Haggen Northwest Fresh June 2016

Northwest June 2016 FREE

Summer Sweet & Tart page 4–5 with fresh and local fruit

Catch of the Day page 6–7 Fresh salmon season is here

Hats off to the Grads

Page 8–9 Celebrate with great food and leave the prep to us

Store Locations www.haggen.com

Barkley, Bellingham 360-676-5300 Sehome Village, Bellingham 360-676-1996 Meridian, Bellingham 360-671-3300 Fairhaven, Bellingham 360-733-4370 Burlington 360-814-1500 Ferndale 360-380-9000 Lake Tapps 253-876-1700 Lake Stevens 425-377-7100 Marysville 360-530-7700 Mount Vernon 360-848-6999 Oak Harbor 360-679-8058 Olympia 360-754-1428 Snohomish 360-568-1395 Stanwood 360-629-4400 Woodinville 425-398-6700

y PHOTOGRAPHER:

katherynmoranphotography.com ©2016 Haggen. All rights reserved. All proprietary trademarks are owned respectively by Albertson’s LLC, Safeway Inc. and their affiliates or subsidiaries.

All third party trademarks are owned by their respective owners.

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Haggen Northwest Fresh | June 2016

Say More to S’mores!

Over a crackling fire, with good friends and out in nature—the s’more is the pinnacle of summertime in the Northwest. Taking the s’more game up a notch by including our favorite local artisan chocolates will send you straight to the Campfire Cuisine Hall of Fame.

Sweet Bacon Dark Chocolate

The epitome of sweet and savory – candied Hempler’s center cut bacon with 70% dark Bija Peruvian Incaberry chocolate.

To candy bacon: Preheat oven to 375°.

Coat both sides of bacon with brown sugar and lay on tin foil lined baking tray. Bake for 15-20 minutes or until bacon is crispy.

Rainier Cherry Truffle Shuffle

Sweet Cherry Zinfandel fruit spread from Oregon Growers adds a double burst of stone fruit goodness with Seattle Chocolates’ Rainier Cherry Dark Chocolate Truffle Bar.

Cinnamon & Spice Chili Dark Chocolate

Add a touch of spice with cinnamon and chili powder on a piece of Theo Chili 70% Dark Chocolate.

Salted Caramel Chocolate

A drizzle of creamy Torani caramel sauce and a sprinkling of sea salt on top of Moonstruck’s Milk Chocolate Sea Salt Toffee.

Bellingham, WA

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.

Seattle, WA

The melt-in-your-mouth texture of Seattle Chocolates’ truffle bars is almost magical. Crafted from the finest ingredients available like the Northwest’s own Rainier cherries, this rich, buttery truffle creates a perfect summer treat.

Seattle, WA

After pioneering the first supply of organic cocoa beans to the United States in 1994, Theo Chocolate created lasting relationships with their farmer groups with a focus on pure, sustainable ingredient chocolate.

Portland, OR

Moonstruck Chocolate handcrafts superior chocolates that delight the taste buds and the eyes alike.

Using only the finest ingredients from around the Pacific Northwest, each bar of chocolate is handmade with the utmost care.

sweet bacon dark chocolate

Rainier cherry Truffle shuffle

cinnamon and spice

chili dark chocolate

salted caramel chocolate

Photo credit: Katheryn Moran Photography

June 2016 | www.haggen.com

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Summer SWEET & TART One of our most favorite things about summer is the fresh, local fruit delivered from local farms to our produce department.

It’s like a local farmer’s market every day at Haggen.

Vanilla Bean Strawberry Rhubarb Tart 1 premade pie crust 2-2/3 cups whole milk 1/3 cup sugar 1/2 vanilla bean, seeds and pulp pinch of salt 3 egg yolks 2 Tbsp cornstarch 1 lb (1 pint) fresh strawberries, thinly sliced 3 stalks of rhubarb, sliced 4 Tbsp sugar, for rhubarb compote 2 Tbsp pistachios, chopped Prepare Crust: Transfer dough into a 10" tart pan. Gently tuck the dough into the crevices of the tart pan, and trim excess so dough is flush with edge of tart pan. Bake crust according to package instructions.

Vanilla Bean Curd: Heat 2 cups of the milk, sugar, vanilla seeds and pulp plus the salt in a saucepan over medium-high to a boil, stirring frequently.

Meanwhile, combine the egg yolks, cornstarch and remaining milk in medium bowl and whisk until the mixture is creamy, about 30 seconds.

As soon as milk mixture comes to a boil reduce heat to low and remove the vanilla pulp.

Gradually whisk in egg mixture, stirring quickly.

