May - Kowalski`s Markets

May – July 2013
THE JOY OF GOOD FOOD
At Home with
Kowalski’S
A SEASON OF GOOD FOOD
YOU’RE
INVITED:
A SUMMERY COCKTAIL PARTY
Fresh New Salads
& Dressing Ideas
PUT
POWER
IN YOUR CART
Choices You
Can Trust
In The Meat Department
ALIX KENDALL’S
FAVORITE BURGER
Oils For Every Occasion
WWW.KOWALSKIS.COM
Shown above: The Fashion Forward, Mai Tai and Basil Gin & Ginger.
Recipes at www.kowalskis.com.
thoughts from the
KOWALSKIS
W
hile a great bottle of wine can be paired with any meal in any season (just try to stump one of
our Wine Experts!), there are times when a great summery cocktail or frosty craft beer may
be just what a menu needs. No matter what you’re thirsty for, you can find it in any of our four Wine
Shops (at our Hennepin, Stillwater, Eagan and Woodbury markets). In this issue of At Home with
Kowalski’s, our Wine Expert and Culinary Director have teamed up to bring you a variety of truly fresh
takes on some much-loved warm-weather libations, with some re-mixed classic cocktails and other
truly modern concoctions. You’re sure to find a few new favorites among them, starting on page 6.
www.kowalskis.com
We’ve been assembling a fabulously fun inventory of beverage and barware in all of our nine markets
(in the Gift and Marketplace Departments) so that no matter what you’re sipping this season, you can
do it in style. Every store has a unique selection of cute, kitschy and incredibly cool accessories and
tools that are both functional and extremely fashionable. You’ll find just a few of our Editor’s favorites
on page 9.
WHITE BEAR LAKE MARKET
4391 S. Lake Avenue
651-429-5913
[email protected]
WOODBURY MARKET
8505 Valley Creek Road
651-578-8800
[email protected]
LYNDALE MARKET
5327 Lyndale Avenue S.
612-822-2935
[email protected]
UPTOWN MARKET
2440 Hennepin Avenue
612-377-3448
[email protected]
PARKVIEW MARKET
5615 Chicago Avenue S.
612-824-2430
[email protected]
It’s been said that the currency of the new millennium is
trust. Businesses like to tell consumers they’re worthy
of that trust, but at Kowalski’s we’re showing you
exactly what we mean (see page 14). According to the
USDA definition, all natural meat contains no artificial
ingredients, colors or preservatives and must be
minimally processed. Kowalski’s standards for all natural
meat are higher than the USDA standard in that we only
label meat as natural if the animal never received
antibiotics, hormones or growth stimulants – ever. We
call it “Never Ever.” We are proud to have the best all
natural service meat case in the Twin Cities; we feel all
natural meat is cleaner, safer and superior in overall
quality to conventionally raised beef, pork and poultry.
It’s better for the animals, the producers and most
importantly, our customers.
Our Nutritionist, Sue Moores, is also hoping to help
you make great choices in the Meat Department in her
contribution to this issue, “Put More Power in Your Cart”
(page 19). She’s sharing her favorite healthy selections
in every department (yes, including the Bakery!), for your
consideration. She’s also a big fan of our new Sprouted
Breads. They join our Signature line-up on the facing page.
GRAND AVENUE MARKET
1261 Grand Avenue
651-698-3366
[email protected]
EDEN PRAIRIE MARKET
16500 W. 78th Street
952-937-9585
[email protected]
STILLWATER MARKET
5801 Neal Avenue N.
651-439-9161
[email protected]
EAGAN MARKET
1646 Diffley Road
651-328-8300
[email protected]
EDITOR-IN-CHIEF
Rachael Perron
Culinary Director,
Kowalski’s Markets
Jim and Mary Anne
Kowalski, Owners
[email protected]
651-796-6043
PROOFREADER
Rachel Carlson, Kowalski’s Markets
As always, we love to see you in the stores!
Jim and Mary Anne Kowalski and Kris Kowalski Christiansen
Kris Kowalski Christi
ansen,
Chief Operating Officer
DESIGN & LAYOUT
Hooker & Company
www.hookerandcompany.com
FOOD STYLIST
Maggie Stopera
www.maggiethefoodstylist.com
STORE
CALENDAR
4
You’ll want to mark your calendar for the upcoming SUMMER
CELEBRATION EVENT, coming May 4. We will be sampling all
the best summer tastes and offering ideas for all variety of summer
entertaining occasions in every store from 11:00 a.m. to 5:00 p.m.
We hope to see you there!
PAGE 2
PRINTING & PRODUCTION
Visual Expressions
612-729-1649
PHOTOGRAPHER
Phil Aarrestad
www.philaarrestadphoto.com
© Kowalski’s Companies, 2013
All Rights Reserved.
www.kowalskis.com
THE JOY OF GOOD FOOD
A
Our Signature Products
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 we’re 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.
KOWALSKI’S SOAPS
Handmade in Minnesota of palm, coconut, olive
and castor oils, these are soaps for which you’ll
find excuses to lather up! Enjoy their fresh scents:
lilac, honeysuckle and the invigorating fragrances
of fir, spruce, cinnamon and clove. Look for them
near the health and beauty supplies.
KOWALSKI’S LEMON AND LIME BITES
KOWALSKI’S NEW SNACK NUTS
Look for Sea Salt & Pepper Peanuts and Roasted Salted
Almonds in the Grocery Department with the rest of our
line: Sweet Hotties, Zesty Jalapeño Peanuts, Colossal
Cashews, Honey Roasted Peanuts, Extra Large Classic
Peanuts and Chocolate Dipped Peanuts.
SIGNATURE PRODUCT
FOCUS
KOWALSKI’S FUDGE BITES
When you think of fudge, you probably think of a little
candy shop in Duluth or in a small little town that you
would visit when you were a kid. This is real “fudge shop”
quality candy
made locally in
North Branch, the traditional way. Look for good
old-fashioned Chocolate, Chocolate Walnut,
Maple Nut and seasonal flavors in the
Bakery Department.
KOWALSKI’S FRENCH DRESSING
The newest flavor in our salad dressing line is the perfect
balance of sweet and sour flavor with just a pinch of cracked
black pepper. Look for it in the Grocery Department.
KOWALSKI’S FRESH HERBS
Fresh herbs are a great way to add
flavor to foods without adding
unnecessary salt, sugar or fat. Find
all your favorites – from Italian parsley,
cilantro and basil to lemongrass and marjoram – in the
Produce Department.
Kowalski’s NEW
Sprouted Breads
Made with oh-so-pure ingredients and
sprouted grain goodness by Angelic
Bakehouse in Waukesha, Wisconsin, our
new sprouted breads are something special.
