At Home with - Kowalski`s Markets

Summer 2008 That’s Fresh Thinking
At Home with
Kowalski’S
enjoy the new season
Smart Moves for Brain Health
What Makes Kowalski’s Produce Better
Dining Al Fresco with Summer Sandwiches
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Thoughts from
the Kowalskis
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E
verything has a beginning and a history. As we approach our
25th Anniversary as a local, family-owned business, we can’t
help but reminisce a bit about how it all started.
customers over the years. The recent renovations to our original
store on Grand Avenue are in response to what you have asked
for, as well as trends we see in the grocery business.
After being in the grocery business for 14 years, we decided to
purchase the Red Owl Market on Grand Avenue. We started out as
a family business, employing several family members and friends,
and have remained so to this day.
Our pledge to you is that we won’t ever take your business for
granted, and we’ll continue to listen to what you have to say – both
positive and negative. So take a minute to let us know what is on
your mind. We look forward to your suggestions.
To thank you for your loyalty over the years, we invite you to join us
on Saturday, September 20, as we sample many of your favorite
signature products in every department. We have even created two
new signature items for the event: Mary Anne’s Café Blend Coffee
and Mary Anne’s Classic Cake, an adaptation of a long-time family
favorite. Look for details at your neighborhood market, and come
meet many of our local partners who have helped us grow and
change, ensuring sustainability into the future.
It has been a journey from those early days to our current eight
stores, and we are happy to announce that our company will be
growing with the opening of our ninth market in Eagan later this
fall. We’ve learned a lot about the ever-changing grocery
business over the past 25 years, and we hope that has made us
a better company.
In the beginning, we listened to our customers by gathering neighbors on the front porch of our home, and we asked them what
they were looking for in a grocery store. That practice continues
today with quarterly consumer group meetings at all of our
markets. We strongly believe that what we are today has come
about in large part by implementing the suggestions of our loyal
We look ahead with great
optimism, and promise to
continue to look for more
fresh, local, natural and
organic options, as well as
those trusted brand names
you’ve come to expect.
Our thanks to you for
taking this journey
with us.
The Kowalskis
Jim, Mary Anne & Kris
Grand Avenue Market
1261 Grand Avenue
651-698-3366
Manager: Jean Christensen
Lyndale Market
5327 Lyndale Avenue S.
612-822-2935
Manager: John Majewski
Eden Prairie Market
16500 W. 78th Street
952-937-9585
Manager: Jeff Linder
White Bear Lake Market
4391 S. Lake Avenue
651-429-5913
Manager: Matt Birr
Uptown Market
2440 Hennepin Avenue
612-377-3448
Manager: Tim Adelmann
Stillwater Market
5801 Neal Avenue N.
651-439-9161
Manager: Steve Szondy
Woodbury Market
8505 Valley Creek Road
651-578-8800
Manager: Dan Klassen
Parkview Market
5615 Chicago Avenue S.
612-824-2430
Manager: Greg Feiock
Editor
Linda Day Anderson,
Kowalski’s Markets
Printing
& Production
Visual Expressions
Copy Editor
Karne McGary
FOOD
Photography
Phil Aarrestad
Photography
Design & Layout
Hooker & Company
hookerandcompany.com
Food Stylist
Maggie Stopera
Page 2
PROP Stylist
Jerri Mahoney
© Kowalski’s Companies, 2008
All Rights Reserved. www.kowalskis.com
Smart Moves
Smart Moves
for Brain
Although 90 percent of the brain’s physical size
• Minerals, such as zinc and iron help make the
is reached at about age five, throughout life our
enzymes that neurons need to function properly.
brains can continue to develop new nerve cell connections and create new signals between cells.
Giving the brain the nutrients and fuel it needs to
support the growth of healthy cells and maintain
the integrity of existing ones can help keep the
brain performing at its best.
What helps the brain?
Every cell in the body functions off the nutrients it is
fed. Quality in means quality out or… better results.
Susan Moores, M.S., R.D.
[email protected]
W
hatever your age, chances are one of your
most prized possessions is your ability to
have, hope to give our children and hope to hang
on to as we age.
So, what’s the brain hungry for?
• Omega-3 fatty acids, especially from fish. Sixty
percent of the brain is made up of fat, nearly half
of which is DHA, an omega-3 fat found primarily in
fish. Omega-3s are required for a brain’s growth
and development. They help keep blood vessels
nimble and the outside layer of the brain cell (the
membrane) more fluid. Most of the brain’s functions occur within the membrane. A more fluid
membrane means better communication and
responsiveness between brain cells. Omega-3s
can reduce the risk of blood clotting which could
• B vitamins. They are found in whole grains,
affect blood flow to the brain. They fight inflamma-
beans, some fruits and vegetables and in lean
tion and preserve nerve cell function.
meats. They are needed to deliver the energy from
food to the brain. They also enhance the signaling
and communication between nerve cells.
Besides vitamins and minerals, phytonutrients,
such as resveratrol in grapes, ferulic acid in whole
wheat bread, curcumin in curry powder and antho-
• Vitamins C, E and beta-carotene, found in fruits
cyanins in blueberries offer much promise and
and vegetables. These nutrients function as anti-
potential for brain health. These, and likely hun-
oxidants, helping fend off the potential damage
dreds of other phytonutrients, may protect brain
The 3-pound center of attention
caused by free radicals.
cells from being damaged,
The average adult brain weighs three pounds. Within
• Fiber—specifically soluble fiber found in many
that small mass are more than 100 billion neurons or
fruits, vegetables, any bean and plenty of whole
nerve cells. Their job is to talk with each other and
grains. This type of fiber jumps in to help lower
send signals between one another.This communica-
cholesterol in the blood and keep plaque from
tion creates all our sensations and movements, and
building up inside arteries.
k
k
ity, and improve the flow
of blood (oxygen and nutri-
A
ents) to every brain cell.
FOODS
O
H
vessel strength and elastic-
D
R
FO
in the brain, improve blood
GO
is the center for every function in the body.
affect plaque build-up with-
D
T
It fuels the brain at many different levels.
GO
O
Food is an integral part of achieving such success.
AL
HE
ell
Ce
W
l eb r
a t i o n of E a t i n g
(continued on page 4)
TOFU STIR FRY
¼ cup reduced sodium soy sauce
1 tbsp. black bean garlic sauce
2 tsp. sesame oil
½ tsp. crushed red pepper
2 tbsp. sesame oil, divided
1 (1 lb.) pkg. organic firm style tofu,
drained, rinsed, cut into 1/2" cubes
2 cloves garlic, minced
1 red bell pepper, cut into julienne strips
1 cup sweet petites baby carrots
1 cup pea pods, ends trimmed, cut in half
on the diagonal
1 cup broccoli florets
4 green onions, sliced, including some
green tops
¼ cup dry roasted peanuts
-brown rice
In small bowl, combine first 4 ingredients;
set aside. In wok or large skillet, heat 1 tbsp.
sesame oil over medium high heat;
Page 3
stir fry tofu in hot oil until lightly browned
on all sides (about 15 min.). Remove tofu
from pan; keep warm. Heat remaining tbsp.
sesame oil in wok; add garlic, peppers, carrots, pea pods, broccoli and onions, stir frying until crisp-tender (about 5 min.). Return
tofu to wok; stir in sauce, tossing to coat.
