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Good Taste

A celebration of food



Endive Bites

Fresh, crunchy endive leaves with a creamy, cheesy filling, topped with charred corn and chili-infused honey.

Makes about 20 bites
Preparation time: 45 minutes

Ingredients
2 heads baby Belgian endive
2 ears of corn
4 ounces goat cheese
2 ounces cream cheese
2 tablespoons chili pepper-infused honey (such as Mike’s Hot Honey), divided (can substitute regular honey)
2 tablespoons chopped chives

Directions

  1. Separate the endive into individual leaves. Set aside.
  2. Char corn on grill or hot cast iron pan. Allow to cool slightly, then cut kernels off the cob and set aside.
  3. Mix together goat cheese, cream cheese and 1 tablespoon honey.
  4. Spread a spoonful (about 1 tablespoon) of the cheese mixture into each piece of endive.
  5. Top with a spoonful (about 1 tablespoon) of charred corn.
  6. Garnish with a drizzle of the remaining honey and sprinkle with chives.
Posted: April 25, 2018, 7:54 pm


Taste Test: Salsa

There’s just something about chips and salsa that brings everyone together! We picked up a few bags of L&B Tortilla Chips, a couple six-packs of our favorite Mexican beers and gathered our whole team (plus a few friends) for some salsa sampling. With so many delicious varieties of salsa, cold beer and fun music, it almost felt like a mini vacation.

Even though all salsas have the same basic formula – tomatoes, onions and chili peppers – we were surprised that every salsa we tasted was distinctly different from the others. All salsas were judged on flavor, texture and spice. Here are the results:

BEST OVERALL

The group quickly zeroed in on two favorites: Curt’s Triple Hot and Stonewall Kitchen Mango Lime.

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While some of us were initially a little intimidated by the name, we soon discovered that Curt’s Triple Hot actually has just the right amount of heat: spicy and flavorful with a nice bite that’s lingering, but not overpowering. As one tester commented, “The perfect Minnesota spicy!” This blended, restaurant-style salsa has a robust tomato flavor and is great served with chips.

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With chunks of sweet mango in every bite, Stonewall Kitchen Mango Lime has a unique combination of sweet and heat that sets it apart from traditional salsas. Its chunky texture makes it perfect for recipes, pairing well with pork chops, chicken or fish tacos. As one tester suggested, this mild, summery salsa would be terrific served alongside a more traditional spicy red salsa.

THE RUNNERS UP

BEST GREEN SALSA

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L&B Tangy Tomatillo Verde
“Wow, this is a tomatillo salsa I would actually buy!” exclaimed one tester. With notes of cilantro and just enough tomatoes to balance the acidity of the tomatillos, this mild salsa verde got a thumbs-up all around. Its fresh flavor and smooth texture begs for a basket of tortilla chips and a cold beer. This salsa would also be wonderful mixed with shredded chicken for a tangy taco filling.

GREAT FOR TACOS

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Desert Pepper Salsa Diablo
Another fiendish-sounding name…another Minnesota-nice salsa! Testers agreed that this salsa had a bold, tangy spice, but nothing too hot to handle. Made with red chiles, it has an earthy flavor and a nice amount of heat. A complex salsa, great for spooning over your favorite tacos!

HOT & SPICY

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Newman’s Own Habanero Hot
This thick, smooth salsa has smoky undertones and a good, spicy kick. “The heat sneaks up on you!” one tester said. Finally, a salsa for people who like it hot! And with 100% of the profits donated to charity, that’s a salsa you can feel good about, too.

We also tested the following salsas:

  • Curt’s Black Bean Chipotle
  • Frontera Chipotle
  • L&B Fire Roasted Tomato & Garlic
  • L&B Corn & Black Bean

While these salsas got quite a few nods, their flavor and spice were no match for the winners above.

Hold your own salsa taste test during your next happy hour gathering! It’s a fun and easy appetizer – and trust us, your friends will love it.  Look for all these top-selling salsas in our grocery aisles.

Posted: April 25, 2018, 7:51 pm


Lunds Original Potato Salad Recipe

Customers have been enjoying Lunds Original Potato Salad in our deli for years – and now you can make it at home!

