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Chicken Sliders

Posted on June 30, 2014

CHICKEN SLIDERS Combine 2 lbs. ground Kadejan chicken, 1 egg, ⅓ cup grated Parmesan cheese, ¼ cup chopped fresh Italian parsley and 1 tbsp. grated shallot in a large mixing bowl; mix well. Shape into...
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Lamb Gyros

Posted on June 30, 2014

LAMB FLANK STEAK GYROS In a small mixing bowl, mix ¾ tsp. kosher salt, ¼ tsp freshly ground black pepper, ¼ tsp. dried oregano and 1 clove finely minced garlic; rub onto both sides of 1 ½ lbs. lamb...
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Chicken Nachos

Posted on June 30, 2014

CHICKEN NACHOS In large skillet, cook 1 lb. ground chicken until thoroughly cooked (8-10 min.); add 3 tbsp. Kowalski’s Taco Seasoning and ½ cup water. Cook and stir until slightly thickened (about 2...
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Kowalski's Fresh Soups

Posted on June 30, 2014

KOWALSKI'S FRESH SOUPS Locally made in small batches from Kowalski’s Signature recipes, these soups are fresh – never frozen! Find 16 oz. cups (great for 2-3 people) of Chicken Wild Rice and...
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Rustic Italian Supper

Posted on June 30, 2014

OLIVES Each personal-sized package of Oloves contains at least 10 juicy, fresh olives with no stones and no liquidy mess. Look for Basil & Garlic, Chili & Garlic and Lemon & Rosemary in...
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New Spaghetti Carbonara

Posted on June 30, 2014

SPAGHETTI CARBONARA In a medium sauté pan, cook 6 oz. Boar’s Head Diced Pancetta over medium-low heat until crispy, adjusting heat down as necessary to ensure it does not burn. Drain pancetta on...
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Grilled Rib-Eye Steaks

Posted on June 30, 2014

GRILLED RIB-EYE WITH GORGONZOLA BUTTER In a food processor bowl, process 4 oz. room temperature Gorgonzola cheese and 4 tbsp. softened unsalted butter until smooth. Use a piece of plastic wrap or...
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Vegetarian Breakfast Sandwiches

Posted on June 30, 2014

RISE & SHINE VEGGIE MUFFINS Spread cut sides of 4 English muffins with Stonewall Kitchen Old Farmhouse Chutney; layer bottom muffin with provolone cheese, sliced avocado, fresh baby spinach...
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Kowalski's Pizza Night

Posted on June 30, 2014

KOWALSKI'S FROZEN PIZZA Our new frozen pizzas are locally made and bigger than before, with more cheese and more toppings for more flavor and more fun. Our crisp, thin crust and flavorful toppings...
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Pan-Roasted Sirloin

Posted on June 30, 2014

PAN-ROASTED SIRLOIN STEAK Let 1 lb. grass-fed sirloin steak stand at room temperature for ½ hr.; season with kosher salt and freshly ground Kowalski’s Black Peppercorns to taste. In a cast iron or...
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