At Home with
Transcription
At Home with
Compliments of Kowalski’s May – July 2014 the joy of good food At Home with Kowalski’S the joy of fresh and easy Best-Ever Grilled Chicken Perfect Sautéed Vegetables sue moores roots for the home team Picnic Baskets with Personality www.kowalskis.com say cheesecake! Black and Blue Cheesecake (page 14) thoughts from the kowalskis I n this issue we turn the tables on our usual columnist and ask our Nutritionist, Sue Moores, to share the story behind Roots for the Home Team, a nonprofit making a big difference in the lives of some local youth. We think you’ll enjoy getting to know a little more about her and this wonderful community program, starting on page 18. This season we are thrilled to introduce three new deli salads inspired by recipes written by the kids from Urban Roots and Youth Farm, who participate in Roots for the Home Team. You’ll find Pizza Salad with Orzo, Spring Roll Salad and Big Bang Seoul Salad in the Deli Department all summer long and you can meet the Roots crew at weekend Twins home games this season, too. If you’re like us, you’re looking forward to heading outdoors this season to enjoy this glorious time of year. If packing a picnic is part of your plans, you’ll want to check out Editor-in-Chief Rachael Perron’s ideas for outdoor dining that’s beyond expectations. Whether you’re headed to a game, a concert or just the backyard, you’ll find a menu to suit the occasion and your appetite starting on page 12. www.kowalskis.com Speaking of appetites, we’re hungry! Especially after seeing the photographs on pages 8-9. This season we’re all looking forward to the return of Lava Lake Lamb in the Meat Department. Naturally we’re proud of the sustainable ranching and land conservation practices at Lava Lake, but we’re also excited about the range of cuts available, from chops and roasts to great new cuts like lamb flank steaks. We haven’t forgotten about dessert, either! Splurge this season with what we think is the best cheesecake in town! We couldn’t be happier with our new recipe, and we know you’ll love it, too. Whether you top it with our new Kowalski’s Lemon Curd or pile it with fresh berries or fruits, it’s a worthy indulgence from the Bakery Department! And for those occasions when you’re being “good,” you’ll find plenty of inspiration for satisfying your sweet side with our Good Foods for Good Health desserts on page 17. We’ll be bringing you the best of the best summer fruit all season long – so get some while the getting is oh-so-very good! As always, we love to see you in the stores! 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 cooks of crocus hill Grand Avenue Market 1261 Grand Avenue 651-698-3366 [email protected] Opens in our Woodbury Market We couldn’t be more excited to announce the opening of our first Cooks of Crocus Hill store in our Woodbury Market, but we can’t help but wonder, “How did this not happen sooner?” This iconic local business opened 40 years ago, just a few steps down the street from what became the first Kowalski’s Market only 10 years later. Known for their wide assortment of culinary items, expertise and a philosophy of joy and connection, Cooks isn’t just a brand, it’s a way of doing business – a way we recognize, a way we respect, a way we know. Help us welcome them to our neighborhood! Editor-IN-CHIEF Rachael Perron Culinary Director, Kowalski’s Markets [email protected] 651-796-6043 proofreader Rachel Carlson, Kowalski’s Markets Design & Layout Hooker & Company www.hookerandcompany.com Food Stylist Maggie Stopera www.maggiethefoodstylist.com Printing & Production Visual Expressions 612-729-1649 Photographer Phil Aarrestad www.philaarrestadphoto.com All the best of Cooks is now in Kowalski’s! Stop in and see us soon! Page 2 © Kowalski’s Companies, 2014 All Rights Reserved. www.kowalskis.com the joy of good food Our Signature Products A t Kowalski’s, we’re always on the hunt for products that are of exceptional quality and taste. We delight in creating Signature Products that we are proud to put our name on. We love them and are sure that you and your family will love them, too! With our “Keep in Touch” program, Kowalski’s regularly offers the opportunity for customers to try Signature items with our compliments. Information on how you can join the “Keep in Touch” program is available in your local market. coming soon! KOWALSKI’S HAND-ROLLED BUTTER Made locally with Grade A sweet cream and salt, our butter is freshly churned, gently hand rolled and hand wrapped. Its higher butterfat content comes from Jersey, Guernsey, Brown Swiss and Milking Shorthorn cow’s milk. The combination of this high butterfat milk and cream gives it a remarkably sweet and creamy flavor. Find it in the Dairy Department. The creamy (or crunchy!) flavor of our Signature Fresh Peanut Butter is now available with an organic label. Find both Kowalski’s Creamy and Crunchy Organic Peanut Butter in the Dairy Department. KOWALSKI’S INDIVIDUAL POPORN BAGS Our popcorn is a big seller for a reason – it’s delicious! That’s why we couldn’t be more excited to introduce individual bags of our Signature cheese popcorns! Just the right size for snacking, lunchboxes, or enjoying with a deli sandwich or (poured into) a cup of tomato soup. Bags of Cheddar and White Cheddar are available in the Deli Department and the Grocery Department. Kowalski’s Lemon Curd One of our newest Signature items is lemon curd. This delicious, fruity concoction is a versatile performer in the kitchen, so you’re going to want to familiarize yourself with the basics: What is lemon curd? Lemon curd is a soft, smooth, intensely flavored spread made from cooked egg yolks, sugar and lemon juice. Butter is usually added at the end of cooking to add a silky texture, sheen and richness. Is curd the same as custard? KOWALSKI’S ALL NATURAL SANDWICH BREADS Five of our All Natural Sandwich Breads are Good Foods for Good Health certified: Simply Whole Wheat, Honey Whole Grain, Cranberry Walnut, Rustic Pan Rye and White Whole Wheat are now available in the Bakery Department. Pillowy soft Prairie Mills White and Cinnamon Raisin are