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“There’s a way to do it better— find it.”
I’m not sure Thomas Edison had food innovation in mind when he said this, but it does make me think of our amazingly talented culinary team that is always striving to bring you offerings that are better than what you might find elsewhere. Better in terms of flavor. Better in terms of ingredients. And, in many cases, better in terms of convenience.
You will find examples of this throughout every area of our stores from our unique spice blends to meals developed by our executive chefs including Better For You frozen entrées, our Ready To Heat meals in the deli and steamer meals in the meat and seafood department.
“As a trained chef, I never thought in a million years I would be developing seafood meals you can simply steam in the microwave,” said Executive Chef Michael Selby. “But when you challenge the limitations of what is possible, you’re able to discover that even a seafood meal can go into the microwave and be just as fresh and delicious as a more conventional recipe that takes you significantly more time to prepare.”
Based on the success of our seafood steamer meals, Chef Selby, along with Executive Chef Amy Carter, have now expanded our line to include chicken steamers. These meals, featuring boneless chicken tenders, grains and fresh vegetables, also go right into the microwave and are ready to eat in about four minutes (see page 10 to learn more).
Another recent example of our commitment to finding ways to create even better products is the introduction of our plant-based burgers, sausages, brats and meatballs. With demand for these products continuing to increase, manufacturers are responding with more and more plant-based proteins. To meet this growing demand, our culinary team, led by Chef Selby, spent nearly nine months in our test kitchen with the goal of creating plant-based proteins featuring real, fresh ingredients with better flavor and texture (see story on page 11). I encourage you to add these to your summer grilling rotation and be sure to let us know what you think.
We’ll never rest in our quest to create offerings that are better than what any of us might have thought possible thanks to our team’s entrepreneurial spirit and passion for food.
Thank you for choosing to shop with us. And we hope you continue to enjoy Real Food.
Sincerely,
Tres Lund Chairman and CEO
New and delicious chef-crafted products harness the power of vegetables and grains Plant Power
BY SCOTT KERSTING, DIRECTOR OF MEAT & SEAFOOD
The sun is shining, the grill is hot, and the beer is ice cold. I admit, this might sound like a lyric in a country song, but it’s also the start to a perfect summer barbecue. And this summer, in addition to throwing some of our gourmet burgers and L&B brats on the grill, I’ll also be grilling some of our new L&B Plant-Based Proteins.
P L A N T - B A S E D
You have probably heard a lot about plant-based proteins lately, but they aren’t new. For years, veggie burgers and black bean burgers reigned supreme as plant-based options. More recently, we have seen an influx of plantbased meat replacements hit the market to meet customers’ growing demands.
As this trend continued and more of our customers began asking for additional plant-based proteins, we engaged our research and development team to come up with new plant-based offerings that focus on clean ingredients.
Our team, led by Executive Chef Michael Selby, spent nine months in the test kitchen harnessing the power of real vegetables, hearty grains and hemp protein to achieve incredible flavor and texture.
Their curiosities and time in the test kitchen led to culinary innovation—a plant-based protein made using only real, fresh ingredients. Our team believes that vegetables, legumes and grains can be as rich in flavor as meat if they are prepared with care and skill using quality ingredients.
During the creation of these items, we said “no” to artificial ingredients. Instead, we roast fresh beets and garbanzo beans with prepared jasmine or Minnesota-harvested wild rice and combine them with avocado oil and fresh herbs for a rich, bold flavor.
For protein, we turn to hemp seed, which offers a mild, nutty flavor and a wealth of nutrients and healthy fats. Nearly all the plant-based proteins are made without gluten, soy, dairy or nuts, which makes them an allergy-friendly option, too. Plus, most selections have a minimum of 10 grams of protein and 20 grams or less of fat per serving.
Look for our plant-based burgers, Italian link sausages, brats and meatballs in all of our meat and seafood departments.
If you’re curious about plant-based protein or are looking for an additional protein source in your diet, give our new plant-based proteins a try!
P R O T E I N
Upgrade lunch with quick yet satisfying meals created with quality and flavor in mind Meat & Seafood Steamers
What’s your go-to weekday lunch? If you’re stuck in the rut of frozen meals and salads at your desk, listen up! Our meat and seafood steamers are incredibly quick (read: four minutes!), deeply satisfying and intensely flavorful meals that will upgrade any lunch break.
