Spring 2008 - Kowalski`s Markets

Spring 2008 That’s Fresh Thinking
At Home with
enjoy the new season
California Tree-Ripe Fruit Has Arrived
Fresh Berries: One of Summer’s Simple Pleasures
Graduation Parties...Minnesota Style
Remember Your
Earth Friendly
Reusable Bag
Thoughts from
the Kowalskis
e say it every year, but in Minnesota we can’t wait for spring
to arrive, as it heralds warmer weather, cleansing rains and
a greening landscape that makes everything seem fresh again. We
welcome you to Kowalski’s Markets as well, where fresh is a way
of life. This issue is our tribute to a fresh new season, with fresh
new ideas and wonderful fresh foods.
April, May and June are full of celebrations, from showers and weddings, to graduations. We challenged our Delis to create menus to
help take the stress out of entertaining, so if a graduation party or
other large event is in your future, be sure to look for our themed
buffets in our article Graduation Parties…Minnesota Style.
Speaking of entertaining, we are excited to begin a new venture
with local cake maker Butter Cream, as we make their exceptional
wedding cakes available through our stores. Watch for details in
the Bakery.
This month we launch our new Good
Foods for Good Health program with
a focus on building strong bones.
That’s by design. We decided to
begin by talking about strength and
D H E AL l
the importance of creating a “solid
l eb r
foundation” from which one can
a t i o n of E a t i n g
grow. We wish the same for you as
you take part in Good Foods for Good Health – we hope to help
you build a strong base (bones and beyond) which will carry you
through life and support you as you look for more ways to enjoy
good health.
One of the sure signs of spring is the arrival of stone fruit in our
Produce Departments from our partner, Kingsburg Orchards in
California. We suggest ways to use them in several recipes and
feature fresh berries as well to get you thinking about ways to
include more fresh fruits in your diet.
We also introduce you to two local partners, Salad Girl and
Shepherd’s Way Cheese Farms. We love their stories and the passion they have for what they do. We appreciate the opportunity to
feature their products in our markets.
Our buyers have been busy over the winter, and have brought in
many new items in every department. Look for them in the Around
the Store section in the middle of the magazine and in our feature
article about items for kids in our Gift Department.
It’s time to get outside, so we have included designs for your summer planters as well as recipes featuring unique burgers for the grill.
Let the flowers bloom and the grilling season begin!
Once again we will be celebrating Earth Day in all of our markets.
We have set aside Saturday April 19th for the special event, with
lots of demos and surprises in every department. Join us as we
feature many of the hundreds of earth-friendly products we
have available.
So enjoy the season and use
this issue of At Home with
Kowalski’s to help make it
a little easier, tastier and
healthier. As always, thanks
for putting your confidence
in us and shopping at our
markets. We never take
your business for granted!
The Kowalskis
Jim, Mary Anne & Kris
Grand Avenue Market
1261 Grand Avenue
Manager: Jean Christensen
Lyndale Market
5327 Lyndale Avenue S.
Manager: John Majewski
Eden Prairie Market
16500 W. 78th Street
Manager: Jeff Linder
White Bear Lake Market
4391 S. Lake Avenue
Manager: Matt Birr
Uptown Market
2440 Hennepin Avenue
Manager: Tim Adelmann
Stillwater Market
5801 Neal Avenue N.
Manager: Steve Szondy
Woodbury Market
8505 Valley Creek Road
Manager: Dan Klassen
Parkview Market
5615 Chicago Avenue S.
Manager: Greg Feiock
Linda Day Anderson,
Kowalski’s Markets
& Production
Visual Expressions
Copy Editor
Karne McGary
Phil Aarrestad
Design & Layout
Hooker & Company
Food Stylist
Maggie Stopera
Page 2
PROP Stylist
Jerri Mahoney
© Kowalski’s Companies, 2008
All Rights Reserved. www.kowalskis.com
The Local Difference:
fresh dressings for fresh greens
Salad Girl...
hen Pam Powell was a teenager, she worked as a dishwasher
at Madden’s on Gull Lake in northern Minnesota. All summer
long she was eyeing the salad girl, waiting for her to quit so that she
could get out of washing dishes. Her perseverance paid off, and
eventually she became the “Salad Girl!” Thus began a lifelong love
for designing healthy and beautiful salads.
That seasonal job eventually led her to catering and working as
a private chef for several White Bear Lake families. “I was asked
to create unique salads for each special occasion or party, and I
learned to fashion my salads from the “pick” of the garden that day.
I would accent the fresh greens and vegetables with homemade
vinaigrette inspired by the fruits and herbs of the season,” said Pam.
It was these dressings that became the inspiration for her business.
Jim Powell, Pam Powell, Nick Powell, Anna Spetz
Look for Salad Girl Curry
and Fig, Crisp Apple
Maple, Blueberry Basil
and Pomegranate Pear in
the refrigerated dressing section of the Produce Department. Each
bottle has one of Pam’s salad recipes on the label for inspiration,
and is paired with a package of “To Go Nuts!” and Fruits to top off
each salad. “The dressings can also be used as marinades or grilling sauces for salmon, chicken and pork,” offers Powell. “Try mixing
some into your deviled eggs, tossing Crisp Apple Maple with warm
cheese tortellini, sliced pears and toasted walnuts, or using Curry
and Fig as a topping on roast turkey for a gourmet sandwich,”
suggests Pam. We’re sure you’ll think of lots of ideas of your own as
you use these fresh-tasting dressings.