also available. Like all of the flavors, they’re made with no artificial preservatives, no added fat or oil, no eggs or dairy and are sweetened with only honey or molasses. It’s simply all natural, wholesome and hearty bread. Selection and availability vary by market. signature product focus: Page 3 Curds are typically smoother and creamier than pie fillings or custards and contain a higher proportion of juice and zest. how is it used? Lemon curd is a popular substitute for jam as a spread for bread, muffins, scones, toast, bagels, waffles and pancakes. It also makes a great filling or topping for cakes and cupcakes, especially white and yellow cake, angel food cake, pound cake, cake and yeast doughnuts, and cheesecake. Lemon curd can be used in all manner of pie and tart shells, puff pastry and fillo shells as well as Pavlovastyle meringue shells (such as Bistro Meringues Dessert Cups) with fresh berries or other fruit. What else can I do with it? It’s also wonderful swirled into yogurt. Try blending some with whipped cream for a fast and easy lemon mousse! Find Kowalski’s Lemon Curd in the Bakery Department. www.kowalskis.com KOWALSKI’S ORGANIC PEANUT BUTTER with sea salt getting Personal BEEF ROGAN JOSH www.kowalskis.com 3 lbs. beef chuck roast - kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste - canola oil 1 red bell pepper, sliced 1 onion, sliced 2 cloves garlic ½ cup beef stock 7 oz. pkg. Saffron Road Rogan Josh Simmer Sauce - chopped fresh cilantro, to taste - Kowalski’s Tandoori Naan (from the Bakery Department), for serving S ometime last year my husband starting taking pictures of our dinner table on a regular basis. It started out innocently enough – a pretty salad probably caught his eye. Naturally, I was flattered. Over a period of months this became a more regular, sometimes daily occurrence; so much so that if on occasion he failed to photograph a meal, I would ask him why! On one such evening he even teased me, “Maybe tomorrow.” It may surprise some, and despite the abundance of beautiful evidence on my husband’s phone, I’ve made some majorly awful dishes over the years. Just ask him about THE ORANGE CHICKEN DISASTER OF 1995. That was an unforgettable meal, an unphotographable mess. The simple truth is, while I usually rock at meal-making, I’ve made (and occasionally make) some pretty unmemorable meals, too. I don’t always put a ton of effort into dinner, either. In fact, I serve eggs for supper a lot, and at least once a week we have leftovers. Someone once said to me, “I bet leftovers in your house are amazing.” Actually, it’s true, as a new feature on our back cover proves: I make mean leftovers! It’s all about choosing what actually works for a second serving and changing it up so it feels fresh and new even when it’s not. So after you’ve enjoyed my new favorite Indian recipe on this page, be sure to turn to the back cover so you can relish it again for “Dinner Tomorrow.” These days my work in the kitchen is pretty, well, pretty. But I get a lot of practice, and that’s as important in cooking as it is in everything else. It’s one of the reasons I’m excited to introduce a new feature in this issue of At Home with Kowalski’s. “The Sunday Chef” (page 5), combined with the recurring feature “Cooking Class” (page 7), is intended to provide tips and practice for budding gourmands who hope someday someone might want to snap a pic of their dining room table. Email me a picture of your dinner tonight (or tomorrow)! I’m at [email protected]. I’m also on Facebook and Twitter at @chefRachael. Warmly, Rachael Page 4 Season all sides of roast generously with salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides (about 15 min. total). Remove roast from pan; arrange in crockpot. Add red pepper, onion and garlic to skillet used to brown roast; sauté about 5 min., stirring to loosen browned bits of roast. Pour vegetables and stock over meat in crockpot. Cover; cook 5-6 hrs. on high or 8-10 hrs. on low. Remove beef from crockpot; coarsely chop, discarding excess fat. Season meat to taste with salt and pepper; add to a large skillet with the simmer sauce. Pour vegetables and liquid from crockpot through a fine-mesh strainer; reserve liquid and discard vegetables. Add a small amount of reserved liquid to pan with the beef to reach desired consistency. Heat through; garnish with cilantro and serve with warm naan. Serves 8. rachael’s HOT list: What I’m buying now Screaming Sicilian Pizza Saffron Road Rogan Josh Simmer Sauce Stonewall Kitchen Mango Chutney Kowalski’s Special Seasoning Kowalski’s Indian Chickpea Salad Stonefire Pizza Crust Tajin Seasoning Kowalski’s Parmesan Shaker Kowalski’s Fire Roasted Salsa Kowalski’s Cashew Tofu Spread Kowalski’s Hoagie Rolls the Sunday Chef S ure you can grill up boneless, skinless chicken breasts in a flash, but truly great grilled chicken, such as the recipe we’re sharing here, takes time and attention to detail. Following this technique carefully will ensure a tasty end product, in large part due to multiphase cooking over both direct and indirect heat. The foil pan traps heat from the hot side of the grill and gently distributes it around the chicken as it cooks on the cooler side. Below we’re breaking down the other keys to this recipe’s success: Bones. Bones bring two things to the picture here: 1) flavor and 2) insurance. Bones are superconductive when it comes to heat, and they provide a little insulation that protects the chicken from drying out. Brine. We’re big fans. Unlike marinating, which mainly adds flavor, brining adds moisture – and moist chicken is good chicken. As little as 20 minutes makes a big difference. Sauce. Glazes and sauces applied while this chicken cooks will prevent the skin from crisping and rendering its fat. If you must put it on while your food is grilling, do so near the end of cooking time or wait until you remove the food from the grill, before it rests. Sugary sauces also burn quite easily and may cause sticking (not to mention they are a pain to clean up). Be patient. We can’t say it enough, but once you’ve taken the chicken off the grill, cover it and let