Winter 2009 - Kowalski`s Markets

Winter 2009
At Home with
Kowalski’S
enjoy the new season
Brunch for a Bunch
The World of Pasta
Good Foods For Good Health: Immune Power
www . k owals k is . com
Thoughts from
the Kowalskis
T
For entertaining we have planned a brunch menu that is perfect
for any time of the year, and a special Valentine’s Dinner for Two
that is sure to win the heart of that special someone without
putting a dent in your budget.
www.kowalskis.com
he year 2008 ended on a high note with the opening of
our newest market in Eagan. The Eagan community has
given us an overwhelming welcome, and we couldn’t be more
pleased with our first weeks of operation. We introduced our
first Wine Shop in Eagan and hope to expand this new
department at some of our other locations
in the future. Wherever you live in the Twin
Cities, we invite you to take a trip to see this
exciting addition to the Kowalski family of
markets and get to know our friendly staff.
We realize that most of us have enjoyed a
healthy and robust economy for the better
part of two decades, and now have been
faced with new challenges as a country and
individually. In these unsettling times, we have
all had to make changes in the way we do
things. We want to assure you that we are
As 2009 begins, we continue to look for
committed to sustainability and will continue
new ideas in every department, and want
to bring you the best products available at the
to share with you some recent finds from
best pricing possible. We are always looking
the Alto Adige region of Italy. Terri Bennis,
for ways to control our costs so we can give
Vice President of Perishable Operations, flew
you a good value. Ironically, we recently
there this fall to visit with local producers,
embarked on a new training program for
and brought back several cheeses, wines
all our part-time and full-time stakeholdand Speck (Italian for bacon) for our customers
ers to renew the principles of democracy
to experience. Our knowledgeable staff can
within our organization. We realize that it
assist you with information and ways to use
has never been more important than now
these outstanding products.
to take responsibility for not only ourselves
Jim, Mary Anne & Kris
but the world around us. So stay informed,
The fourth quarter of our Good Foods for Good
Kowalski Christiansen
think positively, reach out for and provide
Health Program continues with a focus on the
help when necessary, and last but not least,
immune system. You’ll find information to get
sit down with family and friends to a home cooked meal and
you through the cold and flu season and a listing of healthy food
be thankful for what is right in front of you. As we always say,
options and recipes that will become new favorites. If you have
“Hold on tight to the things that matter the most!”
nutrition questions, you can contact Registered Dietician Susan
Moores at 651-796-6093 or at [email protected].
We invite you to keep in touch and let us know how we can
better serve you. Happy New Year from all of us at
We know that more people are cooking and eating at home
Kowalski’s Markets.
these days. With that in mind, we offer ideas on meal planning,
with recipes that can do dual duty. We have created several
pasta dishes and fresh seafood recipes as well that will rival
any restaurant.
Jim, Mary Anne & Kris Kowalski Christiansen
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: Matt Birr
White Bear Lake Market
4391 S. Lake Avenue
651-429-5913
Manager: Boyd Oase
Uptown Market
2440 Hennepin Avenue
612-377-3448
Manager: Tim Adelmann
Stillwater Market
5801 Neal Avenue N.
651-439-9161
Manager: Jean Christensen
Woodbury Market
8505 Valley Creek Road
651-578-8800
Manager: Steve Szondy
Parkview Market
5615 Chicago Avenue S.
612-824-2430
Manager: Greg Feiock
EAGAN Market
1646 Diffley Road
651-328-8300
Manager: Jeff Linder
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, 2009
All Rights Reserved. www.kowalskis.com
Eat your way to a stronger immune system
Susan Moores, M.S., R.D.
[email protected]
T
There are two types of immunity: innate and
acquired. One (innate) you are born with and
is influenced by heredity. Components of your
innate system include your skin and the barrier
it provides to the outside world; your mouth and
nose and their secretions (saliva and mucous) that
can kill or block the bad guys from getting in; and
your stomach and intestines which contain acid,
enzymes, antibodies and healthy bacteria that can
squash all sorts of nasty germs.
Nutrients that matter
Arguably, every nutrient is important for a strong
and resilient immune system, but some bubble to
the top as first-string players.
Vitamin A/Beta-carotene – Vitamin A is needed to
create disease and infection-fighting white blood
cells and to boost their activity. It also forms
the lining of the respiratory and digestive tracts.
Healthy linings shut out invading germs.
IMMUNE BOOSTING FOODS
FOOD
Vitamin A/ Vit. C Vit. E Omega-3
Beta-carotene
fat
Barley
a
Beans
a
Beef
Broccoli
a
a
a
Brussels Sprouts
a
a a
a
Carrots • Cantelope
Mangoes • Oranges
Seeds
a
a
(sunflower, flax, pumpkin, sesame)
a
a
a
a
a
a
a
Spinach
a
a Sweet Potatoes
a
a Tuna, Salmon, Halibut
Walnuts
a
Iron Selenium Zinc
a
a
a
a
a
a
a
a
a
a
Page 3
a
a
a
a
a
a
O
D H E AL
ell
Ce
W
l eb r
g
n
a t i o n of E a t i
Besides creating vitamin A, beta-carotene helps
keep your skin (one of the first lines of defense
against intruders) healthy. It protects cells from
the damage caused by free radicals—unstable
cells that can damage healthy cells and weaken
the immune system. It may also help improve
how quickly the immune system responds to
potential trouble.
Vitamin C – This powerful nutrient stimulates
the immune system by enhancing the activity of
certain immune cells and by making interferon, a
protein that can help destroy viruses. Like betacarotene, vitamin C may decrease the level of
free radicals scooting around damaging cells
(including immune cells) and potentially weakening
your immune system. Vitamin C has also been
shown to decrease levels of histamine in the
body, which may help decrease congestion and
stuffiness should you get a virus.
Vitamin E is needed to make interleukin-2, a
virus-and bacteria-killing hormone that promotes
the growth of white blood cells. It may also help
create certain antibodies. Like beta-carotene and
vitamin C it may protect immune cells from the
damage free radicals can cause.
Omega-3 fats – These “good” fats can increase
the activity of white blood cells and help keep
cells fluid and nimble. To work effectively, the
immune system relies on good communication
between cells. Researchers believe omega-3 fats
help cells stay healthy and better able to “talk”
with each other.
The balance between omega-3 fats (found in
some fish plus walnuts, flaxseed and chia seeds)
and omega-6 fats (found in vegetable oils such
as corn, soybean, safflower and sunflower) can
affect the immune system as well. Omega-3
fats calm inflammation, omega-6s promote it.
Inflammation can put a constant stress on the
immune system.
Iron, Zinc and Selenium – All three minerals help
form enzymes and antibodies that strengthen the
immune system.
a
a
a
a
a
a
Flavonoids – Flavonoids are phytonutrients found
in most fruits, vegetables, grains and beans.
They have antioxidant and anti-inflammation
actions. Some flavonoids may even have
antibiotic qualities.
(continued on page 4)
www.kowalskis.com
he best offense is a good defense.” That
philosophy seems to work in football and it
definitely has value if your goal is lasting good
health. Your big “D” is your immune system—a
remarkable and complex network of cells and
organs whose job is to protect your body from
harmful bacteria and viruses, and help you heal
if you get sick or injured. Take good care of your
immune system and it most likely will take good
care of you.
Both types of immunity are affected by how well
you eat. Think big picture—how healthfully you
eat day in and day out versus focusing on a
handful of vitamins, herbs or supplements you
may have heard boost immune power. If your diet
includes enough protein, calories, vitamins and
minerals, and if you choose wholesome foods to
supply those nutrients and calories, your immune
system more than likely is getting the nourishment
it needs. If you’re missing out on key nutrients,
overeating or not eating enough for a healthy
weight, over time the immune system suffers.