About 19 ½ cup servings
Preparation time: 40 minutes

Ingredients

  • ½ cup sugar
  • 2½ teaspoons salt
  • 1¼ teaspoons freshly ground black pepper
  • 3 pounds cooked, peeled, warm potatoes, cut into ¾-inch cubes (Yukon Gold work well)
  • 1¾ cup mayonnaise
  • 2 tablespoons prepared mustard
  • 1 tablespoon white vinegar
  • 2 hard-cooked eggs, coarsely chopped
  • ¾ cup diced celery
  • ¼ cup chopped onion
  • 4 teaspoons diced pimientos, drained

Directions

To cook potatoes

  1. Peel potatoes and cut into ¾ inch cubes
  2. Add potatoes to a pot, cover with water by about one inch and add a pinch of salt
  3. Bring water to a boil, then reduce to a simmer
  4. Cook until potatoes are just tender, 8-12 minutes

To assemble salad:

  1. Combine sugar, salt and pepper in a large mixing bowl; stir to blend. Add warm cooked potatoes and mix gently.
  2. In a small bowl combine mayonnaise, mustard and vinegar; stir until smooth.
  3. Add mayonnaise mixture to potatoes and mix gently.
  4. Add eggs, celery, onion and pimientos to potato mixture; mix just until all ingredients are coated.
  5. Refrigerate, covered, several hours or overnight.
Posted: April 25, 2018, 6:15 pm


One Skillet Mexican Chicken and Rice

Twin Cities food blogger greens & chocolate shares another go-to weeknight meal.

Ever since making my One-Pot Weeknight Spaghetti, I am hooked on one-skillet/pot/pan meals. They’re so easy and practical – it’s the best! Another great thing about one-pan meals? You can do so many different things in them: pasta, rice, quinoa, couscous … any grain, really.  So when Mexican night rolled around, which is weekly in our house, I figured, why not make a Mexican dish in one skillet?  

We absolutely loved this dinner. It was hearty and filling, stuffed with veggies, and of course you can’t forget that ooey, gooey cheese on top. The leftovers were great too, which is always key in my book, because as a family of three (minus the 2-month-old who doesn’t eat yet) we always have tons of leftovers.  

We used the leftovers of this rice skillet as a stuffing for burritos, on top of salad, and of course just re-heated with more cheese on top. Because you can never have too much cheese.  

If you want to make this even easier, you can cook the chicken a day or two in advance or even just use a rotisserie chicken. Then you would just start from the step where you cook the peppers and go from there, adding the rest of the ingredients and cooking until the rice is done. That’s it! Dinner is served. 

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One Skillet Mexican Chicken and Rice

Serves 6
Prep time: 45 minutes

Ingredients

  • 2 tablespoons olive oil
  • 2 medium chicken breasts, cut into 1-inch chunks
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup black beans
  • 1 cup frozen, canned, or fresh corn
  • 1 cup salsa
  • 1 (8-ounce) can diced green chiles
  • 1 cup white rice
  • 2 cups (1 15-ounce can) vegetable broth
  • ¼ cup water
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 cup shredded Mexican cheese
  • Sliced green onions and cilantro, for topping

Directions

  1. In large skillet, heat 1 tablespoon of olive oil over medium-high heat.  
  2. Add diced chicken and cook until browned on each side, then remove from skillet.
  3. Add bell peppers and additional 1 tablespoon of olive oil and cook for 5-7 minutes, until softened. They don’t have to be cooked completely.
  4. Return chicken to skillet, along with black beans, corn, salsa, green chiles, rice, vegetable broth, water, cumin, chili powder, salt and pepper.
  5. Bring to a boil, then reduce heat to low and simmer for 15-17 minutes, stirring often, or until rice has absorbed all of the liquid.  
  6. Top with cheese and either remove from heat and top with lid, or if your skillet is ovenproof, melt cheese under the broiler.
  7. Serve topped with green onions and cilantro.

Enjoy!

Posted: April 25, 2018, 3:01 pm


Creamy Strawberry Pie with Pretzel Crust

This summery pie recipe from Twin Cities food blogger greens & chocolate features a sweet, creamy strawberry filling and a satisfying salty-sweet crust.

One of the most nostalgic desserts that I can think of from my childhood, aside from my Grandma Esther’s bunny cake at Easter and my Grandma Patsy’s Coca Cola cake, is the strawberry jello dessert with a pretzel crust. Also, can we just appreciate for a second that this dessert is widely known as Strawberry Pretzel Salad? You just have to love those desserts that are named “salad.“ Snickers Salad is another favorite of mine.

