Fall 2019 FREE
Northwest
All things
Apple pages 6–7
The local apple harvest is in! Try your favorite variety in our apple pancake recipe.
Delicious Duos pages 8–9
English cheddars from Ford Farm and hearty craft beer pairings.
Loaded Sweet Potatoes pages 4–5 Transform your sweet potatoes from basic to deluxe with these topping recipes.
Bristol Scallops pages 14–15
Learn to sear like a pro with Chef Bryan’s Orange Basil Seared Scallops recipe.
Store Locations
Bellingham Barkley 360-676-5300 Sehome Village 360-676-1996 Meridian 360-671-3300 Fairhaven 360-733-4370 Burlington 360-814-1500 Ferndale 360-380-9000 Lake Tapps 253-876-1700 Lake Stevens 425-377-7100 Marysville 360-530-7700 Mount Vernon 360-848-6999 Oak Harbor 360-679-8058 Olympia 360-754-1428 Snohomish 360-568-1395 Stanwood 360-629-4400 Woodinville 425-398-6700
www.haggen.com MANAGING AND CREATIVE EDITORS: Tricia Jones Emily Riggs
CONTRIBUTORS:
MacKenzie Unick Allison McGillivray Chef Bryan Weener
SENIOR GRAPHIC DESIGNER: Katrina Staal
PHOTOGRAPHER:
katherynmoranphotography.com ©2019 Haggen. All rights reserved. All proprietary trademarks are owned respectively by Albertson’s LLC, Safeway Inc. and their affiliates or subsidiaries. All third party trademarks are owned by their respective owners.
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Haggen Northwest Fresh | Fall 2019
Premium 14-Stem
New!
Rose Bouquet As the classic symbol of true love, elegant long-stemmed roses are traditionally given to express that extra bit of love to someone who is particularly special. Our new rose bouquets feature not the traditional dozen, but 14 long-stemmed beauties with complementary greens, wrapped and ready for beautiful gift-giving. And while red has long been considered the color of love, you can choose from several colors—equally as beautiful and vibrant—suitable for a multitude of occasions. We’ll even combine several colors as you wish to create your own meaningful bouquet.
We’ve sourced the best roses in the industry worthy of your gift-giving. Almost all premium, cut roses sold in the U.S. come from South America, and most are grown in Ecuador. Because the sun shines perpendicularly to the Earth in the equatorial region, roses grow perfectly straight, and the high altitude offers powerful solar radiation causing the plants to grow with thicker stems and even more vibrant colors. Because of these factors, the roses grown in Ecuador for us are considered some of the world’s finest. Our partner is Rain Forest Alliance Certified in consideration of the environment, and they also support community initiatives focused on the welfare of their workers and families. When it comes to expressing your intent with flowers, our 14-stem rose bouquet can certainly represent your heartfelt sentiments with longlasting beauty and quality.
Garden Party Charm
Tips: The key to long-lasting flowers is to
keep the water in your vase fresh.
If you’ve ever been lucky enough to attend a traditional garden party, complete with fancy hats and finger sandwiches, you may have enjoyed the enchantment of a sunlit, flower-filled garden on a warm, breezy, carefree summer day. Or, you may have concocted your own 60-second secret garden virtual vacation to escape reality momentarily. While that can be restorative (but fleeting), we’ve tried to capture those enchanting moments in our new Garden Party bouquets to make the feeling last. Introducing three new bouquets that are lush with cottage garden charm and are assembled right here in our stores by our expert florists. They’re perfectly suitable to treat your friend, coworker, family member, or anyone else that’s special in your life. They just might think you tiptoed through a secret garden and picked the blooms yourself.
New!
• Remove any leaves that would be submerged to reduce bacteria levels. • Cutting the bottoms of the stems just before putting them in water helps absorption. • Change the water daily. • Keep the bouquet away from direct sun or heat sources.
Tea party bouquet
Grand Affair bouquet
garden party bouquet
Pick from the freshest, most beautiful bouquets and arrangements designed by our floral experts.
AlwayS fresH
Photo credit: Matt Worley
Fall 2019 | www.haggen.com
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loaded sweet potatoes The humble sweet potato is a surprising powerhouse of nutrition and flavor. Jam-packed with beta carotene, vitamins E, C and B6, iron and potassium, they’re incredibly versatile and pair well with a variety of flavors and spices. They keep well in the fridge, so bake off a batch early in the week and you’ll have easy sides and healthy lunches for days. Just reheat, top and enjoy!
