longos-summer-magazine-2012

The Best of the Grill
22 wow-worthy recipes
www.Longos.com
Simple Summer Apps
Small bites with big taste
Summer 2012
Free Issue
Taste Ontario’s Finest
Summer flavours at their peak1
Nothing brings family together
like turning on the grill.
Use Maple Leaf Prime Naturally® pre-sliced chicken breasts to
spend less time prepping and more time enjoying.
Fresh from the top
Anthony Longo – president
C’mon boys, it’s summer
and it’s our time to shine!
We’re serving up the fresh
flavours of summer with
crowd-pleasing recipes
and meal ideas for the grill.
Our simple Going in for the
grill (page 21) is a game
changer and we’ll make you
the hero, no, make that the
MVG (most valuable griller) of the summer! (It’s okay ladies,
before we take all the credit, we know who really does all
the work.)
While the summer is the time to relax and get together
with family and friends while enjoying the outdoors, we still
find ourselves with those busy days and nights. To help you
juggle the schedules of games and practices, camps and
commutes, we’ve got a game plan with Weeknight crunch
on the grill (page 10). With five recipes for under $5 each
with a fusion twist, this is your passport to the World Series
of taste without leaving your backyard.
When it’s time to step it up and entertain, WOW your
guests with our super simple three-step appetizers (page
16) that will knock the ball out of the park. We have six easy
and light apps that feature the fresh tastes and colours
The Canadian Northern Leaside Terminal is seen
here shortly after completion by successor
Canadian National Railways in the 1920s.
Serves 3-4
Prep
min
10
(plus 1 hour
marinating time)
MARINADE
1 tbsp (15 mL) Olive oil
1-1/2 tsp (7 mL) Lemon zest
1-1/2 tsp (7 mL) Lemon juice
3 tbsp (45 mL) Pomegranate juice
2 tsp (10 mL) Honey
2 Cloves garlic, minced
2 tsp (10 mL) Minced fresh ginger
1/4 tsp (1 mL) Salt
Fresh ground black pepper
Total
GLAZE
1/2 cup (125 mL) Pomegranate juice
1 tsp (5 mL) Lemon juice
1 tbsp (15 mL) Honey
1 tsp (5 mL) Minced fresh ginger
(not including
marinating time)
GARNISH (OPTIONAL)
Fresh pomegranate arils (seeds)
25 min
2
INGREDIENTS:
1 package Maple Leaf Prime Naturally®
Butterflied Chicken Breasts
Of course, there’s no better time than summer to cheer for
the home team as we celebrate our local growers in Fresh
& in season (page 34). Short of giving our farmers their
own trading cards featuring all their stats, we give you the
opportunity to meet them and gain some insight as to why
they are our picks for the summer.
Although it’s summer, it’s never too early to start thinking
about Canada’s beloved sport – hockey! On page 50 we
encourage you to join the fight against cancer through
Road Hockey to Conquer Cancer. We’re also proud to
highlight other Longo’s-supported initiatives that help
Inspire Healthy Families within our communities.
We wish you all the best for a fun and safe summer season
filled with casual entertaining of family and friends. Put
on that apron, grab a cold one and let’s salute the Boys of
Summer and get grilling!
Longo’s Leaside COMING SOON!
Later this summer, we welcome you to join us in the opening of our 25th
location in the GTA, at Laird and Escandar, south of Eglinton. We’re very
excited to be a part of the Leaside community of Toronto and especially to
revitalize this once historical building that belonged to Canadian Northern
Railway. The original, distinctive brick building, built in 1919, was designed
to service steam locomotives. While preserving its heritage, the Longo’s
team looks forward to bringing our passion for food, unrivalled expertise
and reputation for outstanding quality, service and value to the Leaside
community.
Dinnertime is Prime time.
DIRECTIONS:
COMBINE marinade ingredients, place in re-sealable plastic bag, add
chicken, seal and massage together. Marinate in refrigerator for at least
1 hour (maximum overnight).
COMBINE glaze ingredients in a small saucepan. Bring to a boil and boil
until reduced by half. Set aside.
PREHEAT BBQ/grill to medium high heat. Lightly oil cooking racks,
remove chicken from marinade, place on grill and cook for approximately
5-7 minutes per side brushing with glaze during cooking. Cook to an
internal temperature of 170°F (77°C).
Garnish with fresh pomegranate arils (seeds).
Visit mapleleafprime.ca for delicious
and easy-to-prepare recipes featuring
Maple Leaf Prime Naturally® chicken products.
If you don’t have a QR code reader installed,
go to your mobile device application store
and download a QR reader app.
Scan QR code to find
our store locations or
visit Longos.com
Search: LongosMarkets
www.Longos.com
experience magazine
Grilled Pomegranate
Butterflied Chicken Breasts
of the summer. You can also hit a home run with two of
Longo’s newest frozen boxed products: Spiedini and Short
Ribs. With a variety of flavours, these are a must-have-onhand for those impromptu get togethers, allowing you to
serve them up in minutes.
3
Spiced up
Barese sausage
kabobs
recipe on page 13
Grilled miso
mushroom pizza
recipe on page 11
Recipes
11
Grilled chicken and brie fondue,
Moroccan-style
11
Grilled miso mushroom pizza
12
California sun turkey burger
13
Spiced up Barese sausage kabobs
In this issue
14
Grecian pasta with grilled vegetables
16
Nice ‘n’ spicy
16
Greek odyssey
6
16
Mexican fiesta
17
Peachy keen
17
Easy cheesy
17
The southwestern
22
Planked Atlantic salmon and seafood
with N’Awlins creole spice rub
23
Grilled Atlantic salmon with
Indian spice crust
23
Curried couscous salad
4
Weeknight crunch
16
Summer appetizers
21
34
Going in for the grill!
Fresh & in season
24
42
48
50
Beer marinated lobster with
grilled vegetables
Smart buy: balsamic
25
Thai ginger lobster salad
with avocado and coriander
Healthy green tea
27
Chimichurri dipping sauce
27
Thai dipping sauce
29
Teriyaki Asian-style beef short ribs
29
Miami-style beef short ribs
36
Tricolour quinoa and grilled
asparagus salad
37
Strawberry daiquiri shortcake
38
Grilled pepper and beet bean salad
39
Grilled nectarine salsa with pork
43
Fig infused balsamic dressed greens
with grilled peaches and bocconcini
44
Balsamic glazed flank steak with
grilled red onions and potatoes
45
Eton Mess with berries and
raspberry balsamic drizzle
48
Green iced lemon mint tea
Inspiring healthy
communities
On the cover
Grilled summer
vegetables,
part of Beer
marinated
lobster recipe
page 24
Featured product prices valid May 11 to August 23, 2012
Look for these symbols for fresh and
affordable solutions.
You like the idea of cooking,
but it’s easier to reach for
convenience. Longo’s has
deliciously fresh, ready-to-eat
solutions to help you maintain
a balanced lifestyle on the go.
There’s nothing like a home
cooked meal, if only it wasn’t
so much work. Save time and
money with Longo’s exclusive
ready-to-cook products. Some
call it cheating, we call it helping.
Love to cook? Longo’s offers
online demos and in-store
cooking classes at the Loft. Visit
www.Longos.com for recipes,
Loft cooking class schedules
and ready-to-learn videos.
Scan QR code for Learn it
videos.
If you don’t have a QR code reader
installed, go to your mobile device application store and download a QR reader app.
Wine & Beer Pairings by Longo’s Team
Experts, Corks Beer and Wine Bar at
Longo’s Maple Leaf Square.
Recipes created by Emily Richards,
Daphna Rabinovitch, Elizabeth Baird
and Tonia Wilson.
Nutritional analysis by Tangerine
Dreams Nutritional Services &
The Test Kitchen Incorporated.
www.Longos.com
www.Longos.com
experience magazine
10
For the love
of summer
Mealtime Solutions
for every schedule
55
❤
For the ❤ of summer
Our favourite go-to solutions for those
impromptu backyard get-togethers
Whether you’re hosting a suave soiree or a lazy summer
luncheon, Longo’s knows that you’re looking for great
quality food at great prices – and our five Private Label
products offer just that. For entertaining excellence,
stock your kitchen with these essential items.
Gourmet grazing
Hey pesto!
Following the centuries old Italian tradition of dipping bread, our dipping oils
are a dinner party must-have. Choose
from Garlic & Parmesan or Asiago
Flavoured & Artichoke Chardonnay,
both made with extra virgin olive oil and
canola oil. Serve with an eclectic mix of
artisanal breads, or explore their many
uses by pouring over pasta, sprinkling
on vegetables or using as a marinade.
$4.99 250 mL bottle
Our rich and intense pesto packs a
flavourful punch! Those with a
passion for basil and chives will love
the Basil and Roasted Pepper & Chive
pesto sauces. Coat every last strand
of your favourite Longo’s pasta, use as
a spread over sandwiches or marinate
over meat or fish. $4.99 250 mL pkg
3
2
Build a better burger
1
You can’t beat a burger. These popular
patties provide the starting point for a
whole summer of delicious outdoor
eating! Dress them up or dress them
down and choose from a selection of
fresh Longo’s buns. With a choice of
classic beef or lean and juicy turkey
and chicken burgers, you can create a
gourmet burger buffet right in your own
backyard. $7.99-$10.99 852 g box
Grains of truth
Meet the wheat berry! The new, healthier
alternative to brown or white rice. Wheat
berries are loaded with nutrients, have
a chewy bite and a subtle nutty, earthy
flavour—perfect on a summer evening as
a lower-carb alternative to pasta. They’re
sturdy enough to handle bold salad
dressings and still delicate enough to
taste delicious with some milk, honey
and cinnamon. $3.99 700 g pkg
6
Pita pocket party
Every seasoned party planner knows to
pick up some white and whole grain pita
pockets. They’re not only a great alternative to regular hamburger buns but they
also make a great base for mini pizzas.
For an easy hors d’oeuvre, top them
with Longo’s olive oil and, herbs, and
slice into triangles. $1.99 300 g bag
www.Longos.com
experience magazine
magazine
experience
5
4
7
®
FAT
FREE
2x the Protein
†
No Gelatin
Natural Ingredients
Kosher
Excellent Source of Calcium
parmalat
astro
For delicious Astro Original summer
recipe ideas, visit www.astro.ca/recipes
†
COMPARED TO ASTRO ORIGINAL YOGOURT
THE BEST NEW PRODUCT AWARDS LOGO IS A TRADEMARK OF BRANDSPARK INTERNATIONAL, USED UNDER LICENSE.
BEST NEW
P R O D U C T
2
2
01
MEILLEUR
NOUVEAU
P R O D U I T
®
®
Contains 1 billion active probiotic
cultures that contribute to
healthy digestive tract flora
Source of Fibre
Source of Calcium
Try these new BioBest Superfruit flavours today!
