Good Taste

A celebration of food

Mini Candy Apple Pops

These mini candy apple pops are simple to put together and make a wonderful dessert for a crowd!

Using a small cookie scoop, teaspoon or melon baller, scoop balls out of 4-6 apples. Use skewers to create pops and dip the pops into toppings of your choice. Here are some ideas:

  • Melted white chocolate + crushed graham crackers
  • Melted white chocolate + cinnamon
  • Melted white chocolate + chopped peanuts
  • Caramel + mini chocolate chips
  • Caramel + Lunds & Byerlys Ginger Sugar
  • Caramel + sea salt


Posted: September 28, 2016, 9:57 pm

Tex Mex Sloppy Joes

We switched up these family-favorite sandwiches and gave them a tasty Tex-Mex twist!

Makes 8 sandwiches

Preparation time: 30 minutes


  • 1 teaspoon vegetable oil
  • ½ cup chopped onion
  • 1 tablespoon minced garlic
  • 2 pounds ground beef
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon ground chipotle powder
  • 1 (15.25-ounce) can whole kernel corn, drained
  • 1 (15-ounce) can tomato sauce
  • 1 (4-ounce) can diced green chilies
  • 1 (8-count) package hamburger buns


1.     In a large nonstick skillet, heat oil over medium-high heat. Add onion and garlic; sauté until onions are soft (2-3 minutes).

2.     Stir in ground beef, cumin, chili powder, salt and chipotle powder, breaking up beef with side of a spoon. Cook, stirring occasionally, until beef is no longer pink (5-7 minutes).

3.     Stir in corn, tomato sauce and chilies; simmer until the mixture thickens slightly (6-8 minutes).

4.     Spoon ½ cup Sloppy Joe mixture on bottom half of each bun; cover with the top half of each bun and serve.

Posted: September 28, 2016, 9:55 pm

Appetizer idea: classic chicken wings

Marinate your wings overnight in this sensational sweet-sour sauce sparked with garlic and ginger for an appetizer that’s sure to please! Pairs well with Insight Brewing Lambton Dragon.

Makes about 30 wings

Preparation time: 1 ½ hours, not including marinating time


  • 3 pounds chicken wings (about 5 per pound)
  • 1 cup water
  • 1 cup soy sauce
  • 1 cup sugar
  • ¼ cup pineapple juice
  • ¼ cup vegetable oil
  • 2 tablespoons minced fresh gingerroot
  • 1 tablespoon minced garlic


1.     Cut wings at joints into 3 pieces (reserve tips for another use). Rinse wing pieces; pat dry with paper towels.

2.     In large bowl, combine water, soy sauce, sugar, pineapple juice, oil, gingerroot and garlic; reserve 1 cup marinade in the refrigerator.

3.     Arrange wings in a 1-gallon plastic food storage bag. Add remaining marinade; remove air to bring marinade in contact with wings. Refrigerate, covered, several hours or overnight, turning occasionally.

4.     Heat oven to 350 F.

5.     Place cooling rack in a 10x15-inch foil-lined jelly roll pan. Arrange wings on rack. Bake, uncovered, until brown (about 50 minutes).

6.     To serve, bring reserved 1 cup marinade to a boil until it thickens slightly. Place wings on serving tray and top with marinade.

Posted: September 28, 2016, 9:53 pm

Minnesota must-try: Insight Brewing

Happy hour tip: If you haven’t tried Insight Brewing beer, you’ve got to check it out!

Insight Brewing is a craft brewery and taproom located in Northeast Minneapolis, featuring a wide selection of unique beers inspired by international flavors, styles and brewing techniques.

Brewer Ilan Klages-Mundt studied under brewers in Denmark, Japan and London before coming home to start a brewery, creating beer that reflected his eclectic training. “Some are traditional,” he explains, “but there are some beers we brew that will really push the limits.”

From Sunken City, a saison made with Sauvignon Blanc grapes, to Devil’s Companion, their chocolaty London-style porter, you’re sure to find a beer to intrigue your taste buds and refresh your palate! Look for Insight Brewing beer at all our Wines & Spirits locations.

