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1 2013 recipecalendar

2 December '12

3 Spiedini with Peanut Sauce Longo s spiedini are the perfect appetizer to enjoy year round. Keep them in the freezer and make them with this tasty dipping sauce for your next party. Be sure to try both chicken and lamb to find out which one is your favourite. Prep: 5 min, Cook: 12 min 1 box (950 g) Longo s Signature Frozen Chicken Spiedini 2 tbsp (15 ml) sesame oil Peanut Sauce: 1/3 cup (75 ml) Western Family peanut butter 3 green onions, chopped 1 tbsp (15 ml) minced fresh ginger 1 tbsp (15 ml) packed brown sugar 1/2 tsp (2 ml) Longo s red chili flakes 1/3 cup (75 ml) Western Family coconut milk 2 tbsp (30 ml) soy sauce 2 tbsp (30 ml) lime juice 1 tbsp (15 ml) fish sauce Peanut Sauce: In a small blender or food processor, combine peanut butter, green onions, ginger, sugar, chili flakes, coconut milk, soy sauce, lime juice and fish sauce. Whirl until smooth; set aside. Place spiedini blocks onto greased grill over medium heat and warm through for about 3 minutes to separate skewers. Once separated, brush with sesame oil and grill for about 8 minutes, turning twice, or until no longer pink inside. Serve spiedini with peanut sauce. Makes 50 pieces and 1 cup (250 ml) peanut sauce. Per serving (2 tsp/10 ml peanut sauce only): 30 calories; 1 g protein; 2 g fat; 2 g carbohydrate; 0 g fibre; 147 mg sodium January 2013 S M T W T F S First Day of Hanukkah Last Day of Hanukkah Remember to Order Your Longo's Turkey Kit by 5 pm First Day of Winter Christmas Eve Longo's Surf & Turf Event Longo's Surf & Turf Event New Year's Eve Christmas Day Boxing Day

4 January

5 Braised Lamb Shanks with Spinach There is enough sauce to enjoy with the very delicate and tender lamb, which is perfect served with rice, mashed or roasted potatoes and a crisp salad. Prep: 5 min, Cook: 2 1/2 hrs 1 tbsp (15 L) canola oil 1/4 tsp (1 ml) freshly ground black pepper 4 lamb shanks (about 3 lbs/1.4 kg total) 1 can (19 oz/540 ml) Aylmer Accents garlic & olive oil petite cut stewed tomatoes 1 jar (355 ml) VH Szechwan Stir-Fry Sauce 1/2 cup (125 ml) water 1 pkg (5 oz/142 g) Longo s Organics baby spinach In a large Dutch oven, heat oil over medium-high heat. Sprinkle pepper over lamb and brown lamb shanks on all sides. Add tomatoes, stir-fry sauce and water. Bring to a boil, cover and place in preheated 350 F (180 C) oven for about 2 1/2 hours or until meat is very tender. Remove from oven, uncover and skim excess oil from top. Stir in spinach for 1 minute, or until wilted, before serving. Makes 4 servings. Per serving: 568 calories; 50 g protein; 26 g fat; 29 g carbohydrate; 3 g fibre; 992 mg sodium Tip: For a heartier dish, add 4 potatoes, cubed, with the tomatoes and stir-fry sauce to cook through. Look out for hot Buy One Get One Free deals this month Check out our new Loft cooking classes at Longos.com New Year's Day February 2013 S M T W T F S

