At Home With Kowalski's
At Home With Kowalski's
At Home With Kowalski's
At Home with
KowalskiS
enjoy the new season
Thoughts from
the Kowalskis
W
April, May and June are full of celebrations, from showers and weddings, to graduations. We challenged our Delis to create menus to
help take the stress out of entertaining, so if a graduation party or
other large event is in your future, be sure to look for our themed
buffets in our article Graduation PartiesMinnesota Style.
Speaking of entertaining, we are excited to begin a new venture
with local cake maker Butter Cream, as we make their exceptional
wedding cakes available through our stores. Watch for details in
the Bakery.
FOODS
R
FO
GO
D
This month we launch our new Good
Foods for Good Health program with
a focus on building strong bones.
k
k
Thats by design. We decided to
begin by talking about strength and
O
D H E AL l
A
the importance of creating a solid
el
Ce
W
l eb r
foundation from which one can
a t i o n of E a t i n g
grow. We wish the same for you as
you take part in Good Foods for Good Health we hope to help
you build a strong base (bones and beyond) which will carry you
through life and support you as you look for more ways to enjoy
good health.
GO
O
www.kowalskis.com
One of the sure signs of spring is the arrival of stone fruit in our
Produce Departments from our partner, Kingsburg Orchards in
California. We suggest ways to use them in several recipes and
feature fresh berries as well to get you thinking about ways to
include more fresh fruits in your diet.
The Kowalskis
Jim, Mary Anne & Kris
Lyndale Market
5327 Lyndale Avenue S.
612-822-2935
Manager: John Majewski
Uptown Market
2440 Hennepin Avenue
612-377-3448
Manager: Tim Adelmann
Stillwater Market
5801 Neal Avenue N.
651-439-9161
Manager: Steve Szondy
Woodbury Market
8505 Valley Creek Road
651-578-8800
Manager: Dan Klassen
Parkview Market
5615 Chicago Avenue S.
612-824-2430
Manager: Greg Feiock
Editor
Linda Day Anderson,
Kowalskis Markets
Printing
&Production
Visual Expressions
Copy Editor
Karne McGary
FOOD
Photography
Phil Aarrestad
Photography
Design &Layout
Hooker & Company
hookerandcompany.com
Food Stylist
Maggie Stopera
Page 2
PROP Stylist
Jerri Mahoney
Page 3
www.kowalskis.com
A
www.kowalskis.com
Vitamin D
Calcium
Bone basics
Age
Family History
Activity
Smoking
Ethnic Background
Both men and women can develop osteoporosis. The risk is greater for women.
They tend to have smaller frames, consume less calcium, have less muscle mass
and experience more significant hormonal changes.
As age goes up, so too does risk.
Peak bone density occurs in the mid-20s. Its maintained through age 35.
Greater losses occur after age 35.
More than half of ones peak bone density is determined by genetics
Its unclear how tobacco affects bone strength, but its use weakens them.
Caucasians and Asians are at greater risk than African Americans and Hispanics.
Page 4
c
This food
n ts
ontains nutrie
that suppor
t...
H
BONE STROEDNGT
GOO
tuna, fortified milk and dairy foods,
OR
OD
Cel
LT
H
HE
n
eb ration of Eati
ell
SF
FO
gW
inking
h Th
Thats Fres
Magnesium
The absorption of calcium and how it is used in the
body is also closely linked to the mineral magnesium.
www.kowalskis.com
Vitamin K
Vitamin K is another important ingredient for strong
bones. It helps the body produce a protein called osteocalcin whose job is to build bones. Leafy greens, broccoli, asparagus, celery, Brussels sprouts and cabbage
are excellent sources.
Other players
Several other nutrients on the bone-building team include
copper, potassium, boron, manganese and vitamins B12
and C. But, as you might guess, some ingredients can
have a negative impact on bone health. They include
sodium - too much may throw off the balance of calcium
in the body and increase calcium losses from bone;
caffeine - drinking more than two to three cups of coffee
a day may interfere with calcium absorption; and
alcohol - too much decreases the amount of calcium
the body absorbs.