Source: Pioneer Press

Posted: September 28, 2016, 9:51 pm

Rice Fritters

This winning recipe from our recent Family Meals contest comes from Hallie Noeske, a FoodE Expert at our Northeast Minneapolis store. “This recipe was originally inspired by my mother who raised me on a primarily vegetarian diet,” she explains. “Forever in search of a quick and easy weeknight meal, this has been a staple with my children when we need a wholesome serving of protein and whole grains.” Her kid-friendly serving suggestion: “Serve with ketchup, mustard, salsa, marinara sauce, sour cream … be creative with your dips!”

Makes 8-10 cakes

Preparation time: 30 minutes, not including time to cook rice


  • 2 cups cooked brown rice (cold)
  • 4 eggs, lightly beaten
  • 2 tablespoons tamari
  • 2 tablespoons nutritional yeast
  • 1 tablespoon butter, for cooking
  • 1 tablespoon olive oil, for cooking

Optional additions: Finely diced onions, crushed garlic, basil, oregano, chili powder or any favorite dry spices


1.     In medium bowl combine rice, eggs, tamari, and yeast; stir well to combine all ingredients.

2.     Heat skillet over medium-high heat. When hot, add butter and oil to coat the pan (using a combination of butter and olive oil gives the great flavor of butter while the oil keeps it from burning).

3.     Pour rice mixture into hot pan using a scant ¼ cup scoop. Cook until the edges start to look firm (2-3 minutes). Flip and repeat until golden in color.

4.     Continue cooking in batches until you run out of rice mixture. Serve with roasted vegetables or salad, if desired.

Posted: September 27, 2016, 7:44 pm

Apple Pie Squares

This delicious fall dessert is the perfect way to make apple pie for a crowd.

24 servings
Preparation time: 2 ½ hours


  • 2 ½ cup flour
  • 1 teaspoon salt
  • 1 (4-ounce) package shredded cheddar cheese (optional)
  • 1 cup shortening
  • 1 egg yolk, beaten, plus enough milk to measure ⅔ cup total
  • 10 cups thinly sliced, pared apples (about 10 medium)
  • 1 cup sugar
  • 1 teaspoon sugar
  • 2 teaspoons Lunds & Byerlys Apple Pie Spice
  • 1 cup coarsely crushed corn flakes
  • 1 egg white


1.     Heat oven to 375 F.

2.     Combine flour, salt and optional shredded cheese into mixing bowl.

3.     Cut in shortening with pastry blender.

4.     Toss flour mixture with liquid until all flour is moistened. Form into two balls and refrigerate, covered.

5.     Toss apples with sugar, cinnamon and nutmeg.

6.     Roll out one ball of dough to fit bottom and sides of a 10x15-inch jelly roll pan. Sprinkle cereal over crust. Spread with apple mixture.

7.     Roll out remaining dough and place over apples.

8.     Seal edges of crust; make slits on top with knife.

9.     Beat egg white until stiff; brush over crust.

10. Bake until golden brown (about 1 hour).

To roll out pastry:

Shape ball of dough into flattened round on lightly-floured cloth-covered board. Roll out with floured rolling pin about 1 inch larger than inverted pan. To place in pan, roll crust around rolling pin and unroll into pan.

Posted: September 27, 2016, 7:41 pm

Pork Chops with Apples & Sweet Potatoes

This sweet and savory dinner features all the best flavors of fall.

4 servings
Preparation time: 1 hour


  • 4 cups sliced, unpeeled apples
  • 1 cup peel and cubed sweet potatoes or butternut squash
  • ½ cup sugar
  • 2 tablespoons flour
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 6-8 pork chops, fat trimmed
  • 1 cup milk


1.     Heat oven to 350 F.

2.     Spread apples and sweet potatoes on bottom of 13x9-inch baking dish.

3.     Mix sugar, flour, cinnamon and nutmeg.

4.     Dip chops in milk, then dredge in the sugar mixture. Place on top of apples and potatoes. Bake for 50 minutes until pork is brown and cooked completely through.

