Sendik's Real Food - Winter 2007

S SE L A H IS IL T RC TH E W R PU OF ZIN PPO A U G S A P M EL H

real food winter 2007

winter 2007

volume 3 number 4

35

seasonal recipes

Thanksgiving Sides | Holiday Showstoppers | Spicy Desserts Potluck Appetizers | Grilled Sandwiches | Cooking Greens

Sendik’s Food Market welcome

Open 7 a.m. – 9 p.m. daily Elm Grove Now Open!

13425 W. Watertown Plank Rd. Elm Grove, WI 53122 (262) 784-9525 Franklin Now Open!

5200 W. Rawson Ave. Franklin, WI 53132 (414) 817-9525 Grafton 2195 1st Ave. Grafton, WI 53024 (262) 376-9525 Mequon 10930 N. Port Washington Rd. Mequon, WI 53092 (262) 241-9525 Wauwatosa 8616 W. North Ave. Wauwatosa, WI 53226 (414) 456-9525 Whitefish Bay 500 E. Silver Spring Dr. Whitefish Bay, WI 53217 (414) 962-9525

www.sendiksmarket.com

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

Happy Holidays!

'

T

is the season and Sendik’s is ready.We enjoy all of the seasons but especially like the holidays. Beginning with Thanksgiving and ending with the New Year, we feel we do our very best this time of year providing our customers with the best shopping experience—period. In this issue we hope to make this season a bit easier by offering great recipes and ideas for entertaining. To help, our meat departments put in their orders for fresh, all-natural, succulent turkeys months ago and we’ll have them just in time for Thanksgiving. We are also ready for your special holiday orders from capons to tenderloins. Maybe you’d like to try a holiday strip roast, which has become a Balistreri family favorite over the years. Our dedicated meat professionals are ready to assist, including providing cooking instructions. If you need assistance with your holiday meal, our Deli is capable of preparing all or part of your feast, including fully catered services.We frequently cater holiday parties for businesses and individuals and would be happy to offer our expertise and assistance. Our chefs have prepared special menus that are available at all of our stores. Or, you can speak with one of our deli associates to help plan a custom menu for your event. Freshly baked pies and cookies are a must for the holidays, and we can either provide all of the ingredients to make that special family recipe from scratch or you can simply stop at our Bakeries and order your favorite sweets from the large selection. We have the largest and freshest raw and roasted nut selection, and we will also feature old-fashioned traditional candies that you simply cannot find at other stores. Unparalleled selection and value is the best way to describe Sendik’s wine offerings. Wine and Spirits Director Marc Goodman and the wine stewards have been busy choosing what is sure to be our best showing of wines ever.We’re particularly excited about exclusive and delicious selections from Spain, some of which are featured in our wine column this issue. Please let Marc and his crew help select the best wine to accompany your holiday meal.

The Balistreris from left to right: Nick, Ted, Margaret (Balistreri) Harris, and Patrick.

Nothing evokes memories of the holidays more than the image of a meticulously decorated dining table. Let one of our experienced designers help by creating the perfect floral arrangement. Plus, decorative pieces and gift items are available in the stores to adorn your home. Wreaths and garland will be on hand as well. There is so much we can offer to help make this holiday season complete. Our specially smoked salmon nuggets and jerky are available in our fish markets as well as shrimp, lobster, crab, shellfish, and dips. Our grocery departments will be stocked full of eggnog and other mainstays plus specialty items that are not easily obtainable. And we are ready to help in any way. The holidays are synonymous with giving and we have been very fortunate to be able to give back to our communities. As with past issues, we will donate $1 of every purchase of this magazine to our charitable partner, which is Gilda’s Club of Southeastern Wisconsin this issue. (Please see page 16 for more information.) On behalf of Gilda’s Club, thank you for your purchase. We at Sendik’s have much to be thankful for as a number of great changes this year have allowed us to better serve you. From the successful opening of new stores in Elm Grove and Franklin, to the launching of the pretend Sendik’s at the Betty Brinn Children’s Museum—this has been one of the busiest years in Sendik’s history. We are very grateful for the support from friends and family, but especially from our customers who have made this possible. Happy Holidays! —The Balistreri Family www.sendiksmarket.com real food 

Sendik’s Food Market

Vitamin and Mineral

dietitian’s corner

Supplements:

How to Use Them Wisely BY Colleen Kristbaum, MS, RD, CD Director of Clinical Nutrition for Wheaton Franciscan Healthcare and Consultant to Sendik’s Food Market

C

onsumers are constantly reading or hearing about new and improved dietary supplements. Some of them claim to help with various ailments or claim to improve our energy level or claim to stop the aging process…the claims go on. Most of us are overwhelmed by the many vitamin and mineral supplements that are available in the market. How do you know if you should take a supplement, what to take, in what amount, and are they safe? These are some serious questions that should be investigated before taking any dietary supplement. Vitamin and mineral supplements cannot replicate all of the nutrients and benefits of whole foods. And they are not meant to replace meals. But they still can play an important role in keeping you healthy—especially if you have trouble getting enough nutrients. Whole foods offer three main benefits over dietary supplements: 1. Whole foods contain a variety of nutrients that our bodies need—not just one. 2. Whole foods provide dietary fiber that can help in controlling and preventing certain diseases. 3. Whole foods contain other substances such as phytochemicals and antioxidants that may help protect against cancer, heart disease, diabetes, and high blood pressure. Depending on dietary supplements for your nutrients could mean that you are missing some of these benefits—not to mention that most dietary supplements, especially in pill form, may not provide the essential nutrients of carbohydrates, proteins, and fats. So, who needs dietary supplements and what kind? The answer to that question can be complicated and really depends on your eating habits, your lifestyle habits, your medical status, and age.

