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Sendiks Food Markets

welcome
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 North 18th Avenue West Bend, WI 53095 (262) 335-9525 whitEFish Bay 500 E. Silver Spring Dr. Whitefish Bay, WI 53217 (414) 962-9525

Milwaukee

Proud

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DiD you Know?


Reuse your Sendiks quality paper or plastic shopping bag and receive a 5 discount for every bag.

s summer turns to fall, its a g reat time to reflect on what the year has held thus far. Here at Sendiks, our year has been filled with terrific support from our loyal customers.Through sales of Real Food magazine and other items, weve been able to donate $51,100 to ABCD: After Breast Cancer Diagnosis and a record $107,300 to the MACC (Midwest Athletes The Balistreri family: Patty, Nick, Margaret (Harris), Against Childhood Cancer) Salvatore, Ted, and Patrick. Fund. Sales from this issue of all the IQ and Bravo! award winners.You Real Food will support Feeding America inspire us! of Eastern Wisconsin as they help feed the As we reflect on this great community hungry in our community. We thank you support, we cant help but think how for supporting these great local charities. lucky we are to call Milwaukee home. We have also been very fortunate this year to be recognized with two awards. We are fortunate to live in a community Sendiks was recently named a Top Work- where customers generously support local charities, where associates take pride in place of 2012 by the Milwaukee Journal Sentinel, and we are humbled by this rec- making their workplace a second home, ognition. To offer the best grocery shop- and where a sense of spirit and innovation thrives daily. ping experience, period, we have to be With summer changing to fall and the best workplaceperiod. And to have leaves slowly turning colors, it is a great our associates select us for this award was comfort to know this sense of community a true honor. Sendiks was also recognized with the will remain unchanged. We thank you for Regional Spirit Award by BizTimes Mil- choosing Sendiks as your local grocer. waukee. To attend their exposition and see the great innovation and entrepre- Sincerely, neurial ideas taking shape in our region was incredibly exciting. We congratulate The Balistreri Family

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Sendiks Food Markets


staples

here are hundreds of varieties of beans, lentils, and peas, which are known as pulses. All are the seeds of leguminous plants, whose seeds are in pods.These highly nutritious little beans are a staple in every culture. In general, beans are high in folate, fiber, protein, thiamine, magnesium, manganese, iron, potassium, copper, and zinc.Theyre also a good source of riboflavin, calcium, and omega-3 fatty acids. Theyre available dried (which need to be soaked in water eight hours or overnight, then boiled) or canned. Following are some of the most popular beans, which are easy to make part of a healthy and flavorful diet.

Beans

Variety
Somewhat sweet flavor, soft texture uSeS: Japanese cooking, especially sweet treats. Also good in rice dishes or salads Strong, earthy flavor and mealy texture uSeS: Assertive flavors combine well: Latin American and Caribbean cuisine; salads, bean dips, rice dishes, black-bean soup Mild nutlike flavor, firm texture uSeS: Hummus, Indian and Spanish dishes, salads, soup, minestrone Assertive flavor, granular texture uSeS: Side dishes and stews, soups, salads, Mediterranean and Middle Eastern dishes Redmeaty flavor and mealy texture; also white, which has a milder flavor uSeS: Chili, refried beans, stews, salads, side dish (with chili powder, cilantro, tomatoes, atop rice) Large or small, very mild buttery flavor and soft texture uSeS: Casseroles, succotash, soups, stews, salads, side dishes Small green, brown, or black; somewhat sweet, soft texture uSeS: Soups, salads, Asian and Indian dishes (basis of bean sprouts)

Variety
Mild flavor and mealy texture uSeS: Baked beans, soups, salads, chili

azuki

navy

(Adzuki)

(Yankee or pea beans)

Black
(Turtle beans)

Pink

Similar to pinto but smaller and rounder; meaty flavor, mealy texture uSeS: Interchangeable with pinto beans in dishes; chili, refried beans.

