Compliments of Kowalski’s
August – October 2014
the joy of good food
At Home with
Kowalski’S
a s e a s o n o f l oca l f l a v o r s
the meat of the matter
grass fed beef
Rise & Shine
Breakfast Sandwiches
perfect pasta
and wine pairings
w w w . ko w a l s k i s . co m
Pan-Roasted Sirloin Steak (page 9)
thoughts from the
kowalskis
T
his season it’s all about choices – how to make the right ones and how to make ones we can all
feel good about.
Many people are choosing grass-fed when it comes to beef. In this issue of At Home with Kowalski’s,
you’ll learn a bit about what distinguishes our new Signature Grass Fed Beef from conventional
choices. Turn to page 6 to read more and find out how for many people it can even be part of a
healthy diet. It’s a flavor experience we love and know you will, too, especially when you try some
of the tasty preparations our own Chef Rachael Perron is suggesting. From basic techniques for
steak success to a gorgeous Good Foods for Good Health-approved recipe, she knows what’s for
dinner – beef!
www.kowalskis.com
We’ve asked our friends at Cooks of Crocus Hill to help us understand our choices when it comes
to nonstick or “regular” pans. Who better to explain which is better, how they’re different and help us
make a sound selection when it’s time to get a great new pan (or two!)? Find a cheat sheet to help
you pick what’s right for you as well as some tips to reduce unwanted “stick” on page 13.
Speaking of great choices, our Culinary Director Rachael Perron, like you, is choosing a little less sugar
these days. Nutritionist Sue Moores and she have teamed up to create some sweet desserts that are
as easy as they are healthy. Find them starting on page 18, and be sure to turn to page 19 for Sue’s
look at sugary label lingo. She’s helping us understand not just why sugar is a hot issue right now,
but how much of the sweet stuff is enough and how to navigate packaging like a pro.
We’ve added new shelf tags around the stores to help you navigate our aisles better, too. These new
Good Foods for Good Health labels point out the best of the best healthy options in every department.
Foods that bear this tag meet our nutritional criteria – providing considerable nutrients,
no artificial ingredients and not too much of the things you don’t want, like
sodium, sugar, certain fats, etc. This makes it easier than ever
to make the best choices possible.
As always, we love to see you in the stores!
2
a winning recipe
Lyndale Market
5327 Lyndale Avenue S.
612-822-2935
[email protected]
Uptown Market & wine shop
2440 Hennepin Avenue
612-377-3448
[email protected]
Parkview Market
5615 Chicago Avenue S.
612-824-2430
[email protected]
Eden Prairie Market
16500 W. 78th Street
952-937-9585
[email protected]
Stillwater Market
& wine shop
5801 Neal Avenue N.
651-439-9161
[email protected]
Editor-IN-CHIEF
Rachael Perron
Culinary Director,
Kowalski’s Markets
proofreader
Rachel Carlson, Kowalski’s Markets
TASTE OF KOWALSKI’S
SIGNATURE EVENT
You’ll want to mark your calendar for our favorite
event of the year, held October 11th in every market
from 11:00 a.m. to 4:00 p.m. We’ll be sampling
Kowalski’s Signature items from around the store.
We hope to see you there!
To keep updated on all of our events, visit
www.kowalskis.com or sign up for our
“Keep in Touch” program in stores.
Woodbury Market & wine shop
8505 Valley Creek Road
651-578-8800
[email protected]
[email protected]
651-796-6043
kowalski’s local EVENT
Join us from 11:00 a.m. to 4:00 p.m. on Saturday,
August 2nd, at all markets, where we will be
sampling the best local tastes in town.
boo bash
Bring the kiddos for treats without the tricks!
Every store is hosting our annual Boo Bash, the
happiest of Halloween parties, on October 28th
from 4:00 p.m. to 7:00 p.m.
White Bear Lake Market
4391 S. Lake Avenue
651-429-5913
[email protected]
EAGAN Market & wine shop
1646 Diffley Road
651-328-8300
[email protected]
Mary Anne Kowalski and Kris Kowalski Christiansen
store
calendar
Grand Avenue Market
1261 Grand Avenue
651-698-3366
[email protected]
Design & Layout
Hooker & Company
www.hookerandcompany.com
Food Stylist
Maggie Stopera
www.maggiethefoodstylist.com
Kowalski’s continues to celebrate the big win of our own
Culinary Director, Chef Rachael Perron, who earlier this
year was named National Grand Champion of the 2014
Supermarket Chef Showdown. Her recipe for Greek Grain
Salad with Dilled Feta Dressing snagged both the Healthy
Meal category win and the ultimate championship title.
Find the winning recipe online at www.kowalskis.com or
look for it in the Deli Department.
Page 2
Printing & Production
Visual Expressions
612-729-1649
Photographer
Phil Aarrestad
www.philaarrestadphoto.com
© Kowalski’s Companies, 2014
All Rights Reserved.
www.kowalskis.com
the joy of good food
Our Signature Products
A
t Kowalski’s, we’re always on the hunt for products that are of exceptional
quality and taste. We delight in creating Signature Products that we are proud
to put our name on. We love them and are sure that you and your family will love
them, too! With our “Keep in Touch” program, Kowalski’s regularly offers the
opportunity for customers to try Signature items with our compliments. Information
on how you can join the “Keep in Touch” program is available in your local market.
KOWALSKI’S FRESH PASTA SAUCES
New Kowalski’s Bolognese Sauce and
Alfredo Sauce are locally made in small
batches from authentic recipes. See our
great meal suggestions (with wine picks
to match!) on page 15. Find them in the
Grab & Go Section of the Deli Department
and also in the Dairy Department near the
Kowalski’s Fresh Pasta.
KOWALSKI’S fresh soups
coming soon! KOWALSKI’S extra-thick bacon
Our newest bacon is smoked over a hickory fire to give it an intense smoky flavor; it’s
a thicker, heartier ranch-style cut than our traditional applewood smoked bacon. This
uncured bacon, made from pork raised without the use of growth stimulants or antibiotics,
contains no added nitrates or nitrites. Find it in the Meat Department.
signature product focus:
Kowalski’s Pizza
Our new frozen pizzas are locally made and bigger
than before, with more cheese and more toppings for
more flavor and more fun.
Our crisp, thin crust and flavorful toppings make
these the only pizzas you’ll want to keep on hand for
a quick meal or snack. You’ll find them in five classic
varieties: Cheese, Pepperoni, Supreme, Combination
(Sausage & Pepperoni) and Margherita.
KOWALSKI’S eggs
Look in the Dairy Department for new egg sizes and carton counts. In addition to our
Grade A large dozens, we now offer Grade A extra-large dozens, Grade A jumbo dozens
and a new 18-count Grade A large box.
KOWALSKI’S wild rice
Lake or River Hand-Harvested Wild Rice
and Long Grain Cultivated Wild Rice are
both perfect for all of your favorite stuffings,
soups and hot dishes! Our new package is
prettier than ever, but even better, the rice
now comes in a great stand-up, resealable
bag. Find it in the Grocery Department.
