Fun with Fair Food

MAKES 9

• 2 pts. Kowalski's Signature Vanilla Bean Ice Cream
• 8 oz. bag Kowalski's Sea Salt Kettle Chips, crushed, divided
• 1 Kowalski's Signature Rosemary Sea Salt Focaccia
• Velvet Bees Honey Butter, for garnish
• finely chopped fresh herbs (such as rosemary and thyme), for garnish

1. In a medium mixing bowl, let ice cream soften until it's easy to work with.
2. Stir approx. ½ bag of crushed kettle chips into softened ice cream.
3. Pour mixture into an 8" or 9" square baking pan lined with parchment paper; freeze until solid.
4. Cut frozen ice cream and focaccia into equal-size squares; split focaccia horizontally into top and bottom halves.
5. Top bottom focaccia halves evenly with ice cream; garnish with remaining crushed chips, a drizzle of honey butter and finely chopped herbs.
6. Top with remaining focaccia halves; serve immediately.

MAKES 12

• 1 container Kowalski’s Signature Classic Buttercream Frosting
• ¼ cup (approx.) Kowalski’s Lemon Curd (a few big spoonfuls)
• freshly grated zest of 1 lemon
• several drops yellow food coloring (optional)
• 12 Kowalski’s Raised Glazed Donuts
• freeze-dried strawberries, crushed, for garnish

1. Using an electric mixer, whip frosting on high speed until very light and fluffy.
2. Add curd, zest and food coloring; whip until fully incorporated and smooth.
3. Frost donuts thickly with lemon frosting; garnish with strawberries.

MAKES 6

• 1 pkg. Kowalski’s Ready-to-Cook Meatloaf with Wild Rice (from the Meat Department)
• 6 slices Boar’s Head Dill Havarti Cheese
• lingonberry jam, to taste
• Kowalski’s Fresh Organic Ginger Beets, to taste
• 6 slider buns

1. Form meatloaf into a 6x9" rectangle about ¾" thick; cut into 6 patties slightly larger than buns.
2. Cook meatloaf as you would burger patties; top each patty with a square of cheese while still warm.
3. In a small mixing bowl, stir together jam and beets to taste.
4. Serve burgers on buns with lingonberry-beet compote on top.