At Home with

W
New Introductions
hen we come across a product good enough to put our
name on, we eagerly add it to our Signature Products
collection. We are really excited to share our current finds with you and
hope you will look for them throughout the store. We know you’ll want
to keep these items on hand to add variety to your meals and snacks.
If it says Kowalski’s on the label, you have our commitment that
you have purchased one of the best items available in the category.
If you are a member of our Let’s Keep in Touch program, you may
have had the opportunity to try several of our Signature items with our
compliments. Look for sign-up cards at the check stands and join us
to receive the monthly E-Newsletter that includes timely information
about events and new products throughout the store.
August–October 2011
the joy of good food
At Home with
Kowalski’S
enjoy the new season
KOWALSKI’S SIGNATURE PRODUCTS
WITH A LOCAL CONNECTION
Many of our Signature Products are manufactured for us by local partners that hold to
the same quality standards as we do. When you purchase these items, you can feel
confident knowing that you are supporting local businesses to help sustain them into
the future. We are proud to put our name on these local products and hope you enjoy
them as much as we do.
KOWALSKI’S COLESLAW DRESSING
Just in time for end of summer barbecues and fall tailgating is the newest salad dressing
to be added to our Signature Products line up. We hope you’ll check the salad dressing
aisle for Kowalski’s Coleslaw Dressing. Not too sweet yet not too tangy, this creamy
coleslaw dressing can turn a bag of shredded cabbage into a quick salad. Available in
the Grocery Department.
KOWALSKI’S ONION SLIDER BUNS
Sliders are the trendy item on many restaurant appetizer menus, and this hasn’t been
missed by our Bakery Department. To facilitate this popular bite-sized burger, our bakers
have created Onion Slider Buns. Available in a handy six-count package, these mini buns
are filled with real onions and poppy seeds. Available in the Bakery Department and on the
Artisan Bread Table in a dinner roll size as well.
KOWALSKI’S SLIDERS
Made from the same great all-natural ground beef we sell in our meat case, these frozen patties are ready to thaw and grill, or pan-fry, for a hearty appetizer or light meal.
Keep them on hand in your freezer to enjoy anytime. Add a slice of cheese or any of
your favorite burger toppings and condiments, and enjoy the same great taste as our
regular patties in a smaller size.
Our Local Issue
www.kowalskis.com
Thoughts from
the Kowalskis
Thoughts
from Linda
W
hen we opened our doors over 25 years ago, we knew that a
big part of our focus would be on supporting local growers and
businesses in nearby communities. It has always been important to our
family to partner with honest, hard-working people who go the extra
mile to ensure a quality product and adhere to the same high standards
that we do, including sustainable practices.
Over the years we’ve had the privilege to help launch and foster many
area businesses, which has led to a growing number of lifelong
relationships. Many of these businesses have a unique story and
heritage behind their success, and we invite you to read their
stories throughout this issue of At Home with Kowalski’s.
fter a career that spans forty plus years in the food business,
I am about to embark on the next phase of my life as I leave
Kowalski’s and begin retirement. I want
to thank the Kowalski family for giving
me the opportunity and freedom to run
with this job and create a program that
has helped to make Kowalski’s one of
the most respected family-owned grocery store chains in the Twin Cities area.
I have loved using my passion for food
in the development of many recipes,
monthly Keep in Touch E-Newsletters,
weekly Facebook menus and most of
all the opportunity to write our quarterly
Linda Day Anderson
magazine, At Home with Kowalski’s, that
began in 2003.
Look for our local flag on the “Joy of
Good Food” flyer as you shop our specials
each week.
I have appreciated the creativity I have been afforded and the
support I have received from my coworkers and customers
alike over the past eleven years. It has been a pleasure to get
to know so many of you and include you as friends.
We are always on the lookout for new businesses
to partner with, so if you have an idea and want
to know how to bring it to market, we encourage
Jim and Mary Anne
you to contact us through our website at
Kowalski
www.kowalskis.com. Who knows?
We may be telling your story in an upcoming magazine!
I hope to be able to “keep in touch” with you through a blog I
will be starting at lindaontheloose.blogspot.com. I am excited
for what lies ahead and know that whatever it is and wherever
I am, it will include fond memories of my time here. Thanks for
your support!
Kris Kowalski Christiansen
As always, we love to see you in the stores!
Jim and Mary Anne Kowalski, Kris Kowalski Christiansen
Until we meet again,
Doran and Mariann Holm and their eight children are first-generation
farmers as well who purchased their farm in Menomonie, Wisconsin, over
the phone while living in Newport Beach, California. “After reading the book
All the Places to Love, we decided to move back to the Midwest and raise
our family here,” said Mariann. It is a move that has been great for their
family. Besides farming, Doran also works off the farm for Organic Valley.
For more information about Organic Valley, visit their website at
www.organicvalley.coop. It is a movement that is gaining momentum and a
story that we are eager to share.
SPICED MAPLE PECAN PUMPKIN BREAD WITH
CREAM CHEESE FROSTING
½ cup Organic Valley Butter
1 cup pure maple syrup
2 Organic Valley eggs
1 ¼ cups pumpkin
1 tsp. pure vanilla extract
1 ½ cups whole wheat pastry flour
1 tsp. baking soda
1 ½ tsp. pumpkin pie spice
LINDA LEE’S CHEESECAKE
Crust:
1 ¾ cups fine graham cracker crumbs
¼ cup finely ground walnuts
½ tsp. cinnamon
½ cup Organic Valley Butter, melted
½ tsp. cinnamon
¼ tsp. sea salt
½ cup chopped pecans
2 (8 oz.) bars Organic Valley
Cream Cheese
1 tsp. pure vanilla extract
¼ cup Organic Valley Butter
½ cup agave nectar
In large bowl, cream butter, maple syrup, eggs, pumpkin and vanilla. In a separate
bowl, mix together flour, baking soda, pumpkin pie spice, cinnamon and salt; stir in
pecans. Fold the wet ingredients into the dry, until JUST fully incorporated. Do not
overmix. Spoon into a well greased loaf pan. Bake in a preheated 350° oven until a
toothpick inserted into the center comes out clean (about 1 hr.). To make frosting,
cream together remaining ingredients until completely combined. To Serve: Instead
of frosting the entire loaf, cut loaf into 8 slices; frost individual slices.
Serves 8.
Good to Know:
• Agave nectar is available in the Grocery Department.
Preheat oven to 375°. In medium bowl, completely combine crust ingredients.
Press onto the bottom and ⅔ of the way up the sides of a 9" spring form pan. In
large bowl, beat first 6 filling ingredients until smooth; blend in sour cream. Pour
into crust; bake until barely set (35-40 min.). Cool to room temperature; chill 4-5
hrs. To Serve: Top with fresh fruit or serve as is.
Serves 10-12.
“This simple but lovely cheesecake comes from Patti Brunner of upstate New York.
She’s an Organic Valley dairy farmer and owner of a bed and breakfast inn. Patti
says, “I was given the recipe by a cousin named Linda Lee, so of course we call it
Linda Lee’s Cheesecake.”
A 2008 Celebrate Organic Holiday Recipe Contest Winner submitted by Carol
Wasserman, Chappaqua, NY
Linda Day Anderson
Director of Culinary Promotions
The Taste of Kowalski’s – We’ve set aside a day to celebrate all things Kowalski’s
as we sample our Signature products throughout the store. We hope you’ll join us.
Saturday, October 1st: Grand, White Bear, Woodbury and Oak Park Heights from 11:00 a.m. to 5:00 p.m.
Saturday, October 8th: Lyndale, Hennepin, Parkview, Eden Prairie and Eagan from 11:00 a.m. to 5:00 p.m.