Southwest Chili Turn up the heat with traditional Southwest flavor. Serves 4
basic Baked Sweet Potatoes
1 can chili 1/2 cup shredded cheese 1/2 cup sour cream 1/4 cup chives, chopped
Serves 4
4 sweet potatoes Olive oil
Heat chili in pot. Ladle over baked sweet potato and top with shredded cheese, sour cream and chives.
Preheat oven to 375°F. Scrub and wash sweet potatoes and pat them dry. Drizzle potatoes with oil and, using your hands, rub an even amount all over the potato. Prick potatoes with fork several times to allow steam to escape. Place on baking sheet and put them in the oven to roast. Depending on the size and thickness of the potato, bake time may range between 30 minutes to 1 hour. Check for doneness by squeezing potato with a dish towel or oven mitt and inserting a sharp knife into center. They should feel soft and the knife should glide all the way through. Split in half and add preferred toppings.
Moroccan Spiced curry
Exotic flavors pair well with the potato’s natural sweetness. Serves 4 1 Tbsp olive oil 1 can chickpeas 1 Tbsp curry powder 1 cup kale, chopped
1 cup Greek yogurt 1 tsp turmeric 1 Tbsp lemon juice Salt to taste
To make the curried chickpeas and kale: Heat olive oil in skillet over medium-high heat. Drain chickpeas and dry on towel. Add chickpeas to skillet. Season with curry powder and salt to taste. Fry chickpeas until crispy, stirring occasionally. Add chopped kale to skillet and cover until softened. To make the turmeric yogurt: Mix together Greek yogurt, turmeric and lemon juice, and season with salt to taste. Photo credit: Katheryn Moran Photography
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Haggen Northwest Fresh | Fall 2019
Assemble the sweet potato by stuffing the curried chickpeas and kale inside the baked potato. Top with a dollop of turmeric yogurt.
Buffalo Blue Chicken
One of our favorite flavor combos adds zing to the mellow potato. Serves 4 1 cup rotisserie chicken (from the Haggen delicatessen), chopped 1/4 cup Frank’s Buffalo Sauce
1/4 cup blue cheese crumbles 1/4 cup cilantro, chopped Blue cheese dressing for garnish
Mix rotisserie chicken with Frank’s Buffalo Sauce. Stuff chicken in baked sweet potato. Garnish with blue cheese, cilantro and a drizzle of blue cheese dressing.
Bacon Ranch Avocado Salty, creamy, fresh and delicious! Serves 4 8 slices bacon, chopped 1 avocado, diced 1 tomato, diced 1/4 cup ranch dressing Cook bacon. Top baked sweet potato with bacon, avocado, tomato. Garnish with ranch dressing.
We source from the best growers for yams and sweet potatoes with uniform size and quality. Try our organics!
Yams vs. Sweet Potatoes
It’s easy to confuse these two tubers. So what’s the difference?
Yam
A true yam is a starchy, edible root of the Dioscorea genus grown in the Caribbean. However, in the U.S. market, soft, copper-skinned sweet potatoes are commonly referred to as “yams.”
Sweet Potato
Sweet potatoes are what we commonly see in the grocery store. Depending on the variety, the flesh can range from white to orange and even purple. Fall 2019 | www.haggen.com
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A is For…
Each year the world waits for Washington’s apple season. We’re lucky to have the very best apple orchards on Earth right in our own backyard, so when apple season arrives, we celebrate!
We meet with our local apple growers to make sure we’re getting the very best of the best when it comes to our apple assortment. Discover all the diverse and unique apple varieties available in your local Haggen Produce Department and maybe even find a new favorite.
Take your pick of over 30 varieties from local growers each year.
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Haggen Northwest Fresh | Fall 2019
AMBROSIA These honey-flavored apples perfectly complement both sweet and savory preparations. They’re great at adding moisture to baked goods or cooked alongside a roast.
BRAEBURN For those who enjoy a more tart apple, the Braeburn is for you. Excellent in pies or in other baked goods including pancakes and muffins for added flavor and texture.
FUJI Known as the candy-sweet variety, Fujis are a top pick for eating raw. But that ultra-sweet flavor can easily be translated into delicious baking applications.
GALAS are the most extensively grown apples in the world, spanning both the southern and northern hemispheres! Their delicate flavor and texture make them a favorite in fresh preparations.
