Life@Home November Appetizer Supplement

there’s an app for that

appetizer recipes fromour featured chefs

2008 - 2012A special advertising supplement sponsored by Hannaford Supermarkets

The holidays are a time for family, friends, festivities, fun and, of course, FOOD! Try some of these great tips provided by your local Hannaford dietitian to help you manage your weight this holiday season!

1. Eat a healthy snack — such as an apple or yogurt — before the party to curb your appetite and insure you won’t show up hungry.

2. Bring a low-fat holiday dish to the party. You will be happy knowing there is at least one dish you can enjoy without breaking your diet.

3. If you are throwing the gathering, pick a time that does not revolve around a meal.

4. Opt for fruit, vegetables, lean meat, and whole-grain crackers. Use small plates to help control portion sizes.

5. Mingle more than you munch. Focus on family and friends, not food.

6. Stand away from the food table. Hovering near the food often leads to more eating.

7. Calories from drinks add up too. Try lighter versions of seasonal favorites,such as eggnog, flavored coffee or tea or spiced cider to add a festive touch to the event.

8. Chew gum after eating. With fresh breath, you may be less likely to go back for more.

9. Delay dessert. If you wait 20 to 30 minutes after eating healthy foods, your craving for sweets may lessen.

10. Go ahead and say yes. If you can’t stop thinking about Cathy’s famous pecan pie, then enjoy a small slice after a well-balanced meal and refrain from seconds.

surviving

holiday partieswithout the weight gain

Interested in learning more? Go to hannaford.com/dietitians. Our Hannaford dietitians hold classes, have in-store nutrition demonstrations, and do healthy store tours. They can give you the information you need to make the healthy lifestyle changes you want. You can also email a private message to our online dietitian for free nutrition advice!

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contents2 holidAy pArty survivAl tips

tips from hannaford dietitians on avoiding holiday weight gain

4 heAlthy holidAys for Alldon't let dietary restrictions stop you from enjoying the holidays

6 Miss sydney’s pork sliders with apple fennel cole slaw and spiced mayo Chef A.J. Jayapal

7 pistAChio-Cheese ArAnCini Chef Bobby Mallozzi

8 roAst pepper And BlACk BeAn sAlsA

Boiled peAnuts

hiCkory sMoked oystersChef sean Custer

10 luMp MeAt CrAB CAkesChef John Grizzaffi

11 Grilled JAlApeño poppers wrapped in baconChef Art riley, Jr.

12 peAr & CheddAr stuffed MushrooMs

orAnGe & port GlAzed turkey MeAtBAllshannaford dietitians' favorites

14 eGGplAnt pArMiGiAnA Appetizer Chef Mike loporto

15 sAlsA QueMAdA (Burnt salsa) Chef Will roy

16 Mini peAnut ChiCken keBABs

oil Cured olivesChef dominique Brialy

18 CArol’s GuACAMoleChef ed Murray

19 prosCiutto-WrApped AspArAGus with Jameson ginger hollandaise and Brie medallions Chefs lynn Beaumont and Bam lynch

20 tzAtziki (Cucumber and herbed yogurt)

dolMAdes (stuffed Grape leaves)Chefs lori selden and Mark young

22 MArConA-stuffed, BACon-WrApped dAtesChef Jackie Baldwin

23 Guilt-free holidAy dish tipstips from hannaford dietitians on small alterations that bump up nutritional value

for nearly five years, life@home has featured recipes from area

chefs who have been profiled in our magazine. in honor of the holiday season, we’ve rolled out this special compilation of appetizers to inspire your party-planning. We’ve included a special section on meal-planning for those with food allergies, with a particular focus on gluten-free cooking.

Cooking for a party isn’t easy — believe us, we know! — but we’re hoping this supplement will take away some of the stress of planning. thanks to hannaford supermarkets for sponsoring this special advertising section.

NOTE: Featured chefs may have moved on from the restaurant noted in the recipe. The restaurant is the one with which they were affiliated at the time of their profile.

intro

Recipes compiled from stories by Steve Barnes and William M. Dowd. Photography by Suzanne Kawola.

