Contributors

Tomato

1. Use a paring knife to dig out the core of the tomato. 2. With a serrated knife, cut it into ¼-inch planks across the equator, like you were slicing tomatoes for a burger, then into ¼-inch strips, and then finally crosswise, into dice. Tip: Wherever possible try to run your knife blade against the flesh of the tomato instead of the skin; it’s less likely to slip and will dig in more easily.

Celery

1. With a chef’s knife, make long slices all the way down the length of the stalk, roughly ¼-inch apart. 2. Then, simply cut across the grain and width of the celery, again ¼-inch cuts, to make small dice.

Garlic

Garlic can be done similarly to onions, but can also be handled in a less time consuming way with good results, especially in long cooking preparations like sofrito, where the garlic will essentially “melt.”

1. Use the flat side of your chef’s knife laid on top of a peeled garlic clove, (or even better use a vegetable cleaver if you have one), and with the palm of your hand give the flat knife against the garlic a good thwack, smashing the garlic into the cutting board. If that seems too aggressive or scary, you can also simply press down firmly into the flat knife, by using your body weight, and again flatten the garlic into your cutting board. 2. With a rocking motion, use the knife to mince the garlic into small pieces. This method is not as precise as a proper dice, but it is fast, fun, and effective.

Bell Pepper

1. Trim off the tops and bottoms of the peppers and scoop out the seeds and white pith. 2. Split the pepper in half lengthwise from stem-end to bottom and lay the two halves flat on the cutting board. 3. Cut into ¼-inch strips, and then across the strips into ¼-inch small dice. Give the trimmed tops and bottoms a rough dice, too. They won’t be as neat and tidy, but it’s best to use all the edible parts. n

R ob i n A s b e l l spreads the word about delicious whole, real foods through her work as an author, cooking teacher, and private chef. She is the author of “Plant-Based Meats,” “Great Bowls of Food,” “Big Vegan,” “Gluten-Free Pasta,” and more.

T e r r y B r e n n a n is a

photographer based in Minneapolis, Minnesota. Clients include Target, General Mills, Land O’Lakes, and Hormel. “Working with Real Food is a highlight—I love working with the creative team and, of course, sampling the wonderful recipes.”

L a r a M i k l a s e v i c s

began her food career on the other side of the camera, cooking at the renowned New French Café in Minneapolis. Today her work as a stylist is in demand at corporations including Heinz, Target, and General Mills, as well as with many magazines. Her experience as a chef helps her make food as appealing on the page as it is on the plate.

J a s o n R o s s is a chef consultant for restaurants and hotels, developing menus and concepts for multiple high profile properties. He grew up and trained in New York City but now calls St. Paul, Minnesota, home. He currently teaches the next generation of chefs at Saint Paul College Culinary School.

Q u i n t o n S k i n n e r is the

author of fiction and nonfiction books, as well as work in numerous national publications including Glamour, Experience Life, Huffington Post, Delta Sky, and American Theatre. He was senior editor of Minnesota Monthly and METRO magazine, and is the co-founder of Logosphere Storysmiths.

Mol ly Stevens is a cooking instructor and the author of several award-winning cookbooks, including “All About Dinner,” “All About Braising,” and “All About Roasting.” She has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Her recipes and articles have appeared regularly in a number of national publications, and she is a cohost of the Everything Cookbooks podcast.

Bloomington: 952-896-0092 Burnsville: 952-892-5600 Chanhassen: 952-474-1298 Eagan: 651-686-9669 Eden Prairie: 952-525-8000

Edina

50th Street: 952-926-6833

France Avenue: 952-831-3601 Golden Valley: 763-544-8846 Maple Grove: 763-416-1611

Minneapolis

Downtown: 612-379-5040

Nokomis: 612-729-4000

Northeast: 612-548-3820

Uptown: 612-825-2440

Minnetonka

Glen Lake: 952-512-7700

Highway 7: 952-935-0198

Ridgedale: 952-541-1414 Navarre: 952-471-8473 Plymouth: 763-268-1624 Prior Lake: 952-440-3900 Richfield: 612-861-1881 Roseville: 651-633-6949 St. Cloud: 320-252-4112 St. Louis Park: 952-929-2100

St. Paul

Downtown: 651-999-1600

Highland Park: 651-698-5845 Wayzata: 952-476-2222 White Bear Lake: 651-653-0000 Woodbury: 651-999-1200

SHOP ONLINE

Shop.LundsandByerlys.com

CATERING

LundsandByerlys.com/Catering 952-897-9800

L&B EXTRAS

Get extra o ers and tools to make shopping easier. LundsandByerlys.com/Extras

DOWNLOAD OUR APP

LundsandByerlys.com/Mobile

STAY CONNECTED

Follow us on social media and sign up for our e-newsletter. LundsandByerlys.com/StayConnected

FOOD QUESTIONS?

