experience great Canadian burger magazine summer 2011 free issue

Transcription

1 experience magazine great Canadian burger summer 2011 free issue

2 experience magazine Add authentic Mediterranean flair to your next meal. Introducing NEW Mediterranean Marinated Chicken Breasts 2 For delicious recipe ideas from PRIME, visit us today at Facebook.com/MapleLeafPrime It tastes that good ṬM

3 from our president Anthony Longo Summer has to be one of my most favourite seasons at Longo s. Warmer weather brings everyone outdoors and the aisles of our stores come alive with fresh, colourful, sun-ripened produce. During peak season more than 75% of the fruits and vegetables in our produce department are sourced from local Ontario farmers, some of whom we have been doing business with since we opened our doors in Not only is buying local good for our economy, but it also means that your food is travelling shorter distances so it is good for the environment, and we are able to get those items from field to store in as little as hours. That means it is on your family table at the height of freshness! Be sure to turn to page 34 to meet some of our farmers in our Fresh & In Season feature. This issue of Experience Magazine is fi lled with some great outdoor entertaining ideas like Private Sanctuary on page 19 and our D.I.Y. Burger Bar feature on page 25. For those everyday meal solutions check out Weeknight Crunch on page 13 or come in store for our very popular Family Dinner Night Done Right for just $6.99. This summer we suggest you treat the family on the weekends to Longo s fantastic ice cream cakes, including my favourite Killer Brownie! just half price each and every weekend! Once you have enjoyed your meal, pack up the family and come out and join our volunteer Team Members at one of the many community events that we support across the GTA including Free Flicks down at Harbourfront every Tuesday night, Second Harvest s Toronto Taste on June 12th, or the Hot & Spicy Food Festival on September 1st, to name just a few. At Longo s we believe in giving back to the communities in which we serve; check out Inspiring Healthy Communities on page 50 for more information on where you can fi nd us in the next few months. From our family to yours, enjoy a safe, fun and memorable summer! Longo s locations Aurora Aurora [905] Wellington St. East at Bayview Ave. Brampton Brampton [905] Hurontario St. at Ray Lawson Blvd. Burlington Fairview [905] Fairview St. at Maple Ave. Walkers Line [905] Walkers Line at Hwy. 5 Markham Boxgrove [905] Copper Creek Dr. at 9th Line Markham [905] Hwy. 7 at Woodbine Ave. Milton Milton Maple Ave. COMING SOON Mississauga Glen Erin [905] Glen Erin Dr. at Thomas St. Ponytrail [905] Rathburn Rd. at Ponytrail Winston [905] Winston Churchill Blvd. at Laird Rd. Oakville Burloak [905] Wyecroft Rd. at Burloak Dr. Oakville [905] Dundas St. East at Trafalgar Rd. Thornhill Bayview [905] Bayview Ave. at Laureleaf Rd. Toronto Maple Leaf Square [416] York St. next to Air Canada Centre, Concourse Level York Mills [416] York Mills Rd. at Leslie St. Vaughan Bathurst [289] Bathurst St. at Rutherford Rd. Maple [905] Major Mackenzie Dr. at Jane St. Richmond Hill [905] Yonge St. at Elgin Mills Rd. Rutherford [905] Rutherford Rd. at Clarence St. Woodbridge [905] Weston Rd. at Langstaff Rd. The Market by Longo s Bloor Street East [416] Bloor St. East at Park Rd. Brookfield Place (BCE) [416] Bay St., Brookfi eld Place, Concourse Level Elizabeth [416] Elizabeth St. at Dundas St. 1 block West of Bay First Canadian Place [416] King St. West, First Canadian Place, Concourse Level Info Line LONGOS ( ) Longo s Freshness Delivered Right to Your Door 3

4 experience magazine Don t have a THANK Y U REWARDS card? Simply pick one up at any Longo s location and register online at Longos.com. Membership is free! 4

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7 refreshing rainbow zinger recipe on page 48 Meet Emily Richards at these Loft Cooking Classes where you will enjoy a selection of recipes from this magazine that she will bring to life. Only $20! 7:00pm 9:00pm June 28 Maple Leaf Square July 7 Aurora July 26 Burloak Aug 18 Richmond Hill Limited seating. Call or visit store to register. See page 3 for info. in this issue click below to view recipes recipes 8 backyard entertaining essentials 13 weeknight crunch 19 private sanctuary 25 DIY burger bar 31 sensational sides 34 fresh & in season 42 smart buy berries 48 the power of a rainbow 50 inspiring healthy communities cover recipe great Canadian burger page stuffed salmon with wild rice pilaf roasted red pepper chicken and grilled vegetable couscous linguine with rapini and Longo s sausage chardonnay beef kabobs with red potato salad grilled chili lime rainbow trout with radish and zucchini toss buffalo mozzarella salad with red pepper aioli Niagara Gold cheese rice rolls stracchino and sweet pea dip triple overtime burger bold Bombay burger Baja fresh burger buffalo crunch burger great Canadian burger beach babe burger Mexican slaw grilled fl atbread Asian style grilled vegetables sesame asparagus beef grilled mushroom and tomato tart jerk pork tenderloin with grilled corn orzo coconut peach chicken with chunky peach salsa stovetop mixed berry cobbler coconut panna cotta with red berry coulis blueberry and white chocolate tart Look for these symbols for fresh and affordable solutions. You like the idea of cooking, but take it 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. make it learn it Mealtime Solutions for every schedule 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 for recipes and ready-to-learn videos. Wine & beer pairings by Lesley Martin, Longo s Certifi ed Sommelier. Recipes by Emily Richards, Adele Hagen and Longo s Kitchen experts. Nutritional analysis by Tangerine Dreams Nutritional Services 48 refreshing rainbow zinger 7

8 backyard entertaining essentials thrill of the grill Our delicious, infused Longo s Grilling Oils, a summer staple for all foodies, are perfect for sautéing, marinating, adding to salad dressings or drizzling over vegetables. Stock your kitchen with Longo s Mediterranean Grapeseed Grilling Oil and Longo s Roasted Garlic and Shallots Grapeseed Grilling Oil made with natural Italian grapeseeds both available in handy, squeezable bottles. $4.99 each No matter what the season or the occasion, Longo s knows that you want to serve great quality food at a great price. Longo s private label brand offers just that. We have a large assortment of quality products at better prices than popular leading brands. Made with the best available ingredients, each item meets our strict standards for quality, taste and value. Here are just a few to enjoy at your next summer gathering. Asian style grilled vegetables featuring Longo s Roasted Garlic and Shallots Grapeseed Grilling Oil. Recipe on page 33 experience magazine 8

9 burgers with benefits For a healthy alternative to beef, try our new lean and juicy Longo s Turkey Burgers made with spices and onion for an extra fl avour boost. The burgers are great on top of salads or on a whole grain bun, or, for a sure-fi re hit at your barbecue, add a little corn salsa. $9.99 each drink it up These refreshing Longo s Organic Sodas are lightly carbonated and made with a fragrant blend of organic fruits, grown in Italy s ideal climate. Choose from Blood Orange, Lemon or Pomegranate and serve chilled with a little cocktail umbrella for the perfect non-alcoholic party beverage. $2.79 each take a dip Treat your guests to tasty apps in an instant with our new Dips & Hummus Variety Pack that include crowd pleasers such as Hummus, Spinach Dip, Artichoke & Asiago Dip, and Roasted Red Pepper Hummus. Serve with an eclectic mix of artisanal breads, crackers and fresh vegetables for a colourful summer spread. $5.99 each summer in a scoop Savour the fresh and intense fl avours of Longo s Gelato, the premium Italian ice cream. Rich, creamy Chocolate Hazelnut will satisfy the sweeter tooth while Mango and Lemon are delicious mixed with seasonal fruits. It s hard to believe that something so divine could be lower in fat. $3.99 each 9

10 balsamics: old world flavour Franciscana Fig Infused Balsamic Vinegar This glorious vinegar combined with sherry wine is an artisan specialty. It is dark and rich, elegantly sweet and smooth to the palate and the fruity addition of the fi g complements the fl avours of the other ingredients. Use it as a glaze for meat and vegetables or try an arugula salad with walnuts, apples and a fi g balsamic reduction. Great as a dessert sauce. experience magazine 10 Balsamic Vinegar Silver Our premium Balsamic Vinegar uses only Trebbiano and Lambrusco grapes grown in Reggio Emilia and is aged for six years giving it a robust taste that Italians have enjoyed for centuries. Try a small amount drizzled over fresh fruits such as peaches or berries to bring out the sweetness. Product of Italy. Balsamic Vinegar of Modena This traditional Italian product made in Modena is a culinary essential. The fl avour is sweet and sour in perfect proportion and adds a Mediterranean spin to a variety of dishes. Combine with olive oil, herbs and garlic for a tasty marinade or add a few drops to a salsa to give it a more interesting fl avour. Product of Italy. Balsamic Vinegar Gold Our fi nest Balsamic Vinegar is meticulously crafted from Trebbiano and Lambrusco grapes and aged to perfection for over ten years. A little of this smooth, velvety liquid goes a long way; add a teaspoon or two to a soup, sauce or stew for a fresh lively fl avor or let it shine on its own as a dip for strawberries. Product of Italy. Raspberry Passion Infused Balsamic Vinegar Equally sweet and tart, this is one of the most versatile vinegars of all. It is infused with sweet, vine-ripened raspberries, which add a charming touch of summer sweetness to fi sh, chicken and vegetables. The raspberry notes are also wonderful with mixed fi eld greens and a little feta or goat cheese. free New Longo s Spanish, Extra Virgin Olive Oil, retail value $12.99 with the purchase of Longo s Gold Label Balsamic Vinegar. Offer valid from May 20 th to August 25 th. 250 ml 500 ml

11 NEW vitamin enhanced juice beverages than the leading 100% apple and orange juices. Excellent source of Vitamin C Natural Health Product. Always read and follow the label. Tropicana and Trop50 - Tropicana Products, Inc. Used under licence. PepsiCo Canada ULC, 2011 * * per 250 ml serving 11

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13 weeknight crunch quick, affordable & summertime easy Summer might be typically more leisurely but when it comes to getting the kids out the door for weeknight soccer practises and still being able to make it to your favourite Zumba class, the meal time pressure is on. Make the take-out window a thing of the past with these inspired, healthy, tasty and fast weeknight meals for under $5 per serving. Pssst no one has to know that you got a helping hand from Longo s. $ 4.92 per serving stuffed salmon with wild rice pilaf recipe on page 14 excellent source of omega-3 fatty acids take it Ready to eat. Available from the Kitchen only in July. make it Ready to cook. learn it Ready to learn

