Kowalski's At Home Magazine

Dinner is giving main-character energy, and we are here for it. As we slide into fall, we're sidling up to supper and getting back to the dinner table with brand-new recipes and exciting ideas for incorporating vegetables into the mix. Rather than relegating them to sidekick status, we’re putting veggies front and center!

You'll notice right away that this issue is much larger than usual. That's because our seasonal cookbooklet, Cooking with Kowalski's, has been merged into At Home to provide a more comprehensive guide filled with our best recipes, culinary expertise and ideas for making the most of all the goodies in our stores this season. You'll now find all of our featured recipes in a new section at the back of the magazine.

Speaking of what’s in store, it's Minnesota Grown season! The very best of Minnesota is on display right now, especially in the Produce Department. Naturally, we will be celebrating our homegrown goodies during our annual Minnesota Grown Event on September 12. Join us at any Kowalski’s location from 11 a.m. - 2 p.m. for a taste of everything good and growing in our state – and a few of our neighboring states, too!

Two Minnesota Grown vegetables take center stage in this issue: beets and bell peppers. These colorful cuties are taken for granted way too often! We’re giving them their dues and have written several new recipes that celebrate their culinary awesomeness. Lest we forget, they're also incredibly good for us. Sue Moores, M.S., R.D., our resident Registered Dietitian, has the deets on beets (and bells and cauliflower, too!). She's sharing the most nutritious reasons to add them to your repertoire starting on page 14.

The celebration of Minnesota Grown continues with columnist pals Rachael Perron, our Culinary & Branding Director, and Belinda Jensen, our Brand Ambassador. They join Sue with suggestions for main dishes featuring beets and everyone's favorite Minnesota Grown crop: corn!

Luscious taste is the theme of our article on lobster. Considered a splurge because it's pricier than everyday seafood selections like salmon and shrimp, it's also a luxury protein in terms of flavor. The rich, sweet, delicate taste of lobster is the choice for your "I'm worth it" moments! Turn to page 12 for three delicious ways to enjoy it.

See you in the stores!
Mary Anne Kowalski and Kris Kowalski Christiansen