News

Sue Moores Roots for the Home Team

Posted on June 1, 2014

Sue Moores is trying to change the conversation. The food conversation, as she calls it. When she's not serving as our resident nutrition expert, she's busy making a difference in our community...

Cooking Class: Great Ways With More Economical Cuts of Meat

Posted on June 1, 2014

Some of the most affordable options in the Meat Department are diamonds in the rough – all they require is a little polishing to turn them into dinnertime gems. With a bit of understanding of what...
Posted in Kowalski's News

Cocktail of the Month: The Hurricane

Posted on June 1, 2014

According to the National Weather Service, hurricane season in the Atlantic begins June 1, but we’re more interested in the tropical cocktail of the same name. If you've got a hammock, pull it out,...
Posted in Kowalski's News

Copper River "Drifters" Join the Kowalski's Team

Posted on June 1, 2014

Kowalski's is proud to introduce our new fishermen, Mike and Nelly Hand, owners of "Drifters Fish"! Here they are with the first catch of the season! This husband and wife team from Cordova, Alaska,...
Posted in Kowalski's News

Just Desserts

Posted on June 1, 2014

Yes, you can keep your summer swimsuit shape and still indulge in a sweet treat on occasion! The fruits of the season are ideal for satisfying a sweet tooth in a healthier way! Use these recipes as...
Posted in Kowalski's News

Healthy Grilled Salmon

Posted on May 28, 2014

GRILLED SALMON Brush salmon lightly with oil and season with salt and pepper. Grill fish, skin side down, over high heat until flaky and fillet measures 125° (10-15 minutes, depending on thickness of...
Posted in Dinner Tonight Menus

Healthy Shrimp Scampi

Posted on May 27, 2014

SHRIMP SCAMPI In a large skillet, heat 6 tbsp. butter over medium heat. Stir in 2 cloves crushed garlic and the zest of 1 lemon; sauté 2 minutes. Add ⅓ cup chicken broth, 2 tbsp. fresh squeezed lemon...
Posted in Dinner Tonight Menus

Linguine with Clams

Posted on May 22, 2014

LINGUINE WITH CLAMS In a wide, deep pot over medium-high heat, heat 2 tbsp. olive oil until hot but not smoking. Cook 1 chopped red onion in oil until soft (about 3 minutes); add a pinch of red...
Posted in Dinner Tonight Menus

Corn and Salmon Chowder

Posted on May 20, 2014

EASY CORN AND SALMON CHOWDER Melt 2 tbsp. butter in a deep pot over medium heat. Cook 1 cup chopped onions in butter over medium heat until tender (about 5 minutes). Sprinkle 2 tbsp. flour over...
Posted in Dinner Tonight Menus

Home Run: Rachael's New Hit List

Posted on May 16, 2014

Her "Hot List" has become the "Hit List," both in honor of baseball season and because they're choices that are scoring her big points at home! We wanted to know why, so we've asked Chef Perron to...

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