longo's experience 2009 summer issue

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experience

summer 2009free issue

education & ideas for adventures in food

time saving recipesfresh & easy entertainingbudget friendly ideas

celebratethe outdoors

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Mediterranean Chicken SERVES: 4 PREPARATION TIME: 10-15 MIN

TOTAL COOKING TIME: 30 MIN DIFFICULTY: EASY

Ingredients4 Prime Boneless, Skinless Chicken Breasts, About 6 oz (170 g) Each

3 Tbsp (45 ml) Vegetable Oil, Divided

2-3 Cloves Garlic, Coarsely Chopped

1 Medium Zucchini, Thinly Sliced

1 Small Eggplant, Thinly Sliced

1 Red Pepper, Sliced

1 Red Onion, Cut Into Eighths

1/3 Cup (75 ml) Prepared Oil And Vinegar Dressing

2 oz (60 g) Feta Cheese, Crumbled

2 Tbsp (30 ml) Italian Parsley, Chopped

Salt And Pepper To Taste

Directions1. In a large non-stick skillet over medium heat, sauté the chicken in 1 tbsp (15 ml) oil

for 5 minutes or until browned. Turn and continue cooking chicken for 3 minutes until

lightly browned. Add the garlic and reduce heat to medium low, continuing to cook for

4-5 more minutes or until the garlic is golden brown and the chicken is cooked through.

Transfer chicken and pan drippings to a plate; tent with foil to rest for at least 3 minutes.

2. Meanwhile, toss the vegetables in the remaining oil and place on a large baking sheet.

3. Place on the top rack under a pre-heated broiler for 10-12 minutes, turning once or twice

until the vegetables are lightly charred. Toss the hot vegetables with the dressing.

4. Arrange the cooked chicken and any juices onto the vegetables and sprinkle with the

feta cheese. Sprinkle with parsley, salt and pepper, and serve.

Tip: Cook the garlic until golden brown colour, but be careful not to burn it, as it becomes

bitter in flavour.

AlternativesYou can also create your own Mediterranean Chicken Wraps by rolling flatbreads or filling

pita pockets filled with layers of sliced chicken, roasted veggies and feta, but they’re best

served immediately.

Adam Obert519-741-5000 x7170

[email protected] Maple Leaf Foods 321 Courtland Ave E Kitchener, ON, Canada N2G 3X8

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Fresh Poultry

Prime Recipe Adfor Longos Experience Magazine

March 20, 2009Date

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On the wall of many of our locations, you’ll notice a picture

that shows my grandfather in our first store in the 1950s.

We have it there to remind us of our roots. From the

beginning, family values inspired the creation of our Genuine

Merchant Strategy, which is still a driving force for our

business today — from providing a friendly umbrella escort

to your vehicle on a rainy day to offering delicious and

healthy meal solutions direct from Longo’s Kitchen. In fact,

everything that we do at Longo’s is based on that same

strategy. You can trust us to offer all of your food needs

at a fair and very competitive price, especially during these

troubled economic times. We are here to provide solutions

to help make your life a little bit easier. And therein lies the

inspiration for this magazine.

Old fashioned values are root of our success Anthony Longo

This summer, Longo’s has lots of great new fresh and

unique offerings to tempt your palette, impress your

guests and provide value for your money. Look to our

in-store food experts to help you with both time-saving

suggestions and mouth-watering selections. Tempt your

taste buds this summer with our fabulous new Longo’s ice

cream flavours and versatile dips — guaranteed

winners we’re proud to call our own. We even think our

Nonno Antonino would have been impressed!

Longo’s locationsLongo’s Brampton [905] 455.31357700 Hurontario Street at Ray Lawson Blvd.

Longo’s Walkers Line [905] 331.16452900 Walkers Line at Hwy. 5, Burlington

Longo’s Fairview [905] 637.38041225 Fairview Street at Maple Ave. Burlington

Longo’s Maple [905] 417. 02072810 Major Mackenzie Dr. at Jane St.

Longo’s Markham [905] 479.88773085 Highway 7at Woodbine Ave.

Longo’s Box Grove [905] 209.765598 Copper Creek Dr. at Box Grove, Markham

Longo’s Winston [905] 828.00083163 Winston Churchill Blvd. at Laird Rd., Mississauga

Longo’s Glen Erin [905] 567.44505636 Glen Erin Drive at Thomas St. Mississauga

Longo’s Ponytrail [905] 629.85831891 Rathburn Rd. at Ponytrail Mississauga

Longo’s Oakville [905] 257.5633338 Dundas Street East at Trafalgar Rd.

Longo’s Burloak [905] 825.89893455 Wyecroft Road at Burloak, Oakville

Longo’s Bayview [905] 882.46467355 Bayview Avenue at Laureleaf, Thornhill

Longo’s York Mills [416] 385.3113808 York Mills Road at Leslie St., Toronto

Longo’s Woodbridge [905] 850.61618401 Weston Road at Langstaff Rd.

Longo’s Rutherford [905] 850.70135283 Rutherford Road at Clarence St., Woodbridge

The Market by Longo’s [416] 306.1881181 Bay Street, Brookfield Place, Concourse Level, Toronto

The Market by Longo’s111 Elizabeth St., Toronto OPENING SOON

Longo’s Catering & Info Line 1-800-9LONGOS (1-800-956-6467)

www.Longos.com www.grocerygateway.com

Anthony Longo works alongside his cousin and Longo’s spokeswoman Rosanne Longo at a culinary lesson in Longo’s Loft.

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6 leek and pancetta boats

9 asian shrimp and mango cups

13 summer lobster boil

21 lime curry wing drummetts

24 summer sausage burger

29 watermelon raspberry tea

38 santa fe wrap

table of contents

recipe list 7 green olive and fennel crostini

8 California goat cheese bites

13 fresh lobster roll

14 grilled jalapeno and tomato steamed mussels and shrimp

15 grilled salmon with heirloom tomato salad

21 finger lickin’ chimichurri ribs

22 Indian spiced beef kebabs

22 honey garam masala fruit bowl

24 ginger soy pork tenderloin

31 earl grey peach refresher

32 dulce de leche dream pie

33 grilled dessert island

37 pack a lunch sandwich

39 chickpea apple slaw pita

40 power ball

49 creamy pesto tilapia6 quick & easy summer dipping

12 simple seafood sensations

20 ultimate summer grill

29 summer chills

36 value on-the-go

44 buy local, shop Longo’s

46 local flavour since 1956

48 Longo’s Kitchen, take-it, make-it, learn-it

Meet Emily Richards at these Loft Cooking Classes where she will bring a selection of recipes from this magazine to life!

for more recipes visit Longos.com

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look for this icon for quick & easy recipes prepared in under 30 minutes!

cover recipe

chickpea apple slaw pita on page 39

Nutritional Analysis by Lesleigh Landry

Longo’s Dietitian Sandra Saville, RD Registered Dietitian with a university degree specializing in food and nutrition.

Burloak Box Grove June 2 June 3

July 8 July 7

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Recipes by Emily Richards, Professional Home Economist & Cookbook Author.

7:00pm-9:00pm Register at these stores for $20. Limited space.

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summer dipping quick & easy

leek and pancetta boatsVisit Longos.com for recipe.

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Summer brings to mind fresh, mouth-watering fruits and vegetables, breezy summer evenings and cocktails under the stars.

At the cottage or in your own backyard, chances are at some point you’ll either be hosting a

party or bringing a dish. Our tip? Keep it simple. Check out our recipes, make your favourites

and supplement with some of our in-store ready-to-go offerings. Longo’s has tempting trays for

every course — appetizers, mains, fresh fruits and salads, and sweet treats to finish.

For extra pizzaz, garnish your platters with a little creativity. Take inspiration from the appetizers

in this magazine. Display mounds of julienne mango with Asian Shrimp and Mango Cups; place

the feathery fennel ends with Green Olive and Fennel Crostini. With some clever planning and a

little help from Longo’s, your get-togethers will be a breeze!

quick & easy

green olive and fennel crostini

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When enjoying drinks before dinner, a combination of rich and salty fits the bill. Toss the olive mixture together and have it ready to serve with these crostini right off the grill. The sweet brie is the perfect pairing for the briny olives.

Preparation Time: 10 minutes Cook Time: 5 minutes

1 cup large pitted green olives with pimento, chopped 1/2 tsp chopped Longo’s fresh thyme1/2 tsp fennel seeds, crushed 1/2 tsp grated orange rind 3 tbsp Longo’s extra virgin olive oilHalf Longo’s artisan baguette, sliced on the diagonal Half of a small wheel (300 g wheel) Longo’s brie cheese, sliced

In bowl, stir together olives, thyme, fennel seeds and orange rind. Drizzle with 1 tbsp of the oil and toss to coat; set aside.

Brush baguette slices with remaining oil and place on greased grill, oiled side down over medium heat and grill for about 3 minutes or until light golden. Top each with a slice of brie cheese. Close lid and grill for 1 minute or until cheese is melted.

Top each with olive mixture and serve.

Makes about 16 crostini.

Tips: Look for plump juicy olives in the Longo’s salad bar in the produce aisle.

Longo’s brie rounds are 300 g, use half for this recipe and enjoy the rest for another recipe.

Slice the brie and then cut each slice into strips to fit the baguette slices.

Per 1 piece serving: 100 calories; 3 g protein; 7 g fat; 7 g carbohydrate; 0 g fibre

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unique and tasty appetizer. Skewer tortellini and serve with Longo’s New Spicy Artichoke and Asiago Dip. Spread Longo’s New 5 Cheese Dip on flour tortillas, roll them up, slice and serve

them as pinwheels.

Let Longo’s show you how to whip up some delectable bite-sized morsels in

record time using Longo’s dips as your inspiration.

California Goat Cheese Bites

200 g Longo’s Goat Cheese, softened1/4 cup chopped Longo’s fresh parsley1/2 cup Longo’s Tzatziki Yogurt Cucumber Spread1 tbsp finely grated lemon rind freshly ground black pepper 2 tbsp finely chopped drained oil-packed sundried tomatoes

Place goat cheese and parsley in food processor. Process until smooth and soft. Add tzatziki and lemon rind; process until combined. Season to taste with black pepper. Using rubber spatula, scrape mixture into zippered plastic bag. Press mixture into one corner of bag. Using scissors, cut small hole in the corner.

