haggen fresh flavor spring 2014

SPRING 2014

freshfresh

FrEePlEaSe TaKe OnE

WwW.HaGgEn.CoM

FLAVOR

ENVY

RECIPES INSIDELet Haggen inspire you

FrEsH & FlUfFy

Rice Pilaf

twist & foldtwist & foldCINNAMON

rollsrolls

COOKING WITH TEACOOKING WITH TEA

ENVY

2 Haggen Northwest fresh Flavor SPRING 2014

Asparagus & MushroomTart wi� Caramelized Onions and Organic Goat Cheese

Ingredients2 sheets frozen puff pastry 4 Tbsp unsalted butter1 large yellow onion, thinly sliced1 tsp salt1 bunch medium-sized asparagus8 oz shiitake mushrooms, sliced 8 oz crimini mushrooms, sliced

1 tsp thyme, choppedFresh ground black pepper4 oz Montchevré Organic

Goat Cheese

1. While you prepare the sauté thaw 2 puff pastry sheets at room temperature until pliable.2. Heat 2 tablespoons butter in sauté pan over medium heat. Add onions and salt and sauté until golden

brown, 15 to 20 minutes. Stir occasionally.3. Heat remaining 2 tablespoons butter and sauté asparagus and mushrooms over medium heat, 5 to 8

minutes. Add thyme and season with salt and pepper. Remove from pan and chill.4. Preheat oven to 350°. Cut each puff pastry sheet into four equal squares and place on baking sheets

lined with parchment paper. Place parchment paper on top of the puff pastry, then another baking sheet on top, like a sandwich with the puff pastry between the baking sheets.

5. Bake for 12 to 15 minutes until golden brown.6. Scatter the onions, mushroom, asparagus and goat cheese onto the pastry and bake for another 6 to 7

minutes. Remove from oven and serve.

Prep Time: 20 minutes Cooking Time: 15 minutes Yields: 8 tarts

While it’s available year-round, spring is the age of asparagus.

That’s because here in Washington, asparagus season

runs from April to June, the time when these graceful,

green spears are at their most tender and sweet. Asparagus

tastes great in a stir fry, baked into casseroles, served as an

elegant side or tossed in a salad. Considered a delicacy since

ancient times, you’re sure to find lots of ways to enjoy them!

DiD YoU KnOw?Asparagus, which comes from the Greek

aspharagos meaning “sprout” or “shoot,” is a

member of the lily family. Remarkably, it can

grow as much as 10 inches in 24 hours!

HeAlTh BeNeFiTsAt only 3 calories a spear, asparagus is a

nutrient-dense food that is fi ber-packed

and rich in protein, vitamins and minerals

including Vitamin K, Vitamin C, Vitamin A,

folic acid, potassium and manganese.

HoW To SeLeCt AnD StOrELook for fi rm stalks, tightly closed tips, and

stems that are not dry or split. To store,

wrap the stems in a damp paper towel and

place in the refrigerator. For the best fl avor,

asparagus should be eaten within

two days of its purchase date.

TiPs FoR PrEpArInG Snap off the bottoms of the spears, trim

and rinse before cooking. A vegetable peeler

can be used to remove the tough outer skin

on thicker asparagus. Asparagus can be

steamed, sautéed, grilled or roasted and is

delicious any way you serve it!

Mild & Creamy Organic

Goat Cheese

Haggen Chef Bryan Weener

SPRING 2014 www.haggen.com 3

Mushrooms

PORTOBELLO MUSHROOMS Portobellos have a

wonderful, rich and meaty fl avor and are perfect for

grilling, roasting, stuffi ng or adding to sauces.

An oversized relative of the crimini mushroom, they make an excellent

vegetarian entrée.

CRIMINI MUSHROOMSA mushroom with a deeper, richer fl avor

than the white “button” mushroom, criminis

are great when added to salads, sauces and

stews or simply sautéed to bring out their savory

mushroom fl avor.

BUTTON MUSHROOMS With a mild, woodsy

fl avor that intensifi es with cooking, white

mushrooms are versatile and can be used in salads, as a topping for pizza, or

added to slow cookers, soups, and curries.

SHIITAKE MUSHROOMSCommonly associated

with Asian cooking, shiitake mushrooms work

well in stir-fries, soups, and side dishes, or as a

meat substitute. Dried shiitakes have a more

intense fl avor.

