Haggen Northwest Fresh Winter 2019

Winter 2019 FREE

Northwest

Cure Your Wintertime Blues page 10–11 Let citrus season be a bright spot in your wintertime cooking

Classic comforts, Nourishing foods page 16–17 Upgrade your comfort food recipes

Come explore the dark side page 13 Check out our variety of stout and porter beers

Store Locations 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

www.haggen.com

y PHOTOGRAPHER:

katherynmoranphotography.com ©2019 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 | Winter 2019

Olive Oil

101

All olive oils are not created equal. The variations in flavor, origin, extraction method and olive type can make real differences in your cooking. By looking for some key phrases on the label, you can be sure to find the ideal oil for your dish. Don’t focus too much on the color—the variations don’t affect the flavor!

Oil from early harvests may be more peppery and bright; oil from more mature olives will be mellower. The best way to find your favorite oil is to taste a few, side by side, with a little fresh bread for dipping.

Extra-virgin: Our first choice in most recipes,

this is the highest grade of olive oil. It’s unrefined and has a more pronounced olive flavor. “Pure” and “light” on labels often indicate blends of refined and unrefined oil.

First press: This means the oil was extracted

only from the initial press of the olives. Subsequent presses can yield lower-quality oil, which often ends up being classified as refined.

Cold-pressed: If it’s cold-pressed, then it’s

been extracted without the use of heat. All extravirgin olive oil is cold-pressed, even if the label doesn’t say it.

FUN FACT: Olive oil isn’t

actually pressed! The olives are spun in a centrifuge at very high speeds to separate the oil.

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APESEE

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CANOLA

A SES

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Oil is one of the most versatile cooking ingredients, but with so many to choose from, it can be difficult to know which bottle to reach for. At Haggen, you’ll find the right oil for your favorite dishes, and discover many brand new choices, too!

D

SA

FF

LO WE

point; ideal for sautéing and baking

Avocado Versatile, delicious and

Olive Good for medium-temp sautéing, dipping, or drizzling on salads or cooked vegetables

healthy like olive oil, but also sustains high heat

Peanut Mild to sweet flavor; great for

Coconut Very mild coconut flavor is

Safflower A workhorse oil good for

great on roasted veggies, sautés, and popcorn

Corn A good, basic oil used for greasing

deep frying and fondue

everything from dressings to deep frying

Sesame Use sparingly to finish stir fry

pans, frying and everyday baking

dishes and ramens with a touch of nutty flavor

Canola Delicate flavor, high in

Sunflower Look for “high oleic” on

Omega-3 fatty acids; drizzle on salads, blend in dressings

Grapeseed Mild flavor and moderate

smoke point; best used in dressings, mayonnaise or baking

Macadamia Nut A smooth, buttery

flavor and high smoke point; great for any type of cooking

the label for the highest levels of monounsaturated fats

M

Algae Neutral flavor and a high smoke

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Know your oils

W LO

SELECTION AND QUALITY YOU CAN COUNT ON EVERY DAY

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DA M I A

Sweet Almond A finishing oil that is best unheated; drizzle on salads or roasted veggies to add a nutty flavor

PE

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UT

Winter 2019 | www.haggen.com

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Sweet & Wild Shrimp Our distinctive wild shrimp comes from Magdalena Bay off Baja California Sur. They’re firm in texture with a superior bite and sweetness. The small, unique fishery is dedicated to sustainable catch methods, and their care for the region is evident in every step of the process. Small, two-person boats dot the bay, carrying each day’s catch back to the shore where the shrimp are flash-frozen shortly after harvest for maximum freshness and the best possible flavor for your recipes.

Tuscan Lemony Shrimp with Cannellini Beans

This dish brightens the traditional Tuscan winter fare of cannellini beans with bright, sunny flavors of shrimp and lemon to create a flavorful, nutritious and filling meal.

