Directions

1. Pre-heat a small pot on medium high
2. Add the oil and flour to the small pot and turn heat down to medium low
3. Slow cook this roux until it becomes thick and dark (stirring frequently)
4. In a large pot add 12 oz. of chicken broth and the chicken, cover and cook on medium heat until the chicken is cooked
5. Chop your onions and tomatoes and finely chop your garlic
6. Once the chicken is almost all the way cooked add the rest of the broth, onion, garlic, pepper, red pepper and thyme and simmer for 20 minutes
7. Add the okra, corn and tomatoes and simmer for another 10 minutes
8. Add the roux and rice and cook for another 10 minutes

Yes, in some cases it is up to the supplier but we cannot rely completely on others, at Festival we prefer to be proactive and make every effort to ensure the food you are purchasing is safe.  Every bite, every time, whatever it takes.

Having food safety specialists on staff is not the norm in the supermarket business so our shoppers should be comforted to know that Festival has invested the time and money to staff a department whose main responsibility is to ensure food handling procedures and practices are followed.  We audit our stores to certify that both Festival and Regulatory practices are followed.  Festival is also audited by local and/or state health departments.

Food safety is a basic business culture.  We must protect our customer and gain your confidence in Festival.  We must also protect our employees and our business so it only makes sense that food safety training is an ongoing practice.

While we do everything we can to ensure that the foods you purchase are safe, you must also follow safe handling techniques at home.

Please put Food Safety first for you family by following these steps:

-Wash bulk produce prior to eating raw

-Cook meats and other foods to required temperatures.  A meat thermometer is a wonderful investment.

-Cool hot foods to less the 41F within 6 hours

-Do not leave perishable foods at room temperatures, refrigerate food immediately.  Don’t leave leftovers on the counter until the next morning.

- A refrigerator thermometer is also a great investment.  Your refrigerator should be below 41F, keep it near 32 to cool foods quickly.

-Don’t eat raw ground meats or fish

-Wash your hands often when handling foods.

The challenges and opportunities in managing food safety are great but food safety is non-negotiable as far as Festival is concerned.  I am committed 100 percent to making sure our customers, my own family included, enjoy a safe and wholesome product with every bite.

Season: available year-round

How to store: Can be kept for at least two weeks, when carefully wrapped and refrigerated.

How to prepare: A versatile table cheese that works well sliced, grilled, and melted. Easy to slice and melt, it’s an excellent choice for sandwiches and snacks. Wonderful added to any fruit tray!

Matches well with: figs, raisins, walnuts, hearty bread, Chardonnay, Sauvignon Blanc, light-bodied Pinot Noir wine

Havarti is mild for the most part and enjoyed by most people young and old. One of my quick favorites is taking baguette bread, slicing down the middle and adding slices of creamy Havarti cheese, popping in the oven for about 5-7 minutes at 375 degrees or until cheese is just starting to melt. Served with grapes, strawberries, and a few celery sticks and life is good!

Below are some wonderful ideas for Havarti cheese sure to please your family and/or guests. So don’t get caught up in cheddar cheese alone, be creative and go outside your comfort zone!

Creamy Havarti Potatoes

Ingredients

4 cups thinly sliced onions

4 tablespoons Unsalted Butter

1 teaspoon chopped fresh rosemary

2 cups Dofino® Creamy Havarti

2 pounds (4 large) potatoes, peeled and thinly sliced

1 teaspoon salt

¼ teaspoon cracked black pepper

1 medium cast iron skillet

1. Preheat the oven to 350°F.
2. Melt three tablespoons of butter in a large skillet over medium heat. Add the onions and cook until golden brown, about 10 minutes. Toss the rosemary with the onions and set aside.
3. Melt butter in cast iron skillet. Arrange sliced potatoes in a single layer, overlapping them slightly, in a concentric circle. Spread one-third of the onions and one-third of the cheese over the potato layer. Continue alternating layers until you have 4 layers of potatoes and 3 layers of onions and cheese.
4. Return skillet to the stove and increase the heat to high; cook until the bottom layer of potatoes is golden brown, about 5 minutes. Remove the skillet from the heat, cover tightly with aluminum foil and place the pan in the oven to bake for 45 minutes. Check potatoes by piecing them with the tip of a knife. If it slips into the potato layers easily, remove from the oven and set aside for 15 minutes before serving.

