SPRING 2014
f resh FLAVOR Let Haggen inspire you RECIPES INSIDE
ENVY
FrEsH & FlUfFy
Rice Pilaf COOKING WITH TEA PlEaSe TaKe OnE
FrEe WwW.HaGgEn.CoM
twist & fold
CINNAMON
rolls
ENVY While it’s available year-round, spring is the age of asparagus. That’s because here in Washington, asparagus season runs from April to June, the time when these graceful, green spears are at their most tender and sweet. Asparagus tastes great in a stir fry, baked into casseroles, served as an elegant side or tossed in a salad. Considered a delicacy since ancient times, you’re sure to find lots of ways to enjoy them!
DiD YoU KnOw? Asparagus, which comes from the Greek aspharagos meaning “sprout” or “shoot,” is a member of the lily family. Remarkably, it can grow as much as 10 inches in 24 hours!
HeAlTh BeNeFiTs At only 3 calories a spear, asparagus is a nutrient-dense food that is fiber-packed and rich in protein, vitamins and minerals including Vitamin K, Vitamin C, Vitamin A, folic acid, potassium and manganese.
HoW To SeLeCt AnD StOrE Look for firm stalks, tightly closed tips, and stems that are not dry or split. To store, wrap the stems in a damp paper towel and place in the refrigerator. For the best flavor, asparagus should be eaten within two days of its purchase date.
TiPs FoR PrEpArInG Snap off the bottoms of the spears, trim and rinse before cooking. A vegetable peeler can be used to remove the tough outer skin on thicker asparagus. Asparagus can be steamed, sautéed, grilled or roasted and is delicious any way you serve it! 2 Haggen Northwest
fresh Flavor SPRING 2014
Haggen Chef Bryan Weener
Asparagus & Mushroom Tart wi Caramelized Onions and Organic Goat Cheese Prep Time: 20 minutes Ingredients 2 sheets frozen puff pastry 4 Tbsp unsalted butter 1 large yellow onion, thinly sliced 1 tsp salt 1 bunch medium-sized asparagus 8 oz shiitake mushrooms, sliced 8 oz crimini mushrooms, sliced
Cooking Time: 15 minutes 1 tsp thyme, chopped Fresh ground black pepper 4 oz Montchevré Organic Goat Cheese
Yields: 8 tarts Mild & Creamy Organic Goat Cheese
1. While you prepare the sauté thaw 2 puff pastry sheets at room temperature until pliable. 2. Heat 2 tablespoons butter in sauté pan over medium heat. Add onions and salt and sauté until golden brown, 15 to 20 minutes. Stir occasionally. 3. Heat remaining 2 tablespoons butter and sauté asparagus and mushrooms over medium heat, 5 to 8 minutes. Add thyme and season with salt and pepper. Remove from pan and chill. 4. Preheat oven to 350°. Cut each puff pastry sheet into four equal squares and place on baking sheets lined with parchment paper. Place parchment paper on top of the puff pastry, then another baking sheet on top, like a sandwich with the puff pastry between the baking sheets. 5. Bake for 12 to 15 minutes until golden brown. 6. Scatter the onions, mushroom, asparagus and goat cheese onto the pastry and bake for another 6 to 7 minutes. Remove from oven and serve.
M ushrooms The forests of the Pacific Northwest are home to an amazing variety of wild mushrooms with magical names like Scaly Hedgehog, Fairy Ring, Lion’s Mane and Horn of Plenty.
VITAMIN
Since 1928 Ostrom’s Mushrooms, an Olympia-based and family-run business, has been providing mushroom lovers of the Pacific Northwest with the finest and freshest selection of edible mushrooms available. With a team of 250 growers, pickers and packers, Ostrom’s mushrooms are handpicked daily, vacuum cooled for longer shelf life and on the road to stores within hours of harvesting.
WhEn yOu cAn’t
D MuShRoOmS gEt sUn, gEt
All Ostrom’s packaged sliced white and Crimini mushrooms contain 100 percent of the daily recommended dietary allowance of vitamin D, 400 international units per three-ounce serving.
