Está en la página 1de 5

Sendiks Food Markets

Open 7 a.m. 9 p.m. daily
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 N112W15800 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 Road New Berlin, WI 53151 (262) 696-9525 WAUWATOSA 8616 W. North Ave. Wauwatosa, WI 53226 (414) 456-9525 WEST BEND 280 N. 18th Avenue West Bend, WI 53095 (262) 335-9525 WHITEFISH BAY 500 E. Silver Spring Dr. Whitefish Bay, WI 53217 (414) 962-9525

New Beginnings and Old Friends W

ith spr ing comes the start of many of our favorite things: the baseball season, warmer weather, plant and flower blossoms, and the stone fruit season. This year, we are excited about another new beginning in the spring as we open a new store in Bayside. The store allows us to better serve our devoted Northshore customers who now The Balistreri family: Patty, Nick, Margaret (Harris), visit us in Whitefish Bay and Salvatore, Ted, and Patrick. Mequon. The new store will offer Mobil-branded gasoline and feature In the months of February, March, and fresh, fast, and healthy offerings from our April, customers will be able to donate to produce, deli, bakery, and meat & seafood ABCD through special store promotions. departments in a convenient setting that Representatives from the charity will allows for a quick shopping trip. House- also be available periodically at your local hold staples from our grocery, dairy, and Sendiks to share information about the frozen food sections will also be available. resources available to breast cancer patients, The Bayside location will be our elev- their families, and friends. enth store, and we are looking forward to This is our ninth year partnering with offering our customers the best grocery ABCD, and we are again glad to have shopping experience, period, in an even them as the beneficiary of sales from this more accessible and convenient new store. issue of Real Food. All proceeds from this As we plan for this exciting change, we magazine will go directly to the charity, are also planning in-store events for our and we encourage you to read more about next charity partner: ABCD: After Breast ABCD on page 16. Cancer Diagnosis. ABCD was the charity We dedicate this issue, then, to new partner for our very first Real Food maga- beginnings and to old friends. zine back in the winter of 2005, and we are honored to continue to support their Sincerely, mission of providing one-to-one support for those affected by breast cancer. The Balistreri Family

Bonnie Bellehumeur (left), president of Feeding America Eastern Wisconsin, accepts the Fall 2012 donation of $44,750 from Ted Balistreri and Margaret Harris, which was raised from Real Food magazine sales and other in-store events. An additional donation of 51,000 pounds of food was also made with the proceeds. real food 9

Sendiks Food Markets


Add a nutritional punch to a wide variety of food with omega-3 powerhouse flaxseeds.

How Sweet It Is

Sendiks Food Markets


Sweet potatoes are a great addition to any meal, anytime of the year.
Sweet potato vs. yam: Sweet potatoes and yams are two very different root vegetables. Yams only grow in tropical climates as they need a longer growing season, and because most varieties of yams are large (some can grow to more than 7 feet long), its rare to find whole yams in the store, theyre usually cut into chunks and wrapped in plastic. Nutrition: Sweet potatoes are an excellent source of vitamin A/beta-carotene (a 1-cup serving has four times the recommended daily allowance) and have high amounts of vitamin C, potassium, and magnesium. When eaten with the skin, a sweet potato has more fiber than oatmeal. Varieties: There are two main types readily available: The pale sweet potato has a thin, light yellow skin and a pale yellow flesh that is not sweet and more crumbly like a white baking potato. The darker variety has thicker, darker skin and sweet orange flesh that cooks to a moister texture. Appearance: Sometimes this root vegetable will be shaped like a potato (though they are not at all related to the regular potato) with rounded ends, while other sweet potato varieties are longer with tapered ends. Selecting and storing: Choose small to medium sized sweet potatoes that have firm, undamaged skin. Avoid those with soft spots or cracks. Store fresh sweet potatoes in a dry, dark, cool (ideally around 55F) area. Do not refrigerate. If you cant keep in a cool spot, try to use within a week of purchase, otherwise under ideal conditions they can keep for 3 to 4 weeks. (Canned and frozen are also available year-round.) Cooking methods: Bake or Microwave: Prick several times with fork. Bake at 400F 40 to 50 minutes until tender. Microwave on high 4 to 6 minutes or until tender. Turn halfway through cooking time. For more than one, select sweet potatoes similar in size and increase cooking time. Boil: Whole, about 35 to 40 minutes. Saut or Fry: Peel and cut into - to - inch thick slices or 1-inch cubes. Place in 2 tablespoons butter or oil in a large skillet and cook, stirring frequently, over medium-high heat until tender. Or place in oil heated to 365F. Fry until brown and tender. Serving: This holiday staple is gaining year-round popularity, so leave behind the notion that the only way to eat sweet potatoes is drenched in brown sugar and mini marshmallows. They do well with a wide range of spices and flavors: butter, cardamom, cinnamon, cloves, coriander, cumin, ginger, lemon peel, marjoram, nutmeg, orange juice, orange peel, and thyme. (They also make a great soup see Dr. Andrew Weils recipe on page 63.)