KOWALSKI’S caramel corn
All natural with no additives or artificial preservatives, our new Kowalski’s Caramel Corn is
locally made with real butter. It’s a great addition to the popular Kowalski’s popcorn line!
Find it in the Grocery Department starting sometime in September.
Selection and availability vary by market.
Page 3
Find Kowalski’s Pizza in the Frozen Foods Department.
www.kowalskis.com
Locally made in small batches from
Kowalski’s Signature recipes, these
soups are fresh – never frozen! Find
16 oz. cups (great for 2-3 people) of
Chicken Wild Rice and Rotisserie
Seasoned Chicken Noodle, as well as
gluten-free Tomato Bisque, French
Onion and vegetarian Broccoli &
Cauliflower, in the Grab & Go Section
of the Deli Department.
getting
Personal
W
anna know what’s on my dinner table tonight? A game.
Actually it’s a basket full of games.
www.kowalskis.com
I have wonderful memories of playing board games at the dinner table with my sisters and
my parents when I was a kid, and I used to love watching my parents play backgammon with
each other. Games were always a part of our family recipe, and it’s a tradition I’m happy to
carry on. At my house we regularly dig into the game basket before, after and between meals.
Sometimes we’re waiting for something to finish cooking, other times we just want to extend
our mealtime togetherness a little bit longer.
A recent count found 14 games in the basket, 11 of them purchased in Kowalski’s Gift
Department (I guess I’m a little drawn to them!). What I like is how many award-winning and
creative/learning/educational games we have to offer. I buy them not just for our family table,
but for my kids’ and their friends’ birthdays and holidays, too (they’re great for stockings at
Christmas and baskets at Easter). I even give games to celebrate other more everyday but
nonetheless notable gift-giving occasions, like back-to-school, piano recitals, school plays and
more. A list of some of my current faves appears below.
So no matter what you’re enjoying for dinner tonight, be sure to have something everyone will
love – add a game to the menu.
Warmly,
Rachael
What’s your favorite game? Email me at
[email protected]. I’m also on
Facebook and Twitter at @chefRachael.
rachael’s HOT list
10 Favorite Games
Farkle, Pocket Farkle or Party Farkle
Hexus and Flexi Puzzle
Chat Pack and Table Topics
On the Dot • Iota • Q-Bitz
Bananagrams • Tenzi
Other great games and toys are available in the Gift Department.
Selection and availability vary by market.
Page 4
great grains
E
ven if it’s not always easier, sometimes it’s better to do things for yourself,
as we recently decided when we switched to baking our granola fresh
in every store. Our new recipe, a secret shared by our Culinary Director, took
a little tweaking to get it to clump just the way we wanted, making it a great
snacking granola. For those who like to eat it as a cereal, it breaks apart easily,
so it’s no problem to crumble it into a bowl and splash it with milk. Made with
premium rolled oats, honey, sunflower, pumpkin and flax seeds for great flavor
and crunch, it’s not just a great snack – it’s a versatile snack enhancer and
recipe ingredient of its own. Look for fresh-baked Kowalski’s Blueberry Almond
and Cranberry Honey Snack Granola in the Bakery Department.
10 WAYS TO EAT
KOWALSKI’S SNACK GRANOLA
1. C
rumble into a bowl and douse it with milk
for breakfast. Try almond milk or even warm
milk, too.
2. Sprinkle it over ice cream or gelato.
3. Stir into a cup of yogurt.
4. S
mear apples or bananas with peanut butter
and roll or dip into crumbled granola.
5. M
ake a delicious trail mix. Just add your
favorite dried fruits, nuts and chocolate chips.
6. T
ry in place of nuts in a favorite chocolate
chip cookie or banana bread recipe.
7. Jazz up a dish of canned or jarred fruit.
8. M
ake our recipe for Sautéed Apples with
Granola. It’s faster and more delicious than
any apple crisp!
9. T
ry it instead of croutons on a spinach and
strawberry salad (or any salad!).
10. E
at it straight out of the box!
Sharing is optional.
www.kowalskis.com
hidden gem:
SAUTÉED APPLES WITH GRANOLA
1 ½ tbsp. butter
1 lb. Granny Smith apples (about 2),
peeled and sliced
¼ cup brown sugar
¼ tsp. cinnamon
- Kowalski’s Honey Snack Granola
(from the Bakery Department)
- ice cream, for serving (optional)
Melt butter in a large skillet over medium-high heat;
add apples and sauté until just tender (8-10 min.).
Stir in sugar and cinnamon; cook until sugar melts
(about 1 min). Top with granola; serve with ice cream,
if desired. Serves 4.
Selection and availability vary by market.
Kowalski’s Tandoori Naan
Naan is oven-baked leavened flatbread
resembling pita, often served hot and brushed
with melted ghee or butter. It is typically used
to scoop other foods or stuffed with other
foods. Though most associated with Indian
cuisine, naan is great for any saucy dish and
makes a great substitute for pita bread and
pizza crust. You can even try it wrapped around
a bratwurst! Regular and Garlic Tandoori Naan
and Mini Tandoori Naan (think of them as the
Indian equivalent of dinner rolls) are available
in the Bakery Department.
Page 5
the
most important meal
of the day
G
www.kowalskis.com
ood days start with good mornings,
and good mornings start with a
great breakfast. Breakfast isn’t just the
most important meal of the day, it’s also
the best. Combining the beauty of a
sandwich with all the goodness of our
breakfast favorites – eggs, bacon and
cheese – breakfast sandwiches have to
be one of the smartest ideas anyone ever
had before noon, if not the most delicious.
Here are a few new ideas, from vegetarian
to spicy to even a little messy (in a really
good way!), that’ll make getting up just a
little bit easier and tastier!
RISE & SHINE VEGGIE MUFFINS
2 English muffins, split, toasted
- chutney (such as Stonewall Kitchen Old Farmhouse Chutney), to taste
- toppings, as desired: provolone cheese, sliced avocado, fresh baby spinach leaves, sliced tomatoes
and jarred roasted red peppers, to taste
2 eggs
Spread cut sides of muffins with chutney; layer bottom muffin with desired toppings and set aside.
Spray a nonstick skillet with cooking spray and place over medium heat. Add eggs and cook until
whites are nearly set; flip and cook just until whites are done. Place eggs on sandwiches; cover with
Serves 2.
top muffin. Serve immediately.
Note:
• This recipe cooks the eggs over easy, but you can cook them longer or, if desired, cover pan with a
lid halfway through cooking to trap heat on the top side of the egg, allowing white to cook through
without flipping (sunny-side up). If necessary, adjust heat down to prevent the edges of the egg
from overcooking.