Squeeze goat cheese mixture onto cucumber slices, Belgian endive leaves or crackers in 1 tbsp (15 mL) amounts. Sprinkle with sundried tomatoes.

Makes about 24 bites.

Per 1 tbsp (15 mL) serving dip and tomatoes without cucumber, endive or cracker: 30 calories; 2 g protein; 2.5 g fat; 1 g carbohydrate; 0 g fibre

California goat cheese bites

NEW

imaginationAdd some gourmet taste to your party by thinking outside the tub. Incorporate our delicious dips and spreads as part of a

dip into your

1. Deviled eggs are a summer favourite but

for a more nutritious twist, cut the egg in half,

scoop out the yolk and fill with Longo’s New Eggplant Hummus.

2. Mix 1 cup chopped shrimp with 1½ cup

Longo’s New Chipotle dip. Place

a dollop on your favourite artisan crostini and

garnish with a cooked whole shrimp. Voila!

Tasty, impressive and super quick!

1. deviled eggs

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w.Longos.comasian shrimp

and mango cupsVisit Longos.com for recipe.

For an impressive twist, use the

same method described in the online

recipe to create the Asian Shrimp

and Mango cups. Lightly brush sliced

bread, wonton wrappers or tortillas

with a little olive oil, place them in

a muffin cup and bake them as per

recipe. Presto, edible cups for all kinds

of appetizers! Dollop a little of one of Longo’s many dips such as Longo’s Roasted Red Pepper dip or Longo’s Spinach and Bacon dip in the

bottom. Top with sliced Longo’s no added nitrates deli meats or

grilled veggies. Not only do they look

impressive but they are satisfying

enough for a light meal.

elegantly economical

how much is enough? We suggest 14 appetizer pieces per guest to replace a meal. As a rough

guide, plan on about seven different canapes and calculate two per

person. Serving a variety of appetizers and dips is both an economical

and elegant way to host a summer soirée.

To help you build and serve a cheese plate, consult with Longo’s Certified Cheese Masters available to assist you at each store location. Pair it with

one of Longo’s exclusive compotes - Cranberry, Pecan and Port —

a delectable choice for soft cheeses like goat or cream, Caramelized Onion - a sophisticated flavour ideal with pungent English cheeses and a

perfect complement to our new Fig and Cheese Bustini, or Fig, Apple and Walnut — a mouthwatering accompaniment to cheddar

cheeses. Our compotes are an economical way to achieve that catered flair,

with the budget-friendly and casual appeal of entertaining at home.

that little something extra

Did you know that Longo’s has a selection of over 300 cheeses from around the world?

2. shrimp and chipotle crostini

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R5

Ad Number: HOS RUF P906054Publication(s): Longos

File Location: SGL_A-M:Volumes:SGL_A-M:Hostess-SHO:RUFFLES:P90143-ChainsLongos:HOS_RUF_P906054.indd

This ad prepared by: SGL Communications for BBDO Toronto • 2 Bloor St. West, Toronto, Ontario • phone 416.413.7495 • fax 416.944.7883

JOB SPECIFICS

Client: HostessCreative Name: ChainsMain Docket #: SHO RUF P90143(Studio Use Only)

Art Director: Julie NikolicCopy Writer: Greg BuriPrint Production: Kathie HintsaRetoucher: JanoLive: 7.5 in x 4.625 inTrim: 8 in x 5.125 inBleed: 8.25 in x 5.375 inArtwork Scale: 1:1Print Scale: 100%

FILE SPECIFICATIONS:

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This proof was produced by the following department:

PREPRESS

Introducing NEW Ruf es*ss Thick CRegular chips. They’re thick

and have deeper ridges to gmore dip with every sco

* Trademark used under licence by Frito Lay Canada © Frito-Lay North America,

Cutker

gripoop.

Inc. 2009

Ruffles ridges*

grip dip.

S:7.5”S:4.625”

T:8”T:5.125”

B:8.25”B

:5.375”

½ small cucumber2 smoked trout fillets4 Ryvita crisp breadsMaille® Dijon Original Mustardsalt and freshly ground black pepperLemon zest for garnish

1. Peel cucumber and slice thinly.

2. Sprinkle cucumber with salt and reserve for 10 minutes (to remove excess water). Rinse, then blot dry on kitchen paper.

3. Break trout fillets in half along the central line.

3. Spread Ryvita crisp breads with Maille® Dijon Original Mustard and top with cucumber slices.

4. Spoon on cottage cheese, then place trout fillets on top. Season with salt and freshly ground black pepper.

Elegant, slender Ryvita crisp breads spread with Maille® Dijon Original Mustard, topped with thin slices of peeled cucumber, cottage cheese and smoked trout fillet, finished with lemon twists.

A dieter’s delight

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water packed with vitamins and minerals

9 unique varieties...helping you hydrate all summer long

tastes delicious...unlike our boss dave's burnt sausages

www.vitaminwatercanada.ca 1-877-GLACEAU ® energy brands inc., used under license.

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simpleWith a selection for every taste and price point, Longo’s Fish & Seafood counter has a heart healthy gift-from-the-sea that everyone can enjoy.

seafood sensations

Choose from a wide variety of fresh and frozen delicacies, plus a large selection of mouth watering

hand-made specialties including breaded sole, stuffed tilapia and our incredibly popular seafood

burgers. Have a special request? No problem, just give us 48 hrs to bring it in for you. This summer

Longo’s makes it easier than ever to bring the beach right to your door.

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Looking for something new? Here’s a classic with a twist with fresh steamed lobsters from Longo’s. Pick up steamed lobsters and enjoy the sweet meat lightly dressed with the fresh flavours of dill and cucumber. Look for soft bakery buns baked fresh daily in the Longo’s bakery.

Preparation Time: 25 minutes

2 large steamed lobsters (about 1 1/4 lb) or frozen Lobster meat (about 12oz) 1/4 cup Longo’s Tzatziki Yogurt Cucumber Spread or Dill Dip1/4 cup each finely diced English cucumber and celery 2 tsp chopped Longo’s fresh dill2 leaves leaf lettuce 2 soft bakery buns

Twist off lobster tail and using scissors, cut along underside to expose meat. Remove meat from shell. Place in bowl. Pull off claws and legs. Using meat mallet or seafood crackers, crack claws and legs and remove meat. Add to bowl. Chop lobster meat into bite size pieces and return to bowl.

Add Tzatziki, cucumber, celery and dill; toss to combine. Line buns with lettuce and fill with lobster mixture.

Makes 2 servings.

Tips: Make the mixture ahead and store in the refrigerator for up to 6 hours. Then fill buns before serving.

A small lobster gives you about 1 cup of lobster meat

Fresh and steamed Lobster is available year round at select locations. Frozen lobster tails and meat are available at all locations.

Per serving with tzatziki: 300 calories; 35 g protein; 6 g fat; 27 g carbohydrate; 1 g fibre

Low in Fat (17% Calories by Fat), Excellent Source of Vitamin B12, Excellent Source of Zinc, Good Source of Folate, Source of Vitamins B1, B2, B3 and E, Source of Omega-3 Fatty Acids

Fish, shellfish and crustaceans are rich in protein, omega 3 fats, B vitamins,

vitamin D, copper, iodine, iron, magnesium, potassium, selenium and zinc.

Many varieties of seafood contain calcium, including clams, lobster and

crab. Current research is exploring the benefits of nutrients in seafood

for many health conditions. Seafood provides heart health benefits, and contributes towards normal growth and development for young children. Heart healthy omega

3 fats also “support the normal development of the brain, eyes and nerves.”

Although there can be health risks associated with consumption of too

much of certain seafood, for most people, these risks are outweighed by

the benefits when weekly consumption follows the recommendations in

Canada’s Food Guide (2 servings weekly). For more information see

http://atn-riae.agr.ca.

a nutritious and healthy choice. Sandra Saville, RD, Longo’s Dietitian

fresh lobster roll (opposite page)

featuring Longo’s Tzatziki sauce.

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summer lobster boil

+ + +

featuring Longo’s Catch of the Day RubVisit Longos.com for recipe.

=

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grilled jalapeno and tomato steamed mussels and shrimp

Here’s a spicy seafood bonanza perfect for entertaining. Grilling the jalapeno peppers softens the flavour but you still get some heat that pairs well with the sweet mussels and shrimp. Be sure to slice a Longo’s artisan baguette to soak up the juices too.

Prep Time: 20 minutes Cook Time: 25 minutes

4 large fresh jalapeno peppers 1 large sweet red pepper 2 ripe plum tomatoes, chopped 1/4 cup julienne cut sundried tomatoes in oil, drained 2 cloves garlic, minced 1 pkg (907 g) fresh mussels, rinsed 1 lb Longo’s fresh large raw shrimp, peeled and deveined 2 tbsp chopped Longo’s fresh mint

Place jalapeno and red peppers on greased grill over medium-high heat and grill, turning occasionally for about 10 minutes or until softened and golden. Let cool slightly.

Gently rub off skin from peppers and remove seeds. Chop peppers and place in large foil baking pan. Add plum and sundried tomatoes and garlic and stir to combine. Add mussels and cover with foil.

Place pan on grill, close lid and cook on medium-high heat for about 8 minutes or until mussels are starting to open. Remove foil and stir. Stir in shrimp. Close lid and cook for about 8 minutes or until mussels are open and shrimp are pink. Sprinkle with mint. Discard any that don’t open.

Makes 4 to 6 servings.

Per each of 4 servings: 250 calories; 37 g protein; 6 g fat; 12 g carbohydrate; 2 g fibre

Low in Fat (20% Calories by Fat), Excellent Source of Vitamin B12, Excellent Source of Iron and Omega-3 Fatty Acids, Good Source of Vitamin E and Folate

Buy them pre-cooked, drizzle with a little olive oil, season with salt and

pepper and toss them on the BBQ for only a minute or two. Then serve

them with one of Longo’s cocktail sauces. The result is so elegant, no

one would guess it was so easy!

sublime shrimp

grilled jalapeno and tomato steamed mussels and shrimp

For a real taste of the ocean, choose shrimp, which are high in protein and calcium, and are easy to prepare.

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grilled salmon with heirloom tomato salad

Look for fresh colourful Heirloom tomatoes to add colour and sweet flavour to your dinner plate. Citrus makes this salmon sing with tasty aromas and is great with the salad.