Posted: September 27, 2016, 7:40 pm

Tomato Puttanesca over Spaghetti Squash

This delicious twist on Spaghetti Puttanesca features all the ingredients typically found in southern Italian cuisine – tomatoes, olive oil, anchovies, olives, capers and garlic – but it’s lightened up with spaghetti squash instead of noodles.

4 servings
Preparation time: 1 hour


  • 1-2 spaghetti squash (3 pounds total)
  • 6 cups chopped fresh tomatoes
  • 3 tablespoons California Olive Ranch Olive Oil
  • 1 cup chopped onion
  • 2 tablespoons fresh minced garlic
  • 2 tablespoons minced anchovies
  • 1 teaspoon Lunds & Byerlys Red Pepper Flakes
  • 2 tablespoons capers, drained
  • ¼ cup Kalamata olives, pitted and chopped
  • ⅛ teaspoon freshly ground black pepper
  • 3 tablespoons basil, cut into fine ribbons, divided
  • ½ cup freshly grated Parmesan cheese


1.     Heat oven to 450 F.

2.     Cut squash in half and scrape out seeds. Place flesh-side up on an oven tray. Cover with foil and roast for 30-40 minutes until fully cooked. Remove from the oven and let rest for 10 minutes. Using a fork, pull all the shredded flesh from the skin and set aside.

3.     Puree the tomatoes until very smooth in a blender or food processor.

4.     Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.

5.     Stir in the garlic, anchovies, red pepper flakes and capers; fry for 2-3 minutes.

6.     Add the tomato puree, olives, black pepper and 2 tablespoons basil. Bring to a boil and then turn heat to low and simmer, stirring occasionally, until thickened and juice from tomatoes is boiled off, about 15 minutes.

7.     Portion out spaghetti squash and top with sauce. Garnish with remaining basil and Parmesan.

Calories: 330 Total Fat: 18g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 10mg Sodium: 450mg Carbohydrate: 36g Fiber: 8g Sugars: 16g Protein: 9g

Nutrition content of this recipe is calculated by a registered dietitian nutritionist. Due to variations in ingredients and measurements, values are approximations. Nutrients provided for this recipe represent values based on the best available information. This information is not intended to treat or diagnose. Please consult your physician for diet recommendations specific to your personal needs.

Posted: September 27, 2016, 7:36 pm

Garlic and Herb Pork Roast

Craving comfort food? Try this delicious pork roast recipe from Twin Cities food blogger greens & chocolate.

There’s not much more that screams ‘comfort food’ to me than a beef pot roast. Growing up, a pot roast with potatoes, carrots and onions was my family’s go-to dinner, and I still think of it as a meal that is stick-to-your-ribs good and so satisfying.  

I consider a pork roast as a fancier version of a pot roast. Maybe it’s because I didn’t grow up eating much pork roast but it just seems like a special treat to me. Plus, I always think of pork roasts as being great for dinner parties which are, naturally, fancy!

While I’ve made lots of pork tenderloins with various marinades, I’ve always wanted to do one that was full of fresh herbs and garlic.  

However, the thing I hate about recipes that call for a ton of different kinds of fresh herbs is when it’s not summertime and I don’t have my herb pots overflowing with the fresh herbs! This means I have to spend all that money on them and usually only end up using half of each container before they go bad. I hate that!

But, as a sucker for all the fresh herbs, I was 100% ready to drop more cash on the herbs than the meat (seriously, that was the case). Until (cue the hero music) I saw Lunds & Byerlys has fresh herb combo packs specifically for poultry and meat! The poultry mix, which can be found in the produce section, is a combination of sage, rosemary and thyme, and I also grabbed a pack of tarragon because it’s one of my favorite fresh herbs. Not only was I not spending a ton of money on herbs, but I wasn’t going to waste any either. Win, win!