1 lb raw shrimp, peeled and deveined 3 Tbsp butter 3 cloves garlic, chopped 3 scallions, chopped 1 can cannellini beans, rinsed 2 Tbsp fresh parsley, chopped Salt and pepper, to taste 1/4 cup white wine 2 Tbsp fresh lemon juice 1 cup cherry tomatoes, halved Heat 2 Tbsp of the butter in large skillet over medium heat. Add the garlic and scallions and cook for about 1 minute. Add the shrimp, stir until the shrimp turns pink, about 3 minutes.

ALL HAGGEN SEAFOOD IS 100% SUSTAINABLE

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Winter 2019

Stir in remaining ingredients and cook until heated through, about 2 to 3 minutes.

Serve over quinoa or couscous.

Winter Traditions, Modern Menu

Named for the legendary Viking explorer, Erik the Red seafood company aims to bring fresh, wild-caught fish to hungry eaters around the world. Decades of experience in the fishing industry paired with a state-of-the-art processing plant means that Haggen customers have access to fresh cod, haddock and pollock that is caught with care in the cold, wild waters off Iceland.

PRONOUNCED MO-KEH-KAH

Brazilian Moqueca Fish Soup

This traditional meal is easy to adapt into something that’s all yours. Add shrimp for variety, or a few more vegetables for extra nutrition, or even some cooked plantain for a hint of sweetness.

2 lbs fresh firm white fish like halibut or cod Salt and pepper to taste 2 Tbsp canola oil 1 small yellow onion, chopped 1 red bell pepper, chopped

2 cloves garlic, chopped 1 tsp paprika 2 tomatoes, chopped 2 cups vegetable stock 1 (14 oz) can coconut milk 1 lime, juiced and zested Green onions, for garnish

Rinse fish in cold water. Pat dry. Cut fish into large pieces, season with salt and pepper. Set aside.

Photo credit: Katheryn Moran Photography

In a large pot or Dutch oven heat oil to medium heat.

SautĂŠ the onion and pepper until softened. Add the garlic, paprika and tomatoes. Cook for an additional 1-2 minutes. Place the fish on top of the vegetables.

Add the vegetable stock, coconut milk, lime juice and zest. Cover and cook for about 10-15 minutes on medium low, until fish is fully cooked. Season with salt and pepper to taste. Garnish with green onion.

Winter 2019 | www.haggen.com

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A BERRY SMOOTHIE BECOMES PERFECTION WITH THE ADDED CRUNCH OF HOMEMADE GRANOLA!

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Winter 2019

( TOP

that )

There IS such a thing as the perfect granola.

You know the one—it has exactly the right proportions of the things you love, and absolutely none of the stuff you don’t. And it’s impossible to find, right? Wrong! Now you can concoct your very own, with the justright mix of nuts, grains, fruits and seeds, perfectly seasoned and—best of all—warm and fragrant from the oven. Making your own granola is simple, free of packaging, and the result is simply the best possible recipe— because it’s all yours.

Flavor Fun

Need a little inspiration for your homemade granola? Try one of these combinations to achieve a delicious mix.

CHECK OUT OUR BULK DEPARTMENT FOR ALL YOUR FAVORITE MIX-INS. CHOICES GALORE!

Blueberry Cobbler

Make-It-Your-Own Granola Recipe

Almonds + Dried Blueberries + Cinnamon + Meyer Lemon Zest

Makes approximately 8 cups

2 egg whites 4 cups rolled oats 1 cup coconut flakes 1 cup raw nuts or seeds (almonds, walnuts, pecans, pistachios, sunflower seeds, pumpkin seeds) 1/2 cup dried fruit (apples, apricots, pineapple, dates, raisins, blueberries)

1 tsp spice (cinnamon, pumpkin spice, gingerbread spice, nutmeg) 1 pinch salt 1/3 cup sweetener (honey, maple syrup, agave) 1/3 cup fat (melted butter, melted coconut oil, olive oil) 1-1/2 tsp flavoring (vanilla extract, almond extract, food-grade essential oil)

Pecan Pie

Pecans + Dates + Nutmeg + Almond Extract

Preheat oven to 280°F. Line a baking tray with parchment paper.