Havarti Chicken

Ingredients

4 boneless skinless chicken breasts (halves)

8oz fresh sliced mushrooms

8oz green chili peppers

4oz Havarti cheese Dill or creamy

Italian dressing

1 tbsp. butter

1 tbsp. cooking wine (white)

1 tbsp. Worcestershire sauce

12 tsp. garlic salt

salt

1. Preheat oven to 400 degrees F
2. Marinate chicken in Italian Dressing for a minimum of 30 minutes.
3. Place chicken in a 9 x 13 inch baking dish. Bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
4. Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
5. Remove chicken from the oven. Lay green chili slices or diced on top of each breast, then top each with a slice of cheese. Return to the oven until cheese has melted.
6. Remove chicken from the oven, top with mushrooms and their pan juices, and serve with parsley red potatoes and a green salad.

Turkey, Bacon, and Havarti Sandwich

Ingredients

sourdough loaf (7 inch round)

14 cup balsamic vinaigrette (good quality brand)

12 lb. smoked turkey (thinly sliced deli)

12oz roasted red pepper (drained and sliced)

6 slices Havarti cheese

4 slices cooked bacon

4 pickle spears (dill)

1. Cut top 2 inches off sourdough loaf, reserving top; hollow out loaf, leaving a 1-inch-thick shell. Reserve soft center of bread loaf for other uses or discard.
2. Drizzle 2 tablespoons vinaigrette evenly in bottom bread shell; layer with half of turkey, peppers, and cheese. Repeat layers, and top with bacon. Drizzle evenly with remaining 2 tablespoons vinaigrette, and cover with reserved bread top; press down firmly.
3. Wrap in plastic wrap, and chill at least 1 hour or up to 8 hours before serving. Cut into 4 wedges. Serve w/pickle spears and kettle chips! Yum!
4. Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
5. Remove chicken from the oven. Lay green chili slices or diced on top of each breast, then top each with a slice of cheese. Return to the oven until cheese has melted.
6. Remove chicken from the oven, top with mushrooms and their pan juices, and serve with parsley red potatoes and a green salad.

Pancakes have always been one of my favorite things to not only eat, but make as well. If I would have had my way when I was a kid, I definitely would have had them every morning for breakfast! I must admit before going gluten free, I relied heavily on boxed pancake mixes because they were tasty and easy to whip up. Yes, I can still find gluten free mixes out there, but they are quite expensive and not really worth their price tag in my opinion. I’ve experimented with many different kinds of pancake recipes and have come up with a few winning combinations, but this one is definitely one of my favorites!

Banana Bread Pancakes

• • 1 c oat flour (freshly ground using gluten free oats)
• 1t baking powder
• 1/4 c rolled oats
• 1/4c ground flax
• cinnamon
• 2 bananas, mashed
• 1/2 c unsweetened vanilla almond milk
• 2 eggs
• vanilla

1. 1. Mix together all the dry ingredients in a large bowl.
2. In a smaller bowl, mash the banana and then add that, the milk, eggs and vanilla to the dry ingredients.
3. Stir everything together, let rest for about 5 minutes, and then cook on a preheated griddle until golden brown.

This recipe is perfect topped with a little peanut butter and maple syrup. You could even add in some chocolate chips to the batter to make them even more special . These will be delicious no matter when you make them, whether you enjoy these over the weekend, or make them on National Pancake Day. Enjoy!

What’s a Paczki?

