colorful jewels of nature are endless—including sauces, smoothies, homemade jams, pies, or luscious fresh berry tarts such as our own Bumbleberry Lemon Cloud Tart.

Fun Fact:

The U.S. is the world’s top producer of strawberries.

Washington and Oregon are two of the top producing states of raspberries and blueberries.

12

SUMMER 2014

Snoqualmie Gourmet Ice Cream This perfect summer treat is handcrafted right here in the Pacific Northwest in small batches using the very finest ingredients. While their top flavors include Mukilteo Mudd, Danish Vanilla Bean, Island Coconut, Mint Chocolate Chip, French Lavender and Cascade Mountain Blackberry, you’ll find plenty of other delicious combinations in the freezer, too.

and Glass Café and Tulalip Casino is a good indicator that foodies have given their approval.

But why not do some research yourself? Grab a pint or two, pick up a spoon, and dive into some handcrafted happiness!

Snoqualmie Ice Cream is not just perfect ice cream—it’s perfect ice cream produced in a sustainable, environmentally responsible manner. For owners Barry and Shahnaz Bettinger, the goal is simple—to create the very best, all-natural ice creams, custards, gelatos and sorbets from the most perfect, sustainably produced ingredients available.

It is a commitment to both quality and community. To that end they grow their own lavender, raise chickens for eggs for their frozen custard, and use responsibly sourced products, such as chocolate from Belgium and vanilla beans from Madagascar.

Of course, for most of us, taste is everything when it comes to ice cream.

The fact that it is on the menus at the Space Needle’s Sky City, the Chihuly Garden

Barry and Shahnaz Bettinger Snoq ualmie, WA

Haggen Chef James Valentine

Bumbleberry Lemon Cloud Pie Shortbread Crust

1 1/2 cups all-purpose flour 2 Tbsp powdered sugar 1/4 tsp kosher salt 1/4 lb unsalted butter, cut into small cubes 1/4 cup heavy cream 2 Tbsp ice water

Lemon Lavender Curd

1 1/2 cup sugar 2 Tbsp lemon zest (3 lemons) 1/4 lb unsalted butter, softened 1/2 cup fresh lemon juice (3-4 lemons) 4 large eggs 2 tsp lavender

Berry filling

2 1/4 cups blueberries, rinsed (reserve 1/4 cup for garnish) 2 1/4 cups raspberries, rinsed (reserve 1/4 cup for garnish) 2 1/4 cups blackberries, rinsed (reserve 1/4 cup for garnish) 2 1/4 cups strawberries, rinsed, sliced (reserve 1/4 cup for garnish)

Whipped Cream Topping

1 cup heavy cream 1/4 cup powdered sugar 1/2 tsp lemon extract (or substitute with vanilla extract)

Yield: One 9" pie

Shortbread Crust Combine flour, powdered sugar and salt in a food processor, pulse to mix. Add the butter cubes and pulse until the mixture is about the size of small peas, about 6 pulses.

Add the cream and water and pulse about 6 times—the mixture will start to clump together and still be crumbly. Dump mixture on a flat surface and gently work the dough to form into a ball (you should see little bits of butter in the dough).

Flatten and cover with plastic wrap and refrigerate for 1 hour. Remove from refrigerator 10-15 minutes prior to rolling.

Dust your rolling surface with powdered sugar, roll out the dough with a rolling pin to 1/8" thick. Dust with powdered sugar frequently to keep from sticking. Don't over-work the dough as it will become tougher the more you handle it.

Carefully transfer crust to a 9" pie pan, and press gently into the sides and bottom, then trim and crimp the edges. Prick the bottom and sides of the crust with a fork. Line the pie crust with parchment paper. Add pie weights (you can use beans or rice) to weigh down

the pastry. Bake in 350° oven for 15 minutes, then remove parchment paper and weights.

Continue baking until golden brown, about 15-20 minutes longer.

Lemon Lavender Curd Cream the butter then add the sugar and lemon zest followed by one egg at a time. Once all the eggs have been incorporated, add the lemon juice. At this point it may look a little curdled, but this is normal.

Pour mixture into a 2 quart sauce pan and cook over low to medium heat until thickened (about 10 minutes). Stir constantly. The curd will thicken at 170°.

Remove from heat and stir in the lavender.

Chill for 2 hours in the refrigerator.

Assembling the Pie To assemble the pie, place the berries in the cooled pie shell, reserving 1/4 cup of each for the garnish. Spread the cooled lemon curd over the berries, chill for 2 hours.

Just before serving, whip the cream to firm peaks, adding the powdered sugar and vanilla extract near the end of mixing. Top the pie with whipped cream and garnish with the reserved berries.