Most people get an invitation to a holiday party and start dreaming

of what to wear — except if you’re one of the 3 million Americans suffering from celiac disease or one of the 7.5 million who suffer from at least one food allergy (according to figures re-ported by Johns hopkins hospital). for those people, trying to figure out what to eat can make going to a holi-day party seem like a chore. the only person who may be more concerned is the host planning the food. no one wants a guest to leave the party feel-ing worse than when they came.

the good news is that with a little sav-vy planning, everyone can come away from the party happy and well fed.

According to Monique Boulet, a registered dietitian at hannaford supermarkets, about 1 in 100 Americans suffer from celiac disease, an autoimmune disorder that causes gastrointestinal prob-lems because of the gluten found in many foods. Gluten is the protein in wheat, rye, barley and triticale, according to Boulet, and it functions as the binding that gives structure to various prepared foods. And that means it’s in pretty much everything.

“for someone needing a strict gluten-

free diet, going to a holiday party can turn into a gastrointestinal nightmare with the simple swipe of a guest’s Wheat thin into an otherwise gluten-free dip,” Boulet says.

so what can you do? first, don’t be afraid to ask questions.

“As the host or guest of a party, it is absolutely ok to inquire ahead of time,” Boulet says. “it is not only compassionate, but classy as well, to write a notation on an invitation for anyone with dietary con-

healthy holidays for All

tips for navigating holiday parties with dietary restrictions

by brianna snyderphotos by colleen ingerto

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cerns to please give a call to discuss menu options. As a guest, it would be generous not only to the host but to other guests that may have food intolerances, to bring a dish to share that is considered a low-allergen option.”

Boulet also suggests people with dietary concerns ask ahead of time if food will be served buffet-style or finger-food-style.

“if buffet-style, discreetly ask if you can serve yourself first,” Boulet says. “or if fin-ger foods are on the menu, you may ask the host to prepare a plate ahead of time that contains only agreed-upon items, to avoid any cross-contamination with glu-ten. And when in doubt … stick with whole foods, avoiding the dips, dressings, sauces and gravies.”

happily, as awareness of gluten allergies increases, the options for gluten-free foods as increasing as well. recipes are plentiful.

the important thing is communication. With plenty of preparation and education about the diets of your guests, the holiday stress level doesn’t need to be any higher than usual.

For more Hannaford healthy holiday recipes see pages 12-13.

Guacamoleingredients1 avocado1/4 cup sweet peas1/4 cup edamame1 heaping tablespoon dannon Greek

plain yogurt or all natural plain2 tablespoons chopped cilantro1/2 lime juiced1/4 teaspoon each of chili powder,

cayenne, chipotle powder and cumin1 tablespoon diced red onion1/2 teaspoon each minced garlic and

minced jalapeño, both optionalsalt and pepper to taste

methodMash to desired consistency with mortar and pestle.

serve dips with fresh sliced veggies. Good choices include sliced cucumbers, bell peppers, carrot stick and celery. or look in the gluten-free section at your hannaford supermarket for a selection of gluten-free crackers.

For an exclusive Sweet Potato Hummus recipe, visit timesunion.com/lifeathome.

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Chef A.J. JayapalAlbany Country Clublife@home october 2008

Miss sydney’s pork sliders with apple fennel cole slaw and spiced mayo

ingredients8 one-ounce sausage pattiesMiss sydney’s Marinade8 small burger rolls1 fennel bulb, sliced thin1 Granny smith apple, finely diced1 cup mayonnaise1 tablespoon chili garlic pastesalt and pepper

methodform sausage patty into one-ounce portions and marinate for two hours. toast

burger roll and use a circle cutter to create buns one size bigger than the patties. Combine apple and fennel with one-half cup mayo for slaw and season to taste with salt and pepper. set aside. Mix chili paste with remaining mayo and set aside. When ready to serve, heat patties over low heat in a non-stock skillet. Assemble just like a burger, with sausages on the buns that have been spread with chili mayo mixture on top, and a side of slaw or put the slaw on the assembled burger before putting on the top piece of the bun.