Preparation Time: 15 minutes plus 10 minutes marinating time Cook Time: 10 minutes

2 tsp grated orange rind 3 tbsp orange juice 1 tsp grated lemon rind 1 tbsp lemon juice 2 tbsp Longo’s Roasted Garlic and Shallots Grapeseed Grilling Oil1 tbsp chopped Longo’s fresh tarragon4 salmon fillets, about 1 1/2 lbs total Longo’s Seafood Grind with 5 Peppercorn Blend8 cups Longo’s spring mix3 tbsp Western Family Organic Tuscan Style Italian Dressing 2 heirloom tomatoes, cut in wedges 1/4 English cucumber, sliced 1 tbsp each chopped Longo’s fresh chives and mint

In shallow dish, whisk together orange rind and juice, lemon rind and juice, oil and tarragon. Add salmon fillets and turn to coat. Let stand 10 minutes, turning once.

Place fillets on greased grill over medium high heat, close lid and grill for about 10 minutes or until fish flakes easily when tested with fork. Remove to plate. Sprinkle with Seafood Grind to taste.

In large bowl, toss greens with dressing and sprinkle with Seafood Grind to taste. Divide among 4 dinner plates. Garnish with tomatoes and cucumber. Top each with salmon fillets and sprinkle with chives and mint.

Makes 4 servings.

Tip: If smaller heirloom tomatoes are available, use about 8.

Per serving: 410 calories; 41 g protein; 22 g fat; 11 g carbohydrate; 4 g fibre

Excellent Source of Omega-3 Fatty Acids, Excellent Source of Vitamins B2, B3 and B12, Excellent Source of Vitamin C and Folate

grilled salmon with heirloom tomato saladfeaturing Longo’s roasted garlic and shallots grapeseed grilling oil

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Because it’s inexpensive and easy to prepare, it makes a great weeknight

meal. Ready-made dry rubs and marinades can add incredible flavour to

your fish. You’ll never go wrong with Longo’s Catch of the Day spice rub. It tastes great on all fish.

salmon therapySalmon is an excellent source of protein, vitamin D, and omega 3 and 6 fatty acids

delectable

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Don’t miss Longo’s 9th annual Lobsterfest arriving

in stores Father’s Day weekend, June 19 - 21. While quantities last. This 3-day

event celebrates the very best

of East Coast eating.

Choose from:

CANNERS (approx size 8-14oz)

MARKETS (approx size is 15-24oz)

SELECTS (approx size is 25oz and up)

All are fully cooked and steamed

and ready to be enjoyed any way

you like!

It’s lobster timeat Longo’s

lobster fest

Start with the claws, which are the most tender and flavourful

part of the lobster. Twist them off, crack them open with a nutcracker, and

remove the meat. Next, tackle the tail, which is the sweetest part of the

lobster. Gently twist the tail off the body to detach it. Pick off each tail

flipper and pinch the meat out. Turn the tail upside-down and insert a fork

into the tail opening. With one hand, hold the tail and with the other, twist

and pull the fork. The whole piece of meat should pop out easily.

Move on to the body. Turn the lobster upside-down and use kitchen

scissors to cut between the legs where you’ll find one pocket of meat on

each side. Remove these carefully. Finish with the legs. Breaking off

each one, you can suck the meat out as if the leg were a straw.

Enjoy your lobster as is or dipped in melted butter (either plain, or with

flavour enhancements like chopped dill and lemon juice, or mashed roasted

garlic). You can also do what lobster lovers out East do and use creamy

mayo (on its own, or kicked up a notch with the addition of tarragon).

Round out your meal with prepared salads from our salad bar. Rotini pasta salad, potato salad and pasta primavera are all

good choices. You don’t want anything that will overpower the delicate

flavour of the lobster.

Celebrate Father’s Day at Longo’s with

how to de-shell a lobster

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lobster fest

1/2 page adFilippo Berio

Get perfectly marinated fresh Atlantic salmonto your table in just ten minutes!

Lemon and DillThe classic �avour combination

for fresh salmon.

HerbsEnjoy this light, Mediterranean

blend of fresh herbs.

© Copyright 2009 True North Salmon Co. Ltd. All rights reserved.

www.heritagesalmon.com Look for these convenient packsin the seafood section.

Product availability subject to individual stores.

Lemon and DillLemon and DillThe classic �avour combination

for fresh salmon.

Look for these convenient packs

© Copyright 2009 True North Salmon Co. Ltd. All rights reserved.© Copyright 2009 True North Salmon Co. Ltd. All rights reserved.

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At Longo’s we’ve always been about great food. Why? Because we know that when it comes to food, quality counts and good food is important to you and your family.

Longo’s Thank You promotion is our way of showing our appreciation to all of our many loyal and valued customers, just like you. One quick swipe of your Longo’s Thank You card is all it takes to share in the excitement.

Between May 1st and July 31st, 2009, with every $500 you spend at Longo’s, $10 will be automatically applied to your Longo’s Thank You card for future use.

The MORE you SHOP, the MORE you SAVE!

Visit us in-store to pick up your member kit and register your card. It’s free and it’s easy!www.Longos.com • 1-877-Longos1

Not a Member Yet?

+ = FREE

Special offer for our Thank You card members.

Buy a Longo’s Apple Pie, 1kg pkg

Swipe your Thank You card

Receive a FREE Longo’s Madagascar Vanilla Ice

Cream, 700mL pkg

UnlimitedCash Back

SAVINGS plus valuable

coupons! D

on’t

mis

s a

thing!

Be sure to update or provide

your email address to receive exclusive

offers, invitations and promotion

information!

Limited time only. Offer valid until July 16, 2009. Must show Longo’s Thank You card at time of purchase.

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finger lickin’ chimichurri ribsfeaturing Longo’s chimichurri spice rub.

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finger lickin’ chimichurri ribs

The truth is in the rub, the chimichurri spice rub that is! This Longo’s signature rub has a kick that adds crunch and tons of well seasoned taste. A quick jazzed-up barbecue sauce compliments the spice with a touch of sweet and tang. Serve the remaining sauce alongside for dipping, and keep licking your fingers.


1/4 cup Longo’s Chimichurri Spice Rub2 tbsp Western Family canola oil2 racks pork back ribs, about 4 lb 1 cup Western Family Grillslinger Regular Barbecue Sauce 1/3 cup Western Family white vinegar1 tbsp Western Family Dijon mustard1 tbsp chopped Longo’s fresh thyme

Stir together spice rub and oil. Spread rub evenly over racks. Place ribs bone side down

Choose a few simple appetizers and use this guide to over-the-top, easy-to-prepare burgers and

fixings. Pair these with nutritious, delicious Longo’s salads and sides, and round the meal off with

some easy desserts. By simply adding small, personal variations to this simple menu, both you and

your guests will stay happy and relaxed all summer long!

Even if you’re on a budget, it’s easy to entertain a crowd with a fabulous summer barbecue.

lime curry wing drummettesVisit Longos.com for recipe.

on greased grill over low heat. Close lid and grill for 30 minutes.

Meanwhile, in bowl whisk together barbecue sauce, vinegar, mustard and thyme until combined. Turn ribs over and using large brush, baste ribs, turning and basting for about 45 minutes or until ribs are showing and meat is tender and no longer pink. Baste with some of the remaining sauce.

Place ribs on cutting board and tent with foil for 8 minutes. Cut into 2 rib portions and serve with remaining sauce.

Makes 6 servings.


Excellent Source of Vitamins B1 and B12, Excellent Source of Iron and Zinc, Source of Vitamins B2 and B3

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Indian spiced beef kebabs

Lightly spiced kebabs are easy to serve to kids and adults alike. Using a grilling steak like rib eye, sirloin or striploin extends how much meat you can serve for everyone. In-stead of serving 1 steak per person, 2 steaks will easily feed 4! Serve with the Honeyed Garam Masala Fruit Bowl.


2 tbsp Western Family canola oil1 clove garlic, minced 3/4 tsp ground turmeric 1/2 tsp ground cinnamon or cardamom 2 beef striploin grilling steaks, about 1 lb 1 large sweet yellow pepper, cut into chunks

In large bowl, whisk together oil, garlic, tur-meric and cinnamon or cardamom; set aside.

Trim visible fat from steak. Cut into 1 1/2 inch cubes and add to spice mixture. Turn to coat evenly. Skewer meat onto 6 soaked wooden or metal skewers alternating every two cubes with pepper.

Place on greased grill over medium-high heat for about 7 minutes or until medium rare, or cook until desired doneness.


Tip: Soak wooden skewers in shallow dish of water for about 30 minutes before using.


Excellent Source of Vitamins B12 and C, Good Source of Zinc, Source of Vitamins B3 and E, Source of Iron

honeyed garam masala fruit bowl

Simple and tasty treat that is great with beef.


2 tbsp Longo’s liquid honey1/2 tsp garam masala pinch ground cardamom or cinnamon 1 bowl (500 g) Longo’s fresh cut melon, drained

In small bowl, mix honey, garam masala and cinnamon or cardamom. Drizzle over fruit and toss to combine.


Per each of 4 servings: 80 calories; 1 g protein; 0.2 g fat; 20 g carbohydrate; 1 g fibre

Excellent Source of Vitamin C, Source of Folate and Magnesium

Indian spiced beef kebabs

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Simply Healthy

© 2009. DOLE is a registered trademark of Dole Food Company, Inc.

Grilled Bananas

From the kitchen of: Dole Food Co.Ingredients

• Dole Bananas

• Any combination of the following:NutsChocolate sauceCherriesCaramel sauceGranolaStrawberriesBlueberriesRaspberries

Directions

Place bananas with the peel on the grill for 5 minutes on each side or until peel gets dark. Peel banana and scoop pulp out in a bowl. Pulp turns custard-like. Serve warm or cold with any topping of your choice.

• Any combination of

Chocolate sauce

• Any combination of

Dole Longo Experience v3.indd 1 3/13/09 4:08 PM

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Serving fabulous burgers is as easy as 1-2-3. Step one: choose Longo’s

fresh hot or sweet pork burgers as well as grilled portabella mushroom

caps to give your guests lots of alternatives for healthy eating. Step two: set out an array of burger toppings to allow everyone to build their

version of the perfect burger. These include not only the classics (sliced

hot house tomatoes and peppers, cheddar cheese and shredded lettuce)

but also some fancy new options like grilled vegetables, meaty olives,

Longo’s Caramelized Onion Compote, salsas and tapenades,

blue cheese, crumbled bacon and pineapple salsa. Step three?

