Compliments of Kowalski`s May
Transcription
Compliments of Kowalski`s May
Compliments of Kowalski’s May – July 2016 THE JOY OF GOOD FOOD At Home with Kowalski’S BURGER OBEER PAIRINGS! 13 COCKTAILS & MOCKTAILS Sushi-Style Beef Burgers (find recipe on page 14) ROSÉ SEASON SUMMER BERRY SAUCES AT HOME WITH KOWALSKI’S IS WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS WWW.KOWALSKIS.COM thoughts from the T KOWALSKIS his season at Kowalski’s we invite you to do summer your way, whether that means biking, sailing, gardening, swimming, picnicking or heading to the air-conditioned movie theater. This summer, do you! Summer foods mean something different to everyone, too, and that’s just fine. Whether your burger is beefy, grass-fed, turkey, bison, bunless or something else altogether, our Culinary Director, Chef Rachael Perron, has lots of options for you to choose from in her expanded “Burger Bonanza” starting on page 14. And if your summer beverage of choice is a mocktail (or a cocktail), Chef Perron has plenty of recipes sure to please your parched palate. You’ll find them starting on page 10, but be sure to watch for other suggested libations throughout the burger feature noted above. Chef Perron and Wine Director Brian Mallie teamed up to pick the perfect brew for each. And if your cocktail of choice is wine, well, we haven’t forgotten about you either. Brian tells us why it’s now considered okay to rosé this summer and all year long. See his column on page 21. Elsewhere throughout this summer food festival, look for tips and tricks for kabobs, berries and potato salads. Make them the way you like them with Chef Perron’s customizable recipes and alternative preparations. If summer to you means gardening, turn to page 22 to meet one of our favorite people, Kelly Vranicar! She’s the talented designer and green thumb behind the gorgeous floral and plant displays outside all of our markets, and she has some tips for beautifying your pots and patios, too. And though school may be out, it’s a good time to get schooled in some nutrition lingo! Nutritionist Sue Moores is decoding and defining a few tricky terms found on some ingredient statements – the good, the bad and the simply unpronounceable! Find her healthy eater’s glossary on page 23. As always, we love to see you in the stores! EXCELSIOR MARKET & WINE SHOP 440 Water Street • 952-229-8300 [email protected] GRAND AVENUE MARKET 1261 Grand Avenue 651-698-3366 [email protected] WHITE BEAR LAKE MARKET 4391 S. Lake Avenue 651-429-5913 [email protected] WOODBURY MARKET & WINE SHOP 8505 Valley Creek Road 651-578-8800 [email protected] LYNDALE MARKET 5327 Lyndale Avenue S. 612-822-2935 [email protected] UPTOWN MARKET & WINE SHOP 2440 Hennepin Avenue 612-377-3448 [email protected] PARKVIEW MARKET 5615 Chicago Avenue S. 612-824-2430 [email protected] EDEN PRAIRIE MARKET 16500 W. 78th Street 952-937-9585 [email protected] STILLWATER MARKET & WINE SHOP 5801 Neal Avenue N. 651-439-9161 [email protected] EAGAN MARKET & WINE SHOP 1646 Diffley Road • 651-328-8300 [email protected] Mary Anne Kowalski and Kris Kowalski Christiansen Summer ART & CONTENT DIRECTOR Rachael Perron, Culinary Director, Kowalski’s Markets [email protected] • 651-796-6043 ENTERTAINING PROOFREADER Rachel Carlson, Kowalski’s Markets Entertaining this season? You’ll want to mark your calendar for the upcoming Summer Entertaining Event, coming May 14. We will be sampling all the best summer tastes and offering ideas for all variety of summer entertaining occasions in every store from 11:00 a.m. to 4:00 p.m. We hope to see you there! DESIGNER Hooker & Company www.hookerandcompany.com PRINCIPAL PHOTOGRAPHER Phil Aarrestad www.philaarrestadphoto.com KOWALSKI’S COMPANIES IDENTITY STATEMENT Kowalski Companies is a civic business. All stakeholders are obligated to organize, educate and set policy according to democratic principles and standards. We do this in partnership with other demonstrations of the Minnesota Active Citizenship Initiative to renew and sustain democracy and to create a world that is abundant and just. PAGE 2 PRINCIPAL FOOD STYLIST Maggie Stopera www.maggiethefoodstylist.com PRINTER Visual Expressions • 612-729-1649 © Kowalski’s Companies, 2016 All Rights Reserved. www.kowalskis.com SIGNATURE PRODUCT FOCUS Kowalski’s Queso Blanco W e experienced a bit of a crowd in the test kitchen a few months ago when we first flirted with the recipe for our newest Signature product, Kowalski’s Signature Queso Blanco Dip. Folks stopped by to taste it – and wouldn’t leave! This creamy, rich cheese dip is smooth and has just the right kick from poblano and jalapeño peppers, plus roma tomatoes, onions and just a hint of cilantro. For chips it’s a no-brainer, but it’s also a versatile meal-maker in and of itself. It makes an easy spicy mac and cheese any night of the week! Use it to make nachos, dip potato wedges, whip up a fast spinach and artichoke dip, drizzle over enchiladas, top burgers or make this recipe for the best chicken tacos ever. Find Kowalski’s Signature Queso Blanco Dip with Kowalski’s Signature Fresh Sauces in the Deli or Dairy Department. POLLO LOCO 1 lb. boneless skinless chicken breasts 1 tbsp. Kowalski’s Taco Seasoning ½ lb. Kowalski’s Signature Bulk Chorizo 1 cup Kowalski’s Signature Queso Blanco Dip - garnishes: Kowalski’s Pico de Gallo (from the prepared produce section) and chopped fresh cilantro 8 Kowalski’s Flour Tortillas, warmed Season chicken breasts evenly with seasoning. Grill directly over heat over a grill preheated to medium-high until done, turning halfway through or when grill marks form and chicken releases easily from the grates (about 10 min. total). Remove from grill to a warm plate; tent with foil for 5-10 min. While chicken rests, in a medium sauté pan over medium-high heat, cook and crumble sausage until cooked through (about 5 min.). Set aside and keep warm while you gently heat the queso dip in the microwave or in a small saucepan on the stovetop, just until hot. To serve, slice chicken on the diagonal into ½" thick pieces. Arrange chicken, overlapping slightly, on a warm serving platter. Top chicken with sausage and drizzle evenly with queso. Garnish with pico de gallo and cilantro; serve with warm tortillas. Serves 4. PAGE 3 Selection and availability of products and ingredients vary by market. getting I Personal recall vividly a Saturday many, many years ago, shortly after I’d married my husband, whereupon he returned home from an early morning visit to his parents’ house with a plate of French toast that his mom had made just for him. In the 20+ years since, I’ve watched Joyce single him out, cater to his preferences and generally indulge Jerry in his favorites pretty