by Julie Griffin, director of Lunds and Byerly's products
Tuesday, April 17, 2012
We recently introduced Better For You, a new line of all-natural frozen entrées made with real ingredients, real flavor and real nutrition. Each Better For You entrée must meet a stringent set of nutritional standards, which were developed with the help of our organic and natural manager and registered dietitian.
by Michael Selby, executive chef
Monday, March 19, 2012
Why are we constantly slathering chicken breasts with marinade? The most common answer is to enhance flavor and tenderness. Chances are, only one of the two take place; not both. But which of these are more important and why?
To answer this, you really need to know where we, as a chicken loving society, have come from. Over the past 10 years, you may have noticed at weddings that guests who were pleased with the food almost always said, “The chicken was so moist”. Why is this phrase so common? Was “DCS” (dry chicken syndrome) more common decades prior? Absolutely. So what happened? Marinades happened, but not for flavor.
by Julie Griffin, director of Lunds and Byerly's products
Tuesday, March 13, 2012
Each year, right around the time everyone starts dressing in green, I get quite the craving for those delicious Irish foods – Guinness stew, corned beef and cabbage and of course, my favorite, corned beef brisket Reuben sandwiches!
We have a tradition here at our corporate support office for this lucky holiday, just as many families around the globe have their own special traditions. Our talented food experience manager, Molly, whips up the entire office a piping hot batch of her famous Kobe corned beef brisket Reuben sandwiches. What makes this sandwich so special (besides Molly’s fantastic foodie flair)? Why the beef of course!
by Peter Kuhr, product development manager
Thursday, March 1, 2012
For many of us, our busy schedules make it difficult to find time for healthier meals so we turn to frozen dinners claiming to be good for you. However, taking a closer look at some frozen dinners’ ingredient labels, it could take a few lines to get to the real food.
You shouldn’t have to sacrifice real ingredients and delicious flavors when it comes to eating healthier frozen foods. As the executive chef for Lunds and Byerly’s, I believe there is always a way to make food tasty and better for you. As our customer, why shouldn’t you have the best of both worlds?
by Julie Griffin, director of Lunds and Byerly's products
Wednesday, January 25, 2012
Granola is healthy, we get that. But who wants to crunch on some boring grains? That’s why we’ve revamped our Lunds and Byerly’s granolas.
Working hard to create our own recipes, we’ve developed better granolas that are sure to please even the pickiest of eaters. Our recipes use great tasting combinations of whole grains, nuts and dried fruit, all with a touch of sweetness from natural honey and real sugar to give you (and your taste buds) the satisfaction of great grains.