Spring 2008

Thats Fresh Thinking

At Home with

KowalskiS
enjoy the new season

California Tree-Ripe Fruit Has Arrived

Fresh Berries: One of Summers Simple Pleasures
Graduation Parties...Minnesota Style
Remember Your
Earth Friendly
Reusable Bag
www.kowalskis.com

Thoughts from
the Kowalskis
W

e say it every year, but in Minnesota we cant wait for spring

to arrive, as it heralds warmer weather, cleansing rains and
a greening landscape that makes everything seem fresh again. We
welcome you to Kowalskis Markets as well, where fresh is a way
of life. This issue is our tribute to a fresh new season, with fresh
new ideas and wonderful fresh foods.

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.

We also introduce you to two local partners, Salad Girl and

Shepherds Way Cheese Farms. We love their stories and the passion they have for what they do. We appreciate the opportunity to
feature their products in our markets.
Our buyers have been busy over the winter, and have brought in
many new items in every department. Look for them in the Around
the Store section in the middle of the magazine and in our feature
article about items for kids in our Gift Department.
Its time to get outside, so we have included designs for your summer planters as well as recipes featuring unique burgers for the grill.
Let the flowers bloom and the grilling season begin!
Once again we will be celebrating Earth Day in all of our markets.
We have set aside Saturday April 19th for the special event, with
lots of demos and surprises in every department. Join us as we
feature many of the hundreds of earth-friendly products we
have available.
So enjoy the season and use
this issue of At Home with
Kowalskis to help make it
a little easier, tastier and
healthier. As always, thanks
for putting your confidence
in us and shopping at our
markets. We never take
your business for granted!

The Kowalskis
Jim, Mary Anne & Kris

Grand Avenue Market

1261 Grand Avenue
651-698-3366
Manager: Jean Christensen

Lyndale Market
5327 Lyndale Avenue S.
612-822-2935
Manager: John Majewski

Eden Prairie Market

16500 W. 78th Street
952-937-9585
Manager: Jeff Linder

White Bear Lake Market

4391 S. Lake Avenue
651-429-5913
Manager: Matt Birr

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

Kowalskis Companies, 2008

All Rights Reserved. www.kowalskis.com

The Local Difference:

fresh dressings for fresh greens

Salad Girl...

hen Pam Powell was a teenager, she worked as a dishwasher

at Maddens on Gull Lake in northern Minnesota. All summer
long she was eyeing the salad girl, waiting for her to quit so that she
could get out of washing dishes. Her perseverance paid off, and
eventually she became the Salad Girl! Thus began a lifelong love
for designing healthy and beautiful salads.

That seasonal job eventually led her to catering and working as

a private chef for several White Bear Lake families. I was asked
to create unique salads for each special occasion or party, and I
learned to fashion my salads from the pick of the garden that day.
I would accent the fresh greens and vegetables with homemade
vinaigrette inspired by the fruits and herbs of the season, said Pam.
It was these dressings that became the inspiration for her business.

Jim Powell, Pam Powell, Nick Powell, Anna Spetz

Look for Salad Girl Curry

and Fig, Crisp Apple
Maple, Blueberry Basil
and Pomegranate Pear in
the refrigerated dressing section of the Produce Department. Each
bottle has one of Pams salad recipes on the label for inspiration,
and is paired with a package of To Go Nuts! and Fruits to top off
each salad. The dressings can also be used as marinades or grilling sauces for salmon, chicken and pork, offers Powell. Try mixing
some into your deviled eggs, tossing Crisp Apple Maple with warm
cheese tortellini, sliced pears and toasted walnuts, or using Curry
and Fig as a topping on roast turkey for a gourmet sandwich,
suggests Pam. Were sure youll think of lots of ideas of your own as
you use these fresh-tasting dressings.
The company is an extension of our belief that food is essential and
holistic, and that eating fresh organic goodness benefits us individually and communally, adds Pam. Salad Girl offers sustainable
packaging, local manufacturing, a commitment to give back to the
community and a pledge of doing business with integrity, whimsy
and joy! You can also feel good knowing youre supporting another
one of our neighbors and local partners!

Page 3

www.kowalskis.com

With the help and encouragement of my husband and business

partner Jim, son Nick and his best friend Anna (and a whole lot of
family and friends), we took these homemade dressings to the Mill

City Farmers Market in

Minneapolis the summer of
2007. The response was
so terrific that we were
invited to sell our now certified organic dressings at
Kowalskis Markets,
says Powell.

