Summer/Fall 2010

Summer/Fall 2010
At Home with
Kowalski’S
ENJOY THE NEW SEASON
Build a Special Burger
Dining on the Deck
Canning Makes a Comeback
Bent River Camembert, a Minnesota Cheese
WWW.KOWALSKIS.COM
Thoughts from
the Kowalskis
W
e have noticed a trend as of late in the resurgence of home
cooking. This includes many younger people who are off on
their own and tired of eating out all the time, as well as families and
“empty-nesters”. They are looking to us for help with healthy
ingredients and creative yet easy ways to prepare them. We dare say
that taking the time to cook for pleasure is
gaining in popularity.
If you aren’t already a friend of Kowalski’s on Facebook, we invite
you to join us. We are posting wine selections, cheese suggestions,
dinner menus, health news and information about what’s new in the
stores several times a week. You’ll also want to look for information
on Facebook about upcoming events in our markets throughout the
summer and fall, and plan to join us as we
sample many new items.
www.kowalskis.com
Our focus has always been on local, natural,
high-quality food, so we are definitely on
board with this trend. The featured items in
this issue of At Home with Kowalski’s highlight several of our local partners and include
recipes perfect for the more casual outdoor
dining that we love this time of year. With
fresh salads, meats off the grill and delicious
entrées and desserts to take you into the fall,
you’ll find page after page of ideas to try your
hand at.
Jim and Mary Anne Kowalski
Kris Kowalski Christiansen
We have also begun offering easy menus
three times a week on Facebook that answers the question so many
of us are asking at four o’clock: “What’s for dinner?” The menus
combine some convenience products as well as “non-recipe recipes”
that make it even easier to bring dinner to the table in no time at all.
Our Local Event will be held on Saturday,
July 17th at all Minneapolis Markets and
Saturday, July 24th at all St. Paul Markets
from 11:00 a.m. to 5:00 p.m. You’ll also
want to stop by the Hennepin Avenue
Market on Thursday, July 8th to catch the
live remote broadcast of Foodie Thursday
on Cities 97. We head into the fall season
with our Kowalski’s Signature Event on
Saturday, October 2nd at all Minneapolis
Markets and Saturday, October 9th at all St.
Paul Markets from 11:00 a.m. to 5:00 p.m.
As always, we love to see you in the stores!
Jim and Mary Anne Kowalski
Kris Kowalski Christiansen
BT from Cities 97 Foodie – Thursday Live Remote – Thursday, July 8th at our Hennepin location
from 6:00 a.m. to 9:00 a.m. with special musical guest, Tim Mahoney.
Kowalski’s Local Event – Saturday, July 17th at all
Minneapolis locations (Lyndale, Hennepin, Parkview, Eden
Prairie and Eagan Markets) from 11:00 a.m. to 5:00 p.m.
Kowalski’s Local Event – Saturday, July 24th at all St.
Paul locations (Grand, White Bear, Woodbury and Stillwater
Markets) from 11:00 a.m. to 5:00 p.m.
Kowalski’s Signature Event – Saturday, October 2nd at all
Minneapolis locations (Lyndale, Hennepin, Parkview, Eden
Prairie and Eagan Markets) from 11:00 a.m. to 5:00 p.m.
Kowalski’s Signature Event – Saturday, October 9th at all
St. Paul locations (Grand, White Bear, Woodbury and
Stillwater Markets) from 11:00 a.m. to 5:00 p.m.
GRAND AVENUE MARKET
1261 Grand Avenue
651-698-3366
Manager: Dan Klassen
LYNDALE MARKET
5327 Lyndale Avenue S.
612-822-2935
Manager: John Majewski
EDEN PRAIRIE MARKET
16500 W. 78th Street
952-937-9585
Manager: Tim Adelmann
WHITE BEAR LAKE MARKET
4391 S. Lake Avenue
651-429-5913
Manager: Boyd Oase
UPTOWN MARKET
2440 Hennepin Avenue
612-377-3448
Manager: Britt Lindemann
STILLWATER MARKET
5801 Neal Avenue N.
651-439-9161
Manager: Jeff Linder
WOODBURY MARKET
8505 Valley Creek Road
651-578-8800
Manager: Steve Szondy
PARKVIEW MARKET
5615 Chicago Avenue S.
612-824-2430
Manager: Jean Christensen
EAGAN MARKET
1646 Diffley Road
651-328-8300
Manager: Dan Leitner
PAGE 2
EDITOR
Linda Day Anderson,
Kowalski’s Markets
[email protected]
651-796-6043
PRINTING
& PRODUCTION
Visual Expressions
DESIGN & LAYOUT
Hooker & Company
hookerandcompany.com
FOOD
PHOTOGRAPHY
Phil Aarrestad
Photography
FOOD STYLIST
Maggie Stopera
PROP STYLIST
Jerri Mahoney
© Kowalski’s Companies, 2010
All Rights Reserved. www.kowalskis.com
GO
O
FOODS
R
FO
D
k
T
GO
O
H
k
D H E AL
Good Foods for Good Health Turns a Fresh Page
that make certain foods in that department
good choices. You can select our recommendations or you can use the criteria on the back
of the card to look at your favorite foods and
see how they match up for being considered
good-for-you.
Susan Moores, M.S., R.D.
[email protected]
very time I grocery shop I see people
(many people—maybe even you?) take a
product from the shelf and turn it over to read
the fine print. I love that. I’m not sure exactly
what folks are looking for, but they’re looking,
and to me that says they’re trying to figure out
“the story” on certain products—
what’s really in the foods they
might want to buy.
Starting this month, our Good
Foods for Good Health program
has published our version of Cliff
Notes® for these label stories—
tips you can pick up to help you
understand what a food has to
offer health-wise. There’s a great
plot in this approach: secrets are
revealed that help you find good,
tasty, healthful foods fast. There’s
a savvy lead character: you.
And, there’s a happy ending: You
crack the code for finding foods that give
you super power.
HOW IT WORKS
As you shop around the store, you will see
small, clear card holders affixed to our shelves.
Inside each holder are “GOOD FOR YOU!”
index cards. On the front side of the card are
some of our favorite items in that department
that meet our criteria for being healthful foods.
On the back side of the cards are the criteria
NEW FOODS TO TRY
Our deli always delights and has created
several dishes, just in time for summer. My
all-time favorite is the Krispy Kale and Craisin
Salad—a staple in my refrigerator, but Terri
Bennis and her crew will dazzle you with more.
There is a Sweet and Tangy Vegetable Toss
that’s dressed in a tamari, honey and lime
juice dressing; Citrus Corn and Edamame
Salad with jicama that’s bright and refreshing
for those steamy summer nights; and Italian
Whole Grain Salad with
spinach, hearts of palm, asparagus and
quinoa (keen-wah) – a trendy,
tasty, protein-rich grain. It is
topped with a light, lemony
dressing. Mmmm. Mmmm.