Repeat as needed!

want to build a better burger?

ginger soy pork tenderloin

Lean pork tenderloin is easy to barbecue for summer entertaining. Fresh ginger and garlic create this super easy marinade that enhances the pork and gives it a dark golden crust.

Preparation Time: 10 minutes plus 10 minutes marinating time

Cook Time: 18 minutes

3 tbsp less-sodium soy sauce 1 tbsp sesame oil 2 tsp minced fresh ginger 1 large clove garlic, minced 1 pork tenderloin, about 1 lb 1 head Boston lettuce 1 small carrot, shredded 1/2 cup thinly sliced cucumber Asian garlic chili sauce (optional) Seasoned rice vinegar (optional)

In large resealable bag, combine soy sauce, sesame oil, ginger and garlic. Add pork tenderloin and seal bag. Move around to coat pork and let stand for 10 minutes or up to 24 hours in refrigerator.

Place pork tenderloin on greased grill over medium heat, close lid and grill, turning twice for about 18 minutes or until thermometer inserted in centre reaches 160°F, or hint of pink remains inside. Remove to cutting board. Separate head of lettuce into leaves; set aside. Slice tenderloin thinly and place in lettuce cups. Top with carrot and cucumber. Drizzle with hot sauce or vinegar, if using.

Makes 4 servings.

Tip: For a quick marinade use 1/4 cup Western Family Ginger Soy Sesame Dressing instead of soy mixture.


Excellent Source of Vitamin B1, Good Source of Vitamins B2, B3 and B12, Good Source of Folate and Zinc, Source of Iron and Magnesium

ginger soy pork tenderloin

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Grilling doesn’t end with the main

course. To top off the perfect BBQ, grill

some Longo’s pizza dough that

has been sweetened with cinnamon

and sugar, barbecue slices of fresh

pineapple and peach halves, and

serve with a scoop of Longo’s Madagascar Vanilla Ice Cream. The perfect ending to

an outstanding summer meal.

dessert grilling

Longo’s summer sausage burgerVisit Longos.com for recipe.

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boneless breasts

bone-in, leg & thigh

sausages

Pork ribs (baby/side)

burgers

beef steaks

whole chicken (3-4 lbs)

item cook timegrilling

method* helpful hintsmarinades

& herbs

Direct HeatMedium-High

When grilling, lightly oil grill and pre-heat BBQ to 400°F. Grill with lid closed.Longo’s will custom cut to your order, ask your Longo’s meat expert today.

Longo’s Roasted Garlic 5 Peppercorn Grind is a classic seasoning for all meats. Try our Longo’s Java Steak Grind for a unique and earthy twist.For more info on marinating steaks visit beefinfo.org

5-6 minutes per side.

Stuff burger with herbed butter or cheese for an even jucier burger experience.

Cook to internal temperature of 160°F instant read thermometer inserted sideways

5 to 15 minutes for precooked ribs and 45 to 60 minutes for raw turning occasionally.

Delicious with a thick sweet and spicy BBQ sauce. Add at end of cooking so sugars won’t burn.

6-9 minutes smoked sausageraw: about 20 min. turning occasionally or until cooked through.

5-8 minutes per side.Doneness: cook chicken breast until meat is opaque throughout, feels firm and juices run clear.

40 minutes turning occasionally.

To determine doneness, make an incision near the bone. Meat should look opaque with no sign of pink, juices run clear when pierced. Be sure to boil any BBQ sauce that has come in contact with raw chicken for 5 minutes.

1.5 - 2 hours.

To determine doneness, insert an instant read thermometer in breast. It should register 185°F and juices should run clear. Let rest 10 minutes before carving.


Use medium or lean ground beef for best results.

For a zesty burger, mix ground meat with onions, Worcestershire sauce, garlic powder and Longo’s Chimichurri BBQ Spice Rub.

Visit Longos.com for a great burger recipe

Direct HeatLow-Medium

For best results, cut meat into 2-3 rib portions, simmer in water 30 minutes or roast for 1 hour at 325°F. Then prepare as desired. Roast whole racks for 1 hour.

Marinate in mixture of applesauce, apple cider vinegar, brown sugar, bourbon, Longo’s Hot Spiced Black and White Peppercorn Grind, bay leaves, thyme and rosemary. Marinate overnight for best results. See recipe on page 21.


If using fresh sausages, poach them first (5 mins) to make sure they cook through without burning on grill or cook from fresh raw.

Combine chopped tarragon with Dijon mustard for an upscale condiment.

Direct HeatMediumLid Closed

For best grill marks resist the temptation to lift meat off the grill. Turn once over.

Orange, lemon and lime juices, chopped mint, Longo’s Mediterranean Grilling Oil and honey. Marinate for 1-4 hours.

Direct HeatMedium

Sweet sauces and glazes are ideal. Brush on only towards the end of grilling.

Molasses, cider vinegar, Worcestershire sauce, Dijon mustard, orange juice and Longo’s Spiced Sea Salt Basil and Garlic.

Indirect Heat ** Trussing chickens helps them hold a nice shape while cooking.

For a South American BBQ experience rub whole chicken with Longo’s Chimichurri BBQ Spice Rub and marinade for 1-3 hours

master summer grilling guide


beefinfo.org

thickness

1/2-3/4 “1”

1 1/2”2”

med.-rare 145°F

3-45-69-1011-14

minutes per sidemed. 160°F

4-56-7

10-1414-18

well done 170°F

5-67-9

15-1818-22

For more info visit beefinfo.org; steaks 101

beefinfo.org

putporkonyourfork.com

chicken.ca

chickenlover.ca

chicken.ca

*Based on gas grill times, all based on preheated, greased grill. Closed lid. Outside wind and temperature will affect grilling.

**Indirect Grilling Method: Light one side of 2 burner barbeque and set to medium heat. Place chicken on unlit side of barbeque. Three burner barbeque: turn centre burner off and cook chicken there.

Remove at centre.

Remove at centre.

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wings

fish

seafood

veggies

15-20 minutes turning occasionally.

10 minutes for every inch of thickness.

1/2 inch or more thick should be turned over midway point of cooking time. Fish less than 1/2 inch thick does not need turning.

Grill until fish flakes easily when tested with fork and flesh is opaque

4-6 minutes (Shrimp will turn pink & scallops will be opaque all the way through).

Use a grill basket for smaller shrimp or scallops which could fall through the grill grates.

Times vary depending on vegetable. The best way to test for doneness is to cut off a piece and take a bite.

Look for vegetables in season and grown close to home for best results.

Direct HeatMeduim-low

Coat wings with vegetable oil and salt before grilling.

Toss wings in mixture of butter, hot sauce and cider vinegar once off the grill.

Visit Longos.com for recipe.

Direct Heat Medium-High

Place fillets skin side down, the skin will peel off very easily.

Marinate 30 minutes in mixture of garlic, honey, rice wine vinegar, soy sauce and Longo’s Seafood Grind with 5 Peppercorn Blend.

See recipe on page 15.


Shimp and Scallops overcook quickly and will become tough and chewy.

Simply marinate in lemon or lime juice, Longo’s Catch of the Day Spice Rub and olive oil for 1 hour (refrigerated). Grill.

See recipe on page 14.

Direct HeatMedium or Medium-High

Coat the vegetables and grill racks in oil prior to grilling to avoid sticking. Use a flavoured oil on vegetables if available.

Marinate in balsamic vinegar and Longo’s Roasted Garlic and Shallots Grapeseed Grilling Oil Sprinkle vegetables with Longo’s Spiced Sea Salt & Peppercorn Grind as they come off the grill.

item cook time helpful hintsmarinades

& herbs

master summer grilling guide

fruits 2 minutes per side (brush fruit with melted butter).

Ice cream, marscapone and fruit sauces are all great to serve alongside grilled fruit.

Direct HeatMedium

Use firm ripe fruit (e.g. peaches, nectarines, and pinapple slices), as softer fruit can quickly turn mushy.

Top grilled fruit with minted sugar (blend sugar and mint in food processor).

John Pirtolo Longo’s meat expert at Longo’s Box Grove location.

Joseph Svoboda Longo’s seafood expert at Longo’s Burloak location.

grilling method*

You’ll want to refer time and again to the great grilling tips and tricks on this chart. Be sure to pull it out and post it for easy referral all summer long! Check with your Longo’s Meat and Seafood experts for all of your grilling needs.

chickenlover.ca

Remove at centre.

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Tropicana® Tropics.® A little taste of the tropics.™

®™Tropicana Products, Inc. Used under licence. ©PepsiCo Canada ULC, 2009.

C9810 Longos Tropics AD ENG v3.indd 1 3/23/09 10:30:36 AM

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summer

Keeping everyone hydrated and happy is always a summer priority.

chillsWhat better way to help your guests stay cool than with delicious, creative beverages.

Try Pom Iced Teas served on their own or as part of a refreshing sangria or mocktail.

Or let your guests sample a range of Longo’s Fruit Sodas. These are equally delightful

on their own, or as the base for a delicious gelato or ice cream float.

Tropicana® Tropics.® A little taste of the tropics.™

®™Tropicana Products, Inc. Used under licence. ©PepsiCo Canada ULC, 2009.

C9810 Longos Tropics AD ENG v3.indd 1 3/23/09 10:30:36 AM

watermelon raspberry tea

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featuring Aromaté Café Green Tea Raspberry loose tea leaves.

Go to Longos.com for full recipe.

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summer activities, hydration and healthy skin Sandra Saville, RD, Longo’s Dietitian

health & fitnesshealth & fitness

As we enjoy the summer weather, we tend to be more active outdoors. Increased heat, humidity and

prolonged and intense workouts can cause dehydration, reducing workout performance, increased

heart rate and body temperature, cramping, shortness of breath, headache and drowsiness. Water is a great choice, though when the activity is prolonged and intense, the elec-trolytes and carbohydrates in fluids like sports drinks can be helpful. Fluid intake

often increases when the drink is flavoured. If fruit juice is consumed during exercise, dilute with an

equal amount of water. Monitor weight before and after workouts. For each kilogram (2.2 lb.) of weight

lost, consume 1 -1.5 litres (4 - 6 eight oz. glasses) of fluid. Your fluid and food intake can also help to

maintain healthy skin. Deficiencies in key nutrients can lead to pale, dull, dry and scaling skin. Research

has suggested that eating a healthy diet can delay the effects of ageing, sun damage, and more.

