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Balistreri Owned Sendik's Real Food Magazine Fall 2013
  FALL 2013    A   L   E   X     G   U    A   R    N    A   S   C   H   E   L   L   I   :    O   L   D    S   C   H   O   O   L    $1.99 04  A  L L  P R O C E E D S   f ro m  p u rc ha se s o f  t h i s  maga z i ne  w i l l go  to FIESTA CON CARNE:  Tacos, Burritos, Tortas, and more  CHEESE AND BEER:  Popular craft brews with their cultured counterparts WHOLE GRAINS: Delicious and healthy ingredients take center stage CUBAN PORK AND PEPPER STEW WITH BLACK BEANS (RECIPE PAGE 55) ONE-POT Cool-Weather, Globally Inspired Comfort Food  WONDERS   real   food   9 Sendik’s Food Markets welcome A nother year is mov-ing quickly by, and we find ourselves already in fall after an always too short summer. This year, our sum-mer was especially busy as we prepared for the opening of our Bayside store. Bayside is our eleventh location, and with the inclusion of its gaso-line services and intimate set-ting, it gave us the opportunity to create a new style of store, a concept we are calling Sendik’s Fresh 2 Go. At Sendik’s Fresh 2 Go, you will expe-rience the same dedication to quality products and friendly service that have defined the best grocery shopping experi-ence, period. But as people stop in to fill up their tanks, purchase their morning cup of coffee, and begin their busy day, they will see a host of new food and bev-erage options that are faster, fresher, and healthier than you would expect from  your neighborhood service station.When you’re on the go, we know that convenience often trumps nutrition when it comes to your food choices. But we all need the right fuel to meet life’s demand-ing challenges, so we’ve developed healthy snacks in convenient packaging. In short,  you’ll see lots of offerings that are fresh and ready to eat on the go—Fresh 2 Go. Whether it’s fresh squeezed orange juice for breakfast, already cut fruit and a vege-tarian sandwich for lunch, or a homemade salad for dinner, you’ll be able to find a nutritious, portable offering for any meal of the day.As we planned for a great new store, we’re continuing our focus on provid-ing food to those that need it most. Our charity partner this issue is again Feeding America of Eastern Wisconsin. All pro-ceeds from the sale of this magazine will go directly to this charity as they continue the battle against hunger in our commu-nity. You can read more about other ways to support their mission on page 16. We thank you for your ongoing support, and look forward to serving you in a fresh, new store. See you at Sendik’s! Sincerely, The Balistreri Family A New, Fresh Idea The Balistreri family: Patty, Nick, Margaret (Harris), Salvatore, Ted, and Patrick. BAYSIDE 340 W. Brown Deer Rd.Bayside, WI 53217 Coming Soon!  ELM GROVE 13425 W. Watertown Plank Rd.Elm Grove, WI 53122(262) 784-9525 FRANKLIN 5200 W. Rawson Ave.Franklin, WI 53132(414) 817-9525 GERMANTOWN N112 W15800 Mequon Rd.Germantown, WI 53022(262) 250-9525 GRAFTON 2195 1st Ave.Grafton, WI 53024(262) 376-9525 GREENFIELD 7901 W. Layton Ave.Greenfield, WI 53220(414) 329-9525 MEQUON 10930 N. Port Washington Rd.Mequon, WI 53092(262) 241-9525 NEW BERLIN 3600 S. Moorland RoadNew Berlin, WI 53151(262) 696-9525 WAUWATOSA 8616 W. North Ave.Wauwatosa, WI 53226(414) 456-9525 WEST BEND 280 N. 18th AvenueWest Bend, WI 53095(262) 335-9525 WHITEFISH BAY 500 E. Silver Spring Dr.Whitefish Bay, WI 53217(414) 962-9525 Open 7 a.m. – 9 p.m. Margaret Harris (left) and Ted Balistreri (right), family co-owners of Sendik’s, present the spring charity campaign check to Mark Young (second from left), ABCD board president, and Ginnie Finn (second from right), ABCD executive director. A portion of the $40,500 donation was raised from sales of the Real Food   spring issue. Even Bernie Brewer wanted in on the fun!  10   real   food   fall   2013 Sendik’s Food MarketsSendik’s Food Markets   real   food   11 grainsfruit KEEN ON KEEN-WAH A complete protein, quinoa is a gluten-free nutritional super grain D on’t let wondering how to say it stop you from trying quinoa— pronounced KEEN-wah. This “rice of the new millennium,” as some also call it, not only contains more protein than any grain (more than double the protein of the equivalent size serving of rice) but it’s considered a complete pro-tein because it contains all eight essential amino acids. Gluten-free and saturated fat free, it’s very low in sodium, lower in carbohydrates than most grains, and provides a rich source of nutrients—it’s a good source of iron, vitamin E, riboflavin (B2), pyridoxine (B6), magnesium, and zinc. It’s an excellent source of dietary fiber providing 11 grams or 44 percent daily value per serving.Quinoa may be relatively new to grocery store shelves in