pistachio-Cheese Arancini

Chef Bobby MallozziMallozzi family restaurants and hotellife@home January 2011

ingredients21/2 tablespoons unsalted butter1 small onion, minced11/2 cups arborio rice1/2 cup dry white winepinch saffron threads, crumbledsalt and freshly ground black

pepper, to taste3 cups chicken stock3 tablespoons parmigiano-

reggiano, freshly grated1/2 tablespoon all-purpose flour,

plus more for dusting1/4 cup plus 2 tablespoons milkpinch nutmeg, freshly grated4 ounces fresh mozzarella, diced1/4 cup plus 2 tablespoons pistachios2 tablespoons frozen peas, thawed2 eggs, beaten11/2 cups pankovegetable oil for frying

methodin a large saucepan, melt 2 tablespoons of the butter. Add onion and cook over moderate heat, stirring, until lightly browned. Add the rice and cook, stirring until well coated. Add the wine and saffron, season with salt and pepper and cook, stirring, until the wine is absorbed, about 2 minutes. Add the stock, 1/2 cup at a time and cook, stirring constantly between additions, until it is absorbed. the risotto is done when the rice is al dente, about 25 minutes. stir in the grated cheese, taste and adjust seasoning if necessary. transfer to a bowl to cool.

Melt remaining 1/2 tablespoon

butter in a saucepan. Add flour and whisk constantly over moderate heat, about 1 minute. Add milk and whisk until thickened. season with nutmeg, salt and pepper and transfer to a bowl to cool. Add mozzarella, pistachios and peas.

line a large baking sheet with wax paper. put eggs, panko and flour for dusting into 3 shallow bowls, creating a breading station. shape the rice into 16 equal balls. Make an indentation in the center of each ball with your finger and press the sides to make the hollow larger. spoon about a tablespoon of the pistachio filling into the hollow and press the risotto around it. dust each arancino with flour, tapping off the excess. Coat them with the egg and roll in the panko. place on the wax paper to wait for frying.

in a large, deep pan, heat 1 inch of oil to 350 degrees. fry the arancini over moderate heat, turning occasionally until golden and heated through, about 8 minutes. drain on paper towels and serve hot.

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ingredients:1 cup cooked black beans, rinsed. Canned

will work but home cooked is better. 2 green bell peppers, roasted,

peeled, seeded and diced2 red bell peppers, roasted,

peeled, seeded and diced 4 jalapeño peppers roasted,

peeled, seeded and diced4 ripe tomatoes, peeled and diced1 onion, diced1/2 bunch fresh cilantro chiffonade 4 tablespoons extra virgin olive oil fresh lime juice to taste1/2 teaspoon ground cuminsalt and pepper to taste

method:Combine all ingredients and allow mix to sit overnight for best flavor. Adjust seasoning to taste.

ingredients:2 pounds green peanuts (raw/unroasted) 1 gallon water6 tablespoons salt

method:thoroughly wash peanuts until the water runs clear. soak the peanuts for six hours. Weigh down to keep them submerged. Combine water and salt. Add peanuts and bring to a boil. then reduce to a simmer. keep peanuts submerged!

simmer 3-5 hours until peanuts are soft. fresh peanuts may be ready sooner; older may need more time. drain and eat, hot or cold. enjoy with beer and barbecue. keeps 3-5 days in refrigerator but can be frozen almost indefinitely (up to one year, but you will eat them before then!)Variation: Add Cajun spice or crab boil for flavor variety.

roast pepper and Black Bean salsa

Boiled peanuts

Chef Sean CusterCapital Q smokehouselife@home november 2010

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ingredients100 oysters, scrubbedhickory firepreferably large burlap sack, wet, or

antique norwegian camping smoker.*

methodBuild a large fire, using well-seasoned hardwood, like hickory, or you could use hickory instead or, failing that, use some hickory. let the fire burn down to coals. shovel some coals into your Weber grill, hibachi, your spouse’s favorite all-clad roasting pan, whatever. fill it with hickory embers.