Whisk egg whites until foamy. Set aside. In a large bowl, combine dry ingredients of oats, coconut flakes, raw nuts, dried fruit, spice and salt.

In a small bowl, combine sweetener, fat and flavoring then add mixture to large bowl of dry ingredients. Once mixed, slowly add egg whites and mix until well combined.

Spread granola on tray. Leave the center of the tray empty in order to allow for more even cooking. Bake for 35–45 minutes or until golden. Do not stir! Allow granola to cool then store in an airtight container or enjoy immediately.

Chocolate Covered Cherry Walnuts + Dried Cherries + Cocoa Powder + Vanilla Extract

Winter 2019 | www.haggen.com

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FRESH PRODUCE DELIVERIES EVERY DAY OF THE WEEK

To Plant Proteins and Beyond!

Protein comes in all shapes and sizes. While many believe that animal protein is king, ignoring the humble plant-based protein (beans, pulses, grains, nuts and seeds, and vegetables) means missing out on opportunities to up your protein intake.

Beans

As a member of the legume family, beans are the seeds from flowering plants in the Fabaceae family. They contain a good amount of amino acids which combine to form protein and help build muscle. Tempeh and tofu (made from soybeans) can be found in our refrigerated vegan and vegetarian section. We also have a wide assortment of canned, bagged and bulk beans.

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Haggen Northwest Fresh | Winter 2019

Vegetables

While vegetables are known for their high nutrient density, reaping their protein-rich properties may not come to mind. Veggies like spinach, asparagus, collard greens, broccoli and mushrooms hold their own in the protein world and are easy to add into your cooking.

Browse our produce department for fresh vegetables delivered daily.

Grains

Using grains as a source of protein is nothing new, especially in cuisines from the Middle East or Mediterranean. Lesser-known grains like amaranth, bulgur and buckwheat, as well as the more common oats, wild rice and quinoa can be big sources of protein, B vitamins and antioxidants. The key to reaping these health benefits is consuming unrefined grains—not grains in the form of breads and cereals. Find a plethora of protein-rich grains in our bulk department, grocery aisles, and in some of our scratch-made deli salads.

Pulses

Also a part of the legume family, pulses are over 10,000 years old and some of the most extensively used ingredients in the world.

These edible dried seeds pack a big punch of protein—an average of 15g per cup, in fact— and are also high in fiber, iron, zinc and folate.

The pulse family includes lentils, chickpeas and beans like kidney and pinto. Find pulses canned in the grocery aisle or dried in our bulk department.

Nuts & Seeds

Just a handful of nuts and seeds provide a boost of plant protein as well as a host of healthful nutrients including heart-healthy fat, filling fiber and minerals. Whether in their raw form, blended into nut butters or pressed into oil, nuts and seeds are a great option for convenient and healthy snacking. We have a variety of nuts and seeds in our bulk and grocery departments.

A Plant Protein Pantry

Bob’s Red Mill Hulled Hemp Seed Hearts

A gorgeous green and cream-colored seed with a mild nutty flavor and a wealth of nutrition! Add to smoothies, salads, baked goods and even ice cream. A single 3 Tbsp serving has 10g of protein!

Bob’s Red Mill Quinoa

One of the oldest ancient grains, quinoa is a seed that was a sacred crop of the Incas.

With its nutty flavor, quinoa is great in salads, soups, stir-frys and more!

A 1/4 cup serving boasts 6g of protein.

Eating Right Out of Your Freezer Eat Local Frozen Entrée

Pereg Beans & Legumes

Often more cost-effective than canned, dried beans and legumes like Pereg also offer more flavor to your dish with the increased simmer time that soaks up all the oniony, garlicky, herby tastes that infuse into the beans.

Beans can add 8–28g of protein to your meal depending on the variety.

