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Sendiks Food Markets
welcome
At Sendiks, we strive
every day to offer our
customers the best
grocery shopping experience,
period. With our consistent
commitment to this best-in-
class promise, we are proud
to announce our new BlackAngus beef program. Simply
put, we think it is the best beef
you will taste.
We are proud to be a family-
owned business that originat-
ed right here in the Midwest,
Americas heartland. And strong,
Midwestern values are what Sendiks new
beef program is built on: A commitment
to compassionate and humane treatment of
animals, access to lush pasture land for cattle
to graze, rigid food safety standards, and adevotion to quality. Every cut of Sendiks
beef comes from cattle born and bred r ight
here in the Midwest.
Were particular about these values and
were highly selective in choosing the right
beef for our customers. We sell only USDA
Prime and USDA Choice graded beef
from Black Angus cattle. The consistently
tender and delicious taste of Black Angus
beef makes it the gold standard of beef, the
standard you expect from Sendiks.
There are three levels of beef available,so you can choose the right product for
your familys dinner table. Sendiks Gold,
Reserve, and Natural beef are all fed a
100 percent vegetarian diet and raised
with a strict adherence to humane animal
handling practices. Additionally, our Gold
and Reserve cuts feature our Never. Ever.
promise, ensuring that NO antibiotics, NO
hormones, NO growth-promoting drugs,and NO artificial ingredients were used in
the process. Never. Ever. Its our commit-
ment to you.
This commitment starts with a quality
product and finishes with friendly service.
Our butchers are here to answer your ques-
tions and advise you on the perfect cut. Its
a great Midwestern product, served up with
the great Midwestern values youll find only
in the heartland.
Tonight, its Sendiks for dinner.
Sincerely,
The Balistreri Family
Fm thHeartland
The Balistreri amil: Patt, Nick, Margaret (Harris),Salatre, Ted, and Patrick.
Elm GrovE13425 W. Watertwn Plank Rd.
Elm Gre, WI 53122(262) 784-9525
Franklin5200 W. Rawsn Ae.
Franklin, WI 53132(414) 817-9525
GErmantownN112W15800 Meqn Rd.
Germantwn, WI 53022(262) 250-9525
GraFton2195 1st Ae.
Gratn, WI 53024(262) 376-9525
GrEEnFiEld7901 W. Latn Ae.Greenfeld, WI 53220
(414) 329-9525
mEquon10930 N. Prt Washingtn Rd.
Meqn, WI 53092(262) 241-9525
nEw BErlin3600 S. Mrland RadNew Berlin, WI 53151
(262) 696-9525
wauwatosa8616 W. Nrth Ae.
Wawatsa, WI 53226(414) 456-9525
wEst BEnd280 N. 18th Aene
West Bend, WI 53095(262) 335-9525
whitEFish Bay500 E. Siler Spring Dr.Whitefsh Ba, WI 53217
(414) 962-9525
ope 7 .. 9 p..
.ee.c
Margaret Harris and Ted Balistreri (bthlet) rm Sendiks present a dnatincheck t Jhn Car, the MidwestAthletes against Childhd Cancer (MACC)Fnd, and his wie, Mar Car (bth right).A prtin the $107,300 dnatin was
raised thrgh R Fdwinter sales.
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Sendiks Food Markets
produce
Berries:th Mic FuiOf 43 fruits
and vegetablestested bythe U.S.
Departmentof Agriculture,
blueberriesranked No. 1
in antioxidants,helping tocounteract
heart disease,cancers, and
other types ofillnesses.
A good sourceof vitaminC, and also
dietary fiber inthe tiny seedsand they alsocontain a mildanalgesic inthe form ofsalicylates;useful in
combating theeffects of asore throat.
Excellentsource ofVitamin C,also a goodsource of
fiber.
Containsignificant
amounts ofvitamin C andfolate, fiber,potassium,
calcium,manganese, and
magnesium,the antioxidantanthocyanin,
and ellagic acid,a powerful
cancer-fightingsubstance.
