At Home with - Kowalski`s Markets

Compliments of Kowalski’s
February – April 2014
the joy of good food
At Home with
Kowalski’S
a new season of good food
flexing our mussels
(and other shellfish)
Braising:
Beyond the Basic Pot Roast
sunny citrus
Homegrown
Greeting Cards
easy
weeknight
soups
www.kowalskis.com
thoughts from the
kowalskis
O
ne thing we never tire of hearing is how much shoppers love our Gift and Marketplace Departments.
It’s one of the things that makes shopping Kowalski’s unique. We feel strongly about having such
offerings in our markets in part because we like to shop these departments ourselves. So many things we
stock at Kowalski’s are things we personally want to buy – which makes us extra excited about the opening
of the Cooks Department in our Woodbury store this season. In partnership with Cook’s of Crocus Hill, we’ll
be bringing you (and us!) a great assortment of cookware, bakeware, equipment, tools, gadgets and even
knives to round out the culinary experience of shopping the largest of our nine markets. Check our website
for details about this upcoming “Grand Opening.”
If that wasn’t enough of a reason to tempt you to visit the Woodbury location, come to experience two more
unique areas also not currently found in our other markets: Vom Fass Oils, Vinegars & Spices and the Boar’s
Head Sandwich Shop. Spend an afternoon shopping for gourmet goodies from Vom Fass and Cook’s and
have a tasty lunch while you’re here!
www.kowalskis.com
Another treat we’re proud to provide is the selection of local greeting cards you can find in all our stores. We
like to think they spread a little “joy!” Our collection purposefully and prominently features the work of several
local artists and publishers that we are proud to support. Like many great things at Kowalski’s, these cards
aren’t found in just any other store. You can learn more about our cards and some of these talented artists
starting on page 8.
Something else you won’t find just anywhere is our selection of seafood. In this issue, Culinary Director
Rachael Perron is sharing a little secret: shellfish is easy (we mean really easy) to prepare. If you’re looking to
expand your seafood repertoire, turn straight to page 6 for her tips on how to prepare mussels, clams and
what could be the sandwich of the season, the Crab and Avocado Roll. You’ll find plenty of her easy and
tasty seasonal recipes throughout this issue.
Finally, Sue Moores is sharing some tips on stocking your kitchen for success on the nutrition front – and
she’s challenging the idea that eating healthy isn’t “convenient.” We like to think we’re right there in the
kitchen with you, providing inspiration, education and a little “assist.” Turn to page 18 for Sue’s easy-tofollow plan for making eating healthy simple (and delicious, too!).
As always, we love to see you in the stores!
Mary Anne Kowalski and Kris Kowalski Christiansen
Easter
made
easy
If you don’t have time to
prepare your holiday meal,
we’re happy to be your secret
chef. The Deli Department
offers Spiral-Cut Ham Dinners
with all the trimmings, ready for
you to heat and eat. Meals that
serve 8 people include Glazed Carrots, Cheesy Hash Browns, a
seasonal salad, bakery-fresh rolls and even dessert. Side dishes to
accompany your meal are always available à la carte.
Our Signature Quiche Breakfast, which serves 6, is also available.
It includes your choice of quiche, Boar’s Head Sweet Slice Ham,
our ever-popular Cheesy Hash Browns, Mary Anne’s Maple Coffee
Cake, Cut Fruit with Brown Sugar and our Signature 100% Fresh
Squeezed Orange Juice.
Starting March 1, call your market to order or order online anytime of
day or night.
Page 2
Grand Avenue Market
1261 Grand Avenue
651-698-3366
[email protected]
White Bear Lake Market
4391 S. Lake Avenue
651-429-5913
[email protected]
Woodbury Market & wine shop
8505 Valley Creek Road
651-578-8800
[email protected]
Lyndale Market
5327 Lyndale Avenue S.
612-822-2935
[email protected]
Uptown Market & wine shop
2440 Hennepin Avenue
612-377-3448
[email protected]
Parkview Market
5615 Chicago Avenue S.
612-824-2430
[email protected]
Eden Prairie Market
16500 W. 78th Street
952-937-9585
[email protected]
Stillwater Market
& wine shop
5801 Neal Avenue N.
651-439-9161
[email protected]
EAGAN Market & wine shop
1646 Diffley Road
651-328-8300
[email protected]
Editor-IN-CHIEF
Rachael Perron
Culinary Director,
Kowalski’s Markets
[email protected]
651-796-6043
proofreader
Rachel Carlson, Kowalski’s Markets
Design & Layout
Hooker & Company
www.hookerandcompany.com
Food Stylist
Maggie Stopera
www.maggiethefoodstylist.com
Printing & Production
Visual Expressions
612-729-1649
Photographer
Phil Aarrestad
www.philaarrestadphoto.com
© Kowalski’s Companies, 2014
All Rights Reserved.
www.kowalskis.com
the joy of good food
Our Signature Products
A
t Kowalski’s, we’re always on the hunt for products that are of exceptional
quality and taste. We delight in creating Signature Products that we are proud
to put our name on. We love them and are sure that you and your family will love
them, too! With our “Keep in Touch” program, Kowalski’s regularly offers the
opportunity for customers to try Signature items with our compliments. Information
on how you can join the “Keep in Touch” program is available in your local market.
Coming soon:
KOWALSKI’S PARMESAN SHAKER
All natural, locally made and so delicious
you’ll want to shake it on everything
from pasta and pizza to eggs, burgers,
vegetables, meatballs, potatoes, rice and
so much more. Find it in the Dairy and
Grocery Departments.
also look for
KOWALSKI’S butter
It makes everything better! Our Signature Butter is made locally from
just two ingredients: sweet cream and (in the case of our Salted Butter
only) salt. It’s pure, sweet, rich flavor is just right for all of your favorite
baking recipes, for cooking and, of course, it’s pure perfection on toast!
Find it in the Dairy Department.
cheese sauce tips & tricks
Cheese sauce is made much the same way as this soup.
Ever had a cheese sauce get grainy or curdled on you? Here are some tips for
ensuring the smoothest cheese sauces (and cheese soups!):
• Save bagged shreds for tacos, pizza,
lasagna and salads, etc. Use whole brickstyle cheese for sauces and soups (4 oz.
of most brick-style cheeses will make
1 cup of shredded cheese.)
• Add the milk slowly! (It’s impossible to
add it too slowly.) It will seem like you are
making glue at first, but keep whisking
and be patient. Eventually the milk ratio will
smooth everything out.
• In a hot saucepan, sprinkle 2 tbsp. flour
evenly over 2 tbsp. melted butter.
• Simmer the milk mixture until it is very hot,
but DO NOT BOIL the mixture, as the fat
in the milk will separate; remove it from the
heat to whisk in the cheese.
• Use whole milk (not low-fat or skim).
The fat will help stabilize the sauce.
• Warm 2 cups milk a little bit before
whisking it into the flour-butter mixture.
Selection and availability vary by market.
• Add 8 oz. shredded cheese slowly, stirring
until everything is completely melted.
Page 3
signature product focus:
Kowalski’s Cheese
Made locally, our cheeses are a quality product we’re
particularly proud to sign off on. A variety of popular
cheeses, including shingled slices and brick-style
chunks, are available as well as bagged shreds
featuring popular cheese blends like Mexican, Italian
4-Cheese and Pizza. Crumble cups of blue and
Gorgonzola cheeses and cups of shredded and
grated Italian cheeses, such as Parmesan, are also
available in the Dairy Department.