much nonstop. Sweet? Sure. And it’s also thoughtful that every year she sends a tin of nut-free teacakes to him on his birthday. But as much as all this special treatment made Jerry feel loved and adored, it made me feel…well, it made me feel left out. Or at least it did until I realized that Joyce doesn’t do this just for Jerry. She does it for everyone. No eggs for Janice. No onions for Don. Chocolate cake for Matthew. No peas for Joline, etc. etc. etc. Because to a great mom, all her kids are special. Even me. When I once missed Thanksgiving and lamented that I’d missed out on her stuffing, she made it for me in January. At Christmastime, before the kids get to them, she sets some sugar cookies aside because she knows I like them uniced. A few years ago I was even surprised to come home from work to find a bowl of this delicious wild rice salad in my refrigerator. It’s one that I happen to love but my husband doesn’t care for at all. These days, you see, she makes it just for me. Warmly, Rachael P.S. Happy Mother’s Day to all the moms out there who’ve ever catered to a picky eater or made a favorite for someone they love! JOYCE’S EPICUREAN SALAD 1 cup wild rice 4 cups chicken broth 2 cups Kowalski’s Curry Dip ¼ cup no-pulp orange juice 2 tbsp. freshly squeezed lemon juice 3 cups (about 1 lb.) cooked baby shrimp 10 oz. shredded imitation crab meat 1 ½ cups (about 6 oz.) thawed frozen peas ¾ cup finely diced celery ½ cup thinly sliced green onion - chopped fresh Italian parsley, for garnish Cook rice in chicken broth according to pkg. directions; refrigerate until cold. In an extra-large mixing bowl, whisk dip with juices. Add chilled rice, shrimp, crab, peas, celery and onion; toss to combine. Garnish with parsley. Store, covered, in the refrigerator for up to 3 days. Serves 12. PAGE 4 Selection and availability of products and ingredients vary by market. editor’s picks push it Just 4 years ago, Dereck Lewis began driving his little pushcart through the Des Moines Farmers’ Market selling handmade ice cream sandwiches using his grandma Thelma’s snickerdoodle recipe and Anderson Erickson ice cream. Today you can get those same handmade treats without a trip across the border. Find a variety of flavors of Thelma’s Ice Cream Sandwiches in the Frozen Foods Department. truly epic “Clean” bacon bits from EPIC are created from non-GMO-fed chicken and heritage breed Berkshire pork. These salad toppers can also top potatoes, eggs, even ice cream! EPIC Bits are rich in protein, low in sugar, gluten free, grain free and absent of both soy and dairy. They are perfect for people who want to put bacon on everything! Look for Hickory Smoked and Maple Uncured Bacon Bits as well as Sesame Chicken Bits in the Grocery Department. snap them up! Oh Snap! Pickles are refrigerated, individually wrapped dill pickles with no added brine, so there’s no mess. Enjoy them with a meal or as a refreshing snack on the road, in a school lunch, or…right now! Gone Dilly and Hottie Whole Pickles are also available as Dilly Bites and Hottie Bites in the Dairy Department. ice dream a chip off the old block The all natural potato chips you love from Kettle Brand are now sweeter than ever. Kettle Uprooted Real Vegetable Chips are now available in the Grocery Department. Look for both Sweet Potato Chips and a mixed bag of Sweet Potato, Beet and Parsnip Potato Chips. If you think all chocolates and vanillas are alike, you don’t know beans. So say the folks at Choctál. Their single origin chocolate and vanilla ice creams are a culinarian’s dream. Each tastes unique from the others – reason to try them all! Find four Chocolates (Dominican, Costa Rican, Ghana and Kalimantan) and four Vanillas (Indonesian, Madagascar, Papua New Guinea and Mexican) in the Frozen Foods Department. tasty tip chew on this When do you find four women crowded around our Meat Director’s office? When he’s sampling bacon jerky! This thick-cut, slow-cooked bacon is nicely chewy without being tough or greasy. It’s smoky and sweet and hard to resist! Picking a favorite among Spicy Sriracha, Old Fashioned Maple and Honey Pepper proved impossible! Find Pork Barrel BBQ Uncured Bacon Jerky in the Meat Department. Make a makeshift crème anglaise! Let your favorite Choctál vanilla melt at room temp and serve as a dessert sauce on pound cake, berries and meringues – you name it! rock on The ever-changing contours and brilliant colors of Soap Rocks® and Palm Stones™ make washing up a beautiful experience. Find them in the Gift Department. good buddy the “h” is for heavenly Thick and velvety, sweet and tart, Noosa is yogurt lovers’ yogurt. Made with whole milk, clover alfalfa honey and ripe juicy fruits, it’s no wonder they call it Noosa Finest Yoghurt. Find new summery flavors like Blood Orange and Key Lime and all of your old favorites (we love Vanilla and Salted Caramel) in the Dairy Department. Selection and availability of products and ingredients vary by market. PAGE 5 All natural Jerky Strips from Castor & Pollux are a protein-packed, healthy way to give your canine pal a smoky treat. Good Buddy Jerky is made in the USA with real chicken or fish as the number one ingredient, with no grains or gluten ingredients. Find Castor & Pollux in the Pet Food Aisle. 9 the B foodie history: moscow mule 9 ubbly, crisp and refreshing with lively layers and zingy lime, the Moscow Mule has fairly recently come to epitomize accessible sophistication. Its snappy spice of ginger makes for an incredibly invigorating summer drink. According to historians, the beverage was crafted 75 years ago as a means to sell Smirnoff Vodka to Americans. It was reportedly created on a whim by a ginger beer purveyor from Los Angeles (Jack Morgan) and two vodka distributors from Connecticut (John Martin and Rudolph Kunett) and initially featured lemon, not lime. The name “Moscow Mule” links Smirnoff’s Russia (Moscow) with the word for a class of mixed drinks that involves ginger ale or ginger beer (mule). As for that copper mug? It began as a mere sales gimmick. The kitchy-cute promotion was initially used by John Martin in his travels across the country to encourage bartenders to buy Smirnoff and eventually embedded itself in cocktail history, becoming an icon of the beverage itself. THE MOSCOW MULE 1 oz. lime juice 4 oz. vodka 8 oz. strong ginger beer - lime wedges, for garnish Divide juice evenly between 2 copper mugs filled with ice. Top evenly with vodka, then ginger beer. Stir gently; garnish with a lime wedge. Makes 2. VARIATIONS: DARK & STORMY: Replace vodka with dark rum and reduce ginger beer to 6 oz. BIG GINGER®: Skip lime juice. Replace vodka with 2 Gingers® Irish Whiskey. Use ginger ale in place of ginger beer and add a