slap a grate over it, but not too high. this

sucker should be hot! Arrange the oysters on the grill so that the curved shell-half is on the bottom to retain as much juice as possible. Cover with the wet burlap.

oysters should pop open within 3-5 minutes. do not overcook! if they do not pop open, wait a little longer but not too long. (if they still don’t open, they are suspect and should be thrown at politicians.)

release the meat from the shell, discard the upper shell and enjoy!*NOTE: To do this right you might have to do some McGyvering, but if you get the concept, you’ll figure out a way to do it.

hickory smoked oysters

Chef John GrizzaffiGarden Bistro 24 life@home March 2011

ingredients16 ounces lump crab meat1 egg, beaten1/3 cup mayonnaise1 teaspoon dijon mustard1/2 teaspoon worcestershire sauce1 tablespoon fresh

parsley, chopped1/2 teaspoon lime juice2 tablespoons melted butter1 cup bread crumbssalt and pepper to taste

methodCombine all ingredients except crab meat. once combined, slowly fold in lump meat. Be careful not to break up the meat. form the mixture into small patties and dust with bread crumbs. sauté on both sides until golden brown. top with remoulade sauce.

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lump Meat Crab Cakes

ingredients10 to 25 jalapeño peppers (larger-

than-average size will make them easier to stuff)

1 to 2 packages cream cheese, depending on the size of your pepper, at room temp.

2 to 4 tablespoons granulated garlic1/4 cup finely chopped sun- or

oven-dried tomatoesChopped chivespinch salt1/2 to 1 pound thinly sliced bacontoothpicks

methodpreheat gas grill and oven broiler.

Mix each package of cream cheese with garlic, dried tomatoes, and a dash of chopped chive. Add a pinch of salt. Mix until mixture is soft and manageable.

Cut the jalapeños in half. remove the seeds. use something that will allow you to spread the filling onto the opening of the pepper with ease. insert a liberal amount of filling into each jalapeño but do not overfill.

Wrap each pepper with 1/2 strip of bacon. secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the grill).

Grill peppers skin side down, approximately 5 minutes, or until they are lightly roasted. transfer to broiling platter and broil 5 min until the bacon is fully cooked. Cool for 5 minutes and serve.

Chef Art Riley, Jr.McGreivey’s restaurantlife@home september 2012

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Grilled Jalapeño poppers wrapped in bacon

Pear & Cheddar Stuffed Mushrooms

A Hannaford Dietitian’s FavoriteRecipe adapted from Unileverfor more healthy recipes, visit hannaford.com

ingredients1 package (16 oz.) white mushrooms1/4 cup I Can’t Believe It’s Not Butter!® Spread1 large pear, peeled, cored and finely chopped1 large shallot, finely chopped1/4 cup shredded Cabot® Cheddar Cheese1 Tbsp. finely chopped fresh parsley (optional)1/8 tsp. McCormick® Ground Black Pepper

methodPreheat oven to 400°. Remove and finely chop mushroom stems (about 1-1/4 cups); reserve mushroom caps. Melt I Can’t Believe It’s Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat; cook chopped stems, pear and shallot, stirring occasionally, 5 minutes or until tender. Stir in cheese, parsley, and pepper. Stuff mushroom caps with pear mixture; arrange on baking sheet. Bake 15 minutes or until mushrooms are tender. Garnish, if desired, with cheddar cheese shavings.