One look at all the photos of strawberry pretzel salad dessert through a Google search and I am immediately transported back in time to a summer picnic with burgers and hot dogs on the grill and a plethora of potato salad and chips.

I wanted to recreate this dessert as a creamy strawberry pie with a pretzel crust, and this is what I came up with. I thought about making the strawberry pretzel salad similar to the original, as a cream cheese layer topped with a strawberry gelatin layer, but putting it in a pie dish. However, I really wanted it to be a creamy strawberry filling. I also felt like the salad dessert has a lot of different steps between the crust and two different filling layers. I wanted to keep it simple!

The end result turned out so tasty and super easy. The pretzel crust is basically like a graham cracker crust but with pretzels. The filling is simply mixing a bunch of ingredients together, pouring it into the pie crust and popping it in the freezer. You do have to whip some heavy cream, but there’s no fussing with gelatin or worrying about things setting up.

While this recipe isn’t technically no-bake, since the pie crust does need to be baked for a few minutes, this still makes a great spring or summer dessert for when the warmer temps discourage us all from using our ovens.

Creamy Strawberry Pie with Pretzel Crust

Makes 8 large slices
Preparation time: 30 minutes
Total time: 8 hours, including time to freeze

Ingredients
For the crust:
2 cups crushed pretzels
3 tablespoons brown sugar
¾ cup butter, melted

For the pie filling:
2 cups heavy whipping cream
2 cups diced strawberries
1 (8-ounce) package cream cheese
1 can sweetened condensed milk
½ cup powdered sugar

Directions

To make the crust:

  1. Heat oven to 350 F.  
  2. Mix together crushed pretzels, brown sugar and melted butter in a medium bowl.
  3. Press into the bottom of a greased 10” pie dish.  
  4. Bake at 350 F for 8-10 minutes, or just lightly browned. 
  5. Let cool completely.

To make the pie:

  1. Beat 1 cup whipping cream in a medium bowl with electric mixer until stiff peaks form. Set aside.  
  2. Place strawberries in a food processor and pulse until finely chopped.
  3. In a large bowl with electric mixer, beat together cream cheese and sweetened condensed milk.  
  4. Add strawberries and mix until well combined.
  5. Fold in whipped cream.
  6. Pour into pie crust and freeze at least 6 hours.
  7. Beat remaining heavy whipping cream with powdered sugar until stiff peaks form and spread over pie.  
  8. Freeze another hour, if desired. You can also serve it with the whipped cream not frozen. Serve and enjoy!
Posted: April 24, 2018, 9:45 pm


Rhubarb Margarita

A tangy twist on a traditional margarita, made with a delightful homemade rhubarb simple syrup.

Makes 1 drink

Ingredients
For the rhubarb simple syrup:
4 cups chopped rhubarb
1 cup sugar
1 cup water

For the margarita:
2 ounces tequila
1 ounce Cointreau
1 ounce rhubarb simple syrup
2 ounces fresh lime juice

Directions

  1. Combine the chopped rhubarb, sugar and water in a pot. Bring to a boil and simmer for 20 minutes. Strain and pour into a sealable container. Store in the refrigerator until ready to use.
  2. To make the margarita, combine tequila, Cointreau, simple syrup and lime juice in a cocktail shaker with ice. Shake well to combine. Pour over ice in a lowball glass to serve.
Posted: April 16, 2018, 8:24 pm


Shaved Asparagus Salad

This wonderfully fresh spring salad is a terrific alternative to traditional lettuce-based salads – and so easy to make!

Using a vegetable peeler, thinly slice asparagus spears lengthwise into strips. Toss the asparagus strips with fresh-shredded Parmesan cheese, toasted pine nuts and a dressing of your choice. (We used Salad Girl Blueberry Basil Organic Salad Dressing.)

Serve with crusty bread and a glass of rosé.

Posted: April 16, 2018, 8:22 pm


Chocolate Revel Bars

From the original The Best of Byerly’s cookbook! A classic dessert bar with a layer of rich chocolate and a delicious oatmeal cookie crust.