GRANNY SMITH Firm and tart with a thicker skin, Granny Smiths are great for snacking (especially when paired with a slice of sharp cheddar) or baked in sauces.
HONEYCRISP With an extra crisp texture, these are a favorite for school lunches and snacking. They also bake very well as they hold their shape and develop complex flavors when heated.
JONAGOLD Often used as a dessert apple, Jonagolds add a unique balance of both sweet and tart to pies, cakes and muffins. This crisp variety is also delicious enjoyed raw.
PINK LADY With a crunchy texture and tart taste that finishes sweet, we recommend these beauties sliced on a cheese board as they are slow to oxidize.
SUGAR BEE A newer variety, Sugar Bees have a juicy, aromatic flesh with just the right amount of sweetness—best enjoyed raw and a kid favorite.
Apple Pancakes
Wake up with a towering stack of pancakes baked with local apples. You won’t regret getting up for these. Top with one of our unique maple syrup options for a flavorful morning.
Apple Pancakes
with Coriander and Cinnamon
In a large bowl, combine pancake mix with 3/4 cup water and whisk until blended. Batter will be slightly lumpy.
Makes 6 (5") pancakes
2 Fuji apples 2 tsp ground coriander 2 tsp cinnamon 1 Tbsp sugar 1 cup Snoqualmie Falls pancake mix
Lightly grease and heat skillet to medium heat. Pour 1/4 cup batter for each pancake onto skillet. Top with 5-6 apple slices. Cook until small bubbles cover entire surface. Flip and cook other side.
Peel apples and cut into quarters then slice about 1/4" thick. In a bowl, mix sliced apples with coriander, cinnamon and sugar. Set aside.
Serve hot with butter, your favorite syrup and dust with powdered sugar.
Pour It On
Move over, traditional syrups, and meet the new kids in town.
Coombs Family Farms
Maple Stream
Pure, organic maple syrup now in a sprayable can so no more sticky caps. Plus, there’s no need to refrigerate. Great for camping!
Runamok Maple
Coffee-Infused Maple Syrup
Offering a variety of barrel-aged, infused and smoked maple syrups, the folks at Runamok Maple craft unique syrup flavors from tree to bottle.
Birch Benders
Magic Syrup
A Paleo- and Keto-friendly syrup option with low calories, 0g sugar and 1g net carbs. Sweetened with monk fruit and added grass-fed collagen and MCT oils.
Photo credit: Katheryn Moran Photography
Fall 2019 | www.haggen.com
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Delicious
Duos
Photo credit: Matt Worley
Ford Farm Cheesemaker Dorchester, England
New!
Ford Farm is a West Country farmhouse cheesemaker idyllically located in England’s rolling Dorset Downs, overlooking the World Heritage Jurassic Coast. One of the few remaining traditional farmhouse cheddar makers, Ford Farm produces three-quarters of the UK’s cheddar cheese. Their cheddars are made using centuries-old methods and recipes. They use only the very best milk, sourced from local, free-range dairy herds that graze the lush pastures of the surrounding countryside and the process is performed almost exclusively by hand. 8
Haggen Northwest Fresh | Fall 2019
Coming to our stores late September! Available in Smoked Coastal, Caramelized Onion, Coastal Cheddar and Double Gloucester with Spring Onions and Chives. Try serving a traditional British ploughman’s lunch, featuring artisan English cheddars from Ford Farm with a thick wedge of crusty bread or baguette, sliced meats, chutney and pickles, and always served alongside a mug of beer!
There’s nothing better than a hearty craft beer with our formidable English cheddars from Ford Farm. We’ve taken the guess work out of the equation to provide you with some of our favorite pairings, and we recommend you mix and match to discover your own dream team.
These fine English Cheeses are on their way across the pond and will be available late September.
Caramelized onion cheddar
Coastal Cheddar
Rich, rugged and mature cheddar, aged for a minimum of fifteen months. Often characterized with a distinctive crunch–a result of the calcium lactate crystals which form naturally in the cheese as it matures.
Pair with IPA This cheddar’s crumbly texture and sharp bite hold their own against the hop-forward bitterness of a Pacific Northwest India pale ale.
Double Gloucester
The cheese is mixed with a deliciously sweet and tangy confit of caramelized onion marmalade with hints of clove, ginger and lemon.
Pair with a clean, crisp Pilsner with delicate citrus flavors and lively carbonation—a beer that refreshes the palate, but doesn’t compete with the distinctive notes in this cheese.
