Good Taste

A celebration of food

Loaded Baked Potato Salad

It’s everything you love about loaded baked potatoes, turned into a picnic-favorite side dish! A great new recipe from Twin Cities food blogger greens & chocolate.

I’d like to present to you your new favorite BBQ side dish. It’s basically where a loaded baked potato with all the fixings meets potato salad. Yes. Please. Or “YESSS PWEEEEEZE”, as my toddler would say.

But before we go more into this gem of a potato salad, let’s talk more about how you BBQ. Are you the type that likes to gather up the troops, head to the lake and get your grill on? Or do you pack up a picnic of cold foods and head to the park? Or are you a homebody that likes to lounge on the comfort of your patio while your burger cooks?

I’d say 80% of the time we are backyard-BBQ type of folk, and the other times we like to pack up sandwiches and cold salads and bike to the park or lake for picnics. Regardless of your outdoor dining style, this potato salad is everything your picnics and BBQs need this summer. It’s everything that I love about a loaded baked potato like bacon, cheese and green onions, all in a potato salad.

One note about this recipe: While I definitely agree that sour cream needs to be part of a loaded baked potato, I swapped it for plain Greek yogurt in this recipe. For one, it makes it a tad healthier. Second, I actually use plain Greek yogurt in place of sour cream pretty much every time I would typically use sour cream.

You can absolutely use sour cream in this recipe, which I’ve noted in the recipe itself, if you just don’t find yourself as into Greek yogurt as myself. The other ingredients? Not up for debate. Bacon, cheese and green onions are the essence of a loaded baked potato – and this potato salad – and I insist you use them all.

Now fire up those grills, pack up those picnic baskets and get out the lawn furniture, because outdoor dining season is upon us!

Loaded Baked Potato Salad

6-8 servings
Preparation time: 45 minutes

2 pounds baby yellow potatoes, cut into 1-inch pieces
6 slices bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
¼ cup chopped green onions
¼ cup mayonnaise
1 cup plain Greek yogurt or sour cream
2 tablespoons milk
1 teaspoon garlic powder
1 teaspoon dried minced onion
½ teaspoon salt


  1. Bring a large pot of water to boil.
  2. Add diced potatoes and cook until tender, about 10-15 minutes depending on how large your chunks are.
  3. Strain and let cool.
  4. In a bowl, mix together mayonnaise, Greek yogurt (or sour cream), milk, garlic powder, minced onion and salt. 
  5. Once potatoes are cool, mix together potatoes with Greek yogurt mixture. 
  6. Mix in crumbled bacon, cheddar cheese and green onions. Serve and enjoy!  
Posted: May 21, 2018, 8:51 pm

Summer Grilling: Butchers Kitchen

Take the guesswork out of dinner with Butchers Kitchen, our convenient line of delicious entrées and sides.

Butchers Kitchen is a collection of fresh items created and assembled right in our stores. It’s a celebration of old and new, combining time-tested recipes with our amazing butchers’ newest creations. Just pop them in the oven or throw them on the grill and dinner is served! Here are just a few of our customer favorites:

Butchers Kitchen Kalbi Marinated Beef Kabob: Tender boneless steak pieces on a wooden skewer, marinated in an irresistible sweet sesame teriyaki sauce. Ready to grill, sauté or bake in the oven.

Butchers Kitchen Loaded Black Bean Pub Burgers: Fresh gourmet vegetarian burger patties loaded with sweet bell peppers, black beans and tempeh. Simply grill or sauté.

Butchers Kitchen Fresh Classic Pub Burger: Fresh gourmet hamburger patties stuffed with smoked beef brisket, beer glazed onions, smoked Gouda cheese, herbs and spices.

Butchers Kitchen Lemongrass Marinated Chicken Kabob: Fresh boneless skinless chicken breast pieces marinated in a lemony Asian-inspired curry sauce, made with lemongrass, ginger, green onion, garlic, cilantro, curry powder and fish sauce. Ready to grill, sauté or bake in the oven.

Butchers Kitchen Rosemary Marinated Lamb Kabob: Tender boneless leg of lamb pieces on a wooden skewer, marinated in a flavorful garlic, lemon and rosemary sauce. Ready to grill, sauté or bake in the oven.