Call our FoodE experts: 952-548-1400

REAL FOOD COMMENTS

Aaron Sorenson: 952-927-3663

A Merchant’s Merchant

I have recently found myself refl ecting quite a bit on our family business history as it was 100 years ago this year my grandfather, Russell T. Lund Sr., began his career in the grocery business.

It’s a story that could have been quite different if Russell had followed through on his initial plans when he boarded a train in Amery, Wisconsin, in the summer of 1922 to head to Minneapolis. He was 18 years old at the time and came here to fi nd a summer job with the hopes of earning money to attend college in the fall. He took a part-time job in the cheese and cracker department at Hove’s at Lagoon and Hennepin avenues in Uptown and immediately displayed a merchant tenacity. Just three months later, Tom Cordalis, owner of the cheese and cracker department, offered him a fulltime position, and within a year Russell was offered a 10 percent partnership in the department. Back in those days each department within the store was often separately owned. Russell expanded the perishable business by adding dairy, produce, and meat to his partnership mix within the Hove’s store.

His entrepreneurial drive would also show up in popped and packaged popcorn he created under the Hove’s brand label. In the 1930s, he took what he called a sabbatical to move to California with his wife, Rhoda, and young son, Russ Jr., to launch a new popcorn company called Red E Popt. They experienced so much success they had to relocate and expand their production facility three times within the fi rst two years.

While business was booming, they always had a desire to eventually return to Minnesota. Mr. Cordalis and the Hove’s team were quite proud of what Russell had accomplished in California, but they missed his merchant talent and drive at their store. The discussions of his return resulted in Russell buying into full partnership with Mr. Cordalis and building a new store to replace the existing Hove’s in Uptown. Russell and Rhoda sold the popcorn business, returned home, and used those profi ts to purchase property at Lake Street and Hennepin Avenue. In 1939, a new Hove’s opened at that site—and it’s where our Uptown store is still located today.

Russell was a merchant’s merchant. His immense pride and passion for high-quality products and immaculate store conditions were always on full display. Sharply dressed and donning an apron, Russell would often start his mornings by sweeping the sidewalks, unfurling the awnings, and ensuring the store’s displays all demonstrated his pride of ownership.

He also cared deeply for his staff and the community. His quiet and impactful acts of kindness included everything from providing fi nancial assistance to staff members in need to touching moments like when he arranged for a cashier to have the rare opportunity to call her son in Vietnam during the war. His and Rhoda’s success and connections meant nothing if they did not somehow provide those around them a path to better their own lives.

His entrepreneurial spirit, merchant talents, and compassionate leadership set the foundation for the values our company strongly upholds to this day. As a third-generation member of the extended L&B family, I appreciate all of the family in our business. In fact, 30 percent of our staff have or had family members within our company, and 10 percent are second-, third-, or fourth-generation family members within our company’s extended L&B family.

Because of their own merchant talents, passion for service, and compassion for one another, we have carried on and further defi ned our collective vision for what a grocery store can be and should be for the communities we serve.

Sincerely, Sincerely,

Guide to Minnesota Apples

Honeycrisp

Extremely crisp and juicy with a balanced, sweet-tart flavor. Best eaten fresh, used in baking or for applesauce. (Available late September.)

First Kiss

This apple is lightly tart and aromatic with a super crisp texture. Eat out of hand or add to a snack tray or salad. (Available mid-August.)

Zestar

This apple has a sweet-tart taste with hints of brown sugar. The light, crisp texture results in a nice crunch. Best enjoyed on its own. (Available early September.)

SweeTango

This apple is crisp and sweet with a lively touch of citrus and honey and a subtle hint of spice. Best eaten fresh. (Available early September.)

RiverBelle

Crisp and juicy, the RiverBelle is equal parts sweet and acidic, which results in a delicate flavor. Best eaten fresh. (Available in August.)

McIntosh

This bright red apple has a rich flavor and tender texture that softens when cooked. Enjoy in applesauce, pies or on its own. (Available late September.)

Haralson

This firm, crisp apple has a juicy, tart flavor and red color. Perfect for eating fresh or making pies or applesauce. (Available late September or early October.)

Pazazz

This late-season apple has a sweet yet tart flavor with a huge crunch. It’s delicious used in pies or other baking. (Available late October.)

Sweet Sixteen

This late-season apple is rose red in color with a sugary taste and fine texture. Best enjoyed in applesauce or eating fresh. (Available late September.)

Sweet and Savory

Apple Dishes

Apples are the star of the show in these simple, delicious dishes that are perfect for fall.

Gorgonzola Apple Slaw with Almonds

MAKES 12 TO 14 SERVINGS | PREP TIME: 20 MINUTES

Sweet Honeycrisp apples and savory Gorgonzola cheese shine in this delicious dish.