ENOKI MUSHROOMSThe fragile enoki grow

in clusters and have tiny caps. A mushroom

popularized through Asian cuisine, they

have a delicate, fruity fl avor and are usually

served raw.

OYSTER MUSHROOMS Traditionally used in Asian

dishes, the oyster mushroom has a delicate, mild fl avor and a velvety texture that

pairs well with poultry and seafood. They also make a

wonderful addition to sauces and soups or sautéed in

vegetarian dishes.

WhEn yOu cAn’t

gEt sUn, gEt

MuShRoOmS All Ostrom’s packaged sliced white and Crimini mushrooms contain 100 percent of the daily recommended dietary allowance of vitamin D, 400 international units per three-ounce serving.

The forests of the Pacific Northwest are home to an amazing variety of wild mushrooms with magical names like Scaly Hedgehog,Fairy Ring, Lion’s Mane and Horn of Plenty.

Since 1928 Ostrom’s Mushrooms, anOlympia-based and family-run business, has been providing mushroom lovers of the Pacific Northwest with the finest and freshest selection of edible mushrooms available.With a team of 250 growers, pickers and packers, Ostrom’s mushrooms are handpicked daily, vacuum cooled for longer shelf lifeand on the road to stores within hoursof harvesting.

Ostrom’s was the first mushroom company in the country to introduce a paper-based package that’s recyclable and sustainable. “We’ve been doing this about three years,” Fletcher says of the colorful trays that hold the mushrooms. “Especially in the Pacific Northwest, people are interested in sustainability, buying local and loweringtheir carbon footprint so we are working ashard as we can to meet those demands.”Ostrom’s has added the “Good Forest Stewardship” designation to their packaging and are compliant with the Produce Traceability Initiative.

VITAMIN

D

Meyer Lemon & Goat Cheese


The history of the soufflé dates back to 18th-century France. A light, fluffy, golden dish achieved by the use of whipped egg whites, baking one successfully can be a delicate operation and a rite of passage for any home chef. But they are not as hard to make as they seem at first glance and, whether savory or sweet, a soufflé is a dramatic and flavorful addition to a spring menu.

“The only thing that will make a soufflé fall is if it knows you’re afraid of it.” James Beard

The “incredible, edible” egg is one of the most versatile and abundant foods to be found on the planet. In the U.S. alone, we produce and consume about 75 billion eggs each year; a single laying hen typically produces more than 250 eggs a year!

The star of many wonderful recipes and a key ingredient in others, eggs are adaptable, quick-cooking, affordable and nutritious (a good source of protein, vitamins and minerals). A breakfast basic that presents on the plate in multiple tasty ways–fried, scrambled, soft boiled, poached–you can readily turn this morning staple into a quick, easy and delicious dinner solution.

Of course eggs are not just for eating! Whether painted, dyed, carved, or jeweled these delicate orbs symbolize the hope and renewal that comes with spring. So as Easter approaches seize the chance to craft your own rainbow of colorful creations. Egg decorating is a great activity for kids and adults alike and they are the perfect table decoration for an Easter celebration.

TRULY INCREDIBLEDELICIOUSLY EDIBLE

EGGthe e

xtraordinary

SouffléIngredients6 Tbsp unsalted butter6 Tbsp fl our1 1/4 cups whole milk8 oz fresh goat cheese4 eggs, separated1 tsp kosher saltPinch of pepper1/2 tsp ground nutmegZest of 1 Meyer lemon8 large ramekins2 Tbsp butter1/4 cup fl our

Preparation1. Preheat oven to 350°.2. Coat ramekins with a thin coat of butter then dust with a little fl our.

Turn the ramekins upside down and tap out any excess fl our.3. Melt butter in a medium-sized saucepan over medium heat. Add fl our and

whisk until smooth. Add milk and goat cheese and whisk until smooth again. Remove from heat. Add egg yolks and using a spatula, gently foldwhipped egg whites into the mixture.

4. Add remaining ingredients.5. Fill ramekins to 1/2 inch from the top. Bake for 12-15 minutes until they

are puffed up above the rim and golden brown. Remove from oven and serve right away. Makes 8 servings.

Enjoy!