†
8
EACH 100 G SERVING OF BIOBEST SUPERFRUIT CONTAINS 1 BILLION CFU OF LACTOBACILLUS ACIDOPHILUS LA-5, 1 BILLION
CFU OF BIFIDOBACTERIUM LACTIS BB-12 AND 500 MILLION CFU OF LACTOBACILLUS CASEI CRL-431 PROBIOTIC CULTURES.
TRADEMARKS OWNED OR USED UNDER LICENSE BY PARMALAT CANADA INC., TORONTO, ON M9C 5J1
www.Longos.com
experience magazine
P RO B I O T I C Y O G O U R T
9
on t
he g
rill
“I like using Longo’s gourmet pizza crust and
Longo’s ready-to-use gourmet mixed mushrooms;
it’s faster and more exotic than delivery!”
Weeknight crunch
Your passport to flavour for under $5
As a mother of three, Jenny Longo, Director of Longo’s Private
Label, knows the meaning of the weeknight crunch. It’s the
toughest part of the day where the commute home, making
dinner, and organizing homework and activities becomes a
true juggling act. So with Jenny’s family and others in mind,
we have created five delicious recipes that you can throw
2.68
$
together in less than 30 minutes. Each recipe has a worldly
flair using flavours from Morocco, Japan, California, India and
Greece to add a fusion twist and—even better—can feed a
family of four for under $5 per serving! Here, Jenny dishes why
she’ll be keeping these recipes in her weeknight repertoire.
per serving
excellent source of
vitamin C
Tip: You can marinate the chicken in the
refrigerator for up to 8 hours ahead.
Pinch
1
1 cup
Grilled chicken and brie fondue,
Moroccan-style
4.99
per serving
excellent source of
vitamins B3 and B12
Grilled chicken and brie
fondue, Moroccan-style
recipe on page 11
10
Prep: 15 min, Marinate: 10 min, Grill: 14 min
2 tsp
1 tsp
2 tbsp
2
1 tbsp
1 pkg
(10 mL) chili powder
(5 mL) caraway seeds, crushed
(30 mL) chopped fresh coriander
small cloves garlic, minced
(15 mL) Longo’s extra virgin olive oil
(about 635 g) boneless skinless
chicken breasts
1 wedge (200 g) Longo’s Brie Double Cream
Cheese
In mortar and pestle, mash together chili
powder, caraway seeds, coriander and garlic.
Add oil to make a paste. Rub paste onto
chicken breasts to coat well. Let stand for
10 minutes.
Per serving: 630 calories; 50 g protein;
22 g fat; 58 g carbohydrate; 5 g fibre;
930 mg sodium
Meanwhile, cut brie in half to fit into stainless
steel grill brie baker; sprinkle with paprika.
Place chicken and brie baker, uncovered, onto
greased grill over medium heat and grill for
about 14 minutes. Turn chicken a few times
until no longer pink inside and brie is melted.
Miso vinaigrette is popularly served up in
Japanese restaurants on salad greens; in this
recipe it’s the base of flavour to earthy Longo’s
gourmet mushrooms topped with salad greens
for a fresh new twist on dinner off the grill.
Remove chicken and brie baker and serve
alongside baguette slices, grape tomatoes
and snap peas. Cut chicken into cubes and
dip into brie to enjoy as a fondue with
baguette and vegetables.
Makes 4 servings.
“It’s the ultimate in family sharing; it’s
spontaneous, fun and who can resist
dipping anything into gooey cheese?”
Vegetable crudités, like snap peas, carrots,
grape tomatoes and cauliflower, can be enjoyed fresh and are easy to pick up in Longo’s
salad bar for your family’s favourite variety.
Look for Wildly Delicious Stainless Steel Brie
Baker in Longo’s deli to use for this recipe.
$24.99 each
Grilled miso mushroom pizza
Prep: 15 min, Cook: 11 min
1 pkg
2 tbsp
1 tbsp
1 tbsp
1 pkg
1/3 cup
(340 g/12 oz) Longo’s gourmet
mixed mushrooms
(30 mL) sesame oil
(15 mL) rice vinegar
(15 mL) sodium-reduced soy sauce
(400 g) Longo’s Gourmet
Pizza Crust
(75 mL) miso vinaigrette
Cont’d on page 12.
www.Longos.com
experience magazine
$
This fun, family meal is easy to grill and delicious to eat. By dipping the chicken, bread and
veggies into the melted brie you create a dinnertime fondue that kids and adults will all love.
Longo’s Spanish paprika
Longo’s artisan baguette, sliced
(250 mL) each grape tomatoes and
sugar snap peas
11
“For a healthy take on fast food, my family
loves these lean and juicy turkey burgers.”
3.24
$
per serving
“My kids love eating off
skewers – anything to
get out of using cutlery!”
2.94
$
per serving
excellent source
of folate
source of iron
Spiced up Barese sausage kabobs
with pistachio arugula rice
At Longo’s, we prepare fresh, delicious and
unique sausages for our customers. Our Barese
style sausages, with their thin size and tasty
combination of pork and beef, will be a favourite
for summertime grilling.
Prep: 25 min, Cook: 20 min, Grill: 14 min
2 pkgs
12
1
3 tbsp
2 tsp
Pinch
Longo’s Frozen
Turkey Burgers
$9.99
852 g box
Pistachio Arugula Rice:
2 cups
(500 mL) vegetable broth
1 cup
(250 mL) Western Family long
grain rice
Pinch
each Longo’s sea salt and Longo’s
freshly ground black pepper
1 cup
(250 mL) packed Longo’s baby arugula
1/3 cup (75 mL) Longo’s roasted and
shelled salted pistachios
Cont’d from page 11
red bell pepper, thinly sliced
(250 mL) Western Family
shredded part skim mozzarella
1
green onion, thinly sliced
1 tsp
(10 mL) sesame seeds
1 1/2 cups (375 mL) Longo’s mixed greens
and herbs
Remove stems from shiitake mushrooms
and cut cremini mushrooms in half; place in
a large bowl along with oyster mushrooms.
Drizzle with oil, vinegar and soy sauce; toss
to coat. Place mushrooms on greased grill
over medium-high heat and grill, turning
occasionally, for about 6 minutes or until
golden. Remove to plate. Slice cremini
mushrooms if too large.
Spread pizza crust with 1/4 cup (60 mL) of
the dressing and sprinkle mushrooms over
top. Sprinkle with red pepper and cheese.
Sprinkle green onion and sesame seeds over
top and place pizza on grill. Close lid and grill
over medium-low heat for about 5 minutes
or until crust is golden and cheese is melted.
Meanwhile, toss greens with remaining
dressing and spread over pizza when
removed from grill to serve.
Makes 6 servings.
12
12
Tip: For a different Asian flavour, try Western
Family’s sesame ginger salad dressing as the
flavour base for the pizza.
Helpful Hint: Look for miso vinaigrette in the
sushi bar area in stores.
Per serving: 330 calories; 13 g protein;
13 g fat; 40 g carbohydrate; 3 g fibre;
740 mg sodium
California sun turkey burger
Fresh and tasty, this turkey burger has a quick
smear of flavourful sauce grilled right in to add
flavour. With the fresh crispness of spinach
and goat cheese, this is an exciting burger to
share with family.
Prep: 10 min, Grill: 14 min
1/4 cup
(60 mL) Longo’s Mango Peach
Chutney
2 tbsp
(30 mL) Longo’s Mediterranean
Grapeseed Grilling Oil
1 tbsp
(15 mL) sodium-reduced soy sauce
2 tsp
(10 mL) Western Family Dijon
mustard
1 box
(852 g/1.88 lb) Longo’s Frozen
Turkey Burgers
1 1/2 cups (375 mL) Longo’s baby spinach or
arugula
Pinch
6
1/3 cup
each Longo’s sea salt and
Longo’s freshly ground
black pepper
Longo’s burger buns
(75 mL) Longo’s goat cheese
Pistachio Arugula Rice: In a saucepan, bring
broth, rice and pepper to a boil. Reduce heat
to low; cover and cook for about 20 minutes
or until rice is tender and broth is evaporated.
Using a fork, fluff rice into a large bowl and stir
in arugula and pistachios until well distributed;
keep warm.
In a small bowl, stir together chutney, 1 tbsp
(15 mL) of the grilling oil, soy sauce and
mustard.
Place burgers on a greased grill over medium
heat and grill for 5 minutes. Turn and brush
with sauce; grill for 5 minutes. Turn again
and brush with sauce; grill for 2 minutes and
repeat once with remaining sauce until no
longer pink inside.
Pistachio arugula rice is available from
Longo’s Kitchen.
In a bowl, toss spinach with remaining grilling oil, salt and pepper. Place burgers on
bottom half of the buns and top with spinach
and goat cheese.
Makes 6 servings.
Tips: Try Longo’s chicken burgers for another
spin on this recipe.
Substitute Longo’s Roasted Garlic and
Shallot grilling oil for the Mediterranean oil.
Per serving: 580 calories; 35 g protein;
23 g fat; 59 g carbohydrate; 3 g fibre;
1,300 mg sodium
Try our ready-to-eat version.
Longo’s Barese style sausage
kabobs are available in
the Kitchen.
Made fresh and ready to
cook at home. Available in
the Meat department.
Ready to learn.
www.Longos.com/learnit
$3.24 per serving.
Scan QR code
for Learn it
videos.
Cut sausages into links. Skewer tomato onto
1 of the 6-inch (15-cm) soaked bamboo skewers. Curl up one link of the sausage and skewer it on with a chunk of zucchini. Continue with
remaining sausages and vegetables.
In a small bowl, stir together oil, curry powder (if
using) and cayenne. Brush onto sausage kabobs
and place on greased grill over medium heat and
grill, turning occasionally, for about 14 minutes,
brushing with oil mixture until sausage is no
longer pink inside. Serve kabobs with rice.
Makes 6 servings.
Tips: To soak bamboo skewers, place in a shallow dish with water for at least 30 minutes before using to help prevent flare ups on the grill.
If sausages are not cut into links, cut the coil into
three to make it easier to weave onto the skewer.
Per serving: 450 calories; 27 g protein;
24 g fat; 31 g carbohydrate; 2 g fibre;
1,050 mg sodium
www.Longos.com
www.Longos.com
experience
experience magazine
magazine
1/2
1 cup
(about 350 g each) Longo’s Barese
Sausages
grape or cherry tomatoes
small zucchini, cut into 1-inch
(2.5-cm) chunks
(45 mL) Longo’s Mediterranean
Grilling Oil
(10 mL) curry powder (optional)
cayenne pepper
13
13
“Combining pre-cut veggies with
fresh fettucine cuts down my prep
time AND cooking time.”
$
2.46
y
l
i
fam
dinner night
done right!
per serving
excellent source of
vitamins B1 and C
6
only
$
Grecian pasta with grilled vegetables
Grilled vegetables add a smoky and crisp bite
to this creamy, light pasta. Using Longo’s
tzatziki dip as the sauce helps bring out the
fresh flavours of lemon and mint—perfect for
summer!
