Sendik's Real Food Magazine - Summer 2012

7/29/2019 Sendik's Real Food Magazine - Summer 2012

1/8www.sendiksmarket.com realfood 9

Sendiks Food Markets

welcome

At Sendiks, we strive

every day to offer our

customers the best

grocery shopping experience,

period. With our consistent

commitment to this best-in-

class promise, we are proud

to announce our new BlackAngus beef program. Simply

put, we think it is the best beef

you will taste.

We are proud to be a family-

owned business that originat-

ed right here in the Midwest,

Americas heartland. And strong,

Midwestern values are what Sendiks new

beef program is built on: A commitment

to compassionate and humane treatment of

animals, access to lush pasture land for cattle

to graze, rigid food safety standards, and adevotion to quality. Every cut of Sendiks

beef comes from cattle born and bred r ight

here in the Midwest.

Were particular about these values and

were highly selective in choosing the right

beef for our customers. We sell only USDA

Prime and USDA Choice graded beef

from Black Angus cattle. The consistently

tender and delicious taste of Black Angus

beef makes it the gold standard of beef, the

standard you expect from Sendiks.

There are three levels of beef available,so you can choose the right product for

your familys dinner table. Sendiks Gold,

Reserve, and Natural beef are all fed a

100 percent vegetarian diet and raised

with a strict adherence to humane animal

handling practices. Additionally, our Gold

and Reserve cuts feature our Never. Ever.

promise, ensuring that NO antibiotics, NO

hormones, NO growth-promoting drugs,and NO artificial ingredients were used in

the process. Never. Ever. Its our commit-

ment to you.

This commitment starts with a quality

product and finishes with friendly service.

Our butchers are here to answer your ques-

tions and advise you on the perfect cut. Its

a great Midwestern product, served up with

the great Midwestern values youll find only

in the heartland.

Tonight, its Sendiks for dinner.

Sincerely,

The Balistreri Family

Fm thHeartland

The Balistreri amil: Patt, Nick, Margaret (Harris),Salatre, Ted, and Patrick.

Elm GrovE13425 W. Watertwn Plank Rd.

Elm Gre, WI 53122(262) 784-9525

Franklin5200 W. Rawsn Ae.

Franklin, WI 53132(414) 817-9525

GErmantownN112W15800 Meqn Rd.

Germantwn, WI 53022(262) 250-9525

GraFton2195 1st Ae.

Gratn, WI 53024(262) 376-9525

GrEEnFiEld7901 W. Latn Ae.Greenfeld, WI 53220

(414) 329-9525

mEquon10930 N. Prt Washingtn Rd.

Meqn, WI 53092(262) 241-9525

nEw BErlin3600 S. Mrland RadNew Berlin, WI 53151

(262) 696-9525

wauwatosa8616 W. Nrth Ae.

Wawatsa, WI 53226(414) 456-9525

wEst BEnd280 N. 18th Aene

West Bend, WI 53095(262) 335-9525

whitEFish Bay500 E. Siler Spring Dr.Whitefsh Ba, WI 53217

(414) 962-9525

ope 7 .. 9 p..

.ee.c

Margaret Harris and Ted Balistreri (bthlet) rm Sendiks present a dnatincheck t Jhn Car, the MidwestAthletes against Childhd Cancer (MACC)Fnd, and his wie, Mar Car (bth right).A prtin the $107,300 dnatin was

raised thrgh R Fdwinter sales.


2/810 realfood summer2012


produce

Berries:th Mic FuiOf 43 fruits

and vegetablestested bythe U.S.

Departmentof Agriculture,

blueberriesranked No. 1

in antioxidants,helping tocounteract

heart disease,cancers, and

other types ofillnesses.

A good sourceof vitaminC, and also

dietary fiber inthe tiny seedsand they alsocontain a mildanalgesic inthe form ofsalicylates;useful in

combating theeffects of asore throat.

Excellentsource ofVitamin C,also a goodsource of

fiber.