14 $ 3.87 roasted red pepper chicken per serving excellent source of vitamin C experience magazine 14 stuffed salmon with wild rice pilaf Colourful rice sits beside this creamy roasted salmon dinner. Enjoy the remaining spinach dip with Longo s fl atbreads before dinner. This recipe is special enough to serve to guests too! Prep: 10 min, Cook: 35 min 1 tbsp (15 ml) Longo s extra virgin olive oil 3 green onions, chopped 1 carrot, diced 1 cup (250 ml) long grain and wild rice mix 2 cups (500 ml) chicken or vegetable broth 1 1/2 cups (375 ml) chopped fresh asparagus 1/2 cup (125 ml) diced red pepper 4 fresh Atlantic salmon portions (about 1 1/4 lbs/560 g total) 1/3 cup (75 ml) Longo s Spinach Dip 1 tbsp (15 ml) lemon juice Salt and pepper to taste In saucepan, heat oil over medium heat and cook onions and carrot for 3 minutes or until softened. Stir in rice to coat and add broth. Bring to a boil, cover and reduce heat to low and cook for 20 minutes or until broth is absorbed and rice is fl uffy. Stir in asparagus and pepper; cover and let stand for 10 minutes. Meanwhile, with sharp paring knife, cut a small slit into the side of each salmon portion, without cutting through to the other side, to create a pocket. Fill with spinach dip and place on a parchment paper lined baking sheet. Drizzle each with lemon juice and sprinkle with salt and pepper. Roast in 425 F (220 C) oven for about 12 minutes or until fi sh fl akes when tested with fork. Serve salmon with rice mixture. Makes 4 servings. Per serving: 560 calories; 39 g protein; 26 g fat; 2.8 g omega-3 fatty acids; 43 g carbohydrate; 3 g fibre Excellent Source of Omega-3 Fatty Acids; Excellent Source of Vitamin B12; Good Source of Vitamins B2, B3 and C; Source of Vitamins B1 and E; Source of Folate; Source of Iron and Magnesium roasted red pepper chicken and grilled vegetable couscous This versatile dip can be enjoyed as an appetizer and can be used to add deep colour and fl avour to chicken as well. Spreading or dabbing the thick sauce onto the chicken while grilling will ensure an even coating to enjoy. Prep: 15 min, Cook: 25 min 1/3 cup (75 ml) Longo s Roasted Red Pepper Dip 3 tbsp (45 ml) Longo s Mediterranean Grapeseed Grilling Oil 1 large clove garlic, minced 1 zucchini, sliced lengthwise 1 red pepper, quartered 1 pkg (1lb/454 g) skinless bone-in chicken thighs 1 1/4 cups (300 ml) sodium reduced chicken broth 1 cup (250 ml) couscous Salt and pepper to taste In bowl, stir together dip, 2 tbsp (25 ml) of the oil and garlic. Set aside 3 tbsp (45 ml) of this sauce mixture. Toss zucchini and pepper with remaining oil and place on greased grill over medium-high heat, turning once, for about 8 minutes or until tender crisp. Chop coarsely and place in bowl; set aside. Add chicken to greased grill over medium-high heat and cook for about 4 minutes and turn over. Reduce heat to medium and start spreading with sauce. Grill for about 5 minutes and turn over again and spread with remaining sauce. Grill for about 5 minutes or until no longer pink inside. Meanwhile, in saucepan, bring broth to a boil; add couscous and stir. Remove from heat and let stand for 5 minutes. Fluff with fork and add zucchini and peppers; drizzle with reserved sauce and toss to combine. Season with salt and pepper to taste. Divide among plates and top with chicken. Makes 4 servings. Per serving: 460 calories; 24 g protein; 23 g fat; 39 g carbohydrate; 3 g fibre Excellent Source of Vitamin C; Source of Vitamins B1, B2 and B3; Source of Folate; Source of Iron, Magnesium and Zinc

15 linguine with rapini and Longo s sausage A slight smoky hit of the grill hits this hearty pasta dish. For a pasta twist on this weeknight meal, try it with Longo s fresh gnocchi pasta. Prep: 10 min, Cook: 30 min 1 pkg (500 g) Longo s Fresh Sweet Italian Sausage 1 bunch fresh rapini, trimmed 1 pkg (350 g) Longo s fresh linguine pasta 1/3 cup (75 ml) Longo s extra virgin olive oil 2 cloves garlic, minced 1/2 tsp (2 ml) dried chili fl akes Salt and pepper Place sausages on greased grill over mediumhigh heat; close lid and grill, turning occasionally, for about 15 minutes or until no longer pink inside. Keep warm. In large pot of boiling salted water, cook rapini for 6 minutes or until tender crisp. Remove with tongs or slotted spoon to colander and squeeze out excess water. Chop coarsely and set aside. Return water to boil. Add linguine to water and cook for 5 minutes or until fi rm but tender; reserve 1/2 cup (125 ml) of the cooking water and drain linguine well. Meanwhile, in large nonstick skillet, heat oil over medium-high heat and add rapini, garlic and chili fl akes and cook, stirring, for 5 minutes. Add linguine, season to taste and add enough of the cooking water to moisten pasta; toss to coat. Slice sausages and add to skillet. Toss to combine before serving. Makes 6 servings. Per serving: 450 calories; 18 g protein; 25 g fat; 39 g carbohydrate; 2 g fibre Excellent Source of Vitamins A, B1, B12 and C; Excellent Source of Folate; Good Source of Vitamin B2; Good Source of Iron; Source of Vitamins B3 and E; Source of Magnesium and Zinc Crumbled Sausage Variation: Remove casings from sausages and do not grill. Cook sausages in skillet over medium-high heat for about 8 minutes or until no longer pink inside. Add rapini, garlic and chili fl akes and cook as per recipe. take it Ready to eat. Available from the Kitchen only in August. make it Ready to cook. learn it $ 1.90 per serving excellent source of vitamin A Ready to learn

16 Longo s Bread Dippers Look for these mouth-watering fl avours: Roasted Garlic & Parmesan and Asiago & Artichoke Chardonnay. $3.99 each kabobfest Join us in-store for Kabobfest June 24th- 30th, Longo s Kabobs $ 4.50 experience magazine 16 per serving excellent source of vitamin C take it Ready to eat. Available from the Kitchen only in June. chardonnay beef kabobs with red potato salad recipe on page 17 make it Ready to cook. learn it Ready to learn. With a variety of fresh store-made, ready-to-grill kabobs, Longo s has something for everyone. Try our Longo s Beef Sirloin, Chicken, Pork Tenderloin, Turkey, Lamb, Hot Italian Sausage, Sweet Italian Sausage or Salmon kabobs all skewered with vegetables. And don t forget our wildly popular souvlakis and lamb speidinis. All are individually store-made with quality, succulent bite-sized pieces of meat. These quick and easy meals on a stick not only look fantastic, but taste great too! lobsterfest Love seafood? Don t miss Longo s 11th Annual Lobsterfest June 17th-18th. This weekend event celebrates the very best of Canada s east coast. Choose from Canners (8-14 oz), Markets (15-24 oz) or Selects (25 oz and up). While supplies last. All are fully steamed and ready to enjoy!

17 chardonnay beef kabobs with red potato salad A simple fl avourful marinade makes this fast weeknight meal. Lots of crunchy celery, green onions and fresh dill make this potato salad a refreshing side dish. Prep: 20 min, Chill: 30 min, Cook: 30 min 6 red potatoes (about 1 1/2 lbs/750 g), quartered 4 stalks celery, diced 1 bunch green onions, thinly sliced 1/4 cup (50 ml) chopped Longo s fresh dill 1 tbsp (15 ml) chopped Longo s fresh oregano or 1 tsp (5 ml) dried oregano 1/4 cup (50 ml) Western Family white vinegar Salt and pepper 1 lb (454 g) Longo s top sirloin roast or 1 inch (2.5 cm) thick steak 5 tbsp (75 ml) Longo s Asiago & Artichoke Chardonnay Bread Dipper Half each red and yellow bell pepper Half small red onion In large pot of boiling salted water, cook potatoes for about 20 minutes or until tender but fi rm. Drain and set aside. In large bowl, combine celery, green onions, dill, oregano and vinegar. Add potatoes, salt and pepper to taste and toss gently to combine. Cover and refrigerate for at least 30 minutes or for up to 2 days. Meanwhile, cut beef into 16 cubes and place in bowl. Add 3 tbsp (45 ml) of the bread dipper sauce and stir to coat. Cut pepper and onion into similar-sized pieces as beef and start to alternate beef, pepper and onion onto 4 skewers. Place on greased grill over medium-high heat and grill for about 10 minutes turning occasionally and brushing with remaining bread dipper sauce until golden and beef is medium rare or desired doneness. Sprinkle with salt and pepper to taste before serving with red potato salad. Makes 4 servings. Tip: If using wooden skewers, be sure to soak them in water for about 20 minutes before skewering the meat and vegetables in order to prevent fl are ups on the grill. You could use any colour of one pepper or add an additional colour with a green pepper. Per serving: 500 calories; 27 g protein; 23 g fat; 47 g carbohydrate; 6 g fibre Excellent Source of Vitamin C; Good Source of Vitamin B12; Good Source of Zinc; Source of Fibre; Source of Folate; Source of Iron and Magnesium grilled chili lime rainbow trout with radish and zucchini toss grilled chili lime rainbow trout with radish and zucchini toss Rainbow trout is a thin fi sh and cooks quickly on the grill, which makes it perfect for a weeknight meal. Crisp, spicy radishes and tender zucchini balance the chili lime fl avour of the trout. Prep: 20 min, Cook: 8 min 1 tbsp (15 ml) Longo s extra virgin olive oil 2 tsp (10 ml) chili powder 1/2 tsp (2 ml) grated lime rind 1 tbsp (15 ml) lime juice 2 tsp (10 ml) chopped fresh Longo s thyme 2 fresh rainbow trout fi llets (about 1 lb/454 g) 6 large radishes, thinly sliced 1 green or yellow zucchini, thinly sliced 2 tbsp (25 ml) Longo s Asiago & Artichoke Chardonnay Bread Dipper Salt and pepper to taste In small bowl, stir together oil, chili powder, lime rind and juice and thyme. Spread over trout fi llets. Place trout skin side down on greased grill over medium-high heat. Close lid and grill for about 8 minutes or until fi sh fl akes when tested with fork. Remove to platter and cut each fi llet in half. In bowl, toss radishes and zucchini with bread dipper sauce and season to taste with salt and pepper. Divide among plates and top with trout. Makes 4 servings. Per serving: 210 calories; 21 g protein; 13 g fat; 1.1 g omega-3 fatty acids; 3 g carbohydrate; 1 g fibre Excellent Source of Omega-3 Fatty Acids; Excellent Source of Vitamin B12; Good Source of Vitamins B3 and C; Source of Vitamins B1, B2 and E; Source of Folate; Source of Calcium, Magnesium and Zinc $ 3.03 per serving excellent source of omega-3 fatty acids 17