This combination of herbs with a healthy dose of fresh garlic, olive oil and lemon zest was perfect for a light but flavorful marinade for the pork roast. I let ours sit for a few hours on the pork roast but you could marinate it for as little as 30 minutes or up to overnight.  

Along with the pork roast I added onions and potatoes, like my dad would with a beef roast, and then since I love Brussels sprouts so much, I threw in a helping of those too. You could keep those out or add other veggies like carrots, turnips or celery – whatever you prefer.

I served this with garlic bread and also made sure to pour some of the juices from the meat and veggies over the finished product. The juicier, the better, in my opinion!  

Whether you’re cooking a nice hearty meal for your family or a group of friends, this pot roast will impress!

Garlic and Herb Pork Roast

Serves 6-8


  • 2 tablespoons fresh sage
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 1½ tablespoon fresh tarragon
  • 1 teaspoon salt
  • 4 tablespoons olive oil
  • 4 cloves minced garlic
  • Zest of ½ a lemon
  • 3-4 pound pork roast
  • 2 pounds red new potatoes, quartered
  • 1 onion, sliced
  • 1 pound Brussels sprouts, halved
  • 2 tablespoons olive oil


  1. Combine sage, rosemary, thyme, tarragon, salt, olive oil, garlic and lemon zest in a small bowl.
  2. Spread over pork roast and let marinate for at least 30 minutes, up to overnight.
  3. Heat oven to 425 F.
  4. Place pork roast in roasting pan or Dutch oven.  
  5. Place diced potatoes, sliced onion and Brussels sprouts alongside the pork in the roasting pan or Dutch oven and drizzle with olive oil.
  6. Season with salt.
  7. Roast in oven for 15 minutes.
  8. Reduce oven temperature to 350 F and roast another 45-60 minutes, until the internal temperature of the pork reaches 145 degrees.  
  9. Remove from oven and let rest for 15 minutes.
  10. Slice pork into ½-inch slices.  
  11. Serve with potatoes, onions and Brussels sprouts. Enjoy!  
Posted: September 27, 2016, 6:36 pm

Rotisserie Chicken Remix: BLT Chipotle Chicken Salad

It’s everything you love about a BLT, tossed together into a flavorful dinner salad! This fresh and crunchy mix comes together in a snap thanks to Lunds & Byerlys Rotisserie Chicken. Don’t miss out on 6 Buck Cluck every Friday, when you can get a rotisserie chicken in our deli for just $6!

4 servings
Preparation time: 30 minutes


  • 2 cups shredded Lunds & Byerlys Rotisserie Chicken
  • ¼ cup diced red onion
  • ¼ cup chopped celery
  • ¼ cup diced green bell pepper
  • 1 cup seeded, chopped tomatoes
  • Salt and pepper to taste
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 teaspoons freshly squeezed lime juice
  • ¼ teaspoon Lunds & Byerlys Ground Chipotle Chile Pepper
  • 1 teaspoon minced garlic
  • 8 Bibb lettuce leaves
  • 4 garlic toasts, crumbled
  • Cooked bacon, chopped


  1. In a large mixing bowl, combine chicken, onion, celery, bell pepper and tomatoes. Season with salt and pepper to taste.
  2. In a small bowl, combine mayonnaise, sour cream, lime juice, chipotle and garlic. Pour over chicken mixture; toss to combine.
  3. Arrange two lettuce leaves on each of 4 serving plates. Divide crumbled toasts onto lettuce leaves.
  4. Spoon chicken salad over crumbs; sprinkle bacon over each salad and serve.
Posted: September 20, 2016, 8:55 pm

Boozy Pumpkin Spice Milkshake

This grownup milkshake is the perfect ending to any fall meal.
4 servings


  • 4 ounces RumChata
  • 4 cups vanilla ice cream
  • 1 cup milk
  • 1 teaspoon Lunds & Byerlys Pumpkin Pie Spice


Combine all ingredients in a blender and blend until smooth. Pour into 4 glasses and serve. For the kids, just omit the RumChata.

