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Compliments of Kowalski’s

January - February 2017 THE JOY OF GOOD FOOD

At Home with


Southwestern Beef and Black Bean Soup, pg. 9


thoughts from the

KOWALSKIS The holidays may be over, but it’s always time to celebrate the joy of good food! Novel ways of serving some of your favorite comfort foods is the theme of our issue this season. What’s old becomes new again in 2017 as we add new ingredients and updated techniques to age-old recipes. Nachos inspired by the flavors of the Mediterranean, soup that’s infused with the smoky richness of Kowalski’s Smokehouse Meats, a way with salmon that’s very unexpected and a mash-up of two comfort classics – chili and cheeseburgers – are just a few of the twists Culinary Director Rachael Perron is sharing to encourage you to play with your food this year! And when new just won’t do, you can go with what’s proven successful year in and year out. In this category, our Signature Fried Chicken is tops. Every time we think we should revisit our recipe to make sure we’re staying on top of our game, we’re reminded that our fried chicken is quite simply phenomenal. That’s a great thing, considering how popular fried chicken is in the Twin Cities right now! And even though we decided to stick with our old recipe yet again, we sure enjoyed eating our way through Chef Stacy Lesefky’s contenders! You can read more about our tasty taste test on page 7.

GRAND AVENUE MARKET & WINE SHOP 1261 Grand Avenue 651-698-3366 EXCELSIOR MARKET & WINE SHOP 440 Water Street • 952-229-8300 WHITE BEAR LAKE MARKET 4391 S. Lake Avenue • 651-429-5913 WOODBURY MARKET & WINE SHOP 8505 Valley Creek Road • 651-578-8800 LYNDALE MARKET 5327 Lyndale Avenue S. • 612-822-2935 UPTOWN MARKET & WINE SHOP 2440 Hennepin Avenue • 612-377-3448 PARKVIEW MARKET 5615 Chicago Avenue S. • 612-824-2430 EDEN PRAIRIE MARKET 16500 W. 78th Street • 952-937-9585

Of course, a new year just wouldn’t be right without some sage advice to kick if off. We turn as always to our Nutritionist and Registered Dietitian Sue Moores to set us down the right path. You can find her tips for healthy hydration this new year starting on page 14.

STILLWATER MARKET & WINE SHOP 5801 Neal Avenue N. 651-439-9161

As always, we love to see you in the stores!

Mary Anne Kowalski and Kris Kowalski Christiansen

KOWALSKI COMPANIES IDENTITY STATEMENT: Kowalski Companies is a civic business. All stakeholders are obligated to organize, educate and set policy according to democratic principles and standards. We do this in partnership with other demonstrations of the Minnesota Active Citizenship Initiative to renew and sustain democracy and to create a world that is abundant and just.


This March Kowalski’s is proud to support Second Harvest Heartland as presenting sponsor of the 12th Annual Vintner Ball. Join us Saturday, March 4, for a world-class wine tasting, hors d’oeuvres, decadent desserts, wine seminars, a silent auction, live music and dancing at the Westin Edina Galleria. Single tickets are $150 and may be purchased at the door or online at Second Harvest Heartland is one of the largest and most efficient food banks in the United States. A donation of just $10 provides 30 meals to your hungry neighbors. Learn more at

ENTREPRENEUR OF THE YEAR Kris Kowalski Christiansen and Mary Anne

Kowalski were honored to have recently been named winners of Ernst & Young's prestigious EY Entrepreneur of the Year® Award in the Upper Midwest Region. This special award encourages entrepreneurial activity and recognizes the contributions of inspirational people who lead with vision, leadership and achievement. Entrepreneur of the Year® celebrates those building and leading successful, growing and dynamic businesses in more than 145 cities in more than 60 countries. PAGE 2

EAGAN MARKET & WINE SHOP 1646 Diffley Road • 651-328-8300 SHOREVIEW MARKET & WINE SHOP 441 Highway 96 W. • 651-313-6868

ART & CONTENT DIRECTOR Rachael Perron, Culinary Director, Kowalski’s Markets • 651-796-6043 PROOFREADER Rachel Carlson, Kowalski’s Markets DESIGNER Hooker & Company PRINCIPAL PHOTOGRAPHER Phil Aarrestad PRINCIPAL FOOD STYLIST Maggie Stopera PRINTER Visual Expressions • 612-729-1649 ©2017 Kowalski Companies All Rights Reserved.

Signature SNACKING N

achos are in heavy rotation this time of year, and for good reason. Part snack, part comfort food, these appetizing appetizers are just the ticket come game day (or Wednesday, for that matter). We’re upping the grub game with twists on the typical chips-andcheese recipe by adding some of our favorite Signature ingredients. Mediterranean Nachos featuring our Signature Hummus are loaded with savory lamb and spices and topped with a few fresh fixin’s. Instead of a chip, this delectable mixture is scooped up with our newest crispy snack, Kowalski’s Signature Pita Crackers. Pulled Pork Nachos swap in our Signature Smoked Meat for standard ground beef. Fresh green onions and cilantro keep things cool while a drizzle of Kowalski’s Signature Peppercorn Ranch Salad Dressing pulls it all together.