Prep: 15 min, Cook: 5 min, Grill: 12 min
1
1/2
1
1
3 tbsp
1 pkg
1 tub
1 tsp
1/4 tsp
Pinch
2 tbsp
Ready to eat.
Available from the Kitchen.
Made fresh and ready to cook
Ready to learn.
at home. Available from
www.Longos.com/learnit
the Kitchen.
$2.46 per serving.
Scan QR code
for Learn it
videos.
Chef made. Always fresh.
zucchini, thinly sliced
small red onion, cut into wedges
portobello mushroom, stem
removed
each red and yellow bell pepper,
quartered
(45 mL) Longo’s Roasted Garlic &
Parmesan Flavoured Bread Dipper
(350 g) Longo’s fresh fettuccine
(227 g/8 oz) Longo’sTzatziki Dip
(5 mL) grated lemon rind
(1 mL) Longo’s sea salt
Longo’s freshly ground black pepper
(30 mL) chopped Longo’s fresh dill
or mint
In a large bowl, toss zucchini, onion wedges,
mushroom and peppers with dipper sauce to
coat. Place on greased grill over medium-high
heat and grill, turning occasionally, for about
12 minutes or until golden and tender. Return
to bowl and place on cutting board; cut vegetables into bite-size pieces; set aside.
Meanwhile, in a large pot of boiling salted
water, cook fettuccine for about 5 minutes or
until tender but firm. Reserve 1/2 cup (125
mL) of the boiling water and drain pasta.
Return to pot and stir in chopped vegetables,
tzatziki, lemon rind, salt and pepper and
enough of the cooking water to moisten. Stir
in dill to combine.
monday
tuesday
wednesday
thursday
Fresh Meals Made
20 pieces
1kg BBQ chicken
16” pepperoni
stir-fry
night
Easy Stir-frys
sushi
night
all varieties
Makes 6 servings.
Tip: You can use half of a 900 g bag of Western Family fettuccine for the fresh fettuccine
and cook according to package directions.
Per serving: 290 calories; 9 g protein;
11 g fat; 39 g carbohydrate; 4 g fibre;
380 mg sodium
14
4pm - 10pm *
*time varies at The Market by Longo’s locations
chicken
night
pizza
night
& cheese
friday
BBQ chicken
wings night
18 fully
cooked wings
www.Longos.com
experience magazine
magazine
experience
Longo’s Fresh
Fettuccini Pasta
$3.49
350 g pkg
99
15
Summer
appetizers
Ready in three easy steps
They sound fancy. They look fancy. But they are easy peasy! You can really WOW your guests
by serving these tasty hors d’oeuvres.
1
2
3
Slice your bread into bite-size pieces and grill until lightly toasted on each side to make crostini.
Build your flavour base with the suggested pairings of cheese, meat, fish, fruit, vegetables and dips.
Perfect with a fresh garnish for a show-stopping little party piece.
Nice ‘n’ spicy
Peachy keen
Roasted chicken, grilled corn, spicy hummus
and herb on garlic bread
Peach, chèvre and honey on Longo’s pita
1
2
3
Slice half of a Longo’s garlic loaf into 6 equal pieces,
then halve the slices. Grill the bread slices until
lightly charred, then brush with Longo’s extra virgin,
Tuscan or Spanish olive oil.
Grill 1 cob of corn and slice off the kernels. Slice 1
breast of chicken from a Longo’s Rotisserie Chicken
into 12 pieces. Top each crostini with a heaping tsp
(5 mL) of Longo’s Spicy Hummus, then add chicken
and grilled corn.
Garnish with Longo’s fresh cilantro leaves.
Longo’s Spicy
Hummus
$2.99
227 g pkg
Longo’s Goat
Cheese
$9.99
300 g pkg
Drizzle with Longo’s liquid honey and garnish with
Longo’s fresh mint leaves.
2
Longo’s Tzatziki
$2.99
227 g pkg
Drizzle with Longo’s Mediterranean grilling oil.
Longo’s Silver
Balsamic
Vinegar
$9.99
250 mL bottle
3
Slice half of a Longo’s olive loaf into 6 equal pieces,
then halve the slices. Grill the bread slices until
lightly charred, then brush with Longo’s extra virgin,
Tuscan or Spanish olive oil.
Grill and dice 1 zucchini; slice 12 grape tomatoes
in half. Divide 1 cup (250 mL) of ricotta between
the 12 crostini and drizzle with Longo’s Silver Label
Balsamic Vinegar. Top with zucchini and tomatoes.
Garnish with Longo’s fresh basil.
Mexican fiesta
The southwestern
Shrimp, avocado and roasted red pepper
hummus with chives on baguette
Roast beef, arugula, Manchego shavings
and chipotle dip on chapati
1
Slice half a Longo’s artisan baguette into 12 pieces,
grill pieces until lightly charred then brush with
Longo’s extra virgin, Tuscan or Spanish olive oil.
2
Mash 1 ripe avocado with 1 tbsp (15 mL) of Longo’s
avocado oil and a pinch of Longo’s sea salt, place a
large dollop on each crostini along with a dollop of
Longo’s Roasted Red Pepper Hummus.
3
16
16
3
Place 12 large (31/40 size), cooked shrimp on top
and sprinkle with chopped Longo’s fresh chives.
Longo’s Roasted
Red Pepper
Hummus
$2.99
227 g pkg
Longo’s
Chipotle Dip
$2.99
227 g pkg
1
Grill 3 whole chapati until lightly charred then slice
into quarters.
2
Top each crostini with a heaping tsp (5 mL) of
Longo’s Chipotle Dip, top with a few leaves of
Longo’s baby arugula and then half a slice of
Longo’s Deli Sliced Seasoned Sirloin Tip Roast Beef.
3
Garnish with shavings of Manchego or other
aged cheese.
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3
Slice 1 large ripe peach into 12 slices. Divide 1/3
cup (80 mL) of Longo’s goat cheese between the
crostini. Top with a peach slice.
1
Slice half a Longo’s gourmet prebaked pizza crust
into 12 equal pieces; grill pieces until lightly charred
and brush with Longo’s extra virgin, Tuscan or
Spanish olive oil.
Stir together 1 cup (250 mL) of fresh pasteurized
crab meat, 2 tbsp (30 mL) of Western Family olive
oil mayonnaise and 1/2 tsp (2 mL) of Western
Family Dijon mustard. Place a heaping tsp (5 mL)
of Longo’s tzatziki on crostini, add a few leaves of
Longo’s mixed greens and top with a heaping tbsp
(15 mL) of crab mixture.
2
Grilled zucchini, grape tomato, ricotta and
balsamic on rustic olive loaf
Crab, mixed greens and tzatziki with a
flavoured oil on pizza crust
2
Grill 3 whole Longo’s pitas until lightly charred then
slice into quarters.
Easy cheesy
Greek odyssey
1
1
17
17
INTRODUCING
New MiO Liquid Water Enhancer
allows you to create up to 24 250 mL
drinks from the palm of your hand.
NEW
Same whitening ingredient
as strips.†
Add a little or a lot to make your drink yours.
Whenever. Wherever.
TM/MC
‡
Whiter teeth in 1 week.
AVAILABLE IN FOUR
REFRESHING FLAVOURS!
Colgate-Palmolive Canada Inc.
*TM Reg’d/M.D.
0 calories per 2 mL serving, 250 mL prepared.
Natural Source Flavour. Sweetened with sucralose
and acesulfame potassium.
†With a lower concentration of hydrogen peroxide at 1%.
‡For best results, use as directed for 4 weeks. Fights cavities.
Heritage Salmon
Creamy Tomato-Basil Pizza
Featuring Tomato Basil flavoured Philadelphia Cooking Creme –
a terrific way to give pizza a creamy new taste!
From ocean to plate in record time.
what you need!
1 ready-to-use baked pizza crust (12 inch)
1/2 cup (1/2 of 270g tub) Philadelphia Tomato Basil
Cooking Creme Cream Cheese Product
1 tomato, thinly sliced
1/2 cup Kraft Mozzarella Shredded Cheese
8 fresh basil leaves, torn
make it!
HEAT oven to 425ºF.
SPREAD pizza crust with cooking creme; top with tomatoes
and mozzarella.
PLACE crust directly on middle oven rack.
BAKE 7 to 8 min. or until mozzarella is melted; sprinkle with basil.
Serving Suggestion: Serve with a mixed green salad tossed with your
favourite Kraft Calorie-Wise Dressing.
18
For this and other delicious recipes,
visit kraftcanada.com
Find all your KRAFT family favourites at
www.Longos.com
experience magazine
prep time: 20 min total time: 20 min makes: 6 servings, 1/6th pizza (94 g) each
Our name has changed,
our promise has not.
Our natural North Atlantic
salmon is up to a week
fresher than any other.
Look for our new logo
and packaging on
Longo’s shelves.
19
www.truenorthsalmon.com
.
At Dempster’s, our pans may not all be things of
beauty, but we insist that the loaves they contain are.
All our breads are made with 100% Canadian wheat
and are baked fresh daily
Go in for
the Grill!
Nothing says ‘Canadian summer’ quite like a barbecue. The
fragrant smoke, the heady herbs, sizzling surf ‘n’ turf…feeding
friends and family on a warm afternoon is the ultimate summer
high. We’re going to show you multiple ways to prepare meat or
seafood that will add originality and variety to each get together.
With our simple game plan all you need is to gather your
ingredients and fire up the BBQ – it’s time to take your grilling
game to the next level!
Dempster’s. Nourishing Canada one loaf at a time.™
® Trademarks of Canada Bread Company Limited
Beer marinated lobster
with grilled vegetables
recipe on page 24
20
14610AO_A
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With the Official Foods of Summer
21
Longo’s event
excellent source of niacin,
vitamin B12 and vitamin D
Salmonfest is back!
Join us this July as we celebrate Wild
Sockeye Season, the most sought-after
salmon from the west coast. We’ll also have
Fresh Atlantic salmon from New Brunswick
and organic salmon from Europe – all at their
best value! For event date and details,
visit Longos.com.
Grilled Atlantic salmon with
Indian spice crust
By using whole spices in this recipe, you’re
assured of the freshest possible flavour. The
toasting brings out all their essential oils and
adds an aromatic freshness as well.
Prep: 10 min, Marinate: 30 min, Cook: 10 min
1 tsp
(5 mL) each cumin and coriander
seeds
2
small cloves garlic, chopped
1/4 tsp
(1 mL) Longo’s sea salt
1 tsp
(5 mL) garam masala
1/4 tsp
(1 mL) cayenne pepper
1 1/2 tbsp (20 mL) Longo’s Extra Virgin
Olive Oil
1
salmon filet, skin on
(about 1 1/4 lb/570 g)
In a small skillet set over medium heat, toast
cumin and coriander seeds for 2 minutes,
shaking pan often, or until fragrant.
