PU OF ZIN PPO

real food winter 2007

RC TH E W R
M EL
A P

H IS IL T
H
G S

A
A U

SE
S
L
winter 2007

35 seasonal
recipes
volume 3 number 4

Thanksgiving Sides | Holiday Showstoppers | Spicy Desserts

Potluck Appetizers | Grilled Sandwiches | Cooking Greens

Happy Holidays!
T
Open 7 a.m. – 9 p.m. daily
' is the season and Sendik’s is ready.We
enjoy all of the seasons but especially
Elm Grove
Now Open! like the holidays. Beginning with
13425 W. Watertown Plank Rd. Thanksgiving and ending with the New
Elm Grove, WI 53122 Year, we feel we do our very best this time
(262) 784-9525
of year providing our customers with the
Franklin best shopping experience—period.
Now Open! In this issue we hope to make this season
5200 W. Rawson Ave.
Franklin, WI 53132 a bit easier by offering great recipes and
(414) 817-9525 ideas for entertaining. To help, our meat
departments put in their orders for fresh,
Grafton
2195 1st Ave. all-natural, succulent turkeys months ago
Grafton, WI 53024 and we’ll have them just in time for Thanks-
(262) 376-9525 giving. We are also ready for your special
Mequon holiday orders from capons to tenderloins.
10930 N. Port Washington Rd. Maybe you’d like to try a holiday strip
Mequon, WI 53092 roast, which has become a Balistreri family
(262) 241-9525
favorite over the years. Our dedicated meat
Wauwatosa professionals are ready to assist, including
8616 W. North Ave. providing cooking instructions.
Wauwatosa, WI 53226
(414) 456-9525 If you need assistance with your holiday
meal, our Deli is capable of preparing all or
Whitefish Bay part of your feast, including fully catered
500 E. Silver Spring Dr.
Whitefish Bay, WI 53217 services.We frequently cater holiday parties
(414) 962-9525 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.
www.sendiksmarket.com We have the largest and freshest raw and
roasted nut selection, and we will also fea-
ture 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
Did choosing what is sure to be our best show-
you ing of wines ever.We’re particularly excited
Know? about exclusive and delicious selections
from Spain, some of which are featured in
Reuse your Sendik’s quality paper our wine column this issue. Please let Marc
or plastic shopping bag and receive and his crew help select the best wine to
a 5¢ discount for every bag. accompany your holiday meal.
Sendik’s Food Market
welcome
The Balistreris from left to right: Nick, Ted,
Margaret (Balistreri) Harris, and Patrick.
Nothing evokes memories of the holi-
days more than the image of a meticu-
lously 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 giv-
ing 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 Southeast-
ern 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 custom-
ers who have made this possible.
Happy Holidays!
—The Balistreri Family
www.sendiksmarket.com real food 

Vitamin and Mineral
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 min-
eral 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 nutri-
ents 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 miss-
ing some of these benefits—not to mention
that most dietary supplements, especially in
pill form, may not provide the essential nutri-
ents 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 “mega-
doses.” 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). (Cal-
cium 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. Syn-
thetic vitamins are usually the same as natu-
ral. Also, don’t be fooled by herbs, enzymes,
or amino acids—they mostly add cost. It
Sendik’s Food Market
dietitian’s corner
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 ques-
tion—how safe are supplements? Dietary
supplements fall under a category of regu-
lation 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 vari-
ety 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

Vitamin and Mineral
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 min-
eral 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 nutri-
ents 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 miss-
ing some of these benefits—not to mention
that most dietary supplements, especially in
pill form, may not provide the essential nutri-
ents 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 “mega-
doses.” 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). (Cal-
cium 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. Syn-
thetic vitamins are usually the same as natu-
ral. Also, don’t be fooled by herbs, enzymes,
or amino acids—they mostly add cost. It
Sendik’s Food Market
dietitian’s corner
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 ques-
tion—how safe are supplements? Dietary
supplements fall under a category of regu-
lation 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 vari-
ety 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 smoky aromatics and meaty black fruit flavors Sendik’s Food Market
laced with roasted herbs on a medium body
wine shop with gripping fruit tannins and a fresh, long
appetizers and snacks

Spanish Take a Dip

finish. Seeking out this very low produc-
tion red from absolute obscurity is worth a
try—especially at half the price of other less
interesting wines from Mallorca.

