At Home with
Transcription
At Home with
W New Introductions hen we come across a product good enough to put our name on, we eagerly add it to our Signature Products collection. We are really excited to share our current finds with you and hope you will look for them throughout the store. We know you’ll want to keep these items on hand to add variety to your meals and snacks. If it says Kowalski’s on the label, you have our commitment that you have purchased one of the best items available in the category. If you are a member of our Let’s Keep in Touch program, you may have had the opportunity to try several of our Signature items with our compliments. Look for sign-up cards at the check stands and join us to receive the monthly E-Newsletter that includes timely information about events and new products throughout the store. August–October 2011 the joy of good food At Home with Kowalski’S enjoy the new season KOWALSKI’S SIGNATURE PRODUCTS WITH A LOCAL CONNECTION Many of our Signature Products are manufactured for us by local partners that hold to the same quality standards as we do. When you purchase these items, you can feel confident knowing that you are supporting local businesses to help sustain them into the future. We are proud to put our name on these local products and hope you enjoy them as much as we do. KOWALSKI’S COLESLAW DRESSING Just in time for end of summer barbecues and fall tailgating is the newest salad dressing to be added to our Signature Products line up. We hope you’ll check the salad dressing aisle for Kowalski’s Coleslaw Dressing. Not too sweet yet not too tangy, this creamy coleslaw dressing can turn a bag of shredded cabbage into a quick salad. Available in the Grocery Department. KOWALSKI’S ONION SLIDER BUNS Sliders are the trendy item on many restaurant appetizer menus, and this hasn’t been missed by our Bakery Department. To facilitate this popular bite-sized burger, our bakers have created Onion Slider Buns. Available in a handy six-count package, these mini buns are filled with real onions and poppy seeds. Available in the Bakery Department and on the Artisan Bread Table in a dinner roll size as well. KOWALSKI’S SLIDERS Made from the same great all-natural ground beef we sell in our meat case, these frozen patties are ready to thaw and grill, or pan-fry, for a hearty appetizer or light meal. Keep them on hand in your freezer to enjoy anytime. Add a slice of cheese or any of your favorite burger toppings and condiments, and enjoy the same great taste as our regular patties in a smaller size. Our Local Issue www.kowalskis.com Thoughts from the Kowalskis Thoughts from Linda W hen we opened our doors over 25 years ago, we knew that a big part of our focus would be on supporting local growers and businesses in nearby communities. It has always been important to our family to partner with honest, hard-working people who go the extra mile to ensure a quality product and adhere to the same high standards that we do, including sustainable practices. Over the years we’ve had the privilege to help launch and foster many area businesses, which has led to a growing number of lifelong relationships. Many of these businesses have a unique story and heritage behind their success, and we invite you to read their stories throughout this issue of At Home with Kowalski’s. fter a career that spans forty plus years in the food business, I am about to embark on the next phase of my life as I leave Kowalski’s and begin retirement. I want to thank the Kowalski family for giving me the opportunity and freedom to run with this job and create a program that has helped to make Kowalski’s one of the most respected family-owned grocery store chains in the Twin Cities area. I have loved using my passion for food in the development of many recipes, monthly Keep in Touch E-Newsletters, weekly Facebook menus and most of all the opportunity to write our quarterly Linda Day Anderson magazine, At Home with Kowalski’s, that began in 2003. Look for our local flag on the “Joy of Good Food” flyer as you shop our specials each week. I have appreciated the creativity I have been afforded and the support I have received from my coworkers and customers alike over the past eleven years. It has been a pleasure to get to know so many of you and include you as friends. We are always on the lookout for new businesses to partner with, so if you have an idea and want to know how to bring it to market, we encourage Jim and Mary Anne you to contact us through our website at Kowalski www.kowalskis.com. Who knows? We may be telling your story in an upcoming magazine! I hope to be able to “keep in touch” with you through a blog I will be starting at lindaontheloose.blogspot.com. I am excited for what lies ahead and know that whatever it is and wherever I am, it will include fond memories of my time here. Thanks for your support! Kris Kowalski Christiansen As always, we love to see you in the stores! Jim and Mary Anne Kowalski, Kris Kowalski Christiansen Until we meet again, Doran and Mariann Holm and their eight children are first-generation farmers as well who purchased their farm in Menomonie, Wisconsin, over the phone while living in Newport Beach, California. “After reading the book All the Places to Love, we decided to move back to the Midwest and raise our family here,” said Mariann. It is a move that has been great for their family. Besides farming, Doran also works off the farm for Organic Valley. For more information about Organic Valley, visit their website at www.organicvalley.coop. It is a movement that is gaining momentum and a story that we are eager to share. SPICED MAPLE PECAN PUMPKIN BREAD WITH CREAM CHEESE FROSTING ½ cup Organic Valley Butter 1 cup pure maple syrup 2 Organic Valley eggs 1 ¼ cups pumpkin 1 tsp. pure vanilla extract 1 ½ cups whole wheat pastry flour 1 tsp. baking soda 1 ½ tsp. pumpkin pie spice LINDA LEE’S CHEESECAKE Crust: 1 ¾ cups fine graham cracker crumbs ¼ cup finely ground walnuts ½ tsp. cinnamon ½ cup Organic Valley Butter, melted ½ tsp. cinnamon ¼ tsp. sea salt ½ cup chopped pecans 2 (8 oz.) bars Organic Valley Cream Cheese 1 tsp. pure vanilla extract ¼ cup Organic Valley Butter ½ cup agave nectar In large bowl, cream butter, maple syrup, eggs, pumpkin and vanilla. In a separate bowl, mix together flour, baking soda, pumpkin pie spice, cinnamon and salt; stir in pecans. Fold the wet ingredients into the dry, until JUST fully incorporated. Do not overmix. Spoon into a well greased loaf pan. Bake in a preheated 350° oven until a toothpick inserted into the center comes out clean (about 1 hr.). To make frosting, cream together remaining ingredients until completely combined. To Serve: Instead of frosting the entire loaf, cut loaf into 8 slices; frost individual slices. Serves 8. Good to Know: • Agave nectar is available in the Grocery Department. Preheat oven to 375°. In medium bowl, completely combine crust ingredients. Press onto the bottom and ⅔ of the way up the sides of a 9" spring form pan. In large bowl, beat first 6 filling ingredients until smooth; blend in sour cream. Pour into crust; bake until barely set (35-40 min.). Cool to room temperature; chill 4-5 hrs. To Serve: Top with fresh fruit or serve as is. Serves 10-12. “This simple but lovely cheesecake comes from Patti Brunner of upstate New York. She’s an Organic Valley dairy farmer and owner of a bed and breakfast inn. Patti says, “I was given the recipe by a cousin named Linda Lee, so of course we call it Linda Lee’s Cheesecake.” A 2008 Celebrate Organic Holiday Recipe Contest Winner submitted by Carol Wasserman, Chappaqua, NY Linda Day Anderson Director of Culinary Promotions The Taste of Kowalski’s – We’ve set aside a day to celebrate all things Kowalski’s as we sample our Signature products throughout the store. We hope you’ll join us. Saturday, October 1st: Grand, White Bear, Woodbury and Oak Park Heights from 11:00 a.m. to 5:00 p.m. Saturday, October 8th: Lyndale, Hennepin, Parkview, Eden Prairie and Eagan from 11:00 a.m. to 5:00 p.m. Grand Avenue Market 1261 Grand Avenue 651-698-3366 Manager: Dan Klassen Lyndale Market 5327 Lyndale Avenue S. 612-822-2935 Manager: John Majewski Eden Prairie Market 16500 W. 78th Street 952-937-9585 Manager: Tim Adelmann White Bear Lake Market 4391 S. Lake Avenue 651-429-5913 Manager: Boyd Oase Uptown Market 2440 Hennepin Avenue 612-377-3448 Manager: Britt Lindemann Stillwater Market 5801 Neal Avenue N. 651-439-9161 Manager: Jeff Linder Woodbury Market 8505 Valley Creek Road 651-578-8800 Manager: Steve Szondy Parkview