Kowalski’s Cheesy Steak Soup
6 tbsp. Kowalski’s Unsalted
Butter, divided
¾ cup Kowalski’s Soup Mix
½ cup flour
3 c ups milk, warmed a bit in the
microwave
12 oz. beer, room temperature
1 c up chicken broth, room
temperature
12oz. Kowalski’s Sharp
Cheddar Cheese, grated
½ tsp. Dijon mustard
½ tsp. Worcestershire sauce
- h ot sauce, freshly ground
Kowalski’s Sea Salt and Black
Peppercorns, to taste
8 oz. shaved rib-eye steak
- g arnishes: sliced pepperoncini,
sliced green onions, chopped
fresh Italian parsley, crushed
red pepper flakes and Herbed
Artisan Croutons (see pg. 15)
In a large saucepan over medium heat, melt 4 tbsp. butter; add soup
mix and cook until softened (about 10 min.). Whisk in flour while
sprinkling it evenly over the melted butter; cook 1 min. Very
slowly pour in milk, beer and broth, whisking constantly; bring to
a simmer. Reduce heat to low; gradually add cheese, stirring until
completely melted. Stir in mustard and Worcestershire; season to
taste with hot sauce, salt and pepper. Keep soup warm while heating
the remaining butter in a large nonstick skillet over medium-high
heat. Add steak; sauté until steak reaches desired doneness (about 3
min. for medium). Serve immediately, garnished with pepperoncini
or onion, parsley, red pepper flakes and croutons. Serves 4.
www.kowalskis.com
KOWALSKI’S cheese cups
Like all our cheeses, these spreadable cheese cups are
made locally. They’re a delicious option whether you’re
entertaining or simply looking for a Football Sunday
snack. We have six great flavors (Sharp Cheddar,
Horseradish Cheddar, Cheddar Bacon, Port Wine,
Garden Vegetable and Swiss Almond) available in the
Dairy Department.
getting
Personal
T
www.kowalskis.com
his season we get to celebrate one of my favorite holidays – Valentine’s Day!
While the occasion holds special significance as the anniversary of my first
date with my husband 22 years ago, today it’s also a family affair, with our
two little ones to share in the snuggling. Each year brings about adorable
handmade trinkets and love notes often made at school, including this
poem my daughter wrote me two years ago, which celebrates both our affection for each other and our
shared fondness for cooking and food:
We often show how much we care
about others with food. Frequently
those gifts are homemade, timeconsuming, decadent or sweet, but
even a healthy meal can express
“I care about you.” I always feel there’s
a little love in everything I make for the
special people in my life, and this Valentine’s
Day I’ll be making a play on two of my family’s
favorites – Pain au Chocolat and raspberries. It’s
my take on a recipe I was taught to make years ago
by Lidia Bastianich (Chocolate Bread Parfaits, Pane
di Cioccolato al Cucchiaio). Her recipe is great made
with day-old bread (she made it for me with our
Kowalski’s Vienna Bread), and you can find plenty of
other delicious uses for that on page 15.
I Love You More Than…
I love you more than caramel,
than crisp apples and grapes,
than juicy plums,
and bubble gum,
and yummy vanilla cakes.
I love you more than big meatballs,
than sour orange juice and toast;
I love marzipan,
and lemon flan,
but I love you the MOST.
Warmly,
Rachael
You can reach me at [email protected], find me
on Facebook or follow @chefRachael on Twitter.
chocolate croissant parfaits
4 croissants
12.5 oz. jar chocolate sauce, such as Stonewall Kitchen
Bittersweet Chocolate Sauce
3 tbsp. heavy cream
2 cups Sweetened Whipped Cream, plus extra for garnish
6 oz. raspberries, plus extra for garnish
- Kowalski’s Sliced Almonds, toasted
Thinly slice each croissant horizontally into 5-6 slices; lay in a single
layer on a rimmed baking sheet. In a microwave-safe dish, heat chocolate
sauce with cream in the microwave until very loose (about 1 min.).
Drizzle chocolate mixture over croissant slices (they will be soaked with
chocolate). Tear apart and layer soaked croissant pieces in 4 parfait glasses
with whipped cream and raspberries. Garnish with extra whipped cream,
raspberries and almonds. Serve immediately.
Serves 4.
Good to Know:
• Find croissants in the Bakery Department.
• Find the recipe for Sweetened Whipped Cream at www.kowalskis.com.
Page 4
rachael’s HOT list:
What I’m
buying now
Flory’s Truckle
Cornstarch
Boar’s Head Chipotle Gouda
Kowalski’s Sea Salt
and Black Peppercorns
Ricotta Cheese
Roses
Cherry Heering
Kowalski’s Garlic Marinara
Pasta Sauce
Kowalski’s Maple Syrup
Lemons
a most ideal
Italian Cheese
T
he year was 1975. A group of 16 idealistic, disaffected young Italian
students regularly gathered in a parish on the outskirts of Florence
to talk about their problems and to engage in recreational, social and
philanthropic activities for the benefit of local children and disabled
persons. Though they were just 19 or 20 years old at the time, the group
felt strongly about the need for a common future and considered the
prospect of a life together that furthered their humanitarian ideals.
None had experience in farming, and cheese was perhaps the furthest
thing from their minds until years later when they settled on agriculture
as the foundation upon which to build their dream. Procuring just
three cows, three pigs and 40 sheep in the picturesque municipality
of Barberino di Mugello, the young dreamers founded Il Forteto at the
site of a 1,500-acre abandoned farm called Bovecchio which had once
belonged to the famous Medici family.
“Though the facility is very 21st century, it’s amazing to see the amount
of work that is still done by hand, using recipes that are literally centuries
old,” said Jenny. It’s not only one of the most efficient facilities in the
area, processing an average of 65,000 liters of milk per day; it’s one of
Italy’s biggest producers of Pecorino Toscano. In addition to the finest
fresh and aged pecorino cheeses, Il Forteto’s Tuscan sheep and cow’s
milk cheeses are made every day, from cow’s milk which comes from
animals pastured in the Tuscan provinces of Florence, Lucca, Arezzo,
Siena and Pisa.
“The quality standards for the milk used in making these cheeses are
incredible,” said Terri. “Not only will the co-op reject milk that is substandard, they’ll permanently discontinue their relationship with a farmer
whose product fails to measure up. It’s wonderful to be able to offer
cheeses of such integrity to our customers back home.”
Today the farm is located in nearby Riconi and is a popular destination
for both locals and tourists, who can even book accomodations at the
guest home at Casa Verragoli. Kowalski’s Deli Director Jenny Mahoney
Look for these delicious
products from
Il Forteto
in the Imported Cheese Department:
Oro Antico Riserva Pecorino Toscano
Although this pecorino is only six months old, it
has developed the trademark grainy, oily texture
and intense flavor of an Italian cheese far beyond
its months. The lavish Tuscan olive oil treatments
the cheese receives during the aging process
add to its fruity, herbaceous, nutty flavor profile.
Pecorino Toscano Fresco
Aged for 20-30 days, this straw-colored cheese
has a sweet, pronounced taste of sheep’s milk.
Boschetto
A sweet, tender and mild cheese made from a careful
blend of sheep’s milk and cow’s milk, this special
offering is aged with the shavings of white truffles.
Pecorino Stagionato with Red Pepper
Aging for three months gives this cheese a firm
texture and a nutty, slightly herbaceous flavor.
Crushed red peppers lend a spicy kick.
Basilio
A classic pecorino with basil and extra virgin olive
oil rubbed on its rind, the flavor of this cheese is
rustic and sharp with salty undertones.
Selection and availability of products vary by market.
Page 5
www.kowalskis.com
Since those first days, the main activity of the co-op has continued to be
the production of cheese, which began in a small room built into a stable
at Bovecchio. Over the years, the cooperative members have welcomed
many abused, orphaned, homeless or otherwise troubled Italian youth
to the farm, where they are educated, fed and sheltered at no charge.
