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SPRING 2010

Kaspar’s Curried
Mussels (page 29)

04 $1.99

ALL PROCEEDS FROM PURCHASES

OF THIS MAGAZINE WILL GO TO
 Sendik’s Food Market
welcome

Open 7 a.m. – 9 p.m. daily

Naturally Local
Elm Grove
13425 W. Watertown Plank Rd.
Elm Grove, WI 53122
(262) 784-9525

Franklin
5200 W. Rawson Ave.
Franklin, WI 53132

A
(414) 817-9525
s a family owned
Germantown and operated
N112W15800 Mequon Rd.
Germantown, WI 53022 local, indepen-
(262) 250-9525 dent business, we are fully
Grafton committed to the com-
2195 1st Ave. munities we serve and
Grafton, WI 53024
(262) 376-9525 the state of Wisconsin.
While many businesses
Greenfield
7901 W. Layton Ave. have now embraced a
Greenfield, WI 53220 “buy local” mantra, it is
(414) 329-9525
something that we have
Mequon done naturally through-
10930 N. Port Washington Rd.
Mequon, WI 53092 out the years. We have
(262) 241-9525 always had a desire to The Balistreri family: Patty, Nick, Margaret (Harris),
Salvatore, Ted, and Patrick.
Wauwatosa promote and sell locally
8616 W. North Ave. grown or produced food. This commit- similar locally owned food producers
Wauwatosa, WI 53226
(414) 456-9525 ment began when our company was from around our great state. We would
founded in the 1920s and continues to be remiss, however, if we did not men-
Whitefish Bay
500 E. Silver Spring Dr. this day. tion the large number of items we pro-
Whitefish Bay, WI 53217 Examples of local products include duce ourselves each day in our delis and
(414) 962-9525
the many Wisconsin artisan cheeses we bakeries to meet the many diverse needs
carry in our stores. We’re very proud of our customers.
of our state’s dairy heritage and are Our commitment to things local
pleased to support the terrific cheese extends to a vigorous support of local
makers here. Our commitment to the charities. Our charity partner this issue is
local dairy market has recently led us one of our favorites, After Breast Cancer
to put the Sendik’s name on gallons of Diagnosis (ABCD). Founded by Melo-
locally manufactured milk produced by die Wilson and a small group of women
Wisconsin cows. Historically, we have who had all experienced breast cancer,
always supported local produce grow- ABCD is a grass-roots, local organization
www.sendiksmarket.com ers, big and small, who provide us with providing personalized one-to-one sup-
their seasonal goods that we share with port to those affected by breast cancer.As
our customers. in the past, all proceeds from the sale of
Beyond dairy and produce, we carry this magazine will go directly to ABCD
many locally manufactured products to support the excellent work they do.
from healthy snack foods, smoked meats, We hope that you enjoy this issue of
pizza, and honey to wine, beer, and Sendik’s Real Food. We appreciate your
liquor. Of course, the number of local support and hope to see you shopping
Did products we carry is too numerous to in the stores.
you mention here. We are proud to be the
Know? local family run grocer in this market- Sincerely,
place and enjoy supporting the many The Balistreri Family
Reuse your Sendik’s quality paper
or plastic shopping bag and receive
a 5¢ discount for every bag.

