Lunds and Byerly's Blog

Lunds Opening in Minneapolis

Wed, 16 May 2012 11:11:24 -0500

This 20,000-square-foot store opening on June 14 will feature an impressive selection of foods produced locally and sourced from around the world. That includes everything from prepared foods to dry-aged beef and sustainable seafood to USDA-certified organic produce. Additional amenities will include a Caribou Coffee and Bachman’s floral arrangements. Couple that with an incredibly friendly and knowledgeable staff (who just might be your neighbors), and we can assure you this store will feature everything you’ve come to expect from Lunds and Byerly’s.

Adjacent to the grocery store will be a 4,100-square-foot Lunds Wines & Spirits shop with a global selection of microbrews, wines and spirits. Nestled between the grocery store and wines and spirits shop will be a rain garden featuring a patio seating area.

To appreciate the look and feel of these two buildings in the Harmon Avenue Historic District, it’s helpful to know their history. In the early 1900s, both buildings were used as automotive show rooms and repair shops. Today they represent a couple of the city’s best remaining examples of a vital industry that engaged thousands of entrepreneurs, workers, and customers.

The grocery store is housed in a building constructed in 1912 by the Reno Motor Company. It’s one of the earliest automotive buildings that still exist along Hennepin Avenue. Floor to ceiling windows once showcased shiny new vehicles. Today, similar windows will show off our incredible food offerings. Large elevators inside the building were originally used to transport cars from one level to the other. Those elevator shafts will now be used to transport products from our prep areas to the grocery store.

Because of our commitment to refurbish and reuse existing building materials in addition to identifying and implementing many other green building solutions, we will be going through the process of acquiring LEED (Leadership in Energy and Environmental Design) certification, making this our first truly “green” grocery store.

The Wine and Spirits shop, known as the Sturr-Bullard Motor Company building, was originally built in 1914 and served as a showroom for Nash and Ford vehicles. Large carved oak panels, once admired while showcasing new Ford Model Ts, will continue to adorn the ceiling of this wines and spirits shop.

There’s a rich history to these buildings, and we’re looking forward to preserving their retail heritage while providing today’s urban residents and workers with a shopping experience that’s second to none.

Time for those spring wines

Fri, 11 May 2012 13:43:14 -0500

In winter and cooler weather, it seems like we are all yearning for a big, brawny red. A Cabernet, with lots of oak and tannins helps seal us off from the cold. But spring and summer are meant for casual sipping on the deck, at the cabin, on the boat or anywhere outside. And outside heat can be a killer for reds; too much of an alcohol rush and lots of acid, kill the moment – and the food.

Instead, think about Pinot Gris from Oregon, replete with all the melon, sunflowers and stone fruits. Of course the omnipresent Sauvignon Blancs from New Zealand are still all the rage. Even if you are not a big fan of the bracing acidity and grapefruit notes, just ask your Lunds and Byerly’s wine experts for a toned down, less frenzied version. They will know exactly what you mean. Or perhaps look to California where they take on more hay, straw, green grass and bell pepper notes. Delicious with shrimp and seafood canapés! None of the Southern Hemisphere vibes found in these California wines. You can even get a partially fermented barrel version, meaning oak, which makes these wines a bit Sancerre-like. Again our experts can safely navigate these waters for you!

Blended whites should not be overlooked. Conundrum, Evolution and Pine Ridge Chenin/Viognier all are excellent summer wines at various price points. And of course no talk of whites would be complete with the mention of Chardonnay. But instead of that heavier winter grade white, try an unoaked version. You may be blown away at what was hiding behind all that wood! Try the delicious versions from Australia, New Zealand as well as California and even Michigan.

Lose the sweaters and the heavy reds. Enjoy Minnesota and all our vinous diversity!

Ideas for a Memorable Mother’s Day

Tue, 08 May 2012 10:06:34 -0500

Serving mom breakfast in bed is something special that can be done at any age! From toast with jelly to Belgian waffles with homemade whipped cream, mom will wake up to the delicious smell of someone else making breakfast for her and you will have made her day. If making breakfast is not your strong suit, Lunds & Byerly’s Catering delivers as early as 7AM, hot and right to your doorstep. We do all the work and you get all the credit!

If you’re planning a larger party, our "Its Brunch Time” catering service is perfect for a group of mothers and daughters to gather around for brunch/lunch, inside or outdoors. The package includes: two classic quiches, cascading fruit platter, petite croissant sandwiches, fruit and granola trifle and petite lemon bars to share. Serves 25 people.

Shown here: It's Brunch Time

For a more traditional brunch style meal, our “Apple and Raisin Crepe Buffet” includes: 2 apple & raisin crepes per person with whipped cream & syrup, a serving of fresh cut fruit and petite breakfast pastries. Buffet also includes serving utensils, plates, napkins & cutlery.

Locations special to mom are always fun places to celebrate her day. Just be aware there are more challenges in doing so. A few things to not forget if planning an off-site event: plates, napkins, utensils, beverages, something to keep beverages cold/hot and something to keep the food cold/hot. If you’re planning for something outdoors, always have a back-up plan - as we all know, Minnesota weather can change at the drop of a hat!

Fun Mother’s Day Facts:

Mother’s Day ranks as the 3rd most popular holiday in the world after Christmas and Easter.
In the United States, there are about 82.5 million mothers.
Mother’s Day is the 2nd highest gift giving holiday.
48% of people say that they are Facebook friends with their mother.
Today, 96% of American’s take part in Mother’s Day in some way.

Minnesota Grown Retailer of the Year!

Thu, 03 May 2012 10:38:17 -0500

I would also like to thank all of our customers for their support of Minnesota grown produce. Your decision to buy local in our stores speaks volumes about your commitment to your community and your appetite for good wholesome food.

While getting out to the farmers markets and roadside stands are a great way to interact with local growers, our Minnesota growers produce far more than can be sold through these outlets. It is our goal to reach a much larger audience for our growers they would not otherwise have at their stands or markets. Our partnership with Minnesota Growers is part of a well-rounded, sustainable approach to market and it is a role we are very proud to play. Many thanks to our customers for completing the circle and enjoying the delicious produce that our great state has to offer.

Lunds and Byerly’s is a Minnesota company offering Minnesota grown produce. Keep it local!

Why buy local? Check out my blog on local produce and get to know your local growers.

Proud to be an ‘Official Living Green Grocer’ at the Living Green Expo

Mon, 30 Apr 2012 15:48:00 -0500

From the clothes we wear, to the cars we drive and everything in-between, the Living Green Expo offers education on sustainable products we all use. There’s great food, wonderful workshops and events for families. There’s even a bike fashion show and rodeo!

My favorite part of the event is the Celebrity Chef Stage where local restaurant and retail chefs inspire you with gourmet recipes that will knock your organic socks off! Lunds and Byerly’s chefs will be a part of the Celebrity Chef Stage, demonstrating how to prepare delicious and inspiring dishes. Come to the Living Green Expo May 5 - 6 to meet your Living Green Grocers and learn more. We hope to see you there!

Hours
Saturday, May 5, 2012
9 a.m. – 6 p.m.

Sunday, May 6, 2012
10 a.m. – 4 p.m.

Location
Minnesota State Fairground Northeast Corner
Education Building, 4-H Building, and Progress Center

Admission
$3 Online, $5 at-the-door. Under 18 FREE.

Or, follow this link and enter the promo code for your complimentary tickets from Lunds and Byerly’s.
Promo code: VPXE2NRGL

Gluten-free talk from a dietitian

Wed, 25 Apr 2012 13:25:08 -0500

Gluten Facts

Gluten is a protein found in wheat, barley and rye. Most breads, pastas, breakfast cereals, crackers and cookies have gluten.
There are hidden sources of gluten in soups, sauces gravies and more that make label reading a necessity.
Foods that are labeled “gluten-free” can be used safely in your diet.
Fresh fruits and vegetables, plain meat, poultry, fish, eggs and many dairy products are naturally gluten-free.

Celiac Disease Facts

Celiac disease is a common genetic disorder that affects more than 2 million people in the U.S. or about 1 in 133 people.
Celiac disease is an inherited autoimmune disease where the body responds to gluten by damaging the lining of the small intestine. This damage greatly diminishes the absorption of nutrients.
The only treatment for celiac disease is to follow a gluten-free diet.

With more people being diagnosed with celiac disease and increased awareness, the demand for gluten-free foods is skyrocketing. Sales of these products reached $1.6 billion in 2008 and are expected to reach $2.6 billion this year, with a projection to exceed $5 billion by 2015. This is a serious indication that living gluten-free is more than a passing fad.

Before you start a gluten-free diet, you should see your doctor to be tested for celiac disease. Following the diet and then being tested later may give you inaccurate results.

Do you need some help with your gluten-free diet? Please join me Saturday, April 28 at Byerly’s Edina for a gluten-free store tour at 11 – 12 p.m. or 2 – 3 p.m. We will walk the store together, read labels looking for hidden sources of gluten and discover some new foods to try. You’ll have a chance to ask questions and we’ll taste a few of my favorite gluten-free products. Sign up by calling Byerly’s Edina at 952-831-3601.

A frozen dinner that's better for you

Mon, 23 Apr 2012 11:05:11 -0500

Nutritional Standards:

No artificial flavors, colors, or sweeteners
No preservatives
No hydrogenated oils
No high fructose corn syrup
Made with wholesome grains
No more than 600 milligrams of sodium
No more than 25 grams of fat
No more than 600 calories

There are 13 selections to choose from, including sherried chicken & vegetable rice, tangy BBQ beef & yams and tropical coconut shrimp & rice. Something for everyone in your family!

Here are some of the most popular entrées so far:

Red wine braised beef and rice
Lemon chicken artichoke
Vegetable mac & cheese
Santa Fe rice and beans
Spiced shrimp and rice

Each 10 oz. entrée is made with wholesome grains, lean protein, veggies and great flavor from herbs, spices, vinegars and citrus. These entrees contain no artificial colors or preservatives and no high fructose corn syrup or hydrogenated oils. They’re so easy to pop in the microwave to heat and eat! I like to pick up several at a time so I can enjoy a variety of tastes. My favorites are the tomato sauced salmon cake with vegetable rice and the savory chicken with polenta. Flavorful, satisfying and lower in calories and salt - yum!