18 10 per pack sold will be contributed to the up to a maximum of $200,000 per year The Heart and Stroke Foundation thanks DANONE for their generous support. This is not an endorsement. The Heart and Stroke Foundation logo is a trademark of the Heart and Stroke Foundation of Canada and is used under license. New! Plant sterols help reduce cholesterol. One serving (80ml) of Danacol provides 50% of the daily amount of plant sterols shown to help reduce cholesterol in adults. DRINKABLE YOGURT ORGANIC AGRICULTURE IS: CHEMICAL PESTICIDE FREE GMO FREE experience magazine Stonyfield is also GELATIN FREE ARTIFICIAL INGREDIENT FREE 18 YOGOURT YOGURT STONYFIELD.CA

19 sanctuary private Create instant zen in your own backyard, with recipes from Ste. Anne s Spa. We can all appreciate how a soothing weekend getaway to a fabulous spa or relaxing inn can recharge the batteries. Even just an overnight escape works wonders on the body and soul and our taste buds too. After all, amazing food is part and parcel of the complete pampering experience. featuring Ontario made buffalo mozzarella buffalo mozzarella salad with red pepper aioli Here is a light starter that will take your guests breath away with its beauty. Buffalo mozzarella - made from 100% Ontario buffalo milk creates a tender, juicy and refreshing cheese with a mellow earthy fl avour. Prep: 20 min, Cook: 15 min 1 tbsp (15 ml) Longo s extra virgin olive oil 1 small onion, thinly sliced 8 oz (250 g) buffalo mozzarella 2 slices cooked bacon, chopped 1 small bunch frisee lettuce, torn into bite-sized pieces Red Pepper Aioli: 1/2 cup (125 ml) diced roasted red pepper 1 tsp (5 ml) Western Family Dijon mustard 1/4 tsp (1 ml) smoked paprika 1/4 cup (50 ml) Longo s extra virgin olive oil 1/4 cup (50 ml) Longo s Roasted Garlic and Shallots Grapeseed Grilling Oil Salt and pepper Red Pepper Aioli: Place roasted pepper, mustard and paprika in food processor and pulse until smooth. With motor running, slowly drizzle in oil until thickened. Add salt and pepper to taste; set aside. In skillet, heat oil over medium-high heat and cook onion for 5 minutes, stirring until starting to become golden. Reduce heat to medium and cook, stirring occasionally, for about 10 minutes or until softened and golden brown; set aside. Slice mozzarella into 4 slices and place one on each of 4 plates. Sprinkle with bacon and top with caramelized onions. Top with lettuce and drizzle each serving with about 2 tbsp (25 ml) of the red pepper aioli. Makes 4 servings. Per serving: 390 calories; 10 g protein; 37 g fat; 5 g carbohydrate; 3 g fibre Good Source of Folate; Source of Vitamins C and E; Source of Calcium Pairing: Although a fresh, light cheese like buffalo mozzarella is usually paired with something equally as fresh and light, the addition of the red pepper aioli allows us to try something with a little more body and aroma. With this salad, try the Inniskillin Brae Blanc Reserve, a refreshing blend of Gewurztraminer, Chardonnay and Riesling. (Available at The Wine Rack) 19

20 More and more, retreats are amping up the health factor of their cuisine, injecting their menus with regionally sourced ingredients and a simple, back-to-the-land approach that makes for both nutritious and delicious dishes. Here, renowned Chef Christopher Ennew from Ste. Anne s Spa in Grafton, Ontario, has created some wonderful local appetizers that are completely irresistible and easy to make. Once you ve had a chance to sample these delectable resort fl avours, you may be inspired to bring a bit of that serene, spa-like dining home with you this summer. And there s no better place than your own backyard. featuring Niagara Gold cheese experience magazine 20 Niagara Gold cheese rice rolls Colourful and crunchy, these rolls are unique and easy to enjoy on the deck with friends. Niagara Gold from Upper Canada Cheese Co. This is a semi-soft washed rind cheese with nutty, earthy overtones and mellow, buttery fl avours. Delicately mild and sweet when young, gains pungency and piquant qualities with age. Prep: 25 min 8 small rice paper wrappers Half small red bell pepper, thinly sliced Half small yellow pepper, thinly sliced Quarter English cucumber, sliced lengthwise into thin strips 1 cup (250 ml) baby arugula (optional) 8 oz (250 g) Niagara Gold cheese, cut into 8 strips Balsamic Vinaigrette: 1/2 cup (125 ml) Longo s Aged Balsamic Vinegar 1/2 cup (125 ml) Longo s extra virgin olive oil 1/3 cup (75 ml) Longo s Roasted Garlic and Shallots Grapeseed Grilling Oil Salt and pepper Balsamic Vinaigrette: In a jar or container with sealed lid, combine vinegar, olive and grapeseed oils. Shake thoroughly. Season with salt and pepper to taste; set aside. Fill a large pie plate with lukewarm water and add one sheet of rice paper. Let stand for about 15 seconds to soften the rice paper. On clean work surface, place some of the red and yellow peppers, cucumber and arugula (if using) in centre of paper and top with 1 strip of cheese. Fold in sides and roll up. Repeat with remaining ingredients. Cut each roll in half and serve with vinaigrette. Makes 16 pieces. Per 1 piece serving: 190 calories; 4 g protein; 17 g fat; 5 g carbohydrate; 0 g fibre Good Source of Vitamin C; Source of Vitamin E; Source of Calcium Pairing: The depth of balsamic vinegar combined with the butteriness of the Niagara Gold is a perfect match for a light, fruity red like Gamay. 13th Street Winery in St. Catharines produces a consistently lovely Gamay year after year. (Available at the LCBO or directly from the winery,

21 Longo s Flatbreads Try tantalizing fl avours such as Asiago Cheese, Cinnamon Sugar, Cranberry Pumpkin and Flax Seed, Sesame Seed, Rosemary and Sea Salt, and Peppercorn Trio. $3.99 each with Chef Christopher Ennew, Ste. Anne s Spa Pairing: This light, fresh dip served with a dry sparkling wine, such as the Château des Charmes Brut Methode Traditionelle from Niagara, is the perfect start to a summer meal. (Available at the LCBO.) Join Chef Christopher of Ste. Anne s Spa as he brings these recipes and more to life at exclusive Longo s Loft cooking classes. Meet Chef Christopher and get a taste of the Ste. Anne s Spa experience at Longo s. Each registered attendee will receive a signed copy of Ste. Anne s Spa Cookbook and a $25 gift certifi cate towards a stay at Ste. Anne s Spa. Longo s Thank You Rewards members receive 50 bonus points. 7:00pm 9:00pm $30 July 13 Richmond Hill July 27 Maple Leaf Square Aug 10 - Boxgrove Aug 24 - Burloak Sept 7 - Bathurst Sept 21 - Aurora Limited seating. Call or visit store to register. See page 3 for contact information. stracchino and sweet pea dip Serve this dip with fresh cut vegetables like carrots and peppers and various Longo s fl atbreads. Stracchino from Bella Casara, Vaughan, Ontario. Bright citrus and mineral aromas introduce this silky, custard-like, cultured fresh cheese. Full-fl avoured, with tangy sour cream and zesty herbal notes. Prep: 10 min 1/2 cup (125 ml) fresh sweet peas or frozen, thawed 1 cup (250 ml) stracchino cheese 2 tbsp (25 ml) fi nely chopped Longo s fresh mint 1 tsp (5 ml) lemon juice Pinch ground cardamom Salt and pepper Place peas in food processor bowl and pulse until smooth, scraping down sides. Add cheese, mint, lemon juice and cardamom and process until smooth. Season with salt and pepper. Makes 1 1/2 cups (375 ml). Per 2 tbsp (25 ml) serving: 60 calories; 3 g protein; 5 g fat; 1 g carbohydrate Source of Calcium 21

22 Creating Spa Serenity Transform your own backyard into a spa oasis with a few simple styling tips. Fill bowls of water with fl oating fl ower petals and fl oating candles to create a tranquil, peaceful setting. Garnish your cool, refreshing drinks with frozen edible fl owers in ice cubes and treat your guests to a trio of colourful melon balls (watermelon, honeydew and cantaloupe) served in beautiful Chinese spoons and drizzled with chopped fresh mint fl oating in agave nectar. Ste. Anne s Spa Grafton, ON experience magazine 22 win a spa retreat for two Win a mid-week getaway for two in a deluxe accommodation at Ste. Anne s Spa in Grafton, Ontario. Prize includes 2 wellness classes, $200 spa allowance, 4 meals per person (breakfast, 3-course lunch, afternoon tea and a 4-course dinner) and complete use of the extensive facilities, plus $100 Longo s gift card. Each time you swipe your Thank You Rewards card between May 20-August 25th, 2011 you will automatically be entered to win. Total value of prize package is $1000. See for full contest details.