A
H
GO
Acquired immunity is just that—something you
obtain along the way. It develops and changes
as you move through life and are exposed to
immunizations and different substances in the
environment. Your body either fends off these
invaders, or gets sick and develops antibodies
to protect you from getting struck by that same
bug again.
k
T
GO
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k
FOODS
R
FO
Want To
Stay In The Game?
Strengthen Your Immune System
D
Immune System
www.kowalskis.com
(continued from page 3)
Other immune helpers
OTHER IMMUNE BOOSTERS
IMMUNE BUSTERS
The intestinal tract is a hotbed of activity for your
immune system. It is where the nutrients in the
foods you eat are absorbed and then shuttled
throughout the body to keep cells nourished
and healthy. It also houses hundreds of different
bacteria, many of which are important for your
immune system. To keep your immune system
strong, it is important to have a healthy dose of
beneficial bacteria living inside your intestines.
There are two ways to get it.
• Exercise – It boosts T-cell function (white blood
cells that coordinate attacks on germs). Note:
extreme or exhaustive exercise can weaken the
immune system.
•S
moking – There are dozens of toxic chemicals
in cigarettes and cigars. Whether it’s first- or
second-hand smoke, exposure to these
toxins weakens the immune system and
causes inflammation.
Probiotics (active cultures) – There are more than
400 types of probiotics--beneficial bacteria that
take up residence in your intestines. A crowd of
these good guys muscles out room for the not-sogood guys. Some block the passage of harmful
bacteria into the bloodstream; others produce
acids that lower the pH of the intestine which
then kills disease-causing bacteria.
• Singing – It increases endorphins and other
chemicals in the brain that lift the immune system.
• Drinking enough liquids – They help keep saliva
and mucus levels up so potential bugs can be
trapped and kept from causing trouble. Water is
always a great choice. 100% fruit juices and tea
also offer antioxidants and phytonutrients that
may keep cells healthy.
• Laughter – Whenever you have a chuckle,
several types of immune cells can increase both
in number and function.
Probiotics boost immune function by sending
signals to immune cells to stay on task and on
patrol. They may actually help create infection-fighting substances. (Note: The number of probiotics in
a product can vary significantly. Look at the label.
Ideally, it will list the amount of bacteria present
in the food. If not, look for a seal that notes the
product contain “live active cultures.” Research
says a daily intake of 3 to 5 billion “units” helps
health. Wade in slowly. Jumping in will likely mean
intestinal side effects.)
• Taking too many antibiotics – Antibiotics are
only beneficial for bacteria-related infections,
not virus-related ones. Antibiotics kill the good
bacteria as well as the bad, including the
good bacteria in the intestines. That makes
the intestines an easy target for harmful
substances to get in and cause problems.
• Overeating – It triggers a signal in the brain that
might cause immune cells to go out and attack
what the body perceives as invaders. Healthy
cells may be damaged instead.
While some of these nutrients are good, too
much is not
Getting your immune system running in tip-top
shape comes from eating well and adding
booster “shots” of other immune-helping habits
such as exercise, laughter and restful nights.
Start off the whole effort by regularly washing
your hands. It is the number one way to give
your immune system the best chance possible to
keep you strong and well.
• Age – Over time exposure to harmful substances
can wear down the immune system. By the
sheer number of years we live we are exposed
to more and more immune-busting substances.
However, some researchers argue that age alone
does not necessarily determine the strength
of the immune system. Good lifestyle habits
including a healthful diet greatly influences how
much age plays a part in our immune power.
• Depression – Many studies have found overall
outlook and mood affect the immune system.
Difficulty being happy and optimistic can hold
the immune system back.
Prebiotics – These are proteins and undigestible
parts of certain foods (fiber) that when eaten feed
the healthy bacteria in your intestine and promote
the growth and activity of it.
Hoping to supercharge your immune system with
extra vitamins or minerals might not be such a
good idea and may actually do more harm than
good. It may limit the benefits that come from
simply eating well. For example, too much zinc
makes it hard for the body to absorb magnesium
and copper (two nutrients needed for a healthy
immune system). There is a synergy between
nutrients, and a collaboration that occurs between
them. Too much of one can throw off the balance
and activity of others.
• Chronic stress – The continual release of stress
hormones (to battle what the body believes is
trouble) means chronic exposure to these strong
substances. That may accelerate the aging of
the immune system and decrease the strength
and power of immune cells.
• Fun, friendship and support – Together they
help curb the production of stress hormones
that suppress the immune system and its ability
to respond to germs.
• Massage or other relaxation techniques – A
massage, good book, meditation, breathing
exercises, etc., help pull the plug on stress
by boosting the activity of some immune cells
and reducing the release of harmful chemicals
caused by stress.
• Restful nights – Getting enough shut-eye gives
your body time to repair and build new cells,
including immune cells. Too little sleep lowers
your resistance to germs, bacteria and viruses,
and if you’re sleep-deprived before receiving an
immunization it may lessen the amount of
antibodies your body would otherwise produce.
Page 4
• Large increases in body fat – Too much body
fat stimulates inflammation and the creation of
substances that can weaken the immune system.
• Yo-yo dieting – Continual fluctuations in your
weight may decrease the strength or potency of
“natural killer cells” – cells in the immune system
that bind to harmful bugs and release chemicals
that can kill invaders.
MORE NUTRIENTS THAT HELP
Vitamins B2, B6, B12 and folate
Vitamin D • Magnesium
• Copper • Boron
SHREDDED SWEET POTATO AND PARSNIP
PANCAKES
2 cups shredded sweet potatoes (1 large sweet potato)
2 cups shredded parsnips (2 medium parsnips)
¼ cup whole wheat flour
¼ cup finely chopped sweet onion
1 tbsp. snipped fresh thyme
¼ tsp. kosher salt
1/8 tsp. Kowalski’s Coarse Ground Black Pepper
1 egg, beaten
4 tsp. Kowalski’s Extra Virgin Olive Oil, divided
- apple sauce
In large bowl, combine first 8 ingredients. In large sauté pan,
heat 2 tsp. oil over medium heat; place 6 (¼ cup) portions
sweet potato mixture in oil, pressing with back of spatula to
flatten into a 2-3" pancake. Cook until crispy and golden (3
min./side). Repeat with remaining mixture. To Serve: Spoon
dollop of apple sauce over each pancake.
Serves 8.
Nutrition Information per Serving:
Total Fat
3g
Saturated Fat
0g
Fiber
2.5 g
Sodium
94 mg
www.kowalskis.com
An incredible source of antioxidant beta-carotene. A fairly
good source of vitamin C as well.
ROASTED CARROT AND GINGER SOUP
1 (2 lb.) pkg. baby-cut carrots
2 pears, peeled, cut into eighths
2 shallots, peeled, each clove cut in half
1 tbsp. canola oil
½ tsp. kosher salt
¼ tsp. Kowalski’s Coarse Ground Black Pepper
1 (14.5 oz.) can reduced sodium chicken broth
1 tbsp. shredded fresh gingerroot
2 cups skim milk
- crème fraiche
- snipped Italian flat leaf parsley
In large bowl, combine carrots, pears, shallots, oil, salt and
pepper, tossing to coat; arrange on foil-lined jelly roll pan. Roast
in a preheated 450° oven until tender and beginning to brown (40
min.), stirring every 10 min. In blender or food processor bowl,
puree half of carrot mixture with chicken broth until smooth;
remove to large saucepan. Pureé remaining half of carrot mixture
and ginger with milk. Add to saucepan; reheat mixture over
medium heat (5-8 min.). Ladle into bowls; top with dollop of
crème fraiche and garnish with parsley. Serve immediately.