Page 5
www.kowalskis.com
California
PEACH GALETTE
(15 oz.) pkg. refrigerated pie crust
-parchment paper
1 egg white, beaten
3 peaches, peeled, pitted, sliced
3 tbsp. brown sugar
1/8 tsp. ground cinnamon
1 tbsp. butter, cut into small pieces
2 tsp. superfine sugar
-crme fraiche
-brown sugar
Unfold pie crust following pkg. directions; place on parchment-lined jelly
roll pan. Brush top of pie crust with
Good to Know:
Mascarpone cheese can be found in the Imported
Cheese Department.
Page 7
www.kowalskis.com
Fresh Berries
www.kowalskis.com
SELECTING: Look for strawberries, free of blemishes, that have shiny red flesh and
fresh green caps. Raspberries and blackberries should be free of stems, without
any dry, brown spots. Berries with stems were picked unripe and will never get any
sweeter. Blueberries should be plump with waxy blue-black skins and pale green
flesh.
STORING: Spread unwashed berries out on a paper-towel-lined baking sheet; store
in the refrigerator. The paper toweling helps prevent molding by absorbing moisture.
Rinse berries just before using.
FREEZING: Berries freeze well. Fragile berries like raspberries and blackberries work
best when added frozen to batters because freezing firms up their flesh and prevents
their juices from bleeding. To freeze, rinse in a colander with cold water; pat dry with
paper toweling. Transfer blueberries into containers. For strawberries, raspberries
and blackberries, freeze on a paper-towel-lined baking sheet before transferring to
freezer containers so they dont stick together.
NEW VARIETIES THAT ARE CENTURIES OLD: Whats old is new when it comes
to berries, as beverages that contain Goji berries and Yumberries have started to
appear in the juice section. Considered to be one of the most nutritious fruits on
earth, high in antioxidants, vitamin C, B vitamins and a good source of protein and
potassium, Goji berries are believed to be associated with vitality and longevity.
Page 8
Fresh Berries
Y
www.kowalskis.com
1 loaf Take and Bake French Bread, baked according to pkg. directions, cut into
about 30 slices
-melted butter
cup superfine sugar
2 tsp. ground cinnamon
1 (8 oz.) carton mascarpone
-assorted berries, stems removed, rinsed, drained
-Kowalskis Pure Honey
Lightly brush both sides of each bread slice with melted butter. In small bowl,
completely combine sugar and cinnamon; sprinkle over both sides of each bread
slice. Bake in a preheated 375 oven until crisp (10-12 min.), turning halfway
through; cool. To Serve: Spread each bread slice with mascarpone; top with
berries. Drizzle lightly with honey.
Amount: About 30 bruschetta.
Good to Know:
Mascarpone can be found in the Imported Cheese Department.
Page 9
Around theStore
Around
Store
the
GALAXIE GRANOLA
www.kowalskis.com
Page 10
Kowalskis Loves
I
kids!
www.kowalskis.com
the secret to
Beautiful Plants
D
o you want to know how to keep your plants as beautiful as they were
when you brought them home? So do we, so we asked Mark Wachter,
Kowalskis Floral Buyer, if he had a secret to that coveted green thumb. Years
ago, I received a recipe for a homemade plant food from one of my customers
at the Grand Avenue Market, acknowledges Wachter. I bought the ingredients,
made the concoction, and have been using it with great success ever since.
Now the secret is out! This simple recipe can be your key to success too.
Several of the ingredients are products that you probably already have in your
home offers Mark.
at
now:
Good to K m nitrate is available.
y
iu
ac
s
s
m
ta
ar
o
h
P
borhood p
your neigh
Kowalskis
www.kowalskis.com
D
LANT FOO
PANTRY P
water
1 gal. warm
ing powder
2 tsp. baksom salt
2 tsp. Ep tassium nitrate
2 tsp. pomonia
1 tsp. am
gredients sine
in
ll
a
e
in
b
U
Com
containerr. best
g
in
r
e
t
a
w
a
weeks fo
every 4-6
results.
Summer Planters
O
ur customers tell us they look forward to seeing what well put in the planters outside our
markets each season. Many of them admit to taking our ideas and recreating them at their
homes. We dont mind! We think imitation is the sincerest form of flattery, so we would like to
help you out with our Summer Planter Recipes. We hope it will get you started and serve as
the foundation for your own seasonal planters. Together we can beautify our neighborhoods!