They are also invited to and paid for their work and gather as a family in
a single room for a hearty lunch every day.
and Vice President of Perishable Food Operations Terri Bennis recently
returned from a visit, where they visited Il Forteto’s large, ultra-modern,
3,500-square-meter dairy.
flexing our mussels
(and Other Shellfish)
D
espite the name, shellfish aren’t fish – they’re merely animals that
live in water. The category of shellfish includes mollusks as well as
crustaceans. Bivalves are mollusks that have two shells joined by a hinge,
such as scallops, oysters, clams and mussels. Crustaceans, like shrimp,
lobster and crab, have jointed exterior skeletons. Both offer delicious
dinnertime options.
When confronted with these “strange” creatures in the seafood case, many
Midwesterners often walk on by because they don’t know what to do with
them. We here in the Upper Midwest may regard mollusks in particular with
a skeptical eye, but inexperience with the category shouldn’t prevent you
from giving these tasty options a spin.
www.kowalskis.com
Mollusks are almost easier to make than toast. They’re also fast to prepare
and have unique health benefits. Some people shy away from cooking
them at home out of concern that they are unsafe or difficult to clean, while
in fact they’re not only safe but very simple to prepare. As for sustainability,
mussels, clams and oysters sold at Kowalski’s are each considered an
industry “Best Choice” for environmental sustainability.
As mollusks are alive before cooking, it is important they aren’t stored in
airtight containers or submerged in water. Mollusks with cracked, chipped
or broken shells or ones that won’t stay closed when pinched or tapped
should be discarded. When serving them, remember to set a clean plate at
the table to collect the empty shells.
Mussels have a much more intense flavor than clams and a firmer texture.
To prepare them for cooking, first rinse them under cool running water and
pull off their “beards” (see Good Question below); scrub with a stiff brush.
Mussels are often eaten with a small seafood fork, which is used to pull the
mussel from its shell. Some will use the fork to eat their first mussel and
then disregard it, preferring to use the first shell as a utensil with which to
eat their remaining mussels.
Clams come in a wide range of sizes; in general, the larger the tougher.
Big ones are usually chopped and used in chowders. Smaller clams are
typically steamed. To clean clams, soak them in cool water for five to ten
minutes so they open a bit and purge any trapped sand (don’t oversoak
them or they’ll suffocate). When they close again, they should be rinsed in
cool water and scrubbed with a stiff brush.
good question
D
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FOODS
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What about debearding?
Farm-raised mussels (90% of the mussels
eaten worldwide are cultivated) don’t usually
have the strands that wild mussels need to
keep themselves attached to rocks in the
ocean. If your mussel has a “beard,” just
grasp it with a clean kitchen towel and yank
it free; discard this fibrous material.
D H E AL
Mollusks are
Good Foods for Good Health
and rich in several important
nutrients, including:
iron, which is important for a
strong immune system plus the
production of blood and how
oxygen is transported through
your body, and
selenium, which acts like an
antioxidant, protecting cells from
damage. It also supports a healthy
immune system.
Mussels, clams and oysters are off
the charts when it comes to vitamin
B12. This vitamin is necessary
for maintaining healthy nerve cells,
and it’s needed for the
production of DNA and RNA, your
body’s genetic material. A 3-ounce
serving of any of these mollusks
contains three to 10 times the B12
you need in a day. Page 6
good to know
kowalski’s italian mussels
26oz. (1 jar) Kowalski’s Garlic
Marinara Pasta Sauce
1 cup chicken broth
4 lbs. mussels, cleaned and debearded
- Kowalski’s Parmesan Cheese, shaved
- fresh Italian parsley, chopped
- Kowalski’s Extra Virgin Olive Oil
- freshly ground Kowalski’s Sea Salt and
Black Peppercorns, to taste
- baguette
Up to 30 varieties of oysters, mussels and
clams are available in the Seafood
Department, typically with 2-3 days notice.
Ask at your local Kowalski’s Market for
assistance with your special order.
In a large stockpot over medium-high heat, bring pasta sauce and broth to a simmer.
Add mussels. Cover pot; cook approximately 5 min. until almost all the shells
open. Discard any shells that do not open. Garnish individual servings with cheese,
parsley, a drizzle of oil and a few grinds of salt and pepper to taste. Serve with
bread for dipping.
Serves 4.
A note about gluten: When prepared with a gluten-free broth and served with glutenfree bread, this recipe is gluten free.
Crab and Avocado Rolls
- freshly ground sea salt and freshly
ground black pepper, to taste
12 oz. cooked crab, chopped (meat from
about 2 lbs. fully cooked, shelled snow
crab clusters)
- garnishes, as desired: avocado, Roma
tomatoes, Bibb lettuce and snipped
fresh chives
2 tbsp. Kowalski’s Extra Virgin Olive
Oil, plus more for drizzling
1 red onion, thinly sliced
- crushed red pepper flakes
3 cloves garlic, minced
¼ cup dry white wine
4 cups chicken stock
1 lb. dried whole wheat linguine
noodles, broken in half
k
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Linguine with Clams
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D H E AL
2 lbs. littleneck clams, scrubbed
2 pints halved cherry tomatoes, divided
½cup chopped fresh Italian parsley,
divided
1 tbsp. grated lemon zest
- Kowalski’s Parmesan Cheese, shaved
6 lemon wedges
- freshly ground Kowalski’s Sea Salt
and Black Peppercorns, to taste
In a wide, deep pot over medium-high heat, heat the oil until hot but not smoking.
Cook onion in oil until soft (about 3 min.); add red pepper flakes and garlic. Stir
and cook 30 sec.; add wine, cooking until liquid almost evaporates. Add stock and
linguine; bring to a boil and cook 3 min. Add clams and ½ of the tomatoes; cover
pot. Cook, scraping bottom of pan occasionally, until pasta is just tender and clams
open (5-7 min.). Discard any clams that do not open. Stir in about ½ of the parsley
and the zest. Serve immediately, garnished with cheese, a drizzle of oil, lemon
wedges, remaining parsley and tomatoes, a few grinds of sea salt and lots of pepper
to taste.
Serves 6.
A note about gluten: When prepared with a gluten-free stock and noodles, this recipe is
gluten free.
Nutrition Information per Serving
Total Calories
393
Total Fat
7g
Saturated Fat
1g
Fiber
8 g
Sodium
124 mg
Page 7
This recipe is a nutritional rockstar – rich in
vitamin A, B12, C, K, magnesium and potassium.
It also provides one-third of your daily needs
for fiber.
Selection and availability vary by market.
www.kowalskis.com
A note about gluten: When prepared with a gluten-free mayonnaise and served on
gluten-free rolls, this recipe is gluten free.
k
GO
Good to Know:
• You can substitute canned jumbo lump crab meat, such as Miller’s Select, for all
or part of the crab called for in this recipe.
D
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Slice rolls about ¾ of the way through; spray cut sides of rolls with nonstick
cooking spray. Press cut interior onto surface of a nonstick griddle preheated to
medium until golden-brown (about 5 min.); set rolls aside. In a small mixing bowl,
combine mayonnaise, celery and shallots; stir in lemon zest and juice. Season
dressing with tarragon, cayenne, salt and pepper. In a medium mixing bowl,
combine crab with about ⅓ cup mayonnaise mixture; adjust seasoning to taste.
Divide crab between rolls garnished with avocado and tomato slices, lettuce
leaves, chives, additional dressing, salt and pepper, if desired.
Serves 4.
T
4 soft unsliced hoagie or lobster rolls
½ cup mayonnaise
¼ cup finely chopped celery
3 tbsp. finely minced shallots
1 tsp. freshly grated lemon zest
2 tsp. fresh squeezed lemon juice
½ tsp. dried tarragon leaves
- dash cayenne pepper, or more to taste
The
local message
Inspirational, Friendly and Funny Greetings
W
www.kowalskis.com
hile you’re spinning your cart through the aisles to pick up local tomatoes,
cheese or freshly baked bread, you might not realize that we stock a wide
selection of local greeting cards, too. Our assortment is quite unique; the collection
not only features locally designed and printed cards, it’s curated by a local business
owner, Robin Moreland of Robin and Friends. Robin works directly with local
publishing companies that are often owned and operated by homegrown artists.