There are a number of situations where dietary supplements may be appropriate: • If you don’t eat well • If you are a vegetarian • If you consume less than 1200 calories a day • If you have medical conditions that affect how your body absorbs, uses, or gets rid of nutrients. • If you’re a postmenopausal woman • If you’re pregnant or trying to become pregnant • If you smoke • If you drink excessively The bigger question for many consumers is how to choose the appropriate vitamin/ mineral supplement. There are a number of factors that should be considered when making that decision: • Check the supplement label. The label will tell you which nutrients are included and in what amounts. Also be mindful of the serving size—is it one capsule or two? One packet or one teaspoon? • Avoid supplements that give you “megadoses.” A good rule of thumb is to choose a supplement that provides you about 100% of the Daily Value (DV) of all the vitamins and minerals rather than one that gives you 500% (and sometimes much more). (Calcium is an exception – they do not provide 100% of calcium – if that were the case, the pill would be too large to swallow.) • Look for “USP” on the label. This ensures that the supplement has met standards for purity and how fast it dissolves. It does not, however, mean that the supplement is safe. • Beware of gimmicks. Look out for the word “natural,” you may be charged more. Synthetic vitamins are usually the same as natural. Also, don’t be fooled by herbs, enzymes, or amino acids—they mostly add cost. It

should be noted that some herbs can interact negatively with certain medications. • Beware of expiration dates. Supplements can lose their potency over time. • Store all supplements safely. Now we come to an even bigger question—how safe are supplements? Dietary supplements fall under a category of regulation that is different than food or drugs. Dietary supplements do not have to be clinically tested to prove safety before they are placed on the market. Many times, it is due to consumer complaints of causing harm or negative side effects that may cause the supplement to be removed from the shelves—but not until then. That is why the supplement business boomed in the ’90s and consequently why we have an unending array of supplements to choose from. If you are generally healthy and eat a variety of food, chances are you may not need a dietary supplement. If you need to consume a dietary supplement for a specific reason, choose a well-known brand that provides appropriate amounts of nutrients for you. The bottom line is buyer beware. ■ Adapted from MayoClinic.com Tools for healthier lives, June 2006. www.sendiksmarket.com real food 11

Sendik’s Food Market

Vitamin and Mineral

dietitian’s corner

Supplements:

How to Use Them Wisely BY Colleen Kristbaum, MS, RD, CD Director of Clinical Nutrition for Wheaton Franciscan Healthcare and Consultant to Sendik’s Food Market

C

onsumers are constantly reading or hearing about new and improved dietary supplements. Some of them claim to help with various ailments or claim to improve our energy level or claim to stop the aging process…the claims go on. Most of us are overwhelmed by the many vitamin and mineral supplements that are available in the market. How do you know if you should take a supplement, what to take, in what amount, and are they safe? These are some serious questions that should be investigated before taking any dietary supplement. Vitamin and mineral supplements cannot replicate all of the nutrients and benefits of whole foods. And they are not meant to replace meals. But they still can play an important role in keeping you healthy—especially if you have trouble getting enough nutrients. Whole foods offer three main benefits over dietary supplements: 1. Whole foods contain a variety of nutrients that our bodies need—not just one. 2. Whole foods provide dietary fiber that can help in controlling and preventing certain diseases. 3. Whole foods contain other substances such as phytochemicals and antioxidants that may help protect against cancer, heart disease, diabetes, and high blood pressure. Depending on dietary supplements for your nutrients could mean that you are missing some of these benefits—not to mention that most dietary supplements, especially in pill form, may not provide the essential nutrients of carbohydrates, proteins, and fats. So, who needs dietary supplements and what kind? The answer to that question can be complicated and really depends on your eating habits, your lifestyle habits, your medical status, and age.

There are a number of situations where dietary supplements may be appropriate: • If you don’t eat well • If you are a vegetarian • If you consume less than 1200 calories a day • If you have medical conditions that affect how your body absorbs, uses, or gets rid of nutrients. • If you’re a postmenopausal woman • If you’re pregnant or trying to become pregnant • If you smoke • If you drink excessively The bigger question for many consumers is how to choose the appropriate vitamin/ mineral supplement. There are a number of factors that should be considered when making that decision: • Check the supplement label. The label will tell you which nutrients are included and in what amounts. Also be mindful of the serving size—is it one capsule or two? One packet or one teaspoon? • Avoid supplements that give you “megadoses.” A good rule of thumb is to choose a supplement that provides you about 100% of the Daily Value (DV) of all the vitamins and minerals rather than one that gives you 500% (and sometimes much more). (Calcium is an exception – they do not provide 100% of calcium – if that were the case, the pill would be too large to swallow.) • Look for “USP” on the label. This ensures that the supplement has met standards for purity and how fast it dissolves. It does not, however, mean that the supplement is safe. • Beware of gimmicks. Look out for the word “natural,” you may be charged more. Synthetic vitamins are usually the same as natural. Also, don’t be fooled by herbs, enzymes, or amino acids—they mostly add cost. It

should be noted that some herbs can interact negatively with certain medications. • Beware of expiration dates. Supplements can lose their potency over time. • Store all supplements safely. Now we come to an even bigger question—how safe are supplements? Dietary supplements fall under a category of regulation that is different than food or drugs. Dietary supplements do not have to be clinically tested to prove safety before they are placed on the market. Many times, it is due to consumer complaints of causing harm or negative side effects that may cause the supplement to be removed from the shelves—but not until then. That is why the supplement business boomed in the ’90s and consequently why we have an unending array of supplements to choose from. If you are generally healthy and eat a variety of food, chances are you may not need a dietary supplement. If you need to consume a dietary supplement for a specific reason, choose a well-known brand that provides appropriate amounts of nutrients for you. The bottom line is buyer beware. ■ Adapted from MayoClinic.com Tools for healthier lives, June 2006. www.sendiksmarket.com real food 11