MEDITERRANEAN NACHOS ½ cup chopped yellow onion 2 cloves garlic, finely minced 1 lb. ground lamb - kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste 1 tsp. Kowalski’s Organic Ground Cumin ½ tsp. Kowalski’s Ground Cinnamon ½ tsp. Kowalski’s Ground Ginger ¼ tsp. Kowalski’s Ground Turmeric

- pinch Kowalski’s Ground Cloves ⅓ cup dry white wine 8 oz. Kowalski’s Original Hummus - garnishes, to taste: Kowalski’s Extra Virgin Olive Oil, golden raisins, lemon zest, toasted pine nuts, finely chopped fresh cilantro and Kowalski’s Za’atar (from the Spice Aisle) - Kowalski’s Pita Crackers

In a large skillet over medium-high heat, sauté onion until tender (about 5 min.). Add garlic; cook and stir until softened and fragrant (1-2 min.). Add lamb; cook and crumble until meat is no longer pink (10-12 min.). Drain fat from meat; season with salt and pepper. Add spices (through cloves); cook and stir for 1 min. Deglaze pan with wine; cook until wine is evaporated (about 2 min.), then remove from heat. Scoop hummus into a shallow dish; top with meat mixture, drizzle with oil and sprinkle with other garnishes as desired. Serve with pita crackers. Serves 4.

PULLED PORK NACHOS 4 oz. Kowalski’s Corn Tortilla Chips (about 32) ½ lb. Kowalski’s Signature BBQ Pulled Pork, warmed slightly in the microwave 15 oz. canned black beans, rinsed and drained 1½  cups Kowalski’s Shredded Mexican Blend Cheese - thinly sliced green onions, to taste - chopped fresh cilantro, if desired -K  owalski’s Signature Peppercorn Ranch Salad Dressing, to taste Arrange chips in an even layer on a parchment-lined baking sheet. Top evenly with pork and beans; sprinkle evenly with cheese. Bake in a preheated 400° oven until cheese is melted and bubbly (about 4 min.). If desired, place chips under a preheated broiler just until cheese turns very dark (about 1-2 min.), watching carefully so chips do not burn. Remove from oven; sprinkle with onions and cilantro and drizzle with dressing. Serve immediately. Serves 4. PAGE 3

Selection and availability of products and ingredients vary by market.

Cookingathome I

n addition to food, my office is stocked with plates, napkins, forks, a digital scale, aprons, chef’s jackets, instant-read thermometers, a complete knife set and quite a number of cookbooks. There’s even a drawer in my desk reserved especially for the most essential of office supplies – snacks. Snack bars are my particular weakness, as evidenced by today’s drawer inventory: a whopping 16! Rachael Perron, Kowalski’s According to Kowalski’s Nutritionist Sue Moores, a good ingredient list is paramount when choosing Culinary Director ® a healthful snack bar. While I have my favorite Good Foods for Good Health approved brands and varieties, there’s no easier way to manage an ingredient list than by writing it myself! As I’m a sucker for anything flavored with honey, this recipe is my preference at the moment. Coconut lovers will definitely want to check out Toasted Sesame and Date Bars, too, which can be found on the Kowalski’s website at


Rachael GOOD F



These tasty treats are a good source of fiber, copper and the antioxidant manganese. Find nutrition info on page 15.


APRICOT AND PISTACHIO BARS 6 Kowalski’s Organic Medjool Dates, pitted 1 c up shelled Kowalski’s Roasted and Salted Pistachios, chopped ¾ cup Kowalski’s Dried Apricots (about 36), chopped 1 tbsp. Kowalski’s Pure Honey ¾ cup white sesame seeds - freshly ground Kowalski’s Sea Salt, to taste Pulse dates in a food processor until finely minced and mixture just starts to cling together. Add pistachios, apricots and honey; pulse several times until nuts and fruit are finely chopped but small bits are still visible. Move mixture to a medium mixing bowl; add sesame seeds. Using clean hands, mix seeds into fruit mixture (as if you were mixing meatloaf). Press into a rough square between 2 sheets of waxed paper; use a rolling pin to roll mixture into a 7x7" square approx. ¼" thick. Remove the top sheet of waxed paper; use the dull side of a butter knife to form clean edges. Lightly sprinkle with sea salt. Cut into 1 ⅛" x 2 ¼" bars; wrap individual bars in waxed paper. Store at room temperature in a tightly covered container for up to 1 week. Makes 18.

Selection and availability of products and ingredients vary by market.


