Contributors

Make life in the kitchen a little easier and add some fun with these tools.

1. Ravioli Maker Press

Handmade stu ed pasta is impressive, wonderful, and yummy—and, unfortunately, time consuming. While a ravioli maker will not drastically change that, it will make shaping the ravioli much faster. If your maker has 10 or 12 slots, then bingo—you are now 10 or 12 times faster than you would have been had you made them without the press. The metal frame’s cutting feature does some of the work for you, sealing the “pillows” so there is no need to spend time pinching raviolis by hand. Also, each ravioli will be the same shape and weight, all cut to the exact same size. Use the ravioli maker for other lled doughs like pierogi, or dumplings and pot stickers.

2. Dusting Wand

This is such a sweet little gadget for dusting foods neatly and quickly. Instead of the alternative of a ne strainer and a spoon, this duster holds our in the end of the wand, in a capsule, and then when it is time for dusting, you just shake it a bit. Use it to dust breads, pasta, mu n tins or cake pans, or ll it with powdered sugar and garnish tarts, cakes, and all types of sweet treats.

3. Micro Grater

Two things about a micro grater: Every chef has one, and no other tool can replicate what it does. There simply is no other tool that can shave and grate foods as nely and wispy as a micro grater. Use it for cheese, lemon zest, spices such as nutmeg, dark chocolate, garlic, and probably 20 other foods.

4. Silicone Garlic Peeler

If you use fresh garlic at home with any frequency, then you know the di culty of peeling garlic, especially for dishes that require more than just a few cloves. Like magic, these tubes whisk away the peels from garlic with minimal e ort, and hands stay clean of garlic’s famous garlicky “perfume.”

5. Sauce Whisk

A sauce whisk functions just like a balloon whisk except it’s better and smarter for warm sauces made in a pan, such as butter sauce or gravy. The at whisk lays against the bottom of at-sided pans and is able to bind and incorporate sauces faster and without as much movement, e ort, and splashing as a regular balloon-style whisk. ■

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.”

K r i s t i n D o n n e l l y is the

author of “Modern Potluck” and the Substack subscription newsletter Mission: Dinner, which provides one easy recipe per week (each using about five ingredients and taking 30 minutes or less to prepare). She is also the cohost of the Everything Cookbooks podcast. She lives in New Hope, Pennsylvania, with her family. You can find her at kristindonnelly.com.

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.

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

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Minnetonka

Glen Lake: 952-512-7700

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St. Paul

Downtown: 651-999-1600

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

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CATERING

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Aaron Sorenson: 952-927-3663

Delicious Innovation

I n the most recent fall issue of Real Food, I had the pleasure of sharing a story about my grandfather’s journey to building our company on a foundation of quality, compassion, and innovation. He left big shoes to fi ll, both literally and fi guratively. Thankfully, we’ve been blessed throughout our more than 80 years in business to have such an amazingly talented team upholding these values.

As we welcome another holiday season, we are excited to introduce you to a couple of new holiday centerpieces—L&B Free Range Spatchcock Turkey and L&B Alderwood Beef Sirloin Roast. Executive Chef Anthony Leonhardi created these in our Product Innovation Center.

“Spatchcocking has become a popular way to prepare a chicken, but we haven’t seen it done much with a turkey,” Chef Leonhardi said. “We wanted to provide our customers with another excellent whole turkey option that is full of fl avor and takes only about an hour to fully cook in the oven.”

This innovative creation features an all-natural, antibiotic-free turkey that is brined in pure maple sugar. “By using a small amount of maple sugar, it adds a tremendous fl avor that is not overly sweet. And because the turkey is brined it is going to stay tender even if it’s slightly overcooked,” Chef Leonhardi said.

Our new Alderwood Beef Sirloin Roast is an approximately 2-pound sirloin that is marinated and aged with hand-selected ingredients including herbs, alderwood-smoked salt, and a touch of coffee.

“We’ve been perfecting this product for nearly two years, and the combination of alderwood-smoked salt and coffee proved to be the breakthrough in our aging process,” Chef Leonhardi said. “This roast is perfect for the center of the plate or sliced thin for salads and sandwiches.”

Inside our Product Innovation Center, our team of executive chefs, led by Michael Selby, is always in various stages of researching, developing, and taste-testing products. Their inspiration comes from travels, keeping current on food trends, and, most importantly, maintaining a high level of curiosity about how ingredients that are being used today could be used to create other unique offerings. Our executive chefs always have two key goals in mind—ensuring quality and fl avor shine through while also bringing convenience to our customers.

“Every year our team is developing nearly 1,000 concepts, and around 100 of them will rise to the top and become products you can only fi nd at Lunds & Byerlys,” said Chef Selby, who is also the mastermind behind our patented Reserve Aged Beef. “It is always so rewarding to think about these creations and how they will bring people together at the dinner table to create memorable moments.”