“The company is an extension of our belief that food is essential and
holistic, and that eating fresh organic goodness benefits us individually and communally,” adds Pam. Salad Girl offers sustainable
packaging, local manufacturing, a commitment to give back to the
community and a pledge of doing business with integrity, whimsy
and joy! You can also feel good knowing you’re supporting another
one of our neighbors and local partners!
Page 3
“With the help and encouragement of my husband and business
partner Jim, son Nick and his best friend Anna (and a whole lot of
family and friends), we took these homemade dressings to the Mill
City Farmers Market in
Minneapolis the summer of
2007. The response was
so terrific that we were
invited to sell our now certified organic dressings at
Kowalski’s Markets,”
says Powell.
Sticks & Stones
Sticks & Stones
Break Your Bones...
cells are responsible for using nutrients in the foods
replaced, those “withdrawals” leave bones weak-
you eat to create or build new bone. The key ques-
ened. Foods that serve up calcium include milk,
tion for determining your bone’s vitality is which
yogurt and cheese, almonds, soybeans (plus tofu
way is the pendulum swinging—in favor of building
and fortified soymilk), other beans such as fava
bone or breaking it down?
beans and black beans.
Several factors affect bone strength and den-
Vitamin D is as important as calcium for increas-
whether or not you smoke, what you choose to eat
ing bone strength and some experts argue it
and how physically active you are. Others, such as
might be even more critical. It helps calcium
gender, ethnic background and age, you cannot.
absorption and may partner with calcium to cre-
The good news: what you can control makes a
ate new bone. Research suggests D can help
difference. Selecting the healthful route swings that
improve balance and muscle performance too,
pendulum of bone strength in your favor.
which could reduce the risk of bones breaking.
nd so may eating poorly.
The food part of the equation
The catch: there are few sources of this needed
Luckily, you can protect yourself from life’s
Mention bones and the risk of osteoporosis (fragile
Susan Moores, M.S., R.D.
[email protected]
• Vitamin D
sity. (See Table) Some you can control, such as
sticks and stones by eating foods—great tasting
bones), and most people think “calcium,” and,
foods—that have tremendous impact on bone
rightfully so. It is the go-to ingredient for building
strength. We kick off our Good Foods for Good
bone mass, given that approximately 38 percent of
Health program with news about foods that can
bone is made up of calcium. But it takes an entire
help build better bones that will carry you through a
team of other nutrients for bone to be built.
long and happy life.
nutrient. Sunshine is a significant one because,
as our skin absorbs the sun’s ultraviolet rays, it
triggers the formation of vitamin D in the body.
Exposing skin to sun for 10 to 15 minutes a couple times a week can give the body what it needs
to meet the daily recommended amount for D.
But, as we get older we are less able to convert
the sun’s rays into vitamin D (a person in their
• Calcium
Bone basics
Besides bone construction, calcium is needed
60s may make just one-third as much vitamin D
Yes they look lifeless, but bones are actually one
for heart and kidney function, blood clotting and
in their skin as someone in her 30s). For those
of the more dynamic and active parts of your
healthy muscle and nerve function. The calcium
of us in the northern states, like Minnesota, we
body. They are in a constant state of “remodeling.”
we eat moves through the bloodstream to do
see little sun between November and February.
Certain cells are in charge of breaking down bone
these jobs. If we do not get enough calcium from
Cloudiness, being covered up with clothes and
and releasing calcium into the blood while other
foods, the body borrows it from bones to ensure
wearing sunscreen (which is recommended)
enough is circulating in the blood. If it’s not
reduces our exposure as well.
Family History
Ethnic Background
Both men and women can develop osteoporosis. The risk is greater for women.
They tend to have smaller frames, consume less calcium, have less muscle mass
and experience more significant hormonal changes.
As age goes up, so too does risk.
Peak bone density occurs in the mid-20s. It’s maintained through age 35.
Greater losses occur after age 35.
More than half of one’s peak bone density is determined by genetics
Weight-bearing exercise triggers bone-building cells to get busy. It increases the
secretion of growth hormones that help bones grow and strengthen.
It’s unclear how tobacco affects bone strength, but its use weakens them.
Caucasians and Asians are at greater risk than African Americans and Hispanics.
Page 4
This food
n ts
ontains nutrie
that suppor
tuna, fortified milk and dairy foods,
fortified cereals and just recently,
fortified juices.
eb ration of Eati
Good choices include salmon,
Food sources help fill the gap.
h Th
That’s Fres
• Magnesium
The absorption of calcium and how it is used in the
body is also closely linked to the mineral magnesium.
½ cup Stonyfield Farm Organic Lowfat
Plain Yogurt
1 tbsp. sugar or 1 tbsp. Kowalski’s Pure
2 cups red seedless grapes, halved
2 cups green seedless grapes, halved
1 cup chopped celery (2 ribs)
½ cup golden raisins
½ cup pecan halves, toasted
1 (5 oz.) container organic baby spinach
In small bowl, combine first 2 ingredients; refrigerate, covered. To Serve:
Combine remaining ingredients in large
bowl; gently stir in dressing, tossing to
coat. Serve immediately.
Serves 8.
Nutrition Information per Serving:
Total Calories
Total Fat
36 mg
Each serving is also a good source of
vitamin C, vitamin K, manganese and
boron, all known to help support bone
Good to Know:
• To toast pecans, place in a pan in
a preheated 350° oven until lightly
browned (5-10 min.),
stirring twice.