Makes 52 (1 ½-inch) bars
Preparation time: 45 minutes

Ingredients
1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla
¼ teaspoon salt
2 ¼ cup flour
1 teaspoon baking soda
2 cups quick-cooking rolled oats
2 tablespoons butter
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) package semi-sweet chocolate chips
1 teaspoon vanilla

Directions

  1. Heat oven to 350 F.
  2. Cream 1 cup butter and brown sugar; blend in eggs, 1 teaspoon vanilla and salt.
  3. Combine flour, soda and oats; stir into creamed mixture.
  4. Spread two-thirds of the dough in a greased 9x13 baking ban.
  5. In a heavy saucepan, combine 2 tablespoons butter, milk and chocolate chips; cook over low heat, stirring constantly until butter and chocolate melt. Stir in 1 teaspoon vanilla.
  6. Spread chocolate mixture over dough in pan.
  7. Drop remaining dough by teaspoonfuls on top of chocolate layer.
  8. Bake about 25 minutes. Cool and cut into bars to serve.
Posted: April 16, 2018, 8:20 pm


Make it at home: Farrout Broccoli Kale Salad

Now you can make our deli favorite Farrout Broccoli Kale Salad at home! Bursting with fresh, healthy ingredients including whole grain farro, broccoli florets, kale, dried apricots, sun-dried tomatoes, Parmesan cheese and a honey mustard vinaigrette.

8 servings
Preparation time: 40 minutes

Ingredients

  • 1 ½ cups farro
  • 4 cups water
  • 1 teaspoon kosher salt
  • ⅓ cup sun-dried tomatoes, julienne cut or whole cut into small strips
  • 1 head fresh broccoli, cut into bite-sized pieces
  • 1 head fresh kale, stems removed, cut into bite-sized pieces
  • 10 dried apricots, cut into small strips
  • 1 clove garlic, minced
  • 1 small shallot, minced
  • 2 tablespoons Grey Poupon Dijon Mustard
  • 1 tablespoon honey
  • Juice of 1 lemon
  • ⅛ teaspoon kosher salt
  • 5 twists fresh ground black pepper
  • 3 tablespoons extra virgin olive oil
  • ½ cup freshly shredded Parmesan cheese

Directions

  1. Rinse farro under cold running water. Combine with 4 cups of water and 1 teaspoon of kosher salt in small saucepan. Bring to boil, reduce to simmer, cover and cook until tender & water is mostly absorbed (about 15-20 minutes). Remove from heat, drain and completely chill in refrigerator.
  2. While farro is cooking, prepare vegetables, cut apricots into strips and place in a large salad bowl.
  3. In a separate small bowl, combine minced garlic and shallots with mustard, honey, fresh squeezed lemon juice, salt and black pepper. Mix using a wire whisk and slowly add olive oil until dressing is combined or emulsified. If using an immersion mixer, simply add all ingredients to bowl and blend.
  4. Once farro is chilled, add to vegetables in salad bowl. Pour dressing over top and gently toss. Using tongs or washed hands, place salad on serving dish, sprinkle Parmesan over top of salad and serve.
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Posted: April 16, 2018, 8:04 pm


Chicken Parmesan Sliders

These simple sandwiches are great for a crowd!

12 servings
Preparation time: 10 minutes
Cook time: 20 minutes

Ingredients
1 package King’s Hawaiian Rolls
4 tablespoons shredded Parmesan cheese, divided
4 tablespoons basil, chopped, divided
3 cups pulled chicken or chopped chicken from a L&B Rotisserie Chicken
1 cup L&B Marinara Sauce
8 ounces fresh mozzarella cheese, sliced
½ cup butter, melted
2-3 cloves garlic, minced

Directions

  1. Heat oven to 350 F.
  2. Without separating rolls, slice in half lengthwise and set the top portion aside.
  3. In a mixing bowl, combine 2 tablespoons shredded Parmesan cheese, 2 tablespoons chopped basil, pulled chicken and marinara sauce.
  4. Distribute chicken mixture evenly on bottom buns.
  5. Top with slices of fresh mozzarella.
  6. Put the tops of the rolls back on and brush with mixture of melted butter, garlic, 2 tablespoons basil and 2 tablespoons Parmesan cheese.
  7. Bake 20 minutes at 350 F, until buns are golden brown on top.
  8. Cut into individual sliders and serve.
Posted: April 16, 2018, 8:03 pm


How to make perfect Juicy Lucy Burgers

This Minnesota-born burger – featuring hot, melted cheese in the middle of the patty – is surprisingly easy to make at home!