They’re baked with GMO-free grains, USAsourced honey, sunflower oil and oat fiber for
maximum moisture. They don’t contain any
artificial sweeteners, fats or preservatives.
Kowalski’s Seven-Grain Bread, Raisin Bread
and Dinner Rolls are made with whole
sprouted grains of oats, red wheat berries,
rye, barley, millet, rice and wheat with the light
flavors of molasses and wildflower light amber
honey. One 65-calorie slice of either of the
breads provides 5 g of protein and 3 g of fiber,
and a single dinner roll has 87 calories,
7 g of protein and 4 g of fiber.
That means these three options are
Good Foods for Good Health certified!
Sprouted Hamburger Buns and Hot Dog Buns
are also available in the Bakery Department.
Selection and availability vary by market.
Selection and availability vary by market.
PAGE 3
www.kowalskis.com
These citrusy, bite-sized, teacake-style cookies positively
melt in your mouth. Find them in the Grocery Department.
Available for a limited time.
getting
Personal
O
with alix kendall
ne of the many fun aspects of my job is talking with customers. I recently had a chance to sit down with a well-known shopper at the
Kowalski’s Lyndale Market and a very familiar face to most Twin Citians. Alix Kendall, co-host of arguably the most caffeinated morning
show in town, the Fox 9 Morning News, is a devoted Lyndale customer. As former waitress and bartender, Alix knows something about and
appreciates really great service. Asked why she loves shopping her Kowalski’s, she doesn’t hesitate. “I feel comfortable there. Everyone is
always very welcoming, very friendly.”
Alix finds lots to love at her Kowalski’s, dropping in as much as four times a week for
everything from gifts and flowers to readers and lip balm. A peek in her basket on any
given visit may reveal cauliflower, kale, broccolini, blueberries, clementines, cherry
tomatoes, waffle mix, Nueske’s bacon, yogurt, hummus, sushi or Kowalski’s M&M®
Cookies. She’s also a fan of the good stuff when it comes to imported cheese, and
she’s raising her daughter Kaitlyn to appreciate great cheese, too. “She’ll ask me,”
Alix says, “‘Did you get the Rembrandt?’ You can tell I didn’t raise that kid
on Velveeta!”
www.kowalskis.com
At home this pint-sized dynamo does a lot of the cooking, putting healthy produce
to use in stirfries and Indian dishes and indulging her daughter’s tastes for bean and
cheese burritos, tacos, spaghetti and smoothies (made in an Oster blender that
once belonged to Alix’s great-grandmother). Alix has her own little indulgence, too.
“When it comes to ice cream,” she explains, “I don’t have a lot of willpower.”
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Like many native Minnesotans, Alix loves snow but appreciates the splendor of a
Minnesota summer. She pours her boundless energy into active pursuits like
biking and walking around Lake Harriet yet equally enjoys lounging on her deck
with a friend, cocktail in hand. “I’m more of a wine drinker, but in the summer I like
a margarita as much as anyone,” she laughs. “I’ll drink tequila anytime.”
At Alix’s house, summer means a change in venue when it comes to dinner.
“We eat out on the deck, and we cook everything on the grill – chicken breasts,
kabobs, cheeseburgers. I LOVE a good burger.”
ALIX’S BURGER
WHOLE WHEAT BUN
Occasionally an onion bun will
do the trick, too.
YELLOW MUSTARD AND KETCHUP
Mayo? Never!
LETTUCE
WHITE ONION
TOMATOES
Absolutely not – but I’ll eat it in
everything else.
PAGE 4
PICKLES OR CHEESE?
Yes and yes. A sweet-spicy
pickle is best, and Cheddar
is better!
“I wouldn’t say I’m traditional in any other area of my life,” Alix laughs, but when it comes to
burgers, she considers herself “a purist.” She’s also somewhat of an expert. In 2010, she
served as a guest judge for the Travel Channel’s Food Wars, pitting burgers from the 5-8
Club against the ultimately victorious Matt’s Bar’s Jucy Lucy. (Alix’s mother wasn’t keen
on her daughter’s vote for the 5-8’s offering, mock reprimanding, “Alix, you know we’re a
Matt’s family!”)
Being a burger lover myself, Alix and I discussed our “perfect”
burgers at length. And while we have a lot in common – including
a love for Cincinnati-style chili, Graeter’s ice cream (she prefers
Coconut Chocolate Chip to my Butter Pecan) and tequila – we
have vastly different ideas as to what a great burger looks like.
No matter the toppings, though, we can unquestionably agree that
a burger is certainly one of the best ways to inaugurate summer.
Warmly,
Rachael
You can reach me at [email protected], find me on
Facebook or follow my tweets. I’m Twittering as @chefRachael.
J RACHAEL’S TIPS FOR A GREAT BURGER J
rachael’s HOT list:
What I’m
buying now
Freekeh Energy Salad
(in the Deli Department)
Yum Yum Roll
(at the Sushi Bar)
Cointreau • Blackberry Pie
Queso fresco
Graeter’s Ice Cream
Angostura bitters
Celery • Apricots
Sauvignon Blanc
Kowalski’s Prairie Spice Soap
BE GENTLE. Don’t overhandle your meat. Work it just enough to shape it and ensure it will hold together.
GET IN SHAPE. Make your burger slightly thinner in the middle to account for the fact that burgers swell when cooking.
SIZE MATTERS. Make a patty slightly larger than your bun to account for shrink while cooking.
MAKE IT SIZZLE. Whether you use gas or charcoal, grill over direct heat with the grill lid down at high to no cooler than medium-high. Turn only once:
when the burger releases easily from the grill grates. Never, ever press on the meat as it cooks.
DON’T OVERDO IT. The USDA recommends cooking ground meat to 160˚ for safety, but for many people that is too done for a burger. Refer to the
recommended internal temperatures for doneness for steaks, chops and roasts on page 15.
GIVE IT A REST. After removing them from the grill, tent your burgers with foil and let them rest 5 min. before serving.
RACHAEL’S BURGER
KOWALSKI’S SWEET EGG BUN
Toasted or grilled, with a little butter on it (the bun is
a must, the butter is not).
MAYO
Hellmann’s. For me, Hellmann’s means mayonnaise.
LETTUCE Crisp, cool Bibb lettuce leaves.
TOMATOES Thick-cut, juicy local tomatoes.
RED ONION
My husband protests, but it’s just not exactly
right without them.
PICKLES OR CHEESE?
I’ll do a pickle occasionally. Cheese is not required,
but if I do have cheese, I like American.
PAGE 5
www.kowalskis.com
USE A TOP-QUALITY MEAT. All Kowalski’s ground beef options are great choices. Whether you
prefer grass-fed, Choice, Prime or Wagyu, more important is choosing meat with at least 15-20%
fat content. Burgers aren’t meant to be health food, and not only does the fat add flavor, it keeps the burger moist and juicy.