www.sendiksmarket.com real food 

Sendik’s Food Market
produce
Asparagus
Tips
Spring is prime
time for these
beloved green
spears.
D
id you know on a hot
day you can watch
asparagus grow? True!
Asparagus grows from a crown
planted about a foot under-
ground, and when the tem-
perature reaches 90 degrees
the spears can grow seven inches in just
24 hours. That means that asparagus
growers harvest their plants every single
day during this hottest part of the season.
Now that’s fresh!
Asparagus spears vary from those
as thin as a pencil to those as fat as a
thumb. Contrary to what you might
think, those bigger, fatter asparagus don’t
come from older plants—the larger sized
asparagus generally comes from younger,
more vigorous plants, while the thinner
spears come from older plants or those
planted closer together. While the taste
and nutrition in each is essentially the
same, the bigger stalks tend to be more
tender while the little ones tend to offer
a bit more concentrated flavor, and each
style has fierce fans.
When buying asparagus, select firm,
bright green stalks with closed, com-
pact, firm tips. It’s best cooked the same
day it’s purchased but can be stored,
tightly wrapped in a plastic bag, for
three or four days in the fridge. Or,
stand it upright in about an inch of
water and cover the container with
a plastic bag. If asparagus stems are
tough, remove the outer layer with a
vegetable peeler. Asparagus is an excel-
10 real food spring 2010
lent source of folic acid, a good source
of potassium, a fairly significant source
of Vitamin C, thiamine, and vitamin
B6. And, five spears have only about
25 calories.
Most people prefer asparagus cooked
but it is perfectly safe to eat raw. Just
rinse well in warm water to remove any
sand and serve cold with a dip. To cook,
boil or steam spears for just 5 to 8 min-
utes or stir-fry in 1 to 2 tablespoons oil
for 3 to 5 minutes. To microwave, use a
large glass baking dish and arrange so
that the quicker-cooking tips overlap in
the center. Cover the dish with plastic
wrap, turn back one corner to vent
steam, and microwave at high power 4
to 7 minutes for spears, 3 to 5 minutes
for cuts and tips; stir halfway through
cooking time. Let stand 3 to 5 minutes.
Classic simple preparations for aspara-
gus include serving it with butter or
butter and fresh herbs, béarnaise sauce,
or mustard vinaigrette.
Whichever way you choose to enjoy
asparagus, take a moment to appreciate
this fast-growing wonder plant—and
the next time you see it growing take a
second look. Is it taller now? What about
now? Remarkable. ■
Asparagus Frittata
with Red Bell Peppers
Serves 6
1 pound California asparagus,
trimmed and blanched
salt, as needed
1 red bell pepper, julienned
2 tablespoons olive oil
½ cup onion, chopped
8 eggs, beaten
2 tablespoons Italian parsley,
chopped
¼ teaspoon salt
¼ teaspoon freshly ground pepper
4 ounces Feta cheese, crumbled
(about 1 cup)
1½ tablespoon butter, softened
lemon wedges and sprigs of Italian
parsley for garnish
1. Reserve 6 asparagus spears. Cut
remaining asparagus at an angle into 1-inch
pieces, reserve.
2. Sauté bell pepper in 2 tablespoons olive
oil until soft, but not browned, about 7
minutes. Stir in onion and reserved aspara-
gus pieces; sauté for 1 minute. With a slot-
ted spoon remove vegetables to drain on
paper toweling, reserve.
3. Whisk chopped parsley, salt and pep-
per into beaten eggs. Stir in cheese and
reserved sautéed vegetables. Coat the
inside of a heavy, non-stick 12-inch frying
pan (with a cover) with softened butter.
Recipe and photo © California Asparagus Commission
Pour egg mixture into pan. Bake in a pre-
heated 350°F oven, covered, until eggs
are just firm, about 35 minutes. Remove
cover; bake until top is lightly browned,
about 10 minutes.
4. Loosen the frittata, then cover pan with
a large, warmed serving platter. Flip fry-
ing pan over onto platter. Cut frittata into
6 wedges; garnish each with 1 reserved
asparagus spear. Divide wedges among 6
serving plates, then put a lemon wedge
and a sprig of parsley on each plate.
PER SERVING: CALORIES 270 (180 from fat); FAT 20g
(sat. 8g); CHOL 380mg; SODIUM 480mg; CARB 6g;
FIBER 1g; PROTEIN 15g
 Sendik’s Food Market
fresh, frugal, and fabulous

Welcome Spring
Lighten up with Asian Turkey Lettuce Wraps. By Leah Damron

W
e’re smack in the middle of the
holidays as I write this column.
A pan of gingerbread is baking
away in the oven, the smell of evergreen is in
the air, and holiday music is my play list du
jour. And while six inches of snow and high
winds are forecasted, conjuring up thoughts
of springtime is a welcome daydream.
As I fast-forward three months, I imag-
ine we’ll all be ready for a break from the
roasts, gravies, and calorie-laden comfort
foods of the deep, dark winter. We’ll be
sick to death of our snow boots, bundling
up, the endless shoveling, and the bone-
chilling cold in general. Visions of sandy
beaches and warm, sunny weather are the
stuff our daydreams are made of—and
(do I dare say it?) swimsuit season will be
looming. (Swell!)
It’ll be high time to lighten up, so I’m
sharing my favorite recipe for Asian Turkey
Lettuce Wraps. They’re filling, but at the
same time a much lighter main course than
the rich winter foods we’ve all enjoyed for
the past few months. This recipe comes
together in a snap, and can easily be adjusted
to your tastes.We love our wraps really spicy,
so I always add a hefty dose of chile garlic
sauce. All of these sauces are easily found
in the ethnic aisle at your local Sendik’s.
Welcome, spring!
1 tablespoon chile garlic sauce
(optional, this is hot stuff!)
1 tablespoon hoisin sauce
1-2 tablespoons soy sauce
1 cup fresh bean sprouts
¹⁄3 cup fresh mint, chopped
¹⁄3 cup fresh cilantro, chopped
12 large Boston Bibb lettuce leaves,
washed and spun dry
1 English cucumber, seeded and diced
1 can crunchy rice noodles for serving
(optional, but kids love them!)
Steamed jasmine rice as an
accompaniment
1. Heat the oil in a very large sauté pan over
medium high heat. Add the onion, water
chestnuts, and shredded carrot and sauté
until onion is tender, about 5 minutes. Add
the ground turkey and sauté, breaking up
with a wooden spoon, until turkey is fully
cooked through, 6 to 8 minutes. Drain off
any grease that has accumulated in the
pan. Place the pan back over medium-high
heat and add in the peanut sauce, the chile
garlic sauce (if using), the hoisin, and the
soy sauce. Stir to combine. Taste mixture
and adjust seasonings, adding more of the
sauces and salt and pepper if desired. Add
the bean sprouts, mint, and cilantro and stir
to combine.
2. Transfer the turkey mixture to a large platter.
Arrange the lettuce leaves around the turkey
mixture, allowing diners to create their own
wraps at the table, topping the wraps with the
diced cucumber and crunchy rice noodles as
desired. Serve steamed rice alongside. ■
Visit Leah's blog at www.sendiksmarket.com.