NEW THINGS TO LEARN
use it whenever you go shopping, or pick up
another card the next time you shop. There are
tip cards in just about every section of the store.
We have Good Foods for Good Health tip
cards in the meat department. They will guide
you to the leaner cuts of meat. On the back
side of the card, Linda Anderson offers ideas
for keeping leaner meats tender, flavorful and
juicy. We have fish guides, too. You’ll find
which fish are rich in omega-3s plus how best
PAGE 3
Besides the great chances to
find (and eat) great foods, there
are also fun opportunities to
learn new things about eating
well. Check our website often
and become a friend on our
Facebook page. New news
about food and health appear
regularly. (There’s never a shortage of new news!) There are Good Foods for
Good Health classes you can sign up for, too.
They’ve been wildly successful. You, your brain
and your taste buds leave the better for it.
So, Good Foods for Good Health has got
your back. Not only are you well read, you’ll
also be well fed. Hope to see you in the aisles!
For health and nutrition questions, contact me
at: [email protected]
www.kowalskis.com
E
For example, as you shop for yogurt, locate
our plastic containers holding the “GOOD FOR
YOU!” cards. Grab one. On the front it will tell
you some of our favorite healthful yogurts—
they include low-fat Wallaby, Stonyfield, Fage
and Dannon Naturals. On the backside, you’ll
see they get the healthful nod because they 1)
taste good and 2) have a good amount of calcium; no artificial colors, flavors, preservatives
or sweeteners; and not too much sugar or
fat (we tell you how much is enough and how
much is too much). Try one of our favorites,
or take a peek at yours to see how it fares.
Stash the card(s) in your pocket or purse and
to grill, bake or simply make delish fish. In the
oil section of our store, we have a great card
about the various oils available. It will show
you the fat content of oils in terms of saturated
(not-so-good), polyunsaturated (good) and
monounsaturated (better) fats and which are
better for different types of cooking.
NO HORMONES
NO ANTIBIOTICS
N
othing says summer like a juicy burger sizzling on the grill. The aroma
wafts through the neighborhood and makes everyone hungry for this
simple grilling favorite. The secret to a really special burger is the meat
you start with, and at Kowalski’s we have the best ground beef for every
application.
www.kowalskis.com
We partner with Premium Natural Beef to provide the all natural beef we
sell in our markets. Boyd Oase, Kowalski’s Meat/Seafood Specialist, was
impressed with not only the quality products this company provided, but
their entire operation. “The consistency of their Angus genetics plays a
crucial role in the consistency of their beef,” said Oase. “There have never
been any antibiotics or hormones given to their cattle in their lifetime. Many
of the so-called ‘natural’ programs can’t truly say that,” he adds. “This beef
is source-verified as well, for your added safety.”
When you talk to C.R. Freeman and Kirk Duff, two life-long friends who
came together to create a new vision for the beef industry, you see their
commitment. “Premium Natural Beef is not just about Kirk and me. There
are over 250 farming/ranching families that are helping us raise the finest
natural Angus beef around,” said C.R. “When we created this company,
we were driven by a desire to increase rural sustainability and help ensure
families’ futures on the land. This company is helping to sustain an American way of life,” adds Duff. For more information about Premium Natural
Beef, their genetics program, and why hormone and antibiotic-free beef is
so important to them, visit their website at www.premiumbeef.com.
So fire up the grill and enjoy one of our special burger recipes for summertime eating that will make you the envy of the neighborhood. You just might
want to invite the neighbors over and let them in on your secret. It’s always
neighborly to share a good thing.
The Freeman family takes a hands-on
approach to their herd.
PAGE 4
GYRO BURGER – Onion slice, tomato slice, cucumber dressing
BLUE MOON BURGER – Caramelized onions, blue cheese
CHICAGO BURGER – Sweet pickle relish, chopped onions,
ketchup, mustard, banana pepper rings
REUBEN BURGER – Thousand Island dressing, sauerkraut,
Swiss cheese, rye bun
TRATTORIA BURGER – Pesto, roasted red bell peppers, mozzarella cheese, focaccia bread
SPICY BURGER – Jalapeño peppers or chipotle peppers, onions,
Co-Jack cheese
CORDON BLEU BURGER – Dijon mustard, sliced ham,
Swiss cheese
CORNY BURGER – Kowalski’s Corn Salsa added to ground beef
TROPICAL BURGER – Mango chutney, Swiss cheese,
teriyaki sauce
TEXAS RED BURGER – Open-faced beef patty smothered with
chili, Cheddar cheese, chopped onions
SMOKY BURGER – Bacon, smoked Cheddar cheese,
balsamic onions
BBQ BACON BURGER – BBQ sauce, peppered bacon,
Cheddar cheese
ALPINE BURGER – Sautéed mushrooms, Swiss cheese
SUNSHINE BURGER – Monterey Jack cheese, sprouts, avocado
slices, whole wheat bun
FLAVORED BUTTER BURGER – Top cooked burger with
1 tbsp. herb butter
JUICY STUFFED BURGERS
1 ½ lbs. 78% lean ground beef
1 tsp. Kowalski’s Extra Virgin Olive Oil
½ cup chopped sweet yellow onion
3 slices prosciutto, chopped
- Kowalski’s North Woods Grill Seasoning
- Kowalski’s Parmesan Cheese, sliced
4 ciabatta rolls, cut in half horizontally, toasted
8 leaves romaine lettuce, divided
12 Divina Roasted Tomatoes, divided
Divide ground beef into 8 equal pieces; shape each piece into a patty. In
small skillet over medium heat, heat olive oil; sauté onions and prosciutto
until onions are softened and prosciutto is crisp (about 10 min.). Divide
onion mixture among 4 ground beef patties; top each with second patty,
pinching edges to completely seal. Sprinkle patties with seasoning. Grill
(MEDIUM) until cooked through (about 5 min. per side). Top each burger
with slice of cheese; continue grilling until cheese just begins to melt
(about 1 min.). To Serve: Place burger on bottom half of lettuce-lined
ciabatta roll; top each with 3 pieces of tomato and additional lettuce leaf.
Cover with top half of roll. Serve immediately.
Amount: 4 burgers.
Good to Know:
• Kowalski’s Parmesan Cheese is available in the Imported
Cheese Department.
PAGE 5
www.kowalskis.com
Ideas to create something new and exciting.
with
Local Author Mary Ellen Evans
O
and taste the flavor of the chicken—simply prepared, yet full of extraordinary
flavor— as you read her recollection of the experience.