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A Hannaford Dietitian’s FavoriteRecipe courtesy of Unileverfor more healthy recipes, visit hannaford.com

ingredients4 Tbsp. I Can’t Believe It’s Not Butter!® Spread, divided1/2 cup finely chopped onion1 rib celery, finely chopped (about 1/4 cup)1 lb. lean ground turkey1 egg1/4 cup plain, dry bread crumbs1/4 cup dried cranberries, chopped1/8 tsp. McCormick® dried Thyme Leaves, crushed1/2 tsp. salt1/8 tsp. McCormick® Ground Black Pepper1/2 cup orange marmalade2 Tbsp. port wine or grape juice1 tsp. apple cider vinegar1/4 tsp. McCormick® Ground Cinnamon

methodMelt 2 Tbsp. I Can’t Believe It’s Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat. Cook onion and celery, stirring frequently, until tender. Remove from heat and cool slightly. Combine mixture with ground turkey, egg, bread crumbs, cranberries, thyme, salt and pepper in medium bowl; shape into 44 (1-inch) meatballs. In same skillet over medium heat, melt 1 Tbsp. spread; brown 1/2 of the meatballs, turning frequently, until golden brown and almost cooked. Repeat with remaining spread and meatballs. Return all meatballs to skillet; then stir in marmalade blended with port, vinegar and cinnamon. Cook over medium heat, stirring gently, until sauce is thickened and meatballs are cooked.

Orange & Port Glazed Turkey Meatballs

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Chef Mike LoPortoloporto’s ristorantelife@home december 2008

Unlike the usual melted mozzarella-layered dish, this is prepared with freshly ground cheeses, then chilled and served cold.

ingredients2 large eggplants4 cups grated parmagiana

reggiano cheese1/2 cup grated pecorino cheese2 cups marinara sauce4 garlic cloves, peeled and choppedsalt to tasteextra-virgin olive oil

methodslice and lightly salt the eggplants (no flour or egg wash). fry gently in olive oil until golden on both sides. set aside to dry on towel. in an oiled casserole or baking dish, create at least two layers, alternating eggplant slices with a sprinkle of chopped garlic and just enough marinara and parmagiana reggiano to cover the slices each time. top with a sprinkling of pecorino. When assembled, cool in refrigerator for at least an hour. remove, cut into square servings and remove with spatula or serving spoon.

eggplant parmigiana Appetizer

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salsa Quemada (Burnt salsa)

Chef Will Royunion Collegelife@home september 2009

ingredients3 plum tomatoes, cut

in half lengthwise2 slices of red onion,

1/2 inch thick1/2 large bell pepper, seeded

and cut in wedges1/2 jalapeño pepper,

cut lengthwise 2 teaspoons chopped garlic1 tablespoon cooking oil1/4 cup chopped fresh cilantro2 tablespoons honeysalt and pepper to taste

methodin a bowl, toss the tomatoes, onion, peppers, garlic, oil and some salt and pepper together to coat the ingredients. Grill the vegetables on an open-fire grill until they are fairly well charred. When done cooking, place all the cooked ingredients in blender and puree. Add cilantro, honey, salt and pepper gradually until you find your desired taste.

Mini peanut Chicken kebabs

Chef Dominique Brialyepicurean Bistro & Wine Barlife@home August 2011

ingredients1/2 teaspoon butter 1/2 teaspoon olive oil1/2 cup coarsely chopped white onion1 hot red chili pepper, seeds

removed and chopped 1/4 cup dry white wine 1 tablespoon minced garlicpinch of salt, pinch of pepperpinch herbes de provence7 ounces (1 cup less 2

tablespoons) coconut milk 4 tablespoons natural peanut butter 1 tablespoon soy sauce1/2 tablespoon sugar1 pound chicken breast, cubed

methodMelt the butter and olive oil in a medium saucepan over high heat. Add the onion and sauté until golden. Add the chili pepper and sauté for 1 minute. deglaze the pan with the white wine and simmer for 1 more minute. Add the garlic, salt and pepper, and then stir in the herbes de provence, coconut milk, peanut butter, soy sauce, and sugar. put the peanut sauce in a blender or food processor and purée until smooth.

Marinate cubed chicken breast overnight for best results. thread chicken onto 6-inch skewers and grill for 2 minutes on each side. Note: This appetizer can also make a great entrée. Make the kebab regular size and serve with jasmine rice and grilled vegetables.

