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f lavors

WHERE GREAT INGREDIENTS COME TOGETHER

TurKey Talk

FIND THE PERFECTHOLIDAY TURKEY AT FAIRWAY

HOLIDAY SWEETS EASY HOLIDAY BAKING HAPPY, HEALTHY HOLIDAYS MEAL & HOSTING IDEAS BACON LOVE

GOURMET HORS D’OEUVRES

SEASONAL VEGETARIAN 10+ VEGGIE, FISH & TOFU RECIPES PLUS:

HEARTY SALADS GLUTEN-FREE RECIPES

AND

DINNERS IN 30

SPEAK THE TRUTH EVERYTHING YOU NEED TO KNOW ABOUT OLIVE OIL

GET HOLIDAY READY

35+

Issue 11 Fall/Winter 2015

RECIPES FOR THE HOLIDAYS


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TABLE OF CONTENTS

ABOUT FAIRWAY 14

LOCATIONS & SERVICES

19

WHAT IS FAIRWAY? COOKING TIPS & ADVICE

29

HOLIDAY GUIDE 91

Fairway turkeys

101

ODE TO OLIVES

FAIRWAY FAST 113

Imported olives at Fairway

43

HOME FOR THE HOLIDAYS

63

SPEAKING TRUTH

120

BACON LOVERS REJOICE Gourmet Hors d’oeuvres

126

FAIRWAY HAZELNUT SPREAD

36 truths about olive oil

Our favorite indulgence

GLUTEN-FREE SEASONAL RECIPES

FUN & ENTERTAINMENT

Holiday recipes without the gluten

HEALTHY LIVING 76

FAIRWAY DINNERS IN 30 Quick & easy meals

Classic holiday recipes

53

HOLIDAY BAKING Easy, delicious sweets

SEASONAL VEGETARIAN Veggie-friendly dishes that will fill you up

38

TURKEY TALK

HEARTY SALADS

131

EASY HOLIDAY HOSTING Make get-togethers deliciously simple

139

HAPPY, HEALTHY HOLIDAY Healthy twists on classics

Filling salads with seasonal veggies

84

HEALTHY HABITS FOR THE HOLIDAYS Eat healthy this season

©2013 Nestlé Waters North America Inc.

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ABOUT FAIRWAY

Locations & Services At Fairway Market, we exceed any other grocery shopping experience with edible treasures around every corner of the store at incredible prices.

NEW YORK Chelsea, NY 766 Sixth Avenue (btw 25th & 26th Sts) Chelsea, New York, NY 10010 (646) 676-4550 HOURS: 8am - 11pm Daily

Douglaston, Queens, NY 242-02 61st Avenue Douglaston, Queens, NY 11362 (Lower Level of Douglaston Plaza Shopping Center, below the Macy’s and Toys “R” Us Stores) (718) 423-2100 HOURS: 8am – 11pm Daily

Plainview, NY

Westbury, NY

50 Manetto Hill Mall Plainview, NY 11803 (516) 871-0290 STORE HOURS: 7am – 10pm Daily CAFÉ HOURS: 7am – 8pm Daily

1258 Corporate Drive Westbury (Long Island), NY 11590 (Roosevelt Raceway Center, site of former Home Depot Expo just off the Meadowbrook Parkway) (516) 247-6850 HOURS: Mon – Fri: 8am – 11pm Sat - Sun: 7am – 11pm

Red Hook, Brooklyn, NY 480-500 Van Brunt Street Brooklyn, NY 11231 (718) 254-0923 STORE HOURS: 8am – 10pm Daily CAFÉ HOURS: 8am – 8pm Daily

Upper East Side, Manhattan, NY

2328 12th Ave (at 130th St) New York, NY 10027 (212) 234-3883 HOURS: 8am – 11pm Daily

240 East 86th Street (between 2nd and 3rd Aves) New York, NY 10128 (212) 327-2008 STORE HOURS: 7am – Midnight Daily FAIRWAY TO GO HOURS: 7am – 10pm Daily

Kips Bay, Manhattan, NY

Upper West Side, Manhattan, NY

550 Second Ave at East 30th St New York, NY 10016 (646) 720-9420 HOURS: 8am – 11pm Daily

2127 Broadway (at 74th St) New York, NY 10023 (212) 595-1888 STORE HOURS: 7am – 1am Daily 2ND FLOOR ORGANICS HOURS: 8am – 10pm Daily CAFÉ AND STEAKHOUSE HOURS: Sun - Th 8am – 9:30PM; Fri - Sat 8am – 10pm

Harlem, Manhattan, NY

Lake Grove, NY 3200 Middle Country Rd Lake Grove, NY 11755 (631) 468-7432 HOURS: 8am - 11pm Daily

Nanuet, NY 75 West Route 59 Nanuet, NY 10594 HOURS: 7am - 11pm Daily

Pelham Manor, NY Post Road Plaza 847 Pelham Parkway Pelham Manor, NY 10803 (914) 633-6550 STORE HOURS: 8am – 10pm Daily CAFÉ HOURS: 8am – 8pm Daily WINE & SPIRITS: Mon – Th 9am – 9pm, Fri – Sat 9am – 10pm, Sun 12pm – 7pm

14 | FLAVORS MAGAZINE

Learn more about specials, services and catering and the latest news at your local Fairway Market, visit FAIRWAYMARKET.COM/STORES

NEW JERSEY Paramus, NJ 30 East Ridgewood Avenue Paramus, New Jersey 07652 (201) 444-5455 HOURS: 8am – 10pm Daily

Woodland Park, NJ 1510 US 46 West Woodland Park, NJ 07424 (Kohl’s Shopping Center, US 46 and Browertown Rd.) (973) 339-5103 STORE HOURS: 8am – 11pm Daily WINE & SPIRITS: Mon–Sat 9am – 10pm, Sun 11am – 10pm

CONNECTICUT Stamford, CT 699 Canal Street Stamford, CT 06902 (203) 388-9815 STORE HOURS: 8am – 10pm Daily CAFÉ HOURS: 8am – 8pm Daily WINE & SPIRITS: Mon–Sat 9am – 10pm, Sun 10am – 6pm

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F

airway Market has a long history of being passionate about food. Family-run since 1933, when Nathan Glickberg began with a fruit and vegetable stand, Fairway has grown to 14 extraordinary stores (with more to come soon!) with over 600,000 square feet in retail space and over 4,000 employees, serving millions of loyal customers each year.

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as knowledgeable and discerning about food as you are. When you explore our aisles, take in the aromas of a fresh marketplace, sample and let the tastes linger on your palate as you decide the best way to fill up your cart. We know you’ll keep coming back for more. Learn more about Fairway’s departments and foods, and why Fairway truly is like no other market.

BAkeRY As you travel through your Fairway Market, you come across an irresistibly fabulous aroma—the smell of freshbaked bagels, breads and baguettes. All our baked goods are handcrafted to perfection, each with care and skillful attention. Born from a European tradition, our breads, bagels, and baguettes are not par-baked like at so many other stores. Our cookies, custom-decorated cakes, shortbreads, tarts, pastries, and cheesecakes will delight you, and our signature pies are legendary.

N

FAIRWAYMARKET.COM FAIRWAYMARKET.COM || 19 17


What What isIs Fairway? Fairway? (continued...) (continued...) FAIRWAY PRIVATe LABeL CHEESE

If Fairway Market is on the label, you are in for a treat. Everything that comes out of the Fairway kitchens and into yours is either a Fairway original recipe or a treasured “secret” family recipe from a team member (most likely unbeknownst to their family!). We nurture close relationships with our producers, from the Italian families who make our incredible balsamic, to our olive growers in Mexico, Australia, France, Portugal and beyond who craft our world-renowned barrel oils, to the Lancaster family farmers who supply our organic milk and eggs. Look for Fairway on the label and taste the world.

from a dozen countries at any time. Most of the world’s greatest cheeses were first sold here at Fairway starting in 1980. Fairway’s cheese operations today are considered a beacon of success to food retailers everywhere. From

cheese right to you. We promise you cheese heaven.

kOSHeR COFFEE

Fairway kosher is a kosher food lover’s paradise. We’ve long been one of the largest purveyors of food in the country that is not only kosher, but is absolutely delicious. Under the direction of “KOF-K” Kosher Supervision and Rabbi Avrohom Marmorstein, director of Mehadrin Kashrus (the kosher supervision service in Manhattan), Fairway offers thousands of kosher foods, from meat, poultry, cheese and bakery items, to coffees, teas and traditional packaged goods, as well as specialty products.

only superior beans. Our number one rule: our beans are treated with respect and care. This means we stay away from mainstream clearly put quantity over quality. This means we buy directly from small farms and estates where we have personal connections, because we know they care about the quality, flavor, and taste of and then test again before any bean makes it to our stores.

DELI Your Fairway Deli and Appetizing counter is unlike any you’ve come across in a very long while. We are a classic New York deli, and beyond: you will find our famous house-smoked salmon, the finest charcuterie from around the world, Chef Mitchel London’s beloved crab cakes, Provençal veggies, our own local roast turkey, mashed potatoes, tuna salad, pasta salad, herring, knishes, potato latkes, whole rotisserie chicken with our secret seasoning, homemade soups, chili, quiche...and the list goes on and on. “Appetizing” is an incredible food tradition local to New York. This is our craft at its best—the kind of food you long for.

20| |FLAVORS FLAVORSMAGAZINE MAGAZINE 18

MeAT Our meat department is an area where we really go the extra mile to give you the opportunity to shine. We only source and put out meat that we ourselves would buy for our families. All of our meat is cut and packaged in-house by a trained Fairway team member to ensure peak freshness, proper packaging, and the approval of someone who knows what a superior cut of meat looks like. All of the meat in every Fairway Market store is USDA inspected. Our kosher meat undergoes strict rabbinical supervision; in fact, we cut and package our kosher meat in-house and offer the same custom-cutting option for our kosher customers.

FAIRWAYMARKET.COM | 21 19


What isIs Fairway? (continued...) (continued...) SPECIALTY BAKERY

ORGANIC & NATURAL

Take a trip around the world without ever leaving our store. This is the part of Fairway that truly makes us a one-stop shop and an extraordinary food shopping experience. We import the best of the best, directly,

Eating naturally, organically, and healthfully is a way of life. At Fairway, you can make great choices for your body, your family, and the environment— without having to spend a fortune. Our extensive organic and natural selection includes fruits and veggies, natural and fresh juices, organic beef, chicken, meats, nut butters, dried fruits and nuts, cheeses and cold cuts, breads and groceries, health and beauty products, dairy (including Fairway’s own organic milk), and over 2,000 gluten-free products. In fact, you could say sourcing new organic products is part of our DNA.

we carry are exclusive to Fairway. We have a particular passion for our exclusives. They’re the reason we’re in the newspapers and magazines all the time, and of utmost importance to the best chefs and most passionate foodies.

TRADITIONAL GROCERY

PRODUCE

Have your shopping list at hand and gear up with your cart ready to cruise through the aisles when you come into your local Fairway Market. Whether you’re coming in for those hard-to-find specialty items on your list or traditional groceries, our selection of the brand names you love, combined with our expertise in specialty foods, makes us truly unique as your one-stop shop for everything from cereal to caviar. Our grocery aisles are filled, floor to ceiling, with the national and traditional brand names you know and trust—Tide, Bounty, Kleenex, Charmin, Lysol, Poland Spring, Oreo, Cheerios, Lipton, Wonder, Hershey’s, Coke, Green Giant, and so many more.

We’ve come a long way from being a single fruit and vegetable storefront on the corner, but top-quality produce is still our priority. We are rooted with the values of supporting local growers and providing our customers the freshest and best selection of produce items. Today, we are able to scale our produce operations to be the biggest per-store in the industry, without sacrificing either freshness or quality. We buy direct from the source and buy locally grown produce, as well as sourcing from all over the world, following the growing seasons of every region to offer you only the best produce year-round.

SEAFOOD Our seafood department is an area where we really stand out from the rest. We have only the highest standards for selecting our seafood, with seafood experts at the helm of our selection process. We’re the first ones down at the docks every morning to pick out the best fish. We know that a day off means the fish will be less fresh, so we don’t take any days off! We receive every fish whole and fillet it in our stores, reminiscent of the way you would get fish from an outdoor fresh fish market in Europe, or from an old-time fish market in New York City. We offer 50 to 80 different species of fresh fish and seafood in each store every day—over 75% of which are wild. (Now THAT is wild!)

20 22 | FLAVORS MAGAZINE

UPPER WEST SIDE CAFE Vincent Oliveri brings his unique culinary style to classic standard dishes at the Fairway Café and Steakhouse, as the Chef de Cuisine. With the freshest of ingredients right from the shelves at Fairway and deceptively easy preparations that simply enhance the true flavors of food, you are in for a fantastic meal. Menus are updated seasonally to take advantage of the freshest local produce and the best ingredients available.

FAIRWAYMARKET.COM FAIRWAYMARKET.COM||23 21


T:6.75"

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HEALTHY LIVING

FEATURING LOCALLY-GROWN INGREDIENTS

Seasonal Vegetarian Where you recognize all the ingredients! • Dairy-Free, Nut-Free & Kosher • Vegetarian Friendly • Gluten-Free Options

>> VEGGIE-FRIENDLY DISHES TO FILL YOU UP by Nora Bass & Olivia Wheat

H

ealthy, hearty veggie-based meals are a must for those who seek a healthy lifestyle. A diet without meat focused on fresh vegetables may sound challenging, but with the right produce and grains, you can feel just as satisfied. Fortunately, Fairway makes it easy to enjoy a meat-free existence with delicious, natural ingredients from around the world, and easy recipes for you and your family’s health. Our Eggplant Parmigiana with a warm cherry tomato salad combines Fairway Olive Oil, wholesome eggplant, and Parmigiano Reggiano, topped with Panko breadcrumbs. The warm orange and red cherry tomatoes with fresh basil and slightly tart vinaigrette create a cheesy, breaded veggie dish full of goodness you and your family will love.

KOSHER PARVE

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Equally as hearty, cheesy, and delicious, our Mushroom, Maple, Brussels Sprouts, and Manchego Quesadillas with Fairway Salsa and Chimichurri Sauce offer tremendous

flavor. This dish combines meaty mushrooms and seasonal Brussels sprouts with Fairway’s highest-quality ingredients, like our pure maple syrup and tomato salsa. Our chimichurri sauce is made with sumptuous olive oil, cilantro, garlic, and jalapeño chilies. Add luscious, velvety Manchego cheese for a warming, seriously sating lunch or dinner you won’t soon forget. Sweet and spicy, this meal will surprise your family with its healthiness and dynamic taste. Fairway Quinoa Zucchini Lasagna proves to be another filling vegetarian dish made easy with Fairway exclusive ingredients. Fairway Quinoa and Puttanesca Sauce work wondrously with fresh, seasonal zucchini and onion, and natural herbs. And Baked Artichokes with garlic, Fairway Pitted Kalamata Olives, Panko breadcrumbs, lemon, a touch of anchovy paste and Parmigiano Reggiano make for a zesty, piquant vegetable side or main dish. You won’t miss the meat with these super-healthy seasonal recipes.

FAIRWAYMARKET.COM | 29


Seasonal Vegetarian (continued...)