And our steamers are a game changer during busy mealtimes! All it takes is four minutes in the microwave and you can have a hot, hearty meal on the table. Each of our chef-crafted meals combines sustainable seafood or boneless chicken tenders with hearty grains, fresh vegetables and bold seasonings and sauces that are all tucked into a microwaveable tray. Whether you’re looking for something globally inspired, spicy or on the mild side, we have a delicious option for you. And, as a bonus, there are no dirty dishes at the end of the meal!
SEAFOOD STEAMERS
Creole Tilapia & Dill Rice: Dill and tomato rice provides the perfect flavorful base for a diced veggie blend and tilapia fillet brushed with Arbequina olive oil and our signature Creole spice blend.
Peach Glazed Tilapia & Edamame Rice: Enjoy the fresh flavor and rainbow of color in this tilapia meal. A Georgia peach-marinated fillet sits atop Basmati rice tossed with mango edamame salsa.
Carolina BBQ Shrimp & Coconut Rice: The South comes alive with this meal of coconut rice, beans, slaw and shrimp slathered in our signature Carolina BBQ sauce.
Dragon Breath Shrimp & Rice: The delightfully spicy Dragon Breath Shrimp is well balanced with the cool, refreshing cilantro lime rice, superfood slaw and mango salsa.
Latin Spiced Salmon & Cilantro Lime Rice: This flavor-forward meal starts with a superfood slaw and rice, topped with salmon brushed with Arbequina olive oil and crusted with our signature blend of Latin spices.
Pesto Salmon & Lemon Rice: Mediterranean flavors abound in basil pesto-encrusted salmon on a bed of lemon rice with fresh broccoli and roasted tomatoes.
CHICKEN STEAMERS
Teriyaki Chicken & Bamboo Rice: Exotic bamboo-infused rice is loaded with fresh edamame, carrots, daikon radish and shiitake mushrooms and is topped with togarashi orange teriyaki marinated chicken tenders.
Tex-Mex Chicken & Street Corn: Flavors of the Southwest come alive with Latin-spiced chicken tenders sitting atop a three-pepper blend and a side of our Mexican street corn.
Bistro Chicken & Lemon Couscous: Chicken tenders marinated in our French Garden Spices and garlic are placed atop a bed of jeweled couscous that’s loaded with asparagus, peas and carrots and finished with a drizzle of lemon sage butter.
Island Chicken & Tropical Spice Rice: Tropical island flavors abound in this vibrant blend of jasmine rice with fresh mango and pineapple that’s topped with a mild yellow pepper purée and pineapple-marinated chicken tenders.
The next time you’re trying to make
lunch plans, look to our quick and
easy steamers in the meat and sea
food department at your favorite
Lunds & Byerlys. You’ll have a restau
rant-quality lunch in minutes!
L&B Seasoning & Salmon Three Ways Get inspired with versatile, healthy salmon and our L&B fish seasonings
Did you know salmon is the No. 1 most eaten fish in America? Some folks love salmon because it’s packed with nutrients such as Omega-3 fatty acids, biotin, selenium, vitamin D and more. It’s fantastic for your heart, brain, joints and skin. Here at Lunds & Byerlys, we’re glad it’s so healthy because it’s simply one of our favorite fish to cook and eat.
In part, this is because we carry the highest quality of salmon around: Sixty South Antarctic salmon. It’s sustainably raised with no added hormones, growth promoters or antibiotics, ever. It’s some of the best salmon you’ll ever eat.
In the kitchen, salmon is one of those proteins you can do almost anything to and it will taste amazing: You can deep fry, smoke, sear, bake or barbecue it. It makes a very buttery sashimi, too. And its rich, mild flavor pairs beautifully with a variety of seasonings, sauces and salsas.
In the spirit of versatility, inspiration and easy weeknight meals—we paired Sixty South salmon with a few of our favorite L&B fish seasonings. The results are delicious.
Even if we say it ourselves, L&B Northern Lights Fish Seasoning is a fascinating blend. It’s full of raspberries, hickory-smoked salt, orange peel, paprika and herbs—it tastes like the Northwoods, smoky campfires and barbecue.