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ingredients:8 ounces niçoise olives8 ounces lucques olives8 ounces picholine olives8oz Casta veltrano olives12 peeled garlic cloves, whole5 large bay leaves3 sprigs of fresh thyme1/2 lemon (lemon with peel)extra-virgin olive oil

method:de-brine the olives by rinsing thoroughly under cold water. let them drain until almost dry. put all the olives in an opaque container (do not use plastic), cover olives with olive oil, add all remaining ingredients and mix. let marinate at least a week. never put the olives in the fridge.

oil Cured olives

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Chef Ed MurrayArlington houselife@home september 2010

Carol’s Guacamole

ingredients2 ripe haas avocados1 lime, juiced2 tablespoons minced

spanish onion2 tablespoons chopped

ripe tomato1 tablespoon extra-virgin olive oilsalt and pepper to taste

methodpit and peel the avocado and put pieces into large mortar or mixing bowl. Mash with pestle or fork to desired consistency. stir in lime juice, onion, tomato and olive oil until well incorporated. taste, add salt and pepper as needed, stir and taste again, adjusting as needed. serve with tortilla wedges or fried corn chips.

ingredientshollandaise sauce: 3/4 stick of unsalted butter1/2 teaspoon grated ginger1 shot Jameson irish whiskey1 egg yolk1/4 sweet red pepper2 tablespoons fresh lemon juicesmall pinch of saffronsalt and pepper to taste

methodsteam as many asparagus spears as you like, and put in an ice bath for a few moments. then gently but tightly roll prosciutto around the asparagus spears.

Melt the butter in a small saucepan and bring to a bubble. Add the ginger and whiskey, then carefully light on fire. turn off heat and let stand for 5 minutes; then put the pan in the refrigerator for 15 minutes or until butter sets.

once butter has set, put pan on top of a double broiler. Add the egg yolk, lemon juice, saffron, salt and pepper. stir constantly over very low heat until sauce starts to thicken. remove from stove and drizzle over wrapped asparagus. Garnish with finely diced pepper and medallions sliced from a roll of Brie.

prosciutto-Wrapped Asparagus with Jameson ginger hollandaise and Brie medallions

Chefs Lynn Beaumont and Bam LynchCheesecake Machismolife@home January 2009

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ingredients2 cups Greek yogurt

(or plain yogurt)1 large cucumber, peeled,

seeded and diced2 or 3 cloves roasted

garlic, smashed 1 tablespoon white wine vinegar1 tablespoon fresh dill,

finely chopped1 teaspoon fresh mint,

finely choppedsprinkle of sea salt

methodMix all ingredients, preferably in a ceramic or glass bowl, and chill for at least 2-3 hours before serving (flavors need to infuse the cukes!). tzatziki may be served as a dip, atop lettuce as a salad, or as an accompaniment to the main course.

tzatziki (Cucumber and herbed yogurt)

Chefs Lori Selden and Mark YoungMexican radio restaurantslife@home october 2010

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dolmades (stuffed Grape leaves)

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ingredients3/4 cup olive oil1/2 small onion, chopped8 scallions, including green tops, chopped1 bunch fresh dill, finely chopped3 or 4 cloves roasted garlic, smashed1 cup uncooked, long grain riceJuice of 2 lemonssprinkle of sea salt and freshly

ground black pepper1 small jar grape leaves

method for filling:heat 1/2 cup of olive oil in skillet and sauté onion and scallions until soft. Add garlic, cook for a few minutes, then add remaining ingredients, including 1/4 cup olive oil. stir well, then add 1 cup hot water. Cover and simmer for about 5 minutes, then remove from heat and cool.

method for assembly: remove grape leaves from jar and wash/rinse thoroughly. save any large/torn leaves and set aside.

place one leaf at a time, vein side up, on your work surface and cut off heavy stem at bottom. (leaf should have pointy end at top.) fill with 1 1/2 teaspoons (or so) of rice filling at bottom of leaf, then fold, flag-style, up over filling, then fold over left side, then right side, and roll up tightly away from you, toward pointed end of leaf. place seamside down onto a plate and continue until all leaves are used.

method for cooking:line the bottom of medium-size saucepan with torn grape leaves, to prevent burning/sticking during cooking. pack the stuffed grape leaves into pan and arrange in concentric circles until filled.

place an inverted plate on top of the dolmades, then add enough water to just cover leaves. Bring to a boil, then reduce to a simmer, cooking for about 1 hour.

remove from heat and remove grape leaves.

serve hot, cold or at room temperature.