From our L&B family to yours, we wish you a wonderful holiday season.

Sincerely, Sincerely,

Tres Lund

President and CEO

Winter Cocktails & Mocktails

Minnesota winters are better with a cup of Swedish glögg in hand. Or perhaps a soothing Ginger Lemon Hot Toddy (with or without the whiskey) will stave off the winter blues. Whether you prefer a cocktail or a mocktail, our collection of winter beverages has something for everyone this season!

MOCKTAIL

Ginger Lemon Hot Toddy

MAKES 2 SERVINGS PREP TIME: 5 MINUTES; COOK TIME: 25 MINUTES

2 cups water 2 ginger tea bags 4 tablespoons freshly squeezed organic lemon juice 2½ teaspoons fresh ginger, finely grated 2 tablespoons raw honey Pinch cayenne pepper

1. Bring water to a boil in a small saucepan. Turn off the heat, add the tea bags, and let steep for 10 minutes. 2. Remove the tea bags and bring back to a boil. Once it hits a rolling boil, turn off heat and add lemon juice, grated ginger, honey, and cayenne. 3. Divide between two mugs and enjoy!

GINGER LEMON HOT TODDY CRANBERRY GREEN TEA MOCKTAIL

MOCKTAIL

Cranberry Green Tea Mocktail

MAKES 4 SERVINGS | PREP TIME: 5 MINUTES; COOK TIME: 10 MINUTES

1 quart water 4 green tea bags 1 cup (8 ounces) unsweetened cranberry juice ½ cup (4 ounces) pomegranate Juice 4 teaspoons honey 4 teaspoons freshly squeezed lemon juice 3 mint leaves, plus more for garnish 8 ounces club soda Fresh cranberries, sliced or whole, with mint sprig, for garnish

1. In a small saucepan, combine 1 quart water with green tea bags and bring to a rapid simmer. After 10 minutes, remove the tea bags, then continue simmering until the tea is reduced to 1 cup. Set aside to cool. 2. In a cocktail shaker filled halfway with ice, for each serving, combine 2 ounces green tea reduction, 2 ounces cranberry juice, 1 ounce pomegranate juice, 1 teaspoon honey, and 3 mint leaves. Shake for 15 seconds and double strain over ice. 3. Top with 2 ounces of club soda. Garnish with fresh cranberries and a sprig of mint on a skewer.

COCKTAIL

Winter Spice Sangria

MAKES 8 SERVINGS | COOK TIME: 20 MINUTES; TOTAL TIME: 1 HOUR

For the Spiced Syrup

2 cups water 1 cup sugar 4 star anise pods ½ teaspoon black peppercorns ½ teaspoon whole cloves 2 cinnamon sticks 1 1-inch slice of fresh ginger

For the Sangria

1 (750 mL) bottle dry red wine, such as Chianti, Grenache, or Syrah ½ cup fresh orange juice ½ cup light rum ¼ cup brandy ¼ cup Cointreau or Triple Sec 2 navel oranges, peeled, halved, seeded, and thinly sliced 1 lime, peeled, halved, seeded, and thinly sliced 1 Granny Smith apple, cored and thinly sliced 1 Bartlett pear, cored and thinly sliced 1½ cups club soda Sliced fruit, for garnish

1. To make the Spiced Syrup: In a small saucepan, combine the water, sugar, star anise, peppercorns, cloves, cinnamon sticks, and ginger. Bring to a simmer over medium-high heat, stirring to dissolve the sugar. 2. Boil until reduced by half and thickened, about 15 minutes. Let the syrup cool, then strain into a glass jar. 3. To make the sangria: Pour the red wine into a 3-quart pitcher. Stir in the orange juice, rum, brandy, Cointreau, and ¼ cup of the Spiced Syrup. 4. Taste and add more syrup if you prefer a sweeter sangria. 5. Add the sliced oranges, lime, apple, and pear, and refrigerate for 1 hour. 6. Stir in the club soda before serving. Serve the sangria over ice. Garnish with the sliced fruit.

Cook’s Notes:

■ The Spiced Syrup can be refrigerated for up to 2 weeks. ■ The sangria can be refrigerated for up to 4 days.