SUMMER 2014 www.haggen.com 13

Pickled Carrot Daikon Daikon radish, crisp carrots, sambal and cilantro.

Organic Herb Heirloom Tomato

Organic heirloom tomatoes, garlic, red onion, dill, mint, basil, parsley and olive oil.

Fresh Salads The perfect sides for summer picnics are fresh and ready in our delicatessen.

Moroccan Kale Freekeh

Kale, freekeh, shredded carrots, golden raisins, sunflower seeds, allspice, cinnamon, cumin and garlic.

Haggen Chef James Valentine

Let’s Barbecue—Local Cookouts Require Local Sauces Henry’s Humdingers Spicy Red Pepper and Garlic Raw Honey Deming, WA

Smooth, gooey goodness.

For saucy recipes visit www.henryhumdingers.com

14

BBQ Pete’s Spicy Western Sauce Kent, WA

Fired up with full flavor.

Served at the Puyallup Fair since 1976!

SUMMER 2014

J. Wilbur Spicy Hickory BBQ Sauce Seattle, WA

Rub with Love Ancho & Molasses BBQ Sauce Seattle, WA

A gourmet sauce with a Crafted by Seattle Chef collection of the finest Tom Douglas. Made market spices. Gluten Free. fresh in small batches.

Sweet Fire Barbecue Sauce Brush Prairie, WA

A tasty blend of sweet and spice. Gluten free.

Trilby’s Marionberry BBQ Sauce Ferndale, WA

Hand crafted in small batches.

Gluten free. No MSG.

Black Market Hot Sauce Chili Garlic Lime Everson, WA

A bit of heat with tons of flavor. Gluten free.

New at Haggen Stoneridge Farms Dried Fruit Royal City, WA

An all-time favorite roadtrip snack, this delicious dried fruit is full of nutrition and naturally sweet.

Ally & Lynnae s Lynnae’s Gourmet Pickle

Lynnae’s Gourmet Pickles

World Peas Dried Snacks These GMO-free dried green peas are great for healthy snacking or on top a salad to add an instant crunch.

Using Lynnae’s Great-Grandma’s original recipe, these uniquely flavored pickles have been handed down to the women in the family for over 100 years. They’re perfect for adding flavor to a juicy burger or eating straight out of the jar!

Drazil Kids Tea

Fishpeople Seafood

A blend of all natural caffeine-free herbal teas infused with fruit juices.

A perfect alternative to sugary kids drinks and just as easy and portable.

Portland, OR

Ready to eat, pouch meals or soups packed full of sustainably harvested local seafood and veggies. Available in 9 varieties.

Nature’s Summit Snack Mix Woodinville, WA

Nature’s Summit takes healthy snacking to new pinnacles. Try their all-natural healthy snack mixes in 4 delicious “harvest” flavors: New Mexico, Argentine, Tuscan and Masala.

Udi’s Gluten Free Cookies Udi’s is renowned for creating delicious and nutritious gluten-free goodness. And that goodness shines forth in their new line of cookies available in Salted Caramel, Maple Pecan and Peanut Butter Coconut.

Try them today!

Sarah Pool, Owner Pacific Northwest Kale Chips Portland, OR

Hail to Kale!

The folks at Pacific Northwest Kale Chips in Portland, Oregon, have come up with the ultimate superfood snacking experience! Available in 4 original and delicious flavors—Stumptown Original, Cheezy Crunch, Glacier Peak Greens, Lava Rock Sriracha—these organic chips are packed with natural goodness. Made from locally sourced, organic ingredients these superfood chips are raw, vegan, gluten-free and preservative-free.

SUMMER 2014 www.haggen.com 15

Henry’s Plant Farm Rainier, WA Our garden department is proud to feature a variety of fresh, local basil including sweet basil, lemon basil, Thai basil and red rubin basil. Each hardy, locally grown plant comes with a recipe card so you can learn how to bring the cheery fresh look and flavor of basil in from the garden to your summer menus.

Basil Madness Basil is the quintessential summer herb and an essential ingredient in many recipes, whether chopped into sauces and salads or sprinkled over pizza and pasta.

Chef Henry's Recipe 2 cups fresh basil leaves 2 large garlic cloves 1/2 cup freshly grated Parmesan 3 Tbsp fresh whole milk ricotta

1/2 cup walnuts 1/2 cup olive oil Salt and freshly ground pepper

Combine the basil, garlic, Parmesan, ricotta, and walnuts in a food processor or blender. Process to mix. With the machine running slowly add the olive oil. Season to taste with salt and pepper and process to desired consistency. Let stand 4 minutes before serving. Š2014 Haggen, Inc. • H Base