Ostrom’s was the first mushroom company in the country to introduce a paper-based package that’s recyclable and sustainable. “We’ve been doing this about three years,” Fletcher says of the colorful trays that hold the mushrooms. “Especially in the Pacific Northwest, people are interested in sustainability, buying local and lowering their carbon footprint so we are working as hard as we can to meet those demands.” Ostrom’s has added the “Good Forest Stewardship” designation to their packaging and are compliant with the Produce Traceability Initiative.
PORTOBELLO MUSHROOMS Portobellos have a wonderful, rich and meaty flavor and are perfect for grilling, roasting, stuffing or adding to sauces. An oversized relative of the crimini mushroom, they make an excellent vegetarian entrée.
CRIMINI MUSHROOMS A mushroom with a deeper, richer flavor than the white “button” mushroom, criminis are great when added to salads, sauces and stews or simply sautéed to bring out their savory mushroom flavor.
BUTTON MUSHROOMS With a mild, woodsy flavor that intensifies with cooking, white mushrooms are versatile and can be used in salads, as a topping for pizza, or added to slow cookers, soups, and curries.
ENOKI MUSHROOMS The fragile enoki grow in clusters and have tiny caps. A mushroom popularized through Asian cuisine, they have a delicate, fruity flavor and are usually served raw.
SHIITAKE MUSHROOMS Commonly associated with Asian cooking, shiitake mushrooms work well in stir-fries, soups, and side dishes, or as a meat substitute. Dried shiitakes have a more intense flavor.
OYSTER MUSHROOMS Traditionally used in Asian dishes, the oyster mushroom has a delicate, mild flavor and a velvety texture that pairs well with poultry and seafood. They also make a wonderful addition to sauces and soups or sautéed in vegetarian dishes. SPRING 2014 www.haggen.com 3
xtraordinary e e th
EGG
TRULY INCREDIBLE DELICIOUSLY EDIBLE The “incredible, edible” egg is one of the most versatile and abundant foods to be found on the planet. In the U.S. alone, we produce and consume about 75 billion eggs each year; a single laying hen typically produces more than 250 eggs a year! The star of many wonderful recipes and a key ingredient in others, eggs are adaptable, quickcooking, affordable and nutritious (a good source of protein, vitamins and minerals). A breakfast basic that presents on the plate in multiple tasty ways–fried, scrambled, soft boiled, poached–you can readily turn this morning staple into a quick, easy and delicious dinner solution. Of course eggs are not just for eating! Whether painted, dyed, carved, or jeweled these delicate orbs symbolize the hope and renewal that comes with spring. So as Easter approaches seize the chance to craft your own rainbow of colorful creations. Egg decorating is a great activity for kids and adults alike and they are the perfect table decoration for an Easter celebration. The history of the soufflé dates back to 18th-century France. A light, fluffy, golden dish achieved by the use of whipped egg whites, baking one successfully can be a delicate operation and a rite of passage for any home chef. But they are not as hard to make as they seem at first glance and, whether savory or sweet, a soufflé is a dramatic and flavorful addition to a spring menu.
Meyer Lemon & Goat Cheese Prep Time: 15 minutes Ingredients 6 Tbsp unsalted butter 6 Tbsp flour 1 1/4 cups whole milk 8 oz fresh goat cheese 4 eggs, separated 1 tsp kosher salt Pinch of pepper 1/2 tsp ground nutmeg Zest of 1 Meyer lemon 8 large ramekins 2 Tbsp butter 1/4 cup flour
Soufflé
Cooking Time: 12–15 minutes Preparation 1. Preheat oven to 350°. 2. Coat ramekins with a thin coat of butter then dust with a little flour. Turn the ramekins upside down and tap out any excess flour. 3. Melt butter in a medium-sized saucepan over medium heat. Add flour and whisk until smooth. Add milk and goat cheese and whisk until smooth again. Remove from heat. Add egg yolks and using a spatula, gently fold whipped egg whites into the mixture. 4. Add remaining ingredients. 5. Fill ramekins to 1/2 inch from the top. Bake for 12-15 minutes until they are puffed up above the rim and golden brown. Remove from oven and serve right away. Makes 8 servings. Haggen Chef Bryan Weener Enjoy!