lemon wedge to the garnish. Selection and availability of products and ingredients vary by market. PAGE 6 how to: kabobs H ere in Minnesota we sure love food on a stick! You betcha! We also love easy, tasty meals. In these respects, kabobs tick all the right boxes! Whether you pick meat, poultry, seafood, veggies or a combination, these tasty tips will ensure a delicious dinner: GOOD TO KNOW Boneless, skinless chicken thighs, jumbo peeled & deveined shrimp, boneless center cut pork chops and beef sirloin tips are great for kabobs. •M ake kabobs easier to turn on the grill by using two skewers per kabob. Place the skewers parallel to each other to keep your food from spinning on a single axis. •C ombine foods that take the same length of time to cook on the same skewers. This may require separate skewers for veggies and meats. Peppers, squash, onions and mushrooms can stand up to more cooking than delicate tomatoes and other fruits like pineapple. •Cut pieces of food evenly. Thin end pieces of chicken and meat can be folded in half and skewered twice to prevent overcooking. •F lat metal skewers are reusable, but for large crowds and parties, wooden skewers may be a more convenient option. •T he pieces of food should touch each other but not be packed too tightly on the skewer. Overpacked rods take longer to cook and may be too heavy for some wooden skewers. • It’s a best practice to soak wooden skewers in water before use to prevent them from catching fire, but what about the preskewered kabobs in the Meat Department? Don’t fret. The skewers have had time to absorb some of the water from the vegetables and proteins. Even watersoaked skewers may scorch, though, so have a spray bottle of water on hand in case of flare-ups. •A dd flavor to your kabobs by marinating, serving with a dipping sauce (such as Kowalski’s Signature Kalbi Marinade) or both. (Remember to discard unused marinade that has been in contact with raw proteins.) Several varieties of kabobs are available in the Meat Department all season long. GOOD QUESTION I found a recipe for yakitori. What is it? Think kabob (also spelled kebab) or shish kebab. Recipes for skewered meat are often called “yakitori” in Japan. It’s also known as “brochette” in France and “spiedini” in Italy. PAGE 7 PhonyBologna! P erhaps because it originated in Bologna, Italy, mortadella is often confused with bologna. While bologna may have been inspired by mortadella, it is a unique food that is distinctly different from American bologna (which omits the cubes of pork fat and the flavorings that distinguish the real thing). Traditionally, mortadella is made with finely minced and ground cured pork and pork fat with pistachios and black pepper, cooked in a casing at a low temperature. It may be served sliced thinly (as in sandwiches) or thickly (as an appetizer). Culinary Director Rachael Perron was recently thrilled to find out that Minneapolis’ Draft Horse restaurant, which opened last year in Minneapolis’ Food Building, prominently features one of her favorite childhood sandwiches on its menu. Mortadella from Red Table Meats and Lone Grazer Cheese, produced just a few steps away by Draft Horse’s neighbors at the Food Building, make for mighty improvements to the fried bologna and cheese of Chef Perron’s youth. Fortunately, many of the Red Table Meats and Lone Grazer products served at the Draft Horse (and other fine restaurants like Spoon & Stable and Bar la Grassa) may also be found at Kowalski’s in the Specialty Cheese Department. FRIED MORTADELLA & PROVOLONE SANDWICHES 8 thick slices Kowalski’s Italian Round Loaf, divided - toppings: mayonnaise and/or yellow mustard, to taste 2 tbsp. Kowalski’s Unsalted Butter (approx.) 16 oz. thinly sliced Boar’s Head Mortadella 6 o z. thinly sliced Boar’s Head Lower Sodium Provolone Cheese (8 slices) Spread desired toppings evenly on one side of 4 slices of bread; set aside. Heat butter in an extra-large nonstick skillet over medium-high heat until it bubbles. Loosely pile individual slices of mortadella in pan; cook and turn occasionally until mortadella is well browned and crispy on the edges (about 5 min.). Pile fried mortadella and cheese evenly on top of prepared bread; place remaining slices of bread on top. Cook sandwiches over medium-high heat in the same pan used to cook the mortadella, adding a bit more butter if desired. Cook on first side until the bottom is dark golden-brown (about 2 min.); flip and repeat. If needed, reduce heat slightly and continue cooking, flipping occasionally, until sandwich is hot and bread is dark golden-brown. Cut each sandwich in half on the diagonal; serve immediately. Serves 4. Chef Perron’s inspiration: The Draft Horse’s Fried Bologna and Cheese DID YOU KNOW? The Food Building, Northeast Minneapolis’ artisanal food hub, is the brainchild of local food and beverage entrepreneur Kieran Folliard (who’s also the man behind 2 Gingers® Irish Whiskey) and Red Table founder Mike Phillips. Visitors can take a self-guided tour of the Food Building Tuesday through Friday from 11:00 a.m. – 5:00 p.m. Selection and availability of products and ingredients vary by market. PAGE 8 Quirky Quark GET TO KNOW ONE OF OUR FAVORITE FRESH CHEESES – QUARK! O Kowalski’s is proud to offer quark from Milton Creamery and the Musser family, Mennonites from southern Iowa. Their milk is produced on small Amish family farms, all located within 10 miles of Milton Creamery. In typical Amish tradition, cows are milked by hand by members of the immediate family and graze on pasture in season. All of the herds are less than sixty-five cows. riginally from Eastern Europe, quark is similar to cream cheese but lower in fat and with a richer flavor. It is popular in Germany, where it is often eaten like yogurt, especially with fruit. The texture of this quirky, fresh, unripened cow’s milk cheese falls somewhere between ricotta, puréed cottage cheese, whipped cream cheese and fresh goat cheese. It’s fairly smooth and quite spreadable with a rich mouthfeel. Flavorwise, it’s mildly sweet and tart with a yogurtesque tang. Use quark in place of the aforementioned cheeses in appetizers, salads, sandwiches, wraps, lasagna, desserts and snacks, such as on a bagel or in a fruit tart. It makes a great cheese spread or cheeseball. The Mussers also make Prairie Breeze Cheddar, a sweet, nutty farmhouse-style Cheddar with a crumbly, creamy texture and pleasant sharpness, as well as Flory’s Truckle, a clothbound Cheddar in a cylindrical (truckle) shape that is aged for 12 months. Find Milton Creamery Quark, Prairie Breeze Cheddar and Flory’s Truckle in the Specialty Cheese Department. QUIRKY QUARK 1 lb. Milton Creamery Quark 5 tbsp. Lucille’s Kitchen Garden Green Pepper Jam OOD GOOD F S FOR G OOD TM In a medium mixing bowl, beat cheese and jam until well blended. Serve with crackers or as a delicious spread for sandwiches, bagels or toast. Store, covered, in the refrigerator for up to 3 days. Serves 8. THE GOOD NEWS • Quark contains probiotics, bacteria that are good for the intestines. • Quark is comparable to yogurt in its protein and calcium content. 