At Home with

Compliments of Kowalski’s
May – July 2014
the joy of good food
At Home with
Kowalski’S
the joy of fresh and easy
Best-Ever
Grilled Chicken
Perfect Sautéed Vegetables
sue moores roots for the
home team
Picnic Baskets
with Personality
www.kowalskis.com
say cheesecake!
Black and Blue Cheesecake (page 14)
thoughts from the
kowalskis
I
n this issue we turn the tables on our usual columnist and ask our Nutritionist, Sue Moores, to
share the story behind Roots for the Home Team, a nonprofit making a big difference in the
lives of some local youth. We think you’ll enjoy getting to know a little more about her and this
wonderful community program, starting on page 18. This season we are thrilled to introduce three
new deli salads inspired by recipes written by the kids from Urban Roots and Youth Farm, who
participate in Roots for the Home Team. You’ll find Pizza Salad with Orzo, Spring Roll Salad and
Big Bang Seoul Salad in the Deli Department all summer long and you can meet the Roots crew at
weekend Twins home games this season, too.
If you’re like us, you’re looking forward to heading outdoors this season to enjoy this glorious time of
year. If packing a picnic is part of your plans, you’ll want to check out Editor-in-Chief Rachael Perron’s
ideas for outdoor dining that’s beyond expectations. Whether you’re headed to a game, a concert or
just the backyard, you’ll find a menu to suit the occasion and your appetite starting on page 12.
www.kowalskis.com
Speaking of appetites, we’re hungry! Especially after seeing the photographs on pages 8-9. This
season we’re all looking forward to the return of Lava Lake Lamb in the Meat Department. Naturally
we’re proud of the sustainable ranching and land conservation practices at Lava Lake, but we’re
also excited about the range of cuts available, from chops and roasts to great new cuts like lamb
flank steaks.
We haven’t forgotten about dessert, either! Splurge this season with what we think is the best
cheesecake in town! We couldn’t be happier with our new recipe, and we know you’ll love it, too.
Whether you top it with our new Kowalski’s Lemon Curd or pile it with fresh berries or fruits, it’s a
worthy indulgence from the Bakery Department!
And for those occasions when you’re being “good,” you’ll find plenty of inspiration for satisfying your
sweet side with our Good Foods for Good Health desserts on page 17. We’ll be bringing you the best
of the best summer fruit all season long – so get some while the getting is oh-so-very good!
As always, we love to see you in the stores!
White Bear Lake Market
4391 S. Lake Avenue
651-429-5913
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
cooks of crocus hill
Grand Avenue Market
1261 Grand Avenue
651-698-3366
grandave@kowalskis.com
Opens in our
Woodbury Market
We couldn’t be more excited to
announce the opening of our first Cooks
of Crocus Hill store in our Woodbury
Market, but we can’t help but wonder,
“How did this not happen sooner?” This
iconic local business opened 40 years
ago, just a few steps down the street from
what became the first Kowalski’s Market
only 10 years later. Known for their wide
assortment of culinary items, expertise
and a philosophy of joy and connection,
Cooks isn’t just a brand, it’s a way of
doing business – a way we recognize, a
way we respect, a way we know. Help us
welcome them to our neighborhood!
Editor-IN-CHIEF
Rachael Perron
Culinary Director,
Kowalski’s Markets
rperron@kowalskis.com
651-796-6043
proofreader
Rachel Carlson, Kowalski’s Markets
Design & Layout
Hooker & Company
www.hookerandcompany.com
Food Stylist
Maggie Stopera
www.maggiethefoodstylist.com
Printing & Production
Visual Expressions
612-729-1649
Photographer
Phil Aarrestad
www.philaarrestadphoto.com
All the best of Cooks is now in Kowalski’s! Stop in and see us soon!
Page 2
© Kowalski’s Companies, 2014
All Rights Reserved.
www.kowalskis.com
the joy of good food
Our Signature Products
A
t Kowalski’s, we’re always on the hunt for products that are of exceptional
quality and taste. We delight in creating Signature Products that we are proud
to put our name on. We love them and are sure that you and your family will love
them, too! With our “Keep in Touch” program, Kowalski’s regularly offers the
opportunity for customers to try Signature items with our compliments. Information
on how you can join the “Keep in Touch” program is available in your local market.
coming soon!
KOWALSKI’S HAND-ROLLED BUTTER
Made locally with Grade A sweet cream
and salt, our butter is freshly churned,
gently hand rolled and hand wrapped. Its higher butterfat content comes from
Jersey, Guernsey, Brown Swiss and
Milking Shorthorn cow’s milk. The
combination of this high butterfat milk and
cream gives it a remarkably sweet and
creamy flavor. Find it in the Dairy Department.
The creamy (or crunchy!) flavor of our
Signature Fresh Peanut Butter is now
available with an organic label. Find both
Kowalski’s Creamy and Crunchy Organic
Peanut Butter in the Dairy Department.
KOWALSKI’S INDIVIDUAL POPORN BAGS
Our popcorn is a big seller for a reason – it’s
delicious! That’s why we couldn’t be more
excited to introduce individual bags of our
Signature cheese popcorns! Just the right
size for snacking, lunchboxes, or enjoying
with a deli sandwich or (poured into) a cup
of tomato soup. Bags of Cheddar and White
Cheddar are available in the Deli Department
and the Grocery Department.
Kowalski’s Lemon Curd
One of our newest Signature items is lemon curd. This
delicious, fruity concoction is a versatile performer
in the kitchen, so you’re going to want to familiarize
yourself with the basics:
What is lemon curd?
Lemon curd is a soft, smooth, intensely flavored spread
made from cooked egg yolks, sugar and lemon juice.
Butter is usually added at the end of cooking to add a
silky texture, sheen and richness.
Is curd the same as custard?
KOWALSKI’S ALL NATURAL
SANDWICH BREADS
Five of our All Natural Sandwich Breads
are Good Foods for Good Health
certified: Simply Whole Wheat, Honey
Whole Grain, Cranberry Walnut, Rustic
Pan Rye and White Whole Wheat are
now available in the Bakery Department.
Pillowy soft Prairie Mills White and
Cinnamon Raisin are also available. Like
all of the flavors, they’re made with no
artificial preservatives, no added fat or
oil, no eggs or dairy and are sweetened
with only honey or molasses. It’s simply
all natural, wholesome and hearty bread.