Grand Avenue Market
1261 Grand Avenue
651-698-3366
Manager: Dan Klassen
Lyndale Market
5327 Lyndale Avenue S.
612-822-2935
Manager: John Majewski
Eden Prairie Market
16500 W. 78th Street
952-937-9585
Manager: Tim Adelmann
White Bear Lake Market
4391 S. Lake Avenue
651-429-5913
Manager: Boyd Oase
Uptown Market
2440 Hennepin Avenue
612-377-3448
Manager: Britt Lindemann
Stillwater Market
5801 Neal Avenue N.
651-439-9161
Manager: Jeff Linder
Woodbury Market
8505 Valley Creek Road
651-578-8800
Manager: Steve Szondy
Parkview Market
5615 Chicago Avenue S.
612-824-2430
Manager: Jean Christensen
EAGAN Market
1646 Diffley Road
651-328-8300
Manager: Dan Leitner
Page 2
Editor
Linda Day Anderson,
Kowalski’s Markets
landerson@kowalskis.com
651-796-6043
Printing
& Production
Visual Expressions
Design & Layout
Hooker & Company
hookerandcompany.com
FOOD
Photography
Phil Aarrestad
Photography
Food Stylist
Maggie Stopera
PROP Stylist
Jerri Mahoney
© Kowalski’s Companies, 2011
All Rights Reserved. www.kowalskis.com
Spiced Maple Pecan Pumpkin Bread
with Cream Cheese Frosting
Filling:
2 (8 oz.) bars Organic Valley Cream
Cheese, at room temperature
3 large Organic Valley Eggs, beaten
1 cup organic sugar
¼ tsp. salt
2 tsp. vanilla extract
¼ tsp. almond extract
3 cups Organic Valley Sour Cream
Page 19
www.kowalskis.com
www.kowalskis.com
Our local connection is extremely important when it comes to bringing
you the freshest produce in the marketplace. Whenever possible, we pick
the best local growers to ensure you fruits and vegetables that are
superior in quality and always at the peak of their freshness.
A
He worked nights in a factory and just recently was able to make farming
his full-time work.
k
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O
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FO
GO
O
FOODS
k
GO
your farmer?
s
’
o
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w
D
D H E AL
Likeable
Lunches
a tour of a local organic dairy farm
t was the hottest day of the summer, with the thermometer registering
102°F in the middle of the afternoon, when Kowalski’s Dairy/Frozen
Department managers boarded a bus for the rolling hills of River Falls,
Wisconsin, and the scenic dairy farm of Matt Grimm. A third-generation
farmer, Matt and his parents Gary and Judy invited Kowalski’s to come
and learn about organic farming along with the staff from Organic Valley
Cooperative. Under the shade of the trees in their yard, we had the chance
to meet with three dedicated farm families and hear their stories.
Matt’s grandfather came to River Falls during the Depression, when many
farms were facing foreclosure. “If you could make a payment, the farm
became yours, so that’s how my grandfather got started,” said Matt. “I grew
up on the farm and ended up back here after college when there were no
other jobs. My major in agronomy and plant science with a minor in dairy
science made this a natural fit for me.” After meeting with neighbors, Matt
discovered that he was using a lot of the organic farming methods, and
eleven years later he became
certified organic and signed on
with Organic Valley Cooperative.
Matt Grimm has a herd
of 85 Holstein cows that
graze on some of the
most pristine pasture
land in the state. Dr.
Paul Detloff, veterinarian
for Organic Valley, calls
Matt’s land a “salad bar”
for his cows. “Everything
starts in the soil. Since these farmers can’t use nitrogen and potassium,
they have to learn how to grow that in the soil naturally, the way Mother
Nature did it,” says Dr. Paul. “Many of the young farmers we work with
have degrees and are willing to share information with other farmers in the
cooperative so they will all succeed. It is not to their advantage for their
neighbors to fail so they can expand,” he adds.
Many of the cows in the Grimm herd
are 13 years old, unheard of on large
production dairies. “The average
age of the cows on larger corporate
farms is two years old, since they are
raised to grow quickly and pushed for
production in confined quarters,” said
Dr. Paul. “Cows almost never get sick
on an organic farm thanks in part to
the biodiversity of the natural organic
pasture land they feed on. The variety
of grasses and clover they consume
provides the cows with many different
nutrients and is what helps them to
remain so healthy.”
As a family business ourselves,
we really embrace the mission of
Organic Valley, which is to keep
farmers on the farm. David Butterfield, Marketing Manager at Organic
Valley, explained, “For every million
dollars in sales of Organic Valley
products, we are able to keep
five families farming or bring five
additional families onto the farm.”
(Left to Right): Mariann, daughter Erika, Doran and daughter Laura Holm. Matt
Matt added, “When I was growing
Grimm and parents Judy and Gary Grimm. Mike and son David Petherbridge.
up, there were twenty-seven dairy
farms in the township. Now there
Also joining us on the Grimm farm
are four. Organic Valley is the third largest producer of organic milk in the
were Organic Valley farmers Mike Petherbridge and Doran and Mariann Holm.
country, and by providing a cooperative for farmers to sell their milk to,
Mike and his wife, Julie, along with their six children milk 40 dairy cows on
they are establishing a stable price so we know what we will be paid
their farm in Dresser, Wisconsin. Unlike Matt, Mike did not grow up on a farm,
every month.”
but always wanted to own one.
Page 18
Susan Moores, M.S., R.D.
smoores@kowalskis.com
W
hat is it with bag lunches? So often
we pack them, then sit down to eat
and have no excitement when we open the
bag. The simple solution: switch it up! There
are easy ways to make that mid-day meal a
source of fun and one that makes your mouth
happy until dinner time.
Blueprint for the bag
Before talking about specific ideas, it’s important that your lunch hits all the best nutrition
notes. That way, besides being tasty, it’s also
a great pick-me-up for your
body and brain.
What are the makings of a
good lunch? Just make it
look like the new My Plate:
half your meal should be
fruits and/or vegetables;
one-quarter a food rich in
protein and one-quarter a
good grain, as in a wholegrain food.
Mix and match for meal magic
Here are a few ideas for putting pizzazz to
kid and adult-friendly lunches. Be sure your
kids are in on the planning and packing, too.
They’re more likely to eat a lunch if they’ve had
a hand in making it.
Whole-grain sandwich bread alternatives:
• Tortillas or pita pockets
• Pretzel rolls or dinner rolls
• English muffin (toasted)
• Ciabatta or baguette bread
• Lettuce leaves. Butterhead or romaine work
well for lettuce wraps.
•F
ruit. Slice and partner with cream cheese
or nut butter. Try seasonal apples, bananas,
strawberries or kiwi.
Sandwich spreads:
Chilled pasta. Mix-in ideas: diced meat,
frozen corn or peas (thawed), diced celery,
jicama, carrots, sugar snap peas, peppers,
chives, chickpeas, shredded Parmesan, feta
or Cheddar cheese and your favorite salad
dressing to pull it all together.
•R
evved-up mayo: Mix ½ cup mayo with
curry and a little minced garlic OR 2 tbsp.
minced parsley, mint and chives, 2 tsp.
lemon juice and 1 tsp. lemon zest + minced
garlic OR 3 tbsp. prepared horseradish. For
a healthier spread; substitute Greek yogurt
for mayo. There are endless add-ins to try!
Once mixed, the spread will last for several
weeks.
• Hummus
• Whipped cream cheese blended
with finely diced pineapple
or other minced fruits, fresh
snipped herbs or dried herbs, or
chopped sun-dried tomatoes in
olive oil.
• Spreadable goat cheese
• Guacamole
Fillings:
•D
eli meats and sliced cheeses. Kowalski’s
Natural Path meats are all natural, so ask us
for a sample.
• Deli salads. Lots of choices here, too.
Wonderful inside pita pockets, tortillas or
sprinkled with a flavorful shredded cheese.
• Vegetables. Mix with a revved-up mayo,
whipped cream cheese or Greek yogurt. Add
crispness to meat and cheese sandwiches
with lettuce or spinach leaves, sliced English
cucumbers, zucchini or pepper rings.
Page 3
Other lunch ideas
A new food. Find an interesting fruit,
vegetable, cracker, cheese, deli salad, etc.
each week. There are dozens of possibilities.
Talk with your kids and together pick something
that’s new to everyone.
Dried fruits. Go beyond raisins to tart cherries,
mango, pineapple or blueberries. Eat solo or
mix with salads, cottage cheese or yogurt.
Homemade trail mix. Made with a wholegrain cereal, nuts, seeds and dried fruit. This
makes a nice substitute for chips.
Dessert. A necessity, I say. Find a good piece
of chocolate, a favorite cookie or other small
sweet treat to top off your meal.
Check www.kowalskis.com and follow us on
Facebook. Each week in September, we’ll
post easy lunch box recipe ideas.
For health and nutrition questions, contact me
at smoores@kowalskis.com.
www.kowalskis.com
www.kowalskis.com
I
Local
&
Organic
go hand in hand
W
ith our long winters and short growing season, you may not think of
the Midwest as a great source of fresh produce. However, the
demand for locally grown fruits and vegetables has increased over the
years. Add to that the interest in organically grown produce for its health
benefits and effect on the environment, and you have a groundswell of
support from customers to bring more and more of these products into
our markets. We are definitely on board with both of these trends and have
worked with our local produce suppliers to meet this need. We’d like to
share the stories of three partners that we are currently working with to
provide high-quality, locally grown organic produce for our customers.