SHAKE IT UP:
SUMMER COCKTAILS
t
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www.kowalskis.com
T
rade in your little black dress and sportcoat for flip flops and
cargo shorts – this is a different kind of cocktail party! From
fresh and fruity sangrias made with Minnesota honey to classics
like an Old-Fashioned that’s sweetened with peach syrup instead
of a sugar cube, we’re putting a twist on familiar favorites with
fresh fruits and juices and fresh herbs, too. Our Basil Gin & Ginger
and The Portuguese are great options for anyone who typically
enjoys sipping a Gin & Tonic. Fans of the margarita will love the
Paloma, inspired by a Mexican favorite made with grapefruit and
tequila. There’s something for everyone to cheer here.
TUSCAN SIDECAR
2 tbsp. coarse sugar
(such as turbinado sugar)
1 orange wedge
2 oz. cognac
2 oz. Grand Marnier
2 oz. fresh squeezed lemon juice
1 o z. Kowalski’s Fresh Squeezed
Orange Juice
2-4 dashes angostura bitters, to taste
- ice
2 orange twists, for garnish
Pour sugar on a flat, rimmed dish. Moisten the rim of two martini glasses
with the orange wedge; dip in sugar. In a cocktail shaker, combine
cognac, liqueur, lemon juice, orange juice, bitters and ice. Shake to
combine; strain evenly into prepared glasses. Garnish each glass with an
orange twist. ​​​​
Makes 2.
Note:
• Find angostura bitters in the Beverages Aisle.
LIME SOUR
Bring 1 cup fresh squeezed lime juice and ½ cup sugar to a boil in a
medium saucepan over medium-high heat, stirring to dissolve sugar.
Remove from heat; cool 30 min. Store covered in the refrigerator. ​​​​​​​​​​​​
Makes about 8 oz. (1 cup).
Note:
• You can also use lemon juice or a mixture of lemon and lime juice to
make a sour mix.
SIMPLE SYRUP WITH VARIATIONS
Bring 1 cup each sugar and water to a boil in a small saucepan over
medium-high heat, stirring to dissolve sugar. Remove from heat; cool 30
min. Store covered in the refrigerator. ​​​​​
Makes about 8 oz. (1 cup). FLAVORED SYRUPS: When sugar is dissolved, add 4 oz. fresh peeled
and thinly sliced ginger, ½ oz. fresh rosemary or ½ oz. fresh thyme stems.
Bring to a simmer, then remove from heat; let steep 30 min. Strain syrup,
discarding ginger or herbs, before storing covered in the refrigerator.
Recipes for The Fashion Forward and Mai Tai featured on the cover are
available on our newly designed website at www.kowalskis.com.
Selection and availability vary by market.
PAGE 6
Look for other unique cocktail recipes including Kiwi Colada,
Gazpacho Bloody Mary, Rosemary-Gin Lemonade and Ginger
Martini on our website at www.kowalskis.com.
Strawberry Mojito
Limoncello Palmer
The Portuguese
Rosemary Martini
Mango Margarita
Honeyed Sangria
Paloma
Sangria Blanco
www.kowalskis.com
Basil Gin & Ginger
PAGE 7
LIMONCELLO PALMER
STRAWBERRY MOJITO
BASIL GIN & GINGER
2 oz. limoncello (lemon liqueur)
8 oz. Kowalski’s Fresh Squeezed Lemonade, cold
10 oz. cold unsweetened iced tea
- ice
2 lemon wedges, for garnish
4 leaves Kowalski’s Fresh Mint, plus more for
garnish
5-8 fresh strawberries, stemmed and hulled, plus
more for garnish
8 oz. light rum, divided
4 oz. cold Lime Sour (see p.6)
- ice
4 oz. cold club soda
2 lime wedges, for garnish
4 large leaves Kowalski’s Fresh Basil, plus 2 very
small sprigs for garnish
1 oz. fresh squeezed lime juice
2 oz. gin
- ice
10 oz. cold ginger ale
2 lime wedges, for garnish
www.kowalskis.com
Combine limoncello, lemonade and tea in a 4-cup
spouted measuring glass; stir to combine. Pour
evenly into two highball glasses, over ice. Garnish
each glass with a lemon wedge.
Makes 2.
In a cocktail shaker, muddle mint, strawberries and
1 oz. rum; add remaining rum, sour and ice. Shake
to combine; strain evenly into two highball glasses
over ice. Top glasses evenly with club soda;
garnish each glass with a lime wedge, strawberry
and a sprig of mint. Makes 2.
In a cocktail shaker, muddle 4 large leaves of basil
and lime juice; add gin and ice. Shake to combine;
strain evenly into two lowball glasses over ice. Top
glasses evenly with ginger ale; garnish each glass
with a lime wedge and a small sprig of basil.
Makes 2.
MANGO MARGARITA
ROSEMARY MARTINI
THE PORTUGUESE
2 tbsp. kosher salt
3 lime wedges, divided
6 oz. Mango Purée (below)
4 oz. cold Lime Sour (see p.6)
3 oz. tequila
2 oz. Cointreau (or triple sec)
- ice
8 oz. vodka
2 oz. cold Rosemary Simple Syrup (see p.6)
1 tsp. fresh squeezed lime juice
- ice
2 lime twists, for garnish
2 v ery small sprigs Kowalski’s Fresh Rosemary,
for garnish
2 oz. Offley White Porto
2 oz. cold tonic water
- ice
2 lemon wedges
Pour salt onto a flat rimmed dish. Moisten the rim
of two margarita glasses with a lime wedge; dip in
salt. Combine mango purée, lime sour, tequila and
Cointreau in a cocktail shaker over ice. Shake to
combine; pour into prepared glasses. Garnish each
glass with a lime twist.
Makes 2.
Combine vodka, syrup and lime juice in a cocktail
shaker over ice. Shake to combine; strain evenly
into two martini glasses. Garnish each glass with a
lime twist and a sprig of rosemary.
Makes 2.
Combine 1 oz. each port and tonic in two lowball
glasses over ice; stir gently to combine. Squeeze
each cocktail generously with a lemon wedge.
Makes 2.
MANGO PURÉE: In a food processor, purée 10
oz. peeled fresh mango, ¼ cup pure mango juice
and 1 oz. fresh squeezed lime juice until smooth;
strain if desired.