EGGPLANT PARMIGIANA WITH CHERRY TOMATOES

INGREDIENTS (Serves 2-3)

30M

MUSHROOM, MAPLE, BRUSSELS SPROUTS & MANCHEGO QUESADILLAS with Fairway Salsa & Chimichurri Sauce

FOR THE EGGPLANT 1 large eggplant 2-3 glugs grape seed oil Salt and pepper FOR THE TOPPING ¼ cup grated Parmigiano Reggiano ½ cup Panko breadcrumbs Salt and pepper 2 tsps Fairway Extra Virgin Olive Oil Optional: pinch of red flake peppers FOR THE WARM TOMATO SALAD 1 cup combination of orange and red cherry tomatoes 6 small basil leaves 2 tbsps seasoned rice vinegar 2 tbsps Fairway Extra Virgin Olive Oil 2 small garlic cloves thinly sliced

DIRECTIONS

INGREDIENTS (Serves 4)

DIRECTIONS

2 jalapeño chilies Canola or vegetable oil 6 oz cremini mushrooms, sliced (1½ cups) 3-4 Fairway Sun-Dried Tomatoes (package or jar) ¼ tsp ground black pepper 4 (8-in.) whole-wheat tortillas 6 tbsps shredded manchego cheese Fairway Salsa (try mild heat) Fairway Chimichurri Sauce Cilantro sprigs for garnish, optional 1 lb Brussels sprouts, trimmed and thinly sliced 1-2 tbsps Fairway Maple Syrup (to taste, depending on desired sweetness)

PREHEAT broiler. Broil jalapeños on foil-lined baking sheet 15 minutes, or until blackened, turning once. Transfer to bowl, cover, and let stand for 15 minutes. Peel, remove seeds, and coarsely chop. HEAT about 1 tbsp oil in skillet over medium-high heat. Add Brussels sprouts cut side down in a single layer in skillet and cook until deep golden brown, about 5 minutes. Season with salt and pepper and toss; cook until tender, about 4 minutes longer. Transfer to a bowl and stir in the maple syrup.

USING the same skillet, drizzle more oil and add mushrooms and chili pepper; sauté for about 3 minutes, or until browned. Transfer to a bowl. EITHER in same skillet or in broiler on a baking sheet, sprinkle 2 tortillas with 3 tbsps cheese. Top with Fairway Sun-Dried Tomatoes, jalapeños, mushrooms, Brussels sprouts, and remaining tortillas. Cook about 3 minutes per side. Serve with Fairway Salsa and/or Chimichurri Sauce. Garnish with cilantro, if desired.

PREHEAT your oven to 450°F. SLICE your eggplant in half lengthwise. Using a paring knife, score your eggplant (make lines from top right to bottom left and then from top left to bottom right, creating a patchwork – don’t slice through!). USING a lined and Pam-sprayed baking sheet, drizzle grape seed oil (you can also use olive oil), covering both the front and back of the eggplant. Season both sides with salt and pepper. Lay the eggplants face down, skin side up on the baking sheet; place in the oven for 20 minutes until roasted. MEANWHILE, in a bowl combine breadcrumbs, grated cheese, pepper flakes, and grape seed or olive oil (I prefer olive oil here and grape seed oil on the eggplant). Mix with your hands until you have what feels like moist sand. Season with salt and pepper. HALVE your cherry and sun-gold

30 | FLAVORS MAGAZINE

tomatoes (or quarter, if they’re bigger), chiffonade the basil (cut the basil into thin slices), and combine the tomatoes and basil in one bowl. Mix with seasoned rice vinegar, salt, and pepper. USING a small saucepan over the lowest heat possible, warm the extra virgin olive oil and thinly sliced garlic. The garlic will start to turn golden brown as the olive oil becomes infused.

FLIP over the eggplants so the scored side is up; place the breadcrumb mixture on top and bake for another 5 minutes until golden-brown. ONCE the eggplants come out of the oven, remove the warm garlic oil from the stove and add to the tomato salad. Drizzle the tomato mixture on top of the eggplant and serve. Optional: grate a little extra Parmigiano Reggiano and fresh basil on top!

FAIRWAYMARKET.COM | 31

VEGETARIAN

VEGETARIAN

30M


Seasonal Vegetarian (continued...)

FAIRWAY QUINOA-ZUCCHINI VEGGIE LASAGNA

VEGETARIAN

VEGETARIAN

55M

INGREDIENTS (Serves 6) 2 large zucchini, cut lengthwise into 12-¼-inch-thick slices 1 tsp salt 2 cups low-sodium vegetable broth 1 cup Fairway Quinoa, rinsed and drained ½ cup Fairway Puttanesca Sauce ¼ cup finely chopped onion 1 tsp dried oregano ¼ cup fresh basil leaves, chopped ¼ cup fresh parsley leaves, chopped 2 tbsps cream cheese 1 25-oz jar marinara sauce (may use a little less) ½ cup shredded Parmesan cheese Fairway Baguette (optional)

100% Pure Fruit Nothing Else!

DIRECTIONS PREHEAT your oven to 400°F. Place zucchini slices on bed of paper towels. Sprinkle with salt, cover with paper towels, and let stand to release moisture while preparing quinoa. BRING broth, Fairway Quinoa, Fairway Puttanesca Sauce, onion, and oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer for about 25 minutes, or until all liquid is absorbed. Remove from heat and stir in basil, parsley, and cream cheese.

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BAKE lasagna for about 20 minutes. Sprinkle the top with parmesan and bake for another 10-15 minutes, or until zucchini is tender and top is bubbly. Let cool for 5 minutes, then serve immediately. Salt and pepper to taste. Optional: serve with slices of Fairway Baguette.

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CG FairwayMkt_3.19x4.75_0915_HR.indd 1

32 | FLAVORS MAGAZINE

SPOON 1/3-cup marinara sauce over bottom of 8-inch-square baking dish. Blot remaining moisture and salt from zucchini slices, and lay 4 zucchini slices over marinara sauce in pan. Spoon half of quinoa over zucchini and cover with 1/3-cup marinara. Repeat with 4 more zucchini slices, remaining quinoa and 1/3-cup marinara. Top with remaining 4 zucchini slices, and remaining marinara.

9/4/15 10:12 AM

35M

BAKED ARTICHOKES

INGREDIENTS (Serves 6-8)

DIRECTIONS

4 medium artichokes Fairway Olive Oil or Fairway Grape Seed Oil 1 lemon, halved 3 garlic cloves Anchovy paste (try one solid squeeze, about ½ tbsp) ½ cup bread crumbs (try plain Panko) ½ cup grated Parmigiano-Reggiano Salt and pepper ½ cup Fairway Pitted Kalamata Olives, minced ½ tbsp capers, rinsed and minced

WORKING with 1 artichoke at a time, discard the dark green outer leaves. Cut off the top inch of the artichoke, then peel and trim the bottom and stem. Halve the artichoke lengthwise and scoop out the furry choke. Squeeze half a lemon on all the artichokes. PREHEAT the oven to 400°F. USING a saucepan of simmering water, cook the artichoke halves until barely tender, 7 minutes. Drain well and pat dry. LIGHTLY oil a ceramic baking dish. In a skillet, heat ½ cup of Fairway Olive Oil or Fairway Grape Seed Oil. Add garlic and cook over moderately high heat until golden, 4 minutes; discard the garlic. Add the anchovy paste and stir until dissolved. Add the artichokes cut side down and cook

until crusty on the bottom. Flip them and cook until lightly browned, 3 minutes; transfer the artichokes, cut side up, to the baking dish. Let the garlic-anchovy oil cool slightly. USING a bowl, mix the breadcrumbs and cheese. Stir in the garlicanchovy oil and season very lightly with salt and pepper. In another bowl, mix the Fairway Olives and capers with a pinch of pepper. Fill the artichoke halves with the olive mixture and top with the breadcrumbs. Bake for 12 minutes, until the topping is browned and crisp and the artichokes are tender. Let stand for 5 minutes; then serve. NOTE: The recipe can be prepared through Step 4 and refrigerated overnight; allow it to return to room temperature before baking. Refrigerate breadcrumbs separately. -f

FAIRWAYMARKET.COM | 33


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FOOD & TRAVEL

GAETA OLIVES

An Italian favorite, Gaeta olives will entice you with their impossibly purple color made even more vivid with the strips of yellow lemon zest and the creamy beige of the smashed garlic cloves. Each nugget of flesh glinting from the sheen of Fairway Extra Virgin Olive Oil. TIPS: Serve Gaeta olives with a tuna salad and fresh, steamed vegetables, or even make your own Puttanesca sauce.

GREEN CRACKED SICILIAN OLIVES Cracked Sicilians in a soothing hue of army green with the creamy beige of the smashed garlic cloves and the vivid green and vermilion of the smashed fresh hot chiles, each sparkling from the Fairway Extra Virgin Olive Oil in which they are bathing. TIPS: These Sicilian treasures pair nicely with any table cheese, particularly Parmigiano Reggiano, or salami.

OIL-CURED BLACK PROVENCAL OLIVES Jet-black and faceted with wrinkles, each oil-cured Provencal olive, rendered crepuscular by the soothing bone-color of the smashed garlic cloves and the evergreen spikes of bruised fresh rosemary. The olive’s juicy flesh marries perfectly with the rosemary. TIPS: Provencal olives are great to flavor pasta or garnish chicken, fish or any other dish. If you choose not to pit them, don’t forget to tell your guests! -f

Ode to Olives

>> FAIRWAY IMPORTED OLIVES

COMPLEMENT YOUR EVERY MEAL by Nora Bass and Kayla Moriarty

O

bsessed with olives? You bet we are. Beautiful, imported olives are part of Fairway’s culture. We can’t eat pizza without them, we expect them to be a part of every meal or as a side, and a martini without at least one is blasphemy! We love them on appetizer platters, in salads, or warm in everything from chicken to fish to pasta dishes. We even go so far as to dress them with the same authentic preparations in which they are dressed in 38 | FLAVORS MAGAZINE

their native region, furthering their flavor. We know, we’re addicts, but you will be too once you give them a taste. Remember, these olives are not just for snacking! Try these Fairway favorites in your next meal for an added intricacy in taste that can’t be matched!

FAIRWAYMARKET.COM | 39


Pairwell Wine Sticks

Pesto Parmigiano Reggiano Sea Salt Pairwell Wine Sticks are made with quality, all natural ingredients and are complete with our proprietary flour mix and extra virgin olive oil to create superb texture and taste. Baked in the heart of Piedmont, Italy, our Grissini style breadsticks couple with wine to bring you the ultimate snacking experience!

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HOLIDAY GUIDE

with Italian Sausage Stuffing

Bring home the bacon. Our best roast yet! Tender turkey and chicken, juicy duck, layers of bacon, and Italian sausage stuffing combine to create the most mouth-watering dinner you can serve ... without the hassle of prep or basting. Simply thaw, pop it in the oven, rest, and serve!

Available for pre-booking and in-store 2 weeks prior to Thanksgiving.

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FRENCH SOFT DRIED FRUITS

THE MOST DELICIOUS DRIED FRUITS ON EARTH

Home For the Holidays

>> CLASSIC HOLIDAY RECIPES FROM FAIRWAY by Hannah Howard

N

othing makes a house a home like the rich smell of pork roasting in the oven, or a batch of chocolate chip cookies baking, wafting enticingly from the kitchen. In our go-go-go-go lives, it’s hard to find time to stop and smell the roses. Or, to stop and make a pumpkin pie. But the rewards are so much greater than the sum of the parts (eggs, brown sugar, pumpkin, fragrant cloves). The tactile experience—the mixing, spooning, slicing, dicing, flipping—can be deeply meditative, therapeutic. Cooking at home with great, fresh Fairway ingredients will save your hard-earned money—going out costs big bucks. And you can cook precisely what you crave and love. You

are no longer at the mercy of some chef, some trend. That’s just the start. Nothing brings people together the way cooking does. Start a big, bubbling pot on the stove and watch your family and friends congregate. Guests always end up in the kitchen, somehow. If your home is a body, your kitchen is its heart. Food is a universal language, a language of love, family, community, joy. Life. Humanity. So much promise from a dish of stuffing! Wishing you an abundance of great food and love this holiday season.

FAIRWAYMARKET.COM | 43


45M

CORNBREAD SAUSAGE STUFFING WITH TOASTED PECANS

2Hrs

POTATO GRATIN WITH MUSHROOMS & GRUYERE (Recipe courtesy of Bon Appetit, November 2010)

Stuffing Worthy of Your Holiday Table

INGREDIENTS (Serves 8-10)

You’ll want to serve this savory stuffing year after year for the holidays. Great beside Fairway’s Farm-Fresh Turkey and Asparagus Parmigiano. Your guests will want seconds; plan accordingly.

INGREDIENTS (Serves 10)

1/4 cup olive oil 4 cups finely chopped leeks (white and pale green parts only; about 3 large) 1 1/2 pounds 1/2-inch cubes assorted mushrooms (such as chantarelle, cremini, porcini, morel and stemmed shiitake; about 10 cups) 2 garlic cloves, minced

3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices 2 cups heavy whipping cream 1 teaspoon (or more) salt 1/2 teaspoon (or more) freshly ground black pepper 1 cup coarsely grated Gruyere cheese

4 lbs cornbread, cut into small cubes 8 ribs celery, cleaned and chopped into small dice 4 medium Spanish onions, peeled and chopped into small dice 1 lb Fairway Hot Pork Sausage or Fairway Sweet Italian Sausage 2 lb cremini or button mushrooms, thinly sliced 4 sprigs thyme 4 cups pecans, toasted (recipe below) 2 tbsp Fairway Extra Virgin Olive Oil 4 tbsp butter for onions (substitute with olive oil, if desired) 8 tbsp melted butter for cornbread (substitute with olive oil, if desired) Fairway Sea Salt, to taste Fairway Tellicherry Pepper, to taste

DIRECTIONS CORNBREAD SAUSAGE STUFFING BRUSH the cornbread cubes generously with melted butter or olive oil and place them in the oven until they are nicely toasted. Let cool. CRUMBLE and brown the sausage in a large skillet, over medium-high heat. Remove the sausage from the skillet and set aside.

ADD the cornbread while the vegetables are still hot and gently fold together being careful not to break the corn bread up too much. Let it sit for a bit.

*If you add the cornbread while the vegetables are still hot the cornbread will absorb more of their flavors. TOASTED PECANS PREHEAT the oven to 350ºF.

SAUTÉ the onions in 4 tbsp of butter or olive oil for 5 minutes, do not brown them. Add the celery to the pan and continue to cook for 10 more minutes, but do not brown.

CHOP half of the pecans and keep the other half whole. PLACE the pecans on a cookie sheet in a single layer.

ADD 2 tbsp olive oil to a separate sauté pan and allow it to get smoking hot.

TOAST them in the oven for 5 minutes or until you start to smell them roasting. Be very careful not to burn them.

ADD the mushrooms and cook over high heat keeping the mushrooms jumping for 1 minute. The edges of the mushrooms should become slightly charred.

Chef’s Note: If you reheat the stuffing in the oven loosely cover it with aluminum foil. If you have done this correctly you should be able to taste everything in the stuffing.

PLACE all of the cooked vegetables and the toasted pecans into a large bowl along with the two sprigs of thyme.

44 | FLAVORS MAGAZINE

DIRECTIONS HEAT 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside.

Do Ahead: can be made 4 hours ahead. Let stand at room temperature. PREHEAT oven to 375°F. PAT potato slices dry with kitchen towel. COMBINE cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally.

REMOVE lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper. BRUSH 13 x 9 x 2-inch glass or ceramic baking dish with oil. TRANSFER half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. SPRINKLE cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. BAKE 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.

FAIRWAYMARKET.COM | 45

SIDES

SIDES

Home For the Holidays (continued...)


60M

PORK LOIN WITH FIG & APRICOT SAUCE

25M

ORANGE CRANBERRY SAUCE

SAUCE

ENTREE

Home For the Holidays (continued...)

