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Both mangoes and papayas ripen well after they are picked. Look for fruit that yields to gentle pressure. Avoid brown or black spots, which could mean bruising. Most importantly, ripe fruit will have a pleasant perfume. If the fuit looks and feels nice, but still firm or hard, store at room temperature until soft. This will typically take a couple days. Ripe fruit can be stored in the refrigerator until ready to eat.

1. Trim off the mango top and bottom flat about ¼ inch. A mango is a bit unwieldy, and its smooth skin can make it difficult for a peeler or knife to make initial cuts. Trimming off the mango’s ends will help with this issue. Plus, after you trim the ends, you will get a peek at the shape of the pit, making it easier to cut later. 2. Use a peeler or knife to remove the skin. If the mango is very ripe, it might be challenging with a peeler, so stand the mango on its trimmed bottom side, and use a chef knife to carefully remove the skin. Slide the knife edge between the skin and the flesh of the mango in long smooth strokes from top to bottom, working your way around the mango until it is fully peeled. Discard the peels. 3. To cut, stand the mango on its trimmed bottom side. Use the information gained from trimming the bottom and top of the mango to show where the pit is, and make two cuts down on either side of the pit—try to keep the knife as close to the pit as possible. You will be left with two nice slices of mango. Discard the pit. (Or, if your house is anything like mine, give the pit to one of the impatient children waiting for the fruit, and let them messily nibble on any bits of fruit still clinging to the pit.) Then, slice the mango slices and use in the Tropical Fruit Mango Papaya Tart. Also enjoy cut into bite sized cubes and mix in with your favorite fruit salad.

1. Peeling: Like the mango, trim a thin piece of the papaya top and bottom to give your peeler or knife better grip. Then peel the papaya from top to bottom all the way around and discard the peel. 2. Cutting: Slice the papaya in half lengthwise, revealing an empty cavity, similar to a melon, filled with black seeds. Use a spoon to scrape out the seeds and discard. Lay the papaya halves on a cutting board, flat side down, and slice ¼ inch slices for use in the tart, or cut in cubes and add to fruit salad. I like a squeeze of lime with papaya, as the flavor is strong and the acid cuts through, giving the fruit a lively balance. n

nutrition (per serving)

CALORIES: 710, FAT: 36G (SAT: 20G), CHOLESTEROL: 365 MG, SODIUM: 230 MG, CARB: 91G, FIBER: 2G, SUGAR: 68G, PROTEIN: 12G R o b i n A s b e l l spreads

the word about how delicious whole, real foods can be through her work as an author, cooking teacher and private chef. She likes to create delicious dishes that range from meat and seafood to beans and grains using global flavors. She is the author of “Plant-Based Meats,” “Great Bowls of Food,” “Big Vegan,” “GlutenFree Pasta” and more.

T e r r y B r e n n a n is a

photographer based in Minneapolis, Minnesota, whose clients include Target, General Mills, Land O’Lakes and Hormel. “Working with Real Food is a highlight—I love working with the creative team and, of course, sampling the wonderful recipes.”

P a t C r o c k e r is a pro-

fessional home economist and culinary herbalist with a passion for healthy food. Her knowledge and love of herbs has been honed over more than four decades of growing, studying, photographing, experimenting with and writing about what she calls “the helping plants.” In fact, Crocker marries the medicinal benefits of herbs in every original recipe she develops. Crocker has written 22 herb/ healthy cookbooks including “The Healing Herbs Cookbook,” “The Juicing Bible” and most recently, “The Herbalist’s Kitchen.”

L a r a M i k l a s e v i c s

began her food career on the other side of the camera, cooking at the renowned New French Café in Minneapolis. Today her work as a stylist is in demand at corporations including Heinz, Target and General Mills, as well as with many magazines. Her experience as a chef helps her make food as appealing on the page as it is on the plate.

J a s o n R o s s is a chef consultant for restaurants and hotels, developing menus and concepts for multiple high profile properties. He grew up and trained in New York City but now calls St. Paul, Minnesota, home. He currently teaches the next generation of chefs at Saint Paul College Culinary School.

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An emotional annual highlight here at Lunds & Byerlys is the unveiling of team members who have earned our prestigious Brand Champion award. This year marks the 10th anniversary of presenting these awards to those within our L&B family who uphold our deeply seated values of respect, teamwork and innovation. Each Brand Champion also consistently demonstrates a remarkably high level of care, compassion and commitment to creating a sensational working and shopping experience.