WINTER SPICE SANGRIA SWEDISH GLÖGG PUNCH

COCKTAIL

Swedish Glögg Punch

MAKES 10 SERVINGS PREPARATION TIME: 5 MINUTES; COOK TIME: 25 MINUTES

2 (750 mL) bottles dry red wine 1 (750 mL) bottle German Spätlese or Riesling 1 lemon 1 orange 10 L&B Whole Cloves 10 L&B Whole Cardamom Pods 3 L&B Whole Cinnamon Sticks 1 1-inch fresh ginger, peeled and thinly sliced 1 cup raisins 1 cup blanched sliced almonds 1 cup granulated sugar 1 tablespoon Angostura bitters 1 cup aquavit

1. Combine the wines in a large pot. 2. Using a vegetable peeler, zest the citrus fruits. 3. Tie up the lemon zest, orange zest, cloves, cardamom, cinnamon, and ginger in cheesecloth and add to the wine. 4. Juice the lemon and orange. Add the juices to the wine, along with the raisins, almonds, and sugar. 5. Bring wine mixture to a boil over medium-high heat. Reduce heat and gently simmer for 15 minutes, or until flavors are well blended and almonds are soft. Skim wine occasionally to remove any foam. 6. Just before serving, remove the cheesecloth and aromatics, and add the bitters and aquavit. Ladle the glögg into mugs and serve with a spoon for eating the raisins and almonds.

Cook’s Note:

Glögg can be stored in the refrigerator for up to 1 week and then reheated on the stove or served cold. ■

Holiday

Helpers

Make the season merrier with a little help from Lunds & Byerlys.

FoodE Experts

Whether you’re seeking menu inspiration for an upcoming holiday gathering or simply need help nding an item, we have FoodE Experts in our stores who have a passion for food and an eagerness to share it with you. Easy to spot in their green coats, our FoodE Experts have one mission—to make your time in our stores and your kitchen more enjoyable.

Catering

Are you planning an office holiday party or hosting a family gathering? The experts at Lunds & Byerlys Catering can help you turn your vision into a reality. Choose from a wide variety of menus in all price ranges and enjoy delicious food, e cient delivery, and exceptional service. To speak with a catering expert, call 952-897-9800 or visit Catering.LundsandByerlys.com.

Holiday Gifts

Our gi baskets and gi cards are sure to please the food fanatics in your life. Need something special for that “hard-to-buy-for” person? Pick up themed gi baskets and gi sets at our gi and basket shop at Lunds & Byerlys St. Louis Park. Baskets can be picked up from the shop or delivered to homes or businesses locally or nationally. And a Lunds & Byerlys gi card makes a great holiday gi . Browse our selection of gi baskets, gi sets, and gi cards at lbgi baskets.com.

Cheese Specialists

Our cheese specialists are a remarkable group of experts found in each of our stores. Whether you’re hosting a big soiree or an intimate dinner party, they can help you build an impressive cheese board or pick the perfect pairing. Visit any Lunds & Byerlys cheese counter and let our cheese specialists help you nd your new favorite cheese!

Wines & Spirits

Our Wines & Spirits shops offer an impressive selection of wines, liquors, and beers from Minnesota and around the world. Our staff is eager to help make your next event memorable. Did you know we have a wine club? Become a member and take advantage of special discounts and invitations to tastings and private sales. Learn more at LundsandByerlys.com or visit us at Burnsville, Chanhassen, Downtown Minneapolis, Eagan, Golden Valley, Maple Grove, Plymouth, Ridgedale, St. Louis Park, White Bear Lake, and Woodbury.

Online Shopping

Feeling the stress of the holiday hustle and bustle? Save time and shop online! Simply visit Shop.LundsandByerlys.com to quickly and easily place your order, and then our trained sta will shop the order and have it ready for you to pick up in store or deliver to the front door of your home or business.

Holiday Table

Centerpieces

Let Lunds & Byerlys take care of the mouthwatering main course for your holiday dinner.

Manhattan Strip Roast

Our Manhattan Strip Roast is cut from a tender section of Choice New York Strip and lightly marinated with an exclusive combination of olive oil, French sea salt, and spices, developed by our executive chef Michael Selby. It cooks in less than an hour and is boneless, so it’s easy to slice and serve. Available in November and December.

Reserve Aged Beef Rib Roast

Our patented Reserve Aged Choice Beef is aged a minimum of 28 days to achieve optimal fl avor and tenderness. Much as an oak barrel promotes aging wine, untreated cedar is used here to accentuate aromas and provide depth of fl avor and unmatched tenderness. Available daily.

Spiral Sliced Dry Honey Glazed Bone-In Ham

This is ham the way it should be—made using an old-fashioned smoking process perfected by a fourth-generation family-owned smokehouse. The hams have subtly smoky-sweet fl avor that’s not too salty and a fi rm texture that’s never dry. Spiral sliced for easy serving. Available in November and December.

Royal Rib Roast

Our bone-in Royal Rib Roasts are the ideal pairing of premium choice beef and top-shelf local herbs and spices. The marinade is savory, not salty, and very aromatic. Plus, these royal roasts are incredibly easy to cook! Each cut—king, queen, or princess— is right-sized by the number of servings. Available in December.