Page 6
SPICY BACON & EGG ROLLS
2 Kowalski’s Sweet Egg Buns, sliced horizontally
- Sriracha mayo (such as Lee Kum Kee), to taste
2-4 slices cooked bacon, to taste
2 eggs
- toppings, as desired: pepper jack cheese, fresh baby spinach
leaves or Bibb lettuce, sliced tomatoes and sliced avocado,
to taste
Spray cut sides of buns with cooking spray; toast, cut side down,
on a nonstick griddle for a few minutes until dark golden-brown.
Spread cut sides of buns with mayo; layer bottom bun with bacon
and desired toppings and set aside. Spray a nonstick skillet with
cooking spray and place over medium heat. Add eggs; cook until
whites are nearly set; flip and cook just until whites are done. Place
eggs on sandwiches; cover with top bun. Serve immediately.
Serves 2.
Note:
• This recipe cooks the eggs over easy, but you can cook them
longer or, if desired, cover the pan with a lid halfway through
cooking to trap heat on the top side of the egg, allowing the white
to cook through without flipping (sunny-side up). If necessary,
adjust heat down to prevent the edges of the egg from overcooking.
www.kowalskis.com
OPEN-FACED MEXICAN SCRAMBLED
EGG SANDWICHES
1K
owalski’s Ciabatta Hoagie
Roll, split horizontally, lightly
toasted
½avocado, peeled, pitted and
sliced
4 slices cooked bacon
2 tbsp. unsalted butter
4 eggs, beaten
½cup shredded Monterey Jack
cheese
- Chipotle Sauce, to taste
- fresh chopped cilantro, to taste
- kosher salt and freshly ground
Kowalski’s Black Peppercorns,
to taste
Place each half of the roll on a separate serving plate. Divide
avocado slices between pieces of roll; lightly smash avocado
onto the toast just enough to keep it from falling off. Press bacon
slices on top of avocado. In a nonstick skillet over medium
heat, melt butter. Add eggs; stir occasionally and gently while
moving the pan on and off the heat until the eggs are almost
done but still quite soft and glossy, adding cheese in the last
30 sec. of cooking (do not overcook eggs). Scoop eggs on top
of bacon slices. Spoon Chipotle Sauce on top of eggs; garnish
with cilantro. Season with salt and pepper; serve immediately.
Serves 2.
Chipotle Sauce: In a small microwave-safe dish, stir
together ¼ cup each Kowalski’s Enchilada Sauce, green
tomatillo salsa (such as Frontera brand) and 1-2 tsp. minced
chipotle peppers in adobo. Microwave, stirring every 20 sec.,
until very warm (about 1 min.). Makes about ½ cup.
Selection and availability of ingredients vary by market.
Page 7
kowalski’s introduces
a l l n at u r a l
K
owalski’s is thrilled to introduce our first ever
grass-fed beef label. Sourced from Ryan and
Kristine Jepsen of Grass Run Farms in Dorchester,
Iowa, their cattle meet Kowalski’s strict quality
standards. Animals grazing family-run farms in open
pastures are never given antibiotics or hormones,
never fed grain or animal by-products and are never
confined to feed lots.
grass fed beef
CHIMICHURRI FLANK STEAK
WITH TOMATO-AVOCADO SALAD
www.kowalskis.com
2 tbsp. Kowalski’s Balsamic Vinegar
1 ½ tsp. Dijon mustard
1 ½ tsp. Worcestershire sauce
1 tsp. dried oregano, divided
3 cloves garlic, finely minced, divided
1 tsp. paprika
½ cup extra virgin olive oil, divided
1 lb. grass-fed flank steak
½ oz. fresh Italian parsley, plus more for garnish
½ oz. fresh cilantro
1 jalapeño pepper, stemmed and seeded
1-2 tbsp. freshly squeezed lime juice, to taste, divided
- kosher salt (about ½ tsp. total) and freshly ground Kowalski’s
Black Peppercorns, to taste
1 avocado
1 pt. grape tomatoes, halved
Combine vinegar, mustard, Worcestershire, ½ of the oregano,
about 2⁄3 of the garlic and the paprika; whisk in about ¼ cup oil.
Pour mixture over meat in a 1-2 qt. baking dish; refrigerate 8-24
hrs. Combine parsley, cilantro and remaining oregano in a small
food processor with the jalapeño and the remaining garlic;
process until very finely minced and homogenous. Slowly drizzle
in 3 tbsp. oil through oil spout until mixture is glossy, fairly
smooth and coats a metal spoon without running off quickly.
Stir in about 1 tbsp. lime juice and season with salt and pepper
to taste. Remove meat from marinade; discard marinade. Scrape
excess marinade from steak to prevent flare ups; grill over direct
heat on a grill preheated to high, lid down, until steak reaches
130°, turning once about halfway through cooking (about 10-12
min. total). Remove from the grill; let rest 10 min. While steak
rests, dice avocado and combine with tomatoes in a medium
mixing bowl; dress salad with about 1 tbsp. oil and 1-3 tsp. lime
juice, to taste. Season with salt and pepper; garnish with parsley.
Slice steak on the diagonal across the grain and top with
chimichurri; serve alongside the salad.
Serves 4.
GOOD F
did you know?
Because grass-fed beef is naturally leaner, some prefer
grilled steaks and other intact muscle cuts cooked to a
slightly lower internal temperature than conventional beef.
Cook it a little slower and over slightly lower heat for best
results. The USDA recommends that ground beef should
always be cooked to 165° for safety.
Page 8
OOD
S FOR G
OOD
This recipe hovers on the higher end in terms
of fat content to get a Good Foods for Good
Health seal, but it’s still a winner! Flank steak
is an excellent, healthy meat choice; partnered
with the tomato-avocado salad, it delivers loads
of nutrition. One serving is rich in vitamins A, C,
D and E plus several B vitamins. It’s also a good
source of iron, magnesium, zinc and potassium.
Grass-fed beef production is a year-round effort to meet the
nutritional needs of cattle while utilizing grazing systems and
infrastructure to improve the health and productivity of the
pastures and farm systems, which generally produces positive
socio-environmental impact. Grass Run farmers pay attention to
the interconnected systems on their farms, such as soil structure,
pasture quality, water cycles, fossil fuel usage, renewable energy,
etc. As cows graze on pasture, they spread organic fertilizer
and trample organic matter into the topsoil, thereby encouraging
regrowth of pasture forage to prevent erosion and much more.
It takes extra care and consideration to raise cattle this way, but
for these family farmers, it’s worth it – for the animal, for the land,
for the farmers and ultimately for the consumer.
Grass-fed beef is a unique flavor experience that many people
prefer to conventionally raised beef. It tastes the way they remember
beef tasting “back in the day” (before the advent of more modern/
conventional practices for raising and harvesting beef). Now you
can enjoy your favorite beef cuts and grinds in a grass-fed option.
Look for rib-eye, New York strip, top sirloin and chuck roasts,
85% and 92% ground beef as well as other great cuts in your
local Kowalski’s Market.