As a whole, the cards are defined by the Midwestern values of these artists –
inspired largely by nature, a tongue-in-cheek sense of humor and traditional,
inspirational messages of peace, love, neighborliness and friendship. Look for
cards from these local publishers in your neighborhood Kowalski’s:
Gina Bugée Gottschalk began painting a small line of greeting cards in her
home studio in Plymouth, MN nearly 30 years ago. As her business has boomed,
Gina no longer designs all of Gina B. Designs’ cards or paper products, but she
and her team select every piece of art carefully, and they are proudly made in the
USA. Brightly colored floral and botanical graphics are a hallmark of the Gina B.
line, featuring simple, traditional messages of blessings, friendship and family. Find
Gina at www.ginabdesigns.com.
© Mina Lee Sergenian
Notewërks is owned by Stillwater artist Tim Nyberg, an illustrator, graphic
designer and painter whose niche is humor. His paintings are playful and fresh with
an eye on entertaining the reader. Cards are printed to order and are available for
all traditional occasions. His collections include landscapes, animals, birds, wine,
cocktails and more. Learn more at www.timnyberg.com and www.octanecreative.com.
Minneapolis-based Credo Designs was established in 1992 by two friends with
entrepreneurial spirits who hoped to spread light and encouragement in their little
corner of the world. Credo Designs’ artist and owner Marva Sheriff spends the
month of September every year creating at a log cabin in the woods in northern
Minnesota. There she finds an abundance of inspiration as she enjoys time soaking
up the beauty of God’s creations! Credo cards are intended to celebrate, uplift and
encourage; they’re mainly made with pen and paint, featuring traditional to abstract
designs in soft earth shades and soothing pastels. Visit www.credostore.com for
more information.
Used with permission of the artist. © Copyright by Tim Nyberg
/ FunArtStudio.com
St. Paul cartoonist Scott Austin started SNAFU Designs in his parents’
basement (but has since moved on!). His cards feature humorous and alternative
messages with colorful original drawings. See more at www.snafudesigns.com.
Wisconsin’s Mina Lee Studio was founded by the late Mina Lee Sergenian,
whose whimsical designs will make you giggle. They feature messages from sweet
to sassy with collage-style designs inspired by retro/vintage art and typography.
See her work at www.minaleestudio.com.
Mina Lee’s son, artist Joe Sergenian, followed in his mother’s footsteps and
opened Madison, WI-based Middle Child Made and sustains Mina Lee
Studio. Featuring humorous modern messages and imagery inspired by retro and
vintage photography and art, these blank-inside cards are available for celebrating
traditional occasions and “no occasions.” Find Joe at www.middlechildmade.com.
Wisconsin’s Red Oak Publishers is owned and operated by poet and
photographer Ellis Felker. The 2013 collection features a wide-ranging selection
for all occasions, with an emphasis on photography, nature and landscapes as
well as paintings inspired by and with messages celebrating magic, serenity and
spirituality. Go to www.redoakcards.com to learn more.
Page 8
© Joe Sergenian
Each friend
represents a world in us,
a world possibly not born
until they arrive...
© Red Oak Publishers
© Amy Rice
artists to watch
Iowan Brian Andreas’ cards are printed on bright white, uncoated
recycled paper with soy-based inks. His designs feature vividly colored
paintings with inspirational, spiritual, poetic messaging on the front and
blank insides.
Wisconsin’s Nick Wroblewski is a printmaker specializing in hand-cut
woodblock prints. His offerings are printed on warm white, textured
recycled paper with soy-based inks in vivid earth tones with inspiring quotes on the front and blank insides. The collection is especially
inspired by landscapes, nature, flowers and birds.
© Scott Austin
May brooks and trees and singing hills join in the
chorus too, and every gentle wind that blows
Irish Blessing
send happiness to you.
© Nick Wroblewski
Jim Brandenburg is an extremely well-known environmentalist, nature
photographer and filmmaker based near Ely, MN. His career includes
work as a newspaper photojournalist and National Geographic Society
photographer. Raised in Luverne, MN and having attended the U of M
Duluth, Jim’s work has been included in many magazines, including
Life, Newsweek and The Smithsonian. His cards are printed on textured
recycled paper with soy-based inks and, not surprisingly, feature
landscapes, animals and images from the natural world.
Mixed Media Artist Amy Rice of Minneapolis, MN makes one-of-a-kind
pieces employing acrylic, gouache, ink and collage. She is inspired by
silliness, her dog Pumpkin and “things with wings.” Amy’s cards are
printed on white, uncoated textured recycled paper with soy-based
inks. Her feminine designs are sweetly composed with a modern feel
and inspirational traditional messages that celebrate life and are ideal
for no-occasion giving.
Rick Allen and Marian Lansky of Kenspeckle Letterpress in Duluth,
MN design cards that are printed on white, uncoated textured recycled
paper with soy-based inks; their cards feature a wide range of messages
and themes, running the gammut from eccentric, novel and curious
to inspirational.
New beauty meets us at every step in all our wanderings.
John Muir
© Nick Wroblewski
Selection and availability vary by market.
Page 9
Find more at www.artiststowatch.com.
www.kowalskis.com
artists to watch is a publisher located in Maplewood, MN. This
hugely successful local business represents a portfolio of artists that
include national notables Peter J. Ketchum and Steve Katz as well as
a large number of local artists:
1
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j STANDOUT STAR j
Turkey Hill Apiary is part of a thriving local
community of food producers and growers, located on
20 acres of oak forest and restored prairie just 25 miles
south of the Twin Cities. It is in this idyllic, rustic local
landscape where less than a dozen hives of Russian
and Minnesota Hygienic bee breeds buzz around
native flowers, wild plum trees, heirloom apple trees
and many types of hardwood trees. These breeds
were especially chosen for their ability to deal with cold
temperatures and for their natural resistance to mites,
parasites and other diseases. Respecting their natural
rhythms, providing pesticide-free forage and
maintaining bee health are key to the special qualities of
Turkey Hill Honey.
3
Turkey Hill Apiary ages this wildflower honey for several
months in a bourbon barrel. There’s something very
special that happens to anything that gets the honor
of being aged in a spent bourbon barrel. Flavors are
deepened by the charred, bourbon-saturated oak
wood, lending a lingering hit of booze and smoke
to anything it touches. When it comes to Turkey Hill
Honey, the flavor of the bourbon is right up front but
yields to softer notes of apple and white grape. They
also produce a rye honey made from honey aged in
bourbon barrels, imparting a mild spicy flavor.
Find it in the Imported Cheese Department.
Page 10
6
Selection and availability vary by market.
1 NUTIVA RED PALM OIL
We’re excited to introduce delicious organic red palm
oil grown on small organic family farms in northwestern
Ecuador. By partnering with Natural Habitats in Ecuador,
Nutiva ensures that no deforestation or habitat destruction
results from the growing or harvesting process. A
wonderful buttery flavor makes Nutiva’s Red Palm Oil an
excellent choice for soups, sauces and medium-heat
sautéing. Look for it in the Grocery Department.
7
2 JUSTIN’S NUT BUTTERS
Justin’s Organic Nut Butters are made in small batches to
preserve premium quality standards and fresh taste. They’re
made from the highest quality natural and organic ingredients,
sustainably harvested and as local as possible. Look for
Peanut and Almond Butters with flavors like maple, vanilla,
chocolate and honey. Also look for Justin’s Organic Peanut
Butter Cups. Justin’s is in the Grocery Department.
3 TULIPS
A sure sign of spring, look for these colorful, locally grown
beauties in the Floral Department.