Market 5615 Chicago Avenue S. 612-824-2430 Manager: Jean Christensen EAGAN Market 1646 Diffley Road 651-328-8300 Manager: Dan Leitner Page 2 Editor Linda Day Anderson, Kowalski’s Markets [email protected] 651-796-6043 Printing & Production Visual Expressions Design & Layout Hooker & Company hookerandcompany.com FOOD Photography Phil Aarrestad Photography Food Stylist Maggie Stopera PROP Stylist Jerri Mahoney © Kowalski’s Companies, 2011 All Rights Reserved. www.kowalskis.com Spiced Maple Pecan Pumpkin Bread with Cream Cheese Frosting Filling: 2 (8 oz.) bars Organic Valley Cream Cheese, at room temperature 3 large Organic Valley Eggs, beaten 1 cup organic sugar ¼ tsp. salt 2 tsp. vanilla extract ¼ tsp. almond extract 3 cups Organic Valley Sour Cream Page 19 www.kowalskis.com www.kowalskis.com Our local connection is extremely important when it comes to bringing you the freshest produce in the marketplace. Whenever possible, we pick the best local growers to ensure you fruits and vegetables that are superior in quality and always at the peak of their freshness. A He worked nights in a factory and just recently was able to make farming his full-time work. k H T O R FO GO O FOODS k GO your farmer? s ’ o h w D D H E AL Likeable Lunches a tour of a local organic dairy farm t was the hottest day of the summer, with the thermometer registering 102°F in the middle of the afternoon, when Kowalski’s Dairy/Frozen Department managers boarded a bus for the rolling hills of River Falls, Wisconsin, and the scenic dairy farm of Matt Grimm. A third-generation farmer, Matt and his parents Gary and Judy invited Kowalski’s to come and learn about organic farming along with the staff from Organic Valley Cooperative. Under the shade of the trees in their yard, we had the chance to meet with three dedicated farm families and hear their stories. Matt’s grandfather came to River Falls during the Depression, when many farms were facing foreclosure. “If you could make a payment, the farm became yours, so that’s how my grandfather got started,” said Matt. “I grew up on the farm and ended up back here after college when there were no other jobs. My major in agronomy and plant science with a minor in dairy science made this a natural fit for me.” After meeting with neighbors, Matt discovered that he was using a lot of the organic farming methods, and eleven years later he became certified organic and signed on with Organic Valley Cooperative. Matt Grimm has a herd of 85 Holstein cows that graze on some of the most pristine pasture land in the state. Dr. Paul Detloff, veterinarian for Organic Valley, calls Matt’s land a “salad bar” for his cows. “Everything starts in the soil. Since these farmers can’t use nitrogen and potassium, they have to learn how to grow that in the soil naturally, the way Mother Nature did it,” says Dr. Paul. “Many of the young farmers we work with have degrees and are willing to share information with other farmers in the cooperative so they will all succeed. It is not to their advantage for their neighbors to fail so they can expand,” he adds. Many of the cows in the Grimm herd are 13 years old, unheard of on large production dairies. “The average age of the cows on larger corporate farms is two years old, since they are raised to grow quickly and pushed for production in confined quarters,” said Dr. Paul. “Cows almost never get sick on an organic farm thanks in part to the biodiversity of the natural organic pasture land they feed on. The variety of grasses and clover they consume provides the cows with many different nutrients and is what helps them to remain so healthy.” As a family business ourselves, we really embrace the mission of Organic Valley, which is to keep farmers on the farm. David Butterfield, Marketing Manager at Organic Valley, explained, “For every million dollars in sales of Organic Valley products, we are able to keep five families farming or bring five additional families onto the farm.” (Left to Right): Mariann, daughter Erika, Doran and daughter Laura Holm. Matt Matt added, “When I was growing Grimm and parents Judy and Gary Grimm. Mike and son David Petherbridge. up, there were twenty-seven dairy farms in the township. Now there Also joining us on the Grimm farm are four. Organic Valley is the third largest producer of organic milk in the were Organic Valley farmers Mike Petherbridge and Doran and Mariann Holm. country, and by providing a cooperative for farmers to sell their milk to, Mike and his wife, Julie, along with their six children milk 40 dairy cows on they are establishing a stable price so we know what we will be paid their farm in Dresser, Wisconsin. Unlike Matt, Mike did not grow up on a farm, every month.” but always wanted to own one. Page 18 Susan Moores, M.S., R.D. [email protected] W hat is it with bag lunches? So often we pack them, then sit down to eat and have no excitement when we open the bag. The simple solution: switch it up! There are easy ways to make that mid-day meal a source of fun and one that makes your mouth happy until dinner time. Blueprint for the bag Before talking about specific ideas, it’s important that your lunch hits all the best nutrition notes. That way, besides being tasty, it’s also a great pick-me-up for your body and brain. What are the makings of a good lunch? Just make it look like the new My Plate: half your meal should be fruits and/or vegetables; one-quarter a food rich in protein and one-quarter a good grain, as in a wholegrain food. Mix and match for meal magic Here are a few ideas for putting pizzazz to kid and adult-friendly lunches. Be sure your kids are in on the planning and packing, too. They’re more likely to eat a lunch if they’ve had a hand in making it. Whole-grain sandwich bread alternatives: • Tortillas or pita pockets • Pretzel rolls or dinner rolls • English muffin (toasted) • Ciabatta or baguette bread • Lettuce leaves. Butterhead or romaine work well for lettuce wraps. •F ruit. Slice and partner with cream cheese or nut butter. Try seasonal apples, bananas, strawberries or kiwi. Sandwich spreads: Chilled pasta. Mix-in ideas: diced meat, frozen corn or peas (thawed), diced celery, jicama, carrots, sugar snap peas, peppers, chives, chickpeas, shredded Parmesan, feta or Cheddar cheese and your favorite salad dressing to pull it all together. •R evved-up mayo: Mix ½ cup mayo with curry and a little minced garlic OR 2 tbsp. minced parsley, mint and chives, 2 tsp. lemon juice and 1 tsp. lemon zest + minced garlic OR 3 tbsp. prepared horseradish. For a healthier spread; substitute Greek yogurt for mayo. There are endless add-ins to try! Once mixed, the spread will last for several weeks. • Hummus • Whipped cream cheese blended with finely diced pineapple or other minced fruits, fresh snipped herbs or dried herbs, or chopped sun-dried tomatoes in olive oil. • Spreadable goat cheese • Guacamole Fillings: •D eli meats and sliced cheeses. Kowalski’s Natural Path meats are all natural, so ask us for a sample. • Deli salads. Lots of choices here, too. Wonderful inside pita pockets, tortillas or sprinkled with a flavorful shredded cheese. • Vegetables. Mix with a revved-up mayo, whipped cream cheese or Greek yogurt. Add crispness to meat and cheese sandwiches with lettuce or spinach leaves, sliced English cucumbers, zucchini or pepper rings. Page 3 Other lunch ideas A new food. Find an interesting fruit, vegetable, cracker, cheese, deli salad, etc. each week. There are dozens of possibilities. Talk with your kids and together pick something that’s new to everyone. Dried fruits. Go beyond raisins to tart cherries, mango, pineapple or blueberries. Eat solo or mix with salads, cottage cheese or yogurt. Homemade trail mix. Made with a wholegrain cereal, nuts, seeds and dried fruit. This makes a nice substitute for chips. Dessert. A necessity, I say. Find a good piece of chocolate, a favorite cookie or other small sweet treat to top off your meal. Check www.kowalskis.com and follow us on Facebook. Each week in September, we’ll post easy lunch box recipe ideas. For health and nutrition questions, contact me at [email protected]. www.kowalskis.com www.kowalskis.com I Local & Organic go hand in hand W ith our long winters and short growing season, you may not think of the Midwest as a great source of fresh produce. However, the demand for locally grown fruits and vegetables has increased over the years. Add to that the interest in organically grown produce for its health benefits and effect on the environment, and you have a groundswell of support from customers to