8 servings
Preparation time: 45 minutes

Ingredients
2 pounds fresh ground beef (80% or 85% lean)
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
Salt and pepper
4 ounces cheese per burger (suggestions: Tillamook Sharp Cheddar, American, smoked Swiss, blue cheese)
Buns, sliced and buttered
Vegetable oil (for grilling)
Toppings of your choice, such as ketchup, mustard, pickles, tomato slices, lettuce, mayonnaise, etc.

Directions

  1. In a large bowl combine ground beef, Worcestershire sauce, garlic powder, salt and pepper and mix the seasoning is evenly distributed.
  2. Divide ground beef into 16 equal pieces. Place between parchment paper or plastic wrap and flatten into patties that are about ¼ inch thick.
  3. Cut or break cheese into smaller pieces, then add about 4 ounces (1-2 slices) cheese on top of 8 of the burger patties. 
  4. Top each burger with a second patty and pinch edges together to seal completely.
  5. Rub vegetable oil on grill and heat grill to high.
  6. Sear burgers over direct heat, 1-2 minutes per side. After flipping burgers, poke a small hole in top of each one to allow steam to escape.
  7. Continue cooking over indirect heat until cooked through, about 8-10 minutes, to an internal temperature of at least 160 F. Remove from grill and allow burgers to rest for at least 5 minutes.
  8. Meanwhile, toast buttered buns on grill.
  9. Place burgers on toasted buns, add toppings and serve.

Tip: You can also cook the burgers on the stovetop in a pan, ideally a cast iron skillet. Heat the pan to medium high, add 1-2 tablespoons of vegetable oil or butter and cook for 6-8 minutes per side.

Posted: April 16, 2018, 4:47 pm


Creamy Garlic & Herb Chicken Stuffed Shells

A cheesy, family-friendly pasta recipe from Twin Cities food blogger greens & chocolate. Serve with garlic bread and a green salad for happy faces all around!

This recipe is for all of you cheese and garlic lovers out there. And herb and chicken lovers. And pasta lovers. Okay, basically this recipe is for everyone. Who wouldn’t like jumbo shells stuffed with a cheesy herb and chicken filling, topped with a creamy Alfredo sauce, and then topped with more cheese?!

These Creamy Garlic & Herb Chicken Stuffed Shells are definitely a crowd pleaser, in my opinion. Whether you have a picky family to cook for or a big dinner party coming up, I think this meal is exactly what you need.

This recipe does have a few steps to it, but none are too challenging. Let me break it down for you. First, cook the chicken and cook the pasta shells. While those are cooking, prepare the shell filling and the alfredo sauce. Oh, and if you want to just use a jar of Alfredo instead of making it, feel free! All there is left to do once these steps are done is assemble and bake.

One of the biggest tests of my recipes is whether or not my two-year-old will eat it or not. While it’s not exactly the BEST (or most accurate) test of how good a recipe is, I can always tell if it’s really good if he eats it. Guess what?  This one got thumbs up all around the table.

These stuffed shells are best eaten with a big green salad and a loaf of garlic bread. At times I’ve thought, what’s the purpose of serving bread with pasta? It’s basically carbs on carbs. But then again, how are you going to get all of that delicious Alfredo sauce off your plate if you don’t have a slice of bread to scoop it up with? So carbs on carbs it is!  

Creamy Garlic & Herb Chicken Stuffed Shells

5 servings
Preparation time: 25 minutes
Cook time: 55 minutes

Ingredients
20 jumbo shells
2 cups cottage cheese
4 ounces cream cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh tarragon, chopped
1 egg, lightly beaten
1 pound boneless skinless chicken breasts, cooked and shredded
2 cups shredded mozzarella cheese, divided
4 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 cup shredded Parmesan cheese
Salt and pepper

Directions

  1. Heat oven to 350 F. 
  2. Bring a pot of water to boil. 
  3. Boil shells according to package directions.
  4. Meanwhile, in a medium bowl, combine cottage cheese, cream cheese, parsley, basil, rosemary, tarragon and egg; stir well to fully combine.
  5. Season with salt and pepper. 
  6. Fold in shredded chicken and 1 cup of mozzarella cheese. Set mixture aside.

To make the alfredo sauce:

  1. Melt butter in a medium saucepan over medium heat.
  2. Add garlic and cook for 1 minute.
  3. Add heavy cream and milk and stir to combine.
  4. Bring to a simmer and cook for 10 minutes, until mixture begins to thicken.
  5. Season with salt and pepper; add Parmesan cheese, stirring well to combine.
  6. Let cook over medium heat for another 4-5 minutes.  