It improves the quality of bone that is built and may
increase the actual density of bone. Too little magnesium
in the diet limits our bone-building ability.
There are plenty of foods rich in magnesium. Try halibut,
green leafy vegetables such as romaine lettuce, spinach
and kale, plus nuts, seeds and beans. Yogurt, potatoes
and whole grains, such as whole wheat, brown rice and
oats offer a hefty amount as well.
• Vitamin K
Vitamin K is another important ingredient for strong
bones. It helps the body produce a protein called osteocalcin whose job is to build bones. Leafy greens, broccoli, asparagus, celery, Brussels sprouts and cabbage
are excellent sources.
• Other players
Several other nutrients on the bone-building team include
copper, potassium, boron, manganese and vitamins B12
and C. But, as you might guess, some ingredients can
have a negative impact on bone health. They include
sodium - too much may throw off the balance of calcium
in the body and increase calcium losses from bone;
caffeine - drinking more than two to three cups of coffee
a day may interfere with calcium absorption; and
alcohol - too much decreases the amount of calcium
the body absorbs.
The bottom line
No matter what your age, eating well and staying active
builds strong bones. The sooner you get going though, the
better. Nearly half of the density of our bones is built during
the teenage years. After about age 25, the goal is to keep
up with losses.
Feel good and be strong.
• Choose flavorful (soon-to-be favorite) bone-building foods
• Be active
• Skip smoking
Chances are you’ll be able to handle whatever sticks and
stones may come your way.
Page 5
2 cups Quaker Oatmeal Squares
(with a hint of brown sugar)
½ cup Kowalski’s Roasted and Salted Almonds
½ cup golden raisins
½ cup real semi-sweet chocolate morsels
¼ cup Kowalski’s Raw Pepitas
¼ cup Kowalski’s Roasted and Salted Organic Soy Nuts
In large zipper closure food storage bag, combine all
ingredients. Amount: 8 (1/2 cup) servings.
Nutrition Information per Serving:
Total Calories
Total Fat
13 g
105 mg
Dietary Fiber
Each serving is also a good source of iron, magnesium, copper and manganese, all known to help support bone strength.
½ cup Stonyfield Farm Organic Fat Free French
Vanilla Yogurt
1 tbsp. fresh squeezed orange juice
½ tsp. orange zest
In small bowl, combine all ingredients. To Serve:
Drizzle over fruit of your choice or your favorite
combination of fruit and greens.
Serves 2.
Nutrition Information per Serving:
Total Calories
Total Fat
38 mg
Each serving is also a good source of calcium, a mineral
known to help support bone strength.
2 tsp. Kowalski’s Extra Virgin Olive Oil,
2 cloves garlic, minced
2 tbsp. finely minced shallots
1 1/3 cups reduced sodium chicken broth
¼ cup sweet honey mustard
3 tbsp. Pinot Grigio Italian wine vinegar
2 tsp. snipped fresh thyme
¼ tsp. cracked black pepper
1 ½ lbs. salmon fillet
¼ tsp. Kowalski’s North Woods Grill
Signature Seasoning Blend
1 (5 oz.) container organic baby arugula,
In medium sauté pan, heat 1 tsp. olive oil; add
garlic and shallots. Sauté 1 min. over medium
heat. Stir in chicken broth, mustard, vinegar,
thyme and pepper. Bring to a boil; reduce heat
and simmer until mixture reduces to sauce
consistency (10-12 min.). Rinse salmon in cold
water; pat dry. Brush both sides with remaining 1 tsp. olive oil; sprinkle top with North
Woods Grill seasoning. To Grill: Preheat grill
to high heat. Using direct heat cooking method,
arrange salmon, skin side down, on grill rack;
grill until interior of fish turns opaque (10 min.
per inch of thickness measured at the thickest part). To Serve: Cut salmon into 4 pieces;
Page 6
remove skin from bottom. Arrange arugula
on each of 4 dinner plates; place salmon over
arugula. Top with sauce; serve immediately. Serves 4.
Nutrition Information per Serving:
Total Calories
Total Fat
13 g
481 mg
Each serving is also a good source of vitamin D,
vitamin K, vitamin B12, magnesium and potassium, all known to help support bone strength.
Tree Ripe Fruithas arrived
mericans eat 24% less fresh fruits and vegetables
than the level recommended by leading health
experts. We hope to help you change your ways by
enticing you with the sweet, juicy stone fruits that are
arriving in our markets over the next few months. We’re
talking about peaches, plums, nectarines and pluots.
Look for Kingsburg stone fruit on your next shopping
trip, and begin to enjoy more fresh fruit in your diet. It’s
the healthy thing to do!
4 peaches, plums or nectarines, halved, pitted
-melted butter
1 (8 oz.) carton mascarpone
-brown sugar
To Grill: Preheat grill to medium-low heat. Brush both
sides of each stone fruit with melted butter. Using direct
heat cooking method, arrange peach halves, cut-side
down, on grill rack; grill until fruit softens (8-10 min.),
turning halfway through. To Serve: Fill center of each
with mascarpone; sprinkle with brown sugar. Serves 4.