heres an incredible amount of healthy benefits in tiny flax seeds. Theres evidence they may help reduce the risk of heart disease, cancer, stroke, and diabetes.And theyre super easy to incorporate into your diet. Flax, which is also known as linseed, comes from a blue-flowered plantand its the same plant thats used to produce linen. Flax was cultivated in ancient Ethiopia and ancient Egypt. Plus, Greek and Roman writings reference the healing properties of flax as far back as 650 BC. Those ancient Greeks and Romans knew a thing or two, as scientific research over the past few decades has found many nutritional benefits of flaxseed, which are due primarily to its fat, lignan, dietary fiber, and protein content. Its rich in Omega-3 essential fatty acids, the good fats that have been shown to have heart-healthy benefits. (Each tablespoon of ground flaxseed contains about 1.8 grams of plant Omega-3s.) Lignans, which are phytoestrogens, are compounds that have been shown in laboratory studies to help protect against certain kinds of cancerand flaxseed contains 75-800 times more lignans than other plant foods. Flaxseed contains both the soluble and insoluble types of fiber. Plus, the protein found in flaxseed is very similar to soybean protein, considered one of the most nutritious plant proteins due to the amino acids. Flax is also rich in potassium. (The brown and yellow varieties have the same nutrition.) Since news of these nutritional benefits, youll see more flaxseed in all kinds of foods, from crackers to frozen waffles to oatmeal, cereals, pasta, whole grain breads and crackers, energy bars, meatless meal products, and snack foods. Not only have people been consuming more flaxseed, agricultural use has also increasedto feed all those chickens laying eggs that are higher in Omega-3 fatty acids. You can also purchase the seeds and add either whole or ground to food at home. Flax seeds are easy to grind using a coffee grinder, food processor, or blender. According to the Flax Seed Council of Canada, ground flax provides more nutritional benefits than whole seeds since flax seeds are very hard, making them difficult to crack, even with careful chewing. Grinding flax seeds breaks them up, making them easier to digest and provide the health benefits. If whole flax seeds remain unbroken, they may pass undigested through the body, reducing the nutritional advantage. Sprinkle ground flaxseeds onto hot or cold cereal. Add flaxseeds to your homemade muffin, cookie, or bread recipe. To add a nutty flavor to cooked vegetables, sprinkle some ground flaxseeds on top of them. Add a tablespoon of flaxseed oil to smoothies. Stir into
10 real food spring 2013