“The only thing that will make a soufflé fall is if it knows you’re afraid of it.” James Beard 4 Haggen Northwest
fresh Flavor SPRING 2014
FROM FARM TO FORK
All cr acke d up
A wonderfully versatile Italian invention, a frittata invites a chef’s creativity by combining an egg base with a variety of ingredients such as smoked salmon, fresh vegetables and herbs, potato or the traditional leftover pasta. Served warm with a salad and fresh French bread, a frittata makes a simple and delicious spring meal.
EGG LABELS AND WHAT THEY MEAN Gone are the days when the only decision you had to make was white or brown. Today there are half a dozen other things to consider when selecting the perfect egg! What does all the labelling information on the carton mean? Here’s a brief guide:
Frittata
wi Andouille Sausage and Prawns Prep Time: 15 minutes Cooking Time: 15 minutes 2 Tbsp oil 3 links Hempler’s Andouille sausage 15 large raw prawns, peeled 10 eggs 1/2 cup half and half 3 shakes of Tabasco 2 tsp kosher salt 1/2 tsp pepper 2 Tbsp butter 1 tomato, sliced 1 bunch chives or green onions, thinly sliced
Preparation 1. Preheat oven to 350°.
Haggen Chef Bryan Weener
2. Cut sausage into half-moons about a half inch thick. Heat 1 Tbsp oil over medium heat; add sausage and sauté for 3-4 minutes. Remove sausage from pan and drain most of the oil from the pan. Add prawns and season with salt and pepper. Cook for 4-5 minutes turning once. Cut prawns into 3-4 pieces each. 3. Mix eggs with half and half, Tabasco, salt and pepper. Whisk eggs until smooth. 4. Heat a large cast iron pan with 1 Tbsp oil to the point where the oil is smoking. CAREFULLY drain the excess oil. This process creates a semi-nonstick surface. Add 2 Tbsp of cold butter to the pan, swirl around in the pan. Add eggs, sausage, prawns, tomatoes and onions. Cook over medium heat stirring constantly with a heat resistant rubber spatula until the eggs start to set, about 4-5 minutes. Place in oven for 10-12 minutes until the eggs are set. 5. Remove from oven and allow frittata to stand for 5 minutes. Cut into wedges and serve from the skillet. Makes 8 servings.
Eggs are not just for eating, but for decorating too! Craft your own rainbow of colorful “tie-dyed” eggs. Make use of your old silk ties. Wrap-up your eggs and create patterns of colors. For more information on creating these splendid little patterns visit our website http://budurl.com/eggdye
• CAGE-FREE OR ROAMING: The hens are not caged, but may not have access to the outdoors. • FREE-RANGE OR PASTURE-FED: The hens have access to the outdoors and their diet often includes plants and formulated grain feed. • HORMONE-FREE: The hens’ diet is free of hormones. • OMEGA-3–ENHANCED: The hens’ feed is enriched with Omega-3 fatty acids which may benefit cardiovascular health. • ORGANIC: The hens’ feed contains no antibiotics and is organic and vegetarian. • VEGETARIAN: The hens are fed a vegetarian diet free of animal by-products.
SPRING 2014 www.haggen.com 5
Bring Home e Bacon … THE VERY BEST BACON. Hempler’s is all about great people, great traditions and great products. A family business that celebrates quality and tradition, Hempler’s started in Bellingham in 1934 and today, 80 years and three generations later, Hempler’s is still producing some of the finest sausage and meat products to be found in the Northwest. Hempler’s meats are slow cured, cooked and smoked over natural hardwoods using time-honored family recipes—some of which date back to the 1800s and the original Hempler’s sausage factory in Borken, Germany.
FERNDALE, WA
At Haggen we know a great product when we taste one. In fact, Hempler’s products are some of our favorites. That explains why we’ve been doing business together since the beginning—a partnership that dates back to the 1930s when the Hempler family used to deliver meats to White House Market in Bellingham, one of our first stores.
Hempler’s incredible, thick cut, lean bacon is the gold standard! Hempler’s starts with only the finest quality, naturally leaner BerkshireDuroc pork, adds the family’s 80 year old recipe and careful curing methods to produce the best, most flavorful bacon. It’s a Northwest favorite! Whether you choose Pepper, Applewood Smoked or Regular, cured or uncured, every bite will make your taste buds cheer. Available prepacked or bulk.