The inspiration behind Mary Ellen’s recipes comes from her extensive travels
to France and her love of the food she has experienced there. In the introduction to her book, she paints a vivid picture of the quest for her first meal of
roast chicken in Paris after a long plane trip. You can almost see the tiny bistro
Mary Ellen pursued a degree in French while in college, and during a study
abroad in Paris, she decided to take a few cooking classes for fun. “When
I graduated from college and couldn’t find a teaching job, I decided to try
teaching French cooking classes through community education. I found that I
really enjoyed combining my love of teaching with my love of cooking, and my
experiences while in France leant themselves perfectly.” Mary Ellen went on to
manage two local cooking schools and continues to be a popular instructor
at several cooking schools in the Twin Cities, as well as across the country.
www.kowalskis.com
ne of the staples that appears weekly on most people’s grocery list is
chicken, probably because it is a healthy center-of-the-plate option as
well as a versatile ingredient in any number of dishes. Local cooking instructor
and cookbook author Mary Ellen Evans has taken this oftentimes unexciting
staple and created 100 easy yet elegant recipes with “French flair” and
compiled them in her latest cookbook Bistro Chicken.
PAGE 6
CHICKEN KEBABS
Her love of the country, its people and food has brought Mary Ellen back to
France innumerable times. “I was spending so much time there, I decided to
purchase a home in Provence and began leading cooking tours, with long
time friend and travel partner Hallie Harron. Our tours include visits to local
markets, vineyards, cheese factories, restaurants and several days of cooking, as well as sightseeing throughout the country,” offers Evans. For information about these tours, visit Mary Ellen’s website at www.thewritecook.com.
When Mary Ellen isn’t traveling, she lives in South Minneapolis with her
husband Glenn, who is a willing taster, as are her grown children Melanie and
Eric. We invite you to look for Evans’ cookbook Bistro Chicken in the Meat
Department at all of our markets. Our all natural Gerber Chicken is the perfect choice when creating any one of Mary Ellen’s 100 bistro chicken recipes
and is available whole, quartered or in packages that contain specific cuts.
½ lb. small new potatoes or red
boiling potatoes, quartered
1 ¼ - 1 ½ lbs. boneless, skinless
chicken breasts, cut into 1 ½"
cubes
1 small green bell pepper, cut into
1 ½" pieces
1 small red or yellow bell pepper, cut
into 1 ½" pieces
Combine lemon juice, olive oil, garlic, thyme, oregano, salt and pepper in a
bowl; set aside. Cook potatoes in boiling salted water; cover in a saucepan
until just tender (about 20 min.); drain and let cool. Meanwhile, combine
chicken with ⅔ of the marinade in a self-sealing bag. Let marinate, refrigerated, for 1 hr., turning once. When potatoes are cool, combine with bell
peppers in a bowl; toss with remaining ⅓ marinade. Preheat grill; thread
marinated chicken, potatoes and peppers onto skewers; discard marinade.
Grill over medium-high heat, covered, on a gas grill or 4-6" from coals on a
charcoal grill, turning every 4-5 min. until chicken is no longer pink in the
thickest portion when cut with a knife (16-20 min.). Place lemon wedge on
end of each skewer; serve. Serves 4.
CHICKEN WITH CHERMOULA
1 ½ tsp. minced garlic
½ tsp. salt
⅓ cup chopped fresh cilantro
⅓ cup chopped fresh parsley
1 tsp. ground cumin
1 tsp. paprika
½ tsp. ground ginger
- pinch cayenne
2 tbsp. olive oil
1 tbsp. fresh lemon juice
4 (6-8 oz.) boneless, skinless
chicken breasts
To make the chermoula marinade, mash garlic and salt with the tines of a fork
on a cutting board to form a paste. Sprinkle with cilantro and parsley; finely
chop until almost a paste. Transfer to a small bowl; stir in cumin, paprika,
ginger and cayenne. Add olive oil and lemon juice; stir. Place breasts in a
shallow, rectangular glass dish. Spread half of chermoula over surface of
chicken; turn breasts and spread the remaining chermoula on other side.
Refrigerate, covered, 1 hr. Meanwhile, heat grill. Grill chicken over medium
heat, covered, on a gas grill or 4-6" from the coals on a charcoal grill, turning
once, until chicken is no longer pink in the thickest portion when cut with a
knife (5-8 min. per side). Serves 4.
CHICKEN, CORN AND TOMATO SALAD
3 tbsp. tarragon wine vinegar
1 large shallot, chopped (about
3 tbsp.)
2 tsp. chopped fresh tarragon
1 tsp. Dijon mustard
¼ tsp. salt
⅛ tsp. freshly ground pepper
½ cup canola oil
½ lb. small red boiling potatoes
8 cups mixed greens
2 cups diced cooked chicken
1 cup cooked corn kernels
2 large tomatoes, cut into 8
wedges each
To make vinaigrette, whisk vinegar, shallot, tarragon, mustard, salt and pepper
together. Slowly whisk in the canola oil. Cook potatoes in salted water to
cover in a saucepan over medium-high heat until tender (25-30 min.). Drain;
cool to lukewarm. Cut into ¼" thick slices; place in small bowl. Toss with ¼
cup vinaigrette. Let marinate 30 min. or until ready to serve. Divide greens
among four dinner plates. Place ½ cup chicken in center of each plate.
Arrange potato slices, corn and tomato wedges in a decorative pattern around
the chicken. Drizzle with remaining vinaigrette and serve. Serves 4.
Mary Ellen Evans
PAGE 7
These recipes adapted from Bistro Chicken by Mary Ellen Evans.
www.kowalskis.com
“My recipes feature honest food, without the pretense of the more elaborate,
labor-intensive haute cuisine of a three-star restaurant, while upholding the
French passion for the best possible results,” adds Mary Ellen. We know
you’ll enjoy bistro cooking with any of the recipes we have selected from the
book. Bon appétit!
3 tbsp. fresh lemon juice plus 1
lemon, cut into 8 wedges
3 tbsp. olive oil
2 tsp. minced garlic
2 tsp. minced fresh thyme or
¾ tsp. dried
2 tsp. minced fresh oregano or
¾ tsp. dried
½ tsp. salt
¼ tsp. freshly ground black pepper
www.kowalskis.com
Craft Beers
W
a t r end w e embrac e
e are a beer-drinking nation. Wine’s popularity continues to grow and the renaissance of the classic cocktail is a wonderful thing,
but we still love our beer above all else. This is
a fact not lost on Kowalski’s as we begin to put
full-service bottle shops into our markets. The
Wine Shop in our Eagan and Woodbury Markets
offers not just wine but an interesting selection of
specialty beers and ales to satisfy the tastes of
avid beer drinkers.
In a truly dazzling array of choices that confront
every beer lover, there is one category that
speaks to us more than the others: the craft
brews—small, independent, entrepreneurial,
artisan beers.