Selection and availability vary by market.
signature product focus:
Page 3
Curds are typically smoother and creamier than pie
fillings or custards and contain a higher proportion of
juice and zest.
how is it used?
Lemon curd is a popular substitute for jam as a spread
for bread, muffins, scones, toast, bagels, waffles and
pancakes. It also makes a great filling or topping for
cakes and cupcakes, especially white and yellow cake,
angel food cake, pound cake, cake and yeast doughnuts,
and cheesecake.
Lemon curd can be used in all manner of pie and tart
shells, puff pastry and fillo shells as well as Pavlovastyle meringue shells (such as Bistro Meringues Dessert
Cups) with fresh berries or other fruit.
What else can I do with it?
It’s also wonderful swirled into yogurt. Try blending
some with whipped cream for a fast and easy lemon
mousse!
Find Kowalski’s Lemon Curd in the Bakery Department.
www.kowalskis.com
KOWALSKI’S ORGANIC PEANUT
BUTTER with sea salt
getting
Personal
BEEF ROGAN JOSH
www.kowalskis.com
3 lbs. beef chuck roast
- kosher salt and freshly ground Kowalski’s Black
Peppercorns, to taste
- canola oil
1 red bell pepper, sliced
1 onion, sliced
2 cloves garlic
½ cup beef stock
7 oz. pkg. Saffron Road Rogan Josh Simmer Sauce
- chopped fresh cilantro, to taste
- Kowalski’s Tandoori Naan (from the Bakery Department),
for serving
S
ometime last year my husband starting taking pictures of our dinner table on a
regular basis. It started out innocently enough – a pretty salad probably caught
his eye. Naturally, I was flattered. Over a period of months this became a more
regular, sometimes daily occurrence; so much so that if on occasion he failed to
photograph a meal, I would ask him why! On one such evening he even teased me,
“Maybe tomorrow.”
It may surprise some, and despite the abundance of beautiful evidence on my
husband’s phone, I’ve made some majorly awful dishes over the years. Just ask him
about THE ORANGE CHICKEN DISASTER OF 1995. That was an
unforgettable meal, an unphotographable mess. The simple truth
is, while I usually rock at meal-making, I’ve made (and occasionally
make) some pretty unmemorable meals, too. I don’t always put
a ton of effort into dinner, either. In fact, I serve eggs for supper
a lot, and at least once a week we have leftovers.
Someone once said to me, “I bet leftovers in your house are
amazing.” Actually, it’s true, as a new feature on our back
cover proves: I make mean leftovers! It’s all about choosing
what actually works for a second serving and changing it up so
it feels fresh and new even when it’s not. So after you’ve enjoyed my new favorite
Indian recipe on this page, be sure to turn to the back cover so you can relish it
again for “Dinner Tomorrow.”
These days my work in the kitchen is pretty, well, pretty. But I get a lot of practice,
and that’s as important in cooking as it is in everything else. It’s one of the reasons
I’m excited to introduce a new feature in this issue of At Home with Kowalski’s.
“The Sunday Chef” (page 5), combined with the recurring feature “Cooking Class”
(page 7), is intended to provide tips and practice for budding gourmands who hope
someday someone might want to snap a pic of their dining room table. Email me a
picture of your dinner tonight (or tomorrow)! I’m at rperron@kowalskis.com. I’m also
on Facebook and Twitter at @chefRachael.
Warmly,
Rachael
Page 4
Season all sides of roast generously with salt and pepper. In a
large skillet, heat oil over medium heat; brown roast on all
sides (about 15 min. total). Remove roast from pan; arrange
in crockpot. Add red pepper, onion and garlic to skillet used
to brown roast; sauté about 5 min., stirring to loosen browned
bits of roast. Pour vegetables and stock over meat in crockpot.
Cover; cook 5-6 hrs. on high or 8-10 hrs. on low. Remove beef
from crockpot; coarsely chop, discarding excess fat. Season
meat to taste with salt and pepper; add to a large skillet with
the simmer sauce. Pour vegetables and liquid from crockpot
through a fine-mesh strainer; reserve liquid and discard
vegetables. Add a small amount of reserved liquid to pan with
the beef to reach desired consistency. Heat through; garnish
with cilantro and serve with warm naan.
Serves 8.
rachael’s HOT list:
What I’m
buying now
Screaming Sicilian Pizza
Saffron Road Rogan Josh Simmer Sauce
Stonewall Kitchen Mango Chutney
Kowalski’s Special Seasoning
Kowalski’s Indian Chickpea Salad
Stonefire Pizza Crust
Tajin Seasoning
Kowalski’s Parmesan Shaker
Kowalski’s Fire Roasted Salsa
Kowalski’s Cashew Tofu Spread
Kowalski’s Hoagie Rolls
the
Sunday Chef
S
ure you can grill up boneless, skinless chicken breasts in a flash, but truly
great grilled chicken, such as the recipe we’re sharing here, takes time
and attention to detail. Following this technique carefully will ensure a tasty end
product, in large part due to multiphase cooking over both direct and indirect
heat. The foil pan traps heat from the hot side of the grill and gently distributes
it around the chicken as it cooks on the cooler side. Below we’re breaking
down the other keys to this recipe’s success:
Bones. Bones bring two things to the picture here: 1) flavor and 2) insurance.
Bones are superconductive when it comes to heat, and they provide a little
insulation that protects the chicken from drying out.
Brine. We’re big fans. Unlike marinating, which mainly adds flavor, brining
adds moisture – and moist chicken is good chicken. As little as 20 minutes
makes a big difference.
Sauce. Glazes and sauces applied while this chicken cooks will prevent the
skin from crisping and rendering its fat. If you must put it on while your food is
grilling, do so near the end of cooking time or wait until you remove the food
from the grill, before it rests. Sugary sauces also burn quite easily and may
cause sticking (not to mention they are a pain to clean up).
Be patient. We can’t say it enough, but once you’ve taken the chicken
off the grill, cover it and let it rest to maintain moisture and allow for carryover
cooking. Wait at least 5 minutes for bone-in pieces.
Grilling Reminders!
These tips are important no matter the recipe.
Preheat your grill properly.
Gas grills need an average of 15 minutes to heat to high.
