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Cinco de Mayo

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Cinco de Mayo Fiesta, from Chef James Valentine

Chicken Tortilla Soup 6 Servings Ingredients

  • 1Tablespoon olive oil
  • 1/2yellow onion, chopped
  • 2large garlic cloves, chopped
  • 1 lbchicken or beef, cooked and shredded
  • 1 teaspooncumin
  • 1 teaspoonchili powder
  • 14.5oz can green chilies, drained
  • 2 cupschicken or beef broth
  • 210oz cans diced tomatoes and green chilies, undrained
  • 111.5oz can Mexicorn drained
  • 115oz can black beans, rinsed and drained
  • 1lime


  1. Heat olive oil in soup pot. Add onion and garlic and cook until browned.
  2. Add shredded chicken or beef, cumin, chili powder, chiles, broth, tomatoes, corn and beans. Bring to a simmer and cook for 10 minutes to thicken up slightly.
  3. Remove from heat and squeeze half of the lime into soup.
  4. Cut avocado into thin slices, squeeze the other half of lime over top.
  5. Pour into bowls and garnish with shredded cheese, tortilla chips and avocado.

Swiss Chard and Potato Enchiladas 4 Servings Ingredients

  • 2 Tablespoonsolive oil
  • 1/2 lbYukon gold potatoes cut into 1/2 inch dice
  • 1 teaspoonsalt
  • 1 teaspoonblack pepper
  • 3large garlic cloves, chopped
  • 1small yellow onion, chopped
  • 1/2 lbSwiss chard or lacinata kale stems removed, rinsed
  • 8corn tortillas
  • 1 lbtomatillo salsa
  • 8 ozcrumbled cotija or shredded mozzarella


  1. In a large sauté pan over medium high heat, heat the olive oil, add the potatoes and cook until golden brown and tender, about 8 minutes.
  2. Season with 1/4 tsp salt and pepper. Remove potatoes from pan and set aside.
  3. Add the garlic and onion to the sauté pan and cook about 4 minutes, until soft. Add the Swiss chard, cook until softened about 4 minutes. Add the remaining 3/4 tsp salt and pepper, cover and cook until the chard is tender and wilted.
  4. Drain any liquid that is present and then add the potatoes back to the pan to heat through.
  5. Preheat oven to 350°. Wrap tortillas in wet paper towels and place in microwave for 1 minute to soften. Pour 1 cup of tomatillo salsa on the bottom of a 9×13 baking dish.
  6. Divide the chards potato filling and half of the cheese between the 8 corn tortillas. Roll them up and place seam side down in pan. Spoon remaining sauce over top of the enchiladas, followed by the remaining cheese.
  7. Bake about 30 minutes until enchiladas are heated and the cheese is bubbly.

Rice and Beans 6 Servings Ingredients

  • 1/2 cupcarrots, finely chopped
  • 1medium yellow onion, chopped
  • 1fresh polio pepper, seeded and finely chopped or 1 – 4.5oz can chopped green chilies
  • 1Serrano or jalapeño pepper, seeded and finely chopped
  • 2large garlic cloves, chopped
  • 1 cupfresh green beans cut into 1 inch pieces
  • 1 Tablespoonolive oil
  • 1 cuplong grain white rice
  • 2 1/4 cupvegetable or chicken broth
  • 1/4 teaspoonsalt
  • 115oz can black beans, rinsed and drained


  1. In a large sauté pan heat olive oil, add the carrot, onion, garlic, peppers, chilies and green beans and cook for 3 minutes.
  2. Stir in the uncooked rice and continue cooking about three minutes longer until the rice is lightly browned.
  3. Stir in the broth and salt bring to a boil, reduce to a simmer, cover and cook for 20 minutes or until rice is tender and liquid is absorbed.
  4. Stir in the black beans and heat through.

Mango Salsa Ingredients

  • 1 1/2 cupsmango, peeled and chopped
  • 1/2 cupred pepper, chopped
  • 1/4 cupgreen onion, sliced thin
  • 1/4 cupcilantro, chopped
  • 2 Tablespoonsfresh lime juice
  • 1Serrano or jalapeño pepper, seeded and finely chopped


  1. Combine all the ingredients in bowl. Cover and chill 2 hours before serving, up to two days. Serve with chips.

Seafood Enchiladas 4 Servings Ingredients

  • 1 Tablespoonolive oil
  • 1medium onion, chopped
  • 2cloves garlic, finely chopped
  • 1/2 lbfresh crab meat
  • 1/4 lbfresh shrimp meat
  • 8 ozshredded cheddar cheese
  • 610 inch flour tortillas
  • 1 cuphalf & half
  • 1/2 cupsour cream
  • 1/4 cupbutter
  • 2 Tablespoonsfresh parsley, chopped
  • 1/2 teaspoonsalt
  • 14.5 oz can green diced chilies
  • 14 oz can sliced olives
  • 1avocado, sliced
  • 1lime for juice
  • 1/4 cupcilantro, chopped


  1. In a large sauté pan over medium high heat, heat the olive oil, add garlic and onion and cook until softened. Remove from heat and stir in the crab, shrimp meat and half of the shredded cheese.
  2. Divide the seafood mixture onto the 6 flour tortillas, then roll up. Place seam side down into baking dish.
  3. In a sauce pan over medium low heat combine the half & half, sour cream, butter, parsley and salt and bring to a simmer. Remove from heat and stir in the chilies.
  4. Pour sauce over enchiladas followed by the remaining cheese. Bake in 350° oven until enchiladas are heated through and the cheese is bubbly.
  5. Remove from oven and sprinkle the olives over top, followed by the avocado, lime juice and cilantro.

Tequila Sunrise Ingredients

  • 1 – 1/3cup orange juice, chilled
  • 1/2 cuptequila, chilled
  • 1/4 cupfresh lime juice, chilled
  • 2 Tablespoonsgrenadine syrup
  • ice cubes
  • kumquat slices


  1. Combine the orange juice, tequila and lime juice in a pitcher. Place ice cubes into 4 glasses, pour mixture into glasses. Slowly add 1 1/2 teaspoons grenadine syrup into each glass let set as it will sink to the bottom.
  2. Garnish with kumquat slices placed on a skewer.

Coconut Rice Pudding 4-6 Servings Ingredients

  • 2cups water
  • 2 inchpiece cinnamon stick
  • 1 – 2 inchlong strip lime peel 3/4 inch wide (green part only)
  • 1 cupuncooked long grain white rice
  • 1 quartmilk
  • 3/4 cupsugar
  • 1/4 teaspoonsalt
  • 4egg yolks, lightly beaten
  • 1/2 teaspoonvanilla
  • 1 1/2 cupsshredded coconut
  • 1 Tablespoonbutter
  • ground cinnamon


  1. Bring water to a boil in a sauce pot along with the cinnamon stick and lime peel. Cover and let steep for 5 minutes. Remove lime peel and cinnamon stick and return to a boil. Add rice and return to a simmer.
  2. Cover and cook 20 minutes until liquid is absorbed and rice is tender.
  3. Stir in milk, sugar and salt. Simmer over medium heat, stirring frequently for approximately 40 minutes until most of the liquid is absorbed.
  4. In a medium bowl combine egg yolks and vanilla. Spoon in a few Tablespoons of the hot rice mixture into the egg yolk mixture.
  5. Stir egg yolk mixture and 1 1/4 cups of the shredded coconut back into the rice mixture and then transfer to a 2 quart square baking dish.
  6. Top with remaining 1/4 cup shredded coconut and sprinkle with ground cinnamon. Place under broiler and broil 3 minutes until coconut is golden brown.


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