Some craft brews have achieved critical and commercial success and are available regionally or
even nationally. But at the heart of the movement
there is a local flavor, good beer from our own
backyard.
Wisconsin, about 60 miles from the Twin Cities.
Powered by a 120-foot wind generator, they have
peaked consumers’ curiosity as much with their
commitment to sustainability as with their exceptional “windcrafted” beers.
- BrewFarm Select: A full-flavored, all-malt Pilsner
that starts light and crisp and ends malty but dry.
It’s an easy drinker intended to bridge the divide
between “geek” beers and the macrobrews.
Available in 12 pack cans.
- Matacabras: Named after the wicked goat-killing
wind of Spain, this rye-based Belgian-style strong
ale is sure to stop you in your tracks. It is billed as
a “curious ale,” as it is dark and well-hopped, yet
balanced.
LIFT BRIDGE BEER CO.
DAVE’S BREWFARM
Not since it was a logging boomtown has
Stillwater been a brewing hotspot. The surge of
breweries helped quench the thirst of loggers and
lumber barons alike. The Lift Bridge Beer Co.,
named for Stillwater’s iconic bridge, is doing its
best to change that historical oversight.
Owned by brewmaster David Anderson, Dave’s
BrewFarm is located just off I-94 in Wilson,
- Crosscut American Pale Ale: A refreshingly notoverhopped pale ale with a twist of grapefruit peel
Our beer specialists recommend these local brews:
PAGE 8
gives this brew a little extra zest. Refreshing after
a long day’s logging.
- Farm Girl Saison: Originally brewed to appeal
to the ladies, the Saison (Belgian farmhouse
ale) quickly became a favorite of the gents...and
Lift Bridge’s flagship beer. Smooth, pale gold,
well-rounded and with more than a hint of spice;
this Belgian inspired beer will please just about
anybody.
BRAU BROTHERS BREWING CO.
Brau Brother’s is jokingly referred to as the
most attractive brewery in Lucan, Minnesota:
population 220. However, the quality of the beer
is no laughing matter. This family-run operation—
employing no less than four members of the Brau
family—offers an imaginative lineup of beers that
range from the 106 calorie Old No. 56 Light Beer
to a robust Cream Stout.
- Sheep Head Ale: A bitter ale for a bitter game,
so the label says. Those that know this card game
can sympathize. Definitely one for the hopheads.
- Ringneck Braun Ale: A double nut brown ale
with a fruity palate and a dry, nutty finish. Ideal for
early fall evenings.
j
it doesn’t get any better...
N
amed for the sharp turn of the Minnesota River a few hundred yards from their production site, Bent River Camembertstyle Cheese is a local cheese we were so excited to discover. Jill
Forster, Imported Cheese Specialist, commented, “I’ve never had
an American-made Camembert that tastes so French! It’s creamy,
gooey and delicious.” Our loyal cheese enthusiasts couldn’t agree
more after sampling it during a recent demo in the Imported
Cheese Department.
j
dishes with it,” shared Adams. We have recreated his pizza recipe
for you to try, but would argue that it is great to eat just as it is.
Grab a fresh baguette from the bakery and a bottle of champagne
from The Wine Shop and settle in for a real culinary experience. If
you can’t find Bent River, ask the Cheese Specialist at your neighborhood market for assistance. We’re pretty sure you’ll be adding
this to your list of favorites and will be back again and again for
more. You might even want to pack a picnic basket and head 75
miles southwest of the Twin Cities to find that bend in the river. It
sounds like the perfect place to enjoy this local treasure.
www.kowalskis.com
Keith Adams was in our markets a few months ago educating
customers about his artisan cheese from Mankato, Minnesota. “In
early 2008, I began sketching out a plan to make small batches
of soft-ripened artisan cheese. After careful research, study and
counsel from some of the finest minds in the field, I started production in late April,” offers Adams. “Our first cheese, Bent River,
is a creamy cheese made from organic Cedar Summit Farm milk
which is picked up each morning of production at their farm. The
milk is literally only hours from the cow, which is one of the key
reasons our cheese is so distinct,” said Keith.
Some of Keith’s favorite ways to enjoy his creation are on grilled
cheese sandwiches, burgers, salads and pizza. “Several local restaurants are using my cheese and have created some incredible
CAMEMBERT AND CARAMELIZED
ONION PIZZA
1 tbsp. Kowalski’s Extra Virgin Olive Oil
1 tbsp. unsalted butter
1 medium sweet yellow onion, sliced
1 Rosemary and Onion Manoucher Bread
½wheel Bent River Camembert Cheese, rind removed,
cubed
½ cup sun-dried tomatoes in olive oil and herbs, blotted
In medium sauté pan, heat olive oil and butter over
medium heat until butter melts; stir in onion slices
separating rings. Sauté onions until well browned
(20 min.), stirring occasionally. Layer Manoucher Bread
with cheese, onions and sun-dried tomatoes. Bake in
a preheated 425° oven until cheese in center is melted
(8-12 min.). Cut into wedges; serve immediately.
Serves 4-6.
PAGE 9
Around
j
www.kowalskis.com
SUMMER ACCESSORIES
We’ve pulled together several items from our
MarketPlace Department that make summer
dining bright and cheery. Zyliss Ice Cream
Scoops, Volcano Pops, ceramic ice cream
bowls and candy-colored napkins and kitchen
towels are some of our favorites. The kids will
love using any of these items to make
snacking even more fun!
SEASONAL T-TOWELS
Our T-towels vary by the season and always
highlight the trendy colors that you’ll be seeing
in magazines. They are an easy way to change
your kitchen décor without breaking your
budget, and you can never have too
many towels! Available in the
MarketPlace Department.
FRUIT INFUSION ACRYLIC
PITCHER
Fill the cylinder in the center of this
simply-shaped acrylic pitcher with fresh sliced
cucumbers, lemons, limes or your favorite
herb to give tap water a burst of flavor.
Available in the MarketPlace Department.
ADINA HOLISTICS HERBAL
ELIXIR BEVERAGES
Adina Holistics are blended with adaptogenic
herbal extracts known to exert a normalizing
influence on the body, as well as chamomile
which fights colds and calms nerves.
All beverages are certified organic, Fair Trade
Certified and gluten-free. Available in four
flavors in the Natural Path beverage section
of the Grocery Department
LIFE’S 5 COOKIES
Made locally, Life’s 5 Cookies come in five
varieties and are suitable for diabetic diets.
The five varieties will satisfy your sweet tooth
while staying within the parameters of a lower
sugar diet. Available in the packaged cookie
section of the Bakery Department.
PAGE 10
the Store j
MINNESOTA GIFT ITEMS
FIESTA SERVING ITEMS
Colorful ceramic serving pieces say “summer” and add a burst of color
when dining al fresco. Pair them with salsa, guacamole, tortilla chips
and a cool margarita. Look for coordinating pieces in the MarketPlace
Department.