Smoked Coastal Cheddar
with spring onions and chives
A tasty combination of mellow Double Gloucester, made using a traditional Cotswold recipe, and zingy spring onion and dried chives.
Rich, full-bodied and smoked with oak, this cheese has a sharp bite and a light smokiness.
Pair with a British Nut Brown Ale A relatively
Pair with a British pale ale The sweet, malty character and floral hoppiness of this pub ale complement the depth of this mature, smoked cheese.
dry ale with rich, nutty color and palate of beech nuts, almonds and walnuts to enhance the complexity of this rich, creamy cheddar.
Fall 2019 | www.haggen.com
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pimento cheese spread
Dive into tailgating season with your favorite Haggen dips. With over 20 varieties of dips and spreads made in our Delicatessen, you are sure to find a fan favorite. Starting with the very best ingredients like fresh veggies, premium cheeses and savory spices, we mix up some of the most sought-after flavors to complete your tailgating spread. Browse our wide selection of unique crackers and chips for the perfect crunchy snack flavor pairings.
Spinach dip
bacon blu e ch ees e
Photo credit: Katheryn Moran Photography
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Haggen Northwest Fresh | Fall 2019
di p
Over 20 varieties available daily. Find your favorite.
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A Dip For Every Chip 1. Chili Con Queso
Rich and creamy with Southwestern flavors of green chili, jalapeño and Best Foods mayonnaise. Beyond the chip: Try it on a burger.
2. Bacon Blue cheese dip
Sharp blue cheese crumbles complement bits of bacon swirled in sour cream and cream cheese. Beyond the chip: Use it as a dip for hot wings.
3. Spinach Dip
Rich and smooth with spinach, green onion, spices and water chestnuts for an added crunch. Beyond the chip: Fill a sourdough bread bowl with it for easy serving.
4. Kalamata Caper Aioli
Briny Kalamata olives and capers are the stars in this velvety spread. Beyond the chip: Serve as a crudités dip with fresh veggies.
5. Chipotle Dip
Pepper jack cheese and chipotle amp up the heat factor in this creamy favorite. Beyond the chip: Spread it on a sandwich.
6. Artichoke Parmesan
A fan favorite savory dip filled with artichokes, Parmesan, garlic and white pepper. Beyond the chip: Stuff it in a chicken breast and bake.
7. Pico de Gallo A flavorful medley of diced tomatoes, jalapeño, onion, lime, cilantro and spices. Beyond the chip: Top a taco salad.
8. Pimento Cheese Spread
A creamy mix of cheddar and Parmesan spiced up with Mama Lil’s sweet hot peppers. Beyond the chip: Add it into a quesadilla.
9. Guacamole
Perfectly ripe avocados mixed with fresh tomatoes and spices. Beyond the chip: Complete your enchiladas with a dollop. Fall 2019 | www.haggen.com
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An onion is an onion, right? Not exactly. It turns out that these pungent roots present all sorts of different characteristics that can impact the flavor of your dish. When you start exploring the many varieties of onions, you’ll discover layer upon layer of flavors, colors and textures that can have a real influence on the taste of your meal. Use our handy onion identification guide to make sure you have just the right bulb!
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All about 1
Sweet Vidalia, Maui,
and our local Walla Walla onions are all sweet, flavorful and most often used lightly cooked, or served raw on top of burgers and sandwiches. Look for firm, slightly flattened and yellowish bulbs.
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White Mince and add to salsas and salads for a strong onion punch, or sauté for a delicately sweet addition to casseroles and sauces. White onions are slightly sweeter than yellow. 3
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Shallots The golden skin of
these garlic-like bulbs contains individual lobes of shallot with a pungent aroma when used raw, and a mellow, mild flavor when cooked, making it ideal for stews or fried as a garnish.
Onions
Pearl The more, the merrier with
these little gems. Eat them whole in stews and braises, boil them and drench them in sauce, or try pickling them for an easy cocktail garnish and relish tray crowd-pleaser.
Haggen Northwest Fresh | Fall 2019
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Scalli
Yellow By far the most common kind of
onion, with a sharp, strong flavor and aroma that can make your eyes water when slicing. Best for any recipe that simply calls for “onion,” their flavor mellows when cooked.
onions, t firmer an the green garnishe Overall l a yellow
Onion Preparation The way you cook an onion can have a profound influence on its flavor in your dish. Here are a few of our favorite ways to prep the ubiquitous root.