Be sure to try our newest chef creation! What’s your favorite Better For You entrée?

Reduce your pet’s carbon footprint this Earth Day

Mon, 23 Apr 2012 10:05:54 -0500

We can all help make this a healthier, cleaner place to live. People have a large impact on the Earth, but have you ever thought about how your dog or cat care can affect it? One very important way is to pick up your dog’s waste and dispose of it properly. While some dogs may produce healthy waste, it can still end up in our storm sewers, degrading our water quality.

It’s also important to use environmentally friendly and natural cat litters. Many of these litters can be composted or even flushed safely. Two brand names we carry are even made by local companies: World’s Best Cat Litter (Iowa) and SwheatScoop (right here in Minnesota).

Other Minnesota-based pet product companies available at Byerly’s Ridgedale:

Sojos (Pet food and Treats)
Natural Planet Organics (Pet Food and Treats)
Wapiti Labs (Supplements and Antler Chews)
SwheatScoop (Cat Litter)
Espana Silk (Grooming Products)
DuckyWorld (Cat Toys)
Halo Lites (Safety Lights for your leash, pet collar, or yourself)
Wild Delight (wild bird food)

When it comes to your pet products, try lowering the impact they have on the Earth and your pet. Here are some questions to think about next time you're shopping:

Is this product made locally?
Does this product come in a biodegradable packaging?
Is this product made from natural, organic, or free raised ingredients?
Can I buy this product where I already am shopping?
Is this product made from natural, recycled, or recyclable material (pet beds made from recycled plastic bottles)?

Have a great Earth Day!

Grad party tips from the planning experts

Mon, 23 Apr 2012 10:01:12 -0500

Where:

Location, location, location. Is your house equipped to hold a lot of guests? Is renting a venue a better option? This decision can be a matter of choosing between cost and convenience.
Consider what your graduate wants. Ask! This is a party in their honor and they should have some input (within limits of course).

When:

A picnic-style brunch or evening dessert reception can help maximize the number of guests available to stop by and celebrate with your graduate. This also gives your graduate a chance to attend his or her friend’s celebrations.
Weekends in May and June fill up quickly. Think outside the box and consider having your graduate’s party during “off times”.

Party food:

The most common mistake at a graduation party is serving too much. Many graduation parties are going on at the same time. Your guests will more than likely be stopping at several receptions throughout the day. Plan on 25-30% of the guests actually eating if your party is during a “peak” time (Saturday or Sunday between 11 a.m. and 4 p.m.).
Go easy on the cake! Cake is the traditional dessert at a graduation celebration; everyone will be serving it. Think about a small cake with the graduate’s picture and a message of congratulations to show as a centerpiece of sorts to your buffet. Serve mini desserts instead (cupcakes, bars and cookies) and keep the cake for the end when the other items are gone.
This is one party you don’t want to miss, so ask for help. Have your party catered and staffed or ask friends/family to help replenish the food and beverages. You should be enjoying yourself. After all, your graduate didn’t get through school alone!
Be imaginative…people go to several parties serving the same food. What is your graduate’s favorite food? Is there a way to spin it to a fun buffet theme?
If you serve only one beverage, make it bottled water! Figure one bottle of water per guest invited. Add in some canned sodas or punch for an option, but you can’t have too much bottled water. Stock up when it is on sale!
Keep hot food hot and cold food cold. Rent chafing dishes or use crock pots to keep food hot. Your refrigerator will fill up quickly. Keep food cold on ice using creative items that you already have…child’s swimming pool, wheel barrow, canoe? These items can easily become a part of your buffet food display. Fill your bathtub with ice to keep back up food cold.

Make this day fun! Your graduate has made you proud and has a bright future ahead. This should be a day to celebrate accomplishments together. You have done the hard work…enjoy yourself. You deserve it!

How to use leftover Easter ham

Wed, 11 Apr 2012 14:56:24 -0500

Did you know we have 3 wild rice mixtures? Canadian Naturally Grown, Minnesota Naturally Grown and Minnesota Cultivated. The last two are only cultivated in Minnesota waters that are regulated and all of our rice is harvested according to Native American Indian tradition.

Lunds and Byerly’s Wild Rice is a perfect ingredient for an omelet or a side salad to accompany our signature Gold Label ham. Whatever you do with those leftovers, these recipes are sure to make a splash at any gathering. Happy spring!

The Champagne of all Mangoes

Thu, 05 Apr 2012 15:00:54 -0500

Mangoes are native to South Asia, near eastern India. A distant relative to the pistachio and the cashew, the mango has traveled the globe, grown in the Middle East, Africa, Brazil, Mexico, and even the United States. This rapid global growth has made it one of the most popular fruits in the world. This popularity has recently come to the United States, where the mango is becoming a staple item on many shopping lists.

As with many produce items, there is one variety of mango that is second to none; a variety that will win the heart of any non-mango eating person around. I am referring to the Champagne mango. The Champagne mango is of the Ataulfo variety and is the most pampered and carefully selected mango in the world. This variety was developed in the Mexican state of Chiapas and I promise if it is properly ripened, the Champagne mango will treat you to a flavor you have never experienced before.

As you can see from the ripening guide below, Champagne mangoes are best left on the counter until they are a beautiful golden color with a few wrinkles visible in the skin.

At this point, they are powerfully sweet with a texture like butter: smooth, soft and almost melting in your mouth. Its uses are endless, but my favorite is as a dessert. The common post-meal sweet tooth is easily satisfied with this sweet and healthy alternative.

The Champagne mango is a seasonal item lasting from the middle of March through July. Pick-up your Champagne mangos at Lunds or Byerly’s and discover something new. You just might get hooked!

Check out this easy guide to cutting your mango! It is a good reference for all mangoes, not just the Champagne.

Champagne® mangos have a thin pit in their core. When you slice them, be careful to cut slightly off center so you do not to cut through it.

1. Start by holding the mango with the smaller end facing up and stem-side down. Cut the mango in half by slicing off its sides. There will be a little "meat" on the pit of the mango. You can use your knife to slice it off and then discard the pit.

2. Use a knife to make slices along the length of each mango half, then again across to make a crisscross pattern. Just be careful not to cut through the skin. TIP: At this point, you can take a spoon and scoop out the cubes, or, you may follow Steps 3 & 4.

3. Holding a half mango, use your finger to press gently on the skin, pushing the mango cubes out.

4. Slice cubes off with a knife, or scoop out with a spoon before you push the cubes out. Discard the skin.

Spring fitness tips from Steele Fitness

Wed, 04 Apr 2012 13:50:42 -0500

Here are my tips for before, during and after your first workout of the season:

#1. Before
Purchase a new pair of shoes before you hit the pavement. Everyone is different so their shoes will break down at different times, but a good guideline is 6-months. Even if your shoes appear new on the outside, if you’ve worn them for more than 6-months, chances are they are broken down on the inside. This lack of support can lead to unnecessary pain or even cause injuries that may prevent you from even doing the activity you set out to do!

Once you purchase a new pair, keep track of the shoe age by writing the date that is 6-months from the original purchase date on the inside of the shoe with a permanent marker. Six months later, you’ll know that it’s time for a new pair! Keeping your shoes in good condition is an important and worthwhile investment!

#2. During
Commit to a manageable distance when starting to walk or run outside. So often, we feel gung-ho and end up overexerting ourselves by doing too much. The result can be severe soreness that can prevent you from getting out again! Commit and complete a manageable distance the first time you get out. Then after a week or so, aim to slightly increase this distance, and continue to do so each week. You’re more likely to stick to an exercise plan if it’s realistic. Track your activity to follow your progress, and don’t forget to set goals!

#3. After
Add a tablespoon of 100% cranberry juice to a glass of water after a tough workout to help you recover more quickly! The powerful antioxidant compounds in cranberry juice decrease oxidative damage (the damage that usually occurs when muscles are worked to their max), which allows muscles to recover faster. After a tough workout, try “Lakewood Organic Pure Cranberry” or another 100% pure cranberry juice from your favorite Lunds or Byerly’s store!

Easter treats and traditions

Tue, 03 Apr 2012 09:31:08 -0500

We start off with a breakfast of warm hot cross buns, French toast made with circle cinnamon bread, scrambled eggs and lots of coffee (as we were probably up late the evening before playing cards with a glass of wine or two). The Easter Bunny will have visited overnight and much to the children’s delight, left baskets overflowing with chocolates, pastel colored candies, a kite and some sidewalk chalk for sure. Maybe he’s even left a sea salt caramel for me!

After we return from church, we set-up the Easter egg hunt with the kids. My aunt is usually in charge of our family’s hunt and she does a great job. The older you are, the more difficult it is to find your eggs! We set the little ones off in search of the brightly colored eggs that are usually hidden outside around the house – weather permitting of course. I have no idea how many dozen eggs she buys and dyes for this hunt, but we’re certain to have egg salad sandwiches for the next week or so. She has to do a final count to be sure there are not some eggs still sitting in a shrub for her dog to find later!

Then comes the ham and augratin potatoes, scalloped corn, jello salads (yes, we’re all Minnesotan), spinach salad, fresh tea buns from the bakery and the list goes on. For dessert, the kids love to dig into the centerpiece of the table, which is the cute Easter Bunny cake from Lunds and Byerly’s, and the adults will have angel food cake with fresh strawberries and real whipped cream. A refreshing spring treat.

There are so many delicious things to eat and traditions to uphold for Easter! What are your favorites?