For best results, always heat fully to high, then
adjust the heat down if needed. If you’re using
charcoal, wait until all the briquettes are
white and ashy before moving
them around.
Clean your grill
completely and at
the right time
Clean it when it’s HOT.
In most cases, a grill is
hottest after it has been
preheated. Doing it after your
food is cooked might work, if
the grill is very hot and if you aren’t
distracted by getting your food to the
table. You will need to give stuck-on
foods a few minutes to burn off (which is
why doing it after preheating is preferred).
Page 5
2 ½ lbs. bone-in, skin-on chicken pieces
- prepared poultry brine, packaged or homemade (see below)
- canola or olive oil
- fresh ground black pepper, to taste
- dry rub, such as Rosemary Rub (optional)
- deep disposable foil pan (approx. 17x12x3")
- sauce or glaze, such as Fast Orange Glaze (optional)
Submerge chicken in brine; cover and let soak in the
refrigerator 20 min. or up to 1 hr. Pat chicken thoroughly dry
with paper towels. Very lightly brush chicken with oil; season
with pepper. If desired, sprinkle chicken with rub. Preheat
both sides of grill to high; clean grill. Cook chicken, skin
side down, with cover down until dark grill marks form and
chicken releases easily from the grates (about 4 min.); turn and
cook 4-5 min. more on next side until dark as well (turn legs
and wings more to brown all sides). Turn one side of grill off
(or move coals to one side). Move all the chicken to the unlit
side of the grill, as close to the heated side as possible but not
directly over the flame (chicken pieces may touch; place ends
of drumsticks and thin sides of breasts on top of thicker pieces
to prevent overcooking). Place foil pan over both the chicken
AND the hot side of the grill to create a gentle convective
heat over the chicken. Cook chicken with cover down, turning
occasionally, until it reaches 160° (20-25 min.). Remove from
heat. If desired, toss hot chicken with sauce or glaze. Cover
with foil and let stand 5-10 min. (chicken should reach 165°
during this rest) before serving.
Serves 6.
Good to Know:
•M
ake a brine by combining 2 qts. water with ⅓ cup each
kosher salt and sugar. You can warm some of the water to
help dissolve the salt and sugar, but be sure to completely
chill brine before using.
Find recipes for Rosemary Rub and Fast Orange Glaze on our
website at www.kowalskis.com.
www.kowalskis.com
Seasoning. With a brine you shouldn’t need to add much (if any) salt, but
don’t forget to add at least pepper. If you’re feeling frisky, add a dry rub.
BEST-EVER GRILLED CHICKEN
www.kowalskis.com
GOOD F
perfect
Sauteed Vegetables
S
autéing is a hands-on, stovetop cooking method whereby food is cooked rather
quickly in a small amount of oil over fairly high heat. (If it sounds a little like stir-frying,
that’s because the biggest practical difference between the two is the shape of the pan.)
When it comes to vegetables, sautéing is a great technique. Unlike steaming, poaching or
microwaving vegetables, sautéing allows for some browning. (Remember our lesson on
roasting vegetables? That browned exterior adds sweet, delicious flavor.)
Once you master this technique, you can cook almost any vegetable without a recipe.
Sautéed veggies make delicious side dishes, but they’re also great on sandwiches, stirred
into rice and grain dishes and used in casseroles.
Page 6
OOD
S FOR G
OOD
basic sautéed veggies
- 1-2 tbsp. Kowalski’s Extra Virgin Olive Oil,
divided
- 2 ½-3 cups prepared vegetables
- kosher salt and freshly ground Kowalski’s Black
Peppercorns, to taste
In an extra-large skillet over medium-high heat,
heat enough oil to lightly coat pan. Add slowercooking vegetables to the pan first; add quickercooking vegetables later (add additional oil, if
needed, to prevent sticking as vegetables are
added). Sauté vegetables, stirring frequently,
until crisp-tender and beginning to darken on the
edges. Remove from heat; season to taste. Serve
immediately. Serves 4.
cooking class
Sauteed Vegetables
CHICKEN AND GREENS HOAGIE
1 hoagie roll (find them in the Bakery Department)
- Zesty Sandwich Spread, to taste
2-4 oz. shredded Kowalski’s Rotisserie Chicken, warm
- Sautéed Kale, to taste
1-2 slices Kowalski’s Provolone Cheese
- crushed red pepper flakes, to taste
Pre-prep. Of course sautéed vegetables need to be washed
before cooking, but most importantly, they need to be dried. Like
roasting, sautéing is a dry heat cooking method. Wet vegetables
will steam and won’t develop a nicely browned exterior. Since
it can be hard to towel dry a head of broccoli, we recommend
washing up in advance and allowing your produce to thoroughly
air dry before cooking.
Using a serrated knife, split hoagie bun ¾ of the way through; press open
on a baking sheet. Spread both sides of the roll with desired amount of
dressing. Top with chicken, kale and cheese. Place baking sheet 6-10"
from preheated broiler; cook until cheese melts and edges of the roll start
to turn golden-brown and toasty (1-2 min.). Remove from oven, sprinkle
with red pepper flakes, close sandwich and cut in half on the diagonal with
a serrated knife. Makes 1.
Prep. Cut up vegetables in small, evenly sized pieces. The
pieces shouldn’t be much more than ¼-½" thick for dense
produce (like root vegetables). Vegetables that contain a lot of
water can be cut larger.
ZESTY SANDWICH SPREAD: In a small mixing bowl, whisk together
1 tbsp. mayonnaise, 1 tbsp. low-fat plain yogurt and 2 tsp. ketchup. Stir in
finely minced pepperoncini peppers to taste. Season to taste with kosher
salt and freshly ground Kowalski’s Black Peppercorns.
Equipment. Using a large, shallow pan that can hold all your
veggies in a single layer will ensure that the steam can escape.
Remember, you want sautéed veggies, not steamed.
Heat. Cook on a moderately high to high heat, to allow for
browning/flavor development.
SAUTÉED KALE
B) T
he easiest way to ensure that individual vegetables in
a mixture will each be perfectly cooked is to cook each
vegetable separately. Since that’s not always practical,
you can try two strategies for cooking combos: 1) cut
slower-cooking/denser vegetables into smaller pieces than
the faster-cooking ones and/or 2) start slower-cooking
vegetables first, then add faster-cooking ones later.