Containsignificant

amounts ofvitamin C andfolate, fiber,potassium,

calcium,manganese, and

magnesium,the antioxidantanthocyanin,

and ellagic acid,a powerful

cancer-fightingsubstance.

Berriesthat have a

silvery bloomcoating, areplump anduniform in

size, and aredeep-purple

blue to bluish-black in color.

A glossyblack swollenappearance

Plump,brightlycoloredberries

with freshgreen caps.

Sweetersmelling

strawberriescan indicatethat they will

also tastesweet.

Plump,slightly soft,deep colored

berries.

Shriveledor moldyberries,or thosethat havea reddish

color, whichindicates

they are notyet ripe.

Deflated ormoldy berries,

berries thatare not yetripe (red or

purple in color).Blackberriesquickly mold

when leftat room

temperature,and only last afew days when

refrigerated.

Berries thatare shriveled,

moldy, orbruised.

Damagedberries can

contaminatethe otherberries.

Overly softand dull-coloredberries.

Check thebottom of thecontainer forjuice stains

this canindicate theyare too soft

and overripe.

Driedblueberries

have aconcentrated

flavor andchewytexture,

making thema great snack.

Sweetenblackberrieswith a littlelemon juiceand sugarfor an easy

(mostly)healthysnack.

Never soakstrawberries

in water.They canbecome

waterlogged.Instead, rinsein cold waterand pat drywith a paper

towel.

Thedifferencebetween

raspberriesand

blackberries?Raspberries

have a hollowcenter.Theyre

also smallerand moredelicate.

Pies, muffins,cake, cobblers,

bread,pancakes,

sauce, syrup.They are

also cookedto make

thick sweettoppings for

desserts, suchas crpes andcheesecake.

Jelly, jam,compote,

tart, pie, iceddesserts,

syrup, liqueurand ratafia.

Salad, pie,cake, sorbet,malts/shakes,jelly, jam, asa garnish, asan appetizeron a cheese

platter,dipped in

chocolate orserved as a

dessert.

Raspberries areused in salads,

puddings,cakes, and

other desserts.They are addedas a topping oncereal, waffles,and pancakes,used to flavorvinegar, wine,champagne,and can be

made into jelliesand jams.

Cultivated(high-bush)

berries grownon tree-sized

shrubs.

Wild(low-bush)berries onankle-high

shrubs.

2,000varieties

worldwide

Hundredsof differentvarieties.Cultivated

strawberries arelarger to attractthe consumersattention, but

wild strawberryvarieties,whilesmaller, tend tobe more juicyand flavorful.

More than 200species thatgrow on fivecontinents.

Considered abramble fruitbecause itgrows on a

prickly shruband belongs tothe rose family.

Comes inshades of gold,purple, black,

and white.

Bubis

Bckbis

Swbis

rspbis

TypesBeneFiTs Look For Avoid Tips uses

Mid-April to October

August to mid-October

April through July

Mid-Summer



Sendiks Food Marketsbaking

Mx B s Ca12 SERvINGS

A jumble of summer berries and delicate cake creates quite a

picture, and there is flavor to match. Although spoon cake sounds

unusual, its familiar: part cake, part cobbler, its a dessert made forserving in bowls and gobbling up with a spoon. Better still, its a

breeze to whiz together.

2 cps bleberries

2 cps raspberries

1 cps granlated sgar, diided1 cp all-prpse lr

1 teaspn baking pwder

teaspn salt

4 large eggs, rm temperatre

1 tablespn inel grated range zest

1 tablespn extra irgin lie il

1 tablespn anilla extract

2 tablespn cnectiners (icing) sgar

vanilla ice cream (ptinal)

1. Preheat oven to 350F. Spray a 13- by 9-inch metal baking pan with

nonstick baking spray and coat with flour.2. In prepared pan, combine blueberries, raspberries, and cup of the

sugar; spread evenly.

3. In a large bowl, whisk together the remaining sugar, flour, baking

powder, and salt.