Savoring the tastes of Napa Valley

Thu, 29 Mar 2012 14:52:38 -0500

Next was a short trip over to Rutherford to the 100% organically farmed, solar powered, ultra-green winery of Michael Honig. Michael is wonderful guy who makes great wines that are really underappreciated – except by Wine Spectator who lauded his last two Cabernet vintages with 90+ point scores! His Sauvignon Blanc is killer too. He gave us a taste of his wonderful dessert wine and it is otherworldly. Great sweetness but bright acidity, too!

The next morning we visited Sauvignon Blanc-meister, Randy Mason, at his Napa tasting room. Randy has long been a practitioner of this grape and only recently has debuted his more value oriented label POMELO, which has become one of our bestselling white wines under $15! He also has a great stable mate for Pomelo, a Pinot Gris (also commonly referred to as Grigio) called 3 Pears. As a direct result of this personal tasting Randy green-lighted the inclusion of both these great wines in copious amounts during our upcoming Spring Wine Sale that runs from March 29 through April 14.

After that visit, we rode up to the top of Howell Mountain (3,000 feet), where our dear friend Elton Sloane, general manager/partner of the Robert Craig Winery, greeted us with some of the best wine in Napa Valley! From our visit we were able to commandeer a few cases of the Durrell Vineyard Chardonnay and even some Howell Mountain Black Sears Zinfandel. These wines, like all of Robert Craig’s wines, represent the finest values available in Napa. The three cuvees of Cabernet – the Mount Veeder, Howell Mountain and Affinity – are all scoring in the mid to high 90s from the critics and the costs are still well under the prevailing averages.

Our next stop was certainly off the beaten path – all the way up to Lake County and Jed Steele’s beautiful winery. Jed has been a long-time supporter of the Minnesota markets and his eponymous wines have never tasted better. The Catfish Zinfandel, at 13% alcohol, is still one of the truest to varietal character Zins out there. That photo above is an ancient Grey Riesling vine that is well over 100 years old and is still producing fruit. Talk about old vines! We barrel tasted all of Jed’s wines and the clear winner was the Pinot Noir from the famed Bien Nacido vineyard, which is incredibly lush and full of red fruit, earthiness and great acid. You’ll find this wine in a few of our stores.

Our last stop was to Carneros and the Schug Winery. Proprietor Axel Schug greeted us warmly and I have to tell you we were all blown away with his wines. The Sonoma Coast wines are phenomenal! Very drinkable now (if you want to age your wines a bit, try the Carneros appellated bottling), but full of great complexity and balance. The Chardonnay is more reminiscent of Burgundy than California and the Pinot Noir will give you reason to fall in love!

Our final evening we returned to the city and had an incredible seafood dinner on the pier. It was replete with wines from the trip and the resolution to spread the gospel of classic, family owned, California winemaking to all our great customers in the Twin Cities and beyond. I implore each one of you who loves food and wine to put Napa, Sonoma and even Lake County on your short list of travel plans!

2012 Trends: Food Trucks - the hottest food on the street can now be at your table

Fri, 23 Mar 2012 15:24:36 -0500

With their continued rise in popularity, we took notice and were inspired to create some food truck creations of our own. Our themed menus bring the food out of a truck and on to your table. We now offer everything from raspberry-filled crepes and marinated chicken kabobs, to crisp Caribbean salad and Bahn Mi. Whether you’re throwing a grad party or a work luncheon, we can provide all the delicious and creative foods you see rolling through the city streets.

Kabob Kart menu

Tropical Tiki Hut menu

Breakfast on the Go menu

Delicious food truck creations haven’t always been a part of our cities. According to Mashable, it began in 2008 when many construction groups went out of business, causing the trucks that served them to go under as well. Combined with the many post-recessionary factors, there was a surplus of food trucks and laid off, high-end chefs waiting around. This led to quality food trucks popping up around major U.S. cities. People were skeptical at first, but today food truck popularity is skyrocketing because of the unique dishes at reasonable prices and a strong social media presence.

Food truck creations are unique, exciting and oh so delicious. So get out there or give us a call and let your taste buds experience what everyone will be talking about!

Greening your cleaning

Wed, 21 Mar 2012 13:44:35 -0500

On the surface, (yes, pun intended), traditional household cleaners are great at what they do: repelling dirt, dust, and grime with nothing more than a spritz. Unfortunately, many of these cleaners contain toxic ingredients that, while safe in small amounts, could have undetected long-term side effects like:

phthalates: helps products hold onto to those chemical fragrances, but may cause birth defects
phosphates: break down dirt, but can also affect algae when they enter the water supply
petrochemicals or petroleum based by-products: linked to cancer
chlorine bleach: disinfects, but can cause tissue damage to lungs and skin.

Geez…phthalates, phosphates and petrochemicals, oh my!

There are less toxic alternatives for cleaning your house. Below are some of my favorites that you will find in the cleaning section of Lunds and Byerly’s stores. Trust me, you and your elbow grease will be glad you made the switch.

KITCHEN: Seventh Generation Lavender Floral Mint Dish Liquid
Seventh Generation is the nation’s leading brand of natural household cleaners. Water, plant-based enzymes, minerals and essential oils make up this dish soap. The natural based fragrance is so lovely that I often wash my hands with it, much to the chagrin of my husband who tells me to “use hand soap and save Seventh Gen. for its real job.” Oh well, love that smell.

ALL SURFACES: JR Watkins All Purpose Grapefruit Cleaner
Local JR Watkins has been nestled in Winona, Minn. since 1868 - 144 years! Founder J.R. Watkins set out with a mission to create natural, environmentally friendly ingredients from renewable resources, avoiding those unpleasant chemicals like parabens, sulfates and phthalates. Plus, this is one of few lines to be certified by the Natural Products Association. Clean all surfaces of your home with this absolutely yummy grapefruit-scented all-purpose cleaner. You’ll love it.

LAUNDRY: Ecover Ultra Liquid Laundry Wash
How many times have you heard “tackles tough stains and get’s the dirt out” in laundry commercials? Well for Ecover, it’s naturally true, and once again the product leaves a great mild fresh scent. Plant and mineral based ingredients are filled in a 100% PlantPlastic bottle. The bottles are 100% recyclable and made from responsibly harvested sugarcane, so no need for petrochemicals here.

How to marinade chicken breasts the tasty way

Mon, 19 Mar 2012 14:46:42 -0500

A simple dip in salt water solution became a main stream processing practice. Today, all the cool kids call it “brine.” This is a technique where protein enters only the first stage of curing and only for a very short time. It was designed so poultry can be prepared ahead of time and often over cooked while remaining moist.

At home, the same effect can happen when chicken is marinated days ahead of time in a high sodium sauce. Unfortunately, many chicken companies have taken this practice much further by injecting salt solutions along with a whole slew of artificial flavors, preservatives and water into the meat. But what if you have no plans to overcook your chicken and really just want to incorporate fresh flavors? Welcome to the wonderful world of “topical marinades.” These are the marinades that can be thought of as more of a seasoning and need far less time with the chicken to pack a punch. Naysayers often think topical marinades are worthless because they don’t penetrate the meat. A good reply: does the cheese penetrate the crust on a pizza? For me, flavor is most important when it comes to marinating chicken.

Perfect topical marinades are the 5 new flavors of Great Food Fast marinated chicken breasts available now in all Lunds and Byerly’s meat and seafood departments: Hickory Raspberry, Apple wood chipotle, Tuscan, and Lemon Herb. They are gently mixed with olive oil, hand -picked spices, red sea salt and fresh lemon juice. Certainly the red salt and lemon will help with tenderness, but the overall purpose of this marinade is bold and fresh flavor.

Marinades like these are a must with chicken breasts because they play off all the points we love about white meat: it’s leaner, lighter, and has a more delicate flavor. All of this is meaningless when we use heavy sauce-like marinades that are high in sugar and fat. Topical marinades with fresh chicken are awesome. Be sure to give them a try!

Get to know: Olivia’s Croutons

Fri, 16 Mar 2012 12:42:13 -0500

Olivia’s Croutons are made right on the Caccavo farm in New Haven, Vermont. They’re certified organic farmers and they use wheat straight from their backyard farm for their organic croutons.

The Caccavo family makes sure their product is only available in the retail stores that share their passion for quality. Crouton flavors include butter/garlic, parmesan pepper, multi grain and new organic garlic and herb.

Here is my favorite recipe from Olivia’s Croutons. This dish adds the right amount of flavor to any meal with the tasty croutons adding a delicious texture to the asparagus.

Steamed Asparagus with Olivia’s Parmesan Pepper Croutons

1 lb. fresh asparagus
2 Tbsp. melted butter
1 Tbsp. lemon juice
¾ cup Olivia’s Parmesan Pepper Croutons, gently crushed
Salt and Pepper to taste

Wash and remove ends of asparagus.

In a shallow pan, bring about 1 cup of water to boil. Add asparagus and cover for 3 minutes.

While asparagus is cooking, melt butter and add lemon juice.

Remove asparagus to a serving plate. Drizzle with lemon butter. Salt and Pepper to taste. Sprinkle with crushed Olivia’s Parmesan Pepper Croutons.

St. Patrick’s Day, FoodE style

Tue, 13 Mar 2012 14:33:21 -0500

Waygu Kobe corned beef brisket is our very best ready for St. Patrick’s Day. This unique product is brined and cured with just the right amount of spice, but the key ingredient is the beef. What you’ll find is a succulent beef, laced with marbling for that unforgettable tenderness and fantastic taste.

We have worked hard to procure the great beef for this product. The beef originates in Japan, which is where our Waygu Kobe corned beef brisket gets its name: “Wa” meaning Japan, “gyu” meaning beef and Kobe referring to beef only from the Kobe region in Japan. Our new corned beef brisket is from some of the finest beef available in the world!

For those wanting to start a St. Patrick’s Day tradition of their own (or if you just have a hankering for a Reuben) here is Molly’s famous recipe.

