Haggen Northwest Fresh April 2016

FR E S H Northwest

April 2016 FREE

chef-inspired spring salads page 8-9 Savor the goodness of robust flavors with the crunch of the season’s yield

Tartines for every palate page 12–13 Pack some pizazz in a light bite with creamy cheeses and tasty toppings

Coconut date breakfast bars page 14–15 Flaky coconut adorns these energy-packed breakfast bars

Store Locations www.haggen.com

Barkley Haggen, Bellingham 360-676-5300 Sehome Village Haggen, Bellingham 360-676-1996 Meridian Haggen, Bellingham 360-671-3300 Fairhaven Haggen, Bellingham 360-733-4370 Burlington Haggen 360-814-1500 Clearview Haggen 360-668-1132 Ferndale Haggen 360-380-9000 Lake Forest Park Haggen 206-363-5397 Lake Tapps Haggen 253-876-1700 Lake Stevens Haggen 425-377-7100 Lakewood Haggen 253-582-5844

Marysville Haggen 360-530-7700 Mount Vernon Haggen 360-848-6999 Oak Harbor Haggen 360-679-8058

hello local !

We bid a long awaited good bye to the bone-chilling months of winter and greet the birth of spring with the first locally grown vegetables hitting our produce departments. Consider this your first taste of local abundance from the Northwest farms about to turn our produce department into a local farmers market.

Olympia Haggen Cooper Point Road

360-754-1428 Olympia Haggen Pacific Ave

360-459-9340 Redmond Haggen 425-836-8112 Snohomish Haggen 360-568-1395

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Stanwood Haggen 360-629-4400 Walla Walla Haggen 509-529-1710 Wenatchee Haggen 509-663-8547 Woodinville Haggen 425-398-6700

Honey pesto vinaigrette 1/2 cup aged white wine vinegar 1 Tbsp Worcestershire sauce 1/4 cup shallot, finely chopped 2 Tbsp honey 2 Tbsp pesto*

1 Tbsp fresh thyme, chopped 2 cloves garlic, minced 1/2 tsp kosher salt 1/2 tsp ground black pepper 2 Tbsp olive oil

In a bowl, whisk together everything except the olive oil.

Gradually add the olive oil and continue to whisk until all ingredients have emulsified. Taste and adjust seasoning if needed.

Transfer dressing to a jar. Use right away or store in the refrigerator for up to 5 days. *see recipe page 11 2

Haggen Northwest Fresh | April 2016

1 Northwest spring salad A fresh medley of our first locally grown produce

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1. Wild Alaska Echo Falls lox

Seattle, WA

2. Microgreens

or mixed baby greens

3. CAL Farms spinach

Oregon City, OR

4. Cal Farms Red Radishes

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Oregon City, OR

5. Herb co. Organic fresh oregano

Duval, WA

6. McPhail Farms grown cucumbers

Lynden, WA availability varies by region

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McPhail Family Lynden, WA

April 2016 | www.haggen.com

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it s’ spring,

let’s roll

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Haggen Northwest Fresh | April 2016

Spears for the adventurous Purple

Revered for its violet stems and tips, purple asparagus has a preferred sweetness. This variety is best to eat raw since cooking dulls its vibrant color.

White

Cultivated in underground greenhouse conditions, this asparagus never sees the light of day, which accounts for its lack of color and abundant tenderness. Peeling prior to cooking is recommended.

Availability varies by store

wrap up local asparagus in these fresh spring rolls Around mid-April—just as gardeners and farmers alike rejoice in the final frost of the year—the resilient Northwest-grown asparagus makes its first appearance of the season. Hailing from Eastern Washington, our fresh green stalks come to us from family farms.

Enjoy our local asparagus for the freshest harvest available. Its meaty flesh and grasslike flavor are the perfect addition for warmerweather dishes.

Spring Rolls with Asparagus and microgreens 4 SERVINGS

spring rolls

Dipping Sauce

8 sheets rice paper 1 cup green asparagus, blanched 1 cup microgreens or baby greens 6 cups raw julienned vegetables (cucumber, carrots, zucchini, cabbage) fresh basil leaves, for garnish ground paprika, to taste

3 tsp sesame oil 1 tsp rice vinegar 1 red chili, finely chopped 1 Tbsp green onions, finely chopped, white and green parts 1 tsp fish sauce

Cut the rice paper in half. Dip the rice paper in warm water for about 5 seconds.

Place the rice paper on a non-porous surface. The rice paper will still be stiff but will continue to absorb water and become soft and gelatinous.

Place a portion of each of the vegetables in the middle of the rice paper, lining the bottoms with one edge of the rice paper. Fold one side of the rice paper over the filling and then roll up firmly. Seal the edges.

In a small bowl, mix the sesame oil, vinegar, chili, green onions, and fish sauce.