SANGRIA BLANCO
PALOMA
HONEYED SANGRIA
750 ml bottle Sauvignon Blanc
(or another dry white wine with crisp acidity)
2 oz. Kowalski’s Honey
1 oz. light rum or brandy
1 oz. Grand Marnier
1 e ach orange, lemon and lime, thinly sliced and
seeded
1 white nectarine, pitted and thinly sliced
16 oz. cold sparkling water
- ice
- s liced oranges, lemons, limes and white
nectarines, for garnish
2 tbsp. kosher salt
3 grapefruit wedges, divided
4 oz. Kowalski’s Fresh Squeezed Grapefruit Juice
4 oz. white tequila
1 oz. fresh squeezed lime juice
- ice
4 o z. cold Joia Grapefruit, Chamomile &
Cardamom Soda
750 ml bottle Zinfandel or Tempranillo
(or another fruity red wine)
1 oz. brandy
1 oz. triple sec
2 oz. Kowalski’s Fresh Squeezed Orange Juice
2 oz. pineapple juice
1 oz. fresh squeezed lemon juice
1oz. Kowalski’s Honey
1 each orange and lemon, thinly sliced and seeded
6 thin wedges fresh pineapple
¼ cup maraschino cherries, stemmed
6 oz. cold club soda
- ice
-w
edges of orange, lemon and pineapple and
maraschino cherries, for garnish
In a 2-qt. pitcher, combine wine, honey, brandy
and Grand Marnier; stir until honey is dissolved.
Add fruit; chill in refrigerator until cold (about 2
hrs.). Just before serving, add sparkling water; stir
gently to combine. Serve in wine glasses over ice;
garnish each glass with sliced fruit. ​​​​​​
Serves 10.
Look for prepared Sangria Fruit Mix in the
Produce Department this summer.
Pour salt onto a flat, rimmed dish. Moisten the rim
of two highball glasses with a grapefruit wedge;
dip in salt. Combine grapefruit juice, tequila and
lime juice in a cocktail shaker with ice; shake to
combine. Pour evenly into prepared glasses.
Top evenly with soda; garnish each glass with a
grapefruit wedge. Makes 2.
PAGE 8
In a 2-qt. pitcher, combine wine, brandy, liqueur,
juices and honey; stir until honey is dissolved. Add
fruit; chill in refrigerator until cold (about 2 hrs.).
Just before serving, add club soda; stir gently to
combine. Serve in wine glasses over ice; garnish
each glass with fruit. ​​​​​​​
Serves 10.
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COCKTAILCHIC
A
variety of cocktail-crafting tools, glassware and novelty
beverageware and barware is available at your local Kowalski’s
in the Marketplace and Gift Departments. Look for these and many
other functional, stylish options at your neighborhood market:
(a) KIKKERLAND PAPER STRAWS are stylish, earth-friendly options
for sipping. (b) Keep your wine at optimal temperature longer with 12
oz. stemless TRUE DOUBLE-WALLED INSULATED WINE GLASSES.
(c) Instantly enhance the flavor of your wine with HOST INSTANT
WINE AERATOR. Just pop it on and pour it out. (d) Beverage
containers are no match for the sheer power of a manly moustache.
The FRED HANDLEBAR BOTTLE OPENER pulls corks and pops
caps. (e) The JOIE LEMON JUICER squeezes, strains and measures
fresh juice for perfect cocktails every time. (f) Have a little fun while
protecting your furniture with RETRO COCKTAIL COASTERS FROM
MICHEL DESIGNS. These 12 sturdy, round cardboard coasters
come in a metal tin. A matching pad of 25 paper placemats is also
available. (g) Tea prep is colorful with TEA GEMS FROM RSVP.
Just scoop in dry tea leaves, cap and submerge it in hot water.
(h) The MIX-N-MEASURE MINI MEASURE measures teaspoons,
tablespoons, milliliters and fluid ounces. It’s a must-have for every
wannabe mixmaster. (i) OXO’S WOODEN REAMER is made of
solid beech wood with a comfortable handle and natural oil finish.
(j) Proceed to party with the dishwasher-safe RED PARTY CUP
FROM TRUDEAU. It’s BPA-free and double-wall insulated.
PAGE 9
Selection and availability vary daily by market.
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PAGE 10
Selection and availability vary by market.
1 ZYLISS SHAKE ‘N’ POUR
Outfitted with a perforated weighted pendulum, the Zyliss
Shake ‘n’ Pour Dressing Mixer combines salad dressing
ingredients with a quick shake by pushing oil and vinegar
through specialized holes to emulsify the liquids. Find it in the
Marketplace Department.
2 WOWBUTTER
100% Peanut Free WOWBUTTER is taste-tested by peanut
butter lovers and has the taste, texture and nutrition consumers want. It’s a great solution for kids with peanut allergies as
well as their classmates. Find it in the Grocery Department.
3 CORKCICLE AND CHILLSNER
From the people who brought you the Corkcicle to keep your
wine chilled comes the one and only in-bottle, drink-thru beer
chiller that keeps cold ones cold from the first sip to the last.
They make great Father’s and Mother’s Day gifts. Find them
in the Gift Department.
11
4 TAKEYA FLASH CHILL TEA MAKER
Make 2 quarts of iced tea in minutes with loose leaf or tea
bags. Just fill the removable infuser, add hot water and ice,
and shake. Available in the Marketplace Department.
5 LIGHTLIFE BURGERS
Lightlife Burgers are veggie burgers even meat-eaters will
love. Find several flavors in the Frozen Foods Department.
6 THE SHED BBQ SAUCES
7 KELAPO COCONUT OIL & BAKING SPRAY
Harvested from exclusive coconut palms in Sri Lanka, this
100% organic, trans fat-free oil can be used as an all natural,
flavorful and energy-packed butter alternative. Coconut oil
can be used similar to olive oil but may perform even better
at higher temperatures due to its high smoke point. The taste
profile of coconut oil is light and sweet, with subtle hints of
actual coconut. Also look for baking sticks and cooking spray
in the Grocery Department.
8
8 OGGI INSULATED TUMBLER
Now you can have a cold drink and dry hands at the same
time with this double-walled beverage tumbler with a spiral
drinking straw. Available in several summery colors in the
Marketplace Department.
9 EARTH BALANCE COCONUT PEANUT BUTTER
One part all natural peanut butter, one part organic extra virgin
coconut oil, Earth Balance Coconut Peanut Butter is a mouthwatering spread that is tasty on toast, in stirfries, smoothies
– you name it! This super delicious spread has no trans fats
and is available in both crunchy and creamy. Look for it in the
Grocery Department.
9
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10 KOWALSKI’S TURKEY BACON LETTUCE WRAP
Made with Boar’s Head meats and cheese with thickly sliced
tomato, creamy fresh avocado in a no-carb, no-gluten lettuce
wrapper. Who says a great sandwich has to have bread?
There are loads of reasons to choose our new Turkey Bacon
Avocado Lettuce Wrap, but key among them is how great
they taste! Find them in the Deli Department.
11 DONKEY CHIPS
Handmade with stone-ground white corn and the perfect
amount of seasoning, Donkey Chips (both Salted and
Unsalted) are now available in the Grocery Department.