½ (15 oz.) pkg. refrigerated pie crust
-parchment paper
1 egg white, beaten
3 peaches, peeled, pitted, sliced
3 tbsp. brown sugar
1/8 tsp. ground cinnamon
1 tbsp. butter, cut into small pieces
2 tsp. superfine sugar
-crème fraiche
-brown sugar
Unfold pie crust following pkg. directions; place on parchment-lined jelly
roll pan. Brush top of pie crust with
egg white. In medium bowl, combine
peach slices, 3 tbsp. brown sugar
and cinnamon; mound onto center of
crust. Top with pieces of butter. Fold
border of dough over fruit, pleating
to fit, keeping the fruit exposed in the
center. Sprinkle dough with superfine
sugar. Bake on the lowest oven rack
in a preheated 425° oven until crust
is golden brown (20-25 min.); cool
slightly. Cut into slices; top with
crème fraiche and sprinkle lightly
with brown sugar.
Serves 6.
Good to Know:
• Mascarpone cheese can be found in the Imported
Cheese Department.
3-4 Dinosaur Brand® Pluots, pitted, diced
2 Kingsburg Orchards® nectarines or peaches,
pitted, diced
1 medium red onion, chopped
½-1 jalapeno pepper, finely chopped
¼ cup chopped cilantro
-juice of 1 lime
-kosher salt to taste
In medium bowl, combine all ingredients. Serve with tortilla chips or over grilled fish. May be made a day ahead.
Recipe courtesy of Kingsburg Orchards®.
Page 7
Kingsburg Orchards of California, family owned and
operated for five generations, is our source for phenomenal new proprietary varieties of stone fruit. They dedicate 750 acres each year to plant new varieties, which
is how Dinosaur Brand Pluots®, a plum-apricot hybrid,
came to be. Nurtured by the unique growing conditions
in the Kettleman region of central California, Kingsburg
Orchards stone fruit is always the first to arrive. With
7,500 acres in production and 7 million cases of
California fresh fruit shipped each year, they provide our
markets with fruit from May through February.
Fresh Berries
one of summer’s simple pleasures
2 cups fresh strawberries, raspberries, blueberries
or blackberries, stems removed, rinsed, drained
¼ - 1/3 cup superfine sugar
¼ cup Kowalski’s Fresh Squeezed Orange Juice
1 tsp. orange zest
Place berries, ¼ cup sugar, orange juice and orange
zest in blender; puree until smooth. Add additional
sugar to taste. If using a berry with seeds, pass
through a fine mesh strainer. Refrigerate, covered,
up to one week. Serve over ice cream or pound
cake, or stir into lemonade, lemon lime carbonated
beverage or sparkling wine.
Amount: 1 ½ cups.
Good to Know:
• Superfine sugar, also known as castor or baker’s
sugar, is more finely granulated. Because it dissolves almost instantly, it is perfect for sweetening cold liquids. It can be substituted cup for cup
for regular sugar.
SELECTING: Look for strawberries, free of blemishes, 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
STORING: Spread unwashed berries out on a paper-towel-lined baking sheet; store
in the refrigerator. The paper toweling helps prevent molding by absorbing moisture.
Rinse berries just before using.
FREEZING: Berries freeze well. Fragile berries like raspberries and blackberries work
best when added frozen to batters because freezing firms up their flesh and prevents
their juices from bleeding. To freeze, rinse in a colander with cold water; pat dry with
paper toweling. Transfer blueberries into containers. For strawberries, raspberries
and blackberries, freeze on a paper-towel-lined baking sheet before transferring to
freezer containers so they don’t stick together.
NEW VARIETIES THAT ARE CENTURIES OLD: What’s old is new when it comes
to berries, as beverages that contain Goji berries and Yumberries have started to
appear in the juice section. Considered to be one of the most nutritious fruits on
earth, high in antioxidants, vitamin C, B vitamins and a good source of protein and
potassium, Goji berries are believed to be associated with vitality and longevity.
Page 8
Fresh Berries
umberries are packed with OPC’s, the most potent
free-radical-fighting antioxidants. Twenty times
more powerful than vitamin C and 50 times more
potent than vitamin E, OPC’s protect the body against
internal and environmental stresses and are said to
defend against cardiovascular and other degenerative
diseases and premature aging. The OPC’s in yumberries have also been shown to boost the immune system, lower blood pressure, help lower LDL cholesterol
levels and increase strength and elasticity of blood vessels while slowing down the collapse of collagen. This
helps keep skin firm, smooth and wrinkle free.
It might be time to try something new!
• Mix berries in mascarpone.
• Top berries with crème fraiche and brown sugar.
• Press berries into cupcake batter before baking.
hread a variety of berries on skewers and add as a
garnish to fruit juice or sparkling wine.
ayer brownie pieces, whipped cream and berries in
parfait glasses.
ill purchased meringue shells with a scoop of sorbet; top with berries.
eat 1 cup heavy whipping cream, ½ cup sour
cream, ¼ cup super fine sugar and ½ tsp. vanilla
until soft peaks form; fold in berries.
1 cup Kowalski’s Fresh Squeezed Orange Juice
1 cup fresh raspberries, rinsed, drained
1 cup fresh strawberries, stems removed, rinsed, drained
1 cup Stonyfield Farm Organic Nonfat Vanilla
Frozen Yogurt
12 ice cubes
Place all ingredients in blender; process until smooth.
Amount: 4 (1 cup) servings.
1 loaf Take and Bake French Bread, baked according to pkg. directions, cut into
about 30 slices
-melted butter
¼ cup superfine sugar
2 tsp. ground cinnamon
1 (8 oz.) carton mascarpone
-assorted berries, stems removed, rinsed, drained
-Kowalski’s Pure Honey
Lightly brush both sides of each bread slice with melted butter. In small bowl,
completely combine sugar and cinnamon; sprinkle over both sides of each bread
slice. Bake in a preheated 375° oven until crisp (10-12 min.), turning halfway
through; cool. To Serve: Spread each bread slice with mascarpone; top with
berries. Drizzle lightly with honey.