Amount: 6 (1 cup) servings.
Good to Know:
• A serrated-tip grapefruit spoon or regular teaspoon is useful for
peeling fresh gingerroot.
Nutrition Information per Serving:
Total Fat
3g
Saturated Fat
0g
Fiber
6g
Sodium
429 mg
TUSCAN MEAT LOAF
1 ½ lbs. 93% lean ground beef
1 cup Italian dry bread crumbs
1 cup finely torn kale
1 (8 oz.) tube Gia Sundried Tomato Puree
½ cup finely chopped onion
¼cup Bella Sun Luci Julienne-cut Sundried
Tomatoes in Olive Oil with Herbs
¼ cup shredded Parmesan cheese
¼ cup chopped fresh basil
1 egg, slightly beaten
1 tbsp. minced garlic
¼ tsp. Kowalski’s Coarse Ground Black Pepper
oven until instant read meat thermometer inserted
in center of each loaf reaches 160° degrees. Let
stand, covered, 5 min.; cut into 1"- thick slices. Serves 6.
In large bowl, combine all ingredients; shape
ground beef mixture into 2 loaves. Place on parchment-lined jelly roll pan. Bake in a preheated 350°
Contains nearly 40% of the daily recommendation
for these immune-boosting nutrients: Vitamin A,
C, B12, Iron, Selenium and Zinc
An excellent source of antioxidants beta-carotene and vitamin C
plus bonus points for potassium.
Page 5
Nutrition Information per Serving:
Total Fat
13 g
Saturated Fat
5g
Fiber
2.5 g
Sodium
415 mg
www.kowalskis.com
:
I
n South Tyrol, the Mediterranean culture of fruit
and wine growing combines with the characteristic alpine meadows below the glacier zone
making Alto Adige an area in Italy unlike any
other. The nine national parks in the region have
been established to conserve and enhance the
natural beauty, wildlife and cultural heritage of
the area. Over 1,500 alpine pastures are situated
in these parks, and thanks to the efforts and
dedication of over 4,000 mountain farmers, the
natural beauty of the land has been preserved.
The incredible pictures of this hidden jewel and
its people take you back to a time where pride
in quality artisanal products is a standard in all
they do. Terri Bennis, Kowalski’s Vice President
of Perishable Operations, traveled to Alto Adige
to learn more about the area and their unique
products, and came back with several cheeses,
wines and Speck (Italian for bacon) to share with
our customers. You’ll find these products in our
Imported Cheese Department, Deli Department
and the new Wine Shop at our Eagan Market.
from
Alto Adige
STELVIO STILFSER CHEESE – Stelvio Stilfser has
an aromatic flavor, with a pronounced tangy character. It has a soft, satiny and melting consistency.
DOLOMITEN-KÖNIG CHEESE – This mildly
aromatic cheese has nutty undertones and a
smooth, elastic consistency.
LAGREIN CHEESE – Characterized by irregular
cracks and a pleasurable elastic but compact
consistency, its unmistakable aromatic and
intense taste is due to the marriage between the
prized wine (world-known Lagrein) and spices.
:
SPECK ALTO ADIGE
Speck made in this region of Italy is the result of
a unique production method and micro climate in
the sunny heart of the Italian Alps. Their Speck is
a dry-cured, lightly smoked ham, seasoned with a
blend of natural herbs, salted and then aged for at
least 22 weeks. They use only the highest quality
fresh pork, selected for its low fat ratio, and cold
smoke from natural beech wood. Based on the
traditional family recipe, Alto Adige Speck
distinguishes itself by its remarkable mild taste,
very low salt and fat content and long aging times.
The flavor is more delicate than that of the strongly
smoked European hams, and more distinctive
than that of the salted-only Italian Prosciutto.
• To serve, remove Alto Adige Speck from its
vacuum pack and leave it at room temperature
before serving. Remove it from the rind, or if
a milder taste is preferred, remove part of the
crust.
• Use it within two days if sliced.
• Don’t freeze.
• Enjoy it roasted as croutons in cream soups, as
a garnish for salads or added to pasta or pizza
at the final stage of cooking.
• Pair it with red wine (not too full-bodied), white
wine (with character), sparkling wine, beer or
simply water.
CHEESES OF THE ALTO ADIGE
Alto Adige has a perfect climate for producing a
unique milk that is the prime ingredient in all of its
cheeses. The cheeses made here are free from
GMO substances, coming from carefully managed farms with healthy breeding and feeding
methods, scrupulously controlled production and
processing methods.
Page 6
:
:
WINES OF THE ALTO ADIGE
:
The vast majority of wines from this part of Italy
available in the United States are made from white
varietals such as Pinot Blanc, Muller Thurgau, Pinot
Grigio and Sauvignon Blanc. The warm days ripen
the fruit to produce wines of intense flavors, while
the cool mountain nights keep the wines lively with
fresh acidity.
Curiously however, more than 60 percent of the
region’s wine production is red. Made from native
grapes such as Schiava and Legrein, these wines
are generally consumed locally or exported to
Austria where they are quite popular. Pinot Noir
ALTO ADIGE SPECK…A VARIETY OF USES
FRESH MOZZARELLA CHEESE AND SPECK SALAD:
Wrap 24 small fresh mozzarella cheese balls (ciligene) each in a paper-thin
slice of Speck. Combine with spring mix greens; drizzle with Kowalski’s
Extra Virgin Olive Oil to taste. Serves 4.
SPECK CARPACCIO:
Arrange 2 oz. paper-thin sliced Speck on a salad plate; top with ¼ oz.
rehydrated dried porcini mushrooms, spring mix greens, grated Parmesan
cheese and 1 tbsp. chopped walnuts. Drizzle with a balsamic vinaigrette. Serves 1.
ITALIAN PASTA:
Cook 10 oz. fettuccini pasta according to pkg. directions. Meanwhile, sauté 4
sliced green onions in a little Kowalski’s Extra Virgin Olive Oil; add 3 ½ oz.
diced Speck. Stir in 7 oz. whipping cream; toss with drained pasta. Season
with fresh basil, salt and pepper to taste.
Serves 4.
SPECK WITH CANTALOUPE OR FRESH FIGS:
Wrap paper-thin sliced Speck around cantaloupe wedges or quartered fresh or
dried figs. Enjoy as an appetizer or main dish.
Page 7
Recommended Wines from the Alto Adige
Alois Lageder Muller Thurgau – Crisp and fragrant,
the floral notes carry all the way through from the
nose to the finish. In weight and structure, this wine
is not dissimilar from Pinot Grigio, but it’s flavors go
where few Pinot Grigios are capable of going.
Lis Neris Cabernet Sauvignon – There is plenty
of ripeness in this wine’s black cherry and cassis
flavors, but the cool mountain nights give this wine
a little more nerve and backbone than many of its
California cousins, making it ideal for leg of lamb or
rich winter braises.
Terlano Pinot Bianco – Italian Pinot Blanc reaches
its finest expression here in the Alto Adige. This
is a wine of mouth-filling fruit and intense spicescented melon-pear flavors. It is great with foods
such as roasted pork with apples and delicious by
itself as well.
www.kowalskis.com
Terri Bennis (L) sampling Speck with the locals at
Speckfest in Alto Adige.