Nothing Could Be Simpler A Treat for the Holiday Pork loin soars to new heights of deliciousness stuffed with nature’s candy: sweet figs and apricots. The tender, juicy, pork gets roasted to perfection; the sweet compote becomes bubbly, sticky-sweet, and perfect. Asparagus Parmigiano makes a nice light and slightly salty side.

All cranberries need is a sprinkling of sugar, a grating of fragrant orange zest, and a squeeze of orange juice to transform into a perfect cranberry sauce. You’ll never need to resort to canned sauce again!

INGREDIENTS (Makes 3 1/2 cups)

12 oz fresh cranberries 1 1/2 cups sugar 4 wide strips orange zest, plus 1 cup fresh orange juice Coarse salt and ground pepper

DIRECTIONS COMBINE cranberries, sugar, orange zest, and 1/2 cup water in a medium saucepan. Season with salt and pepper. BRING to a boil over medium-high heat. REDUCE to a simmer and cook until sauce thickens, 20 to 25 minutes. REMOVE from heat and stir in orange juice.

INGREDIENTS (Serves 10)

1 1 1 1

boneless pork loin (2-2 1/2 lbs), butterflied 1/2 cups dried black Mission figs, halved 1/2 cups dried pitted prunes, halved 1/2 cups Fairway Dried Apricots

1/4 cup Fairway Red Wine Vinegar 2 tablespoons Fairway Golden Honey 10 leaves rosemary, chopped 1-2 tablespoons Fairway Extra Virgin Olive Oil

DIRECTIONS PREHEAT an oven to 400ºF. FILL a pot with 2 cups of water and place on stove over a medium heat. ADD dried fruit and heat for 20 minutes, mixing every few minutes. When the fruits have started to meld together and turn into a compote, add the red wine vinegar and honey. Mix well. Remove the compote from the pot and place in a bowl. Add the rosemary and salt and pepper to taste and mix.

46 | FLAVORS MAGAZINE

SEASON the inside of the pork loin with salt and pepper and generously stuff the loin with the compote, reserving the extra. Close and tie with kitchen twine. ADD the olive oil to a heavy pan and place on stove over a medium heat. Brown the pork well for 2 minutes on each side. BAKE for 20-25 minutes. Remove from oven and let rest for 10-15 minutes. Slice and serve with the rest of the fruit compote on the side.

PENNE LANE PASTA All Natural • No Preservatives

FAIRWAYMARKET.COM | 47


DESSERT

Home For the Holidays (continued...) 3Hrs

HOMEMADE PUMPKIN PIE WITH BOURBON WHIPPED CREAM

INGREDIENTS (Serves 8)

4 large Fairway eggs, lightly beaten 1 cup milk 1 unbaked 9-inch, deep-dish pie shell

PUMPKIN PIE FILLING (or use 2 cups premade pumpkin pie filling) 1-2 small pie pumpkins 1/2 cup dark brown sugar 1/4 cup granulated sugar

1/4 tsp Fairway Kosher Salt 1 1/4 tsp Fairway Ground Cinnamon 1 tsp ground ginger 1 tsp Fairway Pure Vanilla Extract 1/2 tsp Fairway Ground Nutmeg 1/2 tsp ground cloves

BOURBON WHIPPED CREAM: 2 cups heavy cream 1 cup powdered sugar 2 tbsp good quality Bourbon

DIRECTIONS DE-STEM 1-2 small pumpkins, quarter, remove seeds and de-string them. HEAT the oven to 400°F. PLACE the pumpkin quarters on a baking dish and bake with the meat facing up. Bake for 1 hour or until very soft inside. REMOVE from the oven and let cool. Once cool, scrape the pumpkin meat leaving the empty shell behind. Put the pumpkin meat in a food processor or mash with a fork until pureed and smooth. Combine, in order, the pumpkin, brown and granulated sugar, salt, cinnamon, ginger, vanilla, nutmeg, and cloves. BEAT 3 eggs in a large mixing bowl. Add the pumpkin and mix. Add the milk and mix well.

BRUSH your raw pie shell with an egg wash (1 egg, lightly beaten with a splash of milk or water) before adding filling to prevent the crust from getting soggy. PLACE the mixture in the ready-made pie shell. BAKE at 350°F for 55 minutes, or until the center is set (if you poke the center with a toothpick, it should come out clean). REMOVE pie from oven, place on rack to cool. Add dollop of whipped cream on each slice or place in a side dish and serve. FOR THE WHIPPED CREAM PUT all the whipped cream ingredients in a stand mixer and beat on high until soft peaks form, about 3 minutes. -f

A Homemade Holiday Favorite The smooth, rich flavor of homemade pumpkin pie, the sweet taste of whipped cream with a twang of bourbon—this is what the holidays are all about! Fresh pumpkin purée is easier to make than you may think. 48 | FLAVORS MAGAZINE


Only the finest.

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Sweet Sam’s bakes irresistibly-rich pound cake, coffee cake, and other baked goods using only the finest natural ingredients. www.sweetsams.com


COOKING TIPS & ADVICE

Speaking Truth

>> 36 TRUTHS ABOUT OLIVE OIL By Dr. Gino Celletti with an introduction by Steve Jenkins

W

e talk about wine and we talk about food, and about both we go into great detail.

on a weekly basis. There is no food nutritional subject that even approaches the cruciality of learning about olive oil.

But not with olive oil. It would seem we want to remain ignorant about olive oil. Here at Fairway, we are learning more about olive oil every week, and after 40 years of thinking about food, we finally realize we have ignored the single-most important food in our lives. Even the most famous chefs are almost totally ignorant about olive oil.

Let’s start with the ‘TRUTHS’ about olive oil, as written by the legendary, industry-leading, guiding light, Milano-resident Dr. Gino Celletti, author of the brilliant Monocultivar Olive Oil: The Perfect Olive Oil. Dr. Celletti was recently the Chief Judge of the New York International Olive Oil Competition, the world’s largest olive oil event. His book, Monocultivar Olive Oil: The Perfect Olive Oil, contains these ‘truths’. — Steve Jenkins

Rest assured your Fairway olive oil-lovers are trying to teach you all they have learned, all they continue to learn

36 TRUTHS ABOUT OLIVE OIL from Monocultivar Olive Oil: The Perfect Olive Oil by Dr. Gino Celletti TRUTH #1

TRUTH #4

There isn’t any olive oil inside an olive. It isn’t like making orange juice; if only it was as simple as the ads make it sound.

If an olive is “virgin”, it has already had sex. We all are born virgins, but olive oil, if it’s born as a “virgin” by law, it may have already had sex for 35% of its life. The EU Regulation EC 640/2008, on a scale of 0 to 10, allows for up to 3.5 defects.

TRUTH #2 Green olives and black olives do not exist. Unlike grapes, all olives are green at the beginning, and as they ripen they all become black.

TRUTH #3 And if olives are allowed to turn black, they get angry. And if they could talk, they’d be swearing.

TRUTH #5 The first press doesn’t exist, and neither does the 2nd nor the 3rd. There can only be one press, and re-grinding the pomace is illegal. Have you ever seen “wine from the first press”? No! And it is the same for olive oil. So why do they continue to say ‘first-press olive oil’? FAIRWAYMARKET.COM | 53


The O ily Truth (continued...) TRUTH #6

TRUTH #21

“Cold-press” doesn’t exist. The pressing room is “warm”. SO warm, in fact, that if we were at the seaside, we could go for a swim, and if it were any less warm we couldn’t extract even a single drop of olive oil.

Why do you put salt and pepper on olive oil, yet not in wine? Perhaps because the olive oil you are using has no taste? With an early-harvest monocultivar olive oil, salt and pepper are not necessary.

TRUTH #7

TRUTH #22

“Extra-virgin” is not the 1st press. “Olive oil” is not the 2nd press. “Pomace and olive oil” is not the 3rd press.

Olive oil makes you gain weight just like pasta, bread, sweets, beer, wine, sodas, cocktails and French fries, but unlike the others, it keeps you young. And so you might not want a croissant and cappuccino anymore; instead for breakfast a bruschetta with olive oil, tomato and basil.

TRUTH #8 Genuineness isn’t quality. Too many shysters sell genuine, but not quality olive oil. The consumer is confused by the two concepts, and is deceived.

TRUTH #23

Adulteration is not sophistication. This technical data is not just for a government’s bureaucrat chemists; it is for all of us. It is better to know what they are saying or telling us.

Better olive oil’s visible fat than a hidden killer that tastes like butter, but isn’t. Invisible fats are often hydrogenated. Margarine and “trans-fatty acids” increase the risk of stroke. Olive oil contains no cholesterol, and works to help reduce it.

TRUTH #10

TRUTH #24

Always taste before using. Why do we always taste wine, but never olive oil?

An olive oil that solidifies at low temperature? Is it a rip-off, ruined, or changed? NO!

TRUTH #9

TRUTH #11 If you sense aromas with your nose why is it called aftertaste? If you sense it with your nose it is smell, and therefore better to say aftersmell.

LIDIA’s

TRUTH #12 The flavors coffee, strawberry, mint? They do not exist. What you are sensing in your mouth are really the aromas of coffee, strawberry and mint through your nose. They are not from “taste”, but “smell”. Never say “mint-taste” again.

TRUTH #13 Extra-virgin olive oil must have a scent. If it doesn’t, it must not be chosen. Learn how to sample olive oil; protect your family. Frauds are ever-present.

TRUTH #14 “Good” olive oil must be spicy; the more the better. Antioxidants are spicy. Consumers in the north of Europe tend not to like them, but they are the reason olive oil is healthy.

TRUTH #15 “Good” olive oil must be spicy. If it isn’t, it’s a fraud. It means that it hasn’t come from olives, or it’s been washed. It’s either a scam or just cheap.

TRUTH #16 If you smell a defect, it isn’t extra-virgin. When tested, extravirgin olive oil by law cannot have any defects. Despite that, defective oils are sold everywhere (particularly in American supermarkets and specialty food stores).

54 | FLAVORS MAGAZINE

A L L N A T U R A L S A U C E S & PA S TA S

From my family table

TRUTH #17

to yours

—Lidia Bastianich

If your olive oil is bitter, thank the person who gave it to you. Bitterness is not a defect, but rather a positive characteristic. Olive oil can be sweet or bitter just as wine can be red or white.

TRUTH #18 A green color in olive oil is not a sign of quality. Instead, it could be a scam. Olive oil-tasters test olive oil in blue or brown glasses so as not to be influenced by the color.

CAVIAR at FAIRWAY

TRUTH #19 Olive oil should not be odorless, colorless or tasteless. If it is, we are denying the consumer his expectations of health.

TRUTH #20 You cannot assess an olive oil’s acidity with your mouth. If someone is claiming to do so, they are either a scam artist or…bionic.

www.lidiasitaly.com

CELEBRATE WITH OUR FABULOUS SELECTION OF IMPORTED AND DOMESTIC CAVIAR

FAIRWAYMARKET.COM | 55


Wine & Cheese (continued...) TRUTH #25

TRUTH #28

And my cousin’s olive oil? The most likely rip-off of all. The farmer’s olive oil, the one you picked up during your vacation, and my cousin’s olive oil, all have the same common denominator: RIP-OFF. “Genuineness” is different from quality. It is this “sweet”, never spicy olive oil, which has traveled to the refinery that has mis-educated the consumer. Family means trust, but it certainly does not guarantee quality. If your cousin, in good faith, uses the same olive oil at home, even he is being fooled.

MONOCULTIVAR OLIVE OIL—the perfect olive oil; it is harvested at the first color change. A SINGLE VARIETY, in a controlled chain, crushed in a modified atmosphere, zero defects.

TRUTH #26 Oil for your car at 20 euro per liter and olive oil for your mind and body at 2 euro per liter? The oil for your car costs ten times more than the olive oil for your mind and body. If you don’t respect yourself, no one else will.

TRUTH #29

TRUTH #27

MONOCULTIVAR OLIVE OIL is REAL anti-fraud! DNA research of a single cultivar from the bottle has been successfully tested. Now you can pinpoint the botanical origin of a monocultivar olive oil. There are many who won’t like this.

All olive trees are not the same. There are 1584 varieties of olive trees, or “cultivars”, in the world. In Italy alone, there are 638, almost 40%! But nobody cares about this immense fortune.

TRUTH #30 What’s your yield—in crap? As long as there are producers who think in terms of “yield”, refined olive oil is OK. At least you are saving money. Remember: The earlier the harvest, the better-tasting and healthier the olive oil AND the lower the yield. The later the harvest, the LESS good-tasting the olive oil, the LESS-healthy the olive oil, yet the higher the yield. Are you beginning to get it?

TRUTH #31

Tuna Kale Salad Hand-Packed in a Jar.

Crafting Authentic Italian since 1959

Why spend 1,000,000 euro to buy a modern olive mill if you can just “squeeze” the olives by hand? Some media messages do nothing to educate consumers about the pricing of quality olive oil. To produce “very good” olive oil, you need to spend a lot of money.

TRUTH #32 Stoned olive oil is like boneless fish and boneless ham.

TRUTH #33 It’s on the label, but it’s in tiny print. We cannot prevent being overrun by bad foreign oil. We cannot prevent these blends being made in Italy and sold abroad with an Italian brand, as if we were agents for foreign countries. We are immensely proud of our house blends, and because we know olive oil, they are as good as we can possibly make them. We do this to offer very good, very low-priced olive oil. But if we were really true to our school we would never allow blended olive oil in our stores.

TRUTH #34

Large Round Ravioli Mini Round Ravioli Tri-Color Cheese Tortellini Cheese Tortellini Stuffed Cheese Rigatoni

Every loophole has a law. No, it’s not a typo; in this case the reversed aphorism is correct. For far too long, defective olive oils have been put on the market with undefined regulations. So terrible oils, obtained from terrible olives, grown in terrible conditions have been stopped at our borders by a sacred European Community law that accepts defective EVOO and yet also defines the values? Insane.

if you’re one… check this out: www.tonnino.com | facebook.com/tonninotuna

TRUTH #35 Polyphenols are finally legally on the label. After requesting it for 20 years they (the EC bureaucrats) finally gave in, but it could have been done better. Polyphenols are the wonderfully bitter anti-oxidants that are the hallmark of early harvest, monocultivar olive oils. Polyphenols are the reason for olive oil to exist—for flavor, in order to translate other foods’ flavors, in order to allow us to live longer disease-free lives.

TRUTH #36 Rancid (oxidized) olive oils are bad for you, and consumers can easily understand that if it is explained to them. -f 56 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 57


MOCHI IS MADE from short-grained, very glutinous rice with a high starch content. We make Mochi by the Japanese traditional way. The one which wrapped ice cream by Mochi call “Mochi Ice Cream”.

SNACKS FOR ANY OCCASION! FRITO LAY

Sweden’s most beloved biscuit!

Visit us online at: www.annas.se


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REAL SIMPLE MEAL


HEALTHY LIVING

simple ingredients, not a lot of sugar

Gluten-Free Seasonal Recipes

>> HOLIDAY FAVORITES WITHOUT THE GLUTEN by By Diana Stobo, author of Get Naked Fast. Learn more at DianaStobo.com

A

s long as I can remember, people have come to me with food questions: How did you make that dessert? What did you dress the salad with? What should I buy when I go grocery shopping? What should I make for dinner? I’ve always enjoyed the questions and the teaching process. I found the inspiration for my own interests, motivation for more knowledge, and the drive to experience new avenues for the art of food through others. Over the years I have been urged, enticed, encouraged, and supported to create something tangible for others to read and refer to when they need some hand-holding in the kitchen.