C) S
eason after cooking. Salt and pepper are a must. Other
seasonings, herbs or spices are optional.
GOOD F
A) U
se just enough oil to lightly coat the pan so that the
vegetables won’t stick.
2 tbsp. Kowalski’s Extra Virgin Olive Oil
½ red onion, chopped
1 clove garlic, finely minced
5 oz. chopped fresh kale
- kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste
In a large sauté pan, heat olive oil over medium-high heat. Add onion and
garlic; sauté until onion is soft (about 5 min.). Add kale; continue cooking
until kale wilts, tossing often (4-6 min.). Season with salt and pepper.
Serve immediately.
Serves 2-3.
A note about gluten: This recipe is gluten free.
• Very slow-cooking produce: root vegetables (carrots,
potatoes) and winter squash
• Slow-cooking produce: summer squash, broccoli,
cauliflower and peppers
• Quick-cooking produce: mushrooms and tomatoes
• Very quick-cooking produce: greens Technique. Stir frequently to help your vegetables cook
evenly and to prevent sticking. Straight-bottomed
wooden “spoons” are a great tool for this.
Page 7
Selection and availability of
ingredients vary by market.
www.kowalskis.com
S FOR G
OOD
OOD
Ingredients. They make the difference. Here’s what to consider:
Love
Lamb
for the
of
did you know?
www.kowalskis.com
Lava Lake Lamb comes to Kowalski’s from Mountain
States Rosen Lamb (MSR), a producer-owned company
that also supplies us with 100% vegetarian-fed,
source-verified Shepard’s Pride 100% Natural Lamb from
October through June. MSR adheres to responsible
raising practices, land management and conservation
and has received the global Safe Quality Food Institute’s
top-ranked food safety certification.
K
owalski’s is excited to bring back Lava Lake All Natural
100% Grass-Fed Lamb to our Meat Departments for about
six weeks starting this season (July-September). The seasonality
of this program means the lambs are humanely raised and
harvested during the spring and summer growing season, when
they can graze as nature intended, and it ensures that Kowalski’s
customers get the freshest product available.
Lava Lake Lamb comes from family ranches in Idaho, between
Sun Valley and Jackson Hole, where animals are cared for 24
hours a day by shepherds with generations of experience and
knowledge. These lambs roam over thousands of unfenced acres
of high mountain pastures with their mothers, consuming milk
and grazing on fragrant wild green grasses, flowers and herbs.
Like all of Kowalski’s Service Counter choices, the animals are
never given growth hormones or antibiotics.
All of the family ranches involved in the Lava Lake program work
hard to sustain the land for future generations. With an unwavering
commitment to land stewardship practices, Lava Lake and their
ranching partners have helped protect millions of acres of rich
native landscapes with their conservation efforts. Lava Lake
Ranch is an awarded leader in sustainable grazing and has
received numerous conservation honors, including the Bureau
of Land Management’s National Rangeland Stewardship Award,
the Sustainable Northwest Award and the U.S. Forest Service’s
Award for Rangeland Management.
Cooking with Lamb
Domestic lamb is a uniquely flavorful and surprisingly mild
culinary experience. For the uninitiated, lamb burgers are a great
foray into the world of this lean, tender and delicate meat. One
of the great things about lamb burgers, such as our Greek Lamb
Burgers, is they stand up to more intense cheeses, toppings and
heartier buns than traditional beef burgers.
As with beef and poultry, cuts with bones impart flavor. Chops,
(like this recipe for Herb Balsamic Lamb Chops) are easy to
prepare – just cook them as you would pork chops. Our
newest cut of lamb, lamb flank steak, cooks just like beef flank
steak and also works great in this recipe for gyros as well as
the Mediterranean Lamb Salad featured on page 16. Recipes
for other cuts of lamb and more are available on our website at
www.kowalskis.com.
Page 8
GREEK LAMB BurgerS
12 oz. ground lamb
2 green onions, thinly sliced
2 oz. feta cheese, finely chopped
3 tbsp. chopped fresh Italian parsley
1 clove garlic, finely minced
1 tsp. dried oregano
1 tsp. crushed red pepper flakes
½ tsp. kosher salt
4 Kowalski’s Sweet Egg Buns,
lightly toasted
- toppings: Bibb lettuce, sliced
tomatoes, sliced red onion, peeled
and thinly sliced cucumber, mango
chutney and Lemon Dill Dressing
Combine first 8 ingredients in a large bowl. Using your hands, mix
thoroughly; form 2 patties. On a grill preheated to medium-high, grill
burgers directly over heat until done (4-5 min. on each side). Remove from
heat; let stand 3-5 min., covered with foil, before serving. Serve on buns
with desired garnishes. Serves 2.
Lemon DILL DRESSING: In a small bowl, stir together 2 tbsp. each
low-fat Greek yogurt and mayonnaise. Stir in 1 tsp. each grated lemon zest,
finely chopped fresh dill and fresh lemon juice. Stir in 1 clove of finely
minced garlic and kosher salt to taste. Store, covered, in the refrigerator until
ready to use, up to 3 days. Makes ¼ cup.
LAMB FLANK STEAK GYROS
- toppings, your choice: shredded
lettuce, chopped fresh mint, sliced
tomatoes, sliced red onion, peeled
and thinly sliced cucumber,
prepared tzatziki sauce, salt and
freshly ground Kowalski’s Black
Peppercorns to taste
In a small mixing bowl, mix salt, pepper, oregano and garlic; rub onto both
sides of steaks. Grill steaks over direct heat on a grill preheated to mediumhigh until desired doneness (about 4 min. per side for medium). Remove
from heat; let stand 3-5 min., covered with foil, before serving. Thinly slice
steaks and serve on warm pita or naan with desired toppings.
