Contributors

Lara Miklasevics 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. She prides herself on using her experience as a chef to make food as appealing on the page as it is on the plate. Terry Brennan is a photographer based in Minneapolis, Minnesota. Clients include Target, General Mills, Land O’Lakes and Hormel. “Working with Real Food is a highlight for me—I look forward to every issue. I love working with the creative team and, of course, sampling the wonderful recipes.” Tara Q. Thomas is a lapsed chef who trained at the Culinary Institute of America in New York. She used to enjoy going out to dinner before she had kids—now, she prefers to interview chefs, gathering intel on how to make home dinners better. Thomas writes for several magazines, most prominently Wine & Spirits, where she is an editor and wine critic covering European wines. She has also contributed to the “Oxford Companion to Cheese” and the “Oxford Companion to Spirits.” She lives in Brooklyn, New York.

Robin Asbell spreads the word about how truly delicious and beautiful whole, real foods can be through her work as an author, cooking teacher and private chef. She likes to create delicious dishes that range from meat and seafood to beans and grains using global flavors. Her latest book is “Plant-Based Meats.” She is also the author of “300 Best Blender Recipes Using Your Vitamix”; “Great Bowls of Food: Grain Bowls, Buddha Bowls, Broth Bowls and More”; “Juice It!”; “Big Vegan: Over 350 Recipes, No Meat, No Dairy, All Delicious”; “The New Vegetarian”; and “Gluten-Free Pasta.” Jason Ross 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. Currently, he teaches the next generation of chefs at Saint Paul College Culinary School.

Akhtar Nawab is the award- winning chef and restaurateur behind Michelin Bib Gourmand–awarded Alta Calidad and Alta Calidad Taqueria in New York, Inner Rail Food Hall in Omaha, and Otra Vez in New Orleans. He has been featured as one of StarChefs’ Rising Star chefs and on Food Network’s “Iron Chef America.” Raised in Louisville, Kentucky, Nawab currently lives in Manhattan with his daughter, Ela. Carla Snyder studied for a semester in Europe, and it became obvious to her then that a large portion of the world didn’t eat to live, but lived to eat. With a bachelor’s degree in journalism in hand, she began a 30-year culinary journey as a caterer, cooking school teacher, artisan baker, food writer, corporate culinary event planner, cookbook co-author and co-owner of Kitchen Counter Points cooking school in Ohio.

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Lunds & Byerlys welcome

Better Together

“Some things just go better together and probably always will. Like a cup of coffee and a sunrise, Sunday drives and time to kill.”

As I’m reminded of in this line from country signer Luke Combs’ recent song “Better Together,” there is certainly no shortage of things any one of us could think of in our own lives that are simply better together. And I know I speak for all of us here at Lunds & Byerlys when I say we think you and us are better together.

It’s easy to say it, but our L&B family knows it’s only true if we’re upholding our end of that commitment each and every day you give us the opportunity to serve you. For us, creating a sensational shopping experience means we’re demonstrating a deep sense of care and compassion for each other and our customers. It’s also about sourcing and merchandising products both locally and from around the world to ensure we’re providing you with a broad and unique selection of high-quality offerings. And it’s about having a shared passion for food.

This year we will be shining even more of a spotlight on the many ways in which we believe you and Lunds & Byerlys are better together. We will also be further showcasing the product knowledge and expertise of our staff in the form of product recommendation signs throughout our stores.

I’m sure some of you have, at times, found yourself standing in front of the many varieties of olive oil trying to determine which one to choose. The options can seem endless and the preferred uses for each variety can likely feel overwhelming at times, given some are ideal for grilling, while others are great for sautéing and some are perfect for dipping bread.

Now imagine standing in front of the olive oils and seeing a recommendation from a trusted and familiar member of our staff that also highlights how they have used the product and why it’s one of their favorites. We will soon be adding staff recommendations in all of our stores as another way for you to make even more informed choices and hopefully make your shopping even easier. You will see our staff’s recommendations on everything from olive oils and barbecue sauces to specialty cheeses, chocolates and more.

The same way you and your loved ones come together to enjoy great meals (when the times allow for it), Lunds & Byerlys also came together to create an even better grocery shopping experience for you. And we’ve actually found that coming together is what sets us apart. Helping you enjoy great food with great people is what we set out to do—every single meal. At Lunds & Byerlys we know, as food lovers, we’re better together.

Sincerely,

Tres Lund President and CEO

Lunds & Byerlys recipe box

Spring Dishes

If you’re looking for a way to give your diet a little spring cleaning, look no further! Here are some of our go-to meals that are packed with fresh veggies, lean proteins, hearty grains and bright, bold flavors that will send you right into spring.

