Real Food Fall 2019

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contributors Robin Asbell spreads the word about how truly delicious and beautiful whole, real foods can be through her work as an author, cooking teacher and private chef. She likes to create delicious dishes that range from meat and seafood to beans and grains using global flavors. Her latest book is “Plant-Based Meats.” She is also the author of “300 Best Blender Recipes Using Your Vitamix”; “Great Bowls of Food: Grain Bowls, Buddha Bowls, Broth Bowls and More”; “Juice It!”; “Big Vegan: Over 350 Recipes, No Meat, No Dairy, All Delicious”; “The New Vegetarian”; and “Gluten-Free Pasta.” Lara Miklasevics began her food career on the other side of the camera, cooking at the renowned New French Café in Minneapolis. Today her work as a stylist is in demand at corporations including Heinz, Target and General Mills, as well as with many magazines. She prides herself on using her experience as a chef to make food as appealing on the page as it is on the plate. Tara Q. Thomas intended to be a chef when she trained at the Culinary Institute of America in New York but got sidetracked by wine. She has been writing about it for nearly 20 years now, most prominently at Wine & Spirits Magazine, where she is executive editor. Author of “The Complete Idiot’s Guide to Wine Basics” and a contributor to “The Oxford Companion to Cheese” and the forthcoming “The Oxford Companion to Spirits and Cocktails,” she also sits on the advisory panel for the International Culinary Center’s Sommelier Training Program. She lives in Brooklyn, New York, juggling a laptop and two small children. She still cooks nearly nightly, albeit for a smaller crowd. Roy Finamore is respected throughout the food world for creating cookbooks that are both stylish and perfect for the home cook. He is author of the James Beard Awardwinning “Tasty: Get Great Food on the Table Every Day” and coauthor of “The Red Rooster Cookbook,” “Marcus Off Duty” (a James Beard Award nominee), and “Fish without a Doubt,” among other titles. As an editor, he introduced Ina Garten and Tom Colicchio to the publishing world. His other authors include Martha Stewart, Diana Kennedy and Jacques Pépin. 8 real food fall 2019 Terry Brennan is a photographer based in Minneapolis, Minnesota. Clients include Target, General Mills, Land O’Lakes and Hormel. “Working with Real Food is a highlight for me—I look forward to every issue. I love working with the creative team and, of course, sampling the wonderful recipes.” Jason Ross is a chef consultant for restaurants and hotels, developing menus and concepts for multiple high profile properties. He trained and grew up in New York City but now calls St. Paul, Minnesota, home. Currently, he teaches the next generation of chefs at Saint Paul College Culinary School. Faith Durand is editor-in-chief of Kitchn (thekitchn.com), an online resource for home cooks. She is the author of several cookbooks, including the James Beard Award-winning “The Kitchn Cookbook” and her first book, “Not Your Mother’s Casseroles.” She is passionate about reimagining cooking, eating and community in smart, practical ways for modern life. She lives in Columbus, Ohio, with her husband and two toddler daughters.
Lunds & Byerlys welcome Bloomington: 952-896-0092 Burnsville: 952-892-5600 Chanhassen: 952-474-1298 Eagan: 651-686-9669 Eden Prairie: 952-525-8000 Edina 50th Street: 952-926-6833 France Avenue: 952-831-3601 Golden Valley: 763-544-8846 Maple Grove: 763-416-1611 Minneapolis Downtown: 612-379-5040 Northeast: 612-548-3820 Uptown: 612-825-2440 Minnetonka Glen Lake: 952-512-7700 Highway 7: 952-935-0198 Ridgedale: 952-541-1414 Navarre: 952-471-8473 Plymouth: 763-268-1624 Prior Lake: 952-440-3900 Richfield: 612-861-1881 Roseville: 651-633-6949 St. Cloud: 320-252-4112 St. Louis Park: 952-929-2100 St. Paul Downtown: 651-999-1600 Highland Park: 651-698-5845 Wayzata: 952-476-2222 White Bear Lake: 651-653-0000 Woodbury: 651-999-1200 SHOP ONLINE Shop.LundsandByerlys.com CATERING LundsandByerlys.com/Catering 952-897-9800 L&B EXTRAS Get extra offers and tools to