4. Add eggs, orange zest, oil, and vanilla to flour mixture and whisk

until blended and smooth.

5. Carefully spoon batter over berries and spread evenly.

6. Bake in preheated oven for 27 to 32 minutes or until top is golden

and springs back when touched. Let cool in pan on a wire rack for 1

hour. Sprinkle with confectioners sugar, scoop into bowls and serve

with ice cream, if desired.

Strage

Store the cooled cake, loosely wrapped in foil or waxed paper, in the

refrigerator for up to 2 days.

Tip

Frozen berries may be substituted for the

fresh berries. Let thaw for 10 minutes

before using.

RECIPE FRoM Piece oF cake! one-Bowl,no-Fuss, FRom scRatch cakesBy CAMILLAv. SAuLSBuRy, 2011, RoBERT RoSE INC.,

$29.95, WWW.RoBERTRoSE.CA.

Pic ofCk!I

n the world of at-home cake-baking, it often seems like there are only two options for making cakes: commercial cake mixes or com-

plicated, multi-step recipes. Cookbook author Camilla V. Saulsbury shows us theres another way through Piece of Cake!(Robert Rose

Inc., $29.95): showcasing one-bowl, no-fuss, from-scratch cakes in a colorful hardcover cookbook. Piece of Cake!includes 175 cake

recipeseverything from classic layer and Bundt cakes to vegan and gluten-free optionsand 50 recipes for icings, glazes, syrups, and sauces.

There are health-conscious recipes, recipes for kids, all-natural recipes, baking tips, and a simple one-bowl philosophy for easy cleanup.




fun facts

Share Your PhotosThe next time you are in a faraway place and spot a red Sendiks bagor youre traveling yourselfsnap

a picture and send it to us at [email protected]. Please include your name and a few

details about the location and subject(s) of the photo.

Did you know?Reuse your Sendiks quality paper or plastic shopping bag (for groceries) & receive a 5 cent discount for every bag.

Where in the worldhave you seen a Sendiks shopping bag?

While the intended use of our Sendiks shopping bags is to carry groceries, weve heard there are many other great usesfrom toting

items to the office, school, or even around the world! Here are some globetrotting customers who have put their Sendiks bags to good use.




fun facts




kids corner

RECIPE FRoM we cancookBy JESSICA FISHMANLEvINSoN, M.S., R.D., C.D.N.AND MAJA PITAMIC,BARRoNS EDuCATIoNALSERIES, INC., $17.99,

WWW.BARRoNSEDuC.CoM

salm avgtabl kbab4 SERvINGS

Salmon is a heart-healthy fish that is good for skin,

hair, and developing brains. It is an excellent source

of omega-3 fatty acids, a very healthy type of unsatu-

rated fat.

1 pnd skinless salmn illet

Salt and reshl grnd black pepper1 large bell pepper

1 large nin

1 zcchini

2 garlic cles

1 -inch piece ginger

3 cp maple srp

3 cp s sace

2 tablespns cider inegar

1 cp resh pineapple chnks

1. Cut the salmon fillet into cubes, about 2-inches big. Let

your child season with salt and pepper.2. Chop the pepper, onion, and zucchini into chunks, then

mince the garlic and grate the ginger.

3. In a small bowl, let your child make the sauce by mix-

ing together the maple syrup, soy sauce, cider vinegar,

ginger, and garlic.

4. She can then place the salmon, vegetables, and pine-

apple in a medium bowl, and pour about three-quarters

of the sauce over them. Cover the bowl with plastic

wrap and refrigerate for 30 minutes. Meanwhile soak the

wooden skewers in water for 30 minutes.

5. Then help her to thread alternating pieces of salmon

and vegetables onto the skewers.6. Spray the grill pan with cooking spray and heat over

medium-high. When hot, place the skewers on the pan

and grill for 1015 min-

utes, rotating the skewers

as they cook, until cooked

as desired.