CURED BACON • • • • • •
THICK CUT FOR A MEATY BITE JUICY AND FLAVOR–PACKED LEANER THAN TRADITIONAL BACON SLOWLY CURED OVER NATURAL HARDWOOD HOGS ARE FED A STRICT VEGAN DIET OF LEAN GRAINS RAISED WITH NO ANTIBIOTICS AND NO ADDED HORMONES
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Spectacular
Every year in March, fresh and sustainably caught halibut from the bountiful Alaska Pacific waters makes an appearance in the Haggen Seafood Department. Alaska Halibut has a delicate, sweet flavor and snow-white, firm, flaky meat—qualities that make it a delight to serve to family and friends during the spring months. When prepared properly, the fish retains its buttery, moist quality and, because it is so versatile, it can be baked, broiled, pan-fried, poached or grilled with consistently delicious results.
Grilled Alaska Halibut with STASH Meyer Lemon herbal tea
A Northwest Favorite Sparkling wine brings delight to any festive occasion and makes a wonderful accompaniment to seafood. Our Northwest favorite is Columbia Valley’s Michelle Brut by Domaine Ste. Michelle, a simple indulgence. Made in the traditional Méthode Champenoise style, Michelle Brut has delicate flavors of apples and citrus that pair well with a wide array of dishes—not too dry or sweet.
LeMoN steps into the sun Lemons bring sunshine and sparkle to any dish! The fresh juice of these gorgeous golden orbs brightens dressings and sauces and pairs particularly well with seafood. Whether served on the side as garnish or integrated into a sauce or marinade, lemon juice beautifully complements the flavors of seafood.
2 Alaska halibut fillets 2 Tbsp olive oil or 2 Tbsp butter Salt and pepper to taste Sweet paprika Lemon juice 6 grape tomatoes, halved 1/4 cup panko breadcrumbs 4 tsp Stash Tea Meyer Lemon Herbal Tea Fresh thyme Slice of lemon Preheat grill to 350°. Cut 2 18”×18” pieces of heavy-duty tinfoil and lightly coat with olive oil or butter. Lay one fillet in the center of each piece of foil. Sprinkle with salt, pepper, paprika, thyme and lemon juice. Then divide the grapes, breadcrumbs and Stash Meyer Lemon tea over the top of each fish and garnish with a slice of lemon. If you want to add more vegetables, place those in a pile on the foil first, then lay the fish on top. Make the packet by folding over two opposite sides of the foil, then roll up the other two sides to seal. Don’t press the packet flat; leave room at the top to vent. Place the foil packets on the grill for about 12 minutes, depending on the size of the fillets. You can open one slightly to see if it is cooked.
SPRING 2014 www.haggen.com 7
ThE kEy
FrEsH + FlUfFy
Rice Pilaf wi Mushroom, Lemon & Parsley Prep Time: 15 minutes Ingredients 2 Tbsp Earth Balance natural shortening 1 small yellow onion, diced 2 stalks celery, diced 4 oz mushrooms, chopped Preparation
Cooking Time: 20 minutes 2 cups basmati rice 3 1/2 cups low sodium chicken broth 1/2 bunch flat leaf parsley, chopped 1 lemon, zest and juice Salt and freshly ground pepper, to taste Sliced almonds, toasted (optional)
1. Preheat oven to 375°. 2. Heat a large pot over medium heat, then add the natural shortening or butter. Sauté onions, celery and mushrooms and add a little salt and pepper to taste. Should take about 6-7 minutes. Add rice and stir to coat each grain. Add stock and bring to a simmer. 3. Cover pot with a lid or aluminum foil and place in oven. Cook rice for 18-20 minutes. Remove from stove and let rest for 10 minutes. 4. Add parsley, lemon juice and lemon zest and mix well. Taste and add more salt and pepper to taste. Garnish with toasted almonds (optional). Enjoy! Haggen Chef Bryan Weener
RiCe SeLeCt TeXmAtI® Award-winning Texmati® white rice combines the qualities of basmati with those of traditional American long grain rice. Similar to basmati, Texmati® has a delightful aroma of popcorn and delicious nutty flavor. 8 Haggen Northwest
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EaRtH BaLaNcE Earth Balance natural buttery spreads are great tasting with the benefits of nutrition that our organic and vegan customers enjoy!