By Italian standards, the wine producing area of the
Alto Adige is relatively small. The size and shape of
the vineyards are limited not only by the mountainous topography, but the cool climate of this high,
elevated region. The warmest areas, and those best
suited to producing the finest wines, are centered
around the town of Balzano where the Adige and
Isarco Rivers meet.
and Cabernet Sauvignon have a long history in this
region as well, but represent only a tiny fraction of
annual production.
Brunch
for a
Bunch
W
ith the holidays behind us and a less hectic pace ahead, it
seems the perfect time to plan a gathering that is casual and
low stress. Brunch is a choice that easily fits into even the busiest
of schedules and is a great way to start the weekend. Our menu
features do-ahead recipes that can be started the night before and
popped into the oven just before your guests arrive. Here’s a menu
that everyone will enjoy:
Brunch Punch
Baked Eggs Florentine
Bacon Wrapped Maple Sausage
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Berry Streusel Coffeecake
Coffee
Page 8
BERRY STRUSEL COFFEE CAKE
BRUNCH PUNCH
1 (½ gal.) Kowalski’s Fresh Squeezed Orange Juice
1 orange, sliced
1 cup green grapes, halved
1 cup fresh pineapple cubes
1 cup fresh quartered strawberries
Pour orange juice into 3-qt. glass pitcher; stir in fruit. Serve immediately.
Serves 8.
BAKED EGGS FLORENTINE
Trim crusts from each bread slice;
brush both sides with melted butter.
Press bread into bottom of each of 8
(6 oz.) ramekins. Bake in a preheated
350° oven (5 min.); remove from oven
and set aside. In large sauté pan, heat
olive oil over medium heat; sauté
onion and garlic until softened (about
2 min.). Season with ½ tsp. salt and ¼
tsp. pepper. Add spinach to pan, cooking
until wilted (about 2 min.). Divide spinach
mixture among ramekins; top each with
sundried tomatoes. Carefully crack eggs
into ramekins; season lightly with salt and
pepper. Spoon 1 tsp. cream over each egg.
Cut butter into 8 small pieces; dot each
egg with butter. Place ramekins in a shallow baking pan; bake until whites are just
set but yolks are still runny (15-20 min.),
rotating pan halfway through baking time.
Sprinkle each ramekin with cheese during
last 3 min. of baking. Serve immediately.
Serves 8.
BACON WRAPPED MAPLE SAUSAGE
5 slices maple-flavored bacon, each slice
cut into 4 pieces
2 (7 oz.) pkgs. Jones All Natural Golden
Brown Mild Sausage Links, thawed
¾cup Kowalski’s Pure Maple Syrup,
divided
¼ cup light brown sugar, divided
Line jelly roll pan with parchment paper.
Wrap quarter slice of bacon around each
sausage; arrange on jelly roll pan, seam
side down. Bake in a preheated 350°
oven 15 min.; remove from oven. Drizzle
sausages with half of syrup; sprinkle with
half of brown sugar. Turn sausages seam
side up; drizzle with remaining syrup and
sprinkle with remaining brown sugar.
Continue baking until sugar dissolves (5-8
min.). Serve immediately.
Serves 8.
Page 9
1 cup brown sugar
1 cup chopped Kowalski’s Honey Roasted
Pecans
2 tsp. Kowalski’s Vietnamese Cinnamon
¾ cup softened butter
1 ½ cups sugar
3 eggs
1 ½ tsp. vanilla
3 cups flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
3/4 tsp. kosher salt
1 ½ cups sour cream
2 cups raspberries, blackberries or blueberries
2 tbsp. firm butter
½ cup sifted powdered sugar
- milk
In small bowl, combine brown sugar, pecans
and cinnamon; set aside. In large mixer bowl,
beat ¾ cup butter, sugar, eggs and vanilla on
medium speed (2 min.). In separate bowl, combine flour, baking powder, soda and salt. Beat
flour mixture, alternating with sour cream, into
sugar mixture on low speed. Grease bottom and
sides of 13x9" baking pan; spread half of batter
in pan. Sprinkle with berries and ½ of brown
sugar mixture; repeat with remaining batter and
topping. Cut 2 tbsp. butter into small pieces;
place over topping. Bake in a preheated 350°
oven until toothpick inserted in center comes out
clean (40-45 min.); cool slightly in pan. In small
bowl, combine powdered sugar and enough milk
to make a glaze; drizzle over top of coffeecake.
Serve warm.
Serves 8-12.
Good to Know:
• For a do-ahead, assemble coffee cake the
night before; cover and refrigerate. Remove
from the refrigerator in the morning; bake as
directed above.
www.kowalskis.com
8 slices Pepperidge Farms Very Thin White
Bread
¼ cup melted butter
2 tbsp. Kowalski’s Extra Virgin Olive Oil
1 tbsp. finely chopped onion
1 tsp. chopped garlic
½ tsp. kosher salt
¼tsp. Kowalski’s Course Ground Black
Pepper
1 (5 oz.) box organic fresh baby spinach
½ cup julienne-cut sundried tomatoes in
olive oil and herbs, drained, blotted dry,
divided
8 pasteurized eggs
- kosher salt
- Kowalski’s Coarse Ground Black Pepper
8 tsp. heavy whipping cream, divided
1 tbsp. butter, divided
½ cup grated Gruyere cheese, divided
Around the Store
Around the Store
www.kowalskis.com
VALENTINE
PILLOWCASE SET
APPLETIZER
100% pure sparkling fruit juice from
concentrate with no preservatives. Choose
from four refreshing flavors for an
alternative to traditional soda.
Available in the Deli Department.
Think outside the box for a gift that sends a
special message this Valentine’s Day. These
standard-sized pillowcases are made of 100%
cotton. Available in the Gift Department.
CityKid Java Music
The CityKid Java Music label was created in
conjunction with CityKid Java Coffee – a Twin
Cities premium coffee company that gives
100% of its profits back to Urban Ventures
youth programs. The CD, “Together in this:
Reciprocity” was produced by local recording
artists and inner city youth. By purchasing a
CD, you will be helping kids in Urban Ventures’
programs stay in school, graduate and make a
difference. Available in the Coffee Section.
KOWALSKI’S REUSABLE
SHOPPING BAGS AND
INSULATED BAG
SWEETTABLE SUGAR CANE
TABLEWARE
Be kind to the environment with reusable
shopping bags in three styles. The nylon Euro
bag folds into a self pouch that fits easily into
your purse or pocket and is strong enough
to hold the contents of a typical grocery bag.
The insulated bag keeps cold and frozen items
safe, even on a hot summer day.
Available by the front registers.
100% biodegradable, this tableware will compost in 90 days. It is sturdy, water resistant,
microwave and freezer safe. For the next
occasion that calls for disposable tableware,
choose this environmentally friendly option.
Available in the Grocery Department.
Page 10
DYLAN’S CHIA
Chia seeds are packed full of Omega-3 fatty
acids, fiber, protein and loads of trace
minerals such as magnesium and
phosphorus. Combined with rolled oats, wild
honey, dried fruit and nuts, this granola is
something you’ll want to try.
Available in the Grocery Department.
Around the Store
Around the Store
The primary source of nectar for this honey is
alfalfa, basswood and clover. No foreign or out
of state honey is used, and it’s never heated or
filtered which can destroy honey’s antioxidants
and active enzymes. The glass jars don’t
affect the taste of the honey and are
recyclable as well. Available in the
Imported Cheese Department.
DESSERT SHOOTERS
Created by our partner, Buttercream Cakes,
this trendy dessert option is causing quite
a buzz! Choose from four varieties:
Grasshopper, Bailey’s, Amaretto and
Raspberry Chambord. They are beautiful as
well as delicious, and perfect for when you
want just a little something sweet.