Asian Turkey
Lettuce Wraps
Serves 4

Adapted from epicurious.com

1 tablespoon neutral cooking oil

1 large onion, diced
1 can diced water chestnuts, drained
1 large carrot, shredded
1¼ pounds ground turkey (a mixture
of dark and light if desired)
½ cup Asian peanut sauce
(I like House of Tsang brand)

www.sendiksmarket.com real food 11

Sendik’s Food Market
fun facts

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.

o, California.
Tom in Escondid
Tom at the Vatican in Rome, Italy.

Tom in Mum
bai, India.

Kay at the Wyoming

Dinosaur
Center in Thermopol
is, Wyoming.

Pearse at Disney World Magic

a, Mexico.
Kingdom. erto Vallart
livia in Pu
Joe and O

Georgia
and Ton
ya in Ca
pe Coast
, Ghana
.
a, Virginia.
Judy in Alexandri
Andrew in Osaka, Japan.
Share Your Photos
The 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.)

12 real food spring 2010

 Sendik’s Food Market
fun facts

na.
an, Arizo
Seligm
Tom in ta.
Tom in Deadwood, South Dako

Festival in
Tom at the International Balloon
Albuquerque, New Mexico.

Tom in Las
Vegas.
g.
Wyomin
Tom in

www.sendiksmarket.com real food 13

Sendik’s Food Market
wine
The Land of vino
Less is more for a new breed of
wine producers in southern Italy.
I
taly’s sun-drenched southern vineyards
have been producing a large volume
of wine since well before any member
of the infamous Caesar clan was even in
diapers. At that time the ancient Greeks
nicknamed their colonies in would-be Italy
“Oenotria,” meaning “the land of wine.”
But millennia later, after churning out more
juice than most other parts of the country,
today’s producers are recognizing that more
is not always better and are increasingly
focusing on quality.
Major wineries from elsewhere in Italy
have been investing in the south; its great
climate for growing grapes permits consis-
tent quality and some good examples are
coming out of Apulia and Sicily.
Apulia (known as Puglia in Italian) is
the “heel” of Italy’s boot-shaped land mass
located along the Adriatic coast facing
Greece. It’s known for powerful reds but is
also making fresher reds and rosés as well as
bright and fruity whites.
The leading DOC zone in northern
Apulia’s rolling hills and temperate climate
is Castel del Monte.The native Uva di Troia
is the main red grape used, and Anglianico,
Montepulciano, Pinot Nero (Pinot Noir),
and Sangiovese are also used. Their red
wines tend to have moderate strength,
impressive fruit, good acidity, and full bou-
quet and can be good young and also age
well. The area produces a fine rosé made
predominantly with Bombino Nero. And
their mildly flavored white wine is made
with Pampanuto grapes.
Apulia’s finest red wines come from its
extreme southeastern province of Salento,
which is an arid flat area that is home to
palm trees and cactus plants. Here the dif-
ficult soil, which is good for growing grapes,
combines with plenty of sunshine and heat
14 real food spring 2010
but the cool evenings
a n d b re e z e s f ro m
the sea help produce
complex red wines.
T h e N e g ro a m a ro
grape makes some of
the best red wines of
the region, especially
when blended with Rolling vineyards in Sicily.
the highly scented
Malvasia Nera, as in Salice Salentino. This As winemakers are improving on an
is richly plummy and often an interestingly already good thing, there will be more
honeyed red wine with a flavor that com- quality wines to complement pasta, veal, and
bines perfume and an earthy bitterness. And seafood dishes, bringing a flavor of “the land
the native Primitivo grape, related to Zin- of wine” to our corner of the world. ■
fandel, was once used only for blending but
new varietal wines from Apulia can stand up
to comparisons with California Zin. Wines to Try
Sicily (Sicilia in Italian) is the largest island Tenuta Curezza Prine, Puglia
in the Mediterranean. Located a bit south- 50% Primitivo, 50% Negroamaro.
west of Apulia, on a map it looks like the Ample and intense, it displays fresh
tip of the boot’s toe is just about to kick it plums and currant. Full-bodied, round
further out to sea. It has great conditions for and elegant with good acidity and a
making wine: it’s a hot and hilly region with long finish. $12.99 750ml
the poor soil, with lots of warm sunshine, Tenuta Curezza Nerosso, Puglia
little rain, and good mountain terrain. Primitivo, Negroamaro, Malvasia, and