Meanwhile, using mortar and pestle, mash
together garlic and salt until pastelike. Mix in
cumin and coriander seeds, mashing together
until ground and well combined. (Alternatively,
grind toasted spices in spice grinder. Mash
together garlic and salt using back of spoon.
Mix together.) Mix in garam masala and
cayenne pepper. Stir in olive oil. Spread over
top of salmon. Let sit at room temperature for
30 minutes.
Place salmon, skin-side down, on greased
grill over medium heat. Close lid and grill
without turning for 10 to 12 minutes or until
fish is opaque and flakes easily when tested
with a fork.
Makes 4 servings.
Per serving: 261 calories; 22 g protein;
18 g fat; 1 g carbohydrate; 1 g fibre;
161 mg sodium
Tip: The most important guideline for grilling
fish is to cook it for 10 minutes per inch (2.5
cm), measured at the thickest part of the filet.
Cooking over medium heat ensures that the
fish stays moist and juicy.
Curried couscous salad
Slightly sweet with light curry overtones,
this side dish superbly complements the
salmon with an Indian spice crust. Feel free
to vary the vegetable in the salad—red,
orange or yellow peppers work wonderfully
well as do tomatoes or carrots.
Prep: 10 min, Cook: 5 min
1 cup
1/2 cup
6
1/2 cup
1/4 cup
(250 mL) couscous
(125 mL) golden raisins
green onions, sliced
(125 mL) diced radishes or
seedless cucumber
(50 mL) chopped fresh coriander
or parsley
Vinaigrette:
2 tbsp
(25 mL) Western Family white vinegar
2 tsp
(10 mL) minced or finely grated
fresh ginger
1 tsp
(5 mL) Longo’s liquid honey
3/4 tsp
(4 mL) curry powder
1/4 tsp
(1 mL) each Longo’s sea salt and
Longo’s freshly ground black pepper
1/4 cup (50 mL) Longo’s extra virgin olive oil
In a saucepan, bring 1 1/3 cups (325 mL) water
to a boil. Stir in couscous and raisins. Cover and
remove from heat. Let stand for 5 minutes. Uncover and fluff with fork. Let cool. Once cool, stir
in green onions, radishes and fresh coriander.
Vinaigrette: In a small bowl, whisk together vinegar, ginger, honey, curry powder, salt and pepper.
In a thin stream, gradually whisk in olive oil until
emulsified. Pour over couscous, tossing gently until
salad is well coated.
Makes 4 servings.
Per serving: 363 calories; 7 g protein; 14 g fat;
54 g carbohydrate; 4 g fibre; 114 mg sodium
Tips: For a full meal, flake the grilled salmon into
the couscous salad and enjoy for lunch or dinner.
Toasting the couscous in a dry skillet over medium heat for about 5 minutes before adding it
to the water imparts a wonderful nutty flavour to
the couscous.
excellent source of thiamin, niacin,
vitamin B12 and vitamin D
Curried couscous
salad is available at
Longo’s salad bar
Naturally tender and quick cooking, salmon is versatile, nutritious and – best of all – can
stand up to wonderful bold flavours! Here we suggest enhancing its character with a
Creole rub and then grilling it on a cedar plank or serving it with an Indian spiced crust.
Enjoy the aromas, add other seafood to the mix and don’t be afraid to experiment. These
adventures in salmon are sure to have you hooked.
Pairing: The bold spice in this dish calls
for a bold (and cold!) beer like Duggans
Brewery’s #9 IPA. With big malts and big
hops this beer will hold up brilliantly to
the zesty flavours. Available in bottles at
Corks Wine & Beer Bar or at the LCBO.
Planked Atlantic salmon and seafood
with N’Awlins creole spice rub
all up in that time frame; it’s great on poultry,
pork and beef as well.
Welcome to N’Awlins where the food is spicy,
the nightlife is spicy and the overall mood is
spicy, too. Grilling salmon on cedar planks ensures a tender, incredibly moist meal infused
with a woodsy flavour. Have some fun with
it—buy 4 and serve everyone their own plank
for dinner.
Prep: 10 min, Soak: 1 hr, Grill: 15 min
1
2 tbsp
1
6 oz
6 oz
1 tbsp
large cedar plank (or 2 small ones)
(30 mL) N’Awlins Creole Spice
Rub (see recipe below)
salmon fillet (about 10 oz/284 g),
skin removed and cut into large
1-inch (2.5-cm) chunks
(170 g) large 31/40 raw shrimp,
peeled and deveined
(170 g) 10/20 sea scallops
(15 mL) Longo’s extra virgin olive oil
Soak cedar plank in water for at least 1 hour
or up to 4 hours. Preheat grill to medium.
22
22
In a bowl, toss spice rub with salmon, shrimp
and scallops, tossing until fish is well coated.
Remove cedar plank from water. Pat dry. Rub
with oil. Place fish on top of plank, arranging
in a single layer. Transfer plank to grill, making
sure bottom of plank is about 6 inches (15 cm)
away from source of heat. Close lid and grill
for 12 to 15 minutes or until fish is opaque
throughout and flakes easily with a fork.
Remove plank from grill. Transfer fish to a
serving plate or serve right from plank.
Makes 4 generous servings.
Tip: Cutting the fish into the same size as
the shrimp and scallops ensures that all the
seafood cooks in the same amount of time.
Variation: Substitute fresh cod or halibut for
the salmon.
Prep: 5 min
2 tbsp
2 tbsp
2 tbsp
1 tbsp
1 tbsp
1 tbsp
2 tsp
(30 mL) Longo’s Spanish paprika
(30 mL) Longo’s sea salt
(30 mL) garlic powder
(15 mL) onion powder
(15 mL) each cayenne pepper and
Longo’s freshly ground black pepper
(15 mL) each Longo’s dried
oregano and dried thyme leaves
(10 mL) each dried mustard and
Longo’s dried basil leaves
In a small bowl, combine paprika, salt, garlic
and onion powder, black and cayenne pepper,
oregano, thyme, mustard and basil.
Per serving: 193 calories; 29 g protein;
6 g fat; 2 g carbohydrate; 1 g fibre;
765 mg sodium
Makes 1/2 cup (125 mL).
N’Awlins creole spice rub
Per serving (1 tbsp/15 mL): 32 calories;
1 g protein; 1 g fat; 4 g carbohydrate;
1 g fibre; 1,175 mg sodium
Make sure you store the rub in an airtight jar
in a dark cupboard, where it should last about
6 months. But you’ll have no problem using it
Tip: For a milder version, reduce the black and
cayenne pepper to 1 1/2 tsp (7 mL) each.
Ready to eat.
Available from the Kitchen.
Try our grilled salmon from
the Kitchen. Just add your
favourite curry spice and
heat through.
Ready to learn.
www.Longos.com/
learnit
Scan QR code
for Learn it
videos.
Did you know?
Salmon is a fabulous source of omega-3 fatty
acids, which can help lower cholesterol levels
and also increase the flexibility of red blood
cells, allowing them to pass more easily
through blood vessels.
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Spice up your salmon
23
Ways to love lobster
What better way to impress your friends than by serving grilled lobster! Don’t
tell them, but it’s actually easier to prepare than you may think. For a fresh-fromthe-tank experience you can purchase it live at select Longo’s stores, steam it
yourself and go to town with a beer marinade. If you have less time, Longo’s
offers frozen lobster tails that you can thaw and simply throw on the BBQ, or, buy
a tin or box of pre-steamed lobster meat and add it to a salad. The hardest part is
deciding which friends are worthy of this awesome treat.
Beer marinated lobster with grilled
vegetables
The tangy mellowness of the beer and the
peppery chives in this marinade really allow the
richness of the lobster to shine through.
Prep: 15 min, Marinate: 4 hrs, Grill: 25 min
1
2
1
1
2
each red and yellow bell pepper, cut
into quarters
zucchini, sliced lengthwise
small eggplant, thinly sliced
lengthwise
bunch of asparagus, trimmed
large steamed lobsters, about 1 1/4
lb/570 g each, cut in half lengthwise
Beer Marinade:
1/2 cup (125 mL) lager
3 tbsp
(45 mL) lime juice
2 tbsp
(25 mL) Western Family canola oil
1 tbsp
(15 mL) Longo’s liquid honey
1 bag
(10 g) Longo’s fresh chives, finely
chopped
2 tsp
(10 mL) chopped Longo’s fresh basil
2
large cloves garlic, minced
1 tsp
(5 mL) soy sauce
high source of fibre; excellent
source of folate, vitamin B12
excellent source of vitamin C
and vitamin B12
Longo’s event
Lobsterfest
Mark your calendars! June 15th-16th is Longo’s
12th Annual Father’s Day Lobsterfest, the popular event where we celebrate lobster and all its
goodness. Treat dad to a choice of four different
varieties, all hard shell from New Brunswick.
Beer Marinade: In a bowl, whisk together beer,
lime juice, oil, honey, chives, basil, garlic and
soy sauce.
1
1 tbsp
1 tbsp
2 cups
1
1/2 cup
1/4 cup
1 bag
1/2 cup
1/4 cup
2 tsp
2
1/3 cup
(250 g) rice vermicelli noodles
(10 mL) Longo’s Extra Virgin
Avocado Oil
large shallot, sliced
(15 mL) finely chopped fresh
lemongrass, from bottom end of stalk
(15 mL) minced fresh ginger
(500 mL) steamed lobster meat
(about 14 oz/400 g)
large, ripe avocado, cut into cubes
(125 mL) diced red bell pepper
(50 mL) chopped fresh coriander
(10 g) each Longo’s fresh basil and
fresh mint, finely chopped
leaves red leaf or Boston lettuce
small Thai bird or red chili pepper,
seeded, deveined and minced
(125 mL) lime juice
(60 mL) granulated sugar
(10 mL) minced fresh ginger
cloves garlic, minced
(75 mL) fish sauce
In a large pot of boiling water, cook rice noodles
for 2 minutes or just until tender. Drain and rinse
well under cold running water. Set aside.
In a small skillet, heat oil over medium heat. Add
shallots, lemongrass and ginger. Cook, stirring,
for 3 minutes or until softened. Remove from
heat; let cool slightly.
Per serving (1/4 recipe): 236 calories;
22 g protein; 8 g fat; 20 g carbohydrate;
5 g fibre; 417 mg sodium
Dressing: In a small bowl, whisk together chili,
lime juice, sugar, ginger, garlic and fish sauce.
Tips: When cutting the lobster in half, place it on
its back and cut through the soft underside of
the tail. Once opened, carefully spoon out the
tomalley before grilling.
In a large bowl, combine drained rice noodles,
shallot mixture, lobster, avocado, red pepper and
half of the coriander. Pour in half of the dressing;
toss gently until salad is well coated. Add remaining coriander, basil and mint, tossing gently
to combine. Pour in remaining dressing; tossing
again until well coated.
Microwaving the limes for a few seconds helps
make juicing them easier.
