Haggen Northwest Fresh Spring 2017

Northwest

Time for Tea page 16–17 and Haggen Bakery treats

Bakery Scones page 18–19

Baked fresh in store to perfection

Decked out Deviled eggs page 4–5 Six new recipes to jazz up the appetizer of the season

Hill’s Premium Meat page 8–9

The very best local bacon, ham and sausage made from heritage breed Duroc pork

Spring 2017 FREE

La Tourangelle Avocado Oil

Expeller-pressed oil that’s delicious in all your favorite recipes, and pure enough for use on your skin and hair

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 ©2017 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 | Spring 2017

Yardley of London

Naturally Moisturizing Bath Bar Aloe & Avocado

Gently cleanses and conditions skin with a rich, fragrant lather

Avocados

Burt’s Bees

Avocado Butter Pre-Shampoo

A rich, buttery moisturizer to help restore body and shine to damaged hair

The avocado, often mistaken for a vegetable, is actually a nutrient-dense, delicious and incredible fruit! A single avocado can have up to four grams of protein, a substantial helping of monounsaturated fatty acids, and more potassium than a banana. While eating them can provide your body with a healthy boost, they’re beneficial to use externally as well!

Check out these luxurious products at Haggen.

Boulder Canyon

Avocado Oil Potato Chips

The buttery avocado flavor accents the crisp potato chips, along with a dash of sea salt.

Simply irresistible!

Hope

Avocado Hummus

Creamy and delicious, this spicy hummus kicks your snack up a notch

Frontera

Original Guacamole Mix

Mix with ripe avocados for an unbelievably flavorful, tangy dip with a side of convenience

Check out www.haggen.com/ recipes to see how to make

Avocado and Mango Chicken Salad Photo credit: Katheryn Moran Photography

Spring 2017 | www.haggen.com

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decked out deviled eggs These gourmet eggs are easier than you might think. Start with a basic deviled egg base. Add in a handful of ingredients and garnish for a truly show-stopping mouthful.

Basic Deviled Eggs Makes 12 6 hardboiled eggs 3 Tbsp mayonnaise salt and pepper to taste Slice eggs in half lengthwise. Place yolks in bowl, add mayonnaise and stir. Add additional ingredients. Garnish.

Classic Curry

1 Tbsp fresh Italian parsley, minced 1-1/2 tsp lemon juice 1 tsp Dijon mustard 1 tsp curry powder Garnish with cayenne pepper and Niçoise olives

Lemon Garlic

1 tsp fresh garlic, minced 1 tsp lemon juice 1 tsp lemon zest 1 Tbsp chives, chopped 1 tsp fresh tarragon, minced Garnish with chives

Blue Cheese & Hot Sauce 1/4 cup blue cheese, crumbled 1 tsp horseradish Garnish with Frank’s Hot Sauce

Beet red

BEET RED

1 Tbsp sour cream 2 small precooked Love Beets (in our Produce department) 1 Tbsp Dijon mustard 1/2 tsp anchovy paste 1 tsp fresh parsley, minced

Green Eggs & bacon

Green Eggs & Bacon This one’s so creamy, you can opt to leave the mayo out 1 large avocado, mashed 2 tsp lime juice 1 tsp cilantro, finely chopped Garnish with chopped bacon

Smoked Salmon & Herbs 1 Tbsp sour cream 1 Tbsp Dijon mustard 2 tsp fresh tarragon, minced 2 tsp fresh dill, minced 2 oz smoked salmon, finely chopped Garnish with dill 4

Haggen Northwest Fresh | Spring 2017

Blue cheese & hot sauce

Spring chickens agree—deviled eggs are the appetizer of the season. While a traditional egg is always a crowd-pleaser sometimes you’ve just got to jazz it up with fresh toppings and savory stir-ins.

Browse our egg-cellent variety of pasture-raised, organic, cage-free or vegetarian-fed eggs for the perfect egg for your family. For a breakdown of all the egg labels available at your local Haggen visit our blog at www.haggen.com/egglabels

Easy Peel Hardboiled Eggs

There’s a variety of tried-and-true methods to crack the mystery of the perfect hardboiled egg. Starting with boiling water versus cold water, pressure cooked, oven baked—but our trial and error has revealed a winning method: steamed.

In a saucepan bring 1" of water to a boil and place a steamer basket containing 6 eggs into the pot. Cover with a tight fitting lid. Allow to steam for 13 minutes.