Sendik’s Food Market wine shop

Spanish Surprises Discover the spectrum of great wine values from Spain. BY Mark Goodman Director, Sendik’s Wine and Spirits Department

Cava Cava is synonymous with good, cheap, Spanish bubbles, but there is more to it. More often than not our love affair with Cava began with its great low cost. Similarly, its often fresh, vibrant style makes it easy to enjoy. Though its history isn’t nearly as well known as Champagne, its success is tied to Champagne since Josep Raventós created the 12 real food winter 2007

first Cava in 1872 after seeing the successes of Champagne. Cava is made from a variety of grapes but those used most are Macabeo, Parellada, and Xarel-lo.The bulk of inexpensive standards such as Cristalino, Freixenet, and Cordoniu have similar brut styles that are light, fresh, and dry. New for us is Gran Sarao, offered in both a brut and brut rosé. The brut is wonderfully fresh in flavor and a standout new favorite for us. Even more exciting is the brut rosé, made from 100 percent Trepat. Although this was my first experience with Trepat, from what I heard on the trip it is often used to make many of the locally consumed rosés in Catalan. With fruity red berry flavors, lively bubbles, a clean finish, and a great low price this might be your new favorite cava as well.

appetizers and snacks

Take a Dip

Montsant

Add a flavorful touch from appetizers to dessert with a variety of dips.

A passionate winemaker can be all it takes to provide a wonderful wine experience. Albert Jane is that and much more—talented, with a unique vision, and amazing ancient vineyards to work with.Albert has set out to make pure (lacking intense oak influences) wines using the traditional grapes of the area, Garnacha (Grenache) and Samsó (Carignan). His wines, Acustic and Brao, although not inexpensive, are labeled as “amazing value” under each of my tasting notes.As a generalization the wines are uncommonly floral for how much blue and black fruit flavors they possess and likewise uncommonly fresh for how well textured and rich they are. The wines are so well balanced they paired amazingly well with bacalao (Spanish salt cod) and seared tuna. Right now these are essentially brand new and can be called great values—but don’t wait to try them, as I’m certain they will soon be in high demand and therefore continue to go up in price. ■

Hummus served with pita bread.

F

Mallorca

Mallorca is currently best known for its beautiful beaches and laid-back lifestyle, which is perfect for lots of R&R. However, some wonderful wines are starting to emerge as well. Though my trip didn’t allow for a visit to the island of Mallorca, I had the opportunity to taste Jaume Mesquida from the winery of the same name, a small family run winery started four generations earlier. Cultivating a number of varieties indigenous to Mallorca—Callet, Fogoneu, and Manto Negro—differentiates their wines from many others. During the 1970s incorporating new world grapes and new winemaking technologies was a gamble that is now paying off giving this unknown region greater worldly recognition. A must try is the Jaume Mesquida 2005, a blend of Callet, Manto Negro, and small amounts of Cabernet, Merlot, and Syrah. It’s unique, with

Wines to Try Gran Sarao, Cava, Brut Rosé $7.99 Jaume Mesquida, Pla I Llevant, Mallorca $14.99 Acustic, Acustic $19.99 Acustic, Brao $39.99 Prices shown are for 750 ml and may be subject to change.

Photo by Kelly Cline /Courtesy of www.istockphoto.com

S

pain’s diverse terrain, unique grape varieties, history, culture, and a new generation of committed winemakers and investors are a few reasons why the country’s wines have been exciting us for so long now. Regularly, our wine staff recommends trying a variety of Spanish wines no matter the food pairing, color preference, or whether the cost is less than $10 or much more than $50 per bottle. It’s likely the producer, grape variety, or region is as new to us as it is to you and this feeling of discovery adds obvious excitement. More often than not, we refer to most of these Spanish wine suggestions as great values. Many of our customers agree and we continue to recommend a wide variety of Spanish Wines as wonderful value opportunities. Being a wine professional, I love to taste something new, but like all of us I agree it must taste good. On a trip through Spain this summer I had the great fortune to discover what makes so many Spanish wines singular, thus adding to their perception of value, and why I think we’ll all continue to enjoy them for years to come. From my trip this summer I found a number of new wines from likely unknown regions that are sure to surprise. Following are a few worth trying.

Sendik’s Food Market

smoky aromatics and meaty black fruit flavors laced with roasted herbs on a medium body with gripping fruit tannins and a fresh, long finish. Seeking out this very low production red from absolute obscurity is worth a try—especially at half the price of other less interesting wines from Mallorca.

or holiday entertaining or anytime, dips—from savory to sweet—make a great addition to the table. Slices of raw vegetables always seem a bit more interesting paired with a dollop of savory dill or ranch dip. Bread or crackers with hummus or artichoke dip make great matches, and tortilla chips and bean dip are a tasty team. It’s also often easier to get kids to eat vegetables and fruit if they’re offered with a dip. When arranging the items that will be dipped, you can make it as easy or as elaborate as time and desire allows, simply placing them in rows on a tray or dreaming up creative patterns. You can also use a food item for the dip or serving bowl. For a veggie tray, a hollowed-out red cabbage can make an interesting bowl to hold dip. Cutting off a small amount of cabbage on the bottom to make a flat surface keeps it from wobbling. Then set the cabbage in the center of a large tray or plate, fill it with dip, and arrange sliced vegetables around it. Carrots, broccoli, cucumbers, celery, and cauliflower are great choices for dipping. When making a fruit tray, a hollowed-out melon can serve double duty as a fruit bowl filled with apple, pear, or banana slices, melon chunks, or berries. If you’re counting calories you can still feel free to take a dip—there are many options to make dips low in fat and calories yet high in taste. Substitute light sour cream or cream cheese for regular or make yogurt-based dips. A classic vegetable dip, for example, combines 1 (1-ounce) packet of ranch-style dressing mix with 1 cup mayonnaise and

16 ounces of cottage cheese. For a low-cal option, mix together 16 ounces plain non-fat yogurt and 1 packet of light ranch dressing mix. A classic fruit dip combines 8 ounces of cream cheese with a 7-ounce jar of marshmallow cream, but you could also try the alternative with yogurt and honey below.