Nutrient

Water/fluid

Calcium

Protein

Healthy fats

Omega-3 fats

Vitamin C

Vitamin A

Zinc

Selenium

Role

Hydrates the skin, helps with normal production of skin oils

Strong bones create a strong frame for the skin

Promotes skin elasticity, regulates skin pigmentation and helps maintain moisture balance

Provides essential fatty acids; essential for moisture balance

Forms part of the membrane surrounding skin cells; involved in production of hormones that improve skin texture and may counteract inflammation and damage by free radicals

Involved in skin elasticity, collagen maintenance; antioxidant that may protect against skin damage and early ageing

Maintains the outer layer of skin, may protect against skin cancer and premature ageing

Maintains collagen and elastin

Antioxidant that may protect against free radicals and skin cancer

Selected Food Sources

Water, tea, milk

Dairy products, broccoli, almonds, sardines

Meat, fish, chicken, soy, legumes

Nuts, seeds, flax, salmon, herring, mackerel, safflower

Flax, fish, fish oils

Orange, potato, grapefruit

Dark green and orange fruits and vegetables

Turkey, wheat germ, oysters

Whole grains, seafood

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earl grey peach refresher

Party punches are perfect for summer entertaining and this one has a touch of carbonation for an added bubbly feel. Look for fresh ripe peaches for the best flavour. You can use canned peaches to make this out of peak peach season. With the fresh flavour of lemon juice added it is reminiscent of peachy ice tea lemonade.

Preparation Time: 5 minutes plus 1 hour cooling time Cook Time: 5 minutes

2 cups Longo’s spring water2 tbsp Aromaté Café Earl Grey with Lavender loose tea leaves 1 1/2 cups sliced peeled ripe peaches 1/3 cup Longo’s liquid honey1 tbsp grated lemon rind 1/4 cup lemon juice 1 bottle (750 mL) Longo’s carbonated natural mineral water

freshness

earl grey peach refresherfeaturing Aromaté Café Earl Grey with Lavender loose tea leaves.15 20

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In saucepan or kettle bring spring water to boil. Add tea leaves and let steep for 5 minutes. Let cool slightly. Strain tea into blender and discard tea leaves. Add peach slices and honey. Blend until smooth. Add lemon rind and juice. Cover and refrigerate until cold. Pour peach mixture into pitcher and add mineral water. Refrigerate until ready to use.


Tip: To peel peaches easily, simply place in saucepan of boiling water for about 20 seconds and then plunge in cold water. The peach skin should just peel away with your fingers.

Adult Taste: Looking to add a bit of zip to this refreshing drink? Add your favourite spirit like spiced rum, peach schnapps or goldschlager.

Per each of 6 servings: 80 calories; 1 g protein; 0.1 g fat; 20 g carbohydrate; 1 g fibre

Low in Fat (1% Calories by Fat), Source of Vitamin C

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dulce de leche dream pie

Summer ice cream treats can be scooped into a bowl or served on a cone, but for an extra special treat, serve this pie. Drizzle it with some caramel sauce and sliced fresh strawberries for a perfect ending.

Preparation Time: 20 minutes plus 4 hours freezing time. Cook Time: 10 minutes

2 1/2 cups vanilla flavoured wafer cookies 1/4 cup Longo’s salted butter, melted1/4 cup whipping cream 3 oz Belcolade Equador Dark 71% chocolate, chopped 2 pkgs (700 mL each) Longo’s New Dulce de Leche ice cream, softened

chocolate espresso sauce: 1 tsp instant coffee granules 2 tsp vanilla extract 1/3 cup chocolate sauce

In food processor, process cookies until fine crumbs. Add butter and pulse until moistened.

Simply place a dollop of ice cream

between two Longo’s gourmet-baked

cookies and flatten it out. For a so-

phisticated version, pair Longo’s white

chocolate and macadamia cookies with

New Longo’s Coffee Almond Fudge ice cream. To satisfy a

cocoa craving, combine Longo’s

chocolate chip cookies with our New Killer Brownie ice cream. Or

for something simpler, pair Longo’s

oatmeal raisin cookies with the classic

New Longo’s Madagascar Vanilla ice cream. For bite-sized

delights, use Longo’s mini cookies.

You’re sure to get lots of offers of

help when it comes time to make this

dessert — and not just from the kids!

we all scream for ice cream

dulce de leche dream piefeaturing New Longo’s Dolce de Leche Ice Cream

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Thanks to Longo’s, ice cream sandwiches aren’t just for kids any more! In fact, this fun summer dessert can have adult appeal.

Scrape out into 9 inch pie dish. Pat down bottom and up sides evenly to form crust. Bake in 350°F oven for about 10 minutes or until firm. Let cool completely.

In microwaveable bowl, heat cream on HIGH for about 1 minute or until steaming and bubbly. Add chocolate and whisk until smooth. Pour into bottom of crust and smooth to cover. Place in freezer for 30 minutes or until firm. Spread dulce de leche ice cream on top, whirling top. Cover with plastic wrap and return to freezer for about 4 hours or until frozen.

Chocolate espresso sauce: In bowl, stir together espresso powder and vanilla until dissolved. Stir in chocolate sauce until well combined. Serve with pie.

Makes 12 servings.


Source of Vitamin B2, Source of Calcium and Iron

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grilled dessert island

Classic toasted marshmallows can’t be beat, but trying some other flavours by the campfire will be a great ending to a weekend getaway. For adults or kids, these are the right treat to enjoy with a scoop of Longo’s new Madagascar vanilla ice cream.


2 ripe bananas 8 Western Family graham crackers or oatmeal cookies or 16 vanilla flavoured wafer cookies 1 bar (100 g) milk chocolate, chopped 2 cups Longo’s New Madagascar Vanilla Ice Cream

Place four pieces of foil on work surface. Cut bananas into chunks and spread in middle of

grilled dessert islandfeaturing New Longo’s Madagascar Vanilla Ice Cream.

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each foil piece. Break graham crackers into big pieces and add to banana mixture. Sprinkle with chocolate. Fold up edges to form packet and place on top part of greased grill over medium heat for about 8 minutes or until chocolate is melted.

Spoon banana mixture into serving dish and top with ice cream.

Makes 4 servings.

Variation: Omit graham crackers and use amaretti cookies or 8 two bite brownies. Substitute 1 bar (100 g) dark chocolate with caramelized cocoa nibs for milk chocolate. Cook as above and drizzle with amaretto liqueur when ready to serve.

Per serving using graham cracker: 390 calories; 6 g protein; 16 g fat; 56 g carbohydrate; 3 g fibre

NEW

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Redefines the Wholesome Goodness of Milk

Beatrice. From our family to yours*.

If it's not Beatrice, it's not Pu–rFiltre*.

www.beatrice.ca

Beatrice Pu–rFiltre*

Beatrice Pu–rFiltre* milk passes through a remarkably fine filter, that produces milk that tastes more pure, creamy and stays fresh longer than regular pasteurized milkBeatrice Smart Growth* A smart nutritious choice. Beatrice Smart Growth* comes from cows fed an enriched diet containing the Omega-3 fatty acid, DHABeatrice Vitalité*

With 4g of fibre per serving, Beatrice Vitalité* milk beverage is a delectable way to increase your daily fibre intake

Beatrice Lactose Free* Delicious and lactose free so you can enjoy dairy againBeatrice Calcium Contains 35% more calcium than regular 2% milk to boost your daily calcium intakeBeatrice Omega-3 A source of omega-3 polyunsaturates, this milk beverage is low in saturated fat and free of trans fat

®/TM/MD Parmalat SpA lic. use/ sous lic./ *TM/MC Parmalat Canada

C

M

Y

CM

MY

CY

CMY

K

PAR54503_BeatriceLongosAd_PDFx1a.pdf 3/19/09 9:16:00 AM

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value on-the-go

Whether it’s your weekly drive to the cottage

or a longer family holiday, start the vacation in

your own kitchen by enlisting everyone’s help

to prepare. With help from Longo’s, you can hit

the road this summer with a car full of

gourmet, nutritious and inexpensive eats.

what would summer be without a road trip?

Pick up the new Longo’s environmentally friendly bag, perfect for on-the-go activities. In-stores now.

* Price per serving based on the cost of the main recipe ingredients, not including pantry items.

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quick & tasty eats

pack a lunch sandwich

Looking for a tasty sandwich to pack for the road trip or just for a picnic? Longo’s has a great variety to choose from including their nitrate free, preservative free and naturally smoked deli meats. Roast beef, turkey and chicken are perfectly sliced to be tucked into some fresh sliced Longo’s bakery breads or buns. With a huge cheese selection, your options can be endless!


3 tbsp Longo’s Mango Peach Chutney2 tbsp Western Family light mayonnaise2 tbsp Longo’s salted butter, softened12 slices Longo’s bakery bread or 6 buns1 cup Longo’s fresh baby spinach8 oz Longo’s Deli Meats with no added Nitrates (such as Longo’s sliced roast beef, roast turkey or chicken)6 slices cheddar or spiced Gouda 1/3 cup shredded carrots or Alfalfa sprouts

In small bowl, stir together chutney and mayonnaise; set aside. Spread butter over half of the bread slices. Spread

chutney mixture over remaining bread slices. Top with spinach, deli meat and cheese. Sprinkle with carrots and top with remaining bread and cut in half to serve.

Makes 6 sandwiches.

Tips: Try Longo’s compotes with mayonnaise as sandwich spreads. Cranberry, Pecan and Port is super tasty with the turkey or chicken.

Try a different cheese to sneak into your sandwich like Edam, Fontina or Gruyere. Ask the deli to slice some for you to fit into your bread or buns.

Leftover Mango Peach Chutney matches well with pork, chicken or lamb. Stir it into some Balkan yogurt for a new dip for veggies and fruit — a little sweet spice.

Per serving made with white bread and roast beef: 340 calories; 17 g protein; 14 g fat; 36 g carbohydrate; 2 g fibre

Excellent Source of Folate, Good Source of Vitamins B1 and B2, Good Source of Calcium and Iron, Source of Vitamins B3, B12 and E

pack a lunch sandwichfeaturing new Longo’s deli meats with no added nitrates.

less then $2.50 per serving*

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Nuts are a quick way to add nutrients to your

everyday meals. Prepare individual portions of

trail mix using Longo’s bulk dried fruit and nuts (hint: adding a few chocolate

chips will make it more appealing to kids!)