Continue stir frying until sauce is warm; top
with peanuts. Serve with brown rice.
Serves 4.
Nutrition Information per Serving
(not including brown rice):
Total Calories
270
Total Fat
19 g
Saturated Fat
3g
Sodium
690 mg
Each serving also is a good source of these
brain nutrients: beta-carotene, vitamins
B6, C and E, folate, iron, magnesium, zinc,
potassium, calcium and selenium.
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think. Brain power is something most of us hope to
Health
Smart Moves
(continued from page 3)
What hampers the brain?
The bottom line
A strong heart and cardiovascular system can
Within the past 10 years, research has made
pump good things to your brain. One weakened by
significant strides in understanding the relation-
atherosclerosis (a clogging of your blood vessels
ship between food and its impact on our brain.
and arteries), high blood pressure, inflammation or
The good news: A variety of wholesome foods
uncontrolled diabetes will have a negative impact.
(including plant foods and fish) are your brain’s
Studies suggest that untreated, these conditions
best friends.
may affect attention span, the ability to learn and
OTHER BRAIN BOOSTERS
remember things, and the ability to make decisions.
• Get weight in line. Research suggests excess
Other factors that negatively affect brain health
fat in the body (fat tissue) doesn’t just sit quietly
include:
on our hips or at our waist. It is active, releasing
• Free radicals. Free radicals are unstable cells that
substances into the blood that may damage cells
can damage healthy cells. Free radicals are natural-
in the brain.
ly formed in the body and help the immune system
effectively do its job. However, an overproduction
of free radicals caused by things such as smoking,
environmental pollutants and overexposure to the
sun goes beyond what the immune system can
handle. Too many free radicals roaming around
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the body may start affecting the integrity of healthy
cells (including those in the brain).
• Manage stress. Stress creates a cocktail of
omega-3 fats make hormone-like chemicals that
harmful chemicals that can damage and even kill
the body needs. However, they compete with each
brain cells. These substances make it difficult for
other for the “ingredients” used to make these
brain cells to communicate with one another and
chemicals. Too much omega-6 in the diet may
may actually make brain cells age more quickly.
mean there is not enough material left for omega3s to make their healthful substances. For example, omega-6s produce chemicals that promote
• Get moving. Exercise improves the flow of blood
(nutrients and oxygen) to the brain, supplying the
very ingredients that nourish it.
• Trans and saturated fats. These fats can make
blood clotting, omega-3s produce chemicals that
brain cell membranes less pliable, fluid and supple
discourage it. A diet containing too much omega-6
• Challenge the ol’ noggin. Ageless advice: “Use it
which in turn makes communication between
may encourage blood clumping to an extent that
or lose it.” A steady dose of stimulating and chal-
nerve cells less effective.
causes health problems.
lenging activities builds what scientists call a “cog-
• Too much vegetable oil—too little fish oil.
The goal for optimal brain function is to strike a
Research suggests an imbalance between the
health-promoting balance between omega-6 and
different types of polyunsaturated fats in our diet
omega-3 fats. A ratio of 4 to 1 is suggested. For
may be harmful to the brain. Most of us get plenty
every four grams of omega-6 fats, we should get
of polyunsaturated fats from vegetable oils such
one gram of omega-3 fats. The typical American
as corn, safflower, sunflower, soybean and cot-
diet is a 10 to 1 ratio. That doesn’t mean you need
• Sleep soundly. Sleep may offer brain cells a
tonseed oils. These oils are rich in omega-6 fats.
to plot out how much of each fat you eat, simply
chance to shut down, recharge and repair them-
Another type of polyunsaturated fat, omega-3s, are
tip the scale to favor more omega-3s (fish) at the
selves. Too little sleep makes membranes less
found in fish, seaweed, flaxseed, walnuts, canola
expense of omega-6s (vegetable oils, margarines,
fluid. That can make them less effective and
oil and hemp. Science shows both omega-6 and
highly processed foods).
efficient in their communication.
nitive reserve”—extra neurons and neuron connections. The earlier you get started challenging
and stimulating your brain, the bigger and deeper
the reserve. Ongoing deposits help keep the brain
engaged and functioning at peak performance.
GRILLED HALIBUT WITH ORANGE CILANTRO MARINADE
OVER CITRUS QUINOA
2 ½ tbsp. Kowalski’s 100% Fresh Squeezed Orange Juice
2 tbsp. walnut oil
1 ½ tbsp. fresh squeezed lemon juice
1 tsp. kosher salt
1 lb. halibut fillet
1 cup quinoa
2 cups Kowalski’s 100% Fresh Squeezed Orange Juice
1 tbsp. snipped fresh cilantro, divided
To Serve: Remove skin from halibut; divide into 4 pieces. Divide quinoa among each of 4 dinner plates; arrange halibut over quinoa. Sprinkle
with cilantro; serve immediately.
Serves 4.
In zipper closure food storage bag, combine first 4 ingredients; add
halibut, turning to coat with marinade. Refrigerate 30 min. Cook quinoa
in 2 cups orange juice following pkg. directions. To Grill: Preheat grill
to high; using direct heat cooking method, grill halibut, skin-side-down,
on grill rack until interior of fish turns opaque (10 min. per inch of thickness measured at the thickest part.)
Nutrition Information per Serving:
Total Calories
380
Fat
11 g
Saturated Fat
1g
Omega 3 Fats
1g
Sodium
500 mg
Each serving also is a good source of these brain nutrients: vitamins B6,
B12 and C, folate, iron, magnesium, zinc, selenium and potassium.
Page 4
CORN & EDAMAME LIME VINAIGRETTE SALAD
½ cup Newman’s Own All Natural
Light Lime Vinaigrette
1/8-1/4 tsp. cayenne pepper
4 cups frozen sweet corn, thawed
1 (12 oz.) bag frozen shelled
edamame, thawed
1 cup matchstick-cut jicama strips
1 cup matchstick-cut red bell
pepper strips
½ cup chopped sweet onion
1/3 cup snipped fresh cilantro
In small bowl, combine vinaigrette
and cayenne; set aside. In large bowl,
combine remaining ingredients;
GINGER MINT MELON SALAD
drizzle with dressing, tossing to coat.
Refrigerate, covered, or serve
immediately. Serves 6.