Since we launched our Brand Champion awards in 2012, we have had the pleasure of presenting this award to more than 100 individuals and teams. While the reality is we’re fortunate to have so many exceptional team members throughout our company, what makes these annual awards even more meaningful is the fact that the nominations and stories submitted about each of our Brand Champion recipients are coming directly from their peers. And it’s because of each recipient’s inspiring attitude and actions that they are held in such high esteem.

Here are just a few snippets of the hundreds of stories we receive every year about our Brand Champions:

“We can’t go a day here at Woodbury without hearing a compliment or wonderful story about Marcy from a customer,” a team member said about Marcy Miesen, a cashier at our Woodbury store.

“Dave consistently demonstrates a willingness to step out of his day-to-day role to do absolutely anything he can to help the store succeed on a daily basis,” said a teammate of Dave Stumpf, an inventory control specialist at our Navarre store.

“Keri is the epitome of mentorship. She works every day with a smile on her face and takes every opportunity to teach others around her how to grow their skills and abilities,” shared a co-worker about Keri Bergstrom, the operations manager at our Golden Valley store.

What I so appreciate is all of the comments speak to each recipient’s care and compassion for our staff and customers. While a company’s success is usually defined financially and in numerical terms, we look at success starting with the individuals in the organization. And, if we have inspired them to work at the highest level then success usually follows. Please be sure to scan the QR code below to see all of our Brand Champions from the past 10 years.

Thank you for choosing to shop with us. And we hope you continue to enjoy Real Food.

Sincerely,

Tres Lund

president and ceo

SCAN TO SEE 10 YEARS OF L&B BRAND CHAMPIONS

Short on time but looking for a quick and delicious meal? Look no further than our L&B salads and sandwiches! These chef-crafted sandwiches and salads were developed by our executive chefs and include classic flavors and unique flavor profiles. You’ll find tortillas, hearty breads and flaky croissants filled with everything from applewood bacon, herb-roasted turkey breast or roast beef to our famous Cherry Chicken Pasta Salad (minus the pasta), chipotle aioli, curried quinoa or fresh veggies. Plus, find salads filled with tender wild rice, crisp veggies, artisan cheese, housemade dressings and more!

DELI DEPARTMENT Hot Bar

Explore endless options on our hot bar. Our menu includes comfort food favorites, globally inspired dishes and classic Lunds & Byerlys recipes. We have everything from fried chicken and mashed potatoes to empanadas and chimichurri buttered zoodles. It’s the perfect quick fix!

MEAT AND SEAFOOD DEPARTMENT Meat and Seafood Steamers

Our seafood and chicken steamer meals are quick, easy and healthy options that provide you with a hot and tasty meal. Sustainable salmon, tilapia, shrimp or chicken are paired with rice and vegetable blends and topped with bold sauces. They are delicious, guilt-free and convenient meals that steam in 4 minutes or less in the microwave.

Dinner can be on the table in mere minutes with our Ready To Heat meals. Whether you’re in the mood for traditional comfort food such as meatloaf and mashed potatoes or globally inspired dishes like Peruvian beef and potatoes or Asian meatballs and soba noodles, selections abound. Offerings also include “better for you” meals like tandoori turkey and vegetables or simple proteins such as grilled chicken breast or herb-roasted turkey breast that can be heated and added to prepared dishes.

DELI OR FROZEN DEPARTMENT L&B Soups

L&B soups are a dinner favorite, especially for busy families. Just pick them up in our deli or frozen departments and heat them at home for a great meal that’s ready in minutes. Add fun toppings, serve with one of our artisan breads and you’ve got a complete dinner the whole family will love.

MEAT AND SEAFOOD DEPARTMENT Butchers Kitchen

Butchers Kitchen is a line of delicious grab-and-go dishes assembled fresh in our stores. The seasonal selections range from outstanding burgers, kebabs and marinated pork tenderloins in the summer to comforting meatloaf, flavorful stuffed pork chops and porchetta roasts in the colder months. Plus, find a wide variety of breaded or marinated chicken breasts that make a delicious meal all year long. This season, try our marinated chicken thighs, which are outstanding on the grill, or our new black garlic sirloin steaks.

BAKERY DEPARTMENT L&B Artisan Breads

The light crackle of a fresh baguette. That cozy feeling of cutting into a warm loaf of bread fresh out of the oven. Artisan breads have a wonderful way of delighting every one of our senses. And they are the perfect complement to nearly any meal. Our authentic artisan bread is handmade in small batches and baked fresh daily.

DELI DEPARTMENT L&B Deli Salads

Our deli cases are filled with beautiful, fresh and flavor-packed salads! Choose from L&B classics and customer favorites, including Cherry Chicken Pasta Salad, Signature Potato Salad, Sunny Broccoli Salad or Superfood Salad. We have a wide variety of sensational salads so everyone will find something they love.

