Contributors

Cranberry Maple Glazed Pecan Scones

MAKES 6 SCONES

This recipe uses the bowl scraper, bench knife, sheet tray and parchment paper. It’s hard to imagine a better excuse to try all these kitchen must-haves. The dough is on the wet side, making the bench knife and scraper handy for shaping, transferring and handling.

¼ cup sugar ½ teaspoon baking soda 2 teaspoons baking powder ½ teaspoon salt 2 cups cake flour ½ cup all-purpose flour, plus extra for dusting 1½ sticks chilled unsalted butter ½ cup cold buttermilk 2 cold eggs ¼ teaspoon vanilla extract ½ cup pecans pieces, roasted ¾ cup dried cranberries 3 tablespoons maple syrup ½ cup confectioners’ sugar, sifted

1. In a large bowl, whisk together the sugar, baking soda, baking powder, salt, cake flour and all-purpose flour. 2. Cut the butter into ¼ inch cubes with a bench knife. Scatter the butter in the bowl with the dry ingredients and use bowl scraper to mix butter into the flour. After butter is coated, use the bowl scraper to flatten and cut the pieces into the dough. When the butter is mostly incorporated, you can switch to using your fingertips to work the butter into a coarse sand texture with a few small, flat pea-sized pieces scattered throughout. Refrigerate the mixture for a few minutes. 3. In a medium sized bowl, lightly whisk together the chilled buttermilk, eggs and vanilla. Using the bowl scraper, mix the wet mixture into the dry ingredients. As the mixture comes together, sprinkle in pecans and cranberries and work them into the dough. Stop mixing when the

nutrition (per serving)

CAST IRON PAN-SEARED SALMON WITH

ZUCCHINI AND HERB BUTTER: CALORIES: 330, FAT: 17G (SAT: 6G), CHOLESTEROL: 95 MG, SODIUM: 1050 MG, CARB: 6G, FIBER: 2G, SUGAR: 4G, PROTEIN: 37G

CRANBERRY MAPLE GLAZED PECAN

SCONES: CALORIES: 640, FAT: 32G (SAT: 15G), CHOLESTEROL: 120 MG, SODIUM: 520 MG, CARB: 82G, FIBER: 3G, SUGAR: 34G, PROTEIN: 9G dough is combined and any bits of dry flour have been absorbed; try not to overmix. 4. Prepare a sheet tray with parchment paper and a light dusting of all-purpose flour. Sprinkle flour on the dough and use a bowl scraper to transfer it to the sheet tray. Use the side of the bowl scraper to press and shape the dough into an 8-inch circle, roughly 1-inch thick. Cover the dough with plastic wrap and refrigerate at least 30 minutes. 5. While the dough is chilling, heat the oven to 400°F. 6. Remove the dough from the refrigerator and unwrap. Use the bench knife to cut 6 pie-wedge-shaped pieces and push and separate each piece by at least a ½-inch of space on the sheet tray. Bake in oven 18 to 20 minutes, rotating the pan at 9 minutes. 7. While the scones bake, mix the maple syrup and confectioner’s sugar together with a spoon in a small bowl. 8. Remove scones from oven and let cool for 10 to 15 minutes; then use a spoon to drizzle them liberally with maple glaze. Cook’s Note: Scone dough can be refrigerated raw for up to 1 day before baking. They are best eaten on the day of baking and even better still warm. Extra baked scones can be frozen in zip-top bags and reheated in the oven for 5 to 10 minutes, but are not as good as when made fresh. n

R o b i n A s b e l l 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 “Great Bowls of Food,” “Big Vegan,” “Gluten-Free Pasta” and more.

Serena Bass is known for being New York City’s caterer to the stars and has thrown parties for Andy Warhol, Giorgio Armani, Kate Spade, Sarah Jessica Parker, Nathan Lane, and countless others. Her cookbook, “Serena, Food & Stories,” won the James Beard Award for best entertaining book. She is also executive chef at Lido restaurant in Harlem, New York.

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 look forward to every issue. I love working with the creative team and, of course, sampling the wonderful recipes.”