enchilada casserole, chicken Parmesan, chili, beef stew, meatloaf, or meatballs. For a four-serving casserole, you can usually get away with adding 2-4 tablespoons of ground flaxseed. For a dish serving 6-8, use 4-8 tablespoons. Add whole to salads. Or a sprinkle of whole flax seeds atop bread dough, pancakes, muffins, or cookies before baking adds a nutritional nutty crunch. Flaxseed can also serve as a substitute for some flour or fats when cooking. Substitute ground flaxseed for part of the flour in recipes for quick breads, muffins, rolls, bread, bagels, pancakes, and waffles. Try replacing to cup of the flour with ground flaxseed if the recipe calls for 2 or more cups of flour. Flax seeds can replace the oil or shortening in a recipe because of its high oil content. If a recipe calls for cup of oil, use 1 cup of milled flax to replace the oila 3-to-1 substitution ratio. When flax is used instead of oil, baked goods tend to brown more rapidly. How much flaxseed do you need? The optimum amount for health benefits is not yet known, but 1-2 tablespoons of ground flaxseed a day is currently the suggested amount, according to the Flax Council. (If you are taking any medication or have questions about adding flaxseed, consult your doctor before making any changes to your diet.) Store whole dry, good-quality flaxseeds at room temperature for up to a year. For optimum freshness, flax should be ground as needed, or after grinding, you should refrigerate it in an airtight, opaque container, which should keep for up to 90 days. An extra pop of nutrition will be readily available! real food 11

Sendiks Food Markets


Sendiks Food Markets


Where in the World? W


hile the intended use of our Sendiks shopping bags is to carry groceries, weve 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 Sendiks bags to good use.

The next time youre in a faraway place and spot a red Sendiks bagor youre traveling yourselfsnap a picture and send it to us at and click on Where in the World. (Please include your name and a few details, if you wish.)

Michael, Heather, Michael, Meadow, and Eli in Canon City, CO


Lindsay and BJ in Belfast, Ireland


Christine Inge at the Wartburg Castle in Eisenach, Germany

Renee at North Cape in Norway


Renee at North Cape in Norway


Skipper in Egg Harbor, Door County, WI


Bill, Mary, Bill, and Eva at the Italian-Swiss border on Tour du Mont Blanc


Donna and Susan in Ketchikan, AK


Cindy at the Aiguilles Rouges in France


Ryan at the Colosseum in Rome, Italy


Eric, Mollie, Quincy, Emmett, Nicholas, and Ginny in NDjamena, Chad, Africa


Nancy and Marty in North Palm Beach, FL


Roger and Lynn at the Fjrland Fjord in Norway


Katy and Melissa in Cascade, WI


Maui, HI

Maui, HI

Mequon, WI

Toni in Kaleva, MI


12 real food spring 2013 real food 13

Sendiks Food Markets

recipe box

Sendiks Food Markets


hats not to like about macaroni and cheese? The melty, creamy, and gooey cheese and noodle marriage is a match made in culinary heaven. And creating homemade mac and cheese fit for grown-upsand kidsis a great step up from a box and packet of cheese powder mix! James Beard award-winning cheese expert Laura Werlins new book, Mac & Cheese, Please! 50 Super Cheesy Recipes, celebrates the transformation of basic ingredients into this much-loved dish and also offers ideas for add-ins if you want to mix it up a bit, such as in the jazzed up classic recipe below.

Gooey Goodness W
Classic Mac & Cheese

Parmesan cheese is much more than a dusting atop pasta.

4. Using the same pot you used to cook the pasta, melt the remaining 3 tablespoons butter over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Slowly whisk in the flour and stir constantly until the onion is coated with the flour, 30 to 45 seconds. Continue stirring for about 2 minutes more, or until the mixture starts to darken slightly and smell a bit nutty. Slowly whisk in the milk, cream and the remaining 1 teaspoon salt and cook until the mixture is just beginning to thicken and bubble around the edges, 5 to 7 minutes. It should be similar in texture to cake batter. If its soupy, continue cooking until it thickens. Add 1 cups of the cheddar, the Gruyre, mustard powder, cayenne and nutmeg and stir until the cheeses have melted and the sauce is smooth but not too runny. Again, it should be similar in texture to cake batter. If its soupy, continue cooking, stirring constantly, until it thickens. 5. Add the pasta and stir to combine. Pour into the prepared baking dish. Sprinkle with the remaining cup of cheddar and top with the breadcrumb mixture. Place the dish on a rimmed baking sheet and bake until bubbling and golden brown, about 30 minutes. Let cool for 15 minutes before serving.