23 NEW BIOBEST PROBIOTIC * YOGOURT PLANT STEROLS HELPS LOWER CHOLESTEROL 100 G (ONE CONTAINER) OF BIOBEST PROBIOTIC* YOGOURT WITH PLANT STEROLS PROVIDE 50% OF THE DAILY AMOUNT OF PLANT STEROLS SHOWN TO HELP LOWER CHOLESTEROL IN ADULTS. ALSO AVAILABLE IN A DRINKABLE FORMAT *PROBIOTICS CONTRIBUTE TO HEALTHY DIGESTIVE TRACT FLORA. EACH SERVING OF BIOBEST PROBIOTIC YOGOURT WITH PLANT STEROLS CONTAINS 1 G OF PLANT STEROLS AND 1 BILLION PROBIOTIC BACTERIA, 500 MILLION CFU LACTOBACILLUS ACIDOPHILUS NCFM, AND 500 MILLION CFU BIFIDOBACTERIUM LACTIS BI-07. SAVE $1.25 on the purchase of any BioBest probiotic yogourt 8 x 100 g, 12 x 100 g or 8 x 90 ml EXPIRY DATE: SEPTEMBER 30, 2011 EXPIRY DATE: SEPTEMBER 30, 2011 TO THE RETAILER: Parmalat Canada Inc. will reimburse the face value of the coupon, plus our regular handling fee, provided you accept it from your customer according to the terms of the coupon offer. Redemption on any other basis may constitute fraud. No facsimiles or mechanical reproductions. Failure to provide, on request, evidence that sufficient stock was purchased in the previous 90 days to cover coupons presented, will void coupons. Coupons submitted become our property. Reimbursement will be made only to the retailer who redeems the coupon. GST/QST/HST included in the coupon value, where applicable. For redemption, mail to: Parmalat Canada Inc., P.O. Box 3000, Saint John, N.B. E2L 4L3. Limit: One coupon per purchase SAVE $1.25 on the purchase of any BioBest probiotic yogourt 8 x 100 g, 12 x 100 g or 8 x 90 ml TO THE RETAILER: Parmalat Canada Inc. will reimburse the face value of the coupon, plus our regular handling fee, provided you accept it from your customer according to the terms of the coupon offer. Redemption on any other basis may constitute fraud. No facsimiles or mechanical reproductions. Failure to provide, on request, evidence that sufficient stock was purchased in the previous 90 days to cover coupons presented, will void coupons. Coupons submitted become our property. Reimbursement will be made only to the retailer who redeems the coupon. GST/QST/HST included in the coupon value, where applicable. For redemption, mail to: Parmalat Canada Inc., P.O. Box 3000, Saint John, N.B. E2L 4L3. Limit: One coupon per purchase

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25 DIY burger Finally a Do It Yourself project you can sink your teeth into. Feast on these tasty ideas to serve up Longo s fresh burgers. This summer put burger blah to shame when you invite your guests to build their own burgers with Longo s incredible, fresh gourmet burgers. These BBQ beauties are anything but basic and the possibilities are endless with Longo s fresh, handmade burgers made with a variety of proteins, and some great bun options. Add to these our tantalizing toppings and fabulous custom condiments and voila your burger bar will be buzzing! 25

26 experience magazine 26 triple overtime burger For a long summer game this beefy burger will keep you full, and long after overtime you ll be craving those tasty fl avours. Prep: 10 min, Cook: 20 min 8 Longo s Original Fresh Beef Burgers 4 Longo s freshly made buns 1/2 cup (125 ml) cheddar beer sauce (below) 8 slices cooked bacon 8 slices Longo s prosciutto or salami 4 slices cooked Longo s peameal bacon 2 onions, sliced into rounds and grilled Place burgers on greased grill over mediumhigh heat and grill for 5 minutes per side or to 160 F internal temp. Grill bun 1 minute or until lightly toasted. Spread each side of toasted bun with 1 tbsp (15 ml) of the cheddar beer sauce. Place cooked hamburger patty on bottom half of bun and top with 2 slices of bacon, 2 slices of prosciutto, 1 slice of peameal and a quarter of the grilled onions. Cover with bun top and repeat with remaining burgers. Makes 4 burgers. cheddar beer sauce 2 cups (250 ml) shredded cheddar cheese 1 tbsp (15 ml) Western Family all purpose fl our 1/2 tsp (2 ml) dry mustard 1/2 tsp (2 ml) paprika 1/2 cup (125 ml) beer (about half bottle) 3 tbsp (45 ml) milk In bowl, mix cheese, fl our, mustard and paprika; set aside. In small saucepan, heat beer over medium heat for about 2 minutes or until heated through. Add cheese mixture and stir to combine, until cheese melts. Stir in milk until sauce is smooth. Remove from heat and serve warm. Makes about 2 cups (500 ml). bold Bombay burger Spicy Indian fl avours in this burger are cooled down with a creamy cucumber raita topping. Prep: 15 min, Cook: 15 min 4 Longo s Original Fresh Turkey Burgers 1 tbsp (15 ml) curry powder 1 tbsp (15 ml) water 4 Longo s Fresh Chapati Wraps or Buns 1/4 cup (50 ml) Amaya spicy Indian ketchup 1/4 cup (50 ml) Longo s Mango Peach Chutney 1/3 cup (75 ml) cucumber raita (below) 1 cup (250 ml) Longo s baby greens Place burgers on greased grill over medium-high heat and grill for 5 minutes per side or to 165 F internal temp. In small bowl, whisk together curry and water; brush patties on both sides with mixture. Spread chapati wrap with 1 tbsp (15 ml) of the spicy ketchup, 1 tbsp (15mL) of the chutney and a dollop of cucumber raita. Top with cooked burger and mixed greens. Fold over wrap or cover with bun and repeat with remaining burgers. Makes 4 burgers. cucumber raita 1 cup (250 ml) 0% fat Greek yogurt 1/2 cup (125 ml) peeled, seeded and chopped English cucumber 2 tbsp (25 ml) chopped Longo s fresh mint (optional) 1 tbsp (15 ml) chopped green onion 1 tbsp (15 ml) lemon juice 1/4 tsp (1 ml) ground cumin Salt and pepper In bowl, combine yogurt with cucumber, mint, if using, green onion, lemon juice and cumin. Season to taste with salt and pepper. Makes about 1 1/2 cups (375 ml). Baja fresh burger Fresh cheese and tomatoes make a great topping for this chicken burger. Prep: 15 min, Cook: 10 min 4 Longo s Original Fresh Chicken & Sundried Tomato Burgers 4 Longo s freshly made buns 1 avocado, peeled and sliced 1 cup (250 ml) alfalfa sprouts 1 cup (250 ml) Longo s spring mix 1/4 cup (50 ml) Nettles Gone Wild Cheese or Bagel Chevre 1/2 cup (125 ml) pico de gallo (below) Place burgers on greased grill over medium-high heat and grill for 5 minutes per side or to 165 F internal temp. Grill buns for about 1 minute or until lightly charred. Place avocado slices, 1/4 cup (50 ml) sprouts and 1/4 cup (50 ml) of the greens on the bottom of a toasted hamburger bun. Place cooked patty on top and spoon 1 tbsp (15 ml) of the cheese, and 2 tbsp (25 ml) of pico de gallo over hamburger. Cover with bun top and repeat with remaining burgers. Makes 4 burgers. pico de gallo 3 tomatoes, chopped and seeded (about 8 oz/250 g) 2 tbsp (25 ml) chopped red onion 2 tbsp (25 ml) chopped fresh coriander 2 tbsp (25 ml) lime juice Half small garlic clove, minced 1/2 tsp (2 ml) fi nely chopped jalapeño pepper Salt and pepper In bowl, combine tomatoes, onion, coriander, lime juice, garlic and jalapeño. Season to taste with salt and pepper. Makes about 2 cups (500 ml).

27 grill skills tips from Longo s butcher buffalo crunch burger A bar classic, buffalo wings are boneless and grilled up in this zippy burger. Prep: 10 min, Cook: 15 min 4 Longo s Original Fresh Sea Salt and Pepper Chicken Burgers 4 Longo s freshly made buns 1/4 cup (50 ml) blue cheese sauce (below) 1/4 cup (50 ml) Woodland Chicken Wing Sauce 1 cup (250 ml) potato chips 1 cup (250 ml) each shredded carrot and celery Place chicken burgers on greased grill over medium-high heat and grill for 5 minutes per side or to 165 F internal temp. Grill bun 1 minute or until lightly toasted. Spread one side of a toasted bun with 1 tbsp (15 ml) of the blue cheese sauce and the other side of the bun with 1 tbsp (15 ml) of the Woodland Chicken Wing Sauce. Place cooked burger patty on bun and top with potato chips and shredded celery and carrot. Cover with bun top and repeat with remaining burgers. Makes 4 burgers. blue cheese sauce 8 oz (250 g) cream cheese 1/4 cup (50 ml) 2% milk 4 oz (120 g) Rosenberg Canadian blue cheese 2 tbsp (25 ml) chopped Longo s fresh chives Salt and pepper In microwaveable bowl, combine cream cheese and milk. Microwave on high for about 20 seconds or until cream cheese has softened. Stir in blue cheese and chives until well combined. Season with salt and pepper to taste. Makes about 1 1/2 cups (375 ml). great canadian burger Celebrate Ontario this summer with this fabulous Ontario pork burger and toppings. Prep: 10 min, Cook: 25 min 4 Longo s Original Fresh Sweet Italian Pork Burgers 4 Longo s freshly made buns 1/4 cup (50 ml) Kozlik s Market Mustard 1 cup (250 ml) shredded Niagara Gold cheese 8 slices cooked Longo s peameal bacon 1 cup (250 ml) smoked maple BBQ onions (below) Place burgers on greased grill over medium-high heat and grill for 5 minutes per side or to 160 F internal temp. Grill buns for about 1 minute. Spread bottom of a toasted bun with 1 tbsp (15 ml) of the mustard and sprinkle 1/4 cup (50 ml) of the cheese on top. Place cooked burger patty on top, add 2 slices of peameal and top with 1/4 cup (50 ml) smoked maple BBQ onions. Cover with bun top and repeat with remaining burgers. Makes 4 burgers. smoked maple BBQ onions 2 tbsp (25 ml) Longo s butter 2 onions, sliced 1 cup (250 ml) Ketchapeño 1/2 cup (125 ml) whiskey, bourbon or rum 2 tbsp (25 ml) Western Family apple cider vinegar 2 tbsp (25 ml) Longo s Pure Maple Syrup 1 tbsp (15 ml) packed brown sugar 1 tbsp (15 ml) Worcestershire sauce 4 drops liquid hickory smoke In large deep skillet, heat butter over medium heat. Add onions and cook, stirring frequently for 5 to 10 minutes or until golden. Stir in Ketchapeño, whisky, vinegar, maple syrup, brown sugar, and Worcestershire sauce. Simmer for about 5 minutes or until thick. Add liquid hickory smoke 1 drop at a time to taste. Makes about 2 cups (500 ml). Victor Longo s Burloak Your burgers are the star of your show and it s simple to get perfect burgers every time if you follow a few simple guidelines. Turn up the heat. Pre-heat your grill to F for minutes so that you ll get a beautiful sear on the meat outside and an ideal juicy inside. Don t flip too soon. Place the patty on the grill and turn the heat down to medium ( F). Remember that the meat will seize on the grill until some of the fats release to create a non-stick surface. Flip and rest. After about 4 minutes, it will be easy to fl ip the burger. Flip only once and leave it alone. No checking and defi nitely no pressing down on the burger with your spatula you re just releasing the precious, delicious juices that are keeping your burger moist! Do not overcrowd the grill. Leave about a third of the grill empty so that if you do get a fl are-up, you ve got somewhere to move the burgers to if they start to burn. Let it rest finally. As with all meats, your burgers need a few minutes to rest to redistribute the juices before your fi rst delicious bite. Longo s burgerfest May 20 th -26 th Love burgers? So do we! Check out our burgers made fresh instore each and every day. 27