The company that brings us organic dairy products has become one of
our largest suppliers of locally grown organic produce as well. They are a
cooperative of farms, and beginning this summer, they will start putting the
name of the farm each product comes from on the packaging. We think this
is a great way to make the local connection.
Harmony Valley Farm
Richard de Wilde is the founder and co-owner of Harmony Valley Farm in
Viroqua, Wisconsin. In 1973, Richard started farming organic vegetables at
Blue Gentian Farm in Eagan, Minnesota, despite the fact that the University
of Minnesota and Minnesota Extension Service told him it couldn’t be done.
Richard went on to prove them wrong, and his farm became one of the first
certified organic vegetable farms in the Midwest. In the early ‘80s, highway
and industrial development forced Richard to move off his farm, and in
1984 Harmony Valley Farm was born.
Honeycrisp
Apple
GAZPACHO
1 ½ lbs. tomatoes, cored, seeded, cut into ¼" dice
½ lb. orange bell pepper, cored, seeded, cut into ¼" dice
½ lb. yellow bell pepper, cored, seeded, cut into ¼" dice
1 English cucumber, cut in half lengthwise, seeded, cut into ¼" thick slices
½ cup diced sweet onion
2 cloves garlic, minced
¼ cup champagne vinegar
2 tsp. kosher salt
1 (46 oz.) bottle V8 Lemon Twist Vegetable Juice
Toppings:
- Kowalski’s Extra Virgin Olive Oil
- diced avocado
- chopped cilantro
- cooked shrimp
- chopped jalapeño peppers
1 (5 oz.) pkg. Kowalski’s Garlic and Butter Croutons
In large glass bowl, combine first 8 ingredients; let stand about 5 min. Stir
in vegetable juice; refrigerate, covered, to blend flavors (at least 4 hrs.). To
Serve: Drizzle each serving with 1 tsp. olive oil; top with desired toppings.
Serves 10.
hat could the HoneyCrisp apple possibly have to do with the
cultivation, production or drinking of fine wine? If you live in
Minnesota, perhaps far more than you realize!
It’s believed that author and politician Horace Greely once said, “I wouldn’t
live in Minnesota because you can’t grow apples there.” That may have
been true in Greely’s day, but a century and a half later, thanks to the fruit
breeding program at the University of Minnesota’s Horticultural Research
Center, Minnesota’s climate is a very nice place to live…if you’re an apple.
A program that began with 150 apple trees from Russia in 1865 has,
through good science and a lot of patience, given us the Haralson,
HoneyCrisp and a host of others. The U of M has also produced cold
weather-hardy, commercially viable, not to mention, very tasty varieties of
other fruits such as cherries, blueberries, strawberries and grapes– grapes
suitable for the production of wine.
What was true for Greely’s apples, unfortunately, is doubly true for just
about any grape capable of producing descent wine. Minnesota’s
winemakers have the talent and the science to compete with the great
wine regions of the world. What they lack is the same quality of raw
material. Regrettably, none of the noble European varieties can survive
an average Minnesota winter.
That is why the viticulture work at the U of M is so important and has
drawn international attention. In 1973, Minnesota had one commercial
winery, Hastings’ Alexis Bailly Vineyards. Today there are thirty, another
fifty or so commercial vineyards and hundreds of hobby-sized
plantings. Most of these started in the last five years. This simply
wouldn’t have been possible without the latest cold-hardy grapes
developed in Minnesota.
Through a system of cover cropping and applications of compost and
minerals, Harmony Valley has built a rich soil base. It is this soil that
produces vegetables with exceptional flavor and nutrition. They also plant
and maintain year-round habitat that allows songbirds, bats, bees and
beneficial insects to take up residence and become their allies
in pest control.
Commercially, the most important of the U of M grapes thus far is
Frontenac, a cross between Vitis riparia, a native American grape found
growing wild near Jordan, Minnesota, and Landot 4511, a French hybrid.
Introduced in 1996, Frontenac now represents more than half of the grape
vines planted in Minnesota. It produces bunches with small berries and
thick skins, is highly disease resistant and is able to produce a full crop
after having been exposed to -33°F the previous winter. These vines are
capable of producing sweet or dry red wines, rosés and ports. Most are
dry reds with a deep garnet color, cherry aromas, ripe blackberry and plum
flavors, a bright acidity and minimal tannin. They would pair nicely with our
recipe for Lamb Porterhouse with Salsa Verde.
Just Local™
Just Local™ was founded in 2008 by Rufus Haucke after demand for
products from his family’s organic farm surpassed the supply. He began by
reaching out to neighbors who also grew organically on small cottage farms
to increase his supply of 100% certified organic, locally grown products.
All of the items available from Just Local™ are produced in a sustainable
manner and are easily traceable back to the farm and field they came from,
all within a 200 mile radius of our stores.
Gazpacho
Page 4
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www.kowalskis.com
www.kowalskis.com
Organic Valley
Wine
and the
Cultivating vineyards anywhere is a challenge. Thanks to the fruit breeding
program at the U of M, wines from our own backyard have taken a
significant leap forward. The first generation of cold-hardy grapes shows
real promise. Duplicating the HoneyCrisp’s success with wine grapes will
take time and patience, but if they can, Minnesota’s climate might be a
very nice place to live…if you’re a wine lover.
Lamb Porterhouse with Salsa Verde
LAMB PORTERHOUSE WITH SALSA VERDE
Salsa Verde:
½ cup fresh Italian flat leaf parsley
½ cup fresh basil leaves
3 cloves garlic
2 anchovy fillets
2 tbsp. fresh mint
2 tbsp. capers, rinsed
1 tbsp. minced onion
1 cup Kowalski’s Extra Virgin Olive Oil
- zest of 1 lemon
- juice of 1 lemon
- salt and black pepper to taste
8 (5 oz.) porterhouse-cut lamb chops
1¼-1½" thick
- salt and black pepper to taste
1 lemon cut into 4 wedges
In food processor bowl, add first 7 ingredients; pulse until finely chopped. Scrape
down sides of bowl; drizzle olive oil in slowly, pulsing until completely combined.
Add lemon zest and juice, pulsing a few times. Season to taste with salt and pepper;
set aside. To Grill: Spray grill rack with non-stick cooking spray. Heat one side of
gas grill to HIGH and the other to MEDIUM LOW. Season lamb with salt and
pepper; sear lamb over high heat (2-3 min.). Turn; sear other side (3-4 min.). Move
to cooler part of grill; continue grilling to an internal temperature of 140° for
medium rare (3-4 min.). Remove from grill; tent with foil and allow steaks to rest
about 5 min. Grill lemon wedges just until grill marks appear (2-3 min.), turning
halfway through. To Serve: Serve lamb with a generous spoonful of Salsa Verde;
garnish with wedge of grilled lemon. Serves 4.
Page 17
e cheddar & blue
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y
,
if
have we got a treat for you
W
“At the heart of every Red Barn Family Farm
are the families that farm according to an oldfashioned ethic of stewardship,” said Terry
Homan, Red Barn’s veterinarian and founder.
“When you combine that with the expertise
of Mike Brennenstuhl, award-winning cheese
maker, and cultures from Weinlëse you get a
cheese like no other.”
The smooth, creamy texture of the golden
Cheddar body matures with etched bluegreen veins that are characteristic of a classic
blue. This complex cheese is noted for its
sweet, fresh milk flavor that unfolds as a rich,
mellow Cheddar, then finishes with a distinctively mild blue flavor.
We suggest you serve this cheese simply as
an addition to a cheese board, or try it on a
classic grilled cheese sandwich. Our recipe
for Juicy Bacon Cheddar Blue Burgers is
perfect for the remaining grilling months, and
Brussels Sprouts with Weinlëse and Glazed
Pecans can carry you into the winter months
ahead. We are sure you will come up with
lots of uses for this new cheese and spread
the word about this real winner.