Surprises

Montsant Add a flavorful touch from appetizers
A passionate winemaker can be all it takes to
provide a wonderful wine experience. Albert to dessert with a variety of dips.
Jane is that and much more—talented, with a
Discover the spectrum of great unique vision, and amazing ancient vineyards 16 ounces of cottage cheese. For a low-cal Black Bean Dip
wine values from Spain. to work with.Albert has set out to make pure option, mix together 16 ounces plain non-fat 1 (8 ounce) package cream cheese,
(lacking intense oak influences) wines using yogurt and 1 packet of light ranch dressing softened
BY Mark Goodman the traditional grapes of the area, Garnacha mix. A classic fruit dip combines 8 ounces of ½ teaspoon garlic salt
Director, Sendik’s Wine and Spirits Department (Grenache) and Samsó (Carignan). His wines, cream cheese with a 7-ounce jar of marsh- ¼ teaspoon celery salt
Acustic and Brao, although not inexpensive, are mallow cream, but you could also try the 1 can (15 ounce) black beans,

S
pain’s diverse terrain, unique grape first Cava in 1872 after seeing the successes labeled as “amazing value” under each of my alternative with yogurt and honey below. drained and rinsed
varieties, history, culture, and a new of Champagne. Cava is made from a variety tasting notes.As a generalization the wines are Hummus served with pita bread. 1 can (6 ounce) black olives,
generation of committed winemak- of grapes but those used most are Macabeo, uncommonly floral for how much blue and Dips to Try chopped or thinly sliced

ers and investors are a few reasons why the
country’s wines have been exciting us for so
long now. Regularly, our wine staff recom-
mends 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 dis-
covery 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
Parellada, and Xarel-lo.The bulk of inexpen-
sive 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.
Mallorca
Mallorca is currently best known for its beau-
tiful beaches and laid-back lifestyle, which
is perfect for lots of R&R. However, some
F
black fruit flavors they possess and likewise or holiday entertaining or anytime,
uncommonly fresh for how well textured and dips—from savory to sweet—make
rich they are. The wines are so well balanced a great addition to the table. Slices
they paired amazingly well with bacalao (Span- of raw vegetables always seem a bit more
ish salt cod) and seared tuna. Right now these interesting paired with a dollop of savory dill
are essentially brand new and can be called or ranch dip. Bread or crackers with hummus
great values—but don’t wait to try them, as I’m or artichoke dip make great matches, and
certain they will soon be in high demand and tortilla chips and bean dip are a tasty team. It’s
therefore continue to go up in price. ■ 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.
Hummus
Makes about 1½ cups
Naturally low fat and a good source of pro-
tein, 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
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, cilan-
tro, 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. ■

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

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.
Cava
Cava is synonymous with good, cheap, Span-
ish 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
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
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
Wines to Try duty as a fruit bowl filled with apple, pear, or
Gran Sarao, Cava, Brut Rosé $7.99 banana slices, melon chunks, or berries.
Jaume Mesquida, Pla I Llevant, If you’re counting calories you can still feel
Mallorca $14.99 free to take a dip—there are many options
to make dips low in fat and calories yet high
Acustic, Acustic $19.99
in taste. Substitute light sour cream or cream
Acustic, Brao $39.99 cheese for regular or make yogurt-based dips.
Prices shown are for 750 ml and may A classic vegetable dip, for example, com-
be subject to change. bines 1 (1-ounce) packet of ranch-style
dressing mix with 1 cup mayonnaise and
Garnish: chopped parsley (optional)
In a food processor or blender, combine chick-
peas, 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 con-
tainer 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.
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.

12 real food winter 2007 www.sendiksmarket.com real food 13

Sendik’s Food Market smoky aromatics and meaty black fruit flavors Sendik’s Food Market
laced with roasted herbs on a medium body
wine shop with gripping fruit tannins and a fresh, long
appetizers and snacks

Spanish Take a Dip

finish. Seeking out this very low produc-
tion red from absolute obscurity is worth a
try—especially at half the price of other less
interesting wines from Mallorca.