it rest to maintain moisture and allow for carryover cooking. Wait at least 5 minutes for bone-in pieces. Grilling Reminders! These tips are important no matter the recipe. Preheat your grill properly. Gas grills need an average of 15 minutes 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 your grill completely and at the right time Clean it when it’s HOT. In most cases, a grill is hottest after it has been preheated. Doing it after your food is cooked might work, if the grill is very hot and if you aren’t distracted by getting your food to the table. You will need to give stuck-on foods a few minutes to burn off (which is why doing it after preheating is preferred). Page 5 2 ½ lbs. bone-in, skin-on chicken pieces - prepared poultry brine, packaged or homemade (see below) - canola or olive oil - fresh ground black pepper, to taste - dry rub, such as Rosemary Rub (optional) - deep disposable foil pan (approx. 17x12x3") - sauce or glaze, such as Fast Orange Glaze (optional) Submerge chicken in brine; cover and let soak in the refrigerator 20 min. or up to 1 hr. Pat chicken thoroughly dry with paper towels. Very lightly brush chicken with oil; season with pepper. If desired, sprinkle chicken with rub. Preheat both sides of grill to high; clean grill. Cook chicken, skin side down, with cover down until dark grill marks form and chicken releases easily from the grates (about 4 min.); turn and cook 4-5 min. more on next side until dark as well (turn legs and wings more to brown all sides). Turn one side of grill off (or move coals to one side). Move all the chicken to the unlit side of the grill, as close to the heated side as possible but not directly over the flame (chicken pieces may touch; place ends of drumsticks and thin sides of breasts on top of thicker pieces to prevent overcooking). Place foil pan over both the chicken AND the hot side of the grill to create a gentle convective heat over the chicken. Cook chicken with cover down, turning occasionally, until it reaches 160° (20-25 min.). Remove from heat. If desired, toss hot chicken with sauce or glaze. Cover with foil and let stand 5-10 min. (chicken should reach 165° during this rest) before serving. Serves 6. Good to Know: •M ake a brine by combining 2 qts. water with ⅓ cup each kosher salt and sugar. You can warm some of the water to help dissolve the salt and sugar, but be sure to completely chill brine before using. Find recipes for Rosemary Rub and Fast Orange Glaze on our website at www.kowalskis.com. www.kowalskis.com Seasoning. With a brine you shouldn’t need to add much (if any) salt, but don’t forget to add at least pepper. If you’re feeling frisky, add a dry rub. BEST-EVER GRILLED CHICKEN www.kowalskis.com GOOD F perfect Sauteed Vegetables S autéing is a hands-on, stovetop cooking method whereby food is cooked rather quickly in a small amount of oil over fairly high heat. (If it sounds a little like stir-frying, that’s because the biggest practical difference between the two is the shape of the pan.) When it comes to vegetables, sautéing is a great technique. Unlike steaming, poaching or microwaving vegetables, sautéing allows for some browning. (Remember our lesson on roasting vegetables? That browned exterior adds sweet, delicious flavor.) Once you master this technique, you can cook almost any vegetable without a recipe. Sautéed veggies make delicious side dishes, but they’re also great on sandwiches, stirred into rice and grain dishes and used in casseroles. Page 6 OOD S FOR G OOD basic sautéed veggies - 1-2 tbsp. Kowalski’s Extra Virgin Olive Oil, divided - 2 ½-3 cups prepared vegetables - kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste In an extra-large skillet over medium-high heat, heat enough oil to lightly coat pan. Add slowercooking vegetables to the pan first; add quickercooking vegetables later (add additional oil, if needed, to prevent sticking as vegetables are added). Sauté vegetables, stirring frequently, until crisp-tender and beginning to darken on the edges. Remove from heat; season to taste. Serve immediately. Serves 4. cooking class Sauteed Vegetables CHICKEN AND GREENS HOAGIE 1 hoagie roll (find them in the Bakery Department) - Zesty Sandwich Spread, to taste 2-4 oz. shredded Kowalski’s Rotisserie Chicken, warm - Sautéed Kale, to taste 1-2 slices Kowalski’s Provolone Cheese - crushed red pepper flakes, to taste Pre-prep. Of course sautéed vegetables need to be washed before cooking, but most importantly, they need to be dried. Like roasting, sautéing is a dry heat cooking method. Wet vegetables will steam and won’t develop a nicely browned exterior. Since it can be hard to towel dry a head of broccoli, we recommend washing up in advance and allowing your produce to thoroughly air dry before cooking. Using a serrated knife, split hoagie bun ¾ of the way through; press open on a baking sheet. Spread both sides of the roll with desired amount of dressing. Top with chicken, kale and cheese. Place baking sheet 6-10" from preheated broiler; cook until cheese melts and edges of the roll start to turn golden-brown and toasty (1-2 min.). Remove from oven, sprinkle with red pepper flakes, close sandwich and cut in half on the diagonal with a serrated knife. Makes 1. Prep. Cut up vegetables in small, evenly sized pieces. The pieces shouldn’t be much more than ¼-½" thick for dense produce (like root vegetables). Vegetables that contain a lot of water can be cut larger. ZESTY SANDWICH SPREAD: In a small mixing bowl, whisk together 1 tbsp. mayonnaise, 1 tbsp. low-fat plain yogurt and 2 tsp. ketchup. Stir in finely minced pepperoncini peppers to taste. Season to taste with kosher salt and freshly ground Kowalski’s Black Peppercorns. Equipment. Using a large, shallow pan that can hold all your veggies in a single layer will ensure that the steam can escape. Remember, you want sautéed veggies, not steamed. Heat. Cook on a moderately high to high heat, to allow for browning/flavor development. SAUTÉED KALE B) T he easiest way to ensure that individual vegetables in a mixture will each be perfectly cooked is to cook each vegetable separately. Since that’s not always practical, you can try two strategies for cooking combos: 1) cut slower-cooking/denser vegetables into smaller pieces than the faster-cooking ones and/or 2) start slower-cooking vegetables first, then add faster-cooking ones later. C) S eason after cooking. Salt and pepper are a must. Other seasonings, herbs or spices are optional. GOOD F A) U se just enough oil to lightly coat the pan so that the vegetables won’t stick. 