News

Salmon with Buttery Lemon Dill Marinade

Posted on March 13, 2011

SALMON WITH BUTTERY LEMON DILL MARINADEReady to take home and cook in the Seafood Department.RICE PILAFChoose a packaged mix from the Grocery Department.KRISPY KALE & CRAISIN SALADYou'll love the...
Posted in Dinner Tonight Menus

Chicken Cacciatore

Posted on March 9, 2011

CHICKEN CACCIATOREBrown boneless skinless chicken breasts with a container of Fajita Mix from the Produce Department in small amount of olive oil in a skillet on top of stove. Add jar of Kowalski's...
Posted in Dinner Tonight Menus

Steakhouse Beef Tenderloin

Posted on March 6, 2011

STEAKHOUSE BEEF TENDERLOINSear a 6 oz. tenderloin steak in a hot ovenproof skillet with olive oil over medium-high heat for 4-5 minutes; turn and continue cooking in a preheated 425° oven to desired...
Posted in Dinner Tonight Menus

Tuna Melts

Posted on March 2, 2011

TUNA MELTSCombine canned tuna, chopped celery and onion, capers and mayo. Spoon onto ciabatta rolls; top with Cheddar cheese slice and top of roll. Bake in a 350° oven until cheese melts and filling...
Posted in Dinner Tonight Menus

Tulips - A Sure Sign of Spring

Posted on March 1, 2011

One of the most encouraging signs that winter is waning is the emergence of tulips as they break through the earth. If you don't have the pleasure of watching this rite of spring in your garden, you...
Posted in Kowalski's News

Bring Spring Indoors

Posted on March 1, 2011

Although the first day of spring is March 20th on the calendar, it doesn't always feel like spring in Minnesota that early. To bring a touch of spring indoors, gather branches of flowering deciduous...
Posted in Kowalski's News

Cooking School: How to Braise

Posted on March 1, 2011

For the beginning cook, some of the terms used in recipes can be confusing and often lack meaning. One of those terms is braising. This time of year, it is a technique that can be used to create some...
Posted in Kowalski's News

Include Fish in Your Meals Every Week

Posted on March 1, 2011

Fish is a healthy choice for an entrée but can often be intimidating for the home cook. The odor it sometimes produces as it is cooking can be a turnoff as well. However, armed with a few tips, fish...
Posted in Kowalski's News

Kitchen Tips - March 2011

Posted on March 1, 2011

With Easter on the horizon, here's a tip to help make peeling all those hard-cooked eggs a breeze. After draining hard-cooked eggs, return them to the saucepan, put the lid on and shake the pan to...
Posted in Kitchen Tips

300 Sensational Soups: A Conversation with Local Cookbook Author Meredith Deeds

Posted on March 1, 2011

When we were looking for new ideas to expand our Kowalski's Signature Soup line, we came across a recipe for Lasagna Soup that caught our eye. "Filled with many of the same ingredients that make...
Posted in Kowalski's News

Pages