Kobe Corned Beef Brisket Reuben Sandwiches

Ingredients:

4 pieces Marble Rye Bread
8 ounces Lunds and Byerly’s Kobe Corned Beef Brisket (roasted or boiled according to package instructions, then sliced to desired thickness)
4 slices swiss cheese
1 small can sauerkraut, drained
Lunds and Byerly’s Thousand Island Dressing
Softened butter

Directions:
Butter one side of each piece of bread. On 2 of the 4 unbuttered sides, place one slice of cheese, enough sauerkraut to your liking, 4 ounces of sliced corned beef and top with another slice of swiss cheese. Placing the cheese on the top and bottom keeps the bread from getting soggy during the grilling process.)

Top each with a piece bread, buttered side out. Heat a nonstick pan over medium heat and place the sandwiches in the pan. If possible, cover the sandwiches while they are in the pan. This will help warm the filling of the sandwich as it cooks.

When the bottom is golden and the cheese is beginning to melt, carefully turn the sandwiches, cover again, and grill until cooked to your liking. I usually try to warm my sauerkraut and the corned beef slightly prior to assembling. This helps ensure that the middle of the sandwich gets nice and hot. If you build it really big, it will take longer the warm through and you run the risk of burning the outside of the sandwich.

Serve with a side of Thousand Island dressing. If you prefer the dressing to be inside the sandwich, simply spread a little on top of the cheese before you put the sauerkraut on. You can also mix the dressing with the sauerkraut.

Switzerland – Cheese Experts in the Mountains

Mon, 12 Mar 2012 16:02:49 -0500

Our first stop in the tour was an old world house that contained an original room where cheese was made completely by hand. We were given a demonstration on how they created the cheese many years ago by pouring the milk into a massive copper kettle, heating it and separating out the curds from the whey. The living quarters we very cramped and the kitchen area (largest area of the house) was designed to make cheese with a big open fire. It was apparent that the dedication to the craft of cheese making was intense and difficult for these early cheese makers and their families.

August Van Meter and Jenny Hodges take their turn at making cheese

The same starter cultures and rennet are still used today as they have been throughout the history of this cheese. After the wheel is formed, it sits for 24 hours and then placed in a salt brine bath for an additional 24 hours. After it is removed from the brine, it is cured at 70 degrees in 80 percent humidity. They heat cure the wheels for 7 weeks, turning them twice a week to keep the holes, which are forming inside, evenly distributed. These holes are created by probiotic acid and lactose joining to make CO2 deposits. Once the 7 week heat curing process is complete, they cure the wheels in a cooler room for the final 3 to 6 weeks.

Aging room

The cheeses are graded by professional cheese testers at the end of the curing process and are given a score from 1 to 20. The best cheeses (which must achieve a score of 17.5 or higher) are designated to be sold with the AOC mark. The cheese makers are compensated based on their cheese makes score. This helps to ensure that the highest quality possible is achieved with each vat of cheese.

August Van Meter and Walter Schwartz

The way in which Emmentaler is produced has changed over the years with the modernization of equipment and facilities, but the overall high standards and guidelines that were used hundreds of years ago are still used today to ensure that every wheel keeps the same taste and appeal as when it was first created. We had an incredible experience in the Emmental Valley and encourage our customers to stop into our cheese counters to get a taste of this delicious cheese!

Shown here: August Van Meter(cheese specialist, Byerly’s St. Cloud), Walter Schwartz (deli manager, Byerly’s St. Cloud), Keith Gruber (general manager, Byerly’s St. Cloud), Emmemtaler representative, Jenny Hodges (cheese specialist at Byerly's St. Louis Park), Byron Hanson (director of deli, bakery and food services), Nick Hall (foodE, Byerly’s St. Cloud)

The lowdown on swai fish

Mon, 12 Mar 2012 15:53:50 -0500

In other stores, you may find this fish under the name shark catfish, striped catfish or tra. Don’t be fooled as swai is not basa or panga (fish from Vietnam and South Africa with a more delicate flake).

As an added bonus, there may be no other fish quite as versatile as swai, as it can be broiled, baked, sautéed and even coated with bread crumbs and fried. Swai can be prepared using any of your favorite white fish recipes or simply paired with a fresh mango salsa.

Enjoy this new taste from the other side of the globe!

National Nutrition Month – replacing the food pyramid with a plate

Fri, 09 Mar 2012 09:37:05 -0600

The food pyramid was first released in 1992. When it was revised in 1995, the pyramid included 6 food groups and showed a person walking up steps on the side of the pyramid to demonstrate the importance for exercise.

The pyramid messages were somewhat difficult to understand and were not being used by many Americans. As obesity rates continued to soar, it became clear the information the pyramid tried to convey was missing the mark. The new MyPlate campaign makes it easier for consumers to know what to put on their plate and the portion size recommendations.

A key recommendation is to eat smaller portions; the plate is in quarters and encourages at least half of your plate to include fruits and vegetables. The remaining half is divided between grains and protein. Dairy has a space to the side. Go to choosemyplate.gov for more on MyPlate and great health information.

When you consider YOUR Plate, ask yourself how do your meals stack up? What do you do to get your plate in shape? Set a goal for yourself to evaluate what is on your plate at least once a day compared to MyPlate and identify where you might need to make changes.

Happy Nutrition Month!

Ready, Set, Bag!

Mon, 05 Mar 2012 17:18:27 -0600

The National Bagging Competition highlights those who bag our groceries every day. Every bagger has to bag 31 random groceries and is judged on four categories – speed, distribution of weight, technique and attitude/style.

This competition emphasizes the great pride we at Lunds and Byerly’s take with each and every one of our customers and the daily customer service we offer, all while efficiently bagging their groceries. At Lunds and Byerly’s, we believe bagging groceries is such an important factor that every new carryout receives training immediately following their company orientation. During this time, they hone their customer service skills, learn bagging techniques and practice mock “real-life” sessions so they’re ready to serve their customer.

Not only did Blake juggle a job, working out and weekly participation in intense “Skype” bagging practices with me, his trainer, he also had a full-time job as a student. Blake is a junior at the University of Wisconsin La Crosse, studying biology no less. Needless to say, this young man put in extra hard work week in and week out with an incredibly good attitude every single day.

Blake’s hard work paid off: he took 2nd place in the National Competition! He won a $5,000 cash prize and still holds the title of Minnesota’s Best Bagger!

If the world had 10 million more Blake Westlings working, it would be a much better place. Today, Blake has “bragging, bagging rights” that he will never forget!

I truly believe that if you put your heart into what your hand is doing, it can make a big difference. Whether it’s bagging groceries, studying for school or just relaxing – Blake is a great example of one who gives it 150%. Thanks Blake and all of our carryouts, for proudly representing the grocery industry and leaving a lasting impact on our customers – every day, every customer, every time!

Heart Healthy Tips from a Dietitian

Mon, 27 Feb 2012 17:10:08 -0600

So, what can you do NOW to decrease your risk?

Here are my top eight suggestions for to improve your heart health TODAY!

1. GET UP AND MOVE! Current recommendations are to get 150 minutes per week of exercise. That’s 30 minutes, 5 times a week on average. While a great goal, most people don’t get anywhere near that amount. Good news is that research shows 10 minutes a day can make a difference in reducing elevated cholesterol, blood pressure and triglycerides.

2. Eat five servings of fruits and vegetables a day. The wealth of nutrients and fiber this food group offers is incredibly valuable to our overall health. If you don’t like fruit, that’s ok, just eat more vegetables! The correct serving is the size of a tennis ball – so eat at least 5 “tennis balls” a day. Limit juice; eat the whole fruit to get the fiber.

3. Get adequate sleep. It’s not a luxury, it’s a necessity. Sleep also helps us manage our stress. Stress is tied to heart disease by increasing inflammation in the arteries.

4. Don’t smoke.

5. Watch your weight and get your BMI (body mass index) to 25 or below. Also, limit your simple sugars. Did you know 7% of calories in the US are consumed as pop with sugar?

6. Know your family history - know your numbers (blood pressure, triglycerides, cholesterol, blood sugar).

7. Know the symptoms of a heart attack and take them seriously if you experience them.

8. Make the change to drink more water and eat high fat fish at least twice a week or take a fish oil supplement with omega 3 fatty acids EPA and DHA.

If you have questions or need help, I’m at Byerly’s Ridgedale at 952-541-1414. Feel free to call me or email me so we can schedule a free 30 minute appointment to have a more in-depth heart-to-heart.

FREE Monthly Organic and Natural Magazine

Fri, 24 Feb 2012 15:29:56 -0600

All of our articles are written by health professionals and the recipes are developed by some of the best experts in the industry. It’s written for the busy lifestyle with quick sound bites and to-the-point articles so you can flip through and learn on-the-spot.

I really love this magazine and find it to be a very useful tool for keeping myself up to speed on all the trends in the organic and natural industry.

Recipe courtesy of the National Chicken Council.

My favorite recipe from the February edition:

Sweet and Spicy Tomato and Pepper Chicken Stew
45 minutes Prep Time, Serves 6-8

2 Tbsp Olive Oil
1 ½ lb chicken thigh meat, boneless and skinless, cut into 1-inch cubes
1 green bell pepper, diced
2 garlic cloves, minced
1 ½ Tbsp chili powder
2 tsp garam masala
1/8 tsp ground nutmeg
1/8 tsp ground ginger
½ tsp salt
2 tsp brown sugar
1 can (14.5 oz) diced tomatoes
1 cup low sodium chicken broth
½ cup raisins
¼ cup apple cider vinegar
1 can (14.5 oz) white beans, drained and rinsed
4 Tbsp chopped fresh parsley
Cooked rice, optional

In a Dutch oven or large soup pot, heat olive oil over medium-high heat. When hot, add chicken and stir. Sauté, stirring often, for about 5 minutes or until chicken is browned on all sides.
Add green pepper, onion, and garlic. Stir and reduce heat to medium. Cook, stirring occasionally, for about 6-7 minutes or until vegetables are softened. Add chili powder, garam masala, nutmeg, ginger, salt, and brown sugar. Sauté, stirring for another 2 minutes.
Add tomatoes, broth, raisins, and vinegar. Stir, raise heat to high and bring to a boil. Reduce heat, cover and cook for about 25-30 minutes or until chicken is tender and cooked through.
Add beans, stir and cook for another 2-3 minutes or until beans are heated through. Serve (over rice, if desired) garnish with chopped parsley.
Pick up your free copy of our Organic and Natural magazine at the entrance of any of our stores. You’ll see firsthand all the great organic and natural deals we have in store for you, plus I promise you will learn something new, and I’d be interested to know what you think. Let me know what you liked, learned or want to see more of. I’d love to hear from you!