Chickpea
(Garbanzo beans)

Pinto

Earthy, full-bodied flavor and mealy texture uSeS: Mexican refried beans, rice and bean side dish, chili

Fava

(Broad beans)

red

Similar to kidney only smaller, rounder, and darker; somewhat sweet flavor and mealy texture uSeS: Chili, refried beans, classic red beans and rice

white

Kidney

(Cannellini, Great Northern)

Nutty flavor, smooth texture uSeS: Salads, minestrone soup, baked Green have a pronounced flavor; brown and pink have a mild flavor; all have a soft texture uSeS: Soups, stews, salads, Indian and Middle Eastern dishes FLaVor: Succulent, earthy flavor and mealy texture uSeS: Salads, casseroles, Southern dishes

Lima

(Butter beans)

Lentils

Mung

Blackeyed peas
(Cowpea)

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Sendiks Food Markets


meat department

Slow and Steady Wins


Chicken Jambalaya
SERvES 46

Jambalaya is a traditional southern American dish from Louisiana. Variations include spiced sausages in place of the chicken, and shrimp, which are added toward the end of the cooking time.
2 tablespoons olive oil 6 boneless chicken pieces (thigh and breast), cut into large chunky pieces salt and freshly ground black pepper 2 teaspoons dried oregano 2 teaspoons cayenne pepper 1 red onion, finely chopped 3 garlic cloves, finely chopped 1 green pepper, seeded and finely chopped 1 red pepper, seeded and finely chopped 7 ounces thick slices pre-cooked ham, roughly chopped 2 cups hot chicken stock, plus extra if necessary 1 cups quick-cooking long-grain rice 1 cup frozen or fresh peas small handful of cilantro, finely chopped (optional)
1. Preheat the slow cooker, if required. Heat half the oil in a large Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper, toss in the oregano and cayenne pepper, then add to the pot (in batches, if necessary) and cook for 610 minutes until golden brown. Remove and set aside. 2. Heat the remaining oil in the pot over medium heat, add the onion, garlic, and peppers, and cook for 58 minutes, stirring. Transfer everything to the slow cooker, including the chicken. Add the ham and pour in enough stock to just cover the meat. Stir in the rice and peas, then season with salt and pepper, cover with the lid, and cook on auto/low for 23 hours or until all the liquid has been absorbed, stirring after an hour of cooking. 3. Taste and add seasoning, if needed, and stir in the cilantro, if using. Try serving with a green salad, green beans, plain yogurt or sour cream, and some crusty bread.

create easy, winning meals in your trusty slow cooker.

sing a slow cooker is almost like having a personal chef working away in the kitchen while youre doing other thingsincluding relaxing. With a little prep work, you can whip up savory classics such as pot roast with potatoes and carrots, barbecued ribs, or spice it up with some new twists, then sit back until dinners ready. Just keep a few guidelines in mind: Make sure to layer the ingredients according to your recipe, keeping in mind that foods at the bottom of the cooking pot will cook faster. In general, meat stews and casseroles, pot roasts, whole chickens, ribs, and dried beans will cook for about six to eight hours on low or three to four hours on high. Fish dishes may cook in only one to two hours. Remove skin from poultry and trim excess fat from meats or you may have a buildup of liquid fat in your finished dishes. Ground meats should be cooked in a skillet before adding them to the slow cooker. Large pieces of meat can be browned in a pan before placing them in the slow cooker to add color and help flavor development. Fill the slow cooker half to two-thirds full. If it is filled to the top the foods will not cook properly; if the level is too low it will cook too quickly. Resist lifting the lid for a look inside since heat escapes and the cooking time may need to be extended 20 minutes to half an hour for each peek.

REcIPE FRoM The Slow Cook Book By HEATHER WHINNEy, (DK PuBLISHING, 2011)

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PHoTo By STuART WEST

Sendiks Food Markets


fun facts

have you seen a Sendiks shopping bag?


While the intended use of our Sendiks shopping bags is to carry groceries, weve heard there are many other great usesfrom 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 you are in a faraway place and spot a red Sendiks bagor youre traveling yourselfsnap a picture and send it to us at whereintheworld@sendiksmarket.com. Please include your name and a few details about the location and subject(s) of the photo.