This is a classic mac & cheese in every way but one.This one includes onion. Laura likes the sweetness the onions add, but if you dont like that idea, then simply leave them out. The dish will likely make it into your regular mac & cheese repertoire either way.
1 8 5 2 2 2 2 1 6 6 8 tablespoon plus 1 teaspoon kosher salt ounces small elbow macaroni tablespoons salted butter, plus more for baking dish cups coarse, fresh breadcrumbs (preferably homemade) ounces Parmigiano-Reggiano or Pecorino Romano cheese, finely grated (about 1 cup) cup finely diced yellow onion (about medium onion) tablespoons all-purpose flour cups whole or reduced-fat milk cup heavy cream ounces medium or aged cheddar cheese, preferably orange, coarsely grated (2 cups) ounces Gruyre cheese, coarsely grated (2 cups) teaspoon mustard powder teaspoon cayenne pepper teaspoon ground or freshly grated nutmeg

Bacon: Cook 6 to 8 slices bacon. Crumble and add after the cheeses have been added and the sauce is smooth. Oven-roasted tomatoes: Add after the cheeses have been added and the sauce is smooth. Arugula: Add 6 cups, a handful at a time, after the cheeses have been added and the sauce is smooth. Roasted red peppers: Add cup coarsely chopped peppers from a jar along with the pasta.

1. Preheat the oven to 375F. Butter an 8-inch square (1-quart) baking dish or pan (or eight 6 ounce ramekins). Set aside. 2. Fill a 4- to 5-quart pot about three-quarters full with water and add 1 tablespoon of the salt. Bring to a boil and add the pasta. Cook, stirring once or twice, until tender but firm, about 4 minutes, and drain. Reserve the pot. 3. While the pasta is cooking, in a medium skillet, melt 2 tablespoons of the butter in a medium skillet over medium heat. Turn off the heat and add the bread crumbs and Parmigiano-Reggiano. Stir until mixed well. Set aside. 14 real food spring 2013


f you think of Parmesan cheese only as a powdery substance that comes in a little can, think again.This hard, straw-colored dry cheese, which is made from skimmed or partially skimmed cows milk, and has a rich, sharp flavor is even known as the king of cheeses when produced in certain areas of Italy. And its great on its own as well as atop dishes. Parmesan is made in several countries including Argentina, Australia, and the United States, and the king, ParmigianoReggiano [pahr-muh-ZHAH-noh rehzhee-AH-noh], is made following a centuries-old art and very strict guidelines. Due to Italian D.O.C. (denomination of origin) laws, a cheese cant be called ParmigianoReggiano unless its made using a specific recipe and production method in the provinces of Parma, Reggio-Emilia, Modena, and specific regions in the provinces of Bologna and Mantua.The milk used is from cows whose feed consists mainly of forage grown in the area of origin. The milk may not undergo any heat treating and no additives may be used. Plus, there are guidelines from thickness of the rind to texture and external appearanceand much more. The rind must be stamped with the words Parmigiano-Reggiano, in pin-dot writing, the dairy code, the month and year of production, and the fire-marked oval brand. Any cheese made outside of these regions cant be called Parmigiano-Reggiano. Even within Italy, cheeses that imitate the cheese but are not made in the specific areas are called grana, which means granular, and refers to the texture, such as the cheese known as Grana Padano. Parmesan made in the United States is usually aged 14 months. Parmigiano-Reggiano is aged anywhere from the required 12 months minimum to two years or more. Those labeled stravecchio have been aged

three years while stravecchiones have been aged four years. The long aging gives it a complex flavor and extremely granular texture. At these ages the cheese w i l l h ave a d e e p e r golden color set off by tiny white glinting specs that are not defects but characteristic crystalline crunchy bits. The interior of young Parmesan is a yellowish-white. Parmigiano-Reggiano is a concentrated cheese thats rich in protein, vitamins, and minerals, including calcium and phosphorus. Its relatively low in fat and cholesterol compared to other cheeses, since its made from partially skimmed milk; its fat content varies from 28 to 32 percent. And since its intensely flavored, a little goes a long way. For optimum flavor, buy a wedge and slice or grate it yourself as needed, allowing it to come to room temperature before grating. Keep it tightly wrapped in plastic wrap, parchment paper, or aluminum foil and store in the cheese or veggie drawer of your refrigerator. If you do have pre-grated cheese, store in the refrigerator in a zip-top bag with the air squeezed out. Enjoy small chunks with bread, extra virgin olive oil, raw celery, cherry tomatoes, and a hearty red wine such as Chianti, Brunello di Montalcino, Barolo, Barbaresco, Cabernet Sauvignon, or Zinfandel.With the

