www.sendiksmarket.com real food �

Sendik’s Food Market

Elm GrovE 13425 W. Watertown Plank Rd.

Elm Grove, WI 53122(262) 784-9525

Franklin 5200 W. Rawson Ave.

Franklin, WI 53132(414) 817-9525

GErmantownN112W15800 Mequon Rd.

Germantown, WI 53022(262) 250-9525

GraFton2195 1st Ave.

Grafton, WI 53024(262) 376-9525

GrEEnFiEld7901 W. Layton Ave.Greenfield, WI 53220

(414) 329-9525

mEquon10930 N. Port Washington Rd.

Mequon, WI 53092(262) 241-9525

nEw BErlin3600 S. Moorland RoadNew Berlin, WI 53151

(262) 696-9525

wauwatosa8616 W. North Ave.

Wauwatosa, WI 53226(414) 456-9525

whitEFish Bay500 E. Silver Spring Dr.Whitefish Bay, WI 53217

(414) 962-9525

open 7 a.m. – 9 p.m. daily

www.sendiksmarket.com

welcome

We are extremely for-tunate in our state to be surrounded by a

number of winning teams. The Super Bowl-winning Green Bay Packers is perhaps the best example—but there are oth-ers. As we write this article, the Wisconsin Badger and the Marquette Golden Eagle bas-ketball teams have advanced to the sweet sixteen. Earlier this year, the football Badgers competed in the Rose Bowl. Of course, we like to think of Sendik’s as your winning grocery team.

A core principle at Sendik’s is teamwork. We know full well that to offer the best gro-cery shopping experience, period, every team member needs to understand their role in the company and how it impacts our mission. Team members that perform exceptionally well are recognized through our Red Truck program. During the year, any associate who does something exceptional can be nominated to receive a Red Truck pin and certificate for their great work—many are nominated by customers. At the end of the year, we select an overall Red Truck winner to acknowledge that person’s unique contri-bution to the success of our company.

Earlier this year we recognized a team-mate from our Grafton store, Mark Mandler, as our 2010 overall Red Truck winner. Mark’s hard work and dedication to Sendik’s make him a valuable member of our team. How-ever, Mark’s Red Truck moment was truly exceptional. Trained as an EMT, Mark saved the life of a customer who was having a heart attack and collapsed while shopping in our store. We are extremely pleased to have team members like Mark on our Sendik’s team.

Part of having winning teams is having winning facilities. Last year we invested heav-ily in the remodel of our Whitefish Bay store and the opening of our New Berlin store. This year, we are investing in a complete remodel of our Mequon store. Much of that work so far has been behind the scenes, how-ever, soon customers will start to see some big changes taking place. Because we are adding

additional square footage in Mequon, we should be able to complete the remodel with little inconvenience to our customers. When finished, sometime this fall, the Mequon store will be state-of-the-art in terms of its offer-ings and energy efficiency.

Winning teams also give back to their communities. At Sendik’s, we believe that we are not only in the grocery business, but we are in the community-supporting business as well. In 2010, our Sendik’s team made significant financial and product donations to many worthy organizations in our com-munities. During the year we donated more that $100,000 to local schools and more than $350,000 to local charities such as the MACC Fund, Penfield Children’s Center, ABCD, and Feeding America, among others. We are proud of our community involvement and that our team is making a difference.

Finally, winning teams need winning fans. At Sendik’s, we are truly blessed to have the best fans in the world. Our “Fan Club,” cus-tomers who receive our weekly electronic ad, is in excess of 27,000 people. In March, we passed the 10,000-fan mark on our Facebook page. Weekly we are blessed with customers who support our business by shopping in our stores. The incredible support we receive from our fans motivates us to perform at our best every day. We do not want to let you down. Thank you for your support and helping us to be a winning team.

Sincerely,The Balistreri Family

A Winning Team

The Balistreri family: Patty, Nick, Margaret (Harris), Salvatore, Ted, and Patrick.

Red Truck 2010 overall award-winner, Mark Mandler (center), with Ted Balistreri and Margaret Harris.

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Sendik’s Food Market

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Sendik’s Food Marketproduce

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meat and seafood

Zucchini ParmesanMAkES 6 To 8 SERvINGS

When we think of a Parmesan we usually think of the classic dish of layered eggplant, cheese, and tomato sauce. Here’s a great variation that uses zucchini. Please note: The zucchini slices have to dry overnight, so plan accordingly.