28 beach babe burger This burger is lighter than most without the traditional bread bun. Prep: 15 min, Cook: 15 min 4 Longo s Original Fresh Salmon Spinach Feta Burgers 4 thick wedges (about 1 inch/ 2.5 cm) iceberg lettuce 1/2 cup (125 ml) thinly sliced red, yellow and orange peppers 1/4 cup (50 ml) thinly sliced red onions 1/4 cup (50 ml) sliced pitted Kalamata olives 1/3 cup (75 ml) citrus sensation sauce (beside) Place burgers on a greased grill over medium-high heat and grill for 5 minutes per side or to 165 F internal temp. Place burger patty on iceberg wedge. Top with 2 tbsp (25 ml) of thinly sliced peppers, 1 tbsp (15 ml) each onions and olives, and a dollop of citrus sensation sauce. Repeat with remaining burgers. Makes 4 burgers. citrus sensation sauce 1 cup (250 ml) 0% fat Greek yogurt 2 tsp (10 ml) grated lemon rind 3 tbsp (45 ml) lemon juice 1 tsp (5 ml) grated lime rind 2 tbsp (25 ml) lime juice 1 tsp (5 ml) garlic powder Salt and pepper In bowl, combine yogurt, lemon rind and juice, lime rind and juice and garlic powder. Season to taste with salt and pepper. Makes about 1 cup (250 ml). Visit for a quenching beer pairing matched perfectly to each burger. little bambino - big taste For nutritional information or for a vegetarian grilled mushroom burger recipe visit If you re looking for a great new twist this season, try Longo s Bambinos. Longo s mini burgers are made fresh daily in-store and give you an opportunity to have some bite-sized fun. Best served on our tiny buns, we suggest you pair each little burger with a Longo s Signature compote and a tasty cheese. Once you try them there s no question, Longo s Bambino Burgers will be your go-to appetizer this summer. adagio bambino Longo s fresh Portobello Swiss Bambino Burger, Longo s Caramelized Onion Compote, Longo s Goat Cheese, sundried tomatoes and slider bun. staccato bambino experience magazine Longo s fresh Original Beef Bambino Burger, Longo s Fig Apple Walnut Compote, Balderson 5 year old cheddar, thinly sliced apple and slider bun. forte bambino Longo s fresh CAB Top Sirloin Beef Bambino Burger, Longo s Cranberry Pecan Port Compote, English Blue Stilton, baby arugula and slider bun. 28

29 Add aloha to your mocha NEW Mocha Coconut Frappuccino blended beverage Longo s Starbucks Locations Aurora 650 Wellington St. East at Bayview Ave., Aurora Brampton 7700 Hurontario St. at Ray Lawson Blvd., Brampton Fairview 1225 Fairview St. at Maple Ave., Burlington Boxgrove 98 Copper Creek Dr. at 9th Line, Markham Markham 3085 Hwy. 7 at Woodbine Ave., Markham Winston 3163 Winston Churchill Blvd. at Laird Rd., Mississauga Burloak 3455 Wyecroft Rd. at Burloak Dr., Oakville Maple Leaf Square 15 York St. next to ACC, Toronto Bathurst 9306 Bathurst St. at Rutherford Rd., Vaughan Maple 2810 Major Mackenzie Dr. at Jane St., Vaughan Richmond Hill Yonge St. at Elgin Mills Rd., Vaughan Bloor Street East 100 Bloor St. East at Park Rd., Toronto Elizabeth 111 Elizabeth St. at Dundas St., Toronto Starbucks Coffee Company. All rights reserved. SUM

30 experience magazine 30

31 sensational sides Creating delicious summer side dishes using fresh local produce is a snap. Consider several salad or vegetable medleys you can prepare ahead. Have fun and liven up your meals with these really healthy, flavourful sides rather than the more traditional potatoes or french fries. Hands-down your guests will thank you for it. excellent source of vitamin C Mexican slaw Jícama and carrots combine with a zesty dressing for a terrific summer side dish. It can be made ahead perfect for summer potlucks. Jicama is very healthy, full of fibre, Vitamin C and Vitamin E. Prep: 20 min 2 large carrots, shredded 2 cups (500 ml) fresh or frozen, thawed Western Family corn kernels 1 small jicama, peeled and cut into thin matchsticks 1 red pepper, cut into thin matchsticks half head napa cabbage, thinly sliced 4 green onions, thinly sliced 1/4 cup (50 ml) chopped fresh coriander 1 jalapeño pepper, seeded and minced 1/3 cup (75 ml) Longo s pepitas (toasted pumpkin seeds) Dressing: 1/2 cup (125 ml) Longo s Roasted Garlic & Shallots Grapeseed Grilling Oil 1/2 cup (125 ml) fresh lime juice 2 tbsp (25 ml) rice vinegar 2 tbsp (25 ml) Longo s liquid honey 1 tsp (5 ml) ancho chili powder Salt and pepper In large bowl, combine carrots, corn, jicama, red pepper, napa cabbage, green onions, coriander and jalapeño; set aside. Dressing: In small bowl, whisk together grilling oil, lime juice, rice vinegar, honey and chili powder. Season to taste with salt and pepper. Pour dressing over salad and toss gently to coat. Top with toasted pumpkin seeds to serve. Makes 8 servings. Per serving: 280 calories; 6 g protein; 18 g fat; 23 g carbohydrate; 6 g fibre Excellent Source of Vitamin C; Source of Fibre; Source of Folate 31

32 grilled flatbread This is a great dish as an appetizer or a meal by itself. And it is a great way to cook pizza during those hot summer days when you do not want to turn on the oven. Prep: 10 min, Cook: 10 min 1 pkg Longo s pizza dough 1/4 cup (50 ml) Longo s Grapeseed Grilling Oil (see options below) On a lightly floured surface, roll out pizza dough into a free form flatbread about 12 x 10 inch (30 x 25 cm) large. Brush top of dough lightly with half of the grilling oil. Place the pizza dough oiled-side down directly onto greased grill over medium-high heat. Cover and grill for about 5 minutes or until lightly golden brown. Using a rimless baking sheet, or if you don t have a rimless baking sheet, turn a regular one upside down and slide the sheet under the flatbread to remove it from the grill. Flip the flatbread over and brush with remaining oil. Divide desired toppings (if using) evenly over the grilled side. Return flatbread to the grill, cover and grill for about 5 minutes or until bottom is golden brown, toppings are heated through and cheese has melted. Remove from heat and cut into pieces. Makes 6 servings. Per serving: 340 calories; 9 g protein; 11 g fat; 52 g carbohydrate; 3 g fibre wild mushroom flatbread Drizzle with Longo s Roasted Garlic & Shallots Grapeseed Grilling Oil. $4.99 each. Add caramelized onions, sliced mushrooms and Longo s Goat Cheese; for an additional mushroom kick drizzle with Longo s Truffle Oil (optional). experience magazine pesto pear flatbread Drizzle with Longo s Mediterranean Grapeseed Grilling Oil. $4.99 each. Spread on Longo s Fresh Pesto, top with 2 pears, sliced, and crumbled Ballerini Italian gorgonzola. bruschetta flatbread Drizzle with Longo s Mediterranean Grapeseed Grilling Oil. $4.99 each. Top with chopped tomatoes, freshly grated Parmigiano Reggiano cheese and roughly chopped Longo s fresh basil leaves. 32

33 excellent source of vitamin C Longo s Balsamic: With five varieties and flavour profiles, Longo s has a balsamic that is right for you! Asian veggies You ve grilled many of the standard vegetables before so why not switch it up and try something more exotic? Asian vegetables can be homegrown in Ontario and packed with flavour, vitamins, sun-drenched colour and a variety of soft and crisp textures. Longo s has a large selection of fresh Asian produce. Try bok choy, daikon/lo bok, green onions, gai lan (Chinese broccoli), choy sum or Thai eggplant. Quick Tip Anything that can be stir fried can also be barbecued. Consider using a grilling basket to keep smaller items like snow peas, mushrooms or long beans from falling through the grate. Asian style grilled vegetables Spicy garlic pairs beautifully with sugar and honey to give these colourful vegetables a sweet kick. Serve them on their own, as an Asian antipasto platter or toss them with noodles for a pasta salad twist. Prep: 30 min, Cook: 15 min 5 baby bok choy, halved lengthwise 1 Thai eggplant, sliced 1 daikon (lo bok), peeled and sliced 1 pkg (4 oz/114 g) Longo s fresh shitake mushrooms, stemmed 1 each red and yellow bell pepper, quartered 1 cup (125 ml) snow peas, trimmed, strings removed 1/4 cup (50 ml) chopped peanuts (optional) Marinade: 1/2 cup (125 ml) Asian chili garlic sauce 1/2 cup (125 ml) soy sauce 3 tbsp (45 ml) packed brown sugar 2 tbsp (25 ml) Longo s liquid honey 2 tbsp (25 ml) Longo s balsamic vinegar 2 tbsp (25 ml) Longo s Roasted Garlic & Shallots Grapeseed Grilling Oil 1 tbsp (15 ml) sesame oil In large bowl, combine bok choy, eggplant, daikon, shitake mushrooms, red and yellow peppers and snow peas. Marinade: In small bowl, whisk together chili garlic sauce, soy sauce, sugar, honey, vinegar, grilling and sesame oils. Pour over vegetables and stir gently to coat. Let marinate for 15 minutes. Lift vegetables out of marinade; save marinade for other use or discard. Place vegetables on greased grill over mediumhigh heat and grill for 2 to 4 minutes per side, turning occasionally. Remove from heat and place on large serving platter. Sprinkle with peanuts, if using. Serve warm, room temperature or chilled. Makes 6 servings. Tip: Because the vegetables vary in size be sure to keep an eye on smaller vegetables as they will not take as long to cook. Remove them from the grill first. Per serving: 50 calories; 2 g protein; 2 g fat; 8 g carbohydrate; 1 g fibre Excellent Source of Vitamin C; Source of Folate veggie grilling 101 For great results every time, cut vegetables into similarly sized pieces about ¾ to an inch thick so that the cooking will be even. Soak them in cold water or marinate for about 30 minutes to keep them from drying out. Pat them dry and brush them lightly with Longo s Grilling Oil in either Mediterranean or Roasted Garlic & Shallots, and you ll get delicious vegetables that don t stick. Season with salt and pepper and enjoy! 33