Nutrition Information per Serving:
Total Calories
230
Total Fat
8g
Saturated Fat
1g
Sodium
200 mg
Each serving also is an excellent
source of these brain nutrients: fiber,
vitamin C and folic acid. It is a good
source of iron, thiamin, vitamin B6,
magnesium, zinc and potassium as well.
cup Kowalski’s 100% Fresh Squeezed Orange Juice
¼
2 tsp. lime zest
3 tbsp. lime juice
2 tbsp. Baker’s Sugar
1 ½ tbsp. snipped fresh mint
2 tsp. minced crystallized ginger
1 (16 oz.) container Kowalski’s Honeydew Chunks
(about 3 cups)
1 (16 oz.) container Kowalski’s Watermelon Spears,
cubed (about 3 cups)
1 (4.4 oz.) container blueberries (about 1 cup)
In small bowl, combine first 6 ingredients; set aside. In
large bowl, combine remaining ingredients; stir in dressing, tossing to coat. Serve immediately.
Serves 6.
Nutrition Information per Serving:
Total Calories
90
Total Fat
0g
Saturated Fat
0g
Sodium
20 mg
Good to Know:
• Baker’s Sugar is found in the baking section, and comes
in a paper board carton similar to a milk carton. Its finer
texture allows it to dissolve readily in cold liquids.
• One fresh lime will give you enough zest and juice for
this recipe. Roll the fruit on the counter to release the
juice before cutting.
GARDEN FRESH VEGGIE SALAD
1 (dry pt.) Kowalski’s Grape Tomatoes, halved
2 cups broccoli florets
1 cup diced yellow bell pepper
1 cup diced green bell pepper
½ English cucumber, sliced
1/3 cup Feta cheese crumbles
1/3 cup Girard’s Greek Feta Vinaigrette
¼ cup chopped red onion
1 tbsp. snipped fresh basil
In large bowl, combine all ingredients. Refrigerate,
covered, or serve immediately.
Serves 4.
Nutrition Information per Serving:
Total Calories
180
Total Fat
12 g
Saturated Fat
4g
Sodium
427 mg
Each serving also is a good source of these brain nutrients: beta-carotene, vitamins B6 and C, folate, selenium
and potassium.
Page 5
www.kowalskis.com
Each serving also is a good source of these brain nutrients: beta-carotene and vitamin C.
Building
Relationships
One Customer
Time
at a
dexa franks
W
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hen Cheese Specialist Dexa Franks joined Kowalski’s
Markets in 2002, we knew we had found a special
employee. Her charismatic personality and emphasis on customer service immediately made her a favorite of the Grand
Avenue shoppers. Her interest in people and food, honed
over many years in the restaurant arena, prompted us to promote her to an Imported Cheese Specialist when we created
that department at our White Bear Market. It was a move that
Dexa has relished over the past several years.
“When I worked in the Deli at Grand Avenue, I would listen to
Scott Zeinert, the cheese specialist, and soak up everything
I heard him tell customers,” remembers Dexa. “On Scott’s
days off I would use that knowledge to try to help the cheese
shoppers, so I guess you could say that Scott is my mentor. It
has been an incredible journey for me, and one that continues
every day.”
Dexa’s goal is to listen to her customers and find out what
they like when it comes to cheese. She has brought in customer favorites and helped introduce her shoppers to many
varieties that they might not have considered before. “I love to
encourage my customers to think outside the box by offering
samples or cutting smaller-sized pieces for them to try,” said
Dexa. “I love when they come back and have enjoyed my
suggested cheese and are willing to try something different.”
Many of our White Bear customers make a point to stop by
Dexa’s cutting table to ask for suggestions for a recipe, appetizer idea or just to find out what is new in the cheese world.
On one such day, Dexa introduced her customers to Mary
Dougherty, part owner of Fig and Fromage Cheese Company.
Mary was in the market that day sampling her flavorful tortas,
and sharing her enthusiasm for her product and cheese in
general. Dexa was quick to encourage people to try this local
product, and the two made quite a duo!
If you haven’t had a chance to chat with Dexa over a unique
cheese as of yet, we invite you to do just that. We know you’ll
be back for more cheese and conversation!
Page 6
Fig & Fromage
O
ver the years Kowalski’s has helped many
local entrepreneurs bring their product
to market, and Woodbury resident Mary
Dougherty and her business partner Renee Holman, owners of Fig &
Fromage, are our newest local find in
the Imported Cheese Department.
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Mary and Renee met two years ago
when Renee catered Mary’s father-inlaw’s funeral. “Our shared passion for
food was immediately apparent,” said
Mary. “Over the summer our friendship
grew after spending hours together
enjoying wine, researching cook books
and comparing cooking styles. Starting
a business felt like the natural next
step in our partnership and friendship,”
added Renee.
Renee’s tortas were a favorite at her catering
events and were the logical product to start with.
“In January of 2008, we contacted Kowalski’s and
began selling Fig & Fromage Tortas by February,”
offered Renee. “Just a month later, my restaurant
burned down while I was vacationing in Mexico,
but we forged ahead with the tortas. We recently
purchased the old Sprague home near Washburn,
Wisconsin and are in the process of reopening
Good Thyme Bistro at our new location, and continuing with our torta business.”
Fig & Fromage Tortas come in two varieties; Blue
Cheese with Fig Chutney and Feta Cheese with
Curried Chutney. The women make the chutney
from scratch and process the cheese themselves.
Look for this local product in the Imported Cheese
Department at all of our markets in their new oval
container. They are easy to serve when inverted
onto a plate and surrounded with Waterthins Classic
Fine Water Crackers. This flavorful cheese is sure to
become your “go-to appetizer” for easy entertaining,
or simply enjoying with a glass of wine.
We look forward to a long partnership with Fig &
Fromage, and hope you will stop by our markets
and learn about this and other specialty cheeses
from our knowledgeable Cheese Specialists.
Page 7
Kowalski’s Produce
what makes
better
BLT DIP
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O
ne of the comments we hear from our customers on a
regular basis is how fresh our produce is and how much
longer it retains that freshness in their refrigerator at home. We
are proud of that fact, and guarantee your satisfaction every time
you shop for fresh fruits and vegetables for your table.
• We instruct our vendor partners to always seek quality over price.
• From the field to your refrigerator, no one gets it there faster.
•W
e partner with local growers Untiedt Farms of Waverly,
Minnesota; Pepin Heights Apple Orchards of Lake City; Bushel
Boy Farms of Owatonna; and other local farmers in proximity of
our stores, for produce that arrives shortly after it is picked.
•W
e are among the leaders in the Twin Cities when it comes to
the variety of both conventional and organic produce available
in our stores.
1 (6.5 oz.) jar Bella Sun Luci Julienne-cut Sundried Tomatoes in
Olive Oil and Herbs, drained, blotted, reserving 2 tbsp.
