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Holiday Treat Ideas

Sarah Lukemire (Miss CandiQuik), Log House Foods, Inc.
Monday, December 10, 2012

With the holidays rapidly approaching, everyone can feel a little pressured to get prepared for parties and gatherings. Deciding what to make is not easy either.

So today we at Log House Foods have gathered a collection of our favorite recipes for the holiday using our CandiQuik coatings. The best part? They are all simple, fun and something that you and your family could do together! Plus, these treats will more than satisfy your sweet tooth!

How to use leftover Easter ham

Steve Sorensen, senior category manager grocery, dairy and frozen
Wednesday, April 11, 2012

Now that you’ve cooked your famous Easter ham, washed the mound of dishes and said goodbye to the relatives, what do you do with the leftovers? Instead of giving them away to your kids, use them in other dishes!

My favorite way to use leftover ham is to make my almost as famous ham and wild rice soup. You can’t get more Minnesotan than that. Along with the delicious nutty flavor, I like the fact that wild rice has higher protein content than white rice, corn or wheat. Delicious and healthy! Click here for a delicious wild rice soup recipe to use up that ham.

Get to know: Olivia’s Croutons

Steve Sorensen, senior category manager grocery, dairy and frozen
Friday, March 16, 2012

When we think of preparing that perfect salad for friends and family we are always looking for that next great dressing or dressing recipe to complement those fresh greens. Have you ever thought about croutons? After reading Dave and Francie Caccavo’s story about their company, Olivia’s Croutons, you may be thinking differently.

Top 5 food trends of 2012 – specialty food is back!

Steve Sorensen, senior category manager grocery, dairy and frozen
Wednesday, February 8, 2012

A couple of weeks ago we had the opportunity to bring our buying team out to the 37TH Annual Specialty Food Show in San Francisco, sponsored by the NASFT (National Association of the Specialty Food Trade). All we can say is that the specialty food industry is back and roaring out of this recession!

When 2007 arrived, one of the early signs that a recession was looming was the downturn in sales of specialty products. In the years that followed, we witnessed this specialty food trade show shrinking in business partner representation and attendees. Fortunately, the 2012 show announced a record in attendance of both exhibitors and buyers - the highest in its 37-year existence!

Get to know: Bobby D’s Pasta Sauce

Steve Sorensen, senior category manager grocery, dairy and frozen
Tuesday, January 31, 2012

We’re starting a new segment on our blog introducing you to our local products. We’ll start off with Bobby D’s Pasta Sauce. This local sauce has become one of our latest favorites.

I was at a food show in Connecticut when I stumbled across Bobby D’s sauce. I tasted the sauce and then struck up a conversation, not knowing they were from Minnetonka. Funny, I had to travel to New England to find a pasta sauce from Minnesota.

Welcome to Our Blog

It was created with a simple goal in mind: to provide you with a heaping scoop of mealtime inspiration and food education from our passionate and knowledgeable staff. Our contributors come from every corner of our company and are truly experts in their field.

All of us are here for you, so keep the conversations going by using the “Comments” feature at the end of each post to provide additional expertise, ask questions or share your thoughts.

Thanks for stopping by!