Gerbera
Crossandra
Hypoestes
(Pink Splash)
Alternanthera
(Cream de Menthe)
Begonia (Burning Bush)
Baby Tut
Begonia Sinbad
Nettle Purple Dragon
(Orange Marmalade)
Phlox
Alternnanthera
(Burgundy)
Flamenco (Samba)
Potato Vine
Liatris
Page 18
Around theStore
Around
Store
the
SANTOMIELE WHITE
ITALIAN FIGS
BAEKGAARD PURSES
Page 11
CAPRIOLE OBANNON
An old cheese with a new name, OBannon
was one of the first cheeses made by Capriole
in 1988. Named after the cheese makers
long time friend, Frank OBannon, a former
governor of Indiana, the cheese is wrapped in
chestnut leaves that are soaked in Woodford
Reserve Bourbon. The tannins in the leaves
and the bourbon combine to give this creamy,
dense goat cheese just a nuance of a kick!
(Available in the Imported Cheese Department)
www.kowalskis.com
www.kowalskis.com
Page 12
FAJITA BURGER
red bell pepper, cut into strips
yellow bell pepper, cut into strips
orange bell pepper, cut into strips
2 slices sweet yellow onion, separated
1 tbsp. Kowalskis Extra Virgin
Olive Oil
tsp. kosher salt
1 lbs. 85% lean ground beef
2 tbsp. Chef Sids Beef Chilimakr
4 slices Monterey Jack cheese
4 hamburger buns
4 tbsp. sour cream, divided
cup shredded lettuce, divided
4 tomato slices
In medium bowl, combine first 6 ingredients; set aside. In large bowl, combine ground beef and chilimakr; shape
into 4 patties. To Grill: Spray grill rack
with non-stick cooking spray. Using
direct heat cooking method, preheat
grill to HIGH. Place pepper mixture in
grill basket; grill until softened, stirring
several times. Grill patties, covered,
to a minimum internal temperature of
160 (4-5 min./side) for medium doneness. Top with cheese during last 3 min.
of grilling time. To Serve: Spread cut
surface of top of buns with sour cream;
top with lettuce. Place burgers on bottom buns; top with tomato slice and
grilled peppers.
Amount: 4 burgers.
Shape ground beef into 4 patties. To Grill: Spray grill rack with nonstick cooking spray. Using direct heat cooking method, preheat grill to
HIGH. Grill patties, covered, to a minimum internal temperature of 160
(4-5 min./side) for medium doneness. Top with 1 tbsp. cheese during
last 3 min. of grilling time. Spread 1 tbsp. fig spread on bottom cut
surface of each ciabatta roll; top with grilled burger and top of roll.
Amount: 4 burgers.
TUSCAN BURGER
1 lbs. 85% lean ground beef
cup chopped onion
cup Boars Head Pepperoni
slices, quartered
1/3 cup julienne-cut sundried
tomatoes in olive oil and herbs,
drained
cup shredded Parmesan cheese
1 tsp. chopped garlic
1 tsp. kosher salt
tsp. cracked black pepper
1 cup pizza sauce, divided
4 slices fresh mozzarella cheese
6 Kowalskis Take & Bake
Ciabatta Rolls, baked according
to pkg. directions, sliced
horizontally
Page 13
www.kowalskis.com
Shepherds
Way
Farm
the story of cheesemaking & survival
A
But then came the fire. While the barn that houses the milking
us to give up; but not Steven and Jodi Ohlsen Read and their
barn that served as winter shelter and the lamb barn. We also lost
200 lambs and more than 300 ewes, and many of the sheep that
they have nursed their flock back and will begin milking again this
did survive are still challenged with fire-related health issues, said
www.kowalskis.com
(www.shepherdswayfarms.
their own flock again this spring. You can currently purchase Big
Shortly after our move, I put my full-time writing career on hold and
Page 14
www.kowalskis.com
** N
OTE: Jodi and Steven were named Food Artists of the Year
by Dara Moskowitz Grumdahl of City Pages, January 2008.
Minnesota Style
Graduation Parties...
www.kowalskis.com
Page 16
Soft or hard taco shells with seasoned ground beef or chicken (2/person)
Shredded Lettuce Shredded Cheddar Cheese
Chopped Tomatoes Green Onions Sour Cream Kowalskis Salsa
Spanish Rice (1/2 cup per person)
Light Black Bean and Corn Salad (1/2 cup per person)
La Poblanta Tortilla Chips
Page 17
www.kowalskis.com
Kowalskispresents...
present
s
KOWALSKIS
Buttercream
Buttercream Wedding Cakes