Paczki are flattened sphere-shaped deep-fried dough pieces that are filled with lemon, plum, cherry, and other flavored jam. The paczki are finished with a sprinkling of powdered sugar. They may be iced or uniced. Traditional paczki were not filled, but the recipe has changed over the years to give us the variety we have today.

What’s the story behind Paczki’s?

Paczki Day precedes the beginning of Lent, and the baking of paczki is traditionally a way to use up all of the fat, sugar, and fruit in the house–things forbidden during the strict Polish Lenten season.

In Poland, Paczki Day, the day when all of the last paczki are consumed is the Thursday before Ash Wednesday but in Wisconsin we hold can’t wait until Thursday for these treats so we eat them on Fat Tuesday!

Can I make them at home?

Yes, you can make these at home but paczki are notoriously difficult to make and inexpensive to buy. Even the most traditional Polish grandmothers have been spotted buying paczki at Festival Foods, perhaps even passing them off as their own secret recipe.  Our bakers will be frying all night and day to give you the freshest possible treat.  We will have individual paczki for 69 cents but one is never enough so we are also offering a 6 pack for $3.99. If you want to be a hero at the office, call ahead and place your order- we will have them ready and waiting for you.

Directions

In a small bowl, toss banana slices and lemon juice. In a large serving bowl, combine the cabbage, pineapple, celery, oranges and raisins. Drain bananas; discard juice. Add bananas, yogurt, walnuts and salt to cabbage mixture; toss to coat. Serve immediately.

A group of experts from the Academy of Nutrition and Dietetics and the Cleveland Clinic put together a list of heart-healthy foods that should be incorporated into our diets. Here are the top 5 foods they chose and why they are so good for us!

Why it’s so good for us: Salmon is rich in Omega-3 fatty acids. Chances are you have seen this term on food labels at the grocery stores. Omega-3’s decrease the risk of cardiovascular disease by decreasing inflammation, preventing arrhythmias (abnormal heartbeats), lowering triglyceride levels, and slowing the growth of plaques.

How to incorporate it: The American Heart Association recommends the consumption of salmon or other fish at least two times a week. Salmon can easily be grilled or baked and served alone or atop your favorite salad. You can also mix it up by baking and shredding it into smaller pieces and making salmon tacos!

Why it’s so good for us: Flaxseeds are another great source of Omega-3 fatty acids and are also high in fiber. Fiber reduces LDL (or “bad”) cholesterol that can lead to heart disease. It also makes you feel full and can help prevent over-eating.

How to incorporate it: Ground flaxseed can easily be added into a variety of foods. You can sprinkle it on your cereal or yogurt, or add a teaspoon into your favorite baked goods such as muffins or pancakes. You can also use flaxseed oil as a salad dressing.

Why it’s so good for us: Oatmeal is another great source of Omega-3 fatty acids and fiber. It also contains magnesium, potassium, folate, niacin, and calcium. These are all important micronutrients for keeping blood pressure in check as well as overall health.

How to incorporate it: Oatmeal for breakfast is a great choice and can be prepared differently every day. Try adding different fruits, spices, or sprinkle on some ground flaxseed (remember food #2?)! You can also try sprinkling oatmeal on yogurt, and oatmeal cookies make a great occasional treat.

Why they’re so good for us: Black beans are a powerhouse of nutrients that are good for our hearts, including Omega-3 fatty acids, fiber, magnesium, folate, niacin, and calcium.

How to incorporate them: Black beans can be used in a variety of recipes. They’re a great ingredient in soups or stews, salads, dips, or even by themselves as a side. They’re also a great ingredient in quesadillas or tacos.

Why they’re so good for us: Almonds are high in Omega-3 fatty acids, fiber, folate, magnesium, monounsaturated fats, and vitamin E. Monounsaturated and polyunsaturated fats are “good” fats that help control our cholesterol levels. Vitamin E is thought to help prevent the formation of plaques and blood clots that lead to heart disease.

How to incorporate them: Almonds can be mixed into trail mixes, cereal, or yogurts, but a handful of plain almonds makes a great snack too! Crushed or slivered almonds are a great way to add them to salads, cooked vegetables, baked goods, or even mixed in with soup.