SLOW ROASTED CITRUS SALMON 1 ½ lbs. (approx.) mixed citrus fruit (such as 1 naval orange, 1 Meyer lemon, 1 clementine and 1 key lime) 1 red Fresno chile pepper, thinly sliced ½ jalapeño pepper, very thinly sliced ½ oz. fresh dill fronds, divided 1 ½ lbs. center-cut Skuna Bay salmon fillet ½ tsp. kosher salt ¼ tsp. freshly ground Kowalski’s Black Peppercorns, plus more for finishing the dish 6 tbsp. Kowalski’s Extra Virgin Olive Oil - Kowalski’s Citrus Salt or Sea Salt, to taste Remove ends from citrus fruit; discard. Slice fruit ¼" thick and remove seeds, if any. Arrange sliced fruit, peppers and ½ of the dill in a 2 qt. glass baking dish; place salmon on top. Season fish with kosher salt and pepper; drizzle contents of pan evenly with oil. Roast in a preheated 325° oven until salmon is opaque and just cooked through (about 45 min.). Remove pan from oven and let rest for 5 min. Transfer chunks of salmon to a platter, discarding skin. Spoon fruit, pepper slices and oil from the pan over salmon; discard wilted dill. Season with citrus or sea salt and pepper; garnish with remaining fresh dill. Serves 6.

slow itdown S

almon is arguably one of the best and most popular grilling fish. But if today’s temperatures don’t favor a backyard barbeque, we’ve a cozier, even tastier way for you to prepare your favorite fish right now. This especially easy recipe takes markedly longer to cook than most grilled salmon dishes, but its lower temperature and gentle convective heat produces a particularly moist end result that you just can’t replicate over an open flame. Seasonal citrus perfumes the fillet (and your kitchen!) with an extraordinarily wintry brightness. So preheat your oven, grab a blanket and a book, and in less than an hour you’ll be sitting down to enjoy the salmon dinner of your midwinter night’s dreams.





Selection and availability of products and ingredients vary by market.


Though this dish rings up higher in total fat than other Good Foods for Good Health® recipes, it’s an excellent source of omega-3 fats. One serving offers 2.5 g, approximately half of what the American Heart Association recommends we get in a week. Additionally, this delicious fish dinner is rich in C and B vitamins and selenium, and it contains a full day’s worth of vitamin D. Find nutrition info on page 15.


Orange Crush provides 100% of the A and C vitamins you need in a day. It’s also rich in potassium.



go All In

Green Goodie is an excellent source of vitamins A, C and K.


Find nutrition info on page 15.


alfway between juice and a smoothie, these easy recipes do juice one better. Because they aren’t pressed and strained to remove solids, these beautiful fruit and vegetable concoctions provide more fiber and nutrients than plain fruit juices. Just like whole produce, they’re good for you and they’re good fun, too! Enjoy them as a satisfying snack or as part of a healthy meal.

Orange Crush

2 cups peeled and chopped sweet potato 2 small carrots, chopped 2 tsp. olive oil 1 large naval orange, peeled and coarsely chopped 2 cups Kowalski’s Fresh Squeezed Orange Juice, or more as desired

Green Goodie

In a large mixing bowl, toss sweet potato and carrot with oil. Spread in an even layer on a parchment-lined baking sheet; roast in a preheated 450° oven until dark on the edges and just tender (about 20 min.). Remove from oven and set aside to cool completely. Combine sweet potato, carrot, orange and juice in a blender or food processor; purée until smooth. Thin with additional juice or water, if desired. Serve immediately or refrigerate for up to 2 days; shake before serving. Serves 3.

1 cup chopped kale, no stems 1 cup seedless green grapes 1 sliced cucumber 1 Granny Smith apple, cored and chopped ½ cup water, or more as desired

Combine all ingredients in a blender or food processor; purée until smooth. Thin with additional water, if desired. Serve immediately or refrigerate for up to 2 days; shake before serving. Serves 2.

tasty tip

Elevate these blends to smoothie status by adding roughly 2 cups ice, 1 cup low-fat plain yogurt and 2 peeled bananas to your blender. Makes 2 additonal servings. Selection and availability of products and ingredients vary by market.




hat’s the secret to perfectly fried chicken? Ask a dozen chicken lovers and you may get a dozen answers. Recently Kowalski’s own Chef Stacy Lesefky set out to master the elusive perfect poultry. Brined, unbrined, dipped in buttermilk, naked, breaded with panko, cornflakes, tortilla chips, cracker crumbs and a traditional flour dredge, even double fried – she literally tried (and fried) it all. It was tough but tasty as we licked our fingers through countless crispy taste tests, but trial after trial we ultimately circled back to the same mouthwatering conclusion: it’s all about the bird. Starting with our favorite chicken from Gerber’s Amish Farms, raised without growth promotants or antibiotics, seems to be the secret. In the end, we didn’t adjust a thing. Our unchanged recipe is simple, classic, perfect: a traditionally seasoned flour dredge and clean trans-fat-free canola oil lets the moist, juicy, succulent flavor of the chicken shine through. You can enjoy Kowalski’s Signature Fried Chicken every day, all day, in the Deli Department on the Hot Foods Table. Select chicken by the piece or by the bucket. It’s also available as a 2-, 4- or 8-piece meal with a dinner roll and your choice of two sides (yes, we have mashed potatoes, gravy, macaroni ‘n’ cheese and even coleslaw!).