6 February

7 Salmon with Creamy Lemon Dill Sauce This is quick enough to prepare for a weeknight meal but it tastes like restaurant fare indeed. Longo s fresh pastas are a perfect match for this creamy salmon dish. Prep: 10 min, Cook: 7 min 1 pkg (350 g) Longo s fresh fettucini pasta 1/4 cup (60 ml) butter 1 tbsp (15 ml) chopped fresh Italian parsley (optional) 4 fresh Atlantic skinless salmon portions (about 5 oz/140 g each) 1 cup (250 ml) Campbell s Stock First Cream Stock 2 cloves garlic, minced 1/4 tsp (1 ml) grated lemon rind 1 tbsp (15 ml) lemon juice 1 tbsp (15 ml) chopped Longo s fresh dill or 1/2 tsp (2 ml) dried dill In a large pot of boiling salted water, cook pasta for 5 minutes or until tender but firm. Drain and return to pot. Add butter and stir to coat; toss with parsley, if using, and keep warm. Meanwhile, place salmon in a large nonstick skillet over medium-high heat. Let cook for 3 minutes. Turn over and cook for 1 minute. In a bowl, whisk together stock, garlic, lemon rind, juice and dill. Pour into the pan and bring to a boil. Reduce heat and simmer for 3 minutes. Serve salmon and sauce over pasta. Makes 4 servings. Per serving: 553 calories; 32 g protein; 23 g fat; 52 g carbohydrate; 3 g fibre; 341 mg sodium Tip: If you would like more sauce, you can heat up more of the remaining cream stock from the carton. For details on what's happening this month and for more great recipes visit us at Longos.com Chinese New Year Shrove Tuesday Longo's Annual Valentine's Event Ash Wednesday Longo's Annual Valentine's Event Valentine's Day Family Day March 2013 Groundhog Day S M T W T F S

8 March

9 Canadian Club Sandwiches Enjoy the favourite flavours of a club sandwich with a twist by adding bacon to the spread to add a spark to the sandwich. With a bit of zing from the Dijon mustard and a hint of sweetness from the maple syrup, this will make your lunch wanted by others. Prep: 10 min 8 slices Dempster s WholeGrains Canadian Century Grains Bread 4 leaves leaf lettuce 8 slices Schneiders Country Naturals oven roasted turkey breast 8 slices Schneiders Country Naturals smoked uncured black forest ham 4 slices marble cheddar cheese 1 tomato, thinly sliced 2 tbsp (30 ml) Western Family Dijon mustard 1 tbsp (15 ml) Longo s pure maple syrup 2 tbsp (30 ml) crumbled, cooked Maple Leaf reduced salt bacon Place 4 of the bread slices on work surface. Arrange lettuce, turkey and ham over bread. Top with cheese and tomato. In a small bowl, mix together mustard, maple syrup and bacon and spread over remaining bread slices. Place on top of tomato to make sandwiches. Cut before serving. Makes 4 servings. Per serving (1 sandwich): 417 calories; 29 g protein; 14 g fat; 46 g carbohydrate; 7 g fibre; 1,176 mg sodium Tip: Be sure to try this mustard, maple syrup and bacon combination on other sandwiches for a taste of sweet and savoury in each bite. Longo's Maple Madness is coming this month, stay tuned for event date Pick up your Spring issue of Longo's Experience Magazine Daylight Savings Begins Longo's Zeppoli are Back Limited Time Only St. Patrick's Day First Day of Spring Longo's Easter Egg Hunt Begins Longo's Holy Cannoli Event Palm Sunday 31 Easter Sunday First Day of Passover Support your local food bank with the purchase of a Longo's $10 food drive bag April 2013 S M T W T F S Longo's Easter Egg Hunt Ends Longo's Seafood Extravaganza Good Friday Longo's Seafood Extravaganza Longo's Holy Cannoli Event Earth Hour

10 April

11 Chocolate Cherry Cookies Chewy and cherry with chocolate is a great way to describe these cookies. These are a tasty little afternoon treat to enjoy with coffee or a big glass of milk to dunk into. Prep: 15 min, Bake: min per batch 2 cups (500 ml) Western Family all-purpose flour 1 tsp (5 ml) baking soda 1/4 tsp (1 ml) salt 1 cup (250 ml) Becel Buttery Taste Margarine 3/4 cup (175 ml) packed brown sugar 1/4 cup (60 ml) granulated sugar 1 egg 1 tsp (5 ml) vanilla 1 pkg (12 oz/350 g) semi-sweet chocolate chips 3/4 cup (175 ml) Longo s dried cherries (optional) In a bowl, whisk together flour, baking soda and salt; set aside. In a large bowl, beat margarine with brown and granulated sugars with electric mixer until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture until just blended. Stir in chocolate chips and cherries, if using. Drop dough by rounded tablespoonful (15 ml) onto parchment paper lined baking sheets about 2 inches (5 cm) apart. Bake in preheated 350 F (180 C) oven for 10 to 12 minutes or until edges are golden. Let cool in pan on rack for a few minutes before transferring them to rack to cool completely. Makes about 48 cookies. Tip: For mini cookies, use heaping teaspoonful (5 ml). Per serving (1 cookie*): 116 calories; 1 g protein; 6 g fat; 15 g carbohydrate; 1 g fibre; 62 mg sodium (*includes cherries) Easter Monday Last Day of Passover Earth Day Administrative Professionals' Day May 2013 S M T W T F S