Lobster Tail Option: Substitute 2 large or 4 small
frozen lobster tails, thawed, for the steamed
lobsters. Cut through the softer underside of the
tail and brush marinade on during grilling.
Serve in lettuce leaves.
Makes 8 servings.
Lobster Meat Option: Remove meat from tails
and claws of lobsters and gently stir into marinade. Cover with plastic wrap and refrigerate for
at least 4 hours or up to 6 hours. Bring to room
temperature for 30 minutes. Remove lobster
from marinade; transfer to grill. Grill, turning
often, for about 7 minutes or until slightly charred
and warmed through.
Per serving: 231 calories; 11 g protein;
5 g fat; 35 g carbohydrate; 2 g fibre;
938 mg sodium
Tips: Use a ripe avocado for this dish to ensure
it’s as creamy as possible. If you can, buy the
avocado a few days ahead and store at room
temperature in a brown paper bag to facilitate
ripening.
To make this an appetizer for 4, thinly slice the
vegetables after grilling; mound high as if in a
nest and top with grilled lobster.
Substitute 1 can (320 g) frozen cooked lobster,
thawed and drained for the steamed lobster
meat. You can also use 1 tub (420 g) pasteurized
crab meat, drained for the lobster.
Pairing: The flavors of this recipe call for a wine with a bit of sweetness on
the palate. Fielding Estates 2008 Pinot Gris is an award-winning wine that
offers just that and much more. Available at Corks Wine & Beer Bar and
the LCBO.
Grilled Lobster Variation: Grill lobster meat or
tails as in Beer Marinated Lobster recipe, but
omit marinating in beer marinade.
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8 oz
2 tsp
1
Makes 2 to 4 servings.
24
24
Prep: 25 min, Cook: 6 min
Dressing:
Place lobster halves on grill, brushing with
marinade and turning occasionally, for about 7
minutes or until shell is slightly charred and meat
is warmed through. Serve with grilled veggies on
the side.
Don’t miss our Lobster guide with recipes, facts and
how tos! Scan this code or pick up a copy in-store.
The heady flavours of garlic, ginger, lemongrass
and fresh coriander, as well as the luxurious
creaminess of fresh, ripe avocado, marry beautifully with the cooked lobster meat. The rice
noodles and lobster also soak up all the flavour
of the fish sauce–based vinaigrette so don’t be
shy about using it all.
8
Preheat grill to medium-high. Place peppers,
zucchini, eggplant and asparagus on greased
grill. Brush with some of the marinade. Grill,
turning often, for about 10 minutes or until
slightly charred and tender crisp.
Pairing: Cooking with beer can be almost as fun as drinking
it. With subtle fruit flavours and a crisp lingering finish, Beau’s
All Natural Brewery’s Lug-Tread is ideal to cook with and even
better to toast with. Available on tap at Corks Wine & Beer Bar
or at the LCBO.
Thai ginger lobster salad with
avocado and coriander
25
Longo’s spiedini with chimichurri
and Thai dipping sauces
Summer on a Skewer
Love a sweet deal?
If you’ve been lucky enough to eat with an Italian family, you’ll know that spiedini is the
Italian word for skewers of meat or fish, grilled over a flame. This traditional party-friendly
dish is a true summer crowd-pleaser. After all, who doesn’t love the ease of eating off
a stick? These little lamb and chicken treats are so quick to prepare and so popular that
they barely make it off of the barbecue! Try them with our suggested dipping sauces –
you’ll have all the neighbours hinting for an invite.
Try our NEW frozen spiedini or frozen beef
short ribs and receive a FREE Longo’s
cheesecake when you swipe your Longo’s
Thank You Rewards card. See our back cover
magazine ad or in-store for more details.
Offer ends August 23rd, 2012.
Pairing: What’s the perfect match for summer on a stick? Try Spearhead Brewing
Company’s Hawaiian Style Pale Ale. This citrusy and hoppy beer, fermented with
pineapple juice, has a LOT of character and a refreshingly dry finish – perfect for
a hot summer day! Get it on tap now at Corks Wine & Beer Bar – or coming soon
to the LCBO this summer.
The skewers themselves take no time at
all to grill and the sauces can be made and
refrigerated for up to five days ahead. Both
sauces are easily doubled for bigger crowds.
Try them for other grilled meat and seafood,
too. Check packaging for thawing and grilling
instructions.
Chimichurri dipping sauce
A classic Argentinian dipping sauce, this emerald
green wonder is perfumed by fresh parsley and
oregano and is just a little spicy. If you prefer
more heat, increase the hot pepper sauce.
Prep: 5 min
1 cup
1/4 cup
(250 mL) packed fresh parsley leaves
(60 mL) packed Longo’s fresh
oregano leaves
3 cloves garlic
1/2 cup (125 mL) Longo’s extra virgin
olive oil
1/4 cup (60 mL) red wine vinegar
1/2 tsp (2 mL) Western Family hot pepper
sauce
pinch
Longo’s sea salt and Longo’s freshly
ground black pepper
In a food processor, pulse together parsley,
oregano and garlic until finely chopped. Add oil,
vinegar and hot pepper sauce. Process until
almost smooth. Season to taste with salt and
pepper.
Makes 1/2 cup (125 mL).
Per serving (1 tbsp/15 mL): 129 calories;
0 g protein; 14 g fat; 2 g carbohydrate;
1 g fibre; 106 mg sodium
Thai dipping sauce
This dipping sauce actually benefits from being
made ahead, which allows the flavours to meld.
Prep: 5 min
(45 mL) lime juice
(25 mL) Western Family ketchup
(25 mL) each Longo’s liquid honey
and water
1 tbsp
(15 mL) soy sauce
1 tsp
(5 mL) rice vinegar
1/2 tsp (2 mL) sambal oelek or Asian chili
sauce
2 cloves garlic, minced
2 tbsp
(30 mL) chopped fresh coriander
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3 tbsp
2 tbsp
2 tbsp
Makes 1/2 cup (125 mL).
Per serving (1 tbsp/15 mL): 24 calories;
0 g protein; 0 g fat; 6 g carbohydrate;
0 g fibre; 153 mg sodium
Longo’s Frozen
Uncooked
Chicken Spiedini
Skewers
$30
50 pieces
950 g box
Longo’s Frozen
Uncooked
Lamb Spiedini
Skewers
$30
50 pieces
950 g box
www.Longos.com
www.Longos.com
26
26
In a small bowl, whisk together lime juice,
ketchup, honey, water, soy sauce, vinegar, chili
sauce and garlic. Stir in fresh coriander.
27
Our new short ribs
revealed
They say the best things come to those who
wait. And those who have ever got messy
with tender, meaty barbecued short ribs will
likely agree. The trick, of course, is to leave
them marinating for 8 hours. Here, we let you
in on a Longo’s secret and reveal how to freshly recreate the lip-lickingly good marinades
you’ll find in the new in-store boxed versions.
These flat ribs are only 1/4 inch thick, meaning
that once the preparation is done, they cook in
just 10 minutes. Expect them to be devoured
at lightening speed too!
Longo’s Frozen
Uncooked
Teriyaki Asian-Style
Beef Short Ribs
$30
1.81 kg box
Longo’s Frozen
Uncooked Sweet
BBQ Miami-Style
Beef Short Ribs
$30
1.81 kg box
Wheatberry carrot slaw from
Longo’s Salad Bar
excellent source of vitamin
B12, vitamin D
Teriyaki Asian-style beef short ribs
Sweet BBQ Miami-style beef short ribs
Miami ribs are beef short ribs, sliced about 1/4 inch
(5 mm) thick. They need to be marinated for at least
8 hours. However, they only need about 10 minutes
on the grill after that, making them the ideal barbecuing food to enjoy as an appetizer or main course.
Here’s a family favourite sauce that is perfect to
marinate the ribs and serve on a weekend barbecue
get together.
Prep: 10 min, Cook: 5 min, Marinate: 8 hrs,
Grill: 10 min
2 lb
2 lb
(1 kg) 1/4 inch fast fry beef short ribs
Teriyaki Marinade:
1/3 cup (75 mL) granulated sugar
1/3 cup (75 mL) soy sauce
3 tbsp
(45 mL) sesame oil
3 tbsp
(45 mL) apple juice
1 tbsp
(15 mL) rice vinegar
3
large cloves garlic, minced
1 tbsp
(15 mL) minced fresh ginger
1/2 tsp (2 mL) each onion powder and Longo’s
freshly ground black pepper
1 1/2 tsp (7 mL) Western Family cornstarch
Teriyaki Marinade: In a saucepan, combine sugar,
soy sauce, oil, apple juice, vinegar, garlic, ginger, onion
powder and pepper. Bring to a boil over medium
heat. Dissolve cornstarch in 1 tbsp (15 mL) water and
whisk into soy mixture. Bring to a boil; boil gently for 2
minutes or until lightly thickened. Let cool.
Arrange short ribs in a glass dish; pour marinade
over, making sure all ribs are coated well. Cover and
refrigerate for at least 8 hours or up to 24 hours,
turning ribs occasionally.
Bring ribs to room temperature for 30 minutes.
Remove from marinade; discard marinade. Grill ribs
over medium-high heat for 10 minutes, turning once.
Makes 4 servings.
Per serving: 401 calories; 16 g protein; 30 g fat;
15 g carbohydrate; 0 g fibre; 946 mg sodium
Tip: Because of the size of the bones, calculate
about 8 oz (227 g) per person when buying
the short ribs.
28
28
(1 kg) 1/4 inch fast fry beef short ribs
Easy Barbecue Sauce:
2 tbsp
(30 mL) Western Family canola oil
1
onion, finely chopped
3 cloves garlic, minced
2 tsp
(10 mL) dried mustard
1 tsp
(5 mL) Longo’s Spanish paprika
1/2 tsp
(2 mL) chili powder
1/2 tsp
(2 mL) each Longo’s sea salt and Longo’s
freshly ground black pepper
1/2 cup
(125 mL) packed brown sugar
1/4 cup
(60 mL) Western Family Organics
tomato paste
1/4 cup
(60 mL) Western Family ketchup
1/4 cup
(60 mL) Western Family white vinegar
1 tbsp
(15 mL) fancy molasses
Easy Barbecue Sauce: In a small saucepan, heat oil
over medium-low heat. Add onion, garlic, mustard,
paprika, chili powder, salt and pepper. Cook, stirring,
for 2 minutes. Stir in 1/4 cup (60 mL) water, sugar, tomato paste, ketchup, vinegar and molasses. Bring to
a boil. Reduce heat and simmer gently for 5 minutes.
Let cool and set aside 1/2 cup (125 mL).
Arrange short ribs in a glass dish; pour marinade over,
making sure all ribs are coated well. Cover and refrigerate for at least 8 hours or up to 24 hours, turning
ribs occasionally.
Bring ribs to room temperature for 30 minutes. Remove from marinade; discard marinade. Grill ribs over
medium-high heat, brushing with reserved marinade,
for 10 minutes, turning once.
Makes 4 servings.
