May – July 2012
THE JOY OF GOOD FOOD
At Home with
Kowalski’S
A SEASON OF GOOD FOOD
Summer Celebration Issue
Grilled Pizza Made Easy
A Chat with Local Food Blogger Kelli Abrahamian
Balsamic Berry Sauce Recipe on page 6
WWW.KOWALSKIS.COM
Thoughts from
the Kowalskis
W
hile we never stop searching for it, sometimes the “Next Big Thing” isn’t new or big at all – sometimes
it’s a classic. We may from time to time find ourselves looking for a newer, better Parmesan
cheese, prosciutto, beef, guacamole, cauliflower soup or the like; there are times we might even find one.
Just as often, though, we’re reminded that what we presently offer is already the best of the best.
The classics have always been a big part of our approach to fresh bakery. In this issue of At Home with
Kowalski’s, we’re sharing the story of that fresh, local approach to stocking all our nine Twin Cities markets
with the bars, cakes, breads and pastries our customers have come to love – simple, time-tested
traditional family recipes for goodies like our Signature Family Favorite Icing, Date Cornflake Cookies and
much, much more.
www.kowalskis.com
Something else that isn’t new at all is our approach to sourcing all natural, hormone-free meats in our
Meat Department, and you’ll find more on that story on page 13. Our Culinary Director has compiled
some great takes on classic Meat Department standards throughout this issue. Look for her flavorful
spins on burgers, dogs and chicken, as well as warm-weather salads, portable desserts and pizzas
perfect for your picnics, cookouts or any variety of summer entertaining occasions.
Of course there’s always something new in store – especially in our Gift Department. We’re never
surprised when customers tell us it’s one of their favorite areas in the stores. As fans of unique, local,
handmade and just downright interesting foods, Kowalski’s customers also love the distinctive finds in our
boutique-inspired gift area. Brilliant gifts perfect for showers, graduations, or Mother’s and Father’s Day
gifting are in store now. As always, you can check out the centerfold (pages 9 and 10) for a peek at some
of the latest additions found throughout the markets.
And beyond what’s new in store, we have a new store! We’re very
excited to announce the opening of the new Wine Shop at our
Hennepin Market this June. Uptown shoppers will soon enjoy the
same great variety and service offered in our Woodbury and Eagan
Wine Shops, where our knowledgeable staff can always offer
excellent pairing suggestions for any menu. Look for some great
summery ideas from our Wine Experts on pages 8 and 14. Be sure to
check our website at www.kowalskis.com for up-to-date information
about the Hennepin Wine Shop grand opening, tastings and more.
GRAND AVENUE MARKET
1261 Grand Avenue
651-698-3366
Manager: Britt Lindemann
WHITE BEAR LAKE MARKET
4391 S. Lake Avenue
651-429-5913
Manager: Dan Klassen
WOODBURY MARKET
8505 Valley Creek Road
651-578-8800
Manager: Steve Szondy
LYNDALE MARKET
5327 Lyndale Avenue S.
612-822-2935
Manager: John Majewski
UPTOWN MARKET
2440 Hennepin Avenue
612-377-3448
Manager: Max Maddaus
PARKVIEW MARKET
5615 Chicago Avenue S.
612-824-2430
Manager: Jean Christensen
EDEN PRAIRIE MARKET
16500 W. 78th Street
952-937-9585
Manager: Tim Adelmann
STILLWATER MARKET
5801 Neal Avenue N.
651-439-9161
Manager: Jeff Linder
Jim and Mary Anne
Kowalski
Finally, we couldn’t fail to mention the real “Next Big Thing.” We thank you so much
Kris Kowalski Christiansen
for the entries in our first ever Next Best Recipe Contest, and we congratulate our
$1,000 winner, Carla Elbert of Woodbury, whose winning recipe for her Asian Pork Snack Wraps
(pictured below) is available on our website.
EAGAN MARKET
1646 Diffley Road
651-328-8300
Manager: Dan Leitner
EDITOR-IN-CHIEF
Rachael Perron
Culinary Director,
Kowalski’s Markets
[email protected]
651-796-6043
As always, we love to see you in the stores!
Jim and Mary Anne Kowalski, Kris Kowalski Christiansen
DESIGN & LAYOUT
Hooker & Company
hookerandcompany.com
FOOD STYLIST
Maggie Stopera
www.maggiethefoodstylist.com
PRINTING & PRODUCTION
Visual Expressions
612-729-1649
PHOTOGRAPHER
Phil Aarrestad
PAGE 2
© Kowalski’s Companies, 2012
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 we’re 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.
LOADED BACON-BBQ DOGS
WITH HERBED COLESLAW
KOWALSKI’S ZESTY
PEPPER RELISH
Made with a blend of peppers, brown
sugar, garlic and spices, this sweet and
mildly spicy relish is the perfect
compliment for burgers, dogs and
sandwiches. It also makes for a flavorful
stand-in for plain pickle relish in
homemade tartar sauce.
www.kowalskis.com
KOWALSKI’S
CHOCOLATE-COVERED GRAHAMS
Satisfy your sweet tooth with a childhood favorite: lightly sweet and crispy
graham crackers drenched in chocolate. Look for Chocolate, Sea Salt and
Chocolate Caramel.
KOWALSKI’S TACO SEASONING
Our perfectly blended recipe of herbs and spices
makes for an authentic taco night done right. Try it
on fajitas, in salad dressings, or on baked potatoes
and popcorn, too.
6 Thousand Hills Cattle Company
Grass Fed Beef Uncured Hot Dogs
2 tbsp. Kowalski’s Original
BBQ Sauce
6 Kowalski’s Brat Buns (or White or
Wheat Hot Dog Buns)
KOWALSKI’S MUSTARDS
We’ve got your favorite summertime
foods covered with both a Sweet Honey
Mustard and a Savory Polish Mustard,
containing a hint of horseradish.
Garnishes: Kowalski’s Zesty
Pepper Relish, whole celery seeds,
Kowalski’s Polish Mustard,
Herbed Coleslaw
Grill hot dogs, covered, on grill preheated to medium-high, until dark grill
marks form and dogs are thoroughly hot, turning 3-4 times (about 10 min.).
Brush with BBQ sauce; grill 1-2 min. more until sauce is hot and starting to
get sticky. Load dogs into buns with a strip of bacon and garnish as desired.
Serves 6.
KOWALSKI’S
BARBEQUE SAUCES
Perfect for all of your grill time favorites. Try Original
flavor or new gluten-free Smokey Sweet flavor,
made with no high-fructose corn syrup.
Look for all these new Signature products in the Grocery Department.
HERBED COLESLAW
14 oz. bag Dole Classic Coleslaw
10oz. bag Dole Shredded Red
Cabbage
10 oz. bag Dole Shredded Carrots
1 cup mayonnaise
1 cup Kowalski’s Coleslaw Dressing
¼ cup Kowalski’s Polish Mustard
3 tbsp. sugar
2 tbsp. apple cider vinegar
1 tsp. celery seeds
½ tsp. kosher salt
½ tsp. coarsely ground black pepper
1 oz. fresh Italian parsley, chopped
1 bunch green onions, chopped
2 tbsp. finely chopped fresh dill
In a large bowl, toss together cabbages and carrots; set aside. In a food
processor, process remaining ingredients. Pour dressing over salad; toss to
coat. Cover bowl; refrigerate 1-4 hrs. before serving to allow the flavors
to develop. Serves 10-12.
Look for the fun, reusable fluted hot dog tray shown on this page in the
Marketplace Department.
Selection and availability vary by market.
6 strips bacon, cooked crisp
PAGE 3
Kowalski’s
Teaching Kitchen:
CULINARY DIRECTIONS
Kowalski’s Teaching Kitchen, located in The Next Level in our Woodbury market, is a unique
culinary learning center where we share the Joy of Good Food with you, our valued customers.
Kowalski’s offers a variety of culinary experiences for our shoppers to learn about Kowalski’s
products and services. In the coming months, we’re offering several special events and unique
classes that will allow you to get up close and personal with the people who make Kowalski’s
special. We look forward to seeing you!
FEATURED CLASSES:
www.kowalskis.com
HOW TO SUCCESSFULLY READ, WRITE AND FIND GREAT RECIPES
Whether you know the difference between “2 cups chopped
walnuts” and “2 cups walnuts, chopped” won’t matter,
because Culinary Director Rachael Perron is on hand to
de-code the science behind recipe writing. If you’ve ever
wondered what it means to season “to taste,” how big is
a medium-sized mixing bowl, what the difference between
minced and finely chopped is, or how to properly measure
sour cream or maple syrup, this class is for you. In this class
we explore all the nuances that really matter when it comes to
achieving recipe success. We’ll also discuss ways to
successfully modify recipes and when to avoid it at all costs.