Compared to conventional
grain-finished beef, grass-fed beef:
Technically all cattle are grass fed, meaning they spend
a majority of their lives on pasture eating grasses. Cattle
may be grain-finished or grass-finished. Grass-finished
cattle spend their entire life on pasture, eating grass.
Grain-finished cattle spend the last 4-6 months of life in
a feed yard where they eat a diet of grass, grains and
other forages. It is commonly understood that only
grass-finished cattle may be called grass fed.
S FOR G
OOD
OOD
PAN-ROASTED SIRLOIN STEAK (on cover)
did you know?
GOOD F
GOOD F
OOD
S FOR G
OOD
· Is lower in total fat
· Is lower in some of the saturated fats
linked with heart disease
· Contains a healthier ratio of omega-6
to omega-3 fatty acids
· Is higher in omega-3s (plant-based
omega-3s)
· Is higher in beta-carotene · Is higher in vitamin E
· Is higher in the B vitamins thiamin
and riboflavin
1 lb. grass-fed sirloin steak
- kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste
- olive or canola oil or butter (or combination)
Let steak stand at room temperature for ½ hr.; season with salt and pepper
to taste. In a cast iron or other heavy oven-safe skillet, heat a small amount
of oil or butter (enough to lightly coat the bottom of the pan) over high heat
until it shimmers but does not smoke. Add steak; cook on one side until a
moderately dark crust forms and steak releases easily from the pan. Turn
and cook until both sides are seared in this manner. Move pan to a preheated
450° oven; cook until desired doneness is reached, as measured with a
thermometer. Remove from oven; remove steak from pan. Tent loosely with
foil and let rest 5 min. or more (larger steaks can rest longer) before serving.
Serves 4.
A note about gluten: This recipe is gluten free.
Nutrition Information per Serving:
Total Calories
150
Total Fat
5g
Saturated Fat
2g
Sodium
65 mg
Rich in vitamin B12, iron,
zinc and selenium.
GRILLED RIB-EYE
WITH GORGONZOLA BUTTER
4 oz. Gorgonzola cheese, room temperature
4 tbsp. unsalted butter, softened
4 (1" thick) rib-eye steaks
- Kowalski’s North Woods Grill Seasoning Blend
In a food processor bowl, process cheese and butter until smooth. Use a piece of
plastic wrap or waxed paper to roll and form butter into a log shape; seal tightly and
refrigerate Gorgonzola butter until firm. Grill or broil steaks over medium-high heat,
covered, to desired doneness, turning once just past the halfway point in the cooking
time (6-8 min. total for rare; 8-10 min. for medium-rare; 10-12 min. for medium).
Remove from the grill; season to taste with North Woods Grill Seasoning Blend.
Let steaks rest a few minutes, covered. Top with a slice of Gorgonzola butter; serve
immediately. Serves 4.
Note:
• You can also use a spatula to mash the butter and cheese together in a small bowl if
you don’t have a food processor.
A note about gluten: This recipe is gluten free.
Page 9
Selection and availability of products and ingredients vary by market.
www.kowalskis.com
the good news
editor’s Picks
roll with it
Snapdragon® Vietnamese Spring Roll kits are a quick and easy way
to create fresh, authentic Vietnamese spring rolls in just minutes!
Simply roll with your favorite vegetables and proteins and enjoy them
with authentic Snapdragon® signature sauces. They’re available in the
Grocery Department.
LUXURIOUS
sweets
unique
With flavors you won’t find anywhere else, every Coolhaus ice cream
treat is all natural, handmade and organic whenever possible and
made with sustainably produced, hormone-free dairy and fresh, local
ingredients. They satisfy your sweet tooth and Mother Nature. Find
Coolhaus in the Frozen Foods Section.
story
love
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RECIPE FOR SUCCESS
King Arthur Gluten Free Multi-Purpose Flour
is a carefully tested blend of white rice and
whole-grain brown rice flours, tapioca starch
and potato starch. It’s perfect for all of your
gluten-free recipes. All-Purpose Baking
Mix is also available. Find them in the
Grocery Department.
FRUITS
Find new Grandma Horner’s Big
Slice Fruit Pouches in Natural,
Cherry Vanilla, Cinnamon French
Toast and Boysenberry Chocolate
in the Grocery Department. They
make a naturally delicious snack,
breakfast or dessert.
Oloves individual portion packs contain at least 10 juicy, fresh
olives with no stones and no liquidy mess, making them great for
picnics, lunchboxes and snacks. Look for Basil & Garlic, Chili &
Garlic and Lemon & Rosemary in the Grocery Department.
Selection and availability vary by market.
Page 10
pops with a purpose
Founder Erik Brust, who graduated from St. Olaf just this year, is a local who grew
up shopping the White Bear Kowalski’s Market. Erik was also acquainted with the
late Jim Kowalski through their shared work for the charity Hazelden, where Brust’s
cousin Jonathan once sought treatment. When Jonathan died of a drug overdose
four years ago, Erik and three pals started Jonny Pops in their friend’s honor and
named their company after him. Today the company gives back a portion of their
profits to Hazelden. Also, printed on each stick is a simple good deed, which they
hope will inspire popsicle lovers to make the world a better place one pop at a time.
Jonny Pops are made with real fruit, cane sugar and cream – no sweetened colored
ice cubes here! Look for Choco Latte, Summer Strawberry, Coconut Pineapple
Paradise and Merry Mountain Berry in the Frozen Foods Department.
Feel Good
Chocolate
nutty butters
Available in the Grocery Department, new Wild
Friends Nut Butters are all natural options
sweetened with organic agave. Chocolate Almond
Butter with Sunflower Seeds, Chocolate Coconut
Peanut Butter, Cinnamon Raisin Peanut Butter
and Vanilla Espresso Almond Butter are also
Non-GMO Project Verified. The single-serve packs
are ideal for lunchboxes and snacking on the run.
Page 11
Lily’s Stevia-Sweetened Chocolate Bars have
all the indulgence you crave but with a lot fewer
calories. Lily’s uses only the finest all natural,
non-GMO ingredients, including genuine Fair
Trade Certified cocoa, making it a choice
you can feel good making.
Find Lily’s in the Grocery Department.
www.kowalskis.com
dangit
Made from the nutrient-packed copra, or
coconut meat, Dang Coconut Chips are
gently toasted until golden-brown with a
dash of sugar and salt. The toasting process
brings out the natural sweetness of the
coconut meat. Dang Foods has been
named a Finalist for Outstanding Snack
Food in the Specialty Food Association’s
2014 sofi™ Award competition. Find Dang
in the Grocery Department.