Butchers Kitchen Dragon Breath Pork Back Ribs: Hot and spicy marinated baby back ribs, made with sesame oil, Louisiana Fireball Cajun Spice Blend, Tabasco, garlic, cumin, poblano peppers, dried Arbol peppers and red pepper flakes. Ready to bake in the oven, low and slow for at least 2 hours.

Look for these Butchers Kitchen chef-crafted entrées and more in our Meat & Seafood department!

Posted: May 21, 2018, 8:01 pm

Special K Bars

Treat your family to an extra-special homemade dessert tonight: Special K Bars! Even better, they come together in 20 minutes and do not require baking.

24 servings
Preparation time: 20 minutes


  • 1 cup sugar
  • 1 cup corn syrup
  • 1 cup peanut butter
  • 6 cups Kellogg’s Special K Cereal
  • 6 ounces chocolate chips
  • 6 ounces butterscotch chips


  1. Bring sugar and corn syrup to a boil in a 4-quart saucepan. Remove from heat and stir in peanut butter.
  2. Add cereal to peanut butter mixture. Stir to combine.
  3. Press into a 9x13 inch pan.
  4. Using a double boiler or microwave, melt the chocolate and butterscotch chips. Once melted, pour over cereal and spread. Allow to cool before cutting into squares.
Posted: May 21, 2018, 7:38 pm

Mighty Nordic Salad

The perfect Minnesota salad, made with smoked trout, Salad Girl Organic Dressing and Revol Greens Mighty Spring Mix.


4.5 ounces Revol Greens Mighty Spring Mix
2 cups L&B Wood-Fire Smoked Lake Trout, broken into bite-sized pieces
6 small red beets, roasted and sliced
1.5 cups crumbled oil and sea salt walnuts*
4 ounces goat cheese, crumbled
Salad Girl Lemony Herb or Citrus Splash Vinaigrette


  1. Combine all ingredients in a large bowl.
  2. Add vinaigrette and toss to combine.
  3. Top with additional goat cheese and walnuts.

* To make oil and sea salt walnuts: Combine 1.5 cups raw walnuts in a bowl or plastic bag. Add ½ teaspoon oil, such as olive, walnut or sunflower oil and a sprinkle of coarse sea salt. Toss and break into smaller pieces.

Posted: May 16, 2018, 9:42 pm

Brown Butter Rhubarb Cake with Crumb Topping

This mouthwatering new cake recipe from Twin Cities food blogger greens & chocolate is a wonderful way to use rhubarb, which is in season right now.

Slowly but surely, spring seems to be creeping into Minnesota, which only means one thing: bring on the spring produce! Okay, maybe it also means it’s time for patio sitting, walks around the lakes, leisurely bike rides and lots and lots of yard work, but in my mind, it’s all about the food.

It’s also a nostalgic time for me, as it brings back memories of picking peas, asparagus, green onions and rhubarb from my grandma’s garden. I remember thinking it was so funny how asparagus just grew straight up from the ground and how fun it was to snap the ends off the peas.

I also remember really not understanding the appeal of rhubarb. I think it stems from one of my older cousins having me take a bite of it raw, which is quite sour, and after that I didn’t have any interest in rhubarb crisp or cake.

Of course I came around and sometime in high school I tried my grandma’s rhubarb cake and life was never the same. I’ll be a rhubarb lover until the end of time. My grandma’s rhubarb cake recipe was quite simple, which of course is what made it so dang good, and let the rhubarb be the star of the show.

I like to keep my rhubarb cake pretty simple too, but this time I went ahead and changed one minor detail: I browned the butter.

If you’ve never browned butter, you are in for a major treat. The process of browning it (which really just involves letting it melt over the stove and cooking it until it develops little brown specs in it and you are overcome with a nutty buttery smell…OMG) gives the butter a toasted flavor that, in my opinion, takes baked goods from great to incredible.

That is exactly the case in this brown butter rhubarb cake. Even Marc, my chocolate and peanut butter dessert-loving husband, was blown away at how much he loved this rhubarb-studded cake.

We ate this for dessert but since it’s topped with a crumb topping, it could even be pulled off for breakfast as a coffee cake. Isn’t it great how adding more butter and sugar to something suddenly qualifies it as breakfast?