Transfer eggs to an ice bath and chill for 15 minutes.

classic curry smoked salmon & Herbs

lemon garlic

Spring 2017 | www.haggen.com

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Taste the

wild side of fresh seafood

It’s seafood season in the Pacific Northwest! Whether you’re waiting for the Dungeness crab to roll in, hoping to make some fresh halibut & chips, or anticipating that first bite of fresh salmon, spring heralds the arrival of the bounty from the sea. Choose from Haggen’s ever-growing variety of sustainably-fished options and add seafood to your weekly menu plan.

fresh sustainab le seafood AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

Black Cod Dungeness Crab Halibut Herring King Crab Pacific Cod Pollock Rockfish Salmon Yellow Fin Sole Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Spring 2017

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2 Fish en Papillote

with Asparagus, Tomatoes and Herbs

Cooking fish in parchment packets seals in moisture while providing a beautiful, delicious presentation.

3 Pan-Seared Halibut with Sweet Pea Purée* Lightly sweet purée radiates with spring flavor and color

8 oz frozen green peas, thawed 3/4 cup vegetable stock, divided 4 Tbsp ricotta cheese 1 Tbsp fresh mint, chopped 2 cloves garlic, minced Kosher salt and pepper, to taste 4 halibut fillets (approximately 24 oz) 1 Tbsp olive oil 2 Tbsp shallots, thinly sliced 1/2 cup dry white wine 1/4 cup fresh lemon juice 2 Tbsp butter, unsalted Fresh dill for garnish *photo on opposite page

Combine peas, 2 Tbsp of vegetable stock, ricotta cheese, mint, garlic, salt and pepper in a food processor, and process until smooth. Set aside.

Season the halibut liberally with salt and pepper. Heat a large skillet over medium high heat and add the olive oil. Add the halibut and cook until opaque (3 to 5 minutes per side). Remove from pan. Add shallots to the pan and cook for about 1 minute. Add the wine and lemon juice and bring to a boil. Add remaining stock and boil for about 3 minutes. Stir in butter.

Divide pea mixture and fillets between two serving plates. Drizzle sauce evenly over fish. Garnish with dill.

Parchment paper 4 (4oz) fish fillets, such as halibut, rockfish or salmon, bones removed Kosher salt and pepper to taste Extra virgin olive oil for drizzling 3 Meyer lemons or limes, sliced 16 asparagus spears, trimmed and sliced 1 cup cherry tomatoes 2 Tbsp assorted herbs (basil, chives, dill or tarragon), finely chopped 1. Preheat oven to 400°. Cut two large heart-shaped parchment packets. Place fish on one half of the heart.

Season with salt and pepper and drizzle olive oil over the fish. Place 3 lemon or lime slices on each fish. Sprinkle asparagus, tomatoes, onion and herbs over fish. Drizzle a little more olive oil over the vegetables.

2. Fold the parchment paper over fish, then continue to fold the edges of the parchment paper in a circular pattern until the packet is sealed. Repeat the process with the remaining ingredients and parchment. Place the packets on a baking sheet. (If not baking right away, refrigerate for up to 4 hours.)

3. Bake until packets are lightly browned for about 15 minutes. Transfer each packet to a plate and let stand for 5 minutes. Using sharp scissors cut an “X” into the center of each packet and carefully pull the parchment paper back. Serve immediately.

Spring 2017 | www.haggen.com

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Hill’s

Premium Meats At Haggen, we care about where your food comes from. That’s why we’re proud to partner with Hill’s Premium Meats to provide you with delicious, all-natural pork.

Easter is the perfect opportunity to put Hill’s at the center of your holiday table. Serve an unforgettably delicious holiday ham from Hill’s, and you may discover a new Easter tradition.

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Spring 2017

Only the best

HAM • BACON • SAUSAGE Hill’s Premium Meats uses time-honored methods to create nothing but the very best all-natural bacon, ham and sausage made from heritage breed Duroc pork. The animals are vegetarian-fed, free of antibiotics and added hormones, and raised humanely. Hill’s trusts in the quality of their meat to shine through without unnecessary ingredients. All of this attention to detail results in mouthwatering bacon, ham and sausage that are free of gluten, soy, MSG, lactose, and additives.

Tom Douglas Mustards

Add a hit of zesty flavor to your Hill’s sausages with a new selection of mustards from renowned Seattle chef Tom Douglas.