How to Stock a Home Bar

Wed, 22 Feb 2012 10:48:21 -0600

Rule #2: Start small! A basic bar includes gin, vodka, bourbon, scotch, tequila and rum. Basic mixers include club soda, tonic water, cola, Sprite or 7-Up, ginger ale, orange juice, cranberry juice, tomato juice, pineapple juice, and bitters. However, we recommend to limit the mixers to items that you already use (especially items with expiration dates) to avoid purchasing beverages that will simply go to waste, or have a “signature drink” at your party to help avoid this as well.

Add a few bottles of wine, your favorite beer and invite your friends over to test out your drink mixing skills!

We’ve included a fun drink recipe to spice up your evening:

The Manhattan
One of the oldest and finest cocktails

2 oz. of whiskey
½ oz. sweet vermouth
2-3 dashes bitters
1 maraschino cherry for garnish

Pour ingredients into a mixing glass with ice cubes and stir well.

Event: Food and Nutrition Expo

Mon, 20 Feb 2012 11:26:04 -0600

Lunds and Byerly’s is sponsoring “Ask the Dietitian.” You can sit down with registered dietitians from throughout the state who are specialists in areas such as diabetes, heart disease, celiac disease, sports nutrition, pediatric nutrition and weight to have your nutrition questions answered.

Get your plate in shape at great tasting cooking demos, talk with exhibitors about the latest healthy foods, visit the bookstore and meet with the best Minnesota authors in the food and nutrition field. And there’s more!

Be sure to bring your children and check out the interactive Kid Zone, where they can actually take a trip through the larger-than-life GI Tract exhibit! They’ll enjoy storytellers, music and dancing, and have a chance to win prizes at a food art contest. And they won’t want to miss the 10:45 a.m. demo featuring “Porcupine Turkey Sliders: Michelle Obama’s Winning Recipe for Healthy Kids.” The winning school is Richfield’s South Education Center Alternative School.

A schedule of the day’s events can be found here. For more information visit, Minnesota Dietetic Association or call 952-830-7022.

I look forward to seeing you there!

Join me at the Vintner Ball – February 25 at 7pm, Westin Edina Galleria

Fri, 17 Feb 2012 15:30:31 -0600

The demand for food has never been greater. Hunger in our service area has doubled in the past five years. Today, 1 in 10 people in Minnesota are at risk of missing a meal. Here in the heartland of one of the world’s most fortunate nations, there is no reason anyone should have to go without a meal.

During the past six years, more than $800,000 has been raised for Second Harvest Heartland from the Vintner Ball—that’s enough to provide nearly three million meals to those in our community who count on us for support. The commitment and partnership of our Vintner Ball friends is a shining example of the tremendous support of our community. When we work together, we can truly transform the lives of our neighbors in need.

We are honored, once again, to partner with the Vintner Ball members and guests who share our commitment to ensuring everyone in our community has enough to eat. We want to extend a very special thank you to Bill Belkin and our presenting sponsor, Lunds and Byerly’s, who provide so much of what makes the Vintner Ball possible.

Please become part of the solution to this solvable problem, and help support this year’s Vintner Ball. Now, more than ever before, our neighbors are counting on it.

My sincere thanks,

Rob Zeaske
CEO
Second Harvest Heartland

Opal apples – rethink your apple flavor

Mon, 13 Feb 2012 14:25:43 -0600

Two years ago Lunds and Byerly’s introduced a new apple to the Twin Cities that has made me rethink apple flavor entirely. The Opal apple is a newer variety discovered in Europe in 1999 as a cross between a Golden Delicious and a Topaz. With firm flesh and a bright yellow color with a hint of orange, the Opal is resistant to oxidation and has limited bruising. That means they are less likely to turn brown when sliced and when you buy a big bag full, they can withstand a few bumps in the fruit drawer.

Is it sweet? Yes. Is it tart? Slightly. But these attributes are different from the sweet and tart we are used to. Instead of trying to out- sweet or out-tart the Honeycrisp, the Opal gives your taste buds a little more respect.

At first bite, the crunchy flesh yields a sweetness that is warm and almost buttery. Instead of the Honeycrisp “slap in the face,” the Opal has open arms, inviting you back for bite after bite. It finishes with a slightly tart tang that leaves your palate clean and refreshed.

I am not highlighting these differences to suggest that the Honeycrisp flavor profile is undesirable; there are certain times when we crave that big bold flavor. My point is the Opal offers something that we don’t necessarily get from the Honeycrisp. It offers subtlety and flavor nuance that have put this new apple near the top of my list.

If you are looking for a change of pace in your apple, check out the Opal apple at your local Lunds or Byerly’s. I would love to know what you think!

Spicing up your Valentine’s Day with expert wine advice

Fri, 10 Feb 2012 15:40:01 -0600

I think Cline Cashmere from Sonoma or any Seghesio Zinfandel would be a great choice. IF money’s no object, then haul out the Mollydooker Boxer Shiraz that you have been holding onto for too long…

My food of choice for this incredible meal is Italian – pasta – their national culinary treasure. And since the Italians know more about “amore” than most cultures, then surely pasta is the food that has in all its unique and peculiar shapes given way to millions of new loves.

My Personal Recipe

As with great relationships, it’s all in the preparation. For your pasta dish add the following:

Garlic (yes, I know it’s the anti-kissing aroma) in copious amounts, sliced and chopped gently and reserved aside.
Shallots (milder than onion) sliced carefully, lightly sautéed in extra virgin olive oil.
Dried Porcini mushrooms soaked in Marsala wine (drain well)
Broccoli cut into little florets
Fusilli pasta

In a hot skillet, more olive oil, broccoli, dried Porcini mushrooms - sauté until both are al dente – cooked yet a little snappy.

In a huge pot of salted boiling water goes your fusilli pasta. Cook until al dente, drain and toss in the contents of your skillet mixture. Why fusilli? Because all the wonderful oil, garlic and mushroom are going to wrap themselves around the noodle and plant their delicate aromas and flavors all over the place.

Of course because you ARE romantic, you have gone out and purchased a small block of Parmesan-Reggiano and you are now scraping small hunks off into your wonderful vegetarian dish…

Whip up a salad with golden beets, orange bell peppers, hearts of palm and light vinaigrette, and you will be well on your way to an evening of (ahem) romance.

With this tactile and aromatic meal, we are going to call on our friends from Northern Italy and reach for a Barbera from either Alba or Asti. These wines are earthy and fruity without being overt or overbearing.

Of course IF you are still around after the meal, a Kopke LBV Port and a hunk of DARK chocolate and well, you’ll be writing to thank me next Wednesday!

Time for me to go buy some ingredients - here’s to romance!

Easy Sunday game day party foods with gourmet flair

Thu, 02 Feb 2012 09:04:33 -0600

For foodies, the Super Bowl has really never been about the teams playing, but rather the social event that is the Super Bowl party. And what’s a party without the food? Here’s where I come in. As a lifelong foodie, I’m always the one to plan the menu and cook all of the food. I like to keep it quick and simple, but still have that touch of gourmet flair.

I teach cooking classes at our St. Louis Park cooking school and my January class was all about quick and easy food to share with friends and family.

I created Cumin Brined Chicken Wings, Aged Gouda and Bacon Dip with Smoked Almonds, and Southwestern Ranch Chili (a family favorite).They might sound intense, but these are easy to make and can be done the night before. Pair them with a few beers from our newly expanded specialty beers section in our Wines and Spirits stores and you have a party!

If you’re someone who doesn’t have the best luck in the kitchen or just wants to pick up something quick to bring to a party, Lunds and Byerly’s has you covered with everything from our deli signature fried chicken, (I dare you to find a better fried chicken) and chicken wings from our deli to our tail-off cooked shrimp and already prepared vegetable trays with dip from our produce department. I could go on and on.

Enjoy cheering on the teams for the big game!

Get to know: Bobby D’s Pasta Sauce

Tue, 31 Jan 2012 16:18:34 -0600

I like the sauce and I also like the family history instilled in Bobby D’s story:

Bobby D’s Pasta sauce is the brain child of Robert DeChellis, a first generation Italian-American who has a passion for sauce! Along with his wife, Tiffany, Bobby has put family and tradition into his sauces, creating an all-natural, sweeter, smoother sauce.

As a first-generation Italian-American, Bobby learned the traditional art of Italian cooking and the value of family dinners.

According to Bobby, “I spent countless hours chopping onions, peeling garlic and straining tomatoes for the sole purpose of making my mother’s red sauce. I continued this tradition as an adult, taking every opportunity to share her love of Italian cooking with family and friends.”

Bobby D’s uses domestically grown, grade number one, vine-ripened tomatoes from Modesto, California. The tomatoes are picked and packed within 6 hours of harvest. The seeds are then removed along with the stem and skin to reduce acidity to produce a smooth, naturally sweet sauce.

Bobby D’s was founded on a mission to bring this sauce into the homes of people who appreciate uncompromising commitment to a quality product. Four generations after the red sauce was first made in Naples, Italy, Bobby D’s continues the tradition of producing delicious sauces while creating memories through the simple act of sharing a meal.

So if you need something to warm you up (now that Minnesota winters are back), try sharing something local and steeped in tradition.

Buon Appetito!

Everything old is new again

Fri, 27 Jan 2012 10:03:33 -0600

However, the fact is people’s palates have changed. They grow weary of wines that assault the senses as well as the tongue. They long for flavors that feature fruit, not just wood from the barrel. And most importantly they want acidity, that hard to describe feature that cleans the palate with each sip, to allow the meal to be a featured player, not a cameo.