1 cup mayonnaise ¼ cup apple cider or apple brandy ½ teaspoon sea salt ¼ teaspoon freshly ground pepper 3 medium Honeycrisp apples, cored and cut into julienne strips 6 cups chopped kale 6 cups shredded red cabbage ¼ cup chopped shallots 4 ounces Gorgonzola cheese, crumbled ½ cup sliced almonds

1. In a medium bowl, whisk together mayonnaise, apple cider, salt, and pepper. 2. Add apple strips to mayonnaise mixture and toss to coat. 3. In a large bowl, combine kale, cabbage, and shallots. Add apple mixture and Gorgonzola and toss to coat. 4. Transfer to a serving dish and garnish with almonds.

Brown Butter Ravioli with Walnuts and Apples

MAKES 2 TO 3 SERVINGS | PREP TIME: 15 MINUTES

This simple pasta dinner comes together in minutes! It’s delicious served with a glass of red wine and a crisp green salad.

1 (8-ounce) package refrigerated cheese-filled ravioli ¼ cup (1⁄2 stick) butter ⅓ cup chopped walnuts 1 apple, chopped

Parmesan cheese, for serving

1. Cook ravioli according to package directions; drain and set aside. 2. In a skillet over medium heat, melt the butter. Continue to cook, swirling occasionally until the butter is brown and smells nutty. 3. Add the chopped walnuts and chopped apple to the pan. Cook 2 to 3 minutes. 4. Top ravioli with butter mixture. Serve topped with freshly grated Parmesan cheese. n

Weeknight Skillet Meals

A one-skillet dinner is a weeknight winner!

T hese dinners come together quickly, they’re so satisfying, and all the ingredients go in one pan for quick prep and easy cleanup. What’s better than that? Here are three of our favorite weeknight skillet dinners to keep your family full and happy all week long.

Skillet Spaghetti

MAKES 4 TO 6 SERVINGS PREP TIME: 30 MINUTES

1 pound lean ground beef or ground turkey 1 (16-ounce) package spaghetti 1 (24-ounce) jar L&B Pasta

Sauce 1 cup shredded mozzarella cheese

Chopped fresh parsley, for garnish

Grated Parmesan cheese, for garnish

1. In a large oven-safe skillet, brown ground beef or turkey over medium-high heat. 2. Add spaghetti and 5 cups water to the skillet. Cook for 10 to 12 minutes, until most of the water has been absorbed and the pasta is tender. (Do not drain the small amount of water that remains in the pan.) 3. Add L&B Pasta Sauce and cook for an additional 5 minutes. 4. Set oven to broil. 5. Top the spaghetti with shredded mozzarella and broil for 2 to 3 minutes, until the cheese is melted, bubbling and starting to brown. 6. Garnish with fresh parsley and grated Parmesan cheese. Serve with a fresh sliced baguette from our bakery.

One-Skillet Mexican Chicken and Rice

MAKES 6 SERVINGS | PREP TIME: 45 MINUTES

2 tablespoons olive oil, divided 2 medium chicken breasts, cut into 1-inch chunks 1 red bell pepper, diced 1 yellow bell pepper, diced 1 (15-ounce) can black beans, drained and rinsed 1 cup frozen, canned, or fresh corn 1 (8-ounce) can diced green chilies 1 cup salsa 1 cup white rice 2 cups (a 15-ounce can) vegetable broth ¼ cup water 1 teaspoon cumin 1 teaspoon chili powder Salt and pepper, to taste 1 cup shredded Mexican cheese Sliced green onions and cilantro, for topping

1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. 2. Add diced chicken and cook until browned on each side, then remove from skillet. 3. Add bell peppers and the remaining 1 tablespoon olive oil and cook 5 to 7 minutes, until softened. They don’t have to be cooked completely. 4. Return chicken to skillet, along with black beans, corn, green chilies, salsa, rice, vegetable broth, water, cumin, chili powder, salt, and pepper. 5. Bring to a boil, then reduce heat to low and simmer 15 to 17 minutes, stirring often, or until rice has absorbed all of the liquid. 6. Top with cheese and either remove from heat and top with lid, or if your skillet is ovenproof, melt cheese under the broiler. 7. Serve topped with green onions and cilantro.