to successful, fluffy and flavorful pilaf is using long grain white rice (such as basmati) and three simple cooking steps. First, lightly toast the rice in butter or oil; this gives a nutty flavor and helps to ensure that the rice grains remain firm and separate. Next, simmer the rice in liquid, using slightly less than the standard 2:1 ratio of liquid to rice. Finally, allow the rice to “rest” before serving. To enliven a pilaf, you can add flavorful ingredients along the way. For example, simmer the toasted rice in chicken broth or a vegetarian stock instead of water to intensify the flavor of your pilaf. Fresh herbs, raisins, nuts, vegetables such as Stahlbush Island Farms frozen peas, and other additions can also be folded into pilaf just before serving to add both texture and taste.
PaCiFiC NaTuRaL FoOdS LoW SoDiUm ChIcKeN BrOtH The deliciously rich and comforting flavor of organic, free range chicken combined with just the right amount of seasoning makes Pacific low sodium organic chicken broth a great base for soups, sauces, risottos, pilafs and more!
PaCiFiC NaTuRaL FoOdS CHUCK EGGERT
TUALATIN, OR Since 1987 Pacific Natural Foods has been inspiring people to learn more about where their food comes from and how it’s grown by delivering delicious, all natural and organic food made with respect for the land, animals and people.
Frozen at its
FRESHEST
get REAL A real farm. A real place. A real family.
S
tahlbush Island Farms is a family enterprise based
in Oregon’s bountiful Willamette Valley where sustainable agriculture is both a passion and a practice. Since 1985, Bill and Karla Chambers have operated with the philosophy that their farming practices leave “the soil, air, water, plant life, animals and people healthier.” That commitment led to Stahlbush being the very first farm to ever be certified sustainable by the Food Alliance in 1997. And with 100% biodegradable packaging (featuring Karla Chambers’ own artwork) and a bio-gas plant for energy, they continue to garner accolades as a leader in earth friendly agriculture. At heart, of course, it’s all about a commitment to bringing garden-fresh produce to market. From seed to store, the Chambers family works to bring the freshest produce from their fields to your table, proclaiming “If you can’t get it from your garden, get it from ours!” And because their fruits and vegetables are allowed to reach peak ripeness before being picked and quickly frozen, Stahlbush Island Farms locks in maximum flavor and nutritional value. Every bite of Stahlbush berries, fruit or vegetables is like a taste of Willamette Valley summer.
Visit www.stahlbush.com for delicious recipes like
BLUEBERRY FROSTING
In addition to fruits and vegetables, Stahlbush also carries a line of prepared organic grains and legumes that make for an easy and delicious dinner when combined with vegetables or served as a healthy side with meat, seafood or poultry. Just heat, serve and enjoy!
SPRING 2014 www.haggen.com 9
how to make
CINNAMON The unmistakable fragrance and sweetly spiced flavor of fresh–baked cinnamon rolls makes mouths water and taste buds cheer. Now you can make them at home with our easy, step-by-step recipe.
WHAT YOU NEED
s l l o r
Makes about 24 cinnamon rolls Dough Ingredients: 50 grams fresh yeast (or 2 Tbsp dry yeast, see variations) 1/2 cup sugar 1 egg 1/2 tsp salt 2/3 cup butter 2 cups milk 5 1/2 cups flour
Prep Time: 1 hour, 20 minutes Cinnamon Filling Ingredients: 1 1/4 cups butter, room temperature 1/4 cup sugar 1/4 cup brown sugar 1 tsp vanilla 1-2 Tbsp cold coffee 2 Tbsp cinnamon 1 tsp ground cardamom (optional)
GET STARTED – MAKE THE DOUGH: • Crumble fresh yeast in large bowl, mix with sugar, egg and salt. • Melt butter in saucepan. Add milk until mixture is lukewarm (about 98°). • Pour small amount of milk mixture into yeast mixture and mix well. Stir in the rest of the milk mixture slowly. • Using a spoon slowly stir in the flour (reserve 1/2 cup for when you roll out the dough) to the mixture and knead the dough in bowl, scraping the sides of bowl constantly. You may knead the dough with a stand mixer. Keep in mind that you want the dough to be tacky, but workable. PHOTOGRAPHY COURTESY OF KRISTINA PAAJANEN
• Cover with a kitchen towel and let the dough rise for 45 minutes. While the dough rises you can make the cinnamon filling.