Brown Butter Rhubarb Cake with Crumb Topping

For the cake:

  • 12 tablespoons unsalted butter
  • 1 ¾ cups all-purpose flour
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup buttermilk
  • 2 cups chopped rhubarb

For the crumb topping:

  • 6 tablespoons unsalted butter, at room temperature
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ teaspoon salt


  1. Heat oven to 350 degrees F.
  2. Grease 9" round or square baking pan.  
  3. In small saucepan, add butter over medium heat. 
  4. Melt the butter, and then continue to cook and stir with a wooden spoon as the butter begins to foam, and ultimately turns from yellow to light brown and then finally an amber color. It will also release that deliciously nutty aroma. It is best to use a light colored pan so you can see the changes.  
  5. Immediately remove from heat.  
  6. In a medium bowl, combine flour, baking soda, baking powder and salt.  
  7.  In a large bowl with electric mixer, beat together the brown butter and sugar until well combined, about 2 minutes.
  8. Add eggs, one at a time, beating until combined. Add vanilla.
  9. Add 1/3 of the flour mixture, then 1/3 of the buttermilk. Repeat with remaining flour and buttermilk until all is used, stirring until just combined. Don’t over mix.
  10. Fold in rhubarb.
  11. Pour batter into prepared pan.
  12. Make the crumb topping by combining butter, flour, brown sugar and salt, and mixing until butter is dispersed and the consistency is crumbly. I use my fingers to do this but you can use a fork if you don’t want to get messy.  
  13. Top cake with crumb topping.  
  14. Bake in preheated oven for 50-55 minutes, until tester comes out clean.
  15. Let cool completely.
  16. Cut into slices and enjoy!
Posted: May 16, 2018, 9:21 pm

Three delicious ways to top your corn on the cob

Corn on the cob is great by itself, with a little butter, salt and pepper, or sprinkled with Lunds & Byerlys Corn on the Cob Seasoning. Yum! But if you want to go one step further to wow your guests, try one of these delicious toppers.

Sour Cream and Chives

For 4 ears of corn, mix:

  • ¼ cup sour cream
  • 2 teaspoons chives, chopped
  • Salt and pepper, to taste

Stir to combine, spread on each ear and serve!

Herbed Honey Butter

For 4 ears of corn, mix:

  • ¼ cup honey butter, softened
  • 1 tablespoon minced herbs, such as thyme, basil, parsley or sage
  • Salt and pepper, to taste

Stir to combine, spread on each ear and serve!

Mexican Street Corn

For 4 ears of corn: 

  • Mix ¼ cup mayonnaise and the zest and juice of 1 lime.
  • In a separate bowl, add 1 teaspoon chili powder and ½ teaspoon cayenne pepper and stir to combine.
  • Brush each ear with the lime-mayo mixture.
  • Sprinkle the spice mixture over each ear.
  • Sprinkle each ear with about 1 tablespoon crumbled cotija cheese (Parmesan works as a substitute).

Garnish with fresh lime juice and serve!

Posted: May 15, 2018, 5:25 pm

Make it at home: Sunny Broccoli Salad

Studded with sweet raisins and crunchy sunflower nuts, our Sunny Broccoli Salad is a customer favorite – and now you can make it at home!

6 (1-cup) servings
Preparation time: 30 minutes, including bacon cook time


  • 2 pounds broccoli, cut into florets (5 cups)
  • 10 slices bacon, fried crisp, crumbled
  • ½ cup golden raisins
  • ½ cup sunflower nuts
  • ¼ cup chopped red onion
  • 1 cup mayonnaise
  • 2 tablespoons sugar
  • 2 tablespoons white wine vinegar


  1. In large bowl, combine broccoli, bacon, raisins, sunflower nuts and onion.
  2. In small bowl, combine mayonnaise, sugar and vinegar; blend well. Toss dressing with broccoli mixture. Refrigerate, covered, several hours.
Posted: May 15, 2018, 4:06 pm

3 Easy Foil Grill Packs

Just wrap the ingredients in foil and toss the whole thing on the grill for super-simple dishes in minutes – with virtually no cleanup!