Amount: About 30 bruschetta.
Good to Know:
• Mascarpone can be found in the Imported Cheese Department.
Page 9
Around theStore
Our Pastry Chefs have created a gourmet
addition to our Celebration Cake line: yellow
sponge cake layers are soaked in apricot
simple syrup, frosted with real whipped cream
and garnished with fresh candied orange peel
to create the Apricot Nectar Celebration Cake.
It will give you a reason to celebrate!
(Available in the Bakery Department)
Instead of baking each bag of granola in a
full cup of oil (like other granolas do), Galaxie
Granola uses the juice of three apples. Made
with whole organic grains, such as oats, brown
rice, barley and spelt, this granola is packed
with earthy sweetness, feel good fiber, B vitamins and extra protein. Eat well, earthlings!
(Available in the Grocery Department)
Frützzo proudly introduces Yumberry, making its U.S. debut as our newest super juice.
Packed with OPC’s, the most potent freeradical-fighting antioxidants, Yumberry is also
as tasty as its name implies. Fight free radicals
while thoroughly satisfying your taste buds.
(Available in the Dairy Department)
Each bottle of Liquid Om is energized with
the natural balancing frequency of the earth.
A proprietary 6-step purification process
ensures the highest standards of quality and
purity in every bottle. Liquid OM contributes
to conscious initiatives which promote social
and environmental health, harmony and
peace. (Available in the Water Section of the
Grocery Department)
Beginning in April, fresh, locally grown lettuce
will be picked, shipped and sold with roots
intact to ensure maximum freshness and a
longer shelf life than lettuce brought to market
the traditional way. Local grower, Bushel Boy
Farms, introduces Minnesota Greens Live
Lettuce in clear plastic sleeves, similar to
fresh flowers, for fresh-picked flavor and crisp
lettuce year round.
(Available in the Produce Department)
Page 10
What a way to start the day! Made fresh
each morning in the stores, these flakey buns
combine buttery croissant dough with cinnamon sugar rolled into the center, then topped
with caramel, caramel and pecans, cinnamon
sugar or creamy butter cream frosting.
They are a delectable treat that will tempt you
every time you are in our markets!
(Available in the Bakery Department)
Kowalski’s Loves
f you are a parent of young children, need a gift for a child,
or better yet are a grandparent, you’ll want to visit the kid’s
section of our Gift Department ASAP! We have many unique,
one-of-a-kind items sure to generate lots of smiles and giggles when you
present them to your little ones.
Silly Sacs by Stephen Joseph
Select from a menagerie of
whimsical backpacks and water
bottle holders that are lightweight,
yet sturdy enough to hold every
child’s treasures. Each creature
is soft and colorful, and is sure to
be one of those things they can’t
leave home without!
Funny Faces Books
Read wacky tales from far-off places
about friends with funny faces in
these sturdy books that offer touch
and feel, lights and sounds as you
turn the pages.
Fun in the Sun
Load your beach toys into our colorful duffle and head to the lake. The
durable zippered lunch bag from
“Mimi the Sardine” will keep snacks
cold and free from sand. Don our
sun hats, made of a fabric that offers
UV protection for tender young skin.
Pair the hat with matching sunglasses that provide 100% UV protection,
flexible frames and an adjustable
Velcro-closing band for comfort and
a secure fit. You and your toddler
will have a worry-free time of fun in
the sun.
Make My Own Monster
These super soft stuffed monsters are designed by
kids for your kids. They come with the story of how
they came to be, along with the sketch that was the
inspiration, signed by each child that created them.
We know they’ll become your little one’s inspiration for
monsters of their own!
Page 19
the secret to
Beautiful Plants
o you want to know how to keep your plants as beautiful as they were
when you brought them home? So do we, so we asked Mark Wachter,
Kowalski’s Floral Buyer, if he had a secret to that coveted green thumb. “Years
ago, I received a recipe for a homemade plant food from one of my customers
at the Grand Avenue Market,” acknowledges Wachter. “I bought the ingredients,
made the concoction, and have been using it with great success ever since.”
Now the secret is out! This simple recipe can be your key to success too.
“Several of the ingredients are products that you probably already have in your
home” offers Mark.
Good to K m nitrate is available.
• P
borhood p
your neigh
1 gal. warm
ing powder
2 tsp. baksom salt
2 tsp. Ep tassium nitrate
2 tsp. pomonia
1 tsp. am
gredients sine
containerr. best
weeks fo
every 4-6
Summer Planters
ur customers tell us they look forward to seeing what we’ll put in the planters outside our
markets each season. Many of them admit to taking our ideas and recreating them at their
homes. We don’t mind! We think imitation is the sincerest form of flattery, so we would like to
help you out with our “Summer Planter Recipes.” We hope it will get you started and serve as
the foundation for your own seasonal planters. Together we can beautify our neighborhoods!