BRUSSELS SPROUTS WITH
WEINLЁSE AND GLAZED PECANS
Glazed Pecans
1 cup pecan halves
2 tbsp. water
1 tbsp. sugar
¼ tsp. cayenne pepper
¼ tsp. kosher salt
Vinaigrette
⅔ cup extra virgin olive oil
⅓ cup balsamic vinegar
1 tsp. sugar
- kosher salt
- black pepper
Brussels Sprouts
2 lbs. Brussels sprouts,
trimmed, “X” cut in base
of each
3 tbsp. butter
- kosher salt
- black pepper
4 oz. crumbled Weinlëse
Cheddar Blue Cheese
In small bowl, combine all glazed pecan ingredients; arrange
on foil-lined jellyroll pan. Bake in a preheated 325° oven until
pecans are browned (about 15 min.); cool. In small bowl,
whisk together all vinaigrette ingredients; set aside. In large
pan, boil Brussels sprouts in salted water until crisp-tender
(6-12 min.); drain. In large sauté pan, heat butter over
medium-high heat until golden brown; stir in Brussels sprouts.
Season with salt and pepper. To Serve: In serving bowl,
gently combine Brussels sprouts, cheese and pecans; drizzle
with vinaigrette. Serve immediately.
Serves 8.
JUICY BACON CHEDDAR
BLUE BURGERS
4 slices Nueske’s Peppered Bacon
½ sweet onion, sliced
1 lb. Kowalski’s 85% Lean Ground Beef
4 oz. Weinlëse Cheddar Blue Cheese, cut into 4 slices
- Kowalski’s North Wood’s Grill Seasoning Blend
⅓ cup Kowalski’s BBQ Sauce
4 Kowalski’s Multi-Grain Hamburger Buns
- Bibb lettuce
LEMON BERRY TARTS
2 ½ cups cubed Kowalski’s Signature
Rotisserie Chicken or 1 lb. Kadejan
Boneless, Skinless Chicken
Breasts, grilled, cubed
½cup Kowalski’s Original BBQ
Sauce
2 (10 oz.) bags organic hearts of
romaine
1 (15 oz.) can black beans, drained,
rinsed
2 ears organic corn on the cob,
grilled, removed from cob
½ cup heavy whipping
1 (8.5 oz.) box Clear- raspberries,
cream
brook Farms Large
blackberries and
1 (12 oz.) jar lemon
Dessert-size Tart
blueberries
curd
Shells, divided
In medium bowl, beat whipping cream to soft peaks (about 1 min.); carefully
fold in lemon curd with rubber spatula. To Serve: Spoon ¼ cup lemon mixture
into each of 8 tart shells; top with a mixture of berries. Refrigerate, covered, or
serve immediately. Amount: 8 tarts.
18 organic grape tomatoes, halved
1 ½ cups match stick-cut jicama
pieces
1 avocado, peeled, seeded, diced
1 (8 oz.) pkg. Kowalski’s Shredded
Colby Jack Cheese
1 (1 oz.) pkg. fresh cilantro, chopped
1
⁄3 cup toasted pumpkin seeds
- Kowalski’s Peppercorn Ranch
Dressing
- tortilla strips
Good to Know:
• If preparing ahead, do not top with berries until ready to serve, as the juices
from the berries can bleed into the filling.
In large bowl, combine chicken and BBQ sauce; set aside. To Serve: Divide
romaine and chicken among each of 6 dinner plates; divide remaining
ingredients in order listed. Serve immediately
Serves 6.
GINGER MINT MELON SALAD
¼ cup Kowalski’s 100% Fresh
Squeezed Orange Juice
2 tsp. lime zest
3 tbsp. lime juice
2 tbsp. Baker’s Sugar
1 ½ tbsp. snipped fresh mint
2 tsp. minced crystallized ginger
Good to Know:
• To grill corn, remove all but the layer of husk that is closest to the cob; remove
silk and pull remaining husks back up over corn. Soak ears in cold water 1 hr.
To Grill: Using direct heat cooking method, preheat grill to MEDIUM. Grill
corn, covered, until kernels yield gently to pressure (8-10 min.), turning each
ear a quarter turn every 2 min.
• Lightly salted tortilla strips can be purchased in a 3.5 oz. pkg. in the salad
dressing and crouton section of the Grocery Department.
1 (16 oz.) container Kowalski’s
Honeydew Chunks (about 3 cups)
1 (16 oz.) container Kowalski’s
Watermelon Spears, cubed
(about 3 cups)
1 (4.4 oz.) container blueberries
(about 1 cup)
In small bowl, combine first 6 ingredients; set aside. In large bowl combine
remaining ingredients; stir in dressing, tossing to coat. Serve immediately.
Serves 6.
Good to Know:
• Baker’s Sugar is found in the baking section and comes in a paperboard
carton similar to a milk carton. Its finer texture allows it to dissolve readily
in cold liquids.
• One fresh lime will give you enough zest and juice for this recipe. Roll the
fruit on the counter to release the juice before cutting.
lad
Southwest BBQ Chicken Sa
In large skillet, fry bacon until slightly crisp (5-7 min.);
drain on paper toweling. Add onion to bacon drippings,
sautéing until tender (3-5 min.); drain. Shape ground beef
into 4 patties; sprinkle both sides with seasoning blend.
To Grill: Spray grill rack with non-stick cooking spray.
Using direct heat cooking method, preheat grill to
MEDIUM. Grill patties, covered, to an internal
temperature of 165° (15-20 min.), turning once, brushing
both sides with BBQ sauce. Top with slice of cheese
during last 2 min. of grilling. Toast buns, cut side down,
on grill rack until lightly browned (1-2 min.). Line bottom
half of bun with lettuce; layer with burger, onions, bacon
and top of bun. Amount: 4 burgers.
Juicy Bacon Cheddar Blue Burgers
Ginger Mint Melon Salad
Page 16
Page 5
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www.kowalskis.com
hen Seymour Dairy Products and Red
Barn Family Farms came together,
these passionate partners created a cheese
that had us talking. It was the combination of
over 100 years of experience in hand-crafting
true artisan cheeses with the heritage and
excellence of the small Wisconsin dairy farm
that created Wisconsin Original Weinlëse
Cheddar Blue Cheese. They started with
sustainably-sourced milk with no rBGH from
small family farms that are certified by the
American Humane Association and handcrafted small batches of cheese to bring
about the perfect marriage of these two distinct cheeses.
SOUTHWEST BBQ CHICKEN SALAD
Home Grown Talent
keeping it local
M
In the Deli
any people have a recipe that has become a favorite with family and
friends who are encouraging them to try to produce it to sell at the
retail level. That’s where Kowalski’s enters the picture, helping local entrepreneurs bring their products to market. With help from packaging to securing
a UPC code, Kowalski’s has mentored people along the way to get these
great finds into the stores. We highlight some of our success stories from the
shelves of the Deli Department and encourage you to try them if you haven’t
already. You’ll see why we are so happy to bring you these local products!
Deena’s Gourmet Hummus
Catering Department
T
here is a saying, “Like mother, like daughter.” Many of us may not
want to admit that that is true in our lives, but for Amy Elliott,
Kowalski’s newest Catering Chef, that statement is definitely true.
At the age of 16, Amy began baking wedding cakes for her mom, Roxanne
Kielbasa, former owner of McHattie’s Victorian Times in Woodbury,
Minnesota. “I’d throw a cake in the oven, then go out and lay in the sun
until it finished baking and come back in and bake another layer,” recalls
Amy. “I also helped make our scones but was never really all that fond of
baking,” she adds. “In 1999, when my mom opened her restaurant, I
began working in the kitchen and learned a lot from two of the chefs on
staff. The last year the restaurant was open, I took over as lead chef.”
As Kowalski’s catering business began to grow, Amy followed her mom to
Kowalski’s. “What I like best about being in catering is the opportunity to
create new items that meet the specific needs of each client,” says Elliott.
“I love going through food magazines looking for ideas to adapt and have
piles of them in my living room with dog-eared corners to save the idea for
future inspiration. The recipes for Root Beer Float Cookies and S’mores
on A Stick are two desserts I recently created for a client that was looking
for something different for dessert. They were a big hit, especially the Root
Beer Float Cookies. People couldn’t quite put their finger on the flavor, but
when I told them what it was, there was an immediate connection.”
It looks like the string of cooks and connection with Mom may not have
ended with Amy, as her six-year-old daughter, Ava, has shown an interest
in cooking as well. “Ava has her own apron and loves to help with dinner,”
adds Amy. “My mom has definitely been an inspiration for her, too.”
We hope the saying “like mother, like daughter” holds true for Ava as it
has for Amy. Kowalski’s is always looking for the next great chef! In the
meantime, we will be following Amy and sharing things she has created
for clients in future magazines as she makes her mark at Kowalski’s. Her
passion for clean, healthy eating is a great fit for the direction Kowalski’s
is taking, and we are excited to see how the focus she has on cooking will
translate to our Catering Department. Give Catering by Kowalski’s a call at
1-888-972-7890 and see what Amy and the catering staff can cook up for you.
