Friday, November 15, 2013
Cheesecake is always a favorite and an easy-to-make version is even better! This one-bowl, crustless cheesecake sets beautifully after a day in the fridge and actually improves with age.
The topping can be done your way – recipe developer Rozanne Gold likes a topping of pecans, white chocolate chips, and candied ginger, but you can use chopped-up Heath bars, granola, crushed chocolate wafers, gingersnaps, tiny marshmallows, shredded coconut, dried cherries, or glacéed fruit.
Elin Hansen, deli category coordinator
Friday, November 15, 2013
Thanksgiving is around the corner and cooks everywhere are drawing up menu plans and shopping lists. Articles and blogs are popping up offering advice on how to cook a Thanksgiving dinner and there are often references as to how stressful this meal can be. Someone has to carve the turkey, mash the potatoes and thicken the gravy – all at the last minute!
Sage dressing, mashed potatoes and green bean casserole are all traditional favorites in my family, but this year I’m keeping it simple and mixing it up with some modern salad sides from our deli.
by Michael Selby, executive chef
Monday, November 4, 2013
In our search to provide you with another wonderful turkey option, a group of us visited Ferndale Farms in Cannon Falls, Minnesota, and met with John Peterson, a third generation turkey farmer, to get an up-close look at how his local farm runs and how the turkeys are raised. The passion and authenticity that goes into raising their turkeys is incredible. It was just what we were looking for to create our new Apple Cider Brined Turkey Breast.
by Colin Lyons, produce buyer
Friday, November 1, 2013
The air has once again turned brisk and I cannot help but to start thinking about Thanksgiving. I know turkey is usually the number one food for most people during this holiday; the annual pilgrimage to the meat department is something I certainly do. Turkey is good, but I am a produce guy, and when I think of Thanksgiving, I think of cranberries!
For more than 20 years, Lunds and Byerly’s has grown a wonderful relationship with the local Wetherby Cranberry Company to bring our customers the finest cranberries in the world. This exclusive item has been a staple on our shelves from harvest time well into winter.
Amy Fouks, bakery category manager
Tuesday, October 29, 2013
Fall is the bakery’s time to shine! We have such a fantastic variety of apple products and as we dive deeper into the season, we turn to pumpkin!
Did you know that pumpkin is rich in dietary fiber, anti-oxidants, minerals and vitamins? It’s a local vegetable grown in many Midwest fields and provides a rich sweet flavor to many of our bakery treats.