Venus Gourmet Soups
co
p"
e
h
L
glory
"T
Return to
VENUS
GOURMET
SOUPS
nv
ersa
ti o n b e g i n s w it h
ou
rs
ou
ong-time Kowalski’s customers may have noticed the return of
one of their favorites (and ours!) to the Deli Department. Venus
Gourmet Soups has returned with more great flavors than ever before.
www.kowalskis.com
White Bear Lake native Leslie Vadnais’ stellar soup selections were
first introduced at Kowalski’s in 2006. Originally available in 24 oz.
cups, the soups were such a sensation that Kowalski’s asked for bulk
product to sell at the soup bars almost immediately. Demand from
happy customers was so great that Leslie found it impossible to keep
up; less than a year after their debut, Venus Soups were pulled from
the markets. Leslie, a long-time shopper at the original Grand Avenue
Kowalski’s, says this was “the most painful part” of her story.
For many people this may have been the end of said story. Not so for
Leslie. In the years that followed, the private caterer devoted herself
to her growing business serving high-profile clientele in Dellwood,
St. Paul and Sunfish Lake (the likes of Minnesota Public Radio’s
Garrison Keillor and director of the movie Prairie Home Companion,
Bob Altman, have both called Leslie “chef”). She also worked on new
soup recipes, went to St. Thomas for business counseling and sought
advice from colleagues, family, friends and clients. Leslie credits one
client in particular with having a big impact on her; the late Vince Flynn
was one of her greatest supporters. While at the time he was dealing
with his own difficult health issues, Leslie says of the author, “He was
one of the ones who most inspired me to continue.”
While she is quick to point to the support she received from others,
the chef is modest about her own efforts. In the end, Leslie succeeded
because she never gave up. In 2013, seven years after her product
was first available at Kowalski’s, she was able to solve the production
problems that had plagued her years before. Kowalski’s Vice President
of Perishable Foods, Terri Bennis, who had remained in contact with
and extremely supportive of Vadnais over the years, had never given
up hope on bringing Leslie’s soups back someday and was thrilled to
help Leslie to reintroduce her phenomenal flavors to
Kowalski’s customers.
All of Venus’ soups – many of which have an exciting ethnic
twist – are vegetarian, something Leslie says happened
quite by accident (an issue with chicken broth somewhat
forced her to experiment without it). As a result, Venus
Soups have intense flavor from actual ingredients like
tomatoes, lemons, mushrooms, beans, dates, carrots,
nuts and spices. Once again, Kowalski’s customers
can’t seem to get enough.
ER PICK for
E
B
r
u
o
Fall
Early autumn is pumpkin beer season. With over 400
spicy brews made nationwide, our Wine Shops will carry
a good selection while they are available in September
and October. Pumpkin beers have a long history in the
U.S. and were quite common in the colonial period when
quality barley was not always available. New life was
given to this forgotten beer when Buffalo Bill’s Brewery in
Hayward, California, began brewing one in the late 1980s,
drawing inspiration from a recipe that allegedly belonged
to George Washington. Today’s pumpkin beers are usually
flavored with cinnamon, nutmeg and clove.
some of our favorites:
Look for these Venus Gourmet Soups
on the Soup Bar in your local Kowalski’s:
BROOKLYN POST ROAD PUMPKIN ALE
WEYERBACHER IMPERIAL PUMPKIN ALE
SOUTHERN TIER PUMPKING
NEW HOLLAND ICHABOD ALE
BRAZILIAN STEW • COCONUT CURRY
CREAMY LEMON • TOMATO BISQUE • Moroccan Stew
Buffalo Chowder • Red Bean Chili
Cream of Mushroom • Vegan Tortilla
Soup selection varies daily by store.
Venus Gourmet Soups Creamy Lemon Soup
Page 12
TO
O
NOT TO
STICK
We’re thrilled to have the folks from Cooks of Crocus Hill in our Woodbury
Market for so many reasons, not the least of which is that we can get
great answers to some of the questions that plague us, like, “Which is
better: a nonstick or a ‘regular’ pan?” Here is their astute advice:
To stick or not to stick? That is the question!
Here at Cooks of Crocus Hill, we get
asked this question a bunch. Our typical
reply enables us to connect our answer
with the actual challenge at hand: “What
are you trying to cook?”
If you are cooking an egg, a nonstick
pan works great.
The key variable is, “Would you like a little
brown with that?” Pork chops, yes. Eggs,
not so much. The brown on the outside
of the chop is the result of caramelizing
There are also a variety of high-protein
items, like eggs, that have an affinity to
adhering to the surface of a hot pan. So
while we like browning, we also like a few
things to release quickly and easily, like
scrambled eggs, frittatas and crêpes, etc.
More often than not, the real balancing act
in the kitchen involves trying to prepare
the item to a proper level of doneness
while gaining a nice brown color and flavor
without cooking those sugars too fast and
burning your pan’s surface to the point of
needing a chisel to remove it from the pan!
At the end of the day, you probably need
at least one of each: a conventional skillet
for the things you want to brown, a nonstick skillet for the things you don’t. “Best
pan for the job!” – that’s another of our
sayings at Cooks!
Kowalski’s
Teaching Kitchen:
Find a variety of pans and other
equipment for all situations at the
Cooks of Crocus Hill store in our
Woodbury Market.
You’ve asked and we’re answering. Our new partner Cooks
now offers classes in our Woodbury Market, just one floor
up from their new store there. Join us for Life Without
Nonstick in the Next Level on October 2nd. Register online
at www.kowalskis.com.
Cheat S
To St
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k:
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ion
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for bro t cooking m and ability
ake th
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A FEW TRICKS TO REDUCE STICK
• Lower the cooking temperature. Heavy, high-quality pots
and pans conduct heat really well; they love the low to
medium setting on your stovetop.
• Bring your pan to temperature before adding your oil and
swirl it around a bit before adding food.
• Add a little liquid to remove stuck-on browned bits from the
surface of your pan.
And remember: never use metal utensils on nonstick surfaces!
Page 13
www.kowalskis.com
If you are trying to brown a pork
chop, definitely go with stick.
the sugars resident in the meat. Pork,
and almost everything we eat, has some
level of sugar in it – meat, onions, arugula,
cheese, pasta, you name it. Fortunately,
we want there to be some browning of the
foods we prepare. Browning adds flavor.
That stuff that sticks to the bottom of the
pan (the fond, in kitchen lingo) – that’s
about 95% flavor. It’s a big contributor to
making a dish taste good.
single
SPAGHETTI CARBONARA FOR ONE
2 oz. Boar’s Head Diced Pancetta
6 oz. dry spaghetti noodles
¼ cup freshly grated Parmesan cheese, plus more to taste
1 egg, beaten
- freshly ground Kowalski’s Black Peppercorns, to taste
2 tbsp. frozen peas, thawed
- chopped fresh Italian parsley, to taste
serving
I
www.kowalskis.com
f you’ve ever tried making a single-serve meatloaf, you know
that cooking for one can sometimes pose a challenge. Some
recipes just aren’t suited for one (such as a roast chicken), and
others simply aren’t scaled down to a manageable size. Sure
there are dishes that are great reheated or freeze really well, but
sometimes you want to make a meal just for you.