Tahini Potatoes and Ginger Shrimp MAKES 5 SERVINGS | PREPARATION 10 MINUTES, COOKING 30 MINUTES

2 tablespoons garlic, chopped and divided ¼ cup, plus 1 tablespoon tahini, divided 1 teaspoon reduced-sodium tamari 2 tablespoons olive oil, divided 2 pounds baby Yukon Gold potatoes, washed and quartered 1 tablespoon ginger, peeled and chopped 12 ounces raw shrimp, deveined and tails removed 2 tablespoons lemon juice 3 tablespoons Salad Girl Lemony Herb Vinaigrette 7 ounces mixed baby greens

1. Heat oven to 375°F. 2. In a medium-sized bowl, add 1 tablespoon garlic, 1/4 cup tahini, tamari and 1 tablespoon olive oil; whisk to combine. Add the potatoes and toss to coat. Spread the potatoes on a baking sheet and roast in the oven for 30 minutes, turning them over halfway through the cooking time. Let the potatoes cool to room temperature. 3. Bring a sauté pan to medium heat, then add the remaining tablespoon of olive oil, the remaining tablespoon of garlic and the ginger. Arrange the shrimp flat side down in the pan and cook for 1 minute. Flip the shrimp and cook for 1 minute more. The shrimp will be pink when done. Remove the shrimp from the heat and place them in a bowl with any remaining drippings from the pan. 4. Just before serving, combine 1 tablespoon tahini and lemon juice with the vinaigrette. Place the mixed baby greens in a large bowl and drizzle the dressing over the greens. Toss gently. Divide the salad among 5 plates and place the potatoes and shrimp over the greens. Serve and enjoy! Teriyaki Salmon and Grain Bowl MAKES 4 SERVINGS PREPARATION 7 MINUTES, COOKING 15 MINUTES

1½ cups brown rice, uncooked 4 (4-ounce) skinless salmon fillets 2 tablespoons L&B Honey Ginger Teriyaki Grilling Sauce or Stonewall Kitchen Sesame Ginger Teriyaki Sauce 2 teaspoons sesame oil 1 teaspoon crushed garlic 1 long red chili, seeds removed, finely sliced 2 bunches broccolini, trimmed, stems halved 2 baby bok choy, leaves quartered lengthwise 1 tablespoon reduced-salt soy sauce

1. Cook the brown rice according to the package instructions. 2. Combine the salmon and teriyaki sauce in a shallow dish. 3. Spray a large nonstick skillet with olive oil and set it over medium-high heat. Add the salmon fillets and cook for 2 to 4 minutes on each side, or until well seared on each side and cooked throughout. Remove and cover loosely with foil to keep warm. 4. Return the pan to medium-high heat and add the sesame oil, garlic, chili and broccolini. Cook for 3 minutes. 5. Add the bok choy and soy sauce, and cook for 3 minutes, or until the bok choy is tender. 6. Divide the rice into each of the 4 bowls. Divide the broccolini and bok choy among the bowls, mounding it on top of the rice. Arrange the salmon next to the vegetables and serve immediately. 

Lunds & Byerlys meet the expert

Meet Anissa Gurstel: Wines & Spirits Category Manager

How does Anissa Gurstel, the category manager for Wines & Spirits at Lunds & Byerlys, choose what goes on our shelves? Some selections come from customer requests; some come from the interests and tastes of our talented Wines & Spirits team members; and sometimes it’s by gut feeling. “I have been in the hospitality industry for a long time, and I have always done the beverage program,” says Gurstel. “It’s a little bit of science and a little bit of guesswork.”

No matter their origin story, all the wines and spirits at our 11 metro area stores meet our brand standards: They’re high quality, locally made when possible and offer great taste for a great value—a commitment to quality that has helped customers as they make cocktails at home more than ever before.

What are customers mixing up at home? Gurstel has seen demand for comforting drinks go up this year, and she is proud to be able to help people find their familiar favorites when the world feels upside down. “I’m really excited about helping bring that comfort to customers,” she says. “I literally have the best job in the world.”

A Long History in the Hospitality Industry Gurstel got her start as a beverage expert by working at restaurants during college. “It was something I did to pay the bills, but I found myself lingering,” she says. Early in her career, she was fortunate to work with famed chef Marcus Samuelsson at the Minneapolis restaurant Aquavit (“He is so intelligent and creative,” she says) and spent a long tenure working for Richard and Larry D’Amico. “It was at D’Amico that I was very involved in the wine list, and it has been a love of mine ever since.”