Sticks & Stones

Sticks & Stones
may

Break Your Bones...

cells are responsible for using nutrients in the foods

replaced, those withdrawals leave bones weak-

you eat to create or build new bone. The key ques-

ened. Foods that serve up calcium include milk,

tion for determining your bones vitality is which

yogurt and cheese, almonds, soybeans (plus tofu

way is the pendulum swingingin favor of building

and fortified soymilk), other beans such as fava

bone or breaking it down?

beans and black beans.

Several factors affect bone strength and den-

Vitamin D is as important as calcium for increas-

whether or not you smoke, what you choose to eat

ing bone strength and some experts argue it

and how physically active you are. Others, such as

might be even more critical. It helps calcium

gender, ethnic background and age, you cannot.

absorption and may partner with calcium to cre-

The good news: what you can control makes a

ate new bone. Research suggests D can help

difference. Selecting the healthful route swings that

improve balance and muscle performance too,

pendulum of bone strength in your favor.

which could reduce the risk of bones breaking.

nd so may eating poorly.

The food part of the equation

The catch: there are few sources of this needed

Luckily, you can protect yourself from lifes

Mention bones and the risk of osteoporosis (fragile

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

smoores@kowalskis.com

A
www.kowalskis.com

Vitamin D

sity. (See Table) Some you can control, such as

sticks and stones by eating foodsgreat tasting

bones), and most people think calcium, and,

foodsthat have tremendous impact on bone

rightfully so. It is the go-to ingredient for building

strength. We kick off our Good Foods for Good

bone mass, given that approximately 38 percent of

Health program with news about foods that can

bone is made up of calcium. But it takes an entire

help build better bones that will carry you through a

team of other nutrients for bone to be built.

long and happy life.

nutrient. Sunshine is a significant one because,

as our skin absorbs the suns ultraviolet rays, it
triggers the formation of vitamin D in the body.
Exposing skin to sun for 10 to 15 minutes a couple times a week can give the body what it needs
to meet the daily recommended amount for D.
But, as we get older we are less able to convert
the suns rays into vitamin D (a person in their

Calcium

Bone basics

Besides bone construction, calcium is needed

60s may make just one-third as much vitamin D

Yes they look lifeless, but bones are actually one

for heart and kidney function, blood clotting and

in their skin as someone in her 30s). For those

of the more dynamic and active parts of your

healthy muscle and nerve function. The calcium

of us in the northern states, like Minnesota, we

body. They are in a constant state of remodeling.

we eat moves through the bloodstream to do

see little sun between November and February.

Certain cells are in charge of breaking down bone

these jobs. If we do not get enough calcium from

Cloudiness, being covered up with clothes and

and releasing calcium into the blood while other

foods, the body borrows it from bones to ensure

wearing sunscreen (which is recommended)

enough is circulating in the blood. If its not

reduces our exposure as well.

FACTORS AFFECTING RISK FOR OSTEOPOROSIS

Gender

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

Weight-bearing exercise triggers bone-building cells to get busy. It increases the

secretion of growth hormones that help bones grow and strengthen.

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

GRAPE WALDORF SALAD

t...

H
BONE STROEDNGT
GOO
tuna, fortified milk and dairy foods,

OR

fortified cereals and just recently,

fortified juices.

OD

Cel

LT
H

HE

n
eb ration of Eati

ell

Good choices include salmon,

Food sources help fill the gap.

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.

cup Stonyfield Farm Organic Lowfat

Plain Yogurt
1 tbsp. sugar or 1 tbsp. Kowalskis Pure
Honey
2 cups red seedless grapes, halved
2 cups green seedless grapes, halved
1 cup chopped celery (2 ribs)
cup golden raisins
cup pecan halves, toasted
1 (5 oz.) container organic baby spinach
In small bowl, combine first 2 ingredients; refrigerate, covered. To Serve:
Combine remaining ingredients in large
bowl; gently stir in dressing, tossing to
coat. Serve immediately.
Serves 8.

Nutrition Information per Serving:

Total Calories
142
Total Fat
5g
Sodium
36 mg
Each serving is also a good source of
vitamin C, vitamin K, manganese and
boron, all known to help support bone
strength.
Good to Know:
To toast pecans, place in a pan in
a preheated 350 oven until lightly
browned (5-10 min.),
stirring twice.