We’ll share tips for finding great recipes, too. Have a recipe you have trouble with?
Bring it! A seasonal dessert and beverages will be served.
May 8, 6:30-8:00 pm, $20. The Next Level – Woodbury Market.
SUMMER GRILLING: A NEW TAKE ON BURGERS
Kowalski’s
IN-STORE CALENDAR
Summer Entertaining Event
Saturday, May 5th at all locations
from 11:00 a.m. to 5:00 p.m.
Local Event
Saturday, July 21st
11:00 a.m. to 5:00 p.m.
White Bear Lake, Woodbury,
Stillwater and Grand Avenue.
Saturday, July 28th
11:00 a.m. to 5:00 p.m.
Eden Prairie, Lyndale, Uptown,
Eagan and Parkview.
Also watch for the Wine Shop
Grand Opening at the Hennepin
Market in July.
To keep updated on all our events,
visit www.kowalskis.com or sign up
for our “Keep in Touch” program
in stores or online.
rachael’s HOT list:
Add some new ideas to your summer grilling this year and lighten up
your usual burger repertoire with these flavorful new ideas. This class will
be hosted by chicken expert Janice Cole, author of Chicken and Egg: A
Memoir of Suburban Homesteading with 125 Recipes. She’ll entertain
you with stories about raising chickens in her backyard and fill you in on
great grilling tips while you taste Rosemary Chicken Burgers with Fried
Onions and Homemade Fresh-Herb Mayonnaise, Tomato-Beet Salad
and Strawberry-Almond-Cream Cheese Tart. You are welcome to bring a
book for signing or buy one at the class.
May 17, 6:30-8:00 pm, $20. The Next Level – Woodbury Market.
What I’m
buying now
SEVEN SECRETS TO SUCCESSFUL GRILLING
Whether you are a seasoned grill master or are
afraid just to open the lid, Culinary Director Rachael
Perron is ready to turn you into a grilling guru. With
just a few simple tricks, she’ll show you how to grill
incredible steaks, veggies, chicken and yes – even
fish – perfectly every time! We’ll discuss gas vs.
charcoal grills, grilling sauces, grilling tools and
answer all of your outdoor cooking questions as
we sample Lemon-Herb Grilled Chicken, Grilled
Veggie Couscous, Grilled Tomato Bread, Grilled
Beef Tenderloin with Horseradish Aioli and more.
May 31, 6:30-8:00 pm, $25. The Next Level – Woodbury Market.
For the complete schedule (for all market locations) or to register for classes, visit
www.kowalskis.com.
PAGE 4
Pineapple
Dark chocolatecovered coconut
Golden flax seeds
Grass-fed beef
Red quinoa
Gochujang paste
Almond milk
Kale and collard greens
Frozen whole grains
Meatless burgers
Sesame oil
Kowalski’s Guacamole
M
getting
Personal
MARSHMALLOW MERINGUE
uch to the chagrin of my baker-parents, I’ve never been a cake
girl, and I’m certainly not a frosting girl. Birthday cake? No
thanks. I’d prefer pie, especially lemon meringue pie, and it’s mostly for
the lemony filling (which was a must in my wedding cake, of course).
I’ve been on a lifetime pursuit of perfect lemon curd and along the way
I’ve been persuaded to try other flavors, too – lime, raspberry and even
margarita curd – but I always come back to the original. This tried and
true recipe is perfect as a filling to a summery tart (topped with a fluffy
Marshmallow Meringue), but it’s also good on muffins, scones, shortbread, angel food cake, pound cake, layered with yogurt and fruit – you
name it. (It’s also good on a spoon.)
4 egg whites
1 ½ cups sugar
¼ cup cold water
½ tsp. cream of tartar
½ tsp. kosher salt
2 tsp. vanilla extract
In a double boiler over simmering water, whisk together the egg whites,
sugar, water, cream of tartar and salt. Heat to 160º, whisking constantly
(7-12 min.). Pour hot meringue mixture and vanilla into the bowl of an
electric mixer; beat on medium high until cooled to room temperature and
icing is shiny and stiff.
Makes enough for a 9-11" tart or filling and frosting an 8-9" 2-layer cake.
LEMON CURD
Warmly,
Rachael
You can reach me at [email protected], find me on Facebook or
follow my tweets. I’m Twittering as @chefRachael.
½cup unsalted butter, cold, cut into
approximately 32 cubes
- plastic wrap
In a medium saucepan over medium-high heat, combine sugar, juice and
salt; cook just until sugar dissolves, adjusting the heat down if needed
to ensure mixture does not boil. Put egg yolks in a heat-safe glass bowl;
stream in a few tablespoons of hot syrup very, very slowly, whisking
constantly to temper the eggs. Add remaining syrup to the egg mixture very
slowly, a few tablespoons at a time, whisking constantly. Pour the curd
back into the saucepan and cook, stirring constantly with a silicone spatula
over medium-low heat 11-15 min. until the mixture reaches 170˚ and the
spatula leaves a faint, disappearing trail when dragged across the bottom.
Remove the cooked curd from the heat and stir in the cold butter a bit at a
time until melted. Strain; move to a storage container. Press a bit of plastic
wrap onto the surface of the curd. May be stored up to 10 days.
Makes about 2 ½ cups.
GRAHAM PIE CRUST
1 ¼ cups graham cracker crumbs
¼ cup sugar
5 tbsp. unsalted butter, melted
In a medium mixing bowl, combine crumbs, sugar and butter; toss with fork
until well blended. Press crumb mixture firmly onto bottom and up sides of an
11" tart pan with removable bottom. Bake in a preheated 350˚ oven until crust
is golden brown and firm to the touch (6-8 min.); cool completely.
Good to Know:
• The same recipe can be used in a 9" pie plate.
Note: To make the tart pictured
here, fill baked crust with
prepared curd and top with
meringue. Broil 1-2 min. to
brown meringue, if desired.
PAGE 5
www.kowalskis.com
1 ½ cups sugar
¾ cup fresh squeezed lemon juice
- dash kosher salt
8 egg yolks, beaten
Kowalski’s
Farm-Lovers’ Market
W
k
H
D H E AL
BALSAMIC BERRY SAUCE (pictured on cover)
1 oz. bunch fresh mint, tied
together with kitchen string,
some small leaves reserved
for garnish, if desired
6 tbsp. brown sugar
6 tbsp. top-quality
balsamic vinegar
¾tsp. Kowalski’s Coarsely
Ground Black Pepper
In a large bowl, mix fruit and mint. In a separate small bowl, stir together sugar, vinegar and pepper;
pour over fruit; let stand ½-1 hr., stirring occasionally. Remove mint bundle. Spoon sauce over
yogurt, cake, ice cream or other desserts; garnish with mint leaves, if desired. Serves 12.
KALBI SHRIMP AND NOODLE STIR FRY
1 pkg. KA-ME Hokkien Stir Fry Noodles
(2 pouches), or similar prepared stir fry noodles
(not dried noodles)
2 tbsp. peanut or sesame oil, divided
2 cloves peeled garlic, minced
¼ tsp. crushed red pepper flakes
8 oz. (roughly 1½ cups, or ½ pkg.) Kowalski’s
Stoplight Peppers
5 oz. (roughly 1½ cups, or ½ pkg.)
matchstick-cut carrots
¾lb. (26-30/lb.) peeled, deveined tiger shrimp
7 oz. (roughly 3 cups, or ½ pkg.) Dole
Coleslaw Mix
4 green onions, very thinly sliced on the
diagonal, divided
½ cup Kowalski’s Signature Kalbi Marinade
⅓ cup coarsely chopped roasted peanuts
¼ cup roughly torn fresh basil leaves
¼ cup fresh cilantro leaves
Remove noodles from outer wrapper; pierce inner bag several times with a knife. Microwave on
HIGH 1 min.; set aside. Meanwhile, in large skillet, heat half the oil over medium high heat; add
garlic, crushed red pepper, peppers and carrots. Stir fry 2 min. Add remaining oil and shrimp; cook
1 min. Add coleslaw and half the onions, stir frying until shrimp is pink and opaque (about 1 min.).
Add noodles and marinade; toss to coat. Cook until everything is warm; garnish with remaining
onions, peanuts and herbs. Serve immediately.