Toss a few nuts onto your evening salad or

morning cereal for a wonderful, crunchy

texture. Add some ground nuts to your butter

before using it to flavour corn on the cob

or fresh grilled fish. Or throw them in your

processor to whip up your

own preservative-free

nut butter. The possibilities

are endless!

go nuts fast food drive by

Your wallet will love the savings that come with avoiding every fast

food joint on the way, and everyone will be eating healthier. Before

you hit the road, fill your cooler with delicious sandwiches and wraps,

and snacks of prepared fruit, veggie and cheese skewers. Grapes,

cheese cubes and apple slices or red pepper, cherry tomato and

baby bocconcini make for fun food for the kids that adults will also

enjoy. Choose from the mouth-watering display of fresh Longo’s breads and rolls, some lettuce, cheese and sun-dried tomatoes, add some of Longo’s deli meats with no added nitrates and you have delicious,

nutritious on-the-go food for the road.

It’s a match made in heaven: Your kids will love being included in planning your travel menu.

santa fe wrapfeaturing Longo’s new chipotle dip

Go to Longos.com for full recipe.


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chickpea apple slaw pita

Fruit and chickpeas make the filling to this fun, colourful pita. Pack it with lettuce and sliced cucumbers and take them on the road for hungry tummies enroute to the cottage or the next soccer game!


2 granny smith apples 1 tbsp lemon juice 1 can (19 oz) Western Family chick peas, drained and rinsed 1 carrot, grated 1/2 cup Longo’s raisins or dried cranberries1/3 cup Longo’s slivered almonds, toasted 1/4 cup Longo’s Roasted Garlic & Parmesan Bread Dipper 3 tbsp Western Family light mayonnaisepinch salt 3 Longo’s whole wheat pitas, cut in half6 leaves red leaf lettuce

chickpea apple slaw pitafeaturing Longo’s Roasted Garlic & Parmesan Bread Dipper


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Using cheese grater, grate apples with skin on and place in bowl. Toss with lemon juice.

In large bowl, using potato masher, mash chickpeas slightly. Squeeze out juice from apples and add to chickpeas. Add carrot, raisins and almonds and toss to combine. Add salt to taste.

In bowl whisk together bread dipper sauce and mayonnaise. Pour over apple mixture and stir to combine well. Open pita halves and place lettuce in bottom and fill with apple mixture and serve.

Makes 6 pita halves.

Tips: Wrap pitas individually and pack in cooler and store for about 2 hours or in refrigerator for up to one day.

Try other canned beans like red kidney, lentils or black beans.


High in Fibre, Good Source of Folate and Magnesium, Source of Vitamins B1, C and E, Source of Iron and Zinc

road trip

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Pick up one of these balls when you are on the run for a quick snack. A hit of sweet along with fibre and protein will make this a favourite and easy no-bake recipe to make over and over. Great for after a hike or bike ride through the neighbourhood.


3/4 cup Western Family smooth peanut butter 1/3 cup Longo’s liquid honey1/4 cup packed light brown sugar 1 1/2 cups multigrain Cheerios cereal 1 cup Kasha Go Lean cereal 1 cup Longo’s Cranberry Cocktail Mix or Sierra Mix

In large microwaveable bowl, heat peanut butter, honey and sugar in microwave on HIGH for about 2 minutes until smooth and slightly bubbly. Stir together until combined. Add cereals and cocktail mix. Stir together until well combined.

Using 1/4 cup dry measuring cup, scoop mixture onto parchment or waxed paper. Roll mixture firmly into balls and let cool completely. Let stand for about 2 hours or until firm.

Makes about 14 balls.

Storage: Keep in resealable bag or container for up to 4 days. Do not freeze.

Tip: Microwave power varies so the nose knows. If you start to smell the honey, remove the bowl and continue with the recipe. You want the ingredients to be warm and smooth to stir together easily.

Per 1 piece serving: 200 calories; 6 g protein; 9 g fat; 24 g carbohydrate; 3 g fibre

Excellent Source of Vitamin E and Omega-6 Fatty Acids, Good Source of Vitamin B3, Folate and Iron, Source of Fibre

snacks on-the-go Sandra Saville, RD, Longo’s Dietitian

Summertime means we are on the go and more active. If you are hungry and it

is a few hours until the next meal, grab a snack. Healthy snacking promotes weight management, helps control food cravings and binge eating, supplies energy and nutrients for active lifestyles, and provides timely refuelling breaks for children. Choose snacks that satisfy hunger

and provide nutrients and energy. Dried fruits can fill the need for a sweet

treat and provide carbohydrates, fibre, iron and antioxidants. Nuts and seeds provide protein which helps to sustain energy. The heart healthy monounsaturated fats in nuts and seeds keep you feeling

full longer. Other heart healthy nutrients in nuts are vitamin E, fibre, omega 3

fats, L-arginine, and plant sterols. Enjoy a variety of healthy snacks in

moderation. Planning and packing snacks to go is easier and more convenient,

and offers you more healthy alternatives to stopping for fast food.

power ballfeaturing Longo’s Cranberry Cocktail Mix

15 20

3025

7

less then 30¢ per serving*

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pineapple green caipirinha

1½ cups premium quality bottled pineapple juice6 cups NESTEA® Natural Lemon Flavour Green Tea6 lemon wedges fresh pineapple wedges for garnishing ice cubes

• Use a wooden spoon to muddle (crush and mix) lemon wedges with ½ cup of the green tea in a pitcher.

• Add the remaining tea, the pineapple juice and stir.

• Add ice to pitcher just before serving.• Garnish each glass with

a pineapple wedge.

Serves 6

The ever-versatile iced teaCanadians love their iced tea, and some would even say

that iced tea is the iconic summer beverage. So it’s no

surprise that Canadians have turned to iced tea because

it combines refreshing fl avour varieties with the added

benefi t of polyphenol antioxidants – compounds which are

believed to be a factor in the maintenance of good health.

While black iced tea has long been the popular choice in

the world of iced tea and a summertime favourite, new

varieties of tea are growing in popularity. With an assort-

ment of fl avours to choose from, NESTEA® products offer

you the versatility to try all kinds of teas: from black to

red, white to green – there’s bound to be a tea for you.

Looking for ways to incorporate iced tea into the mix?

From recipes that add oomph to traditional iced tea,

to fl avour infusions that offer a range of tastes –

iced tea can truly be tailored to fi t your lifestyle.

For more refreshing recipes

and new, refreshing ideas

to enjoy Canada’s most-

loved summertime

thirst-quencher, visit

mynestea.ca

Nestea is a registered trademark of Société des Produits Nestlé SA, used under license by Beverage Partners Worldwide (North America).

Create a stir at your next summer party with the Pineapple Green Tea Caipirinha – a trendy Brazilian sensation that’s sure to impress your guests.

a PUBLICATION:BLEED:

LONGOS8.25 X 10.75 TRIM: 8 X 10.5 in LIVE:

JOB:N/A

P.TEMP.00341COLOUR:AD NO:

CMYK01-28570-NESTEA-LONGOS-MAG.PDFFILE:NESTEA-LONGOS

COORDINATOR: CHRIS ROZAK PREPRESS: Ogilvy Delivery Support (416) 945-2388 01

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Raspberry Lime Tropical Fruit Grape

Cranberry

Cranberry enhanced with vitamin E, an antioxidant to help maintain good health.

Raspberry Lime enhanced with calcium and magnesium to help in the development and maintenance of bone health.

Grape enhanced with vitamin E, an antioxidant to help maintain good health.

Tropical Fruit enhanced with B vitamins and natural green tea caffeine to help promote energy and vitality.

Now available in store.

REAL WATER ENHANCED FOR LIFE.

Nestlé® Pure Life® Splash Plus are naturally fruit flavoured enhanced waters in four great flavours:

0 Calories • 0 Sugar • 0 Artificial Colour

Splash Plus Longos Ad

Trim - 8” x 5.125” Bleed - 8.25” x 5.375”

Safety - 7.5” x 4.625”

March 9, 2009 1

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Raspberry Lime Tropical Fruit Grape

Cranberry

Cranberry enhanced with vitamin E, an antioxidant to help maintain good health.

Raspberry Lime enhanced with calcium and magnesium to help in the development and maintenance of bone health.

Grape enhanced with vitamin E, an antioxidant to help maintain good health.

Tropical Fruit enhanced with B vitamins and natural green tea caffeine to help promote energy and vitality.

Now available in store.

REAL WATER ENHANCED FOR LIFE.

Nestlé® Pure Life® Splash Plus are naturally fruit flavoured enhanced waters in four great flavours:

0 Calories • 0 Sugar • 0 Artificial Colour

Splash Plus Longos Ad

Trim - 8” x 5.125” Bleed - 8.25” x 5.375”

Safety - 7.5” x 4.625”

March 9, 2009 1

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Buy Local. Shop Longo’s

ontario strawberries season: mid June - August

varieties: There are actually over 600 variet-ies of strawberries! In Ontario, the most common are Veestar and Annapolis in the early months of the season. Cavendish, Governor Simcoe, Kent and Startime appear a little later.

storage: Store your strawberries unwashed and unhulled in the fridge for 3-6 days. Wash and prepare just before serving. You can freeze them for up to a year!

quick recipe: Slice a scone in half, top with whipped cream and sliced strawberries for a simple strawberry shortcake.

Blend strawberries with a banana, yogourt, and honey for a healthy smoothie. (Pour into plastic cups. Insert popsicle stick and freeze for a frozen treat).

zucchini season: July - August

varieties: Zucchini is often called summer squash. A popular new item is baby fingerling zucchini. Zucchini blossoms, stuffed or fried are a delightful addition to your summer menu.

storage: Store zucchini in a plastic bag in the refrigerator crisper drawer for four to five days and don’t wash it until you’re ready to use it.

quick recipe: Sauté sliced zucchini in olive oil and toss with fresh herbs such as thyme and parsley for a quick and healthy side dish

Toss thin zucchini slices with olive oil and salt, and add as a topping to your favourite homemade pizza.

hot house grown peppers season: May - August

varieties: These are hydroponically-grown bell peppers. Grown in a greenhouse without toxic herbicides, the peppers come in three varieties: red, yellow and orange. They are sweeter and richer in nutrients than the common bell pepper and their thick, juicy skin adds a delicious crunch to salads and sandwiches.

storage: Whole Hot House Coloured Peppers will refrigerate up to one week in a plastic bag. Store whole peppers unwashed.

quick recipe: Puree roasted red peppers with chickpeas, olive oil, fresh garlic and lemon juice for a delicious dip.