Apple Cider Brined Turkey Breast

Go local this holiday season with turkey from family farm Ferndale Market in Cannon Falls. Succulent all-natural turkey breasts are brined in fresh-pressed apple cider made from Minnesota-grown apples and seasoned with herbs, shallots, and sea salt, resulting in a rich, clean fl avor. Available in November.

Free Range Spatchcock Turkey

A new take on a Thanksgiving classic! Our new Free Range Spatchcock Turkey is butterfl ied so it cooks faster and is easier to carve. Plus, the spatchcock method creates a crisp skin and moist, tender turkey. The all-natural antibiotic-free turkey is brined with maple sugar, sea salt, and savory herbs. It’s sure to be the star of your Thanksgiving feast. Available in November.

Imperial Beef Tenderloin

Our Imperial Beef Tenderloin roasts are made using only premium white beef tenderloins that are hand trimmed and freshly marinated in a rich rosemary and thyme herb blend. Each tenderloin has been carefully netted and right-sized for ease of preparation. Available in December.

Alderwood Beef Sirloin Roast

Our new Alderwood Beef Sirloin Roasts start with a tender sirloin roast that’s rubbed with a propriety seasoning and then tossed in a rich, smoky coffee marinade. The result is a succulent roast that’s perfect for family gatherings. Plus, the leftovers are delicious in sandwiches the next day. Available October-December. ■

LUNDS & BYERLYS WHAT’S IN STORE

1VISTA HERMOSA TOTOPOS

Throughout Mexico, Totopos—or tortilla chips— began as a way to use fresh tortillas so as to not waste them. Vista Hermosa makes its totopos the same way you would find in the markets of Mexico. The fresh, organic tortillas are cut and carefully fried in sunflower oil and then dusted with salt and chile powder. Each variety—blue corn, sea salted, and spicy red corn—is thick, crunchy, and perfect for dipping. They’re non-GMO, gluten-free, and made without additives, too!

2CALIFORNIA OLIVE RANCH PASTA SAUCES

Meet your new dinnertime staple. These slowsimmered pasta sauces combine California Olive Ranch’s award-winning 100% California extra-virgin olive oil with California vine-ripened tomatoes and a handful of simple, fresh ingredients. The sauces were designed in partnership with California chefs to help capture the bright California flavors. The California-style marinara sauce combines a blend of tomatoes, onion, garlic, parsley, and oregano, while the garden basil sauce is a mix of sweet basil and onion. Just grab a box of pasta and some fresh Parmesan cheese and dinner is ready!

3L&B COCKTAIL SAUCES

L&B Cocktail Sauces come in a variety of zesty flavors that are perfect for holiday entertaining! If you’re more of a traditionalist, try our original horseradish sauce, which is spiked with a dash of horseradish. Beyond shrimp cocktail, try it folded into an omelet or mix 1⁄3 cup with 8 ounces of softened cream cheese to create a simple, utterly delicious dip. If you prefer a bright, bold citrus flavor, try the Meyer lemon and shallot cocktail sauce. We love it with shrimp, of course, but it also makes an outstanding marinade for salmon and halibut.

4MARTINELLI’S GOLD MEDAL SPARKLING CIDERS AND JUICE

For over 150 years, Martinelli’s has been familyowned and operated and producing 100% juices from apples grown in the Pajaro Valley in Watsonville, California. Their juices have been honored with more than 50 gold medals for excellence at state, national, and international expositions. Transform any moment into a celebration with Martinelli’s selection of non-alcoholic sparkling ciders and juice blends—and include the whole family! The sophisticated, refreshing beverages are made with pressed 100% U.S.-grown apples and just the right amount of bubbles. Varieties include sparkling blush, sparkling apple-grape, and sparkling cider.

5L&B MIGHTY GLAZED APPLE FRITTER

Breakfast just got much, much sweeter thanks to the new L&B Mighty Glazed Apple Fritters! Our bakers start with a soft, sweet fritter dough with lots of cinnamon and then fold in large chunks of tart Granny Smith apples. Once golden brown, the fritters are topped with a delicious glaze. Want to up the indulgence even more? Try drizzling the fritters with a little caramel sauce and serve for dessert or an afternoon treat with coffee.

6VERONI CHARCUTERIE MEATS

Veroni started as a small grocery shop run by five brothers in Correggio, a small town in Italy, in 1925. Their mission was to bring the best Italian cold cuts to your table. Today, the family’s fourth generation is still guided by the same love for good food, respect for tradition, and passion for quality. Veroni’s charcuterie meats are sliced thinly for the best taste and aroma. All varieties—soppressata Italiana, salame Milano, antipasto Italiana, mortadella with pistachios, and Italian prosciutto—are perfect on a cheese and charcuterie board, piled onto sandwiches, or folded onto crostini.