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SautĂŠed: Cooking onions in a
little oil at high heat browns them quickly, bringing out some sweetness while retaining the bite.
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Caramelized: As the name implies, Leeks (organic) Subtle
onion flavor and bright green stalks make these fresh, aromatic onions perfect for creamy soups or thinly sliced over salads.
s
ions Also known as green the white bulb of the plant is nd stronger in flavor, while n stalks make gorgeous es with a flavorful bite. less intense in flavor than or white onion
cooking sliced onion low and slow helps break down their natural sugar, resulting in silky-soft, brown and sweet onions.
Roasted: Toss with a little oil and roast in a hot oven to soften the onions and give them a smooth texture with sweet, mellow flavor. Boiled: Boiling onions softens and sweetens them without browning, making them perfect for saucing. Try boiling pearl onions and tossing with brown butter and fresh herbs.
Pickled: Pickling onions with vinegar and herbs accents their natural zesty flavor and adds some tang. Great as a salad garnish or sandwich topper. Chives The small, green tubes that make up the herb’s stalk add bright color and a burst of light oniony flavor on salads, creamy soups, and potato or egg dishes, or mixed into your favorite salad dressing.
Red Milder than yellow and slightly sweet, raw red onions are great on sandwiches, wraps, salsas and salads, or grilled on kabobs. The purple and white flesh adds a burst of color to any meal. Cipollini Round, small, and slightly flattened with a mild and light sweetness, these little beauties are perfect for caramelizing whole, skewering with fresh veggies, or roasted until deep brown.
Photo credit: Katheryn Moran Photography
Fall 2019 | www.haggen.com
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( All about )
bristol scallops
These are wild U.S. sea scallops that are sustainably harvested in the North Atlantic, hand-shucked and flash-frozen to lock in the freshness all the way to your kitchen. These Fair Trade Certified scallops are the first seafood ever to earn that certification, and every purchase supports American fishing communities and ensures the people who harvest and package your scallops are treated and paid fairly for their effort. These scallops have a delightful melt-in-your-mouth texture, mild flavor, and endless versatility. Bake them or pan-sear them for the fullest scallop flavor and texture. Once they’re brought to room temperature, these dry scallops—with no added water or chemicals—will cook up quickly and present beautifully.
Natural, sustainable and Fair Trade Certified world-class scallops from Bristol. Photo credit: Katheryn Moran Photography
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Haggen Northwest Fresh | Fall 2019
Sear like a pro
NEW at Haggen
with Chef Bryan
Searing is the art of getting your pan very hot and using the heat to create deep flavors and a caramelized crust.
Bristol My Fish Dish
provides you with a ready-to-cook seafood entrée with the freshest scallop flavor. Each package contains individually quick-frozen scallops along with herbed butter, marinades or sauces to compliment the shellfish taste. Pick up a package today in our Seafood department and discover your new favorite meal.
• Season scallops with a liberal amount of kosher salt and a little fresh ground pepper. Let sit for 30 minutes. • Control moisture by patting scallops dry with a paper towel. • Heat sauté pan with 1 oz of neutral oil, like canola. When the oil begins to sizzle add a nugget of unsalted butter and swirl in pan. • Reduce heat to medium and carefully place scallops in pan, leaving room between each one. • Sear for 2–3 minutes then turn scallops over and cook for one more minute, turning off the heat. Remove the pan from the heat and let them finish cooking with the residual heat in the pan.
New!
Haggen Chef Bryan Weener
orange Basil Seared Scallops Serves 4
Haggen Chef Bryan Weener
Scallops: 1 lb large sea scallops 1 tsp kosher salt Pinch of fresh ground pepper 3 Tbsp canola oil or vegetable oil
Orange Basil Sauce: 1 quart no-pulp orange juice 1 Tbsp whole grain mustard 2 Tbsp extra virgin olive oil 4-6 large leaves of fresh basil, thinly cut
Season scallops with salt and pepper, let sit for 30 minutes at room temperature.
In small pot over medium-high heat simmer orange juice until reduced to a quarter of its original volume.
In a cast iron or heavy bottomed sauté pan heat oil until oil begins to smoke.
Cool the orange juice then place in a bowl Pat top of scallops dry with a paper towel. with mustard. Whisk in oil and basil. Season with a little salt and pepper. Carefully place the scallops seasoned side down in the pan making sure not to Spoon over top of each cooked scallop. splash hot oil. Place them carefully; do not drop them into the pan. Reduce heat to medium and sear for 2-3 minutes or until brown. Flip scallops with tongs then turn the heat off and let them sit for 2-3 more minutes. The heat from the pan will cook the scallop through the other side.