Dips to Try Hummus

Makes about 1½ cups

Naturally low fat and a good source of protein, potassium, and fiber, hummus has been a favorite Middle Eastern dip for centuries. It’s also popular in Greece, where it is called hommos.You can modify this basic recipe by adding ingredients such as cayenne pepper, sun-dried tomatoes, onions, or red or green peppers. When making hummus, canned chickpeas work best. 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed 2 garlic cloves, minced and mashed ¹⁄3 cup tahini* 2-3 tablespoons fresh lemon juice (from about 1 lemon) ¼ cup water 2 tablespoons olive oil ¼ teaspoon salt, or more to taste Garnish: chopped parsley (optional) In a food processor or blender, combine chickpeas, garlic, tahini, lemon juice, water, olive oil, and salt and process until smooth. Spoon into serving dish. Sprinkle with chopped parsley if desired. Serve with pita bread, crackers, or raw vegetables. For an added touch, you can make pita chips by cutting pita bread into thin triangles, brushing them with olive oil, and toasting for 10 minutes in a 400°F oven. Hummus can be stored in an airtight container in the refrigerator for up to three days or in the freezer for up to one month. *Tahini is a paste made from ground sesame seeds and is found near the other condiments.

Black Bean Dip 1 (8 ounce) package cream cheese, softened ½ teaspoon garlic salt ¼ teaspoon celery salt 1 can (15 ounce) black beans, drained and rinsed 1 can (6 ounce) black olives, chopped or thinly sliced 1 bunch green onions, thinly sliced ½ cup chopped cilantro Juice of one lime Black pepper to taste Mix cream cheese with garlic and celery salts in small bowl. Spread mixture on bottom of a flat dish (quiche, glass pie plate, or regular plate). Combine black beans, olives, onions, cilantro, lime juice, and pepper in medium bowl. Spoon over cream cheese mixture. Serve with tortilla chips.

Fruit Dip Makes 1 cup

1 (8 ounce) container plain yogurt 2 teaspoons honey 2 tablespoons orange juice concentrate In a small bowl, mix all ingredients until blended. Refrigerate until serving. ■

We Recommend Sendik’s Brand Spinach Dip This is the same recipe that we’ve been using for thirty years. Serve this dip cold with fresh cubed bread. Sendik’s Brand Artichoke Dip This is a classic dip that can be served both warm or cold. It is definitely a fan favorite for all occasions. Sendik’s Brand Chile Con Queso Dip This is a new recipe to Sendik’s—and quickly becoming very popular. Serve this during the holiday season or while watching your favorite football team.

www.sendiksmarket.com real food 13

Sendik’s Food Market wine shop

Spanish Surprises Discover the spectrum of great wine values from Spain. BY Mark Goodman Director, Sendik’s Wine and Spirits Department

Cava Cava is synonymous with good, cheap, Spanish bubbles, but there is more to it. More often than not our love affair with Cava began with its great low cost. Similarly, its often fresh, vibrant style makes it easy to enjoy. Though its history isn’t nearly as well known as Champagne, its success is tied to Champagne since Josep Raventós created the 12 real food winter 2007

first Cava in 1872 after seeing the successes of Champagne. Cava is made from a variety of grapes but those used most are Macabeo, Parellada, and Xarel-lo.The bulk of inexpensive standards such as Cristalino, Freixenet, and Cordoniu have similar brut styles that are light, fresh, and dry. New for us is Gran Sarao, offered in both a brut and brut rosé. The brut is wonderfully fresh in flavor and a standout new favorite for us. Even more exciting is the brut rosé, made from 100 percent Trepat. Although this was my first experience with Trepat, from what I heard on the trip it is often used to make many of the locally consumed rosés in Catalan. With fruity red berry flavors, lively bubbles, a clean finish, and a great low price this might be your new favorite cava as well.

appetizers and snacks

Take a Dip

Montsant

Add a flavorful touch from appetizers to dessert with a variety of dips.

A passionate winemaker can be all it takes to provide a wonderful wine experience. Albert Jane is that and much more—talented, with a unique vision, and amazing ancient vineyards to work with.Albert has set out to make pure (lacking intense oak influences) wines using the traditional grapes of the area, Garnacha (Grenache) and Samsó (Carignan). His wines, Acustic and Brao, although not inexpensive, are labeled as “amazing value” under each of my tasting notes.As a generalization the wines are uncommonly floral for how much blue and black fruit flavors they possess and likewise uncommonly fresh for how well textured and rich they are. The wines are so well balanced they paired amazingly well with bacalao (Spanish salt cod) and seared tuna. Right now these are essentially brand new and can be called great values—but don’t wait to try them, as I’m certain they will soon be in high demand and therefore continue to go up in price. ■

Hummus served with pita bread.

F

Mallorca

Mallorca is currently best known for its beautiful beaches and laid-back lifestyle, which is perfect for lots of R&R. However, some wonderful wines are starting to emerge as well. Though my trip didn’t allow for a visit to the island of Mallorca, I had the opportunity to taste Jaume Mesquida from the winery of the same name, a small family run winery started four generations earlier. Cultivating a number of varieties indigenous to Mallorca—Callet, Fogoneu, and Manto Negro—differentiates their wines from many others. During the 1970s incorporating new world grapes and new winemaking technologies was a gamble that is now paying off giving this unknown region greater worldly recognition. A must try is the Jaume Mesquida 2005, a blend of Callet, Manto Negro, and small amounts of Cabernet, Merlot, and Syrah. It’s unique, with

Wines to Try Gran Sarao, Cava, Brut Rosé $7.99 Jaume Mesquida, Pla I Llevant, Mallorca $14.99 Acustic, Acustic $19.99 Acustic, Brao $39.99 Prices shown are for 750 ml and may be subject to change.

