Monthly Archives: May 2012

Presentable Gifts

Posted on May 1, 2012

You may consider it part art gallery, jewelry salon, fashion & accessories boutique, beauty & wellness market, children's gift store or a housewares showroom. No matter how you look at it,...
Posted in Kowalski's News

Happy Mother's Day

Posted on May 1, 2012

You may be among the many moms eagerly anticipating a breakfast in bed this May 13, or possibly you've got plans for a festive family brunch. In either case, we've got some tasty suggestions,...
Posted in Kowalski's News

May Brings Melon Mania to the Produce Department!

Posted on May 1, 2012

It's a great time of year to be a melon lover because melon season is upon us! We have perfectly ripe cantaloupe and seedless watermelon ready to devour! Look for a wide variety of luscious melons to...
Posted in Kowalski's News

Gone Fishin'

Posted on May 1, 2012

Anglers, grab your rod and reel – the Fishing Opener in Minnesota is May 12! If you're wondering what to do with your catch when you get home, we've got a few ideas (naturally!). You can substitute...
Posted in Kowalski's News

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...
Posted in Kowalski's News

Signature Product Focus: Surprising 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