To assemble:

  1. Spread 1 cup of the alfredo sauce over bottom of a 9x13 pan. 
  2. Stuff each shell with chicken mixture, filling generously and lining up the shells in the pan.
  3. Pour remaining alfredo sauce over shells.
  4. Bake at 350 F for 30 minutes.
  5. Increase oven temperature to 400 F.
  6. Top shells with remaining mozzarella cheese and bake 10 more minutes, until cheese is melted.
  7. Serve topped with additional chopped herbs, such as parsley or basil. Enjoy!  
Posted: April 13, 2018, 6:46 pm


Strawberry Rhubarb Tart

From our original The Best of Byerly’s cookbook! Sweet strawberries and tart rhubarb come together with a flaky crust and a kiss of orange.

8 servings
Preparation time: 2 hours + chilling time

Ingredients
1 ½ cups flour
¼ cup sugar
¼ cup butter
¼ vegetable oil
3 tablespoons cold water
1 ¼ pounds rhubarb, cut into ½-inch pieces
1 ½ cups sugar
1 tablespoon grated orange peel
1 envelope unflavored gelatin
3 tablespoons cold water
2 tablespoons orange-flavored liqueur
1 pound strawberries, sliced
Sweetened whipped cream, for serving

Directions

  1. Combine flour and sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
  2. Stir in oil with a fork until all ingredients are moistened.
  3. Stir in water, 1 tablespoon at a time, until dough leaves side of bowl and forms a ball.
  4. Roll out dough on a lightly floured surface to make a 14-inch circle.
  5. Fit dough into an 11-inch tart pan with a removable bottom, pressing dough against the side of the pan without stretching the dough; trim excess dough.
  6. Prick bottom of the crust with a fork.
  7. Line crust with an 18-inch piece of foil; fill to rim with dried beans. Bake on the lowest rack of a 400 F oven for 15 minutes. 
  8. Remove foil and beans. Return to oven and bake 8-10 minutes more, until crust is golden. Set aside to cool.
  9. Combine rhubarb, sugar and orange peel in a 2-quart saucepan; cook, stirring occasionally, until rhubarb softens (8-10 minutes).
  10. Soften gelatin in water for 5 minutes. Stir into hot rhubarb mixture until gelatin is dissolved.
  11. Stir in orange liqueur.
  12. Refrigerate mixture for 30-45 minutes.
  13. Pour mixture into shell. 
  14. Arrange sliced strawberries attractively on top of the rhubarb. Refrigerate 5 hours or more.
  15. To serve, remove rim from pan, leaving the tart on the bottom of the pan. Garnish with whipped cream and cut into wedges.
Posted: April 11, 2018, 6:47 pm


Cubano Sliders

These tasty mini sandwiches are great for a crowd! Serve with dill pickle spears and crunchy kettle chips.

Makes 12 sliders
Preparation time: 30 minutes

Ingredients
1 package L&B White Dinner Rolls
4 tablespoons yellow mustard
½ pound L&B Shredded Pork Carnitas, finely shredded
½ pound deli ham
½ pound Swiss cheese
4 large dill pickles, thinly sliced
2 tablespoons butter, melted

Directions

  1. Slice rolls in half horizontally. Place the bottom halves on a parchment-lined 9x13 baking sheet; spread rolls with a thin layer of yellow mustard.
  2. Add a layer of L&B Shredded Pork Carnitas on top of the rolls, followed by a layer of ham and a layer of Swiss cheese. Top with slices of dill pickles. 
  3. Cover with the top halves of the rolls. Brush tops of rolls with melted butter.
  4. Top the sliders with another sheet of parchment paper; place a heavy 9x13 baking dish on top, pressing down lightly.
  5. Bake for 15 minutes at 450 F, until heated through and cheese is melted. Remove baking dish and separate individual sandwiches for serving.
Posted: April 11, 2018, 6:47 pm


Grilled Potato Salad with Bacon

This flavorful potato salad is so good, it’s going to be a staple for our BBQs and picnics all summer long!

Start by heating your grill to medium high. While it’s heating, halve some new potatoes (about 1- 1½ pounds), place them in a pan of cold water and bring them to a boil. Boil for 10 minutes. Tip: Starting your potatoes in cold water helps to ensure they heat and cook evenly all the way through.