It improves the quality of bone that is built and may

increase the actual density of bone. Too little magnesium
in the diet limits our bone-building ability.
There are plenty of foods rich in magnesium. Try halibut,
green leafy vegetables such as romaine lettuce, spinach
and kale, plus nuts, seeds and beans. Yogurt, potatoes
and whole grains, such as whole wheat, brown rice and
oats offer a hefty amount as well.

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.

The bottom line

No matter what your age, eating well and staying active
builds strong bones. The sooner you get going though, the
better. Nearly half of the density of our bones is built during
the teenage years. After about age 25, the goal is to keep
up with losses.

Feel good and be strong.

Choose flavorful (soon-to-be favorite) bone-building foods
Be active
Skip smoking
Chances are youll be able to handle whatever sticks and
stones may come your way.

Page 5

TAKE ALONG TRAIL MIX

2 cups Quaker Oatmeal Squares
(with a hint of brown sugar)
cup Kowalskis Roasted and Salted Almonds
cup golden raisins
cup real semi-sweet chocolate morsels
cup Kowalskis Raw Pepitas
cup Kowalskis Roasted and Salted Organic Soy Nuts
In large zipper closure food storage bag, combine all
ingredients.
Amount: 8 (1/2 cup) servings.
Nutrition Information per Serving:
Total Calories
248
Total Fat
13 g
Sodium
105 mg
Dietary Fiber
4g
Each serving is also a good source of iron, magnesium, copper and manganese, all known to help support bone strength.

www.kowalskis.com

YOGURT HONEY DRESSING

cup Stonyfield Farm Organic Fat Free French
Vanilla Yogurt
1 tbsp. fresh squeezed orange juice
tsp. orange zest
In small bowl, combine all ingredients. To Serve:
Drizzle over fruit of your choice or your favorite
combination of fruit and greens.
Serves 2.
Nutrition Information per Serving:
Total Calories
49
Total Fat
0g
Sodium
38 mg
Each serving is also a good source of calcium, a mineral
known to help support bone strength.

GRILLED SALMON WITH HONEY MUSTARD

SAUCE ON ARUGULA
2 tsp. Kowalskis Extra Virgin Olive Oil,
divided
2 cloves garlic, minced
2 tbsp. finely minced shallots
1 1/3 cups reduced sodium chicken broth
cup sweet honey mustard
3 tbsp. Pinot Grigio Italian wine vinegar
2 tsp. snipped fresh thyme
tsp. cracked black pepper
1 lbs. salmon fillet
tsp. Kowalskis North Woods Grill
Signature Seasoning Blend
1 (5 oz.) container organic baby arugula,
divided

In medium saut pan, heat 1 tsp. olive oil; add

garlic and shallots. Saut 1 min. over medium
heat. Stir in chicken broth, mustard, vinegar,
thyme and pepper. Bring to a boil; reduce heat
and simmer until mixture reduces to sauce
consistency (10-12 min.). Rinse salmon in cold
water; pat dry. Brush both sides with remaining 1 tsp. olive oil; sprinkle top with North
Woods Grill seasoning. To Grill: Preheat grill
to high heat. Using direct heat cooking method,
arrange salmon, skin side down, on grill rack;
grill until interior of fish turns opaque (10 min.
per inch of thickness measured at the thickest part). To Serve: Cut salmon into 4 pieces;
Page 6

remove skin from bottom. Arrange arugula

on each of 4 dinner plates; place salmon over
arugula. Top with sauce; serve immediately.

Serves 4.
Nutrition Information per Serving:
Total Calories
323
Total Fat
13 g
Sodium
481 mg
Each serving is also a good source of vitamin D,
vitamin K, vitamin B12, magnesium and potassium, all known to help support bone strength.

California

Tree Ripe Fruithas arrived

A

mericans eat 24% less fresh fruits and vegetables

than the level recommended by leading health
experts. We hope to help you change your ways by
enticing you with the sweet, juicy stone fruits that are
arriving in our markets over the next few months. Were
talking about peaches, plums, nectarines and pluots.

Look for Kingsburg stone fruit on your next shopping

trip, and begin to enjoy more fresh fruit in your diet. Its
the healthy thing to do!