Blend fresh tomatoes and bell peppers with fresh herbs, onions, garlic, lemon juice to make gazpacho.

broccoli season: July - August

varieties: Over 70 per cent of the broccoli grown in Ontario is Paragon; Cruiser and Premium Crop are also popular varieties.

storage: Broccoli will keep for up to five days in a perforated bag in the refrigerator crisper. Store it unwashed and away from moisture.

quick recipe: Add steamed broccoli to cooked pasta and combine with your favourite dressing for an effortless pasta salad.

Sauté broccoli, sliced garlic and salt in olive oil.

corn season: late July - August

varieties: Ontario grows three types of sweet corn: normal, sugar-enhanced and super-sweet. Each contains three different colour groups: yellow, bicolour (yellow-and-white) and white.

storage: If you’re not cooking the corn immediately, refrigerate for up to three days.

quick recipe: Serve grilled corn with various flavoured butters: garlic and parsley butter, honey tangerine butter, and pecan butter.

watermelon season: late July - August

storege: Store uncut watermelon at room temperature for longest life. It will stay fresh for up to two weeks after you purchase it if you keep it around 60°F. In hot weather, use it within a week.

If you have leftover cut melon, refrigerate it in an airtight container, or wrap loosely with plastic. Use within a few days.

quick recipe: Mix cubed watermelon with feta cheese, chopped mint and lime juice for a refreshing salad.

Combine diced watermelon and papaya with lime juice, minced red onions, and cilantro for a delicious salsa on grilled fish.


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asparagus season: May - June

varieties: The main varieties grown in Ontario are green such as Viking and Centennial. White asparagus accounts for only 3 acres of production. Hybrid varieties are beginning to make an appearance as well.

storage: Asparagus continues to grow, using its own water content, after it is picked. To prevent the stems from drying and toughening, wrap sliced ends with a lightly dampened paper towel, seal it in a plastic bag and store in the refrigerator crisper up to three days. It is important to avoid exposing the asparagus to excessive moisture. You can also stand them straight up in a jug of water.

quick recipe: Wrap roasted asparagus in prosciutto or smoked salmon for an elegant appetizer.

Add steamed asparagus to your next omelette.

peaches season: August

varieties: Early Redhaven, Harrow Diamond and Garnet Beauty are some of the lovely names for the many varieties of peaches.

storage: Peaches continue to ripen after harvest. Once ripe, a peach will keep in the refrigerator up to one week. Do not store unripe peaches in the refrigerator, in a plastic bag or in direct sunlight; they will ripen in a closed paper bag in one to three days.

quick recipe: Grill peaches for 2-3 minutes on low heat of a BBQ. Serve with ice cream.

Add sliced peaches to your favourite Sangria recipe.

cauliflower season: July - August

varieties: Main varieties include Snow Crown, Polar Express, Andes, Freemont, Sierra Nevada, Majestic and White Rock.

storage: Cauliflower is most flavourful if eaten within one day of purchase. Refrigerate unwashed cauliflower in a sealed plastic bag in the crisper drawer, away from fruit, for up to five days. Store cauliflower head-down to prevent moisture loss.

quick recipe: Consider cauliflower instead of potatoes for a delicious and nutritious mashed side dish.

For a hearty soup, simmer cauliflower, onions and garlic in chicken stock until tender and puree.

Buy Local. Shop Longo’s

beans season: July - August

varieties: You’ll find green, yellow and even purple beans in markets, and you’ll hear them referred to as pole, wax and haricot verts. Some popular varieties are tendergreen, contender, provider and honey gold.

storage: Keep your beans for up to one week, dry, unwashed and bagged in perforated plastic.

quick recipe: Steam green beans and toss with butter. Sprinkle with Longo’s sliced almonds

Combine steamed green beans with olives and orange segments for a Provençal inspired salad.

hot house grown tomatoes season: May - August

varieties: There are endless varieties of tomatoes – plum, roma, cherry and grape, as well as multicoloured heirloom tomatoes.

how to buy & store: Store tomatoes at room temperature to promote flavour, healthy appearance and freshness. Do not stack tomatoes; the extra weight can bruise or disfigure the bottom tomatoes. Exposing tomatoes to direct sunlight during storage can prevent thorough ripening. Tomatoes can be refrigerated for use at a later time but should be served at room temperature for optimum flavour.

quick recipe: Serve tomatoes simply sliced with fresh mozzarella, basil, olive oil and a pinch of sea salt

Add halved cherry/grape tomatoes to your favourite pasta dish.

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local flavour since 1956

The Miles family has been growing Sweet Ontario Corn for Longo’s for over 30 years

The Koornneef family has been growing green house vegetables for Longo’s for over 30 years

The Troup family has been growing Sweet Ontario Peaches for Longo’s for

over 10 years

The Wildhagen family has been growing Crisp Ontario Beans for Longo’s for

over 40 years

The DeFilippis family has been growing Fresh Ontario Cauliflower for Longo’s for

over 15 years

Fresh English Cucumers & Hot House TomatoesGrimsby

Fresh Sweet PeachesJordan

Fresh Cauliflower & BroccoliMarkham

Fresh Sweet Bi-Colour CornNorfolk

Fresh Green Yellow and Flat BeansCampbellville

Since our first day of business in 1956, Longo’s has been building relationships with local

Ontario farmers to provide our stores with the freshest and finest selection of produce available. We wanted to introduce to you to a few of them.

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take it...weekly lunch menu

weekly dinner menu

MondayCreamy Pesto Tilapiawith Green Beans, Almonds & Caramelized Onions

TuesdaySpring Rack of Lambwith Polenta, Wild Mushrooms & Gorgonzola

WednesdayStuffed Red Snapperwith Courgette & Ricotta with Lemon & Herb Pasta

ThursdayMadras Rubbed Pork Tenderloinwith Bombay Style Tikka Potatoes

FridayCoriander Crusted Tuna Loinwith Pappardelle in a Spinach & Cilantro Vinaigrette

SaturdayMediterranean Style Salmon with Moroccon Couscouswith Rapini Marinated in Olive Oil & Spices

SundayPomegranate Glazed Pork Tenderloinwith Steamed Vegetable Medley

MondayPeruvian Roasted Yellow Pepper Beef-Kabobswith Cilantro Rice

TuesdayBaked Salmon with Spinach, Tomato & Mushroomswith Asparagus & Orange Salad

WednesdayPan-Seared Thai Beefwith Pad Thai Noodles

ThursdayGrilled Scallops with Eggplant Confitwith Cappelini Caprese

FridayMiso-Rubbed Roasted Chicken Breastwith Sushi Rice Pilaf

SaturdayMediterranean Style Salmon with Moroccon Couscouswith Rapini Marinated in Olive Oil & Spices

SundayPomegranate Glazed Pork Tenderloinwith Steamed Vegetable Medley

Be sure to visit Longo’s Kitchen to enjoy these delicious, chef-prepared lunch and dinner meal solutions made fresh each day.

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make it...creamy pesto tilapia

This recipe is quick and easy to prepare. You can pick this up ready-to-go from Longo’s Kitchen or make it at home on your own. It’s an easy weeknight meal for the oven or the grill.


4 fresh tilapia fillets, about 1 1/4 lbs total Longo’s Seafood Grind with 5 Peppercorn Blend1/4 cup Western Family light mayonnaise 3 tbsp Longo’s fresh basil pesto sauce2 ripe tomatoes, chopped 1 tbsp chopped Longo’s fresh Italian parsley (optional)

Lay fish in aluminum foil pan. Sprinkle tila-pia with Longo’s Seafood Grind as desired.

In small bowl, whisk together mayonnaise and pesto. Spread evenly over fish fillets. Sprinkle with tomatoes and parsley, if using.

Place on greased grill over medium high heat. Close lid and cook for about 10 minutes or until fish flakes easily when tested with fork

Makes 4 servings.

Oven Option: Place fish on baking sheet and roast in 425°F oven for about 10 minutes or until fish flakes when tested with fork.


Good Source of Vitamin B3, Source of Vitamins C and E, Source of Omega-3 Fatty Acids

learn it...atLongo’s Night-In From Longo’s Kitchen to YoursJoin Longo’s Kitchen experts as they show you how to create tasty cost effective meals. In addition to generous portions, this cooking class delivers helpful culinary tips and tested recipes. Wine Rack experts will offer wine pairings from Jackson Triggs Niagara Estate Winery.

Special offer for our Longo’s Thank You Card members: Receive a $10 credit on your Thank You Card for future purchases.

Burloak Box Grove May 23 May 30 June 13 June 27 July 18 July 25 Aug. 15 Aug. 22Classes run 1:00 to 3:00 pm

Register at the Personal Touch Service counter at these stores. Limited seating. Only $10.

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Cool off your palate with new Longo’s

ice cream.

www.Longos.com1-800-9Longos

www.grocerygateway.com

we’ve mastered the artof great ice cream

+ = FREE

madagascar vanilla coffee almond fudge

dulce de leche

killer brownie

Special offer for our Thank You card members.

Buy a Longo’s Apple Pie, 1kg pkg

Swipe your Longo’s Thank You card

Receive a FREE Longo’s Madagascar Vanilla Ice

Cream, 700mL pkg

Limited time only. Offer valid until July 16, 2009. Must show Longo’s Thank You card at time of purchase. Not a Longo’s Thank You card member yet? It’s FREE and it’s easy to join. See page 19 for details.

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experience




summer 2009

time saving recipesfresh & easy entertainingybudget friendly ideas

celebratetime saving recipes

the outdoors

As seen in Longo’s experience magazine. All rights reserved by Longo’s


This versatile filling can be used as an appetizer or tossed with hot pasta for an entertaining dish. Make the filling ahead and keep it in the fridge to fill when your guests arrive. Or dip into it with toasted baguette slices or crisp veggies as a snack.