LOCALLY-MADE CHILDREN’S
HATS AND TUTUS
Accessorize the little ladies in your life with a
new line from Cosmopolitan Cuties. Select
from a variety of crocheted hats, headbands
and tutus. Teens and moms even love this line!
Available in a variety of colors and styles in the
Gift Department.
POO-POURRI
A blend of natural essential oils create a barrier
to embarrassing bathroom odors. Spritz the
bowl before you go and no one else will ever
know! Available in purse-size, 2 oz. and 4 oz.
bottles in four scents in the Gift Department.
PAGE 11
DIP AND SALAD BOWL WITH
CHILLING DISH
Keep your summer salads and dips chilled
and food-safe in these acrylic salad and dip
bowls. Fill the bottoms with ice and set out on
your picnic table for summer dining that will
keep your cold foods fresh for several hours.
Available in the MarketPlace Department.
www.kowalskis.com
For Minnesota-themed gift items that are
definitely a step above the typical souvenir
shop selection, head to the Gift Department
at Kowalski’s. They make great additions to a
Minnesota-themed gift basket for out-of-town
guests. Show pride in your state with items
that look great and are very usable as well.
Dining on the Deck
I
n Minnesota, we have such a short window of opportunity to enjoy the warm weather of
summer and early fall that most of us seize every chance we get to dine outdoors. Whether
or not a restaurant has a patio can even be a deciding factor in where we choose to eat on a
beautiful, sunny afternoon or evening. To recreate this same dining experience at home, we
have fashioned a few recipes for lighter summer fare that can be the main part of the meal or
an addition to your own al fresco creations.
Stop by the Wine Shop at our Eagan and Woodbury Markets for a great bottle of wine or local
craft beer to round out the meal. Then set aside a little extra time to enjoy the great weather,
food and liquid refreshments. It doesn’t get any better than this!
SPINACH AND WATERMELON SALAD
1 (9 oz.) pkg. fresh baby spinach
1 (16 oz.) container Kowalski’s Watermelon Spears, cubed
1 (8 oz.) container Kowalski’s Jicama Sticks
1 cup pitted kalamata olives
- Kowalski’s Citrus Vinaigrette Dressing
1 (4 oz.) pkg. feta cheese crumbles
In large glass salad bowl just before serving, toss first 4
ingredients with small amount of dressing. Gently fold in
cheese crumbles. Serve with additional dressing, if desired.
Serves 6-8.
GRILLED STEAK SALAD
www.kowalskis.com
1 lb. sirloin steak
- Kowalski’s North Woods Grill Seasoning
2 hearts of romaine, torn
½ (16 oz.) jar sliced ruby red pickled beets
½ cup Kowalski’s Blue Cheese Crumbles
½ cup Fresh Gourmet Crispy Garlic Pepper Onions or Lightly Salted Onions
- Spicy Horseradish Vinaigrette (below)
Sprinkle both sides of steak with seasoning; grill
(MEDIUM) until slightly pink in center (about 8 min. per
side). Slice into thin pieces on the diagonal; set aside.
To Serve: On each of 4 dinner plates, arrange romaine,
steak slices, beets, cheese and onions. Top with vinaigrette;
serve immediately. Serves 4.
Spicy Horseradish Vinaigrette: In small bowl, combine ⅔
cup Litehouse Red Wine and Olive Oil Vinaigrette Dressing (found in the Produce Department) and ½ cup creamy
horseradish sauce. Refrigerate, covered, until needed.
LEMON CAPER TILAPIA
⁄3 cup flour
½ tsp. kosher salt
¼ tsp. Kowalski’s Coarse Ground Black Pepper
4 tilapia fillets
2 tsp. Kowalski’s Extra Virgin Olive Oil
2 tbsp. butter
1 cup dry white wine or chicken broth
2 tbsp. fresh squeezed lemon juice
1 tbsp. capers, rinsed
- snipped fresh Italian flat leaf parsley
- kosher salt
1
PAGE 12
In zipper closure food storage bag, combine flour, ½ tsp. salt
and pepper; coat fillets with flour mixture, shaking off excess
flour. In large sauté pan, heat olive oil and butter over mediumhigh heat until butter melts; add fillets to pan, sautéing until
lightly browned (2-3 min. per side). Add wine and lemon
juice to pan with tilapia; reduce heat to medium. Carefully stir
until sauce thickens; sprinkle with capers and parsley. Serve
immediately; season with salt to taste. Serves 4.
CHOCOLATE CHIP COOKIES WITH SEA SALT
2 cups minus 2 tbsp. cake flour
1 ⅔ cups bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt
1 ¼ cups unsalted butter, at room temperature
1 ¼ cups light brown sugar
1 cup plus 2 tbsp. sugar
2 eggs, at room temperature
2 tsp. vanilla
1 ¼ lbs. chocolate disks or fèves, at least 60%
cacao content
- sea salt
Sift flours, baking soda, baking powder and salt into a bowl; set aside. Cream butter and sugars together
with electric mixer until very light (about 5 min.). Add eggs, one at a time, mixing well after each addition; stir in vanilla. Reduce speed to low; add dry ingredients and continue mixing until just combined
(5-10 sec.). Drop chocolate pieces in and incorporate without breaking them. Press plastic wrap against
dough; refrigerate 24-36 hrs. Dough may be used in batches and can be refrigerated up to 72 hrs.
To Bake: Line baking sheet with parchment paper; arrange 6 golf ball-sized mounds of dough onto
baking sheet; sprinkle each with very small amount of sea salt. Bake in a preheated 350° oven until
golden brown but still soft (18-20 min.). Cool on wire rack 10 min.; remove cookies from baking sheet
and continue cooling. Repeat with remaining dough. Eat warm!
Amount: 1 ½ doz. 5" cookies.
Recipe adapted from Jacques Torres.
Good to Know:
• We used Ghirardelli 58% Cacao Semi-Sweet Chocolate Chips for Baking, located in the Baking Aisle
of the Grocery Department.
NEIMAN MARCUS CHOCOLATE CHIP COOKIES
½ cup butter, softened
1 cup light brown sugar
3 tbsp. sugar
1 egg
2 tsp. vanilla
1 ¾ cups flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ tsp. instant espresso coffee powder
1 ½ cups semisweet chocolate chips
In large mixer bowl, cream butter and sugars on
medium speed until fluffy (about 30 sec.). Beat in
egg and vanilla (about 30 sec.). In another bowl,
sift together dry ingredients; beat into butter mixture on low speed (about 15 sec.). Stir in espresso
coffee powder and chocolate chips. Drop 2 tbsp.
cookie dough onto greased cookie sheet, 3" apart.