Prep Time: 15 minutes Cooking Time: 12–15 minutes


EGG LABELSEGG LABELSAND WHAT THEY MEAN

• CAGE-FREE OR ROAMING:The hens are not caged, but may nothave access to the outdoors.

• FREE-RANGE OR PASTURE-FED:The hens have access to the outdoorsand their diet often includes plantsand formulated grain feed.

• HORMONE-FREE:The hens’ diet is free of hormones.

• OMEGA-3–ENHANCED:The hens’ feed is enriched with Omega-3 fatty acids which may benefi t cardiovascular health.

• ORGANIC:The hens’ feed contains no antibiotics and is organic and vegetarian.

• VEGETARIAN:The hens are fed a vegetarian diet freeof animal by-products.


Gone are the days when the only decision you had to make was white or brown. Today there are half a dozen other things to consider when selecting the perfect egg! What does all the labelling information on the carton mean? Here’s a brief guide:

All upcrackedFROM FROM FARMFARM TO TO FORKFORKA wonderfully versatile Italian invention, a frittata invites a chef’s creativity by combining an egg base with a variety of ingredients such as smoked salmon, fresh vegetables and herbs, potato or the traditional leftover pasta. Served warm with a salad and fresh French bread, a frittata makes a simple and delicious spring meal.

FrittataFrittatawi� Andouille Sausage andPrawns

Preparation

1. Preheat oven to 350°.

2. Cut sausage into half-moons about a half inch thick.Heat 1 Tbsp oil over medium heat; add sausage and sauté for 3-4 minutes. Remove sausage from pan and drain most of the oil from the pan. Add prawns and season with salt and pepper. Cook for 4-5 minutes turning once. Cut prawns into 3-4 pieces each.

3. Mix eggs with half and half, Tabasco, salt and pepper.Whisk eggs until smooth.

4. Heat a large cast iron pan with 1 Tbsp oil to the pointwhere the oil is smoking. CAREFULLY drain the excess oil.This process creates a semi-nonstick surface. Add 2 Tbsp of cold butter to the pan, swirl around in the pan. Add eggs, sausage, prawns, tomatoes and onions. Cook over medium heat stirring constantly with a heat resistant rubber spatula until the eggs start to set, about 4-5 minutes. Place in oven for 10-12 minutes until the eggs are set.

5. Remove from oven and allow frittata to stand for 5 minutes. Cut into wedges and serve from the skillet. Makes 8 servings.

Prep Time: 15 minutesCooking Time: 15 minutes

2 Tbsp oil3 links Hempler’s Andouille sausage15 large raw prawns, peeled10 eggs1/2 cup half and half3 shakes of Tabasco2 tsp kosher salt1/2 tsp pepper2 Tbsp butter1 tomato, sliced1 bunch chives or green onions,

thinly sliced

Eggs are not just for eating, but for decorating too!Craft your own rainbow of colorful “tie-dyed” eggs.Make use of your old silk ties. Wrap-up your eggs and create patterns of colors.For more information on creating these splendid little patterns visit our websitehttp://budurl.com/eggdye



CURED BACON• THICK CUT FOR A MEATY BITE

• JUICY AND FLAVOR–PACKED

• LEANER THAN TRADITIONAL BACON

• SLOWLY CURED OVER NATURAL HARDWOOD

• HOGS ARE FED A STRICT VEGAN DIET OF LEAN GRAINS

• RAISED WITH NO ANTIBIOTICS AND NO ADDED HORMONES

Hempler’s is all about great people, great traditions and great products. A family business that celebrates quality and tradition, Hempler’s started in Bellingham in 1934 and today, 80 years and three generations later, Hempler’s is still producing some of the finest sausage and meat products to be found in the Northwest. Hempler’s meats are slow cured, cooked and smoked over natural hardwoods using time-honored family recipes—some of which date back to the 1800s and the original Hempler’s sausage factory in Borken, Germany.

At Haggen we know a great product when we taste one. In fact, Hempler’s products are some of our favorites. That explains why we’ve been doing business together since the beginning—a partnership that dates back to the 1930s when the Hempler family used to deliver meats to White House Market in Bellingham, one of our first stores.

Bring Home � e Bacon …THE VERY BEST BACON.