1 large zucchini olive oil, for brushing kosher salt and freshly ground black pepper 2–3 cups tomato sauce 8 ounces provolone cheese, thinly sliced ¼ cup dry breadcrumbs ¼ cup freshly grated Parmesan cheese

1. Slice the zucchini lengthwise into ¼-inch-thick slices. Lay them out in a single layer on a rack and let dry overnight.2. Preheat the broiler. Brush the zucchini slices with olive oil, add salt and pepper to taste, and put them on a baking sheet. Broil until lightly browned and then turn to brown the other side, about 3 minutes per side.3. Reduce the oven temperature to 350°F.4. Spoon a bit of the tomato sauce over the bottom of a 9 x 12-inch baking dish or casserole. Arrange the zucchini slices in a single layer. You may need to cut them to fit the dish. Top with a slightly overlapping layer of provolone cheese and spread a few tablespoons of tomato sauce over the cheese. Repeat the layering of zuc-chini, provolone cheese, and tomato sauce twice, ending with the tomato sauce. Mix the breadcrumbs and Parmesan cheese together in a small bowl and sprinkle over the top.5. Bake for 30 minutes, until it is bubbling and the top is browned. Let stand at room tempera-ture for 15 minutes before serving. ■

Zesty ZucchiniWhat’s America’s most popular summer squash? Zucchini! It’s no wonder, zucchini’s

delicate flavor and creamy off-white flesh is a perfect addition to summer meals. And unlike winter squash, summer squash can be eaten rind, seeds, and all. Its

edible flowers are even used frequently in French and Italian cooking.This relative of both melon and cucumber is low in calories and chock-full of vita-

mins: 1 cup of sliced, boiled zucchini (including skin) has only 29 calories, is fat-free, and a very good source of dietary fiber, vitamins A, C, and K, folate, magnesium, and potassium. It’s also a good source of thiamine, riboflavin, niacin, Vitamin B6, and phos-phorous. Many of these nutrients have been shown to be helpful for reducing the risk of heart attack and stroke, and high blood pressure.

When selecting zucchini, look for those that are heavy for their size and have shiny, unblemished rinds. It should be stored unwashed in a plastic bag in the refrigerator, where it will keep for about five to seven days. Zucchini is available throughout the year but at its best when in season between May and July.

Zucchini can be eaten either raw or cooked. On the stovetop, zucchini doesn’t need much more than quick sautéing with butter or olive oil, with or without fresh herbs and garlic. It can also be baked, grilled, steamed, fried, and even shredded and baked in a cake or bread in the style of banana bread. Grate raw zucchini and sprinkle on top of salads and sandwiches, slice it into long ribbons lengthwise with a vegetable peeler and dress with olive oil and lemon juice for a zucchini “carpaccio,” or make thicker slices to scoop up your favorite dips. Another great use for zucchini is the following recipe, which bakes it in an easy-to-make Parmesan in place of the customary eggplant.

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REcIPE AND PHoTo FRoM Eat GrEEns By BARBARA ScoTT-GooDMAN AND LIz TRovATo; RuNNING PRESS, 2011.

it’s backyard barbecue season, and if you’re a big fan of shrimp don’t fear you’ll miss the boat—grilling works just as well for those little treasures of the sea as it does for big, beefy steaks. If you’re a shrimp-lover, you’re not alone: Shrimp

is America’s most popular shellfish and also one of the most nutritious. It’s low in saturated fat, a good source of niacin, iron, phosphorus and zinc, and a very good source of protein, vitamin B12, and selenium.

For grilling, it’s best to use big shrimp, preferably “extra large,” “jumbo” size, or those labeled “colossal.” (Extra large shrimp run about 16 to 20 shrimp per pound, and you’ll get about 12 to 15 per pound for jumbo, and about 10 per pound for colossal.) Smaller shrimp are difficult to grill because they may slip through the rack or grilling basket and are tricky to turn with long-handled tongs. Determining how much to buy will depend on the size, but generally plan on ¹⁄3 to ½ pound of shelled shrimp per person.

Fired Up With Flavor

No need for all hands on deck—grilled shrimp is smooth sailing with a few simple tips.

to grill shrimp, follow these simple guidelines:

• Most shrimp are flash-frozen at sea, and either sold frozen, or defrosted at the point of sale. To defrost frozen shrimp, put them in the refrigerator a day ahead of when you hope to use them. Never defrost at room temperature or in the microwave, which can make the shrimp rubbery. Fresh shrimp should be used within one or two days.

• Marinating is a quick and easy way to ensure that your shrimp are moist and flavorful. A marinade can be as basic as some olive oil, lemon juice and garlic, soy sauce, or a complex spice mix. If you want to baste your shrimp with barbecue sauce or other seasonings you can do so right before placing them on the grill. When marinating, allow shrimp to sit in marinade for an hour so the flavors come together.