J o e y C a m p a n a r o is the chef and co-owner of Little Owl, Market Table and The Clam in New York City. He was raised in an Italian-American household in South Philadelphia, where the food of his childhood inspired him to make cooking his vocation. With a culinary approach firmly rooted in his Italian grandmother’s kitchen and honed in a range of America’s top restaurants, he brings a lifelong affinity for Mediterranean cuisine to every dish he creates.

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. She prides herself on using her experience as a chef to 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. Currently, he teaches the next generation of chefs at Saint Paul College Culinary School.

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.

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Ever Evolving

It’s one of those moments I will never forget. As I was driving home on March 11, 2020, a family member in North Carolina called and asked if I had seen the news. She said stores throughout the country were running out of proteins—beef, chicken and pork— given concerns about the COVID-19 pandemic.

I told her we weren’t experiencing that in our stores—not yet, anyway. Within hours, everything seemed to change as the NBA canceled its season, companies asked their staff to work from home and our stores began experiencing product shortages. We all quickly realized the significance of this pandemic and how it was going to fundamentally change nearly every aspect of our lives.

Our L&B family knew it would take all of our care, compassion and effort to implement additional safety protocols and be smart, fast and creative in sourcing products to keep our shelves stocked to the absolute best of our abilities. Our staff was determined to be the best they could possibly be in the face of the biggest challenge we’ve seen in our lifetimes, and they rose to that challenge.

As we turn the corner on this pandemic and say good-bye to masks and social distancing, there will undoubtedly be lasting impacts to the ways in which many of us live, work and shop. Ordering groceries online has replaced visits to the grocery store. And preparing food at home has significantly increased as restaurants were forced to close their dining spaces throughout much of the pandemic.

Here at Lunds & Byerlys, we’ve been closely monitoring the changing needs of our customers as we continuously evolve our products and services to meet your evolving needs.

When the pandemic began, demand for our online shopping service nearly quadrupled. And while that initial spike has subsided, we continue to see demand at a level we didn’t expect to reach for another five years as people experience the convenience of our curbside pickup and delivery options. To meet this growing demand and further enhance our online shopping experience, we’re making additional investments in our order fulfillment technology so we can more quickly shop each order. We also partnered with FlyBuy, which notifies us when an online shopping customer is approaching our store as yet another way we’re making the experience even easier and quicker.

And now, with more and more people eating at home, we’ve introduced a wide selection of fresh-sliced meats and cheeses in our deli. We also continue to expand our grab-and-go offerings and recently implemented a Smart Buy program across all departments. Our Smart Buys are larger sizes of everything from ground beef, chicken and shredded cheese to strawberries, raspberries and granola bars, which allows you to buy more at a lower cost so you can stock up and save.

Our L&B family is passionately committed to meeting your needs today and anticipating your needs tomorrow so we can always provide you with a sensational shopping experience regardless of when, where or how you choose to shop with us.

Thank you for the opportunity to serve you, and we hope you continue to enjoy Real Food.

Sincerely,

Tres Lund

president and ceo

Fresh with Flavor

Include L&B Herbs in your recipes for a delicious pop of seasoning you can’t beat

BY ROD BORDEN, DIRECTOR OF PRODUCE

Throughout the world, beautiful fresh herbs are celebrated by chefs and home cooks alike for the incredible flavor they provide to dishes. Whether you’re making a batch of guacamole studded with cilantro, a green goddess dressing with tarragon or pasta garnished with basil, fresh herbs just can’t be beat.

Here at Lunds & Byerlys, we’re excited to introduce you to our new L&B Herbs. Our partners at Goodness Gardens carefully grow L&B Herbs on their 50-acre farm in Orange County, New York. For more than two years, our produce team and customers have shared many positive comments about the freshness and overall quality of the Goodness Gardens fresh herbs, and we’re honored to be working with them to bring you some of the freshest organic and conventional herbs available.

The L&B Organic Herbs come in two sizes—0.25-ounce and 0.75-ounce packages—and include several varieties, such as basil, lemon grass, rosemary, chives, mint, sage, dill, oregano, tarragon, cilantro and thyme. We also offer conventional herbs in the larger 0.75-ounce packages. In addition to traditional favorites like basil, dill and mint, we have bay leaves, lemon thyme, Thai basil, marjoram and chervil. Plus, options like the Italian festival mix, poultry herbs mix, and the soup and stew herb mix make cooking projects even easier. We have also added edible flowers to our roster, which include beautiful flowers that are perfect to garnish cocktails, salads and more.