Fresh, hot and ready to eat in the Deli Department.

Selection and availability of products vary by market.


pull a



9 one

tasty tip

These recipes feature plenty of heat from jalapeño, ancho, chipotle and cayenne peppers to contrast the sweetness of the BBQ meats, tomatoes, corn, squash and even apricots. If you’re wary of the spice level, start with half the amount of fresh or dried peppers called for and work your way up, tasting until your desired flavor balance is achieved.


dd fast flavor to soup recipes when you incorporate one of Kowalski’s Signature Smokehouse products. These tender, fully cooked meal savers are great for more than just sandwiches! They bring slow-cooked richness and a smoky sweetness to all manner of meals, including these three new soups. Just a few months ago, Kowalski’s gas-heated Southern Pride Rotisserie Wood Smoker made the move from Woodbury’s in-store smokehouse to Kowalski’s newest market in Shoreview, where a new state-of-the-art meat processing facility located behind the store itself is currently cranking out more than 1,500 lbs. of smoked product each week. After being carefully tended for up to 14 hours, smokehouse delectables are shipped several times a week to every one of Kowalski’s Twin Cities Markets. All of Kowalski’s smokehouse selections are smoked with hickory logs using traditional Kansas City style methods and flavors. Of course, they have no antibiotics, added growth stimulants or artificial preservatives. Somewhere between a chili, a stew and a soup, these three new recipes make Kowalski’s Smoked Meats or Chicken the stars of the show. When further enhanced with spices like cayenne, cumin and chipotle chile powder, plus interesting elements like cocoa and espresso powder, these wintry bowls are sure to satisfy – and quickly.



Kowalski's Smokehouse Meats are available in the Meat Department.

Selection and availability of products and ingredients vary by market.

SOUTHWESTERN BEEF AND BLACK BEAN SOUP 1 tbsp. olive oil ½ cup diced red onion 1 large jalapeño pepper, stemmed, seeded and finely minced 2 cloves garlic, finely minced 1 tbsp. Kowalski’s Ancho Chile Powder 2 tsp. Kowalski’s Dried Oregano 1 tsp. Kowalski’s Ground Organic Cumin ½tsp. freshly ground Kowalski’s Black Peppercorns

4 cups beef broth ½ lb. Kowalski’s BBQ Smoked Shredded Beef 15 oz. canned black beans, rinsed and drained 15 oz. canned refried black beans 1 cup fresh corn kernels - garnishes, to taste: sour cream, crispy tortilla strips and fresh cilantro

tasty tip

Diced Kowalski’s Smoked and Uncured Sausage is a great substitute for the smoked meats in these recipes. Look for a range of varieties, including Kielbasa and Cajun Andouille, in the Meat Department.

Heat oil in a large, deep pot over medium-high heat. Add onions, jalapeño and garlic; cook until soft and onions are translucent (6-9 min.). Add next 4 ingredients (through peppercorns); cook and stir until fragrant (1-2 min.). Stir in broth. Add beef, beans and corn; bring to a boil. Reduce heat to low; simmer, uncovered, until beans are tender and soup is thoroughly hot (about 20 min.). Garnish individual servings to taste. Serves 8.


MOROCCAN STEW 1 tbsp. olive oil ½ cup diced red onion 1 yellow bell pepper, stemmed, seeded and diced 1 tsp. Kowalski’s Ground Cinnamon 1 tsp. Kowalski’s Ground Ginger 1 tsp. Kowalski’s Ground Organic Cumin 1 tsp. kosher salt ½tsp. freshly ground Kowalski’s Black Peppercorns ¼ tsp. Kowalski’s Cayenne Pepper 4 cups chicken broth

28 oz. canned crushed tomatoes ½lb. Kowalski’s BBQ Smoked Pulled Chicken 15 oz. canned chickpeas, rinsed and drained ⅓cup diced dried apricots (about 10) 1 tbsp. Kowalski’s Pure Honey 2 tbsp. freshly squeezed lemon juice - mashed potatoes, for serving - garnishes, to taste: toasted sliced almonds, fresh lemon zest and chopped fresh Italian parsley

Heat oil in a large, deep pot over medium-high heat. Add onions and bell pepper; cook until soft and onions are translucent (6-9 min.). Add next 6 ingredients (through cayenne pepper); cook and stir until fragrant (1-2 min.). Stir in broth. Add next 5 ingredients (through honey); bring to a boil. Reduce heat to low; simmer, uncovered, until chickpeas are tender and soup is thoroughly hot (about 20 min.). Stir in lemon juice. Serve over mashed potatoes, garnished to taste. Serves 8. PAGE 9