Hempler’s incredible, thick cut, lean bacon is

the gold standard! Hempler’s starts with only

the finest quality, naturally leaner Berkshire-

Duroc pork, adds the family’s 80 year old

recipe and careful curing methods to

produce the best, most flavorful bacon.

It’s a Northwest favorite!

Whether you choose Pepper,

Applewood Smoked or Regular,

cured or uncured, every bite

will make your taste buds

cheer. Available

prepacked

or bulk.

FERNDALE, WA

Lemons bring sunshine and sparkle to any

dish! The fresh juice of these gorgeous golden

orbs brightens dressings and sauces and pairs

particularly well with seafood. Whether served

on the side as garnish or integrated into a

sauce or marinade, lemon juice beautifully

complements the fl avors of seafood.


Spectacular

Grilled Alaska HalibutGrilled Alaska Halibut with STASH Meyer Lemon herbal teawith STASH Meyer Lemon herbal tea2 Alaska halibut fi llets2 Tbsp olive oil or 2 Tbsp butterSalt and pepper to tasteSweet paprikaLemon juice6 grape tomatoes, halved1/4 cup panko breadcrumbs4 tsp Stash Tea Meyer Lemon Herbal TeaFresh thymeSlice of lemon

Preheat grill to 350°. Cut 2 18”×18” pieces of heavy-duty tinfoil and lightly coat with olive oil or butter. Lay one fi llet in the center of each piece of foil. Sprinkle with salt, pepper, paprika, thyme and lemon juice. Then divide the grapes, breadcrumbs and Stash Meyer Lemon tea over the top of each fi sh and garnish with a slice of lemon. If you want to add more vegetables, place those in a pile on the foil fi rst, then lay the fi sh on top.

Make the packet by folding over two opposite sides of the foil, then roll up the other two sides to seal. Don’t press the packet fl at; leave room at thetop to vent.

Place the foil packets on the grill for about12 minutes, depending on the size of the fi llets.You can open one slightly to see if it is cooked.

Every year in March,

fresh and sustainably

caught halibut from the

bountiful Alaska Pacific

waters makes an appearance in

the Haggen Seafood Department. Alaska

Halibut has a delicate, sweet flavor and

snow-white, firm, flaky meat—qualities

that make it a delight to serve to family

and friends during the spring months.

When prepared properly, the fish retains

its buttery, moist quality and, because

it is so versatile, it can be baked, broiled,

pan-fried, poached or grilled with

consistently delicious results.

Sparkling wine brings delight to any festive occasion and makes a

wonderful accompaniment to seafood. Our Northwest favorite is

Columbia Valley’s Michelle Brut by Domaine Ste. Michelle, a simple

indulgence. Made in the traditional Méthode Champenoise style,

Michelle Brut has delicate fl avors of apples and citrus that pair well with

a wide array of dishes—not too dry or sweet.

A Northwest Favorite

LeMoN steps into the sun


Ingredients

2 Tbsp Earth Balance natural shortening1 small yellow onion, diced 2 stalks celery, diced4 oz mushrooms, chopped

2 cups basmati rice3 1/2 cups low sodium chicken broth1/2 bunch fl at leaf parsley, chopped1 lemon, zest and juiceSalt and freshly ground pepper, to tasteSliced almonds, toasted (optional)Preparation

1. Preheat oven to 375°.

2. Heat a large pot over medium heat, then add the natural shortening or butter. Sauté onions, celery and mushrooms and add a little salt and pepper to taste. Should take about 6-7 minutes. Add rice and stir to coat each grain. Add stock and bring to a simmer.

3. Cover pot with a lid or aluminum foil and place in oven. Cook rice for 18-20 minutes.Remove from stove and let rest for 10 minutes.

4. Add parsley, lemon juice and lemon zest and mix well. Taste and add more salt andpepper to taste. Garnish with toasted almonds (optional). Enjoy!

Prep Time: 15 minutes Cooking Time: 20 minutes

ThE kEy to successful, fluffy and flavorful pilaf is using long grain white rice (such as basmati) and three simple cooking steps. First, lightly toast

the rice in butter or oil; this gives a nutty flavor and

helps to ensure that the rice grains remain firm and separate.

Next, simmer the rice in liquid, using slightly less than the standard 2:1 ratio of liquid to rice. Finally, allow the rice to “rest” before serving.