bring more and more of these products into our markets. We are definitely on board with both of these trends and have worked with our local produce suppliers to meet this need. We’d like to share the stories of three partners that we are currently working with to provide high-quality, locally grown organic produce for our customers. The company that brings us organic dairy products has become one of our largest suppliers of locally grown organic produce as well. They are a cooperative of farms, and beginning this summer, they will start putting the name of the farm each product comes from on the packaging. We think this is a great way to make the local connection. Harmony Valley Farm Richard de Wilde is the founder and co-owner of Harmony Valley Farm in Viroqua, Wisconsin. In 1973, Richard started farming organic vegetables at Blue Gentian Farm in Eagan, Minnesota, despite the fact that the University of Minnesota and Minnesota Extension Service told him it couldn’t be done. Richard went on to prove them wrong, and his farm became one of the first certified organic vegetable farms in the Midwest. In the early ‘80s, highway and industrial development forced Richard to move off his farm, and in 1984 Harmony Valley Farm was born. Honeycrisp Apple GAZPACHO 1 ½ lbs. tomatoes, cored, seeded, cut into ¼" dice ½ lb. orange bell pepper, cored, seeded, cut into ¼" dice ½ lb. yellow bell pepper, cored, seeded, cut into ¼" dice 1 English cucumber, cut in half lengthwise, seeded, cut into ¼" thick slices ½ cup diced sweet onion 2 cloves garlic, minced ¼ cup champagne vinegar 2 tsp. kosher salt 1 (46 oz.) bottle V8 Lemon Twist Vegetable Juice Toppings: - Kowalski’s Extra Virgin Olive Oil - diced avocado - chopped cilantro - cooked shrimp - chopped jalapeño peppers 1 (5 oz.) pkg. Kowalski’s Garlic and Butter Croutons In large glass bowl, combine first 8 ingredients; let stand about 5 min. Stir in vegetable juice; refrigerate, covered, to blend flavors (at least 4 hrs.). To Serve: Drizzle each serving with 1 tsp. olive oil; top with desired toppings. Serves 10. hat could the HoneyCrisp apple possibly have to do with the cultivation, production or drinking of fine wine? If you live in Minnesota, perhaps far more than you realize! It’s believed that author and politician Horace Greely once said, “I wouldn’t live in Minnesota because you can’t grow apples there.” That may have been true in Greely’s day, but a century and a half later, thanks to the fruit breeding program at the University of Minnesota’s Horticultural Research Center, Minnesota’s climate is a very nice place to live…if you’re an apple. A program that began with 150 apple trees from Russia in 1865 has, through good science and a lot of patience, given us the Haralson, HoneyCrisp and a host of others. The U of M has also produced cold weather-hardy, commercially viable, not to mention, very tasty varieties of other fruits such as cherries, blueberries, strawberries and grapes– grapes suitable for the production of wine. What was true for Greely’s apples, unfortunately, is doubly true for just about any grape capable of producing descent wine. Minnesota’s winemakers have the talent and the science to compete with the great wine regions of the world. What they lack is the same quality of raw material. Regrettably, none of the noble European varieties can survive an average Minnesota winter. That is why the viticulture work at the U of M is so important and has drawn international attention. In 1973, Minnesota had one commercial winery, Hastings’ Alexis Bailly Vineyards. Today there are thirty, another fifty or so commercial vineyards and hundreds of hobby-sized plantings. Most of these started in the last five years. This simply wouldn’t have been possible without the latest cold-hardy grapes developed in Minnesota. Through a system of cover cropping and applications of compost and minerals, Harmony Valley has built a rich soil base. It is this soil that produces vegetables with exceptional flavor and nutrition. They also plant and maintain year-round habitat that allows songbirds, bats, bees and beneficial insects to take up residence and become their allies in pest control. Commercially, the most important of the U of M grapes thus far is Frontenac, a cross between Vitis riparia, a native American grape found growing wild near Jordan, Minnesota, and Landot 4511, a French hybrid. Introduced in 1996, Frontenac now represents more than half of the grape vines planted in Minnesota. It produces bunches with small berries and thick skins, is highly disease resistant and is able to produce a full crop after having been exposed to -33°F the previous winter. These vines are capable of producing sweet or dry red wines, rosés and ports. Most are dry reds with a deep garnet color, cherry aromas, ripe blackberry and plum flavors, a bright acidity and minimal tannin. They would pair nicely with our recipe for Lamb Porterhouse with Salsa Verde. Just Local™ Just Local™ was founded in 2008 by Rufus Haucke after demand for products from his family’s organic farm surpassed the supply. He began by reaching out to neighbors who also grew organically on small cottage farms to increase his supply of 100% certified organic, locally grown products. All of the items available from Just Local™ are produced in a sustainable manner and are easily traceable back to the farm and field they came from, all within a 200 mile radius of our stores. Gazpacho Page 4 W www.kowalskis.com www.kowalskis.com Organic Valley Wine and the Cultivating vineyards anywhere is a challenge. Thanks to the fruit breeding program at the U of M, wines from our own backyard have taken a significant leap forward. The first generation of cold-hardy grapes shows real promise. Duplicating the HoneyCrisp’s success with wine grapes will take time and patience, but if they can, Minnesota’s climate might be a very nice place to live…if you’re a wine lover. Lamb Porterhouse with Salsa Verde LAMB PORTERHOUSE WITH SALSA VERDE Salsa Verde: ½ cup fresh Italian flat leaf parsley ½ cup fresh basil leaves 3 cloves garlic 2 anchovy fillets 2 tbsp. fresh mint 2 tbsp. capers, rinsed 1 tbsp. minced onion 1 cup Kowalski’s Extra Virgin Olive Oil - zest of 1 lemon - juice of 1 lemon - salt and black pepper to taste 8 (5 oz.) porterhouse-cut lamb chops 1¼-1½" thick - salt and black pepper to taste 1 lemon cut into 4 wedges In food processor bowl, add first 7 ingredients; pulse until finely chopped. Scrape down sides of bowl; drizzle olive oil in slowly, pulsing until completely combined. Add lemon zest and juice, pulsing a few times. Season to taste with salt and pepper; set aside. To Grill: Spray grill rack with non-stick cooking spray. Heat one side of gas grill to HIGH and the other to MEDIUM LOW. Season lamb with salt and pepper; sear lamb over high heat (2-3 min.). Turn; sear other side (3-4 min.). Move to cooler part of grill; continue grilling to an internal temperature of 140° for medium rare (3-4 min.). Remove from grill; tent with foil and allow steaks to rest about 5 min. Grill lemon wedges just until grill marks appear (2-3 min.), turning halfway through. To Serve: Serve lamb with a generous spoonful of Salsa Verde; garnish with wedge of grilled lemon. Serves 4. Page 17 e cheddar & blue k i l u o y , if have we got a treat for you W “At the heart of every Red Barn Family Farm are the families that farm according to an oldfashioned ethic of stewardship,” said Terry Homan, Red Barn’s veterinarian and founder. “When you combine that with the expertise of Mike Brennenstuhl, award-winning cheese maker, and cultures from Weinlëse you get a cheese like no other.” The smooth, creamy texture of the golden Cheddar body matures with etched bluegreen veins that are characteristic of a classic blue. This complex cheese is noted for its sweet, fresh milk flavor that unfolds as a rich, mellow Cheddar, then finishes with a distinctively mild blue flavor. We suggest you serve this cheese simply as an addition to a cheese board, or try it on a classic grilled cheese sandwich. Our recipe for Juicy Bacon Cheddar Blue Burgers is perfect for the remaining grilling months, and Brussels Sprouts with Weinlëse and Glazed Pecans can carry you into the winter months ahead. We are sure you will come up with lots of uses for this new cheese and spread the word about this real winner. BRUSSELS SPROUTS WITH WEINLЁSE AND GLAZED PECANS Glazed Pecans 1 cup pecan halves 2 tbsp. water 1 tbsp. sugar ¼ tsp. cayenne pepper ¼ tsp. kosher salt Vinaigrette ⅔ cup extra virgin olive oil ⅓ cup balsamic