4 TURKEY HILL APIARY BOURBON
BARREL-AGED HONEY
Look for Turkey Hill Honey in the Imported Cheese Department.
5 LUNDBERG MULTIGRAIN CHIPS
j
6 HAPPY tot super TODDLER BARS
These gluten-free snacks for your toddling tot are made
with organic ingredients like whole grain brown rice, kale
and sunbutter; they contain no artificial preservatives or
artificial flavors and no trans fats. Look for them in the
Grocery Department.
8
9
7 KIND BARS
KIND Healthy Grains Bars are all natural granola bars made
from ingredients you can see and pronounce. Each perfectly
chewy-with-a-crunch bar is gluten free and packs more
than one full serving of whole grains (think amaranth, millet
and quinoa), which provides fiber and protein. Look for Dark
Chocolate Chunk, Maple Pumpkin Seeds with Sea Salt, Oats
& Honey, Peanut Butter Dark Chocolate and Vanilla Blueberry
in the Grocery Department.
8 ANGIE’S BOOM CHICKA POP
Who doesn’t love Boom Chicka Pop from local partner
Angie’s? Look for new flavors White Cheddar and Cheddar
& Caramel in the Grocery Department.
9 LUNDBERG ORGANIC BROWN RICE PASTA
& SAUCE MIX
10
Made with delicious organic brown rice and flavorful ingredients,
Lundberg makes it easy to serve up a healthful side dish! The
spiral whole grain noodles are blanketed in a rich, creamy sauce,
mixed with herbs, spices and wonderful vegetables. Look for
Garlic & Olive Oil, Spinach & Rosemary and Leek & Mushroom
varieties in the Grocery Department.
10 WOW BAKING COMPANY COOKIES
These moist and chewy gourmet wheat-free and gluten-free
mini cookies are packed with rich, delicious flavor and are
conveniently packaged in a resealable bag. All natural Ginger
Molasses, Chocolate Chip, Lemon Burst, Snickerdoodle and
Peanut Butter Cookies are made with real butter, real vanilla
and organic cane juice with no hydrogenated oils, refined
sugars or artificial flavors. Look for this 2012 sofi™ Award
Winner in the Grocery Department.
Page 11
www.kowalskis.com
Made from organic brown rice blended with organic favorites
like red and white quinoa, amaranth, corn, millet, garbanzo
beans, chia and flax seeds, Lundberg Multigrain Chips are
available in the Grocery Department in four delicious
flavors: Mendocino Tomato & Herb, Mojave Jalapeño,
Shasta Chipotle Lime and Redwood Smoky BBQ.
braising:
Beyond the Basic Pot Roast
I
f you’ve used a pressure cooker or slow cooker, or if you’ve ever made a pot roast,
you’re already familiar with the technique known as braising, a combination cooking
method using both moist and dry heat.
www.kowalskis.com
In braising, food (often a relatively whole cut of meat) is first seared at a high temperature,
usually on a stovetop. (Some believe searing seals the juicy goodness inside, while others
claim you can sear proteins after roasting with the same tasty result.) The seared food
is then cooked gently in a covered pot with a small amount of liquid until very tender.
Vegetables can often be braised in their own juices with no extra liquid required, but many
braised foods require the addition of a bit of cooking liquid, though not so much as to
cover the food. This cooking method doesn’t add moisture, but gentle moist heat does
help break down connective tissues and collagen in tough proteins, turning them to gelatin,
which lubricates and makes meat taste moister. The gelatin also enriches and adds body
to the cooking liquid, which is often used as the base of a sauce or gravy.
Braising of meat is often referred to as pot roasting, which is different than pan roasting.
In the case of pan roasting, proteins (think chicken breasts, thick chops and steaks) are
browned on the stovetop to achieve a flavorful crust, then transferred uncovered to a
moderately hot oven to finish. The dry heat of the oven cooks the protein evenly without
allowing it to get too dark.
Carnitas
3-4 lbs. pork shoulder roast
2 tsp. kosher salt
1 tsp. freshly ground black pepper
¼ cup Kowalski’s Extra Virgin Olive Oil
1 onion, finely chopped
2 cloves garlic, minced
1 ½ cups Mexican lager-style beer
½ cup orange juice
1 tbsp. dried oregano
- corn or flour tortillas, chopped onion, chopped fresh
cilantro and lime wedges
Season pork with salt and pepper. In a Dutch oven over
medium-high heat, heat oil until hot but not smoking.
Add pork and cook, turning frequently, until browned
on all sides (about 10 min.). Transfer pork to a platter;
set aside. Add onion and garlic; sauté until softened
(1-2 min.). Add beer, scraping browned bits from the
bottom of the pan. Return meat to the pan; add orange
juice and oregano. Cook, covered, in a preheated 350°
oven until pork is very tender (about 45 min. per lb.).
Remove pork from the pan and let rest on a carving
board, covered with foil, 10-20 min. Coarsely chop or
shred pork into bite-size pieces; moisten pork slightly
with cooking juices. Serve immediately in tortillas
with onion, cilantro and lime wedges.
Serves 10.
Good to Know:
• You can also transfer the seared pork, onions and
beer to a slow cooker with the juice. Cook about 5
hrs. on high or 10 hrs. on low.
Page 12
cooking class
Gravy
B
raises naturally produce a wonderful liquid that is great served
with the meats and vegetables that produce it (such as the
two recipes we’ve shared here) and, in the case of meat braises,
can also be used as the basis for a wonderfully rich and flavorful
gravy. Here are some tips to bear in mind when attempting a
simple gravy:
• Skim most of the fat from the braising liquid. A fat
separator (a modified measuring glass with a spout
protruding from below the surface of the liquid) is the
easiest way to do this, but you can also just try
skimming it with a spoon. Reserve the fat.
•S
train the remaining liquid through a fine-mesh strainer
to remove any solids; set it aside.
www.kowalskis.com
•U
se reserved fat (or supplement with olive oil or butter)
to make a roux: Heat 2 tbsp. fat in a pan; whisk in 2
tbsp. flour. Cook and stir 1 minute or so until the floury
taste cooks off.
(The advantage of cooking the flour in the rendered fat is that you
get a chance to cook off the floury taste, but you can also try
adding a slurry to the cooking liquid: in a small dish, whisk ¼ cup
cold water into 2 tbsp. flour; whisk directly into 1 cup of strained
braising liquid.)
• Slowly whisk in 2 cups of the strained braising liquid
(you can supplement with prepared stock, wine or even
water). Bring liquid to a low boil and cook for a few
minutes until thick. Gravy will thicken the longer you
cook it; if needed, add liquid to loosen the gravy.
• Season with salt and pepper to taste.
good question
braised beef short ribs
3-4 lbs. bone-in beef short ribs
2 tsp. kosher salt
1 tsp. freshly ground black pepper
½ cup flour
1 tbsp. olive oil
16 oz. pkg. (1 ½ cups) Kowalski’s
Soup Mix
3 cloves minced garlic
Season ribs with salt and pepper; dredge in flour until evenly coated, shaking off
excess. In a Dutch oven over medium-high heat, heat 1 tbsp. oil until hot but not
smoking. Add ribs and cook, turning frequently, until browned on all sides (about
10 min.). Transfer ribs to a platter; set aside. Reduce the heat to medium; add soup
mix and cook, stirring occasionally, until very soft (7-8 min.). Add garlic; cook for
1 min. Stir in tomato paste, paprika, thyme and bay leaf. Add wine and broth; bring
to a simmer. Return meat to the pan. Cover and cook in a preheated 350° oven until
the meat is very tender (about 75 min. per lb.). Garnish with parsley before serving.
Serves 4.
What is a Dutch Oven?
A Dutch oven is a heavy, thick-walled
cooking pot with a tight-fitting lid,
typically made of cast iron or enameled
steel. It usually holds between 3-6 quarts
and is suitable for use both on the stovetop
and in the oven. If you don’t have a
Dutch oven, you can substitute another
oven-safe pot with a tight-fitting lid.
