Monthly Archives: March 2011

Local Partner B.T. McElrath

Posted on April 1, 2011

The trend of sourcing local products is something we have embraced for years at Kowalski's, and one of our long standing relationships has been with B. T. McElrath Chocolatier. Located in Minneapolis...
Posted in Kowalski's News

Kitchen Tips - April 2011

Posted on April 1, 2011

When preparing asparagus, instead of snapping off the entire end of each spear, try removing the thick skin with a peeler. Lay each spear on the table, holding it below the tip, pointing toward you....
Posted in Kitchen Tips

How to Host a Wine Tasting Party

Posted on April 1, 2011

A wine tasting party can be a great way to learn about wine and discover a few new favorites as well. This fun event has become an annual gathering for Woodbury Wine Shop customers Derek Bohn and his...
Posted in Kowalski's News

Shrimp Scampi with Fettuccini

Posted on March 20, 2011

SHRIMP SCAMPI WITH FETTUCCINIHeat 2 tbsp. olive oil in large skillet over medium heat. Cook 1 1/2 lbs. fresh peeled and deveined shrimp with 2 tbsp. sliced green onion, 2 tbsp. lemon juice, 1 tbsp....
Posted in Dinner Tonight Menus

Italian Eye of Round Roast

Posted on March 14, 2011

ITALIAN EYE OF ROUND ROASTBeef is wrapped around a slice of provolone cheese, prosciutto and spinach, then rolled into a spiral and dredged in Sicilian breadcrumbs. Find it in the Meat Department and...
Posted in Dinner Tonight Menus

Salmon with Buttery Lemon Dill Marinade

Posted on March 13, 2011

SALMON WITH BUTTERY LEMON DILL MARINADEReady to take home and cook in the Seafood Department.RICE PILAFChoose a packaged mix from the Grocery Department.KRISPY KALE & CRAISIN SALADYou'll love the...
Posted in Dinner Tonight Menus

Chicken Cacciatore

Posted on March 9, 2011

CHICKEN CACCIATOREBrown boneless skinless chicken breasts with a container of Fajita Mix from the Produce Department in small amount of olive oil in a skillet on top of stove. Add jar of Kowalski's...
Posted in Dinner Tonight Menus

Steakhouse Beef Tenderloin

Posted on March 6, 2011

STEAKHOUSE BEEF TENDERLOINSear a 6 oz. tenderloin steak in a hot ovenproof skillet with olive oil over medium-high heat for 4-5 minutes; turn and continue cooking in a preheated 425° oven to desired...
Posted in Dinner Tonight Menus

Tuna Melts

Posted on March 2, 2011

TUNA MELTSCombine canned tuna, chopped celery and onion, capers and mayo. Spoon onto ciabatta rolls; top with Cheddar cheese slice and top of roll. Bake in a 350° oven until cheese melts and filling...
Posted in Dinner Tonight Menus

Tulips - A Sure Sign of Spring

Posted on March 1, 2011

One of the most encouraging signs that winter is waning is the emergence of tulips as they break through the earth. If you don't have the pleasure of watching this rite of spring in your garden, you...
Posted in Kowalski's News