Photo by Kelly Cline /Courtesy of www.istockphoto.com

S

pain’s diverse terrain, unique grape varieties, history, culture, and a new generation of committed winemakers and investors are a few reasons why the country’s wines have been exciting us for so long now. Regularly, our wine staff recommends trying a variety of Spanish wines no matter the food pairing, color preference, or whether the cost is less than $10 or much more than $50 per bottle. It’s likely the producer, grape variety, or region is as new to us as it is to you and this feeling of discovery adds obvious excitement. More often than not, we refer to most of these Spanish wine suggestions as great values. Many of our customers agree and we continue to recommend a wide variety of Spanish Wines as wonderful value opportunities. Being a wine professional, I love to taste something new, but like all of us I agree it must taste good. On a trip through Spain this summer I had the great fortune to discover what makes so many Spanish wines singular, thus adding to their perception of value, and why I think we’ll all continue to enjoy them for years to come. From my trip this summer I found a number of new wines from likely unknown regions that are sure to surprise. Following are a few worth trying.

Sendik’s Food Market

smoky aromatics and meaty black fruit flavors laced with roasted herbs on a medium body with gripping fruit tannins and a fresh, long finish. Seeking out this very low production red from absolute obscurity is worth a try—especially at half the price of other less interesting wines from Mallorca.

or holiday entertaining or anytime, dips—from savory to sweet—make a great addition to the table. Slices of raw vegetables always seem a bit more interesting paired with a dollop of savory dill or ranch dip. Bread or crackers with hummus or artichoke dip make great matches, and tortilla chips and bean dip are a tasty team. It’s also often easier to get kids to eat vegetables and fruit if they’re offered with a dip. When arranging the items that will be dipped, you can make it as easy or as elaborate as time and desire allows, simply placing them in rows on a tray or dreaming up creative patterns. You can also use a food item for the dip or serving bowl. For a veggie tray, a hollowed-out red cabbage can make an interesting bowl to hold dip. Cutting off a small amount of cabbage on the bottom to make a flat surface keeps it from wobbling. Then set the cabbage in the center of a large tray or plate, fill it with dip, and arrange sliced vegetables around it. Carrots, broccoli, cucumbers, celery, and cauliflower are great choices for dipping. When making a fruit tray, a hollowed-out melon can serve double duty as a fruit bowl filled with apple, pear, or banana slices, melon chunks, or berries. If you’re counting calories you can still feel free to take a dip—there are many options to make dips low in fat and calories yet high in taste. Substitute light sour cream or cream cheese for regular or make yogurt-based dips. A classic vegetable dip, for example, combines 1 (1-ounce) packet of ranch-style dressing mix with 1 cup mayonnaise and

16 ounces of cottage cheese. For a low-cal option, mix together 16 ounces plain non-fat yogurt and 1 packet of light ranch dressing mix. A classic fruit dip combines 8 ounces of cream cheese with a 7-ounce jar of marshmallow cream, but you could also try the alternative with yogurt and honey below.

Dips to Try Hummus

Makes about 1½ cups

Naturally low fat and a good source of protein, potassium, and fiber, hummus has been a favorite Middle Eastern dip for centuries. It’s also popular in Greece, where it is called hommos.You can modify this basic recipe by adding ingredients such as cayenne pepper, sun-dried tomatoes, onions, or red or green peppers. When making hummus, canned chickpeas work best. 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed 2 garlic cloves, minced and mashed ¹⁄3 cup tahini* 2-3 tablespoons fresh lemon juice (from about 1 lemon) ¼ cup water 2 tablespoons olive oil ¼ teaspoon salt, or more to taste Garnish: chopped parsley (optional) In a food processor or blender, combine chickpeas, garlic, tahini, lemon juice, water, olive oil, and salt and process until smooth. Spoon into serving dish. Sprinkle with chopped parsley if desired. Serve with pita bread, crackers, or raw vegetables. For an added touch, you can make pita chips by cutting pita bread into thin triangles, brushing them with olive oil, and toasting for 10 minutes in a 400°F oven. Hummus can be stored in an airtight container in the refrigerator for up to three days or in the freezer for up to one month. *Tahini is a paste made from ground sesame seeds and is found near the other condiments.

Black Bean Dip 1 (8 ounce) package cream cheese, softened ½ teaspoon garlic salt ¼ teaspoon celery salt 1 can (15 ounce) black beans, drained and rinsed 1 can (6 ounce) black olives, chopped or thinly sliced 1 bunch green onions, thinly sliced ½ cup chopped cilantro Juice of one lime Black pepper to taste Mix cream cheese with garlic and celery salts in small bowl. Spread mixture on bottom of a flat dish (quiche, glass pie plate, or regular plate). Combine black beans, olives, onions, cilantro, lime juice, and pepper in medium bowl. Spoon over cream cheese mixture. Serve with tortilla chips.