Surprises

Montsant Add a flavorful touch from appetizers
A passionate winemaker can be all it takes to
provide a wonderful wine experience. Albert to dessert with a variety of dips.
Jane is that and much more—talented, with a
Discover the spectrum of great unique vision, and amazing ancient vineyards 16 ounces of cottage cheese. For a low-cal Black Bean Dip
wine values from Spain. to work with.Albert has set out to make pure option, mix together 16 ounces plain non-fat 1 (8 ounce) package cream cheese,
(lacking intense oak influences) wines using yogurt and 1 packet of light ranch dressing softened
BY Mark Goodman the traditional grapes of the area, Garnacha mix. A classic fruit dip combines 8 ounces of ½ teaspoon garlic salt
Director, Sendik’s Wine and Spirits Department (Grenache) and Samsó (Carignan). His wines, cream cheese with a 7-ounce jar of marsh- ¼ teaspoon celery salt
Acustic and Brao, although not inexpensive, are mallow cream, but you could also try the 1 can (15 ounce) black beans,

S
pain’s diverse terrain, unique grape first Cava in 1872 after seeing the successes labeled as “amazing value” under each of my alternative with yogurt and honey below. drained and rinsed
varieties, history, culture, and a new of Champagne. Cava is made from a variety tasting notes.As a generalization the wines are Hummus served with pita bread. 1 can (6 ounce) black olives,
generation of committed winemak- of grapes but those used most are Macabeo, uncommonly floral for how much blue and Dips to Try chopped or thinly sliced

ers and investors are a few reasons why the
country’s wines have been exciting us for so
long now. Regularly, our wine staff recom-
mends 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 dis-
covery 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
Parellada, and Xarel-lo.The bulk of inexpen-
sive 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.
Mallorca
Mallorca is currently best known for its beau-
tiful beaches and laid-back lifestyle, which
is perfect for lots of R&R. However, some
F
black fruit flavors they possess and likewise or holiday entertaining or anytime,
uncommonly fresh for how well textured and dips—from savory to sweet—make
rich they are. The wines are so well balanced a great addition to the table. Slices
they paired amazingly well with bacalao (Span- of raw vegetables always seem a bit more
ish salt cod) and seared tuna. Right now these interesting paired with a dollop of savory dill
are essentially brand new and can be called or ranch dip. Bread or crackers with hummus
great values—but don’t wait to try them, as I’m or artichoke dip make great matches, and
certain they will soon be in high demand and tortilla chips and bean dip are a tasty team. It’s
therefore continue to go up in price. ■ 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.
Hummus
Makes about 1½ cups
Naturally low fat and a good source of pro-
tein, 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
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, cilan-
tro, 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. ■

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

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.
Cava
Cava is synonymous with good, cheap, Span-
ish 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
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
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
Wines to Try duty as a fruit bowl filled with apple, pear, or
Gran Sarao, Cava, Brut Rosé $7.99 banana slices, melon chunks, or berries.
Jaume Mesquida, Pla I Llevant, If you’re counting calories you can still feel
Mallorca $14.99 free to take a dip—there are many options
to make dips low in fat and calories yet high
Acustic, Acustic $19.99
in taste. Substitute light sour cream or cream
Acustic, Brao $39.99 cheese for regular or make yogurt-based dips.
Prices shown are for 750 ml and may A classic vegetable dip, for example, com-
be subject to change. bines 1 (1-ounce) packet of ranch-style
dressing mix with 1 cup mayonnaise and
Garnish: chopped parsley (optional)
In a food processor or blender, combine chick-
peas, 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 con-
tainer 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.
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.