Gently press down on dough with the back of
a spoon to spread out into a 2" circle. Bake in a
preheated 300° oven until nicely browned around
the edges (about 20 min.). Bake a little longer for
a crispier cookie.
Amount: 2 doz. cookies.
Recipe adapted from Neiman Marcus.
PAGE 13
here is nothing better than a warm, gooey
chocolate chip cookie eaten just minutes after
coming out of the oven. Thinking of it evokes
pleasant thoughts of home, family and arguably the
best of American cuisine. Add a cold glass of milk
or bowl of vanilla ice cream and most of us would
feel like we died and went to heaven.
Everyone has their favorite recipe for this simple
cookie that was actually developed by accident.
The recipe inventor, Ruth Wakefield, had run out of
cocoa that was used in the Butter Drop Do Cookies
she served at her Toll House Inn near Boston,
Massachusetts. She substituted broken pieces of
chocolate for the cocoa, expecting them to melt.
They didn’t, and the rest is history, as they say.
Hundreds, if not thousands, of knock-offs
of this iconic cookie recipe have been passed
on, but none is more famous than the Neiman
Marcus Chocolate Chip Cookie recipe. As the story
goes, an unsuspecting customer was supposedly
charged $250.00 for the recipe when she requested
it after having the cookie at the Neiman Marcus
Café in Dallas, Texas (an urban legend which has
been refuted for years by Neiman Marcus).
We have that recipe as well as a trendy variation
that adds a sea salt garnish for a sweet/salty flavor
combination. Taste is definitely subjective, so we’re
not sure they will be your favorites. However,
experimenting with our two selections will definitely
create a pleasurable experience for any chocolate
chip cookie enthusiast. We’d love to try your favorite
recipe as well, so send yours to landerson@kowalskis.
com and we’ll pass them along in our monthly ENewsletter. You can never have too many chocolate
chip cookie recipes!
www.kowalskis.com
T
Made Locally For Kowalski’s
www.kowalskis.com
W
hen we decided to expand our signature product line to include
fresh pasta, our search for authentic artisan pasta led us to
Madison, Wisconsin, of all places, and pasta maker Peter Robertson.
As happens so many times, Peter was pursuing a different career and
discovered a passion that ultimately became his business. “I was touring Europe as a stage carpenter for dance companies and fell in love
with the food of Italy. I began studying the traditional fresh pasta that
was a staple of Italian cuisine and ultimately began making authentic
fresh pasta on my own,” offers Peter. “When I moved to Madison, I
began giving gifts of my fresh pasta to friends and family. One of those
friends, the proprietor of the award-winning Pasta Per Tutti restaurant in
Madison, asked me to supply pasta for the restaurant, and RP’s Pasta
Company opened for business,” added Robertson.
CHICKEN ALFREDO WITH ROASTED TOMATOES,
ARTICHOKES AND PEAS
1 (14 oz.) can chicken broth
1 pt. heavy whipping cream (2 cups)
1 tbsp. Kowalski’s Extra Virgin Olive Oil
1 (1 lb.) pkg. Gerber’s Boneless, Skinless
Chicken Breast halves, cut into 1″
pieces
1 tbsp. chopped garlic
1 tsp. kosher salt
¼ tsp. Kowalski’s Coarse Ground Black
Pepper
1 (7 oz.) container Divina Roasted
Tomatoes, drained
1 (14 oz.) can quartered artichoke hearts,
drained
1 cup frozen baby sweet peas, thawed
1 (9 oz.) pkg. Kowalski’s Egg Fettuccini,
cooked according to pkg. directions
- freshly shredded Kowalski’s Parmesan
Cheese
¼ cup snipped fresh basil
In large skillet, bring chicken broth to a boil over medium heat; gradually stir in
cream and return to a boil. Continue cooking until thickened (25-30 min.), stirring
occasionally. In separate skillet, heat olive oil over medium heat; stir in chicken and
garlic. Sauté until chicken is no longer pink and juices run clear (10-12 min.); season
with salt and pepper. Stir in cream sauce, tomatoes, artichokes and peas; continue
cooking just until heated through. To Serve: Spoon sauce over cooked pasta; sprinkle
with cheese and fresh basil. Serves 4.
Find it in our Dairy
Department.
telloni
th fresh pumpkin tor
Peter Robertson wi
We love his pasta because it is made with the finest all natural
ingredients using a meticulous hand-rolled process. It is this laborintensive process that is the only way to produce pasta with true al
dente texture. “Only the hand can determine when the pasta has been
kneaded long enough, and only then do we turn the dough into different
varieties of pasta,” said Peter. “I use 100% semolina flour, whole eggs
and filtered water for the freshest products. Our pasta has a firm texture
like dry pasta, while keeping the flavor and resilience of fresh pasta.”
We offer two new recipes that highlight both our fettuccini and pumpkin
tortelloni. If you haven’t used fresh pasta in your Italian recipes as of yet,
you are in for a real surprise. The authentic flavor, texture and ease of
preparation will hook you after the first try, guaranteed.
PUMPKIN TORTELLONI WITH
GORGONZOLA CREAM SAUCE
¼ cup butter
2 tbsp. minced shallots
2 tsp. minced garlic
1 pt. heavy whipping cream (2 cups)
1 cup Kowalski’s Crumbled Gorgonzola
Cheese
½ tsp. Kowalski’s Coarse Ground Black
Pepper
1 (9 oz.) pkg. Kowalski’s Pumpkin
Tortelloni
-snipped fresh basil
In medium skillet over medium heat, melt butter; sauté shallots and garlic until
translucent. Add cream to skillet; simmer, stirring constantly, until slightly thickened
(3-4 min.). Add cheese and continue cooking until cheese melts, stirring constantly;
season with pepper. To Serve: Cook tortelloni according to pkg. directions; drain.
Divide tortelloni among 4 dinner plates; spoon sauce over pasta. Serve immediately,
sprinkled with basil. Serves 4.
PAGE 14
goes mainstream
S
ushi has grown in popularity over the past few years and is now
considered a mainstream food option for many Americans. Served as
everything from an appetizer to a meal in itself, this centuries-old method of
preserving fish is as much a work of art today as it is a food.
In its beginning form, dried fish was sandwiched between two pieces of
vinegared rice as a way to make the fish last longer. Nori (seaweed) was
added later to keep the diner’s fingers from getting sticky. Who would have
guessed that? Wasabi, pickled ginger and a soy-based dipping sauce add
edible garnishes that peak the flavor of the innumerable varieties of sushi that
have evolved from this simple beginning.
The Soba Noodle Salad Bowl consists of buckwheat noodles, Sea Breeze
Salad, Calamari Salad and crab sticks, all garnished with chopped green
onions and soy or sesame dressing on the side. The Udon Noodle Salad
Bowl comes with udon noodles, shredded carrots, fried soy beans, cooked
shrimp, cucumber spears, crab sticks, green onion garnish and choice of
dressing. Both are a healthy, low-calorie option ideal for a quick lunch or
dinner on the go.