make shopping easier. LundsandByerlys.com/Extras DOWNLOAD OUR APP LundsandByerlys.com/Mobile STAY CONNECTED Follow us on social media and sign up for our e-newsletter. LundsandByerlys.com/StayConnected Abundance of Apples As the temperature dips and the leaves change colors, my thoughts quickly turn to some of the many things that are great about this time of year. Goodbye, humidity and mosquitos. Hello, high school football and all things apple and spice. Despite our state’s short growing season, Minnesota has a good climate for apple growing because of our cold winters and moderate summer temperatures and humidity. Today we have more than 100 apple orchards throughout our state with about 25 in and around the Twin Cities. That means there are plenty of options for embracing the season and enjoying local apples. If a trip to the apple orchard isn’t in your plans this fall, visit one of our produce departments to pick up local apples we get from family-owned Wescott Orchards in Elgin and Fireside Orchard & Gardens in Northfield. While we don’t offer hayrides or a chance to pick the apples right from the tree, they are incredibly fresh as they are in our stores within days of being picked. To learn more about the local apples you’ll find in our stores this fall, check out our apple guide on page 10. Not only are many apples grown in Minnesota—nearly 20 million pounds per year, according to the Minnesota Department of Agriculture—but we’ve also had some wonderful apples developed right here in our own backyard by the University of Minnesota. Think Honeycrisp (our state fruit), SweeTango and First Kiss, to name a few. Another one of the nearly 30 apple varieties created by the University of Minnesota since its breeding program began in 1888 is the Haralson. This firm, crisp apple has a tart flavor and is perfect for baking. We discovered just how amazing Haralson apples are when we developed our signature L&B Haralson Apple Pie nearly 20 years ago. The pie immediately became a customer favorite and remains so today. Nearly 110,000 pounds of Haralson apples are used every year to create these amazing pies. The apples are mixed with our own unique blend of spices and placed inside a flaky, all-butter crust. If you’ve never tried one, I can’t think of a better time than now to embrace fall and local apples. We hope you continue to enjoy Real Food! Sincerely, Tres Lund President and CEO FOOD QUESTIONS? Call our FoodE Experts: 952-548-1400 REAL FOOD COMMENTS Aaron Sorenson: 952-927-3663 LUNDSandBYERLYS.com real food 9
Page 1: JOSÉ ANDRÉS: DYNAMO ON A MISSION
Page 4 and 5: The best is yet to come a fresh app
Page 6 and 7: Quality Materials Quality Materials
Page 8 and 9: contents Features 20 Haute Dishes E
Page 10 and 11: ites Getting Past Fried Rice With t
Page 12 and 13: kitchen skills Harvest of Flavor Ce
Page 16 and 17: Lunds & Byerlys bakery Sweet Autumn
Page 18 and 19: Lunds & Byerlys meal solutions Shee
Page 20 and 21: Lunds & Byerlys what’s in store R
Page 23 and 24: ingredient Cauliflower Craze This v
Page 25 and 26: necessary.” If you opt to remove
Page 27 and 28: CHICKEN ORZO FLORENTINE (RECIPE PAG
Page 29 and 30: Casseroles represent the best of co
Page 31 and 32: HAM AND GRUYÈRE POTATO GRATIN fall
Page 33 and 34: Saucy White Bean and Sausage Bake M
Page 35 and 36: The sweet, brilliantly colored fles
Page 37 and 38: Why does pumpkin get all the attent
Page 39 and 40: SPAGHETTI SQUASH AFRICA STUDIO - AD
Page 41 and 42: SAUSAGE AND FARRO STUFFED ACORN SQU
Page 43 and 44: Kabocha Cheesecake with Maple Walnu
Page 45 and 46: A VERY GREEN FRITTATA (RECIPE PAGE
Page 47 and 48: PORCUPINE MEATBALLS fall 2019 real
Page 49 and 50: Rice Noodles and Shrimp with Scalli
Page 51 and 52: Tonkatsu Pork Cutlets MAKES 4 SERVI
Page 53 and 54: Celebration Chicken with Sweet Pota
Page 55 and 56: Baked Saffron Rice MAKES 8 TO 10 SE
Page 57 and 58: Creamy Garlic Mashed Cauliflower MA
Page 59 and 60: “Every bite you take can change t
Page 61 and 62: to make; it’s stocking the fridge
Page 63 and 64: ©2006 Unilever SAUCE SO GOOD, ITAL

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