1 oz. has just 60 calories and 5 grams of fat. Find this picnic-ready spread in the Specialty Cheese Department. PAGE 9 Selection and availability of products and ingredients vary by market. minty mocktails M int is one of the most popular herbs used in cocktails. It makes an appearance in many standard summer sippers, from Mint Juleps to Mojitos. But refreshment shouldn’t be reserved for boozy beverages – minty mocktails can be just as satisfying. The cool, bracing pick-me-up of mint pairs particularly well with fruity flavors like lemon, melon and pineapple. Our nonalcoholic recipes pack a flavor punch whether or not you serve them straight up or opt for the cocktail variation. MINTY LEMON SPARKLERS ½ oz. fresh mint, plus more sprigs for garnish 2 tbsp. freshly squeezed lemon juice ½ cup lemonade concentrate, thawed ½ cup club soda - lemon wedges, for garnish In a cocktail shaker, muddle mint leaves (discard stems) and lemon juice; add lemonade concentrate and ice. Shake to combine; strain evenly into 2 highball glasses over ice. Top with club soda. Stir gently and garnish with lemon wedges and mint. Makes 2. c o a il it ak m e c k ta MINTY LIMONCELLO SPARKLERS: Add 4 oz. limoncello with the lemonade concentrate. Selection and availability of products and ingredients vary by market. PAGE 10 GOOD TO KNOW While technically it might not be a drink, we think you’ll love this nonalcoholic slush for its pure pucker factor! Try it anytime you want a little refreshment. We especially love it in place of dessert after a spicy meal! c o a il it ak m e c k ta PIÑA COLADA GRANITAS: Stir ½ cup coconut rum into the liquid before freezing. PINEAPPLE GRANITAS ¼ cup boiling water 2 tbsp. superfine sugar ¼ cup pineapple juice ¼ cup freshly squeezed lime juice 1 tbsp. minced fresh mint Combine water and sugar in a 2-cup glass measuring cup; stir until sugar dissolves. Add ice to reach ½ cup; stir until ice dissolves. Add pineapple juice, lime juice and mint. Pour into a pie plate and freeze for 1 hr. Use a fork to scrape up forming ice crystals; return to freezer for 1 hr. Scrape surface of the granita again with a fork; return to freezer for 1 hr. more or until solid. Scrape again and scoop into 2 lowball glasses. Garnish with mint and serve immediately. Makes 2. Selection and availability of products and ingredients vary by market. PAGE 11 c o c o a il it ak m e c k ta a il it ak m e c k ta SUNSET SPARKLERS: Replace the club soda with sparkling wine, such as a dry Riesling. WATERMELON JULEPS: Add 4 oz. bourbon to the watermelon mixture. WATERMELON MINT COOLERS GINGERY ORANGE SODAS 16 oz. container Kowalski’s Watermelon Spears ½ oz. fresh mint, plus more sprigs for garnish 2 tbsp. superfine sugar 1 tbsp. freshly squeezed lime juice - club soda, to taste ¼ cup water ¼ cup superfine sugar ¼ cup peeled and sliced fresh ginger ¼ oz. fresh mint, plus more sprigs for garnish 1 cup Kowalski’s Fresh Squeezed Orange Juice ¾ cup club soda - orange wedges, for garnish Chop watermelon and put in a large mixing bowl with mint leaves (discard mint stems); sprinkle evenly with sugar and lime juice and toss to combine. Let stand 30 min. Pour into a food processor and process until very smooth. Pour through a fine sieve into a pitcher while using a nylon spatula to press mixture through; discard solids. Serve in 2 highball glasses filled with ice; top with a splash of club soda, if desired, and garnish with mint. Makes 2. Selection and availability of products and ingredients vary by market. Combine water, sugar and ginger in a small saucepan over high heat. Bring to a boil; stir until sugar dissolves. Remove from heat; add mint and juice. Chill completely. Stir to combine; strain evenly into 2 highball glasses over ice. Top with club soda; stir gently and garnish with orange wedges. Makes 2. PAGE 12 T SPOTLIGH C U D O T PR ripe bar juice C old-pressed, unpasteurized fresh juice mixers from RIPE Bar Juice are never heated or from concentrate. They make ridiculously fresh cocktails! Say “goodbye” to juice from concentrate, “ta-ta” to high-fructose corn syrup, “farewell” to preservatives (natural ones, too), “beat it” to shelf-stable cocktail mixers and “hello” to fresh, natural products like no other on the market. The Painkiller is made with RIPE Bajan Punch (Tiki Sour). Traditionally, a Caribbeanstyle rum punch consists of fresh lime, sugar, bitters and nutmeg. RIPE’s recipe adds fresh squeezed Valencia and Hamlin orange juices, Costa Rican pineapple juice, Persian lime juice, organic agave and Angostura bitters with no sugary grenadine. The Rum Daiquiri starts with RIPE Agave Margarita, which essentially serves as a lime sour. RIPE crafts a great one using plump, juicy Persian limes, tangy Valencia or Hamlin oranges, 100% organic agave nectar and pure reverse-osmosis-filtered water. It’s simple goodness that forms the base of many great cocktails. Find these RIPE products as well as Classic Lemon Sour, San Marzano Bloody Mary, Agave Mojito, Cocktail Cranberry and Classic Cosmopolitan in the Produce Department. RUM DAIQUIRIS PAINKILLERS 6 oz. RIPE Agave Margarita Mix 3 oz. dark rum 1-2 dashes Angostura bitters, to taste - lime wedges, for garnish 4 oz. RIPE Bajan Punch Bar Juice 2 oz. coconut rum 2 oz. heavy cream - freshly grated nutmeg, orange slices and maraschino cherries, for garnish In a cocktail shaker, combine margarita mix, rum and ice. Shake to combine; pour evenly into 2 lowball glasses over ice. Add bitters and garnish with lime wedges. Makes 2. In a cocktail shaker, combine juice, rum, cream and ice. Shake to combine; pour evenly into 2 highball glasses over ice. Garnish with nutmeg, orange slices and cherries. Makes 2. PAGE 13 Selection and availability of products and ingredients vary by market. Burger 9bonanaza0 SUSHI-STYLE BEEF BURGERS Prepare burgers as directed in our recipe for Caprese Burgers. Serve on Kowalski’s Sweet Egg Buns with Sriracha mayo, Wasabi Mayo, pickled ginger, grated carrot, sliced avocado, sesame seeds and French fried onions. WASABI MAYO: In a small mixing bowl, whisk together 1 tsp. water and 1 tsp. wasabi powder. Mix in ½ cup mayonnaise and 1 tsp. freshly grated lemon or lime zest. t’s time to bring on the sandwich of summer – the burger! Grill great burgers all season long with our Naturally Raised Meats and beautiful