This isn’t Gurstel’s first time at Lunds & Byerlys, either. “I had the delight of working for Lunds & Byerlys when they opened L&B Kitchen, which was part restaurant and part grocery. I worked there for over three years.” She left to work for a wine wholesaler, then returned to Lunds & Byerlys in January 2020, just as the global health crisis was looming. “I was ecstatic to be back,” she says. “I’ve had the pleasure of not only learning a new job, but of learning when nothing is as it seemed or used to be—or perhaps ever will be again. It has been a wild and wonderful ride.”

What’s Next in Store

Gurstel is a fan of bourbon-based cocktails. “I love Old Fashioneds and Manhattans,” she says. “They are so simple to make at home, and they are comforting on so many levels.”

She maintains a steady supply of single barrel bourbons at each store. This past fall, she made room on the shelves for L&B Custom Blend Heaven’s Door Bourbon, a custom blend of six different barrels she helped choose from Bob Dylan’s distillery, Heaven’s Door.

If you’re new to drinking bourbon, tasting craft beer or appreciating wine, but you want to break out of your current beverage routine, don’t be afraid to ask. “We are really fortunate to have teams of passionate experts in our stores who can make recommendations,” says Gurstel. “We will always stock the familiar favorites, but I also want us to be known as a place where you can find something new, exciting and fresh—from new bourbons to canned cocktails to the latest trends in hard seltzers. We want to be relevant and fresh and on-trend.”

WINE GUIDE L U N D S & BY E R LYS

PINOT GRIS (PINOT GRIGIO)

Pinot Grigio and Pinot Gris are the same grape variety, however, Pinot Gris tends to be richer, fuller and more mouth-filling, while Pinot Grigio is crisp and light. Pinot Gris from France can be mineral laden and crisp, while the Pinot Grigios from Oregon are more round and luxurious.

SAUVIGNON BLANC

Sauvignon Blanc is dry, crisp and refreshing. It’s full of exotic fruit flavors with steely acidity. In New Zealand and the United States, this varietal is known as Sauvignon Blanc, while in France it’s called Sancerre. New Zealand wines tend to be herbal, green and bracingly crisp, while the domestic wines from Oregon tend to be full and sumptuous.

CHARDONNAY

Chardonnay is made in a wide variety of styles with varying flavor profiles. Chardonnays aged in oak tend to be full, rich and creamy. Oaked Chardonnays are full of baking spices and buttery flavors. Unoaked Chardonnays are lean, crisp and bright – with more acidity. Try both oaked and unoaked Chardonnays to see which you prefer! Chablis and White Burgundies are made from the Chardonnay grape and come from France.

ROSÉ

While not a varietal like the other wines, rosé is an important – and popular – style of wine. Rosé wines come in a variety of styles and flavors, ranging from dry to sweet, crisp to full. Any red-skinned grape can be made into a rosé. Look for dry, refreshing rosés from France – and Provence in particular. Rosé of Pinot Noir can be elegant and charming, especially the options from Oregon.

PINOT NOIR

Pinot Noir is usually medium-bodied with notes of red cherries, raspberries, earth and spices. Pinot Noir comes from California, Oregon and France – and all three areas grow vastly different styles. California Pinot Noirs tend to be richer, fruitier and more full-bodied. Pinot Noirs from France – also known as Burgundies – tend to be lighter, drier and have higher acidity. Oregon Pinot Noirs are well balanced between the French and California options.

RED BLENDS

While not a varietal, red blends have exploded in popularity in recent years. Some red blends are bold and rich (like New World California blends), while others are leaner and drier (like Old World European blends). Red blends allow winemakers to essentially design a wine by blending grapes to create different flavors. Try a bottle of traditional European Bordeaux next to a California red blend to discover your preference.

CABERNET SAUVIGNON

Cabernet grapes are grown all over the world. You’ll see Cabernets from Bordeaux, France, Italy, Argentina, Chile, Australia and California. Cabernets have highly focused flavors ranging from black fruits to baking spices to woodsy notes. They are often full-bodied and weighty and show spicy or smoky flavors. To find a style and region you prefer, try Cabernets from two different regions side-by-side and keep track of what you like – or don’t like! When shopping for wine, it can be as important to describe what you don’t enjoy in a wine as much as what you do.