Serves 4.
D
O
k
H
k
FOODS
R
FO
Good to Know:
• After washing, allow berries to air-dry thoroughly before adding sugar and vinegar to prevent
diluting the syrup.
• Find the recipe for Mini Pavlovas (pictured on cover filled with whipped cream and topped with
Balsamic Berry Sauce) on our website at www.kowalskis.com.
GO
www.kowalskis.com
1 lb. strawberries, hulled and
halved or quartered
1 pt. blueberries
6 oz. raspberries
6 oz. blackberries
T
GO
O
T
k
FOODS
GO
O
D
R
FO
GO
O
hile we may not be able to grow pineapple or bananas in our cold-weather
climate, we’re lucky to enjoy such fresh produce year round. But when the weather
starts to turn and our short growing season gets under way, we’re thrilled to bring in fresh
produce from small, local growers. Not only do we value the hard work of our neighboring
farmers, we surely appreciate the true freshness of their locally grown goodies. From berries
and tomatoes to squash, herbs, peppers, greens, beans, apples, corn and more – at
Kowalski’s we like to think we’ve got our own little farmer’s market in store all day, every
single day of the week. Look for these colorful, locally grown beauties in the coming months.
D H E AL
LEMON-HONEY YOGURT PARFAITS
½ cup water
¼ cup Kowalski’s Honey
¼ cup fresh squeezed lemon juice (from 1-2 lemons)
- grated zest of 1 lemon, plus extra for garnish
2 ½ cups non-fat plain Greek yogurt
1 ½ cups truwhip whipped topping
12oz. fresh blueberries, raspberries or blackberries
(or combination)
¼ cup chopped toasted walnuts
1 ½ tsp. finely chopped fresh rosemary or thyme leaves or mint
leaves (optional) for garnish
In a small saucepan, bring water, honey, juice and zest to a boil.
Reduce heat; simmer until reduced to about ½ cup (8-10 min.).
Remove from heat; cool 10 min. In a medium mixing bowl,
whisk yogurt until smooth; gently fold in whipped topping.
Divide half of yogurt mixture among 6 (6 oz.) glasses. Top
yogurt evenly with berries and half of the nuts; drizzle with
roughly half of the syrup. Top glasses with remaining yogurt,
nuts, syrup, zest and herbs, if desired. Serve immediately.
Serves 6.
Good to Know:
• Find truwhip whipped topping in the Frozen
Foods Department.
Nutrition Information per Serving:
Total Calories
240
Total Fat
10 g
Sodium
30 mg
A good source of protein, calcium, vitamin C and vitamin K.
Selection and availability of ingredients vary by market.
PAGE 6
Fresh-Baked
“S
b
TRADITION
ome of the things we’re doing here are so cool. No one else is doing
it this way.”
B
baked in the pie. When it comes to pies, attention is paid to things that matter;
like adding a bit of lime to offset a raspberry’s sweetness, baking crunchy
praline pecans in with fresh peaches, refusing to add pectin or even
refusing to re-roll crusts from scraps. (You knew there was a
reason Kowalski’s pies were better than others you’ve tried!)
You might guess from his enthusiasm that Kowalski’s Bakery
Specialist and Merchandiser Russ Tourville was talking about
something new, but it’s actually an old-school approach that
sets Kowalski’s “cool” baking program apart.
“Our competition relies on freezing a lot more product.”
Kowalski’s has “different ways of thinking about and doing
things,” Russ says. “We have a culture that encourages
us to try new products and new ways of doing things.”
It’s this culture and the Kowalski’s family-friendly way of
doing business that years ago culled both Russ and
Central Bakery Manager Steve Beaird from those aforementioned competitors, where both men were disappointed
to see time-tested, traditional ways losing ground.
Kowalski’s Central Bakery, located in Mahtomedi, is
critical to the success of the overall bakery program.
The entire line of delicious sandwich breads (like our
Vienna, Health Bread and 10-Grain loaves), upscale
layer cakes and sheet cakes are baked at Central,
from mixes designed in cooperation with producers
that meet Kowalski’s high standards for ingredient quality.
As for ingredient quality, how about Kowalski’s Family Favorite
Buttercream Icing? It’s made at Central, too, from an honest-to-goodness
family recipe that includes just five ingredients: farm fresh butter, sugar, milk,
real vanilla and salt. So is the chocolate ganache for the Flourless
Chocolate Torte. Cheesecakes? Ditto. It may be old-fashioned, but for
Kowalski’s, Russ and Steve, these small details make the Kowalski’s
difference. It’s why Kowalski’s fruit pies (baked in store, of course) are made
with fresh fruit, from small farmers – fruit which isn’t cooked prior to being
And when a passionate and skilled baker can best provide
the quality customers expect, well, they’re called into play,
too. Small artisan bakers who have a passion for their
unique products form an important part of the bakery mix.
Products from local partners A Gourmet Thyme, French Nugget, Day
Brightener Bakery and Bistro Meringues are just some of the notables in
this category. Similarly, breads for the always-popular Artisan Bread Tables
are sourced from local bakeries that meet Kowalski’s high quality standards.
Those ciabattas, boules, focaccias and the studded, earthy, hearty, nutty,
herb-infused loaves that perfume the markets each day are provided by the
likes of locals New French Bakery, Mainstreet Bakery, Franklin Street Bakery
and – you guessed it – baked in store.
MEXICAN CHICKEN SANDWICHES
⅓ cup mayonnaise
1 tbsp. fresh squeezed lime juice
1 tsp. grated lime zest
- kosher salt and Kowalski’s Coarse
Ground Black Pepper, to taste
1 tbsp. Kowalski’s Extra Virgin Olive Oil
½cup canned black beans, rinsed and
drained
2 tbsp. chopped red onion
2 tbsp. low-sodium chicken stock
1 tbsp. finely chopped fresh cilantro
1 tsp. ground cumin
1 ¼ lbs. skinless boneless chicken breast
halves, pounded to an even ½" thickness
2 tsp. chili powder
¾ tsp. cayenne pepper
3 slices Kowalski’s Pepper Jack Cheese
- Kowalski’s Baguette, split horizontally,
cut into 4 pieces
6-8 tomato slices
- Kowalski’s Guacamole
In small mixing bowl, whisk together mayonnaise, lime juice and lime zest; season with salt
and pepper. Heat oil in a small skillet over medium heat; add beans and onion. Cook 5 min.
Move bean mixture to a medium mixing bowl and add stock, cilantro and cumin; mash to
a paste with salt and pepper to taste. Set aside. Season chicken with chili powder, cayenne,
salt and pepper. Grill over direct heat on grill preheated to high until cooked through (about
10 min.), turning once. Remove from grill; cover chicken with cheese and cover loosely
with foil. Let stand 5 minutes. To Serve: Spread half of each roll with bean paste and other
half with a generous amount of lime mayonnaise. Top each roll with a piece of chicken, an
equal amount of tomato and a generous dollop of guacamole. Serve immediately. Serves 4.
PAGE 7
Selection and availability of ingredients vary by market.
www.kowalskis.com
Bars are a big part of the Kowalski’s bakery story. Not only is
the selection enviable, but all of Kowalski’s bars – absolutely
100% of them – are baked from custom recipes, decorated
and cut right at Central, and shipped daily to each and every
one of the nine markets. Steve is justifiably proud of the
Kowalski’s bar and cookie programs. “One of the reasons
we can have fresh baked Signature Recipe cookies in every
store is because we mix the cookies at Central and ship
them ready-to-bake in the market kitchens,” he boasts. It’s a
unique practice and helps ensure cookies and bars are as good
as if a customer had made them at home – hopefully even better,
because many of these upscale (and remarkably upsized) home
style cookies are authentic Kowalski’s Family Favorite Recipes, too.
Y
Presentable Gifts
ou may consider it part art gallery, jewelry salon, fashion & accessories
boutique, beauty & wellness market, children’s gift store or a housewares
showroom. No matter how you look at it, our Gift Department is a stylish
shopper’s go-to for gifts of good taste. For some it’s destination shopping;
for others it’s the place to find unique gifts both funky and fabulous. And
according to reports from many of you, it’s just as often the place you find a
trendy little something special for yourself.
www.kowalskis.com
On any given day, in any Kowalski’s market, shoppers may find anything from
a chic silk scarf or a quirky photo frame to a smart serving piece or fashionforward necklace. Then there’s our craveable collection of handbags, wristlets,
S
GrünerVeltliner:
by Brian Mallie, Kowalski’s Wine Expert
wallets, totes, shoulder bags, clutches and notebook covers in every shape,
size and color. We also feature lush, classic fragrances from Thymes, creamy
chocolates from Lake Champlain and a wide assortment of beautiful cards,
wraps and gorgeous gift bags to make such presents presentable.