• Gerbera
• Crossandra
• Hypoestes
(Pink Splash)
• Alternanthera
(Cream de Menthe)
• Begonia (Burning Bush)
• Baby Tut
• Begonia Sinbad
• Nettle Purple Dragon
(Orange Marmalade)
• Phlox
• Alternnanthera
• Flamenco (Samba)
• Potato Vine
• Liatris
Page 18
Around theStore
Goji Lania combines natural fruit juice with
organic Goji juice, legendary in ancient cultures
and considered to be one of the most nutritious fruits on earth – high potency antioxidants, vitamin C, rich in B vitamins and a good
source of protein and potassium. (Available in
the Grocery Department)
As a popular Twin Cities performer, Thomasina
first started selling her extraordinary Cashew
Brittle in local theaters. That’s where we discovered this handmade treat. We’re proud
to bring you another local treasure, lovingly
crafted in small batches, exclusively available at
Kowalski’s…and a few theaters.
(Available in the Deli Department)
Our gift buyers have discovered a line of
leather items that are of exceptional quality
and style, in a palette of colors to accent your
spring and summer wardrobe. Baekgaard
is made by the creator of Vera Bradley, one
of the most notable purse designers in the
United States, and features a line of handbags, wallets, headbands and even picture
frames, all made from soft, supple leather.
Won’t people be surprised when you tell
them they came from Kowalski’s?
(Available in the Gift Department)
Page 11
An old cheese with a new name, O’Bannon
was one of the first cheeses made by Capriole
in 1988. Named after the cheese maker’s
long time friend, Frank O’Bannon, a former
governor of Indiana, the cheese is wrapped in
chestnut leaves that are soaked in Woodford
Reserve Bourbon. The tannins in the leaves
and the bourbon combine to give this creamy,
dense goat cheese just a nuance of a kick!
(Available in the Imported Cheese Department)
The comfy way to keep germs away, this onepiece shopping cart liner includes two side
pockets, a safety strap and two handlebar
loops for attaching baby’s own toys. Machine
washable and dryer safe, it is also ideal for
covering restaurant highchairs. Comes with a
matching drawstring tote for easy
storage. (Available in the Gift Department –
Kid’s Section)
Established in Italy in 1903, Santomiele Estate
began with 300 fig and olive trees and has
evolved into an organic fig orchard today. This
delectable dried fruit is available in single-serve
or decorative packaging, ready for gift giving.
(Available in the Imported Cheese Department)
Kowalski’s Ground Beef
ith the recent news stories about contaminated meat in
our food supply, we thought the time was right to educate
you on the integrity of Kowalski’s ground beef. Because the
health and safety of our customers is of utmost importance to
us, we have invested years in researching and sourcing the very
best meat options available. Fresh in our Meat Departments are:
reekstone Farms 100% All Natural USDA Choice Ground
Beef, with no added hormones or antibiotics ever, and source
verified for your safety.
• Thousand Hills fresh-ground grass fed beef with no added hormones or antibiotics ever, and source verified for your safety.
• 100% organic ground beef.
• Fresh ground buffalo.
Regardless of the meat you choose, proper handling of ground
beef once it leaves the store is key. A few simple steps will
ensure the safety of your selection:
• In your shopping cart, place raw meat, poultry and fish in separate plastic bags and keep these items separated from fresh
vegetables, fruit, cheese and other foods that will be eaten
without cooking.
ash your hands during food preparation, especially after
handling raw meat.
se one cutting board for raw meat and poultry, and another
for fresh produce.
ash sponges and food scrapers in the dishwasher and
replace them often.
ook ground meat to an internal temperature of 160°. Use an
accurate thermometer placed into the thickest part of the food
to test for doneness.
efrigerate food properly both before and after cooking; don’t
wait for leftovers to cool before refrigerating or freezing.
With the grilling season upon us, try our recipes for specialty
burgers with a little added flair, or look for hand-shaped flavored
patties available in the Kowalski’s Signature Selections section
of the service meat case. The unique combinations will make a
gourmet chef out of anyone! We also offer Creekstone Burgers,
both fresh and frozen, to help you save time at the grill. Sprinkle
on one of our Kowalski’s Signature Seasoning Blends, add a slice
of Kowalski’s Cheese, and you have a classic burger to enjoy.
You can feel safe knowing that we stand behind all of our meat
and are constantly looking for the safest and healthiest options
for you and your family to enjoy.
Page 12
1 ¼ lbs. 85% lean ground beef
4 tbsp. Boursin Gournay Pepper Cheese, divided
4 tbsp. Dalmatia Fig Spread, divided
4 Kowalski’s Take and Bake Ciabatta Rolls, baked according to
pkg. directions, sliced horizontally
½ red bell pepper, cut into strips
½ yellow bell pepper, cut into strips
½ orange bell pepper, cut into strips
2 slices sweet yellow onion, separated
1 tbsp. Kowalski’s Extra Virgin
Olive Oil
½ tsp. kosher salt
1 ¼ lbs. 85% lean ground beef
2 tbsp. Chef Sid’s Beef Chilimak’r
4 slices Monterey Jack cheese
4 hamburger buns
4 tbsp. sour cream, divided
½ cup shredded lettuce, divided
4 tomato slices
In medium bowl, combine first 6 ingredients; set aside. In large bowl, combine ground beef and chilimak’r; shape
into 4 patties. To Grill: Spray grill rack
with non-stick cooking spray. Using
direct heat cooking method, preheat
grill to HIGH. Place pepper mixture in
grill basket; grill until softened, stirring
several times. Grill patties, covered,
to a minimum internal temperature of
160° (4-5 min./side) for medium doneness. Top with cheese during last 3 min.
of grilling time. To Serve: Spread cut
surface of top of buns with sour cream;
top with lettuce. Place burgers on bottom buns; top with tomato slice and
grilled peppers.