Posted: September 20, 2016, 8:52 pm

Appetizer idea: Biscuit Meatball Sliders

These mini meatball sandwiches are so easy to make! All you need is refrigerated biscuits, your favorite frozen meatballs, spaghetti sauce and mozzarella.

Bake the biscuits according to package directions. Remove from oven and turn the oven up to broil.

Meanwhile, cook the frozen meatballs in a saucepan according to package directions. Add 1 cup of spaghetti sauce to the pan and continue to heat until warmed throughout.

Place the bottom half of the biscuits on a baking sheet; top each one with three meatballs, an additional scoop of sauce and shredded mozzarella. Place in the oven and broil until the cheese is melted, keeping close watch so they don’t burn. Top with the other half of the biscuits and serve. Pairs well with Lift Bridge Getaway Pilsner!

Posted: September 20, 2016, 8:29 pm

Nourish House Special

This flavorful dish is packed with good-for-you ingredients. Delicious served with our Everything Sauce!


For the tofu marinade:

  • 12 ounces firm organic tofu, cut into 12 cubes
  • 2 teaspoons brown sugar
  • 3 tablespoons Stonewall Kitchen Teriyaki Sauce, divided
  • 2 teaspoons fresh minced ginger, divided
  • 2 teaspoons minced garlic, divided
  • 3 teaspoons Eden Toasted Sesame Oil, divided
  • 1 tablespoon California Olive Ranch Olive Oil

For the whole grains:

  • 2 cups Lunds & Byerlys Short Grain Brown Rice or Quinoa, cooked
  • 1 ½ cups fresh shiitake mushrooms, sliced
  • ¼ cup chopped green onions

For the sides:

  • 1 pound (about 2 cups) broccoli florets, lightly blanched
  • 1 cup diced tomatoes


1.     To prepare the tofu, drain completely. Cut in half across width, then restack and cut in half across length, then cut length in thirds. You should have 12 pieces. Place tofu in bread pan.

2.     Whisk brown sugar, 1 ½ tablespoons teriyaki, 1 teaspoon ginger, 1 teaspoon garlic, 1 teaspoon sesame oil and olive oil until combined. Pour over tofu. Cover and marinate for 2 hours. Can be marinated overnight.

3.     Heat skillet on medium high. Spread tofu out as single layer on pan. Pour any remaining marinade over all. Sauté for 10 minutes on each side, or until golden. Set aside.

4.     Cook the rice or quinoa according to package directions.

5.     In sauté pan, heat 2 teaspoons sesame oil on medium low, add 1 teaspoon garlic and 1 teaspoon ginger and sauté for 1-2 minutes.

6.     Add mushrooms and sauté for 12-15 minutes or until tender.

7.     Add cooked rice or quinoa, green onions and remaining 1 ½ tablespoons teriyaki sauce. Serve with broccoli and tomatoes on the side.

Calories: 300 Total Fat: 12g Saturated Fat: 1.5g Trans Fat: 0g Cholesterol: 0mg Sodium: 550mg Carbohydrate: 36g Fiber: 5g Sugar: 8g Protein: 12g

Nutrition content of this recipe is calculated by a registered dietitian nutritionist. Due to variations in ingredients and measurements, values are approximations. Nutrients provided for this recipe represent values based on the best available information. This information is not intended to treat or diagnose. Please consult your physician for diet recommendations specific to your personal needs.

Posted: September 20, 2016, 8:25 pm

Lobster Mac & Cheese

This rich, delicious comfort food only needs the meat of one lobster to serve six to eight people!

6-8 servings

Preparation time: 1 hour 40 minutes


  • 1 ½ pound lobster
  • 2 tablespoons unsalted butter, divided
  • 1 cup cottage cheese
  • 2 cups whole milk
  • 1 teaspoon dry mustard
  • Pinch cayenne pepper
  • Pinch freshly grated nutmeg
  • Kosher salt and black pepper, to taste
  • 1 pound sharp cheddar cheese, grated
  • ½ pound macaroni or elbow pasta, uncooked


For the lobster:

  1. Fill a large pot with salted water and bring to a boil over high heat.
  2. Plunge lobster into water and cover pot. Cook for 8-10 minutes, or until it’s bright red. Check the doneness by pulling an antenna; if it comes off without resistance, the lobster is done.
  3. Remove lobster to a bowl and allow to cool.
  4. Once cool, crack the lobster claws and tail over the bowl and remove the meat, reserving all liquid that comes out of the lobster. Roughly chop the lobster meat and set aside.