12 May

13 Nearly No Fat Fudge Brownies Easy to put together and very chocolatey, these fudge-tasting brownies are egg free and are perfect served with fresh berries and a dusting of icing sugar for a special dessert treat. Prep: 10 min, Cook: 25 min 1 cup (250 ml) Astro Original Balkan Style 0% Plain Yogourt 1/2 cup (125 ml) semi-sweet chocolate chips, melted and cooled slightly 1/2 cup (125 ml) granulated sugar 3/4 cup (175 ml) Western Family all-purpose flour 1/2 cup (125 ml) unsweetened cocoa powder 1/4 tsp (1 ml) baking soda 1/2 cup (125 ml) water 1 tsp (5 ml) vanilla In a large bowl, whisk together yogourt, chocolate chips and sugar until combined well. In another bowl, sift together flour, cocoa powder and baking soda. Stir into yogourt mixture until just combined. Add water and vanilla; stir until mixture comes together. Pour batter into an 8 inch (1.5 L) square parchment paper lined baking pan. Bake in preheated 350 F (180 C) oven for 25 to 30 minutes or until tester inserted in centre comes out with a few moist crumbs and top is set. Let cool completely before cutting into squares. Makes 16 pieces. Per serving (1 brownie): 100 calories; 2 g protein; 3 g fat; 18 g carbohydrate; 1 g fibre; 10 mg sodium Tip: For another dessert idea, chop up the brownies, freeze until firm then stir them into your favourite vanilla frozen yogourt. Pick up your Summer issue of Longo's Experience Magazine Check your local Longo s for garden centre blooms Longo's Mother's Day Event Longo's Mother's Day Event Mother's Day June 2013 S M T W T F S Longo's Mother's Day Event Victoria Day

14 June

15 Mini Sliders with Coca-Cola Caramelized Shallots These little burgers are great to enjoy as an appetizer or for small hands. The addition of Coca-Cola adds a special sweet flavour and deep golden colour that heightens these simple sliders. Prep: 10 min, Cook: 10 min 1 1/2 lbs (680 g) lean ground beef 1/4 cup (60 ml) minced onion 1 tbsp (15 ml) steak sauce or Western Family barbecue sauce 1/2 tsp (2 ml) each salt and pepper 2 tbsp (30 ml) butter 1 tbsp (15 ml) Longo s extra virgin olive oil 8 large shallots (about 1 lb/454 g total), thinly sliced 3/4 cup (175 ml) Coca-Cola 12 small slices of cheddar cheese (optional) 12 slider buns or mini rolls, lightly toasted In a large bowl, using your hands, mix together ground beef, onion, steak sauce, salt and pepper. Form into 12 small, even patties; set aside. In a skillet, heat butter and oil over medium-high heat and stir in shallots. Cook, stirring, for about 7 minutes or until just starting to brown. Stir in Coca-Cola and cook, stirring occasionally, for about 4 minutes. Reduce heat to medium-low and cook, stirring occasionally, for about 8 minutes or until deep golden brown. Meanwhile, in a large nonstick skillet, cook burgers in batches over medium-high heat for about 3 minutes per side or until no longer pink inside or meat thermometer inserted in centre of burger reaches 160 F (71 C). Top with cheese, if using. Place burgers in buns and top with shallots. Makes 12 sliders. Per serving (1 slider): 244 calories; 15 g protein; 10 g fat; 23 g carbohydrate; 1 g fibre; 277 mg sodium. Longo's Annual Watermelon Eating Contest is coming this month, stay tuned for event dates For more details on what's happening this month and for more great recipes visit us at Longos.com Longo's Annual Lobsterfest 1 Longo's Annual Lobsterfest Father's Day Check your local Longo's for fresh Ontario strawberries First Day of Summer July 2013 S M T W T F S Multiculturalism Day

