Contributors

Do Not Eat the Choke

The stringy bits inside an artichoke are called the “choke” for a reason. The points are fine and sharp, and they will stick to the skin in your throat if you swallow them.

Number 1

Number 5

Turning Artichokes

Turning, or trimming, artichokes takes a little practice. So, take your time with the first couple, knowing it is better to go slowly while you learn.

Prep—Gather these supplies:

• Medium bowl; add 1 quart water and ½ cup lemon juice (enough lemon water to cover the trimmed artichokes). Artichokes brown quickly as they are cut; the acid in the lemon water will help slow down the process. n

•Paring knife n

•Melon baller or small spoon

Number 4

Turning Steps

1. Remove the tough outer artichoke leaves or petals. Pull them off one by one and discard them until you get to the very tender bright yellow leaves toward the center of the artichoke. 2. Cut off the stem and discard, or if the stems are very large, trim any tough fibers and place the stems in the lemon water to use along with the hearts. 3. Cut through the yellow leaves about ½ inch from where they meet the heart. This will expose the spiny hairs in the center called the choke. They will look like pointed fronds of a thistle. 4. Carefully trim the artichoke heart with the paring knife. Peel around the artichoke heart, removing the dark green skin and exposing the pale flesh underneath. Try to trim as shallow as possible, keeping as much of the heart as you can. (If a paring knife seems challenging, try using a peeler to trim the hearts after the leaves and stem have been removed. It can be a little slower and more cumbersome, but might feel more comfortable.) 5. Use the melon baller or spoon to scoop out the fibrous choke from the artichoke heart core and discard it. Do not eat the choke (see circle above). 6. Put the artichokes into the lemon water as you trim them. You can store them in the water until ready to cook, but they will slowly turn brown and it is best cook them within 1 to 2 hours.

Tip: Artichokes have resin that can leave your hands black and a little sticky. If you have gloves, this might be the time to use them. You can also clean your hands easily with soap and a bit of lemon juice to cut through the artichoke resin. n R o b i n A s b e l l spreads

the word about how delicious 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. She is the author of “Plant-Based Meats,” “Great Bowls of Food,” “Big Vegan,” “Gluten-Free Pasta” and more.

Terry Brennan is a photographer based in Minneapolis, Minnesota, whose 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.”

Lara Milasevics 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.

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. He currently teaches the next generation of chefs at Saint Paul College Culinary School.

Molly Stevens is a cooking instructor, writer and recipe developer. Her cookbooks include “All About Dinner” as well as the James Beard and IACP cookbook award winners “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. She lives in Vermont and travels the country to teach, cook and eat. Check her schedule at mollystevenscooks.com.

Tara Q. Thomas trained at the Culinary Institute of America in New York and enjoys interviewing chefs to gather intel on how to improve meals. She writes for several magazines, including Wine & Spirits, where she is an editor and wine critic, and has contributed to the “Oxford Companion to Cheese” and the “Oxford Companion to Spirits.” She lives in Brooklyn, New York.

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

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REAL FOOD COMMENTS

Aaron Sorenson: 952-927-3663

Passion for Produce

As spring approaches, it won’t be long until we see backyard gardens blooming once again. Those thoughts of spring remind me of many early morning visits to the Minneapolis Farmers Market with our produce buyers nearly 40 years ago.

We would arrive at the farmers market bright and early to hand-select everything from radishes and green onions in the spring to sweet corn and cucumbers in the summer to apples and squash in the fall. By getting there to meet the farmers as early as 4 a.m., it meant our customers always had access to the highest quality fruits and vegetables.

And, as the saying goes, “The more things change, the more they stay the same.” While we outgrew daily visits to the farmers market, we grew into developing our own local produce distribution center where farmers ship their produce directly to us on a daily basis. That is because our commitment to providing you with the freshest and highest quality produce has never changed.

For us, it all starts with the direct relationships we develop with farms that demonstrate a passion for growing fruits and vegetables with a tremendous amount of care and concern for quality. It then extends to what takes place at our local produce distribution center. It’s here where we ripen our bananas and avocados in a temperature and humidity-controlled environment and hand-cut our L&B fresh fruit daily. It’s also here where we inspect and test the produce when it arrives.

Yes, that’s right, we have a quality control team who uses specialized instruments to test our produce each and every day for attributes such as sweetness and firmness to verify it meets our strict standards. And if a batch of produce doesn’t meet those standards, we reject it.