GRILLED STONE FRUIT

4 peaches, plums or nectarines, halved, pitted
-melted butter
1 (8 oz.) carton mascarpone
-brown sugar
To Grill: Preheat grill to medium-low heat. Brush both
sides of each stone fruit with melted butter. Using direct
heat cooking method, arrange peach halves, cut-side
down, on grill rack; grill until fruit softens (8-10 min.),
turning halfway through. To Serve: Fill center of each
with mascarpone; sprinkle with brown sugar. Serves 4.

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

egg white. In medium bowl, combine

peach slices, 3 tbsp. brown sugar
and cinnamon; mound onto center of
crust. Top with pieces of butter. Fold
border of dough over fruit, pleating
to fit, keeping the fruit exposed in the
center. Sprinkle dough with superfine
sugar. Bake on the lowest oven rack
in a preheated 425 oven until crust
is golden brown (20-25 min.); cool
slightly. Cut into slices; top with
crme fraiche and sprinkle lightly
with brown sugar.
Serves 6.

Good to Know:
Mascarpone cheese can be found in the Imported
Cheese Department.

KINGSBURG ORCHARDS FRUIT SALSA

3-4 Dinosaur Brand Pluots, pitted, diced
2 Kingsburg Orchards nectarines or peaches,
pitted, diced
1 medium red onion, chopped
-1 jalapeno pepper, finely chopped
cup chopped cilantro
-juice of 1 lime
-kosher salt to taste
In medium bowl, combine all ingredients. Serve with tortilla chips or over grilled fish. May be made a day ahead.
Recipe courtesy of Kingsburg Orchards.

Page 7

www.kowalskis.com

Kingsburg Orchards of California, family owned and

operated for five generations, is our source for phenomenal new proprietary varieties of stone fruit. They dedicate 750 acres each year to plant new varieties, which
is how Dinosaur Brand Pluots, a plum-apricot hybrid,
came to be. Nurtured by the unique growing conditions
in the Kettleman region of central California, Kingsburg
Orchards stone fruit is always the first to arrive. With
7,500 acres in production and 7 million cases of
California fresh fruit shipped each year, they provide our
markets with fruit from May through February.

Fresh Berries
www.kowalskis.com

one of summers simple pleasures

SUMMER BERRY SAUCE

2 cups fresh strawberries, raspberries, blueberries
or blackberries, stems removed, rinsed, drained
- 1/3 cup superfine sugar
cup Kowalskis Fresh Squeezed Orange Juice
1 tsp. orange zest
Place berries, cup sugar, orange juice and orange
zest in blender; puree until smooth. Add additional
sugar to taste. If using a berry with seeds, pass
through a fine mesh strainer. Refrigerate, covered,
up to one week. Serve over ice cream or pound
cake, or stir into lemonade, lemon lime carbonated
beverage or sparkling wine.
Amount: 1 cups.
Good to Know:
Superfine sugar, also known as castor or bakers
sugar, is more finely granulated. Because it dissolves almost instantly, it is perfect for sweetening cold liquids. It can be substituted cup for cup
for regular sugar.

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

umberries are packed with OPCs, the most potent

free-radical-fighting antioxidants. Twenty times
more powerful than vitamin C and 50 times more
potent than vitamin E, OPCs protect the body against
internal and environmental stresses and are said to
defend against cardiovascular and other degenerative
diseases and premature aging. The OPCs in yumberries have also been shown to boost the immune system, lower blood pressure, help lower LDL cholesterol
levels and increase strength and elasticity of blood vessels while slowing down the collapse of collagen. This
helps keep skin firm, smooth and wrinkle free.
It might be time to try something new!

QUICK IDEAS FOR BERRIES:

Mix berries in mascarpone.

www.kowalskis.com

Top berries with crme fraiche and brown sugar.

Press berries into cupcake batter before baking.
T
 hread a variety of berries on skewers and add as a
garnish to fruit juice or sparkling wine.
L
 ayer brownie pieces, whipped cream and berries in
parfait glasses.
F
 ill purchased meringue shells with a scoop of sorbet; top with berries.
B
 eat 1 cup heavy whipping cream, cup sour
cream, cup super fine sugar and tsp. vanilla
until soft peaks form; fold in berries.

MASCARPONE BERRY BRUSCHETTA

ORANGE BERRY SMOOTHIE
1 cup Kowalskis Fresh Squeezed Orange Juice
1 cup fresh raspberries, rinsed, drained
1 cup fresh strawberries, stems removed, rinsed, drained
1 cup Stonyfield Farm Organic Nonfat Vanilla
Frozen Yogurt
12 ice cubes
Place all ingredients in blender; process until smooth.
Amount: 4 (1 cup) servings.