10 Haggen Northwest
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NORTHWEST
Ingredients MAKE THE FILLING – Mix the butter, sugar, vanilla, coffee, cinnamon and cardamom together using a hand mixer or whisk. It should be the consistency of paste. KNEAD – Turn dough onto a lightly floured surface. Knead in enough of the remaining flour to make it smooth and springy.
GET ROLLING – Divide the dough in CUT AND TWIST – Cut into 1" strips. half. On a lightly floured surface, roll Twist the strips, coil them into a bun out into rectangles. and place on cookie sheet lined with parchment ment paper. SPREAD AND FOLD – Spread cinnamon filling on dough and fold dough in half.
FLAVOR OrGaNiC VaLlEy EDELWEISS DAIRY EVERSON, WA
Playful Bella
Hans and Colleen Wolfisberg help produce a delicious line of organic milk, cream, butter and cheese through a farmer-owned cooperative of 1,766 family farms. Organic Valley cows produce sweet, creamy milk and butter that’s 100% natural. 100% organic-fed and cage free hens lay the best eggs!
WRAP AND RISE – Cover and let rise for 20 minutes, until nearly doubled in size.
BRUSH AND SPRINKLE – Brush with BAKE – Bake in a 425° oven for 8 to beaten egg. Sprinkle with almonds or 10 minutes or until light brown. pearl sugar (optional).
OnCe tHe rOlLs aRe iN tHe oVeN aNd tHe iNtOxIcAtInG aRoMa oF cInNaMoN iS wAfTiNg tHrOuGh tHe hOuSe, bReW sOmE cOfFeE oR tEa, rElAx aNd pRePaRe fOr a dElIcIoUs iNdUlGeNcE. VARIATIONS
DRY YEAST – Mix 2 Tbsp dry yeast directly with the flour and proceed with the recipe. The butter and milk mixture should be heated to 115°.
CUPCAKE LINERS – Snugly roll rectangle of dough and cut into 1" slices. Place in cupcake liners and bake.
SUGAR GLAZE – For a sweeter version drizzle rolls with icing.
BoB’S ReD MiLl BOB & CHARLEE MOORE MILWAUKIE, OR Unrefined grains milled on-site in Oregon and ingredient lists that are short and sweet are hallmarks of Bob’s products. High in nutrition and full of flavor, pure and simple. Haggen is proud to offer an entire line of gluten-free foods milled in a separate facility.
Nielsen Massey’s creamy Madagascar Bourbon Vanilla extract elevated the flavor of any recipe. SPRING 2014 www.haggen.com 11
FROM OUR
WITH LOVE
Made fresh in-store CINNAMON SWIRL BREAD FRENCH TOAST
Our signature fresh-baked Cinnamon Swirl Bread is made from scratch with the finest ingredients by our talented Haggen bakers. Swirled into the handcrafted dough is a delicious mix of fragrant, sweet cinnamon and sugar. This delectable, classic loaf is the perfect breakfast treat. It’s delicious however you slice it—warm out of the oven, toasted with butter, or as a fantastically flavorful French toast—the perfect treat.
Ingredients 3 eggs 1 cup half and half* 1 tsp fresh orange zest 1 Tbsp vanilla 1/4 tsp cinnamon 8 slices Haggen cinnamon bread 2 Tbsp butter divided Pinch of salt *may substitute milk Directions Whisk together eggs, half and half, orange zest, vanilla, cinnamon and salt in mixing bowl. Arrange the cinnamon bread in a single layer in a shallow dish and pour the egg mixture over the bread. Let stand 2 minutes then turn over. Heat large skillet over medium heat, add 1 Tbsp butter, let melt, then place the bread in the pan. Cook approximately 2 minutes per side until browned. Transfer to a warm serving platter. Repeat with remaining bread and butter. Sift powdered sugar over top and serve. 4 SERVINGS
CINNAMON ROLLS
CROISSANTS
SCONES
warm out of the oven soft and gooey rich cream cheese frosting
buttery and flaky baked to golden perfection mouth-wateringly delicious
made from scratch fresh, simple ingredients great for breakfast or tea time
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A SwEeT WoRlD of pure imagination While old–fashioned neighborhood sweet shops may be a thing of the past, happily the candy itself isn’t. A walk through the bulk candy section at your local Haggen store is like a trip down memory lane with an amazing collection of classic sweets and treats to choose from—and some new favorites, too. We’ve got everything you need to create a deliciously sweet, colorful and nostalgic candy stash for the sugar fans in your life!