Gramps & Sammy’s Pesto
Greek Salad Wrap
Gramps’ special pesto recipe has been a hit with his family for decades –
especially with his granddaughter, Sammy. When Sammy was young, she
would call Gramps and tell him not to come over unless he brought his pesto.
When the family began selling it at the Minneapolis Farmer’s Market they
couldn’t keep up with the demand. We understand why! Take a container
home and try it on freshly-cooked pasta or use it in our pasta salad recipe.
You’ll see why we love this pesto as much as Sammy does.
CAMPFIRE CLOTHESPIN S’MORES
1 (9 count) sleeve graham crackers,
each cracker carefully broken in half
1 (7 oz.) carton Baker’s Dark or Real
Milk Chocolate Dipping Chocolate
Place clothespin on one end of each graham cracker; set aside. Melt dipping
chocolate following pkg. directions. To Assemble: Dip half of each cracker in
melted chocolate; place on parchment paper to set chocolate. Spread marshmallow cream over chocolate; toast marshmallow with small kitchen torch until
golden brown. Amount:18 s’mores.
Poshtarts™
GREEK SALAD WRAP
1 St. Paul Flatbread
⅓ cup Deena’s Hummus
1 cup chopped romaine lettuce
1 cup Kowalski’s Tabouli
½ cup roasted tomatoes
¼ English cucumber, thinly sliced
8 pitted kalamata olives, halved
½ cup crumbled feta
- Girard’s Greek Feta Dressing
Spread flatbread evenly with hummus; top with next 6 ingredients. Drizzle with
dressing; roll up flatbread. Cut in half; serve immediately. Serves 2.
These gourmet stuffed pastries, billed as a “hipper” version of the Pop-Tart®,
are as beautiful as they are delicious! The flakey pastry melts in your mouth, and
the creative filling combinations make each one unique. Handmade locally in
small batches by co-founders Carole Garrigos and Keri Sprau, these all natural
pastries are made without preservatives. Have us warm them up, or take
several home to serve later. They keep up to three days in the refrigerator and
can also be frozen. Cut several Poshtarts™ into bite-sized pieces to serve as
an appetizer, or use as a main course with a salad. They are incredible!
ROOT BEER FLOAT COOKIE SANDWICHES
1 cup sugar
1 cup brown sugar
½ cup butter, softened
½ cup shortening
½ cup buttermilk
2 eggs
Good to Know:
• St. Paul Flatbread can be found in several varieties in the Deli Department.
• Divina Roasted Tomatoes are available in a 7 oz. container in the Deli
Department or can be found on the Salad Bar or Olive Bar.
2 tsp. root beer extract
1 tsp. vanilla
4 cups flour
1 tsp. baking soda
¼ tsp. salt
- vanilla ice cream
In large mixer bowl, combine sugar, brown sugar, butter, shortening,
buttermilk, eggs, root beer extract and vanilla; beat on medium speed until
well blended. Stir in flour, baking soda and salt; continue beating on low speed
until soft dough forms. Scoop rounded tbsp. dough onto lightly greased cookie
sheets; bake in a preheated 375° oven until centers are set (10-12 min.), rotating
cookie sheets halfway through baking time. Remove from cookie sheets onto
cooling rack; cool completely. To Assemble: Place a scoop of ice cream on
one cookie; top with second cookie. Place on parchment-lined baking sheet;
freeze, covered, until ready to serve. Repeat with remaining cookies.
Amount: 18 cookie sandwiches.
CHICKEN PESTO PASTA SALAD
½ (16 oz.) pkg. bow tie pasta
1 tsp. kosher salt
2 grilled chicken breasts, diced
1 (8.5 oz.) jar Bella Sun Luci Juliennecut Sun-dried Tomatoes in Olive Oil
and Herbs, drained
½ (7 oz.) jar marshmallow cream
18 wooden snap-style clothespins
- parchment paper
2 (7 oz.) containers Gramps and
Sammy’s Pesto
½cup shredded Parmesan cheese,
divided
¼ cup pine nuts, toasted
Prepare pasta in boiling water with 1 tsp. salt according to pkg. directions.
In large bowl, combine pasta, chicken, sun-dried tomatoes, pesto and ¼ cup
Parmesan cheese. Sprinkle remaining cheese and pine nuts over top. Serve
immediately or refrigerate, covered, several hrs. or overnight.
Serves 4-6.
PoshTarts™
Page 6
Campfire Clothespin
S’mores
Root Beer Float Cookies
Page 15
Good to Know:
• Each individual cookie can be frosted rather than made into sandwiches.
To make frosting, beat 4 cups powdered sugar, 4 tbsp. half-and-half and 4 tsp.
root beer extract until frosting is of spreading consistency, adding additional
half-and-half if needed.
www.kowalskis.com
www.kowalskis.com
What makes this hummus so special? It is made with all natural ingredients
from Minnesota farmers, when in season. Deena makes this product herself
each week using no preservatives and no tahini. Try it with fresh veggies and
pita chips or in our recipe for a Greek Salad Wrap.
in our
neighbors
come together
Cosmopolitan
Cuties
to create
Y
any young moms can probably identify with Gretchen Wynia and
Emily Bath. As neighbors, they were both looking for a way to be
able to stay home with their young children yet still contribute financially
to the family budget. As luck would have it, when Emily’s daughter came
shopping at Kowalski’s Woodbury Market with her grandma, she just
happened to be wearing a hat that her mom had made. One of the Deli
employees commented on how cute it was, and when she heard that
it was homemade by Emily, she suggested they get in touch with Lin
Hollenkamp, the Woodbury Gift Department Manager. “When I saw how
cute their things were, I immediately knew we had to bring them into all
of our stores,” recalls Lin.
local grower
len busch
brings seasonal flowers
to kowalski’s
Gretchen and Emily started their business by secretly taking money
from their household accounts, a fact their husbands found out after
they were able to pay back the funds. “We knew we would have some
explaining to do if we didn’t replenish the accounts, which gave us the
incentive we needed to work hard to make this go,” added Emily. “Now
we are continually looking for new ideas to keep the line current and
have even started a blog (cosmocuties.blogspot.com) to help our
customers integrate the items they purchase from us with trendy finds
from such stores as GAP Kids and Old Navy,” offers Gretchen. “We
spend our evenings with our hot glue guns in hand and have probably
destroyed our fingerprints in the process, but we love creating the flowers
that can be interchanged from one piece to another,” they both agreed.
A
s we begin to reluctantly transition from summer to fall, our
thoughts turn to bonfires, football games and the rich colors
of the season. The plant that comes to mind this time of year is
most definitely the mum with its rich jewel tones. Our selection of
indoor mum plants and cut stems come to our markets from local
grower Len Busch. Known for the beautiful roses they grow in their
greenhouses in Plymouth, Minnesota, Len Busch specializes in
other seasonal flowers as well.
Their operation consists of fifteen acres of greenhouses that are
heated almost entirely with two wood-fired boilers. “It is through
these greenhouses that we grow a variety of plants to supply
Kowalski’s Markets and other retail florists within a 200 mile radius
of the Twin Cities,” offers John Story, LBR Home Grown Product
Manager. “For our mum plants, we start with high quality unrooted
cuttings that are planted directly into the pots they will be sold in.
For a typical six-and-a-half inch pot, we plant five of these cuttings.
After three weeks they have enough of a root system to move to a
second greenhouse where they are irrigated from the bottom of the
pot. We then determine whether we want small or larger blooms
and trim the plants accordingly. The mums are finished in a highlight environment, which produces a plant with brighter colors than
other growers,” adds Story.
We are anxious to see what new things this creative team comes up with
and where they are able to take their local business. We are rooting for
their success!
ometimes our relationships with local vendor
partners are formed in a roundabout way.
Case in point is Big Steer Meats of St. Paul.
Several years ago, owner Charlie Cory came
to Kowalski’s with his jambalaya, not exactly a
dish you would associate with a meat company
that specializes more in Italian fare. However, his
partnership with Kowalski’s has evolved throughout the years, and Big Steer now produces and
packages our Kowalski’s Signature Beef Sticks,
Beef Jerky, Smoked Chicken and Turkey Strips,
Smoked Brats and Wieners.
Charlie’s dad started the company back in 1978,
and they moved to their current location on the
East Side of St. Paul 14 years ago. This corner
butcher shop is a local favorite, and is where their
products are both produced and sold. Charlie
has worked in the business since it began and his
passion is obvious in everything he does.