vinegar 1 tsp. sugar - kosher salt - black pepper Brussels Sprouts 2 lbs. Brussels sprouts, trimmed, “X” cut in base of each 3 tbsp. butter - kosher salt - black pepper 4 oz. crumbled Weinlëse Cheddar Blue Cheese In small bowl, combine all glazed pecan ingredients; arrange on foil-lined jellyroll pan. Bake in a preheated 325° oven until pecans are browned (about 15 min.); cool. In small bowl, whisk together all vinaigrette ingredients; set aside. In large pan, boil Brussels sprouts in salted water until crisp-tender (6-12 min.); drain. In large sauté pan, heat butter over medium-high heat until golden brown; stir in Brussels sprouts. Season with salt and pepper. To Serve: In serving bowl, gently combine Brussels sprouts, cheese and pecans; drizzle with vinaigrette. Serve immediately. Serves 8. JUICY BACON CHEDDAR BLUE BURGERS 4 slices Nueske’s Peppered Bacon ½ sweet onion, sliced 1 lb. Kowalski’s 85% Lean Ground Beef 4 oz. Weinlëse Cheddar Blue Cheese, cut into 4 slices - Kowalski’s North Wood’s Grill Seasoning Blend ⅓ cup Kowalski’s BBQ Sauce 4 Kowalski’s Multi-Grain Hamburger Buns - Bibb lettuce LEMON BERRY TARTS 2 ½ cups cubed Kowalski’s Signature Rotisserie Chicken or 1 lb. Kadejan Boneless, Skinless Chicken Breasts, grilled, cubed ½cup Kowalski’s Original BBQ Sauce 2 (10 oz.) bags organic hearts of romaine 1 (15 oz.) can black beans, drained, rinsed 2 ears organic corn on the cob, grilled, removed from cob ½ cup heavy whipping 1 (8.5 oz.) box Clear- raspberries, cream brook Farms Large blackberries and 1 (12 oz.) jar lemon Dessert-size Tart blueberries curd Shells, divided In medium bowl, beat whipping cream to soft peaks (about 1 min.); carefully fold in lemon curd with rubber spatula. To Serve: Spoon ¼ cup lemon mixture into each of 8 tart shells; top with a mixture of berries. Refrigerate, covered, or serve immediately. Amount: 8 tarts. 18 organic 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 - Kowalski’s Peppercorn Ranch Dressing - tortilla strips Good to Know: • If preparing ahead, do not top with berries until ready to serve, as the juices from the berries can bleed into the filling. 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. GINGER MINT MELON SALAD ¼ cup Kowalski’s 100% Fresh Squeezed Orange Juice 2 tsp. lime zest 3 tbsp. lime juice 2 tbsp. Baker’s Sugar 1 ½ tbsp. snipped fresh mint 2 tsp. minced crystallized ginger Good to Know: • To grill corn, remove all but the layer of husk that is closest to the cob; remove silk and pull remaining husks back up over corn. Soak ears in cold water 1 hr. To Grill: Using direct heat cooking method, preheat grill to MEDIUM. Grill corn, covered, until kernels yield gently to pressure (8-10 min.), turning each ear a quarter turn every 2 min. • Lightly salted tortilla strips can be purchased in a 3.5 oz. pkg. in the salad dressing and crouton section of the Grocery Department. 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. Good to Know: • Baker’s Sugar is found in the baking section and comes in a paperboard 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. lad Southwest BBQ Chicken Sa In large skillet, fry bacon until slightly crisp (5-7 min.); drain on paper toweling. Add onion to bacon drippings, sautéing until tender (3-5 min.); drain. Shape ground beef into 4 patties; sprinkle both sides with seasoning blend. To Grill: Spray grill rack with non-stick cooking spray. Using direct heat cooking method, preheat grill to MEDIUM. Grill patties, covered, to an internal temperature of 165° (15-20 min.), turning once, brushing both sides with BBQ sauce. Top with slice of cheese during last 2 min. of grilling. Toast buns, cut side down, on grill rack until lightly browned (1-2 min.). Line bottom half of bun with lettuce; layer with burger, onions, bacon and top of bun. Amount: 4 burgers. Juicy Bacon Cheddar Blue Burgers Ginger Mint Melon Salad Page 16 Page 5 www.kowalskis.com www.kowalskis.com hen Seymour Dairy Products and Red Barn Family Farms came together, these passionate partners created a cheese that had us talking. It was the combination of over 100 years of experience in hand-crafting true artisan cheeses with the heritage and excellence of the small Wisconsin dairy farm that created Wisconsin Original Weinlëse Cheddar Blue Cheese. They started with sustainably-sourced milk with no rBGH from small family farms that are certified by the American Humane Association and handcrafted small batches of cheese to bring about the perfect marriage of these two distinct cheeses. SOUTHWEST BBQ CHICKEN SALAD Home Grown Talent keeping it local M In the Deli any people have a recipe that has become a favorite with family and friends who are encouraging them to try to produce it to sell at the retail level. That’s where Kowalski’s enters the picture, helping local entrepreneurs bring their products to market. With help from packaging to securing a UPC code, Kowalski’s has mentored people along the way to get these great finds into the stores. We highlight some of our success stories from the shelves of the Deli Department and encourage you to try them if you haven’t already. You’ll see why we are so happy to bring you these local products! Deena’s Gourmet Hummus Catering Department T here is a saying, “Like mother, like daughter.” Many of us may not want to admit that that is true in our lives, but for Amy Elliott, Kowalski’s newest Catering Chef, that statement is definitely true. At the age of 16, Amy began baking wedding cakes for her mom, Roxanne Kielbasa, former owner of McHattie’s Victorian Times in Woodbury, Minnesota. “I’d throw a cake in the oven, then go out and lay in the sun until it finished baking and come back in and bake another layer,” recalls Amy. “I also helped make our scones but was never really all that fond of baking,” she adds. “In 1999, when my mom opened her restaurant, I began working in the kitchen and learned a lot from two of the chefs on staff. The last year the restaurant was open, I took over as lead chef.” As Kowalski’s catering business began to grow, Amy followed her mom to Kowalski’s. “What I like best about being in catering is the opportunity to create new items that meet the specific needs of each client,” says Elliott. “I love going through food magazines looking for ideas to adapt and have piles of them in my living room with dog-eared corners to save the idea for future inspiration. The recipes for Root Beer Float Cookies and S’mores on A Stick are two desserts I recently created for a client that was looking for something different for dessert. They were a big hit, especially the Root Beer Float Cookies. People couldn’t quite put their finger on the flavor, but when I told them what it was, there was an immediate connection.” It looks like the string of cooks and connection with Mom may not have ended with Amy, as her six-year-old daughter, Ava, has shown an interest in cooking as well. “Ava has her own apron and loves to help with dinner,” adds Amy. “My mom has definitely been an inspiration for her, too.” We hope the saying “like mother, like daughter” holds true for Ava as it has for Amy. Kowalski’s is always looking for the next great chef! In the meantime, we will be following Amy and sharing things she has created for clients in future magazines as she makes her mark at Kowalski’s. Her passion for clean, healthy eating is a great fit for the direction Kowalski’s is taking, and we are excited to see how the focus she has on cooking will translate to our Catering Department. Give Catering by Kowalski’s a call at 1-888-972-7890 and see what Amy and the catering staff can cook up for you. Gramps & Sammy’s Pesto Greek Salad Wrap Gramps’ special pesto recipe has been a hit with his family for decades – especially with his granddaughter, Sammy. When Sammy was young, she would call Gramps and tell him not to come over unless he brought his pesto. When the family began selling it at the Minneapolis Farmer’s Market they couldn’t keep up with the demand. We understand why! Take a container home and try it on freshly-cooked pasta or use it in our pasta salad recipe. You’ll see why we love this pesto as much as Sammy does. CAMPFIRE CLOTHESPIN S’MORES 1 (9 count) sleeve graham crackers, each cracker carefully broken in half 1 (7 oz.) carton Baker’s Dark or Real Milk Chocolate Dipping Chocolate Place clothespin on one end of each graham cracker; set aside. Melt dipping chocolate following pkg. directions. To Assemble: Dip half of each cracker in melted chocolate; place on parchment paper to set chocolate. Spread marshmallow cream over