Available in the Deli Department.
LEMON CELEBRATION CAKE
EASTER CANDY
The fresh taste of lemon is the perfect
complement to your spring dinner menu. Three
layers of moist white cake are topped with
creamy lemon filling and encased in
vanilla buttercream frosting.
Available in the Bakery Department.
Our whimsical selection of Easter treats make
special gifts for both young and old. From
lollipops in bright spring colors to decedent
chocolates, you’ll find something for everyone.
Available in the Grocery Department.
Page 11
www.kowalskis.com
WISCONSIN NATURAL ACRES
100% ALL NATURAL SELECT
PREMIUM HONEY
VALENTINE’S CANDY
Nothing says I love you like a box of incredible
chocolates! We have found some of the finest
chocolates from Boca Bons and Hammonds
in a variety of sizes for a gift that will really
show you care. Available in the
Grocery Department.
for the
Freshest Seafood in Town
A
s the new year begins and we all make resolutions to eat
healthier, why not vow to add fish to your diet at least
once or twice a week? It’s a good thing to do since many
studies have proven there is a link between higher fish intake
and lower rates of coronary heart disease, strokes and cancer.
www.kowalskis.com
You’ll find that Kowalski’s quality and selection is the best
in town. We have partnered with a purveyor in the Midwest
whose location is close to a busy international airport, which
means a global selection of the ocean’s richest bounty can be
flown in daily from the four corners of the earth. With global
connections that range from Alaska to Tasmania, Norway to
Thailand, we are excited to offer you the best of the world’s
waterways; from rivers to oceans and everything in between.
At Kowalski’s, sustainability is more than just a buzz word; it’s
a way of life. Our supplier is committed to helping us make the
most informed choices about the seafood we purchase. Rest
assured that we are bringing in seafood that meets exacting
environmental standards, protecting the ocean’s bounty for
this generation and those that follow.
These quick tips will help you as you begin to select and
prepare a variety of seafood:
•S
elect fish that has a fresh odor, firm texture and moist
appearance.
•F
resh fish should be refrigerated and used within a day of
purchase, otherwise it should be frozen.
•C
ook fish 10 minutes per inch of thickness regardless of
cooking method, cut or type of fish.
•F
ish is done when it becomes firm, begins to flake and
has a whiter, opaque look throughout.
•T
o check for doneness, gently prod a thin-bladed knife
between the flakes of the fillet or steak.
•R
emove fish just before it reaches the correct stage of
doneness, as it will continue cooking even after removing
from the heat.
• If checking with an instant-read thermometer, insert it into
the thickest part of the fish and cook to 137°F. Tuna and
other fish that you might prefer less well-done should be
cooked to around 120°F internal temperature.
Don’t know how to cook seafood? Our knowledgeable seafood specialists are available with suggestions and a variety of
recipes to get you started. For three simple, yet spectacular
presentation techniques, we suggest recipes for Macadamia
Crusted Halibut with Mango Coulis, Swordfish with Sundried
Tomato Blue Cheese Aioli and Mediterranean Sea Bass En
Papillote. Each of these recipes will create restaurant-quality
entrees that are second to none.
•M
arinate fish no more than 30 minutes to prevent the
structure from breaking down.
Page 12
SWORDFISH WITH SUNDRIED TOMATO
BLUE CHEESE AIOLI
½ cup flour
½ tsp. kosher salt
¼ tsp. Kowalski’s Coarse Ground Black Pepper
1 ½ lbs. swordfish steaks, rinsed, patted dry
2 tbsp. Kowalski’s Extra Virgin Olive Oil
- Sundried Tomato Blue Cheese Aioli (below)
In shallow pan, combine first 3 ingredients; dredge
swordfish steaks on both sides in seasoned flour. In
large sauté pan, heat olive oil over medium heat; sauté
steaks until fish flakes easily with a fork (10 min. per
inch of thickness measured at the thickest part), turning
half way through cooking time. To Serve: Spoon aioli
over each swordfish steak; serve immediately.
Serves 4.
MEDITERRANEAN SEA BASS EN PAPILLOTE
4 sheets (15"x15") parchment paper
1 lb. sea bass fillets, cut into 4 pieces,
skin removed, rinsed, patted dry
4 tsp. Kowalski’s Extra Virgin Olive
Oil, divided
4 tsp. snipped fresh basil, divided
4 tsp. capers, drained, divided
2 tsp. snipped fresh rosemary, divided
2 tsp. chopped garlic, divided
12 grape tomatoes, halved, divided
1 tsp. kosher salt, divided
¼tsp. Kowalski’s Coarse Ground
Black Pepper, divided
- Cucina Viva Classic Balsamic Cream
Divide ingredients in order listed,
except balsamic glaze, among each of 4
sheets of parchment paper; fold parchment paper using small folds to create
individual packets. Place packets on
jelly roll pan. Bake in a preheated 400°
oven until fish flakes easily with a fork
(about 15 min.). To Serve: Place parchment packet on each of 4 dinner plates.
Open packet; drizzle fish with balsamic
cream. Serve immediately.
Serves 4.
Good to Know:
• Cucina Viva Classic Balsamic Cream
is found in the vinegar section of the
Grocery Department.
• Our wine experts recommend a
Spanish Verdijo wine with this
seafood dish.
www.kowalskis.com
Sundried Tomato Blue Cheese Aioli
In small bowl, combine ½ cup Hellman’s Mayonnaise,
2 tbsp. julienne-cut sundried tomatoes in olive oil and
herbs, drained, 2 tbsp. crumbled blue cheese and 1 tsp.
minced garlic. Refrigerate 1 hr. to develop flavors.
Good to Know:
• Our wine experts recommend a Cotes du Rhone
Blanc or similar California or Aussie Blended White
wine with this seafood dish.
MACADAMIA CRUSTED HALIBUT OVER MANGO COULIS (pictured on page 12)
1 cup Panko breadcrumbs
1 (3 oz.) jar dry roasted macadamia nuts, finely chopped
2 tbsp. chopped fresh Italian flat leaf parsley
¼ tsp. kosher salt
1 egg, beaten
2 tbsp. milk
1 ½ lbs. halibut fillets, skin removed, rinsed, patted dry
2 tbsp. Kowalski’s Extra Virgin Olive Oil
- Mango Coulis (below)
medium heat; sauté fillets until fish flakes easily with a fork and coating
is brown and crisp (2-3 min. per side). To Serve: Divide coulis among
each of 4 dinner plates; arrange fillets over coulis. Serve immediately. Serves 4.
Mango Coulis
In blender or food processor bowl, puree ½ (1 lb. 8 oz.) jar mangos in extra
light syrup (including half of syrup); process until smooth. In small sauté
pan, melt ½ cup butter over medium heat (2-3 min.); stir in mango puree,
1 tsp. lime zest, 1 tsp. fresh squeezed lime juice and ¼ tsp. Kosher salt.
In shallow pan, combine first 4 ingredients; set aside. In shallow bowl,
mix egg and milk with a wire whisk. Dip fillets in egg mixture, then in
crumb mixture coating both sides. Heat olive oil in large sauté pan over
Good to Know:
• Our wine experts recommend a South African Dry Chenin Blanc wine
with this seafood dish.
Page 13
T
heir bright juicy nature goes beyond great taste. They help keep your body ever-sogreat too. Whether its oranges, Clementines, grapefruits, pommelos, kumquats or
Ugli fruit, each is filled with nutrients that can work magic on your health. There’s vitamin
C (of course) which is important for everything from asthma to yeast infections. There’s
potassium, which is good for your brain, your heart and your muscles; and there’s fiber—
especially soluble fiber.