It’s important to us that you know you can always count on Lunds & Byerlys for consistently fresh and delicious fruits and vegetables whether they’re grown on the West Coast, in another country or right here in our own backyard. To learn even more about our produce quality commitment, please see the story on pages 12-13.

As always, we thank you for shopping at Lunds & Byerlys. And we hope you continue to enjoy Real Food.

Sincerely,

Tres Lund, President and CEO

CUSTOMERS ENJOYING A CHERRY TASTING EVENT AT OUR UPTOWN STORE IN 1943.

BLACKENED SALMON AND AVOCADO

Simple

Spring Dishes

Colorful, bright meals with a healthy twist perfect for the season

Blackened Salmon and Avocado

MAKES 2 TO 4 SERVINGS | PREPARATION TIME: 20 MINUTES; COOK TIME: 10 MINUTES

This meal is fresh, bright, smoky, creamy and healthy. Make it whenever a craving strikes or use it to brighten up a rainy spring day.

4 (4-ounce) salmon fillets

Coarse sea salt, to taste

Freshly ground black pepper, to taste 2 tablespoons L&B Cajun Spice

Seasoning

For the Pico de Gallo

1 bunch fresh green onions, chopped small 1 medium heirloom tomato, diced small 4-6 sprigs cilantro, stems removed, chopped finely 1 whole jalapeño, seeds removed, diced small 1 lime, juiced

2 tablespoons extra virgin olive oil, divided 10 ounces spring greens mix 1 whole avocado, peeled, pit removed and diced or sliced

1. Heat oven to 350°F. 2. Season both sides of the salmon fillets with salt and pepper, then liberally coat the non-skin side with Cajun seasoning to cover the entire surface of the fish. 3. To make the pico de gallo: Mix together the green onions, heirloom tomato, cilantro, jalapeño and lime juice. Season with a pinch of salt. 4. Preferably under a stove exhaust hood or fan, heat a heavy bottom or cast-iron pan until very hot. Add 1 tablespoon olive oil. Carefully add the salmon fillets, Cajun seasoning side down. When the spices have blackened (after only 2 to 3 minutes), turn the fish over and place the pan in the oven. Using an instantread thermometer to check the internal temperature, remove the fish from the oven when it reaches 115°F for medium-rare, and let it rest for 3 to 5 minutes before serving. 5. Divide the spring greens mix between serving plates. Place salmon fillets on top and spoon pico de gallo liberally over the fish. Top with avocado and drizzle with the remaining tablespoon of olive oil. Add sea salt and freshly ground black pepper to taste.

Spring Lamb Chops

4 TO 6 SERVINGS | PREPARATION TIME: 10 MINUTES; COOK TIME: 30 MINUTES

This filling lamb dinner brings restaurant-level plating to your dining room table, thanks to a vibrant roasted red pepper purée. The purée adds more than beauty, of course—the roasted red pepper brings a hint of char to the dish, giving it depth and flavor. And the green beans bring an aromatic crunch, as well as another pop of color. This dinner will stick to your bones without weighing you down, all while being a feast for your eyes.

16 ounces fresh haricot verts (green string beans) 1 (16-ounce) jar fire roasted red peppers 3 pounds fresh American lamb chops

Coarse sea salt, to taste

Freshly ground black pepper, to taste 2 tablespoons L&B Lamb Herb Rub 2 tablespoons extra virgin olive oil, divided 2 cloves garlic, minced 4-6 sprigs fresh thyme, stems removed 1 whole tomato, diced small

1. Blanch haricot verts in boiling salted water for 2 minutes, then run them under cold water or place in an ice bath to stop the cooking process. Set aside. 2. Using a blender, food processor or food mill, purée the fire roasted red peppers. Heat in a small saucepan and simmer. Season with a pinch of sea salt. 3. Season the lamb chops with salt, pepper and L&B Lamb Herb Rub on both sides and then cook by grilling or pan searing with remaining 1 tablespoon of olive oil to desired doneness. Use an instant-read thermometer to check the internal temperature, removing from heat when reaching 125°F for medium-rare, and let the chops rest for 3 to 5 minutes before serving. 4. Heat a sauté pan or saucepan over medium-high heat and add 1 tablespoon of olive oil. Add the garlic and thyme leaves and cook for 60 seconds, stirring constantly to avoid burning the garlic. Add the diced tomatoes and blanched haricot verts. Mix together and adjust seasoning with sea salt and cracked black pepper. 5. Divide the roasted red pepper purée among serving plates, spreading evenly across the entire flat surface. Lay the lamb chops on top of the purée and serve with the haricot verts and tomato mixture.