Berriesthat have a
silvery bloomcoating, areplump anduniform in
size, and aredeep-purple
blue to bluish-black in color.
A glossyblack swollenappearance
Plump,brightlycoloredberries
with freshgreen caps.
Sweetersmelling
strawberriescan indicatethat they will
also tastesweet.
Plump,slightly soft,deep colored
berries.
Shriveledor moldyberries,or thosethat havea reddish
color, whichindicates
they are notyet ripe.
Deflated ormoldy berries,
berries thatare not yetripe (red or
purple in color).Blackberriesquickly mold
when leftat room
temperature,and only last afew days when
refrigerated.
Berries thatare shriveled,
moldy, orbruised.
Damagedberries can
contaminatethe otherberries.
Overly softand dull-coloredberries.
Check thebottom of thecontainer forjuice stains
this canindicate theyare too soft
and overripe.
Driedblueberries
have aconcentrated
flavor andchewytexture,
making thema great snack.
Sweetenblackberrieswith a littlelemon juiceand sugarfor an easy
(mostly)healthysnack.
Never soakstrawberries
in water.They canbecome
waterlogged.Instead, rinsein cold waterand pat drywith a paper
towel.
Thedifferencebetween
raspberriesand
blackberries?Raspberries
have a hollowcenter.Theyre
also smallerand moredelicate.
Pies, muffins,cake, cobblers,
bread,pancakes,
sauce, syrup.They are
also cookedto make
thick sweettoppings for
desserts, suchas crpes andcheesecake.
Jelly, jam,compote,
tart, pie, iceddesserts,
syrup, liqueurand ratafia.
Salad, pie,cake, sorbet,malts/shakes,jelly, jam, asa garnish, asan appetizeron a cheese
platter,dipped in
chocolate orserved as a
dessert.
Raspberries areused in salads,
puddings,cakes, and
other desserts.They are addedas a topping oncereal, waffles,and pancakes,used to flavorvinegar, wine,champagne,and can be
made into jelliesand jams.
Cultivated(high-bush)
berries grownon tree-sized
shrubs.
Wild(low-bush)berries onankle-high
shrubs.
2,000varieties
worldwide
Hundredsof differentvarieties.Cultivated
strawberries arelarger to attractthe consumersattention, but
wild strawberryvarieties,whilesmaller, tend tobe more juicyand flavorful.
More than 200species thatgrow on fivecontinents.
Considered abramble fruitbecause itgrows on a
prickly shruband belongs tothe rose family.
Comes inshades of gold,purple, black,
and white.
Bubis
Bckbis
Swbis
rspbis
TypesBeneFiTs Look For Avoid Tips uses
Mid-April to October
August to mid-October
April through July
Mid-Summer
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Sendiks Food Marketsbaking
Mx B s Ca12 SERvINGS
A jumble of summer berries and delicate cake creates quite a
picture, and there is flavor to match. Although spoon cake sounds
unusual, its familiar: part cake, part cobbler, its a dessert made forserving in bowls and gobbling up with a spoon. Better still, its a
breeze to whiz together.
2 cps bleberries
2 cps raspberries
1 cps granlated sgar, diided1 cp all-prpse lr
1 teaspn baking pwder
teaspn salt
4 large eggs, rm temperatre
1 tablespn inel grated range zest
1 tablespn extra irgin lie il
1 tablespn anilla extract
2 tablespn cnectiners (icing) sgar
vanilla ice cream (ptinal)
1. Preheat oven to 350F. Spray a 13- by 9-inch metal baking pan with
nonstick baking spray and coat with flour.2. In prepared pan, combine blueberries, raspberries, and cup of the
sugar; spread evenly.
3. In a large bowl, whisk together the remaining sugar, flour, baking
powder, and salt.
4. Add eggs, orange zest, oil, and vanilla to flour mixture and whisk
until blended and smooth.
