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RECIPES: Blue Cheese Flatbread and Kalbi chicken lettuce wraps

Kowalski's Nutritionist Sue Moores is here with some super bowl swaps.

GOLDEN VALLEY, Minn. — Though your home team may not be part of the big game next weekend, you can bring a winning dish to a Super Bowl gathering, plus get extra points for helping friends keep their New Year’s resolutions. 

Sue Moores, Kowalski’s Markets nutritionist offers a couple tasty dishes worth cheering about.




  • 3 oz. creamy blue cheese
  • 1 loaf Manoucher Fokachio or Barbaree (Sesame Seed) Bread
  • 1 recipe Roasted Grapes (recipe below)
  • 2 tsp. finely minced fresh rosemary
  • 1 tbsp. Kowalski's Honey, gently warmed in the microwave
  • 1 tbsp. snipped fresh chives
  • Coarsely ground Kowalski's Sea Salt and Black Peppercorns, to taste


  1. Smear chunks of cheese on the bread, leaving chunks in a rustic fashion; scatter roasted grapes and rosemary over the cheese, pressing into cheese to help them adhere. 
  2. Bake in a preheated 425° oven (preferably on a baking stone) until cheese is melted and bubbly (7-9 min.). 
  3. Drizzle with warm honey; sprinkle with chives. 
  4. Season to taste with salt and pepper.

ROASTED GRAPES: In a medium mixing bowl, toss ½ lb. halved seedless red grapes with 1 ½ tsp. Kowalski’s Extra Virgin Olive Oil. Bake on a parchment-lined rimmed baking sheet in a preheated 400° oven, shaking pan occasionally, until grapes begin to blister (about 15 min.).




  • ½ cup Kowalski's Original Kalbi Marinade, plus more for serving
  • 1-1 ¼ lbs. boneless skinless chicken breast tenders
  • 1 ½ tsp. canola oil
  • ½ cup fresh bean sprouts, rinsed
  • ½ cup matchstick-cut carrots
  • ½ cup (about 1 small pepper) thinly sliced red bell pepper strips
  • 1 head Bibb or iceberg lettuce, rinsed and drained, leaves separated
  • Garnishes, to taste: toasted sesame seeds, thinly sliced green onions and finely chopped fresh cilantro


  1. In a medium mixing bowl, combine marinade and chicken, turning to coat; refrigerate for 30 min. 
  2. Grill chicken over a grill preheated to medium-high heat, covered, until no longer pink (about 4 min. per side), turning once. 
  3. Remove from heat and let rest for 3-5 min. 
  4. While chicken rests, heat oil over medium-high heat in a medium nonstick skillet. 
  5. Add sprouts, carrots and peppers; cook and stir until crisp-tender (about 3 min.). 
  6. Coarsely chop chicken. 
  7. To serve, scoop chicken into lettuce leaves; top with veggies. 
  8. Drizzle with Kalbi to taste and garnish as desired.