Recipe 1: Potato Salad with Bacon

Makes 4-6 servings
Preparation time: 40 minutes

Cooking spray
6.16 ½ pounds small potatoes
2 tablespoons olive oil
4 pieces uncooked bacon, chopped
A few generous pinches of salt and pepper
½ cup Lunds & Byerlys Smokehouse Cider Dressing
Chopped green onions, for garnish


  1. Cut two 18x12-inch sheets of heavy-duty foil and spray with cooking spray.
  2. Cut the potatoes into quarters.
  3. Add half of the potatoes to each sheet of foil.
  4. Drizzle each sheet with 1 tablespoon olive oil and sprinkle with bacon. Season with salt and pepper to taste.
  5. Fold foil packs closed and grill for 30 minutes over medium heat.
  6. Carefully open foil packs and put potatoes into a serving dish. 
  7. Top with Lunds & Byerlys Smokehouse Cider Dressing and toss to distribute evenly.
  8. Sprinkle with chopped green onions and serve.

Recipe 2: Buttermilk Ranch Chicken & Veggies

2 servings
Preparation time: 30 minutes

Cooking spray
2 boneless, skinless chicken breasts
2 cups assorted vegetables, such as carrots, zucchini, broccoli, bell peppers or green beans, chopped
4 tablespoons Lunds & Byerlys Buttermilk Ranch Dressing
Parmesan cheese


  1. Cut two 18x12-inch sheets of heavy-duty foil and spray with cooking spray.
  2. Place a chicken breast on each sheet of foil.
  3. Add 1 cup of chopped vegetables on top of each chicken breast.
  4. Drizzle each pack with 2 tablespoons Lunds & Byerlys Buttermilk Ranch Dressing.
  5. Fold foil packs closed and grill for 20 minutes over medium heat, or until the internal temperature of the meat reaches 170 F when measured with a meat thermometer.
  6. Carefully open foil packs, sprinkle with Parmesan and serve.

Recipe 3: Peach Crisp

2-4 servings
Preparation time: 30 minutes

Cooking spray
2 peaches, halved and pitted
2 tablespoons butter, divided
8 tablespoons Lunds & Byerlys Honey Nut Granola


  1. Cut two 18x12-inch sheets of heavy-duty foil and spray with cooking spray.
  2. On each sheet, add 2 peach halves.
  3. Top each peach half with ½ tablespoon of butter and 2 tablespoons of Lunds & Byerlys Honey Nut Granola.
  4. Fold foil packs closed and grill for 20 minutes over medium heat.
  5. Carefully open foil packs, sprinkle peaches with cinnamon and serve.
Posted: May 15, 2018, 3:22 pm

Thai Peanut Pasta Salad

Tempt your taste buds with this easy noodle salad - great for lunch or a light dinner. It comes together in a snap, thanks to a rotisserie chicken from our deli, on sale every Friday for just $6.


  • 2 cups pulled chicken
  • ½ pound spaghettini pasta, uncooked
  • ⅓ cup carrots, shredded
  • 4 green onions, thinly sliced
  • ⅓ cup dry roasted peanuts, chopped
  • ⅓ cup soy sauce
  • ¼ cup vegetable oil
  • 2 tablespoons white vinegar
  • 2 tablespoons peanut butter
  • 2 tablespoons sugar
  • 2 tablespoons sesame seeds, toasted
  • 1 dash crushed red pepper


  1. Slice chicken into julienne strips.
  2. Break pasta into thirds.
  3. Cook pasta in boiling salted water (2 quarts water, 1 teaspoon salt) until just tender (about 5 minutes); drain. Rinse with cold water; drain.
  4. In large bowl, combine chicken, pasta, carrots, green onions and peanuts. Combine remaining ingredients until thoroughly mixed. Toss into chicken mixture. 
  5. Refrigerate, covered, until ready to serve.
Posted: May 14, 2018, 8:38 pm

Grilled Portobello Mushroom Burger

Even a meat lover will love this hearty stand-in for a hamburger!

Makes 4 burgers
Preparation time: 30 minutes

4 portobello mushroom caps
4 tablespoons L&B Honey Dijon Mustard
1 tablespoon fresh rosemary, chopped
1 ½ teaspoons L&B Minnesota Steak Seasoning
4 teaspoons water
1 tablespoon Chosen Foods Avocado Oil
4 slices organic cheese of choice
4 slices red onion
4 L&B Whole Wheat Buns
1 cup baby arugula
4 slices tomato
½ avocado, sliced