Fruit Dip Makes 1 cup

1 (8 ounce) container plain yogurt 2 teaspoons honey 2 tablespoons orange juice concentrate In a small bowl, mix all ingredients until blended. Refrigerate until serving. ■

We Recommend Sendik’s Brand Spinach Dip This is the same recipe that we’ve been using for thirty years. Serve this dip cold with fresh cubed bread. Sendik’s Brand Artichoke Dip This is a classic dip that can be served both warm or cold. It is definitely a fan favorite for all occasions. Sendik’s Brand Chile Con Queso Dip This is a new recipe to Sendik’s—and quickly becoming very popular. Serve this during the holiday season or while watching your favorite football team.

www.sendiksmarket.com real food 13

Sendik’s Food Market

Sendik’s Food Market

meet the staff

what’s in store

tom’s picks for the Holidays

Assistant Store Director, Sendik’s Grafton

The most important part of my life…

I have been married to my wife Sandy for 35 years and have two grown daughters, Amy and Julie. Amy, her husband Wally, and my two grandchildren, Joe and Grace, live next door to us in Belgium where we designed 14 real food winter 2007

working, I like to go camping with my family. My favorite area to camp is in Door County. I also enjoy doing yard work. I grow tomatoes and other vegetables and have large flowerbeds to take care of. The love of dirt and gardening came from my parents who still get their hands dirty out in their yard. Being in the food business is a natural for me because I like to grill out. I grill out 52 weeks a year. Prime rib is my favorite meat to grill. I once grilled out on New Year’s Eve when it was 13 degrees below zero. The best part about the Grafton store and joining the Sendik’s staff… We

moved from Cedarburg years ago, but it was a hard place to leave. When I was asked to join the Sendik’s team as the Assistant Store Director just before they opened the Grafton store two years ago, I felt like I was coming home to work in my hometown and work with many other associates that I had previously worked with in the grocery business. The customers and the associates are the best part of the store. I have known some of the Sendik’s customers for over 40 years from my days at the Garden Center, from school, from church, and just from being raised in the area. Overriding goal…My priority is to take

care of the customers and make them feel

»

Pea Advent Calendars Not only are these great fun for kids—both young and old—the chocolate treats inside are high quality and taste great!

Puff Pastry Brie

Something I’m embarrassed to admit to…My desk. It’s been said,“You can’t find

it in the office.” It may be messy, but I know where everything is and my fellow managers always come to me for information or know where to find it in the mess. I once had a boss call me into his office and told me to sit down. On his expansive desk were a phone, a pen, and a picture of his family. As he shook his head side to side, he said to me, “Tom, don’t you know a cluttered desk means a cluttered mind?” I slowly looked at his desk from side to side and then asked him, “Then what does an empty desk tell you?” He never complained about my desk again. In my defense, I hate spending time in my office. I would rather be on the selling floor with my customers or organizing my back rooms—which are often used as an example of how back rooms should look. What people don’t know about me…

Although I’m an extrovert at work and really enjoy the family friendly atmosphere, I am very quiet away from work. I love the peace and quiet of home and being with my family. It will be hard for many people who know me to believe that I can be quiet. ■

With Sendik’s homemade puff pastry Brie you just can’t go wrong. We start with a fresh Saga baby Brie wrapped in a puff pastry shell. We top it off with an assortment of gourmet preserves and fresh nutmeats. All you need to do is heat it and enjoy. You can also pop one in the freezer so that you are prepared when you have unexpected company.

Golden Guernsey Eggnog During this special time of year entertain family and friends with a glass of rich creamy Golden Guernsey Dairy regular or low-fat eggnog. Make Golden Guernsey Dairy a part of your holiday celebrations and enjoy the traditional taste of the season. Reach for the very best, “Reach for the Double G’s.”

» Nugget/Shrimp Platter—The best of both worlds!

This is a combination of our fantastic cooked shrimp with our famous smoked salmon nuggets. We boil the shrimp in our secret recipe of spices so they are especially flavorful. Our salmon nuggets are brined in a special caramelizing marinade and then lightly smoked in our own smokehouse. Served with our homemade seafood sauce and champagne mustard dipping sauce that are out of this world.

»

uncle’s store, Rappold’s Flower and Garden Center, in Grafton, which was located about three blocks east of the Sendik’s store. I began working there at nine years old when I was in the fourth grade. Just like Sendik’s Food Market, it was a family owned and operated store. My uncle’s store worked the old fashioned way; built on trust, friendly customer service, and family values. Working at Sendik’s reminds me of the old-fashioned service and values that I was raised with. My management style comes from my dad. He believes that you work with people and not for them and associates who report to you don’t work for you, but work with you. It is a total team effort; we all just have different sets of responsibilities. My dad also taught me that you can’t demand respect from your associates, you have to earn it.

Hobbies… I love vacations. When not

part of the Sendik’s family and to instill the feeling of old fashioned values and customer appreciation. I feel it is so important to treat people with respect and make them feel comfortable. My other priority is to work with my fellow associates and to make them feel like part of the team and to teach them “the old fashioned values of customer service” that I grew up with. I also work hard at having fun at work. I enjoy coming to work, and I try hard to make my fellow associates feel the same way.

Simply put, these crackers are perfect for anything. Use them with a cheese platter that, by the way, we can make for you. They are also great with our puff pastry Brie. They are strong enough to withstand the pressure of spreading, yet mild enough that they will not overpower your topping. We carry an assorted variety.

»

First job…My first job was working at my

and built side-by-side condos. We are an old-fashioned style family. We eat supper with Amy and her family four to five nights a week. It is a blessing to be able to share this much time with your wife and family, especially your grandchildren. I guess I have oldfashioned family values. My other daughter Julie and her husband Chris live in Depere and have blessed us with grand dogs.

»

I

wa s b o r n a n d raised in Cedarburg—about one m i l e we s t o f t h e Grafton Sendik’s—on Bridge Road, where my parents still live. If you ask people to describe me, most of them would tell you I have a crazy sense of humor. It runs in my family. I have been in the grocery business for 11 years. Before that I spent 25 years at Gimbels, Marshall Field’s, Prange’s, and Younkers—as all of these stores were bought out by one another.