NEW at Haggen

At their kitchen in Burien, Washington, the folks at Eat Local craft homemade meals from scratch using culinary techniques and quality ingredients. Each meal is blast chilled and frozen to lock in flavor and nutrients, resulting in a deliciously homemade taste right from your microwave or oven. Their recipes incorporate 100% grass-fed beef, free-range chicken, and sustainable lamb and fish. Look for their special diet entrées including keto, dairy-free, gluten-free and vegan options.

Luvo Planted Power Bowl

With a whopping serving of protein, Luvo’s Planted Power Bowls combine nutrient-rich grains, vegetables, beans and lentils for a convenient vegan bowl of deliciousness right out of your microwave. Each entrée is gluten-free and Non-GMO Project Verified. Luvo’s frozen entrées provide the right balance of protein, whole grains and veggies without excessive sodium or added sugar, and never any artificial colors, flavors or sweeteners.

Winter 2019 | www.haggen.com

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Haggen Chef B

Cara Cara Orange Vinaigrette

2 Tbsp olive oil 2 Tbsp freshly squeezed Cara Cara orange juice 2 Tbsp apple cider vinegar 1 tsp orange zest, grated Salt and pepper to taste In a small bowl, whisk all ingredients. When ready to dress, drizzle on microgreens or leafy greens and toss to cover.

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Winter 2019

Chili Orange Short Ribs 1 full rack beef short ribs 4 cups orange juice 1/4 cup honey 1 cup apple juice 1/2 Tbsp ancho chili powder 1 shallot, fine chopped 1 orange, zested Salt and pepper to taste

Combine orange juice, honey, apple juice, ancho chili powder an shallot in a medium pot. Bring to a simmer over medium heat u it reduces to a light syrup consistency. The marinade will lose a 75% of its volume. After it’s reduced down, add orange zest.

Preheat oven to 350°F. Lightly coat ribs with salt and pepper. P ribs in pan with 1 cup water and cover tightly with foil. Place in and cook for 2-3 hours until tender. When done, the end of the r bones will be sticking out about 1/2" or more.

Brush with glaze and return to oven for 5-8 minutes. Remove fr oven and glaze one more time before serving.

Cure your wintertime blues

Citrus season provides a welcome bright spot in our gray Northwest winter. The cooler winter weather in warm states like California, Arizona and Florida are what’s needed to turn the green skin orange and concentrate the sweetness in the juice. Abundant varieties fill the produce section, with fruits both familiar and new, the possibilities are endless for this versatile fruit. The zest, juice and fruit can all be used to bring new life into your wintertime cooking.

( Citrus Guide )

For the juiciest fruit, choose ones that are heavy for their size.

Navel Orange

Blood Orange or Moro Orange

Grapefruit

Pomelo

Place n oven rib

rom

Sumo Mandarin

satsuma

• Deep red flesh and speckled skin with a tangy orange flavor.

• Adds drama and flavor to grain salads, cocktails and desserts.

• Flesh has a pinkish blush color, slightly sweeter and less acidic than Valencias. and add to a salad for Cara Cara Orange • Segment a pretty dish.

Bryan Weener

nd until about

• An age-old favorite loved for its sweet flavor and seedless flesh.

• A juicy, nutritious snack peeled and eaten out of hand.

• Red, white and pink varieties all offer tart flesh with plenty of juice.

• Ideal in savory dishes, cocktails and hardy green salads like spinach.

• Like a thick-skinned grapefruit, but slightly sweeter and less bitter.

• Peel and eat, make marmalade, or grill for a caramelized flavor.

• Huge, easy-to-peel mandarin with a bumpy skin and distinctive top knot.

• Let the peel fall away and eat right out of hand. Nutritious and satisfying.

Honey tangerine

clementine

Kumquat

Meyer Lemon

Lime

• The peel practically leaps off, revealing tender, juicy, seedless fruit.

• Best eaten out of hand, but plump segments are also delightful in salads.