2 tbsp. Kowalski’s Extra Virgin Olive Oil ½ red onion, chopped 1 clove garlic, finely minced 5 oz. chopped fresh kale - kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste In a large sauté pan, heat olive oil over medium-high heat. Add onion and garlic; sauté until onion is soft (about 5 min.). Add kale; continue cooking until kale wilts, tossing often (4-6 min.). Season with salt and pepper. Serve immediately. Serves 2-3. A note about gluten: This recipe is gluten free. • Very slow-cooking produce: root vegetables (carrots, potatoes) and winter squash • Slow-cooking produce: summer squash, broccoli, cauliflower and peppers • Quick-cooking produce: mushrooms and tomatoes • Very quick-cooking produce: greens Technique. Stir frequently to help your vegetables cook evenly and to prevent sticking. Straight-bottomed wooden “spoons” are a great tool for this. Page 7 Selection and availability of ingredients vary by market. www.kowalskis.com S FOR G OOD OOD Ingredients. They make the difference. Here’s what to consider: Love Lamb for the of did you know? www.kowalskis.com Lava Lake Lamb comes to Kowalski’s from Mountain States Rosen Lamb (MSR), a producer-owned company that also supplies us with 100% vegetarian-fed, source-verified Shepard’s Pride 100% Natural Lamb from October through June. MSR adheres to responsible raising practices, land management and conservation and has received the global Safe Quality Food Institute’s top-ranked food safety certification. K owalski’s is excited to bring back Lava Lake All Natural 100% Grass-Fed Lamb to our Meat Departments for about six weeks starting this season (July-September). The seasonality of this program means the lambs are humanely raised and harvested during the spring and summer growing season, when they can graze as nature intended, and it ensures that Kowalski’s customers get the freshest product available. Lava Lake Lamb comes from family ranches in Idaho, between Sun Valley and Jackson Hole, where animals are cared for 24 hours a day by shepherds with generations of experience and knowledge. These lambs roam over thousands of unfenced acres of high mountain pastures with their mothers, consuming milk and grazing on fragrant wild green grasses, flowers and herbs. Like all of Kowalski’s Service Counter choices, the animals are never given growth hormones or antibiotics. All of the family ranches involved in the Lava Lake program work hard to sustain the land for future generations. With an unwavering commitment to land stewardship practices, Lava Lake and their ranching partners have helped protect millions of acres of rich native landscapes with their conservation efforts. Lava Lake Ranch is an awarded leader in sustainable grazing and has received numerous conservation honors, including the Bureau of Land Management’s National Rangeland Stewardship Award, the Sustainable Northwest Award and the U.S. Forest Service’s Award for Rangeland Management. Cooking with 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, such as our Greek Lamb Burgers, is they stand up to more intense cheeses, toppings and heartier buns than traditional beef burgers. As with beef and poultry, cuts with bones impart flavor. Chops, (like this recipe for Herb Balsamic Lamb Chops) are easy to prepare – just cook them as you would pork chops. Our newest cut of lamb, lamb flank steak, cooks just like beef flank steak and also works great in this recipe for gyros as well as the Mediterranean Lamb Salad featured on page 16. Recipes for other cuts of lamb and more are available on our website at www.kowalskis.com. Page 8 GREEK LAMB BurgerS 12 oz. ground lamb 2 green onions, thinly sliced 2 oz. feta cheese, finely chopped 3 tbsp. chopped fresh Italian parsley 1 clove garlic, finely minced 1 tsp. dried oregano 1 tsp. crushed red pepper flakes ½ tsp. kosher salt 4 Kowalski’s Sweet Egg Buns, lightly toasted - toppings: Bibb lettuce, sliced tomatoes, sliced red onion, peeled and thinly sliced cucumber, mango chutney and Lemon Dill Dressing Combine first 8 ingredients in a large bowl. Using your hands, mix thoroughly; form 2 patties. On a grill preheated to medium-high, grill burgers directly over heat until done (4-5 min. on each side). Remove from heat; let stand 3-5 min., covered with foil, before serving. Serve on buns with desired garnishes. Serves 2. Lemon DILL DRESSING: In a small bowl, stir together 2 tbsp. each low-fat Greek yogurt and mayonnaise. Stir in 1 tsp. each grated lemon zest, finely chopped fresh dill and fresh lemon juice. Stir in 1 clove of finely minced garlic and kosher salt to taste. Store, covered, in the refrigerator until ready to use, up to 3 days. Makes ¼ cup. LAMB FLANK STEAK GYROS - toppings, your choice: shredded lettuce, chopped fresh mint, sliced tomatoes, sliced red onion, peeled and thinly sliced cucumber, prepared tzatziki sauce, salt and freshly ground Kowalski’s Black Peppercorns to taste In a small mixing bowl, mix salt, pepper, oregano and garlic; rub onto both sides of steaks. Grill steaks over direct heat on a grill preheated to mediumhigh until desired doneness (about 4 min. per side for medium). Remove from heat; let stand 3-5 min., covered with foil, before serving. Thinly slice steaks and serve on warm pita or naan with desired toppings. Serves 6. www.kowalskis.com ¾ tsp. kosher salt ¼ tsp freshly ground black pepper ¼ tsp. dried oregano 1 clove garlic, finely minced 1 ½ lbs. lamb flank steaks - pita or naan, for serving HERB BALSAMIC LAMB CHOPS ½cup extra virgin olive oil, such as Vom Fass Rosemary Extra Virgin Olive Oil ¼cup aged balsamic vinegar, such as Vom Fass Aceto Balsamico di Modena Platinum Vinegar or Vom Fass Waldburg Star Fig Balsam Vinegar 2 cloves