Carr’s Table Water Crackers

»

Meet Tom Rappold

St. Dalfour Preserves We carry a large assortment of gourmet preserves in our stores, and one of our favorites has always been St. Dalfour. These pure all-natural preserves are made with only the finest ingredients and are guaranteed to be free from chemicals, additives, and artificial ingredients. More importantly they are delicious.

» Door County Coffee

Roasted fresh daily in picturesque Door County, Wisconsin. Enjoy your morning coffee experience and entertain your holiday guests with perfectly roasted specialty coffees from around the world brought to you by Door County Coffee & Tea Company and Sendik’s Food Markets. The many roasts, blends, and flavors of this gourmet coffee that will tantalize your palate. “Make Everyday Extraordinary.” www.sendiksmarket.com real food 15

Sendik’s Food Market

Sendik’s Food Market

meet the staff

what’s in store

tom’s picks for the Holidays

Assistant Store Director, Sendik’s Grafton

The most important part of my life…

I have been married to my wife Sandy for 35 years and have two grown daughters, Amy and Julie. Amy, her husband Wally, and my two grandchildren, Joe and Grace, live next door to us in Belgium where we designed 14 real food winter 2007

working, I like to go camping with my family. My favorite area to camp is in Door County. I also enjoy doing yard work. I grow tomatoes and other vegetables and have large flowerbeds to take care of. The love of dirt and gardening came from my parents who still get their hands dirty out in their yard. Being in the food business is a natural for me because I like to grill out. I grill out 52 weeks a year. Prime rib is my favorite meat to grill. I once grilled out on New Year’s Eve when it was 13 degrees below zero. The best part about the Grafton store and joining the Sendik’s staff… We

moved from Cedarburg years ago, but it was a hard place to leave. When I was asked to join the Sendik’s team as the Assistant Store Director just before they opened the Grafton store two years ago, I felt like I was coming home to work in my hometown and work with many other associates that I had previously worked with in the grocery business. The customers and the associates are the best part of the store. I have known some of the Sendik’s customers for over 40 years from my days at the Garden Center, from school, from church, and just from being raised in the area. Overriding goal…My priority is to take

care of the customers and make them feel

»

Pea Advent Calendars Not only are these great fun for kids—both young and old—the chocolate treats inside are high quality and taste great!

Puff Pastry Brie

Something I’m embarrassed to admit to…My desk. It’s been said,“You can’t find

it in the office.” It may be messy, but I know where everything is and my fellow managers always come to me for information or know where to find it in the mess. I once had a boss call me into his office and told me to sit down. On his expansive desk were a phone, a pen, and a picture of his family. As he shook his head side to side, he said to me, “Tom, don’t you know a cluttered desk means a cluttered mind?” I slowly looked at his desk from side to side and then asked him, “Then what does an empty desk tell you?” He never complained about my desk again. In my defense, I hate spending time in my office. I would rather be on the selling floor with my customers or organizing my back rooms—which are often used as an example of how back rooms should look. What people don’t know about me…

Although I’m an extrovert at work and really enjoy the family friendly atmosphere, I am very quiet away from work. I love the peace and quiet of home and being with my family. It will be hard for many people who know me to believe that I can be quiet. ■

With Sendik’s homemade puff pastry Brie you just can’t go wrong. We start with a fresh Saga baby Brie wrapped in a puff pastry shell. We top it off with an assortment of gourmet preserves and fresh nutmeats. All you need to do is heat it and enjoy. You can also pop one in the freezer so that you are prepared when you have unexpected company.

Golden Guernsey Eggnog During this special time of year entertain family and friends with a glass of rich creamy Golden Guernsey Dairy regular or low-fat eggnog. Make Golden Guernsey Dairy a part of your holiday celebrations and enjoy the traditional taste of the season. Reach for the very best, “Reach for the Double G’s.”

» Nugget/Shrimp Platter—The best of both worlds!

This is a combination of our fantastic cooked shrimp with our famous smoked salmon nuggets. We boil the shrimp in our secret recipe of spices so they are especially flavorful. Our salmon nuggets are brined in a special caramelizing marinade and then lightly smoked in our own smokehouse. Served with our homemade seafood sauce and champagne mustard dipping sauce that are out of this world.

»

uncle’s store, Rappold’s Flower and Garden Center, in Grafton, which was located about three blocks east of the Sendik’s store. I began working there at nine years old when I was in the fourth grade. Just like Sendik’s Food Market, it was a family owned and operated store. My uncle’s store worked the old fashioned way; built on trust, friendly customer service, and family values. Working at Sendik’s reminds me of the old-fashioned service and values that I was raised with. My management style comes from my dad. He believes that you work with people and not for them and associates who report to you don’t work for you, but work with you. It is a total team effort; we all just have different sets of responsibilities. My dad also taught me that you can’t demand respect from your associates, you have to earn it.

Hobbies… I love vacations. When not

part of the Sendik’s family and to instill the feeling of old fashioned values and customer appreciation. I feel it is so important to treat people with respect and make them feel comfortable. My other priority is to work with my fellow associates and to make them feel like part of the team and to teach them “the old fashioned values of customer service” that I grew up with. I also work hard at having fun at work. I enjoy coming to work, and I try hard to make my fellow associates feel the same way.

Simply put, these crackers are perfect for anything. Use them with a cheese platter that, by the way, we can make for you. They are also great with our puff pastry Brie. They are strong enough to withstand the pressure of spreading, yet mild enough that they will not overpower your topping. We carry an assorted variety.

»

First job…My first job was working at my

and built side-by-side condos. We are an old-fashioned style family. We eat supper with Amy and her family four to five nights a week. It is a blessing to be able to share this much time with your wife and family, especially your grandchildren. I guess I have oldfashioned family values. My other daughter Julie and her husband Chris live in Depere and have blessed us with grand dogs.