Amount: 4 burgers.
Shape ground beef into 4 patties. To Grill: Spray grill rack with nonstick cooking spray. Using direct heat cooking method, preheat grill to
HIGH. Grill patties, covered, to a minimum internal temperature of 160°
(4-5 min./side) for medium doneness. Top with 1 tbsp. cheese during
last 3 min. of grilling time. Spread 1 tbsp. fig spread on bottom cut
surface of each ciabatta roll; top with grilled burger and top of roll. Amount: 4 burgers.
1 ¼ lbs. 85% lean ground beef
1 (8 oz.) container Becki’s Mediterranean Original Olive Salsa
-Kowalski’s North Woods Grill
Signature Seasoning Blend
4 slices sweet yellow onion
1 tbsp. Kowalski’s Extra Virgin
Olive Oil
4 Kowalski’s Kaiser Rolls
-Ranch dressing
-Bushel Boy Leaf Lettuce
1 ¼ lbs. 85% lean ground beef
½ cup chopped onion
½ cup Boar’s Head Pepperoni
slices, quartered
1/3 cup julienne-cut sundried
tomatoes in olive oil and herbs,
¼ cup shredded Parmesan cheese
1 tsp. chopped garlic
1 tsp. kosher salt
½ tsp. cracked black pepper
1 cup pizza sauce, divided
4 slices fresh mozzarella cheese
6 Kowalski’s Take & Bake
Ciabatta Rolls, baked according
to pkg. directions, sliced
In large bowl, combine first 8
ingredients; shape into 6 patties.
To Grill: Spray grill rack with
non-stick cooking spray. Using
direct heat cooking method,
preheat grill to HIGH. Grill
patties, covered, to a minimum
internal temperature of 160° (4-5
min./side) for medium doneness,
basting with pizza sauce. Top with
cheese during last 3 min. of grilling time. Serve on ciabatta rolls. Amount: 6 burgers.
1 (14.5 oz.) can chopped Italian
tomatoes with herbs and olive
oil, drained
¼ cup chopped onion
¼ tsp. red pepper flakes
1/8 tsp. dried rosemary, crushed
1/8 tsp. dried thyme leaves
1 ½ tsp. balsamic vinegar
-kosher salt to taste
In small bowl, combine all
ingredients; refrigerate, covered.
To Serve: Spoon on top of grilled
Amount: 1 cup.
In food processer bowl, combine ¾ cup drained julienne-cut sundried
tomatoes in olive oil with herbs, ½ cup mayonnaise, ½ cup sour cream,
½ cup creamy Gorgonzola cheese, ½ cup fresh basil and ¼ cup minced
shallots; process until combined. Season with kosher salt and black pepper to taste; refrigerate, covered. Amount: About 2 cups.
Page 13
In medium bowl, combine ground
beef and olive salsa; shape into 4
patties. To Grill: Spray grill rack
with non-stick cooking spray.
Using direct heat cooking method,
preheat grill to HIGH. Grill
patties, covered, to a minimum
internal temperature of 160° (4-5
min./side) for medium doneness;
season with North Woods Grill.
Brush onion slices with olive
oil; grill until softened (about 5
min.)., turning once. Toast buns,
sliced side down, on grill rack
until lightly browned (1-2 min.).
To Serve: Spread toasted surface
of buns with Ranch dressing; top
with grilled burger, onion slice
and shredded lettuce.
Amount: 4 burgers.
the story of cheesemaking & survival
fter a devastating arson fire on January 24, 2005 nearly
But then came the fire. While the barn that houses the milking
destroyed their sheep farming and cheese operation, the
parlor, cheesemaking room, and aging rooms was saved, all of
prospects of continuing their dream might have caused many of
the animal housing was destroyed– including the large freestall
us to give up; but not Steven and Jodi Ohlsen Read and their
barn that served as winter shelter and the lamb barn. “We also lost
four sons. With determination and tenacity that is truly admirable,
200 lambs and more than 300 ewes, and many of the sheep that
they have nursed their flock back and will begin milking again this
did survive are still challenged with fire-related health issues,” said
spring on their farm near Northfield, MN.
Read. Although they had insurance, it wasn’t enough to replace all
they had lost and rebuilding
Their story really begins when
the flock takes time, so the
Steven was in graduate school
process of coming back has
at the University of Minnesota.
been slow but steady.
“With one child, and another
on the way, Steven and I
At the suggestion of several
began to reexamine how we
farm supporters, the Reads
wanted to raise our family and
created an Adopt a Sheep
live our lives,” Jodi said. “We
Program, which helps support
wanted to find a way to spend
the sheep and the recovery
more time together as a family
and to creatively combine our
com). “By donating $100, you
interests in the environment,
can choose a name for one of
animals and community. When
the Shepherd’s Way sheep,
Steven came across an article
and in return you will receive
about milking sheep, the idea
a naming certificate and a
really resonated with us.”
picture of the flock,” said Jodi.
“Many individuals, companies,
The Reads bought a small
classrooms, girl scout troops,
flock of sheep and a dairy ram
and other groups have par-
in October, 1994. The next
season, they began selling
their milk through a coopera-
ticipated in the program, and
Hope & Sara
Photographer: Robb Long
have even come to visit the
farm. It has been a fun way
tive in Wisconsin. When they
discovered they had more milk than they could sell, they decided
to explore the possibility of making cheese. “With a little market
to involve the community.”