chocolate; toast marshmallow with small kitchen torch until golden brown. Amount:18 s’mores. Poshtarts™ GREEK SALAD WRAP 1 St. Paul Flatbread ⅓ cup Deena’s Hummus 1 cup chopped romaine lettuce 1 cup Kowalski’s Tabouli ½ cup roasted tomatoes ¼ English cucumber, thinly sliced 8 pitted kalamata olives, halved ½ cup crumbled feta - Girard’s Greek Feta Dressing Spread flatbread evenly with hummus; top with next 6 ingredients. Drizzle with dressing; roll up flatbread. Cut in half; serve immediately. Serves 2. These gourmet stuffed pastries, billed as a “hipper” version of the Pop-Tart®, are as beautiful as they are delicious! The flakey pastry melts in your mouth, and the creative filling combinations make each one unique. Handmade locally in small batches by co-founders Carole Garrigos and Keri Sprau, these all natural pastries are made without preservatives. Have us warm them up, or take several home to serve later. They keep up to three days in the refrigerator and can also be frozen. Cut several Poshtarts™ into bite-sized pieces to serve as an appetizer, or use as a main course with a salad. They are incredible! ROOT BEER FLOAT COOKIE SANDWICHES 1 cup sugar 1 cup brown sugar ½ cup butter, softened ½ cup shortening ½ cup buttermilk 2 eggs Good to Know: • St. Paul Flatbread can be found in several varieties in the Deli Department. • Divina Roasted Tomatoes are available in a 7 oz. container in the Deli Department or can be found on the Salad Bar or Olive Bar. 2 tsp. root beer extract 1 tsp. vanilla 4 cups flour 1 tsp. baking soda ¼ tsp. salt - vanilla ice cream In large mixer bowl, combine sugar, brown sugar, butter, shortening, buttermilk, eggs, root beer extract and vanilla; beat on medium speed until well blended. Stir in flour, baking soda and salt; continue beating on low speed until soft dough forms. Scoop rounded tbsp. dough onto lightly greased cookie sheets; bake in a preheated 375° oven until centers are set (10-12 min.), rotating cookie sheets halfway through baking time. Remove from cookie sheets onto cooling rack; cool completely. To Assemble: Place a scoop of ice cream on one cookie; top with second cookie. Place on parchment-lined baking sheet; freeze, covered, until ready to serve. Repeat with remaining cookies. Amount: 18 cookie sandwiches. CHICKEN PESTO PASTA SALAD ½ (16 oz.) pkg. bow tie pasta 1 tsp. kosher salt 2 grilled chicken breasts, diced 1 (8.5 oz.) jar Bella Sun Luci Juliennecut Sun-dried Tomatoes in Olive Oil and Herbs, drained ½ (7 oz.) jar marshmallow cream 18 wooden snap-style clothespins - parchment paper 2 (7 oz.) containers Gramps and Sammy’s Pesto ½cup shredded Parmesan cheese, divided ¼ cup pine nuts, toasted Prepare pasta in boiling water with 1 tsp. salt according to pkg. directions. In large bowl, combine pasta, chicken, sun-dried tomatoes, pesto and ¼ cup Parmesan cheese. Sprinkle remaining cheese and pine nuts over top. Serve immediately or refrigerate, covered, several hrs. or overnight. Serves 4-6. PoshTarts™ Page 6 Campfire Clothespin S’mores Root Beer Float Cookies Page 15 Good to Know: • Each individual cookie can be frosted rather than made into sandwiches. To make frosting, beat 4 cups powdered sugar, 4 tbsp. half-and-half and 4 tsp. root beer extract until frosting is of spreading consistency, adding additional half-and-half if needed. www.kowalskis.com www.kowalskis.com What makes this hummus so special? It is made with all natural ingredients from Minnesota farmers, when in season. Deena makes this product herself each week using no preservatives and no tahini. Try it with fresh veggies and pita chips or in our recipe for a Greek Salad Wrap. in our neighbors come together Cosmopolitan Cuties to create Y any young moms can probably identify with Gretchen Wynia and Emily Bath. As neighbors, they were both looking for a way to be able to stay home with their young children yet still contribute financially to the family budget. As luck would have it, when Emily’s daughter came shopping at Kowalski’s Woodbury Market with her grandma, she just happened to be wearing a hat that her mom had made. One of the Deli employees commented on how cute it was, and when she heard that it was homemade by Emily, she suggested they get in touch with Lin Hollenkamp, the Woodbury Gift Department Manager. “When I saw how cute their things were, I immediately knew we had to bring them into all of our stores,” recalls Lin. local grower len busch brings seasonal flowers to kowalski’s Gretchen and Emily started their business by secretly taking money from their household accounts, a fact their husbands found out after they were able to pay back the funds. “We knew we would have some explaining to do if we didn’t replenish the accounts, which gave us the incentive we needed to work hard to make this go,” added Emily. “Now we are continually looking for new ideas to keep the line current and have even started a blog (cosmocuties.blogspot.com) to help our customers integrate the items they purchase from us with trendy finds from such stores as GAP Kids and Old Navy,” offers Gretchen. “We spend our evenings with our hot glue guns in hand and have probably destroyed our fingerprints in the process, but we love creating the flowers that can be interchanged from one piece to another,” they both agreed. A s we begin to reluctantly transition from summer to fall, our thoughts turn to bonfires, football games and the rich colors of the season. The plant that comes to mind this time of year is most definitely the mum with its rich jewel tones. Our selection of indoor mum plants and cut stems come to our markets from local grower Len Busch. Known for the beautiful roses they grow in their greenhouses in Plymouth, Minnesota, Len Busch specializes in other seasonal flowers as well. Their operation consists of fifteen acres of greenhouses that are heated almost entirely with two wood-fired boilers. “It is through these greenhouses that we grow a variety of plants to supply Kowalski’s Markets and other retail florists within a 200 mile radius of the Twin Cities,” offers John Story, LBR Home Grown Product Manager. “For our mum plants, we start with high quality unrooted cuttings that are planted directly into the pots they will be sold in. For a typical six-and-a-half inch pot, we plant five of these cuttings. After three weeks they have enough of a root system to move to a second greenhouse where they are irrigated from the bottom of the pot. We then determine whether we want small or larger blooms and trim the plants accordingly. The mums are finished in a highlight environment, which produces a plant with brighter colors than other growers,” adds Story. We are anxious to see what new things this creative team comes up with and where they are able to take their local business. We are rooting for their success! ometimes our relationships with local vendor partners are formed in a roundabout way. Case in point is Big Steer Meats of St. Paul. Several years ago, owner Charlie Cory came to Kowalski’s with his jambalaya, not exactly a dish you would associate with a meat company that specializes more in Italian fare. However, his partnership with Kowalski’s has evolved throughout the years, and Big Steer now produces and packages our Kowalski’s Signature Beef Sticks, Beef Jerky, Smoked Chicken and Turkey Strips, Smoked Brats and Wieners. Charlie’s dad started the company back in 1978, and they moved to their current location on the East Side of St. Paul 14 years ago. This corner butcher shop is a local favorite, and is where their products are both produced and sold. Charlie has worked in the business since it began and his passion is obvious in everything he does. “When we began to talk with Big Steer Meats about producing our signature smoked meat items, I asked Charlie when we could send someone over to look at his operation,” recalls Boyd Oase, Meat Director. “When he said anytime, I asked him if our person could stop by within the next half hour. He never hesitated, and that meant a lot to us. It told us that his standards were high enough that he didn’t need any time to clean things up before we came,” adds Oase. “We serve the jerky and beef sticks at many of our meetings, and they are usually the first things to disappear,” offers Terri Bennis, Vice President of Perishables. “And it isn’t just a guy thing. Everyone seems to enjoy them!” The newest additions to our signature smoked meats line are three varieties of brats, a Polish sausage and wieners. “Their natural casing gives you that characteristic snap when you bite into