JORDAN ALMONDS A symbol of the sweetness of love, fresh almonds covered in colorful candy shells make a most delightful treat. ROCK CANDY Kids will marvel at the wondrous, large crystals of this classic candy. Rock candy has been made and enjoyed for centuries and our own cotton candy flavor crystallized sugar on a string is retro candy at its best. GUMMY CANDIES Gummy candies are a favorite sweet treat available in an amazing variety of shapes, colors and flavors including tart and chewy green apple rings and refreshing, citrusy pink grapefruit slices. HOLLAND MINTS A creamy peppermint center surrounded by luscious dark chocolate, packaged in a beautiful candy shell. A delicious after dinner treat—or any time of the day! JELLY BEANS Jelly Belly brings the art of the jelly bean to new levels. From Tutti-Frutti to the Cold Stone Ice Cream Parlor Mix® there are more than 60 fun flavors and colors of Jelly Belly beans to choose from! And they’re not just for eating— check out the gallery of fun beanbased masterpieces on the Jelly Belly website. CHOCOLATE COVERED BLUEBERRIES Always a delectable combination, fruit and chocolate are a match made in confectioner’s heaven. Juicy blueberries dipped in milk chocolate and covered with a pastel colored coating are a particular favorite! YOGURT COVERED RAISINS For a healthier take on dipped fruit, try our fiber-rich, plump and juicy raisins dipped in sweet yogurt. OLD–FASHIONED SALT WATER TAFFY Our traditional soft taffy comes wrapped in a palette of pastel colors and 13 fruity flavors including blue cotton candy or yellow ripe banana. A true classic! SPRING 2014 www.haggen.com 13
MAKE IT LIKE HAGGEN Fresh, nutritious and delicious grain salads
SOUTHWEST QUINOA 3 cups quinoa, cooked 1/2 cup red peppers, diced 1 small jalapeño, seeds left in, finely chopped 1/2 cup sundried tomatoes, finely chopped 1 cup green onions, chopped 1/2 oz cilantro, chopped, about 1/4 of a bunch 1/4 cup lime juice 1 Tbsp garlic, chopped 1/4 cup olive oil 1 tsp salt 3/4 tsp oregano 3/4 tsp cumin 1/2 tsp pepper Combine all ingredients in a large bowl, mixing gently. Serve and enjoy.
Haggen Chef James Valentine
QUINOA
DID YOU KNOW? Quinoa is one of the most protein rich foods we can eat and contains twice as much fiber as other grains. Naturally gluten-free, quinoa is a tiny seed that cooks up like rice and has a mild, nutty flavor. We offer two organic varieties in our bulk department.
THERE’S A BIG KERNEL OF TRUTH in the idea that grains and seeds are good for you, which is why we are featuring them in some of our fresh-made Haggen delicatessen salads. Super foods such as quinoa, freekeh, and wheatberry are all packed with protein, dietary fiber, vitamins and minerals, and when combined with fresh greens, vegetables, and other healthy ingredients they make for a nutrition-packed meal that’s simple and easy. One of our favorite recipes is Chef James’ Southwestern Quinoa Salad. Find it in our deli or try making it at home. It’s delicious and nutritious any way you eat it—as are the rest of our fresh salads available year-round!
TRY OUR FOUR NEW DELI SALADS Coming Soon!