“When we began to talk with Big Steer Meats
about producing our signature smoked meat
items, I asked Charlie when we could send someone over to look at his operation,” recalls Boyd
Oase, Meat Director. “When he said anytime, I
asked him if our person could stop by within the
next half hour. He never hesitated, and that meant
a lot to us. It told us that his standards were high
enough that he didn’t need any time to clean
things up before we came,” adds Oase.
“We serve the jerky and beef sticks at many of
our meetings, and they are usually the first things
to disappear,” offers Terri Bennis, Vice President
of Perishables. “And it isn’t just a guy thing.
Everyone seems to enjoy them!”
The newest additions to our signature smoked
meats line are three varieties of brats, a Polish
sausage and wieners. “Their natural casing gives
you that characteristic snap when you bite into
them and lets you know they have that old fashioned quality that many people are looking for,”
said Charlie. “Our sausages are made with meat
that has been raised with no growth stimulants or
antibiotics, and we smoke them in small batches
in our in-store smoker, using a hickory wood
blend, on a daily basis.”
There is still plenty of grilling season left, so you’ll
want to try our Kowalski’s Signature Wild Rice
Asiago, Jalapeño Pepper Jack and Original Brats
and Polish Sausages, as well as our Natural Casing Wieners. Grill them on their own or try them
in our recipe for Kalbi Brat Appetizer Bites. With
hunting season just around the corner, we think
the jerky, beef sticks and smoked chicken and
turkey strips are must-haves as well. For a simple
snack, just cut the beef sticks into bite-sized
pieces and combine them with cubes of your
favorite cheeses.
The response to our signature smoked meats
keeping it local
Our Meat Departments are loaded with
local partners that make our selection the
best around. We have sourced providers
for grass-fed beef, all natural poultry and
fresh sausages that meet our high
standards. The next time you are in the
store, look for products from the
following local companies and support
your neighbors:
• Thousand Hills – Grass-fed beef
• Dombrovski Meats – Fresh brats and
sausages
• Kadejan Poultry – Fresh chicken and
chicken sausages
• Larry Schultz Organic Farm – Fresh
organic turkey (seasonal)
• Ferndale Turkeys – Frozen turkey,
frozen ground turkey and fresh turkey
(seasonal)
• Heather’s Dirty Good All-Purpose
Seasoning – Created to enhance any
type of meat, seafood or pasta. Be
creative and try it on everything!
KALBI BRAT APPETIZER BITES
4 Kowalski’s Smoked Original Brats
1 sweet onion, sliced
1 cup Kowalski’s Kalbi Marinade
2 (6 count) pkgs. Kowalski’s Onion
Slider Buns
- Spicy Hot Mustard
In large zipper-closure food storage bag, marinate brats and onions in marinade;
refrigerate several hrs. or overnight. To Grill: Spray grill rack with non-stick
cooking spray. Using direct heat cooking method, preheat grill to MEDIUMHIGH; remove brats and onions from marinade. Grill brats until cooked through
and browned (5-6 min.), turning several times. Meanwhile, grill onions in grill
basket until softened (5-6 min.), stirring several times. To Serve: Cut slit in top
of each onion bun halfway through; cut each brat into thirds. Tuck piece of brat
inside each bun; top with onions and dollop of mustard. Amount: 12 appetizers.
These beautiful plants work best indoors but can also be used
outside for seasonal displays in your planters, along with other fall
blooms. With just the right amount of sunlight, water and a little bit
of creativity, mums will add a touch of fall color to your home décor
both inside and out.
Page 14
line has been so great that we are expanding
our offerings with the additions of venison sticks,
chorizo, smoked Italian, andouille and summer
sausages. Look for these new products this fall
and bring a little local flavor to your table.
Kalbi Brat Bites
Page 7
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M
S
big
steer meats
an east side tradition
local favorites
Bakery
In the
W
A conversation with local cookbook author Janice Cole
What started out as a way to enjoy fresh eggs has
turned into so much more for Janice. “The chickens
have become pets, each with a name that reflects
their unique personality. There is Roxanne, the big and
bossy Buff Orpington, who rules the roost along with
cuddly Cleo and rebellious LuLu, both Araucana/Ameraucanas. Certain breeds are known for their egg-laying
ability, but I had chosen two of my girls for the color
of the eggs they produced. I would soon realize that I
should have done more research!”
hens eat imparts a wonderful herbal taste,” offers Cole. “I designed the book
around the seasons, using lots of egg recipes in the spring and summer
chapters when eggs are more plentiful, and fewer egg recipes in the fall and
winter when production falls off,” she adds.
We think you will enjoy the stories about Janice’s escapades as an urban
farmer as much as the recipes and great photos. From Cinnamon Breakfast
Popovers to Double Garlic Chicken Noodle Soup,
the book celebrates both the chicken and the egg.
Look for this local cookbook on the book kiosks at
selected markets. We think it makes a great read and
is an inspirational story that will make you look at your
breakfast omelet in a whole different light.
Janice Cole, a former chef and restaurant owner, is a food
writer and editor, food stylist, recipe developer and cooking
instructor. She writes a blog about her backyard chickens,
Three Swingin’Chicks, and lives in St. Paul, Minnesota.
Lily Bloom’s Kitchen
Lily Bloom’s Kitchen was started in
August 2009 in memory of Lilyan
Bloom Shiller, mother of founder
Larry Shiller. “I have such fond
memories of my mother’s kitchen
and the wonderful foods she would make while I sat at the
counter doing my homework,” recalls Larry. “One of my favorites was her chocolate macaroons, a recipe she passed on to
me. I have played with several new flavor combinations and
happily pass them on so that others can enjoy what our family
and friends have come to love over the years.”
innesota is blessed with some of the greatest companies in the country,
and our grocery aisles reflect the diversity of their products. We highlight
several of them that make shopping our markets such fun.
kowalski’s florentines
peace Coffee – Owned and operated by the Institute for Agriculture and
Our version of these classic cookies is made with real butter,
sugar, cream and chopped almonds. They bake up thin and
crisp and are dipped in rich, dark chocolate for the finishing
touch. Enjoy them with a cup of Kowalski’s Signature Coffee,
a scoop of ice cream or use them as the base for two simple
dessert ideas we offer you for inspiration. Available in 12-count
packages in the Bakery Department.
KOWALSKI’S FLORENTINE DESSERT IDEAS
The book Chicken and Egg is written as a memoir of
Cole’s first year raising the chickens, and each chapter
begins with a story that chronicles her adventure. “I
couldn’t put the book down when I began reading,” said a fellow foodie. “I
loved reading about the gourmet diet her chickens became accustomed
to as they sampled the remnants of the recipes Janice was creating for the
book. Who knew chickens liked the chopped rind of a great ParmigianoReggiano, crumbled Gorgonzola cheese and al dente pasta?”
Florentine Dessert Parfaits: In medium bowl, beat 1 ½ cups heavy
whipping cream until soft peaks form; beat in ¼ cup Baker’s Sugar and
½ tsp. vanilla until stiff peaks form. To Assemble: In 6 parfait glasses,
layer whipped cream, fresh raspberries, lemon zest and coarsely broken
Florentines twice in each glass using all ingredients.
Serves 6.
Janice Cole
Florentine Bites: In small mixer bowl, beat 1 (8oz.) carton mascarpone,
3 tbsp. sifted powdered sugar and 1 tbsp. vanilla until fluffy. Divide
mixture among 12 Florentines, spreading over tops; garnish with fresh
strawberry slice. Serve immediately.
Amount: 12 Florentines.
Chapter five tells the story of the arrival of the first egg, which came five
months and over six hundred dollars after the chicks arrived. Her recollection
paints a vivid picture of her carefully placing this precious egg into the handmade Amish egg basket she purchased for the occasion. Now Cole harvests
an average of two to three eggs daily.
“My visions of having enough eggs to give to friends and neighbors soon
faded when I realized that I barely had enough to keep us in eggs. However,
all the effort is worth it as these eggs have an intense flavor, especially in the
spring and summer. The yolk is a vibrant yellow color and the grass that the
Page 8
grocery aisles
r
u
o
reflect the
Local Scene
M
Trade Policy in South Minneapolis, Peace Coffee’s method of buying beans cuts out
the middle man and allows them to pay a good price for the beans and sell them
locally at really competitive prices. For a great-tasting cup of coffee, look for their
colorful bags and support this local company that is staying true to its principles.