34 fresh & in season experience magazine 34

35 It s the season we have all been waiting for. Fresh, local fruits and vegetables are plentiful so it s easier than ever to indulge in healthy local favourites. No one knows fresh better than Longo s; that s why our produce is picked at the peak of freshness and available to you in our stores in as little as hours. And we care just as much about the quality of the food that we sell, as we do about where it s sourced. Supporting the communities in which we live and work has been part of our day-to-day business since we first opened our doors in downtown Toronto in Why? Because supporting our local economy is the right thing to do. meet the farmer Longo s has a long tradition of dealing directly with farmers, especially those right here in our backyard. We believe the farmers we have met over the years are as good, if not better, than any in the world. They continually provide us the opportunity to offer you the freshest, highest quality produce anywhere. In fact we feel that knowing the people who grow your produce is as important as knowing the methods and processes that they use. Even if you are the designated chef, Longo s invites you to relax, pull up a chair, take a moment to get to know our farmers and relish summer s delicious bounty with your family. 35

36 $ 2.88 per serving excellent source of vitamin B12 Duca Farms experience magazine sesame asparagus beef Fresh sesame flavours add a gingery snap to this beef and asparagus dish. If you don t want to wrap the beef mixture, simply serve it over rice or quinoa for something different. Prep: 10 min, Cook: 8 min 1 pkg (375 g) Longo s beef stir-fry strips 1 bunch fresh Ontario asparagus, trimmed and chopped into 1 inch (2.5 cm) pieces 1 tbsp (15 ml) minced fresh ginger 1 tbsp (15 ml) Longo s sesame seeds 1 tbsp (15 ml) sesame oil 1/4 cup (50 ml) Western Family sesame ginger dressing 1 head hydroponic Boston lettuce, leaves separated 1/3 cup (75 ml) shredded carrots 1/4 cup (50 ml) chopped peanuts In bowl, toss beef and asparagus with ginger and sesame seeds. In large nonstick skillet, heat oil over medium-high heat and cook beef mixture, stirring occasionally, for about 8 minutes or until beef is browned but still pink inside and asparagus is tender crisp. Remove from heat and stir in sesame ginger dressing. available for lunch Wednesdays in Longo s Kitchen Spoon mixture into lettuce cups and sprinkle with carrots and peanuts. Makes 4 servings. Per serving: 330 calories; 24 g protein; 21 g fat; 12 g carbohydrate; 4 g fibre Excellent Source of Vitamin B12; Excellent Source of Zinc; Good Source of Vitamin B3; Good Source of Folate; Good Source of Iron; Source of Vitamins B1, B2, C and D; Source of Omega-6 Fatty Acids Tip: You can drizzle more dressing on before you wrap up your lettuce leaf to eat. Tip: Remove the stem end of the lettuce and rinse leaves well, keeping them whole to wrap up the beef mixture. taste ontario events Love local foods? Visit Longo s throughout the summer for the very best of Ontario s fresh bounty! For close to twenty years now Longo s fresh-from-the-farm asparagus has been nurtured by the Vanes family at Duca Farms in Langton, Ontario. Menno Vanes, a third generation farmer credits the Erie region s ideal sandy soils, great drainage and warmer ground temperatures for creating a tri-fecta of perfect growing conditions for his crops. Growing asparagus is not for a commitmentphobe, he explains, from the time it s planted it takes three years before it can be harvested, and a well planted field will continue to thrive for 10 to 15 years! what s in season may Asparagus Fiddleheads Rhubarb Shanghai Bok Choy 36

37 $ 3.70 per serving source of vitamin B2 (riboflavin) Windmill Farms grilled mushroom and tomato tart Here is a tart you can enjoy as an appetizer with drinks in the backyard or serve as a light lunch with a small salad for a vegetarian meal. Look for Longo s fresh basil pesto sauce where fresh pasta is sold. Prep: 15 min, Cook: 35 min 1 1/4 lb (625 g) Longo s mushrooms (see tip) 3 tbsp (45 ml) Longo s Asiago & Artichoke Chardonnay Bread Dipper 1 pkg (400 g) frozen puff pastry, thawed 1/2 cup (125 ml) Longo s basil pesto sauce 1/2 cup (125 ml) halved grape tomatoes 2 tbsp (25 ml) chopped Longo s fresh oregano 1/2 cup (125 ml) Longo s Goat Cheese 2 tbsp (25 ml) chopped Longo s fresh basil Toss mushrooms with bread dipper sauce. Place on greased grill over medium-high heat; close lid and grill, turning once, for about 8 minutes or until golden brown. Set aside. available for lunch Mondays in Longo s Kitchen Roll out pastry on lightly floured surface to 15 inch by 10 inch (38 cm by 25 cm) rectangle. Place on parchment paper lined baking sheet. Spread pastry with pesto sauce. Place mushrooms all over pesto. Sprinkle with grape tomatoes and oregano. Break up goat cheese and sprinkle around tart. Bake in 425 F (220 C) oven for about 25 minutes or until pastry is golden brown. Let cool slightly before cutting to serve. Makes 6 servings (12 pieces). Per serving: 240 calories; 7 g protein; 17 g fat; 15 g carbohydrate; 2 g fibre Source of Vitamin B2; Source of Iron Tip: Look for a variety of mushrooms available at Longo s. Sliced king mushrooms are great on the grill as are our sliced portobello mushrooms, oyster and shitake which need the stems removed but can be grilled whole. Picked one day and available at Longo s the very next morning, when it comes to mushrooms, you really can t get them any fresher. And when it comes to relationships, it s rare to find one so enduring. Amedeo Guzzo-Foliaro s family has been doing business with Longo s for close to 50 years now. I remember running around at the Ontario Food Terminal when I was as young as 8, explains Amedeo. Now with a focus on mushrooms, this family means business. We grow and harvest a variety of mushrooms and we also have a full organic line-up as well. what s in season june Apricots Assorted Lettuce Beets Blueberries Cauliflower Chard Cherries Field Cucumbers Fresh Bunched Herbs Garlic Gooseberries Peas (Green, Snow) Radishes Raspberries Spinach Strawberries Zucchini 37

38 $ 3.19 per serving excellent source of vitamin B1 (thiamin) fresh Miles Farm experience magazine 38 jerk pork tenderloin with grilled corn orzo Spicy jerk seasoning sparks up this tenderloin and the sweetness of corn and tomatoes softens the spice with each bite. For a quick whole meal salad idea, thinly slice the pork and add it into the corn and orzo mixture to serve. Prep: 10 min Marinating: 10 min or up to 8 hrs Cook: 30 min 3 cobs Ontario corn, shucked 3 tbsp (45 ml) Longo s Mediterranean Grapeseed Grilling Oil 2 tbsp (25 ml) chopped Longo s fresh thyme 1/2 tsp (2 ml) each ground allspice and cinnamon 1/4 tsp (1 ml) freshly ground black pepper 1/4 tsp (1 ml) cayenne pepper 1 pork tenderloin (about 1 lb/454 g) 3/4 cup (175 ml) orzo pasta 1 cup (250 ml) halved grape tomatoes 2 tbsp (25 ml) Longo s balsamic vinegar (silver label) 2 tbsp (25 ml) chopped Longo s fresh basil Salt and pepper Brush corn cobs with 1 tbsp (15 ml) of the grilling oil and place on greased grill set over medium-high heat, turning available for dinner Tuesdays in Longo s Kitchen occasionally, for about 10 minutes or until tender crisp and golden. Set aside. In small bowl, combine remaining oil with thyme, allspice, cinnamon, pepper and cayenne. Rub mixture all over pork tenderloin to coat and let stand for 10 minutes or cover and refrigerate for up to 8 hours. Place tenderloin on greased grill over medium-high heat and grill, turning occasionally, for about 15 minutes or until hint of pink remains and thermometer registers 155 F (70 C) when tested. Let stand for 3 minutes before slicing. Meanwhile, in pot of boiling salted water cook orzo for about 8 minutes or until tender but firm. Drain well and rinse with cold water. Place in large bowl with tomatoes. Using knife, cut corn kernels away from the cob and add to orzo mixture. Drizzle with balsamic vinegar and sprinkle with basil and toss to combine. Season with salt and pepper to taste. Serve with pork. Makes 4 servings. Per serving: 440 calories; 30 g protein; 17 g fat; 42 g carbohydrate; 4 g fibre Excellent Source of Vitamin B1; Good Source of Vitamins B2 and B3; Good Source of Magnesium and Zinc; Source of Fibre; Source of Vitamins B12 and C; Source of Folate; Source of Iron Pork Chop Option: You can substitute 4 thick sliced boneless centre cut pork chops for the pork tenderloin. Nothing says summer more than sweet fresh local corn and the Miles family of Norfolk, Ontario has been growing Longo s golden bounty for close to 30 years now. The rich, sandy soils found in Southern Ontario s Lake Erie region provide ideal growing conditions, producing what Miles believes is the best corn in Canada. As soon as we pick the corn we cool it down to keep the sugars intact, explains Kevin Miles, and then we get it to Longo s stores within 12 to 24 hours so that your customers are getting it at the peak of freshness. what s in season july Apples Asian Vegetables Beans (Green, Wax) Blackberries Broccoli Cabbage Carrots Celery Corn Grapes Kohlrabi Muskmelon Onions Potatoes Turnips