INCLUDING NEW KALE FREEKEH by Haggen Chef James Valentine
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IN 1/2 CUP COOKED QUINOA:
14g PROTEIN 6g FIBER
A Stash of in every cup With a 5000–year history that began in China, tea has circled the globe and is now part of daily life in countries around the world. Enjoyed hot or iced, here in the U.S. we drink 158 million cups a day! It’s no secret that Stash, an Oregon–based tea company, has taken American tea drinking to new heights. Stash creates high quality, great tasting specialty blends and herbal teas in a myriad of flavorful combinations using 100% natural ingredients. Morning, noon, or night, Stash teas are a soothing addition to every day.
COOKING WITH TEA These days adventurous chefs are experimenting with tea in new ways. Tea leaves bring flavor and aroma to food and can be used as a base for marinades, in rubs for meat, or to steam foods including fish, rice and vegetables. Tea “smoking” is also becoming popular and provides an alternative to wood chips for a new twist on grilled foods. Try the Stash recipe for Apple Cinnamon Glazed Ham as a simple, delicious introduction to cooking with tea. And check out other tea recipes at the Stash website: www.stashtea.com. You’ll be inspired to try more!
DID YOU KNOW?
The tea bag was invented in 1904 by NYC tea merchant Thomas Sullivan
TEA TYPES BlAcK TeA Black tea is the most common variety of tea and accounts for about 75 percent of global tea consumption. Black tea is often blended with other ingredients and spices to create a blend—Earl Grey is a combination of black tea and bergamot oil. For a unique sweet treat try making Chai Spice Tea Truffles.
GrEeN TeA Green tea has a more delicate flavor than black. Enjoyed for many centuries in China, green tea is growing in popularity in the West thanks to its health properties and its subtle, multi-layered flavor. Try a Tropical Green Tea Smoothie to start your morning off right.
WhItE TeA
Apple Cinnamon Glazed Ham Ingredients
1 center cut pr e1 cup frozen ap cooked ham approx. 5 lbs (s co pl 1/2 cup brown e juice concentrate, defros red) ted sugar 1 cup water 1 Tbsp Dijon m us 1 1-inch piece tard of ginger, peel ed 5 Stash Cinna mon Apple Cha momile herbal tea bags Preparation Preheat oven to 350°. Place th bags in a bow e l and add in 1 5 Cinnamon Apple tea cup of boiling Let steep for 4 wat m liquid in a sauc inutes. Remove tea bags an er. d e pan with ap ple juice conc combine mustard, ging entrate, er and brown su sauce to a boil. ga Let cool and re r. Mix well. Bring the move the ging Pour syrup over er. ham and bake evaporated an fo r 1 ho ur or d un 20 minutes. W ham is glazed and browned. til syrup is hen ham is do Baste every ne and let rest fo r 15 minutes. , place on a serving platter Then slice and serve.
White tea leaves are picked when they’re very young and minimally processed so the flavor is milder than any other variety. The name is due to the appearance of the fine silverywhite hairs on the unopened buds of the tea plant. For a unique flavor, try using white tea in broth or your favorite iced tea recipe.
OoLoNg TeA Oolong tea—its Chinese name is “black dragon tea”—has a full bodied flavor and aroma and among its health benefits is thought to be improved metabolism. Tea leaves are allowed to wither under the direct sun and some oolongs undergo a unique roasting process which can last from 12 to 36 continuous hours under the careful eye of a tea master.
HeRb TeA Herbal teas are made using herbs, fruit, seeds and roots and contain no caffeine. They have soothing and therapeutic properties that make them the perfect cup to unwind with. Try Lemon Garlic Mashed Potatoes for a new twist on spuds. SPRING 2014 www.haggen.com 15
Tulips BrIgHtEn YoUr DaY wItH WaShInGtOn FrEsH TuLiPs Springtime in Skagit Valley is a colorful feast for the eyes thanks to the annual tulip harvest. These beautiful bloomers carpet acre after acre in bright, rich color that can’t help but make one marvel at the majesty of nature. At Haggen we love tulips, and we’re committed to supporting local growers in the Northwest. Every year we partner with DeGoede Brothers and the Washington Bulb Company to bring the freshest spring flowers to market. These Washington-based, family-owned companies are renowned for the stunning variety of colorful tulips they grow and their flowers are shipped all over the country. You’ll also find them at your local Haggen store. So brighten your day and bring home a cheerful mix DeGoede Brothers of locally-grown tulips today!
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