Jim Cheney and family

MEET JIM CHENEY, OWNER, HILL’S PREMIUM MEATS

Fresh out of high school, Jim Cheney found himself working in a meat packing plant in Wenatchee, Washington. An eager, quick learner, Jim spent the next few years working his way through every job in the company, picking up all of the best practices of the trade. Jim’s hands-on training eventually led him into ownership of Hill’s Premium Meats 25 years ago, and the company has been family owned and operated ever since.

Jim’s daughters and sons-in-law are essential members of the awardwinning Hill’s team, deeply involved in daily operations. The entire family is personally invested in the success of the business, ensuring that quality remains their first priority—so that you and your family can continue to trust in Hill’s.

Spring 2017 | www.haggen.com

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Spring

A Taste of As the fields and yards around us explode into new, bright green growth, so should our meals. Asparagus, leeks, peas and fennel—alone or together— ensure that your dinner table is not only beautiful, but bursting with fresh, nutritious flavor.

TAKE STALK

Asparagus is versatile enough to make it to your table several nights a week!

Grill Friends

Skewer a few stalks of trimmed asparagus crosswise, then place on a medium grill, baste with olive oil, and season with salt and pepper to taste.

Dipping Stalks

Freshly grilled asparagus make delightful dippers. Dip into a lemony garlic aioli, or wrap the ends in prosciutto and dunk into velvety hollandaise sauce.

Tasty Ribbons

Blanch asparagus, then strip ribbons from the stalk with a vegetable peeler. Toss in a green salad, or use as a garnish for poached salmon.

Spring Soup

Blend grilled asparagus with a cooked potato, some fresh basil, Greek yogurt and a bit of broth. Serve warm or chilled.

Spring Green Risotto

With a couple of simple tips, you’ll find that risotto can be the easy weeknight meal you’ve been dreaming of. The trick is all in the cooking time. If the heat is too low, you’ll end up with sticky grains of rice; too hot, and, you’ll end up with rice that’s crunchy. But when you cook it just right, you’ll have tender grains with a satisfying al dente bite in the center. Add in some fresh-grated cheese and peak-of-theseason veggies, and you’ll always have an adaptable, delicious dish in your repertoire.

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Spring 2017

Spring Green Risotto

6 to 7 cups chicken stock 1-1/2 tsp unsalted butter 1-1/2 tsp olive oil 2 cups leeks, chopped 1/4 cup fennel, chopped 1-1/2 cups Arborio rice 2/3 cup dry white wine 1 lb asparagus, stems snapped off, bias-cut in 2" pieces 1 cup frozen peas, defrosted 1 Tbsp lemon zest Salt and fresh ground pepper, to taste 1/3 cup BelGioioso Mascarpone cheese 2 Tbsp lemon juice 1/2 cup grated BelGioioso Parmesan cheese 2 Tbsp chives, minced

Add stock to a saucepan and bring to a simmer. Reduce heat and keep very hot.

Reserve 1-1/2 cups stock.

Heat butter and olive oil in a deep saucepan over medium heat. Add leeks and fennel and sautĂŠ for 5 minutes, until tender.

Add the rice and stir for a minute to coat with vegetables. Add the white wine and reserved stock and simmer over low heat, stirring constantly until liquid is absorbed.

Add stock two ladles at a time and stir almost constantly until the liquid is absorbed. This should take about 30 to 35 minutes.

In the meantime blanch asparagus in boiling water for 4 to 5 minutes. Drain and cool immediately in ice water. When the risotto has been cooking for 15 minutes add the asparagus, peas, lemon zest, salt and pepper.

Continue to add stock until the rice is tender but still firm.

Whisk together the mascarpone and lemon juice. When risotto is done turn off the heat and stir in the cheese mixture. Serve topped with grated Parmesan cheese and chives.

Spring 2017 | www.haggen.com

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Tequila-Lime Pot Roast

Infuse your meat with all the best south-of-the-border flavors!