ONE-SKILLET MEXICAN CHICKEN AND RICE BAKED BUFFALO CHICKEN PASTA SKILLET

Baked Buffalo Chicken Pasta Skillet

MAKES 4 SERVINGS | PREP TIME: 45 MINUTES

10 ounces rigatoni, cooked and drained 2 tablespoons butter 3 cloves garlic, minced 2 tablespoons all-purpose flour 2 cups milk 6 ounces cream cheese, softened ¼ cup hot sauce 1 tablespoon dry ranch seasoning 2 cups L&B Ready To Heat Pulled Chicken (available in our deli) ¼ cup freshly chopped chives 1 cup shredded white cheddar cheese

1. Heat oven to 350°F. 2. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot. 3. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant. Add flour and whisk to combine. Cook 1 minute. 4. Add milk and whisk until smooth. Simmer until thickened, about 2 minutes, stirring occasionally. 5. Add cream cheese and stir until melted and smooth. 6. Add hot sauce and ranch seasoning and stir until combined. 7. Add cooked pasta, chicken, and chives and stir until pasta is completely coated. 8. Top with cheddar cheese and bake for 15 minutes, until cheese is melted. (Broil for about 5 minutes to get the cheese golden and slightly crispy.) Garnish with chives and serve. n

LUNDS & BYERLYS WHAT’S IN STORE

1TRU FRU

Meet your new favorite snack! This better-for-you treat is made from nutrient-rich fruit that is picked at the peak of ripeness and then frozen to capture the natural sweetness. Once frozen, the fruit is hyper-dried to lock in flavor and nutrition before it’s immersed in rich, sustainable dark chocolate. These gluten-free treats are made with clean ingredients and come in perfect snack-size portions for on-the-go enjoyment. Flavors include coconut melts, banana, and raspberry.

23 BEAR OATS

The 3 Bear Oats brand was born from its founder, Therese’s, love of cooking and her many years in Europe. After relocating to Minnesota, she began experimenting with steel-cut oats and was inspired by the Danish concept of hygge (hoog-uh), which warms hearts and homes with an emphasis on relaxation and indulgence. Her wholesome sweet and savory artisan grain bowls celebrate the healthy Northern spirit and use the bounty of local farms. Varieties include alpine trek—dark chocolate, peanut butter, and banana chips; orso Toscano—a mushroom-leek mix with Parmesan; and petite Canadienne—bacon and cheese with a touch of maple syrup. Keep these 100 percent compostable bowls on hand in the freezer for a healthy breakfast, filling snack, or satisfying side dish that you can enjoy in minutes.

2 1

3 6

4

5

3LONELY OLIVE TREE ORGANICS OLIVE OIL

In 2011, Lonely Olive Tree Organics founder Dimitri Kallianis, a chef and restaurateur, traveled to his father’s birthplace of Sparta, Greece, on a quest to bring his family’s historic and unique single-origin olive oil to America. Now you can enjoy their pure organic extravirgin olive oil in your kitchen. The mountain-grown olives are harvested each winter at their purest state and when the fruit is unripe. The olives are then pressed within 12 hours of picking. This ancient method of early harvesting and first cold pressing gives the olive oil a natural green color, complexity, aroma, and flavor that stands out. Try Lonely Olive Tree olive oil in your favorite recipes.

4L&B ICED PICNIC BROWNIES

What’s better than a brownie? Our L&B Iced Picnic Brownies are decadent, rich, and oh-so delicious. Our L&B bakers use three kinds of premium chocolate— semi-sweet, milk, and bittersweet—to create a superthick, delicious batter. We bake the brownies in an 8-inch square pan that’s easily transportable and resealable. Then, we slather the brownies with a thick, rich, and fudgy chocolate icing. Whether you’re heading to a family gathering, enjoying a picnic, or curling up at home, our L&B Iced Picnic Brownies are sure to be a crowd pleaser!

5MAMA STOEN’S GLUTEN-FREE BAKING MIXES

Gluten-free baking doesn’t have to be boring! Mama Stoen’s Gluten-Free Baking Mixes take the treats you know and love—think carrot cake, angel food cake, banana bread, and chocolate cake—and carefully craft them without gluten ingredients or preservatives so everyone can enjoy delicious baked goods without sacrificing taste, texture, or variety. This is very important to Mama Stoen—also known as Christine Stoen—who began creating these mixes in 2009 after she and her daughter were diagnosed with celiac disease and needed to make changes to their diets. Now you can enjoy their delicious recipes at home.

6L&B INTERNATIONAL SPICE COLLECTION

Explore flavors from around the world with our L&B International Spices. Culinary experts make this impressive collection using strict standards to ensure the highest quality and best flavors. Try the curry madras—an earthy, fragrant spice blend that’s hotter than standard curry powder—for fish, veggies, salad dressings, or tuna salad. Or give garam masala—a rich, all-purpose Indian seasoning—a spot in your fish, pork, or poultry routine. Looking for a little heat? Piri Piri Portuguese seasoning works well on chicken, veggies, and steak. This spice collection also includes fines herbes, Italian, guacamole, Mediterranean, herbes de Provence, French garden blend, ras el hanout, Swedish meatball, chile cilantro, Sriracha, harissa, Chinese five spice, barbacoa, and za’atar. Our top-of-the-line collection has everything you need—and you won’t find these anywhere else!