Drain and toss your potatoes with olive oil, salt and pepper. Place the potatoes on the grill and cook on each side for 2 minutes, until you get nice grill marks.

Add bacon onto a piece of foil on the grill and cook for 18-20 minutes, until crispy. Remove from grill, place on a paper towel for a few minutes to soak up any excess grease, then chop or crumble the bacon.

In a large serving bowl, combine grilled potatoes, crumbled bacon and a couple of handfuls of chopped green onions. Top with Lunds & Byerlys Smokehouse Cider Dressing – a customer favorite from our Deli Salad Bar, now available in our produce department. Gently toss to coat. Season with salt and pepper to taste.

Posted: April 10, 2018, 8:49 pm


Baked Berry Oatmeal

Looking for a tasty, healthy breakfast to grab and go in the morning? If so, then this baked oatmeal is the answer! Serve with yogurt and more fresh fruit, if desired.

Ingredients

  • 2 cups organic rolled oats
  • ½ cup pecan pieces, unsalted
  • 1 teaspoon baking powder
  • 2 teaspoons Lunds & Byerlys Cinnamon
  • ¼ teaspoon Lunds & Byerlys Cardamom
  • ¼ teaspoon sea salt
  • 2 cups Organic Valley 2% Milk
  • 2 Lunds & Byerlys Organic Large Eggs
  • ¼ cup Lunds & Byerlys Pure Maple Syrup
  • 2 tablespoon butter, melted
  • 2 medium organic bananas, ripe, sliced
  • ⅓ cup Lunds & Byerlys Dried Cranberries
  • 1 pint blueberries

Directions

  1. Heat oven to 350 F. Butter an 8-inch square baking dish.

  2. In a bowl, combine oats, pecans, baking powder, cinnamon, cardamom and sea salt. Set aside.

  3. In another bowl, whisk together milk, eggs, maple syrup and melted butter. Set aside.

  4. Spread sliced bananas, cranberries and ⅔ of the blueberries across bottom of prepared baking dish.

  5. Sprinkle oat mixture on top of fruit. Pour milk mixture over all. Sprinkle remaining blueberries across the top.

  6. Bake 35-40 minutes. Cool 10 minutes, then cut into squares to serve.

Tip: Can be made ahead, kept refrigerated and then heated in the microwave for 1-2 minutes.

NUTRITION INFORMATION Calories: 420 Total Fat: 16g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 75mg Sodium: 260mg Carbohydrate: 61g Fiber: 8g Sugars: 28g Protein: 11g

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: April 10, 2018, 4:50 pm


Butchers Kitchen Seafood Steamers

Looking for a quick and healthy meal idea for busy weeknights? Our new Butchers Kitchen Seafood Steamers are the answer! They taste great and are ready in 4 minutes or less in your microwave.

These chef-crafted entrées are assembled fresh in our store. Each single-serve meal has 470 calories or less, made with 6 ounces of protein (salmon, tilapia or shrimp), 3 ounces of mixed veggies and a choice of our delicious cilantro lime rice or savory fingerling potatoes, all made with our signature L&B seasonings. Seafood Steamers are easy to prep and clean up, so you can enjoy a satisfying dinner and be ready for the next activity of the evening!

Look for Seafood Steamers every day in our Meat & Seafood department.

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Choose from the following entrées:

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Atlantic Salmon with Veggies and Fingerling Potatoes


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L&B Jumbo Shrimp with Veggies and Cilantro Lime Rice


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Fresh Tilapia with Veggies and Cilantro Lime Rice

Posted: April 8, 2018, 6:38 pm


Monger Madness 2018: The Ultimate Cheese Board

For the past three weeks, our customers and fellow cheese-lovers taste-tested eight different types of cheese in seven separate taste-off events, to find the top cheese of 2018. We’ve got all the results, including some delicious pairing ideas so you can craft an award-winning cheese board for your next party!