buns! Take your pick of beef, bison, lamb, turkey or even chicken – we’ve picked the perfect pint to pair with it. 9 BEEF Kowalski’s offers four premium choices when it comes to everyone’s favorite meat, beef: USDA Choice, USDA Prime, Kobe-style and grass fed. Prime and Kobe beef (we carry Akaushi) are more commonly found in restaurants; few grocers or butchers even carry them. Hormones, growth stimulants and antibiotics are never administered to the animals – ever. Our cattle are vegetarian fed and raised in animal-centric environments. For moist, juicy burgers with great flavor, the best meat has at least 15-20% fat content. CAPRESE BURGERS OOD S FOR G OOD GOOD F I TM THE GOOD NEWS Compared to conventional grain-finished beef, grass-fed beef... 1 lb. 85% lean grass-fed ground beef - balsamic glaze, such as Cucina Viva brand 5 oz. Kowalski’s Fresh Mozzarella Cheese, thinly sliced 4 Kowalski’s White Hamburger Buns, lightly toasted - toppings: thickly sliced tomatoes, fresh basil leaves, kosher salt and freshly ground Kowalski’s Black Peppercorns • Is lower in total fat • Is lower in some of the saturated fats linked with heart disease • Contains a healthier ratio of omega-6 to omega-3 fatty acids • Is higher in omega-3s (plant-based omega-3s, which are different than the ones in fish) • Is higher in beta-carotene • Is higher in vitamin E • Is higher in the B vitamins thiamin and riboflavin suggestion BEER We like a classic Pilsner, such as locally made Bauhaus Brew Labs Wonderstuff, with the classic summer flavors on this burger. PAGE 14 Using clean hands, form 4 hamburger patties with the beef. Grill burgers over high heat, covered, until done (about 4 min. per side for medium doneness), turning twice and brushing each side with glaze in last 2 min. of cooking. Remove from heat and top with cheese; let stand for 3-5 min., loosely covered with foil, before serving. Serve on buns with more balsamic glaze, tomatoes, basil, salt and pepper. Serves 4. 9 LAMB Domestic lamb is a uniquely flavorful and surprisingly mild culinary experience. For the uninitiated, lamb burgers are a great foray into the world of this lean, tender and delicate meat. One of the great things about lamb burgers is that they stand up to more intense cheeses, toppings and heartier buns than traditional beef burgers. suggestion BEER A pale ale, such as local favorite Indeed Brewing Day Tripper, is a great match for this burger. CHERRY MAYO In a small mixing bowl, whisk together ½ cup mayonnaise, 1 ⁄3 cup cherry preserves and kosher salt and freshly ground Kowalski’s Black Peppercorns to taste. WILD RICE LAMB BURGERS 1 lb. ground lamb ½ cup cooked wild rice, cooled 2 green onions, thinly sliced 3 tbsp. chopped fresh Italian parsley 1 clove garlic, finely minced 1 tsp. dried oregano ½ tsp. kosher salt 3 Kowalski’s Wheat Hamburger Buns, lightly toasted - toppings: Cherry Mayo, baby spinach and thinly sliced red onion Combine first 7 ingredients in a large bowl. Using clean hands, mix thoroughly; form 3 patties. On a grill preheated to medium-high, grill burgers directly over heat until done (4-5 min. per side). Remove from heat; let stand for 3-5 min., covered with foil, before serving. Serve on buns with desired toppings. Serves 3. Note: • You can also make 12 sliders on Kowalski’s Whole Wheat Dinner Rolls. great buns! Don’t rule out our dinner rolls as options for smaller sandwiches and sliders! With their soft, tender texture, these more “petite” rolls are ideal for burgers! Find a recipe for Greek Lamb Burgers on our website at www.kowalskis.com. Selection and availability of products and ingredients vary by market. PAGE 15 DID YOU KNOW? The USDA criteria for natural means meat is minimally processed and contains no artificial ingredients. That’s it. The USDA definition has nothing to do with whether animals receive growth hormones/ stimulants, antibiotics or animal byproducts and has nothing to do with where animals are raised or whether they are treated humanely. Kowalski’s Naturally Raised meats meet these higher standards. GOOD F 9 BISON OOD S FOR G OOD TM Since bison are wild animals, the meat is naturally leaner. It has fewer calories and more protein and iron than a comparable portion of beef, chicken or fish. Despite reports, bison isn’t gamey. Bison fans even describe it as more flavorful and sweeter than beef. THE GOOD NEWS Like grass-fed beef, grass-fed bison contains beneficial omega-3 fats. Bison has less saturated fat than beef and nearly twice the amount of iron. GOOD TO KNOW As with grass-fed meat, bison texture is best when it is not cooked past medium. USDA guidelines recommend cooking ground meats to 160°. suggestion BEER Fulton Lonely Blonde is a great example of a blonde ale, which is recommended with this burger. BUFFALO BISON BURGERS 1 lb. ground bison (or beef) 4 Kowalski’s Pretzel Buns, lightly toasted - toppings: Buffalo sauce, Blue Cheese Aioli, Bibb lettuce, thinly sliced red onion, celery leaves and thickly sliced tomatoes Using clean hands, form 4 hamburger patties with the bison. Grill burgers over high heat, covered, until done (about 4 min. per side for medium doneness), turning once. Remove from heat; let stand for 3-5 min., loosely covered with foil, before serving. Serve on buns with desired toppings. Serves 4. BLUE CHEESE AIOLI In a small mixing bowl, combine ½ cup mayonnaise, ¼ cup blue cheese crumbles, 1 clove finely minced garlic, a dash of Worcestershire sauce and freshly ground Kowalski’s Black Peppercorns to taste. Find a recipe for Chimi Bison Burgers on our website at www.kowalskis.com. PAGE 16 9 GROUND CHICKEN OR GROUND TURKEY Ground chicken or turkey can be a great alternative to other ground meats. If you’re looking to eat less red meat or just want to experiment with a new flavor, ground poultry can be both a tasty and healthy alternative to try. Because it’s leaner than traditional beef, adding a little extra moisture or fat (in the form of cheese, egg, another fattier meat or some sort of sauce) will help maintain these burgers’ rich, juicy texture. suggestion BEER TURKEY BURGERS 1 lb. ground turkey 1 ½ tsp. ground poultry seasoning 4 Kowalski’s Onion Swirl Rolls (from the Artisan Bread Table), lightly toasted - toppings: mayonnaise, fresh baby spinach, Stonewall Kitchen Apple Cranberry Chutney, thinly sliced red onion and sliced tomato French saison, such as Great Divide Collette, is perfect with this sandwich. Using clean hands, mix turkey with seasoning in a large mixing bowl; form 4 burger patties. Grill burgers over high heat, covered, until done (about 5 min. per side), turning once. Remove from heat; let stand for 3-5 min., loosely covered with foil, before serving. Serve on buns with desired