Interesting to note: there is no practical
difference between a Dutch oven and the
increasingly common French oven.
3 tbsp. tomato paste
¾ tsp. Hungarian paprika
½ tsp. dried thyme
1 bay leaf
¾ cup red wine
½ cup beef broth
- fresh Italian parsley, chopped
Good to Know:
•F
ind Kowalski’s Soup Mix in the Produce Department with other prepared
produce. Or you can use the same amount of finely chopped mixed vegetables,
such as carrots, celery and onions.
A note about gluten: When prepared with a gluten-free broth and using cornstarch
instead of the flour called for above, this recipe is gluten free.
Page 13
Selection and availability of ingredients vary by market.
www.kowalskis.com
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4 oz. Kowalski’s Smoked Salmon, skin
removed, flaked
10 oz. frozen corn, thawed
14.75 oz. canned cream-style corn
1 cup half-and-half
1 ½ tsp. dried thyme
1 ½ tsp. dried parsley
- garnishes: chopped, cooked bacon; snipped
fresh chives or thinly sliced green onion;
Kowalski’s Extra Virgin Olive Oil and
Kowalski’s Sea Salt
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Fast Corn and Salmon Chowder
2 tbsp. Kowalski’s Unsalted Butter
1 cup Kowalski’s Chopped Onions or
Kowalski’s Soup Mix
2 tbsp. flour
4 cups low-sodium chicken stock, such as
Kitchen Basics
½lb. Yukon gold or fingerling potatoes, cut
into small cubes
¼tsp. freshly ground Kowalski’s Black
Peppercorns, plus more for garnish
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omemade soup is the choice of the season, but it’s not always an ideal option
for a busy weeknight. Many soup recipes are time-consuming, requiring lots of
prep and stovetop simmering to allow flavors to develop. Not so with these three easy
recipes, which utilize some great convenience products – dried herbs, packaged
stock and prepared veggies – in recipes that are made for speed. Unlike typical
bubble-all-day affairs, these soups pack intense flavor from the get-go so that you
can get up and get going!
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soups
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Melt butter in a deep pot over medium heat. Cook onions in butter over medium heat until
tender (about 5 min.). Sprinkle flour over onions, stirring to coat. Gradually whisk in stock.
Add potatoes and ¼ tsp. pepper. Bring to a boil; boil 10 min. Reduce heat to a simmer; stir in
salmon, corn, half-and-half, thyme and parsley. Continue cooking until heated through (about
10 min.). Serve immediately, garnished with bacon pieces, chives or green onion, a drizzle of
Kowalski’s Extra Virgin Olive Oil and salt and pepper to taste. Serves 8.
Find nutrition information online at www.kowalskis.com.
Kowalski’s Easy Italian Soup
8 oz. bulk Kowalski’s Mild Italian Sausage
¼cup Kowalski’s Chopped Onions (in the
Produce Department)
26oz. (1 jar) Kowalski’s Garlic Marinara
Pasta Sauce
3 cups chicken broth
1 cup cooked small noodle pasta, such as
macaroni or small shells
- freshly ground Kowalski’s Sea Salt and Black
Peppercorns, to taste
- Kowalski’s Parmesan Cheese, freshly grated
- fresh basil, thinly sliced (optional)
In a large deep pot over medium-high heat, cook and crumble sausage 2 min.; add onion. Cook,
stirring occasionally, until well browned and sausage is cooked thoroughly (about 10 min.). Add
pasta sauce, chicken broth and pasta; heat through. Season to taste with salt and pepper. Serve
topped with freshly grated cheese and basil, if desired. Serves 4.
Weeknight Cream of Potato Soup
¼ cup Kowalski’s Soup Mix
-K
owalski’s Extra Virgin Olive Oil, plus
more for garnish
3 cloves minced garlic
½ tsp. dried thyme
3 cups chicken or vegetable stock
24 oz. refrigerated mashed potatoes
¼ cup half-and-half
½ cup Kowalski’s Grated Parmesan Cheese
- garnishes: snipped fresh chives and freshly
ground Kowalski’s Sea Salt and Black
Peppercorns, to taste
In a small pan, sauté soup mix in a little olive oil until beginning to brown, stirring frequently.
Add garlic and thyme; cook 1 min. or until fragrant. Process mixture in a blender with chicken
stock until smooth. In a large saucepan, add stock mixture to mashed potatoes; bring to a boil.
Cook 1 min.; stir in half-and-half and cheese. Reduce heat so soup does not return to a boil;
heat through. Garnish with chives, a drizzle of Kowalski’s Extra Virgin Olive Oil and salt and
pepper to taste. Serves 6.
Good to Know:
• Find Kowalski’s Soup Mix in the Produce Department with other prepared produce. Or you can
use the same amount of finely chopped mixed vegetables, such as carrots, celery and onions.
Page 14
Selection and availability of products and ingredients vary by market.
In with the Old:
tomorrow’s recipes
for today’s fresh bread
herbed artisan croutons
3 tbsp. Kowalski’s Extra Virgin Olive Oil
4 cloves garlic, minced (optional)
2 tsp. finely chopped fresh thyme
1 tsp. finely chopped fresh rosemary
10 oz. artisan bread, cut into ¾" cubes
- freshly ground Kowalski’s Sea Salt and
Black Peppercorns, to taste
In a small bowl, whisk oil, garlic and herbs; drizzle over bread, tossing to coat evenly.
Spread bread cubes on a rimmed baking sheet; sprinkle with salt and pepper. Bake in a
preheated 325° oven just until croutons are golden but still slightly chewy and soft on the
inside, stirring occasionally (10-15 min.). Serves 16.
S
ome say there’s nothing better than fresh bread,
but day-old bread has its uses, too! If you’ve
been overly tempted by the variety of fresh-baked
options on our Artisan Bread Table you may
occasionally find yourself lucky enough to have too
much bread on hand (if having too much bread is
truly possible). But with all the ways you can use it,
day-old artisan breads may just become something
you plan for. So go ahead and indulge – and if any of
your pillowy treasure remains tomorrow or thereafter,
you can put it to good use again with one of these
inspired ideas:
• Make fresh breadcrumbs for use in
meatballs, meatloaf, breaded chicken or
pork cutlets, fish fingers, etc. Store fresh
breadcrumbs in the pantry up to 3 days
(or freeze for 3 months!).
• Day-old bread is actually preferred for
some recipes, such as French toast, bread
pudding and egg casseroles.
hidden gem:
• Artisan bread makes great toast! You’re
unlikely to notice a difference even 2 days
after purchase.
Stroopwafels
• Homemade croutons make great additions
to salads but are also wonderful in soups!
Holland’s famous cookies are truly a treat to
seek out in the Bakery Department. These crispy,
thin waffle cookies are sandwiched
together with cinnamon and caramel, the same
way they’ve been made since the 1800s. You can
enjoy them right out of the package, of course, or
set one on top of a steaming cup of coffee
or tea to soften its luscious center.
The microwave will do the trick, too!
Page 15
• Bread freezes wonderfully. In the case of
Take & Bake breads and rolls, bake only
what you want to eat and freeze the rest.
Thaw bread at room temperature in its
original wrapping to prevent condensation
from forming on the crust as it thaws.
Selection and availability vary by market.
www.kowalskis.com
• Use day-old bread to make grilled cheese
and paninis.
www.kowalskis.com
Citrus fruits are an excellent addition to many of your favorite meals. Enjoy one
of our delicious Sky Valley Heirloom Oranges out of hand with your favorite
chocolate, wine or cheese; these delicious oranges are juicy, sweet and have
just the right amount of tang. Use the juices or zests from our huge Persian
limes to enliven your favorite rice dish, salad dressing or meal. Or try cooking
with the peel, flesh and juices of stunning and delicious blood oranges to bring
out their intense sweet and sour combination; try it in our recipe for Blood
Orange Bruschetta. No matter how you choose to incorporate them into your
menus and dishes this season, you’ll appreciate the bright spot of sunshine
citrus brings to our Minnesota winter.