5. Carefully spoon batter over berries and spread evenly.
6. Bake in preheated oven for 27 to 32 minutes or until top is golden
and springs back when touched. Let cool in pan on a wire rack for 1
hour. Sprinkle with confectioners sugar, scoop into bowls and serve
with ice cream, if desired.
Strage
Store the cooled cake, loosely wrapped in foil or waxed paper, in the
refrigerator for up to 2 days.
Tip
Frozen berries may be substituted for the
fresh berries. Let thaw for 10 minutes
before using.
RECIPE FRoM Piece oF cake! one-Bowl,no-Fuss, FRom scRatch cakesBy CAMILLAv. SAuLSBuRy, 2011, RoBERT RoSE INC.,
$29.95, WWW.RoBERTRoSE.CA.
Pic ofCk!I
n the world of at-home cake-baking, it often seems like there are only two options for making cakes: commercial cake mixes or com-
plicated, multi-step recipes. Cookbook author Camilla V. Saulsbury shows us theres another way through Piece of Cake!(Robert Rose
Inc., $29.95): showcasing one-bowl, no-fuss, from-scratch cakes in a colorful hardcover cookbook. Piece of Cake!includes 175 cake
recipeseverything from classic layer and Bundt cakes to vegan and gluten-free optionsand 50 recipes for icings, glazes, syrups, and sauces.
There are health-conscious recipes, recipes for kids, all-natural recipes, baking tips, and a simple one-bowl philosophy for easy cleanup.
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Sendiks Food Markets
fun facts
Share Your PhotosThe next time you are in a faraway place and spot a red Sendiks bagor youre traveling yourselfsnap
a picture and send it to us at [email protected]. Please include your name and a few
details about the location and subject(s) of the photo.
Did you know?Reuse your Sendiks quality paper or plastic shopping bag (for groceries) & receive a 5 cent discount for every bag.
Where in the worldhave you seen a Sendiks shopping bag?
While the intended use of our Sendiks shopping bags is to carry groceries, weve heard there are many other great usesfrom toting
items to the office, school, or even around the world! Here are some globetrotting customers who have put their Sendiks bags to good use.
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Sendiks Food Markets
fun facts
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Sendiks Food Markets
kids corner
RECIPE FRoM we cancookBy JESSICA FISHMANLEvINSoN, M.S., R.D., C.D.N.AND MAJA PITAMIC,BARRoNS EDuCATIoNALSERIES, INC., $17.99,
WWW.BARRoNSEDuC.CoM
salm avgtabl kbab4 SERvINGS
Salmon is a heart-healthy fish that is good for skin,
hair, and developing brains. It is an excellent source
of omega-3 fatty acids, a very healthy type of unsatu-
rated fat.
1 pnd skinless salmn illet
Salt and reshl grnd black pepper1 large bell pepper
1 large nin
1 zcchini
2 garlic cles
1 -inch piece ginger
3 cp maple srp
3 cp s sace
2 tablespns cider inegar
1 cp resh pineapple chnks
1. Cut the salmon fillet into cubes, about 2-inches big. Let
your child season with salt and pepper.2. Chop the pepper, onion, and zucchini into chunks, then
mince the garlic and grate the ginger.
3. In a small bowl, let your child make the sauce by mix-
ing together the maple syrup, soy sauce, cider vinegar,
ginger, and garlic.
4. She can then place the salmon, vegetables, and pine-
apple in a medium bowl, and pour about three-quarters
of the sauce over them. Cover the bowl with plastic
wrap and refrigerate for 30 minutes. Meanwhile soak the
wooden skewers in water for 30 minutes.
5. Then help her to thread alternating pieces of salmon
and vegetables onto the skewers.6. Spray the grill pan with cooking spray and heat over
medium-high. When hot, place the skewers on the pan
and grill for 1015 min-
utes, rotating the skewers
as they cook, until cooked
as desired.