Ask the sushi chef at your neighborhood market for recommendations to
expand your sushi palate, and join in on the trend that has become a part of
our American cuisine.
Kowalski’s Sushi Chef “Dragon”
PAGE 15
www.kowalskis.com
Sushi Chef Myat Aung, better known as “Dragon” by his loyal customers at
the Eagan Market, recently entertained guests at an in-home party with a
sushi theme. He demonstrated how to prepare several varieties of sushi, and
the guests were able to sample them and choose their favorites. Paired with
wines recommended by our Eagan wine experts, the party was both fun and
educational. Call our Catering Department at 1-888-972-7890 for information on creating a private sushi party that will definitely be enjoyable for both
sushi novices and aficionados alike.
At Kowalski’s, our sushi chefs are always looking for interesting spin-offs of
their classic menu and have recently introduced new noodle salad bowls to
accommodate our customer’s desire for lighter dishes. It seems that every
culture has some form of noodle, and the noodle salads they created include
traditional soba noodles made from buckwheat and udon noodles made
from wheat or corn.
Apple
AN
T
A DAY
he old saying, “An apple a day keeps the doctor away,” is one we
have all heard over and over again, and is actually true. Apples are
an easy snack that can be carried in a backpack or purse and eaten on
the go. They are a good source of fiber, vitamins A and C, and are rich
in a flavonoid called quercetin which acts as an antioxidant and may
prevent some cancers. It has also been shown to protect the arteries
and heart.
www.kowalskis.com
Today there are many varieties of apples available, including several that
have been developed by the University of Minnesota. One that is still in
limited supply and has proven to be extremely popular is SweetTango.
Our supply sold out last fall within days of its arrival in our markets, so
be sure to watch for news of its availability this year. Late summer and
fall are the prime times for local apples, although other varieties are
plentiful year round.
When selecting apples, look for fruit with flesh that feels firm and tight
beneath the skin. There shouldn’t be any spots, dark bruises or holes.
To keep apples fresh for longer periods of time and maintain their crisp
texture, store in the refrigerator as soon as you bring them home. Your
intended use is important in the selection as well. Apples are classified
as either eating, cooking or baking varieties. Eating apples are typically
crisp, juicy, sweet or sweet-tart, while cooking and baking apples are
usually firm and on the tart side. Our Apple Use Guide is a helpful
resource for selecting the perfect apple for every application. Cut it out
and post it in your kitchen to use as a quick reference when making
your shopping list. Be sure to incorporate apples into your diet every
week for the great flavor and health benefits they provide. The only
person that may not be glad you did is your doctor!
APPLE USE GUIDE
CAMEO • Excellent for salads, pies and sauces.
GALA • Mildly sweet and crisp; popular on fruit kabobs.
BRAEBURN • Excellent for snacking, cooking, sauces
and salads.
HARALSON • One of the best apple varieties for baking.
CORTLAND • Snow-white flesh makes Cortlands ideal
for fruit plates and garnishes.
JONAGOLD • Delicious when fried–sauté in butter and
cinnamon.
GRANNY SMITH • Ideal for caramel apples.
SONYA • Pairs well with a mild-flavored artisan cheese.
CARAMEL APPLE BREAD PUDDING
- butter
2 (9 count) pkgs. Kowalski’s Cinnamon
Sugar Mini Morning Buns (2-3 days
old), quartered
1 cup Kowalski’s Honey Roasted Pecans,
coarsely chopped
¼ cup butter
¼ cup light brown sugar
6 eggs
1 pt. half-and-half
¾ cup light brown sugar
1 tsp. vanilla
3 baking apples, peeled, cored, sliced
½ tsp. ground cinnamon
- caramel ice cream topping, warmed
- mascarpone cheese
PAGE 16
Butter 13x9" glass baking dish. Arrange
morning buns evenly in buttered baking
dish; sprinkle pecans over top. In small
saucepan, melt butter and ¼ cup brown
sugar until sugar is dissolved; drizzle over
morning buns. In medium bowl, whisk
together eggs, half-and-half, ¾ cup brown
sugar and vanilla; pour mixture over entire
dish. Refrigerate, covered, at least 2 hrs. or
overnight. To Bake: Toss apple slices with
cinnamon; arrange over morning buns.
Bake, covered, in a preheated 350° oven
30 min.; uncover and continue baking
until browned (15-20 min.). Cut into
squares; serve with warm caramel topping
and a dollop of mascarpone. Serves 8-12.
CANNING
MAKES
A
COMEBACK
S
tep aside, ketchup. Salsa has moved into the top spot as the most widely used
condiment in America. Salsa translates as “sauce” from both Italian and Spanish
and, like ketchup, can be served with just about anything. When fresh local tomatoes
are plentiful, there is nothing better than a batch of salsa fresco or pico de gallo. But
this fresh treat doesn’t last long, so many people are now returning to home canning
in order to enjoy the bounty of fresh local tomatoes all year long. If you have never
canned foods before or are returning to something you did many years ago, you should
be aware of some changes that have occurred in order to safely preserve your favorite
salsa recipe. We’ve turned to the University of Minnesota Extension Service for several
helpful tips to make your canning project a success and The Ball Blue Book for a basic
recipe to get you started.
3 cups peeled, chopped tomatoes
3 cups seeded, chopped jalapeño peppers
1 cup chopped onion
6 cloves garlic, minced
2 tbsp. minced fresh cilantro
2 tsp. oregano
1 ½ tsp. salt
½ tsp. cumin
1 cup cider vinegar or bottled
lemon juice
In heavy bottomed saucepan, combine all ingredients. Bring to a boil; reduce heat
and simmer 10 min., stirring occasionally to prevent scorching. Pour into clean jars
leaving 1/4" head space. Process in a boiling water canner 15 min. Amount: 3 pints.
Good to Know:
• It is safe to change the ratio of hot to mild peppers; just do not add more than 3
cups total peppers.
• The amount of onion may be decreased, but not increased.
• The amount of vinegar or bottled lemon juice CANNOT be decreased.
• The salt is present for flavor and can be omitted.
• It is safe to add dry spices such as cayenne pepper or hot pepper flakes if you wish.
This recipe is adapted from the Ball Blue Book, 1995.
PAGE 17
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CANNED JALAPEÑO SALSA
• Choose only fresh, firm vegetables for canning.
• Since many of today’s varieties of tomatoes are
low-acid, an acid such as bottled lemon juice
(NOT FRESH) or vinegar needs to be added in order
to safely can your tomatoes. If the acidic flavor of
vinegar is overwhelming, add a small amount of
sugar to balance the flavor or substitute bottled
lemon juice. However, if the recipe calls for lemon
juice, do not substitute vinegar.