In a medium sauté pan, cook pancetta over medium-low
heat until crispy, adjusting heat down as necessary to
ensure it does not burn. Drain pancetta on paper towelcovered plate; set aside. In a large pot of salted water,
cook noodles according to pkg. directions (do not overcook); near the end of cooking time, scoop approximately
½ cup of pasta cooking water from the pot and reserve
it. While pasta cooks, whisk together ¼ cup cheese and
eggs in an extra-large mixing bowl; season generously
with pepper. Place thawed peas in the colander where
you will drain the pasta. When pasta is done, drain over
the peas. Quickly move hot pasta and peas to the mixing
bowl with the cheese and egg mixture; stir quickly and
vigorously to coat pasta. Add hot reserved pasta water a
bit at a time with additional cheese, if desired, until sauce
reaches desired consistency. Move pasta to a serving
bowl; garnish with reserved pancetta, more cheese,
pepper and parsley. Serve immediately.
Serves 1.
Spaghetti Carbonara has to be one of the perfect recipes for just
this circumstance. If you happen to have a guest, simply double
everything; the basic rule here is 1 egg and ¼ cup of cheese per
person. It’s fast, scrumptious and you probably have all of the
ingredients on hand. From this basic recipe, you can riff on your
favorite tastes, swapping bacon for pancetta, going meatless,
adding some onion, garlic or mushrooms – haters can even skip
the peas. It’s a dish that’s not just easy to make, but easy to
personalize, and it’s super easy to love.
with
Page 14
Our wine pick for this pasta is Tamellini Soave
Classico from Veneto, Italy. This fresh, strawcolored white has a fragrant, flowery and fruity
scent with hint of almonds and a soft finish.
Selection and availability of products and ingredients vary by market.
pairings
L
Wine
Picks
for our favorite pasta sauces
ocally made in small batches from authentic Italian recipes,
Kowalski’s Fresh Pasta Sauces are fast and full of flavor. They’re
an easy weeknight meal solution on any of your favorite pastas.
Find these great new choices in the Grab & Go Section of the Deli
Department and also in the Dairy Department near the Kowalski’s
Fresh Pasta.
ALFREDO SAUCE – Fettuccine Alfredo was named for the Roman
restaurateur who invented the recipe 100 years ago. It was previously
known only as Pasta with Butter and Parmesan. Today it is one of the
most popular dishes in all of Italian cuisine. Ours is an easy choice that
will satisfy everyone at any table.
EASY FETTUCCINE ALFREDO
with
In a large pot of salted water, cook noodles according to pkg. directions (do not
overcook); near the end of cooking time, scoop approximately ½ cup of pasta
cooking water from the pot and reserve it. While pasta cooks, heat sauce in
the microwave or on the stovetop until very hot. Drain pasta. Combine pasta
and sauce in an extra-large mixing bowl. Add hot reserved pasta water a bit at
a time until sauce reaches desired consistency. Serve immediately, garnishing
individual servings with cheese and parsley.
Serves 4.
Our wine pick for this sauce is Basilica Cafaggio
Chianti Classico from Tuscany, Italy. The grapes
for this dark ruby-colored wine are 100%
Sangiovese, aged in Slavonian oak casks for 12
months to add extra richness and body with rich
notes of black cherry, fruitcake and plum.
BOLOGNESE SAUCE – Named for the city in Italy where it originated
(Bologna), Bolognese is a meat-based sauce that is notoriously quite
time consuming to prepare. Now you can have decadent, slow-cooked
flavor without all the hard work. Our recipe is made the traditional way,
with pancetta as well as both beef and pork, wine and slow-simmered
vegetables to give it the rich, deep, intense flavor which makes
Bolognese one of our favorite pasta sauces.
with
EASY PENNE BOLOGNESE
12 oz. dry spaghetti noodles
16oz. Kowalski’s Fresh
Bolognese Sauce
½ cup freshly grated Parmesan cheese
- chopped fresh Italian parsley or basil,
to taste
In a large pot of salted water, cook noodles according to pkg. directions (do not
overcook); near the end of cooking time, scoop approximately ½ cup of pasta
cooking water from the pot and reserve it. While pasta cooks, heat sauce in
the microwave or on the stovetop until very hot. Drain pasta. Combine pasta
and sauce in an extra-large mixing bowl. Add hot reserved pasta water a bit at
a time until sauce reaches desired consistency. Serve immediately, garnishing
individual servings with cheese and parsley.
Serves 4.
Selection and availability vary by market.
Page 15
Our wine pick for this sauce is Alois Lageder
Pinot Bianco from Alto Adige, Italy. Beautifully,
brilliantly straw yellow with a slight green tint,
this light to medium-bodied fruity white has a
clean, apple-peach-grape flavor with a fresh
mouth-watering finish.
www.kowalskis.com
12 oz. Kowalski’s Fresh Egg Fettuccine Noodles
16 oz. Kowalski’s Fresh Alfredo Sauce
- freshly grated Parmesan cheese, to taste
- chopped fresh Italian parsley or basil, to taste
cream of the crop
Squash
E
arly varieties of zucchini and yellow crookneck summer squash will
soon make way for a beautiful crop of winter squash. Their irregular
shapes and medley of fall colors are beautiful to behold – but they’re
even more appealing to eat!
To the right are descriptions of some of the most popular winter squash
and tips on preparing them for roasting:
ideas
for using roasted squash
GOOD F
S FOR G
OOD
Toss with pasta and fresh grated Parmesan
cheese. Drizzle with olive oil and garnish with
fresh herbs, such as basil or Italian parsley.
the good news
Besides being rather tasty, winter squash are full of powerful
nutrients for your good health. They’re a good source of vitamins
A and C, potassium, folate and fiber plus hundreds of healthimproving phytonutrients, including lutein, zeaxanthin and
beta-cryptoxanthin, which are incredibly beneficial for eyesight.
Use as a pizza topping.
Purée with stock and cream to make a
comforting fall soup.
Drizzle with pomegranate molasses or
balsamic glaze and sprinkle with fresh
pomegranate seeds.
Fill roasted halves of acorn or butternut squash
with prepared grain dishes or a cornbread or
artisan bread dressing.
good to know
Toss with a balsamic vinaigrette and garnish
with chopped fresh Italian parsley, chopped
toasted walnuts or pecans, and chopped dried
apricots, cranberries or golden raisins.
You can also roast any squash whole. This is
great for recipes where you plan to mash or
purée the flesh after cooking. Pierce the skin
of the raw squash several times before placing
on a parchment-lined baking sheet. Roast
until a sharp knife is easily slid into the center
of the squash. Remove the seeds before
scooping the flesh out for use.
Toss roasted squash pieces with frisée or
radicchio, shaved Parmesan, chopped Marcona
almonds (find them in the Imported Cheese
Department) and a simple vinaigrette.
Smear very soft roasted squash on crostini; top
with crème fraîche and sprinkle with pumpkin
seeds. Garnish with a fried sage leaf and fresh
cracked black pepper.