Kowalski’s has adopted a sheep for each of our markets as well.
research and the help of a professor and a cheesemaker who
Shepherd’s Way has continued their cheese production, using
had been involved in the dairy sheep program at the University of
milk from other shepherds. However, they plan to begin milking
Minnesota, we made our first batch of cheese at the University’s
their own flock again this spring. You can currently purchase Big
pilot plant in August 1998,” said Jodi. “When we moved to
Woods Blue–an American Cheese Society blue ribbon winner–in
Northfield in 2001, we incorporated a new sheep dairy parlor and
the Imported Cheese Department at all Kowalski’s, along with
farmstead cheesemaking facility inside the existing 1940s barn.
award-winning Shepherd’s Hope and Friesago which will be avail-
Shortly after our move, I put my full-time writing career on hold and
able in late spring.
became the cheesemaker.”
Page 14
Jodi calls Friesago her “go-to
cheese” because it melts nicely
and is fairly mild, yet has a good
depth of flavor. “I use it in macaroni and cheese, on pizza, pasta,
grilled sandwiches and cubed in
salads,” said Jodi. “Shepherd’s
Hope is great with fried potatoes, scrambled eggs and
quesadillas, or served with
fresh tomatoes and basil.
The Big Wood’s Blue makes
an incredible grilled cheese
sandwich or can be added
to a white sauce along with
toasted walnuts or pine nuts for a rich pasta
sauce,” suggests Jodi. Jill Forester, Kowalski’s
Imported Cheese Specialist, has created a Blue
Cheese Butter recipe that is great on your favorite
grilled meat as well.
At Kowalski’s we look forward to a bright future
with Shepherd’s Way Farms…from the grass, to the
milk, to the production of wonderful artisan cheeses!
We applaud your comeback and wish you the best
as you continue to rebuild your family business.
** N
OTE: Jodi and Steven were named “Food Artists of the Year”
by Dara Moskowitz Grumdahl of City Pages, January 2008.
1/3 cup softened butter
¼ cup crumbled Shepherd’s Way Big Woods
Blue Cheese
In small bowl, mash butter and blue cheese until
thoroughly combined. Shape mixture into a cylinder;
wrap tightly in plastic wrap and refrigerate until firm.
To Serve: Cut blue butter into 8 slices; place on top of
grilled meat of your choice and allow to melt. Serves 8.
Page 15
Minnesota Style
Graduation Parties...
owhere in the country do they celebrate high
school graduation like we do here in Minne-
sota. Whether you host the party in your backyard,
in the garage or at a local park, the guest list is all
inclusive and the food plentiful! In fact, for most of
us, it will be the largest event, other than a wedding,
we will probably ever host!! Since the graduate is the
guest of honor, it is important to let them help with
the planning, especially when it comes to the food.
With that in mind, we gathered some seasoned
party planners and asked for suggestions for “teenfriendly” menus. We are excited to offer five themed
“Graduation Party Buffets” to help take away the
anxiety of hosting such an important event.
All buffets serve 25 and come in disposable containers ready to heat and serve, or simply set out on the
table. Disposable chafing dishes are available for
your convenience for an additional charge as well.
When you’re in the store, you’ll want to visit the
Bakery to select from one of our graduation cake
designs to use as a centerpiece or offer as dessert.
We have a complete line of bars, cookies and other
sweet treats than can also be included.
We salute this year’s graduates, and wish you the
best as you celebrate this important milestone in
your life. Congratulations from all of us at Kowalski’s!
And remember, we’re here to help.
• Cooked penne pasta (4 oz./person)
• Alfredo and Marinara sauces
• Grilled chicken breast strips (1 oz./person)
• Cocktail-sized meatballs (1 oz./person)
• Tossed Caesar or Garden Salad with dressing
• Sliced baguettes (2 slices/person)
Page 16
• Pulled beef, pork or chicken
• Hamburger buns
• Napa Salad or Coleslaw (1/2 cup per person)
• Cheesy Hashbrowns or Potato Salad (1/2 cup per person)
• Baked Beans (1/2 cup per person)
• Small Gourmet Veggie Tray
• Classic or Italian Sub on white, wheat or Asiago bread (1"/person)
• Sundried Tomato Caper Pasta Salad (1/2 cup per person)
• Potato Salad or Coleslaw (1/2 cup per person)
• Kowalski’s Seasoned Potato Chips
• Cut-up fresh fruit (1/2 cup per person)
• Condiment Tray • Mustard • Mayo
• Soft or hard taco shells with seasoned ground beef or chicken (2/person)
• Shredded Lettuce • Shredded Cheddar Cheese
• Chopped Tomatoes • Green Onions • Sour Cream • Kowalski’s Salsa
• Spanish Rice (1/2 cup per person)
• Light Black Bean and Corn Salad (1/2 cup per person)
• La Poblanta Tortilla Chips
• General Tsao, Kalbi, Buffalo and/or Rotissesrie Wings (3/ person)
• Napa Salad or Coleslaw (1/2 cup per person)
• Cheesy Hashbrowns or Potato Salad (1/2 cup per person)
• Baked Beans (1/2 cup per person)
• Small Gourmet Veggie Tray
Page 17
Buttercream Wedding Cakes
Kowalski’s is proud to be the exclusive showroom for award-winning
Buttercream Wedding Cakes. To schedule your private tasting, go to www.kowalskis.com
or call 612-423-0877. Together we’ll design your beautiful wedding cake
with only the freshest, finest ingredients.
Taste the Difference.