• It’s best to place shrimp on skewers for easier control on the grill. If using wood skewers, soak skewers in water for several hours so they don’t catch fire. It can be helpful to skewer each shrimp twice in a U shape, once through the top and then through the bottom near the tail so it’s easier to hold and it keeps them from rolling around when you flip the skewers.

• Preheat your gas grill to medium. Start coals about 30 minutes before grilling. Shrimp should always be cooked quickly—overcooking can easily ruin their sweet, delicate flavors and make the texture rubbery. Place the skewers directly on the grill and cook two to three minutes per side, then baste with additional sauce or marinade, if you’re using any. Use tongs to flip the entire skewer over.

• When the entire outside surface has changed color and turned slightly opaque and cream col-ored or pinkish, they’re done. Remove from the heat immediately. Shrimp continue cooking for a short time after they are removed from the grill. Take them off just before the center is completely cooked, and they’ll end up done just right. ■

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Sendik’s Food Market

Where in the world have you seen a Sendik’s shopping bag?While the intended use of our Sendik’s shopping bags is to carry groceries, we’ve heard there are many other great uses—from toting items to the office, school, or even around the world! Here are some globetrotting customers who have put their Sendik’s bags to good use.

fun factsfun facts

Share your PhotosThe next time you’re in a faraway place and spot a red Sendik’s bag—or you’re traveling yourself—snap a picture and send it to us at sendiksmarket.com and click on “Where in the World.” (Please include your name and a few details if you wish.)

Did you know?Reuse your Sendik’s quality paper or plastic shopping bag (for groceries) and receive a 5¢ discount for every bag.

kelly in kyoto, Japankai in osaka, Japan kelly in osaka, Japan

Joan at Half Moon cay, Bahamas

Alex in South Lake Tahoe, cA

Janie and katie at The Rose Bowl in Pasadena, cA

Andrew in Dubai, united Arab Emirates

Laurie and Alan at coco cay, Bahamas

Bob and Thomas on Mt. kilimanjaro, Tanzania, Africa

Mary and Bill in Paris, France

Tara at the El yunque Rainforest in Puerto Rico

Marjorie at the confederation center in charlottetown, Prince Edward Island, canada

Pat Ehlers from The Fly Fishers Fly

Shop at Agua Boa River, Brazil

chris in zihuatanejo, Mexico

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Sendik’s Food Market

the melty, oozy white cheese that tops our pizzas and layers in lasagna is a very familiar sight, but there is

another sort of mozzarella that’s becoming more and more popular—fresh mozzarella. Thanks to our love of Italian food, this high-moisture fresh cheese is more read-ily available in this country than ever and it’s perfect for appetizers, summer salads, and more.

Mozzarella was first made in Italy near Naples from the rich milk of water buffa-los, which accounts for the name of one of the variations you may see, bufala di Moz-zarella or “buffalo mozzarella.” Thanks to modern cheese-making technology, refrig-eration, and transportation, this delicious cheese spread to other regions of Italy and eventually other countries.

A small amount of buffalo-milk moz-zarella is produced in the United States though most buffalo milk mozzarella sold here is imported from Italy and South America. Most fresh mozzarella is now made from cow’s milk, both in Italy and here in North America; sometimes cow’s

milk mozzarella is called fior di latte, which roughly translates as “milk’s flower,” which gives a nice picture of the light, buttercup-like nature of the cheese.

Fresh mozzarella is softer than its pizza-topping sibling. It’s made into balls or logs and also small nuggets (about one inch in diameter), which are known as bocconcini (pronounced bohk-kohn-CHEE-nee). Due to its high moisture content, fresh mozzarella is often kept in brine or water to retain moisture and shape and it’s also sold in vacuum-sealed packages. It has a delicate, milky flavor. Keep fresh moz-zarella in its liquid bath until ready to eat, and enjoy it within two to three days. Those vacuum-sealed will last a bit longer; see the package for recommendations.

Try bocconcini in mixed greens with strawberr ies, cucumbers, walnuts, and dried cranberr ies topped with gr illed chicken and dressed with raspberry vin-aigrette. Layer melon and grilled aspara-gus atop a large slice of fresh mozzarella and sprinkle with coarse salt and pepper. Bocconcini is a quick and easy appetizer

marinated in plain or herbed olive oil. These little nuggets are also perfect for a great many combinations on skewers: alternate with cherry or grape tomatoes and basil for a Caprese Salad on a stick; try melon, mozzarella, and prosciutto or other ham; or alternate with cubes of salami and cherry tomatoes sprinkled with seasoning of choice. If you want a warm meal, fresh mozzarella is delicious tossed into hot pasta, the heat of which is just enough to melt the cheese. ■

wineSendik’s Food Marketcheese

Caprese SaladMAkES 4 SERvINGS

½ pound fresh mozzarella cheese, sliced ¼-inch thick 2 large tomatoes, sliced ¼-inch thick 1 cup fresh basil leaves coarse salt to taste Freshly-ground black pepper to taste ¼ cup extra virgin olive oil