To enliven a pilaf, you can add flavorful ingredients along the way. For example, simmer the toasted rice in chicken broth or a vegetarian stock instead of water to intensify the flavor of your pilaf. Fresh herbs, raisins, nuts, vegetables such as Stahlbush Island Farms frozen peas, and other additions can also be folded into pilaf just before serving to add both texture and taste.

FrEsH+

FlUfFy

PaCiFiC NaTuRaL FoOdS

LoW SoDiUm ChIcKeN

BrOtH

The deliciously rich and comforting fl avor of organic, free range chicken combined with just the right amount of seasoning makes Pacifi c low sodium organic chicken broth a great base for soups, sauces, risottos, pilafs and more!

Rice PilafRice Pilafwi� Mushroom, Lemon & Parsley

Award-winning Texmati® white rice combines the qualities of basmati with those of traditional American long grain rice. Similar to basmati, Texmati® has a delightful aroma of popcorn and delicious nutty fl avor.

RiCe SeLeCt TeXmAtI®

Since 1987 Pacifi c Natural Foods has been inspiring people to learn more about where their food comes from and how it’s grownby delivering delicious, all natural and organic food made with respect for the land, animals and people.

EaRtH

BaLaNcEEarth Balance natural buttery spreads are great tasting with the benefi ts of nutrition that our organic and vegan customers enjoy!

Haggen Chef Bryan Weener PaCiFiC

NaTuRaL

FoOdSCHUCK EGGERT

TUALATIN, OR


Stahlbush Island Farms is a family enterprise based

in Oregon’s bountiful Willamette Valley where sustainable

agriculture is both a passion and a practice. Since 1985,

Bill and Karla Chambers have operated with the philosophy

that their farming practices leave “the soil, air, water, plant

life, animals and people healthier.” That commitment led

to Stahlbush being the very first farm to ever be certified

sustainable by the Food Alliance in 1997. And with 100%

biodegradable packaging (featuring Karla Chambers’ own

artwork) and a bio-gas plant for energy, they continue to

garner accolades as a leader in earth friendly agriculture.

At heart, of course, it’s all about a commitment to bringing

garden-fresh produce to market. From seed to store, the

Chambers family works to bring the freshest produce from

their fields to your table, proclaiming “If you can’t get it

from your garden, get it from ours!” And because their fruits

and vegetables are allowed to reach peak ripeness before

being picked and quickly frozen, Stahlbush Island Farms

locks in maximum flavor and nutritional value. Every bite

of Stahlbush berries, fruit or vegetables is

like a taste of Willamette Valley summer.

In addition to fruits and vegetables,

Stahlbush also carries a line of prepared

organic grains and legumes that make for an easy and

delicious dinner when combined with vegetables or served

as a healthy side with meat, seafood or poultry. Just heat,

serve and enjoy!

FRESHESTFrozen at its

get REALA real farm.A real place.A real family.

Visit www.stahlbush.comfor delicious recipes like

BLUEBERRY FROSTING


how to makeCINNAMON

The unmistakable fragrance and sweetly spiced flavor of fresh–baked cinnamon rolls makes mouths water and taste buds cheer. Now you can make them at home with our easy, step-by-step recipe.

Makes about 24 cinnamon rolls Prep Time: 1 hour, 20 minutes

GET STARTED – MAKE THE DOUGH:

• Crumble fresh yeast in large bowl, mix with sugar, egg and salt.

• Melt butter in saucepan. Add milk until mixture is lukewarm (about 98°).

• Pour small amount of milk mixture into yeast mixture and mix well.Stir in the rest of the milk mixture slowly.

• Using a spoon slowly stir in the fl our (reserve 1/2 cup for when you roll out the dough) to the mixture and knead the dough in bowl, scraping the sides of bowl constantly. You may knead the dough with a stand mixer. Keep in mind that you want the dough to be tacky, but workable.

• Cover with a kitchen towel and let the dough rise for 45 minutes.While the dough rises you can make the cinnamon fi lling.