Soluble fiber:
• helps keep plaque from building up inside arteries.
• slows digestion which helps you feel full longer.
• slows the release of sugar from digested food into your blood stream – that’s good for
more lasting energy, and if you have, or are at risk for diabetes, helps strengthen your
immune system by keeping healthy bacteria (probiotics) in your intestine.
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WINTER CITRUS SALAD
1 Bushel Boy Minnesota Greens Live Lettuce
½ (8 oz.) container Kowalski’s Jicama Sticks
2 clementines, peeled, cut crosswise into 1/4" thick
slices, each quartered
3 red onion slices, separated
1/3 cup Kowalski’s Pepitas, toasted
¼ cup snipped fresh cilantro
- shaved fresh Parmesan cheese
½(11 oz.) bottle Wild Thymes Meyer Lemon Salad
Dressing
Besides these superstar qualities there are dozens upon dozens of phytonutrients inside
each citrus fruit. Some are long on syllables, and many are hard to pronounce, but who
cares? They pack a powerful punch that’s quite impressive. Many reduce the risk for cancer;
some fight inflammation which will help keep all cells in your body healthy; others help
protect you from toxins and harmful substances in the environment.
One more thing… Be sure to eat the white membrane that lines each segment (between the
peel and the pulp). It’s where most of the fiber and many of the phytonutrients are found.
1
Remove roots from lettuce; rinse, pat dry and tear into
bit-sized pieces. Divide all ingredients in order given
among each of 8 salad plates. Serve immediately Serves 8.
2
4
8
5
9
1. Texas Grapefruit
2. Florida Grapefruit
3. Pummelo
4. Lemon
3
6
10
5. Blood Orange
6. Navel Orange
7. Lime
8. Clementine
CITRUS SMOOTHIE
1 banana
1 cup Kowalski’s FreshSqueezed Orange Juice
1 cup pineapple chunks
1 (6 oz.) carton Stonyfield
Farm Fat Free French
Vanilla Yogurt
Page 14
1 tbsp. flaxseeds
8 ice cubes
In blender container, puree all
ingredients until ice is crushed.
Amount: About 4 cups
7
11
12
9. Kumquat
10. Key Lime
11. Tangerine
12. Cara Cara Orange
This Valentine’s Day
and
Create a Restaurant Quality
Dinner for Two
W
ith Valentine’s Day on a Saturday this year, it gives you the
chance to create a romantic dinner for two in your own
home and avoid the crowds at your favorite restaurant. We have
replicated a meal that mimics that of a fine steak house with
flavors that can be simply paired with a large baked potato and
tossed green salad. A loaf of crusty bread, a bottle of wine and
that special someone, and the mood is set for a memorable
meal together.
The menu will work for larger groups as well, so make this your
entertaining menu when you want to impress, but don’t want to
spend all day in the kitchen.
MINI RASPBERRY CHEESECAKES
SEARED BEEF TENDERLOIN OVER
SPINACH WITH GORGONZOLA CREAM
1 tsp. vanilla
4 tbsp. seedless raspberry jam, divided
1 (6 oz.) container fresh raspberries,
divided
1 (2oz.) Kowalski’s 72% Cocoa
Candy Bar, broken into small pieces
Place cookies in 1-qt. sized zipper closure food storage bag; crush cookies
with rolling pin. In medium bowl, combine cookie crumbs and butter; divide
crumb mixture among each of 4 (4") springform pans, pressing evenly into
bottom of each pan. In large mixer bowl, combine cream cheese, mascarpone
and sugar on medium speed until smooth. Add eggs, cream and vanilla, beating
until fluffy (about 2 min.). Divide cream cheese mixture among each spring
form pan, smoothing tops. Bake in a preheated 325° oven until filling is set
(23-28 min.); turn oven off. Cool in oven with door open 10 min; continue
cooling on cooling rack 30 min. Cover each pan with foil; refrigerate 2 hrs.
To Serve: Run knife around edge of each cheesecake; release pan. Spread 1
tbsp. raspberry jam over top of each cheesecake; arrange raspberries over jam.
Place chocolate pieces in small zipper closure freezer bag; microwave (HIGH)
until chocolate is melted (about 2 min.). Cut small opening in 1 corner of bag;
drizzle chocolate over raspberries.
Amount: 4 mini cheesecakes or 1 (9") cheesecake.
2 (4 oz.) beef tenderloin steaks
½ tsp. kosher salt
¼ tsp. Kowalski’s Coarse Ground Black Pepper
2 tsp. Kowalski’s Extra Virgin Olive Oil
2 tsp. butter
2 tbsp. finely chopped sweet onion
½ tsp. chopped garlic
½ cup heavy whipping cream
2 tbsp. Colombo Gorgonzola Cheese
1 (5 oz.) pkg. organic fresh baby spinach
2 tbsp. pine nuts, toasted
- Cucina Viva Classic Balsamic Cream
Good to Know:
• To prepare the cheesecake in a 9" springform pan, bake in a preheated 325º
oven (33-38 min.); follow cooling directions above. Spread 4 tbsp. jam over top
of cheesecake; arrange raspberries over jam. Drizzle chocolate over raspberries.
Season steaks with salt and pepper. In medium sauté pan, heat olive
oil and butter over medium heat; cook steaks to medium rare (about 7
min.), turning half way through. Remove steaks to plate; cover and let
rest 10 min. to set juices. Add onions and garlic to pan, cooking until
softened (about 3 min.). Stir in cream and cheese, scraping brown
bits from bottom of pan; add spinach, turning with tongs until wilted
(about 2 min.). Stir in pine nuts. To Serve: Divide spinach and sauce
among each of 2 dinner plates; arrange steaks over spinach. Drizzle
with balsamic cream.
Serves 2.
Good to Know:
• Cucina Viva Classic Balsamic Cream is available in the vinegar
section of the Grocery Department.
• Our wine experts recommend a Chilean Cabernet Sauvignon or
Argentine Malbec wine with this entrée.
Page 15
www.kowalskis.com
18 Oreo Cookies
4 tbsp. butter, melted
12 oz. cream cheese, softened
1 (8 oz.) container mascarpone cheese
½ cup Baker’s Sugar
2 eggs
¼ cup heavy whipping cream
www.kowalskis.com
W
hen it comes to pasta, the Italians certainly have the edge with
at least 300 different shapes and sizes. But all cultures have
their form of pasta; Poles created pierogi, Germans enjoy spaetzle
and the Chinese their lo mein.
In Italian, the word pasta means “paste,” and refers to the dough
made by combining durum wheat flour, called semolina, with water or
milk. Some dough has a little egg added, though dough made with
only flour and eggs is generally referred to as noodles. Often pasta is
colored, using spinach, beet juice, tomato paste or squid ink. Pasta
comes in both dried and fresh varieties. The differences are that fresh
pasta is made with eggs instead of water and cooks in a fraction of
the time. Allow two ounces of dried pasta for a first-course serving
and four ounces for a main-course serving. Add an additional ounce
for each course if choosing fresh pasta.
Regardless of the type of pasta you choose, it should always be
cooked in a large quantity of rapidly boiling salted water. The rule of
thumb is to use about a tablespoon of salt for every three quarts of
water. For a pound of pasta, use approximately six quarts of water.
Adding oil to the water prevents the water from boiling over, but will
also cause the sauce to slide off when served.
Different pastas have different cooking times, and the only test for
doneness is to taste it. Italians consider the ideal state al dente (to
the tooth), which means tender but firm. Once the pasta is done you
need to work quickly as it starts to stick as it cools. Rinse pasta only if
it will be baked, as in lasagna, or eaten cold in a salad. The starch that
clings to unrinsed pasta helps the hot pasta meld with the sauce.