SPRING LAMB CHOPS SUNNY COLLARD WRAPS

Sunny Collard Wraps

MAKES 4 SERVINGS | PREPARATION TIME: 10 MINUTES; COOK TIME: 45 MINUTES

Our Sunny Collard Wraps are the holy grail of a satisfying lunch: They’re healthy and delicious.

4 large collard green leaves, washed and stems trimmed 2 cups water 1 cup short grain brown rice, uncooked ½ cup raw sunflower seeds, soaked in 2 cups water overnight 1 tablespoon reduced sodium tamari 1 tablespoon extra virgin olive oil 2 tablespoons nutritional yeast 1 bag Fresh Express Sunflower Crisp

Chopped Salad Kit 1 cup tzatziki (optional)

1. Fill a large sauté pan with 2 to 3 inches of water and bring to boil. Lightly blanch the collard leaves one at a time in hot water for no more than 30 seconds each leaf. Cool on paper towels. 2. In a small saucepan, bring 2 cups of water to a boil, then add the brown rice. Once the water starts to boil again, turn the heat to low, cover and let the rice simmer for 20 minutes. Then turn off the heat and allow the rice to sit, covered, for 15 minutes. 3. Drain the sunflower seeds and place them in a medium-size bowl. Add the cooked rice, reduced sodium tamari, olive oil and nutritional yeast. Stir to combine. Prepare the salad kit according to the instructions. 4. Place the collard leaves on a flat surface. Remove the thick part of the stems, keeping the leaves shaped like lily pads. Spread 1 cup of the rice mixture and 1 cup of the Fresh Express Salad mixture on the trimmed stem end of each collard leaf. Wrap by folding the sides in, then rolling up as you would a burrito. Repeat with remaining collard leaves. Serve each with ¼ cup tzatziki on the side, if desired. n

Produce Manager, Shawn Berry

Peak Produce

Quality fresh produce begins with passionate growers

BY ROD BORDEN, DIRECTOR OF PRODUCE

Here at Lunds & Byerlys, we’re very proud of our produce departments. Our produce is shipped daily to our stores at its peak of freshness. We source locally, around the country and internationally, only partnering with growers who meet our high standards and have a passion for growing the most nutritious, healthy and delicious products. And while you can see this come to life in our beautifully merchandised produce departments, there is an incredible amount of behind-the-scenes work involved to make sure we get the freshest, highest quality produce for you.

It all begins with the growers and farmers. Our produce buyers partner with growers who share our commitment to quality. Nearly four decades ago, our CEO, Tres Lund, would visit the Minneapolis Farmers Market with our produce team to help hand-select the finest local produce for our stores each day. Today, our commitment to locally grown produce is stronger than ever.

Instead of working with produce

distributors, we operate our own produce distribution center, which allows us to work directly with the growers to source the freshest produce available. This means that our team gets to travel throughout Minnesota and the U.S. to visit the owners, farmers and growers, which allows us to foster relationships with them. Through these relationships we make clear our expectations and they know that we will handle their produce correctly once it arrives in our stores.

Once the produce is delivered from the fields to our distribution center in Minneapolis, it is rigorously inspected by our quality control staff to make sure that it meets our high standards. We use tools for these tests, including refractometers to measure the soluble solids and sugar content (Brix) of the fruits; and penetrometers to measure the firmness of fruit that softens as it ripens or ages. Ultimately, though, we rely on our eyes and taste buds to ensure that the produce we sell is guaranteed to delight. Anything that doesn’t meet our expectations is refused.

When we start the day in our stores, we begin by checking all the fruits and vegetables in the produce departments for spoilage. As we sort the products, we pull out any produce that may be bruised but is still good to eat. Those items are donated to Second Harvest Heartland and local food shelves around our stores. If we have items that do not meet the food shelf requirements, we send them to local farmers who use those items to feed their cattle. This is a surefire way to ensure that healthy fruits and veggies are getting to the people—or cattle—that need them and keeping them out of the landfill.