them and lets you know they have that old fashioned quality that many people are looking for,” said Charlie. “Our sausages are made with meat that has been raised with no growth stimulants or antibiotics, and we smoke them in small batches in our in-store smoker, using a hickory wood blend, on a daily basis.” There is still plenty of grilling season left, so you’ll want to try our Kowalski’s Signature Wild Rice Asiago, Jalapeño Pepper Jack and Original Brats and Polish Sausages, as well as our Natural Casing Wieners. Grill them on their own or try them in our recipe for Kalbi Brat Appetizer Bites. With hunting season just around the corner, we think the jerky, beef sticks and smoked chicken and turkey strips are must-haves as well. For a simple snack, just cut the beef sticks into bite-sized pieces and combine them with cubes of your favorite cheeses. The response to our signature smoked meats keeping it local Our Meat Departments are loaded with local partners that make our selection the best around. We have sourced providers for grass-fed beef, all natural poultry and fresh sausages that meet our high standards. The next time you are in the store, look for products from the following local companies and support your neighbors: • Thousand Hills – Grass-fed beef • Dombrovski Meats – Fresh brats and sausages • Kadejan Poultry – Fresh chicken and chicken sausages • Larry Schultz Organic Farm – Fresh organic turkey (seasonal) • Ferndale Turkeys – Frozen turkey, frozen ground turkey and fresh turkey (seasonal) • Heather’s Dirty Good All-Purpose Seasoning – Created to enhance any type of meat, seafood or pasta. Be creative and try it on everything! KALBI BRAT APPETIZER BITES 4 Kowalski’s Smoked Original Brats 1 sweet onion, sliced 1 cup Kowalski’s Kalbi Marinade 2 (6 count) pkgs. Kowalski’s Onion Slider Buns - Spicy Hot Mustard In large zipper-closure food storage bag, marinate brats and onions in marinade; refrigerate several hrs. or overnight. To Grill: Spray grill rack with non-stick cooking spray. Using direct heat cooking method, preheat grill to MEDIUMHIGH; remove brats and onions from marinade. Grill brats until cooked through and browned (5-6 min.), turning several times. Meanwhile, grill onions in grill basket until softened (5-6 min.), stirring several times. To Serve: Cut slit in top of each onion bun halfway through; cut each brat into thirds. Tuck piece of brat inside each bun; top with onions and dollop of mustard. Amount: 12 appetizers. These beautiful plants work best indoors but can also be used outside for seasonal displays in your planters, along with other fall blooms. With just the right amount of sunlight, water and a little bit of creativity, mums will add a touch of fall color to your home décor both inside and out. Page 14 line has been so great that we are expanding our offerings with the additions of venison sticks, chorizo, smoked Italian, andouille and summer sausages. Look for these new products this fall and bring a little local flavor to your table. Kalbi Brat Bites Page 7 www.kowalskis.com www.kowalskis.com M S big steer meats an east side tradition local favorites Bakery In the W A conversation with local cookbook author Janice Cole What started out as a way to enjoy fresh eggs has turned into so much more for Janice. “The chickens have become pets, each with a name that reflects their unique personality. There is Roxanne, the big and bossy Buff Orpington, who rules the roost along with cuddly Cleo and rebellious LuLu, both Araucana/Ameraucanas. Certain breeds are known for their egg-laying ability, but I had chosen two of my girls for the color of the eggs they produced. I would soon realize that I should have done more research!” hens eat imparts a wonderful herbal taste,” offers Cole. “I designed the book around the seasons, using lots of egg recipes in the spring and summer chapters when eggs are more plentiful, and fewer egg recipes in the fall and winter when production falls off,” she adds. We think you will enjoy the stories about Janice’s escapades as an urban farmer as much as the recipes and great photos. From Cinnamon Breakfast Popovers to Double Garlic Chicken Noodle Soup, the book celebrates both the chicken and the egg. Look for this local cookbook on the book kiosks at selected markets. We think it makes a great read and is an inspirational story that will make you look at your breakfast omelet in a whole different light. Janice Cole, a former chef and restaurant owner, is a food writer and editor, food stylist, recipe developer and cooking instructor. She writes a blog about her backyard chickens, Three Swingin’Chicks, and lives in St. Paul, Minnesota. Lily Bloom’s Kitchen Lily Bloom’s Kitchen was started in August 2009 in memory of Lilyan Bloom Shiller, mother of founder Larry Shiller. “I have such fond memories of my mother’s kitchen and the wonderful foods she would make while I sat at the counter doing my homework,” recalls Larry. “One of my favorites was her chocolate macaroons, a recipe she passed on to me. I have played with several new flavor combinations and happily pass them on so that others can enjoy what our family and friends have come to love over the years.” innesota is blessed with some of the greatest companies in the country, and our grocery aisles reflect the diversity of their products. We highlight several of them that make shopping our markets such fun. kowalski’s florentines peace Coffee – Owned and operated by the Institute for Agriculture and Our version of these classic cookies is made with real butter, sugar, cream and chopped almonds. They bake up thin and crisp and are dipped in rich, dark chocolate for the finishing touch. Enjoy them with a cup of Kowalski’s Signature Coffee, a scoop of ice cream or use them as the base for two simple dessert ideas we offer you for inspiration. Available in 12-count packages in the Bakery Department. KOWALSKI’S FLORENTINE DESSERT IDEAS The book Chicken and Egg is written as a memoir of Cole’s first year raising the chickens, and each chapter begins with a story that chronicles her adventure. “I couldn’t put the book down when I began reading,” said a fellow foodie. “I loved reading about the gourmet diet her chickens became accustomed to as they sampled the remnants of the recipes Janice was creating for the book. Who knew chickens liked the chopped rind of a great ParmigianoReggiano, crumbled Gorgonzola cheese and al dente pasta?” Florentine Dessert Parfaits: In medium bowl, beat 1 ½ cups heavy whipping cream until soft peaks form; beat in ¼ cup Baker’s Sugar and ½ tsp. vanilla until stiff peaks form. To Assemble: In 6 parfait glasses, layer whipped cream, fresh raspberries, lemon zest and coarsely broken Florentines twice in each glass using all ingredients. Serves 6. Janice Cole Florentine Bites: In small mixer bowl, beat 1 (8oz.) carton mascarpone, 3 tbsp. sifted powdered sugar and 1 tbsp. vanilla until fluffy. Divide mixture among 12 Florentines, spreading over tops; garnish with fresh strawberry slice. Serve immediately. Amount: 12 Florentines. Chapter five tells the story of the arrival of the first egg, which came five months and over six hundred dollars after the chicks arrived. Her recollection paints a vivid picture of her carefully placing this precious egg into the handmade Amish egg basket she purchased for the occasion. Now Cole harvests an average of two to three eggs daily. “My visions of having enough eggs to give to friends and neighbors soon faded when I realized that I barely had enough to keep us in eggs. However, all the effort is worth it as these eggs have an intense flavor, especially in the spring and summer. The yolk is a vibrant yellow color and the grass that the Page 8 grocery aisles r u o reflect the Local Scene M Trade Policy in South Minneapolis, Peace Coffee’s method of buying beans cuts out the middle man and allows them to pay a good price for the beans and sell them locally at really competitive prices. For a great-tasting cup of coffee, look for their colorful bags and support this local company that is staying true to its principles. Abdallah Candy – In 1909, at the corner of Lake Street and Hennepin Avenue in Minneapolis, Albert Abdallah created new confections for his growing customer base. Passing from one generation to the next, the Abdallah family has never compromised on the legacy of Albert in creating the same great candy today. Sunrise Creative Gourmet Pasta – In 1913, Italian immigrant Guilio Forti started Sunrise using the skills he’d learned as a baker in Rome. From their