– Johnathan Lyskett, Woodbury Produce Department
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selections
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re you starting to get tired of the cold temperatures and icy, snowy
conditions? Citrus fruits, including oranges, lemons, kumquats, tangerines,
and grapefruits (among others), are a great way to return the taste of summer
to your table! This sunny option is at its peak condition now. Kowalski’s picks
only the best citrus selections from Texas, Mexico, California and even Spain
to share with you and your family.
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oranges
Oranges may have seeds or be seedless; the most
popular varieties are navel, Valencia and blood
oranges. They are an excellent source of vitamin C
and fiber and contain some vitamin A and folate.
Tangerines and Clementines
Both are types of oranges, also known as
Mandarin oranges. Their skin is loose and their
segments divide with ease.
Grapefruits
Grapefruits from Florida and Texas usually arrive in
October and last until June. They are sold as either
white or pink and are called grapefruits because
they grow in grape-like clusters. Grapefruits are a
good source of vitamin C.
Kumquats
good question
These grape-shaped citrus fruits contain a good
amount of vitamin C and are an excellent source
of fiber. The flesh is edible. Eat them whole or slice
them into salads.
What is citrus zest?
Many recipes call for citrus zest – but do
they mean strips of the peel, or grated
bits? Consider the recipe. Strips of zest
are most often used for garnish only.
Modern recipes that call simply for “zest”
may mean either, though more typically
they mean grated zest (made on a
rasp-style grater).
Lemons
Good in sweet and savory dishes, the flesh is tart
and slightly acidic. The grated zest is delicious in
baked goods, salad dressings and grain dishes.
Limes
Persian limes are the most common variety. Key
limes are smaller and more yellow. They’re very
popular in mixed drinks and marinades.
Pomelos
Very similar to and interchangeable with grapefruit
in most recipes, pomelos have a very thick, soft
rind. They’re high in vitamin C.
Page 16
Selection and availability vary by market.
Citrus Segments with Red Wine Syrup
750 ml dry red wine
1 cup sugar
1 cinnamon stick
8 navel oranges
- freshly cracked Kowalski’s Black Peppercorns (optional)
In a large saucepan, combine wine, sugar and cinnamon; bring to a boil, stirring to
dissolve sugar. Boil until reduced to 1 cup (18-25 min., depending on the size of the
pan and how vigorously it boils); cool completely. Cover and chill until cold. Segment
oranges (see inset). Divide orange segments and captured juice among 8 serving dishes.
Drizzle with red wine syrup and sprinkle with pepper, if desired.
Serves 4.
A note about gluten: This recipe is gluten free.
Good to Know:
• Grapefruits, tangerines and blood oranges work in this recipe, too. You can also try other
fruits – pineapple, grapes, melon, stone fruits and more.
• Serve over pound cake, angel food cake, cheesecake or meringues from the Bakery
Department, or on ice cream or gelato.
• This recipe goes great with Simple Cheese Tart, Individual Meringue Shells (filled with
whipped cream) or Classic French Crêpes. Find these recipes at www.kowalskis.com.
Blood Orange Bruschetta
Using a vegetable peeler, remove peel (orange part only) from 2 oranges. Slice into very
thin strips, then coarsely chop; set aside. Segment all 4 oranges (see inset), squeezing
membranes over a bowl to capture juice and pulp. Coarsely chop orange segments; add
to bowl with captured orange juice. If necessary, add more fresh squeezed juice so that
you have ½ cup of combined fruit-juice mixture; add reserved chopped orange peel.
Pour into a saucepan with honey and pepper. Bring to a boil over medium-high heat;
reduce to a simmer. Cook until reduced to ½ cup, stirring frequently (10-12 min.); cool.
In a medium mixing bowl, mix cheese with grated zest. Spread toasted bread with
cheese; top with orange mixture. Serve immediately. Makes 18.
A note about gluten: When served on gluten-free bread or crackers, this recipe is gluten free.
Orange and Pistachio Bites
2 oranges
8 oz. mascarpone cheese
½ cup heavy cream, very cold
¼ cup superfine sugar
2 tbsp. Kowalski’s Pure Honey, divided
30 frozen mini fillo shells, thawed
¼cup finely chopped roasted and salted
pistachios
Grate zest from oranges. In a large mixing bowl, combine zest with cheese, cream,
sugar and 1 tbsp. honey. Using an electric mixer, beat until soft peaks form; set cheese
mixture aside. Using a sharp knife, cut about ½" from both ends of each orange,
exposing the flesh. Set the fruit on one end and slice off strips of peel and white pith
using a steady downward motion while following the curve of the fruits. Slice each
orange into 7-8 thin rounds, then cut rounds into quarters. Spoon filling into fillo shells;
top with orange pieces. Drizzle with remaining honey and sprinkle with pistachios.
Serve immediately. Makes 30.
Good to Know:
• Tangerines and blood oranges work in this recipe, too.
Page 17
good to know
To segment oranges, grapefruits, pomelos or
tangerines, first peel the fruit using a sharp
knife: cut about ½" from both ends of each
piece, exposing the flesh. Set the fruit on one
end and slice off strips of peel and white pith
using a steady downward motion while
following the curve of the fruit. Hold fruit
over a bowl in your open palm; carefully slice
between the membrane and the edge of each
segment’s flesh to remove the colorful fruit.
Squeeze membranes over the bowl to capture
the remaining juice; discard membranes.
www.kowalskis.com
4 blood oranges (or substitute tangerines), divided
¼ cup Kowalski’s Pure Honey
¼ tsp. freshly ground black pepper, plus more to taste
4 oz. soft fresh goat cheese or mascarpone cheese, room temperature
1 tsp. grated blood orange zest
18 slices French baguette (or other artisan bread choice), ½" thick, lightly toasted
www.kowalskis.com
Use this template for creating
great meals.
A picture is worth a
thousand words; this
visual of what a healthful
Fruits
meal looks like says it all.
Vegetables
You simply fill in the plate.
2
Grains
Protein
• Half of each meal,
whether it’s breakfast,
lunch or dinner, should
contain fruits and/or vegetables.
• One quarter of your meal can be a good source
of protein such as beef, poultry or fish. If you’re
vegetarian, think beans, tofu, tempeh, cheese (if
you eat dairy), etc.
• The last quarter of the meal is reserved for a
whole-grain item. Our bodies need carbohydrates.
They benefit from wholesome, whole-grain ones.
4
You can easily put together delicious,
convenient, healthful meals for yourself and
your family this year. All it takes are a few
simple steps, some staples in your kitchen
and a handful of culinary skills up your sleeve.
Let’s get started.
Make us your sous chef.
We’re on it with loads of “shortcut”
products throughout the store.
• Use our prepared fresh veggies and fruits from
the Produce Department to reduce your slice and
dice time.
• Check our Frozen Foods Department for veggies,
fruits and precooked whole grains.
•O
ur Signature (and award-winning!) Rotisserie
Chicken, Good Foods for Good Health deli
salads, sushi, warm soups, Boar’s Head meats
and cheeses and colorful fruit salads from the
Deli Department make it easy to put fresh, light
meals on the table in a flash.
•T
he marinades on our poultry and meats in
the Meat and Seafood Department are made
with no chemicals, synthetics or MSG; they give
you a jump start on delicious dinners any day of
the week.
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step 1
k
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ay the words “healthy cooking at home”
and many people think “complicated,
time-consuming and expensive.” We’d like
to change those thoughts because cooking
(including quick cooking) can be an incredibly
rewarding activity. It nourishes so many
aspects of life.