Cookng wth Kd

The Joy of

When you take the time to cook with your kids, youre encouraging them

to try healthy foods, helping them feel like theyre contributing to the

family, building their self-confidence, and getting them away from the

TV and video games. Most importantly, though, youre teaching them valuable

skills theyll use for the rest of their lives while allowing them to spend quality time

with you. In this hurry-up-and-go world, that bonding experience is priceless.Its easier than ever to involve your kids in the kitchen with the help of the

cookbook We Can Cook: Introduce your child to the joy of cooking with 75 simple

recipes and activities.

The book includes full-color glossy photos and comes complete with instruc-

tions on how to prepare and measure, the equipment youll need for each

recipe, and a host of fun activities you can do together, such as how to make

table settings. The book is broken down by chapters: fruit; vegetables; dairy and

eggs; bread, pasta, and grains; meat, chicken, fish, and tofu; and healthy treats,

the recipes are easy to follow (the large font is perfect for a child just learning

to read), and there are helpful hints scattered throughout. With the help of

this book, you can teach your kidsand maybe a learn a few things along the

wayabout the art (and joy!) of cooking.




wine

Want to put a little sparkle in your

summer? Dont reserve the bub-

bly only for special occasions; it

can be a great refresher this time of year.

Whether youre looking for something

to sip before or after dinner, to bring on

picnics, out to the deck, or to serve with a

meal, Italys Prosecco fits the bill.

Hailing from the eastern part of Italys

Veneto region, in the foothills of the Alps

(just north of Venice), Prosecco is produced

from the grape of the same name (some-

times combined with a small amount of

Pinot Blanc or Pinot Grigio), and made

into lightly sparkling (frizzante) and fully

sparkling (spumante) styles. Fruitier than

Champagne, straw-colored Prosecco is prized

for its delicate flavors and aromas, which are

often described as having citrus overtones

and being reminiscent of r ipe pears, melons,

and sweet apples with hints of almonds.

In contrast to the way Champagne is

produced, Prosecco is made using the char-matmethod, with the second, bubble-pro-

ducing fermentation taking place in stain-

less steel tanks rather than in the bottle.

The shorter tank fermentation preserves

the freshness and flavor of the grapes, and is

suited to the crisp, low alcohol wines. Most

Prosecco is best when consumed within

three years of vintage, but the highest qual-

ity bottlings can be aged up to seven years.

Some of the most prized Prosecco

comes from grapes grown on cool hillsides

in the Prosecco di Conegliano-Valdobbi-adene DOC north of Venice. These are

labeled with either of these two village

names. The very best are labeled Supe-

riore di Cartizze and come from a sub-

zone within Valdobbiadene.

Traditionally, Prosecco has been off-dry

or slightly sweet, but many today are crisp

and dry and produced principally in two

versionsbrut and extra dry (which is

actually slightly sweeter than the brut). The

extra dry is classic Prosecco that combines

the varietys aromatic quality with its strandsof tiny bubbles. Its aromas are fresh and rich,

and, thanks to its good acidity, it is soft yet

dry at the same time. Brut Prosecco is the

more modern version characterized by r ich

aromas of citrus fruit and fresh vegetation

with pleasant hints of bread crust. It has a

persistent taste and is clean on the palate,

which makes it great with food.

Prosecco is delicious on its own but also

excellent when paired with almonds and

other nuts, fresh cheese, green salad, Chinese

food, white meats, or pasta dishes with alight meat sauce. It goes well with simple or

elaborate fish and vegetable hors doeuvres.

Crab, lobster, shrimp, salmon, or sea scallops

also make tasty matches. And sweet, nutty

Parmigiano-Reggiano cheese offers a nice

counterpoint to this fresh bubbly. As the

Venetians do in Proseccos homeland, enjoy

it throughout the meal.

It also makes an easygoing summer sip-

perthe Bellini cocktail. Pour 2 ounces

peach nectar in a champagne flute, add 4

ounces Prosecco, and enjoy!