1½  cups diced butternut squash, in ½" chunks or smaller 2 tbsp. olive oil, divided ½ cup diced red onion 1 large jalapeño pepper, stemmed, seeded and finely minced 2 cloves garlic, finely minced 1 tbsp. unsweetened cocoa powder 1 tbsp. plus 1 tsp. Kowalski’s Chipotle Chile Powder 2 tsp. brown sugar 2 tsp. Kowalski’s Dried Oregano 1 tsp. Kowalski’s Ground Organic Cumin ½ tsp. kosher salt ½tsp. freshly ground Kowalski’s Black Peppercorns ½ tsp. instant espresso powder 4 cups chicken broth 28 oz. canned crushed tomatoes ½ lb. Kowalski’s BBQ Smoked Pulled Pork 15 oz. canned Northern beans, rinsed and drained 1 cup fresh corn kernels - garnishes, to taste: shredded Monterey Jack cheese, finely diced red onion and fresh cilantro Toss squash with about ½ of the oil. Spread squash in an even layer on a parchment-lined baking sheet; roast in a preheated 450° oven until dark on the edges and just tender (about 20 min.). Remove from oven and set aside. Heat remaining oil in a large, deep pot over medium-high heat. Add onions, jalapeño and garlic; cook until soft and onions are translucent (6-9 min.). Add next 8 ingredients (through espresso powder); cook and stir until fragrant (1-2 min.). Stir in broth. Add roasted squash and next 4 ingredients (through corn); bring to a boil. Reduce heat to low; simmer, uncovered, until beans are tender and stew is thoroughly hot (about 20 min.). Garnish individual servings to taste. Serves 8.

editor’s picks a big deal GOOD F




Made from strained grass-fed milk and no gelatin, siggi’s Icelandic Style Yogurt, or skyr, is nicely thick and naturally high in protein. 24 oz. containers of 0% Plain, 0% Vanilla and 4% Whole Milk Plain are great for use in recipes for dressings, dips, smoothies and more. Individual cups of flavored skyr contain at least 25% less sugar than other sweetened yogurts without high-fructose corn syrup, aspartame, sucralose or artificial sweeteners. Plus, they’re flavored with real fruit, not fruit flavoring. Look for new flavors like 2% Black Cherry and 2% Lingonberry and Strawberry as well as 4% Whole Milk Blueberry in the Dairy Department.




a whole bunch

bean to bar

Healthy fats, real sweeteners, no preservatives and no worries – that’s the recipe for WholeMe Clusters. Enjoy Lemon Berry Chia, Almond Coconut and Cinnamon Banana Chip by the handful or bowlful. Find WholeMe in the Grocery Department.



At K’ul (pronounced cool), chocolate isn’t just an indulgence. Functional Farm-to-Bar, Single Origin, and artisan dark chocolate and energy bars are enhanced with nuts, seeds and dried fruits like peanuts, pumpkin seeds, raisins, cherries and pomegranates, plus flavors of Marcona almonds, Cyprus sea salt and pure vanilla. Look for K’ul in the Grocery Department with the snack bars and gourmet chocolate bars.

rhythm and beet

a cookie classic

A. G. Ferrari Biscotti are made in Florence at Masini, a small family-run bakery, using an 87-year-old recipe. Serve Tuscan Almond and Chocolate Chip biscotti with coffee or, as per tradition, with a glass of Vin Santo. Find them in the Grocery Department.

Naturally sweet dehydrated beet chips aren’t just delicious – they’re full of fiber and potassium, too. Look for Rhythm Superfoods Naked Beet Chips in the Grocery Department.



tea time





Bigelow’s new line of certified organic teas creatively blends exotic ingredients in unique ways to produce premium brews. Look for steep by Bigelow Green Tea with Pomegranate, Chamomile Citrus Herbal Tea, Lemon Ginger Herbal Tea and Chai Tea in the Grocery Department.

Although they may not provide enough nutrition on their own to strictly meet our Good Foods for Good Health® standards, these are choices you can feel good about! Designated items contain a reasonable amount of fat, sodium, cholesterol and added sugars with no artificial ingredients or undue fortification. Kowalski’s Nutritionist Sue Moores says, “Just add them to your cart and enjoy!”


milk it

From Swiss Alpine meadows comes the best quality milk. It’s combined with the finest cocoa beans from sustainable sources to make MilkBoy Swiss Chocolate Bars. Look for 85% Extra Dark Chocolate Bars in the Grocery Department with the gourmet chocolate bars.