OOD
www.kowalskis.com
Squash are wonderful roasted, baked, puréed or mashed and excellent
alone or as an add-in ingredient to casseroles, side dishes, muffins and
more. But one of the best ways to cook almost any squash is to roast
it, and it’s also one of the easiest. Cut, seed and peel your selected
variety and coat lightly with oil. Season with salt and pepper and roast
on a parchment-lined baking sheet in a preheated 450° oven until
browned and tender. The cooking time will vary significantly depending
mainly on how large the pieces are (small pieces may take 25 minutes
or so, while whole squash or halves may take 60-75 minutes or more).
Kabocha – One of the sweetest varieties. The skin is edible if cooked
thoroughly, which can be beautiful. Cut in half lengthwise and seed
before cooking either whole halves or slices.
Butternut – One of the most popular autumn squash. Moist and
nutty. Cut in half lengthwise and seed before cooking halves whole or
peeled and cut into pieces.
Delicata – Small and sweet, delicata is one of the few winter squash
with edible skin. Cut lengthwise and seed before cooking either whole
halves or slices.
Acorn – Cut them in half and seed them before cooking with the
skin on. Fill cooked halves with stuffing, rice and grain dishes for a
beautiful and delicious side dish; scoop and eat directly from the skin.
Alternatively, scoop cooked flesh into a recipe or serving dish.
Spaghetti – Sweet and nutty, it’s delicious with a little olive oil, fresh
herbs, salt and pepper. Cut them in half lengthwise and seed them
before cooking with the skin on. Use a fork to shred the cooked flesh
into spaghetti-like strands.
Page 16
Selection and availability vary by market.
sweet
stuff
Susan Moores, M.S., R.D. | [email protected]
F
at schmat. When it comes to good health, sugar is taking the
heat these days – and for good reason. We’re eating heaping
helpings of it. Too much added sugar:
• Increases inflammation in your body, which damages cells
• Contributes to high blood pressure
• Packs on pounds (possibly pounds more apt to settle in the
abdominal area)
• Ups your risk for type 2 diabetes and dying from heart disease
Eating too much added sugar also means you’re eating fewer
essential nutrients, particularly vitamins A, E, C, B vitamins,
magnesium, iron, zinc and calcium. But is all sugar sinister?
How much added sugar is enough?
The average person eats 16 teaspoons of added sugar a day. The
American Heart Association recommends women have no more than
6 teaspoons of added sugar a day, and men should keep it under
9 teaspoons. Girls and boys ages 14 to 18 consume more – as
much as 25 teaspoons a day! Their suggested benchmark is just 5-7
teaspoons or less a day. There’s a line on the Nutrition Facts panel
dedicated to “sugar.” The amount is written in grams. Divide that
number by 4 and you get the number of teaspoons of sugar in one
serving of that food. It’s a great visual. Unfortunately, the number listed
represents both added and natural sugars, which doesn’t help as
much. The FDA is working to separate the two, but it will be a couple
years before implementation. (continued on next page)
www.kowalskis.com
Natural vs. added sugar
There’s a difference. Natural sugars are found in fruits and milk
products (including plain yogurt). They’re good guys. Added sugars
are the ones that are put into foods during processing to enhance
food flavor and texture, provide browning, ferment yeast, add bulk
and body, and generally help to preserve food. A little is fine, but a
lot is not; therein lies the problem. A lot of added sugar has crept into
food products over the years, including surprising foods like pasta
sauces, salad dressings and condiments.
Sources of Added Sugar in the U.S. Diet
13.5%
2.1%
All other foods
Yeast breads
3.8%
Cold cereals
what about artificial
or nonnutritive sweeteners?
This is a murky area and there is very little research on their effect on
kids. There are plenty of sugar-sub choices, but it’s unclear exactly
how they affect our drive for sweetness and calories and what their
impact may be on long-term health. Some studies say eating sweet
foods without the calories that should come with that sweetness may
leave our appetite unsatisfied and wanting for more. Recent research
on animals has also found that certain sweeteners suppress the good
bacteria in the intestine; changes in the balance of bacteria
have been associated with weight gain.
5.4%
Sugar, syrups,
toppings, honey
49.7%
Soda, energy drinks,
sports drinks,
fruit drinks, tea
6.1%
Candy
12.9%
6.5%
Grain-based
desserts
Dairy
desserts
Table courtesy of the Center for Science in the Public Interest.
Page 17
“Sweet Stuff,” cont.
justdesserts
Taming the sweet tooth
It’s not all that easy. Our brains respond happily to
sugar, especially when partnered with fat and/or
salt. We’re born with an innate liking for sweetness,
and because of more demanding biological needs
from infancy through adolescence (growth and
development), kids generally have higher preferences
for sweets than adults. It is possible to tick back our
sweet tooth, however. Try these helpful strategies:
more healthy desserts
W
e’re out to prove once again that desserts and healthy aren’t
mutually exclusive with these sweet treats that celebrate the
natural sweetness of fruit, yogurt and the satisfying tastes of vanilla,
herbs and spices. These good-enough-for-guests recipes have minimal
added sweeteners – just a smidge of honey and maple syrup are all
that they require.
heck your drinks. They are the number one
C
source of added sugars in our diets and the best
place to make the most substantial trim. Check
company websites to learn how much sugar is in
your coffee and smoothies. Do the math on bottled
teas and fruit-ades. Research shows sugared
drinks can lead to weight gain and may even
goose your appetite a bit.
B
oost taste with noncaloric flavorings.
Almond and vanilla extract, spices (especially
cinnamon, ginger, allspice and nutmeg) or herbs
may reduce the need for some sugar.
GOOD F
S FOR G
OOD
OOD
Go natural. Skip presweetened yogurts and
flavor your yogurt with whole fruits instead. Sub
in fruit for syrups when topping waffles or pancakes,
ice cream, etc. Expose yourself to the various
sweet tastes of natural sugars (the ones found
in dairy and fruit, for example) and you can
incrementally “train” yourself to perceive and
appreciate the sweetness of other foods (such
as vegetables, nuts, seafood, etc.) more than the
über sweetness of foods with added sugars.
MAPLE-PUMPKIN MOUSSE
15 oz. canned pumpkin purée (not pie filling)
8 oz. soft tofu
¼cup Kowalski’s Pure Maple Syrup,
plus 1 1⁄2 tsp. for drizzling
1 ¼ tsp. pumpkin pie spice
- pinch salt
1 tbsp. chopped pistachios,
for garnish
In the bowl of a food processor, combine pumpkin, tofu, maple syrup, pumpkin pie
spice and salt; process until combined (about 1 min.). Refrigerate, covered, at least
4 hrs. to overnight. Drain excess liquid that has accumulated on top of mousse; stir
and scoop into serving dishes. Drizzle with syrup and sprinkle with pistachios; serve
immediately.
Serves 4.
Find nutrition information for this recipe online at www.kowalskis.com.
OOD
S FOR G
OOD
GOOD F
www.kowalskis.com
earn to recognize sugar. Sugar has many
L
aliases (see page 19), and it’s common for
companies to use multiple types of sugar in a food.