12 PERSONAL WATER INFUSER
10
PAGE 11
Extract juice and flavor from citrus fruits and infuse them
directly into your water bottle with the Citrus Zinger from
Zing Anything. The 28 oz. bottle is BPA-free. Find it in the
Marketplace Department.
www.kowalskis.com
Straight from the Shed BBQ joints in Alabama and
Mississippi come their award-winning handcrafted barbeque
sauces. Look for both Original Southern Sweet and Spicy
Southern Sweet in the Grocery Department.
A HOPPY ACCIDENT
T
he burst of growth and creativity in the American craft brew scene
has been well documented. There are now more breweries in the
United States than at any time since prohibition – currently in the
neighborhood of 2,200 and more popping up every day.
New breweries and emerging styles such as Sour Beers and Cask
Conditioned Ales entering the market give beer lovers a lot about which
to be excited. However, it’s clear that one style has come to dominate
all others in popularity: the extra-hoppy, higher-alcohol big brother of the
classic English Pale Ale, IPA or India Pale Ale.
But for an accident of history, craft beer enthusiasts’ demand for such
ultrahoppy beers may never have come to pass.
www.kowalskis.com
The style was born in the late 1700s when beer sent from England to their
troops in colonial India spoiled due to the heat in the ship’s hold. Brewers
found that adding additional hops had a preservative effect that would
allow their beers to survive the steamy journey through the tropics.
The style might have been lost forever had it not been for a shipwreck in
1827 off the English coast. In the wreck, some of the barrels intended
for India were damaged and sold off in London where the extra-hoppy
beer became a sensation. Nearly 180 years later, that same taste for
extra-hoppy beers is helping to fuel the craft beer movement.
FRESH-PICKED:
KOWALSKI’S FRUIT PIES
Kowalski’s Wine Shops are well stocked with such nationally distributed
notables such as Bell Two Hearted Ale, Stone IPA, Sierra Nevada
Torpedo and local icons Surly Furious, Summit Saga, and Fulton’s Sweet
Child of Vine. We’ll keep our eye on the trends and the new offerings so
we can continue to bring you the best the craft movement has to offer.
A
t Kowalski’s, our pies aren’t just baked – they’re grown. Our
baked-in-store fruit pies are made with quality fruit picked at the
peak of perfection, with so much fruit it accounts for nearly half of
our traditional fruit pies’ total weight. With fruit this good, these fruity
celebrations of summer don’t need artificial flavors or pre-cooked
thickeners. The fruits in our fillings bake in their own natural juices, with
premium spices and real cane sugar – just like you would make them
at home.
Selection and availability vary by market.
Find a recipe for the Cayenne Shandy, shown in the inset photo, on our website at
www.kowalskis.com.
We’re also proud to offer a selection of pies you can’t find just
anywhere. Boysenberry (combining the tartness of blackberries with
the sweetness of raspberries) and Blackberry are loyal customers’
favorites. Unique toppings and flavor combinations add flavor and
texture to other topped fruit pies. Red Raspberry Lime has a delicate
Persian lime sauce baked into the crust, and Blueberry Lemon Buckle
is topped with a lemon crumb topping for the perfect balance of
sweetness and tartness in every bite. Southern favorite Peach Praline
Pie and Apple Brown Betty are unique pastries indeed. Mango
Strawberry and Strawberry Rhubarb marry fruits that balance each
other naturally.
It wouldn’t be Kowalski’s without the best of the best classic pies, and
ours are truly unsurpassed in the category. The cherries in both our
traditional and No Sugar Added cherry pies exceed USDA grade A
standards. All of our apple pies – including a No Sugar Added Apple
and a stunning handmade, rustic four-pounder called the Colonial
Apple – are made with fresh Ida Reds for unmatched quality and taste.
Look for our premium fruit pies all summer long and keep coming
back to try them all. Unique holiday specialties like brown sugar, pecan
and coconut-topped Sweet Potato Crunch and Brandied Mince will be
here when the cold weather whips back around (before we know it!).
Selection and availability vary daily by market.
PAGE 12
FREEKEH
F
of Nature
reekeh (pronounced freak-uh) is a cereal food made from green
wheat. Like many delicious things, it was created by accident nearly
2,000 years ago when a Middle Eastern village was attacked, their crop
of young green wheat set ablaze. In an effort to save their livelihood,
villagers rubbed the burnt chaff from the seeds, and freekeh (a word with
its origins in an ancient Middle Eastern word meaning rubbed) was born.
Today freekeh is made with immature grains of durum wheat when the
grains are still milky, the leaves have just started to turn yellow and the
seeds are still soft and creamy. The wheat is harvested, arranged in piles
and left to dry in the sun for a day before being set on fire. The burn
must be carefully controlled so only the straw and chaff burn and not the
seeds. (The high moisture content of the seeds – unique to hard wheat –
prevents them from catching fire.) The roasted grains are then thrashed
(or rubbed) and further sun-dried to produce a uniform earthy, smoky
flavor, texture and color. In the final stage of processing the grains are
cracked, and resemble bulgur.
Three craveable new Good Foods for Good Health salads featuring
freekeh can now be found in the Deli Department.
FREEKEH TABOULI SALAD – This fresh new take on tabouli, usually
made with bulgur, instead incorporates grain-of-the-moment freekeh
for a delicious twist on a classic Middle Eastern salad featuring fresh
parsley, basil, mint, tomato and onion. One serving offers all the bonebuilding vitamin K you need in a day, plus vitamin A, C, fiber… the list
goes on and on.
FREEKEH WITH CURRY SALAD – Even tasters who claim they don’t
like curry love this fresh salad made with freekeh, dried cranberries and
apricots, red pepper, red onion, peas, sliced almonds and a fresh curry
dressing. It offers an alphabet of vitamins (A, Bs, C, E and K) plus hearthelping, bone-boosting magnesium.
FREEKEH ENERGY SALAD – A huge test kitchen winner, this flavorful
salad combines the nutty chew of freekeh, the sweetness of dried
apricots, dates, golden raisins and mango and the crunch of pumpkin
seeds and almonds. It has a unique dressing accented with the warm
spiciness of allspice and black pepper. A deliciously good source of
potassium, magnesium, fiber and protein.
Freekeh is also available in the Grocery Department.
DID YOU KNOW?
The Grab & Go case in our Deli Department features fantastic options
for a summer on the go. A variety of healthy snack packs, yogurt and
fruit cups, gourmet salads, dips and spreads and fresh prepacks of
our most popular deli salads are ready when you’re in a rush. Our most
popular Signature soups, quiche, chef-inspired entrées and meals, and
pizza made fresh daily are just some of the great options you can heat
at home or work for a quick and easy meal anytime.
Selection and availability vary daily by market.