16 July

17 Dulce de Leche Strawberry Shake Combine the flavour of creamy vanilla with sweet caramel to create a refreshing and tasty summer drink with the berries of the season strawberries! Buzz them up in the blender and enjoy them after dinner or in the afternoon to cool you down on those long weekend get-togethers. Prep: 5 min 2 cups (500 ml) sliced strawberries 2 tbsp (30 ml) packed brown sugar 2 tbsp (30 ml) caramel sundae topping 1/2 tsp (2 ml) vanilla 1 1/2 cups (375 ml) Breyer s Double Churn Natural Vanilla Ice Cream 1 tbsp (15 ml) finely chopped Longo s pecans In a blender, pulse together strawberries, sugar, 1 tbsp (15 ml) caramel topping and vanilla until chunky. Add ice cream and purée until smooth. Pour into 3 glasses, sprinkle with pecans and drizzle with remaining caramel topping. Makes 3 servings. Per serving: 272 calories; 4 g protein; 11 g fat; 41 g carbohydrate; 3 g fibre; 71 mg sodium Tip: For an extra special treat, dollop with whipped cream and a small strawberry before serving. Chocolate Strawberry Variation: Make it chocolate by substituting chocolate syrup for the caramel sundae topping. Check your local Longo's for fresh Ontario peaches, plums and nectarines Ask your Longo's butcher what's new for your BBQ Canada Day First Day of Ramadan August 2013 S M T W T F S

18 August

19 Grilled Mediterranean Chicken with Tomato Olive Salsa Enjoy this colourful salad that has fresh tomato flavour and a perfect light dressing for the greens and chicken. Prep: 15 min, Cook: 25 min 1/4 cup (60 ml) dry white wine 2 tsp (10 ml) Longo s extra virgin olive oil 4 cloves (large) garlic, minced 1 tsp (5 ml) grated lemon rind 1/2 tsp (2 ml) Longo s dried oregano 1/4 tsp (1 ml) each salt and pepper 1 pkg (about 400 g) Maple Leaf Prime Naturally Chicken Breast Fillets Half pkg (2 1/2 oz/71 g) Longo s organics mixed greens Longo s fresh basil leaves (optional) Tomato Olive Salsa: 4 plum tomatoes (about 1 lb/454 g), chopped 1/4 cup (60 ml) finely chopped red onion 1/4 cup (60 ml) chopped, pitted Kalamata olives 2 tbsp (30 ml) chopped Longo s fresh basil 1 tbsp (15 ml) drained capers 1 clove garlic, minced 1 tsp (5 ml) Longo s extra virgin olive oil 1/4 tsp (1 ml) each salt and pepper In a large resealable bag, combine wine, oil, garlic, lemon rind, oregano, salt and pepper. Add chicken and seal bag. Massage marinade into chicken and refrigerate for 15 minutes. Tomato Olive Salsa: In a bowl, combine tomatoes, onion, olives, basil, capers, garlic and oil. Season with salt and pepper and stir to combine; set aside. Remove chicken from marinade and place on greased grill over medium-high heat and grill for about 10 minutes, turning once, or until no longer pink inside or until meat thermometer inserted in centre reaches an internal temperature of 170 F (77 C). Meanwhile, spread greens onto a large serving platter and spoon salsa over top. Top with chicken and sprinkle with basil leaves, if desired. Makes 4 servings. Per serving (1 chicken breast fillet with salsa and greens): 200 calories; 23 g protein; 8 g fat; 6 g carbohydrate; 2 g fibre; 532 mg sodium Longo's has been supporting local farmers since 1956 This month marks the peak season for local produce from Ontario farms available at Longo's Civic Holiday September 2013 S M T W T F S For more details on what's happening this month and for more great recipes visit us at Longos.com Last Day of Ramadan

