Meat & Seafood

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Departments, Meat & Seafood, Produce

Summer is the season for grilling. Why not make an impressive array of shish kabobs? It’s actually easier than you think; here are some tips to get you started. Start with a good marinade Salad dressings, marinade kits and teriyaki sauce work great for marinating vegetables and meat. Try experimenting with different sauce combinations for a truly unique flavor - like a 50/50 mixture of teriyaki sauce and Italian dressing with a little bit of chopped garlic. For food safety precautions, marinate your vegetables and meat separate. For best flavor, marinate animal protein for at least 8 hours before grilling – this will also help your protein from drying out. If you’re using tofu or plant based proteins, marinate for at least 2 hours before cooking, then continue to brush marinade over the plant-based protein every 10 minutes while grilling. Salad Girl Dressings are

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Departments, Fresh Deli, Grocery, Meat & Seafood, Produce

Making Summer Get-Togethers a Breeze! The highly anticipated season of summer gatherings is here! We’re here to help you throw a low-stress summer get-together. Whether you’re preparing all the food or just the main course here are some ideas to get you started: Make as much as you can ahead of time. Preparing a day in advance leaves the fun tasks like decorating and food presentation for the day of your party. Dips, desserts and cold salads can easily be prepared the day before, but leave the vegetable and fruit cutting until the day of. You can also marinate meat, vegetables or tofu for the grill the day before to give your dishes that extra flavor boost. Keep it Simple. Don’t feel like you have to make a seven course meal. It’s okay to supplement your main course with already prepared side dishes. Our deli offers

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Meat & Seafood

Courtesy of National Co-op Grocers: • Remove the giblets from turkey cavities after thawing.Cook separately. • Set oven temperature no lower than 325° F. • Place turkey or turkey breast on lower rack in a shallow roasting pan. • For even cooking, bake stuffing in a separate casserole dish,versus in the bird. Use a food thermometer to check the internal temperature of the stuffing. The center should reach 165° F. • If you choose to stuff your turkey, the ingredients can be prepared ahead of time. Separate wet and dry ingredients, and chill wet ingredients (butter/margarine, cooked celery and onions, broth, etc.) until ready to prepare. Mix wet and dry ingredients together just before filling the turkey cavities.Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165° F. • Whole turkeys should be cooked to 165° F. To check for doneness, insert a food thermometer in

13750 Co Rd 11, Burnsville, MN 55337

Call us during store hours at: 952-891-1212

Valley Natural Foods Co-op works in partnership with the South Metro community to support health and well-being through education and expertise in local, sustainable food and wellness services.

Store Hours:

8:00 a.m. – 9:00 p.m. daily

Coffee & Juice Bar In-Store Hours 8:00 a.m. –7:00 p.m. daily

Coffee & Juice Bar Drive-Thru Window 7:00 a.m. – 7:00 p.m. daily

Open on Easter Sunday, April 9, 8:00 a.m. – 4:00 p.m.

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