Compliments of Kowalski`s May

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