¾ cup mayonnaise
½ cup sour cream
1 (2.8 oz.) pkg. ready-to-serve real bacon recipe pieces (Grocery)
¼ tsp. kosher salt
¼ tsp. Kowalski’s Coarse Ground Black Pepper
1 head red-tipped leaf lettuce, divided
1 round loaf Kowalski’s Artisan Italian Round, hollow out center,
cut center into cubes
In medium bowl, combine first 6 ingredients; refrigerate several
hrs. to blend flavors. To Serve: Line round platter with lettuce;
set hollowed out bread loaf in center. Fill loaf with dip; garnish
top with chopped lettuce and reserved sun-dried tomatoes. Serve
with bread cubes.
Serves 8.
BLT BABIES
•W
hen speaking of organics, we have a large variety, excellent
vendor support and quality that’s unmatched in the Twin Cities.
• We place high emphasis on training and development of
our staff.
•V
endor partners are held accountable to our freshness
standards daily.
•O
ur soft fruit comes from a family owned and operated farm
in Kingsburg, California, that is on the cutting edge in the
development of new varieties. We have exclusive rights to their
Cornerstone label.
1 (8 oz.) pkg. smoked bacon coated in black pepper, cooked
crisp, drained, crumbled
¼ cup mayonnaise
¼ cup garden vegetable cream cheese
¼ cup chopped green onions, including some green tops
2 tbsp. chopped fresh Italian parsley
24-30 Bushel Boy
Baby Boys
-shredded lettuce
In small bowl, combine first 5 ingredients; spoon into piping bag
with star tip or qt.-sized zipper closure food storage bag. Cut 1/2"
opening in one of the bottom corners of storage bag; set aside.
Cut a small slice off top of each tomato. Using a melon baller or
small spoon, scoop out inside of each tomato. Pipe filling into
cavity of each tomato. To Serve: Line dinner-sized plate with
shredded lettuce; arrange tomatoes among lettuce. Refrigerate at
least 1 hr, covered.
Serves 12-15
= Denotes local product
Page 8
everything
BLT
T
his time of year we are savoring the locallygrown tomatoes in our Produce Departments
from several growers around the area. When the
first ones arrive, we can’t wait to make the classic
BLT sandwich. Just the thought of the juice from
the vine-ripened tomatoes running down our fingers
made us think of all the ways to use this succulent
fruit along with crisp bacon and lettuce.
We came up with two appetizer and two main dish
recipes that perfectly match these flavors and put a
twist or two on this favorite. Take some time to enjoy
another of our locally-sourced products.
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MANOUCHER BLT PIZZA
-Smokey Bacon Mayonnaise (below)
1 Rosemary and Onion Manoucher Bread
1 cup Kowalski’s Italian 4 Cheese Blend
1 ½ cups shredded lettuce
1 (2.8 oz.) pkg. ready-to-serve real bacon recipe pieces
(use 2 tbsp. for Smokey Bacon Mayonnaise) (Grocery)
1 large Bushel Boy
Tomato, seeded, chopped
Spread Smokey Bacon Mayonnaise over top of Manoucher Bread; sprinkle with cheese. Bake in a preheated 425°
oven until cheese in center is melted (8-12 min.). Top with
lettuce, bacon and tomatoes. Cut into wedges; serve
immediately.
Serves 4-6.
Smokey Bacon Mayonnaise:
In small bowl, combine 1 cup mayonnaise, 2 tbsp. readyto-serve real bacon recipe pieces, 2 tbsp. chopped green
onion, ½ tsp. Kowalski’s Coarse Ground Black Pepper,
½ tsp. minced garlic and ¼ tsp. Liquid Smoke;
refrigerate, covered.
ITALIAN BLT CIABATTA
1/3 cup shredded Parmesan cheese
½ cup mayonnaise
4 (7") ciabatta rolls, sliced horizontally
12 slices Genoa salami
4 slices Provolone cheese, cut in half
-fresh basil leaves
1 (6.5 oz.) jar Bella Sun Luci Sun Dried Tomato Halves,
drained, blotted
1 (8 oz.) pkg. smoked bacon coated in black pepper, cooked, drained
-Kowalski’s Extra Virgin Olive Oil
In small bowl, combine Parmesan and mayonnaise; spread on cut
surfaces of ciabatta rolls. Divide ingredients among bottoms of each
ciabatta roll in order given; place tops of ciabatta rolls over ingredients. Lightly brush outside of ciabatta rolls with olive oil; grill on
Panini Grill or George Foreman Grill until cheese is melted and rolls
are lightly browned (4-5 min.). Cut in half on the diagonal. Serve
immediately. Serves 4.
Page 9
Around theStore
Around
Store
the
El Baño de Maria OLIVE OIL SOAP
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BANANAGRAMS
The anagram game that will drive you
BANANAS!!! Play anytime, anywhere with
two to eight players. The object is to create a
crossword of your own, and end up with no
tiles remaining in the bag or in your hand. The
game is compact and easy to take anywhere.
Have fun while honing your spelling skills.
Available in the Gift Department.
Rich olive oil is blended into these hand-made
bars of natural soap to leave your skin feeling
soft and smelling fabulous. You will surely find
a fragrance that will appeal to your senses
from the seven fruit and floral scents.
Available in the Gift Department.
ROBERT ROTHSCHILD
BAZURABAGS
Harissa Moroccan Sauce, Tandoori Indian
Sauce and Plum Garlic Thai Sauce bring the
flavors of three of the hottest ethnic culinary
trends to your table. Each sauce can be used
with your favorite cut of meat, fish or poultry to
make easy-to-prepare authentic-tasting dishes.
Buffalo Bleu Cheese Dip combines the
flavors of zesty buffalo sauce and sharp bleu
cheese for an appetizer or spread for your
favorite wrap or sandwich.
Available in the Deli Department.
Made in the Philippines by a women’s cooperative, these colorful totes are made utilizing
used juice containers. These juice containers
are non-biodegradable and clutter landfills,
fields and the streets of the Philippines, so this
product is helping to recycle unwanted waste.
Available in the Gift Department.
ACE ICE COMPANY ICE CUBES
METRO MINT CHERRY WATER
Metromint is mint water - pure and simple.
The all natural combination of pure water,
mint and cherry essence relieves your thirst,
soothes your body and revives your soul,
instantly opening your senses to send a fresh,
cool feeling throughout your body. No sweeteners. No preservatives. No calories.
Available in the Grocery Department.
CHERIE AND ME JEWELRY
Funky jewelry that you can twist, bend and
scrunch into a plethora of shapes. It looks
trendy with jeans, yet elegant for evening.
Comes in gold and silver to mix, match and
attach. Available in the Gift Department.
Page 10
These perfect-sized cubes are made with
top quality purified Minnesota Northwood’s
water. Ace Ice is stored with no other
product, so it can’t absorb other odors.
Their “Super Freeze” process during
manufacturing ensures ice stays loose
in the bag; no clumping.
Available in the Frozen Department.