garlic, minced 1 tbsp. honey 2 tsp. Dijon mustard 1 tbsp. fresh oregano (or 1 tsp. dried) ¼tsp. sea salt, such as Vom Fass Sea Salt ¼tsp. freshly ground black pepper, such as Vom Fass Black Peppercorn Mix 8 lamb rib chops In a small mixing bowl, whisk together all ingredients except chops. Place chops in a baking dish; pour marinade over chops, turning chops to thoroughly coat with marinade. Cover; refrigerate for 1 hr., turning chops occasionally. Remove chops from marinade; discard marinade. Grill chops over direct heat on a grill preheated to medium-high until desired doneness (about 5 min. per side for medium-rare). Remove from grill; cover with foil and let rest for 5 min. before serving. Serves 4. A note about gluten: When prepared with a gluten-free broth and using cornstarch instead of the flour called for above, this recipe is gluten free. Good to Know: • VOM FASS products are available exclusively at the Kowalski’s Woodbury Market. Recipe courtesy VOM FASS Twin Cities and Chef Susan Denzer. Page 9 Selection and availability of products and ingredients vary by market. editor’s Picks FRESH FROM THE HIVE Call them creamed honey, spun honey or whipped honey – Bare Honey 100% raw honey spreads are pure delicious, in flavors you might not expect. Vanilla Bean Spoon Honey, Lavender Blossom Honey, Pollen Fortified Raw Honey and Raw Wildflower Honey can be found in the Grocery Department. SKIN FOOD www.kowalskis.com Newly offered in the U.S. for the first time, premium quality olive oil-based skin care from Monini is now available in our Gift Department. Monini Extra Virgin Olive Oil, a trusted brand in Italy for generations and produced at their beautiful olive groves at Frantoio del Poggiolo in sunny Umbria, is at the heart of this exclusive, luxury skin care line. loosen up Feel-Good Sweetener The same high-quality blends you know and love from Tea Forte are now available in loose tea form. Look for Green Mango Peach, White Ginger Pear, Hazelnut Truffle, Lemon Sorbetti and Wild Berry Hibiscus in the Grocery Department. Why drown your coffee in chemicals, additives and unsavory stuff? Made with organic agave, Madhava makes delicious all natural, low-glycemic coffee syrups in flavors like Ooh La La Vanilla, Fancy Hazelnut and Salted Caramel. Find them in the Grocery Department. Summer thirst quencher Bolthouse Watermelon Mint Lemonade is a new taste sensation for summer from Bolthouse Farms combining the trifecta of summer flavors – watermelon, mint and lemonade – in one yummy sip. Look for it in the Produce Department. SAVOR THE FLAVOR Local salad dressing guru Pam Powell is adding two new savory flavors to her popular Salad Girl line. Chile Limón and Toasted Sesame & Ginger are both gluten free and are available in the Refrigerated Section of the Produce Department. Selection and availability vary by market. Page 10 happy hour FRESH CATCH Neptuna’s responsibly caught, dolphin-safe and remarkably fresh tuna has something for everyone. Look for a variety of flavors in the Grocery Department. “peas” to the world World Peas are gluten-free, all natural, non-GMO snacks that are high in protein and low in calories. In each delicious serving (about 45 peas), there are four grams of protein – more than a serving of peanut butter! They make a great healthy swap for potato or corn chips. Look for flavors like Nagano Wasabi, Sichuan Chili, Texas BBQ and Santa Barbara Ranch in the Grocery Department. Naturally Sweet Treats kicky condiment The super-popular flavor of Sriracha combined with mayo makes for an irresistible condiment for sandwiches, burgers… you name it. Find Lee Kum Kee Sriracha Mayo it in the Grocery Department. Made with ancient whole grains like spelt and farro and a natural sweetener with no chemicals or preservatives, Madhava brings you naturally sweet indulgences in the modern convenience of a mix. Look for organic baking mixes like Yellow Cake Mix, Ooey-Gooey Chocolate Brownie Mix, Mmm… Chocolate Chip Cookie Mix and Flip for Flapjacks Pancake Mix in the Grocery Department. Page 11 www.kowalskis.com Jack Rudy Cocktail Co. Small Batch Tonic is essentially a quinine concentrate you stretch with soda water to make bright, light, refreshing cocktails. With a backbone of quinine culled from the cinchona tree, this elegant concoction also contains a delicate mix of botanicals sweetened with real cane sugar. The final product is a complex mixture that introduces a fine bitterness to any cocktail. Small Batch Grenadine is made from pomegranate juice from a small family farm in Madera, CA; they juice their fruit whole in a patented press that renders a matchless, robust pomegranate juice. Pure cane sugar and orange flower water round out this sophisticated drink maker. Jack Rudy Products are available in the Wine Shops at our Woodbury, Eagan, Stillwater and Uptown Markets. Take It Y outside ou bet we love traditional picnic foods. Potato salad, hot dogs, brownies, lemonade and fried chicken – what’s not to like? But we’re challenging typical ideas of what a picnic is with three picnic menus that prove picnics can be easy, upscale and, yes, even healthy! Whether you’re looking for more classic fare or are ready for a new twist, it’s time to take the party outdoors! Boar’s Head EverRoast Chicken and Boar’s Head Swiss Cheese Kowalski’s Hummus from the Dairy Department Mini cucumbers from the Produce Department Kowalski’s Sprouted Bread from the Bakery Department picnic classics www.kowalskis.com updated classic picnic basket Kowalski’s Napa Salad No picnic is complete without potato salad and coleslaw! At Kowalski’s we have several varieties of each in unique flavors to suit every taste. Traditional recipes for Coleslaw and Aunt Nettie’s Potato Salad are perennial favorites, but Country Style Potato Salad (shown), Tri Potato Salad*, German Potato Salad* and new Roasted Sweet Potato Salad* are yummy alternatives! Also look for packages of Herbed Coleslaw (shown), Red Cabbage Salad*, Napa Salad and Tropical Coleslaw* in the Grab & Go Case. Deviled eggs Fresh veggie tray with Kowalski’s Signature Dill Dip Fresh watermelon from the Produce Department