• Explosively sweet with concentrated flavor and deep orange juice.

• Delicious out of hand or juiced in cocktails.

• Seedless, easy-to-peel mandarins are convenient snacks.

• Great for eating on the go, or using in desserts and salads.

• Bite-sized, tart and tangy, meant to be eaten whole—peel and all!

• Slice thinly as a garnish on desserts and drinks, or make marmalade.

• Cross between lemon and mandarin, sweeter and less acidic than regular lemons.

• Popular as a baking ingredient for its bright, not-too-sour flesh.

• Unique tart flavor adds brightness to heavily spiced dishes from around the world.

• Use with pasta, seafood, baked goods, and of course, margaritas.

Winter 2019 | www.haggen.com

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Power Up

for the Big Game Watching your favorite football team is far from a passive pastime. Yelling, cheering and jumping up and down take a lot of energy, and you’ve got to keep up your stamina! Whether you’re tailgating or cheering from your couch, you’re going to need to keep the hungry fans fed so they can support their players with all the gusto they deserve. Serve up some of these satisfying snacks, and you’ll be prepared for the big game.

Cheese Balls

What’s not to love? Tasty additions blended into cream cheeses, ball-shaped and ready to serve. Ours are available in Bacon Blue, Pimento and Smoked Salmon.

Bloomin’ Cheese Bread

Every bite of warm, cheesy bread will provide the energy for one round of “The Wave.” Choose from Six Cheese with Artichoke and Spicy Pepperjack.

HERE MADE RIGHT

AlwayS fresH

Sliders

Packed with protein, carbs and pure flavor, these mini burgers are best devoured during time-outs to leave your mouth free to cheer during the game. Pick up your favorites from BBQ Pork, Brisket Pickle and Chipotle Chicken.

Let our Delicatessen do the cooking so you can enjoy the party!

Party platters, dips, deli salads and more—all made right here.

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Haggen Northwest Fresh | Winter 2019

Photo credit: Katheryn Moran Photography

Stouts and porters are often grouped together as the deep, dark brews that are most imbibed during cold winter months.

The differences between them are subtle, but traditionally, stouts have higher alcohol content and porters are made with malted barley. In our modern-day Wild West of craft brewing, experimentation and innovation mean that the old rules no longer apply, offering us almost endless varieties to sample and enjoy. These heavier beers are best with all the hearty foods you’d enjoy at a medieval wintertime feast—bread, cheese, meat.

Come Explore

the

Dark Side

No-Li Wrecking Ball Imperial Stout

Founders Porter

Left Hand Nitro Milk Stout

Iron Horse Irish Death

Intense and jet-black, dominated by chocolate and roasted barley flavors with a fruity aroma to follow. Bittersweet and full-bodied.

Aromas of brown sugar, vanilla cream and roasted coffee greet the nose as this beauty cascades from bottle to glass with a head like whipped cream.

Chocolatey with a slight hop bitterness.

Silky black with a creamy tan head, strong chocolate and caramel malt presence along with a balanced hop profile helped earn this brew a 100% on RateBeer.com.

With loads of different malts and just a touch of hops, this beer is strong, smooth and lovingly known as “beer candy” for its easy drinkability.

Black Raven Coco Jones Porter

Subtle nut and coffee tones take a delicious turn when infused with freshly toasted coconut. Winner of a gold medal at the World Beer Cup Awards.

Great selection of craft beers from our very own neighborhoods to around the world.

Save 10% off any 6 craft beers 16 oz or larger.

Winter 2019 | www.haggen.com

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Ooo, umami!

There is nothing quite like a mushroom. These little gems pack a big flavor punch, adding a savory, umami quality to sauces and sides. Use fresh to add a meaty bite, or rehydrate dry ‘shrooms for rich, concentrated flavor. With around 10,000 known edible species, there is truly a mushroom for every palate, and with their high vitamin D content, it’s worth finding excuses to include them in every meal. We like to pulverize the dry ones and add them by the teaspoonful to thicken gravy or stew, or thinly slice fresh shiitakes to top creamy polenta.