Continue cooking and stirring until pudding thickens, about 2 minutes.

Remove from heat and cool for 15 minutes.

Pour the mixture into the cooled tart crust.

Chill for 1 hour.

Rhubarb Compote: In a small bowl, add sliced rhubarb and sugar. Let sit for 15 minutes.

Transfer mixture to a small saucepan and cook over medium heat for 10 minutes.

Let mixture cool.

Assemble the Tart: Arrange thinly sliced strawberries in two concentric circles, starting from the outer edge of the crust. Add a thin layer of the rhubarb mixture to the center of the tart. Sprinkle with pistachios.

Dig in Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | June 2016

What’s local and fresh

We work with local growers who provide some of the very best and freshest strawberries and rhubarb in the Pacific Northwest.

Berries

Rhubarb

Ferndale, WA

Puyallup, WA

Boxx Berry Farm Barbie’s Berries Ferndale, WA

Richter produce Sterino Farms Puyallup, WA

Sky harvest produce Skagit Valley, WA

Spooner farms

Skagit Valley, WA

Gonzales Farms

Forest Grove, OR

Local growers vary by store location.

June 2016 | www.haggen.com

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Serve up the

catch of the day sustainable • wild • fresh At last, the time has come for warm, breathtaking sunsets and succulent summer seafood from Alaska, Washington and Oregon: tender salmon, decadent crab cakes, sweet rockfish and Weathervane scallops. Invite some good friends over, fire up the grill (or skillet) and soak up the season while it lasts.

Chef Bryan’s Cherry Relish 3/4 lb local cherries, pitted 1 Tbsp fresh basil, thin cut 2 shallots, sliced thin 1 Tbsp kosher salt 1/2 tsp ground pepper 2 Tbsp sherry vinegar 4 Tbsp olive oil

Mix all ingredients and chill.

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Haggen Northwest Fresh | June 2016

Our fresh seafood is

100% Sustainable as rated by the Monterey Bay Aquarium Seafood Watch

SuStAiNaBlE

SuStAiNaBlE BEST CHOICE

Bristol Bay photo credit: Bob Waldrop–BB-RSDA

GOOD ALTERNATIVE

sustainable seafood

From some of the best sources in the Pacific Northwest

Copper River Sockeye Salmon ALASKA

Fresh runs: May–June Icy pure and pristine waters—the rugged landscape of the Copper River creates an environment perfectly suited for Copper River Salmon to develop their renowned flavor and large reserve of heart-healthy Omega-3 oil.

Bristol Bay Sockeye Salmon ALASKA

Fresh runs: late July–early August Located in southwest Alaska, Bristol Bay is home to the world’s largest sockeye fishery.

Bristol Bay sockeye salmon is renowned for its superior taste and texture and has an appealing, rich, natural red color.

Lummi Island Wild Reefnet Salmon WASHINGTON

Fresh runs: July–August A Northwest tradition—wild Pacific salmon reefnet fishing has been practiced for centuries

by Native American tribes using cedar canoes and cedar nets. Though boats have gotten bigger and solar-powered winches are now used, this sustainable method has remained fundamentally unchanged.

Weathervane Scallops GULF OF ALASKA

Dusky Rockfish ALASKA

Season: early June Sustainably caught using the best fishing practices for three generations by the Cochran family, rockfish caught in our western waters has a sweet, mild flavor with a flaky texture.

s

Available all year Caught in the wild with full focus on sustainability, Weathervane scallops are rapidly shucked, cleaned and frozen within a few short hours of landing on the deck.

Bacon wrapped scallops available in the Seafood department June 2016 | www.haggen.com

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Hawaiian Brat

Fresh Bakery Buns

Mexican Charred Corn Brat

Old Fashioned Potato Salad

Graduation Sheet Cake

Artichoke Parmesan Dip

Signature Brownies 8

Haggen Northwest Fresh | June 2016

Photo credit: Katheryn Moran Photography

HATS OFF

e h t o t

GRADS

Celebrate with great food and leave the prep to Haggen. Enjoy tasty artisan meats and cheeses, traditional salads, unique chef-inspired recipes and savory dips. How about a brat bar featuring our handmade brats topped to your liking? Finish with sweet treats from our bakery.

Party Platters

Order online or see store for details Focaccia Sandwiches

Wrap Sandwiches

Classic Di Lusso Meat & Cheese

Specialty Vegetables

fresh deli salads Made in-store daily

Broccoli Sunshine Salad

Old Fashioned Potato Salad

Spicy Cilantro Slaw

Greek Pasta Salad

signature dips Our own recipes

Fresh Red Salsa

Spinach Dip

Custom Cakes

BUILD-ABRAT BAR

with our fresh, all natural brats, made in-store.