Serve as a sauce with the spring rolls.

fun fact: When the weather is right asparagus can grow as much as 1 inch per hour! Farmers have to harvest them daily to keep up.

Add a few basil leaves tucked in to the wrappers for additional flavor and decoration.

Sprinkle rolls with paprika for a pop of color and flavor, to taste.

tip: Substitute any fresh vegetables, such as bell peppers or different lettuce varieties.

April 2016 | www.haggen.com

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supporting our local schools through Donorschoose.org Haggen has a rich history of taking an active role in supporting schools and children in the communities we call home.

We recently concluded our second “Support Your Local Schools� promotion where 10% of the sales of Haggen brand products were collected to support school projects on DonorsChoose.org.

DonorsChoose.org is a non-profit charity that helps provide funding to local schools.

Teachers post special projects needing funding on their site and donors pitch in to get schools what they need.

Your purchase of Haggen brand products has helped raise more than $80,000 for project funding, and Haggen store managers were thrilled to put the collected funds to work. They personally hand selected projects in their neighborhoods to directly benefit the communities we serve.

Thank you for helping support our local schools.

THANK YOU CARDS

drawn by kids who received Chromebooks

Yoga balls for active sitting

Whisper phones to help kids focus on reading

DSLR cameras for new photography program

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Haggen Northwest Fresh | April 2016

April 22

happening at Haggen

EARTH DAY

Join us on Earth Day and be one of the first 200 shoppers to receive a packet of wild flower seeds.

Did you know?

100% of our garden plants come from local growers

16 &23

APRIL PLANTING DAYS 10am–4pm

Purchase locally grown garden plants to fill your container or purchase one of ours. Our Garden Experts will plant them for you in high quality Carpinito Brothers Potting Soil for free. www.haggen.com/plantingday

APRIL WALK MS

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Not available at Fairhaven or Oak Harbor locations.

Purchase a Walk MS foot at our checkstands to help create a world free of MS or participate in one of the National Multiple Sclerosis Society’s Walks. www.haggen.com/walkms

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MAY HAGGEN TO HAGGEN FUN RUN/WALK 8am in Bellingham, WA

Join us for our 23rd annual certified 5K run and walk from Sehome Haggen to Meridian Haggen supporting the Greater Bellingham Running Club scholarship fund.

Register online at: www.haggen.com/haggentohaggen April 2016 | www.haggen.com

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chef-inspired

fresh spring salads “Our deli cases are filled with nutritious, fresh and flavor-packed salads! We have more than 62 recipes that surprise and delight the senses with unique herbs, healthy grains, beans and vegetables.�

Haggen Chef James

Asparagus Fennel Freekeh

Fresh shaved asparagus, fennel and freekeh tossed in a mango orange dressing giving this dish a fragrant, delicious, citrus flavor.

Green Garden Fresh

This dish is loaded with nutritious green garbanzo beans, edamame, snap peas, zucchini, green onions, fresh dill and rosemary, dressed with a honey yogurt pesto dressing.

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Haggen Northwest Fresh | April 2016

s

Tuscan Artichoke Kale

Balsamic vinaigrette embraces kale, red and green cabbage, sun-dried tomatoes, marinated artichokes, Kalamata olives, pepperoncinis and feta.

James has been with Haggen since 1988 developing new recipes that showcase the best of current food trends and flavor profiles.

Chef James

April 2016 | www.haggen.com

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Presto Pesto: Freeze leftover

pesto in ice cube trays. Next time you make pasta, stir in a frozen pesto cube and, presto–you’ve got pesto!

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2 cups Utsalady Farm basil leaves, loosely packed

2 cloves garlic

make your own

2 Tbsp pine nuts, toasted

PESTO

1/2 cup extra virgin olive oil

In food processor combine all ingredients except olive oil. Pulse ingredients until almost smooth.

Slowly add olive oil until mixture forms desired consistency. Season to taste with salt and pepper.

1 tsp lemon zest

1/2 cup Organic Creamery Parmesan cheese, grated

1 Tbsp lemon juice

pesto pasta 1/4 lb Hempler’s pepper bacon, cut into pieces Half bunch asparagus, cut into bite size pieces 1 cup cherry tomatoes, cut in half 1/3 cup pesto 1 box bow tie pasta Parmesan cheese

Cook bacon in frying pan. While bacon is cooking, make pasta according to package directions.

When bacon is done, add sliced asparagus and stir around for a couple of minutes.

In a large bowl, toss cooked pasta, bacon, asparagus, tomatoes and pesto until the pesto coats everything. Serve warm and garnish with Parmesan cheese.

The wonderful thing about pesto is the flavor it adds to your favorite dishes, plus it ’s easy to make.

Steward and Tim

Utsalady Farms Basil camano island, wa

Steward Conway and Tim Rawls grow basil hydroponically in greenhouses, providing Haggen with a year-round supply of fresh basil. The plants are grown in water and have the ideal nutrients delivered directly to their roots, resulting in the highest quality basil.