12 real food winter 2007 www.sendiksmarket.com real food 13

Sendik’s Food Market
meet the staff
Meet Tom Rappold
Assistant Store Director, Sendik’s Grafton
I
wa s b o r n a n d
raised in Cedar-
burg—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.
First job…My first job was working at my
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 responsibili-
ties. My dad also taught me that you can’t
demand respect from your associates, you
have to earn it.
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
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, espe-
cially your grandchildren. I guess I have old-
fashioned family values. My other daughter
Julie and her husband Chris live in Depere
and have blessed us with grand dogs.
Hobbies… I love vacations. When not
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
part of the Sendik’s family and to instill the
feeling of old fashioned values and cus-
tomer 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.
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 manag-
ers 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?”
» Nugget/Shrimp Platter—The best of both worlds!
I slowly looked at his desk from side to
side and then asked him, “Then what does
an empty desk tell you?” He never com-
plained 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 orga-
nizing 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 atmo-
sphere, I am very quiet away from work.
» Door County Coffee
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. ■
Sendik’s Food Market
what’s in store
tom’s picks for the Holidays
» Carr’s Table Water Crackers
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.
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!
Golden Guernsey
»
Puff Pastry Brie
»
With Sendik’s homemade puff pastry Eggnog
Brie you just can’t go wrong. We start During this special time of year entertain
with a fresh Saga baby Brie wrapped in family and friends with a glass of rich
a puff pastry shell. We top it off with an creamy Golden Guernsey Dairy regular or
assortment of gourmet preserves and fresh low-fat eggnog. Make Golden Guernsey
nutmeats. All you need to do is heat it and Dairy a part of your holiday celebrations
enjoy. You can also pop one in the freezer and enjoy the traditional taste of the
so that you are prepared when you have season. Reach for the very best, “Reach
unexpected company. for the Double G’s.”
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.
»
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.
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
meet the staff
Meet Tom Rappold
Assistant Store Director, Sendik’s Grafton
I
wa s b o r n a n d
raised in Cedar-
burg—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.
First job…My first job was working at my
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 responsibili-
ties. My dad also taught me that you can’t
demand respect from your associates, you
have to earn it.
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
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, espe-
cially your grandchildren. I guess I have old-
fashioned family values. My other daughter
Julie and her husband Chris live in Depere
and have blessed us with grand dogs.
Hobbies… I love vacations. When not
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
part of the Sendik’s family and to instill the
feeling of old fashioned values and cus-
tomer 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.
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 manag-
ers 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?”
» Nugget/Shrimp Platter—The best of both worlds!
I slowly looked at his desk from side to
side and then asked him, “Then what does
an empty desk tell you?” He never com-
plained 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 orga-
nizing 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 atmo-
sphere, I am very quiet away from work.
» Door County Coffee
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. ■
Sendik’s Food Market
what’s in store
tom’s picks for the Holidays
» Carr’s Table Water Crackers
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.
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!
Golden Guernsey
»
Puff Pastry Brie
»
With Sendik’s homemade puff pastry Eggnog
Brie you just can’t go wrong. We start During this special time of year entertain
with a fresh Saga baby Brie wrapped in family and friends with a glass of rich
a puff pastry shell. We top it off with an creamy Golden Guernsey Dairy regular or
assortment of gourmet preserves and fresh low-fat eggnog. Make Golden Guernsey
nutmeats. All you need to do is heat it and Dairy a part of your holiday celebrations
enjoy. You can also pop one in the freezer and enjoy the traditional taste of the
so that you are prepared when you have season. Reach for the very best, “Reach
unexpected company. for the Double G’s.”
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.
»
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.
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 par-
ticipate 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
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 pre-
shops 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 pan-
Emotional 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, comple-
cancer. 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 Compo- Gilda’s Club Southeastern Wisconsin,
nents: Gather together, 4050 N. Oakland Avenue, Milwaukee, WI

had access to the best medical care.Yet she
felt something terribly important was miss-
ing. 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.
have fun, and support each
other. Talk about remedies
to social pressures, myths
about cancer, and responses
to stress. Help one another
when sharing social activi-
ties at Gilda’s Club.
Specialized
Programs
“Raising children while liv-
ing with cancer: that calls for
Noogieland!”
—Dan, prostate cancer survi-
vor and father of two
Children’s Programs:
Visit Noogieland, a place
recognizing a child’s strug-
November
5 Light My Fire: A Brazilian Barbecue For the Health of It.
6:30-8 p.m. with Executive Chef David Piette of Sabor Brazilian
Churrascaria. Presented by Cate’s Kitchen.
7 Frankly Speaking about Lung Cancer 6-8 p.m.
12 Bingo and Cider 2-4 p.m.
13 Teen Scene 6-8 p.m.
27 Retro Pot Luck 6-8 p.m.
28 Create Your Own Earrings 3:30 – 5 p.m.
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: info@gildasclubsewi.org
414-962-8201. For details, visit www.gildasclubsewi.org.

16 real food winter 2007