kowalski's gets I


f you plan to say it with flowers this Valentine’s Day, Kowalski’s speaks your language! Before you buy roses elsewhere, consider these important points of distinction regarding our in-store Floral Department: •M  any of the plants and flowers sold at Kowalski’s are locally grown, including tulips, a customer favorite typically available January through May. •F  resh cuts coming from California arrive in less than 48 hours. Two teams drive each refrigerated delivery truck to eliminate the need for stops. •K  owalski’s exclusive premier rose bouquets endure extensive shelf life testing and arrive in stores just four days after harvest, ensuring that these precious stems last longer than flowers at any other grocer (up to 10 days). • In South America where these flowers are grown, the Colombian Association of Flower Exporters is especially dedicated to helping flower growers improve the social and economic lives of their workers as well as the environmental conditions at their farms. In addition to a fair living wage, workers may benefit from such free amenities as health care, child care, transportation and meals. • In addition to ethical business practices, these farms also employ sustainable growing practices such as hydroponics, recycling green material into compost, and rainwater collection/ reuse programs. •K  owalski’s Signature Bouquets are exceptionally large, with more than 20 stems and more premium pieces per bouquet than similar arrangements. Made on the farm just minutes from where they’re grown, these unique arrangements are cut and arranged the same day they’re ordered. •B  esides Kowalski’s beautiful selection of cut floral bouquets and stems, exclusive and custom fresh arrangements designed by our floral team may be tailored to tastefully fit the exact mood and feel you’re after, whether it’s a specific color palette, particular flowers or an overall theme you have in mind. •F  loral enthusiasts who enjoy making their own designs will appreciate Kowalski’s large selection of containers in a variety of colors, sizes, materials and textures.

Photos clockwise from top right: Rainwater collection practices. On a recent visit to a Colombian rose farm, Kowalski’s stakeholders received a warm welcome from children at the onsite free daycare. Roses before harvest. All rose varieties undergo 10 days of vase life testing. Carnations must produce 5-7 buds per stem to meet Kowalski’s strict quality standards.

•N  aturally, delivery is always available. Call your local Kowalski’s or visit our website at


Selection and availability of products vary by market.

filled with

flavor W

hen it comes to late-night, gametime and snack-time grub, we say, “Fill ‘er up!” Stuffed with cheese, pesto and even veggies, the best bites are beautiful both inside and out.

These poppable party bites are filled with Kowalski’s Signature Herb Spread, then wrapped in salty prosciutto and brushed with a simple mixture of BBQ sauce and black raspberry jam.

GOOD TO KNOW These jalapeño poppers can be filled with any of your favorite Kowalski’s Signature Spreads, from Pimento Cheese to Apple Walnut Blue Cheese. They’re made locally from scratch recipes the same way you’d make them at home, with no artificial flavors or preservatives.


Find Kowalski’s Signature Spreads in the Deli Department.

SIGNATURE JALAPEÑO POPPERS ½cup Kowalski’s Signature Herb Spread 3 tbsp. Kowalski’s Original or Smokey (or another flavor) Sweet BBQ Sauce 6 thin slices prosciutto, each cut into 1 tbsp. Kowalski’s Seedless Black 4 thin, long strips Raspberry Jam 12 small jalapeño peppers In a small microwave-safe dish, combine BBQ sauce and jam. Microwave mixture in 15 sec. intervals until jam melts and mixture is hot, stirring after each interval; set aside. Slice jalapeños in half from stem to tip; use a sharp paring knife to remove the seeds and light-colored membranes. Fill peppers with herb spread; wrap with a strip of prosciutto. Place poppers on a parchment-lined baking sheet; brush with BBQ sauce mixture. Bake in a preheated 400° oven until prosciutto is crispy and filling is bubbly and dark on the edges (about 20 min.). Let stand for 2-5 min. before serving. Serves 6. Selection and availability of products and ingredients vary by market.


oldies but goodies

Updated favorite recipes from the Kowalski’s archives ITALIAN WONTON BITES ½ cup Kowalski’s Fresh Pesto - Kowalski’s Extra Virgin Olive Oil 24pieces julienne-cut sun-dried 24 wonton wrappers tomatoes in olive oil and herbs 5.2 oz. pkg. Boursin Garlic & Fine ¼ cup shredded Parmesan cheese Herbs Cheese Lightly grease 24 mini muffin cups with olive oil; press a wonton wrapper into each cup, making a well. Bake in a preheated 350° oven for 5 min.; remove from oven. Divide cheese and pesto among wontons; garnish each with 1 tomato piece and Parmesan cheese. Continue baking until edges of wontons are browned (8-10 min.); serve warm. Makes 24.


Find Kowalski’s Fresh Pesto with all of our Signature Fresh Pasta Sauces in the Deli and Dairy Departments.

SWEET POTATO AND MUSHROOM QUESADILLA 1 tbsp. Kowalski’s Extra Virgin Olive Oil 16 oz. pkg. diced sweet potato 1 cup sliced red onion 4 baby bella mushrooms, sliced 2 tbsp. minced fresh cilantro

¼ tsp. freshly ground Kowalski’s Black Peppercorns ½ cup Kowalski’s Shredded Mozzarella Cheese, divided 4 whole wheat tortillas

In a large skillet, heat olive oil over medium heat; sauté sweet potatoes, onions and mushrooms until soft (about 10 min.). Season sweet potato mixture with cilantro and pepper. Spoon ¾ cup sweet potato mixture and 2 tbsp. cheese over ½ of each tortilla; fold tortillas in half. In a large skillet, grill tortillas until each side is lightly browned (2 min. per side). Cut into quarters. Serves 4.