The leaders of this so-called renaissance have actually been around for decades. France and Washington State, along with the Central Coast of California are dictating a “new trend” that allows this versatile Syrah grape to regain some of its lost appeal. For at the end of the Cabernet day, the Syrah out performs as a steak wine (a natural flavor and aroma of beefy, peppery, bacon-fat laced notes) and as a persistent feel of roundness without flab.

Heck the Syrah based wines from the Northern Rhone of France (Cote Rotie and Hermitage) are downright food friendly and still vastly better suited for many food pairings than most Cabernets! Wine Spectator even named a Syrah its 2010 Wine of the Year. So what further proof do you need?

Run, don’t walk into one of our stores and ask the manager to assist in selecting some Syrah based wines. You too will soon be smiling to a “new” wine melody with and old fashioned back beat!

Tasty ways to give your granola pizazz

Wed, 25 Jan 2012 15:47:48 -0600

Not sure what to pair your tasty granolas with? Here are our top picks! You can find these recipes on the back labels of each variety of granola.

Our Fiber & Protein Granola is terrific in our Granola Pear Dessert Pizza recipe
Our Cranberry Nut Granola works perfectly layered in our Cranberry Nut Yogurt Parfaits recipe
Our Banana Chip & Nut Granola is the key ingredient in our Banana Chip Peanut Butter Balls recipe
Our Vanilla Almond Granola is the best topper in our Granola Topped Grilled Peaches recipe
Just combine a half container of Noosa Honey Yogurt (Aussie Recipe Yogurt from Colorado) with a ¼ cup of Lunds and Byerly’s Whole Grain Cranberry Nut Granola.

Noosa Yogurt is 100% All Natural, gluten free, probiotic, and rBGH free
With total calories of 270, 12 grams of protein and 6 grams of fiber, this will keep you satisfied throughout your busy morning.

Lunds and Byerly’s Granola is 100% all natural, contains no sodium, no high fructose corn syrup and has 12 grams of whole grains.

Rich and creamy, nutty and crunchy – delicious! Do you have any delicious granola recipes?

Peace Coffee brews it up right

Fri, 20 Jan 2012 12:44:07 -0600

Try Peace Coffee Snowshoe Brew with a few winter favorites, such as warm milk, dark chocolate, cinnamon or cardamom. Below is my favorite seasonal coffee recipe, perfect for those chilly mornings! Enjoy a warm cup of ‘get up and go’ from our friends at Peace Coffee. They know how to brew it up right.

Café Snow Lait
Ingredients:

Peace Coffee Snowshoe Brew
¼ to ½ cup milk or alternative dairy product
1 Tbsp chocolate sauce (it’s best with a dark chocolate, but any will suffice)
½ tsp cinnamon
Pinch of cardamom

Simple Steps:

Brew the coffee to your liking: stovetop espresso, press pot, drip… any method will do Optional: brew it extra strong for a bolder flavor!
Heat milk or milk alternative in a small saucepan on low heat - pay close attention as you don’t want to let it burn. It should be just too hot to touch (about 130°). Remove from heat.
Grab your favorite mug and add the chocolate sauce and cinnamon first.
Add brewed coffee and stir well. Top off with warmed milk.
Finish with a pinch of cardamom. Yum!

Snowshoe Brew is available in all our stores in the coffee aisle.

Roast level: medium
Acidity: soft
Body: smooth
Aroma: almond, white grapefruit,
Spice, & malt

Five food myths, busted

Wed, 18 Jan 2012 16:06:30 -0600

1. Myth: Brown eggs are healthier than white eggs
Answer: False
Shell color makes no difference in the nutritional quality, taste or cooking characteristics of an egg. The color of the egg shell depends on the breed of hen that laid it. In commercial eggs, hens with white feathers lay white eggs and hens with red feathers lay brown eggs. Organic eggs offer additional health benefits, but when it comes to the shell color of regular commercial brown or white eggs, the nutrition in the egg is the same. So whether you choose white or brown eggs, it’s simply a matter of which you prefer.

2. Myth: Late night snacking will cause me to gain weight – if I go to bed shortly after eating it’s going to turn to fat
Answer: False
Many people think eating late at night causes weight gain. Actually, it's not when you eat that matters, it's what and how much you eat. If you’ve already had all you calories for the day and late night eating is above and beyond your calorie needs, you’ll gain weight - that holds true no matter what time of day you exceed your limits. Often the snacks we choose at night are treats like ice cream and chips. So if you’re going to have them, plan for them and limit your portion size.

3. Myth: Cooking burns off alcohol
Answer: False
Some alcohol does evaporate and burn off, but not completely and it depends on the cooking method. For example, if you flame or flambé a dish, 75% of the alcohol remains. It takes 2.5 hours of simmering a food to reduce the alcohol content to 5%. So if you want the recipe to be alcohol free, use alcohol free ingredients.

4. Myth: Frozen and canned vegetables aren’t as healthy as fresh
Answer: True and False
The fresher the vegetables, the more nutrients they contain. However, shortly after vegetables are picked, they start losing their nutritional quality. Frozen and canned vegetables are typically picked and processed at the peak of their ripeness and are flash-frozen or canned, helping retain nutrients. Keep in mind canned vegetables are high in sodium, but a good rinse can reduce it by 50%.

5. Myth: You burn more calories eating celery than there are calories in the stalk.
Answer: False
Our bodies use about 10% of the calories we eat each day for chewing and digesting. Some foods, like celery, might burn few more calories when processing. However, if a celery stalk has 10 calories and you burn even 20%, or 2 calories, digesting it, you still consume about 8 calories. That’s not going to get you anywhere very fast. Bottom line, these fruits and vegetables aren’t a magic bullet, but certainly are part of an overall healthy diet plan.

Are there food and nutrition questions that you’re not sure are true or not?

Click here to view the KARE 11 video with me talking about these and other food myths.

Are you a Cheese Wiz?

Thu, 12 Jan 2012 17:18:19 -0600

I like to compare cheese to wine because so much of the flavor depends on the agriculture of the ingredients, production and aging (fermentation) process. A young Gouda made in Wisconsin will taste different than an aged Gouda produced in Amsterdam, just like a Chardonnay from California is different from a French Chardonnay.

It’s these small intricacies that make each cheese one of a kind and the varieties endless! At Lunds and Byerly’s, we have more than 1,000 cheeses from at least 20 different countries.

To help you keep track of your favorites, we introduced a “Cheese Wiz” program. We have “Cheese Wiz” note cards placed in little red boxes at every store. Next time you stop in, take a note card and record your own notes as you sample our cheeses. We’ll keep your card until the next time you want to refer back to it.

Are you a Cheese Wiz? If you answer “yes” to the majority of these questions, you probably are!

Family members and friends always put you in charge of making the cheese tray for important events.
People call you for advice on what cheeses to serve at their next party.
You have watched TV specials or read books on cheese making.
Friends usually tell you when they try an awesome cheese, because, of course, you’ll be interested.
You know the cheese specialist at your local store personally and can spend upwards of 15 minutes chatting with them about new products.

Searching the world for sustainable seafood

Thu, 12 Jan 2012 10:27:09 -0600

Tofino is a small town of about 1,700 residents on the west coast of Vancouver Island, just teetering on the southern edge of Clayoquot Sound. It’s quite the winding road to get there, and the drive in is most definitely not for anyone that gets woozy on steep narrow roads that overlook drop offs down to the rocky streams.

The area is surrounded by glorious mountains, evergreens and wildlife (bears and mountain lions abound). As I peered down from the passenger side of the car I was able to see thousands of wild salmon swimming upstream for their annual spawning voyage. Truly breathtaking!

Creative Salmon farms indigenous Chinook salmon. Despite being one of the smallest salmon farming companies in the world, they are fully integrated. That means they produce their own broodstock (parents) and smolts (baby fish), as well as raise and harvest the fish and process them in a plant located right on the dock in Tofino. They are known for their sustainable practices which include:

Raising only Chinook salmon, indigenous to the great Pacific Northwest. This is good because the salmon don’t have to adapt to a strange environment, they’re already home.
GMO-free diet rich in fish meal and fish oil, resulting in salmon high in Omega-3 fatty acids. Creative Salmon's fish are fed a diet consisting primarily of fish meal, fish oil and 25% certified organic wheat.
No use of antibiotics in the market fish. Most salmon farms are using antibiotics, but Creative Salmon has not treated their market fish with antibiotics since 2001. Because Chinook salmon are indigenous to the area, and through good husbandry practices, they remain healthy without the use of antibiotics. However, antibiotics are used minimally and only as needed in the broodstock, which is never processed as market fish, but is still part of the process.
Creative handles the salmon as minimally as possible because salmon don’t like to be bothered, ever. Handling stresses the fish and increase mortality. To avoid this, they monitor the fish with underwater cameras, and generally never touch them between smolt stage and harvest. I was able to look through the camera into the ponds and see the salmon. Seemed pretty crowded in there, but Creative provides the fish with a low density, low stress environment in pens which are 100' x 100' wide and 50' deep.
Lastly, they clean and maintain the ponds and nets without using any harsh chemicals or antifoulants. Cleaning is done by power washing with sea water, or by exposing nets to ultraviolet (i.e., sunshine!).

I’ll be back to Tofino. For one, it’s such an amazingly beautiful part of the world, but also because we still want to learn more about Creative Salmon’s aquaculture practices. We have questions about the amount of grain fed to the salmon and the usage of antibiotics (albeit minimal) for the broodstock. We’d like to find out if there is any way salmon can be farmed without any antibiotics throughout the entire aquaculture process. We hope so!

Next time you visit one of our seafood counters, look for the country of origin label on the salmon choices. If you see mention of responsibly sourced salmon from Tofino BC, you can be assured it’s meeting our high sustainable seafood standards.