As time passed, my health became my primary focus. I concentrated less on “yummy” food and more on nutritional food. A natural transition occurred with the information I had to offer and I was no longer the quintessential “foodie.” I became the nutritionist, the healer, and the go-to person when someone needed to make a dietary change in their life. You will love these recipes from my kitchen to yours using Fairway’s deliciously fresh produce and wide selection of natural and organic products. Happy Healthy Holidays!

for more information and recipes, visit us at www.siggisdairy.com /siggisdairy

Gluten-free, dairy-free oatmeal cookies. Get more recipes at DianaStobo.com.

FAIRWAYMARKET.COM | 63


30M

(continued...)

CHEESY CAULIFLOWER SOUP

1Day

There’s nothing like a creamy, cheesy soup to make you feel cozy on a cold day. That’s why I love this recipe: it’s dairy-free but so rich and creamy. Serve it hot or cold—it’s great both ways.

INGREDIENTS

1 medium head of cauliflower, chopped 1 medium yellow onion, chopped 2 tbsp ghee 2 cups vegetable broth 2 cups coconut milk 2 tsp sea salt 1/2 cup macadamia nut butter (or cashew butter if you can’t find macadamia) 1/2 cup nutritional yeast 1/4 cup fresh-squeezed lemon juice Truffle oil for drizzle (optional)

DIRECTIONS SAUTÉ onions and cauliflower in ghee until soft but not brown. Add broth, coconut milk, and salt.

PUMPKIN SPICED PARTY MIX

SNACKS

SOUP

Gluten-Free Seasonal Recipes

INGREDIENTS

1 1 1 1 1 1

cup cup cup cup cup cup

almonds, soaked pecans, soaked pumpkin seeds, soaked sunflower seeds, soaked cashews shaved coconut

1 cup raisins 1 cup cranberries 2 cups fresh pumpkin, cubed 1 cup maple syrup 1 1/2 tsp sea salt 1 1/2 tbsp Pumpkin Pie Spice

DIRECTIONS SOAK almonds for 12 hours, Pecan pumpkin and sunflower seeds for 2 hours. (The rest should not be soaked) AFTER soaking, rinse and drain and place in large mixing bowl. Add the un-soaked cashew, coconut, raisins and cranberries and toss. PLACE pumpkin, maple syrup, salt and spices in high speed blender and blend until pureed. Pour mixture over nuts and seeds and toss until completely coated.

PREPARE Dehydrator tray with a teflex sheet laying over mesh grid sheet. Pour mixture onto 2-3 trays and spread evenly. PLACE in dehydrator for 3-5 hours at 105 degrees. Remove trays and transfer mixture from teflex to grid sheet only and continue to dehydrate for 12-24 hours, until mix is crunchy. Will keep in airtight container for up to a month.

SIMMER for 15 minutes. Turn off heat and cool slightly.

Mouth-watering, rich taste, crafted from time-honored recipes. The smoked salmon that makes brunch so wonderful.

PLACE in large high-speed blender and add nut butter, yeast, and lemon juice. Blend slowly at first with center of blender lid removed to release heat, and then slowly increase speed and mix until creamy and smooth. RETURN to pan and heat to desired temperature. DRIZZLE with truffle oil and serve. If you don’t have truffle oil, you might try a few splashes of cayenne pepper sauce.

FAIRWAY

SMOKED SALMON 64 | FLAVORS MAGAZINE

TIP: It’s also great with a nut-parmesan topping like the one on page 79 of Get Naked Fast!

Now Gluten-Free Blends Tasty & Healthy www.pacificseafood.com /pacificseafood

@pacificseafood

FAIRWAYMARKET.COM | 65


30M

(continued...)

TURTLE PUMPKIN SQUARES

INGREDIENTS GRAHAM CRACKER CRUST 1 1/2 cups raw walnuts 1 1/2 cups shredded dried coconut 1/2 cup Raw Cane sugar 1/2 cup raisins 6 Medjool dates, pitted pinch of sea salt PUMPKIN FILLING 2 cups raw pumpkin, diced small 1 cup raw cashews soaked 1 1/4 cup coconut milk 1/2 cup raw agave nectar 1/4 cup Medjool dates, pitted and packed 2 tsp vanilla powder 1 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1/8 tsp tumeric powder 1/8 tsp sea salt 1 tbsp Lecithin powder 1/2 cup coconut oil, melted in hot bath

DESSERT

DESSERT

Gluten-Free Seasonal Recipes

Turtle Pumpin Squares continued DIRECTIONS

TURTLE TOPPING (CARAMEL AND NUTS) 2 tbsp Lucuma Powder 2 tbsp maple syrup 2 tbsp raw pecan pieces

PLACE the walnuts, coconut and raw sugar in processor fitted with an s-blade and process until finely ground. ADD raisins, dates and salt and process until it begins to stick together. Do not over-process. TRANSFER crust mixture into a 9x12 baking pan lined with parchment paper. Spread evenly and press down with hands to compact. PLACE pumpkin, cashews, coconut milk and agave nectar in high-speed blender and blend until creamy. Add dates and spices and continue blending until incorporated and smooth. Add lecithin and coconut oil until completely incorporated.

POUR evenly over graham cracker crust. Using a spatula, spread evenly. Cover lightly and place in refrigerator on a flat surface for at least 2 hours. MIX Lucuma Powder and maple syrup together an a small bowl until a creamy caramel is made. DRIZZLE over firmed pumpkin squares and decorate with pecan pieces. CUT into squares and serve with raw cashew whipped cream if desired.

So many flavors, we needed a bigger chocolate aisle

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Also Available: Milk & Dark Chocolate covered Grahams and Pretzels

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30M

(continued...)

“NAKED” MACARONI & CHEESE

30M

I’m a lover of rich sauces, so a good, old-fashioned macaroni and cheese is at the top of my list as a decadent and delicious treat. The butternut squash adds a bit of sweetness as well as creaminess; the macadamia nut butter and coconut milk provide richness; the ghee gives that buttery taste; and the rest is magic.

PUMPKIN SAGE SOUP WITH PEPITAS

Pumpkin is warm and cozy and a seasonal fall favorite that has so much versatility. Nothing warms the spirit better than a harvest pumpkin soup. This one adds the depth of sage and the crunch of pepitas (an added magnesium boost).

INGREDIENTS

2 cups onion, diced 4 cups “pie pumpkin” (e.g., sugar pumpkin), diced 10 fresh sage leaves 1 tbsp ghee 1 quart vegetable broth

1 1/2 tsp sea salt 2 tbsp raw cashew butter Raw pepitas (pumpkin seeds) for garnish and crunch

DIRECTIONS SAUTÉ onion and pumpkin in ghee until pumpkin sweats but does not brown. Add broth, sage, and salt and simmer for 20 minutes or until pumpkin is soft. Turn off heat and cool slightly. POUR into a high-speed blender and add cashew butter. Place top on blender but remove the insert to release the heat and blend on low speed until mixed together. Turn on high for 15 seconds. POUR soup back into the pan to heat or pour directly into bowls. Garnish with pepitas.

Cook inn more

INGREDIENTS

2 heaping cups butternut squash cut into 1-inch cubes 1 1/2 tbsp ghee 1 1/2 tsp sea salt 1 cup coconut milk 1/4 cup nutritional yeast 2 tbsp macadamia nut butter 1 tbsp lemon juice 12 oz package Tinkyada Brown Rice Pasta elbows (or any gluten-free pasta of your choice)

with the most flavorful ingredients

CRUNCHY TOPPING 1/4 cup walnuts, pine nuts, or sunflower seeds 2 tsp nutritional yeast 1/2 tsp sea salt 1/4 tsp ground pepper or peppercorns (optional) Grind all ingredients in coffee grinder or nut and seed grinder until crumbly.

Farm-Grown Vegetables | The Perfect Blend of Seasonings | Rich Flavor

DIRECTIONS PREPARE pasta according to package directions. (Brown rice pasta takes longer than semolina pasta, so plan accordingly.) Cook al dente (test by chewing), strain, and run under cold water immediately to stop the cooking process. Pour cooled pasta back into pot. MELT ghee and gently sweat the squash in a medium sauce pan, do not brown. Add sea salt and coconut milk and simmer uncovered for 10 minutes.

POUR hot squash into blender and add macadamia butter, nutritional yeast, and lemon juice. Blend on low with the center cap on lid removed to release the heat while blending. Slowly increase speed until mixture is smooth and creamy. POUR mixture over pasta and stir. This may be served immediately with crunchy topping sprinkled on top or baked in a baking dish at 350 degrees for 15 minutes or until browned.

©2015 Del Monte Foods, Inc. All rights reserved.

16_TBD_College_Inn_Fairway_Ad.indd 1

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9/15/15 3:56 PM

project information

project number

brand

revision: F account executive:

linked images

FAIRWAYMARKET.COM | 69

document fonts

colors

trim size

Adobe Garamond

process

3.19” wide

callout

SOUP

ENTREE

Gluten-Free Seasonal Recipes


DESSERT

Gluten-Free Seasonal Recipes 60M

(continued...)

NO BAKE PUMPKIN PIE

I love pumpkin pie. It’s one of my favorite traditional holiday foods. So I wanted to find a way to still have it without

INGREDIENTS CRUST 2 cups raw walnuts 1 cup raw cane sugar or coconut cane sugar 1 cup raisins 1/8 tsp sea salt PUMPKIN FILLING 2 cups raw or gently steamed pumpkin (or butternut squash or acorn squash), diced small 1-1/2 cups raw cashews

1 cup coconut milk 1/2 cup maple syrup 1/4 cup Medjool dates, pitted and packed 1 tbsp Pumpkin Pie Spice (or combine 2 tsp vanilla powder, 1 tsp ground ginger, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves) 1/8 tsp turmeric powder (optional—adds color) 1/2 tsp sea salt 1/2 cup coconut oil, melted by putting jar in hot bath

watErmELON aGavE

COLDBrEW COfFEE STraWBErrY LEMONaDE ChOCOLatE miLK

THE WAIT

IS OVER..

NOW AVAILABLE

@ FAIRWAY!

AS SEEN IN:

Delicious Gluten Free Bouillon & Seasoning

DIRECTIONS CRUST PLACE all ingredients in a food processor fitted with an s-blade. Process until mixture is finely ground and begins to stick together. Do not over-process. TRANSFER crust mixture into a 9-inch round tart or quiche pan. Spread evenly and press down with hands to compact and bring the crust up the sides.

PUMPKIN FILLING BLEND pumpkin, cashews, coconut milk, and maple syrup in high-speed blender until creamy. Add dates and spices and continue blending until smooth. Add coconut oil and blend until completely incorporated. Pour mixture over crust. Using a spatula, spread evenly. Cover lightly and place in refrigerator on a flat surface overnight.

Have A Delicious Gluten-Free Feast Massel bouillon makes the perfect base for any stock, soup, stew or sauce. Sprinkle over vegetables to add a dash of savory flavor. For succulent, flavorful with our revolutionary new Concentrated Liquid Stock. For more information and mouth-watering recipes, visit www.massel.com.

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Checking all the boxes for health and flavor...

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HEALTHY LIVING SALAD

Hearty Salads

>> FILLING SALADS WITH SEASONAL VEGGIES by Nora Bass

E

ven in the colder months you can eat healthy, especially with Fairway Market. Our produce is delivered fresh from local growers year round, so you never have to sacrifice taste or variety depending on the season. Fairway also offers numerous prepared foods to make your cooking experience even easier (and tastier!) with tons of delicious combinations hand-crafted by our expert chefs, inspired by their own world travels.

K, vitamin C, and rich in calcium, while carrots, a root vegetable available all winter long, provide endless energy with a balance of sugars and starches. Protein-rich black beans and avocados full of healthy fats make for a truly satisfying meal. Coat these fresh ingredients and spicysweet pecans with Fairway Creamy Caesar Dressing for a salad with a luscious, velvety texture and incomparable flavor.

This fall and winter, enjoy nutrient-rich salads chock full of Fairway’s finest seasonal ingredients. Our Fairway Superfood Quinoa, Red Grapes and Cucumber with Butternut Squash, Peppers, Radishes and Goat Cheese salad offers a perfect option for a hearty lunch that is almost entirely pre-prepared! Wholesome butternut squash and quinoa fill you up, grapes and cucumbers refresh, crunchy peppers and radishes give you a seasonal bite, and smooth goat cheese brings it all together.

For a sweeter, fruitier bite, try our Pear, Endive, Radicchio and Toasted Maple Pecan Salad with Champagne Vinaigrette and Goat Cheese. Prepare the vinaigrette the old-fashioned way in just minutes with Fairway White Wine Vinegar, Fairway Dijon Mustard, Fairway Cider Vinegar, and our world-famous EVOO, plus a squeeze of lemon. Toast Fairway’s plump pecans with our pure maple syrup and add warm pears, crisp seasonal lettuces, and soft, tangy goat cheese. This salad works perfectly for dinner parties as an elegant appetizer.

Equally delicious and nutrient-dense is our Raw Kale Salad with Carrots, Green Onions, Black Beans, Avocado, Cayenne-Maple Pecans and Fairway Creamy Caesar Dressing. Kale is very high in beta-carotene, vitamin

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Don’t skimp on salads because spring and summer have passed. Enjoy seasonal vegetables and our favorite Fairway flavors in hearty salads fit for the season!

20M

FAIRWAY SUPERFOOD QUINOA SALAD

with Red Grapes & Cucumber with Butternut Squash, Peppers, Radishes & Goat Cheese

INGREDIENTS (Serves 4)

DIRECTIONS

SLICE the squash and peppers into slightly larger than bite-size pieces. Heat oil over medium heat in a small sauté pan; cook until slightly browned, about 5-10 minutes.

1 package Fairway Superfood Quinoa with Red Grapes and Cucumber 1 butternut squash 2 small radishes 2 orange bell peppers 2 scallions, white and green parts thinly sliced 4 oz goat cheese 2 tbsps Fairway Grape Seed Oil or Olive Oil

ADD the Fairway Superfood Quinoa with Red Grapes and Cucumber and cook for 2-3 minutes. TRANSFER to plates, garnish with sliced radishes and scallions. Season with salt and pepper, and dollops of goat cheese, to taste. Serve immediately.

FAIRWAYMARKET.COM | 77


Hearty Salads (continued...)

RAW KALE SALAD

with Carrots, Green Onions, Black Beans, Avocado, Cayenne-Maple Pecans & Fairway Creamy Caesar Dressing

INGREDIENTS (Serves 4-6)

1-2 bunches of kale, stems removed and shredded 2 tbsps Fairway Olive Oil 1 tbsp Fairway Cider Vinegar Salt and pepper 2-3 medium carrots, cut into medium-thick circles 2 avocado, sliced lengthwise 1 can black beans, rinsed and drained

1-2 heirloom tomatoes, sliced lengthwise 1 cup Fairway Whole Pecans ¼ cup Fairway Maple Syrup 2 tbsps canola or vegetable oil ¼ tsp cayenne pepper 2 green onions or scallions, cut thin on diagonal Fairway Creamy Caesar Dressing

DIRECTIONS

20M

TO MAKE SALAD PLACE kale in a large bowl, and pour olive oil, vinegar, and 1 tsp salt over top. Gently massage mixture into kale with your hands for 2 to 3 minutes, or until kale starts to wilt. Let rest for 30 minutes.

SPREAD nut mixture in a single layer on prepared baking sheet; bake 8 to 10 minutes, or until pecans are brown and fragrant, stirring frequently. Cool in pan.

TO MAKE CAYENNE-MAPLE PECANS WHILE kale is resting, preheat oven to 375°F. Line baking sheet with parchment paper. Toss together pecans, maple syrup, canola oil, ½ tsp salt, and cayenne in medium bowl.