Around theStore
Around
Store
the
STRAWBERRY ACCESSORIES
OLIVE OIL ORGANICS AND
WOOD WICK FUSION CANDLES
ORGANIC TOWELS
tagorganics products are made from natural,
soft 100% organic cotton fibers and environmentally friendly dyes. No harmful chemicals
are used at any stage of the growing and
manufacturing process. Also look for our
assortment of bamboo towels that are
naturally anti-microbial and hygienically
ideal for daily kitchen use.
Available in the Marketplace Department.
FIZZY LIZZY SODA
Fruit and fizz with body. No gunk. No junk.
Made simply with 50% fruit juice and 50%
fizzy water, and no added sugars. Enjoy
pomegranate, cranberry, raspberry lemon,
pineapple and grapefruit. Available in the
Grocery Department.
SEEDS OF CHANGE INDIAN
SIMMER SAUCES
These Indian sauces are certified organic, and
help you make your own authentic dishes at
home. Just add one pound of any meat, fish
or tofu, and dinner is ready. Choose from Tikka
Masala, Korma, Madras and Jalfrezi Sauce.
Available in the Grocery Department.
CERTIFIED INTERNATIONAL
CERAMIC DISHES
Mix and match this set of classic dishes in
ebony and pomegranate, to make a striking
statement on your dining table. Available in
the Marketplace Department at Woodbury,
Eden Prairie, Oak Park Heights and
White Bear Lake Markets.
GALLERIA UMBRELLAS & TOTES
Make a statement as you walk down the street
in our art inspired stick and collapsible
umbrellas with matching tote bags.
Select from six colorful designs.
Available in the Gift Department.
Page 11
RUSTIC BAKERY CROSTINI
Rustic Bakery is located in Marin County,
California, just north of the Golden Gate Bridge.
Their fruit and nut toasts are made by hand,
using organic grains, dried fruits, nuts and
seeds, making them a low fat and high fiber
snack. They are wonderful paired with cheese,
and are deliciously good for you.
Available in the Deli Department.
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Select organic candles made with 100%
natural olive oil, that burn cleaner than soy and
emit their fragrance into the air more quickly.
Wood Wick Candles create the sound of a
wood burning fire, and come in a variety of
artistic glass containers to accent any décor.
Available in the Gift Department.
With an abundance of fresh strawberries this
time of year, our strawberry accessories from
Jo!e make preparing them for serving an easy
task. From cleaning, to hulling, to slicing, these
strawberry-red items are great for gift giving,
as well, with a carton of our sweet,
organic berries.
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Kowalski’s
Rotisserie Chicken
THE FEED MAKES THE DIFFERENCE
W
hen we began sourcing a chicken
for our Rotisserie Chicken in the
Deli, we knew it had to be better than
similar products available in the market
place. Not just any chicken would do.
Our search led us to Gerber’s Real Amish
Farm Country Chicken, raised with no
added hormones or antibiotics, ever.
Seasoned with Kowalski’s Award Winning
Rotisserie Chicken Seasoning, and flameroasted to seal in the juices, we think
you’ll agree that it is the best around!
Grown on family farms located in the
beautiful, rolling farmlands of Ohio’s Amish
countryside, the flocks are fed an allvegetarian diet of corn blended with cereal
grains. Vitamins, minerals, amino acids
and vegetable fats are added to form a
balanced, nutritional feed. No animal byproducts, fish meal, bakery by-products,
antibiotics, growth stimulants or hormones
are added to the feed. Because the chickens are fed the best ingredients and are
grown with extra care, they are more
resistant to disease as well.
The Amish farmers spend extra time tending to their flocks, providing them with
fresh water, making sure that plenty of all-
CHICKEN CAESAR PASTA SALAD
1 (16 oz.) pkg. fusilli pasta
3 cups cubed Kowalski’s Signature Rotisserie Chicken Breast or 1 ½ lbs. Gerber’s
Boneless Skinless Chicken Breast Halves,
grilled, cubed
2 (6 oz.) jars marinated artichoke heart
quarters, drained
1 (10 oz.) bag cut hearts of romaine
1 cup shredded Parmesan cheese
1 (6 oz. dry wt.) can pitted black pearl
olives, drained
½ cup chopped red onion
2 cups Cardini’s Gourmet Cut Caesar
Croutons
1 (12 oz.) bottle Cardini’s Caesar Salad
Dressing
-kosher salt
-Kowalski’s Cracked Black Pepper
Cook pasta according to pkg. directions in
salted water; drain and rinse with cold water.
In large salad bowl, combine pasta and next
8 ingredients; season with salt and pepper to
taste. Serve immediately.
Serves 12.
Page 12
grain feed is available and that the barns
are well-ventilated with fresh country air.
The barns are large and comfortable, as
well, with space for the chickens to roam
freely. All this extra care results in a bettertasting, tender chicken, guaranteed!
For the best-tasting rotisserie chicken, bar
none, select Kowalski’s Rotisserie Chicken
in Original, Butter Garlic, Texas BBQ,
Lemon Pepper, Chipotle or Whiskey Sage.
We also encourage you to pick up an
extra one to cut from the bone and use in
the summer chicken salad recipes we
have created.
Gerber’s Real Amish Farm Country
Chicken also is available in the Meat
Department to prepare on the grill. Pick
up an extra package or two, and the next
time you are grilling, cook up the boneless, skinless breasts and refrigerate or
freeze for salad making. It takes an extra
step out of meal preparation to get you
out of the kitchen fast and on your way to
enjoying our Minnesota summer!
MANDARIN CHICKEN PASTA SALAD
1 (16 oz.) pkg. penne pasta
3 cups cubed Kowalski’s Signature Rotisserie Chicken Breast
or 1 ½ lbs. Gerber’s Boneless
Skinless Chicken Breast Halves,
grilled, cubed
1 (11 oz.) can mandarin oranges,
drained
1 (8 oz.) can sliced water
chestnuts, drained
1 (6 oz.) pkg. fresh pea pods,
ends trimmed, cut in half on the
diagonal
1 cup pineapple chunks
½ cup diced celery
¼ cup diced red bell pepper
¼ cup diced green bell pepper
¼ cup chopped onion
¼ cup shredded carrot
-Oriental Dressing (below)
1 cup salted cashews
1 cup crispy fine chow mein
noodles
Cook pasta according to pkg. directions in salted water; drain and rinse
in cold water. In large salad bowl, combine next 10 ingredients. Toss
with dressing; garnish with cashews and chow mein noodles. Serve immediately. Serves 12.
Oriental Dressing: In medium bowl, combine 1 cup Kowalski’s Honey,
1 cup mayonnaise, ½ cup seasoned rice vinegar, ¼ cup Dijon mustard
and ¾ tsp. sesame oil.
APPLE MAPLE CHICKEN SALAD
1 red apple, thinly sliced
½ cup Kowalski’s Honey
Roasted Pecans
½ cup Kowalski’s Dried Cherries
½ cup Kowalski’s Blue Cheese
Crumbles
-Maple Dressing (below)
Divide first 7 ingredients in order listed among each of 4 salad plates;
drizzle with dressing. Serve immediately. Serves 4.