( FUNGI FACTOIDS )

1.

2.

There are more amino acids in mushrooms than in corn, peanuts or soybeans.

Mushrooms are composed of 85%-95% water!

3.

Mushroom DNA is closer to that of humans than plants.

4.

A one-cup serving of portabello contains more potassium than a banana.

5.

The largest organism on Earth is the honey mushroom.

One specimen covers 3.4 miles of Oregon forest, and is thought to be about 2,400 years old.

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Winter 2019

Oh Shiitake!

The health-promoting properties of shiitakes, combined with their meaty, smoky flavor make it an easy decision to add more mushrooms to your meal! q Unlike other mushrooms that grow in soil, shiitakes grow on logs and are much cleaner. To prep, simply wipe with a piece of paper and remove the tough stems. q Superfood, indeed! Shiitakes contain high levels of B vitamins, vitamin D and selenium, plus copper, manganese, zinc and folate. q Their meaty, smoky flavor comes from the amino acid glutamate, a neurotransmitter that plays an important role in learning and memory, and provides umami flavor.

Creamy Herbed Polenta with Sautéed Shiitakes Serves 4

4 cups vegetable stock 1 cup Bob’s Red Mill polenta (corn grits) Salt and freshly ground pepper 1 Tbsp unsalted butter 1 Tbsp olive oil 1 large shallot, finely chopped 3/4 lb shiitake mushrooms, cleaned, stems removed and sliced 3 garlic cloves, minced 2 Tbsp fresh flat-leaf parsley, coarsely chopped 2 Tbsp fresh oregano, minced, plus more for garnish 2 Tbsp fresh thyme, minced, plus more for garnish 1/2 cup Parmesan cheese, grated In a medium pot, stir together stock, polenta, 1 tsp salt, and pepper to taste, and bring to a boil. Reduce heat to a simmer.

Cover and cook until liquid is absorbed and polenta is no longer gritty, approximately 20 minutes. Add in oregano, thyme and Parmesan and cook for an additional 5 minutes.

While polenta is cooking, melt butter with oil in a large, heavy saucepan over medium-high heat. Add the shallot and mushrooms and cook, stirring frequently, until the mushrooms are tender and their liquid has evaporated, about 5 minutes.

Stir in the garlic, parsley, oregano and thyme, season with salt and pepper, and cook for 1 minute more.

Spoon the polenta into shallow bowls and top with the mushroom mixture. Garnish with more herbs and serve immediately.

CHANTERELLES, SHIITAKE, ENOKI—CHECK OUT OUR SELECTION OF GOURMET MUSHROOMS

Photo credit: Katheryn Moran Photography

Winter 2019 | www.haggen.com

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Classic Comforts,

nourishing foods

What is it about comfort foods that’s so…comforting? Warm, filling dishes bursting with familiar ingredients and aromas can call up memories of safe, happy places in our lives. But there’s no need to sacrifice nutrition for comfort. Look for organic produce and chicken, grass-fed beef, natural stock, nut milks and healthy oils to give Grandma’s recipe an upgrade. By selecting your ingredients with a little extra TLC, you’ll be doing your body and your soul a favor.

Dairy-Free

Chicken Pot Pie 8 SERVINGS

Pie Crust: 1-1/4 cups all-purpose flour 1/4 tsp salt 1/2 cup Miyoko’s European Style Vegan Butter, cubed 3-4 Tbsp ice water Pot Pie Filling 3 Tbsp olive oil, divided 1 lb Mary’s organic boneless, skinless chicken breast halves, cut into 1" pieces Salt and pepper to taste 12 oz assorted mushrooms, such as shiitake and button, sliced 1 small onion, chopped 4 carrots, diced 3 celery stalks, sliced 1 Tbsp fresh thyme 1 Tbsp fresh parsley, chopped 1 garlic clove, minced 1/2 cup white wine 1-1/2 cups Pacific unsalted chicken stock 1/4 cup all-purpose flour 1 cup frozen green peas 1 egg, lightly beaten to create an egg wash In a large bowl, mix flour and salt. Cut in butter until well-combined and crumbly. Slowly add ice water, mixing with a fork until dough holds together. Shape dough into a disk and wrap in plastic wrap. Place in refrigerator for at least 1 hour (or overnight).

