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Sendik's Real Food Magazine - Fall 2011

Sendik's Real Food Magazine - Fall 2011

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Published by: paul_doty4397 on Dec 07, 2011
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Sendik’s Food Market
Elm GrovE
13425 W. Watertwn Plank Rd.Elm Gre, WI 53122(262) 784-9525
5200 W. Rawsn Ae.Franklin, WI 53132(414) 817-9525
N112W15800 Meqn Rd.Germantwn, WI 53022(262) 250-9525
2195 1st Ae.Gratn, WI 53024(262) 376-9525
7901 W. Latn Ae.Greenfeld, WI 53220(414) 329-9525
10930 N. Prt Washingtn Rd.Meqn, WI 53092(262) 241-9525
nEw BErlin
3600 S. Mrland RadNew Berlin, WI 53151(262) 696-9525
8616 W. Nrth Ae.Wawatsa, WI 53226(414) 456-9525
whitEFish Bay
500 E. Siler Spring Dr.Whitefsh Ba, WI 53217(414) 962-9525
ope 7 .. – 9 p.. .ee.c
fter years of receivingrequests from residents,we are very pleased tobe opening a store in West Bend.The store will be located justwest of the downtown businessdistrict on the corner of High-way 33 (Washington Street) and18th Avenue. It is convenientlylocated within a quarter mileof Interstate Highway 45 access.For years we have been lookingto find the right location inWest Bend and we have finallyfound it.In June, we began major reconstructionof an existing building formerly occupiedby a Sear’s Grand store. The renovationswill be extensive. When finished, hopefullyin October, the store will be state of the art.Like our other stores, we will offer the bestgrocery shopping experience, period, byfocusing on quality, selection, and customeservice. Of course, leading the way will bea commitment to fresh produce, meat andfish, floral, cheese, bakery, deli, wine, beer and spirits, as well as speciality grocery. Welook forward to serving the West Bendcommunity for years to come.While growth is fun and challenging, wecontinue to stay focused on the communi-ties where we are already operating. Last year we reinvested in Whitefish Bay with acomplete remodel of our flagship store. This year, we have completely remodeled theMequon store. Although only seven yearsold, we had an opportunity in Mequon toexpand our space by adding an additionalten thousand square feet. This prompted usto rethink the entire store layout. In the end,we remodeled the entire store with the goalof enhancing each department. Judging bythe customer response, we humbly believethe Mequon store is first in its class. Pleasecheck it out the next time you are in theneighborhood.As always, we remain committed to localevents and charities. This quarter, we arepleased to partner with Feeding AmericaEastern Wisconsin to help them feed thehungry among us. There will be a number of opportunities for our customers to helpthis worthy cause and we all appreciate your generosity. Last quarter, with help from oucustomers, we were able to make a verysizable $50,000 donation to ABCD, helpingcancer patients. Thank you.We are honored to be your independentfamily-owned and operated local grocerystore. We appreciate your support and your business. Please enjoy this issue of 
Sendik’sReal Food.
Thank you!Sincerely,
The Balistreri Family
Wst W G
The Balistreri amil: Patt, Nick, Margaret (Harris),Salatre, Ted, and Patrick.Kathie Eilers (let) and Ginn Finn (right)rm ABCD, receie the dnatin checkrm spring isse
R Fd 
magazinesales. Pictred with Margaret Harris.
Sendik’s Food Market
ven as a rock star, activist, andmother of two, Sheryl Crow stillmanages to keep fit and healthy.She knows how to eat right and deli-ciously thanks in large part to personalchef Chuck White, whom she met whilebattling breast cancer, which for her, wasa wake-up call to eat better. After yearsof working together at her home outsideNashville and on the road, Sheryl andChuck share these nutritious, deliciouscreations in their new cookbook,
If It Makes You Healthy
. Incorporating manyhealthful ingredients, such as colorful fruitsand veggies, Sheryl notes that she hopes itwill set her readers off on their own pathtoward a better, healthier way of living for them and their families. You can start withthe following recipe that incorporates freshfruit with savory pork. “I grew up eatinga lot of pork,” says Sheryl. “Pork seemsa natural in cold weather, and so whenChuck made this with its seductive fig andplum sauce, I was blown away. (He sayspeaches or apples work, too.) Pork pairsso naturally with the fruity sauce—what agreat combination of flavors.”