Maple Dressing: In small bowl, combine ½ cup Kowalski’s 100%
Pure Maple Syrup, ¼ cup apple juice, ¼ cup white wine vinegar, 1
tbsp. walnut oil, 1 tbsp. Dijon mustard and ¼ tsp. kosher salt.
SOUTHWEST BBQ CHICKEN SALAD (pictured at left)
2 ½ cups cubed Kowalski’s
Signature Rotisserie Chicken
or 1 lb. Gerber’s Boneless,
Skinless Chicken Breasts,
grilled, cubed
½ cup Kowalski’s Original BBQ
Sauce
2 (10 oz.) bags hearts of romaine
1 (15 oz.) can black beans,
drained, rinsed
1 (11 oz.) can Mexicorn, drained
18 Kowalski’s Grape Tomatoes,
halved
1 ½ cups match stick-cut jicama
pieces
1 avocado, peeled, seeded, diced
1 (8 oz.) pkg. Kowalski’s Shredded Colby Jack Cheese
1 (1 oz.) pkg. fresh cilantro,
chopped
1/3 cup toasted pumpkin seeds
-peppercorn ranch dressing
-tortilla strips
In large bowl, combine chicken and BBQ sauce; set aside. To Serve:
Divide romaine and chicken among each of 6 dinner plates; divide
remaining ingredients in order listed. Serve immediately. Serves 6.
Good to Know:
• Lightly salted tortilla strips can be purchased in a 3.5 oz. pkg. in the
salad dressing and crouton section of the Grocery Department.
Page 13
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1 (10 oz.) bag cut hearts of
romaine
2 ½ cups cubed Kowalski’s
Signature Rotisserie Chicken
Breast or 1 lb. Gerber’s Boneless, Skinless Chicken Breast
Halves, grilled, cubed
1 green apple, thinly sliced
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Al Fresco
dining
with summer sandwiches
A
ccording to culinary legend, John
because it is easy to prepare and can go
Wrap is spread with Roasted Red Pepper
Montague, the fourth Earl of
anywhere.
Aioli, just one of six flavored aioli spreads
Sandwich, is responsible for naming the
concoction we know as the sandwich.
From its simple beginnings, the sandwich
has evolved into a dietary staple for many
cultures. In Mexico their sandwich is the
burrito. The Middle East has the filled
pita pocket, and Italy, the calzone. In the
United States, the sandwich has become
the go-to choice for brown baggers
With summer upon us and a more laid
back approach to cooking and dining,
the sandwich in its many forms becomes
the center-of-the-plate for more than just
lunch. We’ve gotten a little creative with a
Layered Crepe Sandwich that would work
we are suggesting to add a unique twist
to any combination of meat, cheese and
bread. The ever popular Panini sandwich
is dressed with Kowalski’s Artichoke
Spread in our recipe for Turkey Artichoke
and Spinach Panini.
well for entertaining when paired with a
Take inspiration from your favorite fixings,
bowl of fresh-cut fruit. Our Veggie
and assemble a sandwich to enjoy as you
dine al fresco.
Page 14
AIOLI SAUCES FOR SANDWICHES
Spread on your favorite sandwich combinations to
add a different flavor each time you prepare one.
Store in the refrigerator for up to one week.
CHIPOTLE AIOLI: In small bowl, combine 1 cup
mayonnaise, 2 tbsp. snipped fresh cilantro, 2 tbsp.
fresh-squeezed lime juice, 1 tbsp. minced garlic, 1
tbsp. drained, minced canned chipotle peppers in
adobo sauce and 1 tbsp. tomato paste; refrigerate,
covered.
Amount: About 1 1/2 cups.
PESTO AIOLI: In small bowl, combine ½ cup
mayonnaise, ½ cup sour cream, 3 tbsp. pesto and 1
tsp. minced garlic; refrigerate, covered.
Amount: About 1 ¼ cups.
CAPER AIOLI: In small bowl, combine 1 cup
mayonnaise, 3 tbsp. capers, rinsed, drained and 1
tbsp. minced garlic; refrigerate, covered.
Amount: About 1 ¼ cups.
TARRAGON AIOLI: In small bowl, combine 1
cup mayonnaise, 2-3 tbsp. snipped fresh tarragon
and 1 tbsp. minced garlic; refrigerate, covered.
Amount: About 1 ¼ cups.
ROASTED SWEET YELLOW & RED PEPPER
AIOLI: In small bowl, combine 1 cup mayonnaise,
½ cup drained, chopped roasted sweet yellow and
red peppers, 2 tbsp. chopped fresh basil and 1 tbsp.
minced garlic; refrigerate, covered.
Amount: About 1 3/4 cups.
1 Smart and Delicious Multi Grain Soft Wrap (Dairy Department)
3 tbsp. Roasted Red Pepper Aioli (below)
-baby spinach
4 English cucumber slices
1 slice sweet onion, rings separated
½ tomato, sliced
¼ avocado, peeled, diced
2 slices Provolone cheese
1 tbsp. sunflower seeds
Spread wrap with aioli; layer ingredients in order listed. Roll tightly; secure with
wooden pick, wrap tightly in plastic wrap and refrigerate. To Serve: Unwrap; cut in
half on the diagonal and serve immediately.
Serves 1-2.
Roasted Red Pepper Aioli: In small bowl, combine 1 cup mayonnaise, ½ cup
drained, chopped yellow and red roasted peppers, 2 tbsp. snipped fresh basil and 1
tbsp. minced garlic; refrigerate, covered. Amount: About 1 ¾ cups.
TURKEY ARTICHOKE AND SPINACH PANINI
1 (7") ciabatta roll, sliced horizontally (Bakery Department)
¼ cup Kowalski’s Artichoke Spread (Deli Department)
-baby spinach
2 slices Kowalski’s Natural Path Turkey (Deli Department)
-red bell pepper strips
2 tbsp. shredded Parmesan cheese
-Kowalski’s Extra Virgin Olive Oil
Spread cut surface of ciabatta roll with Artichoke Spread; layer with remaining
ingredients, except olive oil, in order listed. Place top of ciabatta over ingredients.
Brush outside of ciabatta roll with olive oil. Grill on Panini grill or George Foreman
Grill until golden brown on outside (4-5 min.). Cut in half on the diagonal; serve
immediately. Amount: 1 sandwich.
Al Fresco
LAYERED CREPE SANDWICH WEDGES (pictured at left)
1 (10 count) pkg. crepes (Produce Department)
-light mayonnaise
9 slices salami
6 slices Swiss cheese
4 slices Kowalski’s Natural Path Turkey (Deli Department)
3 slices honey ham
1 Bushel Boy Tomato,
thinly sliced
½ cup finely chopped red onion
1 cup baby spinach leaves
3 hard cooked eggs, sliced
6 strips English cucumber
2 tbsp. shredded Parmesan cheese
Lay 1 crepe on flat serving platter or cutting board lined with parchment paper; spread with thin layer of mayonnaise. Top with salami
and second crepe. Repeat layers with ingredients in order listed,
spreading a thin layer of mayonnaise on top of each crepe before
adding topping. Spread mayonnaise on top of last crepe; sprinkle
with Parmesan. Refrigerate, covered, 4-6 hrs., if desired, or serve
immediately. To Serve: Cut into 6 wedges. Serves 6.