Serves 6.
www.kowalskis.com
¾ tsp. kosher salt
¼ tsp freshly ground black pepper
¼ tsp. dried oregano
1 clove garlic, finely minced
1 ½ lbs. lamb flank steaks
- pita or naan, for serving
HERB BALSAMIC LAMB CHOPS
½cup extra virgin olive oil, such as Vom Fass Rosemary Extra Virgin Olive Oil
¼cup aged balsamic vinegar, such as Vom Fass Aceto Balsamico di Modena
Platinum Vinegar or Vom Fass Waldburg Star Fig Balsam Vinegar
2 cloves garlic, minced
1 tbsp. honey
2 tsp. Dijon mustard
1 tbsp. fresh oregano (or 1 tsp. dried)
¼tsp. sea salt, such as Vom Fass Sea Salt
¼tsp. freshly ground black pepper, such as Vom Fass Black Peppercorn Mix
8 lamb rib chops
In a small mixing bowl, whisk together all ingredients except chops. Place chops
in a baking dish; pour marinade over chops, turning chops to thoroughly coat with
marinade. Cover; refrigerate for 1 hr., turning chops occasionally. Remove chops
from marinade; discard marinade. Grill chops over direct heat on a grill preheated
to medium-high until desired doneness (about 5 min. per side for medium-rare).
Remove from grill; cover with foil and let rest for 5 min. before serving. Serves 4.
A note about gluten: When prepared with a gluten-free broth and using cornstarch instead
of the flour called for above, this recipe is gluten free.
Good to Know:
• VOM FASS products are available exclusively at the Kowalski’s Woodbury Market.
Recipe courtesy VOM FASS Twin Cities and Chef Susan Denzer.
Page 9
Selection and availability of products and ingredients vary by market.
editor’s Picks
FRESH FROM THE HIVE
Call them creamed honey, spun honey or whipped honey – Bare Honey
100% raw honey spreads are pure delicious, in flavors you might not expect.
Vanilla Bean Spoon Honey, Lavender Blossom Honey, Pollen Fortified Raw
Honey and Raw Wildflower Honey can be found in the Grocery Department.
SKIN FOOD
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Newly offered in the U.S. for the first time,
premium quality olive oil-based skin care
from Monini is now available in our Gift
Department. Monini Extra Virgin Olive Oil,
a trusted brand in Italy for generations and
produced at their beautiful olive groves at
Frantoio del Poggiolo in sunny Umbria, is
at the heart of this exclusive, luxury skin
care line.
loosen up
Feel-Good
Sweetener
The same high-quality blends you know and
love from Tea Forte are now available in loose
tea form. Look for Green Mango Peach,
White Ginger Pear, Hazelnut Truffle, Lemon
Sorbetti and Wild Berry Hibiscus in the
Grocery Department.
Why drown your coffee in chemicals,
additives and unsavory stuff? Made with
organic agave, Madhava makes delicious
all natural, low-glycemic coffee syrups
in flavors like Ooh La La Vanilla, Fancy
Hazelnut and Salted Caramel. Find them
in the Grocery Department.
Summer
thirst quencher
Bolthouse
Watermelon Mint
Lemonade is a new
taste sensation for
summer from
Bolthouse Farms
combining the trifecta
of summer flavors
– watermelon, mint
and lemonade – in
one yummy sip. Look
for it in the Produce
Department.
SAVOR THE FLAVOR
Local salad dressing guru Pam Powell is adding two new
savory flavors to her popular Salad Girl line. Chile Limón and
Toasted Sesame & Ginger are both gluten free and are available
in the Refrigerated Section of the Produce Department.
Selection and availability vary by market.
Page 10
happy
hour
FRESH CATCH
Neptuna’s responsibly caught, dolphin-safe and
remarkably fresh tuna has something for everyone.
Look for a variety of flavors in the Grocery Department.
“peas” to the world
World Peas are gluten-free, all natural, non-GMO snacks that are high in
protein and low in calories. In each delicious serving (about 45 peas), there
are four grams of protein – more than a serving of peanut butter! They
make a great healthy swap for potato or corn chips. Look for flavors like
Nagano Wasabi, Sichuan Chili, Texas BBQ and Santa Barbara Ranch in
the Grocery Department.
Naturally
Sweet Treats
kicky condiment
The super-popular flavor of Sriracha combined with mayo
makes for an irresistible condiment for sandwiches, burgers…
you name it. Find Lee Kum Kee Sriracha Mayo it in the
Grocery Department.
Made with ancient whole grains like spelt and farro
and a natural sweetener with no chemicals or
preservatives, Madhava brings you naturally sweet
indulgences in the modern convenience of a mix.
Look for organic baking mixes like Yellow Cake
Mix, Ooey-Gooey Chocolate Brownie Mix, Mmm…
Chocolate Chip Cookie Mix and Flip for Flapjacks
Pancake Mix in the Grocery Department.
Page 11
www.kowalskis.com
Jack Rudy Cocktail Co. Small Batch Tonic
is essentially a quinine concentrate you
stretch with soda water to make bright, light,
refreshing cocktails. With a backbone of
quinine culled from the cinchona tree, this
elegant concoction also contains a delicate
mix of botanicals sweetened with real cane
sugar. The final product is a complex mixture
that introduces a fine bitterness to any
cocktail. Small Batch Grenadine is made from
pomegranate juice from a small family
farm in Madera, CA; they juice their fruit
whole in a patented press that renders a
matchless, robust pomegranate juice. Pure
cane sugar and orange flower water round
out this sophisticated drink maker. Jack
Rudy Products are available in the Wine
Shops at our Woodbury, Eagan, Stillwater
and Uptown Markets.
Take It
Y
outside
ou bet we love traditional picnic foods. Potato salad, hot dogs, brownies,
lemonade and fried chicken – what’s not to like? But we’re challenging typical
ideas of what a picnic is with three picnic menus that prove picnics can be easy,
upscale and, yes, even healthy! Whether you’re looking for more classic fare or are
ready for a new twist, it’s time to take the party outdoors!
Boar’s Head EverRoast Chicken
and Boar’s Head Swiss Cheese
Kowalski’s Hummus from the
Dairy Department
Mini cucumbers from the
Produce Department
Kowalski’s Sprouted Bread
from the Bakery Department
picnic classics
www.kowalskis.com
updated classic
picnic basket
Kowalski’s Napa Salad
No picnic is complete without potato salad and
coleslaw! At Kowalski’s we have several
varieties of each in unique flavors to suit every
taste. Traditional recipes for Coleslaw and Aunt
Nettie’s Potato Salad are perennial favorites, but
Country Style Potato Salad (shown), Tri Potato
Salad*, German Potato Salad* and new Roasted
Sweet Potato Salad* are yummy alternatives!
Also look for packages of Herbed Coleslaw
(shown), Red Cabbage Salad*, Napa Salad and
Tropical Coleslaw* in the Grab & Go Case.