For the mac & cheese:

  1. Heat oven to 375 F, with a rack in the upper third of the oven.
  2. Use a tablespoon of butter to grease a 9x13 baking pan.
  3. In a blender, purée cottage cheese, milk, mustard, cayenne and nutmeg; lightly season with salt and pepper.
  4. Transfer mixture to a large bowl; add grated cheese and uncooked pasta and stir well to combine.
  5. Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
  6. After 30 minutes, uncover the baking pan; gently stir in lobster meat and up to 2 tablespoons of the reserved lobster juices, then dot with remaining tablespoon of butter.
  7. Bake for 30 minutes more, uncovered, until browned on top. Let cool for 15-20 minutes before serving.

Recipe source: New York Times

Posted: September 20, 2016, 8:22 pm

Slow Cooker Goulash Soup

Goulash, a meat and vegetable stew seasoned with paprika, is a traditional Hungarian dish. This recipe turns it into a satisfying slow cooker soup!

6-8 servings
Preparation time: 8 ½ hours


  • 1 (3-pound) beef chuck roast, cut into 1-inch cubes
  • 5 medium carrots, peeled and sliced
  • 4 medium red potatoes, peeled and cut into 1-inch cubes
  • 16 ounces whole mushrooms, quartered
  • 1 large yellow onion, chopped
  • 3 large cloves garlic, finely chopped
  • 4 cups beef broth
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • ¼ cup Hungarian sweet paprika
  • ¼ cup brown sugar
  • 2 teaspoons dry mustard
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • Sour cream and chopped fresh chives, for serving (optional)


  1. Place beef in slow cooker; add carrots, potatoes, mushrooms, onion and garlic.
  2. In a medium bowl, mix remaining ingredients; pour over meat and veggies.
  3. Cook for 8 hours on low heat.
  4. Serve in bowls with sour cream and chopped chives, if desired.

Recipe source: A Farm Girl’s Dabbles

Posted: September 20, 2016, 8:12 pm

Pumpkin Cream Tiramisu

Looking for a way to satisfy your pumpkin cravings? Try this fall twist on tiramisu!

12 servings
Preparation time: 45 minutes, not including chilling time


  • 16 ounces mascarpone cheese
  • 1 (15-ounce) can pumpkin
  • 1 cup sugar
  • ½ cup whipping cream
  • ⅓ cup sweet Marsala wine
  • 1 tablespoon Lunds & Byerlys Pumpkin Pie Spice
  • 3 (3-ounce) packages ladyfingers
  • 1 cup brewed espresso, chilled, divided (can substitute 3 rounded teaspoons instant espresso + 1 cup boiling water)
  • 1 cup English toffee bits, divided
  • Spiced Whipped Cream (see recipe below), for serving
  • Pecan halves, toasted, for serving
  • Additional English toffee bits, for serving


  1. In large mixing bowl, combine first 6 ingredients; beat until smooth and creamy.
  2. Split ladyfingers in half and separate. Arrange 36 halves, cut side down and overlapping slightly, in bottom of 9x13 baking dish.
  3. Spoon ½ cup espresso evenly over ladyfingers.
  4. Spread half of pumpkin mixture (about 3 cups) over ladyfingers; sprinkle with ½ cup toffee bits.
  5. Arrange remaining ladyfingers over toffee bits.
  6. Spoon remaining ½ cup espresso over ladyfingers; layer with remaining pumpkin mixture and ½ cup toffee bits.
  7. Refrigerate, covered, at least 8 hours or overnight.
  8. To serve: Carefully scoop down through all layers; serve in dishes or on dessert plates. Top each serving with a dollop of Spiced Whipped Cream, pecan halves and English toffee bits.