Good to Know:
• If time is short, hard cooked eggs are available in the Dairy Department.
= Denotes local product
Page 15
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PEPPERCORN AIOLI: In small bowl, combine 1
cup mayonnaise, 1 tbsp. minced garlic and 1 tbsp.
multi colored cracked peppercorns; refrigerate,
covered.
Amount: About 1 cup.
VEGGIE WRAP
can’t wait to
grill
E
ven if you grill year-round, you probably can’t wait for the
start of the warm weather grilling season. Nothing beats
abandoning the parka to leisurely sit on the deck and enjoy the fruits
of your labor. We have gathered some of our favorite grilling
accessories and developed recipes to give you ideas for adding a
little variety to your grilling.
Cedar Grill Papers – Wrap your favorite seafood, meats, vegetables
and fruit in Fire & Flavor’s Cedar Papers. Place on hot grill grates
or grill pan, and watch your dish steam to perfection while a subtle
smoky flavor is infused. Made with 100% all natural western red
cedar in two sizes, they provide the best flavor that complements a
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variety of foods.
Grilling Planks – Made out of a variety of woods, these single use
planks impart a smoky flavor to your food, as well as keeping everything you grill super-moist. No turning or flipping necessary; just
soak, heat, smoke and eat! Available in two sizes.
Bamboo Skewers – Bamboo is a grass that is naturally replenished
Mesquite 100% Natural Wood Chips – Add a smoky taste to your
and eco-friendly. Soak them in water to prevent burning, then thread
barbecued foods by grilling with Mesquite wood chips. Harvested
with vegetables, meats or seafood.
from the northern regions of Mexico, Nature’s Mesquite products
do not contain any chemicals or additives, therefore providing the
Sauces and Marinades – To add a unique flavor to anything you
cleanest burn and ensuring that the natural flavor of your food is
grill, scour the aisles for an incredible assortment of marinades, barbe-
delicately enhanced, not masked. Due to mesquite wood’s natural
cue and grilling sauces. The same piece of salmon can taste so many
dense structure, the wood chunks maintain a very high cooking
different ways! From Plum Garlic Thai Sauce to Harissa Moroccan
temperature for a long period of time. You can use mesquite wood
Sauce to Wild and Spicy BBQ Sauce, the possibilities are endless.
chunks as a complement to your charcoal or completely on its own.
Seasoning Blends – To add subtle flavor to meat, fish or poultry,
Barbecue Fish Basket – To grill a whole fish, large fish fillet or steak,
Kowalski’s Signature Seasoning Blends come in many combinations
oil the fish and clamp between the two halves of the basket. It is
that add Asian notes to seafood, or hints of your favorite wine to beef.
easy to turn and will prevent the fish from falling apart during grilling.
These all natural spice blends are must-haves for your spice cabinet.
CEDAR GRILLED WASABI CRUSTED SALMON
WITH CREAMY MANGO SAUCE
1 (4 count) pkg. large cedar grilling papers
(Meat Department)
4 (12") pieces butcher’s twine
2 tbsp. wasabi powder
2 tbsp. water
1 ½ lb. salmon fillet, cut into 4 equal pieces
1 tsp. kosher salt
-Creamy Mango Sauce (below)
Soak grilling paper and twine in water
according to pkg. directions. In small bowl,
combine wasabi powder and water; set aside.
Arrange salmon on center of each of 4 grilling
papers; season with salt. Spread wasabi over
top of each piece of salmon. Fold paper in towards salmon so edges overlap; tie with twine.
To Grill: Preheat grill to high heat. Using
direct heat cooking method, arrange salmon
bundles on grill rack; grill 10 min. per inch of
Page 16
thickness, measured at the thickest part.
Transfer salmon from grilling paper onto each
of 4 dinner plates; top with sauce. Serve immediately.
Serves 4.
Creamy Mango Sauce:
In small bowl, combine ½ cup sour cream,
½ cup mayonnaise, ½ cup mango chutney, ¼
cup chopped fresh cilantro and ½ tsp. Kowalski’s
Coarse Ground Black Pepper; refrigerate, covered.
CEDAR GRILLED DESSERT BUNDLES
CEDAR GRILLED STEAK DINNER WITH
HORSERADISH CHIVE SAUCE (pictured below)
1 (4 count) pkg. large cedar grilling papers (Meat Dept.)
4 (12") pieces butcher’s twine
1 (16 oz.) container Kowalski’s Pineapple Spears
4 tsp. brown sugar, divided
2 tsp. butter, divided
¼ tsp. Kowalski’s Ground Cinnamon
½ (8 oz.) carton crème fraiche
-Almond Crunch (below)
1 (4 count) pkg. large cedar grilling papers (Meat Deptartment)
4 (12") pieces butcher’s twine
1 lb. prime boneless top sirloin, cut into 4 equal pieces
2 tbsp. Kowalski’s Extra Virgin Olive Oil, divided
1 tsp. Kowalski’s North Woods Grill Seasoning, divided
12 Baby Dutch Yellow Potatoes, quartered
1 (12 oz.) bag sweet petites carrots
-Horseradish Chive Sauce (below)
-canned original French fried onions
Soak grilling papers and twine in water according to pkg. directions. Brush sirloin with
1 tbsp. olive oil; sprinkle with seasoning; set aside. Toss potatoes in small bowl with
remaining olive oil; microwave (HIGH), covered, 5 min. To Grill: Preheat grill to high
heat; arrange sirloin on grill rack and grill on both sides until grill marks appear (1 min.
per side). Remove from grill; arrange each piece of sirloin on center of each of 4 grill
papers. Divide potatoes and carrots among grill papers on either side of sirloin; fold
grill paper in towards sirloin so edges overlap. Tie each bundle with twine to secure.
Place on grill rack; grill, covered 5 min. per side. To Serve: Transfer contents of grilling papers to each of 4 dinner plates; top sirloin with Horseradish Chive Sauce and
fried onions. Serve immediately.
Serves 4.
Page 17
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Horseradish Chive Sauce:
In small bowl, combine ½ cup sour cream, ½ cup mayonnaise, 3 tbsp. cream style
horseradish and 2 tbsp. minced chives; refrigerate, covered.
Soak grilling papers and twine in water according to
pkg. directions. Divide pineapple spears, brown sugar,
butter and cinnamon among each of 4 grilling papers.
Fold paper in towards pineapple so edges overlap; tie
with twine. To Grill: Preheat grill to high heat. Using
direct heat cooking method, grill each bundle 5 min.