Chef Jackie Baldwinrensselaer polytechnic institutelife@home July 2011

ingredients1 pound of good-quality

bacon (cut in half)1 pound of Medjool dates* (larger

and juicier than regular dates)1/4 pound Marcona almonds* toothpicks

* Regular dates and almonds can be substituted.

methodheat oven to 350 degrees. slit the date the length of the date and remove the pit. Add two almonds in place of the pit and wrap each date with a strip of bacon. once you have them all wrapped, place on a cookie sheet and bake until bacon is crispy, about 8–10 minutes.

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Marcona-stuffed, Bacon-Wrapped dates

By making small changes to your traditional holiday meals, you can enjoy your favorite dishes but without the guilt. Try these simple recipe alternatives to bump up the nutritional value and help control calories, fat, and sodium.

When the recipe calls for… . . . . . . . . . . . . . .Replace with…1/2 cup butter or margarine . . . . . . . . . . . . . .1/4 cup applesauce or 1/2 cup Promise® Buttery Spread1 egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 egg whites or 1/4 cup liquid egg substitute1 cup whole milk or evaporated milk . . . . . . .1 cup skim milk or evaporated skim milk1 cup all-purpose flour . . . . . . . . . . . . . . . . . . . .1 cup whole-wheat flour1 cup chocolate chips . . . . . . . . . . . . . . . . . . . . .1 cup dried fruit, such as raisins, cranberries, or cherries1 cup wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 cup broth or fruit juiceFrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Light dusting of powdered sugar or pureed fruit2 oz. grated mild cheddar cheese . . . . . . . . .1 oz. Cabot® Sharp Light Cheddar Cheese1/2 cup bread crumbs . . . . . . . . . . . . . . . . . . . .1/2 cup toasted wheat germ or crushed whole- grain cereal, such as Kashi® Good Friends Cereal2 pie crusts (top & bottom) . . . . . . . . . . . . . . .1 pie crust on top1/4 cup mayonnaise . . . . . . . . . . . . . . . . . . . . . .1/4 cup Hellmann’s® Canola Cholesterol Free or Light Mayonnaise1 cup broth or stock . . . . . . . . . . . . . . . . . . . . . .1 cup low-sodium broth or stock1 cup sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1/2 cup sugar and 1/2 cup sugar substitute, such as stevia1/2 teaspoon salt. . . . . . . . . . . . . . . . . . . . . . . . .No salt

Source: American Institute for Cancer Research

Prepare your favorite

holiday disheswithout the guilt

Concerned about food allergies? Whether you’re gluten-free, nut-free, or dairy-free, don’t let fear of contaminating foods be the reason you miss out on your favorite dishes. Speak with your local Hannaford dietitian to find safe, allergy-free recipe substitutions. To view a store schedule, go to hannaford.com/dietitians.

meet your local

Hannaford Dietitians

Hannaford dietitians offer FREE nutrition services, such as educational demonstrations, nutrition classes, and group healthy store tours. To view their store schedule of events, go to hannaford.com/dietitians.

Monique Boulet, RD, CDN, CPT

Albany Hannaford,

900 Central Ave.

Jean Bottillo–Faulisi,

MS, RDNiskayuna

Hannaford, 3333 Consaul Rd.

Marianne Romano, MPA, RD, CDNColonie Hannaford, 96 Wolf Rd.

Patty Wukitsch, MS, RD, CDNDelmar Hannaford, 180 Delaware Ave.

Our registered dietitians can help you find the foods that fit your needs and answer any nutritional questions you may have. Stop by one of their FREE nutrition demos and see what they can do for you!