Try these quesadillas with:


In a medium mixing bowl, combine 16 oz. canned whole berry cranberry sauce, 6 oz. fresh raspberries, ¼ cup canned diced jalapeño peppers, 1 bunch sliced green onions and 2 tbsp. minced fresh cilantro. Refrigerate, covered, for 30 min. before serving. Serves 12.






Each serving is a good source of these heart nutrients: fiber, vitamin A, vitamin C, calcium, niacin, vitamin B6, magnesium, zinc, copper and potassium. Find nutrition info on page 15.







We raise a glass to 2017. Cheers to you and a delicious (and healthy) new year!


Susan Moores, M.S., R.D.

t’s remarkable how many drink choices there are today compared to just a few years ago. If you’re not well hydrated, it’s not for lack of options. But if you’re looking to do more than just wet your whistle, here is the lowdown on some of the most popular drinks you can pick up and how you can tip those sips in your favor.

of protein, calcium, potassium, magnesium, and vitamins A, D, B12 and riboflavin. Non-cow’s milks don’t necessarily do the same.

JUICES Whether made with fruits, vegetables or a combination of both, juices can be a refreshing (and concentrated) way to add in some good nutrition. They can also be anything but.

•C  heck for sugar. Nondairy milks often come in plain and flavored varieties. The former is often unsweetened, while the latter may be loaded with sugar. Read the nutrition label. 4 g of “sugar” in any form provides the sugar equivalent of 1 tsp. granulated cane sugar. You do the math.

• Consider the ingredients. Many products advertise themselves as a particular type of juice (such as mango, passionfruit or a daily dose of greens), yet the first ingredient listed on the label is often apple, grape or pear juice. These are less expensive, less nutritious “filler” juices. Often vitamins are added to make the juice’s nutrition profile look better than it otherwise would. If you’re buying guava, tart cherry or beet juice, that’s exactly what the first ingredient should be if your intention is to drink a nutritionally robust juice. • Count the calories. Some bottled juices contain 250-350 calories in what most people would consider a single serving. Ask yourself two questions: 1) “What does the juice’s label indicate as a serving size?” and 2) “Is that how much I plan to drink?” Your answers will help you determine how many calories you’ll actually be consuming. Keep in mind that emerging research suggests that our bodies register the calories we drink differently than the calories we eat (chew). Liquid calories don’t offer as much in the way of satiety (satisfaction or a sense of fullness) as whole foods. MILKS Your choices used to be limited to cow or soy milk. Now there are plenty more options, including almond, cashew, coconut, hemp, flax seed, oat and goat’s milk. Cow’s milk provides a sure source

•S  tudy the nutrition facts. Many milks add in some of the nutrients listed above, but they probably won’t have them all. If you’re a non-cow’s milk drinker, you may need to seek out other foods to fill some gaps.

•A  ssess the ingredients. To keep sugar in check, an artificial sweetener may be added to the mix. We don’t include such products in our Good Foods for Good Health® program. Additives such as sugar alcohols and “gums,” which are used to thicken and add texture to milk, may be in the ingredient list, too. These can cause digestive upsets for some people. COFFEES Though not advised for young kids, pregnant women and people with high blood pressure who are caffeine sensitive, coffee may be a good choice for most of us. A few cups of joe a day (approximately three to five 8 oz. cups) has been linked with a lower risk for heart disease, gallstones, Parkinson’s disease and some types of cancer. Some studies suggest coffee may reduce the risk for type 2 diabetes as well. Athletes also benefit from coffee. Its caffeine helps muscles burn more fat for energy, which allows the body to conserve carbohydrates in the muscles for later use. All of this is grounds for celebration. However… •W  atch out for add-ins. The aforementioned research was done on black coffee with or without a little milk and sugar. Added ingredients such as flavored creamers, syrups and powders in many fancy coffee and espresso-style drinks may outweigh the health benefits of your beans. •B  rew with a paper filter. Cafestol is a compound found in the natural oils of coffee beans. It stimulates LDL cholesterol production, which is not good for your arteries. Using a paper filter to brew your coffee will absorb cafestol so it doesn’t end up in your cup. PAGE 14

TEAS Black, green and fermented (kombucha) teas are steeped in antioxidants and phytonutrients. These substances can help protect cells from being damaged by inflammation. Drinking three cups a day is linked with a lower risk for stroke and heart disease. Kombucha and herbal tea varieties, such as chamomile and ginger, also soothe and aid your digestive system. •C  heck for sugar. Much like coffee, sugary brews are bountiful. Sugar negates the positives tea has to offer.