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

KOWALSKIS APRICOT NECTAR

CELEBRATION CAKE
Our Pastry Chefs have created a gourmet
addition to our Celebration Cake line: yellow
sponge cake layers are soaked in apricot
simple syrup, frosted with real whipped cream
and garnished with fresh candied orange peel
to create the Apricot Nectar Celebration Cake.
It will give you a reason to celebrate!
(Available in the Bakery Department)

Instead of baking each bag of granola in a

full cup of oil (like other granolas do), Galaxie
Granola uses the juice of three apples. Made
with whole organic grains, such as oats, brown
rice, barley and spelt, this granola is packed
with earthy sweetness, feel good fiber, B vitamins and extra protein. Eat well, earthlings!
(Available in the Grocery Department)

FRTZZO YUMBERRY JUICE

Frtzzo proudly introduces Yumberry, making its U.S. debut as our newest super juice.
Packed with OPCs, the most potent freeradical-fighting antioxidants, Yumberry is also
as tasty as its name implies. Fight free radicals
while thoroughly satisfying your taste buds.
(Available in the Dairy Department)

KOWALSKIS MORNING BUNS

LIQUID OM WATER
Each bottle of Liquid Om is energized with
the natural balancing frequency of the earth.
A proprietary 6-step purification process
ensures the highest standards of quality and
purity in every bottle. Liquid OM contributes
to conscious initiatives which promote social
and environmental health, harmony and
peace. (Available in the Water Section of the
Grocery Department)

BUSHEL BOY MINNESOTA

GREENS LIVE LETTUCE
Beginning in April, fresh, locally grown lettuce
will be picked, shipped and sold with roots
intact to ensure maximum freshness and a
longer shelf life than lettuce brought to market
the traditional way. Local grower, Bushel Boy
Farms, introduces Minnesota Greens Live
Lettuce in clear plastic sleeves, similar to
fresh flowers, for fresh-picked flavor and crisp
lettuce year round.
(Available in the Produce Department)

Page 10

What a way to start the day! Made fresh

each morning in the stores, these flakey buns
combine buttery croissant dough with cinnamon sugar rolled into the center, then topped
with caramel, caramel and pecans, cinnamon
sugar or creamy butter cream frosting.
They are a delectable treat that will tempt you
every time you are in our markets!
(Available in the Bakery Department)

Kowalskis Loves
I

kids!

f you are a parent of young children, need a gift for a child,

or better yet are a grandparent, youll want to visit the kids
section of our Gift Department ASAP! We have many unique,
one-of-a-kind items sure to generate lots of smiles and giggles when you
present them to your little ones.

www.kowalskis.com

Silly Sacs by Stephen Joseph

Select from a menagerie of
whimsical backpacks and water
bottle holders that are lightweight,
yet sturdy enough to hold every
childs treasures. Each creature
is soft and colorful, and is sure to
be one of those things they cant
leave home without!
Funny Faces Books
Read wacky tales from far-off places
about friends with funny faces in
these sturdy books that offer touch
and feel, lights and sounds as you
turn the pages.

Fun in the Sun

Load your beach toys into our colorful duffle and head to the lake. The
durable zippered lunch bag from
Mimi the Sardine will keep snacks
cold and free from sand. Don our
sun hats, made of a fabric that offers
UV protection for tender young skin.
Pair the hat with matching sunglasses that provide 100% UV protection,
flexible frames and an adjustable
Velcro-closing band for comfort and
a secure fit. You and your toddler
will have a worry-free time of fun in
the sun.