Per serving: 508 calories; 16 g protein; 30 g fat;
44 g carbohydrate; 1 g fibre; 395 mg sodium
Marinated and ready to cook
Ready to learn.
at home, Longo’s new frozen www.Longos.com/learnit
beef short ribs are available in
the Meat department.
Scan QR code
for Learn it
videos.
Longo’s Butchers
We are happy to discuss your grilling needs.
From fast-fry to thicker cuts and everything
in between, we’ll make suggestions and
even custom cut meat to your exact
specifications.
Marco, Meat Expert
Longo’s Maple
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Ready to eat.
Available from the Kitchen.
Prep: 15 min, Cook: 10 min, Marinate: 8 hrs,
Grill: 10 min
29
29
RB03_FrenchsLongosHalfPageAd.indd 1
12-04-12 12:22 PM
CLASSIC CAPRESE SALAD
30
Drizzle the salad with Filippo Berio® Extra Virgin
Olive Oil.
For more recipes, visit www.FilippoBerio.ca
or see us on Facebook under Filippo Berio Olive Oil.
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Layer alternating slices of tomato and fresh mozzarella,
adding a fresh basil leaf between each on a large,
shallow platter.
31
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Cook • Laugh • Eat!
experience magazine
gather
cook
learn
Enjoy a unique night out at the
GE Café™ & Longo’s Chefs Series
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In Partnership with GE Café™ appliances and Evergreen
Get intimate with Toronto’s hottest
chefs in a cooking class
gather cook learn
at Longo’s Maple Leaf Square
Register for these
exclusive classes today!
Three-course meal with hors d’oeuvres
prepared before you with wine pairings.
Special price: $45 per person, per class.
Limited seating available.
32
Proceeds will support
children’s food gardens
and cooking workshops at
Evergreen Brick Works.
Tuesday, June 26
Chef Luis Valenzuela
Texturas
Tuesday, July 24
Chef Alexandra Feswick
The Great Hall
For detailed menus or to register, call 416.366.1717
or visit the Personal Touch Service counter in-store at
Longo’s Maple Leaf Square, 15 York Street, Toronto.
Create your remix at Starbucks.ca/frappuccino
© 2012 Starbucks Coffee Company. All rights reserved.
www.Longos.com
Learn about using local ingredients and gain some
cooking tips and techniques in a fun, relaxed environment.
33
fresh
& in season
Sizzling summer weather brings the most abundant
stretch of heat-loving crops and there is no
better time to plan a picnic or turn a supper into an
occasion! At Longo’s, you can enjoy these summertime jewels at the peak of freshness thanks to the
reliable local farmers that have formed part of our
extended family for years, with relationships dating
back to the time of our founders. Each summer they
work hard to ensure that the crisp vegetables and
juicy ripe fruits are at the store and ready for your
table within 24 hours.
Celebrate them! Enjoy them! And take advantage of
34
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these delicious recipes.
35
source of
vitamin E
excellent source
of vitamin C
available in Longo’s Kitchen
Tricolour quinoa and grilled
asparagus salad
Nutty and colourful tricolour quinoa makes
this salad the perfect addition to a backyard
barbecue. Grilled asparagus is sweet and crisp
and is easy to make ahead or last minute.
Prep: 20 min, Cook: 20 min, Grill: 6 min
(500 mL) vegetable broth
garlic, minced
(250 mL) Longo’s Tricolour Quinoa,
rinsed
1 bunch fresh Ontario asparagus
(about 1 lb/454 g), trimmed
3 tbsp
(45 mL) Longo’s extra virgin
olive oil
3 tbsp
(45 mL) Western Family cider
vinegar
2 tsp
(10 mL) Western Family Dijon
mustard
1/4 tsp (1 mL) Longo’s sea salt
Pinch
Longo’s freshly ground black pepper
1 cup
(250 mL) halved grape tomatoes
1 cup
(250 mL) blanched sugar snap peas
1/2 cup (125 mL) crumbled feta cheese
2 tbsp
(30 mL) each chopped Longo’s
fresh basil and mint
In a saucepan, bring broth and garlic to a boil.
Add quinoa; cover and reduce heat to low and
cook for 20 minutes. Remove from heat and
fluff with fork into a large bowl; set aside.
Meanwhile, toss asparagus with 1 tbsp (15
mL) of the oil. Place on greased grill over
medium-high heat, turning occasionally, for
about 6 minutes or until slightly charred and
36
In a small bowl, whisk together remaining oil,
vinegar, mustard, salt and pepper. Pour over
quinoa and stir to coat. Add tomatoes, snap
peas, feta, basil and mint and stir to combine
well.
Makes 6 to 8 servings.
Per each of 6 servings: 220 calories;
8 g protein; 10 g fat; 26 g carbohydrate;
4 g fibre; 400 mg sodium
Tips: How to blanch sugar snap peas—In a
small pot of boiling water, cook peas for about
3 minutes or until bright green and tender
crisp. Drain and rinse under cold water.
You can make the salad up to 2 days ahead.
Strawberry Tyme Farms
May’s offering of asparagus is full of
character and flavour. And if you want to
know why, you need only talk to Menno
Vanes of Duca Farms in Langton,
Ontario. The Vanes family has been
supplying Longo’s with fresh, beautiful
spears for twenty years and credits
the region’s ideal soils, great drainage
and warmer temperatures for its annual
success. “Growing asparagus is not for
a commitmentphobe,” explains Menno.
“From the time it’s planted it takes
three years before it can be harvested,
and a well-planted field will continue to
harvest for 10-15 years!”
When you’re biting into a ripe, fleshy
strawberry from Longo’s this summer,
you’ll have the Cooper family to thank.
John Cooper and his family know a
thing or two about farming—they’ve
been growing fruits and vegetables
at Strawberry Tyme Farms in Simcoe,
Ontario, for three generations dating
back to 1939. This year the Coopers
have new varieties of strawberries that
produce fruit from June right up until
October, meaning that we can look
forward to a consistent supply of red
beauties all summer long!
what’s in season
may
• Asparagus
• Fiddleheads
• Rhubarb
• Shanghai Bok Choy
Strawberry daiquiri shortcake
This dessert is perfect to make up to 1 day
ahead and have it ready in your refrigerator
to serve to guests after a delicious backyard
barbecue. The cake has a soft orange flavour
that marries well with the rum to kick this
shortcake into daiquiri mode.
until it is light golden and springs back when
gently touched. Run a knife around edges of
the pan and let cool completely.
Prep: 40 min, Bake: 12 min
Cut 3 6-inch (15-cm) circles out of the cake
and reserve remaining cake for another
use. Brush cake layers with rum. Place 1
cake layer onto cake plate and spread with
1/3 of the cream. Top with half of the sliced
strawberries. Repeat layers once and top
with remaining cake layer. Spread remaining cream over top and garnish with whole
strawberries if desired.
4
1/2 cup
1/3 cup
1 tsp
1 1/3 cup
eggs
(125 mL) packed brown sugar
(80 mL) butter, melted
(5 mL) grated orange rind
(325 mL) Western Family
all-purpose flour
1 1/2 tsp (7 mL) Western Family baking
powder
Pinch
Longo’s sea salt
Filling:
1 1/2 cups (375 mL) 35% whipping cream
1/4 cup (60 mL) icing sugar
2 tsp
(10 mL) pure vanilla extract
1/3 cup (80 mL) rum or orange juice
2 cups
(500 mL) sliced Ontario strawberries
Whole large Ontario strawberries, halved, for
garnish (optional)
Filling: Meanwhile, in a bowl, whip cream,
sugar and vanilla until smooth, stiff peaks
form; set aside.
Makes 6 to 8 servings.
Per each of 6 servings: 560 calories;
9 g protein; 36 g fat; 50 g carbohydrate;
2 g fibre; 310 mg sodium
In a large bowl, beat eggs and sugar until
lightened in colour. Beat in butter and orange
rind to combine.
In another bowl, stir together flour, baking
powder and salt. Beat into egg mixture on low
speed until combined well. Spread into 17 x 11
inch (42.5 x 27.5 cm) parchment paper–lined
rimmed baking sheet and bake in centre of
350°F (180°C) oven for about 12 minutes or
Longo’s 8” strawberry
daiquiri shortcake
Designed by our Longo’s Certified
Cake Decorators and available in the
Bakery department throughout the
month of June. Try our version of
this recipe!
what’s in season
june
• Assorted
Lettuce
• Blueberries
• Cauliflower
• Cherries
• Field
Cucumbers
• Fresh
Bunched Herbs
• Garlic
• Gooseberries
• Peas (Green, Snow)
• Radishes
• Raspberries
• Spinach
• Strawberries
• Zucchini
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2 cups
1 clove
1 cup
tender crisp. Remove to cutting board and
chop in large pieces; add to quinoa.
Duca Farms
37
excellent source
of vitamin C
excellent source
of vitamin B12
available in Longo’s Kitchen
Grilled pepper and beet bean salad
This colourful vegetable salad is refreshing
and full of fresh herb flavours. Be sure to grill
extra peppers to use in other recipes during
the summer. They are at their peak in summer
and have the best flavour so use them often.
Prep: 10 min, Cook: 30 min, Grill: 15 min
8 oz
1 bunch
3
2 tbsp
2 tbsp
2 tbsp
1/2 tsp
Pinch
3 tbsp
38
2 tsp
In a saucepan, bring water to a boil and blanch
green beans for about 5 minutes. Remove
with slotted spoon and rinse with cold water
until cool; set aside.
Add beets to boiling water in the same
saucepan and boil for about 30 minutes or
until tender when pierced with a paring knife.
Drain and let cool slightly before peeling. Cut
into wedges.
Place peppers on a greased grill and grill
over medium-high heat, turning occasionally,
for about 15 minutes or until blackened and
charred. Remove from grill and let cool until
easy to handle. Peel off blistered skin and
In a bowl, whisk together oil, lemon juice,
vinegar, salt and pepper. Stir in parsley,
tarragon and chervil and spoon over vegetables to serve.
Makes 6 servings.
Per serving: 110 calories; 2 g protein;
5 g fat; 13 g carbohydrate; 4 g fibre;
240 mg sodium
Edgewood Orchards
The Shabaturas immigrated from
Hungary in 1957 to the heart of Norfolk
County. Hardworking and conscientious,
they took to farming and put the kids to
work in the fields during the summer.
Along came Tommy Longo in 1973 and
bought up all the tomatoes they had,
leading to a long-standing relationship
that has been handed down from father
to son for almost 40 years. This August,
the Shabaturas will treat us to bell peppers, shepherd peppers and jalapeno/
habanero peppers.
Is there anything better than the first
bite of a succulent, sweet nectarine?
Not according to the Troup Family of
Jordan Station, Ontario. At Edgewood
Orchards, they’ve been growing an
abundance of juicy nectarines for five
generations and we’ve been buying
them for more than 15 years. Longo’s
Founders Gus and the late Tommy and
Joe, along with Longo’s produce managers, have had the good fortune of visiting Edgewood Orchards almost annually
to admire this sweet crop.