Gifting season never ends. Whether you’re shopping for Mom, Dad, a new
bride, new grad or just yourself, the occasion (and the perfect gift) is here!
New products arrive daily and selection is unique to each store, so shop them
all and shop them often!
Selection and availability vary by market.
The Next Big Thing
in White Wine?
unshine. Lighter clothes. Lighter meals. It’s the white wine drinker’s season to shine. As consumers,
we’ve come a long way since the days of all buttery Chardonnay, all the time. Options are at the heart
of being a wine lover, allowing us to choose wines that suit a mood, a meal or even the weather. In that
spirit, there is a wine with a freshness tailor-made for the season. Our choice-of-the-moment is a wine
that still flies somewhat beneath the radar of even seasoned wine drinkers – one as quaffable as
Pinot Grigio, as versatile a food-pairing wine as Riesling and with an ageability that rivals the finest
French Chardonnays.
Thus far, Grüner Veltliner (pronounced GROON-er VELT-lean-er) has remained mostly a restaurant wine,
where creative chefs have eagerly embraced Grüner’s versatility. Going with everything from green salads
to shellfish to chicken, it even stands up to notorious wine-killers such as asparagus and artichokes, which
should make it a staple of the home cook as well. Grüners tend to be crisp, bright-tasting wines with ripe
but not sappy stone fruit flavors such as peach and apricot, keenly highlighted with lime and white pepper.
A grape not in need of oak influence, most are fermented in stainless steel tanks, giving them a texture
somewhere between a sophisticated Pinot Grigio and an un-oaked Chardonnay.
Though not a wine with a glorious past, innovations in winemaking and the adoption of organic and
biodynamic farming practices have remade the quality and image of Grüner. The finest examples, wines
of astonishing complexity and mouth-filling power, are produced in lower Austria in poor rocky soils and
steep Rhine-like conditions along the banks of the Danube. The best have the potential to age for
decades, developing a creamy texture and nutty aromas with the passage of time.
There is no knowing if Grüner Veltliner will become the next big thing, but it doesn’t matter. Making the
most of the season’s joyful, life-affirming sunshine by adding one more delicious option to the white wine
drinker’s repertoire does.
PAGE 8
Thinking Outside the Box
Easy Grilled Pizza
SUGGESTED
COMBINATIONS
OTHER SUGGESTED
TOPPINGS
Kowalski’s Signature Salsa di Parma
Kowalski’s Signature Herbed
Cream Cheese Spread
Kowalski’s Signature Spinach
Artichoke Spread
Kowalski’s Fresh Ricotta Cheese
Kowalski’s Parmesan Cheese
Toasted pine nuts
Fresh sliced tomato
Thinly sliced prosciutto
Pepperoncini (on the Salad Bar)
Selection and availability vary by market.
Culinary Director Rachael Perron will host
A Pizza Grilling Party in our Woodbury Market
on June 21. To register, visit www.kowalskis.com.
his summer, find the makings of great grilled pizza in the Deli Department, where incredible
toppings are found in nearly every corner. Find a variety of crusty options, plus imported cheeses
and Boar’s Head deli meats. Hit the Olive Bar for not only olives but roasted tomatoes, roasted garlic
and olive tapenades, too. Pick up just the right amount of spinach, onions or other veggies on the
Salad Bar and look for ready-made stand-ins for traditional pizza “sauce” in the form of gourmet
savory jams (such as those from Stonewall Kitchen and Robert Rothschild Farm) and Kowalski’s
Signature Spreads. Our recipes for Romesco and Pizzaiola Sauces pair perfectly with Kowalski’s
Hand-Pulled Fresh Mozzarella and fresh chopped basil.
EASY GRILLED PIZZA
- crust, your choice: Golden Home Ultra Crispy &
Ultra Thin Pizza Crust, Flat Out Wraps, Toufayan
Whole Wheat Flatbread or Stonefire Tandoori Naan
- Kowalski’s Extra Virgin Olive Oil
- toppings, your choice (see suggestions at left)
Brush one side of each crust very lightly with oil. Arrange crust, oiled side down, on the back of a baking
sheet or a cutting board; arrange a sparse amount of toppings evenly over pizza, taking care not to overload
it. Heat grill to high on both sides with lid down. Turn one side off. Grill pizzas 1-2 at a time (as space
permits) directly over heat, lid down, rotating crust 90º when dark grill marks form (2-3 min. total). Slide
pizza to unlit (cool) side of grill. Let stand, lid down, until cheese is melted and bubbly (about 2 min.).
Remove from grill; let stand 1-2 min. before slicing. Serve immediately.
Good to Know:
• Find flatbreads, wraps and naan in the Deli Department. Also try Toufayan Hearth Baked Multigrain
Lavash or Kowalski’s 10" Flour Tortillas for the pizza crust.
• Find Golden Home Ultra Crispy & Ultra Thin Pizza Crust in the Grocery Department.
ROMESCO SAUCE
1 (8 oz.) jar roasted red bell peppers, drained
½ oz. fresh basil
¼ cup raw, skinned almonds
3 tbsp. Kowalski’s Extra Virgin Olive Oil
3 cloves garlic
½ tsp. kosher salt
Pulse all ingredients together in a food processor until well-blended but still slightly chunky.
Makes about ¾ cup, enough for 2 large pizzas.
PIZZAIOLA SAUCE
2 tbsp. Kowalski’s Extra Virgin Olive Oil
2 cloves garlic, finely minced
1 tsp. dried oregano
¼ tsp. fennel seeds
¼ tsp. crushed red pepper flakes
15 oz. petite diced tomatoes, drained
- kosher salt and Kowalski’s Coarse Ground Black
Pepper, to taste
Heat oil in a small saucepan over medium heat; add garlic, oregano, fennel and red pepper. Cook 1 min.
until fragrant. Add tomatoes; bring to a boil. Reduce heat to low; simmer until thick (8-10 min.). Season to
taste with salt and pepper. Makes about 1 cup, enough for 1 large pizza.
Snap this QR code to visit our website for more great pizza recipes:
PAGE 9
www.kowalskis.com
• Stonewall Kitchen Old Farmhouse Chutney
or Roasted Garlic Onion Jam, crumbled
fresh goat cheese, toasted chopped
pecans and mixed baby greens
• R omesco Sauce, Kowalski’s Hand-Pulled
Fresh Mozzarella Cheese, artichokes,
Kalamata olives, fresh basil, Kowalski’s
Extra Virgin Olive Oil, Kowalski’s Fresh
Ground California Sea Salt and Kowalski’s
Fresh Ground Whole Black Peppercorns
(shown above)
T
Around the Store
OLIVE OYL POPPED CORN
www.kowalskis.com
Made with just three ingredients (corn,
extra virgin olive oil and salt), this all
natural snack is available now in the
Grocery Department.
CALDREA
SALAD CHOPPER
This sharp, high-grade nylon chopper
from Prepara makes short work of salad
prep – chopping greens, chicken,
tomatoes, cukes, peppers and more
with both ease and style. Look for it in
the Marketplace Department.
Find aromatherapeutic homekeeping products from
Caldrea in new Fragrance No. 20: Palmarosa Wild Mint
in the Gift Department.
RHYTHM
SUPERFOODS
KALE CHIPS
These raw, vegan, organic
alternatives to standard
chips are nutrient-rich and
taste great. Look for Mango
Habanero, Texas BBQ, Zesty
Nacho, Bombay Curry and
Kool Ranch flavors in the
Grocery Department.
EARTH BALANCE ORGANIC SOY MILK
Cholesterol-free Earth Balance Original Soy Milk provides 7g of soy
protein per serving. This organic product is also a good source of
calcium and vitamin D. Look for it in the Dairy Department.
PAGE 10
Around the Store
A portion of the sale of both Sip for the Cure® Teas and Sip for
the Cure® Mugs is donated to Susan G. Komen for the Cure.
Find them in the Deli Department.
ANGIE’S WHITE CHEDDAR
KETTLE CORN
The tangy flavor of organic white
Cheddar, sea salt and a touch of all
natural sweetener are combined in the
newest flavor from the Angie’s line. Look
for it in the Grocery Department.