This all means that when you walk into our produce departments you are getting the freshest, highest quality products possible. The next time you visit us, be sure to ask our produce managers what they’re enjoying! n

Our produce departments are filled with fresh, high-quality produce from minnesota and beyond.

Produce buyer Ben Bowditch in a cranberry bog while visiting Wetherby Cranberry Co. in Warrens, Wisconsin.

Our produce departments are filled with fresh, high-quality produce from minnesota and beyond.

Measuring the sugar content—or brix—of watermelon with the refractometer at our distribution center.

Measuring the sugar content—or brix—of watermelon with the refractometer at our distribution center.

Measuring the sugar content—or brix—of watermelon with the refractometer at our distribution center.

LUNDS & BYERLYS WHAT’S IN STORE

1L&B KOMBUCHAS

Whether you’re new to kombucha or already a fan of the lightly effervescent, fermented beverage, our line of L&B kombucha offers something for everyone. Each batch is locally made, 100 percent raw and crafted from scratch using reverse osmosis purified water, Rishi tea and the finest fruit and herbal ingredients. Just in time for spring, we’ve added two new flavors—lemon bomb and peach mango. Lemon bomb combines organic lemongrass black tea and organic lemon extract to create a bright, slightly sweet flavor. Peach mango is created by melding organic peach oolong tea and organic mango turmeric tea to create a delicious, fruit-forward flavor. Look for these refreshing, probiotic-packed beverages in the dairy department.

2L&B PANTRY SIZE SPICE BLENDS

The L&B seasoning blends you know and love are now also available in larger pantry sizes, which means you can keep the cooking projects going! Find customer favorites such as our everything bagel seasoning, Cajun spice seasoning, Herbes de Provence and pork signature seasoning in these larger containers. Our L&B seasoning blends are created locally using the finest herbs, spices and specialty ingredients to bring out the flavors in your food—and they are MSG free. Look for the larger pantry-size seasonings in our spice aisle.

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3L&B WHITE TRUFFLE HOT SAUCE

Introducing our newest hot sauce! Our L&B White Truffle Hot Sauce is a unique blend of savory white truffles and zippy peppers combined with just a touch of agave nectar. The result is both earthy and spicy with a hint of sweetness to create a well-balanced sauce. We like to pair it with beef, pork and chicken to add that little extra “something” to a dish. It’s also outstanding on tacos or mixed into chili.

4DON CHILIO CHILE CRISPS

Brothers Diego and Mauricio De La Torre founded Don Chilio in Mexico City in 2016. Fueled by their shared vision of bringing people together with good food, the brothers are committed to creating addictively delicious chile crisps. The Don Chilio team selects premium local chilies at the peak of ripeness, and then slices, dries and crisps them in lightly seasoned olive oil. They then hand-pack them for you to enjoy at home. Whether you prefer a milder heat (try the jalapeño variety), a medium heat (go for serrano) or a super-hot heat (hello habanero!), the Don Chilio crisped chilies are endlessly versatile in all your favorite dishes. Try them in traditional Mexican dishes or amp up your morning eggs, pizzas, curries or noodle bowls.

5INGRILLI JUICE SQUEEZES

A fifth-generation family business, Ingrilli grows, juices and bottles fresh citrus juices on its family orchard in Capo d’Orlando, Sicily. The Ingrilli family’s passion is evident in every bottle of juice as they use the freshest fruit possible—including highly sought-after Sicilian lemons—and state-of-the-art equipment. The result is incredibly fresh juices with vibrant fragrances and bright, citrusy flavors with light floral notes. Each batch of the 100 percent organic lime, lemon and ginger juices is tested against common pesticides to maintain the USDA Organic seal of approval. All Ingrilli juices are Non-GMO Project verified, certified kosher and vegan.

6WYLD CBD SPARKLING WATERS

Created in Portland, Oregon, Wyld CBD Sparkling Waters provide a dose of CBD to your daily routine without any THC. CBD, or cannabidiol, is derived directly from the hemp plant. Wyld’s food scientists combine carbonated water and THC-free U.S. broad-spectrum hemp extract with real fruit to create these bright, refreshing beverages. All four flavors—blackberry, blood orange, raspberry and lemon—are gluten free and vegan. They are best enjoyed chilled. n