PAGE 13
www.kowalskis.com
The nutritional attributes of freekeh are superior to many cereal foods.
Freekeh is higher in protein than couscous and considerably higher than
white rice. It compares well to other healthy grains such as quinoa and
farro. Freekeh has at least four times as much fiber as white rice.
STANDING APART
T
hese days, more customers than ever are asking smart questions about where their
food comes from and how it’s grown or prepared. Meat and poultry purchases are no
exception. At Kowalski’s, we think it’s important to understand not only where animals are
raised, but how they’re treated. Accordingly, we work side-by-side with our ranchers and
farmers to ensure their practices meet the highest standards in town – ours.
To Kowalski’s, quality means naturally raised, and we are proud to offer the best all natural
service meat counter in the market. This means hormones, growth stimulants and antibiotics
are never administered to the animals – ever. Our farmers must also demonstrate to
Kowalski’s that humane treatment policies are in place, ensuring animals live calm, content
and comfortable lives in natural, safe and animal-centric environments. Wherever possible,
animals are sourced from small family farms and raised locally.
www.kowalskis.com
You can select Kowalski’s meat and poultry products with confidence, knowing that we care
enough to not only source meat this way, but to make sure you know it. We are proud to
share the details of our program with you:
MEAT
ADDED
100%
NO
NO ADDED NO
GROWTH ANTIBIOTICS
VEGETARIAN
HORMONES STIMULANTS
FED
EVER
EVER
EVER
LOCAL
MEETS
KOWALSKI’S
ANIMAL
WELFARE
STANDARDS
Kowalski’s Premium All Natural Choice Beef
4
4
4
4
4
Kowalski’s Premium All Natural Prime Beef
4
4
4
4
4
Wagyu Natural Beef
4
4
4
4
4
Thousand Hills Natural 100% Grass Fed Beef
4
4
4
4
Kowalski’s All Natural Lamb
4
4
4
4
4
Kowalski’s All Natural Pork
H
4
4
4
4
Kowalski’s Premium Berkshire Pork
H
4
+
4
4
4
Kadejan All Natural Poultry
H
4
4
4
4
4
Gerber Amish Farms Natural Chicken
H
4
4
4
4
Plainville Farms Natural Turkey
H
4
4
4
4
Ferndale Free Range Natural Turkeys
H
4
4
4
4
4
4
4
KOWALSKI’S MARKETS WORKS SIDE-BY-SIDE WITH OUR RANCHERS AND FARMERS
TO ENSURE THEIR PRACTICES MEET THE HIGHEST STANDARDS IN TOWN – OURS.
* Federal law prohibits the use of hormones in pork and poultry products.
+ All of our programs selectively administer therapeutic antibiotics to animals that
meet strict criteria for need and remove those animals from the rest of the herd.
Our Berkshire pork producers, however, do not remove treated animals from
the program.
Selection and availability vary by market.
PAGE 14
DID YOU KNOW?
Only 0.5% of all Prime beef in the U.S. can claim
to be all natural.
COOKING CLASS
T
here’s a reason chef jackets come with a thermometer pocket; it isn’t a
fashion statement. Cooking may be an art, but there’s a fair amount of
science happening in your kitchen, too. The best advice we can give when a
customer asks how to ensure the success of their pork roast, veal chops, rack
of lamb, Wagyu steaks or just about anything we sell in the Meat Department
is to use a thermometer to assess the doneness of their purchase.
The following table shows recommended final internal temperatures* for
poultry and meat:
POULTRY
TEMP
WHOLE OR PARTS
165^
GROUND
160^
MEAT
(BEEF, LAMB, PORK)
TEMP
GROUND
160
SIGNATURE PRODUCT FEATURE:
^
RARE
125 - 130 (not recommended for pork)
MEDIUM RARE
135 - 140
MEDIUM
145
MEDIUM WELL
145 - 150
WELL DONE
155 - 160
^
* Insert thermometer in the center of the thickest part, away from bone, fat
and gristle – sideways in the case of thin cuts or pieces. Test whole poultry in
the inner thigh near the breast.
^ Recommended as safe by the USDA. Of course, extra caution must be
exercised when cooking for at-risk groups, particularly the elderly, young
children, pregnant women and those with otherwise compromised immune
systems. In such cases, we suggest that USDA guidelines be strictly followed.
CONSIDER CARRYOVER COOKING!
Remove intact cuts of protein (not ground meat or poultry) from the
heat source before the desired final temperature is reached. During this
“rest period,” proteins may increase 5-20˚ or more. Keep them loosely
covered with foil to ensure they don’t cool too quickly. Larger, denser
pieces will increase in temperature more than smaller ones (a 12 lb.
turkey, for example, can easily handle an hour of rest and will increase
an average of 20˚ after it’s removed from the oven.)
GOOD TO KNOW:
• Nothing ensures hitting that temperature sweet spot like an accurate
instant-read thermometer. Find a selection of instant-read thermometers
in the Meat Department.
DID YOU KNOW?
Kowalski’s is one of the few grocers who still cut 90% of
the meat in their service meat case.
PAGE 15
Kowalski’s Hardwood
Smoked BBQ Pulled Pork
It’s one of our most popular Meat Department products
for good reason. Our BBQ pulled pork is a surprisingly
versatile player in the kitchen. Don’t save it for just
sandwiches – it’s fantastic in tacos and burritos, on
nachos and even pizza. Our pulled shredded beef and
chicken work great as well, especially in this take on a
classic, slightly spicy Mexican sandwich. Called a cemita,
this popular burger alternative typically features
shredded pork, white onion, avocados, cheese and
cilantro served on a soft, lightly sweet bun. Our
Kowalski’s Sweet Egg Buns work perfectly.
PUEBLA PULLED PORK SANDWICH
1 lb. Kowalski’s Signature BBQ Pulled Pork
(from the Meat Department)
4K
owalski’s Sweet Egg Buns
(from the Bakery Department), split horizontally
- room temperature unsalted butter
½ cup Kowalski’s Guacamole Olé (from the Produce Department)
1 tsp. finely chopped chipotle chiles in adobo sauce
(from the International Foods Aisle)
1 cup crumbled queso fresco (from the Imported Cheese Department)
½ cup Kowalski’s Fresh Cilantro Leaves
- garnishes: thinly sliced white onion and sliced tomato, if desired
Heat pork in a medium saucepan over medium heat; keep warm.
Spread cut sides of each bun with a small amount of butter; cook,
cut side down, on a nonstick griddle heated to medium until golden
and lightly toasted. While buns toast, mix guacamole with chipotle
peppers in a small bowl. Spread top half of each bun with an equal
amount of guacamole mixture; top bottom buns with an equal amount
of warm pork. Top pork evenly with queso fresco and cilantro leaves.
Add onion, tomato and top bun; serve immediately. Serves 4.