toppings. Serves 4. BEST BURGER TIPS Be gentle. Work the meat just enough to shape it and ensure it will hold together. Get in shape. Make your patty slightly thinner in the middle to account for the fact that burgers swell when cooking. Size matters. Make a patty slightly larger than your bun to account for shrink while cooking. Get heated. Gas grills need an average of 15 min. to heat to high. For best results, always heat fully to high, then adjust the heat down if needed. If you’re using charcoal, wait until all the briquettes are white and ashy before moving them around. Clean up before cooking. It’s easiest to clean a grill when it’s hot. In most cases, a grill is hottest after it has been preheated, which also has the advantage of giving stuck-on foods a few minutes to burn off. Don’t press your luck. Resist the urge to press on the meat as it cooks. Most burgers need only be flipped once, when dark grill marks form and they release easily from the grill surface. tasty tip You can also combine ground poultry with another ground meat, as in our recipe for Chicken-Chorizo Burgers. Find it on our website at www.kowalskis.com. Don’t overdo it. You may prefer it less done, but the USDA recommends cooking ground meat to 160° for safety. Ground poultry should always be cooked to 165°. Give it a rest. After removing them from the grill, tent your burgers with foil and let them rest 5 min. before serving. Find a recipe for Chicken Parmesan Burgers on our website at www.kowalskis.com. PAGE 17 Selection and availability of products and ingredients vary by market. Berry FRESH BERRY SAUCE 6 oz. fresh raspberries, divided ¾ cup chopped fresh strawberries ½ cup blackberries ¼ cup blueberries 2 tbsp. superfine sugar 1 ½ tsp. freshly squeezed lemon or lime juice delicious In a large mixing bowl, coarsely smash about ½ of the raspberries. Add remaining ingredients; let stand 30 min. Makes about 2 cups. B ring on the berries! For many people, berries signify summer. Savor these beauties all season long when you toss them on a sundae, blend them in a smoothie, swirl them into yogurt or pour them over just about anything in the Bakery Department! We’re thinking pound cake, angel food, cheesecake, meringues… They’re also delicious piled on French toast – or plain ‘ol toast, for that matter. Berries’ bright sweetness simply cannot be outmatched. tasty tip For a slightly different flavor, add 2 tbsp. Kowalski’s Balsamic Vinegar, ¼ tsp. freshly ground Kowalski’s Black Peppercorns or ½ tsp. vanilla paste to the mixture before serving. Making a berry sauce is as easy as pie. Actually, much easier, and you can make them a number of ways. A fast, fresh sauce is bright and cheerful. A warm, cooked sauce brings an intense richness. Both are simple to master and can be customized to incorporate berry-friendly flavors like balsamic, vanilla and even pepper. SWEETENED WHIPPED CREAM In a medium mixing bowl, using an electric mixer or balloon whisk, whip 1 cup heavy cream until soft peaks almost form; whisk in 3 tbsp. sugar just until dissolved. Fresh Berry Sauce shown on Kowalski’s Baking Powder Biscuits with Sweetened Whipped Cream. PAGE 18 Warm Berry Sauce shown on Grilled Pound Cake with mascarpone cheese. WARM BERRY SAUCE 1 cup chopped strawberries 1 cup raspberries ½ cup blackberries ½ cup blueberries 1 tbsp. freshly squeezed lemon or lime juice ½ cup granulated sugar 2 tsp. cornstarch In a large saucepan over medium heat, combine fruit and lemon juice; cook until berries begin to soften and become juicy, breaking up fruit gently as you stir occasionally (3-5 min.). Stir in sugar; cook until sugar dissolves and sauce becomes glossy and starts to thicken (2-3 min.). Add cornstarch; cook until sauce is syrupy but still loose (1-2 min.). Let cool slightly before serving or cool to room temperature and store, covered, in the refrigerator for up to 3 days. Makes about 1 ½ cups. Note: • The sauce will thicken as it stands and cools, so be careful not to cook it too long. If the sauce doesn’t thicken as much as you like after cooling, you can return it to the heat and cook it slightly longer. tasty tip The proportion of berries in these recipes can be modified to taste; just use approx. 3 cups berries. SELECTING & STORING BERRIES Selecting Berries Look for blemish-free strawberries that have shiny red flesh and fresh green caps. Raspberries and blackberries should be free of stems, without any dry, brown spots. Berries with stems were picked unripe and will never get any sweeter. Blueberries should be plump with waxy blue-black skins and pale green flesh. Storing Berries Spread unwashed berries out on a paper towel-lined baking sheet; store uncovered in the refrigerator. The paper towels absorb moisture and prevent the development of mold. Rinse berries just before using. oldie but goodie A favorite recipe from the Kowalski’s archives MASCARPONE BERRY BRUSCHETTA 1 loaf Kowalski’s Take & Bake French Bread, baked according to pkg. directions, cut into about 30 slices - melted Kowalski’s Unsalted Butter, for brushing the bread ¼ cup superfine sugar 2 tsp. Kowalski’s Ground Cinnamon 8 oz. mascarpone cheese - assorted berries, stems removed, rinsed and allowed to thoroughly air dry - Kowalski’s Pure Honey, to taste Lightly brush both sides of each slice of bread with melted butter. In a small mixing bowl, whisk together sugar and cinnamon; sprinkle over both sides of bread. Place on a baking sheet and bake in a preheated 375° oven until crisp (10-12 min.), turning halfway through; cool. Spread each bread slice with mascarpone; top with berries. Drizzle lightly with honey. Makes 30. PAGE 19 GRILLED POUND CAKE Slice 1 Kowalski’s Pound Cake into 8 evenly thick pieces; spray cut sides lightly with cooking spray. Grill over medium heat on a nonstick grill pan until grill marks form and cake is warm throughout, turning once (about 2 min. per side). Gently remove cake from pan. new potato salad the W hy drown your spuds in plain old mayo? In fact, why drown them at all? Let the flavor of your potatoes shine in these newfangled takes on the classic summer side. Roasted potatoes are twist #1. These skinon spuds have more flavor and texture than boiled, peeled and diced Idaho russets. Twist #2 makes use of a flavorful condiment that’s punchier than mayo or sour cream alone. We like Kowalski’s Signature Curry Dip and Dill Dip, but nearly any of our Signature Dips and Spreads can be thinned and used as a makeshift dressing for potatoes (and chicken and egg salads, too). Lightly drizzle a pile of potatoes with this tasty, tangy treat, or fold everything together in a more traditional way with mix-ins like eggs, bacon and celery. Don’t miss a fresh garnish! Your new