Dough Ingredients:50 grams fresh yeast (or 2 Tbsp dry yeast,

see variations)1/2 cup sugar1 egg1/2 tsp salt2/3 cup butter2 cups milk5 1/2 cups fl our

Cinnamon Filling Ingredients:1 1/4 cups butter, room temperature1/4 cup sugar1/4 cup brown sugar1 tsp vanilla1-2 Tbsp cold coffee2 Tbsp cinnamon1 tsp ground cardamom (optional)

rollsrolls

WHAT YOU NEED

PHO

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MAKE THE FILLING – Mix the butter, sugar, vanilla, coffee, cinnamon and cardamom together using a hand mixer or whisk. It should be the consistency of paste.

KNEAD – Turn dough onto a lightly fl oured surface. Knead in enough of the remaining fl our to make it smooth and springy.

CUT AND TWIST – Cut into 1" strips. Twist the strips, coil them into a bun and place on cookie sheet lined with parchment paper.

WRAP AND RISE – Cover and let rise for 20 minutes, until nearly doubled in size.

BAKE – Bake in a 425° oven for 8 to 10 minutes or until light brown.

OnCe tHe rOlLs aRe iN tHe oVeN aNd tHe iNtOxIcAtInG aRoMa oF

cInNaMoN iS wAfTiNg tHrOuGh tHe hOuSe, bReW sOmE cOfFeE oR tEa,

rElAx aNd pRePaRe fOr a dElIcIoUs iNdUlGeNcE.

DRY YEAST – Mix 2 Tbsp dry yeast directly with the fl our and proceed with the recipe. The butter and milk mixture should be heated to 115°.

GET ROLLING – Divide the dough in half. On a lightly fl oured surface, roll out into rectangles.

SPREAD AND FOLD – Spread cinnamon fi lling on dough and fold dough in half.

BRUSH AND SPRINKLE – Brush with beaten egg. Sprinkle with almonds or pearl sugar (optional).

VARIATIONS

CUPCAKE LINERS – Snugly roll rectangle of dough and cut into1" slices. Place in cupcake linersand bake.

SUGAR GLAZE – For a sweeter version drizzle rolls with icing.

ment paper.

IngredientsNORTHWEST

FLAVOR

Nielsen Massey’screamy Madagascar

Bourbon Vanilla extract elevated the fl avor of

any recipe.

Hans and Colleen Wolfi sberg

help produce a delicious line of organic milk, cream, butter and cheese through a farmer-owned cooperative of 1,766 family farms.

Organic Valley cows produce sweet, creamy milk and butter that’s 100% natural.

100% organic-fed and cage freehens lay the best eggs!

Playful Bella

BOB & CHARLEE MOOREMILWAUKIE, ORUnrefi ned grains milled on-site in Oregon and ingredient lists that are short and sweet are hallmarks of Bob’s products. High in nutrition and full of fl avor, pure and simple. Haggen is proud to offer an entire line of gluten-free foods milled in a separate facility.

OrGaNiC

VaLlEyEDELWEISS DAIRY

EVERSON, WA

BoB’S

ReD MiLl


FROM OUR

WITH LOVE

CINNAMON ROLLSwarm out of the oven

soft and gooey

rich cream cheese frosting

CROISSANTSbuttery and fl aky

baked to golden perfection

mouth-wateringly delicious

SCONESmade from scratch

fresh, simple ingredients

great for breakfast or tea time

Our signature fresh-baked Cinnamon Swirl Bread is made from scratch with the finest ingredients by our talented Haggen bakers. Swirled into the handcrafted dough is a delicious

mix of fragrant, sweet cinnamon and sugar. This delectable, classic loaf is the perfect breakfast treat. It’s delicious however you slice it—warm out of the oven, toasted with butter,

or as a fantastically flavorful French toast—the perfect treat.

CINNAMON SWIRL BREAD

FRENCH TOASTIngredients 3 eggs1 cup half and half*1 tsp fresh orange zest1 Tbsp vanilla1/4 tsp cinnamon8 slices Haggen cinnamon bread2 Tbsp butter dividedPinch of salt*may substitute milk

DirectionsWhisk together eggs, half and half, orange zest, vanilla, cinnamon and salt in mixing bowl. Arrange the cinnamon bread in a single layer in a shallow dish and pour the egg mixture over the bread. Let stand 2 minutes then turn over. Heat large skillet over medium heat, add 1 Tbsp butter, let melt, then place the bread in the pan. Cook approximately 2 minutes per side until browned. Transfer to a warm serving platter. Repeat with remaining bread and butter. Sift powdered sugar over top and serve.