To make Spiced Whipped Cream:

In small mixing bowl, combine 1 ½ cups whipping cream, 3 tablespoons sugar and ½ teaspoon Lunds & Byerlys Pumpkin Pie Spice; beat until soft peaks form.

Posted: September 20, 2016, 7:09 pm

Soy-Glazed Salmon with Cucumber-Avocado Salad

Boring salmon? No way! This refreshing combo of savory salmon with fresh cucumber-avocado salad will make your taste buds do a happy dance.


  • 1 tablespoon honey
  • 2 ½ teaspoons low-sodium soy sauce
  • ½ teaspoon cornstarch
  • 4 6-ounce skinless salmon fillets
  • 1 teaspoon sesame oil
  • Kosher salt
  • 2 tablespoons rice vinegar (not seasoned)
  • 1 tablespoon mayonnaise
  • 1 medium English cucumber, quartered lengthwise and sliced
  • 3 scallions, thinly sliced
  • 1 avocado, halved, seeded and chopped
  • Jarred pickled ginger, for serving (optional)


Heat the oven to 400 F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.

Rub the fish fillets all over with ½ teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.

Meanwhile, whisk the rice vinegar, mayonnaise and the remaining ½ teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and ¼ teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.

Recipe source: Food Network

Posted: September 20, 2016, 4:20 pm

3 ways to broil lobster tails!

Broiling lobster tails is easier than you think. Follow the foolproof directions below and you can enjoy a delicious lobster dinner at home tonight.


Plunge frozen lobster tails into boiling salted water; cover tightly, return to boiling. Reduce heat; simmer about 14 minutes. Or defrost lobster (in wrapping) in refrigerator, allowing about 12 hours for 1 pound. Cook as above for about 6 minutes. Drain, cool and prepare for broiling in one of two ways:

Butterflied: Cut away and lift off thin undershell by snipping down each side with shears, leaving tail end or “fan” intact. Grasp with both hands and crack shell (so it will not curl up under broiler) then open flat and cut into flesh along center line about ½ inch deep. Spread with butter or margarine and sprinkle with paprika; set aside. Broil just before serving (directions below).

Piggy Back: Clip hard shell down center. Gently open shell, separating it from the flesh; lift flesh through split shell (to rest on outside of shell, leaving flesh attached to “fan” end). Spread with butter or margarine and sprinkle with paprika; set aside. Broil just before serving (directions below).

To Broil: Place 5 inches from heat, flesh side up, to complete cooking. Broil until no longer translucent (inside should be creamy white and opaque). Allow 4-7 minutes depending on size. Do not overcook.

Posted: September 20, 2016, 4:19 pm

Mashed Potato Waffles

These savory waffles are a great way to use leftover mashed potatoes!

Servings: 2

Preparation time: 20 minutes

To make, start by heating your waffle iron. Combine the following:

  • ½ cup Lunds & Byerlys Pancake & Waffle Mix
  • 1 egg
  • ⅓ cup water
  • 1 tablespoon vegetable oil
  • 1 cup mashed potatoes
  • Chopped chives
  • Chopped cooked bacon

Once the waffle iron is ready, spray it with cooking spray and pour the batter into the iron. Close and wait until waffle is browned and baked through. Delicious served with fried chicken from our deli!

Posted: September 20, 2016, 4:18 pm

Easy, Cheesy Meatball Skillet

These saucy, cheesy meatballs are a wonderful, family-friendly meal. You can make this cozy comfort food in about 20 minutes – great for busy weeknights.

Start by heating your oven to 450 F. Add frozen meatballs and a jar of Lunds & Byerlys Pasta Sauce to a skillet. Heat over medium-low heat for 15 minutes, or until meatballs are warm throughout.

Top with shredded mozzarella and place in the oven for 5 minutes. Serve with a loaf of our Italian Round Artisan Bread.

Posted: September 19, 2016, 3:58 pm