Tips: You can also toss all the vegetables
together to serve.
This salad can be made up to 2 days ahead.
Longo’s Fresh Herbs
99¢ 10 g pkg
what’s in season
july
• Apples
• Asian
Vegetables
• Beans
(Green, Wax)
• Blackberries
• Broccoli
• Cabbage
• Carrots
• Celery
• Corn
• Grapes
• Kohlrabi
• Muskmelon
• Onions
• Peppers
• Potatoes
• Turnips
available in Longo’s Kitchen
Grilled nectarine salsa with pork
Savour the flavour of sweet nectarines off
the grill in this savoury salsa. You can enjoy it
with the grilled pork or with chicken or veal
for a change, but be sure to serve it up as an
appetizer with tortilla chips for a summertime
snack idea.
Meanwhile, in a shallow dish, stir together
dipper sauce and seasoning; add pork chops,
turning to coat evenly. Place on greased grill
over medium-high heat, turning once for about
15 minutes or until a hint of pink remains.
Prep: 15 min, Grill: 25 min
Per serving: 460 calories; 38 g protein;
30 g fat; 9 g carbohydrate; 1 g fibre;
490 mg sodium
2
1/2
2 tbsp
2
2 tbsp
1/2 tsp
2 tbsp
1/4 tsp
3 tbsp
1 tsp
4
Ontario nectarines
small red onion, cut into wedges
(30 mL) Western Family canola oil
jalapeno peppers
(30 mL) chopped fresh coriander
(2 mL) grated lime rind
(30 mL) lime juice
(1 mL) Longo’s sea salt
(45 mL) Longo’s Roasted Garlic &
Parmesan Flavoured Bread
Dipper Sauce
(5 mL) Longo’s Montreal steak
spice or jerk seasoning
thick-cut boneless pork loin chops,
about 1 1/2 lb/750 g
Cut nectarines in half and remove pit; cut into
quarters. Brush nectarines and onion wedges
with some of the oil and place on a greased
grill over medium heat. Add jalapeno peppers
to grill and grill, turning a few times, for about
10 minutes or until slightly charred and tender.
Remove nectarines, onion and jalapenos from
grill to cutting board.
Dice nectarines and onion and place in a bowl.
Remove as much of the charred skin and
seeds of the peppers as possible and mince;
add to bowl. Stir in remaining oil, coriander,
lime rind, juice and salt to combine.
Makes 4 servings.
Tip: You can substitute Longo’s Asiago &
Artichoke Chardonnay Flavoured Bread Dipper
Sauce for the Roasted Garlic flavour.
Pairing: Try pairing this recipe
with a light bodied and versatile
red like Tawse Estate Winery’s
2009 Growers Blend Pinot Noir.
The delightful fruity aroma of
this wine combined with its
soft tannins and lighter body
will marry perfectly with the
grilled nectarines and pork in
this dish. Available at Corks
Beer & Wine Bar and select
LCBO stores.
what’s in season
august
• Cantaloupe
• Eggplant
• Leeks
• Nectarines
• Parsnips
• Peaches
• Pears
• Plums
• Radicchio
• Shallots
• Squash
• Tomatoes
• Watermelon
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2 tsp
(250 g) green beans
Longo’s harvest organic yellow or
orange beets (about 12 oz/375 g)
Ontario red bell peppers
(30 mL) Longo’s extra virgin olive oil
(30 mL) lemon juice
(30 mL) sherry or cider vinegar
(2 mL) Longo’s sea salt
Longo’s freshly ground black
pepper
(45 mL) chopped Longo’s fresh
parsley
(10 mL) chopped Longo’s fresh
tarragon or mint
(10 mL) chopped Longo’s fresh
chervil or basil
remove seeds. Cut into slices and place on
platter and add green beans and beets.
Shabatura Produce
39
Be a Taster.
One
of the
1 ticket to Toronto Taste provides
250 meals to those in need.
Join us for the most coveted culinary event
of the year - Toronto Taste!
finer things
in life...
Introducing
chapmans
finest
Indulge your senses in a gastronomic adventure showcasing 60 of
Toronto’s top chefs and 30 beverage purveyors, all coming together to
celebrate the love of food and to support Second Harvest.
our Premium
Ball Top Ice Cream Cones crafted
with our
ingredients.
Be a Taster
Tickets $250 each (tax receipt issued for $125) Limited tickets available.
Sunday, May 27
th in need.
1 ticket to Toronto Taste provides 250 meals to those
Indoors & outdoors at the Royal Ontario Museum
Join us for the most
coveted
culinary
(Bloor Street
West and Queen’s
Park) event
of the year - Toronto Taste!
Chocolate Ice Cream
with a Caramel Core
Vanilla Ice Cream
with a Caramel Core
We use only 100%
Canadian Dairy
Taste Toronto
Tickets $250 each (tax receipt issued for $125)
Limited tickets available.
Sunday, May 27th
Indoors & outdoors at the Royal Ontario Museum
(Bloor Street West and Queen’s Park)
for an incredibly indulgent
experience!
40
For tickets call
416.408.2594 or
visit torontotaste.ca
Presenting
PresentingSponsor
Sponsor
17
16
ye ar s
Silver Sponsor
Silver Sponsor
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For tickets call 416.408.2594
or visit torontotaste.ca
Indulge your senses in a gastronomic adventure
showcasing 60 of Toronto’s top chefs and 30
beverage purveyors, all coming together to celebrate
the love of food and support Second Harvest.
41
smart buy
balsamic
We love Modena. Modena has given us Lamborghinis, Ferraris,
Bugattis, Pavarotti and, of course, balsamic vinegar—the culinary
essential savoured by Italians and embraced by the world. Much
like fine wines, balsamics have multiple layers of flavour and can
be left to mature for many years.
Fig infused balsamic dressed greens
with grilled peaches and bocconcini
Bring out the flavours of summer with this
beautiful salad. Sweet peaches and balsamic
vinegar marry together to make a delectable
first course.
Prep: 10 min, Grill: 6 min
6
4
10 cups
3 tbsp
Dressing:
3 tbsp
2 tbsp
1 tsp
1/2 tsp
1/4 tsp
1/3 cup
Longo’s carries a variety of balsamics. Those from Modena are
IGP certified, which attests to their quality production within the
region of Modena, Italy. Each has its own special talent whether
it be a master marinade or a show-stopping dessert treat. Some
foods are just made to be with each other.
deli fresh bocconcini, sliced
firm ripe peaches or nectarines
(2.5 L) Longo’s mixed spring
greens with baby arugula
(45 mL) Longo’s salted almonds,
slivered
Longo’s Glaze with Balsamic
Vinegar of Modena
New!
Try our new creamy glaze! It combines selected grape must with
a fine balsamic vinegar of Modena and has a shining black colour
that looks spectacular at dinner parties. Ideal for garnishing and
seasoning meat, fish and vegetables and flavouring ice cream and
strawberries. $5.99 250 mL bottle
Longo’s Infused Balsamic Vinegar
Fig infused and raspberry passion infused
vinegars add a charming touch of summer
sweetness to fish, chicken and vegetables.
When you want a burst of fruitiness and
sweet tang add to salads or desserts.
$3.99 250 mL bottle
(45 mL) Longo’s Silver Label or
Fig Infused Balsamic Vinegar
(30 mL) minced shallots
(5 mL) Western Family Dijon
mustard
(2 mL) Longo’s sea salt
(1 mL) Longo’s freshly ground black
pepper
(75 mL) Longo’s extra virgin olive oil
Dressing: In a bowl, whisk together vinegar,
shallots, mustard, salt and pepper. Whisk in oil.
In a separate bowl, combine 1 tbsp (15 mL) of
the dressing with bocconcini; set aside.
Cut each of the peaches into 6 wedges. Brush
with some of the dressing; grill on a greased
grill over medium heat, turning once, about 6
to 8 minutes or until nicely marked and a little
tender on the sides. Set aside.
In a large bowl, toss greens with remaining
dressing. Divide among 6 plates or on one
large platter. Garnish each with bocconcini,
peaches and a sprinkle of almonds.
Makes 6 servings.
Per serving: 323 calories; 12 g protein;
26 g fat; 14 g carbohydrate; 4 g fibre;
244 mg sodium
Variation: Substitute the bocconcini with
slices of Longo’s brie, 2 to 4 per salad,
omitting the marinating step.
Longo’s Value Balsamic
Vinegar of Modena
Longo’s Silver & Gold Balsamic Vinegar
The Silver balsamic is aged 6 years and bottled ‘al naturale’ without colourings or preservatives.
It makes a fine addition to delicate salad greens or grilled meats and vegetables.
Silver $9.99 250 mL bottle
Our finest, the Gold balsamic, is barrel aged for a minimum of 10 years, and is also 100% natural
with a gentler acidity and a sweeter, more aromatic flavour. Best reserved for sweet pleasures,
add a few drops of this rich, syrupy liquid to a bowl of strawberries or a scoop of ice cream. Gold
balsamic also pairs wonderfully with hard Italian cheeses. Why not try pairing it with Crotonese
and Reggiano? Gold $19.99 250 mL bottle
Fig infused balsamic dressed greens
with grilled peaches and bocconcini
recipe on page 43
42
42
excellent source of
vitamin A & calcium
what is
smart buy?
Longo’s Value Balsamic Vinegar
of Modena is our dependable
everyday balsamic with a lovely
bittersweet taste. Use it as a
meat marinade for extra flavour
and tenderness, liven up a soup
with a teaspoon or two, or drizzle
it on salads mixed with your
favourite extra virgin olive oil.
$2.99 500 mL bottle
Longo’s Smart Buy is designed to help you make smart, well-informed
decisions that best suit your lifestyle. In each issue, we profile a product
and provide you with the information you need to make intelligent buying
decisions. When you know more about the food that you buy, you’ll have
one more great reason to make shopping at Longo’s your Fresh Tradition.
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magazine
Our premium balsamic vinegars are meticulously crafted from Trebbiano and
Lambrusco grapes grown in the lush soil of Reggio Emilia, Italy, and are aged to
perfection, giving them a robust taste.
43
Balsamic glazed flank steak with
grilled red onions and potatoes
Eton Mess with berries and
raspberry balsamic drizzle
Flank steak is perfect for the grill, and served
alongside these tasty red onions it makes for a
great meal to serve to guests.
This traditional British dessert is perfect to
celebrate the height of strawberry season
but works and tastes just as delicious with
the addition of other berries as we have
done here. Balsamic vinegar enhances the
sweetness of the berries and gives the dessert a unique twist.