In some delicate sauce recipes, it is suggested that a small amount
of pasta water be stirred into the sauce. This adds seasoning and
body and helps light sauces cling to the pasta. When deciding on a
shape of pasta to use, it is best to pair a chunky, robust sauce with
larger shaped pasta, and a delicate sauce with a fine shape. Remember as well that pasta merely needs to be moistened with sauce, not
drowned in it! Serve pasta in warm bowls rather than on plates to
keep it hot longer.
For a quick week-night dinner, try our Pasta Bolognaise recipe for a
sauce that has so much flavor you won’t believe it cooked for such
a short amount of time. Fettuccini Carbonara with Peas and Beef
Stroganoff add flavorful options to your pasta repertoire for any occasion. As you pick a shape and pair it with a sauce you’ll find that the
“pastabilities” are endless!
Page 16
BEEF STROGANOFF
1 ½ tbsp. Kowalski’s Extra
Virgin Olive Oil, divided
1 (8 oz.) pkg. sliced baby
bella mushrooms
1 lb. choice beef tenderloin,
cut into thin slices
- kosher salt
- Kowalski’s Coarse Ground
Black Pepper
1 (1.5 oz.) pkg. classic
French demi-glace
1 cup hot water
1 tbsp. butter
¼ cup finely minced shallots
1 ½ tsp. brown sugar
1 tsp. Gia Sundried Tomato
Puree
1 tbsp. Wondra Flour
½ cup dry white wine
1/3 cup crème fraiche
½(16 oz.) pkg. Kowalski’s
Campanelle Artisan Pasta
- fresh snipped Italian flat
leaf parsley
www.kowalskis.com
In large sauté pan, heat 1 tbsp. olive oil over medium-high
heat, swirling to coat pan. Add mushrooms; cook over high
heat until mushrooms are lightly browned (about 4 min.).
Transfer mushrooms to medium bowl. Return sauté pan
to high heat; add remaining ½ tbsp. olive oil, swirling to
coat pan. Place tenderloin in pan in single layer; cook until
browned (2 min.); turn and continue cooking until browned
on second side (about 1 min.) Season with salt and pepper;
transfer to bowl with mushrooms. Dissolve demi-glace in hot
water; add to sauté pan, scraping up browned bits in bottom
of pan. Simmer until broth is reduced by half (about 4 min.);
transfer to bowl with mushrooms and beef, scraping pan
clean with rubber scraper. Return pan to medium-low heat;
add butter, heating until melted. Stir in shallots, brown sugar
and tomato puree; cook, stirring frequently until shallots
are softened (about 2 min.). Stir in flour; gradually whisk in
wine. Increase heat to medium-high; bring to a boil whisking
constantly. Reduce heat to medium-low; simmer until thickened (about 2 min.). Whisk liquid from mushrooms and beef
into sauce; stir ½ cup of hot sauce into crème fraiche, then
stir back into sauce. Add mushrooms and beef; heat through.
To Serve: Cook pasta according to pkg. directions; drain.
Divide pasta among each of 4 dinner plates. Spoon stroganoff
over pasta; garnish with parsley. Serve immediately. Serves 4.
Good to Know:
• Our wine experts recommend a Pinot Noir with this entrée.
PASTA BOLOGNESE
1 lb. Kowalski’s All Natural
Bulk Hot Italian Pork
Sausage
½ cup chopped onion
1 tsp. chopped garlic
1 (28 oz.) can whole tomatoes
1/3 cup Kowalski’s Extra
Virgin Olive Oil
10 basil leaves
1 tbsp. butter
½ tsp. kosher salt
¼tsp. Kowalski’s Coarse
Ground Black Pepper
½(16 oz.) pkg. Kowalski’s
Rigatoni Artisan Pasta
- shaved fresh Parmesan
cheese
In large sauté pan, brown sausage, onion and garlic until cooked
through, breaking into small pieces; drain and set aside. In
blender or food processor bowl, puree tomatoes. In 2-qt. saucepan, heat olive oil over medium heat; add basil leaves, cooking
until wilted (10 sec.). Stir in tomatoes; bring to a boil. Cook
stirring occasionally until slightly thickened (about 6 min.). Add
butter, salt and pepper; stir in sausage, continuing to cook until
heated through. Cook pasta according to pkg. directions; drain.
To Serve: Divide pasta among 4 dinner plates; spoon sauce over
pasta. Garnish with Parmesan cheese. Serve immediately. Serves 4.
Good to Know:
• Our wine experts recommend a Valpolicella Classico wine with
this entrée.
FETTUCCINI CARBONARA WITH PANCETTA AND PEAS
3 oz. thin sliced pancetta, cut into 1" wide strips
1 tsp. minced garlic
1 cup heavy whipping cream
3 pasteurized egg yolks, beaten
1/3 cup Kowalski’s Grated Parmesan Cheese
1 cup frozen peas, thawed
1 (9 oz.) pkg. Kowalski’s Fresh Egg Fettuccini
- kosher salt
- Kowalski’s Coarse Ground Black Pepper
- Kowalski’s Grated Parmesan Cheese
Bring large pot of salted water to a boil. In
large sauté pan, cook pancetta and garlic until
browned and crisp (about 5 min.). Using
a slotted spoon, transfer pancetta to paper
towel-lined plate; remove all but 2 tbsp. fat
from skillet. Add cream to sauté pan, scraping
Page 17
up browned bits from bottom of skillet; heat
2 min. Slowly whisk cream into bowl of egg
yolks; add 1/3 cup Parmesan cheese. Transfer
mixture back to sauté pan; continue heating
over low heat 4 min., whisking constantly. Add
peas to pot of boiling water, cooking just until
tender (about 1 min.). Using slotted spoon,
transfer peas to small bowl. Cook fettuccini
according to pkg. directions; drain.
To Serve: Stir pasta, pancetta and peas into
cream mixture, tossing to coat. Season with
salt and pepper to taste. Serve immediately,
sprinkling with additional Parmesan cheese. Serves 4.
Good to Know:
•O
ur wine experts recommend an Orvieto
Classico wine with this entrée.
M ade E asy
M
ost people think they don’t have time to plan their meals
in advance, and as a result are usually scrambling at the
end of their busy day to try to think of something quick to put
on the table. This lack of planning often takes them to the drive
thru lane of a fast food restaurant or a more expensive meal at
a sit-down restaurant. But a little extra planning on the front end
will lead to spending less time shopping and more time enjoying
meals as a family. You’ll probably find that you are spending
less money on food in the long run. With these simple steps
you’ll have a system in place that will take the guess work out of
“what’s for dinner?”
www.kowalskis.com
•D
evelop a meal theme for each day of the week. For example,
make Monday pasta night, Tuesday chicken night, Wednesday
soup night, etc. Within each theme you can vary the entree,
but it gives you a rule of thumb to make menu planning easier.
Get everyone involved so that you include family favorites.
•S
tart a recipe file so you don’t waste time hunting for a
specific recipe. Clip them onto you menu so they will be readily
available for whoever starts the meal preparation.
•C
heck the calendar ahead of time to allow for the family’s
schedule. If you have to be off to an evening event, plan for a
crock pot dish that will allow you to add a tossed salad and
bread for a meal that doesn’t require much preparation.
• Make a grocery list and check your pantry before heading off
to the store. You might want to plan your initial meals around
items you have on hand. When you use something up, write
it on a magnetic shopping list posted on the refrigerator so
everyone in the family can contribute what is needed.