more delicate younger varieties (12 to 18 months), try pairing with a not-too-spicy chutney (kiwi, apricot, melon) and serve with a dry white wine. A sliver of matured Parmigiano-Reggiano is great with a few drops of traditional balsamic vinegar. Serve with fresh figs, melon, apples, pears, or any fruit and nuts. It pairs well with prosciutto drizzled with extra virgin olive oil.Add slivers atop an arugula salad dressed with a mild vinaigrette. Shave it over fresh asparagus, risotto, or pasta (allow 1 ounce of cheese per serving of pasta). For dessert, partner with dessert wine such as Moscato or Malvasia. real food 15


Sendiks Food Markets

community support

5775 N. GlenGlen Park Road 5775 N. Park Road Suite 201 201 Suite Milwaukee, WI 53209 53209 Milwaukee, WI Telephone: 414.977.1780 Telephone: 414.997.1780 Toll-Free: 800.977.4121 Toll-Free: 800.977.4121 Fax: 414.977.1781 Fax: 414.977.1781

ABCD: After Breast Cancer Diagnosis

Expands and Enhances Personalized One-to-One Support
Support the Cause
May 10, 2013: ABCDs Date with a Plate 69 p.m., Historic Pritzlaff Building
This years event celebrates expansion and honors mentors commitment to the ABCD mission. All this is possible because of the heart and soul of ABCD: After Breast Cancer Diagnosis, the corps of volunteer mentors, who through their personal commitment bring the mission of ABCD to life. Every year they are honored at ABCDs one and only community-wide fundraiser, Date with a Plate, held the Friday before Mothers Day. This years DWP, which features the regions top chefs and special surprises, will take place at The Pritzlaff Building, 325 and 333 North Plankinton Avenue, just across the river from the Third Ward. For information about volunteering, purchasing tickets, or sponsorship opportunities, please call 414-977-1780 or visit ABCDs website at

n October 2012, ABCD: After Breast Cancer Diagnosis expanded access to its distinctive, free, personalized, one-to-one support service by enhancing its 14-year-old helpline service.The change dramatically increases options for personal support for thousands affected by breast cancer each year. Thousands of people turn to ABCD for support for their breast cancer journey annually; many of them first connect with ABCD through its helpline, a reliable resource for breast cancer information and access to support services. Often, this is the first step to being matched with a one-to-one personal mentor. All of ABCDs services are free of charge. Whats the enhancement? Helpline service now includes immediate emotional support from a trained and professionally supported survivora helpline mentorin addition to assistance provided by ABCD staff. Whats the expansion? During the course of 2013, helpline service will expand beyond its current 9 a.m. to 5 p.m. service hours to be available 24/7 year-round. Why now? Breast cancer diagnoses are not declining and requests for support continue to climb. In fact, ABCDs mentor matches have increased nearly 50 percent from 2011 to 2012. Yet, support from trained survivors can be very hard to find. In the summer of 2012, one of the nations oldest national breast cancer support organizations, Y-ME, closed. Its primary service was a free, 24/7 hotline supported entirely by breast cancer survivors. Many of those survivors have joined ABCDs efforts specifically because they value ABCDs one-to-one mentoring model. Together, former Y-ME volunteers with current ABCD mentors, ABCD will be able to provide one-to-one support to exponentially more people. Elizabeth Brenner, President of ABCDs Board of Directors, noted, The expansion of our helpline was in the planning stages when we learned that Y-ME was closing. The Board immediately decided to accelerate our plan and welcome the talents and expertise of those once part of Y-ME. We are thrilled to offer more patients, families and friends free, personalized breast cancer support.

ABCDs helpline number is: 1-800-977-4121.

16 real food spring 2013