PREPARA SAVOR HERB PODS
Keep fresh herbs for up to 3 weeks with these
mini pods that store neatly in your refrigerator.
Find them in the Marketplace Department.
SYNERGY CHIA BEVERAGES
G.T.’s Organic and Raw Kombucha with probiotics is
now available with omega-3 and fiber-rich chia seeds.
Enjoy Cherry Chia, Grape Chia and Raspberry Chia,
available now in the Dairy Department.
CAT CORA’S
KITCHEN SNACK PACK OLIVES
These all natural, sun-ripened, hand-picked olives from
Greece come in a handy, recloseable package. Look for
them in the Grocery Department.
PAGE 11
www.kowalskis.com
REPUBLIC OF TEA SIP FOR THE CURE® MUG
Blogging Brings
Families and Foodies Together
Y
ou have to love anyone who, when asked, can’t name a food she hates, can’t pick a single favorite food
and can’t think of a thing she likes to do outside the kitchen except “throw parties” (which we’re pretty sure
involves the kitchen). Kelli Abrahamian is a food lovers’ food lover.
www.kowalskis.com
A well-respected and widely recognized food blogger based in Minneapolis, Kelli knows well how to engage her
readers’ senses. Her blog at www.ihadadelicioustime.com is a chronicle of mouthwatering posts. Readers can
also find her on Twitter, where she generally posts several times a day at @crazy4kale. She’s known for being
a generous sharer of content on both her blog and Twitter and regularly links to inspiring, flavorful recipes and
posts from her own favorites, including orangette.blogspot.com, thehomemadelife.com, kateinthekitchen.com
and freshtart.net. She’s also a big admirer of melissaclark.net
because, similar to Kelli’s own approach, “every recipe has
a story.” Recently commenting on the rise of the online social food community, writer Phil Lempert noted that
the virtual food society is about “connection, conversation and a sense of community.” Kelli agrees, saying of
the online foodie community, “Everything is about relationships – even Twitter and blogging.”
For Kelli, that couldn’t be more true. Kelli fondly named her blog in honor of her husband’s grandmother, who
always left a lovely impression, declaring as she’d leave any party, “I had a delicious time.” Blogging is often
a family affair, with Kelli’s husband, David, taking many of her photos. Her daughter Lauren provides ideas
and inspiration, and sons Dan and Pete offer advice on everything from photography and food styling to
ingredients. Her daughter Maria has even been featured a few times as “The Midnight Baker.” Family factors
big in Kelli’s overall approach to food and cooking. “My mother-in law, who is Armenian, inspires me with the
simplicity of her cooking. She knows that the simplest touches, like a finishing drizzle of fresh lemon juice,
make the difference between a good dish and a great one.”
“A lot of how I cook is also a result of having lived in California for a while.” Kelli notes that Californians are big
into freshness and that they shop differently – more frequently – than most Midwesterners. In between posts
she makes frequent trips to her Lyndale Kowalski’s, where she feels at home. “Everybody that works there
is so nice. You know that if you have a question, they know or will find the answer. Kowalski’s has embraced
Kelli Abrahamian
the beauty in the simplicilty of fresh – especially local – food, and that resonates with me. The things I like the
most are the simplest – things like radishes with butter and salt.” Her other simple pleasures (besides kale, of course)? “Brussels sprouts, chutney, good olive oil,
feta, anchovies, mussels. And I love to roast things, especially vegetables. I do coriander-roasted tomatoes a lot in the summer. And I love roasted cabbage.”
It’s no surprise Kelli can paint a beautiful picture when it comes to food. Though she might not be able to commit to a favorite food, she’s absolutely certain in
her vision for her “perfect” meal. Naturally, it would be an intimate family affair at her brother-in-law’s garden, a backyard oasis full of pomegranate trees in the
middle of Los Angeles, at a long rickety wood table with a vintage tablecloth and fresh cut flowers from the garden. “There would be shish kabobs turning on
the old-timey grill, one of those bicycle chain-type contraptions that’s been there forever, with rice pilaf, wine and surely,” Kelli exclaims, “something with lemon –
lemons have to be part of the meal!” Now that’s a delicious time in the making.
Kelli’s Winning Recipe from the 2011 Minnesota Food Blogger Bake-Off (below):
ROSEMARY APRICOT BARS
12tbsp. unsalted Irish butter, at
room temperature
½ cup powdered sugar
½tsp. salt (kosher or Maldon salt
preferred), plus extra
¾ tsp. vanilla
- zest from ½ lemon
1 ½ tsp. finely chopped
fresh rosemary
2 ¼ cups flour, divided
2 cups California dried apricots
1 ½ cups water
½ cup granulated sugar
3 tbsp. honey
2 tbsp. spiced rum
½ cup dark brown sugar
⅓cup coarsely chopped
toasted almonds
3 tbsp. chilled unsalted butter, cut
into cubes
Using a stand mixer with paddle attachment, cream together 12 tbsp. butter and powdered sugar until light and
fluffy; mix in ½ tsp. salt, vanilla, zest and rosemary. Slowly incorporate 1 ¾ cups flour. Using lightly floured
hands, press dough into a 9x13" baking pan lined with foil and greased with butter; refrigerate 30 min. Bake in
a preheated 350˚ oven until lightly brown (25-30 min.). Set aside; cool to room temperature. Combine apricots,
water, granulated sugar, honey, rum and a pinch of salt in a heavy-bottomed pan; simmer until most of the liquid
is absorbed into the apricots (about 1 hr.). Cool; purée in a food processor until smooth. Spread cooled apricot
mixture on the cooled shortbread. Combine last three ingredients with remaining ½ cup flour and a pinch of salt
in the bowl of a stand mixer; mix until it all starts to clump together. Top the apricot layer with the crumb topping.
Bake in a preheated 350˚ oven until topping is browned (20-25 min.). Let completely cool in the pan before slicing
and serving. Makes 24.
PAGE 12
Prime Choices
• in the Meat Department •
S
ometimes the best stories are meant to be told and retold
again and again. We think that’s particularly true when it
comes to the story of our Meat Department. We couldn’t be
prouder to carry one of the Twin Cities’ most flavorful and
all-around most impressive lines of all natural USDA Choice
and Prime Beef, all natural poultry and pork. All of our
Kowalski’s private label meats – every single one of them –
are all natural, free of hormones and antibiotics, source-verified
and guaranteed tender. We’re proud to make that claim, and
we’re even prouder to sell and serve these products to our
families, friends and neighbors – and to yours.
When it comes to making a choice about what to serve
this season, the butchers at each of our full-service meat
counters are your best source for the perfect cuts for your
summertime entertaining meals. Hand-cut steaks, gourmet
burgers, bratwurst, marinated beef and pork medallions and
tenderloins are ready for the grill, as are stuffed chops and
chicken, seasoned roasts, our Signature meatloaf, crusted
cutlets and so much more. These gourmet-quality,
ready-to-cook entrées are hand-prepared in-store with your
convenience and discerning tastes in mind. They’re meaty
meals you can be confident serving at your table. We sure are.
HORSERADISH STEAK SANDWICHES
⅓ cup plain Greek yogurt (not non-fat)
¼ cup mayonnaise
1 tbsp. buttermilk powder
1 tbsp. fresh squeezed lemon juice
1 tbsp. prepared horseradish
1 ½ tsp. Worcestershire sauce
1 tsp. Kowalski’s Coarse Ground
Black Pepper, divided
2 tbsp. unsalted butter
2 tbsp. olive oil
2 cloves garlic, finely chopped
1 ½ lbs. sirloin steak, shaved or very
thinly sliced on the diagonal
1 tsp. kosher salt
1 yellow onion, very thinly sliced
1 lb. mushrooms, cleaned and sliced
(cremini, shiitake, baby portobello
or combination)
¼cup finely chopped fresh
Italian parsley
4 split French demi baguettes,
split horizontally
2 cups mixed baby greens
Selection and availability vary by market.
UPCOMING CLASSES
In a small bowl, whisk together first 6 ingredients and ½ tsp. pepper; set aside.
In a large nonstick skillet over medium-high heat, melt butter into olive oil. Add
garlic and beef; stir fry until medium-rare (3-4 min.). Season beef with salt and
remaining pepper; remove beef and garlic from pan with a slotted spoon; add onion
and mushrooms to the pan. Cook until onion is translucent and mushrooms are
golden (3-5 min.). Stir in beef and parsley. Load buns with greens; top with warm
steak mixture. Drizzle with dressing; serve immediately. Serves 4.
Good to Know:
• Find buttermilk powder in the baking aisle.