STIR black beans, carrots, and green onions/scallions into kale mixture. Toss with Fairway Creamy Caesar Dressing. Garnish with tomatoes, avocado and pecans. -f

SLICE avocados, tomatoes, and carrots.

PEAR, ENDIVE & RADICCHIO SALAD

with Toasted Maple Pecans, Fairway Champagne Vinaigrette & Goat Cheese

INGREDIENTS (Serves 4-6)

DIRECTIONS

¾ cup Fairway Pecans Fairway Maple Syrup 2 pears 1 raddichio head 2 endive bulbs Fairway Champagne Vinegar Fairway Cider Vinegar Fairway Olive Oil Fairway Dijon Mustard ½ lemon Salt and pepper Goat cheese, to taste (approx. ¼ cup) Optional: ½ tsp granulated sugar

PREHEAT oven to 350°F. Put the pecans on a small rimmed baking sheet, toss to coat with a few swigs of Fairway Maple Syrup; toast until fragrant and pale golden on the cut sides, 6 to 8 minutes.

MEANWHILE, in a small bowl whisk together the vinegars, mustard, juice of ½ a lemon, salt and pepper. Slowly whisk in the olive oil until well combined. If too acidic, add in ½ tsp of granulated sugar.

OVER medium heat in a mediumsized sauté pan, heat 1 tbsp of Fairway Olive Oil or Fairway Grape Seed Oil. Add in the sliced pears and heat until warm, about 3 minutes each side.

COMBINE the radicchio, endive, and pears in a large salad bowl and toss with just enough vinaigrette to coat. Add the pecans and goat cheese; toss and serve.

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SALAD

SALAD

20M


HEALTHY LIVING EAT THE RIGHT THINGS FIRST The holidays are filled with sweets. Sweets, by definition, are carbohydrates. They include everything from Halloween candy to Thanksgiving stuffing, sweet potatoes, cranberry sauce, and pumpkin pie. It’s undeniable that these delectable items are truly the staples of indulgent joy this time of year—and shouldn’t be missed. The key, however, is portion control. You know you’re going to have some, but the question is how much? Of course the best answer is as little as possible, and there’s a way to get there without ripping away the enjoyment.

Healthy Habits For the Holidays

>> SEASONAL HEALTHY FOOD by Carlon M. Colker, M.D., FACN Health and Nutrition Advisor, Fairway Market

T

he fall and winter months are here and with them, back are our dietary sins. It starts subtly with sneaking Halloween candy, then progresses to the bountiful Thanksgiving spread. It gets worse at Christmas and Hanukkah as the food festivities continue, and concludes on New Year’s

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Eve with our belt-lines about to burst. But there are some healthy eating habits you can maintain throughout these festive times that will help you avoid dietary devastations while still allowing you to enjoy the holiday celebrations.

EXPERT TIP: The approach involves eating the functional foods first. These foods include proteinbased foods like chicken, beef, lamb, fish, and other animal products. Other functional foods that fill you up are fiber-based and include vegetables. Among these are salads, mixed greens, asparagus, spinach, cauliflower, etc. Eating a good-size portion of these types of foods before you reach for the carbohydratebased foods will instantly mitigate the damage they cause because you will be more full going in. That way you’ll serve yourself less of the worst kinds of foods and thus eat those in smaller amounts. In fact, you’ll feel like you don’t even miss them. Anecdotally, as a first step with my overweight patients, I often ask them to not restrict any foods, but rather make a requirement that they eat a full salad before ordering or eating whatever they choose as their meal. It’s amazing how that takes the edge off. More often than not, they end up ordering something completely different and healthier than what they otherwise would have had they not eaten the salad first.

DOC’S WATER TRICK In keeping with eating the right things first, properly timed water intake can also help mitigate damage. That’s because, by occupying space in the stomach, it does help reduce hunger pangs. In fact, I use this type of approach regularly with my patients. EXPERT TIP: Select among the amazing variety of Fairway Market bottles of water. Drink 16 ounces before a meal and observe how it curbs your hunger just a bit. Though you won’t see as big a result as eating the right things first, you can still get some good benefit from this method resulting in less food intake. FAIRWAYMARKET.COM | 85


Healthy Habits (continued...) STOKE THE METABOLIC FURNACE

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EXPERT TIP: Something as simple as having a good breakfast and a good lunch may be all it takes to mitigate the diet damage. If all that eating doesn’t appeal to you, your Fairway Market has a vast variety of protein bars and nutritional meal replacement shakes that will do the job. That way, you can still enjoy the food and festivities without your mind, metabolism, and mouth going out of control. -f

©2015 Solgar, Inc.

Most holiday eating involves a significant caloric intake in the evening. As a result, we tend to avoid food throughout the day in preparation for the large impending intake. As commonsense as this may seem, it’s actually a big mistake. That’s because we end up absolutely famished by the time the meal comes. As a result, we can’t help but over-eat. Unfortunately, the metabolism slows down in response to the period of starvation. That, combined with the fact that we are far less active at night, results in a massive gain in body fat. In order to avoid this, one needs to actually eat earlier in the day leading up to the big meal. This will help stoke a healthy metabolism and reduce the perceived desire for excess food intake. In other words, you won’t want to eat as much food and your body will be less likely to store what you ate as body fat.

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Compared to native curcumin extract.


To nourish, delight and serve our world. Â

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HOLIDAY GUIDE

Turkey Talk

>> FAIRWAY’S FABULOUS NEW TURKEYS by Hannah Howard

F

airway has always been a turkey destination. But this year, we’re taking our turkey game to a whole new level. “We wanted to bring in the highest possible quality turkey we could find,” says Dennis Bland, Fairway Market’s Vice President of Meat and Seafood Operations, “better than our customers could get anywhere else.”

essential that they taste absolutely delicious. Score! We found small family farmers in Lancaster, PA, who have been farming turkeys for many, many generations. They are proud stewards of their birds and their land— they farm sustainably, composting and using eco-friendly materials.

So we set out to find turkey worthy of the Fairway label. We wanted our turkeys to come from local farms; it was important that the turkeys be humanely raised; it was

Fairway Turkeys are humanely raised in a stress-free environment—grown by experienced farmers who follow strict animal welfare standards. The turkeys are free-

FAIRWAYMARKET.COM | 91


Turkey Talk (continued...) roaming in clean, modern, well-lit, ventilated barns with fresh natural litter made from wood shavings…a whole wide world away from a factory farm. Fairway birds are simply wonderful: fresh, never frozen, highest quality. They are fed a vegetarian diet of American grains (corn and soybeans), and a healthy blend of vitamins, minerals, amino acids, and oils. What they don’t get are animal byproducts, antibiotics, or hormones. We’re also offering Fairway USDA Organic Turkey…100% organic fed on

organic land. They are free-range and GMO-free. Or pick up a Fairway pre-brined bird. The brine plumps up the turkey’s meat, resulting in a juicier texture. Without getting too technical, the bird becomes extra plump, moist, and flavorful. If you’re looking for zero work, an oven-ready turkey from our catering department will do the trick—they’re cleaned, seasoned, and ready to go. We’re so turkeyobsessed, we even make a rocking turducken.

We’ve got turkeys galore to fit your family’s holiday needs. Looking for a kosher turkey? Do you want to impress your friends and family with a Heritage bird descended from the original Thanksgiving table? Fairway Market has them all and more. Reserve now at www.fairwaymarket. com/turkey. For year-round turkey satisfaction, we’re offering turkey cutlets, drumsticks, thighs, and ground turkey, so that you can cook up a great turkey meal without committing to the whole bird.

RESERVE A TURKEY NOW AT FAIRWAYMARKET.COM/TURKEY

LEFTOVERS? NO PROBLEM The best thing about turkey? Leftovers! Nothing wrong with straight-from-the-fridge turkey-picking, but there is a better way. So many better ways! Here are some of our favorite turkey recipe ideas to put the post-feast bounty to

1

THE THANKSGIVING SANDWICH Based off our favorite “Turkey Terrific” sandwich from Provisions sandwich shop in Nantucket, MA, that has garnered press and fame from all over. The sandwich includes smoked turkey, warm stuffing and tart cranberry sauce, piled high on homemade Portuguese bread. Thanksgiving happiness in a sandwich!

PENNE WITH GOAT CHEESE, KALE, OLIVES, AND TURKEY Combine al dente penne with garlic, white wine, shreds of cooked turkey, goat cheese, Kalamata olives, kale, lemon and Parmesan for a unique, surprising dinner.

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2

FAIRWAYMARKET.COM | 93


Turkey Talk (continued...)

3

SMOKED TURKEY, BEET, AND LENTIL SALAD Light, healthy and gluten-free, with the savory and satisfying flavor of home-cooked turkey. Use Fairway’s French green lentils from the Organic & Natural Department, and delicious Rocal beets, which come pre-cooked and vacuum-sealed, available in Produce.

4 5

TURKEY AND CORN CHILI

Start your day right and keep it going strong with these great products!

Make your favorite chili recipe with chunky tomatoes, kidney beans, corn, bell peppers, onion, jalapenos and diced turkey meat for a hearty lunch or dinner. Top with shredded cheddar and sour cream.

TURKEY, BACON, AND SWISS ENCHILADAS Shake up your usual chicken enchiladas with fresh pulled turkey, chopped bacon and shredded Swiss, with onion, tomato and peppers in flour tortillas for a fun, weeknight meal.

6

TURKEY AND RICE SOUP Warming and so satisfying. Combine turkey, vegetable stock, fresh or frozen veggies, long grain rice and seasoning to make a quick lunch for the family. -f

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SMUCKER'S

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Chicken & Apple Chorizo Maple & Smoked Bacon Maple Sage

quality ingredients, simple is better. With only a few quality ingredients,

Made with Real Greek Yogurt, Only Natural Ingredients 4-6 Grams of Protein

With fewer calories and less fat, this 5oz serving of cottage cheese is packed with protein to help keep you feeling full longer, and energized between meals.

PARMESAN CRUSTED CHICKEN

DIRECTIONS

NEW FLAVORS

No problem.

MAKE IT JUICY PARMESAN CRUSTED CHICKEN

NOW INTRODUCING

Need to eat on the run?

MAKING CHICKEN?

MAIN INGREDIENTS

NATURAL PEANUT BUTTER BRINGS THE TASTE YOU’LL LOVE

Servings: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes

½ CUP HELLMAN’S® Real Mayonnaise ¼ cup grated Parmesan cheese 4 boneless, skinless chicken breast halves (about 1 1/4 lbs.) 4 tsp. Italian seasoned dry bread crums 1. Prehead oven to 425°F. 2 In medium bowl, combine Hellman’s® Real Mayonnaise and cheese. Arrange chicken on a baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crums. 3. Bake 20 minutes or until chicken is thoroughly cooked.

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family tradition... in a jar! Imported Italian tomatoes, pure imported olive oil Hand chopped fresh basil, parsley, garlic & onion All Natural • No Preservatives 32 oz. jar easily feeds a family of four

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                 匀䔀䄀匀伀一䤀一䜀 吀刀䤀伀

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洀漀渀琀愀渀愀洀攀砀⸀挀漀洀

Whole grains

Crispy texture

Seeds


HOLIDAY GUIDE

NEW! Impress your guests with the delicious flavors and crunch of Town House® Focaccia crackers, inspired by Italian artisan breads. Town House® – Helping You Stylishly Entertain Since 1940.

Holiday Baking

>> EASY, DELICIOUS SWEETS by Nora Bass

T

he holidays bring out the sweet tooth in just about everyone. At Fairway, we’ve got everything you need to make delicious sweet treats your family and holiday guests will absolutely love. Scrumptious cookies with Fairway’s new Hazelnut Spread, fluffy macaroons, and a rich chocolate cake you can’t miss. Is that La Trinquelinette jam in your rugelach? Your

ginger bread man never looked so good. Remember, Fairway’s gourmet bakery also offers tons of delicious baked goods, with cupcakes and pastries, Cheesecake (so many varieties!), chocolate ganache, and so many other fantastic treats! The holidays just wouldn’t be the same without them.

FAIRWAYMARKET.COM | 101


20M

FAIRWAY CHOCOLATE HAZELNUT COOKIES

2Hrs

CLASSIC GINGER BREAD MAN COOKIES

Easy and Incredible

INGREDIENTS (Yields 36 cookies)

Get ready for the ultimate cookie with Fairway’s imported, melt-in-your-mouth hazelnut spread. Smooth, rich Italian hazelnut spread in delicious, gooey, fudgy cookies…danger alert! These are incredibly addictive. With only six ingredients, they’re super easy to whip up. Your house will smell phenomenal. Share a batch for instant friends.

INGREDIENTS (Yields 18 cookies)

1 cup Fairway Graham Cracker Crumbs 1 cup Fairway Hazelnut Spread 1/2 tsp baking soda

1 pinch salt 1 Fairway Organic Egg 1/2 tsp vanilla extract

DIRECTIONS PREHEAT an oven to 350ºF.

5 to 5 1/2 cups all-purpose flour 1 tsp baking soda 3/4 tsp salt 2 tsp ground ginger 1 tbsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground cloves 1 cup (2 sticks) unsalted butter, at room temperature 1 cup packed light brown sugar 1 large egg, at room temperature 1 cup unsulfured molasses 1 tsp vanilla extract

PLACE dough balls on a baking sheet 2-inch apart. Bake in until crispy on the outside, 8 to 10 minutes.

COMBINE the graham cracker crumbs, baking soda, and salt in a large bowl. ADD the egg, vanilla, and Fairway Hazelnut Spread and mix by hand until well blended. USING your hands, form the mixture into 1 1/2-inch dough balls.

REMOVE from oven. Allow cookies to rest on cookie sheet several minutes. TOP cookies with a dollop of Fairway Hazelnut Spread and dust with graham cracker crumbs. Move cookies to a wire rack to cool.

DIRECTIONS PREHEAT oven to 350°F. COMBINE the flour, baking soda, salt, and spices in a large bowl; set aside. In the bowl of an electric mixer, beat the butter, brown sugar, and egg on medium until smooth. ADD the molasses and beat until fluffy, about 2 minutes. Add the vanilla. STIR in the flour mixture 1 cup at a time, blending until smooth. The dough should gather into a semifirm mass. (If it’s not firm, add another 1/4 to 1/2 cup flour, but not enough to make it crumbly.)

Traditional Swedish Crispbread alL naTural, higH fibEr, anD koSher inGredienTs. Leksands quality ingredients include whole grain rye, fresh spring water, yeast, and a pinch of salt.

TURN the dough onto a lightly floured surface. Divide in half. Flatten into disks and wrap in plastic. Refrigerate at least 2 hours or up to 1 week. ON a floured surface, roll each disk to 1/8 inch thick. Use gingerbread-man cutters to make shapes. Transfer them to a large, parchment-lined baking sheet, spacing them about 1 inch apart. Decorate, if desired. BAKE until firm to the touch, about 12 minutes. Cool slightly before transferring to a rack.

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PASTRIES

PASTRIES

Holiday Baking (continued...)


45M

RASPBERRY RUGELACH WITH LA TRINQUELINETTE JAM (Recipe adapted from SheKows.com)

16 tbsp (2 sticks) unsalted butter, at room temperature, cut into 1/2-inch cubes 8 oz cream cheese, softened, cut into 1/2-inch cubes 2 tbsp sugar 1/2 tsp pure vanilla extract 1/8 tsp Fairway Sea Salt 2-1/4 cups unbleached all-purpose flour Approximately 1/2 cup La Trinquelinette raspberry or apricot preserves Confectioners’ sugar, for serving

FAIRWAY COCONUT MACAROONS

INGREDIENTS (Yields 35 Macaroons)

INGREDIENTS (Yields 12)

60M

PASTRIES

PASTRIES

Holiday Baking (continued...)