April 2016 | www.haggen.com 11

1

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tartines

Try our famous fresh-baked La Panette baguette

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Haggen Northwest Fresh | April 2016

for every palate

Our tasty artisan grain breads are baked in-store daily

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French tartines

are open-faced sandwiches topped with seriously delectable cheeses and fresh toppings that can be a delicious light lunch with a green salad or a jazzy cocktail snack.

1. Blueberries, Pistachios and Brie

Ermitage double cream Brie, pistachios, blueberries, basil

2. Smoked lox Salmon and Cream Cheese

Cream cheese, Echo Falls smoked salmon, lemon, fresh dill

3. Oregon Shrimp Meat and Egg

Best Foods mayonnaise, Oregon shrimp meat, sliced hard-boiled eggs, fresh dill, lemon

4. Radish and Goat Cheese

Montchevré organic goat cheese, baby spinach, radishes, microgreens

5. Mushrooms and Ricotta

Ricotta cheese, cherry tomatoes, sautéed mushrooms, microgreens, parsley

Charles Smith Vino Pinot Grigio Embrace the eccentric flavors served up on a tartine with the right wine. A well-balanced versatile wine, like Charles Smith ViNO Pinot Grigio from Walla Walla, WA, pairs well with a variety of herbs, creamy cheeses, savory meats or sweet additions.

Hailing from the Columbia Valley, ViNO Pinot Grigio offers Italianinspired grassy notes that make way for white nectarine, honeysuckle and melon. It’s the perfect sipper to enjoy with a toasted tartine.

88

points

Wine Advocate

fun & simple to make!

Start with a thick slice of our freshbaked artisan breads from our bakery.

Baked in our store daily with local, sustainable non-GMO flour.

Grill your bread in a cast iron skillet with a little olive oil, until golden brown and the inside remains soft.

Grilling brings out the yeasty, toasty essence of our artisan breads.

Spread your cheese or sauce.

Add your remaining ingredients.

Sprinkle some kosher salt and pepper to taste.

April 2016 | www.haggen.com

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start the day off right

with these coconut date breakfast bars, full of coconut, BIJA chocolate and organic dates.

Coconut Date Breakfast Bar 1 cup Bob’s Red Mill coconut flakes 1 cup Bob’s Red Mill rolled oats 1/2 cup mixed nuts, chopped 1/2 cup Bob’s Red Mill whole wheat flour 1/2 cup organic dates, chopped 1 BIJA dark chocolate bar, chopped 1 egg, beaten 3 Tbsp packed brown sugar 3 Tbsp vegetable oil 3 Tbsp honey 1/2 tsp cinnamon 1/2 cup coconut flakes Haggen Chef James Valentine

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Haggen Northwest Fresh | April 2016

Preheat oven 350°. Line an 8x8" baking pan with foil, covering the sides as well. Grease the foil and set aside.

In a large bowl combine the coconut flakes, oats, nuts, flour, dates and chocolate.

In a small mixing bowl stir together the egg, brown sugar, oil, honey and cinnamon. Add to the dry ingredients and stir to combine. Transfer the mixture and press into the prepared pan.

Scatter coconut flakes evenly over mixture and press with hands.

Bake 25 to 30 minutes until lightly browned around the edges. Cool completely in pan. Using foil overhang, lift bars out of pan. Cut into bars.

NEW at Haggen

organic • dairy-free • gluten-free • rich in flavor

BIJA CHOCOLATE

BIJA is an organic, direct trade chocolate company that was founded in Bellingham, Washington. Bija partners directly with women’s co-ops in the Dominican Republic and Peru to support their local communities while also bringing their customers the smoothest, richest dark chocolate in the world. All of their products are made with five ingredients or less and contain no soy, dairy, gluten or GMOs. Choose from five amazing flavors, Single Origin Pure Dark Chocolate, Peruvian Incaberry, Himalayan Sea Salt, Toasted Coconut or Cayenne and Wild Ginger.

Meet the people that make BIJA happen.

Amarylis

Founders Ari & Paul Newman Bellingham, WA

Xelabela

Lemoncocco a taste of roma

Inspired by the distinctive lemon and coconut drink stands found in piazzas in Roma, Italia, Lemoncocco™ is a new premium, non-carbonated blended beverage that quenches your thirst and refreshes your senses. With only 90 calories in a 12 ounce serving, it is light and delicious, perfect with lunch, dinner or even happy hour.

April 2016 | www.haggen.com

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spring

tulips

When it comes to finding the freshest, most breathtaking tulips, Haggen turns to local growers in the Northwest, where tulips are one of nature’s most beautiful gifts.

Visit your Haggen flower shop and let us help you create a colorful spring bouquet and enjoy the beauty the Northwest has to bring us.

Š2016 Haggen

Washington Bulb Company Mount Vernon, WA