We rub it into our salmon fillets and then pan-sear the fish until the skin is crispy and the meat is tender and flaky. The seasoning gives the fish a wonderful smoky heat, and you can taste the sweetness of those berries.
L&B SIGNATURE FISH SEASONING & GRILLED SALMON KABOBS
L&B Signature Fish Seasoning is full of paprika, citrus peels and garlic—it smells and tastes just like a summer barbecue on the deck. It’s a great way to bring all that sunshine and warmth into your kitchen.
We love how this blend tastes on the grilled salmon kabobs: The paprika has a pleasant kick, and it’s delicious with the char from the grill. We skewered some red onions and bell peppers too, and the seasoning’s orange and lemon notes help bring out all their natural sweetness.
L&B GONE FISHIN’ SEASONING & BAKED SALMON
L&B Gone Fishin’ Seasoning is a delightful riff on the classic combination of lemon and dill. It’s made with lemon
peel, brown sugar, honey, dill and garlic—think puckery-sweet and full of fresh, herby flavor.
When the blend is sprinkled over salmon and baked, all that savory dill and garlic comes forward and you get a
lightly sweet, lemony finish. This is the best thing about a great spice blend: You get a ton of flavor, but it’s super
PATH OF LIFE FROZEN SIDES
Path of Life makes high-quality, simple and convenient frozen side dishes that can be incorporated into any lifestyle. Whether you’re looking for a flavorful veggie-centric side or a hearty grain-based dish, they offer delicious veggieforward options made with clean plant-based ingredients. Varieties include a riced cauliflower blend, quinoa and kale blend, Southwest mango quinoa blend, Mediterranean quinoa blend, Asian wok quinoa blend, roasted garlic cauliflower, and deep roots quinoa blend. Did you know? Path of Life is a family-owned company that began in 2015 with one focus: making foods that are flavorful and easy to cook. Their frozen side dishes make it exceptionally easy to accommodate food allergies and dietary restrictions and take just minutes to prepare.
TINTO KITCHEN TORTILLAS AND HOT SAUCE
Tinto Kitchen now offers the signature scratch-made flavors of its local Minneapolis restaurant in the deli section at all Lunds & Byerlys stores. The authentic tortilleria-style tortillas are made using corn masa and come in two flavors—original corn and ancho chile. And for a perfect taco topper, give the tangy and sharp hot sauce a try. It’s made with a blend of roasted tomatoes and chilies and just a hint of lime, so it’s a little bit sweet and a little bit hot.
Did you know? Tinto’s tortillas and hot sauce are vegan and gluten free, which makes them the perfect addition to your taco night repertoire.
BAKED IN BROOKLYN STICKS AND PITA CHIPS
Baked in Brooklyn is a bustling New York bakery that creates undeniably delicious snacks. When you bite into a Baked in Brooklyn snack, the extraordinarily perfect crunch and intense, full flavor welcome you to Brooklyn. Varieties include sesame sticks, honey mustard sticks, BBQ sticks, sea salt pita chips and dill pickle pita chips. Tip: Whether you prefer a stick or a chip, Baked in Brooklyn snacks are wholesome on their own, but equally tasty matched with creamy dips, savory spreads or a good schmear.
WÂHIWATER
From cleansing to replenishing, repairing to extending your stamina, every WÂHIWATER is created to deliver pure refreshment and a targeted functional health benefit. Each variety offers elevated hydration with all-natural minerals and plant extracts to help you feel your best inside and out. “Purify” provides anti-inflammation; “Repair” supports hair, skin and nails; “Revive” revitalizes the body; and “Drive” provides exercise support and recovery. Did you know? Although WÂHIWATER is infused with all-natural minerals and plant extracts, it still has a crisp, clean taste and crystal-clear clarity.
STICK BEVERAGES STICK TEAS
Locally owned Stick Beverages brings all the globally shared benefits of tea into our daily lives in a modern and ultraconvenient way. Stick Teas takes the form of a stick, so it’s easy for you to handle and stir without drips or a mess— there’s no spoon needed! Plus, the teas come from prestigious farms all around the world. Varieties include green, black, rooibos, earl grey and lemon ginger. Did you know? “Stick” inherits both its name and its secrets from the unique, innovative filter built directly into the package. The aluminum disposable infuser has 450 holes that allow you to brew tea directly in your cup of water.