Make My Own Monster

These super soft stuffed monsters are designed by
kids for your kids. They come with the story of how
they came to be, along with the sketch that was the
inspiration, signed by each child that created them.
We know theyll become your little ones inspiration for
monsters of their own!
Page 19

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

GOJI LANIA JUICE

Goji Lania combines natural fruit juice with
organic Goji juice, legendary in ancient cultures
and considered to be one of the most nutritious fruits on earth high potency antioxidants, vitamin C, rich in B vitamins and a good
source of protein and potassium. (Available in
the Grocery Department)

BAEKGAARD PURSES

THOMASINAS CASHEW BRITTLE

As a popular Twin Cities performer, Thomasina
first started selling her extraordinary Cashew
Brittle in local theaters. Thats where we discovered this handmade treat. Were proud
to bring you another local treasure, lovingly
crafted in small batches, exclusively available at
Kowalskisand a few theaters.
(Available in the Deli Department)

Our gift buyers have discovered a line of

leather items that are of exceptional quality
and style, in a palette of colors to accent your
spring and summer wardrobe. Baekgaard
is made by the creator of Vera Bradley, one
of the most notable purse designers in the
United States, and features a line of handbags, wallets, headbands and even picture
frames, all made from soft, supple leather.
Wont people be surprised when you tell
them they came from Kowalskis?
(Available in the Gift Department)

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

THE CLEAN SHOPPER

The comfy way to keep germs away, this onepiece shopping cart liner includes two side
pockets, a safety strap and two handlebar
loops for attaching babys own toys. Machine
washable and dryer safe, it is also ideal for
covering restaurant highchairs. Comes with a
matching drawstring tote for easy
storage. (Available in the Gift Department
Kids Section)

Established in Italy in 1903, Santomiele Estate

began with 300 fig and olive trees and has
evolved into an organic fig orchard today. This
delectable dried fruit is available in single-serve
or decorative packaging, ready for gift giving.
(Available in the Imported Cheese Department)

PUT YOUR TRUST IN

Kowalskis Ground Beef

W

ith the recent news stories about contaminated meat in

our food supply, we thought the time was right to educate
you on the integrity of Kowalskis ground beef. Because the
health and safety of our customers is of utmost importance to
us, we have invested years in researching and sourcing the very
best meat options available. Fresh in our Meat Departments are:
C
 reekstone Farms 100% All Natural USDA Choice Ground
Beef, with no added hormones or antibiotics ever, and source
verified for your safety.
Thousand Hills fresh-ground grass fed beef with no added hormones or antibiotics ever, and source verified for your safety.
100% organic ground beef.
Fresh ground buffalo.

www.kowalskis.com

Regardless of the meat you choose, proper handling of ground

beef once it leaves the store is key. A few simple steps will
ensure the safety of your selection:
In your shopping cart, place raw meat, poultry and fish in separate plastic bags and keep these items separated from fresh
vegetables, fruit, cheese and other foods that will be eaten
without cooking.
W
 ash your hands during food preparation, especially after
handling raw meat.
U
 se one cutting board for raw meat and poultry, and another
for fresh produce.
W
 ash sponges and food scrapers in the dishwasher and
replace them often.
C
 ook ground meat to an internal temperature of 160. Use an
accurate thermometer placed into the thickest part of the food
to test for doneness.
R
 efrigerate food properly both before and after cooking; dont
wait for leftovers to cool before refrigerating or freezing.
With the grilling season upon us, try our recipes for specialty
burgers with a little added flair, or look for hand-shaped flavored
patties available in the Kowalskis Signature Selections section
of the service meat case. The unique combinations will make a
gourmet chef out of anyone! We also offer Creekstone Burgers,
both fresh and frozen, to help you save time at the grill. Sprinkle
on one of our Kowalskis Signature Seasoning Blends, add a slice
of Kowalskis Cheese, and you have a classic burger to enjoy.
You can feel safe knowing that we stand behind all of our meat
and are constantly looking for the safest and healthiest options
for you and your family to enjoy.

Page 12

PEPPER CHEESE BURGER WITH FIG SPREAD

1 lbs. 85% lean ground beef
4 tbsp. Boursin Gournay Pepper Cheese, divided
4 tbsp. Dalmatia Fig Spread, divided
4 Kowalskis Take and Bake Ciabatta Rolls, baked according to
pkg. directions, sliced horizontally

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.

OLIVE SALSA BURGER

1 lbs. 85% lean ground beef
1 (8 oz.) container Beckis Mediterranean Original Olive Salsa
-Kowalskis North Woods Grill
Signature Seasoning Blend
4 slices sweet yellow onion
1 tbsp. Kowalskis Extra Virgin
Olive Oil
4 Kowalskis Kaiser Rolls
-Ranch dressing
-Bushel Boy Leaf Lettuce

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

In large bowl, combine first 8

ingredients; shape into 6 patties.
To Grill: Spray grill rack with
non-stick 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,
basting with pizza sauce. Top with
cheese during last 3 min. of grilling time. Serve on ciabatta rolls.
Amount: 6 burgers.