Preheat oven to 425°F. Coat an 8-cup ceramic baking dish with a little olive oil.

Season cut chicken with salt and pepper. Heat 1-1/2 Tbsp of oil in a large Dutch oven over medium-high heat. Add chicken to the pan and cook until lightly browned, about 3 minutes. Remove chicken and set aside.

Heat the remaining oil in a saucepan. Add the mushrooms, onions, carrots, celery, thyme, parsley and garlic. Cook for about 10 minutes, until mushrooms are browned. Add the wine and cook until evaporated.

Combine stock and flour in a bowl, stirring with a whisk.

Add stock mixture to pan and bring to a boil, scraping pan to loosen browned bits. Cook until slightly thickened, about 2 minutes. Stir in peas and chicken. Spoon chicken mixture into the prepared bakery dish.

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Winter 2019

Roll dough to the shape of your dish large enough to cover. Lay dough over filling and trim the edges. With a sharp knife, cut at least 3 slits in the crust. Brush crust with beaten egg. Place the pot pie on a cookie sheet and bake until bubbly and crust is golden, about 30 minutes.

Beef Stroganoff with Greek Yogurt 8 SERVINGS

12 oz egg noodles 2 Tbsp olive oil, divided 2 (4 oz) packages SunFed Ranch Grass-fed Sirloin, thinly sliced Salt and pepper to taste 1 lb button mushrooms, sliced 4 shallots, sliced 1/2 cup white wine 1-1/2 cups Pacific unsalted chicken stock 1 tsp fresh thyme 1 Tbsp Worcestershire sauce 2 tsp Dijon mustard 1/2 cup Greek yogurt Parsley for garnish Cook noodles according to package instructions and set aside. Season steak with salt and pepper. Heat 1 Tbsp oil in a large skillet over medium-high heat.

Cook steak in two batches until browned.

Set aside.

Return the skillet to medium heat and add the remaining oil. Add the mushrooms and shallots and sautĂŠ until mushrooms are brown and shallots have softened. Add the wine and simmer until the liquid is reduced to half. Stir in stock, thyme, Worcestershire sauce and mustard. Simmer uncovered for about 10 minutes. Stir in yogurt. Spoon noodles into bowls and top with stroganoff and garnish with parsley.

Photo credit: Katheryn Moran Photography

Winter 2019 | www.haggen.com

17

Your One-Stop shop C Valentine’s Day

AlwayS fresH

Celebrate the Day of Love with heartfelt gifts from Haggen. From fresh-cut bouquets and custom-designed arrangements to an impressive 24-stem rose bouquet, you can be sure your flowers will be beautiful and fresh whether you deliver them personally or have us deliver them to your long-distance Valentine. Check out our chocolates—you’ll find gourmet, artisanal and sustainably produced choices for a sweet indulgence. Or, think outside the box with a custom made gift basket—we’d be happy to help design it!

The perfect bouquet

Our talented florists are ready to design the perfect custom bouquet for your sweetheart, whatever your request. Have a special vase? A favorite flower? Need to send them long distance? Our floral department has you covered with an arrangement that will take their breath away.

Valentine’s Day Express Checkout

Get in and out quickly with our Valentine’s Day Express Checkout.

Speed right through with your flowers, chocolate, balloons or other gifts that say, “I Love You.”

NEED GIFT WRAPPING?

It’s free of charge, as always.

Haggen exclusive Wines Unicorns and Rainbows!

For a fantastical day, we have Rainbow Roses and unicorn plush animals to delight your Valentine.

