Monthly Archives: April 2012

Salty Language

Posted on May 1, 2012

According to the Center for Disease Control, the Top 10 sources of salt in our diets are: Breads and rollsCold cuts/cured meatsPizza Fresh and processed poultry Soup Sandwiches, like...

Women Unite: 3 Key Health Focuses For A Stronger You

Posted on May 1, 2012

If you're a woman, do yourself a well-deserved favor. Take some time for you and your health. Here are three of the top health concerns for women and ways to create a stronger, healthier you.1) Heart...

Grüner Veltliner - The Next Big Thing in White Wine

Posted on May 1, 2012

Sunshine. Lighter clothes. Lighter meals. It's the white wine drinker's season to shine. As consumers, we've come a long way since the days of all buttery Chardonnay, all the time. Options are at the...

Signature Product Focus: Suprising Ways to Use our Mexican Products

Posted on May 1, 2012

This month we add our Signature Taco Seasoning to our line of taco and enchilada sauces and salsas, but did you know there's more ways to use them than just in tacos or enchiladas or with corn chips...
Posted in Kowalski's News

Kitchen Tips - May 2012

Posted on May 1, 2012

Try adding a pinch to 1/4 tsp. of sugar to shrimp before sautéing, stir frying or grilling it. It will speed up the browning process, thereby preventing the tendency to overcook shrimp.To make the...
Posted in Kitchen Tips

The Besto Pesto Recipes Ever

Posted on May 1, 2012

Having its root in an Italian word for "pounded" makes sense, since it was how pesto was first made, usually with a mortar and pestle. Today pesto is often made in a food processor, which effectively...
Posted in Kowalski's News

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

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