L&B KOMBUCHA
Whether you’re new to kombucha or you’re already a fan of the lightly effervescent, fermented beverage, our new line of L&B Kombucha offers something for everyone! Each batch of kombucha is 100 percent raw and crafted from scratch using reverse osmosis purified water, Rishi tea and the finest herbal ingredients. These refreshing, probiotic-packed beverages come in five flavors: jasmine, hibiscus ginger, raspberry mint, blueberry basil and matcha. Look for our new line of L&B Kombucha in the dairy department!
Tip: Many people enjoy kombucha on its own as a delicious, fizzy beverage, but it can also be turned into an incredible craft cocktail. Try our blueberry basil kombucha in a Blueberry & Basil Smash or put on your mixologist apron and create something of your own!
Superb Herbs
When it comes to your favorite summer herbs, here are delicious ways to use every last leaf
BY KATELYN BLOOMQUIST
While basil, cilantro and rosemary are in abundance in the summer, they’re usually packaged in a bundle with more green goodness than you’ll need for a single recipe. Instead of letting leftover herbs spoil, use them in other dishes both savory and sweet.
BASIL Whether it’s for hot pasta sauce or cold salad, basil introduces a pleasant, balsamic smell and spicy-sweet yet peppery, taste. Pesto (perfect for pasta, pizza or panini sandwiches) is a popular way to use an excess of basil, but tossing the herb with chopped tomatoes, cucumber, thinly sliced sweet onion and avocado wedges in a salad will also snag five stars from your family and friends. Mincing for homemade basil butter is worth the effort, especially when it’s spread on garlicky French bread, grilled mushrooms or finished steaks.
Add basil to desserts for an unexpected zip of flavor. Combine lemon zest, granulated sugar and basil leaves in a food processor to create a lemon basil sugar to mix into shortbreads, butter cookies and other delights.
CILANTRO With its clean aroma and lemony taste, cilantro is a key ingredient in Middle Eastern salads, Mexican plates and Indian rice dishes. Even as a “love it or hate it” herb, its flavor can add a refreshing touch to a myriad of dishes.
Using chopped or whole leaves is typically the way to go, and either option works wonderfully in pico de gallo or mango salsa. Pair the salsas with cilantro-topped shrimp ceviche. Condiments like chutney and peanut sauce also use large amounts of the herb. Blend cilantro with a chili pepper, lime juice and sugar for a chutney to elevate flavor in grilled cheese sandwiches and atop crackers and roasted meats, and add chopped cilantro to peanut sauce for dipping spring rolls and pot stickers. Save some leaves for garnishing curries, stir-fries, sour cream mixtures for chili or soup, and more.
ROSEMARY Often used in Mediterranean cooking, rosemary also has impressive versatility, mixing well with proteins, starches, veggies, fruits and even cocktails, wine and beer.
Roast fresh sprigs with veggies like zucchini and eggplant, or give your next fruit bowl a twist with rosemary’s pungent, pinelike taste—it will balance the sweetness and acidity of apricots and other fruits. Finely chopped leaves are a creative way to enhance homemade jams, dumplings, scones and tried-and-true bread recipes. Add chopped or dried rosemary to the dough, but save a little to sprinkle on top with a pinch of kosher salt. For grilling, use the stems as skewers. Remove the leaves, soak the stems for 30 minutes, skewer and grill meat as usual, or add rosemary to the coals and let smoke infuse your proteins with a hint of camphor and a note of nutmeg.
Experiment with herbal compatibility. Flavors of basil blend seamlessly with those of cilantro and rosemary, but we warned you first: Cilantro and rosemary clash when combined.
Still sitting with leftovers? Put the leaves in an ice tray, fill the cubes with olive oil, and place in the freezer. When you’re ready to use them down the road, melt cubes in a saucepan and cook your meal in the herb-infused oil.
Maximize Storage: Place stem ends of these herbs in a glass of water like cut flowers. Place a plastic bag over the leaves of basil and cilantro and refrigerate two weeks or so. Keep the glass of rosemary on the counter for a week or more as it will not benefit from refrigeration.