North America but it was a staple for the ancient Incas of South America’s Andean mountain regions some 6,000 years ago. It was so important they called it the “mother grain” and even used it as currency. In the era of European colonization the grain fell out of favor but since being recently “rediscovered,” more and more products from quinoa flour and pasta to crackers and tortilla chips containing the grain are available. The United Nations even named 2013 the International Year of Quinoa to recognize its nutritional, ecological, and economic benefits.The seed from a plant related to beets, spinach, and kale, tiny bead-shaped quinoa may technically not be a grain but people use it like a grain. It has a mild, slightly nutty flavor and comes in a variety of colors including ivory, orange, pink, red, purple, and black. The most common, ivory, changes to a creamy transparent color after it’s cooked.Cook and use quinoa in the same way as rice on the stove or in a rice cooker, keeping in mind it expands to four times its srcinal size. Combine one part quinoa with two parts liquid in a saucepan and bring to a boil, then cover and reduce the heat to a simmer, cooking until the liquid is absorbed. One cup of quinoa usually cooks in about 15 minutes. (Chicken or vegetable stock can be substituted for water to add flavor.)For a side dish, mix it with a little salt, pepper, and onion or lemon; as a base for salad combine it with sautéed onions or vegetables; toss with dressing and use as the base for a cold salad; quinoa com-plements bitter greens such as kale. And check out the recipe for Chicken and Cauliflower Vindaloo over Saffron Qui-noa in the whole grains feature on page 42. Quinoa isn’t just for dinner; it’s also a good high protein breakfast option—cook it, then add honey and top with fruit and nuts. With all these delicious ways to use it,  you can’t help but be keen on nutrition-packed quinoa. ■ APPLE  G u  i d e VARIETYBraeburnCameoCortlandCrispinEmpireFujiGalaGinger GoldGolden DeliciousGranny SmithVARIETY Sweet/tart and crisp. Uses:  Snacking and salads.  Available Aug.–Nov. Mellow sweet and crisp. Uses:  Snacking, salads, sauce, and pies.  Available Year-Round Tart and crisp. Uses:  Snacking, salads, pies, sauce, baking.  Available Year-Round Sweet/tart spicy and firm. Uses:  Snacking, baking.  Available Oct.–July  Sweet with a zingy crunch. Holds its texture for long periods. Uses:  Salads, pie, sauce, baking, freezing.  Available Oct.–Aug. Sweet and slightly tart and tender. Uses:  Salads, kabobs, and garnishes.  Available Sept.–April  Sweet and firm. Uses:  Snacking and pies.  Available Oct.–Sept. Sweet/tart and crisp. Uses:  Snacking and salads.  Available Sept.–July  Sweet/spicy and crisp. Uses:  Snacking, salads, baking, and freezing.  Available Year-Round Sweet and crisp. Uses:  Snacking, salads, sauce, and freezing.  Available Aug.–March HoneycrispIdaredJazz ™ JonagoldJonathanMcIntoshPiñata! ® Pink Lady/Cripps PinkRed DeliciousRome Beauty Zesty/tangy and crisp. Uses:  Snacking, salads, sauce, baking.  Available Jan.–June Unique, tangy-tart/sweet. Uses:  Snacking, salads, pie, sauce, baking, freezing.  Available Nov.–Aug. Mild sweet and crisp. Uses:  Snacking and salads.  Available Year-Round Sweet and firm. Uses:  Sauce, baking, and pies.  Available Oct.–Sept. Tangy and tender. Uses:  Snacking, sauce, and pies.  Available Sept.–July  Spicy/tangy and less firm. Uses:  Pies and baking.  Available Sept.–April  Sweet/tart and crisp. Uses:  Snacking, salads, and sauce.  Available Oct.–May  Sweet/tart pear-like and crunchy. Uses:  Snacking, salads, salsas, baking.  Available Year-Round Sweet/tart, tangy and firm. Uses:  Snacking, baking, sauces, pies, and freezing.  Available Oct.–Aug. Sweet/tart and crisp. Uses:  Snacking, salads, pies, sauce, and freezing.  Available Sept.–Feb. E njoy more than an apple-a-day when there are so many delicious options for snacking, baking, and savory dishes. There are more than 7,500 known varieties of apples grown worldwide and about 2,500 varieties grown in the United States. But of those, a small number accounts for the lion’s share of commercial production. Below are those varieties as well as a few new “club” varieties that may soon be the apple of your eye. At only about 80 calories for a medium apple, they’re an excellent source of fiber, and a good source of vitamin C, potassium, and antioxidant flavonoids. (It’s best to store them in a plastic bag in the crisper drawer of your refrigerator.)    