1. On a large platter or serving plate (or on individual plates), alternate fresh mozzarella slices with sliced tomatoes, overlapping.2. Tear fresh basil leaves and sprinkle over the slices. Add salt and pepper to taste. 3. Just before serving, drizzle on the extra virgin olive oil.

variations: Add balsamic vinegar to the mix or slices of prosciutto. Ingredients can also be chopped into bite-sized pieces and tossed with the olive oil and seasonings in a serving bowl. Or, make fresh kebabs by alter-nating bocconcini or bite-sized chunks of mozzarella with cherry tomatoes and basil leaves on a skewer, then drizzle with olive oil and balsamic vin-egar and sprinkle with salt and pepper.

ViVa MoZZArellA!Fresh mozzarella adds a light, creamy touch to summer meals.

if you want to add zip to your white wine options, Sauvignon Blanc is just the juice for. Great on its own or with food, Sauvignon Blanc is a delicious alternative to the ever-popular

Chardonnay. Depending on where it is grown, it can have a fruity or grassy element, but it always has a crisp acidic zip.

This grape is sensitive to its environment so aroma and flavor nuances can vary. When grown in a moderately cool environ-ment, such as the Loire Valley (Sancerre and Pouilly-Fumé) or New Zealand, it can range from tart to complex and rich. Warmer climes, such as California, bring out the lemony citrus or grapefruit quality, with melon-like fruit with the grassy char-acter, like that of garden herbs or freshly mowed grass or hay. Most Sauvignon Blanc grapes are cold-fermented in stainless steel tanks to optimize the variety’s freshness and fruit flavors. Blending in a bit of Sémillon can enhance complexity, structure, and length of flavor.

The world’s southernmost vineyards of New Zealand produce what many wine experts feel is some of the best, most vibrant, and intensely flavored examples of the variety. That hasn’t always been the case, but in the mid 1980s Sauvignon Blanc began to put New Zealand on the winemaking map. And by the early 1990s, it was firmly established as the country’s flagship juice. With some of the coolest maritime wine regions in the New

World, New Zealand is a perfect home for the Sauvignon Blanc grape, which grows best in cooler climes. Styles hailing from the warmer North Island tend to be riper and richer with melon, nectarine, and ripe tropical fruit flavors. The largest plantings are in Hawkes Bay and Gisborne. The South Island’s cooler grow-ing conditions typically promote more vibrant fruit flavors, such as passion fruit and lime, as well as red pepper, gooseberry, and herbal characters plus higher acidity. Sauvignon Blanc is grown predominantly in the Marlborough region, which is the country’s most acclaimed, though there are also smaller plantings in Nelson and Canterbury.

In Australia, especially the Margaret River region, the grape is often blended with Sémillon. Styles made with only Sauvignon Blanc grapes, from Adelaide Hills and Padthaway tend to have a riper flavor than their New Zealand neighbors with white peach and lime notes and slightly higher acidity.

Chilean Sauvignon Blanc is usually less acidic than the wines of New Zealand and more similar to the French style. Chile’s Valparaíso region is home to the most notable Sauvignon Blanc due to its cooler climate.

The leading producer in North America is California, with plantings also in Washington state and New York. In the last few decades, winemakers have worked to lessen the grassy charac-teristics of California’s Sauvignon Blancs. In the 1960s, Robert Mondavi experimented with dry fermenting and oak aging to produce a light, refined wine full of character. He named it Fumé Blanc, a variation of the Loire wine.

The vibrant flavors of Sauvignon Blanc pair well with seafood and white fish, especially when they’re prepared with citrus or garlic-based sauces. For dishes with creamy or butter flavors, a balance of lemon or capers helps keep the wine from tasting sharp or the food too fatty or oily. Sauvignon Blanc can work with rich lobster, but better complements lower-fat seafood, such as oysters, clams, or flaky white fish. It’s also a flavorful match with white meats, such as chicken and pork.

Sauvignon Blanc is one of the few varieties that works well with moderate amounts of mild vinegars, such as balsamic, sherry, and rice wine vinegars. Salads and peppers match the wine’s fla-vor, and foods with relatively high acidity, such as tomatoes and vinegar-based dressing also make an appealing match. Sauvignon Blanc is great with spicy and ethnic dishes, such as Thai, Japanese, Vietnamese, Chinese, Mexican, and Southwestern. ■

uncork a refreshing choice with Sauvignon Blanc.