Sicily has long been noted for its sweet Uva di Troia blend of the most ancient
wines, especially Marsala, as well as Moscato grapes of Puglia. Velvety, with big
and Malvasia delle Lipari. But it also produces tannins and a long refreshing finish.
lighter, fruitier whites and reds.The most sig- Massive in all aspects it pairs well
with roasted meats, game, and aged
nificant DOC white wine is Bianco d’Alcamo,
cheeses. $14.99 750ml
which is a pale white, bone-dry wine.
Nero d’Avola (also known as Calabrese) Tenuta Rapitala Campo Reale, Sicily
is the most widely used and best of the 100% Nero d’Avola. Wine & Spirits
Champions of Value, 90 Points.
native red grapes. Blended wines with a
“There’s a minty, pine and forest-like
predominance of Nero d’Avola are among
coolness at the core of this dense,
the island’s best and can make “chewy” chewy red. For all the concentration,
wines Some winemakers are trying their it feels lifted and delicate, with lasting
hand with Merlot and Cabernet Sauvignon, flavors of fresh blackberries and relaxed
which are sometimes blended with Nero tannins. Serve it with spicy grilled
d’Avola or other native grapes adding inter- sausages.” $12.99 750ml
national flavor to regional wines.
 Sendik’s Food Market
deli

Homage to Fromage
Celebrate cheese with
a savory sampling.

T
here’s something magical about the
way milk can be transformed into
all the various, glorious forms of
cheese. A great way to pay homage to this
magic is to pull together a well-chosen
selection for a cheese sampling and cel-
ebrate it with a few friends.
A classic approach to selecting cheese
for this purpose is to aim for contrast of
textures and tastes (ripened, unripened,
washed rind, blue, hard, soft, semisoft),
levels of flavor intensity (strong, gentle,
sharp) and milk types (cow, sheep, goat),
plus include different shapes (rounds and
wedges) to add visual appeal.
Laura Werlin, author of several books
including Cheese Essentials and The All
American Cheese and Wine Book notes, “A
contrast in texture and flavor is always
the way to go.” She suggests a grouping of Werlin’s favorite pairings? Try pistachios
including a creamier style, such as Brie; a with Gruyere and Comté, toasted walnuts We Recommend
semi-hard selection, such as aged Gouda; with blue cheese, roasted hazelnuts with Hooks Blue Paradise A double cream
and a stronger style—either Taleggio or Taleggio and other washed rind cheeses, blue. It’s a smooth, creamy, milder
a blue cheese—is a classic selection for a and lightly toasted almonds with Gouda flavored blue cheese.
good reason. and cheddar. Almonds can also work well Saint-André Triple Cream Cow’s milk
When it comes to serving accompani- with sheep’s and goat’s milk cheeses. French cheese in a powdery white,
ments to cheese, you can never go wrong To round out the tray, a cured meat, bloomy skin of mold. It has a soft
with slices of crisp-crusted plain baguette. such as prosciutto or Serrano ham is a buttery texture and tastes like an
Plain crackers work best to let the flavor nice touch—these, like the cheese, should intense version of Brie.
of the cheese stand on its own. There are be served at room temperature. Pears and Saxon Evalon White as snow and
some flavored breads that pair nicely with apples are good fresh fruit choices with smooth as silk. A raw goat’s milk
certain cheeses. Goat cheese and whole- most cheese. Werlin recommends avoiding cheese aged over 70 days.
grain bread made with walnuts can be a strawberries noting, “They’re still too acid- Old Amsterdam Gouda Smooth, rich,
delicious pairing. Olive bread is a nice ic to accompany cheese well even when and creamy offering a beautiful depth of
complement with sheep’s milk cheese, really sweet.” Dates, Mission or Turkish figs, sweet and savory flavors that range from
and whole-grain and multi-grain bread cranberries, cherries, and raisins are good butterscotch and whiskey to walnut.
complements English farmhouse cheeses. dried fruits options, and olives are a clas-
Grand Cru Gruyère Cured over four
Nuts are a delicious addition to a cheese sic partner. While the cheese stands alone, months for quality and versatility. Smooth
sampling. Toasted hazelnuts and black wal- these accompaniments are always welcome and mellow with light floral notes.
nuts are great with all cheeses. And some additions for a homage to fromage. ■