Our new L&B Produce Steamers combine fresh-cut produce with flavorful butters and seasonings in a microwavable tray. Each chef-crafted combination steams perfectly in mere minutes so you can have a flavorful veggie side dish on the table in no time at all! Varieties include miso butter mushrooms and onions, sherry herb mushrooms and onions, and honey butter carrots.

Our L&B Frozen Vegetables are delicious, trend-forward veggie mixes made with only the very best ingredients. Each convenient blend takes just minutes to heat and is a nutritious alternative to traditional prepared grain and starch side dishes. Choose from several blends, including riced cauliflower stir-fry, zucchini spirals, butternut squash spirals, Mediterranean riced cauliflower, mashed cauliflower, and broccoli and cheese.

In addition to carrot sticks and sliced jicama, we offer veggie blends that are ready to be added right into your recipe. Whether you need sliced veggies for fajitas, fried rice mix-ins or stir-fry veggies, we have everything you need to get cooking.

PRODUCE DEPARTMENT L&B Cut Fruit

Add a bright, colorful side to your meal with our L&B Cut Fruit. Whether it’s tropical mango slices, juicy cantaloupe chunks or one of our delicious fruit blends, we have something to fit every taste. And even better—all the prep work is done for you.

GRILLED CAESAR SALAD

MAKES 4 TO 6 SERVINGS | PREPARATION TIME: 5 MINUTES | COOK TIME: 15 MINUTES

6 tablespoons L&B Extra Virgin Olive

Oil, divided 1 (11-ounce) L&B Classic French

Baguette, cut into 1-inch slices

Kosher salt, to taste

Freshly ground black pepper, to taste 1 lemon, halved 3 romaine hearts, halved lengthwise ½ cup L&B Caesar Dressing

Flake salt, to taste

Parmesan, shaved, for garnish

1. Heat a grill or grill pan to high heat and brush the grates with 1 tablespoon olive oil. 2. On a sheet pan, drizzle the baguette slices with 1 tablespoon olive oil and season with salt and pepper to taste. Flip, and oil and season the second side. 3. On the grill, toast the baguette slices until slightly charred on the outside and soft in the center, 3 to 5 minutes, flipping halfway through. Transfer to a cutting board to cool. 4. Meanwhile, place the lemon halves, cut side down, on the grill and cook for 3 minutes, until well charred. Transfer to a serving platter to cool. 5. Reduce the heat to medium-high. Brush the romaine halves with the remaining olive oil and season with salt and pepper to taste. Grill, cut side down, for 2 to 3 minutes or until charred. Transfer to the serving platter. 6. Cut the toasted baguette slices into bite-size pieces and scatter over the grilled romaine. 7. Squeeze the charred lemon juice over the salad, to taste, and drizzle with the L&B Caesar Dressing. Season with flake salt and garnish with shaved Parmesan. Serve family style.

LOCAL SUMMER SQUASH ON THE GRILL

MAKES 6 SERVINGS | PREPARATION TIME: 15 MINUTES | COOK TIME: 20 MINUTES

4 tomatoes, diced (approximately 2 cups) 2 tablespoons organic pesto sauce 2 tablespoons grated L&B

Parmigiano-Reggiano cheese 3 organic zucchini, cut in half lengthwise 2 tablespoons L&B Extra Virgin

Olive Oil ⅛ teaspoon sea salt

1. To prepare the filling, place diced tomatoes in a bowl. Add pesto and L&B Parmigiano-Reggiano. Toss to coat the tomatoes. Set aside. 2. Heat the grill to high. 3. Trim the stem ends off the zucchini and slice each one lengthwise. Using a teaspoon, scrape the seeded pulp out of each zucchini half to form a hollow shell. Brush both sides of each zucchini half with olive oil and sprinkle with sea salt. 4. Turn the grill down to medium-high and place the zucchini halves on the grill cut side down. Grill 6 to 8 minutes, or until each one is tender yet slightly firm. Remove the zucchini halves from the grill and place them in a baking dish, hollow side up. 5. Divide the tomato filling among the zucchini halves. Return the zucchini to the grill cut side up to warm for 10 minutes. Serve immediately. Optional: Sprinkle with more grated Parmigiano-Reggiano right before serving.