Snappy Sauvignon

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Sendik’s Food Marketcommunity support

K ids from all over the city rush through the doors of Penfield Children’s Center every year. Some walk or run, some are carried, and others are wheeled. They greet Penfield staff

differently with smiles, high-fives and bright eyes. These kids ben-efit distinctly from early childhood and special education, speech, physical, and occupational therapy services, behavior intervention and family programs to help them grow stronger, overcome devel-opmental obstacles, and socialize with their peers. They are kids like Erika, Caleb, and Olivia who have their own individual stories to tell and challenges to face—but all come to the same place.

Erika and the Special Care NurseryErika is a face of Penfield’s Special Care Nursery, a program that provides rehabili-tation and daycare services for medically fragile children. Diagnosed with Down Syndrome, Erika came to Penfield when she was a year old, struggling to stand and eat on her own. The staff and therapists in the nursery continue to help her grow

stronger and give her family the support and knowledge they need to further her development at home.

In 2010, 55 high-risk, medically fragile infants and young children just like Erika were cared for in the Special Care Nursery. Many of them were born prematurely or have chromosomal abnormalities or birth injuries, resulting in cerebral palsy, seizure disorders, breathing problems, and other neuromuscular disorders. Supervised by a pediatric registered nurse, children in the nursery receive specialized care like oxygen administration, suctioning, and tube feeding, based on their individual needs. The nursery also provides hospice care for terminally ill children. Because of the Special Care Nursery, Erika, and so many children like her, will continue to make progress and overcome her obstacles.

Caleb and the Behavior ClinicWhen Caleb was referred to the Behavior Clinic, his intense emotional outbursts and tantrums were a growing concern for his parents and grandmother. For eight straight weeks, a Behavior Clinic therapist worked with Caleb and his family in their home to learn new techniques to combat his problematic behaviors and promote

positive ones. Since his therapy, Caleb’s tantrums have diminished and he is a happier, more playful two year-old.

The Behavior Clinic, jointly run by Marquette University, served more than 100 kids under the age of six years last year with signifi-cant emotional and behavioral problems. The only program of its kind in the Milwaukee area and one of a handful in the Midwest, this unique therapy addresses severe issues, including aggression,

serious tantrums, hyperactivity, self-injury, and separation anxiety, at a very young age to prevent worsening behavior later on in adolescence. With a waiting list of 70 families, the Behavior Clinic has made huge strides to meet a growing need in our community and help more kids like Caleb experience meaningful changes that improve their relationships and overall well-being.

Olivia and Birth-to-Three Services:Born a month premature, Olivia came to Penfield’s childcare program when she was just three months old. She struggled with feeding and weight gain and experienced physical delays in sitting up and crawling. With continuous physical, occupational, and speech therapy through the Birth-to-Three program, Olivia, now two years

old, has made dramatic progress. A total of 1,093 children at risk for developmental delays in

socialization, cognition, language skills, or gross and fine motor skills received Birth-to-Three early intervention services in 2010. Through these services, Penfield cares for kids who struggle with Downs Syndrome, cerebral palsy, respiratory disorders, sight and hearing impairments, hydrocephalus and, like Olivia, disabilities resulting from extreme pre-maturity. Through in-patient and out-patient services with special education teachers and therapists, Olivia and her friends continue to make progress in spite of their delays.

In previous years, The Real Food Campaign has generously raised significant funds to ensure all of the programs Penfield offers continue to change the lives of our unique kids. Erika, Caleb, and Olivia are not the only ones. The need for specialized and multifaceted early intervention services continues to grow for kids in Milwaukee. At Penfield, these kids find staff, peers, and nurturing support—a diverse community of care and hope for a future of endless potential. ■

Many Different Needs, One Very Special Place

Facts: Penfield Children’s Center (www.penfieldchildren.org) has been delivering comprehensive, quality childhood develop-ment and family programs and services to low-income families and families with children who have disabilities since 1967. Penfield is located in Milwaukee’s central city at 26th and Wells Streets. The majority of Penfield’s children live within five miles of the Center. Penfield Children’s Center serves more than 1,400 children and their families each year and provides comprehensive services to families facing multiple issues, compounded by poverty.

• 90% of Penfield families are living at or below federal poverty levels.

• 90% of the children accomplish one or more of their goals, and 95% of the parents have a better understanding of their child’s needs.

833 North 26th Street • Milwaukee, WI 53233www.penfieldchildren.orgPhone 414.344.7676 • Fax 414.344.7739