•P
ost the menu so you can look ahead to the next day and
possibly do some pre-prep the day before. This also lets the
family know what’s for dinner so who ever gets home first can
start to chop and assemble the ingredients. Remember that
kids are more apt to try something new if they help prepare it.
•P
lan to incorporate leftovers into lunches or the next evening’s
meal. For instance, our recipe for Roast Chicken with
Vegetables can be turned into Roasted Chicken Rice Soup
the next night, or pulled chicken sandwiches by mixing the
chicken with some BBQ sauce.
•K
eep staples such as olive oil, canola oil, chopped garlic,
canned tomatoes, canned beans, canned vegetables, flour,
butter, spices, dry bread crumbs, milk, cheese, fruits, vegetables,
pasta, rice, frozen chicken breasts, frozen ground beef, tortillas,
bread and crackers on hand for last minute meals if your plan
has to be changed.
•K
eep a file of your menus so they can be recycled when you
are too busy to sit down and make a new plan. Most people
prepare the same ten dishes over and over, so this will still
give you more variety.
Page 18
WILD MUSHROOM AND SAUSAGE SOUP
1 (1 oz.) pkg. dried porcini mushrooms
1 lb. Kowalski’s All Natural Mild Bulk
Italian Sausage
1 cup finely minced onion
1 (1.5 oz.) pkg. classic roasted chicken
demi-glace
4 cups hot water
½ cup Wondra Flour
1 (15 oz.) can cooked wild rice, drained
1 ½ tsp. snipped fresh thyme
1 ½ tsp. snipped fresh oregano
½ tsp. kosher salt
1 cup half-and-half
Rehydrate mushrooms according to pkg. directions reserving liquid. In medium stock
pot, brown sausage and onions over medium heat, breaking sausage into small pieces.
Dissolve demi-glace in water; set aside. Stir flour into browned sausage; gradually
add demi glace. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1
min. Stir in mushrooms and liquid, rice, thyme, oregano and salt; simmer about 5 min.
Blend in half-and-half; heat to serving temperature. Serves 6.
Good to Know:
• Roasted chicken demi-glace can be found in the Grocery Department with the soups.
• Our wine experts recommend a Spanish Tempranillo wine with this soup.
ROASTED CHICKEN AND RICE SOUP
½ cup minced onion*
5 sprigs fresh thyme
2 tbsp. snipped fresh Italian flat leaf
parsley
½ cup long-grain rice
Place chicken carcass and any remaining vegetables in large stock pot with water.
Bring to a boil over high heat; reduce heat and gently simmer, covered, about 3 hrs.
Skim off any impurities that rise; add water as needed to cover carcass. Strain into a
clean pot. Pick chicken meat from bones, removing skin; shred. In large stock pot,
combine chicken, chicken broth, carrots, celery, onion, thyme, parsley and rice. Bring
to a boil over high heat; reduce heat to low and simmer until vegetables and rice are
tender (about 15 min.). Remove thyme sprigs. Serves 8.
Good to Know:
• Matchstix carrots are available in the Produce department.
• Chopped onions can be purchased fresh in the Produce department or frozen
to save time.
PEPPERONI STROMBOLI
ROASTED CHICKEN AND VEGETABLES
1 (1 lb.) pkg. baby-cut carrots
8 baby red potatoes, quartered
½ sweet onion, sliced
3 medium celery stalks, trimmed, cut into 1" pieces
2 tbsp. Kowalski’s Extra Virgin Olive Oil
1 tsp. kosher salt
¼ tsp. Kowalski’s Coarse Ground Black Pepper
2 tsp. snipped fresh thyme
2 tsp. minced garlic
½ tsp. kosher salt
1 (4 lb.) Kadejan All Natural Young Chicken
1 tsp. kosher salt
1 tsp. Kowalski’s Extra Virgin Olive Oil
(pictured on page 18)
1 loaf frozen bread dough, thawed according to pkg. directions
1 cup pizza sauce, divided
32 pepperoni slices, divided
1 cup chopped marinated artichoke hearts, divided
1 cup finely shredded 6 Italian cheese blend, divided
8 pitted olives of your choice, sliced, divided
¼cup Bella Sun Luci Julienne-Cut Sundried Tomatoes in Olive Oil with Herbs,
drained, blotted dry, divided
4 fresh basil leaves, chopped, divided
1 egg yolk
1 tbsp. water
Divide dough into 4 equal pieces; roll each on lightly floured surface into a 6"x8"
rectangle. Arrange toppings in order given over half of each rectangle leaving 1/2"
border. Wet edges of dough with water; fold dough over fillings, pressing with fork
to seal. In small bowl, combine egg and water; brush over top of dough with a pastry
brush. With a sharp knife, cut 3 (1") slits in the top of each roll. Place on parchmentlined jelly roll pan; bake in a preheated 375° oven until golden brown (20-25 min.).
Serve immediately. Amount: 4 stromboli.
Line bottom of broiler pan with foil; set aside. In large bowl, toss carrots, potatoes, onion and celery with 2 tbsp. olive oil; season with 1 tsp. salt and ¼ tsp.
pepper. Spread evenly in bottom of foil–lined broiler pan. In small bowl, combine thyme, garlic and ½ tsp. salt. Carefully loosen skin over breast of chicken;
spread herb mixture under the skin. Arrange chicken, breast-side-up, on top rack
of broiler pan. Rub skin with 1 tsp. salt; brush with 1 tsp. olive oil. Roast in a
preheated 400° oven until instant read meat thermometer registers 175° (65-75
min.). Let stand, covered, 10 min. to set juices. To Serve: Remove vegetables to
a platter; carve chicken, arranging on platter with vegetables.
Serves 4-6.
Good to Know:
• Our wine experts recommend a Cru Beaujolais or a Riesling (sweet or dry)
wine with this entrée.
Good to Know:
• Our wine experts recommend a California Zinfandel wine with this entrée.
Page 19
www.kowalskis.com
- carcass and remaining vegetables from
Roasted Chicken and Vegetables recipe
12 cups water
1 ½ cups matchstix carrots*
1 ½ cups diced celery
What’s New at Kowalski’S
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FLATBREAD PIZZA:
If you like a thinner crust, you’ll want to try our six new Flatbread
Pizzas in the Deli. The base is a tender lavash bread that bakes up
crisp with a variety of toppings. Choose from Pepperoni, Sausage
and Cheese; Pepperoni and Cheese; Italian Sausage and Cheese;
Chicken Alfredo; Mediterranean; and Garden Veggie. You bring
them home and bake them in your oven for an appetizer or meal
in itself.
ARTISAN BREADS:
Six new homemade, European-style rustic breads made with all
natural ingredients and no preservatives are added to our artisan
bread line. Cranberry Focaccia, Country Italian Rosemary, Whole
Grain Pumpkin Seed, Potato Chive Focaccia, Olive Fougasse and
Sandwich Pretzel Rolls give you a wide range of flavor profiles that
will pair with just about any meal or sandwich recipe.
MACAROON COOKIES AND SEVEN LAYER BARS:
If you love coconut, two all-time favorites are fresh-baked and
ready to pick up anytime in the Bakery. Moist coconut is blended
with chocolate chips in our version of a Macaroon, and toasted
coconut tops our chewy Seven Layer Bars.
KOWALSKI’S HONEY HAM:
The traditional center of the plate for your spring brunch or dinner
has been enhanced with a sweet honey glaze that you apply during
the final minutes of baking. It is moist and tender with a flavor you
won’t soon forget. Be sure to buy plenty so you’ll have leftovers!
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