2 leeks 2 tbsp Longo’s extra virgin olive oil 6 oz Longo’s sweet pancetta, chopped Half sweet red pepper, diced 1 clove garlic, minced 2 tbsp chopped Longo’s fresh oregano 4 Belgian endive, trimmed Half log (300 g log) Longo’s herb and garlic goat cheese

Cut bottom end and tough dark green leaves from leeks and discard. Slice leeks in half horizontally and rinse well under water to remove dirt. Thinly slice.

In nonstick skillet, heat oil over medium heat and cook leeks and pancetta for about 10 minutes or until leeks are tender and slightly golden. Add red pepper and garlic and cook for 2 minutes. Stir in oregano. Let cool slightly.

Separate endive leaves reserving the hearts for a salad. Crumble goat cheese into leek and pancetta mixture and spoon onto ends of endive leaves. Place on platter.

Makes about 2 cups, about 40 boats.

Per 2 boat serving: 80 calories; 4 g protein; 6 g fat; 2 g carbohydrate; 1 g fibre

Source of Vitamin C, Source of Folate

For a crisp substitute use lavash, a crisp seeded flatbread perfect for dipping and strong enough to spread onto.

Tip: Longo’s goat cheese logs are 300 g; you only need half a log for this recipe. Use the remaining in pastas, salads or on its own with some of Longo’s delicious tasting com-potes.

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leek and pancetta boats


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the outdoors


Crisp cups are filled with sweet juicy mango and shrimp. These colourful morsels are perfect for a backyard party with drinks in hand. Lots of fresh flavours to bring in sum-mer long weekends.


1 pkg (250 g) wonton wrappers 1 tbsp Western Family canola oil or sesame oil 1 tbsp Longo’s sesame seeds 8 oz Longo’s large cooked shrimp, peeled and deveined 2 tbsp chopped Longo’s fresh coriander 1 clove garlic, minced 1/2 tsp grated lime rind 1 tbsp lime juice 2 tbsp fish sauce 1 tbsp sesame oil Asian garlic chili sauce (optional) 1 mango, peeled and diced Quarter sweet red pepper, finely diced

Brush wonton wrappers with oil and sprinkle with sesame seeds. Place gently into 24 mini muffin cups. Bake in 400 F oven for 8 to 10 minutes or until golden brown. Let cool.

Remove tails from shrimp. Chop shrimp and place in bowl. Add coriander, garlic, lime rind and juice. Add fish sauce, sesame oil and chili sauce, if using and toss to combine. Add mango and red pepper; gently stir to combine.

Spoon shrimp and mango mixture into wonton cups and serve.

Makes 24 cups.

Per 1 piece serving: 60 calories; 3 g protein; 1.5 g fat; 8 g carbohydrate; 0 g fibre

Low in Fat (25% Calories by Fat), Source of Vitamins B12 and C, Source of Folate and Iron, Source of Omega-3 Fatty Acis

Tip: Find wonton wrappers in the refrigerated shelves of the produce section where fresh juices and salads are located. The 500 g package contains two smaller packages. Use only 1 small package for this recipe. Double the ingredients to use up both packages.

Asian shrimp and mango cups

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There is nothing like taking the best of summer and cook-ing it all together. Colours, textures and flavours mingle together in this big pot boil that will have guests impressed with your cooking ability. Easy to put together and even easier to eat! Boil this on your barbecue’s burner outside and then serve it right away on a large platter with bowls to collect shells.


6 red potatoes, scrubbed or 2 lbs mini red potatoes 3 Longo’s mild turkey sausages 1/4 cup Longo’s Catch of the Day Rub 4 cobs of corn, shucked 2 live lobsters, about 1 1/2 lbs each 1 pkg (907 g) mussels, rinsed 1 lb Longo’s large raw shrimp, peeled and deveined 8 oz fresh green beans, trimmed

Butter Sauce:

1 cup Longo’s salted butter 1 tbsp Longo’s Catch of the Day Rub

Fill large stock pot 3/4 full with water. Add potatoes, sausages and rub; bring to boil and cook for about 10 minutes.

Add corn and lobsters and boil, partially covered for 12 minutes. Using tongs, remove corn and lobsters to platter. Crack lobsters and place on large serving platter.

Add mussels, shrimp and green beans and cook, partially covered for about 5 minutes or until mussels are open and beans are tender crisp. Using slotted spoon, scoop out potatoes, sausages, mussels, shrimp and beans. Add to platter.

In small saucepan, melt butter with rub. Serve with sea-food and vegetables.

Makes about 6 servings.

Tip: Crack lobster using a meat mallet or hammer before serving it up on the platter to guests. Be sure to have fish forks to help take the meat out of the lobster.

If steamed lobsters are available simply add them for only about 8 minutes with the corn to warm them through.

Makes 6 servings.


Excellent Source of Vitamins B12 and C, Good Source of Iron, Magnesium, Zinc and Omega-3 Fatty Acids

lobster and more boil


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Not too spicy but very tasty. A fresh squeeze of lime on these adds a fresh citrus flavour. Cooking the wings in a pan first helps keep them moist and juicy on the grill later. The slight sticky sweetness of honey makes these a new summer grilling favourite.

Preparation Time: 5 minutes plus 1 hour marinating time Cook Time: 30 minutes

2 tsp Thai red curry paste 1/2 tsp grated lime rind 2 tbsp lime juice 2 tbsp fish sauce 2 tbsp each chopped Longo’s fresh mint and coriander 2 lb chicken wing drummettes 3 tbsp Longo’s liquid honey 1 tbsp fish sauce Lime wedges

In small bowl, whisk together curry paste, lime rind and juice, fish sauce, mint and coriander. Place chicken wings into large resealable bag and pour in curry mixture. Move around to coat evenly. Seal bag and refrigerate for at least 1 hour or up to 24 hours.

Place wings and marinade into small aluminum foil pan and cover with foil. Place on grill over medium-high heat and cook for about 20 minutes or until chicken is no longer pink.

Meanwhile, in small bowl, whisk together honey and fish sauce. Place wings on greased grill over medium heat and grill and brush with glaze, turning for about 10 min-utes or until golden and crisp. Serve with lime wedges.


Tip: For a spicier version, increase Thai curry paste to 1 tbsp.


Excellent Source of Vitamin B3, Good Source of Vitamin B12, Good Source of Magnesium, Source of Folate, Iron and Zinc

lime curry wings

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The combination of great flavour and ease make this a tasty summer burger. You can customize your flavour by choosing the sausage of your choice like chorizo, fennel or inferno. Look for bakery buns like cheese or onion to enhance the look


2 Longo’s Family Honey Garlic Pork Sausages 8 oz lean ground pork or beef 3 tbsp Longo’s hot & spicy arrabiata pasta sauce 2 tbsp Western Family light mayonnaise 1 tbsp Longo’s Mediterranean Magic spice rub 4 slices provolone cheese 4 Longo’s bakery buns 4 leaves leaf lettuce 1 large tomato, sliced Hot pickled peppers (optional)

Remove casings from sausages and crumble meat into bowl. Add pork and mix to combine. Add pasta sauce, mayonnaise and spice rub and using hands mix to combine and shape into 4 patties, about 4 inches round.

Place patties on greased grill over medium heat and grill, turning once for about 12 minutes or until no longer pink inside or using thermometer internal temperature is 160 F. Remove to plate and top with cheese. Let rest for 5 minutes.

Toast buns if desired and top with burgers. Add lettuce, tomato and hot peppers if using.

Makes 4 servings.


Excellent Source of Vitamins B1 and B12, Good Source of Vitamins B2 and B3, Good Source of Calcium and Zinc

Tip: Double the recipe and wrap burgers individually and freeze to tote along to the cottage in the cooler. Burgers go right on the grill frozen to cook and will need a few minutes longer.

Longo’s summer sausage burger

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Refreshing watermelon bursts with flavour and juiciness and freezes to create a yummy drink or easy dessert! The versatility of this recipe is endless-buzz it up in a blender with some tequila and you have the perfect watermelon margarita. Or scrape it up to make a granita to serve with a small dollop of whipped cream for a light cool summer dessert.

Preparation Time: 10 minutes plus 8 hours cooling/freezing time

Cook Time: 5 minutes

1 cup Longo’s spring water 2 tbsp Aromate Café Green Tea Raspberry loose tea leaves 4 cups cubed seedless watermelon 1/2 cup granulated sugar 1 bottle Longo’s Sicilian Lemon Italian sparkling fruit beverage Fresh mint

In small saucepan or kettle bring spring water to boil, add tea leaves and let steep for 5 minutes. Strain into bowl or cup, let cool slightly.

Place watermelon and sugar into blender; blend until smooth. Add tea and blend to combine. Pour into shallow baking pan and freeze for about 8 hours or until frozen.

Scoop frozen mixture into tall glasses and top with lemon water and garnish with mint.

Makes 8 servings.

Per serving: 130 calories; 0.3 g protein; 0 g fat; 31 g carbo-hydrate; 1 g fibre

Low in Fat (0% Calories by Fat), Source of Vitamin C

Tip: Once frozen, cover and freeze for up to 2 weeks. If wa-termelon mixture is too hard to scoop, simply break it into chunks and place in food processor and puree until smooth.

watermelon green tea slush

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Pick up a roasted chicken from Longo’s for lunch tomor-row or a quick dinner tonight! Taking a little bit of time to remove the bones and skin from the chicken gives you tasty moist chicken perfect for these wraps. Make them ahead and grab from the refrigerator on your way out the door.


1 Longo’s rotisserie chicken 1 sweet orange pepper, diced 1 ripe avocado, diced 1 tbsp chopped Longo’s fresh coriander 1 small clove garlic, minced 2/3 cup Longo’s chipotle dip 6 Longo’s large whole wheat flour tortillas 6 leaves red leaf lettuce

Remove skin and bones from chicken and discard. Chop meat and place in large bowl. Add pepper, avocado, coriander and garlic. Stir in chipotle dip and stir until combined.

Spread over tortillas. Top with lettuce and roll up firmly. Cut in half before serving.

Makes 6 wraps.


Excellent Source of Vitamins B3 and C, Good Source of Magnesium, Source of Fibre, Source of Iron and Zinc, Source of Vitamins B1, B2, B12 and E

Substitute other wraps like spinach or tomato for a variety of colours and flavours.

Wrap individually and refrigerate for up to 2 days.

Santa Fe chicken wrap

longo's experience 2009 summer issue

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