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Haggen Northwest Fresh | Winter 2019

Raise a glass to love with Champagne Emile Paris, an authentic French Champagne with aromas of toasted pastry and notes of crisp, sweet apple.

Only at Haggen!

As always, save 10% when you buy 4 or more bottles.

Cacao Noel Truffles

From our recent European buying trip, we bring you these classic truffles from France! The sophisticated, intensely rich and complex flavor comes from 66% cacao ganache dusted with cocoa powder. They are created in Noel’s centuryold factory to meet the highest expectation of chocolatiers. Delicious on their own, they also pair well with red wine, cheese or espresso.

The next generation of milk Alexandre Farms Organic A2 Milk

This is a true dairy product, but from cows especially bred to give milk that contains the more easily digestible A2 protein. Tastes just like regular milk, but may be easier on sensitive stomachs.

Traditional dairy products aren’t right for everyone; lucky, we live in a time with plenty of non-dairy options so nobody has to miss out. From familiar nut milks to more surprising sources, modern food innovation has made sure that there is truly a deliciously creamy, milky alternative for everyone!

Meyenberg Goat Milk For over 80 years,

Meyenberg has been producing goat’s milk with food sensitivities and allergies in mind. Many find goat’s milk easier to digest and without the lactose sensitivity caused by cow’s milk.

Veggemo A unique combination of

ingredients makes a delicious beverage: peas for protein, nutrition and flavor; tapioca for a creamy texture; and potatoes to make it smooth and milky-white.

Oatly OatMilk

Pacific Foods Hemp beverage

This alternative to dairy milk has a thicker texture and neutral flavor, plus vitamins and minerals, making it ideal as a coffee creamer.

Smooth, creamy and nutty, it’s a versatile substitute for milk in any recipe, and is a great source of Omega-3 fatty acids.

Rebel Mylk This

unique blend of coconut cream, cashew, nutritional yeast, brown rice and a touch of salt make an unbeatable taste that you have to try to believe.

Ripple Pea Milk Delicious in a bowl of cereal or drizzled into your favorite hot beverage, pea milk is part of the new wave of dairy alternatives to become wildly popular.

Milkadamia Made from high-quality

Australian macadamia nuts, it’s rich, creamy and mildly nutty—plus it’s glutenfree, vegan, keto-friendly and soy-free.

NEW at Haggen Ice cream for everyone!

SorBabes Vegan, Gluten-Free Sorbets

Founded on the idea that dessert doesn’t have to ruin your diet, these sorbets are deceptively rich and creamy. Made with real fruit and nuts, they’re lower in sugar than typical ice cream and just as satisfying.

Negranti Creamery Sheep’s Milk Ice Cream

If cow’s milk has you down, sheep’s milk may be a viable alternative that’s easier to digest. Traditional recipes with real, fresh ingredients plus more protein and vitamins make this the ultimate indulgence.

Winter 2019 | www.haggen.com

19

Community matters

together, in 2018, we donated over

405,000

$

Thank you, Haggen shoppers!

35,000

$

Toys for tots

Thanks to Haggen’s generous shoppers, we were able to contribute more than $405,000 to important local organizations in 2018. Your generosity and decision to shop at Haggen helped improve the lives of people within your own community.

35,000

$

Through shopping trips and personal donations, you helped provide much-needed supplies for local classrooms, you helped restock the American Red Cross Emergency Response Vehicle, and you helped progress toward a world free of multiple sclerosis.

You also helped feed hungry neighbors, nurture shelter animals and bring holiday magic to kids in our community.

The American Red Cross

36,000

$

Local pet welfare organizations

From the bottom of our hearts, each of us at Haggen thanks all of you!

40,000

$

National Multiple Sclerosis Society

46,000

$

Local Food Banks Beef Counts

48,000

$

Community food Drives

65,000

$

Donorschoose.org local schools

100,000

$ Š2019 Haggen

community support and events