2018 Monger Madness Champion: Deer Creek Vat 17
Grade AA certified cheddar with a deep, bold flavor.
Pair with: Cashews, dried apricots, dried cherries, pistachios, crusty bread
Wines: Dessert wines, Cabernet Sauvignon, Gewürztraminer, nomadic reds
Beers: Bock, lagers, brown ales, hard ciders

Runner-up: Gorgonzola Dolcina
Rich, creamy blue-veined cheese, made with pasteurized cow’s milk
Pair with: Green grapes, pistachios, figs, pears, whole grain bread and crackers, honey
Wines: Merlot, Pinot Noir, Red Zinfandel, Riesling
Beer: India pale ale, porter, stout

Other finalists:

Marieke Golden
Gouda-style cheese; smooth, nutty and slightly sweet
Pair with: Cured meats such as prosciutto and salami, sturdy crackers, olives, honey, dried apricots, spiced nuts
Wine: Chardonnay
Beer: Dark rum, stout

Alemar Bent River Camembert
Artisanal, small-batch soft-ripened cheese
Pair with: Pears, honey, ginger, roasted sesame seeds
Wine: Sparkling wine, buttery Chardonnay or earthy Pinot Noir
Beer: Saisons, Kölsch bières de garde, or fruit beers such as Ommegang Hennepin or Saison Dupont

Look for all these wonderful cheeses in our cheese department!

Posted: April 5, 2018, 9:55 pm


3 Easy Prosecco Cocktails

Prosecco, a sparkling Italian white wine, is the perfect way to add a touch of elegance to your cocktail party! These simple cocktails are based on the Bellini, a favorite spring/summer drink. Pick up a bottle of Sacchetto Prosecco, available exclusively at Lunds & Byerlys Wines & Spirits locations, and try them for yourself.

Classic Peach Bellini

Ingredients

4 peaches
Sacchetto Prosecco

Directions

  1. Peel peaches and blend in a high-powered blender until smooth. Add a few tablespoons of water if needed.
  2. Strain the mixture and refrigerate until cold.
  3. Pour 1 ounce of peach puree into a champagne flute; top with Prosecco. Stir gently to combine; serve.

Raspberry Prosecco

Ingredients

2 pints raspberries
Sacchetto Prosecco

Directions

  1. Blend raspberries in a high-powered blender with 3 tablespoons of water until smooth.
  2. Strain the mixture to remove the seeds and refrigerate until cold.
  3. Pour 1 ounce of raspberry puree into a champagne flute; top with Prosecco. Stir gently to combine; serve.

Elderflower Prosecco

Ingredients

1 ounce St. Germain Elderflower Liqueur
Sacchetto Prosecco

Directions

  1. Pour 1 ounce of St. Germain into a champagne flute; top with Prosecco. Stir gently to combine; serve.
Posted: April 2, 2018, 7:49 pm


Wasabi Pea Crusted Salmon with Orange Broccoli

This easy 30-minute meal is bursting with flavor and good-for-you superfoods!

4 servings
Preparation time: 30 minutes

Ingredients
For the salmon:
¼ cup wasabi peas
¼ cup sesame seeds (a mix of black and white looks beautiful)
2 teaspoons fresh lime zest
1 ½ tablespoons Chosen Foods Avocado Oil (divided)
4 (4-ounce) fillets Responsibly Sourced skin-on wild salmon

For the broccoli:
1 tablespoon Chosen Foods Avocado Oil
2 teaspoons slivered garlic
¾ pound broccoli, washed, trimmed and cut into florets
1 tablespoon fresh orange zest
4 tablespoons freshly squeezed orange juice
¼ teaspoon sea salt

¼ cup Chosen Foods Avocado Wasabi Mayo

Directions

  1. Heat oven to 425 F.
  2. Blend wasabi peas briefly in a food processor until ground but with some coarsely crushed pieces. 
  3. Mix wasabi peas with sesame seeds, lime zest and 1 tablespoon avocado oil.
  4. Generously oil a rimmed baking sheet with remaining oil. Arrange salmon filets, skin side down, on baking sheet. 
  5. Mound the ground wasabi pea and sesame seed mixture on top; roast for 10 minutes or until salmon is opaque in the center.
  6. While salmon is roasting, heat 1 tablespoon avocado oil in a sauté pan over medium heat. Add garlic and sauté for 30 seconds. 
  7. Raise the heat to medium-high; add broccoli, orange zest, orange juice and sea salt.
  8. Cover pan and let steam on medium-high for 3-5 minutes until broccoli is bright green.
  9. Serve salmon and broccoli with Chosen Foods Avocado Wasabi Mayo on the side.
Posted: April 2, 2018, 6:41 pm