Fall 2019 | www.haggen.com
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Photo credit: Katheryn Moran Photography
Slow Cooked
Red wine braised beef
A delicious dinner can be affordable, too! Braising budget-friendly cuts of meat in a slow cooker will bring out the very best flavor and texture, turning the heartier cuts into fork-tender bites. All of Haggen’s beef is USDA Choice or better, so you’re starting with a quality product, no matter the cut. Look for chuck roast, pot roast, brisket or short ribs. After a few hours in your slow cooker, the meat will be flavorful and juicy.
Preheat oven to 350°F.
big flavor, small price
We recommend you brown the outside of the meat in a hot pan before adding it to the slow cooker. This will help 16
Haggen Northwest Fresh | Fall 2019
caramelize the outside and add color and flavor. Deglaze the pan with a little red wine or broth, scraping up the bits and adding it to the cooker. Before serving, dress up the meat with a squeeze of citrus or fresh herbs, and serve alongside whipped potatoes, buttery noodles, or a crisp green salad for a mouthwatering, restaurant-quality dinner that’s pleasing to your taste buds and easy on your wallet. Cuts we carry: Beef Shank, Chuck Roast, Chuck Shoulder Pot Roast, Brisket, Bone-in Short Ribs, Ox Tail and Corned Beef Brisket
Serves 6
3-1/2 lbs beef shoulder, cubed 1 Tbsp olive oil 1-1/2 tsp kosher salt 1/2 tsp black pepper 1 sprig of thyme
Haggen Chef Bryan Weener
1 yellow onion, large dice 5 cloves garlic, smashed 1-1/2 cups red wine 1-1/2 cups chicken stock 2 Tbsp corn starch
Cut the beef shoulder into 1" cubes. In a pan with olive oil, season the beef with salt, pepper and thyme. Sear both sides of the beef. Removed from heat and set aside. Sauté onion in oil until softened and translucent. Add garlic and sauté for an additional 30 seconds or until fragrant. Add red wine and reduce liquid. Add beef and just enough stock to cover the beef. Cover tightly and cook in oven for 45 minutes to 1-1/2 hours or until beef is tender. Remove from oven. In a small bowl mix corn starch with 2 Tbsp cold water and stir until smooth paste forms. Use this corn starch slurry to thicken sauce to desired consistency. Serve with roasted carrots, onions, and greens.
Red red
wines
Cabernet Sauvignon
The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine’s aging potential. Hoopes has produced an easy-to-drink bottle for any day of the week, wellstructured and reminiscent of ripe berries.
The wine section can be a little overwhelming, with hundreds of bottles, varietals, and labels tempting you to take them home. Our wine stewards are always happy to help you find the right wine for a casual gathering, a special occasion, or just something delicious to go with dinner. And be sure to check out these five very special reds that you’ll only find at Haggen.
Cabernet Franc
Cabernet Franc is the parent grape of both Merlot and Cabernet Sauvignon. Hello World! hails from sunny Spain, offering green, minty aromas, grippy tannins and weedy, dark fruit flavors. Holds up well to meaty meals and heavy pasta dishes.
Malbec
Known for its plump, dark fruit flavors and smoky finish, Malbec wine offers a great alternative to higher priced Cabernet Sauvignon and Syrah. Parceleros offers blackberry, plum and black cherry notes with nuances of cocoa powder, leather, and a sweet tobacco finish. Rich and intense, great with rich tomato sauces and gravies.
Discover a world of wines that are available exclusively at Haggen.
Chianti
Chianti wine is any wine produced in Tuscany’s Chianti region. Bibbiano’s offering is savory, juicy and classic, a great table wine that will please most palates and pair with any meal. Well-balanced, medium-bodied and lightly acidic.
Pinot Noir
Pinot Noir is the world’s most popular light-bodied red wine. It’s loved for its red fruit, flower, and spice aromas that are accentuated by a long, smooth finish. Oregon’s Stringtown is approachable and juicy, great for hors d’oeuvres before dinner, or an afternoon happy hour.