39 $ 3.29 per serving excellent source of vitamin B3 (niacin) Edgewood Orchards coconut peach chicken with chunky peach salsa Coconut adds a hint of sweetness with the chutney that adds a nice contrast in flavour to the zippy heat of the peach salsa. Eating the two together makes a balanced plate for a summer dinner. Prep: 20 min, Cook: 20 min 1/3 cup (75 ml) Longo s seasoned breadcrumbs 1/3 cup (75 ml) shredded or flaked sweetened coconut 1 tbsp (15 ml) minced fresh coriander pinch salt 3 tbsp (45 ml) Longo s Peach and Mango Chutney or Western Family apricot jam 1 tbsp (15 ml) Western Family canola oil 1 lb (454 g) boneless skinless chicken breasts (3 to 4 breasts) Chunky Peach Salsa: 2 ripe but firm, Ontario peaches, pitted and diced 1/2 cup (125 ml) finely diced red pepper 1/4 cup (50 ml) finely diced sweet onion 1 clove garlic, minced 1 jalapeño pepper, seeded and minced available for lunch Thursdays in Longo s Kitchen 2 tbsp (25 ml) chopped fresh coriander 2 tbsp (25 ml) lime juice Salt to taste Chunky Peach Salsa: In large bowl, combine peaches, pepper, onion, garlic, jalapeño, coriander, lime juice and salt to taste; set aside. In shallow dish, combine breadcrumbs, coconut, coriander and salt; set aside. In bowl, using a fork, mash together chutney and oil to combine. Add chicken breasts and turn to coat evenly. Dredge each in breadcrumb mixture and place on parchment paper lined baking sheet and bake in 425 F (220 C) oven for about 20 minutes or until no longer pink inside and golden. Serve with Chunky Peach Salsa. Makes 4 servings. Per serving: 290 calories; 26 g protein; 9 g fat; 26 g carbohydrate; 3 g fibre Excellent Source of Vitamins B3 and C; Source of Vitamins B1, B2, B12 and E; Source of Folate; Source of Iron, Magnesium and Zinc Perfect peaches. That s what brought fifth generation local peach grower Bob Troup together with Longo s more than 15 years ago. Longo s was looking for a local grower of consistently excellent quality peaches, explains Bob. And we had the progressive, environmentally friendly and sustainable solutions they were looking for. You could say life s been a peach ever since. Longo s Founders Gus and the late Tommy and Joe, along with Longo s produce managers, have visited the Troup family s Edgewood Orchards almost annually to admire this sweet crop. Our peaches are fantastic but I have a feeling it s my wife s famous peach pie that keeps them coming back. what s in season august Cantaloupe Eggplant Leeks Nectarines Parsnips Peaches Pears Peppers Plums Radicchio Shallots Squash Tomatoes Watermelon 39

40 Be a Taster 1 ticket to Toronto Taste provides 250 meals to those in need. experience magazine Join us for the most coveted culinary event of the year - Toronto Taste! 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. Tickets $250 each (tax receipt issued for $125) Limited tickets available. Sunday, June 12th Indoors & outdoors at the Royal Ontario Museum (Bloor Street West and Queen s Park) For tickets call or 40 visit torontotaste.ca Presenting Sponsor 16 years Silver Sponsor

41 Real food meets the goodness of olive oil. Hellmann s Mayonnaise with olive oil. The great taste of Hellmann s, kissed with olive oil, is now made with 100% Canadian free run eggs from Burnbrae Farms. it s time for real realfoodmovement.ca Trade-mark owned or used under license by Unilever Canada, Toronto, Ontario M4W 3R2 INT C INT_C000011_15324_Hellmanns_Longo_Hlf_PgAd_ENG_r2v2_M.indd 1 03/05/11 4:17 PM CLASSIC CAPRESE SALAD Layer alternating slices of tomato and fresh mozzarella, adding a fresh basil leaf between each on a large, shallow platter. Drizzle the salad with Filippo Berio Extra Virgin Olive Oil. For more recipes, visit or see us on Facebook under Filippo Berio Olive Oil. 41

42 smart buy berries Occasional stained fingers are a small price to pay for the bold, sweet flavours and numerous health benefits of berries. Ripe, juicy and bursting with vitamins, there s very little you can t do with this versatile fruit. Toss a handful into your morning cereal, your lunchtime salad or your post-workout smoothie. Add them to muffin mixtures, pancakes, or show them off to maximum effect in one of our stunning fruit dessert recipes. Since not all berries are created equal, here s a rundown on how to get the most out of these fruity beauties. stovetop mixed berry cobbler recipe on page 43 excellent source of vitamin C experience magazine 42

43 take your pick stovetop mixed berry cobbler Cobblers usually have the pastry right on top of the fruit. In this recipe you can have the pastry off to the side and see the vibrant colour of the berries. Cooking the berries on the stove helps retain their juiciness and their shape. A crisp puff pastry cinnamon stick is the perfect topping to serve with it. This berry mixture would also be delicious served over Longo s Madagascar Vanilla Ice Cream for another dessert idea. Prep: 15 min, Cook: 26 min 3 tbsp (45 ml) Longo s salted butter 1/2 cup (125 ml) granulated sugar 2 cups (500 ml) sliced fresh strawberries 2 cups (500 ml) fresh blueberries 1 cup (250 ml) fresh blackberries 1 tsp (5 ml) ground cardamom or cinnamon 2 tbsp (25 ml) Western Family cornstarch 2 tbsp (25 ml) orange liqueur or juice Cinnamon Sticks: 1 pkg (400 g) frozen puff pastry, thawed 1/4 cup (50 ml) Longo s salted butter, softened 1/3 cup (75 ml) granulated sugar 1 tbsp (15 ml) ground cinnamon Cinnamon Sticks: On lightly floured surface, roll out pastry to 14 inch by 11 inch (35 cm x 28 cm) rectangle. Spread evenly with butter. Sprinkle with sugar and cinnamon. Fold pastry over and roll gently to push together. Cut into 16 strips and twist each strip and place on parchment paper lined baking sheet. Bake in 425 F (220 C) oven for about 15 minutes or until golden brown. Set aside. In large shallow saucepan, melt butter and sugar over medium heat. Add strawberries, blueberries, blackberries and cardamom. Bring to a simmer, stirring occasionally for about 10 minutes or until berries release juices and soften slightly. Whisk cornstarch and orange liqueur together and stir into berry mixture and cook for 1 minute or until thickened. Serve cinnamon sticks with berry mixture. Makes 8 servings. Per serving: 460 calories; 5 g protein; 24 g fat; 53 g carbohydrate; 4 g fibre Excellent Source of Vitamin C; High in Fibre; Source of Vitamin E; Source of Folate; Source of Iron and Magnesium what is smart buy? Longo s Smart Buy is designed to help you make smart, well-informed decisions that best suit your lifestyle. In each issue we ll 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. Strawberries: The much-loved symbol of summer As well as being the most popular fruit around, there is strong evidence that strawberries are a heart-protective fruit, an anti-cancer fruit, and an anti-inflammatory fruit all rolled into one ripe, fleshy treat. Shop with your nose and you ll be able to tell when they re at their peak. Always pick the plumpest, firmest, reddest and most fragrant strawberries with natural shine and fresh looking green caps. And as with most berries, do not wash them or remove the caps until you are ready to eat them. Fresh strawberries at Longo s are plentiful throughout the year with local varieties available typically June to early July. Blackberries: Midsummer black magic The shiny, black fruit of the wild bramble bush is a favourite for the hunter-gatherer. Its not-too-sweet, not-too-tart flavour is sublime, especially when sprinkled lightly with sugar or cream, added to summer puddings or mixed into cocktails. Available throughout the year, this fruit, which ripens locally from mid-july to early fall, goes from green to red to black, so look for darkly coloured ones that are neither too firm nor too squishy. Raspberries: The sweet, tart treat Joining the strawberry on its summer throne is the raspberry, its queen great in salad dressings, delicious with ice cream and pretty in a glass of fizz. A superior source of dietary fibre, raspberries have countless health benefits. In Ontario you ll catch them in season between July and September, but of course imported varieties are available throughout the year. They can be stored in the fridge for 2-3 days and they also freeze excellently if they re separated and laid flat. Blueberries: The modern-day superfood They say the small ones are always the craftiest. Rich in vitamins, minerals and packed with antioxidants, this tiny fruit packs a powerful punch. Longo s carries the freshest available blueberries throughout the year, and local ones between mid-june and mid- to late-august. Choose the firmest with the liveliest satin skin. Store in the fridge for up to 5 days. They can be frozen but may lose their shape. 43