  1. Cut or break stems off mushrooms.
  2. In a large bowl, whisk together the mustard, rosemary, steak seasoning and water.
  3. Place the mushroom caps in the bowl and toss with the sauce, using your hands to evenly coat. Let marinate for 20 minutes.
  4. Heat the grill to medium heat. When hot, brush the grate with avocado oil.
  5. Place the mushrooms on the grill, reserving any leftover marinade for basting. Grill for 5-7 minutes per side, or until tender, brushing with marinade frequently. Top the mushrooms with cheese the last 2 minutes of cooking.
  6. Grill the onions about 1 minute on each side and grill the buns until toasted.
  7. To serve, place arugula on each bun with the grilled portobello mushroom on top. Top with onion, tomato and avocado.
Posted: May 9, 2018, 7:44 pm

Naan Flatbread 3 Ways

Our L&B Tandoori Naan Bread is the perfect base for these three tasty flatbread recipes, terrific served as an appetizer or a light dinner.

Recipe 1: Ricotta & Blueberries
Top L&B Tandoori Naan Bread with ricotta, blueberries and chopped Marcona almonds. Bake 10-12 minutes at 375 F. Garnish with honey and fresh thyme.

Recipe 2: Goat Cheese & Corn
Top L&B Tandoori Naan Bread with goat cheese, corn and sliced shallots. Bake 10-12 minutes at 375 F. Garnish with cooked bacon bits.

Recipe 3: Mozzarella & Bruschetta
Top L&B Tandoori Naan Bread with Stonewall Kitchen Tomato Herb Bruschetta Spread and sliced fresh mozzarella. Bake 10-12 minutes at 375 F. Garnish with fresh basil.

Look for L&B Tandoori Naan Bread in our bakery!

Posted: May 9, 2018, 7:41 pm

Grilled Pesto Chicken Farro Salad

This hearty, flavorful side dish from Twin Cities food blogger greens & chocolate is a wonderful addition to any picnic or barbecue.

I’m pretty sure the week after the big April snowstorm when it was 60 degrees and all 15 inches of snow had melted, everyone in the Twin Cities was in a good mood. It’s funny how weather can do that to you. I think we all felt like we deserved that weather, especially after enduring such a long winter!

It’s also funny how it didn’t take long for some people to forget about how good the warmth felt and start complaining about it. Take, for example, the man who I passed while on a walk who said, “Beautiful day! We really could use some rain, though.” Or the woman in my yoga class who said she hoped it wasn’t too hot next week because she really wanted to get some yard work done.

Wait, what? Can we all just hang on one hot second and just enjoy the fact that it’s not gray, cold and snowy out? We can go outside without a coat on. We can open up the windows and let fresh air into our homes. We can do yard work regardless of how warm it is. Let that sun beat on my (sunscreened) shoulders, please and thank you.  

One of my absolute favorite things about this weather is that it means it’s grilling season! I can watch my kids play out in the backyard all while cooking dinner. It’s glorious. The very first thing I made this grilling season was this Grilled Pesto Chicken Farro Salad.  

If you’ve never cooked with farro, I think it’s time to give it a try! It’s a type of ancient grain that is high in fiber, hearty, and while it has a slight nutty taste, it takes on whatever flavors you add to it. It worked really well in this salad with the chickpeas, grilled vegetables and chicken, and of course the pesto.

Here’s the great thing about this farro salad. You can make the pesto farro ahead of time and do all of the grilling at the last minute. This means you can be outside grilling, enjoying the beautiful weather (don’t you dare complain about it), instead of being back and forth between the kitchen and grill.

This salad was hearty enough for a healthy dinner but was also great leftover for lunch the next day. I can’t wait to make it again with fresh pesto made with basil from my garden!  

Grilled Pesto Chicken Farro Salad

4-6 servings
Preparation time: 15 minutes
Cook time: 40 minutes

2 cups dry semi-pearled farro
2 chicken breast halves
1 tablespoon olive oil
2 zucchinis, cut into ¼-inch rounds
1 summer squash, cut into ¼-inch rounds
8 ounces pesto
1 (15-ounce) can garbanzo beans


  1. Combine farro and 6 cups of water in a medium pot.
  2. Bring it a boil, reduce heat, cover and simmer for about 25 minutes, until soft. If there is still water, drain it off like you would pasta. 