burger bestie is ready! tasty tip Hard-boiled eggs are easiest to peel when steamed. Just place them in a single layer in a steamer basket set over boiling water; cover and cook for 15-16 min. CURRIED FINGERLING POTATO SALAD 1 ½ lbs. baby fingerling potatoes, cut in half or quartered lengthwise 2 tbsp. Kowalski’s Extra Virgin Olive Oil - kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste ¾ cup Kowalski’s Curry Dip ¼ cup water (or more as needed) 1 tbsp. rice vinegar (approx.) - Kowalski’s Za’atar (from the Spice Aisle), to taste - snipped fresh chives and finely minced fresh cilantro, to taste Toss potatoes with oil; season with salt and pepper. Roast on a rimmed baking sheet lined with parchment paper in a preheated 450° oven until edges are browned and potatoes are just tender (about 25 min.), turning once. Let cool slightly. In a small mixing bowl, whisk together dip, water and vinegar; add more water as needed until dressing reaches desired consistency. To serve, pile potatoes on a serving platter or individual plates; drizzle with dressing to taste (there may be extra) and sprinkle with za’atar. Garnish salad with chives and cilantro. Serves 6. ROASTED RED POTATO SALAD 1½ lbs. red potatoes, cut in half or quartered 2 tbsp. Kowalski’s Extra Virgin Olive Oil - kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste ¾ cup Kowalski’s Dill Dip ¼ cup water (or more as needed) 1 tbsp. Dijon mustard 1 tbsp. freshly squeezed lemon juice 4 s lices Kowalski’s Applewood Smoked Bacon, cooked very crisp and crumbled 2 hard-boiled eggs, peeled and sliced ¼ cup thinly sliced celery ¼ cup thinly sliced green onion - snipped fresh chives and finely chopped fresh dill, to taste Toss potatoes with oil; season with salt and pepper. Roast on a rimmed baking sheet lined with parchment paper in a preheated 450° oven until edges are browned and potatoes are just tender (about 25 min.), turning once. Let cool completely to room temperature. In a small mixing bowl, whisk together next 4 ingredients (through lemon juice). In a large mixing bowl, combine potatoes, bacon, eggs and celery; gently fold in dressing to taste (there may be extra). Fold in green onion and chives. Refrigerate several hrs. before serving, garnished with dill. Serves 6. Note: • The longer this salad stands in the refrigerator, the more the potatoes will absorb dressing. If you don’t use all the dressing at first, refrigerate it in case you want to add more later. You can also use a splash of buttermilk or cream to loosen the salad if it gets a bit “dry.” Selection and availability of products and ingredients vary by market. PAGE 20 think pink A nother rosé season is here, and it promises to be the best year for pink wines ever. Producers and suppliers were caught off guard last spring when rosés exploded in popularity like never before. The lesson was learned, and wine lovers can expect better supply and more choices than ever. Here are a few quick tips on what to expect from the 2016 season. More styles, more grapes and more selection is good for everybody. While waiting for the new vintage to arrive, don’t fear the remaining wines from 2014. For years conventional wisdom held that rosés need to be consumed right away because they quickly lose their freshness. The wines today are made using completely different methods and can remain stable for as long as two years. Some of the best 2014 rosés have deeper, more complex flavors now than they did when they first arrived. Styles are changing. A decade ago most dry rosé wines were juicy with a softer palate and a flavor profile that ran on the strawberry, raspberry or watermelon side. The color was deeper, more brilliant – the result of longer contact between skins and juice after the grapes were pressed. In the last two vintages, the Provençal style (with its light salmon color, higher acidity and zestier texture) has become the preferred rosé. Wines in this style taste more of red cherry, peach skin and red grapefruit. Both styles are delicious and have merit. The juicier versions make for charming patio quaffers, while their Provençe-style counterparts pair with a wider range of foods. Expect to see more rosés from more places. The French have dominated the market for dry rosé for decades, with the Spanish coming in a distant second. And though that won’t change significantly this year, you can expect to see many more offerings from Germany, Argentina and Portugal. The Kowalski’s Wine Shops will stock a wide range of rosés this year. New choices will rotate into the selection all season long, so there will always be something new to try. Rosé is summer in a bottle, and it’s a great way to make an evening on the patio a little more colorful. PAGE 21 little miss sunshine k K elly Vranicar, owner of Clover Point Designs, is bright, bubbly and full of energy. She has a megawatt smile, sunny spirit and has been blessed with both an eye for design and one very green thumb. Our Little Miss Sunshine designs not just the stunning ornamental planters that adorn the entrance spaces of our markets, but the exterior flower beds adjacent to the parking lots as well. When we last caught up with her, she was in the midst of planting our summer containers. She offered some advice to aspiring gardeners looking for similarly dramatic looks in their own home container gardens. Her best tips are tried and true strategies, including the Thriller, Filler, Spiller technique, planning a theme and laying out your project before you dig in: Pick a palette. Stay with a single shade or pick contrasting colors such as yellow with purple or blue with orange. “Oh, Mary Anne loves orange!” Kelly exclaims. When selecting blooms, Kelly says, “Sometimes I have an idea in mind. Other times, I just let the flowers speak to me.” Add something structural. This is the thriller, often the focal point of the container, especially when it’s tall. “All pots need some element of height to them,” Kelly proclaims. Bamboo, curly willow, birch, pine, spruce and dogwood branches, dracena, palm lily, feather reed grass, as well as hibiscus and other exotic plants are all good options. Put these tall elements in the center or back of your planter. Go for color. “Color makes people happy!” Kelly tells us. Though they only last one season, annuals are super for season-long color. Kelly demonstrates for us a practice called deadheading, or removing spent blooms to encourage continued blooming. These often shorter plants should be placed in front of taller ones, keeping in mind how tall they will eventually be, not just how tall they are when you plant them. Texturize with greens. Fillers are often, but don’t have to be, green. Plants like coleus add both texture and