44 coconut panna cotta with red berry coulis excellent source of vitamin C blueberry and white chocolate tart source of calcium experience magazine 44 coconut panna cotta with red berry coulis Panna cotta is a cooked cream dessert from Italy that is refreshing and light. This one has a little more Asian flavour with the use of canned coconut milk. This is a great make ahead dessert for family and friends. Prep: 15 min, Cook: 5 min, Chill: 3 hrs 1 envelope (7 g) unflavoured gelatin 1 can (400 ml) coconut milk 1 cup (250 ml) 18% table cream 1/2 cup (125 ml) granulated sugar 1 tsp (5 ml) vanilla extract 1/2 cup (125 ml) toasted shredded coconut Red Berry Coulis: 1 cup (250 ml) sliced fresh strawberries 1 cup (250 ml) fresh raspberries 2 tbsp (25 ml) granulated sugar 1 tbsp (15 ml) orange juice 1 tbsp (15 ml) chopped Longo s fresh mint Fresh raspberries and mint leaves (optional) Red Berry Coulis: Combine strawberries and raspberries in blender with sugar and orange juice; puree until smooth. Press through fine mesh sieve into bowl to remove seeds. Stir in mint. Cover and refrigerate until ready to use. In small bowl, dissolve gelatin in 1/4 cup (50 ml) cold water; set aside. In saucepan, whisk together coconut milk, cream and sugar. Bring cream mixture to a boil and remove from heat. Whisk in vanilla and gelatin mixture. Divide toasted coconut in bottom of 8 ramekins or custard cups. Gently pour coconut mixture into ramekins. Refrigerate for at least 3 hours or until set. Run knife around edge of ramekins and turn onto serving plates. Garnish with fresh fruit and mint leaves (if using) and spoon Red Berry Coulis alongside. Makes 8 servings. Per serving: 270 calories; 3 g protein; 17 g fat; 25 g carbohydrate; 1 g fibre Excellent Source of Vitamin C; Source of Folate; Source of Iron and Magnesium blueberry and white chocolate tart Sweet white chocolate with a hint of orange is the backdrop for fresh blueberries. Adding some fresh blueberries into the cooked mixture truly adds that summer fresh flavour right back into this dessert. Prep: 30 min, Cook: 20 min, Chill: 2 hrs 1 1/4 cups (300 ml) Western Family graham cracker crumbs 1/4 cup (50 ml) Longo s salted butter, melted 3 egg yolks 1/3 cup (75 ml) granulated sugar 3 tbsp (45 ml) Western Family all purpose flour 1 1/2 cups (375 ml) 35% whipping cream 4 oz (125 g) white chocolate, chopped Blueberry Topping: 2 cups (500 ml) fresh blueberries 1/4 cup (50 ml) granulated sugar 2 tsp (10 ml) Western Family cornstarch 2 tsp (10 ml) grated orange rind 1 tbsp (15 ml) orange juice In bowl, combine graham cracker crumbs and butter. Press into 13 inch by 4 inch (33 cm x 10 cm) rectangular tart pan with removable bottom and bake in 350 F (180 C) oven for about 10 minutes or until set. Let cool. In bowl, whisk together egg yolks, sugar and flour; set aside. In saucepan bring whipping cream just to the boil and slowly pour into egg yolk mixture whisking constantly. Return to pan and whisk in chocolate. Place over medium heat and cook, whisking gently for about 5 minutes or until thickened enough to coat a spoon. Pour into cooled crust and refrigerate for at least 1 hour or until set. Blueberry Topping: Meanwhile, in small saucepan, bring 1 1/2 cups (375 ml) of the blueberries, sugar, cornstarch, orange rind and juice to boil over medium-high heat. Cook for 1 minute and remove from heat. Stir in remaining blueberries. Spoon over chilled white chocolate and refrigerate for about 1 hour or until cool and set. Makes 8 servings. Per serving: 460 calories; 4 g protein; 30 g fat; 43 g carbohydrate; 1 g fibre Source of Vitamins B1, B2 and B12; Source of Vitamins C, D and E; Source of Folate; Source of Calcium and Iron Tip: Can be covered and refrigerated for up to 2 days. If you don t have the tart pan simply use an 11 x 7 inch (2 L) baking pan lined with parchment or foil.

45 family )) dinner night done right! the kitchen Fresh meals, made easy. only $ pm - 10pm * Chef made. Always fresh. monday stir-fry night Fresh Meals Made Easy Stir-frys all varieties tuesday sushi night 20 pieces wednesday thursday friday chicken night 1kg BBQ chicken pizza night 16 pepperoni & cheese BBQ chicken wings night 18 fully cooked wings *time varies at The Market by Longo s locations 45

46 Berry Delicious Turkey Sandwich Ingredients 4 Slices DEMPSTER S Fruit & Berry Rye 2 Lettuce leaves 4 Slices leftover MAPLE LEAF Prime Turkey Pinch each coarse salt and fresh cracked pepper 2 tbsp (30 ml) Crumbled Blue cheese 2 tbsp (30 ml) Cranberry sauce Directions 1. DIVIDE turkey between 2 slices of bread. 2. TOP each with salt, pepper, blue cheese and lettuce. 3. SPREAD remaining bread slices with cranberry sauce and top to make sandwiches. Serve immediately. Tip Replace leftover turkey with NATURAL SELECTIONS sliced turkey This sandwich is also great served on toasted bread. Prep Time: 5 min. Total Time: 10 min. Skill Level: Basic Serves: AO_a experience magazine 46

47 VER. 2 lting from their use. 47

48 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. Dr. Bryce Wylde, B.Sc, RNC, DHMHS, HD While we have all heard that eating our veggies will keep us healthier, we often don t really understand which ones are most important to eat more of and for what reason. I want to keep it simple and suggest that everyone start aiming to eat a rainbow every day. I want to tell you why. the power of a experience magazine excellent source of vitamin A refreshing rainbow zinger Kick start your day by drinking your colours with this delicious, nutritious and energizing smoothie. Prep: 5 min 2 large carrots, chopped (about 2 cups/500 ml) 1 green apple, cored and chopped 1 plum, pitted and chopped 10 seedless grapes 1 tbsp (15 ml) grated fresh ginger pinch ground cloves 2 cups (500 ml) cold water 1/4 cup (50 ml) lemon juice 1 cup (250 ml) ice In blender, combine carrots, apple, plum, grapes, ginger and cloves. Pour in water and lemon juice. Cover and blend until smooth. Add ice and blend until smooth. Serve immediately. Makes 5 cups (1.25 L). Per 1 cup (250 ml) serving: 45 calories; 1 g protein; 0.1 g fat; 11 g carbohydrate; 2 g fibre Excellent Source of Vitamin A; Good Source of Vitamin C 48

49 rainbow foods Red foods have lots of lycopene, which are excellent for protecting you against various cancers including prostate cancer. These include: cherries, red/pink grapefruit, cranberries, pomegranate, red grapes, strawberries (organic only), watermelon, beet, red onion, red pepper, red potato and tomato. Orange and Yellow foods contain many carotenoids, limonene, and bioflavenoids, which are excellent for strengthening your immune system. These include: squash, tumeric, cumin, apricot, grapefruit, mango, papaya, pineapple, carrot, yellow pepper, sweet potato/yam, lemon and mustard. Green foods contain lutein and indoles for vision and protect against various estrogen related cancers. These include: avocado, green apple, kiwi, lime, green pear, artichoke, asparagus, broccoli, Brussels sprouts, green beans, green pepper and zucchini. Blue and Purple foods contain anthocyanins, which are incredible for cardiovascular health. These include blueberry, eggplant, spanish onion, plum and acai berry. While eating organic is a good idea, it is much more important to ensure you get your vegetables in you! antioxidant challenge Think you know the best way to prepare vegetables to retain the most antioxidant activity? Take the antioxidant challenge at quiz_attempts/take Dr. Wylde s book is now available at all Longo s locations. incorporate the super spices Now that you ve got your rainbow, it s time to spice it up! Researchers believe that the enzymes and volatile oils that give spices their flavour and preservative properties also contain powerful anti-inflammatory agents, unique phytochemicals and antioxidants that work magic in the body. It is no coincidence that the rate of lung, prostate, breast and colon cancers is more than 50 times lower in India than in North America! Here are some powerhouse spices that you would do well to use more of. Cinnamon is renowned for lowering blood sugar levels and can effectively reduce LDL or the bad cholesterol. A recent study showed its ability to lower levels of the HbA1c marker in patients with type II diabetes. An effective dose is about one-half teaspoon every day. Ginger is known in Ayuervedic medicine as the universal healer. It has anti-inflammatory properties as well as anti-nausea effects, has been shown to ease motion sickness and may be effective in managing low grade arthritis. Cloves. Let me introduce you to the acronym ORAC. It could be the most important determinant of a healthy food you ll ever learn. It stands for Oxygen Radical Absorbance Capacity. Foods can be tested for and assigned an ORAC value which determines the foods ability to scavenge or sweep up the mess left behind from free radicals disease causing molecules that float around your blood stream causing everything from heart disease to Alzheimer s to cancer and arthritis. In fact free radicals are the very reason you need to be eating a rainbow every day for its high ORAC (aka antioxidant) level. The higher the ORAC value, the more powerful a food is in its disease fighting properties. All foods are measured in mmol/100 mg ORAC value. It s a bit of yawning science, but this means the amount of electrons or hydrogen atoms donated by a 100 g sample of the food. Simply put, ORAC is the food s antioxidant power. It may come as a surprise that ORAC levels by weight are highest in herbs and spices. Where the well known super food blackberries and cranberries score around 4 mmol/100 mg, and the highly touted blueberries score about 2 mmol/100 mg, cloves score a whopping 125 mmol/100 mg and ginger, although well behind the cloves, scores in at 22 mmol/100 mg - both far more powerful than any fruit! That is why we include these powerhouses into your rainbow health drink. The healing properties in spices are especially potent when they re combined with one another. 49

50 big bike event inspiring healthy communities At Longo s we are committed to being good neighbours and for us that means not only giving back, but taking part too. inside ride In the past few years Longo s Charitable Giving programs have contributed more than $1.5 million to many worthy organizations in the Greater Toronto Area, with emphasis on disease prevention, food aid programs, and child and youth initiatives. In addition to financial donations, key partnerships with local community organizations such as Free The Children and Second Harvest have seen us donate more than 120,000 lbs of highly needed healthy, fresh food items in the past year alone. And our giving doesn t stop there. Our Team Members like to get in on the giving too. Twice each year we get together with friends and family for a fun-filled marathon day filling more than 9,000 food donation bags for local GTA community food banks. And for the second consecutive year we have signed on to participate in the Inside Ride, raising funds for kids with cancer, while building team spirit. In 2010 we rallied to raise more than $64,000 for this fantastic half-day challenge. experience magazine dragon boat race Relay for Life, Oakville - June 3 10th Annual Mother & Daughter Breast Cancer Awareness Brunch, Vaughan - June 5 Girls on the Run Greater Toronto Area 5K, Downsview Park - June 11 road hockey to conquer cancer Longo s is proud to be a founding sponsor of Princess Margaret Hospital s Road Hockey to Conquer Cancer event happening October 1st, 2011 at Ontario Place. We ll be there not only to serve healthy nutritious food, but also we ll have two participating teams! Help us face-off for this great cause by signing your team up visit Here are just a few of the great community events that you ll find us at in the next few months: Telus Juvenile Diabetes Walk, Toronto, Peel, Halton - June 12 Mississauga Dragon Boat Race - June 12 Longo s Fore-Kids Golf Tournament, Brampton - June 14 Danny Iuglio, Director Culture & Community, Longo s 50

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52 TM PRICE * 1/2 Every Weekend All Summer Long experience magazine Longo s Just Made Weekends Sweeter with Our Signature Ice Cream Cakes Experience summer in a spoonful with Longo s Signature Ice Cream Cakes, made lovingly by local hands. Choose from Cherry Cheesecake or Killer Brownie and savour the sweet taste of weekends. Regular price $ *Offer effective every Saturday & Sunday from May 20 th - August 31 st, 2011.