20 September

21 Greek Quesadillas Quesadillas go Greek with a meatless salad filling for a perfect quick light dinner or snack on the go. Traditional dill-yogort sauce makes a tasty topper. Prep: 15 min, Cook: 20 min 1 cup (250 ml) crumbled feta cheese 1 cup (250 ml) Western Family shredded mozzarella cheese 1 cup (250 ml) diced English cucumber 1 large tomato, finely chopped 1/2 cup (125 ml) chopped, pitted Kalamata olives Pinch each salt and pepper 1 pkg (334 g) Old El Paso large flour tortillas (8 count) Dipping Sauce: 2/3 cup (150 ml) Yoplait Source 0% Plain Yogurt 1 tbsp (15 ml) chopped Longo s fresh dill or 1 tsp (5 ml) dried 1 tsp (5 ml) Longo s extra virgin olive oil 1 tsp (5 ml) lemon juice 1 clove garlic, minced Dipping Sauce: In a small bowl, whisk together yogurt, dill, oil, lemon juice and garlic; set aside. In a large, bowl, stir together feta and mozzarella cheeses, cucumber, tomato, olives, salt and pepper. Sprinkle 1/2 cup (125 ml) of the cheese mixture onto half of each tortilla. Fold untopped half over cheese mixture and gently press down to seal. Heat a large, nonstick skillet over medium heat and cook quesadillas, gently pressing with spatula, in batches for about 2 minutes per side or until light brown and crisp. Remove to cutting board and cut each in half and serve with Dipping Sauce. Makes 8 servings. Per serving (1 quesadilla with sauce): 268 calories; 11 g protein; 14 g fat; 26 g carbohydrate; 0 g fibre; 774 mg sodium Labour Day Rosh Hashanah First Day of Autumn October Longo's supports Ovarian Cancer Month, remember to pick up a five-stem bunch of sunflowers in support of this great cause Longo's Annual Salmonfest is coming this month, stay tuned for event dates Look out for hot Buy One Get One Free deals this month Pick up your Fall issue of Longo's Experience Magazine 2013 Yom Kippur S M T W T F S

22 October

23 Pork Pizzaiola This pizza maker sauce is chunky and becomes creamy with the addition of the cheese on top. If you have leftovers these chops would be awesome in a sandwich for lunch the next day. Prep: 18 min, Cook: 20 min 1/4 cup (60 ml) Western Family all-purpose flour 1 tsp (5 ml) Italian seasoning 1/2 tsp (2 ml) each salt and pepper 4 boneless pork loin chops (about 1 lb/454 g) 2 tbsp (30 ml) Longo s extra virgin olive oil 1 tbsp (15 ml) Lactancia My Country unsalted butter 2 cups (500 ml) Longo s sliced mushrooms 2 cloves garlic, minced 1 cup (250 ml) Longo s canned diced tomatoes with juices 1/2 cup (125 ml) chicken broth 2 cups (500 ml) shredded Black Diamond Mozzarella 2 tbsp (30 ml) chopped fresh Italian parsley (optional) In a shallow bowl, whisk together flour, Italian seasoning, salt and pepper. Dredge pork chops in flour, turning to coat both sides. Discard any unused flour. In a large saucepan, heat oil over medium-high heat and cook pork, turning once, for about 3 minutes per side or until browned. Remove to plate and tent with foil to keep warm. Return pan to medium-high heat and melt butter. Add mushrooms and garlic; cook, stirring frequently, for about 4 minutes or until browned. Add tomatoes and broth and return pork to pan. Cover and reduce heat to low and simmer for about 10 minutes or until a hint of pink remains in the pork or when meat thermometer inserted in centre reaches 160 F (71 C). Uncover and sprinkle each chop with cheese. Cover and cook for 1 minute or until cheese is melted. Sprinkle with parsley, if using. Makes 4 servings. Per serving: 475 calories; 37 g protein; 32 g fat; 13 g carbohydrate; 1 g fibre; 1,052 mg sodium Support your local food bank with the purchase of a Longo's $10 food drive bag Longo's Apple-icious Event is coming this month, stay tuned for event dates Enjoy the season's Fall harvest at Longo's Remember to Order Your Longo's Turkey Kit by 5 pm Thanksgiving Day Eid al-adha November 2013 S M T W T F S Halloween

