Monthly Archives: September 2010

Bacon-Wrapped Scallops

Posted on September 17, 2010

BACON-WRAPPED SCALLOPSCook bacon 5 minutes; wrap each scallop with 1/2 slice of bacon. Sauté over medium heat until scallops turn white (about 5 minutes), turning halfway through cooking time.WHITE...
Posted in Dinner Tonight Menus

Gruyère Grilled Cheese and Homemade Tomato Basil Soup

Posted on September 15, 2010

GRILLED CHEESE SANDWICHESGrill your favorite artisan bread with a thick slice of Gruyère cheese sandwiched in between.TOMATO BASIL SOUPMake your own by combining 1 jar Kowalski's Tomato Basil Pasta...
Posted in Dinner Tonight Menus

Panzanella Salad

Posted on September 10, 2010

PANZANELLA SALADCube crispy ciabatta bread; combine with chopped Roma tomatoes, black olives, capers, fresh mozzarella, fresh basil and balsamic vinaigrette.GRILLED CHICKEN BREASTSBrush with olive...
Posted in Dinner Tonight Menus

Shrimp with Lime, Cilantro and Garlic

Posted on September 8, 2010

SHRIMP WITH LIME, CILANTRO AND GARLICToss grilled shrimp in a mixture of 1 tbsp. fish sauce, zest and juice of 1 lime with chopped cilantro, minced garlic and salt to taste.ARBORIO RICEGRILLED...
Posted in Dinner Tonight Menus

Barbecued Bacon Cheese Burger

Posted on September 5, 2010

BARBECUED BACON CHEESE BURGERGrill Kowalski's Black Angus Ground Beef Patties to desired doneness; brush with our flavorful Kowalski's BBQ Sauce and top with a slice of Cheddar cheese and two strips...
Posted in Dinner Tonight Menus

Grilled Pork Chops with Mango Salsa

Posted on September 3, 2010

GRILLED PORK CHOPS WITH MANGO SALSAGrill to an internal temperature of 150-155°. Top with Mango Salsa from the Produce Department.BAKED SWEET POTATOESBake with butter and brown sugar.GRILLED...
Posted in Dinner Tonight Menus

Canning Makes a Comeback

Posted on September 1, 2010

Step aside, ketchup. Salsa has moved into the top spot as the most widely used condiment in America. Salsa translates as "sauce" from both Italian and Spanish and, like ketchup, can be served with...
Posted in Kowalski's News