P   H   O   T   O   S   C   O   U   R   T   E   S   Y   O   F   A   U   S   S   I   E   A   P   P   L   E   S ,   S   T   E   M   I   L   T   G   R   O   W   E   R   S   L   L   C ,   N   E   W    Y   O   R   K   A   P   P   L   E   A   S   S   O   C   I   A   T   I   O   N ,   A   N   D   J   A   Z   Z   A   P   P   L   E Quinoa Risotto Milanese with Vegetables SERVES 4-6  5-8 cups vegetable broth (or chicken stock) 3 tablespoons olive oil 3 tablespoons butter 1 small onion, diced 1½ cups quinoa ¼ cup white wine (optional) 1½ cups vegetables (peas, asparagus, green beans, roasted red peppers, etc.) ½ cup Romano cheese, shredded ¼ cup parsley, chopped as garnish Parmesan cheese, grated 1.  Heat stock in a saucepan and keep it covered and warm. 2.  Heat a large heavy skillet over medi-um heat. Add olive oil and half the butter (1½ tablespoon). When butter is just melted, add onions and sauté for 5 minutes. Add quinoa and stir to coat well. Add wine and allow to be absorbed. Add enough warm stock to just cover the quinoa. In about 5 minutes, add more stock to keep the quinoa covered. Add vegetables at this time. Do not cover the pan, but keep adding warm stock as needed to keep quinoa covered; this takes approxi-mately 20–25 minutes, until quinoa is tender. Add remaining butter and Romano cheese and stir in well. 3.  Remove from heat, garnish with pars-ley and serve with Parmesan cheese.    R   E   C   I   P   E   C   O   U   R   T   E   S   Y   O   F   A   N   C   I   E   N   T   H   A   R   V   E   S   T  12   real   food   fall   2013   real   food   13 Sendik’s Food MarketsSendik’s Food Markets producecommunity Where in the World? W hile the intended use of our Sendik’s shopping bags is to carry groceries, we’ve heard there are many other great uses—from toting items to the office, school, or even around the world! Here are some globetrotting customers who have put their Sendik’s bags to good use. The next time you’re in a faraway place and spot a red Sendik’s bag—or you’re traveling yourself—snap a picture and send it to us at and click on “Where in the World.” (Please provide high resolution images, your name, and a few details.) CHINA  Barbara and Gerald at Tiananmen Square in Beijing, China FLORIDA Greg and Tricia on Anna Maria Island, Florida  AUSTRALIA Guy in Sydney, Australia ITALY  Mary at St. Mark’s Square in Venice, Italy BELIZE Robin and Karen in Caye Caulker, Belize  AUSTRALIA  Irma in Brisbane, Australia CHINA  Laverne in Hong Kong, China CHINA  Andrew in Guangzhou, China U.S. VIRGIN ISLANDS Renee in St. Thomas, U.S. Virgin Islands Only the Best, Period Committed grower relationships help ensure a quality produce selection. O ur dedication to provide only the best produce to our customers started in 1926. From selling the finest produce from a cart on Milwau-kee’s East Side to the 11 current loca-tions of Sendik’s Food Markets, our strong commitment to quality has remained unchanged. To maintain this high standard, it’s important that we form lasting rela-tionships with grower partners who share our same commitment. One of these grower partners is Mike Valpredo, who grows Bako Sweet and Country Sweet Produce at the Valpredo Family Farm in Bakersfield, California. Many of our customers will remember these brands from the delicious sweet potatoes and onions that were available at Sendik’s last fall. We’re happy to be expanding our partnership this year to include carrots and watermelon as well. “Our customers deserve the best,” said Patrick Balistreri, one of the family co-own-ers of Sendik’s and our main produce buyer. “I’ve visited the Valpredo Family Farms for the past several years, and I always come away impressed with Mike’s commitment to providing just that, the very best. This  year, we’ll be offering even more produce from the Valpredo Family Farm, much of it grown exclusively for Sendik’s.”Some of the new products include onions at the exact size desired by Sendik’s custom-ers. In paying particular attention to our produce bins and talking to our customers, we’re able to learn and provide exactly what they want. That’s offering the best grocery shopping experience, period. And it all starts with a seed, a farmer’s care, a sunny field in California, and a family-owned-and-operated, local retailer’s commitment to only the best, period. ■ Clockwise from top left:  At the Valpredo Family Farm in Bakersfield, California, Patrick Balistreri (left) inspects Bako Sweet, Sweet Potato starts with Mike Valpredo. ã Patrick Balistreri (right) examines this season’s Bako Sweet Onions with Mike Valpredo at the Valpredo Family Farm in Bakersfield, California. ã Patrick Balistreri (left) and Mike Valpredo discuss the progress of carrots grown at the Valpredo Family Farm. In addition to the Bako Sweet Onions and Bako Sweet Potatoes, Sendik’s will also offer carrots and melons from Valpredo Family Farms this year. ã These Bako Sweet Onions were grown exclusively for Sendik’s, ensuring only the best, period, for our customers.
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