»

I

wa s b o r n a n d raised in Cedarburg—about one m i l e we s t o f t h e Grafton Sendik’s—on Bridge Road, where my parents still live. If you ask people to describe me, most of them would tell you I have a crazy sense of humor. It runs in my family. I have been in the grocery business for 11 years. Before that I spent 25 years at Gimbels, Marshall Field’s, Prange’s, and Younkers—as all of these stores were bought out by one another.

Carr’s Table Water Crackers

»

Meet Tom Rappold

St. Dalfour Preserves We carry a large assortment of gourmet preserves in our stores, and one of our favorites has always been St. Dalfour. These pure all-natural preserves are made with only the finest ingredients and are guaranteed to be free from chemicals, additives, and artificial ingredients. More importantly they are delicious.

» Door County Coffee

Roasted fresh daily in picturesque Door County, Wisconsin. Enjoy your morning coffee experience and entertain your holiday guests with perfectly roasted specialty coffees from around the world brought to you by Door County Coffee & Tea Company and Sendik’s Food Markets. The many roasts, blends, and flavors of this gourmet coffee that will tantalize your palate. “Make Everyday Extraordinary.” www.sendiksmarket.com real food 15

Sendik’s Food Market community support

Something’s Always Cooking at Gilda’s

P

eople come to Gilda’s Club to participate in cooking classes, hear top chefs share their secrets, use the resource library, work on art projects, attend a lecture on navigating the medical system, or take part in a support group. It’s a vibrant mix of a little bit of everything, and it’s all part of the magic of Gilda’s Club. You see, when the diagnosis is cancer, you need a little Gilda Magic—people sharing their experiences and drawing strength and courage from one another. Gilda’s Club is a free support community for anyone living with cancer, along with their family and friends. Gilda’s Club provides education, social, and emotional support through a wide range of activities. As a member, what you do, how much you do, and how you do it is left up to you.You are welcomed as part of this community, however you choose to participate.

Why a Gilda’s Club? When the beloved “Saturday Night Live” star Gilda Radner died from cancer in 1989, a great comedian and a wonderful person was lost. But a remarkable idea in cancer support was born. After being diagnosed with cancer, she didn’t really have money troubles; she had friends and family who adored her, and she had access to the best medical care.Yet she felt something terribly important was missing. She felt alone in her fears, confused, and the thousands of other emotional challenges that people with cancer face daily. As Gilda put it, she had “joined an elite club that she’d rather not belong to.” It was Gilda’s wish that no one face cancer alone, and so Gilda’s Club was born. The Club helps cancer survivors by providing support and resources to help deal with the challenges of cancer. Come to the clubhouse to see how people living with cancer and their families learn how to live life and thrive beyond cancer. Since Gilda’s Club opened its doors in 2004, they have served nearly 16,000 men, women, and children in the Milwaukee area. 16 real food winter 2007

Gilda’s Club Core Program • Social and emotional support are as essential as medical care when cancer is in the family. gle with cancer. Noogieland is for children • When cancer happens, it happens to the impacted by cancer—whether the child is whole family and its social network. the patient, has a family member or friend • The experts in emotional and social sup- with cancer, or is the survivor of someone port for cancer are those who are presently with cancer. Teen Time is a special support living with it. group for adolescents. “Zink Comes to “We teach ourselves how to live with cancer, Gilda’s,” is a program that helps children how to live life to its fullest, and we become cope with feelings of being different when part of a community that enriches our lives, dealing with cancer. while helping us to live a purposeful life…” Community Outreach: See how our —Sally, breast cancer survivor and mother of three community outreach efforts bring health Education: Come to lectures and work- education and cancer information about preshops showing how to maneuver through the vention, screening, diagnosis, and treatment health care system.We provide opportunities support to people who might not otherwise to gain new skills, tools, information, and receive free cancer and health information. techniques while living with cancer. Advocacy Leadership: Learn from panEmotional Support: Join weekly sup- els of experts who discuss topics concerning port groups and take part in ongoing, shared trends and outcomes affecting cancer survivors. discussion of the emotional, educational, and Gilda’s Club hosts educational forums on social issues people have while living with medical advances, genetic testing, complecancer. Groups include: Wellness, Family, mentary and alternative treatments, end-of-life Breast Cancer, Ovarian Cancer, Men’s Group, issues, and emotions that affect cancer. ■ and Bereavement. Social Activities with Clubhouse Activities (Free & Open to the Public) Therapeutic CompoGilda’s Club Southeastern Wisconsin, 4050 N. Oakland Avenue, Milwaukee, WI nents: Gather together, November have fun, and support each 5 Light My Fire: A Brazilian Barbecue For the Health of It. other. Talk about remedies 6:30-8 p.m. with Executive Chef David Piette of Sabor Brazilian to social pressures, myths Churrascaria. Presented by Cate’s Kitchen. 7 Frankly Speaking about Lung Cancer 6-8 p.m. about cancer, and responses 12 Bingo and Cider 2-4 p.m. to stress. Help one another 13 Teen Scene 6-8 p.m. when sharing social activi27 Retro Pot Luck 6-8 p.m. 28 Create Your Own Earrings 3:30 – 5 p.m. ties at Gilda’s Club.

Specialized Programs “Raising children while living with cancer: that calls for Noogieland!” —Dan, prostate cancer survivor and father of two Children’s Programs: Visit Noogieland, a place recognizing a child’s strug-

December 3 Beyond the Red Door Information Tour 5:30-6:30 p.m.

Fund Raising Events

December 12 Red Door Breakfast or Lunch January 17 For the Health of It—Chefs for Gilda’s Club April 17 A Show of Support 4th Annual Fashion Show for Gilda’s Club For additional information regarding upcoming activities: [email protected] 414-962-8201. For details, visit www.gildasclubsewi.org.