Cookng wth Kd
The Joy of
When you take the time to cook with your kids, youre encouraging them
to try healthy foods, helping them feel like theyre contributing to the
family, building their self-confidence, and getting them away from the
TV and video games. Most importantly, though, youre teaching them valuable
skills theyll use for the rest of their lives while allowing them to spend quality time
with you. In this hurry-up-and-go world, that bonding experience is priceless.Its easier than ever to involve your kids in the kitchen with the help of the
cookbook We Can Cook: Introduce your child to the joy of cooking with 75 simple
recipes and activities.
The book includes full-color glossy photos and comes complete with instruc-
tions on how to prepare and measure, the equipment youll need for each
recipe, and a host of fun activities you can do together, such as how to make
table settings. The book is broken down by chapters: fruit; vegetables; dairy and
eggs; bread, pasta, and grains; meat, chicken, fish, and tofu; and healthy treats,
the recipes are easy to follow (the large font is perfect for a child just learning
to read), and there are helpful hints scattered throughout. With the help of
this book, you can teach your kidsand maybe a learn a few things along the
wayabout the art (and joy!) of cooking.
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Sendiks Food Markets
wine
Want to put a little sparkle in your
summer? Dont reserve the bub-
bly only for special occasions; it
can be a great refresher this time of year.
Whether youre looking for something
to sip before or after dinner, to bring on
picnics, out to the deck, or to serve with a
meal, Italys Prosecco fits the bill.
Hailing from the eastern part of Italys
Veneto region, in the foothills of the Alps
(just north of Venice), Prosecco is produced
from the grape of the same name (some-
times combined with a small amount of
Pinot Blanc or Pinot Grigio), and made
into lightly sparkling (frizzante) and fully
sparkling (spumante) styles. Fruitier than
Champagne, straw-colored Prosecco is prized
for its delicate flavors and aromas, which are
often described as having citrus overtones
and being reminiscent of r ipe pears, melons,
and sweet apples with hints of almonds.
In contrast to the way Champagne is
produced, Prosecco is made using the char-matmethod, with the second, bubble-pro-
ducing fermentation taking place in stain-
less steel tanks rather than in the bottle.
The shorter tank fermentation preserves
the freshness and flavor of the grapes, and is
suited to the crisp, low alcohol wines. Most
Prosecco is best when consumed within
three years of vintage, but the highest qual-
ity bottlings can be aged up to seven years.
Some of the most prized Prosecco
comes from grapes grown on cool hillsides
in the Prosecco di Conegliano-Valdobbi-adene DOC north of Venice. These are
labeled with either of these two village
names. The very best are labeled Supe-
riore di Cartizze and come from a sub-
zone within Valdobbiadene.
Traditionally, Prosecco has been off-dry
or slightly sweet, but many today are crisp
and dry and produced principally in two
versionsbrut and extra dry (which is
actually slightly sweeter than the brut). The
extra dry is classic Prosecco that combines
the varietys aromatic quality with its strandsof tiny bubbles. Its aromas are fresh and rich,
and, thanks to its good acidity, it is soft yet
dry at the same time. Brut Prosecco is the
more modern version characterized by r ich
aromas of citrus fruit and fresh vegetation
with pleasant hints of bread crust. It has a
persistent taste and is clean on the palate,
which makes it great with food.
Prosecco is delicious on its own but also
excellent when paired with almonds and
other nuts, fresh cheese, green salad, Chinese
food, white meats, or pasta dishes with alight meat sauce. It goes well with simple or
elaborate fish and vegetable hors doeuvres.
Crab, lobster, shrimp, salmon, or sea scallops
also make tasty matches. And sweet, nutty
Parmigiano-Reggiano cheese offers a nice
counterpoint to this fresh bubbly. As the
Venetians do in Proseccos homeland, enjoy
it throughout the meal.
It also makes an easygoing summer sip-
perthe Bellini cocktail. Pour 2 ounces
peach nectar in a champagne flute, add 4
ounces Prosecco, and enjoy!