GO
energize
your kitchen for a
healthy
new year
S
D H E AL
Susan Moores, M.S., R.D.
[email protected]
Fill the cupboards and fridge with foods that give
you options.
[See “Stocking Up” on the facing page.]
Lean on us for meal ideas.
We’re happy to assist with meal planning so you can focus on the tasty results.
Good Foods for Good Health recipes are available in every issue of this magazine
and on our website at www.kowalskis.com/recipes. Just check the Good Foods
for Good Health box on the left side of the page for the healthiest choices.
Find your inner chef.
It’s there, and you’ll get a great sense of pride as you grow your repertoire of skills.
Everyone can master these basic recipes and techniques:
• Making salad dressing: Making vinaigrette is easy: just whisk 3-4 parts oil to 1 part
vinegar; season to taste with salt, pepper, garlic, herbs, mustard – you name it. Add
sweetener if desired and make your dressing creamier with just a tiny bit of mustard,
yogurt or mayonnaise.
• Cooking vegetables: Roasting is one of the easiest ways to cook a multitude of vegetables,
including potatoes. Cut pieces evenly and lightly coat them with oil; season to taste. Roast
on a parchment-lined baking sheet in a preheated 450° oven until browned and tender
when pierced with a fork.
• Cooking meat and poultry: Steaks, chops whole tenderloins and pieces of poultry are
best grilled, broiled or pan-roasted. Ribs, whole poultry and tougher cuts of meat, such as
chuck or shoulder roasts, are effectively braised or slow-roasted. Boneless pieces of poultry
and pork cutlets are great for fast meals, as they’re easy to pan-fry or sauté. Small, thin
pieces of tender beef, pork and poultry work well in speedy stirfries. Our meat specialists
can help you select the right cooking techniques for any purchase.
• Cooking fish: Depending on the type, fish can be grilled, broiled, baked, steamed or
sautéed. All fish should be cooked skin-side-down (unless skinless fillets are used) until
the interior of the fish turns opaque and fish reaches an internal temperature of 145°
(about 10 min. per inch of thickness, regardless of cooking method). Look for “The Basics
of Cooking Fish” in the recipe section of our website.
• Cooking whole grains and pasta: Just follow simple package directions. Boost the flavor
of grains by cooking them in a mixture of water with broth, tea, wine or fruit juice. Cook
until the grains are tender but still a little “toothy.”
Here’s hoping 2014 will be a year for growing warm, fun memories in your kitchen. Many wonderful
things are created in that room, including the Joy of Good Food. Happy cooking!
Page 18
stocking up
pantry / dry goods
category
items
uses
Extra virgin olive oil
Salad dressings and general cooking
oils
vinegar
canned/bottled/
packaged goods
fish
(Packed in water or oil)
Neutral-flavored oil, such as canola oil
Baking and general cooking
Balsamic, rice, red wine vinegar and cider vinegar
Salads, sauces, marinades and much more
Diced tomatoes and tomato paste
Soups, sauces and much more
Beans (such as garbanzo, black and kidney)
Soups, salads, side dishes and casseroles
Chicken, beef and/or vegetable broth (select one
with a reasonable amount of sodium, such as
Kitchen Basics)
Soups, sauces and as a cooking liquid for
grains and much more
Tomato-based pasta sauces
On pasta or fish, in soups and much more
Tuna and salmon
Salads, sandwiches, pasta dishes and
casseroles
Whole grain pastas (in a variety of shapes
and sizes)
Casseroles, side dishes, soups and salads
grains
Whole grains (such as brown rice, quinoa, freekeh,
farro, wheat berries, barley, oats)
perishable & frozen
Any variety
Casseroles, side dishes, soups and salads
garlic & onions
Yellow, white and red onions and whole bulbs
of garlic
General cooking
Nuts, nut butters,
seeds & dried
fruits
Any variety of nut (raw or roasted, unsalted or
lightly salted), any nut butter and any dried fruit
Snacks, salads, baking and much more
Condiments
& flavorings
Fruit preserves, mustards, chile-garlic sauce,
salsa, hot sauce, soy sauce, honey and pure
maple syrup
General use
spices
& seasonings
Salt, pepper, chili powder, curry powder, ground
cinnamon and ground ginger
General use
dried herbs
Kowalski’s Bold Italian Seasoning, thyme, oregano
General use
category
items
uses
Low-fat milk
General cooking, baking and drinking
Low-fat plain yogurt
General cooking, baking and snacking
A selection of cheeses for grating, shredding,
melting and crumbling (such as Parmesan,
Cheddar cheese and feta)
General cooking, baking, snacking and
much more
dairy
Eggs
Omelets, frittatas, breakfasts, salads, baking
and much more
produce
Any variety, including salad greens, peppers,
carrots, celery, apples, bananas, lemons, limes
and fresh herbs
Casseroles, side dishes, soups, salads,
snacking and general cooking
bread
Whole grain or sprouted bread
Sandwiches, French toast and much more
hummus
Any variety
Snacking and as a spread for sandwiches and
much more
frozen foods
Plain vegetables and unsweetened fruits
Casseroles, side dishes, soups, baking and
much more
Use our “Good for You!” cards in nearly every section of the market to guide you towards the
healthiest choices within each food category.
Page 19
www.kowalskis.com
(Note: some
items need
refrigeration
after opening –
check labels)
potatoes
in
the
B
Kitchen
with
the
Kids
esides the fact that it’s delicious, there’s another reason grilled cheese is one of the first recipes most kids learn to make: it’s easy. Simply start
with two slices of lightly buttered bread layered with your choice of cheeses and other fillings. Grill for a few minutes on each side in a nonstick
skillet or on a nonstick griddle preheated to medium until dark golden-brown on the first side; flip and repeat. If needed, reduce heat slightly and
continue cooking, flipping occasionally, until the cheese is melted and all the fillings are hot. That’s it!
Our Kowalski’s American Cheese is every kid’s favorite, but you can use any of our locally made cheese shingles or even shreds in any combination
and with all manner of tasty fillings. And don’t forget the bread – our Kowalski’s Sandwich Breads (12 Grain and Health Breads, for example) are
great choices. You can even try one of our artisan loaves for a more upscale feel.
FILL it up
• Raspberry jam
• Boar’s Head Sweet Slice Ham
• Kowalski’s American
Cheese Slices
• Kowalski’s Shredded
Colby-Jack Cheese
• Stonewall Kitchen Roasted
Garlic Onion Jam
• Marinated artichokes
• Kowalski’s Bacon
• Fire-roasted tomatoes
• Baby spinach
• Kowalski’s Baby Swiss
Cheese Slices
• Boar’s Head Pepperhouse
Gourmaise Spread
• Roast beef
• Kowalski’s Shredded Italian
4-Cheese Blend
• Kowalski’s Shredded Pizza
Cheese Blend
• Kowalski’s Shredded Mexican
Cheese Blend
• Boar’s Head Tuscan Turkey
• Kowalski’s Provolone
Cheese Slices
• Chopped olives
Selection and availability of ingredients vary by market.
classic grilled cheese
- unsalted butter, at room temperature
4 slices Kowalski’s Vienna Bread
¼cup Kowalski’s Shredded Italian 4-Cheese Blend, divided
4 s lices Kowalski’s American Cheese, divided
Butter one side of each slice of bread. Place half of the bread slices, buttered
side down, on a nonstick skillet or griddle preheated to medium. Divide
shredded cheese, then sliced cheese evenly on top; put remaining slices of bread
on top, buttered side up. Cook sandwiches on first side until the bottom is dark
golden-brown (about 2 min.); flip and repeat. If needed, reduce heat slightly and
continue cooking, flipping occasionally, until cheese is melted and hot. Cut each
sandwich in half on the diagonal; serve immediately.
Makes 2.