Abdallah Candy – In 1909, at the corner of Lake Street and Hennepin
Avenue in Minneapolis, Albert Abdallah created new confections for his growing
customer base. Passing from one generation to the next, the Abdallah family
has never compromised on the legacy of Albert in creating the same great
candy today.
Sunrise Creative Gourmet Pasta – In 1913, Italian immigrant
Guilio Forti started Sunrise using the skills he’d learned as a baker in Rome.
From their north Hibbing location, the fourth generation is now bringing their
Italian pastas to the shelves at Kowalski’s. Made with no additives, preservatives
or fillers, their products are true to their Italian origins.
Barsy’s Almonds – Tired of working in an office for someone else, two
Minneapolis friends started making their special, hickory seasoned almonds
and selling them at the Midtown Farmer’s Market. They still bake and season
the almonds themselves in small batches using all natural ingredients with no
added fats or preservatives.
Mike’s Popcorn – Produced since 1968 in Kaukauna, Wisconsin,
Mike’s Popcorn is a family run business that uses only the highest quality
ingredients in their products. The Triple Mix is a favorite and consists of regular
popcorn, caramel corn and cheese corn.
Lucky’s Mustard – Founded in 2008, Lucky’s Mustard came to
Cinnamon Breakfast Popovers
market after friends encouraged owner Mark Porisch to make the mustards
and sauces he had shared with them available to the public. Use any of the
four flavors as a base for salad dressings, a glaze for grilled meats and fish, or a
substitute for regular mustard in sandwiches, potato salad and deviled eggs.
Page 13
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J
anice Cole didn’t grow up on a farm, but her love of farm-fresh eggs led
her to become a city farmer of sorts. Her story begins at her local farmers
market. “I purchased eggs from a farmer, eggs that were just hours old,
and found the taste to be so different from those I purchased at the grocery
store,” said Janice. “However, if I didn’t get to the market early, I would miss
out on these gems. I heard about a class that was offered through Minneapolis Community Education called Chicken in the City and decided to
enroll and see if this was something I could do,” Cole
recalls. “My husband, Marty, wasn’t too excited about
the idea at first, but I went ahead and purchased three
chicks in the fall and the adventure began.”
hen you purchase something in the bakery, you
definitely want it to be fresh. That’s when local means
the most. We have created many unique products in our own
bakeries as well as partnering with several local entrepreneurs
to provide you with a variety of sweet treats. We introduce you
to two of our newest products.
Wisconsin Native’s
Beer Cheese Soup
DOUBLE GARLIC CHICKEN NOODLE SOUP
GOLDEN SPINACH STRATA
Chicken Soup
One 3-pound whole chicken, cut up
8 cups water
4 large garlic cloves, minced
3 large sprigs fresh thyme
2 large onions, coarsely chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 bay leaf
1 teaspoon kosher salt
1
⁄2 teaspoon freshly ground pepper
The secret ingredient in this breakfast casserole is butternut squash. The shredded squash blends
into this egg puff and looks almost like cheese. It lends a slightly sweet, nutty flavor to this fall
dish. I like to use a challah loaf here because the rich egg bread is firm enough to hold its shape
during baking, but is light enough to complement the other ingredients. Look for an aged Gouda
cheese, such as Mona Lisa. It lends a buttery, caramel note to the dish. If you can’t find it,
Gruyère is also good. You’ll need to assemble this dish the night before.
Roasted Garlic Noodles
1 small head garlic
1 teaspoon extra-virgin olive oil
8 ounces extra-wide egg noodles
2 tablespoons unsalted butter,
melted
1
⁄4 cup chopped fresh flat-leaf
parsley
To make the soup: Put the chicken in a large soup pot and pour in the
water. Bring to a boil over medium-high heat, skimming off the foam as it
rises to the surface. Add all of the remaining ingredients and return to the
boil. Reduce the heat and gently simmer for 1 hour or until the chicken is
very tender and the broth is flavorful. Remove the chicken from the broth
and let sit until cool enough to handle.
To make the noodles: While the soup is cooking preheat the oven to
400°F. Slice off the top third of the head of garlic (leave the papery skin
on). Put the garlic on a square of foil and drizzle the exposed cloves with
the olive oil. Wrap in the foil.
When the chicken is cool, remove the chicken meat from the bones and
shred or coarsely chop (there will be about 4 cups of meat). Skim off any
fat that has risen to the surface of the soup and return the meat to the soup.
our neighbors to the east
• really know how to make cheese •
Cady Creek Cheeses
A
s you drive east into Wisconsin, you’ll find Cady Creek
Cheese Factory nestled in the lush, green pastureland of
Spring Valley, Wisconsin. Founded in 1908, this factory started
small and suffered adversity but always came back to make quality
cheese, as it does today.
spinach, thawed and squeezed dry
9 eggs
3 1⁄2 cups half-and-half
1 teaspoon kosher salt
1
⁄4 teaspoon freshly ground pepper
2 cups lightly packed shredded aged Gouda
cheese (6 ounces)
Lightly butter a 13 x 9-inch glass baking dish or coat with nonstick spray. Melt the butter in a
medium skillet over medium heat. Add the onion and cook for 8 to 10 minutes or until the onion
is golden brown, stirring occasionally.
Meanwhile, toss the challah and squash together in a large bowl and arrange in the baking dish.
Scatter the browned onion and the spinach over the bread mixture. Whisk the eggs in a large
bowl until blended and smooth. Whisk in the half-and-half, salt, and pepper until combined.
Pour the egg mixture over the bread and vegetables. Make sure all of the bread mixture is
moistened, pressing on the bread cubes if necessary to coat with the egg mixture. Sprinkle the
cheese over the top. Cover with plastic wrap and refrigerate overnight.
When ready to bake, preheat the oven to 350°F. Remove the plastic and let the strata sit at room
temperature while heating the oven. Bake for 50 to 60 minutes or until the strata is puffed, the
top is golden brown, the center is set, and a knife inserted in the center comes out moist but with
no milky reside. Let sit for 5 minutes before cutting. Serves 12
Cook the noodles in a large pot of boiling salted water for 8 minutes or
until al dente. Drain and toss with the melted butter and garlic paste in a
large bowl. Toss with the parsley. To serve, ladle the soup into bowls and
top with the noodles.
Serves 6
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Bake the head of garlic for 45 to 60 minutes or until it feels very soft when
squeezed. Cool to room temperature. Squeeze the garlic cloves out of the
garlic skin onto a cutting board and mash with the side of a chef’s knife to
a paste. (There should be about 3 tablespoons.)
2 tablespoons unsalted butter
1 medium onion, sliced
5 cups lightly packed cubed (3⁄4- to 1-inch
cubes) challah or another egg bread
2 cups lightly packed shredded butternut
squash (from about 3⁄4 pound squash)
One 9- to 10-ounce package frozen chopped
CINNAMON BREAKFAST POPOVERS
These huge popovers are like giant cinnamon doughnuts. Actually they’re
even better because they’re baked, not fried. Crisp on the outside, airy
and tender on the inside, they’re served hot from the oven, dripping with
melted butter and cinnamon sugar.
Cinnamon-Sugar Topping
1 cup bread flour
3 tablespoons sugar
⁄2 teaspoon ground cinnamon
1
1 teaspoon ground cinnamon
⁄4 teaspoon ground nutmeg
2 tablespoons unsalted butter,
1 egg plus 2 egg whites
melted
1 cup whole milk
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
To make the popovers: Whisk the flour, cinnamon, and nutmeg together
in a large bowl until the spices are well blended with the flour. Whisk the
egg and egg whites together in a medium bowl until smooth. Pour in the
milk, melted butter, and vanilla, whisking until combined.
1
WISCONSIN NATIVE’S BEER CHEESE SOUP
Owned by Dale and Wendy Marcott, second-generation cheese makers,
Cady Creek Cheese Factory produces many different varieties and
flavors of Longhorn cheese. Named after the Longhorn cow because
of its shape, the cheese curd is pressed into cylindrical tubes to create
six or thirteen pound Longhorns. The pressing squeezes the curds
into this shape and promotes drainage of any remaining whey. Dale’s
background in biology and chemistry and his expertise in cheese
making have enabled Cady to continually refine the cheese making
and Longhorn pressing process.
Along with their Colby, Pepper Jack and Golden Jack Longhorns, our
delis also carry many other varieties of Cady’s all natural cheeses,
including four varieties of Cheddar as well as Swiss, Monterey Jack,
Muenster and two varieties of American.