Fv-Spcd PrkTndrn wthSutéd Fg ndPum Suc
SERvES 4 To 6
2 whle prk tenderlins, trimmed an at r sinew (each abt1¼ pnds)2 tablespns ie-spice pwder2 teaspns  ksher salt, plsmre t taste2 tablespns canla il½ sweet nin, thinl sliced 4–5 resh igs, stemmed and qartered(abt ¾ cp) 3–4 resh plms, pitted and ct int¼-inch-thick slices (abt ¾ cp)1 cp light red wine, sch asSangiese r Beajlais Nea1 tablespn sgar1 tablespn s btter rnsalted btter½ tablespn chpped reshtarragn leaesFreshl grnd black pepper
Lay the tenderloins in a large glass bakingdish and sprinkle with the five-spice powderand 2 teaspoons of salt. Rub 1 tablespoon ofthe oil into the meat, making sure the tender-loins are evenly covered. Cover the dish withplastic and refrigerate for at least 1 hour andup to 6 hours.
Heat a large sauté pan over medium-highheat and heat the remaining tablespoon of oil.When the oil is hot, sauté the onion for 3 to4 minutes. Add the figs and plums and tossgently. Stir in the red wine and sugar and bringthe wine to a boil. Cook until reduced by half,1 to 2 minutes. Remove the pan from the heatand stir in the butter and tarragon, stirring tomelt the butter. Season to taste with salt andpepper. Cover and set aside.
Prepare a gas or charcoal grill so that theheating elements or charcoal are medium-hot.Before you start the fire, rub the grate with alittle canola oil to prevent sticking.
Lift the tenderloins from the glass dish andgrill for 2 to 3 minutes on each side, turning thetenderloins with long-handled tongs until nicelybrowned. Cover the grill and cook the meat for atotal of 10 to 12 minutes for medium-done meatand 15 to 17 minutes for medium-well meat.Transfer the tenderloins to a cutting board andlet them rest for about 10 minutes. (Alternatively,sear the tenderloins in a lightly oiled nonstick skil-let over medium-high heat for 2 to 3 minutes oneach side until nicely browned. Transfer the porkto a lightly oiled roasting pan and cook in a 425°Foven for about 15 minutes for medium done and17 to 20 minutes for medium-well done.)
Slice the pork into slices about ¼ to ½ inchthick. To serve, shingle 3 to 4 slices of pork on4 to 6 plates and spoon the pan sauce overthe meat.
    T    o    p    p    h    o    T    o    B    y    V    i    c    T    o    r    i    a    p    e    a    r    s    o    n    c    o    V    e    r    p    h    o    T    o    B    y    M    a    r    k    s    e    l    i    g    e    r
IF It Makes You HealtHY 
DinE LikE thE
The cris-lking little kiwi rit, which lks smethinglike a zz brwn chicken egg, is packed with itamins anda niqe sweet-tart lar. Kiwi rit are aailable ear rndbecase Calirnia kiwirit are in seasn octber thrgh Ma,and the New Zealand crp hits the market Jne thrgh octber.Still, nw is an especiall gd time when their jrnet r stres is shrter and sweeter.
Originally from China,and once known as theChinese gooseberry, kiwifruit was named after NewZealand’s flightless kiwi birdin the early 1960s.Each serving of kiwi has twicethe vitamin C of the equivalent amountof orange. It’s also an excellent sourceof vitamins K and E, folate, potassium,and copper. It’s a good source of dietaryfiber, vitamin B6, calcium, magnesium,phosphorous, and manganese.Is it ripe? Press the outside of the fruit withyour thumb. If it gives to slight pressure,it’s ripe; if it doesn’t, it’s not ready to eat.Kiwi can be left to ripen for a few daysto a week at room temperature, awayfrom exposure to sunlight or heat.Peeled or unpeeled, it’s your choice.The skin is edible and loaded with nutrientsand fiber. Just make sure to rinse it inwater; the peach-like fuzz can be rubbedoff before eating.Want tospeed upthe ripeningprocess?Place kiwi ina paper bag withan apple or banana andleave it on the counter for aday or two. When ripe, they can be storedat room temp for a couple days or in aplastic bag in the refrigerator for 10 days orpossibly up to 3 weeks.Kiwi fruit can be eaten as is. Just peelwith a paring knife or potato peeler andslice. Or, cut them in half and scoop theflesh out with a spoon.1 large kiwi (without skin)has only 56 calories.Add kiwi to tossed green salads. Servesliced kiwi and strawberries topped withyogurt. Add to fruit salad (at the lastminute). It makes a delicious topping forcereal. Serve on a fruit and cheese tray.Whip up a smoothie—blend kiwi withstrawberries, banana, and some milk oryogurt, add a little honey, and enjoy!
Sendik’s Food Market

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