Some types may seem more appealing to shoppers
than others (think evaporated cane juice vs. highfructose corn syrup). Also, using different sugars
disperses them in an ingredient list. Add all the
aliases together to get a sense of how much total
sugar is present.
the good news
Besides its sweetening power, honey has
antibacterial and antiseptic properties.
It can have small amounts of calcium,
magnesium, potassium
and antioxidants, too.
good to know
For most recipes, substituting honey for sugar is fairly straightforward. If a recipe
calls for less than 1 cup of sugar, you can substitute at a 1:1 ratio. As the amount
increases, lower the honey to 75% (or less) of the sugar called for.
Baked goods are trickier. In addition to reducing the amount of sweetener, you may
need to also reduce other liquids to account for honey’s moisture content.
For every 1 cup of honey, reduce the liquid portion of a recipe by ¼ cup and add ½
teaspoon baking soda to counteract honey’s acidity. Also, keep an eye on baked
goods to prevent over-browning; baked goods made with honey may need less
time, a lower temperature or both.
Page 18
“Sugar,” a.k.a:
• Agave • Barley malt • Cane juice crystals • Caramel
GOOD F
A sugar by any other name would taste as sweet. Look for any of the
ingredients below on packaged foods. They are all variations of sugar:
OOD
S FOR G
OOD
YOGURT PANNA COTTA WITH
ROSEMARY-GRAPE COMPOTE
• Coconut sugar
• Crystalline fructose
½ lb. red seedless grapes, halved
¼ cup Kowalski’s Pure Honey, divided
4 tsp. fresh squeezed lemon juice
1 stem rosemary, plus more for garnish
1 ½ cups fat-free plain Greek yogurt
½ cup low-fat buttermilk
1 tsp. vanilla paste or vanilla extract
2 tbsp. water
1 ¼ tsp. gelatin
• Evaporated cane juice
• Fruit juice concentrate
• High-fructose corn syrup
• Honey • Invert sugar
• Maltodextrin • Molasses
• Raw sugar*
•S
ugar molecules ending in “-ose”
(dextrose, galactose, maltose,
sucrose, etc.)
•S
yrups (brown rice, carob, corn,
malt, sorghum, etc.)
*Raw sugar is made from the juice that remains after sugar cane has
been processed to remove the crystals. It is not a “healthier” alternative
to table sugar.
Other Label Lingo: No added sugar or without added sugar: no sugar or sugarcontaining ingredients were added during processing
Reduced sugar or less sugar: contains at least 25% less sugar
than an appropriate reference food
Page 19
Nutrition Information per Serving:
Total Calories
178
Total Fat
.5 g
Saturated Fat
0g
Fiber
0g
Sugars
32 g
Added Sugars
18 g
Sodium
79 mg
Though it has 4 ½ tsp. of
added sugars per serving,
we cut this dessert some
slack because it is made
with wholesome, pure
ingredients and a third less
honey than the original
recipe. It’s also a good
source of protein, calcium,
vitamin K and potassium
– not many desserts can
claim that!
www.kowalskis.com
sugar free: product has less than 0.5 grams of sugar per serving
In a medium saucepan, stir together grapes, 2 tbsp. honey,
lemon juice and 1 stem of rosemary. Bring to a boil over
high heat; reduce heat to medium and simmer until the syrup
just coats the back of a metal spoon (2-3 min.). Move to a
dish; chill completely in the refrigerator. Meanwhile, in a
medium mixing bowl, whisk together yogurt, buttermilk,
vanilla and remaining honey; set aside. In a small dish,
microwave water 45 sec.; stir in gelatin until completely
melted; whisk thoroughly into yogurt mixture. Divide
mixture into 4 (4 oz.) ramekins sprayed lightly with cooking
spray; refrigerate until firm (about 3 hrs.). To unmold, dip
the bottom of the ramekins (up to the rim but not over the
panna cotta) in very hot water for a few seconds; invert onto
serving plates. Remove rosemary stem from syrup. Top each
serving with grapes and syrup; garnish with fresh rosemary.
Serves 4.
W
ith all of the beautiful-looking squash in the Produce Department this season, you
may find yourself tempted to buy more than you know what do with. Fortunately,
we’ve got some ideas for you! Our favorite has to be folding last night’s roasted veggies
into tonight’s pasta dinner. You can swap out the squash for another vegetable or even
try another noodle if you like. Whole wheat pasta and the goodness of vegetables keep
this recipe in the Good Foods for Good Health category, making this super-easy recipe a
winner for multiple reasons.
with
Our wine pick for this pasta is Scaia Corvina
Rossa from Veneto, Italy. It has flowery notes of
red rose and sweet violet, fruity hints of cherry,
plum, blackberry, currant and raspberry; it is
fresh, medium-bodied and well balanced.
GOOD F
OOD
dinnertomorrow
S FOR G
OOD
BUTTERNUT SQUASH
AND MUSHROOM PASTA
8 oz. dry whole wheat penne pasta
1 tbsp. Kowalski’s Extra Virgin Olive Oil
8 oz. Kowalski’s Gourmet Blend Mushrooms
- kosher salt and freshly ground Kowalski’s Black
Peppercorns, to taste
2-3 oz. fresh goat cheese, to taste
2 c ups leftover Roasted Butternut Squash, warmed
gently in the microwave
2 tbsp. thinly sliced green onions
- freshly grated Parmesan cheese, to taste
- chopped fresh Italian parsley, to taste
In a large pot of unsalted water, cook pasta according
to pkg. directions (do not overcook); near the end of
cooking time, scoop approximately ½ cup of pasta
cooking water from the pot and reserve it. While pasta
cooks, heat oil in a large sauté pan over medium-high
heat; cook mushrooms in oil until dark brown (6-8
min.), stirring frequently. Season mushrooms with salt
and pepper. Drain pasta; return to cooking pot and add
goat cheese. Stir pasta and cheese together, adding hot
reserved pasta water a bit at a time until sauce reaches
desired consistency. Fold in mushrooms and squash.
Adjust seasonings and serve immediately, garnishing
individual portions with salt, pepper, green onions,
Parmesan cheese and parsley.
Serves 4.
Roasted Butternut Squash:
Toss peeled, seeded and ¾" cubed squash with olive
oil until lightly coated; season with salt and pepper.
Roast on a parchment-lined baking sheet in a preheated
450° oven until edges are browned and squash is tender
(about 25 min.), turning once.
Note:
• 1 4 oz. of raw prepared squash cubes will yield about
2 cups cooked squash. Find peeled and cut raw squash
in the Produce Department.
Nutrition Information per Serving:
Total Calories
326
Total Fat
8g
Saturated Fat
3g
Fiber
9 g
Sodium
68 mg
Rich in vitamin C, several
B vitamins, magnesium,
copper, selenium and
more than a day’s worth
of vitamin A.
Selection and availability of ingredients vary by market.