Deviled eggs
Fresh veggie tray with
Kowalski’s Signature Dill Dip
Fresh watermelon
from the Produce Department
Stonewall Kitchen Drink Mixers
Kowalski’s Individual Chocolate
Ganache Tart from the
Bakery Department
*Subject to seasonal availability.
Unless noted, find these great picnic foods in the Deli and Imported Cheese Departments.
Page 12
GOOD FOODS D
GOOD HEALTH PICNIC BASKET
Raincoast Crisps
Spreadable Fayette Creamery Raw Milk Cheddar Cheese
Lucille’s Kitchen Garden Raspberry Pepper Jam
Mango Spinach Pasta Salad
Carrot and Beet Salad
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Fresh melon and grape tomatoes from
the Produce Department
Honest Tea Community Green Tea
Fresh lemon from the Produce Department
Kowalski’s Shortbread Cookies
from the Bakery Department
www.kowalskis.com
IMPORTED CHEESE
LOVERS’ GOURMET
PICNIC BASKET
Milton Creamery Prairie
Breeze Cheddar Cheese
Olli Molisana Salame
Lucille’s Kitchen Garden Garlic Pepper Jam
Kowalski’s French Baguette
from the Bakery Department
Garlic & Herb Le Roule
Smoked Salmon from the Meat Department
Divina Toasts
A Gourmet Thyme Lemon Thyme Shortbread
Hidden Springs Creamery “Driftless” Cheese
Orange blossom honey
Fresh stone fruits
from the Produce Department
German Butterkäse Cheese
Velvet Bees Gourmet Honey Butter
Spanish Cocktail Mix
Fresh cherries and grapes
from the Produce Department
François Montand Brut Rosé
from the Wine Shop
Selection and availability of products and ingredients vary by market.
Page 13
Say
hidden gem:
cheesecake!
Zach Snackz
R
alph Waldo Emerson said, “If you build a better mousetrap, the
world will beat a path to your door.” Though we’re not interested
in catching mice, we think we’ve found a way to entice another kind
of cheese lover: we’ve built a better cheesecake. Using classic recipes
and simple ingredients, we’ve revised this ultimate indulgence from the
crust up.
Speaking of crust, this story begins there. We’ve swapped out the
shortbread crust for a classic graham crust so good one taster even
exclaimed, “I don’t need anything but this crust!” While we agree, we
didn’t stop there. After extensive, exhausting but delicious research,
we’ve reformulated our handmade, fresh-baked cheesecake to be
not just better than ever, but better than any we’ve tried. Our new
cheesecake has a smooth, rich, thick-but-still-creamy texture and a
just-right, lightly sweet cheese filling. We think you’ll agree it’s the
best around.
Lest you confuse it with something you might
feed your pet, we’ve named our version of a
classic cereal snack for Kris Kowalski
Christiansen’s son Zach, who loves this
craveable, crunchy treat. You’ll love its
chocolaty, peanut-buttery, powdered
sugary coating, too. Find Zach Snackz
in the Bakery Department.
www.kowalskis.com
You’ll find our new cheesecake in the Cake Case. It’s available in
whole, halves, and of course, slices.
black and blue cheesecake
- Kowalski’s Cheesecake
- Kowalski’s Lemon Curd, to taste
- fresh blackberries and blueberries, or other fresh fruit, as desired
- confectioner’s sugar for garnish, if desired
Spread top of cheesecake with a generous amount of lemon curd; top with
fruit. Dust with sugar, if desired.
Serves 12.
Good to Know:
• Find Kowalski’s Lemon Curd in the Bakery Department.
Page 14
Selection and availability of products and ingredients vary by market.
get
T
salsa-fied
he word salsa comes from the Spanish
word for sauce. Not chip sauce, just
sauce. In fact, salsa can be any kind of
sauce, including guacamole, mole and fresh
sauces made with corn, beans, nuts, cheese
and carrots.
Right now, fruit-based salsas are having a
moment. And while mango salsa is still our
gold standard for topping fish, especially
salmon, it’s good for way more than that.
Beyond tortilla chips, and way, way beyond
tacos, here are some unique ideas for
incorporating these fresh and fruity salsas
into your favorite recipes and dishes:
• Purée; add lime juice and oil and use it to marinate steak.
• Top slices of Kowalski’s Fresh Mozzarella with salsa;
drizzle with olive oil and a splash of vinegar. Serve a la
Caprese salad.
• Top fried eggplant slices with salsa and crumbled
goat’s cheese.
•Purée; stir into gazpacho.
• Stir into sour cream; serve on a baked sweet potato.
• Stir into chicken salad, tuna salad or potato salad.
• Purée; whisk with Ranch dressing or ketchup. Use
wherever you would use plain Ranch dressing or ketchup.
Find Kowalski’s Cucumber, Mango and Spicy
Tropical Fruit Salsas (shown clockwise from top)
along with other great salsas in the Prepared
Produce Section of the Produce Department.
did you know?
These salsas are Good Foods for Good Health
certified. Adding them to your favorite recipes
and using them in place of things like mayonnaise
or sour cream, as noted above, boosts the health
aspects of your dishes by infusing fresh,
delicious, nutrient-rich produce into the mix.
Page 15
Selection and availability vary by market.
www.kowalskis.com
GOOD F
• Stir into mayo; serve as an alternative to sour cream
and plain salsa on tacos.
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• Serve on grilled steak, chicken, fish, chops – you name it!
El Diablo
Sipping Season
W
e’ve got summer mapped out with three seasonal cocktails that’ll satisfy
any thirst.
may You’ll be enjoying this tequila cocktail long after Cinco de Mayo. El Diablo
(loosely translated to the devil in Spanish) is a devilishly refreshing sipper with
flavors of black currant and ginger at its heart. You can make our version with
regular or nonalcoholic ginger beer, but we love it with the intense addition of
ginger shrub, a sweet-tart cocktail ingredient from the Colonial Era.
www.kowalskis.com
june According to the National Weather Service, hurricane season in the
Atlantic begins June 1, but we’re more interested in the tropical cocktail of the
same name. If you’ve got a hammock, pull it out, because with tropical flavors
and the color of a sunset, the Hurricane’s a beauty of a beverage meant for ultra
laid-back sipping.
july What else could we pick for this most patriotic of months but The
Americano? Named for the numbers of American tourists who were said to enjoy
the cocktail while vacationing in Italy in the early 20th century, this classic cocktail
features Campari, a complex, bitter liqueur made with herbs, spices, barks and
fruit peels. Be sure to shake it thoroughly. Not only will this chill the beverage
properly but it will also properly dilute it with water, which will release water-soluble
aromatics that will allow you to fully appreciate all Campari has to offer.
good to know
Find shrub in the Wine Shop at our Woodbury,
Stillwater, Eagan and Uptown Markets.