PAGE 13
Look for special events in the Teaching Kitchen in our
Woodbury Market featuring our ranchers, farmers and
producers themselves. Come discover for yourself what makes
Kowalski’s beef and pork the best around – and give it a try,
too. We’ll answer questions about the best ways to prepare our
various cuts of meat and suggest best bets for the side dishes,
sauces, rubs, etc., with which to match each of them. Check
the class calendar at www.kowalskis.com for schedule and
registration information.
www.kowalskis.com
Kowalski’s is also proud to partner with local farmers at
Thousand Hills Cattle Company to provide what we think
is the best grass-fed beef around. (See the recipes for
Kowalski’s Bacon-BBQ Dog and Teriyaki Burger, both
featuring Thousand Hills products, on pages 3 and 16.)
Chicken from local Kadejan and Gerber Amish Farms tastes
the way chicken should taste, in part because these
vendors – like High Plains Bison, Plainville Farms Turkey,
Creekstone Beef and Dombrovski Meats – share our thinking
when it comes to quality. Their all natural, hormone and
antibiotic-free products make them choices you can feel
good about.
picnic
N
Perfection
othing says summer like a picnic, so grab a blanket and a basket and
head outdoors to enjoy this menu al fresco! You can take this take-out
food to the lake, the park or even the backyard. Just add sunshine!
• Keep frozen water bottles or beverages and reusable ice packs ready in
the freezer, too. Add them to your cooler when you’re ready to go. An
insulated cooler packed with ice is safer than a basket for most food items.
TIPS FOR STYLISH, SAFE AND SIMPLE PICNICS:
• Keep cold foods cold (at or below 40˚ ) and pack your cooler right before
heading out. If you’re driving, transport your cooler in the air-conditioned
car, not in the trunk.
• Look for fashionable picnic supplies that are also eco-friendly. Lightweight
reusable plates, cups, utensils, kitchen towels, glass jars, ice pods, etc.,
such as those featured on these pages are available in the Marketplace
Department. (Selection and availability vary by market.)
www.kowalskis.com
• Kitchen towels make practical reusable napkins. They can be also used to
cushion items in your basket or cooler and are useful when it comes time
to clean up.
• Keep a basket, box or bag ready for an impromptu outing. Fill it with
silverware, serving utensils, plates, a sharp knife and cutting board,
napkins, plush hand towels, paper towels, wet wipes, insect repellant,
sunscreen, hand sanitizer, and garbage bags and extra-large zip-top plastic
bags for storing dirty service items and linens. Don’t forget a board game,
Frisbee or ball!
• If you are bringing both raw and prepared foods, be aware of crosscontamination. Keep these items separate and securely wrapped, and
bring plenty of clean serving utensils.
• Keep food out of direct sunlight. Eat hot foods within 2 hours of preparation
(1 hour if it’s hotter than 80˚ ) or purchase or chill it in the fridge before
packing it in your cooler. Toss food that’s been out of the cooler for more
than an hour.
ROSEMARY LEMONADE
5 cups ice-cold water, divided
1 cup sugar
1 cup fresh rosemary leaves, plus 4 small
stems for garnish
1 cup fresh squeezed lemon juice
4 lemon slices and ice
In a small saucepan, mix 2 cups water and sugar; bring to a boil. Reduce heat and
simmer until sugar is completely dissolved. Add the rosemary leaves; remove the
mixture from the heat. Cool completely (about 1 hr.). Strain into a pitcher; add 3
cups water and lemon juice. Stir well; serve over ice with a sprig of fresh rosemary
and a lemon slice. Serves 4.
THE SEASON’S TOP 5
PICNIC WINES
Monte Volpe Primo Bianco, Mendocino,
CA. Barrel-aged Pinot Grigio blended
with other Italian white varieties for
additional body.
Ken Forrester Reserve Chenin Blanc,
South Africa. Juicy yet crisp with hints of
nectarine and orange blossom.
Sea Glass Pinot Noir, Santa Barbara, CA.
Silky smooth palate and charming, ripe
berry flavors.
Radio Boca Tempranillo, Spain. An easy
drinker with a velvety texture from Spain’s
Valencia coast, it makes a great Sangria.
St. Supéry Rosé, Napa, CA. A spritely cherry
and watermelon character makes this wine
as refreshing as it is delicious.
Find recipes for Rosemary-Gin and Strawberry Lemonade on our website
at www.kowalskis.com.
Selection and availability of ingredients vary by market.
PAGE 14
GO
O
FOODS
k
k
½pineapple, peeled,
O
D H E AL
cored and cut
crosswise into 4 (½") slices
2 cups finely shredded romaine lettuce
1 cup frozen corn kernels, thawed and
drained
1 cup canned black beans, rinsed and
drained
¼cup chopped jicama, in matchstickshaped pieces
¼ cup thinly sliced red onion
½ pt. grape tomatoes, halved
½ cup crumbled Cotija cheese (optional)
T
H
GO
- 5 pint-sized wide-mouth glass canning
jars, with lids
3 tbsp. fresh squeezed lime juice
6 tbsp. Kowalski’s Extra Virgin Olive Oil,
plus some for grilling
1 tsp. sugar
½ tsp. kosher salt
¼tsp. Kowalski’s Coarse Ground Black
Pepper
1 jalapeño pepper, seeded and finely
chopped
2 tbsp. finely chopped red pepper
2 tbsp. finely chopped fresh cilantro
D
R
FO
MEXICAN PICNIC SALAD
WITH LIME VINAIGRETTE
In one jar, combine first 5 ingredients; screw lid on tightly and shake vigorously to
blend. Set aside. In a small bowl, mix jalapeño, red pepper and cilantro; set aside. Brush
pineapple with oil; grill pineapple over direct heat on grill preheated to medium until
pineapple is soft but not falling apart (about 10 min. total), turning once. Chop pineapple;
set aside. In each of the remaining 4 glass canning jars, layer an equal amount of lettuce,
corn, beans, jicama, grilled pineapple, red onion, tomatoes, cheese and pepper mixture.
To Serve: Shake dressing thoroughly to combine. Drizzle about 2 tbsp. dressing on top of
each salad; screw lids on tightly and shake to toss. Pour onto a plate or eat from the jar.
Serves 4.
ALMOND TOFFEE BARS
1 (14 oz.) can sweetened condensed
milk
12 oz. bag mini semisweet chocolate
chips
8 oz. bag Heath English Toffee Bits
(not chocolate-covered toffee bits)
www.kowalskis.com
14tbsp. unsalted butter, divided, at
room temperature
¾ cup brown sugar
1 egg yolk, at room temperature
1 ½ cups flour
¼ tsp. kosher salt
FOODS
Warm stock in the microwave; whisk in spices and pour over apricots in a large mixing
bowl. Set aside for 10 min. Stir in chicken, tomatoes, olives, almonds, oil and vinegar;
season with salt and pepper to taste and set aside. In another small mixing bowl, whisk
yogurt with next 6 ingredients through cayenne; season with salt and pepper to taste. Cut
a pocket in each pita; spread one side of each pocket with some yogurt mixture. Stuff
each pita with an equal amount of greens and chicken mixture. Drizzle with extra yogurt
mixture and serve immediately.
Serves 4.
PAGE 15
H
k
T
1 cup plain Greek yogurt
k
3 tbsp. fresh lemon juice
O
D
2 tbsp. chili powder
2 tbsp. finely chopped fresh Italian parsley
½ tsp. cumin
½ tsp. caraway seeds
- dash cayenne pepper
4 (1 oz. loaves) whole-grain pita breads,
such as Joseph’s Flax, Oat Bran and
Whole Wheat Pita
2 cups pre-washed mixed baby greens
GO
½ cup chicken stock
1 tbsp. ground coriander
1 ½ tsp. ground cardamom
1 ½ tsp. ground cinnamon
1 cup dried chopped apricots
1 ½ cups shredded rotisserie chicken
1 cup canned petite diced tomatoes, drained
⅓ cup chopped pitted green olives
¼ cup raw, finely chopped almonds
2 tbsp. Kowalski’s Extra Virgin Olive Oil
1 tbsp. red wine vinegar
- kosher salt and Kowalski’s Coarse Ground
Black Pepper, to taste
D
R
FO
MOROCCAN CHICKEN SANDWICHES
GO
O
In a medium mixing bowl using an electric mixer, beat 12 tbsp. butter with sugar until
light and fluffy. Add egg yolk; mix just until fully incorporated. In a separate small
mixing bowl, mix together flour and salt; add to bowl with the butter mixture. Stir
until no traces of flour remain. Press mixture evenly and firmly into bottom of a 9x13"
nonstick pan (sides only sprayed with cooking spray). Bake in a preheated 350˚ oven
until light golden-brown (12-16 min.). Remove from oven; allow to cool slightly (leave
the oven on). In a small saucepan over medium heat, combine sweetened condensed milk
and remaining butter; cook, stirring frequently with a silicone spatula until bubbly, then 5
min. more until thick. Pour evenly over crust; bake 10 min. Remove from oven; sprinkle
evenly with chocolate chips. Return to oven; bake 3-5 min. until chocolate begins to melt.