Selection and availability vary daily by market.
www.kowalskis.com
STEAKS, CHOPS, ROASTS:
Freshfusion
W
HONEY-POPPY DIJON DRESSING
Dressing doesn’t just bind the ingredients in a salad or provide
creaminess or moisture; it can also enhance or balance flavor.
Look for a dressing with ingredients that compliment or contrast
with the sweet, tangy, herbal or spicy flavors in your salad.
Note:
• Find Velvet Bees Honey Butter in the Imported Cheese Department.
• This also makes a nice alternative to traditional coleslaw dressing.
www.kowalskis.com
hen it comes to salad, it’s all about balance. When
crafting your own recipe, look for a combination of
textures (crunchy, crispy, chewy and creamy) and a mixture of
flavors (sweet, spicy, sour and salty) rather than a more formulaic
combo of lettuce-tomato-cucumber. If the flavors and textures
balance, it doesn’t matter what else is in the bowl or on the
plate. Think outside the box, too, with ingredient options you
may not have considered before – choices with crunch, pop,
sugar, spice and kick.
⅓cup Velvet Bees Honey
Butter
3 tbsp. Dijon mustard
2 tbsp. Kowalski’s Fresh
Squeezed Orange Juice
2 tbsp. rice vinegar
1 ½ tsp. poppy seeds
½ tsp. lemon juice
- k osher salt and Kowalski’s
Freshly Ground Black Pepper,
to taste
In a medium mixing bowl, whisk together all ingredients until
combined. Store covered in the refrigerator up to 3 days.
​​​​​​​​​
Makes about 1 cup.
FAVORITE SUMMER SALAD
BIBB LETTUCE • BABY GREENS
CELERY • RADISH
GARBANZO BEANS
MANGO • AVOCADO
CHOPPED DRIED DATES
PANCETTA
COMING
SOON!
Look for Power
Greens on the
Salad Bar and in the
Produce Department.
Look for the Totally Bamboo Bamboo Salad Hands shown on this
page in the Marketplace Department.
Selection and availability vary by market.
PAGE 16
Salad
SELECTIONS
FLAVOR
SWEET
SPICY,
SHARP,
BITTER
TANGY,
SOUR,
TART
SALTY
FRESH,
BRIGHT,
HERBAL
OTHER
Create the perfect salad every time by combining a variety of textures and flavors.
7
7
CRISPY
Fennel or Radish
Red Onion
Bibb, Iceberg, Romaine or Leaf
Lettuce, Baby Greens
Pancetta or Bacon
Neutral
7
7
7
POP/CRUNCHY
Celery (including leaves)
Cabbage or Kale
Neutral to Earthy
Pepitas or Other Seeds
Nutty
Blueberries or Pomegranate Seeds
Candied Nuts or Toasted Coconut
CREAMY
Nutty
Hardboiled Eggs
Fish or Seafood
Pineapple or Mango
Neutral
7
7
Neutral
7
Mushrooms
Earthy
Garbanzo Beans
Earthy
Cooked Grains
Nutty to Earthy
Olives
Blue Cheese
7
7
7
Feta or Fresh Goat Cheese
7
7
7
Avocado
Nutty
Potatoes
Neutral
Butternut Squash or Beets
OTHER
7
7
7
Dried Fruit
Arugula or Watercress
7
7
7
7
Italian Parsley, Basil or Dill
BUTTERMILK RANCH DRESSING
½ cup mayonnaise
½ cup buttermilk
1 ½ tsp. dried parsley
¼ tsp. kosher salt
¼ tsp. onion powder
¼ tsp. dried marjoram
¼ tsp. dried thyme
¼coarse ground black pepper,
to taste
¼ tsp. apple cider vinegar
⅛ tsp. garlic powder
In a small mixing bowl, whisk together all ingredients until well
blended. Serve immediately or store covered in the refrigerator
up to 3 days.
Makes about 1 cup.
PAGE 17
Recipes for Basic Vinaigrette, Rachael’s Light Ranch Dressing,
Orange-Avocado Dressing and many more are available on our
newly designed website at www.kowalskis.com.
www.kowalskis.com
MEATY/SUBSTANTIVE
Corn, Peas or Red Pepper
TEXTURE
7
Radicchio
T
COOKING
CLASS
oils for every occasion
here is a wide selection of cooking oils to choose from these days, and you may be wondering,
“Which one is the right choice?” That’s a big question, and like many big questions, the answer is: “It
depends.” Whether your primary concern is dietary, culinary or something else entirely, the right oil may be
a different one.
www.kowalskis.com
HEALTH
As for the issue of health, all oils have around 120 calories and 14 g of total fat per tablespoon, though the
breakdown of fats varies. All oils are a mixture of fats, including monounsaturated (MUFA), polyunsaturated
(PUFA) and saturated (SFA) fatty acids. The best picks on the health front are oils with a larger proportion of
PUFAs (preferably with omega-3s in the mix) and MUFAs. Avocado, olive, canola, peanut, tea and high-oleic
safflower have proportionately greater MUFAs than PUFAs. Canola, flax and walnut contain plant-based
omega-3 fats. Some believe coconut oil, though high in saturated fat, is handled differently by the body and
offers health benefits. Research results are mixed. For now the American Heart Association encourages
limited use of coconut oil.
TASTE
Most oils impart detectable flavor to foods – flavors reminiscent of the fruits, nuts and seeds
from which the oils are derived. Consider the other flavors in your dishes when selecting
an oil. Olive and avocado oils are fruitier; sesame, peanut, walnut and flax oils are
nuttier. Of the oils recommended here, canola is the most flavor-neutral.
USAGE
Oils start to break down at varying temperatures, diminishing the nutritional
value of any good-for-you fats, so the biggest bang for your buck comes
from using oils with high proportions of PUFAs and MUFAs without
adding heat (such as using them for salad dressings, drizzling and
some sauces). There is also the issue of smoke point (the point
at which an oil not only starts to smoke, but will impart unsavory
flavors in your foods). The oils listed as suited for frying have
the highest smoke points of all the oils recommended below.
Coconut oil is well suited to frying as well but may add undesired
coconutty flavor. Recommended uses appear at the right.
STORAGE
Nut and seed oils (including flax, walnut, sesame, avocado and
peanut) are generally best stored in the fridge. Most other oils,
including the others listed here, should be stored in a cool, dark
place. The more polyunsaturated fats an oil contains, the more
susceptible to rancidity it becomes. Heat, light and oxygen degrade
oils, turning them rancid more quickly, lowering their nutritional value
and potentially promoting the formation of harmful chemicals.