What makes this cod so special? Our supplier, Atlantika, claims sea fillets that are frozen at sea are fresher than fresh because they are processed so quickly after the catch. In fact, these fish are filleted and frozen within 4-6 hour after being caught. The fillets are pure and natural; no additives, preservatives, and no glazing (soaking in water for added weight).

We appreciate that the supply is reliable and consistent so it will be available to our shoppers all year round. We buy this fish frozen and sell it fresh (labeled as previously frozen) in our seafood service cases.

If you are a seafood fan yet are concerned about the environment and overfishing, this is the perfect choice for you. I promise that all fans of cod will find this product to be the freshest and most flavorful they have ever tasted. Stop by our seafood department and buy some today.

Below is some cool information that I came across that I think you might enjoy!

Jeff Peters – Director of Wine & Spirits

Rosenblum Cellars – Update on a Cult Favorite
With sweeping bayside views of the famous San Francisco skyline, Alameda, California is usually known more for its docks and shipyards than for winemaking. When Rosenblum Cellars opened its doors in 1978, the dockside winery was an exotic urban outpost well southeast of the Napa and Sonoma Valleys. The unique location and the friendly and non-traditional approach to winemaking of Founder Kent Rosenblum and his staff, quickly earned the winery an eclectic following of wine enthusiasts. Kent was one of the first California vintners to not just make Zinfandel, but actually specialize in it, earning him the moniker of “King of Zin”.

Rosenblum Winemaking & Our Growers
Kent made an early decision to leave agriculture and vineyard management up to the people that did it best, the great wine grape growers of California. For over 30 years, Rosenblum Cellars has prided itself on a close working partnership with a roster of premium, perfectly farmed Zinfandel and Rhone varietal family vineyards. To this day, the success of Rosenblum Cellars wines is dependent on our growers and our relationships with them. Each grower contributes to the whole of the excellent appellation wines, such as the Sonoma Zinfandel, the Paso Robles Zinfandel or the Contra Costa Petit Syrah, or perhaps a single vineyard bottling, such as the Rockpile Road Zinfandel, or the Harris Kratza Ranch Zinfandel, or to an even more refined small lot reserve bottling, such as the Cullinane Reserve Zinfandel, or the Maggie’s Reserve Zinfandel. Kent brought an exceptional palate and boundless energy to the art of winemaking. As a second career winemaker (Kent began his career as a veterinarian), he was largely self-taught, and when the winery grew quickly, Kent worked with a succession of passionate winemakers and assistants, to keep up with the success and growth of Rosenblum Cellars. Today, Head Winemaker John Kane and his winemaking team follow the precedent, and rely on a network of farmers from all over California – wherever Zinfandel and selected Rhone varietals flourish.

Zinfandel – An American Classic
Zinfandel is resolutely both Californian and American. Though the vines’ genome ancestry may reach back to ancient Italy or Eastern Europe, it is now grown almost uniquely in California. It is the Great American Wine! Zinfandel is great with grilled meats and spicy foods. The Rosenblum Cellars wine style– big flavor, “jammy” bold fruit and spice – is the ultimate compliment to the bold, sweet or smoky flavors of BBQ. This is a wine that stands up well to spicy rubs and marinades.

www.rosenblumcellars.com

Be sure to take advantage of the fresh and frozen potatoes we have on sale this week and try this great Potato and Egg Bake recipe from our friends at the United States Potato Board!

Directions

• Preheat oven to 350°F and spray an 11×7-in. casserole dish with nonstick cooking spray.
• Spread potatoes, pepper, asparagus, green onions, and cheddar cheese into prepared pan.
• In a separate bowl, whisk together eggs, flour, baking powder and garlic; season lightly with salt and pepper.  Stir in cottage cheese and pour into prepared dish.
• Bake for 45 minutes or until eggs are puffed, golden brown and set in the center.