color. Kelly says, “Ornamental cabbage and kale are especially great in fall planters.” Houseplants, she says, can work well as fillers, too. Convey movement. Spillers represent life, soften the composition and help move the eye around an arrangement. Verbena and wave petunia are among Kelly’s favorites. “These should be placed on the rim of the planter so they can fall over the edge,” she explains. Plan your arrangement. Before digging your plants into place, position them on top of the soil in their original containers (you may have to break apart multipack trays). Keep moving them around until the composition looks right. Kelly also points out the importance of selecting plants that will do well in the light conditions they will receive. “Remember,” she says, “all of the plants in a single container get the same light. You can’t combine plants that require full sun with ones that need full shade.” Using a lightweight, nutrient-rich potting mix and a container that drains well are also important to the success of your project. Clover Points Designs does garden design, installation, maintenance and seasonal décor. Find Clover Point Designs on Facebook. Selection and availability of products and ingredients vary by market. PAGE 22 GOOD F OOD S FOR G OOD TM IN LOST TRANSLATION Susan Moores, M.S., R.D. [email protected] A DICTIONARY OF COMMON INGREDIENTS IN FOODS M ichael Pollan and other vocal food advocates suggest we avoid eating foods with hard-to-pronounce ingredients. In the name of wholesomeness, that concept makes sense. But in reality, there are many ingredients in processed foods that sound a bit dastardly yet aren’t. Here are some of the more frequently found “no-worry”* ones. INGREDIENT FUNCTION(S) GOOD TO KNOW AMMONIUM BICARBONATE A leavening agent Used commonly in baked goods ASCORBIC ACID Prevents loss of color and flavor Also added as a nutrient to provide vitamin C (see below) CELLULOSE A stabilizer and thickener; adds fiber Not as healthful as fiber that occurs naturally in foods CITRIC ACID A flavoring that brightens tastes and prevents off flavors; works as a preservative Made from citrus foods or by fermenting molasses or other sugars DISODIUM PHOSPHATE An emulsifier and stabilizer; reduces acidity Found in cereals, pastas, chocolate, dairy foods, and fruit and vegetable products ERYTHORBIC ACID An antioxidant; helps food retain color Used in pickled foods, cured meats and baked goods GUMS (arabic, guar, locust bean, xanthan) A thickener, emulsifier and stabilizer; provides texture as a fat replacer Made from plant foods or fermentation of a carbohydrate; those allergic to soy should avoid guar gum INULIN Provides texture and emulsifies; increases fiber content A naturally derived fiber from chicory root; eating too many fiber-fortified foods with inulin can cause intestinal discomfort LACTIC ACID Regulates acidity in foods; provides tang and acts as an antioxidant and preservative Produced by fermenting whey, cornstarch, potatoes or molasses LECITHIN An antioxidant and emulsifier that makes foods softer and more spreadable Eggs and soybeans are major sources of lecithin MODIFIED FOOD STARCH Thickens, stabilizes and emulsifies; helps foods handle temperature ranges and increases shelf life May contain gluten (check labels for wheat) SILICON DIOXIDE Provides anti-clumping/caking action and generally prevents ingredients from binding together Found in powdered foods, spices and salts SODIUM ACID PYROPHOSPHATE A leavening agent and color enhancer Used in baked goods, hot dogs and sausages *While these ingredients may not be outright bad for you, minimizing highly processed foods containing them is always a good move. GOOD TO KNOW Vitamins are often added to foods to replace what’s lost in processing or to boost nutrient content. They too are “neutral” additives, but it’s best to avoid overly fortified foods. Too much of any one nutrient can affect the balance of others. Here are some vitamin aliases: • Vitamin A – Retinol, palmitate or carotenes (such as beta-carotene) • B Vitamins – Pantothenic acid, niacinamide, riboflavin, thiamine mononitrate, pyridoxine hydrochloride, biotin, folic acid, cyanocobalamin • Vitamin C – Sodium ascorbate, ascorbic acid • Vitamin D – Cholecalciferol or ergocalciferol • Vitamin E – Tocopherols or tocotrienols, tocopheryl acetate • Vitamin K – Phylloquinone PAGE 23 SEASONAL SUPPER A s we transition to salad season, we still want a little sustenance – specifically steak. This seasonal supper combines the best of a traditional wedge salad with a bit of beef, and it couldn’t be easier to prepare. This no-cook recipe takes advantage of one of the coolest choices in the Deli Department: our Signature Beef Medallions. They’re fully cooked, ready to slice and enjoy. Great served cold, they can also be heated if a warm steak salad is more in line with your mood. And if you’re in the mood to grill, you can certainly sub in your favorite steak selection from the Meat Department. BEEF AND BLUE SALAD 1 head romaine lettuce - Creamy Blue Cheese Dressing, to taste 12 oz. fully cooked, cold grilled beef medallions (toronados), sliced on the diagonal Chop lettuce, then wash in ice-cold water; drain thoroughly in a salad spinner until very dry. Toss lettuce with dressing to taste. Put lettuce on a large platter or individual serving plates. Top evenly with beef, tomatoes, onion and cheese. Drizzle with additional dressing to taste; season generously with pepper. Serves 4. ½ pt. grape tomatoes, halved lengthwise ¼ small red onion, very thinly sliced 3 oz. crumbled blue cheese - freshly ground Kowalski’s Black Peppercorns, to taste CREAMY BLUE CHEESE DRESSING In a medium mixing bowl, whisk together ½ cup mayonnaise, 2 cloves finely minced garlic, 2 tbsp. buttermilk powder, 1-2 tbsp. water (as needed for desired consistency), 1 ½ tsp. fresh squeezed lemon juice, ½ tsp. Worcestershire sauce, kosher salt and freshly ground Kowalski’s Black Peppercorns to taste. Fold in ½ cup crumbled blue cheese; adjust water and seasoning to taste. Store, covered, in the refrigerator for up to 3 days until ready to use. Makes about 1 cup. Find fully cooked grilled beef medallions in the Deli Department in the Hot Foods Case and in the Heat & Eat section of the service case. Selection and availability of products and ingredients vary by market.
Similar documents
At Home with - Kowalski`s Markets
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 Squee...
More informationMay - Kowalski`s Markets
“I wouldn’t say I’m traditional in any other area of my life,” Alix laughs, but when it comes to burgers, she considers herself “a purist.” She’s also somewhat of an expert. In 2010, she served as...
More information