LAMB FLANK STEAK GYROS
In a small mixing bowl, mix ¾ tsp. kosher salt, ¼ tsp freshly ground black pepper, ¼ tsp. dried oregano and 1 clove finely minced garlic; rub onto both sides of 1 ½ lbs. lamb flank steaks. Grill steaks over direct heat on a grill preheated to medium-high until desired doneness (about 4 min. per side for medium). Remove from heat; let stand 3-5 min., covered with foil, before serving. Thinly slice steaks and serve on warm pita or naan with shredded lettuce, chopped fresh mint, sliced tomatoes, sliced red onion, peeled and thinly sliced cucumber, prepared tzatziki sauce, salt and freshly ground Kowalski’s Black Peppercorns to taste.
BARE FRUIT APPLE CHIPS
These tasty treats are lightly sweet and pack a nutritional punch with no post-potato chip guilt! Find them in the Grocery Department.
Top each of 8 graham cracker squares (4 sheets, broken in half) with a spoonful of Kowalski’s Lemon Curd; top each with a jumbo marshmallow, cut in half crosswise. Place on a baking sheet under a preheated broiler for 1 min. or so until marshmallow is golden, puffed and toasty. Serve open-faced or, if desired, top with 8 more graham squares.
KOWALSKI'S SPRING WATER