10 egg whites 2 1/2 cups of sugar 4 pounds sweetened coconut 1 tbsp of vanilla extract pinch of salt 1/2 pound bar of semi-sweet chocolate (optional)

DIRECTIONS

outside is golden brown. CHOP the chocolate coarsely.

PREHEAT the oven to 350ºF. PLACE the egg whites, sugar, and vanilla in the bowl of your electric mixer and blend for 1 minute.

FOR THE FILLING: 1/4 cup (1 oz) finely chopped Fairway Walnuts 1 tbsp sugar 1 tbsp light brown sugar 1/2 tsp cocoa powder 1/2 tsp ground cinnamon

MELT the chocolate in a double boiler over low heat. You can also use a pot over very low heat or the microwave provided you pay close attention and mix it frequently during the melting process.

ADD the coconut and continue to mix until well blended. Keeping your hands wet, form the mixture into small mounds or hay stacks onto a baking sheet pinching them together slightly so that the macaroon holds.

DIP just the bottoms of each haystack into the chocolate once the macaroons are cooled. Place them on parchment paper.

BAKE in the preheated oven for 20 – 25 minutes until the

LET cool at room temperature and enjoy!

DIRECTIONS

outrageously deliciious

BEAT the butter and cream cheese in a stand mixer fitted with the paddle attachment, on medium-high speed until evenly combined, about 2 minutes. Add the superfine sugar, vanilla and salt, and reduce the speed to low. Add 1-1/4 cups of the flour and mix just until incorporated, then repeat with the remaining 1 cup of flour. Do not over mix. ROLL the dough out onto a lightly floured work surface. Flour your hands well and gently knead to be sure that the ingredients are evenly distributed, about 10 seconds. Divide the dough into thirds, and shape each portion into a 1-inch thick disk and wrap each in plastic wrap. Refrigerate until chilled and firm, about 2 hours. TO MAKE THE FILLING COMBINE the walnuts, superfine sugar, brown sugar, cocoa and cinnamon in a small bowl; set aside. POSITION racks in the center and top third of the oven and preheat to 350ºF. Line two half-sheet pans with parchment paper. WORKING with one disk of dough at a time, unwrap and place on a lightly-floured work surface. Sprinkle the top of the dough with flour, and roll out into a 13-inch diameter circle.

104 | FLAVORS MAGAZINE

organic, gluten-free, USE a small metal spatula to spread about 2 tbsp of the preserves on top, leaving a 2-inch diameter space in the center of the dough and a 1-inch border around the edge. Sprinkle the jam with about 2 tbsp of the walnut mixture. Using a sharp pizza wheel or large knife, cut the dough into quarters, then cut each quarter into 3 wedges, to give a total of 12 wedges.

non-gmo, kosher & vegan

“No-Mess” tubes Propylene Glycol Free Free of Gluten and GMO’s Kosher Certified

cookies, bars, bake mixes & crumbles.

FOLD the corners in about 1/4-inch and then roll up. Do not roll the rugelach too tightly or the jam and filling will ooze out. Keep the outside of each cookie free of the jam and filling or it’ll burn. PLACE each rugelach 1-inch apart on the pans, with the point of each facing down. Curve the ends of the rugelach slightly toward the point to make a crescent. Repeat this process with the other 2 disks of dough. BAKE until lightly browned, about 30 minutes. Cool completely on the pans.

FAIRWAYMARKET.COM | 105


45M

FLOURLESS GLAZED CHOCOLATE CAKE (Recipe courtesy of GlutenFreeCooking.com)

Rich and incredibly chocolate-y, but gluten-free. Want to skip the mess? You can also buy flourless chocolate cakes pre-made at Fairway’s Bakery!

Flourless Glazed Chocolate Cake DIRECTIONS PREHEAT oven to 350°F

INGREDIENTS (Serves 6)

6 1-oz squares coarsely chopped semisweet chocolate 1/2 cup (1 stick) unsalted butter 3/4 cup sugar 3 large eggs 1/2 cup cocoa 1/4 tsp salt 1 tsp vanilla

FOR GLAZE: 2 1-oz squares coarsely chopped semisweet chocolate squares 1 1/2 tbsp unsalted butter 1 1/2 tsp milk or light coconut milk 1 1/2 tsp Agave syrup or honey 1/8 tsp vanilla

SPRAY a 7-inch tart pan with removable bottom with cooking spray. If you don’t have a tart pan, use a 6 to 7-inch springform pan. Line the bottom of the pan with parchment paper and spray the paper. MELT 6 oz of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth. ADD sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve. REMOVE pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy. USE a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.

POUR batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry. COOL in the pan on a wire rack for 15 minutes. Invert the cake on a plate. TO PREPARE THE GLAZE MELT 2 oz of chopped chocolate and 1 1/2 tbsp of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and Agave syrup OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake. POUR all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake. -f

STARTS WITH A BITE OF

grass.

ENDS WITH A BITE OF

106 | FLAVORS MAGAZINE

bliss.

FAIRWAYMARKET.COM | 107

PASTRIES

PASTRIES

Holiday Baking (continued...)


Introducing

a whole new way to think about sauce. New Bertolli Riserva Marinara Sauce, a flavorful twist to elevate your meal.

Parmigiano Reggiano

Parmigiano Reggiano PDO cheese is a mature, nutritious cheese with a rich, fruity flavor and a flaky and slightly grainy texture. Essential for many Italian dishes, it is still hand-made without any additives, just as it was nine centuries ago. Parmigiano Reggiano’s origins date back to the 12th century and since that time, artisan makers have stayed faithful to the identity and unique natural production of this iconic cheese. Today, there are 380 small artisan dairies in Italy which craft Parmigiano Reggiano cheese with the same dedication as always. The PDO mark ensures that the name Parmigiano Reggiano can be applied only to the cheese produced in the area of origin (provinces of Parma, Reggio Emilia, Modena, Mantua on the right bank of the river Po and Bologna on the left side of the river Reno). It also means that it must be produced using specific artisan methods, by following a particular set of rules. It is the area, the natural feed, the high quality raw milk with no additives and its long aging process that makes Parmigiano Reggiano cheese unique. The minimum maturation time for Parmigiano Reggiano is 12 months, but when the cheese reaches approximately 24 months of age, it is at its best. Then it’s ready to serve on a cheese board, grate over pasta, and use in delicious recipes.

39 045 8971800 Email: agriform@agriform.it http://www.agriform.it/en

Website: : www.parmigianoreggiano.com/


Great Entertaining and Snacking Begins with Great Cheese!

Enjoy fresh flavors from the sea

What makes Pomì The Tomato Revolution from Italy? Very Simple: Pomì is 100% natural, garden-ripe Italian tomatoes. Pomì has No preservatives, No water added. Pomì is GMO free and BPA free! Pomì is conveniently ready to add the fresh taste of garden-ripe Italian tomatoes to every recipe. Don’t you think that this is a revolution?

Visit jarlsbergusa.com oldamsterdam.com

Pomì USA, Inc. 253 Main Street, Suite 380 Matawan, NJ 07747 tel. 732-541-4115, fax 732-862-1173, www.pomi.us.com

“Made with real cheese and pimiento, Price*s Pimiento Cheese Spread is known for its freshness, quality and zesty flavor. Price*s puts a new twist on this home-style classic turned crowd favorite!”

What’s your Quinoa color? all rolaNd® QuiNoa varieties are certiFied NoN-GMo, GluteN-Free, certiFied Whole GraiN aNd Pre-Washed.

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| ©2015 roland foods, llc


FAIRWAY FAST INT_126472_78999_Summer_AlFresco_Menu_FairwayAd_R1_M_OL.pdf

1

5/6/15

2:23 PM

Fairway Dinners in 30

>> MEALS TO GET YOU FROM THE KITCHEN TO THE TABLE FAST by Hannah Howard

T

here are days that unfold in the kitchen. Luxurious, magical days. Maybe a holiday is around the corner, and cookbooks are scattered around the house, and your favorite music is blasting. A stock is bubbling, meats are marinating, and warm smells are emanating from the oven. Then, there are the other days. You run the race of life: work, responsibility, family, friends. And then—BAM—it’s dinnertime. Every home cook should have a few quickie, go-to options...ways to end a cold day with a great warm meal. I like pasta with whatever I have in the fridge—leftover beans, or veggies, or seared steak…anything at all. If I have nothing, well then it’s a bowl of spaghetti with plenty of garlic, dried chili, and a blanket of Parmesan and I’m a happy, well-fed girl. If you have the chance to swing by Fairway and only a few precious minutes to spend in the kitchen, you’re in luck. Choose from seven different types of hand-crafted (not

machine made) burgers. Carnivorous bliss. They are all made from the finest and freshest ingredients daily. Throw in a pan and dinner is served. Or caramelize some onions in a big pan with Fairway EVOO, add sweet bell peppers, and our pork, chicken, or turkey sausage—made by hand all day, every day. Your family will love you more than they do already. Or grab a Fairway rotisserie chicken (perfection!). Our fresh, handmade Fairway ravioli is a great choice for vegetarians. Fairway soups offer quick comfort. World famous roast beef from the deli, cut how you like it, on a Fairway baguette with melty provolone. Or your favorite fancy cheese from our cheese department, baked into a light but satisfying frittata. There’s always our beloved hot bar. So many options, such little time. These lightning-quick dishes are deceptively simple and completely painless. They make for simple, spot-on meals, the perfect conclusion to a busy day. Next order of business: relax and enjoy! FAIRWAYMARKET.COM | 113


Fairway Dinners in 30 (continued...) 25M

GIRELLE PASTA WITH ZUCCHINI & GORGONZOLA

30M

CHICKEN WITH FENNEL & ORANGE SALAD

Perfect Pasta with Pizzazz

Golden brown, pan-fried chicken cutlets shine beside a fresh and beautiful salad. Slightly sweet, crunchy fennel and

These short, beautiful pasta twists are ideal for collecting the goodies in this simple, satisfying dish: garlicky zucchini and luscious, melt-y gorgonzola. A squeeze of fresh lemon lends a welcome brightness.

INGREDIENTS (Serves 4)

INGREDIENTS (Serves 2)

2 medium zucchini 2 tbsp butter 2 tbsp Fairway Extra Virgin Olive Oil 1 medium shallot, finely chopped 1 large celery, finely chopped 1 clove garlic, minced 1/2 lb Fairway Girelle Artisanal Pasta

Fairway Sea Salt and Freshly Ground Black Pepper 1 tbsp freshly squeezed lemon juice 4 ounces Italian Dolce Gorgonzola 2 tbsp parsley, minced 2 large sprigs basil, julienned Grated Parmigiano Reggiano for topping if desired

SEASON the chicken with the coriander, ½ tsp salt, and ¼ tsp pepper.

ADD water to a large pot, season with salt and bring to a boil.

and stir occasionally as the pasta cooks.

WASH the zucchini and trim the ends. Grate zucchini into large shreds and set aside.

SEASON the vegetables with salt and pepper. When the pasta is nearly al dente, add the lemon juice, 1/4 of a cup of the pasta cooking water and the cheese to the pan with vegetables, stirring to melt the cheese. Stir in the parsley and basil and let the mixture simmer gently for 5 seconds.

ADD the shallot and celery, sauté over medium heat, stirring, until the vegetables soften and begin to turn translucent. Add the minced garlic and continue cooking for another minute. Add the zucchini to the pan and sauté until the zucchini begins to soften and wilt. IN THE MEANTIME, add the pasta to the boiling water

1 tsp ground coriander Fairway Kosher Salt and Freshly Ground Black Pepper 4 tbsp Fairway Cabeço Das Nogueiras Olive Oil 1 fennel bulb, thinly sliced 1 cup fresh flat-leaf parsley leaves 1 tbsp Fairway White Wine Vinegar 2 blood oranges, segmented

DIRECTIONS

DIRECTIONS

HEAT the oil and butter in a large pan.

HEAT 2 tbsp of the oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side. TOSS the fennel, parsley, vinegar, remaining oil, and ¼ tsp each salt and pepper in a bowl. Fold in the oranges. Serve with the chicken.

DRAIN the pasta (reserve some of the cooking water in case it is needed). Add the pasta to the pan with the sauce and toss to coat it completely. Let the pasta cook in the pan for a minute. Add cooking water if needed. Top with grated Parmigiano Reggiano, if desired. Serve immediately.

WINE PAIRING Fruity, but dry, medium-bodied white wine (like a Vermentino di Sardegna)

Meet John. He’s one of the secret ingredients to our all-natural bird. That’s because John raises his turkeys with compassion; nurturing them on a pure vegetarian diet, with plenty of fresh air and well water, and without the use of antibiotics. (Just like the good-olddays of 1835 when Plainville Farms started.) But just because we’re rooted in old-fashioned values doesn’t mean we don’t know a thing or two about satisfying current taste and health needs. Take our ground turkey for example. It’s perfect for serving healthy, homemade meals in a snap. Use it instead of beef in your burgers, meat loaf, or lettuce wraps for delicious flavor with today’s health sensibilities. Your secret is safe with us.

WINE PAIRING Off-dry, medium-bodied white wine (like a Finger Lakes Riesling)

IBUTES R T S I D T FromAUour Farms EA STIN MFamily ARGEST L E H T M toINyour Table F FRO BEEFamily T TRY. ES N U O F C E THE H OUND T R A S R E K MEAT PAC

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114 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 115


Fairway Dinners in 30 (continued...) 30M

NOT ALL

ORECCHIETTE PASTA WITH BROCCOLI RABE & SWEET ITALIAN SAUSAGE

TILAPIA ARE

CREATED EQUAL

Italian Comfort Food at Its Finest Al dente, handmade Fairway orecchiette is the perfect vehicle for sweet, flavorful Italian sausage and tangy broccoli rabe. Red pepper flakes for pizzazz and garlic for fragrant flavor round out the classic dish.

INGREDIENTS (Serves 4)

4 Fairway Sweet Italian Sausages (about 1 lb), casing removed and crumbled 1 lb Fairway Orecchiette Artisanal Pasta 1 lb broccoli rabe, washed, trimmed, and cut into 3-inch pieces 2 cloves garlic, coarsely chopped

1/2 tsp Fairway Crushed Red Pepper Flakes 1/2 cup Fairway Extra Virgin Olive Oil Fairway Sea Salt and Freshly Ground Black Pepper Freshly grated Parmigiano Reggiano cheese, for serving

DIRECTIONS

minutes; drain.

PLACE sausage in a large skillet over medium-high heat. Cook, stirring, until browned, 5 to 8 minutes. Using a slotted spoon, transfer sausage to a bowl; set sausage and skillet aside.

PLACE reserved skillet over medium-high heat and add oil, broccoli rabe, garlic, and red pepper flakes. Cook, stirring, about 30 seconds. Return sausage to the skillet along with the orecchiette. Stir to combine, adding reserved cooking liquid if pasta seems too dry; sprinkle with cheese and serve immediately.

BRING 4 quarts water to a boil in a large pot. Add salt, return to a boil and add broccoli rabe. Cook 1 minute and drain, reserving some of the cooking liquid; set aside. BRING a second large pot of water to a boil. Add salt, return to a boil and add pasta. Cook until al dente, 5 to 8

WINE PAIRING

ALL-NATURAL LAKE GROWN

FRESH TILAPIA Grown In Pristine Lakes Without Antibiotics or Growth Hormones GLUTEN FREE MERCURY FREE Low-Fat • High Protein

Dry, sparkling red wine (like a Lambrusco Secco)

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116 | FLAVORS MAGAZINE


Enjoy fresh flavors from the sea

What makes Pomì The Tomato Revolution from Italy? Very Simple: Pomì is 100% natural, garden-ripe Italian tomatoes. Pomì has No preservatives, No water added. Pomì is GMO free and BPA free! Pomì is conveniently ready to add the fresh taste of garden-ripe Italian tomatoes to every recipe. Don’t you think that this is a revolution?