Fall 2019 | www.haggen.com
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Savory filled
What do pasta lovers dream of? We’re thinking oversized pasta shells stuffed with the very best ingredients and lots of melty cheese, then smothered in rich sauce and served bubbling and hot with a side of warm, crusty garlic bread. Haggen has everything you’ll need to recreate this delicious dream sequence at your own dinner table. There are countless perks to this meal! It’s a beautiful dish to serve to guests, but simple enough for a weeknight meal. It’s convenient to make ahead—even in big batches— and it’s a potluck-appropriate crowdpleaser. You can customize it and make it your own by playing around with different fillings. Try your favorite roasted vegetables, chopped spinach, artichoke hearts, fresh herbs, or anything that you think sounds delicious in a noodle dish, and this meal will never grow old. So what are you waiting for? Get stuffing! Photo credit: Katheryn Moran Photography
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Haggen Northwest Fresh | Fall 2019
she
lls
impressive & oh-so-easy!
past a
The best ingredients come from Haggen
Savory Filled Pasta Shells by Executive Chef Bryan
2 (12 oz) container Bellwether Farms ricotta cheese 2 eggs, beaten 1 (10 oz) package frozen chopped spinach, thawed 1 cup Fior di Latte mozzarella, grated 1/2 cup BelGioioso Parmesan cheese, grated 1/2 cup parsley, chopped 1/2 tsp. salt 1 (12 oz) package jumbo pasta shells 1 (24 oz) jar Lucini Rustic Tomato Basil Sauce Heat oven to 350°F. Cook pasta according to package instructions. To make the filling, combine ricotta, eggs, and salt in a medium bowl. Mix until combined. Thaw spinach, drain well and squeeze to remove excess moisture. Add 2/3 of the mozzarella (save the rest for sprinkling on top), Parmesan, spinach, and parsley. In a 13"x9" baking dish spread 1/2 cup of the sauce. Fill each shell with cheese mixture and layer in dish. Spread remaining sauce over shells, sprinkle with mozzarella cheese. Cover and bake for 30 minutes.
Preparing a gourmet Italian meal is easy with a wide assortment of convenient, artisanmade sauces, cheeses and breads available at Haggen. Browse our grocery shelves, artisan cheese section or bakery for unique, quality products that will enhance your homemade cooking.
Sauces
Haggen Garlic Bread
Haggen’s signature garlic bread is made with our classic French loaf, soft and airy inside with a crisp crust. We cover the slices with our savory garlic spread, and after a few minutes under your broiler it’s fragrant, toasty hot and ready to serve.
Rao’s Homemade: Rustic Italian recipes made in small batches and stirred gently for rich, flavorful sauces. Try them all! SouperNatural: Fresh and made in the Northwest, each jar is hand-poured with care and filled with the very best ingredients. Mezzetta Napa Valley Homemade: Made in the Italian tradition from Mezzetta’s Napa Valley kitchen with 100% hand-selected tomatoes, no added sugar, no paste, no shortcuts. Lucini: Hearty, substantial sauces handmade with premium oils, cheeses and vegetables from Italian recipes.
Cheeses
Fior di Latte Mozzarella: Fresh mozzarella balls made with cow milk, rather than the traditional water buffalo milk. BelGioioso Parmesan: Sharp, hard and nutty, this must-have Italian garnish is cave-aged for 10 months. We carry a wide selection of local and imported premium pastas and sauces.
Ricotta: Fresh, soft milk cheese made from the whey left after the curds have been used to make other cheeses.
HERE MADE RIGHT
AlwayS fresH
Fall 2019 | www.haggen.com
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Zucchini Zen
The beginning of fall commences many annual traditions: The return of school days, a shift away from warmer weather, and the inevitable surplus of zucchini! Let’s face it, this green squash grows like crazy in the cooler climate of the Northwest so whether you’ve piled it high from your backyard garden or found it impossible to pass up one too many times in our Produce Department, we have compiled our favorite recipes to utilize your zucchini abundance.
Partnering with local farmers since 1933. Photo credit: Katheryn Moran Photography
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Haggen Northwest Fresh | Fall 2019
Zucchini Zoodles
Zucchini Fritters Makes 20 fritters
1 lb zucchini, shredded 1 tsp Kosher salt 1 egg 1/4 cup half-and-half 1/2 tsp baking powder 4 Tbsp all-purpose flour 2 Tbsp yellow cornmeal 1 green onion, sliced 3 Tbsp canola or vegetable oil
Get the recipes at nwfresh.haggen.com
In a mixing bowl add half of the salt to the shredded zucchini and let sit for 20 minutes. Then, in 3 or 4 batches, squeeze out the excess water from the zucchini.