Where in the world

u mazonia, Per Auca Cucha A

Pat in Utah

Castaway

Cay, Bah amas

Santa Florianopolis razil arina, B Cat

Heidi a n Negril d Brian in , Jam aica

d, Texas Padre Islan Jim in South

Kathy in P ro Turks and videnciales, Caicos

Mary at India Gate in New Delhi

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Sendiks Food Markets


produce

only the Best, Period


Hand selecting fruits and vegetables fresh from the fields ensures quality in the stores.

e got our start selling handselected produce in 1926, and our dedication to quality hasnt changed. Patrick Balistreriwho owns Sendiks along with brothers,Ted and Nick, and sister, Margaret Harrisselects produce for Sendiks using the same principles that have served us for generations. Part of that tradition includes forming strong relationships with our grower partners. In late spring, Patrick traveled to orchards, vineyards, and vegetable fields in California to

hand select produce for the summer, fall, and holiday seasons, much of which is exclusive to Sendiks. Meeting the growers, their families, and inspecting the fruits and vegetables first hand ensures we can offer our customers the best quality throughout all seasons. We are a family-owned company, Patrick said. Its important to us that the people who grow for Sendiks share the same values that we do, providing the best. There is no substitute for being able to meet these growers and see the operation

in person. Its the best way for us to select superior produce. One of the fields that Patrick visited was run by the Valpredo Family, who grow vegetables under the Valpredo Family Farms/ Country Sweet Produce label. The sweet potatoes that you will find in Sendiks stores for your dinner table this holiday season come from their farm in Bakersfield, California. Patrick discussed those sweet potato starts with Mike Valpredo during his May visit.

top from left to right: Patrick (right) inspects sweet potato starts for the holidays with Mike valpredo at the valpredo Family Farm in Bakersfield, California. The Valpredo Family Farm grows both conventional and organic produce at their Bakersfield farms where Patrick toured their fields. Patrick (right) inspects an early season certified sweet onion in the field with Mike Valpredo. Bottom from left to right: Al Good (left), owner of castle Rock vineyards, and Patrick discuss the details of an early summer shipment of grapes at the vineyards in Delano, California. The Jackson Family of Kingsburg, California, grows fruit for Sendiks with a specific brix level, or sugar content, that Patrick (right) selected after a personal visit to the orchard. Patrick inspects an orange grove in Lindsay, california, where LoBue citrus operates its third generation, family-owned citrus farm.

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Sendiks Food Markets


cheese

Gruyre lends flavorful bites to a cheese course or dinner.

ooking for a cheese that is flavorful without being stinky and that can work just as well in a salad or sandwich as baked into main dishes or melted atop soup? Pick up some Gruyre. Pronounced groo-YEHR, this cows milk cheese originated in a region of lush pastures in the alpine foothills of the Swiss village of Gruyres in the canton of Fribourg. The name is also used for cheeses made in other countries including Austria, Denmark, Germany, and the United States. French relatives of Gruyre go by other names including Comt and Beaufort. This moderate-fat cheese is usually aged 10 to 12 months and has a semi-hard to hard texture thats very dense, with a hard golden brown rind.The interior ranges from ivory to medium yellow with occasional small holes no bigger than the size of a pea. Its texture is slightly granular but smooth and creamy with a rich, complex flavor thats often described as being fruity, nutty, earthy, and mushroomy. There is a sweetness to Gruyre but it is also slightly salty. Its distinctive but not overpowering flavor makes it great for out-

of-hand eating as well as cooking. Its an excellent choice for egg dishes and quiches, soups, salads, and pastas. Gruyre can be sliced or grated depending on the desired effect. Its sweet, nutty flavor is perfect melted into sandwiches or baked potatoes and gratins. Classic cheese fondue is made with Gruyre and it lends the cheesy, melty goodness atop a savory bowl of French Onion soup. Gruyre is the cheese of choice in a croque monsieur, a French-style ham and cheese sandwich that is dipped into beaten egg before being sauted in butter. Gruyre is a nice match with pears and apples, and its slight sweetness complements charcuterie. It pairs well with white wines that accentuate its rich nutty flavor such as white Burgundy, Champagne, Chardonnay, Gewrztraminer, Pinot Gris, Riesling, and Sauvignon Blanc, or red wines from Burgundy to a fruity Cabernet Sauvignon or Merlot, and Zinfandel. If something foamy is on tap, try it with a dark lager, Octoberfest, or porter brew.

cRoquE MoNSIEuR

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Sendiks Food Markets


wine
even growing season in Washington state is good for producing Merlot that combines the ripe, lush fruit of the New World with the structure and acidity of the Old World, resulting in well-structured, balanced wines. Most of these come from the Columbia Valley AVA and are labeled simply Washington state or ColumbiaValley, but there are several sub-appellations of note including Wahluke Slope, Horse Heaven Hills,Walla Walla, and Rattlesnake Hills. In New York state, Long Island is also producing some good Merlot, though in relatively small quantities. Merlot pairs well with a wide range of food. Try it with full-flavored cheese (such as blue, Camembert, cheddar, or Gouda), beef, lamb, pork, chicken, and turkey as well as salmon and tuna. Its also a good match with chili and pizza, plus can play nice with dark chocolate and berries to top off the meal.