A cheese adventure in Wisconsin

Wed, 11 Jan 2012 09:30:50 -0600

We’ve had Marieka’s Gouda at Lunds University & Central for about four years, and I consider it be one of the finest raw milk goudas in America. Marieka herself has sampled the cheese at my store in the past.

My understanding of cheese making has always come from researching cheeses in books or on the internet as well as tasting cheeses from around the world at food shows and importers warehouses. My understanding of cheese became more complete on this trip.

There, in the heart of Wisconsin, amidst the rolling hills I experienced the “complete deal.” I saw first-hand a family living alongside and caring for their heard of cattle. Breeding and birthing cows and making cheeses from the milk as well as aging the wheels of cheese to perfection in the farm’s “caves.”

Much of what the cows eat is grown on adjoining land. Part of the custom mix in the cattle’s diet includes sprouted cotton seed which I had never seen before. Everything is aimed at creature comfort in order to produce the highest quality milk. The cows roam freely inside very high-roofed structures with open air sides. Large ceiling fans circulate the air while automated manure removal systems keep the areas clean. Partially enclosed sand floors made for comfortable reclining. Even a motion activated back scrubber keeps the cows happy.

Nestled between these very large buildings is the milking parlor. Cows rotate through this area multiple times each day, and before each milking samples are taken for lab testing. As Marieka walked us through the farm, you could tell from the smile on her face how proud she is of the cheese that she is producing. The awards she continues to receive are well deserved for all the dedication and hard work.

This one visit brought home to me the art of cheese making. Every direction I looked a piece of the puzzle filled in until the whole picture came together. The farm, the animals, the aroma, the milk, and the labor of those who steward the process from beginning to end, all added up to a wonderfully clear revelation.

Artisan. Farmstead. Farmhouse. And one of Americas finest cheese makers.

Meet the expert: pastry chef Andria Chinander

Fri, 06 Jan 2012 11:27:09 -0600

What led to your interest in baking and the pastry arts?
My grandmother. It took just five ingredients – butter, flour, sugar, rhubarb and a dash of cinnamon – for my beloved grandmother to influence the beginning of my career. Every holiday and family get together meant one thing for sure – grandma’s rhubarb pie. I will never forget the first time she taught me how to make it. I was amazed at how a few simple ingredients could create something so wonderful. This is where it all began for me.

I had always been an artistic kid who loved drawing, painting and sculpting. As a child I never thought of how I could develop those skills into a career. As I grew older and spent more time with my grandmother and her wonderful baking skills, I started to develop a passion for the pastry arts.

What do you like most about being a pastry chef?
The best part about my job is that every day I get to create art. I love when people come to me with a rough idea of what they want created and we work together to create a cake or pastry that makes their special occasion even more special. It’s a very rewarding role!

Is it hard to know your masterpieces will be devoured soon after you’ve created them?
That’s a question I get asked quite a bit! I guess I don’t view it that way. When you go to a museum you see a painting and enjoy it with your eyes. I get to create art for all of the senses!

What are the current trends in the world of cake and pastry?
This is a world that is continually changing with never a dull moment. Some of the biggest trends this year are cake pops, French macaroons, cupcakes and 3D cakes. Cake pops and French macaroons are a cute and fun way to get just a taste in a small bite. It is a perfect dessert for a more moderate diet. Both desserts are also fun for bridal showers, baby showers, small weddings, etc.

Cupcakes have been big this year for weddings. It is a great way for brides to provide their guests with different cake flavors and toppings in a more cost effective way than the traditional tiered cakes.

There are also many shows now that have taken cakes to new heights, including 3D cakes. These cakes push the limits of cake to a level where it's not just about the cake and icing, but also construction, stability and design. It is truly amazing how many techniques and skills are involved with creating an edible piece of art.

Raising the bar on our salad bars

Thu, 05 Jan 2012 10:13:03 -0600

Composed Salads: Iceburg Wedge Salad, Greek Salad, Kale Toss

Composed Salads: Spinach Salad, Romaine Hearts, Mexican Greens

When I make salad at home, I know what’s going into it and I feel good about it; that’s why I wanted to help create the same feeling in our salad bars. So the deli team and I went back to the drawing board to make sure our salad bar offerings were fresh, healthy and unique. Now you can get a salad at Lunds and Byerly’s with all kinds of new and delicious ingredients.

Lunds and Byerly’s new and improved salad bars include:

Greens (not just lettuce), including lemon sesame kale, arugula, watercress and fresh herbs
Whole grains and beans
Roasted fresh vegetables , like green beans with garlic, fennel and baby herbed potatoes
Daily composed salads ranging from iceberg wedges with blue cheese to mini butter lettuce heads filled with fresh mozzarella and tomatoes drizzled with balsamic and olive oil
A variety of fresh raw and daily steamed vegetables
Boosts such as flax meal, chia seeds and nutritional yeast

Top it all off with our scrumptious signature dressings, nuts and some dried fruit – delicious and nutritious!

So make your next stop at the bar be at our salad bar. I guarantee you’ll feel good about it.

First retailer in U.S. with first harvest of Monini olive oil

Tue, 03 Jan 2012 15:23:36 -0600

Fragrance: intense aroma of green tomatoes, typical of certain areas of Italy
Flavor: fruity, fresh, grassy; lightly bitter and pungent; slightly spicy with clean almond aftertaste
Density: medium to high
Color: dark green
Acidity: below 0.4%
Suggestions: ideal for seasonal winter cuisine because of its rich olive taste

We are honored and proud to have received the very first cases of Monini olive oil in the United States, and I hope you enjoy the rich flavor as much as I do.

Champagne expertise and recommendations for your New Year’s parties

Tue, 27 Dec 2011 16:04:58 -0600

Here are my top 5 favorite non-vintage bubbles:

Bollinger Special Cuvee Champagne – as the name implies this wine IS SPECIAL – 93/100 points from Wine Spectator and made from lots of Pinot Noir grapes from Grand Cru vineyards. Before it undergoes the second fermentation it is aged in small oak barriques. Herein is the secret; it is full bodied, with lots of biscuit and brioche flavors. It will dance across your tongue. And guess what? Drink it from a Riedel Cabernet stem – not a flute – it’s so complex – it needs the air the larger stem gives it!
Billecart Salmon Rose Champagne – made with plenty of Pinot Noir grapes which gives this wine it’s coppery hue, it’s dry with toasty complexity and raspberry elegance; perfect for the main meal!
Veuve Clicquot Champagne – the iconic yellow label draws proper attention to its consistency and great flavors! Medium bodied elegance!
Duval Leroy Champagne – fuller bodied with nutty aromas around the center of lemons and graphite.
Champagne Henriot Brut Souverain – firm and toasty with hints of tropical fruit, lemon zest and ginger.

Champagne stands out because of its blending. Cellar masters use three grapes: Chardonnay, Pinot Noir and the obscure Pinot Meunier. Remember that all great wines begin with great grapes - Champagne is no different.

The best grapes from Grand Cru or Premier Cru vineyards, within the Champagne region, are specified when making that first fermentation of still wine before the yeast and sugars are added to start that magical secondary fermentation. This quality is reflected in the complexity, flavors and length of finish in the final product.

Remember that a vintage bottle of Champagne contains grapes coming entirely from the year on the bottle. It should be a better bottle as not every year is declared a vintage year in the region. A non-vintage bottle, however, will always carry that “house style” as it’s a blend of several years (vintage and not) that are stored in caves at the domain.

The wine world is full of paradigms and sayings that are rather, well… they’re sayings. But one that I will stick by is that once you’ve had GOOD Champagne, all others will seem like bubbly grape juice.

My advice? Save most of the Cava’s (Spain), Prosecco’s (Italy) and Sekt’s (Germany) for delicious Mimosa’s (Orange Juice) or Bellini’s (Peach Nectar) and break out the true Champagne for your New Year’s toasts. Champagne comes in all degrees of dryness, fullness and flavor profiles that not only make them excellent for New Year’s toasts, but can be drunk throughout the main meal given the right pairings.

Cheers to a healthy 2012!

Tips from a dietitian for keeping New Year's resolutions

Tue, 20 Dec 2011 17:05:17 -0600

Once you’ve identified your big resolutions for the New Year, break them down into smaller goals, which are a step by step plan.

A specific goal needs to answer who, what, when, where, which and why. Not specific goal: “I’m going to exercise.” Specific goal: “I’m going to walk on my lunch break.”

The goal also needs to be measurable by asking how much, how many, how it’s attainable. A specific and measurable goal: “I’m going to walk on my lunch break 3 days a week for 30 minutes each time.”

Finally, it needs to be realistic – here’s where you need to be honest with yourself and examine if you are willing and able to work toward the goal and to what degree. For example, if you currently aren’t exercising, a goal to go to the gym daily is not realistic. But going 3 times a week might be very attainable. Being honest, thoughtful and planning your goals will be a big step toward your success.

Please join me in January for a four week Healthy Weight and Lifestyle series of classes. My goal is to provide you with the tools you need to be successful in your efforts for a lifetime. The class is offered at the Byerly’s Ridgedale location. Class description, times, price and registration can be found here.

Let’s make 2012 THE YEAR that matters.

To your health!

Holidays for our cheese lovers

Mon, 19 Dec 2011 15:59:59 -0600

Below are some of my other favorites with guides on how to pair certain cheeses, how to handle them and their various flavors. Enjoy!

Aged Cheddars and Goudas
Both are easy crowd pleasers and with thoughtful selection, they also impress the most sophisticated palate. Additionally, these cheeses travel well and most do not require constant refrigeration.

Merieke Gouda

Hook’s 10 Year Cheddar is a classic gift cheese; no other cheddar makes a finer statement. In this cheese, rich Wisconsin creaminess is harnessed by a demanding sharpness, while plentiful calcium crystals are a pleasant surprise. You can’t go wrong with any of the Marieke Gouda selections from Hollands Family Farms either. Hollands Family Farms’ Aged, Super Aged, Foenegreek and Clove Marieke Goudas all share a sweet nutty taste that’s perfect for pairing with seasonal winter ales.