Stonewall Kitchen Drink Mixers Kowalski’s Individual Chocolate Ganache Tart from the Bakery Department *Subject to seasonal availability. Unless noted, find these great picnic foods in the Deli and Imported Cheese Departments. Page 12 GOOD FOODS D GOOD HEALTH PICNIC BASKET Raincoast Crisps Spreadable Fayette Creamery Raw Milk Cheddar Cheese Lucille’s Kitchen Garden Raspberry Pepper Jam Mango Spinach Pasta Salad Carrot and Beet Salad GOOD F OOD S FOR G OOD Fresh melon and grape tomatoes from the Produce Department Honest Tea Community Green Tea Fresh lemon from the Produce Department Kowalski’s Shortbread Cookies from the Bakery Department www.kowalskis.com IMPORTED CHEESE LOVERS’ GOURMET PICNIC BASKET Milton Creamery Prairie Breeze Cheddar Cheese Olli Molisana Salame Lucille’s Kitchen Garden Garlic Pepper Jam Kowalski’s French Baguette from the Bakery Department Garlic & Herb Le Roule Smoked Salmon from the Meat Department Divina Toasts A Gourmet Thyme Lemon Thyme Shortbread Hidden Springs Creamery “Driftless” Cheese Orange blossom honey Fresh stone fruits from the Produce Department German Butterkäse Cheese Velvet Bees Gourmet Honey Butter Spanish Cocktail Mix Fresh cherries and grapes from the Produce Department François Montand Brut Rosé from the Wine Shop Selection and availability of products and ingredients vary by market. Page 13 Say hidden gem: cheesecake! Zach Snackz R alph Waldo Emerson said, “If you build a better mousetrap, the world will beat a path to your door.” Though we’re not interested in catching mice, we think we’ve found a way to entice another kind of cheese lover: we’ve built a better cheesecake. Using classic recipes and simple ingredients, we’ve revised this ultimate indulgence from the crust up. Speaking of crust, this story begins there. We’ve swapped out the shortbread crust for a classic graham crust so good one taster even exclaimed, “I don’t need anything but this crust!” While we agree, we didn’t stop there. After extensive, exhausting but delicious research, we’ve reformulated our handmade, fresh-baked cheesecake to be not just better than ever, but better than any we’ve tried. Our new cheesecake has a smooth, rich, thick-but-still-creamy texture and a just-right, lightly sweet cheese filling. We think you’ll agree it’s the best around. Lest you confuse it with something you might feed your pet, we’ve named our version of a classic cereal snack for Kris Kowalski Christiansen’s son Zach, who loves this craveable, crunchy treat. You’ll love its chocolaty, peanut-buttery, powdered sugary coating, too. Find Zach Snackz in the Bakery Department. www.kowalskis.com You’ll find our new cheesecake in the Cake Case. It’s available in whole, halves, and of course, slices. black and blue cheesecake - Kowalski’s Cheesecake - Kowalski’s Lemon Curd, to taste - fresh blackberries and blueberries, or other fresh fruit, as desired - confectioner’s sugar for garnish, if desired Spread top of cheesecake with a generous amount of lemon curd; top with fruit. Dust with sugar, if desired. Serves 12. Good to Know: • Find Kowalski’s Lemon Curd in the Bakery Department. Page 14 Selection and availability of products and ingredients vary by market. get T salsa-fied he word salsa comes from the Spanish word for sauce. Not chip sauce, just sauce. In fact, salsa can be any kind of sauce, including guacamole, mole and fresh sauces made with corn, beans, nuts, cheese and carrots. Right now, fruit-based salsas are having a moment. And while mango salsa is still our gold standard for topping fish, especially salmon, it’s good for way more than that. Beyond tortilla chips, and way, way beyond tacos, here are some unique ideas for incorporating these fresh and fruity salsas into your favorite recipes and dishes: • Purée; add lime juice and oil and use it to marinate steak. • Top slices of Kowalski’s Fresh Mozzarella with salsa; drizzle with olive oil and a splash of vinegar. Serve a la Caprese salad. • Top fried eggplant slices with salsa and crumbled goat’s cheese. •Purée; stir into gazpacho. • Stir into sour cream; serve on a baked sweet potato. • Stir into chicken salad, tuna salad or potato salad. • Purée; whisk with Ranch dressing or ketchup. Use wherever you would use plain Ranch dressing or ketchup. Find Kowalski’s Cucumber, Mango and Spicy Tropical Fruit Salsas (shown clockwise from top) along with other great salsas in the Prepared Produce Section of the Produce Department. did you know? These salsas are Good Foods for Good Health certified. Adding them to your favorite recipes and using them in place of things like mayonnaise or sour cream, as noted above, boosts the health aspects of your dishes by infusing fresh, delicious, nutrient-rich produce into the mix. Page 15 Selection and availability vary by market. www.kowalskis.com GOOD F • Stir into mayo; serve as an alternative to sour cream and plain salsa on tacos. OOD S FOR G OOD • Serve on grilled steak, chicken, fish, chops – you name it! El Diablo Sipping Season W e’ve got summer mapped out with three seasonal cocktails that’ll satisfy any thirst. may You’ll be enjoying this tequila cocktail long after Cinco de Mayo. El Diablo (loosely translated to the devil in Spanish) is a devilishly refreshing sipper with flavors of black currant and ginger at its heart. You can make our version with regular or nonalcoholic ginger beer, but we love it with the intense addition of ginger shrub, a sweet-tart cocktail ingredient from the Colonial Era. www.kowalskis.com june According to the National Weather Service, hurricane season in the Atlantic begins June 1, but we’re more interested in the tropical cocktail of the same name. If you’ve got a hammock, pull it out, because with tropical flavors and the color of a sunset, the Hurricane’s a beauty of a beverage meant for ultra laid-back sipping. july What else could we pick for this most patriotic of months but The Americano? Named for the numbers of American tourists who were said to enjoy the cocktail while vacationing in Italy in the early 20th century, this classic cocktail features Campari, a complex, bitter liqueur made with herbs, spices, barks and