4 SERVINGS

Made fresh in-store

of pure imaginationA SwEeT WoRlD


While old–fashioned neighborhood sweet shops

may be a thing of the past, happily the candy

itself isn’t. A walk through the bulk candy section

at your local Haggen store is like a trip down

memory lane with an amazing collection of

classic sweets and treats to choose from—and

some new favorites, too. We’ve got everything

you need to create a deliciously sweet, colorful

and nostalgic candy

stash for the sugar

fans in your life!

JORDAN ALMONDSA symbol of the sweetness of love, fresh almonds covered in colorful candy shells make a mostdelightful treat.

ROCK CANDYKids will marvel at the wondrous, large crystals of this classic candy. Rock candy has been made and enjoyed for centuries and our own cotton candy fl avor crystallized sugar on a string is retro candyat its best.

GUMMY CANDIESGummy candies are a favorite sweet treat available in an amazing variety of shapes, colors and fl avors including tart and chewy green apple rings and refreshing, citrusy pink grapefruit slices.

HOLLAND MINTSA creamy peppermint center surrounded by luscious dark chocolate, packaged in a beautiful candy shell. A delicious after dinner treat—or any time of the day!

JELLY BEANSJelly Belly brings the art of thejelly bean to new levels. FromTutti-Frutti to the Cold Stone Ice Cream Parlor Mix® there are more than 60 fun fl avors and colors of Jelly Belly beans to choose from!And they’re not just for eating—check out the gallery of fun bean-based masterpieces on the Jelly Belly website.

CHOCOLATE COVERED BLUEBERRIESAlways a delectable combination, fruit and chocolate are a match made in confectioner’s heaven. Juicy blueberries dipped in milk chocolate and covered with a pastel colored coating are a particular favorite!

YOGURT COVERED RAISINSFor a healthier take on dipped fruit, try our fi ber-rich, plump and juicy raisins dipped in sweet yogurt.

OLD–FASHIONED SALT WATER TAFFYOur traditional soft taffy comes wrapped in a palette of pastel colors and 13 fruity fl avors including blue cotton candy or yellow ripe banana. A true classic!

QUINOA


THERE’S A BIG KERNEL OF TRUTH in the idea that grains and seeds are good for you, which is why we are featuring them in some of our fresh-made Haggen delicatessen salads. Super foods such as quinoa, freekeh, and wheatberry are all packed with protein, dietary fiber, vitamins and minerals, and when combined with fresh greens, vegetables, and other healthy ingredients they make for a nutrition-packed meal that’s simple and easy. One of our favorite recipes is Chef James’ Southwestern Quinoa Salad. Find it in our deli or try making it at home. It’s delicious and nutritious any way you eat it—as are the rest of our fresh salads available year-round!

QUINOA

SOUTHWEST QUINOA3 cups quinoa, cooked 1/2 cup red peppers, diced1 small jalapeño, seeds left in, fi nely chopped 1/2 cup sundried tomatoes, fi nely chopped 1 cup green onions, chopped 1/2 oz cilantro, chopped, about 1/4 of a bunch1/4 cup lime juice 1 Tbsp garlic, chopped1/4 cup olive oil 1 tsp salt 3/4 tsp oregano 3/4 tsp cumin 1/2 tsp pepper

Combine all ingredients in a large bowl, mixing gently. Serve and enjoy.

Haggen Chef James Valentine

IN 1/2 CUP COOKED QUINOA:

14g PROTEIN6g FIBER

TRY OUR FOUR NEWDELI SALADS Coming Soon!INCLUDING NEW KALE FREEKEHby Haggen Chef James Valentine

DID YOU KNOW? Quinoa is one of the most protein rich foods we can eat and contains twice as much fi ber as other grains. Naturally gluten-free, quinoa is a tiny seed that cooks up like rice and has a mild, nutty fl avor. We offer two organicvarieties in our bulk department.

MAKE IT LIKE HAGGEN Fresh, nutritious and delicious grain salads

TEA TYPESBlAcK TeA

Black tea is the most common variety of tea

and accounts for about 75 percent of global

tea consumption. Black tea is often blended

with other ingredients and spices to create a

blend—Earl Grey is a combination of black

tea and bergamot oil. For a unique sweet

treat try making Chai Spice Tea Truffl es.