Remove from oven; spread chocolate with a knife evenly over the surface of the filling.
Sprinkle toffee pieces evenly over melted chocolate, pressing in lightly. Cool at room
temperature 30 min. Cool completely in the refrigerator; cut into 1½ x 4" bars. Store
tightly covered in the refrigerator up to 5 days. Makes 24.
HEA
L
ALLFIREDUP
W
hether you call it cooking out, barbequing or just plain ‘ol “grilling out” won’t matter so long
as you’re outdoors and over a fire. So this weekend, why not invite the neighbors for dinner
on the deck? On these pages, we’ve taken some classic recipes in new and tasty directions. Our
Teriyaki Burger sings with Asian-inspired herbs and spices. One bite and you’ll know why it was a
huge hit in our test kitchen! And we’ve offered two choices for dipping your grilled shrimp; because
face it, dipping anything is just plain fun. All of our featured recipes can be prepared in advance,
as the burgers and shrimp take just minutes to finish on the grill. It is summertime after all, and
shouldn’t the living be easy?
Find a recipe for Alabama Baked Beans on our website at www.kowalskis.com.
Look for the BBQ-themed salt & pepper shakers and Bodum Grill Shovel pictured on this page as
well as other smart and stylish summer cooking tools in the Marketplace Department. Selection and
availability vary by market.
www.kowalskis.com
Culinary Director Rachael Perron will host Seven Secrets to Successful Grilling in our Woodbury
Market on May 31. To register, visit www.kowalskis.com.
PAGE 16
TERIYAKI BURGER
½ cup prepared Asian teriyaki sauce
¼ cup Kowalski’s Honey
1 lb. Thousand Hills Cattle Company 85% Lean Grass-Fed Beef
2 green onions, thinly sliced
3 tbsp. chopped fresh cilantro
1 clove garlic, finely minced
2 tsp. prepared Asian chili-garlic sauce
½ tsp. kosher salt
4 Kowalski’s Wheat Burger Buns, lightly toasted
Garnishes: finely shredded green cabbage (such as Dole Angel
Hair Coleslaw), Quick Asian Pickles and Ginger Aioli
Whisk together teriyaki and honey in a small bowl; set aside.
Combine remaining ingredients in a large bowl. Using your
hands, mix thoroughly; form 4 patties. On grill preheated to
medium-high, grill burgers directly over heat until done
(4-5 min. on each side), turning twice and brushing each side
with glaze in last 2 min. of cooking. Remove from heat; let stand
3-5 min., covered with foil, before serving. Serve on buns with
desired garnishes. Serves 4.
QUICK ASIAN PICKLES
½English cucumber, peeled
and thinly sliced
½ tsp. kosher salt
½carrot, peeled and thinly
sliced
2 radishes, thinly sliced
3 tbsp. seasoned rice vinegar
3 tbsp. water
4 ½ tsp. sugar
- pinch crushed red pepper
GRILLED SHRIMP WITH TWO DIPPING SAUCES
GINGER AIOLI
FOODS
k
k
T
H
½cup finely
O
D H E AL
chopped green onion
- zest of 1 lemon
2 tbsp. finely chopped fresh
Italian parsley
- Roasted Red Pepper
Vinaigrette
GO
4 cups cooked and cooled
quinoa, cooked in chicken or
vegetable stock
1 cup thinly sliced celery,
including leaves
1 cup finely chopped red,
yellow and/or orange
bell peppers
D
R
FO
QUINOA SALAD
GO
O
In a small bowl, stir together ½ cup mayonnaise and 2 tsp. each
sweet pickle relish, finely minced fresh ginger and fresh lime juice.
Stir in 1 clove of finely minced garlic and ¼ tsp. kosher salt. Store
covered in the refrigerator until ready to use, up to 7 days.
Makes ½ cup.
In a large bowl, toss together first 6 ingredients (through parsley);
set aside. Pour dressing over the salad, using just enough to coat
thoroughly (save any extra dressing in the refrigerator for up to 2
days). Serve immediately or store for up to 2 days in the refrigerator. Serves 6.
ROASTED RED PEPPER VINAIGRETTE
Blend ⅓ cup Kowalski’s Extra Virgin Olive Oil, ¼ cup fresh
squeezed lemon juice, ¼ cup Kowalski’s Polish mustard and half
of a drained 8 oz. jar roasted red peppers in a blender or food
processor until smooth; season with kosher salt and Kowalski’s
Coarse Ground Black Pepper to taste.
Makes about 1 cup.
A good source of bone-building vitamins A, C and K and magnesium.
2 tbsp. Kowalski’s Extra Virgin Olive Oil
1 shallot, finely chopped
1 tbsp. fresh snipped Italian flat leaf parsley
2 tsp. finely minced garlic
1 tsp. Kowalski’s Polish Mustard
½ tsp. kosher salt
¼tsp. Kowalski’s Coarse Ground
Black Pepper
1 ½ lbs. (16-20/lb.) shrimp, peeled,
deveined, tails on
- 12 (10") wooden skewers, soaked in water
for 60 min.
- gallon-sized zipper closure food
storage bag
- Remoulade and Asian Dipping Sauce
(recipes below)
In a small bowl, whisk together first 7 ingredients (through pepper); set aside. Divide shrimp
among skewers, using two skewers for each serving to keep shrimp from rotating when grilled.
Place skewers in food storage bag; pour marinade into bag and seal. Marinate shrimp for 1 hr. at
room temperature or up to 24 hrs. in the refrigerator. To Grill: Using direct heat cooking method,
arrange shrimp skewers on grill preheated to medium-high. Grill, covered, just until shrimp are
opaque in the center (2-2 ½ min. per side). Serve with choice of dipping sauce.
Serves 6.
REMOULADE
In a small bowl, whisk together ½ cup mayonnaise with 1 tbsp. each of Kowalski’s Zesty Pepper
Relish, finely chopped flat-leaf parsley, finely chopped shallot, tomato paste and fresh squeezed
lemon juice. Whisk in ½ tsp. Kowalski’s Polish Mustard; season to taste with kosher salt and
Kowalski’s Coarse Ground Black Pepper and paprika.
Makes about ¾ cup.
ASIAN DIPPING SAUCE
Whisk together 2 tbsp. soy sauce, 1 tbsp. honey and 1 ½ tsp. each of rice wine vinegar, Alessi
Ginger Infused Vinegar and fresh squeezed lime juice until honey dissolves. Whisk in ½ tsp.
sesame oil. Stir in 1 tbsp. sliced green onions, ¾ tsp. minced garlic and ¼ tsp. crushed red
pepper flakes. Makes about ¾ cup.
PAGE 17
Selection and availability of ingredients vary by market.
www.kowalskis.com
In a small bowl, toss cucumbers with salt. Pour into a strainer set
over a small bowl; let stand 45 min. Squeeze cucumbers dry with
paper towels. In a medium bowl, toss dry cucumbers with carrots
and radishes; set aside. In a small saucepan over medium-high heat,
combine vinegar, water, sugar and pepper; bring to a boil. Reduce
heat to low and simmer until reduced to 2-3 tbsp. (about 10 min.)
Pour sauce over vegetables in a small bowl; refrigerate 30 min.
DO TELL
Satisfied Customers Speak Volumes
I
t’s a truth around here that happy customers beget happy customers, especially when it
comes to the discriminating patrons of Catering by Kowalski’s. Clients like Lifetime Fitness,
Ispiri Design, 3M and Woodwinds Hospital are attracted not only by the quality of our catering
menu choices (especially our notable variety of healthy menu options) but, most importantly,
by our top quality service. That’s part and parcel to how we approach catered events – always
with the idea in mind that if a customer can dream it up, it’s possible. Our catering menu is
an impressive one to be sure, but some of the most fun we have catering events comes from
going “off book” to design menus and recipes to suit a client’s distinctive vision. Catering Director
Roxanne Kielbasa agrees. “Working with a client to customize a menu is always a highlight for
me. It allows for creativity that’s refreshing and energizing. And it also ensures the clients ideas
are incorporated into the final design of the party. Our goal is always to exceed expectations.”
www.kowalskis.com
Client satisfaction is job one in the catering business, and everyone in the Catering Department is
keenly aware of how personal catered events are to our clients and how critical it is to “get it right.”