fruit peels. Be sure to shake it thoroughly. Not only will this chill the beverage properly but it will also properly dilute it with water, which will release water-soluble aromatics that will allow you to fully appreciate all Campari has to offer. good to know Find shrub in the Wine Shop at our Woodbury, Stillwater, Eagan and Uptown Markets. Hurricane EL DIABLO 2 tbsp. frozen limeade concentrate 3 oz. tequila blanco 1 ½ oz. crème de cassis 2 oz. Shrub & Co. Spicy Ginger Shrub - ice 4 oz. sparkling water - blackberries, for garnish In a cocktail shaker, combine first 4 ingredients. Shake to combine; pour evenly into glasses over ice and top with sparkling water. Garnish each glass and serve immediately. Serves 2. HURRICANE 3 oz. dark rum 2 oz. passionfruit juice 1 oz. fresh squeezed lime juice 1 oz. fresh squeezed orange juice ½oz. grenadine, such as Jack Rudy Cocktail Co. Small Batch Grenadine ½oz. simple syrup, such as Royal Rose Tamarind Simple Syrup - ice - orange slice and maraschino cherry, for garnish The Americano In a cocktail shaker, combine rum, juices, grenadine, simple syrup and ice. Shake to combine; pour evenly into a highball glass over ice. Garnish glass and serve immediately. Serves 1. Good to Know: • Jack Rudy and Royal Rose products are available in our Wine Shops at our Woodbury, Eagan, Stillwater and Uptown Markets. THE AMERICANO 3 oz. Campari 3 oz. sweet vermouth - ice - club soda - orange slices, for garnish In a cocktail shaker, combine Campari, vermouth and ice. Shake to combine; pour evenly into glasses over ice and top with club soda. Garnish each glass and serve immediately. Serves 2. Selection and availability of ingredients vary by market. Page 16 justdesserts Y es, you can keep your summer swimsuit shape and still indulge in a sweet treat on occasion! The fruits of the season are ideal for satisfying a sweet tooth in a healthier way! Use these recipes as inspiration to create your own signature summer fruit dessert with whatever fruit is your favorite. Tropicals, melons, berries and stone fruits are all great choices. TROPICAL GRILLED PINEAPPLE DESSERT 1 large pineapple, peeled, cored and cut into 8 wedges - coconut or olive oil ¾ cup plain Greek yogurt 2 tbsp. Kowalski’s Pure Honey, plus more for drizzling if desired 8 tsp. toasted sweetened coconut flakes 8 tsp. roughly chopped macadamia nuts Lightly brush pineapple wedges with oil. Grill over high heat, covered, until pineapple is nicely charred (about 6 min. per side). In a small mixing bowl, whisk yogurt with honey to taste; set aside. Divide pineapple between 4 serving dishes or plates. Top each serving evenly with yogurt, coconut and nuts; drizzle with honey. Serves 4. A note about gluten: This recipe is gluten free. top it off Skip the hot fudge and sprinkles and finish your fresh fruit “sundaes” with these unique, healthier drizzles and garnishes: • Balsamic Syrup* • Vanilla Honey Syrup* • Red Wine Syrup* • Kowalski’s Honey • Finely chopped fresh rosemary • Fresh basil ribbons • Chopped fresh mint • Freshly ground Kowalski’s Black Peppercorns • Ancho or chipotle chile powder • Shredded coconut • Chopped, toasted walnuts or almonds • Pepitas, chia or sunflower seeds *Find these recipes online at www.kowalskis.com OOD S FOR G OOD MEXICAN BANANA SPLIT ½ banana, sliced horizontally ¼ cup fresh mango chunks ¼ cup fresh pineapple chunks ½ cup Dannon Oikos Vanilla Frozen Yogurt 1 tbsp. Kowalski’s Pure Honey 1 tbsp. pepitas - chipotle chile powder, to taste Put banana into a large serving dish; top with mango, pineapple and frozen yogurt. Drizzle sundae with honey; sprinkle with pepitas and chile powder. Serves 1. A note about gluten: This recipe is gluten free. Nutrition Information per Serving Total Calories 355 Total Fat 7g Saturated Fat 3g Fiber 3 g Sodium 44 mg A good source of vitamin C, calcium and potassium. Also look for Blackberries and Stone Fruits with Vanilla Honey Syrup and Tuscan Melon and Almonds at www.kowalskis.com. Page 17 www.kowalskis.com Nutrition Information per Serving (without optional honey drizzle) Total Calories 242 Total Fat 6g Provides a day’s worth of vitamin A plus a good source of heart-helping Saturated Fat 2g magnesium, potassium, folate and Fiber 4 g vitamin B6. Sodium 31 mg GOOD F GOOD F OOD S FOR G OOD sue moores roots for the Home Team Susan Moores, M.S., R.D. | [email protected] S www.kowalskis.com ue Moores is trying to change the conversation. The food conversation, as she calls it. When she’s not serving as our resident nutrition expert, she’s busy making a difference in our community through her nonprofit, Roots for the Home Team, which partners with youth garden programs in ethnically diverse neighborhoods of the Twin Cities. Through Roots, kids plan, plant and harvest produce used in delicious fresh salads they sell at their “Garden Goodies” cart at the Twins’ home stadium, Target Field. Kowalski’s Culinary Director Rachael Perron recently sat down with Sue to learn a little more about this venture: RP: Why did you want to start Roots? SM: My desire really was and is to change the food conversation, to take a nonmedicinal approach to food. Also, I was at that point in my career that I wanted to do something that mattered to people that might not have as much available to them. RP: How did the idea come about? SM: About 5 years ago, some colleagues and I visited the farm now called Urban Roots, and I was really impressed. About the same time the Twins were getting ready to move to their new stadium. I knew they were going to try to reshuffle the deck when it came to the food they served there, particularly focusing on the local angle. I thought it would be good as well if there were more fresh produce options at the ballpark. RP: So how does the program work? SM: Roots gives grants to the garden programs and buys their produce. About 70% of what we serve at the stadium comes from the kids’ gardens. The rest is all U.S. product, local if we can get it. The gardens pick leaders to work the cart; the kids aspire to that. They get paid for their work, too. RP: Do the kids write all of the recipes? SM: Yep. They pick ingredients