Dips from our Deli

Classic Pico de Gallo and Chipotle dips are ideal served with Que Pasa Tortilla Chips

Grilled Cabbage, Spiralized Carrots and Scallions Fresh veggies add crunchy texture to every bite

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Haggen Northwest Fresh | Spring 2017

otograp Photo cre

Cinco de Mayo is a great excuse to throw a party! Rise above the ordinary and celebrate with zesty, bright flavors that reflect the vibrant Mexican culture and delight your taste buds. Go the extra mile with these fresh recipes to elevate your party to the next level!

oran Ph

Find the recipe at www.haggen.com/recipes

eryn M dit: Kath

Chic Fiesta

A cross between a Negroni and a Margarita, just omit the alcohol for a tasty all-ages beverage!

hy

Margroni

Tequila-Lime Pot Roast and Chili Sauce

Shrimp & Watermelon Ceviche

Refreshing and flavorful, best when served well-chilled Find the recipe at www.haggen.com/recipes

1 Double R Ranch boneless chuck or rump roast, about 4 lbs Spice Hut Organic Fajita Seasoning 1 Tbsp olive oil 2 cups onion, thinly sliced 2 Tbsp garlic, minced 3 Tbsp ancho chili powder 1 cup tequila

2 Tbsp tomato paste 1 Tbsp oregano 1 jalapeño, chopped 1/2 cup pineapple juice 1/4 cup lime juice 1 cup low-sodium chicken broth 1 bunch cilantro stems and leaves, finely chopped Kosher salt and pepper, to taste cilantro leaves for garnish

Sprinkle seasoning over roast and rub. Save leftover spice for later use. Heat oil in large skillet over medium-high heat and brown meat until all sides are nicely browned, about 7 to 10 minutes.

Place roast in slow cooker.

Add onions to skillet and sauté for about 5 minutes. Add the garlic and chile powder. Pour in tequila. Bring to a boil and reduce tequila to about half. Add tomato paste, oregano, jalapeño, pineapple juice, lime juice, chicken broth, cilantro, salt and pepper.

Stir and bring to a boil.

Add mixture to slow cooker. Cover and cook for about 8 hours on low or 4 hours on high. Garnish with additional cilantro leaves and serve.

Grilled Cabbage, Spiralized Carrots and Scallions

1/2 head green cabbage, 3 Tbsp olive oil shredded 1/4 cup red onion, chopped 2 large carrots, spiralized 3 Tbsp lime juice 1 white onion, diced 1 Tbsp fresh cilantro, chopped 1 bunch of scallions, chopped Kosher salt and pepper to taste Prepare grill for med-high heat. Drizzle cabbage, onion and scallions with olive oil. Grill cabbage, carrots and onions, turning occasionally, until vegetables are charred and softened. Toss vegetables in large bowl with red onion, lime juice, cilantro.

Season with salt and pepper.

Papa Bueno Tequila Seattle, Washington Papa Bueno comes from a Seattle attorney who is dedicated to bringing the finest tequila to the Northwest. The tequila is distilled in Mexico from hand-harvested agave, then fermented and aged before ending up in Washington, and sitting at the center of your Cinco de Mayo party table! Try all three styles: Reposado, Añejo, and Silver.

Artisan Tortillas

Fresh, handcrafted tortillas are a must with any Mexican meal

The best way to find your favorite tequila is to taste a variety. Blanco is unaged white tequila, clear in color. Reposado is lightly golden, aged in oak barrels for less than one year. And Añejo, deeply golden in color, is aged for between one and three years.

Spring 2017 | www.haggen.com

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B

e

aw l S et

sunshine

A Case for

Our deli case has gotten a spring makeover! We’ve refreshed our salad selection with some bright and healthy recipes that can’t wait to join you on a spring picnic at the lake or a backyard barbeque. Made fresh in your store, these chef-inspired dishes are packed with nutritious ingredients and are sure to add a little sunshine to your place.

Delicious and healthy, this tangy salad is a light alternative to traditional coleslaw. Made with shredded beets and sunflower seeds, it’s full of fiber, iron, B vitamins, and vitamin C.

beets

Cauliflower Tabo

eh

ul

A great gluten free side! Cauliflower, tomatoes, cucumbers and green onion lightly tossed with parsley, mint and lemon juice for a superbly refreshing, Middle Eastern-inspired dish.

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Haggen Northwest Fresh | Spring 2017

cilantro

pineapple

Su m m e

g t n r F r e s h A n c ie

s n i ra

Get a healthy helping of the nutritious super grains freekeh and wheatberry in this zesty combination of ancient grains, pineapple, jicama, cilantro, red onion and sprinkle of sugar.

Cheese tortellini take center stage in this pasta salad with roasted red tomatoes and chopped kale all tossed with a delectable basil pesto and crumbled goat cheese.

Tom at

al k o

i n i l l e t r e To

Spring 2017 | www.haggen.com

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time for

Tea & treats

Candied Lemon Slices 1 large lemon 1 cup sugar

Slice lemon into approximately 12 thin, even slices. Discard ends and seeds.