GrEeN TeAGreen tea has a more delicate fl avor than

black. Enjoyed for many centuries in China,

green tea is growing in popularity in the West

thanks to its health properties and its subtle,

multi-layered fl avor. Try a Tropical Green Tea

Smoothie to start your morning off right.

WhItE TeAWhite tea leaves are picked when they’re very

young and minimally processed so the fl avor

is milder than any other variety. The name

is due to the appearance of the fi ne silvery-

white hairs on the unopened buds of the tea

plant. For a unique fl avor, try using white tea

in broth or your favorite iced tea recipe.

OoLoNg TeAOolong tea—its Chinese name is “black

dragon tea”—has a full bodied fl avor and

aroma and among its health benefi ts is

thought to be improved metabolism. Tea

leaves are allowed to wither under the direct

sun and some oolongs undergo a unique

roasting process which can last from

12 to 36 continuous hours under the

careful eye of a tea master.

HeRb TeAHerbal teas are made using herbs, fruit,

seeds and roots and contain no caffeine.

They have soothing and therapeutic

properties that make them the perfect cup

to unwind with. Try Lemon Garlic Mashed

Potatoes for a new twist on spuds.


These days adventurous chefs are experimenting with tea in new ways.Tea leaves bring flavor and aroma to food and can be used as a base for marinades,in rubs for meat, or to steam foods including fish, rice and vegetables. Tea “smoking” is also becoming popular and provides an alternative to wood chips for a new twiston grilled foods. Try the Stash recipe for Apple Cinnamon Glazed Ham as a simple, delicious introduction to cooking with tea. And check out other tea recipes at theStash website: www.stashtea.com.You’ll be inspired to try more!

Ingredients1 center cut pre-cooked ham approx. 5 lbs (scored)1 cup frozen apple juice concentrate, defrosted1/2 cup brown sugar1 cup water

1 Tbsp Dijon mustard1 1-inch piece of ginger, peeled5 Stash Cinnamon Apple Chamomile herbal tea bagsPreparationPreheat oven to 350°. Place the 5 Cinnamon Apple tea bags in a bowl and add in 1 cup of boiling water.Let steep for 4 minutes. Remove tea bags and combine liquid in a sauce pan with apple juice concentrate, mustard, ginger and brown sugar. Mix well. Bring the sauce to a boil. Let cool and remove the ginger.Pour syrup over ham and bake for 1 hour or until syrup is

evaporated and ham is glazed and browned. Baste every 20 minutes. When ham is done, place on a serving platter and let rest for 15 minutes. Then slice and serve.

Apple CinnamonGlazed Ham

COOKING WITH TEACOOKING WITH TEA

in every cup

A Stash of

DID YOU KNOW?The tea bag was invented in 1904 by NYC tea merchant

Thomas Sullivan

With a 5000–year history that began in China, tea has circled the globe and is now part of daily life in countries around the world. Enjoyed hot or iced, here in the U.S. we drink 158 million cups a day! It’s no secret that Stash, an Oregon–based tea company, has taken American tea drinking to new heights. Stash creates high quality, great tasting specialty blends and herbal teas in a myriad of flavorful combinations using 100% natural ingredients. Morning, noon, or night, Stash teas are a soothing addition to every day.

Springtime in Skagit Valley is a colorful feast for the eyes thanks to theannual tulip harvest. These beautiful bloomers carpet acre after acre inbright, rich color that can’t help but make one marvel at the majesty of nature. At Haggen we love tulips, and we’re committed to supporting local growers in the Northwest. Every year we partner with DeGoede Brothers and the Washington Bulb Company to bring the freshest spring flowers to market.

These Washington-based, family-owned companies are renowned for the stunning variety of colorful

tulips they grow and their flowers are shipped all over the country. You’ll also find them at your local Haggen store. So brighten your day and bring home a cheerful mix of locally-grown tulips today!

©2014 Haggen, Inc.

BrIgHtEn YoUr DaY wItH WaShInGtOn FrEsH TuLiPs

Tulips

DeGoede BrothersSUMNER, WA

haggen fresh flavor spring 2014

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