SALADS AND DRIZZLING
(VEGETABLES, MEATS, FISH, SOUPS)
Flax • Walnut
Sesame (Untoasted or Toasted)
Avocado • Olive • Sunflower
SAUTÉING AND STIR-FRYING
Olive • Canola • Avocado
Sesame (Untoasted)
Tea • Peanut
MARINADES AND GRILLING
Canola • Olive
DEEP FRYING AND PAN FRYING
Canola • Peanut • Grapeseed
High-Oleic Safflower
BAKING
Coconut • Canola
Selection and availability vary by market.
PAGE 18
H
T
GO
O
GO
CART
k
k
O
put
more POWER
in
your
FOODS
R
FO
D
D H E AL
Susan Moores, M.S., R.D.
[email protected]
Great Food Picks Spur Great Health
F
ood influences most of today’s top health concerns. That means
your grocery cart just became “health on wheels.” Turn that
unassuming basket into a smart cart and it will push you in the
direction of better health. There are carts full of delicious, powerful
picks all around our stores. Here are some of my favorite picks in each
department. First criteria for making the list? All-out great flavor.
GROCERY (A.K.A. THE CENTER OF THE STORE)
Beans – They’re probably one of the most underrated, underutilized
foods, yet they’re tops nutritionally and amazingly
versatile. They’re a terrific substitute for meat
and as a bonus ingredient in soups, side
dishes, casseroles and salads. Rinse canned
varieties and 40% of their sodium disappears.
Olive oil – On the heels of the recent study
showing that Mediterranean diets can cut
heart disease and stroke risk by 30%, extra
virgin olive oil had to make the list. Use it
instead of other vegetable oils.
Any of our GFFGH salads – They’re delicious! My personal favorites
are Spanish Chickpea Edamame Salad, Krispy Kale and Craisin
Salad and our new Freekeh with Curry Salad.
Soluppa Soups – All are made with whole foods, have great flavors
and keep sodium in check.
Raincoast Crisps – Ingredients and flavors such as figs, olives,
rosemary, raisins and pecans make these crackers an excellent
choice. Tasty by themselves, they’re also mighty fine with
spreadable goat cheese or nut butter.
DAIRY
Kefir and plain yogurt – Both can offer a healthy helping of good
bacteria – happy news for a healthy digestive
system. Plus, they’re bone-strengthening
foods. Sweeten plain yogurt with a couple
teaspoons of your favorite fruit jam to halve the
sugar of most fruit-flavored varieties and still
get loads of flavor.
Kowalski’s Hummus – Our hummus is a
terrific dip and sandwich spread. It has just
one-quarter of the calories and fat found in
mayo and half the fat of sour cream, with extra
points given for fiber.
PRODUCE
It’s impossible and unnecessary to limit
choices in this department. Pick your
favorites, find new ones, experiment and
enjoy. Tap into the smarts of our produce stakeholders. They can
help you pick the perfect pineapple, find a funky new fruit and guide
you toward selecting and enjoying every item we have.
MEAT AND SEAFOOD
BAKERY
Omega-3 rich fish (salmon, tuna, sardines, flounder, trout) – No
better fat exists for better health. Recent research suggests eating
fish is more beneficial than getting omega-3s from supplements. Find
“The Basics of Cooking Fish” on our website at www.kowalskis.com.
Flank steak – Beef can fit beautifully into a healthful diet. Our all
natural beef is wholesome and filled with many essential nutrients.
The best picks for better health are leaner cuts. Look for our Good
for You! cards in the Meat Department for help making good choices.
Kadejan Chicken – Locally produced, free-roaming, grain-fed,
raised in small flocks and truly natural. What’s not to like?
Organic eggs – Unless you have a high blood
cholesterol level, eggs can be a great addition
to your cart. For a mere 70 calories, they’re
big on choline (which is important for brain health), pitch perfect on
protein and a good source of vitamin B12 (necessary for producing
energy in the body).
Kowalski’s Sprouted Breads – Wheat and rye berries, oat groats
and barley make our new sprouted breads a healthy winner.
No preservatives – just good old-fashioned, good-tasting,
good-for-you ingredients.
Flax4Life Muffins – Muffins can get a bad rap when it comes to
health, but these muffins do it up right. They have a great ingredient
list, including whole oats, real fruits, ground flax and expeller pressed oil.
Kowalski’s Seven Layer Bars – Hey, they have dark chocolate
chips in them!
Happy shopping!
PAGE 19
www.kowalskis.com
Quinoa and freekeh – Both are toothy, earthy whole grains and are
terrific for soups, side dishes, casseroles and salads. Comparatively,
they’re richer in nutrients than other grains, particularly when it
comes to protein and fiber.
DELI
in
the
Y
Kitchen
ou don’t have to be a kid to love ice cream; you need only be a
kid at heart. Our markets carry a wide variety of options, including
some great locally-made, hand-crafted and artisanal choices in gourmet
flavors you might not expect. If you’re looking for something hyper locally
produced, try making it in your own kitchen!
While homemade ice cream is actually pretty easy, classic formulas use
eggs, and if your tempering technique isn’t perfect you can easily end
up with chocolate scrambled eggs. Eggless recipes (sometimes called
Philadephia-style) are a great alternative, especially for youngsters who
with
the
Kids
want to try their hand at it. This egg-free recipe gets rich flavor and
intensity from high-quality dark chocolate, balancing out the sweetness of
the cream base. Unlike some commercially made product, there is very
little air incorporated into your ice cream in a home machine, meaning
this ice cream is extremely dense with a silky, soft bite reminiscent of a
cold chocolate truffle.
Looking for a unique, slightly more “grown-up” topping for your icy
confection (homemade or otherwise)? We’ve got some novel ideas to get
you started below.
TOP it OFF
Kowalski’s Maple Syrup
Melted peanut butter
Caramel corn
Crushed potato chips
Thinly sliced Australian licorice
Kowalski’s Honey
Chopped candied ginger
Kowalski’s Sea Salt & Pepper
Peanuts
Brown sugar
Granola
Hot espresso or crushed
espresso beans
EASY CHOCOLATE TRUFFLE ICE CREAM
2 ½ cups heavy cream
¾ cup sugar
¼ cup Hershey’s Special Dark Cocoa Powder
- dash kosher salt
8 oz. 70% bittersweet chocolate (such as Scharffen Berger), finely chopped
1 cup whole milk
1 tsp. vanilla extract
Selection and availability of products vary by market.
In a medium saucepan over medium heat, whisk together cream, sugar,
cocoa and salt until smooth; heat until just simmering. Add chocolate;
whisk gently until completely smooth. Remove from heat; whisk in the
milk and vanilla. Cover with plastic; refrigerate until completely chilled
(3 hrs. to overnight). Pour into ice cream maker; freeze according to
manufacturer’s directions. Scoop into an airtight storage container;
freeze until firm.
Makes 1 qt.
Zyliss Ice Cream Scoop (shown) is available in several summery colors in the Marketplace Department.