While farro is cooking, you can prep/grill the chicken and vegetables:

  1. Brush chicken breasts with olive oil and season with salt and pepper.
  2. Toss zucchini and summer squash with 2 tablespoons of pesto.  
  3. Heat grill to medium-high heat.
  4. Place chicken breasts and zucchini/squash on grill.  
  5. Cook zucchini and summer squash 2-3 minutes on each side.  
  6. Cook chicken until cooked through, about 5-6 minutes on each side. I always use a meat thermometer to ensure I don’t over or undercook my meat. Chicken should be cooked to 165 F.    
  7. In a large bowl add farro and chickpeas. Add remaining pesto and toss to combine.
  8. Add zucchini, summer squash and chicken and gently toss. Serve and enjoy!  
Posted: May 9, 2018, 7:37 pm

Croissant Egg Bake

This hearty egg bake is made with two kinds of mushrooms, roasted red peppers, cheese, herbs and rich, buttery croissants. A brunch must-have!

12 servings
Preparation time: 15 minutes + refrigeration time
Cook time: 55-60 minutes

For the mushroom mixture:
1 tablespoon vegetable oil
5 shallots, coarsely chopped
1 (8-ounce) package sliced baby bella mushrooms
1 (8-ounce) package sliced button mushrooms
½ teaspoon kosher salt
¼ teaspoon black pepper

For the egg bake:
Non-stick cooking spray
6 large croissants, torn into 2-inch pieces
1 (7-ounce) jar roasted red peppers, drained and chopped
1 (5.2-ounce) package garlic and fine herbs spreadable cheese, cubed
6 eggs, well beaten
2 cups 2% milk
2 tablespoons Dijon mustard
2 tablespoons snipped fresh thyme
1 tablespoon snipped fresh parsley
½ teaspoon kosher salt
½ teaspoon black pepper


  1. In a large skillet, heat oil over medium-high heat. Sauté shallots, mushrooms, ½ teaspoon salt and ¼ teaspoon pepper for 5-7 minutes; set aside.
  2. Spray 9x13-inch baking pan with non-stick cooking spray. In order, layer half of the croissant pieces, mushroom mixture, red peppers, cheese cubes and remaining croissant pieces. 
  3. In a large bowl, whisk together eggs, milk, mustard, herbs, ½ teaspoon salt and ½ teaspoon pepper. Pour over croissant mixture. Cover and refrigerate several hours or overnight.
  4. Heat oven to 350 F.
  5. Bake, uncovered, until center is set, about 55-60 minutes. Allow to set 5-10 minutes more before serving.
Posted: May 9, 2018, 5:44 pm

Lemon Blueberry Bundt Cake

This luscious cake recipe from Twin Cities food blogger greens & chocolate is perfect for your next gathering – or just for your Sunday morning brunch!

Does anyone else hold their breath when they’re turning a Bundt pan over or is that just me? I’ve had way too many Bundt cakes not come out of the pan in one beautiful piece, which – after the process of making the cake, baking the cake and cooling the cake (so much time!) – can be more than slightly devastating. Some people would cheerfully tell you “Well now you can just make a trifle out of the cake pieces!” but I’m telling you that’s just not acceptable. You wanted a Bundt cake, not a trifle!  

So, I did some research to find out how in the world anyone has success with Bundt cakes. I just couldn’t risk another cake sticking to the pan. My findings were supportive of using lots of butter (not cooking spray) to grease the pan and a light layer of flour over the butter in every single little nook and cranny in your Bundt pan. Follow this tip and success shall be had!

This Bundt cake? It came out nearly perfect. Minus one tiny spot on top (that was easily covered in frosting), it slid right out of the pan. Hallelujah!

This Lemon Blueberry Bundt Cake is worth every extra second you have to spend buttering and flouring your pan, mixing together the ingredients, baking it in your oven and letting it cool. The cake is tender but firm, bright and lemony, filled with lots (but not too many!) of sweet blueberries and topped with an irresistible cream cheese frosting. Sure you could eat this without the frosting, but why in the world would you want to? My life advice for the day: whenever in life you’re presented with the option of having cream cheese frosting or not, always choose the frosting.  Deep stuff, I know.

Plus, if for some reason your Bundt cake doesn’t come out of the pan perfectly, that frosting can cover it right up.  