they’re growing, looking for a balance of color and texture as well as something surprising, like kohlrabi – something interesting that will tap into people’s curiosity. RP: Are any players involved in what you’re doing? SM: Yes, we’ve been lucky to work with Scott Diamond. I knew he was into recycling and the environment and I thought maybe I could reel him in. Last year he was eating our salads in the locker room. He tweets about Roots and continues to be a great partner. We’re working on connecting with other players for this season and will have our salads in the Twins’ dining room on some of our game dates. We’d like to think their eating our salads will be great fuel for winning games. It would be great for the kids to see the link between performance and good food. Page 18 Strives to strengthen kids’ health by reframing how we teach and talk with kids about healthful food. Helps build self-esteem, character, leadership skills and business knowledge for participating youth. Helps strengthen local communities by developing new leaders and supporting youth’s investment and engagement with their neighborhoods. Supports access to fresh produce in challenged communities. Surprises and delights baseball fans with the taste of fabulous, fresh foods. “GAME ON” SPRING ROLL SALAD 8 oz. rice noodles, broken in half 2 ¼ cups shredded carrot 1 ½ cups chopped cucumber ½ cup chopped fresh cilantro ½ cup chopped fresh mint ⅓ cup chopped fresh basil ⅓ cup sliced green onion ½ cup canola oil 2 tbsp. lime juice 1 tbsp. plus 2 tsp. smooth peanut butter 1 tbsp. Thai sweet chili sauce ½ tsp. chile-garlic paste - kosher salt, to taste 4 cups mixed spring salad greens 1 cup dry roasted salted peanuts, coarsely chopped GOOD F OOD S FOR G OOD Cook noodles according to package directions; rinse with cool water and drain well. In a large mixing bowl, mix carrot, cucumber, herbs and green onion; stir in noodles. In a small mixing bowl, whisk together remaining ingredients except greens and peanuts; pour half of dressing over noodle mixture and stir gently until coated. Serve noodle salad over greens; drizzle with remaining dressing to taste and sprinkle with peanuts. Serves 8. Recipe and photo courtesy of Roots for the Home Team. Roots kids develop all of the recipes they serve at the Garden Goodies cart. This recipe from their 2013 menu was a fan fave. www.kowalskis.com RP: What are your goals for the 2014 season? SM: We’re really working to grow our reach outside of the ballpark, too. The Minneapolis School District will be serving a Roots salad in the schools this spring. St. Paul Schools are testing them now, and I’d like to see that happen. RP: Is there something you’ve learned that you didn’t expect to when you started the program? SM: Never assume someone isn’t interested in something. Teenagers especially want these kind of opportunities. That’s what these garden programs do. They engage and involve these kids in something, rescripting what’s possible and what they are capable of. It’s about way more than salad. It’s about giving youth a chance to see a world of opportunities for themselves. Find Roots for the Home Team at Gate 34 (“pretty close to the flagpole”) during weekend Twins 2014 home games. You can learn more about Roots for the Home Team or make a donation at www.rootsforthehometeam.org. Kowalski’s is proud to support Roots for the Home Team and will be featuring these Roots-inspired salads in the Deli Department all summer long: Pizza Salad with Orzo This salad was developed by the kids at Youth Farm for the 2014 season. It features the great flavors of pizza – tomato, basil, oregano and Parmesan – in a cold pasta salad with a little onion, green pepper and zucchini for good measure. It’s tossed with a fresh and light Italian herb vinaigrette. Big Bang Seoul Salad Developed in 2014 by the kids at Urban Roots, this bright and beautiful rice noodle salad has tons of green veggies (including broccoli, pea pods, edamame and cucumber) plus carrot, radish and more. It features a sweet and mildly spiced sesame vinaigrette. Page 19 Big Bang Seoul Salad Pizza Salad with Orzo Photos courtesy of Roots for the Home Team. Spring Roll Salad This salad, inspired by the recipe featured above, was developed by the kids at Youth Farm. It features rice noodles, carrot, cucumber and tons of fresh herbs. The lightly sweet peanut dressing has just a hint of heat. dinnertomorrow Y ou may have figured out Dinner Tonight, but what about dinner tomorrow? Sometimes it’s all you can do to plan ahead a day, much less two. Here we’re offering up a new idea: leftovers that don’t seem, well, left over. Presentation is everything here, with the idea being that you might not even recognize last night’s meal on day two. Tender and moist Beef Rogan Josh (page 4) is great the next day no matter what, but it’s even more fun on this Indian Pizza. It comes together in a flash, too! INDIAN PIZZA ¾ cup leftover Beef Rogan Josh, approx. 1 Stonefire Italian Artisan Pizza Crust ½cup mango chutney, such as Stonewall Kitchen 1 cup Kowalski’s Shredded Pizza Cheese Blend - cumin seeds, to taste - chopped fresh cilantro, to taste - f reshly ground Kowalski’s Black Peppercorns, to taste - Lime Yogurt, to taste, if desired Heat beef in a small microwave-safe dish in the microwave until hot (1-2 min.). Top crust evenly with chutney, beef and cheese; sprinkle with cumin seeds. Broil on a baking sheet under a preheated broiler until cheese is melted, browned and bubbly. Let stand 5 min. before slicing. Garnish with cilantro and season with pepper to taste. If desired, serve with Lime Yogurt for dipping. LIME YOGURT: In a small mixing bowl, stir together 2 tbsp. plain low-fat yogurt, ½ tsp. grated lime zest, 2 tsp. fresh lime juice and kosher salt and freshly ground black pepper to taste. Good to Know: • Stonefire Italian Artisan Pizza Crust is available in the Deli Department. • Try replacing the pizza crust in this recipe with new Kowalski’s Tandoori Naan, available in the Bakery Department. Selection and availability of ingredients vary by market.
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