Fzz FmAfAr

Itals Prsecc is a rereshing chicewhen the mercr rises.




community support

The Special Care Nursery at Penfield Childrens Center isalways alive with activity, but a recent momentous event

had everyone especially excitedKyles graduation day.

Graduation is a memorable time for all graduates, but for kids like

Kylewhose young lives are filled with challengesthis milestone

was especially meaningful. Kyle has had much to deal with in his

first three years of life, and on his graduation day, his family, friends,

teachers, and therapists were overjoyed to celebrate his increased

strength and progress.

Kyle has the genetic disorder Down syndrome, and when he

came to the Special Care Nursery a little over a year ago, he was

struggling to eat and wasnt crawling. He also had difficulty with

his fine motor skills and a head tilt that had persisted since birth.Penfield specialists were immediately able to recognize and address

the complex issues that were impeding Kyles development. They

were also able to recognize his potential.

Pfis Hoisic appoch o ey dvopm

Penfield is a nonprofit organization whose mission is to help

infants and young children with and without disabilities reach

their full potential through early childhood and special education,

behavior intervention, family programs, and speech, physical, and

occupational therapy. Each year, Penfield serves over 1,500 children

between the ages of 05 at the critical time of early brain develop-

ment when they are learning physical, cognitive, language, social,and self-help skills.

Penfield Childrens Center is named in honor of Dr. Wilder Pen-field (18911976), a world-renowned neurosurgeon who strongly

advocated early intervention for children with developmental

delays and disabilities. He knew that the short-term and long-range

impact of early childhood intervention cant be dismissedthe

incredible brain development that happens in a childs first five years

sets the foundation for all learning and development that follows.

His knowledge and wisdom outline Penfield Childrens Centers

philosophy of care for infants and young children today.

Children like Kyle come to Penfield Childrens Center with

multifaceted needs. To respond to and overcome the complex chal-

lenges children and families confront, Penfield continually works to

develop innovative programs and meaningful collaborative efforts tosupport a holistic approach that generates outcomes that are both

exceptional and profound. Penfield strives to ensure that children

receive the help they need to succeed in life.

a Bigh Fuu

Early on in therapy, Kyles occupational therapist diagnosed a prob-

lem with double vision, which prompted eye surgery, which cor-

rected his head tilt. Through speech therapy he learned to use sign

language to communicate with his teachers and friends, and physical

therapy helped him to start walking at 2.5 years old (and running

not long after that). Kyles social skills also blossomed at Penfield.

He made many new friends and loved playing, singing songs, andhaving circle time with peers. The comprehensive services Penfield

was able to provide Kyle prepared him for a happier and healthier

new journey, including enrollment in preschool.

The amazing thing about Kyles therapists, his service coordi-

nator, his teachers, and his caregivers in the Nursery is that they

always have a smile, a hug, and love to give to children, says Kyles

mom, Ellen. I thank everyone at Penfield for guiding me along

this journeyyour professional, kind, caring personalities will be

in my heart always.

Kyle is one determined little guy. Through his hard work and

the care hes received at Penfield, hes making friends at his new

school and constantly progressing. Penfield Childrens Center isdetermined to provide this level of hope, motivation, strength, and

success for every child who walks through its doors.

abou Pfi

Penfield Childrens Center has been delivering comprehensive,

high quality child development and family support programs since

1967. Penfield is located in Milwaukees central city at 26th and

Wells streets and serves more than 1,500 children each year. Early

intervention services include a Birth-to-Three Program, Special

Care Nursery, Behavior Clinic, Early Education, Family Sup-

port, and Outpatient Therapy. For more information, please visit

www.penfieldchildren.org.

a nw Jouy fo Ky833 North 26th Street Milwaukee, WI 53233

www.penfieldchildren.orgPhone 414.344.7676 Fax 414.344.7739

Kle was eatred at Penield's 16th Annal Crqet Ball

Fndraising Eent. He lked s handsme in his tx!

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Sendik's Real Food Magazine - Summer 2012

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