Pomì USA, Inc. 253 Main Street, Suite 380 Matawan, NJ 07747 tel. 732-541-4115, fax 732-862-1173, www.pomi.us.com

What’s your Quinoa color? all rolaNd® QuiNoa varieties are certiFied NoN-GMo, GluteN-Free, certiFied Whole GraiN aNd Pre-Washed.

Pre-Washed

NoN-GMo

Whole GraiN

GluteN-Free

100% All-Natural Ingredients www.popkoffs.com

www.rolandfoods.com

| ©2015 roland foods, llc


HOLIDAY GUIDE

BACON SWIZZLE STICKS

Most swizzle sticks do one thing well: They swizzle. One evening, we invited our friend Richard Bonomo over to enjoy a cocktail and taste a few of our newly tested bacon recipes. Richard, a chemist and avid cook, helped us find a way to make a bacon swizzle stick hold its spiral shape

by wrapping it in a paper towel before popping it in the microwave. Sometimes it really helps to have a scientist in the kitchen. The swizzle sticks are great with Bloody Marys, martinis, and planter’s punch. Keep experimenting; it’s fun.

INGREDIENTS (Makes 1 swizzle stick, can be multiplied as desired) Slice of uncooked bacon

DIRECTIONS ARRANGE a slice of bacon diagonally on top of a piece of paper towel. HOLDING the slice of bacon at each end, twist the slice in opposite directions into a tight spiral.

Bacon Lovers, Rejoice! >> GOURMET BACON HORS D’OEUVRES FOR HOLIDAY GUESTS

by Marie Rama, co-author of the book Bacon Nation, our favorite book for bacon recipes and serving ideas!

W

e might be too busy to cook every night of the week, but when the holidays come, we start looking for those perfect recipes we can make ourselves as we open our hearts and homes to our family and friends. Bacon Nation has 125 through the menu recipes that explore the versatility of bacon as an intense seasoning ingredient and many are particularly suited for the holidays. For something very simple and different that will instantly get

120 | FLAVORS MAGAZINE

FOLD the paper towel in half over the twisted bacon slice so that the towel’s opposite corners meet. Then, starting at the fold, roll the paper towel under the palms of your hands around the bacon into a tube. MICROWAVE the bacon in its rolled paper towel on high power until it is firm and shaped like a swizzle stick, about 1 minute and 15 seconds. Because microwave ovens vary in power, check for doneness after about 1 minute. UNROLL the paper towel and let the swizzle stick cool before using it as a garnish for your favorite Bloody or Virgin Mary.

your guests talking, lay out a stack of our Bacon Swizzle Sticks. Guests can grab and nibble on them as the party gets going and you pour the drinks. For a more substantial appetizer, I recommend the Crispy Polenta Bites with Sun-Dried Tomato Spread. Bacon and a burst of chipotle pepper enliven the corn meal base, while a sun-dried tomato spread perfectly adorns each triangle.

FAIRWAYMARKET.COM | 121

GARNISH

2M


90M

CRISPY POLENTA BITES WITH SUN-DRIED TOMATO SPREAD

INGREDIENTS (Makes 48 triangles) CRISPY POLENTA Olive oil or vegetable oil cooking spray 4 slices thick-cut bacon, cut into 1/4- to 1/2-inch pieces 2 scallions, both white and green parts, finely chopped 3 large cloves garlic, minced Salt 1 cup quick-cooking polenta 1/4 chipotle pepper, packed in adobo sauce, seeded and chopped Freshly ground black pepper

SUN-DRIED TOMATO SPREAD 4 ounces (about 2/3 cup) oil-packed sun-dried tomatoes, drained 2 to 3 tablespoons extra-virgin olive oil 2 teaspoons balsamic vinegar 3 tablespoons chopped fresh basil 1 tablespoon finely chopped red onion

DIRECTIONS

COOK the bacon in a large skillet over medium heat until it starts to brown and the fat begins to render, 3 to 5 minutes, stirring occasionally.

The polenta can be prepared up to this point and refrigerated overnight before cutting it into triangles and baking it the next day. ABOUT 30 MINUTES BEFORE SERVING POSITION racks in the center and lower third of the oven and preheat the oven to 450˚F. Line 2 baking sheets with aluminum foil and coat each lightly with olive oil or vegetable oil cooking spray. SLICE firm polenta into 24 rectangles, then slice the rectangles into 48 triangles using the tip of a paring knife.

122 | FLAVORS MAGAZINE

2Hrs

a crown jewel of a dish in both taste and appearance. Because pork, now bred to be lean, can be a little dry, we take time to brine and thereby moisten the boneless roast first in a mixture of honey, salt and seasonings. Then it’s stuffed with a combination of Mission figs, shallots, parsley, a tad of Cognac, and of course plenty of bacon. Finally, it gets a final gentle rubbing of e.v.o.o.

mixed with fresh rosemary, garlic, salt and pepper. I have made and served this dish on many different special occasions and it never fails to elicit appreciative “ahs”. Either our Apple and Bacon Brussels Sprout Hash or the Bacon Mushrooms Stew would make a fine side dish.

PORK ROAST STUFFED WITH BACON AND BLACK MISSION FIGS accent. The truly memorable flavor that makes this recipe a standout is the stuffing of bacon and figs: fruity, supremely soft, salty, smoky. We made this for the twentyninth birthday of one of our kids and won the highest accolade from a crowd of hip, food-savvy New Yorkers: “Can I have seconds?”

INGREDIENTS (Serves 8-10)

ADD the scallions and garlic and cook, stirring occasionally, until the bacon is lightly browned, the fat is rendered, and the scallions soften, 2 to 3 minutes. Set the scallion mixture aside.

POUR the polenta into the prepared baking dish and refrigerate it, uncovered, until firm, about 1 hour.

or several holiday dinner dish suggestions, leaf through Bacon Nation’s Meat Chapter where you’ll find recipes for a Francis Fillet wrapped in bacon and sage, a Brawny Bacon Beef Bourguignon, and an Osso Buco with Orange and Lemon Gremolata. My personal favorite holiday meal is the Pork Roast Stuffed with Bacon and Black Mission Figs. It’s

Roast pork can be succulent and delicious but too often it can turn out dry. Brining it is a pretty failsafe method to produce juicy, flavorful pork and it knocks the ball out of the park in this recipe, which has proved to be one of the biggest crowd pleasers in this collection. Honey contributes beautiful floral notes in addition to sweetness. The simple rosemary-garlic rub adds a herbaceous

LINE the bottom of a 13- by 9-inch baking dish (Pyrex is fine) with parchment paper and coat the paper lightly with olive oil or vegetable oil cooking spray. Set the baking dish aside.

PLACE 4 cups of water in a heavy-bottomed 4-quart saucepan, cover the pan, and bring to a boil. Add 1 teaspoon of salt, reduce the heat to low, then add the polenta to the water in a very slow and steady stream while stirring with a wire whisk. Cook the polenta until it is soft and smooth, 4 to 5 minutes, whisking it often to eliminate any lumps. Remove the pan from the heat. Stir in the scallion and bacon mixture and the chipotle pepper. Taste for seasoning, adding more salt as necessary and black pepper to taste.

F

FOR THE SPREAD PLACE the sun-dried tomatoes in a mini food processor or in a blender. Add 2 table- spoons of the olive oil and the balsamic vinegar and basil. Process until fairly smooth but still a little coarsely chopped. If the mixture is dry, add some or all of the remaining 1 tablespoon of olive oil. Spoon the sun-dried tomato mixture into a small bowl and add the red onion.

FOR THE PORK ROAST AND BRINE 6 tablespoons honey 2/3 cup Diamond Crystal kosher salt 6 bay leaves 8 medium-size cloves garlic, peeled and lightly crushed with the flat side of a chef’s knife 1 1/2 teaspoons fennel seeds (optional) 1 tablespoon black peppercorns 1 center-cut boneless pork loin roast (about 3 1/2 pounds) FOR THE BACON AND FIG STUFFING (see Note) 6 slices bacon, diced 1 medium-size onion, diced (about 1 cup) 1 large shallot, diced 8 ounces dried black Mission figs, stems removed and discarded, cut into ¼- to ½-inch pieces 3 tablespoons granulated sugar 1 packed tablespoon dark brown sugar 6 tablespoons balsamic vinegar 1 bay leaf Freshly ground black pepper 1 tablespoon extra-virgin olive oil 2/3 cup coarse-ground bread crumbs 1/3 cup chopped fresh flat-leaf parsley 1 tablespoon Armagnac or Cognac (optional)

COVER the tomato spread and refrigerate it until ready to use. You can prepare the spread several hours or even a day before you plan to use it. Let the spread return to room temperature before serving.

FOR THE HERB OIL RUB 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh rosemary leaves 1 large clove garlic, finely chopped

Transfer the polenta triangles to the prepared baking sheets, arranging them about 1 inch apart. BAKE the polenta triangles until they are crisp and lightly browned, about 20 minutes, switching the positions of the baking sheets from the top rack to the bottom rack after 10 minutes. TRANSFER the baked polenta triangles to a large serving platter and serve immediately topped with a small amount of the Sun-Dried Tomato Spread, if desired.

1/4 teaspoon table salt 1/8 teaspoon black pepper

FAIRWAYMARKET.COM | 123

ENTREE

APPETIZER

Bacon Loverd Rejoice! (continued...)


ENTREE

Bacon Lovers Rejoice

Turn back the culinary clock and rediscover what chicken should taste like!

(continued...)

DIRECTIONS BRINE THE PORK COMBINE the honey, seeds, if using, peppercorns, and 4 cups of water in a large pot. Cover the pot, let come to a boil over high heat, and let boil for about 1 minute, stirring occasionally to dissolve the salt. Remove the brine mixture from the heat and stir in 4 more cups of water. Refrigerate the brine or place it in the freezer to cool to room temperature. Pour the brine into a ceramic or glass bowl or other nonreactive container large enough that the pork roast can be completely submerged. Add the pork, cover the bowl loosely with plastic wrap, and refrigerate the pork for 6 to 8 hours (longer brining may cause the pork to become too salty).

if using, into the fig mixture. If desired, season with additional pepper to taste. Set the stuffing aside to cool completely (you will have about 21/2 cups stuffing).

REMOVE the pork from the brine and rinse it under cold water. Pat the pork dry with paper towels and discard the brine.

USING your fingers, pry the cuts open to make a cavity for the stuffing. Stuff the roast, using the handle of a long wooden spoon to push the stuffing deep into the roast. Be sure to force the stuffing well into the middle to fill the center of the roast. It helps to work from both ends of each cut. 9 Preheat the oven to 400˚F and tie the roast.

PREPARE the bacon and fig stuffing: Cook the bacon in a large heavy-bottomed saucepan over medium heat until the bacon is lightly browned and most of the fat is rendered, 5 to 8 minutes, stirring often and adjusting the heat as necessary. Using a slotted spoon, transfer the bacon to a paper towellined plate to drain, reserving the bacon fat in the saucepan. You should have 1 to 2 tablespoons of fat. If there’s more, pour off and discard the excess. HEAT the bacon fat in the saucepan over low heat. Add the onion and shallot and cook, stirring occasionally, until the onion is very soft and lightly browned at the edges, 8 to 10 minutes. ADD the drained bacon, figs, granulated sugar, brown sugar, balsamic vinegar, bay leaf, and of water to the saucepan and season with pepper to taste. Cover the pan and bring to a boil over high heat. Then, reduce the heat as necessary to maintain an even simmer and cook, uncovered, until most of the liquid has evaporated, 20 to 25 minutes, stirring occasionally. Remove and discard the bay leaf, transfer the fig mixture to a medium-size bowl, and let cool for about 10 minutes. HEAT the 1 tablespoon of olive oil in a small skillet. Add the bread crumbs and cook over low heat until evenly browned, 3 to 4 minutes, stirring often. Stir the browned bread crumbs and the parsley and Armagnac or Cognac,

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MAKE a pocket in the pork roast for the stuffing. Starting at one end and using a long knife (a boning knife works well for this), insert the blade through the center of the roast, making a 1 1/2- to 2-inchwide horizontal cut that runs from one end of the roast to the other. (If you find it easier, make 2 cuts halfway into the meat, working from each end of the roast toward the center so that the cuts meet in the middle.) Make another 1 the first cut, forming a cross. Place the pork in a large roasting pan.

MAKE THE HERB OIL RUB PLACE the 2 tablespoons of olive oil and the rosemary, chopped garlic, 4 teaspoon of table salt, and rub the stuffed pork roast all over with the oil and herb mixture. ROAST the pork for 15 minutes, then reduce the oven temperature to 350˚F and continue roasting the pork for about 20 minutes longer. Use an instant-read meat thermometer to measure the internal temperature of the roast and gauge how close the pork is to being done, inserting the thermometer into the thickest part of the meat 10 minutes after you have reduced the oven temperature. The roast will be done when the meat thermometer registers 135˚F, or 140˚F, if you like your pork a little more cooked. The internal temperature will rise rapidly after the roast reaches 125˚F; monitor it closely to keep the pork from overcooking.

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TRANSFER the pork roast to a cutting board. Cover the roast loosely with aluminum foil and let it stand for 15 to 20 minutes before removing and discarding the string. As the roast rests the internal temperature will rise about 5˚F. Slice the roast and serve it immediately, drizzling any pan juices over the slices.

Chicken Sausage

Truffle · Apple · Mediterranean Wild Mushroom · Southwest

Saucisson Sec

Dry-cured Pork Sausage

Specialty Sausage Andouille

Uncured Bacon

124 | FLAVORS MAGAZINE

bacon are bound together by butter and caramelized sugar. The bacon adds a smoky, meaty, saltiness that balances the sugar, and it can be stored in a covered freezer container for several weeks. I love to break off a piece of it for myself each night as I curl up in the evening with a hot

cup of tea or coffee. I like to think the friends I’ve made it for think fondly of me when they break off pieces to nibble on throughout our long winter months. Happy Holiday Cooking with Bacon!

-f

v

A

S

o many recipes from Bacon Nation work as holiday dishes; but one that I must suggest is our ChocolatePeanut-Bacon Toffee. It’s a sweetsavory candy, something like a peanut brittle but with more complex flavor. It has no flour and is therefore glutenfree. The dark chocolate, peanuts and

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FOOD & TRAVEL

TRY FAIRWAY’S HAZELNUT SPREAD ON: ON BREAD Toasted sourdough bread or a crusty French baguette topped with Fairway Hazelnut Spread and sliced banana. Make a sandwich with hazelnut spread and cream cheese. At Fairway’s Deli, we are about to launch a sandwich featuring Fairway’s Hazelnut

IN BAKED GOODS

Fairway Hazelnut Spread

>> OUR FAVORITE NEW INDULGENCE

Use it in your baking for rich, chocolate-nutty brownies, cookies, cupcakes and cakes.

WITH YOGURT Stirred into Greek yogurt with fresh strawberries. Spooned over yogurt and sprinkled with plenty of crunchy granola.