Lemon Blueberry Bundt Cake with Lemon Cream Cheese Glaze

Preparation time: 1 hour 20 minutes
Makes one Bundt cake


For the cake:

  • 3 cups all-purpose unbleached flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 cup plain yogurt
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups fresh blueberries

For the cream cheese frosting:

  • 8 ounces cream cheese, at room temperature
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon extract (optional but delicious!)
  • 2 cups powdered sugar
  • 1-2 tablespoons milk    


  1. Heat oven to 325 F.
  2. Liberally grease Bundt pan with butter and sprinkle with flour.
  3. In a medium bowl, combine flour, baking soda, baking powder and salt and stir well to mix.
  4. In a large mixing bowl with electric mixer, beat butter and sugar until light and fluffy, about 2 minutes.
  5. Add eggs, one at a time, scraping down after each addition.  
  6. Add yogurt, lemon zest, lemon juice and vanilla; beat until well combined.
  7. With mixer on low speed, add in flour mixture and beat until just combined. 
  8. Fold in blueberries.  
  9. Pour batter into prepared pan.
  10. Bake for 60-65 minutes, or until top is slightly golden and a toothpick comes out clean.  
  11. Let cool completely.
  12. Once cool, flip over to remove cake from pan.  

To make the frosting:

  1. In bowl combine cream cheese, lemon juice, lemon zest and lemon extract; beat until well combined.
  2. Add powdered sugar and beat until creamy. Add a tablespoon or two of milk if the frosting is too thick. You want it to be easily spreadable.
  3. Frost the cake. Refrigerate until ready to serve.
  4. Slice and enjoy!  
Posted: May 9, 2018, 5:34 pm


Grilled New York Strip Steak with Blackberry Gastrique

This impressive steak recipe features a flavorful reduction of vinegar and honey infused with fresh blackberries. Tip: Don’t want to heat up the grill? Follow these steps to make a perfectly seared steak using a cast iron skillet.

4 servings
Preparation time: 35 minutes plus 1 hour chilling time


  • 2 (10-ounce) Grass Fed New York Strip Steaks, boneless (1 inch thick)
  • 2 teaspoons Lunds & Byerlys Minnesota Steak Seasoning
  • ¼ cup honey
  • ¼ cup white organic balsamic vinegar
  • 1 ½ cups fresh organic blackberries, divided
  • 1 teaspoon finely chopped parsley (optional)


  1. Season both sides of the steaks with steak seasoning and wrap in plastic wrap. Chill for 1 hour.
  2. Heat grill to high. While grill is heating, make the gastrique. Place the honey in a medium sauce pan and cook over medium-low heat, stirring constantly until it turns dark amber in color, about 3 to 5 minutes. Honey will froth and bubble so be careful not to let it boil over. Add the vinegar and 1 cup blackberries and continue cooking on medium-low to low heat until the mixture has reduced to a syrupy consistency, about 12 minutes.
  3. Put gastrique through a fine mesh strainer, mashing berries with a spoon to strain out the blackberry seeds and press as much of the berries through the sieve as possible. Discard seeds.
  4. Place the steaks on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn the steaks over and continue to grill 3 to 4 minutes for medium-rare (an internal temperature of 135 F), 4 to 6 minutes for medium (140 F) or 7 to 9 minutes for medium-well (150 F).
  5. Remove steaks from grill and let rest for 5 minutes. Divide gastrique between steaks and drizzle across the top of each steak. Garnish with remaining berries and chopped parsley.


Calories: 380 Total Fat: 18g Saturated Fat: 6g Trans Fat: 0g Cholesterol: 95mg Sodium: 280mg Carbohydrate: 26g Fiber: 3g Sugars: 23g Protein: 30g

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: May 9, 2018, 3:14 pm

Berkshire Bone-in Pork Chops with Dijon Sauce

This recipe originates in the Burgundy region of France, where pork chops are traditionally served in a sauce made with mustard, cream and white wine. Simple, but delicious!

4 servings
Preparation time: 35 minutes

1 tablespoon butter
1 tablespoon vegetable oil
4 (1 ¼-inch-thick) Berkshire Bone-in Pork Chops
Salt and freshly ground black pepper
¼ cup chopped green onions or shallots
½ cup dry white wine
¾ cup chicken or veal stock
½ cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)


  1. Melt butter in the oil in a large deep skillet over high heat. 
  2. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
  3. Remove chops to a platter and pour off most of the fat. 
  4. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute.
  5. Add wine and bring to a boil, scraping brown bits off the bottom. 
  6. Stir in the stock and return chops to the pan. Bring the sauce to a simmer; cover and cook until chops are tender, about 15 to 20 minutes.
  7. Remove the chops to a warm platter; cover with foil to keep warm. 
  8. Raise the heat and boil pan juices to reduce by half, about 2 minutes. 
  9. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired.
  10. Immediately spoon sauce over the chops and serve.