www.sendiksmarket.com real food 15

Sendik’s Food Market
community support
ABCD: The Powerful
Vision of One-to-One Breast
Cancer Support Multiplies.
May 7—Date with a Plate at the Harley-Davidson
Museum Will Launch Second Decade of Service.
J
ust over ten years ago, Melodie Wil-
son brought together a small group
of women who had all experienced
breast cancer to share a simple idea—every-
one affected by breast cancer should have
personalized, one-to-one support as they
battled the disease or cared for a loved one.
And that support should always be free.
Today, this After Breast Cancer Diagno-
sis (ABCD) group is beginning its second
decade, providing increased and broader
personalized support throughout Wis-
consin and beyond. In fact, there are no
real geographical limitations to ABCD’s
approach to breast cancer support—anyone
with a telephone can get free one-to-
one mentoring. In addition, the Breast
Cancer Helpline, a source for quick
personal answers to breast cancer questions,
is available by toll-free number or via the
internet.
Through ABCD’s collaborations with
sister breast cancer and community health
organizations, as well as healthcare provid-
ers, its distinctive one-to-one mentoring
matches breast cancer survivors and their
loved ones with those who are affected by
the disease now. After completing training,
volunteer mentors are matched with those
seeking support based on similar diagnosis
and life experience.
ABCD Board President Kathy Ehley
notes, “The first year we trained 24 men-
tors; today, over 400 people have com-
pleted mentor training, including family
and friends of breast cancer patients. Many
of our mentors first came to ABCD seeking
support.When they choose to give back by
becoming mentors themselves, the power of
one-to-one multiplies.”
16 real food spring 2010
Mentors’ impact is also felt through
MORE: Mentor OutReach and Edu-
cation, which includes teams of mentors
and ABCD staff promoting important breast
cancer awareness and early detection infor-
mation in settings as diverse as health fairs
and your local Sendik’s Food Market.
All these services are free of
charge. Funds raised through ABCD’s
partnership with Sendik’s, direct charitable
donations, and its membership in Com-
munity Health Charities of Wisconsin,
together with the annual Date with a Plate
celebration of support make personalized Helene Parker: “Because of the one-to-one
support possible. That, and thousands of approach, ABCD listened carefully when I
asked for a mentor who was a woman of
hours of volunteer commitment! strong faith,” Helene observes. “Treatment can
Why do we do all this? Because sup- be a lonely time because no one can do it for
you. ABCD listened to my needs as a whole
port is an essential part of breast person and matched me with someone who
cancer treatment. understood completely. My mentor’s help got
me to the other side of breast cancer.”
Just ask Annette Hopgood, who at 45
found a lump in her breast. She praises her
mentor,Vernette Crum. “She taught me so
much, especially that talking and listening
has real healing power,” recalls Annette.
Or Helene Parker, who learned about
ABCD from a brochure her doctor provided.
Remembering her first phone call with
mentor, Amy Kielma, Helene notes, “She
said we could talk as long as I needed…so
that I would understand that there was hope
and life after a breast cancer diagnosis.”
Whether you need help, seek to personally
help others, or want to be part of launching
ABCD’s second decade at Date with a Plate
Vernette Crum: “When Melodie Wilson was
on May 7, contact ABCD at 414.918.9222 first diagnosed, I wrote her a letter of support.
or 800.988.4121. Or visit ABCD’s new web I didn’t mail it, but instinctively I knew reaching
out is what women who have had breast
site: www.abcdbreastcancersupport.org cancer should do,” Vernette confides. “Now
The power of one-to-one—it is the dif- that I’m a trained mentor, I am more confident.
After all, mentoring is a gift you give yourself.
ference. ■ Just giving someone encouragement and
support fills you up.”