Find them in our Butcher Shop.

Chipotle Dip

Signature Brownies

Artichoke Parmesan Dip

Gourmet Cupcakes

bakery fresh desserts

Hawaiian Brat

Teriyaki sauce, pineapple and red onion topping.

Mexican Charred Corn BRAT

JalapeĂąos, corn, scallion relish.

Reuben BRAT

Sauerkraut, Swiss cheese and Thousand Island dressing.

Bacon Bean BRAT

Wrapped bacon brat with honey baked beans.

June 2016 | www.haggen.com

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Cherries Cherry season is sneaking up on summer, bringing a sweet summertime favorite to Haggen. Recent heat waves helped ripen local cherry crops to juicy perfection earlier than usual this year. Prized for their beautiful red flesh and abundance of antioxidants, cherries make a great choice at your table.

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Haggen Northwest Fresh | June 2016

Ripe with

flavor and possibilities

Fresh cherries are a delectable treat right off the stem, but did you know they’re also great in recipes? Capture the subtle sweetness of red cherries in sauces, spreads and mouthwatering desserts. Sometimes simple ingredients make the best combinations.

Photo credit: K. Staal

Mini Skillet Cherry Peach Galette Make your salad extra special with

Grilled Cherries

2 cups cherries, pitted and halved 2 Tbsp Newman’s Own Balsamic Dressing Preheat grill to medium heat. Place cherries in a medium bowl. Add balsamic dressing and toss well. Place cherries on a grill pan and grill until tender, about 5 minutes. Use a spatula to turn occasionally while cooking.

Toss in a salad or dollop onto ice cream.

12" prepared pie crust, room temperature 1 cup cherries, pitted and cut in half (about 16-20 cherries) 2 cups peaches, sliced thinly (2 peaches) 1/3 cup sugar

1 Tbsp. lemon juice turbinado sugar 1 egg 2 Tbsp heavy cream cinnamon sugar

Preheat oven to 350°. Line mini 8" cast iron pan with parchment paper, extending over the sides of the skillet. Lay out pie crust in the skillet.

In a bowl, toss cherries, peaches, sugar and lemon juice. Pour in the skillet and fold over extra dough around the filling. Brush exposed dough with beaten egg. Sprinkle with turbinado sugar.

Bake for 30 minutes. Remove from oven, drizzle cream over exposed filling, and sprinkle with cinnamon sugar. Cook for additional 20–30 minutes or until fruit is tender and crust is lightly golden. Remove from oven. Let rest for at least 10 minutes before serving.

The secret ingredient to a great BBQ sauce is cherries

Cherry BBQ Sauce Yields 3-1/2 cups

1 medium onion, chopped 2 Tbsp butter 2 garlic cloves, minced 2 cups fresh cherries, pitted and coarsely chopped 1 cup ketchup

2/3 cup packed brown sugar 1/4 cup balsamic vinegar 1 Tbsp Worcestershire sauce 2 Tbsp bourbon 2 tsp ground mustard 1/2 tsp pepper 1/8 tsp Liquid Smoke, optional

In large saucepan, sauté onion in butter until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients and bring the mixture to a boil. Turn burner to low and simmer uncovered, for 20 minutes or until cherries are tender and sauce has thickened. Pour cooled mixture into blender and blend until smooth.

June 2016 | www.haggen.com

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Grill it

to perfection for Dad

Treat Dad to the best the season has to offer with our Boneless Baby Back Pork Ribs available exclusively at your local Haggen. Our mouthwatering ribs are all fresh, natural, and have no added hormones or antibiotics.

Haggen Chef Bryan W.

Sassy Honey Mustard whiskey Baby Back Ribs 1 slab (approximately 1-1/2 lbs) boneless baby back pork ribs Rub 2 Tbsp each paprika, salt, pepper 1 Tbsp cayenne pepper 2 Tbsp each garlic, onion, chili powder Combine all dry ingredients.

Barbecue Sauce Makes approximately 2-1/2 cups 16 oz basic barbecue sauce 1/2 cup Jack Daniel’s Tennessee Honey Whiskey 1 tsp dry mustard 2 Tbsp molasses Combine in a medium bowl.

How to Prepare Ribs For juicy, tender ribs, Haggen Chef Bryan’s advice is to cook the ribs low and slow.