Prep: 10 min, Marinate: 20 min,
Grill: 10 min, Stand: 10 min
1 lb
1/3 cup
(454 g) mini new white potatoes
(75 mL) Longo’s Value Balsamic
Vinegar of Modena
3 tbsp
(45 mL) Longo’s extra virgin olive oil
1 tbsp
(15 mL) finely chopped Longo’s
fresh rosemary or thyme
2 cloves garlic, minced
1/2 tsp
(2 mL) Longo’s freshly ground
pepper
2
medium red onions, in 1/2-inch
(1-cm) slices
1
flank marinating steak, 1 1/2 to 2 lb
(750 g to 1 kg)
Pinch
Longo’s sea salt
Prep: 15 min
1 cup
1/4 cup
1 tbsp
18
2 cups
(250 mL) 35% whipping cream
(60 mL) sour cream
(15 mL) granulated sugar
mini vanilla meringues
(500 mL) mixed fresh berries
such as blueberries, raspberries
and sliced strawberries
Balsamic Drizzle. Divide meringue mixture
among bowls; top with berries and about
2 tsp (10 mL) of the Raspberry Balsamic
Drizzle.
Raspberry Balsamic Drizzle:
1 cup
1/4 cup
2 tbsp
(250 mL) fresh raspberries
(60 mL) Longo’s liquid honey
(30 mL) Longo’s Gold Label
Balsamic Vinegar
Makes 6 servings.
Raspberry Balsamic Drizzle: Press raspberries firmly through a fine mesh sieve to
make raspberry purée. Combine with honey
and vinegar in a small saucepan and bring to
a boil; reduce heat and simmer for about 2
minutes or until slightly reduced and syrupy.
Let cool.
In a large bowl, whip cream; fold in sour
cream and sugar. Coarsely crumble meringues; add to cream mixture.
In the bottom of each of 6 dessert bowls,
drizzle 1 tsp (5 mL) of the Raspberry
Per serving: 285 calories; 3 g protein;
15 g fat; 37 g carbohydrate; 2 g fibre;
37 mg sodium
Tip: You will find the meringues in the
bakery department at Longo’s in a clear tub.
Variation: Substitute Longo’s Gold Label
Balsamic Vinegar with Longo’s Raspberry
Passion Infused Balsamic Vinegar.
good source of
vitamins A & C
Steam potatoes over a small amount of boiling
water for about 8 minutes or until just tender.
Alternatively, boil in water for about 10 minutes
and drain well before grilling.
In a large shallow glass dish, stir together
vinegar, oil, rosemary, garlic and pepper. Brush
over both sides of onion slices; set onion aside
on a plate.
Add the steak to the marinade; turn to coat both
sides. Marinate at room temperature for 20
minutes, turning once, or cover and refrigerate
for up to 4 hours, turning a few times.
Place steak, onions and potatoes on a greased
grill over medium-high heat. Grill, with the lid
down, turning steak and onions once, about 5
minutes per side or until onions are tender and
steak is medium rare or to desired doneness.
Transfer steak, onions and potatoes to cutting
board; tent loosely with foil. Let rest for 10 minutes; slice steak thinly across the grain. Arrange
on a serving platter with onions and potatoes.
Sprinkle with salt.
Makes 4 servings.
Per serving: 515 calories; 45 g protein;
25 g fat; 26 g carbohydrate; 3 g fibre;
158 mg sodium
Tip: Thinly sliced leftover steak is a tasty
addition to a lunch salad.
44
excellent source
of niacin
Pairing: There are few better
pairings than a grilled steak and
a full-bodied glass of red wine.
This recipe calls for a bold red
with well-balanced tannins
and a rich fruity palate that can
be found in Wayne Gretzky
Estates 2008 Shiraz Cabernet.
Available at Corks Beer & Wine
Bar and Aisle 43 Wine Shop.
The Eton Mess was invented in the
19th century at England’s prestigious
Eton College, whose alumni include 19
prime ministers and princes William and
Harry. Legend has it that the first ‘mess’
was caused by an excitable Labrador.
Whatever the case, it’s great for nervous
meringue makers as it doesn’t matter if
the pieces collapse!
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Variation: Substitute flank steak with 8 to 10
thick loin lamb chops.
Did you know?
45
*Per 250 mL
46
12-04-24 11:00 AM
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tropicana_halfpage.indd 1
© PepsiCo Canada ULC, 2012
47
Healthy
green tea
Bryce Wylde,
B.Sc, RNC, DHMHS, HD
Bryce Wylde is Canada’s alternative health
expert. He is the author of The Antioxidant
Prescription, host of Wylde on Health on
CP24 and has been a guest expert on shows
such as Dr. Oz, Good Morning America, and
CBC’s Steven and Chris.
You can usually tell tea aficionados by looking in their desk drawer at work
and finding colourful little boxes of tea with exotic fruits. While there’s
nothing wrong with having a cup of coffee, did you know that tea contains
powerful antioxidants with tremendous health benefits that include weight
loss, stress reduction and even cancer prevention? Whether you prefer white
tea, green tea, black tea, oolong tea, or pu-erh tea, you’ll find that they each
have similar health benefits coming from the same Camellia Sinensis plant.
My favourite tea is green tea since it has been shown to have the highest
content of polyphenols – a fancy word for even greater health benefits. While
it contains less caffeine, it gives you the same energy and focus, but in more
even levels than the ups and downs associated with coffee.
Green iced lemon mint tea
This refreshing tea has notes of ginger, mint
and wonderful green tea. Make up a pitcher to
enjoy with friends and add a splash of spiced
rum for a fun party option.
Prep: 5 min, Cook: 5 min
4 cups
1/4 cup
2/3 cup
1 cup
1/2 cup
4 slices
(1 L) Longo’s spring water
(60 mL) Aromaté Jasmine with
Flowers Green Tea leaves
(150 mL) Longo’s liquid honey
(250 mL) lemon juice
(125 mL) lightly packed fresh
Longo’s mint leaves
fresh ginger
MAKE IT YOUR LIFESTYLE!
In a saucepan, bring water to a boil. Add
tea leaves and steep for 5 minutes. Let cool
slightly.
Strain tea into a pitcher and stir in honey until
dissolved. Add lemon juice, mint and ginger
and stir to combine. Refrigerate until cold and
ready to serve.
Per serving: 140 calories; 0.4 g protein;
0 g fat; 34 g carbohydrate; 0 g fibre;
5 mg sodium
Variation: You can also try Aromaté Sencha
Japanese Green Tea leaves or your favourite
green tea.
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Asia is closer than you think.
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Longo’s Aromaté Café carries a variety of these
teas such as sencha, matcha, lemon, raspberry
and Moroccan mint, each with a unique flavour.
Let Longo’s Tea Experts help you find the right
tea for you. This summer, try this delicious,
refreshing twist on a summer favourite, perfect
for a lazy afternoon with the family. Come visit
Longo’s Aromaté Café at these locations:
Aurora, Bathurst, Boxgrove, Burloak, Maple Leaf
Square, Milton, Oakville and Richmond Hill.
Entertain with elegance.
Whole wheat at their heart.
www.Longos.com
experience magazine
Makes about 6 servings
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calories, no no no.
delicious, nom nom nom.
communities
Inspiring healthy
Team members
pedalling in the
Inside Ride
At Longo’s, we’re committed to inspiring
healthy families within our communities and
for us, that means not only giving back, but
taking part, too.
In the past year, Longo’s Charitable Giving Program
and the Longo’s Family Charitable Foundation have
contributed nearly $1.5 million to various charitable
organizations across the GTA, with emphasis on
disease prevention, food aid programs, and child and
youth initiatives.
In addition to financial support, key partnerships with
local organizations inspire our team members to give
back as well by coming together to help better our
communities.
ity
Kids Culinary Commun
Here are just a few of the great community events that
you’ll find us at in the next few months:
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And, for the third consecutive year, our team will be
participating in the Inside Ride, raising funds for kids
and families living with cancer. In the past two years,
we pedalled to raise more than $120,000 for this
fantastic half-day, team building challenge.
Road Hockey to Conquer Cancer
Team Longo’s
Longo’s is proud to be a founding sponsor
of Road Hockey to Conquer Cancer, an epic
Dawn-to-Dusk road hockey event supporting
The Princess Margaret Hospital Foundation
and the Canadian Cancer Society. We’ll return
to Ontario Place on September 29th 2012 to
serve a healthy and nutritious breakfast to the
players AND we’ll also be playing hockey ourselves! Last year, our teams raised $85,000.
Help Longo’s faceoff for this great cause to
conquer cancer in our lifetime by signing your
team up at www.teamuptoconquercancer.ca
enhanced water developed to hydrate and replenish the body with
essential vitamins and minerals. read and follow the directions on the label.
www.Longos.com
experience magazine
• Toronto Taste; Second Harvest, Toronto May 27
• Relay for Life, Oakville June 1
• 11th Annual Mother & Daughter Breast Cancer Awareness
Brunch, Vaughan June 3
• Mississauga Dragon Boat Race June 10
• Girls on the Run Greater Toronto Area 5K, Downsview Park
June 17
• Telus Juvenile Diabetes Walk, Toronto, Peel, Halton June 17
• Longo’s 23rd annual Fore Kids’ Sake Charity Golf Tournament,
Brampton June 19
We are pleased to announce the full rollout of the Kids
Culinary Community (KCC) to all of our Loft locations.
The KCC, in partnership with chef/restauranteur Julia
Hanna, aims to educate and inspire children and their
mentors who are currently participating in community
social programs on the benefits of healthy eating and
instilling a love of good food. For information on this
transformational and unique program, please visit
www.kidsculinary.ca
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fpo
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zero calories, naturally sweetened
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It’s a Sweet Deal
Liven up the BBQ with our delicious NEW frozen spiedini or beef short ribs
and treat your friends to a Longo’s cheesecake – absolutely FREE* when
you swipe your Longo’s Thank You Rewards card.
Limited time offer. May 11 – August 23, 2012
Longo’s Frozen Uncooked
Chicken or Lamb Spiedini
Skewers
50 pieces, 950 g box
Longo’s Frozen Uncooked
Teriyaki Asian-Style Beef
Short Ribs or Sweet BBQ
Miami-Style Beef Short Ribs
experience magazine
1.81 kg box
or
Longo’s Frozen Uncooked
Chicken or Lamb Spiedini
Skewers
50 pieces, 950 g box
+
Longo’s Frozen Uncooked
Teriyaki Asian-Style Beef Short
Ribs or Sweet BBQ Miami-Style
Beef Short Ribs
1.81 kg box
=
Swipe your Longo’s
Thank You Rewards card
FREE*
Longo’s
Cheesecake 600 g
Value of $8.99
*Swipe your Longo’s Thank You Rewards card when you purchase a 1.81 kg box of any Longo’s Frozen Beef Short Ribs (Teriyaki Asian-style or Sweet BBQ Miami-style) or
Longo’s Frozen Spiedini (Lamb or Chicken) 50 pieces, 950 g box and receive a FREE 600 g pkg of Longo’s Cheesecake (Cherry, Chocolate Brownie, Dulce de Leche, Original or
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Wild Blueberry). Value of $8.99. Offer ends August 23, 2012.