ZINFANDEL

Often considered a California grape, Zinfandel is also widely grown in Italy and is called Primitivo. In the mid-1990s it was discovered that Zinfandel shares DNA with a grape from Croatia, leading most to believe it was likely imported to the United States in the early 1800s. Zinfandel is fruit-driven with notes of black and red fruits that are mouth-coating and bold. It’s often described as smoky and spicy and can even veer toward jammy. Try Zinfandels from different regions within California or compare a California Zin with a Primitivo from Italy.

Lunds & Byerlys what’s in store

CALIFORNIA OLIVE RANCH KETO AND BAKING BLEND OILS

For over 20 years, California Olive Ranch has been creating delicious extra virgin olive oil at an affordable price. Now they’ve added keto and baking blends to their lineup. The keto-certified blends combine extra virgin olive oil with avocado or walnut oil, which results in mild-flavored, versatile oils that are great for daily cooking. The baking blends combine extra virgin olive oil with natural vanilla flavor or almond oil to create heart-healthy alternatives to butter or vegetable oil in all your favorite baking projects. Did you know? There’s no need to sacrifice health for indulgence! The California Olive Ranch Baking Blends offer a great flavor boost while providing the added benefits of antioxidants. Plus, the vanilla baking blend can be used to replace the butter or oil and vanilla extract in a recipe.

HERO NECTARS

Originally founded in Switzerland in 1886, Hero—a family-owned company—has continued to carry on the tradition of making the best possible products with natural ingredients. Hero combines carefully selected fruit with water and just a touch of sugar to create their intense, flavorful nectars. Each bottle is made without high-fructose corn syrup or artificial flavors so you know exactly what’s inside. Flavors include apricot, guava, mango, peach and pear. Tip: Hero Nectars are outstanding on their own but are equally delicious when mixed into cocktails, smoothies or mocktails.

FOLLY COFFEE HOT SAUCE

Folly Coffee Hot Sauce began as a weekend experiment between two friends— Rob, a coffee nerd and founder of Folly Coffee, and Kevin, a chef. This experiment led to a one-of-a-kind hot sauce made with a proprietary blend of 100 percent organic spices, smoky peppers, spicy habanero and brewed Folly Coffee. It’s smoky, slightly sweet and tangy with enough spice to enhance, but not overpower, the flavor. Coffee adds complexity to balance the sauce, rounding out its unique profile. Try it on eggs, grilled cheese or anything else that needs a kick! Did you know? Folly Coffee is locally owned and operated in Minneapolis. Its coffees have been recognized and awarded on both a local and national scale—and now you can taste the award-winning coffee in the new Folly Coffee Hot Sauce!

TATTERSALL COCKTAIL MIXERS

Located in Northeast Minneapolis, Tattersall Distilling is known for its handcrafted specialty spirits. And now we’ve partnered with them to create bold, flavorful cocktail mixers available exclusively at Lunds & Byerlys. Simply combine the mixer with your Tattersall spirit of choice for a refreshing cocktail in seconds. Look for these ready-to-serve mixers in the deli at your Lunds & Byerlys store. Tip: Looking for a little kick? Give the habanero cucumber southside a try with gin or vodka. It’s citrusy and minty with just a hint of spice. Or pair the apple gold rush—a perfect blend of honey, ginger, spice and apple—with rye or gin. That’s not your jam? The strawberry pineapple smash is tropical and bright! It's a fusion of strawberry, pineapple, citrus and vanilla notes. Pair it with vodka or gin.

MAESTRO MASSIMO WAFER CUBETTI

Maestro Massimo combines the traditional tastes of Italy with the passion of genuine foodies and dessert lovers. The wafer cubetti are made from exclusive Italian recipes using high quality ingredients and no artificial colors, preservatives or highfructose corn syrup. Each cubetti contains light, crisp wafers and a cream filling that results in a sweet, airy treat. Flavors include chocolate, lemon and hazelnut. Tip: There’s no wrong time to enjoy a treat! Whether it’s with your morning coffee, afternoon tea or a sweet treat after dinner, Maestro Massimo wafer cubetti are the perfect little indulgence.

Lunds & Byerlys what’s in store

L&B CINNAMON SWIRL BRIOCHE BREAD

Created by our Lunds & Byerlys bakers using our exclusive recipe, the new L&B Cinnamon Swirl Brioche Bread is a sweet breakfast bread enriched with eggs and a thick cinnamon swirl throughout. The soft, buttery bread is baked to a golden-brown finish and makes the perfect addition to your breakfast table. It’s outstanding toasted and slathered with butter, nut butter or jam, and pairs perfectly with coffee or tea. Tip: Use our L&B Cinnamon Swirl Brioche Bread to level up your favorite dishes, too! The decadent bread shines in French toast and elevates bread pudding.