SPICY TOMATO RELISH

1 (14.5 oz.) can chopped Italian
tomatoes with herbs and olive
oil, drained
cup chopped onion
tsp. red pepper flakes
1/8 tsp. dried rosemary, crushed
1/8 tsp. dried thyme leaves

1 tsp. balsamic vinegar

-kosher salt to taste
In small bowl, combine all
ingredients; refrigerate, covered.
To Serve: Spoon on top of grilled
burgers.
Amount: 1 cup.

SUNDRIED TOMATO AND GORGONZOLA SAUCE

In food processer bowl, combine cup drained julienne-cut sundried
tomatoes in olive oil with herbs, cup mayonnaise, cup sour cream,
cup creamy Gorgonzola cheese, cup fresh basil and cup minced
shallots; process until combined. Season with kosher salt and black pepper to taste; refrigerate, covered.
Amount: About 2 cups.

Page 13

www.kowalskis.com

In medium bowl, combine ground

beef and olive salsa; shape into 4
patties. To Grill: Spray grill rack

with non-stick 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;
season with North Woods Grill.
Brush onion slices with olive
oil; grill until softened (about 5
min.)., turning once. Toast buns,
sliced side down, on grill rack
until lightly browned (1-2 min.).
To Serve: Spread toasted surface
of buns with Ranch dressing; top
with grilled burger, onion slice
and shredded lettuce.

Amount: 4 burgers.

Shepherds
Way
Farm
the story of cheesemaking & survival
A

fter a devastating arson fire on January 24, 2005 nearly

But then came the fire. While the barn that houses the milking

destroyed their sheep farming and cheese operation, the

parlor, cheesemaking room, and aging rooms was saved, all of

prospects of continuing their dream might have caused many of

the animal housing was destroyed including the large freestall

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

four sons. With determination and tenacity that is truly admirable,

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

spring on their farm near Northfield, MN.

Read. Although they had insurance, it wasnt enough to replace all

they had lost and rebuilding

Their story really begins when

the flock takes time, so the

Steven was in graduate school

process of coming back has

at the University of Minnesota.

been slow but steady.

www.kowalskis.com

With one child, and another

on the way, Steven and I

At the suggestion of several

began to reexamine how we

farm supporters, the Reads

wanted to raise our family and

created an Adopt a Sheep

live our lives, Jodi said. We

Program, which helps support

wanted to find a way to spend

the sheep and the recovery

more time together as a family

(www.shepherdswayfarms.

and to creatively combine our

com). By donating $100, you

interests in the environment,

can choose a name for one of

animals and community. When

the Shepherds Way sheep,

Steven came across an article

and in return you will receive

about milking sheep, the idea

a naming certificate and a

really resonated with us.

picture of the flock, said Jodi.

Many individuals, companies,

The Reads bought a small

classrooms, girl scout troops,

flock of sheep and a dairy ram

and other groups have par-

in October, 1994. The next

season, they began selling
their milk through a coopera-

ticipated in the program, and

Hope & Sara

Photographer: Robb Long

have even come to visit the

farm. It has been a fun way

tive in Wisconsin. When they

discovered they had more milk than they could sell, they decided
to explore the possibility of making cheese. With a little market

to involve the community.

Kowalskis has adopted a sheep for each of our markets as well.

research and the help of a professor and a cheesemaker who

Shepherds Way has continued their cheese production, using

had been involved in the dairy sheep program at the University of

milk from other shepherds. However, they plan to begin milking

Minnesota, we made our first batch of cheese at the Universitys

their own flock again this spring. You can currently purchase Big

pilot plant in August 1998, said Jodi. When we moved to

Woods Bluean American Cheese Society blue ribbon winnerin

Northfield in 2001, we incorporated a new sheep dairy parlor and

the Imported Cheese Department at all Kowalskis, along with

farmstead cheesemaking facility inside the existing 1940s barn.

award-winning Shepherds Hope and Friesago which will be avail-

Shortly after our move, I put my full-time writing career on hold and

able in late spring.

became the cheesemaker.