Bring a medium saucepan of water to boil then remove from heat. Add lemon slices and stir until softened (about 1 minute). Drain and immediately place lemon slices into a bath of ice water.

Bring sugar and 1 cup of water to a boil in skillet until sugar is dissolved. Reduce heat to medium low and add lemon slices in one layer. Simmer, do not boil, until rinds are translucent (about 1 hour).

Transfer to a parchment-lined baking sheet until cool.

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Haggen Northwest Fresh | Spring 2017

A spring tea party is a perfect excuse to

reconnect with friends after the long winter.

Round up your grandmother’s heirloom doilies, platters and teacups, don your fanciest hat, and indulge in a spread fit for a queen. We’ve handpicked our favorite Haggen pastries and treats to pair with warm herbal sips at the prettiest part of the season.

Carrot Cake

Springtime just isn’t complete without a slice of fresh-baked carrot cake. Our carrot cake is chock full of shredded carrots, raisins and nuts, baked fresh and frosted with a rich cream cheese icing.

Mousse Cups

Nestled in a delicate chocolate cup, our decadent chocolate mousse is a delightfully rich dessert paired perfectly with a cup of tea. Topped with sugared berries, these little cups of heaven are an indulgent addition to any tea party.

Éclairs

It’s hard to pass up this pudgy French pastry just bursting with creamy custard. Our chocolate topped éclairs are made with choux pastry filled with a smooth custard.

Chuckanut Cheesecake

Nothing beats a bite of velvety cheesecake made with ingredients from the Northwest.

Dress up one of our Chuckanut Cheesecakes with edible flowers and candied lemon slices to really impress your tea party guests.

Spice Hut Tea Collection

Available soon at all Haggen stores, these loose leaf sachets are blended in Bellingham, Washington from unique concoctions of citrus, flower blossoms, herbs and tea leaves.

Photo credit: Katheryn Moran Photography

Spring 2017 | www.haggen.com

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Baked

in our store to

perfection

Haggen bakery Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Spring 2017

scones

our Haggen bakers

wake up at the crack of dawn to make sure that the bakery case is full by the time you’re ready for breakfast. Our scratch-made buttermilk scones add a sweet, eye-catching touch to any weekend brunch, and are just as tasty with your morning coffee on your way to work. Pick up a box to share, and choose from raspberry, blueberry, lemon or plain‌or taste all four!

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1

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3

4

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The ingredients are combined in a mixer to form a thick dough.

A round baking dish is used to form the dough into a perfectly round circle.

The dough is cut into 8 even slices, like a pie.

Each wedge-shaped slice is baked to golden perfection in the oven.

Fresh out of the oven, the scones are placed on a cooling rack and drizzled with a sweet glaze.

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3

4

delicious!

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ONE PAN, ONE MEAL

Check out www.haggen.com/ recipes to find these recipes and more

Cast iron pans are the time-tested workhorses of kitchens around the globe. From elaborate holiday brunch dishes to weeknight casseroles, cast iron cooking is as much a necessity as an art, and chefs have come to appreciate how the heavy bottoms spread the heat around to ensure even cooking and crispy edges every time.

Your Haggen store has countless fresh food options to make cast iron cooking more convenient. From pre-washed greens to fresh pizza dough, we’ve got your ingredient list covered.

Dutch Pancakes with berries

Strikingly beautiful, and as delicious as it looks, this is a weekend breakfast that’s sure to impress.

Baked Pepperoni Pizza Balls *photo on opposite page

3 oz Olli Salumeria pepperoni, thinly sliced (found in our Deli) 1-1/2 Tbsp extra virgin olive oil 3 cloves garlic, crushed 1 bag ready-made pizza dough (found in our Deli) 3/4 cup pizza sauce 4 oz Ferndale Farmstead Fior de Latte mozzarella cheese, shredded 2 Tbsp fresh basil, chopped Adjust oven rack to middle position and preheat oven to 400°.

Mix oil and garlic in small bowl. Roll dough into 1" balls and coat with garlic oil. Evenly place balls around the skillet.

Cover the skillet and let dough rest for ten minutes. Transfer the skillet to the oven and bake dough until it begins to brown, about 20 minutes. Remove skillet from oven. Spoon pizza sauce over the balls. Sprinkle with cheese and add the pepperoni.

Return to oven and bake until golden brown, about 10 minutes.