Fzz FmAfAr
Itals Prsecc is a rereshing chicewhen the mercr rises.
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Sendiks Food Markets
community support
The Special Care Nursery at Penfield Childrens Center isalways alive with activity, but a recent momentous event
had everyone especially excitedKyles graduation day.
Graduation is a memorable time for all graduates, but for kids like
Kylewhose young lives are filled with challengesthis milestone
was especially meaningful. Kyle has had much to deal with in his
first three years of life, and on his graduation day, his family, friends,
teachers, and therapists were overjoyed to celebrate his increased
strength and progress.
Kyle has the genetic disorder Down syndrome, and when he
came to the Special Care Nursery a little over a year ago, he was
struggling to eat and wasnt crawling. He also had difficulty with
his fine motor skills and a head tilt that had persisted since birth.Penfield specialists were immediately able to recognize and address
the complex issues that were impeding Kyles development. They
were also able to recognize his potential.
Pfis Hoisic appoch o ey dvopm
Penfield is a nonprofit organization whose mission is to help
infants and young children with and without disabilities reach
their full potential through early childhood and special education,
behavior intervention, family programs, and speech, physical, and
occupational therapy. Each year, Penfield serves over 1,500 children
between the ages of 05 at the critical time of early brain develop-
ment when they are learning physical, cognitive, language, social,and self-help skills.
Penfield Childrens Center is named in honor of Dr. Wilder Pen-field (18911976), a world-renowned neurosurgeon who strongly
advocated early intervention for children with developmental
delays and disabilities. He knew that the short-term and long-range
impact of early childhood intervention cant be dismissedthe
incredible brain development that happens in a childs first five years
sets the foundation for all learning and development that follows.
His knowledge and wisdom outline Penfield Childrens Centers
philosophy of care for infants and young children today.
Children like Kyle come to Penfield Childrens Center with
multifaceted needs. To respond to and overcome the complex chal-
lenges children and families confront, Penfield continually works to
develop innovative programs and meaningful collaborative efforts tosupport a holistic approach that generates outcomes that are both
exceptional and profound. Penfield strives to ensure that children
receive the help they need to succeed in life.
a Bigh Fuu
Early on in therapy, Kyles occupational therapist diagnosed a prob-
lem with double vision, which prompted eye surgery, which cor-
rected his head tilt. Through speech therapy he learned to use sign
language to communicate with his teachers and friends, and physical
therapy helped him to start walking at 2.5 years old (and running
not long after that). Kyles social skills also blossomed at Penfield.
He made many new friends and loved playing, singing songs, andhaving circle time with peers. The comprehensive services Penfield
was able to provide Kyle prepared him for a happier and healthier
new journey, including enrollment in preschool.
The amazing thing about Kyles therapists, his service coordi-
nator, his teachers, and his caregivers in the Nursery is that they
always have a smile, a hug, and love to give to children, says Kyles
mom, Ellen. I thank everyone at Penfield for guiding me along
this journeyyour professional, kind, caring personalities will be
in my heart always.
Kyle is one determined little guy. Through his hard work and
the care hes received at Penfield, hes making friends at his new
school and constantly progressing. Penfield Childrens Center isdetermined to provide this level of hope, motivation, strength, and
success for every child who walks through its doors.
abou Pfi
Penfield Childrens Center has been delivering comprehensive,
high quality child development and family support programs since
1967. Penfield is located in Milwaukees central city at 26th and
Wells streets and serves more than 1,500 children each year. Early
intervention services include a Birth-to-Three Program, Special
Care Nursery, Behavior Clinic, Early Education, Family Sup-
port, and Outpatient Therapy. For more information, please visit
www.penfieldchildren.org.
a nw Jouy fo Ky833 North 26th Street Milwaukee, WI 53233
www.penfieldchildren.orgPhone 414.344.7676 Fax 414.344.7739
Kle was eatred at Penield's 16th Annal Crqet Ball
Fndraising Eent. He lked s handsme in his tx!