Page 14

Jodi calls Friesago her go-to

cheese because it melts nicely
and is fairly mild, yet has a good
depth of flavor. I use it in macaroni and cheese, on pizza, pasta,
grilled sandwiches and cubed in
salads, said Jodi. Shepherds
Hope is great with fried potatoes, scrambled eggs and
quesadillas, or served with
fresh tomatoes and basil.
The Big Woods Blue makes
an incredible grilled cheese
sandwich or can be added
to a white sauce along with
toasted walnuts or pine nuts for a rich pasta
sauce, suggests Jodi. Jill Forester, Kowalskis
Imported Cheese Specialist, has created a Blue
Cheese Butter recipe that is great on your favorite
grilled meat as well.

www.kowalskis.com

At Kowalskis we look forward to a bright future

with Shepherds Way Farmsfrom the grass, to the
milk, to the production of wonderful artisan cheeses!
We applaud your comeback and wish you the best
as you continue to rebuild your family business.

** N
 OTE: Jodi and Steven were named Food Artists of the Year
by Dara Moskowitz Grumdahl of City Pages, January 2008.

BIG WOODS BLUE BUTTER

1/3 cup softened butter
cup crumbled Shepherds Way Big Woods
Blue Cheese
In small bowl, mash butter and blue cheese until
thoroughly combined. Shape mixture into a cylinder;
wrap tightly in plastic wrap and refrigerate until firm.
To Serve: Cut blue butter into 8 slices; place on top of
grilled meat of your choice and allow to melt. Serves 8.
Page 15

Minnesota Style

Graduation Parties...

owhere in the country do they celebrate high

school graduation like we do here in Minne-

sota. Whether you host the party in your backyard,

in the garage or at a local park, the guest list is all
inclusive and the food plentiful! In fact, for most of
us, it will be the largest event, other than a wedding,
we will probably ever host!! Since the graduate is the
guest of honor, it is important to let them help with
the planning, especially when it comes to the food.
With that in mind, we gathered some seasoned
party planners and asked for suggestions for teenfriendly menus. We are excited to offer five themed

www.kowalskis.com

Graduation Party Buffets to help take away the

anxiety of hosting such an important event.
All buffets serve 25 and come in disposable containers ready to heat and serve, or simply set out on the
table. Disposable chafing dishes are available for
your convenience for an additional charge as well.
When youre in the store, youll want to visit the
Bakery to select from one of our graduation cake
designs to use as a centerpiece or offer as dessert.
We have a complete line of bars, cookies and other
sweet treats than can also be included.
We salute this years graduates, and wish you the
best as you celebrate this important milestone in
your life. Congratulations from all of us at Kowalskis!
And remember, were here to help.

ITALIAN PASTA BUFFET FOR 25

Cooked penne pasta (4 oz./person)
Alfredo and Marinara sauces
Grilled chicken breast strips (1 oz./person)
Cocktail-sized meatballs (1 oz./person)
Tossed Caesar or Garden Salad with dressing
Sliced baguettes (2 slices/person)

Page 16

SUB BY THE FOOT BUFFET FOR 25

Pulled beef, pork or chicken

Hamburger buns
Napa Salad or Coleslaw (1/2 cup per person)
Cheesy Hashbrowns or Potato Salad (1/2 cup per person)
Baked Beans (1/2 cup per person)
Small Gourmet Veggie Tray

Classic or Italian Sub on white, wheat or Asiago bread (1"/person)

Sundried Tomato Caper Pasta Salad (1/2 cup per person)
Potato Salad or Coleslaw (1/2 cup per person)
Kowalskis Seasoned Potato Chips
Cut-up fresh fruit (1/2 cup per person)
Condiment Tray Mustard Mayo

SOUTH OF THE BORDER TACO BUFFET FOR 25

SIGNATURE WING BUFFET FOR 25

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

General Tsao, Kalbi, Buffalo and/or Rotissesrie Wings (3/ person)

Napa Salad or Coleslaw (1/2 cup per person)
Cheesy Hashbrowns or Potato Salad (1/2 cup per person)
Baked Beans (1/2 cup per person)
Small Gourmet Veggie Tray

Page 17

www.kowalskis.com

BBQ SANDWICH BUFFET FOR 25

Kowalskispresents...
present
s
KOWALSKIS

Buttercream
Buttercream Wedding Cakes

Kowalskis is proud to be the exclusive showroom for award-winning

Buttercream Wedding Cakes. To schedule your private tasting, go to www.kowalskis.com
or call 612-423-0877. Together well design your beautiful wedding cake
with only the freshest, finest ingredients.

Taste the Difference.