“There’s a lot on the line with private events,” Roxanne notes. “People want to know that when
they invite you to help with a special event, especially one in their home, that you’re not only
capable but personable, respectful and professional in every respect. We absolutely get that.”
With so much riding on the line with our clients’ parties, it’s no surprise how often new clients
come to us from referrals. These recommendations also give potential clients the confidence
that their events will be handled just as perfectly, without stress or worry.
If you’ve never been to an event catered by Kowalski’s, you might find it interesting to hear
what our clients are saying about us. Actually, we prefer that they do the talking, especially
when they describe our work with words like beautiful, tasteful, perfect, breathtaking, fantastic,
wonderful, amazing, outstanding, delicious, brilliant, excellent and flawless. To find
oodles of glowing testimonials, snap the QR code here:
“While my family and I have enjoyed shopping at your stores
for a long time, we had no idea of how fantastic you would be with
respect to catering. We had a dinner for some clients and their
wives, and I have never been more satisfied with a caterer. The
planning, the delicious food and wonderful presentation, the
top-notch chef and waitress – all were superb. I can’t imagine our
choosing another catering service.” — Richard L.
If you’re planning an event, you can count on Catering by Kowalski’s to make it easy, tasteful and
memorable with our professional experts guiding you every step of the way. Our secret recipe is
presentation, menu and service, customized for every client and event in keeping with their unique
needs and requests.
You can speak with an event coordinator or place an order by calling 1-888-972-7890.
PAGE 18
k
GO
O
H
k
T
GO
O
FOODS
R
FO
D
D H E AL
EAT, DRINK & BE MERRY:
THREE LIFESAVING SUMMER TIPS
Susan Moores, M.S., R.D. • [email protected]
S
ummer. Who doesn’t love the seasonal foods, the warmth and the
sun? But with the sun and fun come risks. They’re easy enough to
navigate if you’re in the know but can be problematic pitfalls if you’re not.
Here are three top tips for enjoying the delightful days ahead.
EAT.
harder; a 2% loss means you’re officially dehydrated.
You may not feel thirsty if you’re busy exercising, being active or simply
not thinking about drinking. Young kids and older adults are at an even
greater risk for dehydration because they’re less sensitive to thirst. Watch
for early symptoms of trouble:
When the heat is on, bacteria multiply quickly, substantially upping the risk
for food poisoning. Watch the clock. Foods may sit at room temperature
up to 2 hours without much concern for spoilage. But when temperatures
top 80°, that time is cut in half. It’s also important to fully chill perishable
foods before taking them outdoors. The clock starts ticking once they
leave the refrigerator or cooler. Once outside, cover all foods to prevent
bacteria-carrying bugs from landing on them.
• Dry mouth • Dry, warm skin • Dizziness or headache
• Cramping in the arms and legs • Irritability and drowsiness
Firing up the grill? Food safety applies here as well. Exposure to heat and
smoke may trigger the formation of two
substances linked with cancer. Researchers
believe both heterocyclic amines (HCAs) and
polycyclic aromatic hydrocarbons (PAHs) change
cells’ DNA. That change can initiate the growth of
abnormal cells, which have the potential for
turning into cancer cells. The amount of time
a food is exposed to high heat and/or smoke
influences whether or not these substances are
formed. To significantly reduce that potential: • Avoid activity during the hottest part of the day.
Just about any beverage, sans alcohol, can help you stay ahead of or
replenish fluid loss. If exercising, water is a great rehydrating liquid. If
you’re exercising intensely or in high heat for more than 30-60 minutes,
sports drinks may be a better option because they also replace sodium
and potassium lost through sweat. To minimize the risk of dehydration:
•W
ear loose, light clothing and a hat to help sweat
evaporate and cool your body. Dark clothes
absorb heat, which can accelerate fluid loss.
BE MERRY.
Everybody knows sunscreen is key to happy,
healthy skin. Summer’s intense sun can be
especially tough on your epidermis. Luckily, it’s
deliciously easy to eat your way to healing with
summer’s bounty. Vitamin A and C-rich foods
help shield the skin from UV damage. Try
cantaloupe, peppers, mangoes, tomatoes,
spinach, kale, peaches, nectarines or any of
these jolly good skin-saving foods:
•M
arinate meat, fish or poultry before grilling to
reduce HCA formation by up to 99%.
•R
osemary, garlic and sage may block the
formation of HCAs and PAHs. Use them in
marinades or in other dishes.
•B
ecause high cooking temperatures fuel HCA
and PAH formation, allow coals to cool a bit
before cooking; move the grill rack up or place
a barrier between your foods and the grill, such
as cooking in a foil pan. Minimize drippings to
minimize smoke.
uts and seeds (for cell-protecting vitamin E
•N
and selenium)
•G
reen tea or black tea with citrus peel and fish
rich in omega-3 – such as tuna, trout, salmon
and halibut (for anti-inflammatory action)
• Coffee (for antioxidants)
•C
ook smaller pieces of meat, fish and poultry. They’ll likely spend less
time over the heat than larger cuts.
• Beans (for zinc that helps repair and renew cells)
•S
erve grilled foods with health-helping accompaniments. The
antioxidants and phytonutrients in fruits, vegetables and even tea may
stall or stop HCA formation.
DRINK.
Hot weather dehydrates you, perhaps more than you realize. By the time
you feel thirsty, you may be well on your way to being dehydrated. An
average person sweats between 3 to 6 cups of “water” per hour during
exercise. Add in hot and humid conditions and the loss is even greater.
Losing just 1% of your body weight from sweating makes your heart work
PAGE 19
Join Sue Moores for How to Pick the Perfect Peach and
Fabulous Fish: Easy Tasty Ways for Cooking Fish at Home.
Classes will be held in May and June at the White Bear Lake,
Stillwater, Eagan and Woodbury Markets. For the complete
schedule and to register, please visit www.kowalskis.com.
www.kowalskis.com
ear sunscreen. Sunburn limits your body’s
•W
ability to cool itself.
in
the
A
Kitchen
with
the
Kids
summertime staple, s’mores are a childhood
S’MORES CUPCAKES
favorite that no one really outgrows. For
1 cup flour
1 cup sugar
⅓ cup cocoa powder
¾ tsp. baking soda
½ tsp. baking powder
½ tsp. kosher salt
1 egg, beaten
½ cup fresh coffee, cooled
½ cup low-fat buttermilk
¼ cup canola oil
those times when a fire isn’t available, we’ve
combined classic s’more flavors into a portable
take on the campfire treat that’s perfect for
younger bakers. The simple cupcake recipe can
be mixed in one bowl, by hand – no creaming or
electric mixer required. The simple icing is also
made in one bowl using just a microwave. You
can top the baby cakes with our fluffy (and fatfree!) Marshmallow Meringue (see recipe on page
5), or make things really easy and use your favorite
cake mix and a jar of marshmallow crème.
1 tsp. vanilla extract
12 paper baking cups
4 oz. semisweet baking chocolate
¼ cup heavy cream
½recipe Marshmallow Meringue
(see page 5)
1-2 graham cracker sheets or
Kowalski’s Chocolate-Covered
Grahams, broken into pieces
In a large mixing bowl, whisk together first 6 ingredients. Add egg, coffee,
buttermilk and oil; thoroughly whisk wet ingredients into dry ingredients. Line
cupcake pan with baking cups; fill cups barely half full (do not overfill). Bake
in a preheated 325˚ oven until a toothpick inserted in the center of a cupcake
comes out clean (15-20 min.); cool completely in the pan on a wire rack. Place
chocolate in a heat-safe glass mixing bowl; set aside. Microwave cream
30 sec.-1½ min. on high power until very hot but not boiling.
Pour cream over chocolate; let stand 2 min. Stir until ganache
is smooth and glossy. Frost cooled cupcakes with ganache;
let ganache firm up (about 1 hr.). Using two spoons, drop a
dollop of meringue on each cupcake. Broil under preheated
broiler, watching constantly, until meringue is golden
brown (about 1 min.). Remove from oven; garnish
with grahams. Makes 12.