If you are ever in the Spring Valley area, they invite you to stop by any
day of the week and take a tour of this modern factory to see how
their cheese is made. Visit their website at www.cadycheese.com
for tour times, as they vary by day and season. In the meantime, we
hope you’ll pick up a piece of Cady Creek Cheese and make their
iconic Beer Cheese Soup, a recipe they proudly have shared with us.
It doesn’t get much better than this!
Page 12
1 ½ cups diced carrots
1 ½ cups diced onion
1 ½ cups diced celery
2 cloves garlic, minced
1 tsp. hot pepper sauce
½ tsp. salt
¼ tsp. black pepper
⅛ tsp. cayenne pepper
3 cups chicken broth
2 cups beer
⅓ cup butter
⅓ cup flour
4 cups milk or half-and-half
6 cups shredded sharp Cheddar
cheese
1 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1 tsp. dry mustard
- popped popcorn for garnish
In large saucepan over medium heat, stir together carrots, onion, celery
and garlic. Stir in hot pepper sauce, salt, black pepper and cayenne pepper.
Pour in chicken broth and beer; simmer until vegetables are tender (about
12 min.); remove from heat. Meanwhile, in large soup pot, heat butter over
medium-high heat. Stir in flour with a wire whisk; cook, stirring until the
flour is light brown (3-4 min.). Gradually stir in milk, whisking to prevent
scorching, until thickened; remove from heat. Gradually stir in cheese; keep
warm. Stir beer mixture into cheese mixture; stir in Dijon mustard,
Worcestershire sauce and dry mustard. Bring to a simmer and continue
cooking 10 min. Serve topped with popcorn. Serves 8.
Recipe courtesy of Cady Creek Cheese.
Slowly whisk the egg mixture into the flour mixture until the dry ingredients are moistened and almost smooth. Pour the batter into a large liquid
measure or bowl with a spout for easy pouring. Let rest for 30 minutes.
To make the topping: Combine the sugar and cinnamon together in a
small bowl. Set aside. Preheat the oven to 450ºF. Coat 5 popover cups
with nonstick spray (popover pans usually have 6 cups, but dividing the
batter among 5 cups creates extra-large popovers). Pour the batter into the
prepared cups.
Bake for 20 minutes. Reduce the oven temperature to 350ºF, without opening the oven, and continue baking for another 20 minutes or until puffed,
golden brown, and firm. Using a thin knife, make a small slit in the side
of each popover to allow the steam to escape. Turn off the oven and let
the popovers remain in the oven for 5 minutes to allow the insides to dry
slightly. Remove from the oven and place on a wire cooling rack.
As soon as the popovers come out of the oven, brush the tops with the 2
tablespoons melted butter and remove the popovers from the pan. Sprinkle
the cinnamon-sugar mixture generously over the tops, holding the popovers over a plate to catch the excess sugar. Serve immediately.
Makes 5 popovers.
Note: The popovers can be made up to 1 day ahead. Store in an airtight
container at room temperature. To reheat, place on a baking sheet in a
325ºF oven for 3 to 5 minutes or until hot.
Double Garlic Chicken Noodle Soup
Page 9
j Around the Store j
These baked chips are made from brown rice
and almonds and have less saturated fat and
calories per serving than potato chips. Nut
Chips contain no artificial ingredients or colors
and are gluten-free, wheat-free and vegan
approved as well. Look for Nacho, Sour
Cream and Chive, and Sea Salt Nut. All three
varieties make a great addition to any snack
repertoire. Available in the Grocery Department.
JOIA ALL NATURAL SODA
MARKETPLACE BAKING ITEMS
MIKE POMERANZ
FIELDER’S CHOICE ALL
PURPOSE BBQ SAUCE
MARKETPLACE LASAGNA PAN
Lasagna is a great dish to prepare and serve
when you need a do-ahead dish that can
serve a crowd. Our lasagna pan is designed
to accommodate the standard sized sheet of
fresh pasta or dry noodles. It goes from the
refrigerator, to the oven, to the table in style.
Available in the Marketplace Department at
selected markets.
KARE 11 anchor and former minor league
pitcher Mike Pomeranz developed the sauce
himself over the past 15 years. Serve it hot
or cold; as a marinade, glaze and dipping
sauce for beef, pork, poultry and seafood. It
is great on hot dogs, burgers and even fries!
Part of the proceeds will be donated to the
Minneapolis Heart Institute, The Boys and Girls
Club and a third charity to be voted on by the
fans. Available in the Grocery Department.
SILENCE™ TEA
LUCINI BALSAMIC VINEGAR
OF MODENA
This full bodied vinegar is produced in the
heart of the Emilia Romagna region in Vignola,
Modena, Italy, an age old and renowned
center for the production of balsamic vinegar
of Modena. It has a balanced flavor that will
enhance a simple salad, add spark to grilled
vegetables or provide a light dressing for
a seasonal Caprese Salad. Available in the
Grocery Department.
MARLEY’S MELLOW MOOD TEA
Bob Marley is known around the world as
a musical prophet, and his image evokes a
rich legacy and emotional connection that
transcends generation, ethnicity, gender and
geography. Marley Beverage Company is
paying homage to Bob Marley by launching a
line of healthy, natural drinks. They are 100%
natural and have ingredients that put people
into what they call “Marley’s Mellow Mood.”
Choose from bottles or cans in Citrus, Berry,
Black Tea and Green Tea varieties and be
prepared to “chill out.” Available in the
Grocery Department.
LATE JULY ORGANIC
MULTIGRAIN SNACK CHIPS
COCONUT BLISS ICE CREAM
All natural; low in caffeine, calories and sugar;
gluten-free and contains no preservatives.
Those are the advantages of drinking Silence
Tea. In addition, it can be the perfect escape
to a state of meditative tranquility and peaceful
sanctuary within. Available in four varieties in
the Grocery Department.
With apple season upon us, we’ve gathered
an assortment of items to use for preparing
your favorite apple creations. Available in the
Marketplace Department at selected markets.
Joia started over a dinner with great friends.
After observing all of the interesting cocktail
combinations of fruits, herbs and spices that
were being offered, the question arose: “Why
isn’t anyone doing something this interesting
with sodas?” A mixologist joined the team
and before long Boundary Water Brands was
launched. This all natural soda is available in
four unique flavors that can be blended with
many different spirits to create your own
elaborate cocktails at home or enjoyed on its
own. Share the Joia! Available in the
Grocery Department.
When founders Luna and Larry Kaplowitz were
looking for a dairy-free dessert, they turned to
coconut milk for its naturally rich, creamy flavor and
great nutritional properties. With the aid of a $2.00
hand-cranked ice cream maker from Goodwill, they
made their first batch of Coconut Bliss Ice Cream,
and it was a winner! We love the story and know
you’ll enjoy this tropical ice cream treat as well.
Available in the Frozen Foods Department.
Page 10
If you are looking for a healthier snack, we’ve
found it for you. Late July Organic Multigrain
Snack Chips are Certified Organic, gluten-free,
whole-grain, peanut-free, vegan and contain
no synthetic pesticides, chemical fertilizers,
GMOS, trans fats, high fructose corn syrup,
artificial flavors, colors or preservatives. And
if that isn’t enough, an added benefit is that
10% of the profits from the sale of these chips
will go to the American Camp Association® to
provide summer camp scholarships for kids in
need. Available in the Grocery Department.
AMY’S GLUTEN-FREE
SHORTBREAD COOKIES
DANDIES VEGAN
MARSHMALLOWS
These marshmallows are light and fluffy as
well as gluten-free, vegan and vegetarian. That
means no gelatin! They melt just like regular
marshmallows and work perfectly in Rice
Krispies Treats™. Place them on a stick and
cook over a campfire for a marshmallow that
even catches fire like traditional marshmallows!
Available in the Grocery Department.
When Amy was little, her grandmother used
to bake cookies that they happily enjoyed
together. However, today Amy doesn’t eat
wheat, so her chefs created a gluten-free
version of the classic shortbread cookie,
replacing wheat with almond flour. Whether
you are gluten intolerant or not, you will be
delighted with these sweet treats available
in two varieties. Available in the
Grocery Department.
Page 11
MARKETPLACE
THANKSGIVING ITEMS
If you are hosting the family Thanksgiving feast
this year, you’ll want to take stock of your
cooking utensils and make sure you have
everything you need to create the perfect
dinner. We have all the basics as well as some
special items that will make cooking fail-proof.
Available in the Marketplace Department at
selected markets.
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BLUE DIAMOND
BAKED NUT CHIPS