Hurricane
EL DIABLO
2 tbsp. frozen limeade concentrate
3 oz. tequila blanco
1 ½ oz. crème de cassis
2 oz. Shrub & Co. Spicy Ginger Shrub
- ice
4 oz. sparkling water
- blackberries, for garnish
In a cocktail shaker, combine first 4 ingredients. Shake to combine; pour evenly into
glasses over ice and top with sparkling water. Garnish each glass and serve immediately. Serves 2.
HURRICANE
3 oz. dark rum
2 oz. passionfruit juice
1 oz. fresh squeezed lime juice
1 oz. fresh squeezed orange juice
½oz. grenadine, such as Jack Rudy
Cocktail Co. Small Batch Grenadine
½oz. simple syrup, such as Royal Rose
Tamarind Simple Syrup
- ice
- orange slice and maraschino cherry,
for garnish
The Americano
In a cocktail shaker, combine rum, juices, grenadine, simple syrup and ice. Shake to
combine; pour evenly into a highball glass over ice. Garnish glass and serve immediately. Serves 1.
Good to Know:
• Jack Rudy and Royal Rose products are available in our Wine Shops at our Woodbury,
Eagan, Stillwater and Uptown Markets.
THE AMERICANO
3 oz. Campari
3 oz. sweet vermouth
- ice
- club soda
- orange slices, for garnish
In a cocktail shaker, combine Campari, vermouth and ice. Shake to combine; pour evenly
into glasses over ice and top with club soda. Garnish each glass and serve immediately. Serves 2.
Selection and availability of ingredients vary by market.
Page 16
justdesserts
Y
es, you can keep your summer swimsuit shape and still indulge in a sweet
treat on occasion! The fruits of the season are ideal for satisfying a sweet
tooth in a healthier way! Use these recipes as inspiration to create your own
signature summer fruit dessert with whatever fruit is your favorite. Tropicals,
melons, berries and stone fruits are all great choices.
TROPICAL GRILLED PINEAPPLE DESSERT
1 large pineapple, peeled, cored and cut
into 8 wedges
- coconut or olive oil
¾ cup plain Greek yogurt
2 tbsp. Kowalski’s Pure Honey, plus
more for drizzling if desired
8 tsp. toasted sweetened coconut flakes
8 tsp. roughly chopped macadamia nuts
Lightly brush pineapple wedges with oil. Grill over high heat, covered, until pineapple
is nicely charred (about 6 min. per side). In a small mixing bowl, whisk yogurt with
honey to taste; set aside. Divide pineapple between 4 serving dishes or plates. Top each
serving evenly with yogurt, coconut and nuts; drizzle with honey.
Serves 4.
A note about gluten: This recipe is gluten free.
top it off
Skip the hot fudge and sprinkles and finish your fresh
fruit “sundaes” with these unique, healthier drizzles
and garnishes:
• Balsamic Syrup* • Vanilla Honey Syrup*
• Red Wine Syrup* • Kowalski’s Honey
• Finely chopped fresh rosemary
• Fresh basil ribbons • Chopped fresh mint
• Freshly ground Kowalski’s Black Peppercorns
• Ancho or chipotle chile powder • Shredded coconut
• Chopped, toasted walnuts or almonds
• Pepitas, chia or sunflower seeds
*Find these recipes online at www.kowalskis.com
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MEXICAN BANANA SPLIT
½ banana, sliced horizontally
¼ cup fresh mango chunks
¼ cup fresh pineapple chunks
½ cup Dannon Oikos Vanilla Frozen Yogurt
1 tbsp. Kowalski’s Pure Honey
1 tbsp. pepitas
- chipotle chile powder, to taste
Put banana into a large serving dish; top with mango, pineapple and frozen yogurt.
Drizzle sundae with honey; sprinkle with pepitas and chile powder.
Serves 1.
A note about gluten: This recipe is gluten free.
Nutrition Information per Serving
Total Calories
355
Total Fat
7g
Saturated Fat
3g
Fiber
3 g
Sodium
44 mg
A good source of vitamin C,
calcium and potassium.
Also look for Blackberries and Stone Fruits with Vanilla Honey Syrup
and Tuscan Melon and Almonds at www.kowalskis.com.
Page 17
www.kowalskis.com
Nutrition Information per Serving (without optional honey drizzle)
Total Calories
242
Total Fat
6g
Provides a day’s worth of vitamin A
plus a good source of heart-helping
Saturated Fat
2g
magnesium, potassium, folate and
Fiber
4 g
vitamin B6.
Sodium
31 mg
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sue moores
roots
for the
Home Team
Susan Moores, M.S., R.D. | smoores@kowalskis.com
S
www.kowalskis.com
ue Moores is trying to change the conversation. The food conversation,
as she calls it. When she’s not serving as our resident nutrition expert,
she’s busy making a difference in our community through her nonprofit,
Roots for the Home Team, which partners with youth garden programs in
ethnically diverse neighborhoods of the Twin Cities. Through Roots, kids
plan, plant and harvest produce used in delicious fresh salads they sell
at their “Garden Goodies” cart at the Twins’ home stadium, Target Field.
Kowalski’s Culinary Director Rachael Perron recently sat down with Sue to
learn a little more about this venture:
RP: Why did you want to start Roots?
SM: My desire really was and is to change the food conversation, to take a
nonmedicinal approach to food. Also, I was at that point in my career that
I wanted to do something that mattered to people that might not have as
much available to them.
RP: How did the idea come about?
SM: About 5 years ago, some colleagues and I visited the farm now called
Urban Roots, and I was really impressed. About the same time the Twins
were getting ready to move to their new stadium. I knew they were going
to try to reshuffle the deck when it came to the food they served there,
particularly focusing on the local angle. I thought it would be good as well if
there were more fresh produce options at the ballpark.
RP: So how does the program work?