Sartori BellaVitano selections
Fast becoming a holiday tradition, but difficult to classify since they’re truly American Originals. Their Merlot and the Espresso cheeses are perfect bookends for any holiday dinner. Before or after a meal, these cheeses are fun to mix and match with your beverage of choice.

Satori BellaVitano

In addition to the BellaVitano Reserve line-up, this year Lunds and Byerly’s are proud to offer a limited supply of Cognac cured BellaVitano. This is a limited release cheese with only 10 wheels available at select Lunds and Byerly’s locations.

Young Cheeses
Softer, younger cheeses, with their delicate nature, demand careful attention when given as a gift I’m fond of two local selections in this style: Alemar’s Bent River and Uplands Rush Creek Reserve.

Uplands Cheese Rush Creek Reserve

Bent River is a Camembert style cheese with a thin snow-white rind, and an interior rich with herbal notes that is accented by flavors of fresh mushrooms. I enjoy this cheese on its own, but many friends find it delicious when I serve it with our Casa Forcello Amarena Cherry Compote.

Rush Creek Reserve is a new seasonal favorite from Uplands Cheese. Rush Creek Reserve is impressive on its own—I gently warm the spruce wrapped round and simply slice the top rind off to reveal its lush inner cream. The sylvan scents are a perfect complement to hearty crusty bread and thinly sliced speck or prosciutto.

This holiday season, take some time to discover and share the world of flavor in our local cheese selections. Keep your cheese fun and inviting--mix and match selections based on rind, texture, and flavor.

What are your favorite holiday cheeses? What types of cheese do you pair with your holiday meals?

Celebrating the Tradition of Chanukah

Thu, 15 Dec 2011 09:49:28 -0600

Like any other Jewish holiday, food plays an essential part. My husband makes a killer sweet potato latke. Latkes are like hash brown potatoes fried in oil. I’s customary to eat latkes and other fried foods to signify and celebrate the oil that lasted the miracle of 8 days.

Grandma Marilyn always makes Chanukah cut-out sugar cookies with the kids. I swear we get about 200 cookies from the little ball of dough she mixes up for us - paper thin, sweet and crispy. Don’t forget the best bread on earth: Challah.

Our Byerly’s St. Louis Park Kosher bakery is the top pick in my book for Chanukah treats. This Byerly’s is our only full scale kosher pareve (dairy-free) bakery and everything is made from scratch. We carry a full line of assorted cakes, cookies, breads and more than seven different kinds of Challah. Every Lunds and Byerly’s store carries Challah that’s delivered from our St. Louis Park store. Visit your local store to find other kosher foods they offer.

With Chanukah over-lapping Christmas this year, it will be even more festive. So have a wonderful holiday season, whatever you may be celebrating. After all, any holiday is really about family, friends, tradition and giving.

Your guide to a simple, succulent prime rib

Thu, 15 Dec 2011 06:50:13 -0600

Just give it a rub down with your favorite coarse ground seasoning blend and bake at 400◦F in an uncovered thick wall roasting pan until it’s done to your liking. That’s it! Note the larger the roast, the easier it is to cook because the window of time it takes to go from medium rare to medium well is longer. With small roasts, you really need to be there the very second it’s finished.

Many people challenge the recommendation to season the roast prior to cooking for fear the salt will draw all of the moisture out of the meat. Personally, I recommend seasoning prior to cooking because flavor and tenderness come from the natural breakdown of protein that’s achieved through the absence of water. Not only is it good, but in a sense it’s the very definition of “dry age.”

Seasoning before cooking is not to be confused with meat drying out due to the natural juices lost when a roast isn’t given at least 10 minutes of rest time after being removed from heat. Here’s why: during the cooking process muscles constrict. If sliced in this state, many of the natural juices will go right onto your cutting board or on the floor. If sliced in a more relaxed state, the juices will flow through the meat. No poking, prodding or slicing for 10 minutes. This is key.

Believe me, anyone that can grill a steak or bake a ham can be a star entertainer with a perfect prime rib. It’s really that simple. It will be on my holiday table this year. How about yours?

Special holiday traditions from my kitchen to yours

Thu, 08 Dec 2011 15:43:18 -0600

I remember grandma making barbecue ribs on Christmas Eve night for the kids while the adults ate the lutefisk (although some not so willingly). This was, of course, after the oyster stew with the little oyster crackers. I can still smell the steamed milk and the salty oysters in grandma’s old gold-colored ceramic bowls with the plates of lefse smeared with butter and sugar, krumkake, rosettes and peanut brittle.

After dinner it was all about the cookies! Chocolate krinkle cookies and thumbprint cookies filled with green icing. You can’t forget the cornflake cookies dyed green and shaped like little wreaths and cut-out sugar cookies iced and decorated. I remember almond crescent cookies and, of course, the traditional peanut butter cookies with the Hershey’s kiss on top. Oh…and the chocolate fudge cut into small pieces loaded with walnuts. Yum!

I’m sure a lot of you can relate to wanting to pass on family traditions. Luckily we can turn to the bakery at our nearest Lunds and Byerly’s for some of these delicious old-fashioned favorites like rosettes and krumkake! I also cheat a little and pick up some already-baked cut-out cookies from the bakery, whip up some icing and let the kids decorate them. It’s nice to pick up a few varieties of cookies while I bake a few more so my children will have some of the same memories as I do.

It’s fun to reminisce about Christmas’ past and all the traditions I remember, but the one thing I don’t miss is the smell of lutefisk floating in the air!
What are some of the Christmas food traditions you remember? What’s important to you to pass on to your children?

Holiday Gift-Giving Ideas

Tue, 06 Dec 2011 15:48:31 -0600

The perfect “anybody” gifts:

Lunds and Byerly’s gift card chocolates box: Nestle a Lunds and Byerly’s gift card with your desired amount inside the top flap of our box of delicious, chocolate drenched sea salted caramels. Write a greeting on the flap and fold in to hide the gift card. What a grand surprise – a gift card tucked inside a box of chocolates!
Seasons Eatings Holiday Candies: Our enhanced collection of Seasons Eatings candies, barks and brittles is perfect for holiday parties, in gift bags, or as stocking stuffers. The selection includes such favorites as peppermint bark and Klondike brittle, as well as new varieties including dark salted pretzel bark and peppermint crunch cookies.

Thanking that special teacher or co-worker:

Lunds and Byerly’s locally made, small batch roasted coffees: Choose from favorites like Twin Cities Blend, Holiday Blend or Scandinavian Blend. Each blend has its own distinctive flavor notes – smooth and rich, warm and delicious!
New Lord Nut Levington Peanuts: Delicious, seasoned peanuts in remarkable flavors: “Rebel Mary,” Bloody Mary flavor with pepper, lemon, and celery; “Thai Dyed,” flavored with curry and lemongrass; and “Mama Mia,” with tomato, garlic and cheese.

Delectable gifts for the sweetest host:

Lunds and Byerly’s pure premium Belgium chocolate bars: Wrap a festive ribbon around three or four bars for a tasty treat! Try dark chocolate with sea salt, milk chocolate with pretzel and toffee bits, dark chocolate with berries and more. Divine!
Lazzaris Black Cherries in Amarena Syrup: Spoon these deep flavored cherries over warmed brie cheese; top ice cream or gelato; mix in to a Greek yogurt parfait and top with roasted nuts; place one is a glass of champagne – these cherries work for just about anything.

Please visit our stores for help from an expert FoodE on more unique gift ideas. We hope your holidays are filled with great joy and delicious food!

Scrumptious Holiday Treats Await at Your Lunds and Byerly’s

Wed, 30 Nov 2011 17:24:52 -0600

One of the items we’ll be sampling is our Lunds and Byerly’s Brie. It’s quite possibly our favorite holiday dish and one of the best deals this holiday season because it’s so versatile. From serving as-is, to adding a simple sweet or savory topping, to baking it and releasing the ooey gooeyness, it’s simply delicious!

The recipe that gets the most oohs and aahs from my guests is Brie with Apricot Preserves and Brandy baked in a crispy shell of Phyllo dough. If you haven’t worked with phyllo dough before it can seem a little daunting, but once you get the hang of how to work with it, nothing compares. Our phyllo is found in the freezer case in a small, rectangular box and its ultra-thin layers are stacked and rolled up like sheets of gift wrap.

There are two things to keep in mind when working with phyllo. One, make sure it thaws while still safe and secure in the plastic wrap. Second, it will dry out almost immediately when exposed to air. You need to keep it slightly damp whenever you are working with it. I always have a damp towel that I lay over the stack of sheets as I work with them individually.

To get those flaky layers, you need to introduce a fat to the dough. Melted butter is the perfect addition. Here’s how I make my Apricot Brandy Brie:

Melt about a stick of butter and have a pastry brush at the ready; remove one sheet of phyllo dough from the stack, placing a damp towel over the rest while you work on the individual sheet
Lay the sheet of phyllo on your baking pan (lined with a Silpat or parchment paper) and brush the top of the sheet with melted butter; remove another sheet, place it on top of the butter sheet, and butter the top of the second sheet.
Repeat this process until you have about 8-10 layers of dough built up. Don’t worry if a sheet breaks apart when you are moving it, or if it wrinkles or the edges don’t line up.
Place your brie – rind and all – in the center of the pile of phyllo sheets.
Mix a jar of apricot preserves with about ¼ cup of brandy. Spread the apricot preserve and brandy mixture just on the top of the brie and wrap the phyllo dough up around the edges of the Brie. (If you are using a 2-pound wheel of brie, you will need to create another stack of buttered phyllo sheets to place on top of the brie and wrap down around the sides.)
Once you have the wheel covered with Brie, brush the entire top and sides with melted butter.
Place it in a 350ºF oven until the phyllo turns golden brown.
Transfer to a serving platter and serve with simple table water crackers. Your guests can cut out a portion with a knife or spoon.

Be sure to stop in to your nearest Lunds or Byerly’s this weekend for an amazing deal on brie…and don’t forget to sample our holiday favorites while you’re there!