To Serve: Remove contents of each bundle to each
of 4 dessert plates. Top pineapple with crème fraiche;
sprinkle with Almond Crunch. Serve immediately.
Serves 4.
Almond Crunch:
In small skillet, melt 1 tbsp. butter over medium heat;
stir in ¼ cup sliced almonds and 1 tbsp. sugar.
Continue cooking until sugar melts and turns brown
(8-10 min.); cool. Break into smaller pieces.
Our Chefs
Make it Local
Rachel annis
C
and Nicollet Island Inn. All of these establishments are known for their attention to
creating seasonal menus that feature local
ingredients, and Rachel’s chef training at
The Arts Institute International of Minnesota
emphasized this approach to cooking as
well. “I brought this focus to the dishes I
was preparing each day, but never really made the customers aware of it,” said
Chef Rachel. “Since Kowalski’s has always
worked to integrate high-quality local products throughout the store, it made perfect
sense to include more local, seasonal items
in the Deli.”
She shared her idea at a recent chef’s
meeting, and all the stores’ chefs realized
they were working in conjunction with other
departments in the store and using what
is available locally, they just needed to get
the word out. Additionally, they have begun
creating relationships with distributors who
deal with local farmers, and using these
ingredients to create dishes that are closer
to home and naturally fresher.
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hef Rachel Annis came to Kowalski’s
Uptown Market with a background as
a chef at several local restaurants, including
Lucia’s, D’Amico Cucina, D’Amico Catering
“In the summer when Minnesota grown
tomatoes and peppers are readily available, each chef can be creative and feature
dishes with a lighter focus,” added Chef
Rachel. “I envision Ratatouille in the fall,
when local eggplant, tomatoes, onions, bell
peppers, zucchini, garlic and herbs are plentiful, as well as Maple Blue Butternut Squash
made with locally grown squash and locally
produced blue cheese and maple syrup.
We are creating signs to highlight these
local dishes throughout the Deli, including
the Salad and Pasta Bars, to help shoppers
more readily locate them.” Look for an even
greater presence of local options in the Deli,
and feel good about the food you are eating
and feeding your family.
Page 18
What’s New
at Kowalski’S
TWO NEW KOWALSKI’S SIGNATURE ITEMS
HAVE ARRIVED IN OUR MARKETS
We recently have added two new items to our Kowalski’s Signature
line up; Kowalski’s Peanuts and Kowalski’s All Natural Pork Sausage.
Look for our peanuts in the snack aisle, and choose from Classic,
Honey Roasted, Sweet Hotties and Jalapeño, all made from Virginia
super extra large peanuts – the largest peanuts available. Handroasted in small batches, these all-natural peanuts make a great
snack when paired with your favorite cool beverage, or are fun to
bring along as a gift the next time you visit friends.
When a recipe calls for sausage, or you need a breakfast meat to
accompany your favorite omelet, we hope you’ll try our Signature All
Natural Pork Sausage. It is available in Italian, Sage and Breakfast
varieties, and is located in the frozen section of the Meat Department.
Since it is a frozen product, you can keep several on hand!
JUST IN TIME FOR SUMMER GRILLING
There is nothing better than a juicy burger cooking on the grill to
invoke thoughts of summer. With the warmer weather finally upon us,
it’s time to fire up that grill. But first, stop by the Meat Department to
select from three new flavored burgers created by our chefs.
The Tex Mex Burger is a combination of 85% lean ground beef,
marble Jack cheese, diced green and red bell peppers, onions and a
special Tex Mex spice blend.
If ground chicken is more to your liking, you’ll enjoy the new Buffalo
Chicken Patty. Kadejan ground chicken is mixed with gorgonzola
cheese crumbles, red hot sauce, diced celery and onion for a lean
burger that is a take on the classic Buffalo Chicken Wings.
Be sure to include a package of our fresh Bakery hamburger buns
and one of our unique summer salads for an effortless meal anytime.
Turtle Cheesecake
DELI BREAKFAST PANINIS
For breakfast on the run, visit the Deli Department on the weekends,
and select from three varieties of Breakfast Panini Sandwiches.
Honey Maple Panini – a ciabatta roll is layered with a pepper and
onion omelet, honey maple ham and Swiss cheese, then grilled for a
savory breakfast option.
Garlic Bacon Panini – our signature Salsa di Parma is spread on
the ciabatta roll, then topped with a pepper and onion omelet, crisp
bacon slices and Provolone cheese.
Pepper Bacon Panini – combines peppered bacon, pepper Jack
cheese and our pepper and onion omelet on a crisp, grilled ciabatta roll.
KOWALSKI’S CHEESECAKE
ARRIVES IN THE BAKERY
Cheesecake is a popular dessert
that goes a long way when serving
a group. With bridal showers, outPlain Cheesecake
door dining and holiday celebrations
throughout the summer, there are
plenty of occasions that call for a
special dessert. Kowalski’s introduces
our line of creamy cheesecakes that
include plain, turtle and strawberry.
We invite you to enjoy one the next
Strawberry Cheesecake
time you’re in need of something
special to serve. You might even consider them for a wedding
reception in lieu of the traditional wedding cake, or in place of a
birthday cake. We know you’ll love them as much as we do.
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Our Signature Salsa di Parma is the filling in the center of the new
Salsa di Parmigiano Stuffed Burger. Two 85% lean ground beef patties encase a mixture of green onions, grated Parmesan, Salsa di
Parma and Italian seasoning to form this Tuscan burger.
j
i
f you travel just east of Kowalski’s Woodbury Market,
I
The Bison will play a critical role in restoring the
you will see a herd of Bison roaming free among
prairie, while feeding on the pristine grasses of a
the tall prairie grasses of Belwin. This diverse area of
protected environment. This is truly the ideal partner-
wetlands, lakes, forests and streams, totaling nearly
ship between commerce and conservation.
1,300 acres, is dissected by Aftons’ Stagecoach Trail.
For the last twenty years, the land has been part of a
As a protein source, Bison has become increasingly
broader initiative to restore the native ecosystem of the
popular among the health conscious. It’s healthier than
St. Croix Valley. The addition of Bison is the next step
virtually all other meats, and has a tender, naturally
in the process. Bison are one of a few grazing animals
sweet flavor. In addition, grass fed Bison is far superior in
that can help restore the prairie. Their unique hoof
its health characteristics than its grain fed counterpart.
print is ideal for working the soil of the prairie earth,
while their grazing habits promote the regeneration of
At Kowalski’s, we are proud to partner with Northstar
native grasses.
Bison and Belwin to be a part of this conservation
effort. Together, we’re closing the gap between
Northstar Bison, Kowalski’s partner for grass fed Bison,
environmental stewardship and commerce…naturally.
will be providing and maintaining the herd for this project.
That’s fresh thinking.
• No hormones or antibiotics, ever!
• Grass fed for less saturated fat
• More omega-3 fatty acids
• All-natural