SM: Roots gives grants to the garden programs and buys their produce.
About 70% of what we serve at the stadium comes from the kids’ gardens.
The rest is all U.S. product, local if we can get it. The gardens pick leaders
to work the cart; the kids aspire to that. They get paid for their work, too.
RP: Do the kids write all of the recipes?
SM: Yep. They pick ingredients they’re growing, looking for a balance of
color and texture as well as something surprising, like kohlrabi – something
interesting that will tap into people’s curiosity.
RP: Are any players involved in what you’re doing?
SM: Yes, we’ve been lucky to work with Scott Diamond. I knew he was
into recycling and the environment and I thought maybe I could reel him
in. Last year he was eating our salads in the locker room. He tweets about
Roots and continues to be a great partner. We’re working on connecting
with other players for this season and will have our salads in the Twins’
dining room on some of our game dates. We’d like to think their eating our
salads will be great fuel for winning games. It would be great for the kids to
see the link between performance and good food.
Page 18
Strives to strengthen kids’ health by
reframing how we teach and talk with kids
about healthful food.
Helps build self-esteem, character,
leadership skills and business
knowledge for participating youth.
Helps strengthen local communities by
developing new leaders and supporting
youth’s investment and engagement with
their neighborhoods.
Supports access to fresh produce in
challenged communities.
Surprises and delights baseball fans with
the taste of fabulous, fresh foods.
“GAME ON” SPRING ROLL SALAD
8 oz. rice noodles, broken in half
2 ¼ cups shredded carrot
1 ½ cups chopped cucumber
½ cup chopped fresh cilantro
½ cup chopped fresh mint
⅓ cup chopped fresh basil
⅓ cup sliced green onion
½ cup canola oil
2 tbsp. lime juice
1 tbsp. plus 2 tsp. smooth peanut butter
1 tbsp. Thai sweet chili sauce
½ tsp. chile-garlic paste
- kosher salt, to taste
4 cups mixed spring salad greens
1 cup dry roasted salted peanuts, coarsely chopped
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Cook noodles according to package directions; rinse with cool water and drain
well. In a large mixing bowl, mix carrot, cucumber, herbs and green onion; stir
in noodles. In a small mixing bowl, whisk together remaining ingredients except
greens and peanuts; pour half of dressing over noodle mixture and stir gently
until coated. Serve noodle salad over greens; drizzle with remaining dressing to
taste and sprinkle with peanuts.
Serves 8.
Recipe and photo courtesy of Roots for the Home Team.
Roots kids develop all of the recipes they serve at the Garden
Goodies cart. This recipe from their 2013 menu was a fan fave.
www.kowalskis.com
RP: What are your goals for the 2014 season?
SM: We’re really working to grow our reach outside of the ballpark, too. The
Minneapolis School District will be serving a Roots salad in the schools this spring.
St. Paul Schools are testing them now, and I’d like to see that happen.
RP: Is there something you’ve learned that you didn’t expect to when you started
the program?
SM: Never assume someone isn’t interested in something. Teenagers especially
want these kind of opportunities. That’s what these garden programs do. They
engage and involve these kids in something, rescripting what’s possible and what
they are capable of. It’s about way more than salad. It’s about giving youth a
chance to see a world of opportunities for themselves.
Find Roots for the Home Team at Gate 34 (“pretty close to the flagpole”)
during weekend Twins 2014 home games.
You can learn more about Roots for the Home Team or
make a donation at www.rootsforthehometeam.org.
Kowalski’s is proud to support Roots for the Home
Team and will be featuring these Roots-inspired
salads in the Deli Department all summer long:
Pizza Salad with Orzo
This salad was developed by the kids at Youth Farm for the 2014 season. It
features the great flavors of pizza – tomato, basil, oregano and Parmesan –
in a cold pasta salad with a little onion, green pepper and zucchini for good
measure. It’s tossed with a fresh and light Italian herb vinaigrette.
Big Bang Seoul Salad
Developed in 2014 by the kids at Urban Roots, this bright and beautiful rice
noodle salad has tons of green veggies (including broccoli, pea pods,
edamame and cucumber) plus carrot, radish and more. It features a sweet
and mildly spiced sesame vinaigrette.
Page 19
Big Bang Seoul Salad
Pizza Salad with Orzo
Photos courtesy of Roots for the Home Team.
Spring Roll Salad
This salad, inspired by the recipe featured above, was developed by
the kids at Youth Farm. It features rice noodles, carrot, cucumber
and tons of fresh herbs. The lightly sweet peanut dressing has just
a hint of heat.
dinnertomorrow
Y
ou may have figured out Dinner Tonight, but what about dinner tomorrow? Sometimes
it’s all you can do to plan ahead a day, much less two. Here we’re offering up a new
idea: leftovers that don’t seem, well, left over. Presentation is everything here, with the idea
being that you might not even recognize last night’s meal on day two.
Tender and moist Beef Rogan Josh (page 4) is great the next day no matter what, but it’s
even more fun on this Indian Pizza. It comes together in a flash, too!
INDIAN PIZZA
¾ cup leftover Beef Rogan Josh, approx.
1 Stonefire Italian Artisan Pizza Crust
½cup mango chutney, such as
Stonewall Kitchen
1 cup Kowalski’s Shredded Pizza
Cheese Blend
- cumin seeds, to taste
- chopped fresh cilantro, to taste
- f reshly ground Kowalski’s Black
Peppercorns, to taste
- Lime Yogurt, to taste, if desired
Heat beef in a small microwave-safe dish in the microwave until hot (1-2 min.). Top
crust evenly with chutney, beef and cheese; sprinkle with cumin seeds. Broil on a baking
sheet under a preheated broiler until cheese is melted, browned and bubbly. Let stand
5 min. before slicing. Garnish with cilantro and season with pepper to taste. If desired,
serve with Lime Yogurt for dipping.
LIME YOGURT: In a small mixing bowl, stir together 2 tbsp. plain low-fat yogurt,
½ tsp. grated lime zest, 2 tsp. fresh lime juice and kosher salt and freshly ground black
pepper to taste.
Good to Know:
• Stonefire Italian Artisan Pizza Crust is available in the
Deli Department.
• Try replacing the pizza crust in this recipe with new Kowalski’s
Tandoori Naan, available in the Bakery Department.
Selection and availability of ingredients vary by market.