FOR SNACKING Dip pretzels, apple slices, bananas, or strawberries. Sandwich between two sugar cookies. My kids and I slice and dip all kinds of fruits and berries—a veritable instant fondue.

by Lori Jean Levy

L

ike many of you, we love Walter White, and we are intrigued and amazed by his walk on the wild side. But we’ve lately discovered our own version of “Breaking Bad,” and we are not afraid to share our latest heaven-inspired indulgence. Truth be told, this little bit of naughty was taught to me by the Master himself, Steve Jenkins. No, it is not intended for polite company, as it breaks every rule I have ever associated with Emily Post, but here it goes. While nothing quite compares with the very first taste of our NEW Fairway Hazelnut Spread, we learned quickly during our “cuttings” (where you compare various production samples) that the best gift ever is an almost empty jar of our new Fairway Hazelnut Spread. As would be the case late one afternoon after a particularly jampacked day of off-site meetings, we returned to our big communal office room, sort of like a loft, and we started rummaging around for something to eat as we had missed lunch, a rarity for us Fairway folks, I assure you. Infinitely wise, Steve grabs the sadly depleted jar and removes the top with an almost sinister glare. Into the open

126 | FLAVORS MAGAZINE

jar goes a scoop of organic vanilla ice cream, a samplepint, handmade by our friends in Brooklyn. Next, Steve opened his ubiquitous pocketknife, and quickly sliced one of the bananas we had sitting on the conference table. I can’t even begin to tell you how something SO wrong could be SO right. We passed around a few spoons, loving the instant bottoms-up sundae. Our new hazelnut spread is made from an ages-old family recipe in the Piedmont region of Italy. It is ultra-creamy, with a higher hazelnut content than our competition. Your family is going to LOVE this. YOU are going to love this. Spark up your back-to-school method of operations. When you open the cupboard to find an almost-empty jar of Fairway’s NEW Hazelnut Spread, as you are likely to do, don’t start muttering under your breath, secretly cursing whichever beloved family member left you in the lurch. Get creative instead. Look for some yogurt, granola, berries—whatever strikes your fancy. This is a “glass half full” situation—truly it is.

WITH ICE CREAM Swirl into vanilla ice cream for a quick yet special dessert. Make a hazelnut spread sundae loaded with chopped hazelnuts, dark chocolate chips, and banana.

FOR BREAKFAST Add to pancake, French toast, or crepe batter. Spread on muffins or banana

BONUS Recently, someone told me that they slice a banana—skin on—spread Fairway’s Hazelnut Spread in the center, wrap in foil, and either bake or grill! -f FAIRWAYMARKET.COM | 127


Fresh at Fairway!

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FUN & ENTERTAINING

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Easy Holiday Hosting

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H

amilton Wright Mabie once said, “Blessed is the season which engages the whole world in a conspiracy of love.” On that note, the holidays offer the perfect opportunity to gather together those we love to celebrate. And what better way to show love than through the joy of food? Hosting a holiday gathering is easy with the right recipes and ingredients. Fortunately, Fairway only offers the finest selection of foods, from our own exclusive products to quality staples to the brands we cherish from around the world.

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Communal gatherings require communal foods, and no party is complete without a dip. Plus, Fairway baguettes are the perfect crusty compliment to any dip or spread. Our Cheddar Dip with Fairway Raspberry Preserves is a one-bowl wonder that uses just a few ingredients, including sharp cheddar and Fairway’s fresh preserves that taste homemade. You’ll

be amazed at the deliciousness of this dish that takes just five minutes to prepare. Looking for a super-healthy, gluten-free appetizer? Make your own oven-baked beet chips, and then simply add Fairway Pesto, a homemade vegetable puree, and a dollop of goat cheese. This recipe is a color and flavor sensation, made even more dynamic when you use a combination of yellow and red beets. The carrot puree is just one topping example; you can also use Fairway’s hummus, available in a variety of flavors, including Roasted Red Pepper and Sweet Roasted Garlic. For an extremely easy yet elegant appetizer, try wrapping Fairway prosciutto around fresh asparagus spears drizzled with Fairway Extra Virgin Olive Oil and broiled until crispy. Top with paper-thin slices of Parmigiano-Reggiano for sumptuous flavor. As a host, you have enough to worry about; hopefully these party finger food recipes will take one thing off your plate (no pun intended). Enjoy the company of those you keep close to your heart with these easy holiday recipes from Fairway, and let us help you entertain with ease.

FAIRWAYMARKET.COM | 131


Easy Holiday Hosting (continued...)

CHEDDAR DIP WITH FAIRWAY RASPBERRY PRESERVES

INGREDIENTS (Serves 4-6)

DIRECTIONS

2 ½ cups sharp NY White cheddar cheese (grated) 1/3 cup chopped white onion 2 tbsps mayonnaise ½ cup Fairway Raspberry Preserves Fairway Baguette or Triscuits Fresh raspberries

COMBINE cheddar cheese and onion in a mixing bowl. Blend in mayonnaise and form into a mound.

STARTERS & SNACKS

STARTERS & SNACKS

10M

TOP with Fairway Raspberry Preserves and garnish with fresh raspberries. SERVE with Triscuits or on freshly made Fairway baguette slices.

10M

BEETS, PESTO & GOAT CHEESE

INGREDIENTS (Serves 4)

DIRECTIONS

2 large beets, peeled and thinly sliced 2 tbsp Fairway Olive Oil Salt and pepper FOR THE PUREE AND PESTO 3 carrots ½-1 tbsp butter ¼ cup sour cream Fairway Pesto (try either the daily prepared or jarred version) Herbed or regular goat cheese

PREHEAT oven to 350°F. Line a baking sheet with Pam-sprayed foil. THINLY slice the beets. Add beets to the baking sheet and cover evenly in oil, salt, and pepper. BAKE until crisp, 25-30 minutes, rotating and flipping halfway through. Cool chips and blot with paper towels to remove any excess oil. MEANWHILE, place carrots in a large saucepan. Add water to cover by 1 inch; add salt. Bring to a boil over high heat; reduce to a simmer. Cook until carrots are tender, 20 minutes. Drain and transfer to a food processor. Add butter and sour cream; season with salt and pepper. Process until smooth, about 3 minutes. LINE the beets on a plate. Top with alternating dollops of carrot puree and pesto. Garnish with goat cheese.

132 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 133


Easy Holiday Hosting (continued...) STARTERS & SNACKS

10M

CRISPY ASPARAGUS PROSCIUTTO PARMESAN

INGREDIENTS (Serves 4-5) FOR THE EGGPLANT 12 medium asparagus spears, ends trimmed (about 1 ½ lbs) 1 tbsp Fairway Olive Oil 1 package of prosciutto, cut in half lengthwise Parmigiano-Reggiano, thinly sliced Salt and pepper

DIRECTIONS

Hershey’s delivers a premium chocolate experience! Hershey’s formula contains real cream, milk & real Hershey’s cocoa

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Premium cocoa beans create the unique Hershey’s taste profile vs. traditional cocoa beans

Hershey’s blend of cocoa beans are sourced from across the globe and are roasted at specific temperatures to achieve the oneof-a-kind Hershey flavor profile

HEAT the oven to broil and arrange a rack about 5 to 6 inches from the top of the oven. PLACE the asparagus on a foiled baking sheet, drizzle them with the olive oil, and season with salt and pepper. Using your hands, toss until the spears are evenly coated with the oil. Transfer them to the large plate and set the baking sheet aside. STARTING just under the scaled tip of the asparagus, wrap each spear with 1 slice of prosciutto in a downward spiral toward the cut end, just barely overlapping the seams of the prosciutto. Place on the baking sheet. Repeat with the remaining asparagus, leaving as much space as possible between each spear while still fitting all of them onto the baking sheet. (Make sure the spears don’t actually touch, or the asparagus and prosciutto will steam and won’t crisp.) BROIL for 3 minutes, then remove the baking sheet from the oven and flip the asparagus over. Return the baking sheet to the oven and continue to broil until the asparagus is charred in spots and the prosciutto is crisped and browned, about 3 minutes more. PLACE on a plate and top with thinly sliced pieces of ParmigianoReggiano. Serve immediately. -f

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HEALTHY LIVING

Happy, Healthy Holiday >> HEALTHY TWISTS ON HOLIDAY FAVORITES by Nora Bass & Olivia Wheat

T

he holiday season means get-togethers with family and friends and, undoubtedly, bountiful food. From a spin on stuffing or candied potatoes to pumpkin and black bean crockpot chili to gluten-free pumpkin custards, the following recipes should be shared and savored alongside a main entrée—like Fairway’s Rotisserie Chicken or Orange Thanksgiving Turkey recipes. With Halloween just around the corner, why not carve pumpkins while letting your crockpot cook for you? Our Pumpkin, Avocado, and Black Bean Chili is a wonderful variation on traditional chili that freezes well and tastes even better as leftovers. Using Fairway canned tomatoes and dried spices, your chili is well on its way to being fantastic. As we recommend in all our cooking, use Fairway’s Olive Oil, which is shipped directly to the store in 200-liter barrels from off-the-beaten-path, small family growers and millers; the result is fresher, tastier oil specifically made to heighten any dish! Simply add the ingredients, flip on the slow-cooker switch and you’re

cooking a hearty, heart-warming meal. This recipe is a definite keeper for the holidays! Potatoes are a holiday staple and offer an abundance of preparation variations. Satisfy your sweet tooth with brown sugar-glazed red potatoes and a marshmallowand-almond topping. In this delicious, sweet version of candied red potatoes, the potatoes are parboiled then baked, for a surprise twist that will surely become a family favorite. Be sure also to try Fairway’s sweet-tooth take on holiday stuffing by using cherries and pecans! Looking for a gluten-free holiday dessert option? Our seasonally appropriate Pumpkin-Maple Custards with Fairway Crystallized Ginger are savory and a little spicy, giving you a ton of wheat-free flavor. Call your friends and family over, get in the kitchen, and whip up Fairway’s healthy twists on holiday classics.

FAIRWAYMARKET.COM | 139


Happy, Healthy Holiday (continued...)

PUMPKIN, AVOCADO & BLACK BEAN SLOW-COOKER CHILI

INGREDIENTS (Serves 8-10) 2 tbsps Fairway Olive Oil 1 medium onion, chopped 1 medium sweet yellow pepper, chopped 3 garlic cloves, minced 2 cans (15 oz each) black beans, rinsed and drained 1 can (15 oz) solid-pack pumpkin 1 can Fairway Diced Tomatoes, undrained – use about ¾ of the can

HOLIDAY

HOLIDAY

5H

DIRECTIONS

3 cups chicken or vegetable broth 2 tsps dried parsley flakes 2 tsps Fairway Chili Powder 1½ tsps Fairway Ground Cumin 1½ tsps Fairway Dried Oregano ½ tsp salt 2 avocados – cubed or thinly sliced Green onions or scallions, for garnish

USING a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer. TRANSFER to a 5-quart slow cooker; stir in the remaining ingredients. Cook covered on low heat for 4-5 hours. When plated, top with avocado and green onions.

3H

ORANGE THANKSGIVING TURKEY

INGREDIENTS (Serves 8-10) 90M

CHERRY PECAN STUFFING

INGREDIENTS (Serves 8-10)

DIRECTIONS

PREHEAT oven to 400°F, with racks in middle and lower thirds. On two rimmed baking sheets, arrange baguette cubes in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.

1 Fairway Baguette, cut into ¾-inch pieces (8 cups) 3 tbsps unsalted butter, plus more 1 medium yellow onion, diced 2 large celery stalks, diced medium 4 garlic cloves, roughly chopped 1 cup packed dried tart cherries 1 cup roughly chopped Fairway Toasted Pecans 2 tbsps fresh sage leaves, chopped 1 tbsps crushed fennel seed Coarse salt and ground pepper ½ cup roughly chopped fresh parsley leaves 3 Fairway Large Eggs, lightly beaten 3 cups low-sodium chicken broth

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MEANWHILE, lightly butter a 9-by13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add cherries, pecans, sage, and fennel seed and cook, stirring, 1 minute.

1 (12- to 14-lb) Fairway Turkey, neck and giblets removed Salt and pepper 2 tbsps Fairway Dried Parsley 2 tbsps Fairway Dried Rosemary

2 tbsps Fairway Dried Sage 3 navel oranges, 2 cut into 8 wedges and 1 sliced for garnish 3 small red onions, each cut into 8 wedges

5 bay leaves ¾ stick (6 tbsp) unsalted butter, melted Optional: Fairway Gravy

DIRECTIONS PREHEAT oven to 425°F. TRANSFER to a large bowl and season with salt and pepper. ADD parsley, eggs, and baguette cubes; stir to combine. Add half of broth, stir until absorbed, and repeat with rest of broth. Season generously with salt and pepper and transfer stuffing to dish. BAKE on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

REDUCE oven temperature to 350°F. Brush remaining ¼ cup butter over turkey and roast 30 minutes more.

RINSE turkey inside and out and pat dry. STIR together the parsley, rosemary, sage and 1 tbsp each of salt and pepper in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff large cavity with oranges, 1 onion, and bay leaves. Season the outside of the turkey with 1¼ tsps salt and ½ tsp pepper. Tie drumsticks together with kitchen string and secure wings to body with small skewers. PUT turkey on a rack set in a large flameproof roasting pan and roast in middle of oven for 30 minutes. WHILE turkey is roasting, toss remaining 2 onions with 2 tbsps melted butter.

SCATTER buttered onion wedges around the turkey, baste with butter and continue to roast for 1 to 1.5 hours. Be sure to baste the turkey every 30 minutes (add a little water or chicken broth to pan if onions get too dark). The turkey is done when an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F or the turkey is no longer pink at the bone, the juices run clear and the skin is golden brown. (Note: Fairway turkeys come with their own cooking monitoring system to help you cook them to perfection!) TRANSFER turkey to a platter and let stand 25 minutes (temperature will rise to 180°F). Garnish top of turkey with sliced oranges and serve with Fairway Gravy.

FAIRWAYMARKET.COM | 141


Happy, Healthy Holiday (continued...)

MARSHMALLOW ALMOND CANDIED RED POTATOES

INGREDIENTS (Serves 6)

DIRECTIONS

4 lbs red-skinned potatoes, roughly peeled and cut into 1-inch pieces 2/3 cup packed brown sugar 5 tbsps Fairway Butter 1 tsp Fairway Ground Cinnamon ½ tsp salt ¼ tsp Fairway Ground Nutmeg Pinch of ground ginger 2-3 cups miniature marshmallows ½ cup Fairway sliced or slivered almonds

PREHEAT oven to 375°F. Arrange potatoes in 13x9x2-inch glass baking dish. COMBINE sugar, butter, cinnamon, salt, nutmeg, and ginger in heavy small saucepan over medium heat. Bring to a boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.

HOLIDAY

HOLIDAY

80M

BAKE potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. INCREASE oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

80M

142 | FLAVORS MAGAZINE

PUMPKIN-MAPLE CUSTARDS WITH FAIRWAY CRYSTALLIZED GINGER

INGREDIENTS (Serves 6)

DIRECTIONS

1½ cups 1% milk 4 Fairway Large Eggs ¾ cup Fairway Maple Syrup ¾ cup canned unseasoned pumpkin puree 1 tsp Fairway Ground Cinnamon ½ tsp Fairway Ground Cloves ¼ tsp salt ¼ cup Fairway Crystallized Ginger Whipped cream (bottled or homemade)

PREHEAT oven to 325°F. Heat a kettle of water for the water bath. Line a roasting pan with a folded kitchen towel. HEAT milk over low heat in a small saucepan until barely steaming, but not boiling. WHISK eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don’t cook). Add pumpkin puree, cinnamon, cloves and salt; whisk until blended.

DIVIDE the mixture among six 6-oz (¾-cup) custard cups. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. PLACE the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled. TO SERVE, top each custard with a dollop of whipped cream and Fairway Crystallized Ginger. -f

FAIRWAYMARKET.COM | 143


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Fairway Flavors Magazine Fall/Winter 2015  
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