MAKES 6 SERVINGS | PREPARATION TIME: 10 MINUTES | COOK TIME: 30 MINUTES

1½ pounds small potatoes, halved 2 tablespoons L&B Extra Virgin

Olive Oil

Salt, to taste

Pepper, to taste 5 strips bacon ½ cup green onions, sliced ½ cup L&B Smokehouse Cider Dressing

1. Start by heating your grill to medium-high. While it’s heating, halve potatoes, place them in a pan of cold water and bring them to a boil. Boil for 10 minutes. Tip: Starting the potatoes in cold water helps to ensure they heat and cook evenly all the way through. 2. Drain and toss potatoes with olive oil, salt and pepper to taste. Place the potatoes on the grill and cook on each side for 2 minutes, until you get nice grill marks. 3. Place bacon onto a piece of foil on the grill and cook for 18 to 20 minutes, until crispy. Remove from grill, place on a paper towel for a few minutes to soak up excess grease, then chop or crumble. 4. In a large serving bowl, combine grilled potatoes, crumbled bacon and chopped green onions. Top with L&B Smokehouse Cider Dressing—a customer favorite from our deli salad bar, now available in our produce department. Gently toss to coat. Season with salt and pepper to taste. n

GRILLED POTATO SALAD

Produced in the heart of the La Mancha region in Spain, Sancho Extra Virgin Olive Oil represents the timeless heritage and agricultural techniques that have existed in the region for centuries. The olive oils start with the careful selection of olives and then a cold extraction process at the exact moment of maturity, which results in an oil with less than 0.3 percent acidity and robust flavors. Sancho’s arbequina extra virgin olive oil stands out for its smooth, delicate and light texture in the mouth. It has a sweet, fruity taste and remarkable green color. The mild flavor makes it versatile: Try it in salad dressings, sauces, pastries or use to finish dishes.

Upgrade your summer grilling with new extra virgin olive oil-based marinades from California Olive Ranch. These chef-inspired marinades start with California Olive Ranch’s award-winning extra virgin olive oil and are combined with clean, quality ingredients. The versatile marinades are globally inspired with bright, bold flavors and can be combined with your favorite proteins—think beef, chicken, shrimp and tofu—and fresh vegetables to create a tasty meal. Varieties include teriyaki, roasted garlic, Dijon and rosemary, chile lime verde and golden Thai.

PathWater began in 2014 when three friends decided to help the environment by creating a business focused on reducing single-use plastic water bottles. Path’s unique aluminum bottles are produced with industry-leading thicker walls for superior durability, which allows you to refill the bottles over and over again! Path’s still water is ultra-purified with reverse osmosis filtered water with a crisp, clean taste. And now, Path has introduced its alkaline water, which is ultra-purified with a pH balance of 9.5+ and packed with electrolytes.

Attention, cake lovers! We would like to introduce you to our new L&B Bundt Cakes. They’re perfectly sized for a small group of three or four people and are irresistible—just look at that mouthwatering icing dripping down the side! But it’s the flavors that will really snag your heart (and your stomach). The Chocolate with Fudge Icing and Lemon with Cream Cheese Icing varieties are available year round. Seasonally, we’ve got White Chocolate Raspberry with Cream Cheese Icing in early spring. In summer, we feature Lori Anne Peach Blueberry Bundt Cake with Cream Cheese Icing, and in the fall we’ll offer Country Apple with Cinnamon Icing. Look for Rich Red Velvet with Cream Cheese Icing in winter. Yum!

Q Mixers began with a question: “Shouldn’t my tonic be as good as my gin?” The answer—a resounding “yes!”—led founder Jordan Silbert to create a line of superior cocktail mixers with high-quality real ingredients and nothing artificial. The newest additions to the lineup are Spectacular Bloody Mary Mix and Spectacular Margarita Mix. The Bloody Mary mix is made with vine-ripened Roma tomatoes and a blend of seven herbs and spices for a bold, savory mix with the perfect amount of spice. The margarita mix combines tart Key lime juice with a drizzle of agave nectar to create a refreshing Margarita that’s not syrupy. Simply combine the mixer with your spirit of choice and enjoy over ice.

Eating plant-based sustainable foods just became much more convenient thanks to Sarah Galletti, the Tattooed Chef! Galletti saw a need for better, tastier plantbased options utilizing sustainably sourced ingredients, nearly all of which are grown in Italy. Fresh foods are picked at the height of their season and frozen fast to maintain nutrients and flavor, so you get the best ingredients out there. These frozen meals offer convenience without sacrificing quality, nutritional value or freshness. Varieties include: breakfast bowl with plant-based sausage, enchilada bowl, Buddha bowl, cauliflower mac and cheese bowl, veggie hemp bowl, and almond butter banana smoothie bowl.