Approachable and food-friendly Merlot goes the distance.

ts been a good eight years since Miles, the moody wine buff in the 2004 hit movie Sideways, professed his love for Pinot Noir and disdain for Merlot, causing some impressionable Merlot-drinking moviegoers to be left with a bad taste in their mouths. But while some may have questioned their preference for Merlot at the time, any Hollywood-induced effects seemed to have been minimal, if at all, and the wine is as popular as ever. Merlot is the second leading red varietal after Cabernet Sauvignon purchased by Americans today, according to the Wine Institute, the public policy advocacy association of California wineries. California Merlot consumption was 19.3 million nine-liter cases in 2009 in the United States, having grown dramatically from the 2.8 million cases sold in 1994.Why? They speculate that those who are new to wine may be trying red wine because of news reports linking moderate drinking to a healthy lifestyle, and also white and blush drinkers may be expanding their preferences to redespecially Merlots approachable character. The Merlot grape has thinner skin than Cabernet Sauvignon, so it produces less tannic wine and has a slightly lower natural acidity.An early ripening grape, the soft, rich wines it produces are often described as fleshy. Its name means young blackbird in French, perhaps in reference to the grapes dark blue color, and black often crops up in its flavor descriptorsblackberry, black plum, and black currant. When grown in cooler climates it can develop vegetal flavors, such as green beans or asparagus, while in sun-

nier climes there may be hints of dried fruit flavors such as raisins. Some of the best can also have rich overtones of melted chocolate. In the grapes homelandthe Bordeaux region of Francered wines are usually blended and Merlot takes a second position to Cabernet Sauvignon. But on the right (east) bank of the river Dordogne, Merlot plays a starring role in the wines from Saint-milion and Pomerol, which fetch top prices and are the benchmark of quality for the varietal. Winemakers in California began growing Merlot in the late 1960s and early 70s, but it wasnt until the 80s that labels started to shine the spotlight on Merlot as a solo act. Dark, tannic Cabernets were the style of the time, and wine drinkers eagerly embraced the more easydrinking Merlot, leading to a surge in plantings. For the next decade Merlots popularity really took off, perhaps in response to increased consumer interest in red wine and its potential health benefits. Some critics, like the Miles character, felt domestic Merlot offerings didnt live up to those from its homeland since winemakers had planted this it grape all over the Golden States wine country. But the 90s drive to churn out as much Merlot as possible waned, and many good offerings are coming out of California. Elsewhere in the United States, the fairly long,

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Sendiks Food Markets


community support

Feeding America Eastern Wisconsin


30 years of Feeding Hope

t all started 30 years ago with a bushel of apples. In August 1982 the food bank opened its doors to bridge the gap between hunger and waste, with its first donationa bushel of apples. The food bank was originally created as an emergency supply for community food programs that needed assistance during difficult economic times. Decades later, the mission remains the same: feeding Wisconsins hungry. Thirty years later, theyre providing food to 330,000 people across eastern Wisconsin, which is triple the number of people served in 1982. Many of these people have met tough times, experiencing unemployment, a reduction in hours, and loss of insurance, that have forced them to seek food assistance.
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Mark and Kim Gradinjan of Waukesha have been relying on food from Apostolic Life Church food pantry for the past year to provide for their family of seven. Without you [donors], our life wouldnt be the same. Mark and Kim were selfemployed business owners struggling to make ends meet. When their business closed, they needed to find new ways to provide for their growing children. Im thankful that there are people who can share their abundance with my family it truly benefits us all. I am blessed, said Gradinjan.

How You Can Help


With more Wisconsinites living below the poverty level than in 1982, a 26 percent increase in demand over the past two years, a struggling economy, and high unemployment; we anticipate the need for food wont diminish anytime soon. You can help make a difference for the hungry in our community. Make a donation at your local Sendiks Food Market or visit www.feedingamericawi.org to learn more about giving the gift of food, money, or time.

Please join us in Feeding America.