We’re excited for you to try our new L&B Herbs in your favorite recipes. Look for them in a produce department near you and please share your feedback with our produce teams! n

TIP

Compound the Flavor

Did you purchase fresh herbs for a recipe and have some left? Put them to good use by making a compound butter. Take the fresh herbs you have on hand—we’ve tried this with rosemary, thyme and sage—and combine with a softened stick of butter. We also love a combination of basil and lemon zest. Compound butters are delicious spread on crusty bread, grilled meats or steamed veggies, and they keep in the fridge for 1 week or in the freezer for 2 months.

The L&B Guide to

Tea

Tea comes in a wide variety of types and flavors. Here’s a tour of some of the most popular and delicious options.

Rooibos Tea

Rooibos is a slightly sweet, earthy tea with a deep red color. It is mild, refreshing and highly drinkable. Rooibos doesn’t have caffeine and is also free of tannins—plant compounds that give black teas their hint of bitterness—and oxalic acid, which can lead to kidney stones. Red tea won’t turn bitter as it steeps, so you can leave the tea bag in the water for a few minutes or an hour, and still have a delicious (albeit cold) cup of tea. We love adding orange spice to our L&B Organic Rooibos for an unforgettable flavor.

Herbal Tea

Herbal teas are technically not really tea. All “true” tea is made from the leaves of the Camellia sinensis bush, but herbal teas like hibiscus, chamomile, ginger or mango are made from dried fruits, bark, herbs, spices and flowers, making them herbal infusions, or “tisanes,” rather than tea. We still treat tisanes like tea and prepare them the same way. To make a cup of herbal tea, steep loose-leaf tea or prepared tea bags in hot water according to the directions on the package.

Green tea is one of the “true” teas, as it’s derived from the Camellia sinensis bush, and can take on different flavor notes based on where it was grown, how it was harvested and how it was processed. That’s why you’ll see different types of green tea, like bancha, sencha and matcha, on the shelves. Most green teas are earthy, slightly bitter and astringent. Green tea contains caffeine, but it’s associated with a much milder buzz than coffee. Green tea also contains an amino acid called L-theanine, which is said to promote relaxation. To make green tea, bring hot water to a boil and then let it cool for two minutes. You want water that is slightly off the boil so that it doesn’t burn the delicate leaves. Most green teas steep for two to four minutes. Our L&B Organic Sencha Green Tea makes a vibrant, flavorful cup.

Mint Tea

Mint tea is an herbal infusion, not a “true” tea, as it’s made from dried mint leaves. Mint-infused tea is enjoyed for its taste and is believed by some to help with digestion, quiet an upset stomach, ease a headache and boost one’s concentration. It’s bright and refreshing. Steep mint tea for several minutes or let leaves linger even longer. The mint flavor will become stronger with time, but it won’t turn bitter. Mint tea is caffeine-free, so feel free to drink it at any point throughout the day.

Chai

Chai is black tea blended with spices and served with warm or steamed milk and honey. The beverage, which is a mainstay in India, brims with warm spices like ginger, clove, cinnamon, cardamom and black pepper. The type of black tea most often used as the base for chai is Assam, which is grown in the Assam region of northeast India. Chai can be purchased loose-leaf, in tea bags, as a concentrate or as a dried powder. Set a timer if you’re worried that you’ll forget the tea bag in hot water. Chai contains caffeine and tannins, so it will become over-extracted and bitter if it’s left to steep for too long. We included all the classic spices in our version, the L&B Organic Bombay Chai Tea.

Fruit-Based Herbal Tea

Fruit-based herbal teas are just that—herbal infusions made with dried fruit. They’re bright and refreshing, and they don’t contain caffeine, so they’re great for drinking as a palate-cleansing digestif or cozy evening refreshment. You can steep them in boiling water for as long as you like without fear of over-extraction. Try our caffeine-free L&B Organic Apple Cranberry Tea—coziness in a cup.