Recipe source: New York Times

Posted: May 9, 2018, 2:10 pm

L&B Chicken Salad

Classic creamy, crunchy chicken salad made easy with L&B Pulled Chicken.

2 cups L&B Pulled Chicken, from the deli
1 cup thinly sliced celery
1 cup small green grapes, halved
½ cup slivered almonds, toasted
1 cup mayonnaise
1 tablespoon lemon juice
½ teaspoon salt
⅛ teaspoon pepper
Butter lettuce leaves, separated
Whole toasted almonds, for garnish
Watercress or chopped parsley, for garnish


  1. Combine chicken, celery, grapes and slivered almonds.
  2. Combine mayonnaise, lemon juice, salt and pepper. Stir into the chicken mixture. Refrigerate, covered, until ready to serve. 
  3. To serve: Spoon into lettuce cups. Garnish with whole toasted almonds, watercress or parsley.
Posted: May 2, 2018, 6:29 pm

Strawberry Brie Crème Brûlée Crostini

These fruity, melty, caramelized crostini can be served as an appetizer or a dessert!

8-10 servings
Preparation time: 20 minutes

1 L&B Bake-at-Home Traditional Baguette, sliced
1 wedge Brie
2 tablespoons granulated sugar
1 pint strawberries


  1. Heat oven to 375 F.
  2. Place baguette slices on a baking sheet. Brush both sides of the bread with olive oil. Bake 5-7 minutes.
  3. Cut Brie into thin slices. Top each piece of bread with 1 slice of Brie and sprinkle with a pinch of sugar.
  4. Use a cooking torch to caramelize the sugar and melt the Brie.
  5. Halve the strawberries and put on top of the crostini. 
Posted: May 2, 2018, 6:25 pm

Black Bean Dip

From the original The Best of Byerly’s cookbook! A quick and tasty layered bean dip made with colorful peppers, crispy bacon and all your favorite Mexican toppings. Pairs well with your favorite crisp Mexican lager.

10-15 servings
Preparation time: 30 minutes

1 (8-ounce) package bacon, coarsely chopped
1 small onion, chopped (about ½ cup)
2 (15-ounce) cans black beans, drained
1 tablespoon chili powder
1 teaspoon red pepper sauce
1 package L&B Fresh Guacamole (can substitute 1 fresh avocado mashed with lime juice and salt)
¼ cup reduced-fat sour cream
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
¼ cup thinly sliced green onions, including some tops
4 ounces Colby-Jack cheese, shredded (1 cup)
1 tablespoon snipped fresh cilantro
L&B Tortilla Chips, for serving


  1. In a large skillet, fry bacon until crisp; remove from pan and drain, reserving drippings.
  2. Return 2 teaspoons bacon drippings to skillet; add onion and sauté until tender.
  3. In medium bowl, mash beans; stir in bacon, onion, chili powder and red pepper sauce.
  4. Spoon bean mixture into a medium glass casserole dish. Top with guacamole and sour cream.
  5. Sprinkle with bell peppers, green onions, cheese and cilantro. Serve with tortilla chips.
Posted: May 2, 2018, 6:18 pm

Mexican Street Corn Salad

This creamy corn salad is sure to be a hit at your next barbecue or picnic!

4 servings
Preparation time: 30 minutes


  • 4 ears of corn, husked
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • ⅛ teaspoon paprika
  • Pinch of cayenne pepper (optional)
  • 2 ounces Cotija cheese or Parmesan, crumbled (about ½ cup), plus more for serving
  • 2 tablespoons chopped fresh cilantro, plus more for serving
  • Kosher salt, freshly ground pepper


  1. Prepare grill for medium heat.
  2. Grill corn, turning occasionally, until tender and charred, 8-10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.
  3. Whisk mayonnaise, lime juice, paprika, cayenne (if using), 2 ounces Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Dressing can be made 2 days ahead; cover and chill in refrigerator until ready to use.
  4. Add corn and toss to combine. Top with more cheese and cilantro.

Recipe source: Bon Appétit

Posted: May 2, 2018, 6:00 pm