Spring 2008 That’s Fresh Thinking At Home with Kowalski’S 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 www.kowalskis.com Thoughts from the Kowalskis W 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. FOODS T H R FO GO D This month we launch our new Good Foods for Good Health program with a focus on building strong bones. k k That’s by design. We decided to begin by talking about strength and O D H E AL l A the importance of creating a “solid el Ce W 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. GO O www.kowalskis.com 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 651-698-3366 Manager: Jean Christensen Lyndale Market 5327 Lyndale Avenue S. 612-822-2935 Manager: John Majewski Eden Prairie Market 16500 W. 78th Street 952-937-9585 Manager: Jeff Linder White Bear Lake Market 4391 S. Lake Avenue 651-429-5913 Manager: Matt Birr Uptown Market 2440 Hennepin Avenue 612-377-3448 Manager: Tim Adelmann Stillwater Market 5801 Neal Avenue N. 651-439-9161 Manager: Steve Szondy Woodbury Market 8505 Valley Creek Road 651-578-8800 Manager: Dan Klassen Parkview Market 5615 Chicago Avenue S. 612-824-2430 Manager: Greg Feiock Editor Linda Day Anderson, Kowalski’s Markets Printing & Production Visual Expressions Copy Editor Karne McGary FOOD Photography Phil Aarrestad Photography Design & Layout Hooker & Company hookerandcompany.com 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... W 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 www.kowalskis.com “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 may 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] A www.kowalskis.com • 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. FACTORS AFFECTING RISK FOR OSTEOPOROSIS Gender Age Family History Activity Smoking 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 c This food n ts ontains nutrie that suppor GRAPE WALDORF SALAD t... H BONE STROEDNGT GOO tuna, fortified milk and dairy foods, OR A fortified cereals and just recently, fortified juices. OD Cel LT H O A HE n eb ration of Eati ell Good choices include salmon, k k G Food sources help fill the gap. SF FO D gW inking 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 Honey 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 142 Total Fat 5g Sodium 36 mg Each serving is also a good source of vitamin C, vitamin K, manganese and boron, all known to help support bone strength. 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. www.kowalskis.com • 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 TAKE ALONG TRAIL MIX 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 248 Total Fat 13 g Sodium 105 mg Dietary Fiber 4g Each serving is also a good source of iron, magnesium, copper and manganese, all known to help support bone strength. www.kowalskis.com YOGURT HONEY DRESSING 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 49 Total Fat 0g Sodium 38 mg Each serving is also a good source of calcium, a mineral known to help support bone strength. GRILLED SALMON WITH HONEY MUSTARD SAUCE ON ARUGULA 2 tsp. Kowalski’s Extra Virgin Olive Oil, divided 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, divided 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 323 Total Fat 13 g Sodium 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. California Tree Ripe Fruithas arrived A 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! GRILLED STONE FRUIT 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. PEACH GALETTE 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. KINGSBURG ORCHARDS® FRUIT SALSA 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 www.kowalskis.com 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 www.kowalskis.com one of summer’s simple pleasures SUMMER BERRY SAUCE 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 flesh. 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 Y 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! c QUICK IDEAS FOR BERRIES: • Mix berries in mascarpone. www.kowalskis.com • Top berries with crème fraiche and brown sugar. • Press berries into cupcake batter before baking. •T hread a variety of berries on skewers and add as a garnish to fruit juice or sparkling wine. •L ayer brownie pieces, whipped cream and berries in parfait glasses. •F ill purchased meringue shells with a scoop of sorbet; top with berries. •B 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. MASCARPONE BERRY BRUSCHETTA ORANGE BERRY SMOOTHIE 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 Around Store the GALAXIE GRANOLA www.kowalskis.com KOWALSKI’S APRICOT NECTAR CELEBRATION CAKE 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 YUMBERRY JUICE 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) KOWALSKI’S MORNING BUNS LIQUID OM WATER 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) BUSHEL BOY “MINNESOTA GREENS” LIVE LETTUCE 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 I kids! 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. www.kowalskis.com 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 D 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. at now: Good to K m nitrate is available. y iu ac s s m ta ar o h • P borhood p your neigh Kowalski’s www.kowalskis.com D LANT FOO PANTRY P water 1 gal. warm ing powder 2 tsp. baksom salt 2 tsp. Ep tassium nitrate 2 tsp. pomonia 1 tsp. am gredients sine in ll a e in b U Com containerr. best g in r e t a w a weeks fo every 4-6 results. Summer Planters O 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 (Burgundy) • Flamenco (Samba) • Potato Vine • Liatris Page 18 Around theStore Around Store the SANTOMIELE WHITE ITALIAN FIGS GOJI LANIA JUICE 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) BAEKGAARD PURSES THOMASINA’S CASHEW BRITTLE 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 CAPRIOLE O’BANNON 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) www.kowalskis.com THE CLEAN SHOPPER 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) PUT YOUR TRUST IN Kowalski’s Ground Beef W 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: •C 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. www.kowalskis.com 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. •W ash your hands during food preparation, especially after handling raw meat. •U se one cutting board for raw meat and poultry, and another for fresh produce. •W ash sponges and food scrapers in the dishwasher and replace them often. •C 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. •R 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 PEPPER CHEESE BURGER WITH FIG SPREAD 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 FAJITA BURGER 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. OLIVE SALSA BURGER 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 TUSCAN BURGER 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, drained 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 horizontally 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. SPICY TOMATO RELISH 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 burgers. Amount: 1 cup. SUNDRIED TOMATO AND GORGONZOLA SAUCE 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 www.kowalskis.com 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. Shepherd’s Way Farm the story of cheesemaking & survival A 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. www.kowalskis.com “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 (www.shepherdswayfarms. 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. www.kowalskis.com 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. BIG WOODS BLUE BUTTER 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... N 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 www.kowalskis.com “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. ITALIAN PASTA BUFFET FOR 25 • 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 SUB BY THE FOOT BUFFET FOR 25 • 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 SOUTH OF THE BORDER TACO BUFFET FOR 25 SIGNATURE WING BUFFET FOR 25 • 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 www.kowalskis.com BBQ SANDWICH BUFFET FOR 25 Kowalski’spresents... present s KOWALSKI’S Buttercream 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.
© Copyright 2021 Paperzz