Black Tea

Black tea is the most consumed tea in the world and is a “true” tea. Different types of black tea come from bushes grown in different regions. Some black teas are created by adding a flavor or spice. Earl Gray is black tea with added bergamot oil. Our L&B Organic English Tea is rich, robust and invigorating. Black tea has caffeine and is full of tannins, so follow the steeping instructions on the package to make sure you don’t over-extract the leaves. n

LUNDS & BYERLYS WHAT’S IN STORE

1SCOTT & JON’S INDULGENT HEALTHY FROZEN MEALS

Brothers Scott and Jon teamed up to create premium, low-calorie frozen meals that are simple, healthy and convenient. Each bold, flavorful recipe is filled with recognizable, sustainable ingredients and delicious spices to create healthier, low-calorie versions of the indulgent recipes Scott and Jon love. Every dish is under 300 calories and goes from freezer to microwave to table in less than five minutes. Varieties include pesto penne with veggies, vegetable pad thai, cheddar mac and cheese with broccoli, and creamy tomato basil tortellini.

2L&B CHEESECAKE

It’s dessert time! Whether you’re a diehard chocolate lover or more of a fruit fan, we have the perfect dessert for you. Our L&B Cheesecakes come in a wide variety of sizes and flavors—think key lime, pumpkin, turtle, strawberry, chocolate, vanilla, black forest … you get the idea! Made by our own beloved bakers, each cheesecake starts with a rich, creamy base, followed by meticulous garnishes of beautiful fresh fruit, chocolate shavings and more. Our seasonal treat for fall is the pumpkin cheesecake—creamy cheesecake with warming spices like clove, nutmeg and cinnamon. The 3-inch varieties are perfect to enjoy alone and the 8-inch cheesecakes will serve the whole family! Availability varies by store.

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3 6

4

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3COBRAM ESTATE 100-PERCENT CALIFORNIA EXTRA VIRGIN OLIVE OIL

Cobram Estate’s 100-percent California Extra Virgin Olive Oil is made with outstanding olives from the Sacramento Valley region of California. The olives are raised from seedlings, grown carefully and then crushed within hours of being picked, which results in an incredibly fresh, natural olive oil. This award-winning oil is a multipurpose tool in the kitchen, as its fruity notes pair nicely with salads, pasta, vegetables and fish. It’s also outstanding as a dip with crusty bread or for grilling.

4HINT WATER

Hint began by taking “boring old water” and making it delicious—but without sugar or sweeteners. Each bottle combines pure water with natural fruit essences to create a refreshing, calorie- and preservative-free beverage that’s perfect for throwing in your backpack for a long hike or tucking into your car’s cup holder for on-the-go enjoyment. The new 1-liter size comes in pineapple, blackberry, cherry and watermelon flavors.

5SARTORI FARMHOUSE CHEDDAR

Inspired by dedicated local family farms in Wisconsin, Sartori Farmhouse Cheddar delivers a perfect combination of sharp, savory and buttery notes. The end result is an experience that is rich and full of flavor. No matter how you slice it, this Farmhouse Cheddar is an outstanding, versatile cheese! Try it served on top of warm apple pie or nestled into a cheeseboard with dried fruit, sesame crackers and currant preserves. Farmhouse Cheddar is best paired with Pinot Grigio, brown ales and citrus IPAs.

6L&B GRILLING SAUCES

Meet our new lineup of L&B Grilling Sauces! Each bold sauce is made using high-quality ingredients and offers a simple way to add flavor to meals. The L&B Carolina Gold Mustard combines spicy mustard with a hint of apple cider and cayenne pepper, which is outstanding paired with pork tenderloin, pork chops, brats and burgers. The L&B Tangy Southern Style Grill Sauce is a traditional southern tomato-based sauce with hints of vinegar, tangy mustard, Worcestershire and zippy red pepper. It’s great to slather on smoked meats, ribs, grilled chicken or burgers. And the new L&B Caribbean Grill Sauce melds the tropical fruit flavors of mango and pineapple with spicy jerk notes of jalapeño and chili peppers. This sauce works well with grilled fish, pulled pork, and meat and veggie kabobs. It also makes a great dipping sauce for shrimp and veggies. Whether you want a taste of the islands or a more traditional Southern-style sauce, we have something to accompany every dish.