For rub, mix all dry ingredients and rub generously over ribs. Preheat oven to 350°F. Place ribs on baking pan with one cup water, cover with foil and bake for 45 minutes, until ribs are tender.

cheers for dad

Melvin Brewing perfectly complements BBQ fare and backyard shenanigans with Dad. These IPAs, pale ales and India Session ales are wonderfully hoppy, while maintaining balance with intense fruity notes without being bitter.

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Haggen Northwest Fresh | June 2016

Remove ribs from oven and coat with barbecue sauce. Prepare medium-hot grill and grill ribs until browned, brushing frequently with sauce and turning often, about 10 minutes.

You can prepare the ribs one day ahead and then grill them on Father’s Day. Voilà!

Photo credit: Katheryn Moran Photography

infusing flavor into barbecued food Sauces

Applied at the end of the grilling process, sauces amp up the flavor of meat. Choose a traditional BBQ sauce or experiment with exotic sauces. Brush sauce onto meat just before it’s done cooking, allowing for multiple applications.

Be careful not to burn once applied.

Marinades

Tenderize meat and allow deep flavor penetration with marinades. Marinades keep meats moist and tender by combining an acidic ingredient with complimentary herbs and seasonings.

Haggen has a great selection of condiments and methods that will enhance the flavor of your BBQ foods.

Herbs

Enhance the barbeque process with an earthy, pungent aroma from your favorite herbs right on the grill. Just a handful of herbs will do– either spread right above the coals or flame, or wrap in a foil packet with your ingredients.

They will smoke, enticing your senses and preparing the palate.

Rubs

A rub will flavor meat in 1-2 hours (additional time is fine). Rubs give the meat a crispy outside texture once grilled, plus they are less messy to eat than sauces or marinades. Rubs consist of a combination of salts, spices, herbs and sugar.

Wood Chips

The essence of BBQ can be found in the history of cooking over a wood fire. Grilling with hardwood chips such as alder, hickory, fruit wood, or oak releases delicious aromas and flavors your foods with woodsy notes. Chips burn fast, so you may need to replace them during your grilling process. Soak chips in water for at least an hour before you start grilling, and wrap chips in foil, poking holes in the foil for the aromatic smoke to escape. Planks can also add flavor to fish, but be sure to soak plank in water for 2 hours before grilling.

June 2016 | www.haggen.com

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1/2 cup Grand Marnier Liqueur

Strawberry Basil

Sangria

Stir all ingredients in a pitcher and chill for 4 hours. Pour over ice and serve.

(Serves 4)

1 lb strawberries, sliced 1/2 cup fresh basil, whole leaf

Manifesto Sauvignon Blanc

1 bottle Manifesto Sauvignon Blanc

Strawberry Basil Sangria highlights, and doesn’t hide, this remarkable summery wine with subtle floral notes. Packed with big, complex flavors like key lime and orange creamsicle, Manifesto Sauvignon Blanc is a great addition to any picnic or outdoor excursion.

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | June 2016

Tony’s Organic Cold Brew coffee

NEW at Haggen

from Bellingham, WA

Tony’s Coffee is proudly partnering with Smith Brothers Farms to produce the Northwest’s first organic cold brew with milk. Organic cold brew with milk simply consists of three organic ingredients: cold brew coffee, Grade A milk and cane sugar.

Cold brew with chocolate milk has the same ingredients, with a generous helping of organic chocolate. The result is a rich, natural recovery drink, perfect after a good hike or a long day of meetings.

Enjoy this cold brew’s rich, smooth flavor, with lower acidity than hot coffee.

Don’t leave the flavor to just the dip. Sabine’s Collections Baguette Crisps are baked with a flavorful punch of herbs, spices and peppers. Try brand new varieties including Olive Oil & Sea Salt; Garlic, Chives & Parsley; Rosemary; and Chocolate Chili. You can even turn your salad up a notch by subbing a handful of Baguette Crisps for croutons. Find our wide assortment of artisan crisps and crackers near our artisan cheese case.

At Haggen we have over 20 flavors of natural and organic traditional hummus, as well as hummus made from beets, black beans and more! Our newest hummus additions include our Fresh Nature Classic Green Chickpea and Jalapeño Green Chickpea. Made with fresh picked immature green chickpeas, Fresh Nature hummus is an irresistibly healthy, gluten free dip option.

June 2016 | www.haggen.com

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Mmmm‌

donuts handmade fresh daily!

Our bakers put nothing but love, care and the finest ingredients in these baked-from-scratch treats. Whether you’re a fan of glazed, old-fashioned or the incomparable apple fritter, Haggen donuts will give you a reason to get up in the morning.

Photo credit: Katheryn Moran Photography

Š2016 Haggen