north Hibbing location, the fourth generation is now bringing their Italian pastas to the shelves at Kowalski’s. Made with no additives, preservatives or fillers, their products are true to their Italian origins. Barsy’s Almonds – Tired of working in an office for someone else, two Minneapolis friends started making their special, hickory seasoned almonds and selling them at the Midtown Farmer’s Market. They still bake and season the almonds themselves in small batches using all natural ingredients with no added fats or preservatives. Mike’s Popcorn – Produced since 1968 in Kaukauna, Wisconsin, Mike’s Popcorn is a family run business that uses only the highest quality ingredients in their products. The Triple Mix is a favorite and consists of regular popcorn, caramel corn and cheese corn. Lucky’s Mustard – Founded in 2008, Lucky’s Mustard came to Cinnamon Breakfast Popovers market after friends encouraged owner Mark Porisch to make the mustards and sauces he had shared with them available to the public. Use any of the four flavors as a base for salad dressings, a glaze for grilled meats and fish, or a substitute for regular mustard in sandwiches, potato salad and deviled eggs. Page 13 www.kowalskis.com www.kowalskis.com J anice Cole didn’t grow up on a farm, but her love of farm-fresh eggs led her to become a city farmer of sorts. Her story begins at her local farmers market. “I purchased eggs from a farmer, eggs that were just hours old, and found the taste to be so different from those I purchased at the grocery store,” said Janice. “However, if I didn’t get to the market early, I would miss out on these gems. I heard about a class that was offered through Minneapolis Community Education called Chicken in the City and decided to enroll and see if this was something I could do,” Cole recalls. “My husband, Marty, wasn’t too excited about the idea at first, but I went ahead and purchased three chicks in the fall and the adventure began.” hen you purchase something in the bakery, you definitely want it to be fresh. That’s when local means the most. We have created many unique products in our own bakeries as well as partnering with several local entrepreneurs to provide you with a variety of sweet treats. We introduce you to two of our newest products. Wisconsin Native’s Beer Cheese Soup DOUBLE GARLIC CHICKEN NOODLE SOUP GOLDEN SPINACH STRATA Chicken Soup One 3-pound whole chicken, cut up 8 cups water 4 large garlic cloves, minced 3 large sprigs fresh thyme 2 large onions, coarsely chopped 2 medium carrots, chopped 2 celery ribs, chopped 1 bay leaf 1 teaspoon kosher salt 1 ⁄2 teaspoon freshly ground pepper The secret ingredient in this breakfast casserole is butternut squash. The shredded squash blends into this egg puff and looks almost like cheese. It lends a slightly sweet, nutty flavor to this fall dish. I like to use a challah loaf here because the rich egg bread is firm enough to hold its shape during baking, but is light enough to complement the other ingredients. Look for an aged Gouda cheese, such as Mona Lisa. It lends a buttery, caramel note to the dish. If you can’t find it, Gruyère is also good. You’ll need to assemble this dish the night before. Roasted Garlic Noodles 1 small head garlic 1 teaspoon extra-virgin olive oil 8 ounces extra-wide egg noodles 2 tablespoons unsalted butter, melted 1 ⁄4 cup chopped fresh flat-leaf parsley To make the soup: Put the chicken in a large soup pot and pour in the water. Bring to a boil over medium-high heat, skimming off the foam as it rises to the surface. Add all of the remaining ingredients and return to the boil. Reduce the heat and gently simmer for 1 hour or until the chicken is very tender and the broth is flavorful. Remove the chicken from the broth and let sit until cool enough to handle. To make the noodles: While the soup is cooking preheat the oven to 400°F. Slice off the top third of the head of garlic (leave the papery skin on). Put the garlic on a square of foil and drizzle the exposed cloves with the olive oil. Wrap in the foil. When the chicken is cool, remove the chicken meat from the bones and shred or coarsely chop (there will be about 4 cups of meat). Skim off any fat that has risen to the surface of the soup and return the meat to the soup. our neighbors to the east • really know how to make cheese • Cady Creek Cheeses A s you drive east into Wisconsin, you’ll find Cady Creek Cheese Factory nestled in the lush, green pastureland of Spring Valley, Wisconsin. Founded in 1908, this factory started small and suffered adversity but always came back to make quality cheese, as it does today. spinach, thawed and squeezed dry 9 eggs 3 1⁄2 cups half-and-half 1 teaspoon kosher salt 1 ⁄4 teaspoon freshly ground pepper 2 cups lightly packed shredded aged Gouda cheese (6 ounces) Lightly butter a 13 x 9-inch glass baking dish or coat with nonstick spray. Melt the butter in a medium skillet over medium heat. Add the onion and cook for 8 to 10 minutes or until the onion is golden brown, stirring occasionally. Meanwhile, toss the challah and squash together in a large bowl and arrange in the baking dish. Scatter the browned onion and the spinach over the bread mixture. Whisk the eggs in a large bowl until blended and smooth. Whisk in the half-and-half, salt, and pepper until combined. Pour the egg mixture over the bread and vegetables. Make sure all of the bread mixture is moistened, pressing on the bread cubes if necessary to coat with the egg mixture. Sprinkle the cheese over the top. Cover with plastic wrap and refrigerate overnight. When ready to bake, preheat the oven to 350°F. Remove the plastic and let the strata sit at room temperature while heating the oven. Bake for 50 to 60 minutes or until the strata is puffed, the top is golden brown, the center is set, and a knife inserted in the center comes out moist but with no milky reside. Let sit for 5 minutes before cutting. Serves 12 Cook the noodles in a large pot of boiling salted water for 8 minutes or until al dente. Drain and toss with the melted butter and garlic paste in a large bowl. Toss with the parsley. To serve, ladle the soup into bowls and top with the noodles. Serves 6 www.kowalskis.com www.kowalskis.com Bake the head of garlic for 45 to 60 minutes or until it feels very soft when squeezed. Cool to room temperature. Squeeze the garlic cloves out of the garlic skin onto a cutting board and mash with the side of a chef’s knife to a paste. (There should be about 3 tablespoons.) 2 tablespoons unsalted butter 1 medium onion, sliced 5 cups lightly packed cubed (3⁄4- to 1-inch cubes) challah or another egg bread 2 cups lightly packed shredded butternut squash (from about 3⁄4 pound squash) One 9- to 10-ounce package frozen chopped CINNAMON BREAKFAST POPOVERS These huge popovers are like giant cinnamon doughnuts. Actually they’re even better because they’re baked, not fried. Crisp on the outside, airy and tender on the inside, they’re served hot from the oven, dripping with melted butter and cinnamon sugar. Cinnamon-Sugar Topping 1 cup bread flour 3 tablespoons sugar ⁄2 teaspoon ground cinnamon 1 1 teaspoon ground cinnamon ⁄4 teaspoon ground nutmeg 2 tablespoons unsalted butter, 1 egg plus 2 egg whites melted 1 cup whole milk 1 tablespoon unsalted butter, melted 1 teaspoon vanilla extract To make the popovers: Whisk the flour, cinnamon, and nutmeg together in a large bowl until the spices are well blended with the flour. Whisk the egg and egg whites together in a medium bowl until smooth. Pour in the milk, melted butter, and vanilla, whisking until combined. 