Zucchini butter
In a large bowl, whip the egg with the half-and-half. Mix the baking powder with the flour, cornmeal and remaining salt in a separate bowl then add to egg/half-and-half mixture and combine with a rubber spatula. Stir in zucchini. In a heavy pan heat oil over medium-high heat. Drop 2 Tbsp of the mix per fritter in pan, leaving space between each one. Cook for 2-3 minutes per side then remove from pan and serve hot. Fall 2019 | www.haggen.com
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( Nothing but )
the best
If you love great spirits, a truly special bottle for your collection can be the best gift. Haggen offers a few top-tier bourbons and rye whiskeys that should be on the shelf of every aficionado. Bourbon is a distinctly American spirit that originated in the South, made from at least 51% corn, with a slightly sweet taste and full body. Rye whiskey—more of a Northerner’s drink—is distilled from at least 51% rye grain, and tends to be a bit spicier than bourbon. Haggen’s spirit buyer works closely with some of the nation’s top distilleries to bring truly special and unique bottles to our shelves. Look for these limited releases produced just for Haggen—all worthy of space on your top shelf. Compare, contrast, savor and enjoy!
Rich and rounded citrus, cinnamon and cocoa on the palate with a long, creamy, silky-smooth finish.
Woodford Reserve Rye Whiskey:
With 53% rye, expect bold, sweet spices with a hint of malt and a long, spiced finish.
Knob Creek Bourbon Whiskey:
Deep, complex flavors of vanilla and oak with a long, full finish, great for easy sipping.
WhistlePig Rye Whiskey:
A decade of aging offers hints of spiced vanilla and sweet caramel, with a long butterscotch finish.
Widow Jane Bourbon Whiskey:
Made with care in 5-barrel batches, with hints of orange and almond and a charred oak finish.
Mixologists have been making the Manhattan largely unchanged since the early 1900s, surviving good times and bad, including “improvements” by creative mixologists. The standard—two parts rye, one part sweet vermouth and a dash of bitters served up with a cherry remains tried and true.
Classic Manhattan
Stirred—most Manhattan drinkers like it that way. (Shaking introduces unwanted oxygen into the drink.) 2 oz bourbon or rye whiskey 1 oz sweet vermouth 2 dashes of bitters 1 cup ice cubes 1 maraschino cherry for garnish Place ice in a mixing glass. Pour in vermouth, then whiskey, then bitters. Stir vigorously and strain into a martini glass. Garnish with a maraschino cherry.
Photo credit: Matt Worley
Cheers!
Woodford Reserve Bourbon Whiskey:
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Haggen Northwest Fresh | Fall 2019
Nut-rageous
Why are nuts such a satisfying snack? They’re packed with protein and healthy fats, they’re crunchy and they’re super convenient. They add heft to sweet treats and savory snacks alike. As an on-the-go pick-me-up, a nutritious salad topper, or a simple bar snack, nuts are always handy to have around!
ALMONDS
Ounce-for-ounce, these versatile nuts contain more calcium than milk, more protein than eggs, and lots of fiber. Great chopped, slivered, sliced, ground or by the handful!
PECANS
Not just for pies! Pecans have more than 20 vitamins and minerals, great flavor, and loads of good fats. Slightly sweeter and darker than walnuts.
CASHEWS
Creamy and mellow and a favorite of all ages, cashews are full of iron, zinc and magnesium, and their subdued flavor works well blended into sauces.
PISTACHIOS
Low in calories, high in flavor, and bright green! Delicious as a salad topper, and in the shell they’re a great snack, forcing you to slow down and savor each one as you pry it open.
Buy as little or as much as you want from our Bulk Department
WALNUTS
Walnuts have more antioxidants than any other nut and are rich in Omega-3 fatty acids, making them a great alternative to fish for the daily dose of the important nutrient.
Fall 2019 | www.haggen.com
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Join us October 23–November 5 in
supporting our local schools
Your donations will be used to fund local classroom projects through DonorsChoose.org, a non-profit, online crowd-funding charity. DonorsChoose.org makes it easy for us to support local schools (K-12 public schools) that are in need of school supplies. Projects funded include field trips, school supplies, laptops, instruments, classroom furniture and more.
Make your donations at the checkstand through the purchase of a $1, $5 or $10 apple cutout.
Jones Family Since November 2015 Haggen has:
donated over
260,000
$
through DonorsChoose.org
funded over
800
school projects served Over
65,000 Students
Š2019 Haggen