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Spring 2017

Baked Pepperoni Pizza Balls This dish is a snap when you start with Haggen pizza dough from our Deli department.

Ba

Quinoa Skillet e s e e h ked C

Protein-packed quinoa pairs perfectly with fresh veggies and cheese.

Shepherd’s Pie

A hearty dish for any appetite, featuring Northwest beef and fresh spring vegetables.

Spring 2017 | www.haggen.com

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indoor planters: A simple, elegant addition to your home dĂŠcor

L et the beautiful textures and colors of

spring spill over into your home with an indoor container garden.

One of our favorite indoor planters features Haggen’s unique new Miltonia orchid, along with unfussy succulents and sedums for simple care.

Miltonias are often called Pansy Orchids due to their flat-faced, pansy-like flowers. These charming plants feature abundant, fragrant blooms on slender, arching stems.

Succulents and sedums require little care, making them ideal for a container garden, and they come in a huge variety of colors, sizes, and leaf shapes. For the most attractive, interesting container garden, use succulents and sedums of different heights and colors in a single planter to add dimension.

An indoor container garden can work in almost any room of your house, and with a little water and attention now and then, can continue to bring the outdoors in season after season!

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Haggen Northwest Fresh | Spring 2017

How to plant a succulent and orchid planter 1. Pick up an orchid plus variety of succulents and sedums at Haggen

2. Select a planter with good drainage, and fill partially with potting soil 3. Experiment with plant placement 4. Place orchid container in planter; do not remove orchid from original container 5. Remove succulents and sedums from containers and place them around the orchid container 6. Fill in space around plants with potting soil 7. Decorate with stones or pebbles if desired

All of Haggen’s garden plants are 100% Northwest-grown!

Lush, healthy and grown to thrive in our Northwest climate, our locally grown plants are especially fresh and hardy because they haven’t traveled far to reach our stores—or your garden!

Whether you’re refreshing your patio planters and window boxes, or creating the garden of your dreams, check out our seasonal selection of colorful, healthy plants in the Haggen Garden Department. They’re Northwest-grown and Northwest Fresh, just like Haggen.

planting days

Purchase locally grown garden plants to fill your containers or purchase one of ours. Our Garden Experts will plant them for you in high quality Carpinito Brothers Potting Soil. We provide the soil!

We reserve the right to limit quantities. *At all stores except Fairhaven

*

Saturdays, April 8 & 22

10am–4pm

Spring 2017 | www.haggen.com

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Discover our inner foodie

Everyday

OVER

Gourmet

IN PRIZES

April 19 – May 30

Haggen has over 5000 specialty items that will add a little more excitement to your everyday fare.

(Grand Prize)

FREE Groceries for a Year!

A winner at every store! • $5,200 value

(Weekly Prizes)

More than 850 guests will have the opportunity to win food-related prizes, Haggen gift cards and shopping sprees.

H0W T0 PLAY:

1. Register online or at the store.

2. Look for this tag on participating items 3. You receive an entry for each participating item

With CARD. No purchase necessary.

See Guest Services for details. Ends 5/30/17

you buy with your Haggen CARD

For more information visit www.haggen.com/giveaway

NO PURCHASE OR PAYMENT NECESSARY. PURCHASE OR PAYMENT WILL NOT INCREASE CHANCES OF WINNING. Open to legal residents of Washington age 18+ who have a Haggen CARD (card is free at customer service counter of participating store). You will receive 1 entry when you purchase a specially-marked item at a participating Haggen store between 4/19/17 and 5/30/17, provided that you also show your Haggen CARD (you must first register online at www.haggen.com/giveaway or at customer service). To enter without purchase, visit a participating Haggen store and request a no-purchase mail-in entry form at the customer service counter, then follow instructions on form to complete and mail your entry. Limit 20 entries per person/ card number, per day, regardless of method. Subject to Official Rules available at www.haggen.com, at customer service desk, or mail SASE to: Haggen c/o Everyday Gourmet Giveaway Rules Request, P.O. Box 9704, Bellingham, WA 98227. See rules for complete prize descriptions, values, odds, and weekly entry deadlines. (1) Grand Prize per participating Haggen Store: free groceries for a year awarded as $5,200 in Haggen gift cards; odds depend on number of eligible entries per store. Void where prohibited. Third party trademarks appearing in this advertisement are the property of their respective owners and used for descriptive purposes only.

©2017 Haggen

Prizes may not be exactly as shown; images are for illustration purposes only.