1 WISCONSIN NATIVE’S BEER CHEESE SOUP Owned by Dale and Wendy Marcott, second-generation cheese makers, Cady Creek Cheese Factory produces many different varieties and flavors of Longhorn cheese. Named after the Longhorn cow because of its shape, the cheese curd is pressed into cylindrical tubes to create six or thirteen pound Longhorns. The pressing squeezes the curds into this shape and promotes drainage of any remaining whey. Dale’s background in biology and chemistry and his expertise in cheese making have enabled Cady to continually refine the cheese making and Longhorn pressing process. Along with their Colby, Pepper Jack and Golden Jack Longhorns, our delis also carry many other varieties of Cady’s all natural cheeses, including four varieties of Cheddar as well as Swiss, Monterey Jack, Muenster and two varieties of American. If you are ever in the Spring Valley area, they invite you to stop by any day of the week and take a tour of this modern factory to see how their cheese is made. Visit their website at www.cadycheese.com for tour times, as they vary by day and season. In the meantime, we hope you’ll pick up a piece of Cady Creek Cheese and make their iconic Beer Cheese Soup, a recipe they proudly have shared with us. It doesn’t get much better than this! Page 12 1 ½ cups diced carrots 1 ½ cups diced onion 1 ½ cups diced celery 2 cloves garlic, minced 1 tsp. hot pepper sauce ½ tsp. salt ¼ tsp. black pepper ⅛ tsp. cayenne pepper 3 cups chicken broth 2 cups beer ⅓ cup butter ⅓ cup flour 4 cups milk or half-and-half 6 cups shredded sharp Cheddar cheese 1 tbsp. Dijon mustard 2 tsp. Worcestershire sauce 1 tsp. dry mustard - popped popcorn for garnish In large saucepan over medium heat, stir together carrots, onion, celery and garlic. Stir in hot pepper sauce, salt, black pepper and cayenne pepper. Pour in chicken broth and beer; simmer until vegetables are tender (about 12 min.); remove from heat. Meanwhile, in large soup pot, heat butter over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown (3-4 min.). Gradually stir in milk, whisking to prevent scorching, until thickened; remove from heat. Gradually stir in cheese; keep warm. Stir beer mixture into cheese mixture; stir in Dijon mustard, Worcestershire sauce and dry mustard. Bring to a simmer and continue cooking 10 min. Serve topped with popcorn. Serves 8. Recipe courtesy of Cady Creek Cheese. Slowly whisk the egg mixture into the flour mixture until the dry ingredients are moistened and almost smooth. Pour the batter into a large liquid measure or bowl with a spout for easy pouring. Let rest for 30 minutes. To make the topping: Combine the sugar and cinnamon together in a small bowl. Set aside. Preheat the oven to 450ºF. Coat 5 popover cups with nonstick spray (popover pans usually have 6 cups, but dividing the batter among 5 cups creates extra-large popovers). Pour the batter into the prepared cups. Bake for 20 minutes. Reduce the oven temperature to 350ºF, without opening the oven, and continue baking for another 20 minutes or until puffed, golden brown, and firm. Using a thin knife, make a small slit in the side of each popover to allow the steam to escape. Turn off the oven and let the popovers remain in the oven for 5 minutes to allow the insides to dry slightly. Remove from the oven and place on a wire cooling rack. As soon as the popovers come out of the oven, brush the tops with the 2 tablespoons melted butter and remove the popovers from the pan. Sprinkle the cinnamon-sugar mixture generously over the tops, holding the popovers over a plate to catch the excess sugar. Serve immediately. Makes 5 popovers. Note: The popovers can be made up to 1 day ahead. Store in an airtight container at room temperature. To reheat, place on a baking sheet in a 325ºF oven for 3 to 5 minutes or until hot. Double Garlic Chicken Noodle Soup Page 9 j Around the Store j These baked chips are made from brown rice and almonds and have less saturated fat and calories per serving than potato chips. Nut Chips contain no artificial ingredients or colors and are gluten-free, wheat-free and vegan approved as well. Look for Nacho, Sour Cream and Chive, and Sea Salt Nut. All three varieties make a great addition to any snack repertoire. Available in the Grocery Department. JOIA ALL NATURAL SODA MARKETPLACE BAKING ITEMS MIKE POMERANZ FIELDER’S CHOICE ALL PURPOSE BBQ SAUCE MARKETPLACE LASAGNA PAN Lasagna is a great dish to prepare and serve when you need a do-ahead dish that can serve a crowd. Our lasagna pan is designed to accommodate the standard sized sheet of fresh pasta or dry noodles. It goes from the refrigerator, to the oven, to the table in style. Available in the Marketplace Department at selected markets. KARE 11 anchor and former minor league pitcher Mike Pomeranz developed the sauce himself over the past 15 years. Serve it hot or cold; as a marinade, glaze and dipping sauce for beef, pork, poultry and seafood. It is great on hot dogs, burgers and even fries! Part of the proceeds will be donated to the Minneapolis Heart Institute, The Boys and Girls Club and a third charity to be voted on by the fans. Available in the Grocery Department. SILENCE™ TEA LUCINI BALSAMIC VINEGAR OF MODENA This full bodied vinegar is produced in the heart of the Emilia Romagna region in Vignola, Modena, Italy, an age old and renowned center for the production of balsamic vinegar of Modena. It has a balanced flavor that will enhance a simple salad, add spark to grilled vegetables or provide a light dressing for a seasonal Caprese Salad. Available in the Grocery Department. MARLEY’S MELLOW MOOD TEA Bob Marley is known around the world as a musical prophet, and his image evokes a rich legacy and emotional connection that transcends generation, ethnicity, gender and geography. Marley Beverage Company is paying homage to Bob Marley by launching a line of healthy, natural drinks. They are 100% natural and have ingredients that put people into what they call “Marley’s Mellow Mood.” Choose from bottles or cans in Citrus, Berry, Black Tea and Green Tea varieties and be prepared to “chill out.” Available in the Grocery Department. LATE JULY ORGANIC MULTIGRAIN SNACK CHIPS COCONUT BLISS ICE CREAM All natural; low in caffeine, calories and sugar; gluten-free and contains no preservatives. Those are the advantages of drinking Silence Tea. In addition, it can be the perfect escape to a state of meditative tranquility and peaceful sanctuary within. Available in four varieties in the Grocery Department. With apple season upon us, we’ve gathered an assortment of items to use for preparing your favorite apple creations. Available in the Marketplace Department at selected markets. Joia started over a dinner with great friends. After observing all of the interesting cocktail combinations of fruits, herbs and spices that were being offered, the question arose: “Why isn’t anyone doing something this interesting with sodas?” A mixologist joined the team and before long Boundary Water Brands was launched. This all natural soda is available in four unique flavors that can be blended with many different spirits to create your own elaborate cocktails at home or enjoyed on its own. Share the Joia! Available in the Grocery Department. When founders Luna and Larry Kaplowitz were looking for a dairy-free dessert, they turned to coconut milk for its naturally rich, creamy flavor and great nutritional properties. With the aid of a $2.00 hand-cranked ice cream maker from Goodwill, they made their first batch of Coconut Bliss Ice Cream, and it was a winner! We love the story and know you’ll enjoy this tropical ice cream treat as well. Available in the Frozen Foods Department. Page 10 If you are looking for a healthier snack, we’ve found it for you. Late July Organic Multigrain Snack Chips are Certified Organic, gluten-free, whole-grain, peanut-free, vegan and contain no synthetic pesticides, chemical fertilizers, GMOS, trans fats, high fructose corn syrup, artificial flavors, colors or preservatives. And if that isn’t enough, an added benefit is that 10% of the profits from the sale of these chips will go to the American Camp Association® to provide summer camp scholarships for kids in need. Available in the Grocery Department. AMY’S GLUTEN-FREE SHORTBREAD COOKIES DANDIES VEGAN MARSHMALLOWS These marshmallows are light and fluffy as well as gluten-free, vegan and vegetarian. That means no gelatin! They melt just like regular marshmallows and work perfectly in Rice Krispies Treats™. Place them on a stick and cook over a campfire for a marshmallow that even catches fire like traditional marshmallows! Available in the Grocery Department. When Amy was little, her grandmother used to bake cookies that they happily enjoyed together. However, today Amy doesn’t eat wheat, so her chefs created a gluten-free version of the classic shortbread cookie, replacing wheat with almond flour. Whether you are gluten intolerant or not, you will be delighted with these sweet treats available in two varieties. Available in the Grocery Department. Page 11 MARKETPLACE THANKSGIVING ITEMS If you are hosting the family Thanksgiving feast this year, you’ll want to take stock of your cooking utensils and make sure you have everything you need to create the perfect dinner. We have all the basics as well as some special items that will make cooking fail-proof. Available in the Marketplace Department at selected markets. www.kowalskis.com www.kowalskis.com BLUE DIAMOND BAKED NUT CHIPS
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