24 November

25 Chickpea and Couscous Stew Vegetables are enhanced and thickened with Longo s couscous for a comforting and hearty meal that will make a vegetarian smile and enjoy. Prep: 10 min, Cook: 30 min 2 tsp (10 ml) Longo s extra virgin olive oil 1 onion, chopped 3 cloves garlic, minced 1 tsp (5 ml) ground cumin 1/4 tsp (1 ml) ground cinnamon Pinch Longo s red chili flakes 1 pkg (400 g) Longo s cubed butternut squash 1 can (28 oz/796 ml) Longo s diced tomatoes 1/2 cup (125 ml) vegetable stock 1 can (19 oz/540 ml) Western Family chickpeas, drained and rinsed 3/4 cup (175 ml) Longo s Golden Couscous 1/4 tsp (1 ml) salt Pinch freshly ground black pepper 1/4 cup (60 ml) chopped Longo s fresh basil In a Dutch oven, heat oil over medium heat and cook onion and garlic for 3 minutes or until softened. Stir in cumin, cinnamon and chili flakes until coated well. Stir in squash and cook for 1 minute. Add tomatoes and stock; bring to a simmer. Cover and simmer for 15 minutes or until squash is tender but firm. Stir in chickpeas and cook for about 5 minutes or until heated through. Remove from heat and stir in couscous, salt and pepper. Cover and let stand for 5 minutes. Stir in basil before serving. Makes 6 to 8 servings. Per serving (1/6th of recipe): 239 calories; 9 g protein; 3 g fat; 46 g carbohydrate; 7 g fibre; 408 mg sodium Pick up your Holiday issue of Longo's Experience Magazine Longo's Cheese Lovers Event is coming this month, stay tuned for event dates For more details on what's happening this month and for more great recipes visit us at Longos.com Diwali Daylight Savings Ends Remembrance Day December 2013 S M T W T F S First Day of Hanukkah

26 December

27 Warm Ginger Bananas with Mayan Chocolate Ice Cream A perfect topping that is warm and slightly spiced to add a creamy caramel flavour to a delicious ice cream to end your meal. Always a special treat that is fast and tasty. Prep: 5 min, Cook: 5 min 2 tbsp (30 ml) butter 2 tbsp (30 ml) packed brown sugar 1/4 tsp (1 ml) ground ginger 2 firm, ripe bananas, sliced diagonally about 1/3 inch (1 cm) thick 1/4 cup (60 ml) orange juice or light rum 1 cup (250 ml) Häagen-Dazs Mayan Chocolate Ice Cream In a skillet, melt butter over medium-high heat to evenly coat bottom of pan; remove from heat. Sprinkle sugar and ginger evenly over butter and arrange banana slices in a single layer over top. Return to medium-high heat and cook, turning once, for about 2 minutes per side or until bananas are browned. Spoon juice over bananas and cook for about 1 minute or until sauce is slightly thickened. Divide ice cream among 2 serving dishes and spoon warm banana mixture over top. Makes 2 servings. Per serving: 528 calories; 6 g protein; 30 g fat; 62 g carbohydrate; 3 g fibre; 148 mg sodium Tip: For an added hit of ginger, sprinkle on some chopped crystallized ginger before serving Last Day of Hanukkah Remember to Order Your Longo's Turkey Kit by 5 pm First Day of Winter Christmas Eve Christmas Day Boxing Day January 2014 S M T W T F S New Year's Eve Support your local food bank with the purchase of a Longo's $10 holiday food drive bag Longo's Surf & Turf Event is coming this month, stay tuned for event dates For more details on what's happening this month and for more great recipes visit us at Longos.com

28 For all our locations, call LONGOS or visit us online at Longos.com or grocerygateway.com December 2012 Spiedini with Peanut Sauce January Braised Lamb Shanks with Spinach February Salmon with Creamy Lemon Dill Sauce March Canadian Club Sandwiches April Chocolate Cherry Cookies May Nearly No Fat Fudge Brownies June Mini Sliders with Coca-Cola Caramelized Shallots July Dulce de Leche Strawberry Shake August Grilled Mediterranean Chicken with Tomato Olive Salsa September Greek Quesadillas October Pork Pizzaiola November Chickpea and Couscous Stew December Warm Ginger Bananas with Mayan Chocolate Ice Cream gather cook learn For Loft locations and schedules, visit us online at Longos.com