• Green tomatoes or tomatillos may be substituted
for ripe tomatoes.
• Do not reduce the amount of lemon juice, vinegar or
tomatoes in the recipe.
• Do not add extra peppers, onion or garlic, but you
can reduce the amount of any of these.
• Another variety of pepper can be substituted, or
canned chilies may be used in place of fresh.
• Spices and herbs may be adjusted to personal taste
and will not affect safety. For a stronger cilantro
flavor, add fresh cilantro to the salsa just before
serving. The high processing temperatures may
reduce the flavor.
• Do not thicken salsas with cornstarch, flour or
other thickeners such as tomato paste before
canning. Add thickeners, if desired, after opening
the canned salsa.
• Always store open jars of home-canned salsa in
the refrigerator.
• If salsa is canned improperly, you put yourself
at risk for botulism, a potentially fatal food
poisoning. If you want to experiment and develop
your own salsa recipe, it would be best to freeze it
for food safety.
• Sanitize glass canning jars in the dishwasher
before filling.
• Follow directions on package for preparing jar lids
before placing on filled jars.
the
of our lives
W
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hether you’re planning a wedding, business affair, memorial
service, birthday party, anniversary or shower for the bride or
baby, your plans should include the use of fresh flowers to create the
perfect ambiance. The undeniable fragrance and burst of color provided by creative floral arrangements strategically placed throughout
the room is a detail that shouldn’t be overlooked during the planning process. Gary Paone and Kathy Randall, floral designers at our
Eagan and Woodbury Markets, can make your vision a reality no
matter what the event.
Gary Paone (AAF, AIFD, CAFA) is an internationally renowned professional floral artist with over 29 years of experience in many facets of
the retail floral industry and has been recognized with several awards
during his career. Kathy Randall has an extensive background in floral
design as well and joined the Kowalski’s team ten years ago. “When
someone calls us to begin the planning process, we suggest that they
look through magazines or go online for ideas that will help narrow
down the look they are going for,” said Paone. “We have developed
quite a following because we listen to what people want and create
custom designs that you won’t find everywhere,” adds Kathy. “We
suggest that you call to set up an appointment when you are ready to
start the planning process so we can give you our full attention,” they
both concur.
For your everyday floral needs, visit our website at www.kowalskis.
com and view a wide array of standard floral arrangements that will fit
any budget. For your custom floral needs, call our Eagan or Woodbury
Floral Departments and make an appointment to meet with Gary or
Kathy to discuss your vision. Our flowers are the freshest available
and the arrangements our designers create will be as special as your
event. From classic to contemporary, you will be amazed at how easy
it is to bring beauty to your space with flowers from Kowalski’s.
PAGE 18
New Introductions
KOWALSKI’S WHOOPIE PIES
This retro dessert has made a comeback on the East Coast,
and we’ve brought it here to Minnesota! We aren’t really sure
of its origination, but the story we’ve heard claims they were
made by Amish women to send with their husbands when
they went out to work in the fields. The men loved this
dessert so much that when they discovered them in their
lunch pails, they would shout, “Whoopie!” Whatever their
origin, we know you’ll love them, too. We have sandwiched
our version of the traditional marshmallow filling between two
rounds of Kowalski’s Devil’s Food Cake. Also available in
yellow cake with strawberry, the filling is creamy and sweet
and makes us say, “Whoopie!” as well.
KOWALSKI’S
SIGNATURE PIES
Our new Signature Pies feature flavors that are deliciously
unique and breathtakingly beautiful in their rustic, old fashioned appearance. Each pie is bursting with fresh ingredients
and tantalizing spices. As an example, our four pound apple
pie is packed with fresh apples, sprinkled with a special recipe of cinnamon sugar and wrapped in out tender, flaky crust.
It’s rustic look and open top showcases the juicy filling that
begs for a scoop of ice cream or a dollop of fresh whipped
cream, or maybe a bit of créme fraîché.
KOWALSKI’S SPECIAL
OCCASION CUPCAKES
Our complete line of Signature Pies also includes:
Lemon Blueberry Buckle Pie
Cherry Pie
Peach Praline Pie
Strawberry Rhubarb Pie
Red Raspberry Lime Pie
Apple Brown Betty Pie
Apple Pie
Four dozen cupcakes are wrapped in your choice of
decorative papers to complement the color scheme of your
event and arranged on a stand with a six inch cake round on
top. It is a great alternative to the traditional wedding cake or
birthday cake, and a creative way to showcase a variety of
cupcakes for a trendy dessert that is easy to serve. Call our
Catering Department for details and to place your order.
PAGE 19
www.kowalskis.com
KOWALSKI’S ANGEL BABIES
Available in handy two-pack containers, Angel Babies can
become the base for an endless number of desserts. Made from
a batter that consists of sponge cake and angel food cake, their
light, spongy texture holds up well under a variety of toppings.
They are so good you may even want to eat them right out of
the package.
K
AN YO
U
TH
f r e shne
ss
is a
n
m
AL
O
C
S
Saturday, July 17th
Minneapolis Markets
Saturday, July 24th
St. Paul Markets
LY
FO R
H
Local Event:
P PI N G L O
Join us and discover
everything local and
meet some of the people
that make and grow the
products you love.
Jim Kowalski at Fireside Orchards
Whenever possible, we choose local growers, farmers and manufacturers. In fact, if you ask around,
you’ll find many of your favorite local products got their first big break right here.
We use local ingredients in all our deli salads. That’s because as a local family-owned business, we’re
committed to helping other local businesses grow and prosper. Here’s just a few of our local partners.
Please shop our store or visit out website to discover many more.
• Alemar Cheese Co.
• Alexis Bailey Vineyard
• Ames Farm
• Anderson Maple Syrup
• Angelina’s Kitchen
• Axdahl Farms
• B.T. McElrath
• Bushel Boy
• Cady Creek
• Costa Farms
• Denna’s Hummus
• French Meadow Bakery
• Fireside Orchards
• Folson Farms
• Funky Chunky
• Holy Land
• Lorence’s Berry Farm
• Izzie’s Ice Cream
• McHatties Victorian
• Jack & The Green Sprouts Times
• MorningStar Coffee
• Joe Zywiec Farms
• Pahl’s Farms
• Kadejan
• Peace Coffee
• Larry Schultz
Organic Farm
• Pepin Heights
• Len Busch
• St. Paul Flatbread
• River Valley Sprouts
• Salad Girl
• Sito’s Tabouli
• Sonny’s Ice Cream
• Svihel Vegetable Farms
• Thousand Hills
• Unteidt Farms
Buying local isn’t only good for the environment; it’s good for all of us.
9 Twin Cities Locations
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