Monthly Archives: April 2012

Ramp Up for Swimsuit Season

Posted on April 19, 2012

Swimsuit season is coming in early this year. To buff your body for "less layers," try these easy tips.1. Pick weighty foods.Research suggests we eat the same weight of food every day. "Heavy" foods...

Smoked Sausage and Peppers

Posted on April 13, 2012

A simple twist on a classic Italian favorite for dinner tonight.Pick your favorite Kowalski's sausage from our International line.SMOKED SAUSAGE AND PEPPERSSauté strips of red, yellow and green...
Posted in Dinner Tonight Menus

Baked Barramundi

Posted on April 6, 2012

BAKED BARRAMUNDI WITH DIJON AIOLIFind this and several other great fresh fish options in the Seafood Department. Bake at 400° in a lightly oiled baking dish, skin side down, until it is opaque...
Posted in Dinner Tonight Menus

Pesto Linguine

Posted on April 2, 2012

This meal featuring artisan pasta and classic basil pesto may just be our excuse to have spumoni for dessert.And we're okay with that.PESTO LINGUINE Toss hot linguine with Kowalski's Signature Basil...
Posted in Dinner Tonight Menus

In the Bakery with a Gourmet Thyme

Posted on April 1, 2012

While we're justifiably proud of the homestyle breads, pies, cookies, crackers, muffins, cakes and more that are made fresh in our own local bakery, we're also pretty thrilled to bring you the...
Posted in Kowalski's News

One-A-Pen-ny, Two-A-Pen-ny, Hot Cross Buns

Posted on April 1, 2012

Though most commonly associated with Easter and very often eaten on Good Friday, hot cross buns are actually believed to pre-date Christianity, with evidence suggesting they were made by early Saxons...
Posted in Kowalski's News

Cheese Board Classics

Posted on April 1, 2012

Round out your cheese board with these Imported Cheese CLASSICS, always great choices:VINCENT GOUDA – Originally made in Holland in the pastures of Gouda, Gouda cheeses are now an international...
Posted in Kowalski's News

Ham & Egging It

Posted on April 1, 2012

The phrase "ham and egging" is defined as "producing a good overall result by having different team members perform well at different times." When it comes to the Easter table – from baskets of hard-...
Posted in Kowalski's News

Ask Chef Rachael - April 2012

Posted on April 1, 2012

Q. I found a recipe for yakitori. What is it?A. Think kebab (or Shish kebab). Recipes for skewered meat is often called "yakitori" in Japan. It's also known as "brochette" in France and "spiedini" in...

Talking Tofu

Posted on April 1, 2012

April is National Soy Foods Month, and accordingly, we're celebrating one of the most popular soy foods: tofu. Known by some as "bean curd," tofu is made by coagulating soy milk and then pressing the...
Posted in Kowalski's News

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