GOOD TO KNOW The probiotics (good bacteria) in kombucha do not survive if the drink is pasteurized. Purchase unpasteurized kombucha from a reputable source to avoid food safety concerns.

tasty tips

Brew a “proper” cup of hot tea with these pointers: • Use filtered water for the cleanest taste. • Fully open your tap and let it run for 30 sec. to allow for maximum aeration of the water; oxygenated water helps activate the release of flavor from the tea. If using bottled water, shake it vigorously before heating.

ENHANCED WATERS What would a beverage article be without mentioning water? Besides the garden variety tap and spring waters, there is a growing category of drinks marketed as “water” that are enhanced with “good-for-you” ingredients such as vitamins, electrolytes and calorie-burning substances. We’re not on this bandwagon. Water in and of itself is a wonder beverage. Infusing water with fruit essence at home using pieces of real fruit (or vegetables) is a good move, too. Beyond that, any water beverages enhanced with “bonus” ingredients miss the mark. •D  on’t pay for added nutrients. You can easily get them through foods (or juices) for a fraction of the cost. Added nutrients also tend to be the less expensive ones, and chances are you’re getting enough of them already.

• White and green teas are more delicate than black, red and herbal teas. After bringing water to a boil, let it cool slightly before adding these tender teas. • Steep tea for 1-4 min. to taste, bearing in mind that black, red and herbal teas should generally steep longer than white or green tea. • If brewing in a cup instead of a pot, be sure to cover the cup with a saucer as you steep to maintain both heat and flavor. • Don’t squeeze the tea bag over your cup. Doing so adds extra tannins from the leaves, which may make tea more bitter.

Nutrition Information per Serving: APRICOT AND PISTACHIO BARS: Calories (Cal.) 118, Total Fat (Fat) 7 g, Saturated Fat (Sat. Fat) 1 g, Sodium 33 mg, Carbohydrates (Carbs) 13 g, Fiber 2 g, Protein 3 g.

•C  heck for sugar (again). Because vitamins and electrolytes have an off taste, sugar or artificial sweeteners are used to mask their less-than-desirable flavors.

SLOW ROASTED CITRUS SALMON: Cal. 325, Fat 25 g, Sat. Fat 4 g, Sodium 210 mg, Carbs 8 g, Fiber 2 g, Protein 20 g.

•D  efine “fruit.” Fruit essences (so-called “natural flavors”) rarely come from actual fruit. If they did, the manufacturer would prefer to list the actual fruit(s) used.

ORANGE CRUSH: Cal. 203, Fat 4 g, Sat. Fat 1 g, Sodium 44 mg, Carbs 41 g, Fiber 5 g, Protein 3 g.

GREEN GOODIE: Cal. 120, Fat 0 g, Sat. Fat 0 g, Sodium 10 mg, Carbs 31 g, Fiber 4 g, Protein 2 g.

SWEET POTATO AND MUSHROOM QUESADILLA: Cal. 265, Fat 8 g, Sat. Fat 3 g, Sodium 280 mg, Carbs 40 g, Fiber 7 g, Protein 9 g. TEX-MEX CRANBERRY SALSA: Cal. 70, Fat 0 g, Sat. Fat 0 g, Sodium 60 mg, Carbs 17 g, Fiber 2 g, Protein 0 g.




tep up your burger game this winter with this seasonal supper. Start by forgetting the bun – Kowalski’s Brioche, our newest artisan bread, is a better base for this beast of a burger. This classic French yeast bread is especially rich from the addition of butter to the dough and is certainly suited to snacking. As it also contains egg, it manages to hold its shape while remaining luxuriously tender, making it excellent for dishes like bread pudding and French toast. Lightly toasted on a griddle, it’s the ideal starting point for this hearty helping of hamburger heaven!

Selection and availability of products and ingredients vary by market.

OPEN-FACED CHILI CHEESEBURGER 1 ⅓ lbs. 85% lean ground beef 4 (1" thick) slices Kowalski’s Brioche Loaf - unsalted butter, room temperature 2 cups Kowalski’s Beef Chili with Beans, warmed ⅓ cup shredded Kowalski’s Co-Jack Cheese - garnishes, to taste: minced jalapeño peppers and minced onion Using clean hands, form beef into 4 patties. Grill burgers over high heat until done, turning once (about 5 min. per side for medium doneness). Remove from heat; let stand for 3-5 min., loosely covered with foil. Spread both sides of bread with a small amount of softened butter; cook on a nonstick griddle heated to medium until golden and lightly toasted on each side, turning once (about 2 min. total). Place toast on a baking sheet; top each slice with a burger, chili and cheese. Place baking sheet 6-10" from a preheated broiler; cook until cheese melts (1-2 min.). Garnish with peppers and onions. Serves 4.


Find Kowalski’s Brioche Loaf on the Artisan Bread Table.

Kow mag jan feb 2017 16pg final lores single pgs  
Kow mag jan feb 2017 16pg final lores single pgs