Brunch is the New Dinner - Longos.com
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SMART BUY
EXPERIENCE
Brunch is the New Dinner Next-Level Meats Peru is Calling
Inspired ideas for a spring Why the best meats make all the Chef Guillermo Russo on why
brunch to remember. difference to your meal. Peruvian cuisine is the next big thing.
13 33 40
experience magazine Spring 2019 1
spring 2019 FREE ISSUE
My
RAISED
WITHOUT
antibiotics
Story
The Grogan Family
We recently sat down with Adam Grogan,
Senior Vice President of Marketing &
Innovation at Maple Leaf Foods to learn
more about the benefits of Maple Leaf
Prime® Raised Without Antibiotics chicken
and why he’s proud to serve it to his family.
Why is it important for you to serve
Maple Leaf Prime® Raised Without Antibiotics
chicken to your family?
I love to cook for my family, and while eating
healthy is important to us, it’s not as simple as
it used to be. Chicken has always been an easy
win for our family recipes, which makes me so
happy that Maple Leaf Prime® has made chicken
better. Knowing what doesn’t go into our
chicken gives me confidence that it’s the best
possible choice in the market – not only for my
family, but for all Canadians. It’s food I can trust,
Mediterranean Chicken Pizza and I know it’s always of the highest quality.
Furthermore, knowing that it is air-chilled, never
PREP. TIME 10 min | TOTAL TIME 30 min | SKILL LEVEL EASY | SERVINGS 3–4 frozen and vegetable grain-fed means Maple
Leaf Prime® Raised Without Antibiotics chicken
Ingredients Directions is the best-tasting chicken I can serve.
2 Maple Leaf Prime® Raised Without Preheat oven to 375 degrees. Season chicken breast with What is the benefit of Maple Leaf Prime®
Antibiotics Boneless, Skinless 1 tbsp of olive oil, salt and pepper. Place chicken on a parchment Raised Without Antibiotics chicken vs.
Chicken Breasts lined baking sheet and cook for 18 to 20 minutes or until internal other chicken in the market?
1 400 gr Longo’s Gourmet temperature reaches 165 degrees. Canadians care about where their food is
Pizza Crust coming from, and we have listened. Raised
Allow to cool slightly. In the meantime drizzle remaining tbsp of
1½ cup Longo’s Hummus or Tzatziki Sauce without antibiotics means our chicken is never
olive oil onto pizza base and sprinkle with oregano. Place onto a
1 cup romaine lettuce, shredded baking sheet and bake for about 8 minutes. Using two forks shred treated with antibiotics in any way. Ever. We’re
¾ cup kalamata olives, roughly chopped chicken apart. passionate about our commitment to animal
welfare, which means that all our chickens are
1 cup cherry tomatoes, halved Assemble pizza by spreading pizza base with hummus or tzatziki, free to roam in barns with access to water, food
½ cup cucumber, diced arrange shredded chicken on top followed by lettuce, tomatoes, and play 24/7. We are also proud that all our
1 cup roasted red peppers, sliced olives, cucumber and peppers. Sprinkle cheese overtop and chicken is raised on Canadian farms and we’re
½ cup feta cheese, crumbled sprinkle with paprika. able to support local, independently trusted
1 tsp paprika farmers. We worry about what goes into your
2 tbsp Longo’s Signature Sicilian Extra School Lunch Tip food, so you never have to.
Virgin Olive Oil, divided Make double the chicken and keep
¼ tsp oregano, dried leftovers for kids’ lunches the next
day by placing all ingredients in a Tune in next issue, as we continue to talk with
Salt real families about their favourite recipes and
lunch box along with tortilla wrap.
Pepper Simple, easy and delicious! favourite moments eating together as a family.
VEGETABLE GRAIN FED WITH CANADIAN AIR CHILLED HUMANELY FRESH NEVER
NO ANIMAL BY-PRODUCTS FARM RAISED CHICKEN RAISED FROZEN
THE SEEDS
OF CHANGE
For as long as I can remember, my father uses 35% less energy than a typical to eliminate 250 million plastic Longo’s
and uncles encouraged us to always do grocery store and produces 65% of bags from landfills by 2025. To help
the right thing, including giving back its own energy through renewable achieve this goal, we have implemented
to the communities we serve and doing technologies. Additionally, seven Longo’s a five-cent fee for plastic grocery bags.
our part to protect the environment. In locations and our Support Centre are Please know this isn’t about the nickel
recent years, the latter has become of equipped with solar panels, and by – in fact, success for us will be when
greater importance for every business the end of this year, we plan to have we don’t collect any nickels for plastic
on a global scale. As such, we’ve taken a 15 locations with electrical vehicle bags and instead we all opt for reusable,
hard look at how Longo’s can continue to charging stations. environmentally friendly bags.
minimize our environmental footprint.
We have been long-standing proponents We look forward to serving you on your
As part of our environmental stewardship of waste diversion and have successfully next visit and I encourage each of you to
commitment, we are focussing our diverted 80% of our waste from landfills. please BYOB (bring your own bags).
efforts on plastic reduction, waste For years, we have partnered with local
diversion and sustainable building. farmers to supply our organic waste for
use in the production of animal feed.
Last November, we were proud to open
Canada’s first near net-zero emissions Now it is time we tackle one of our
grocery store in Stouffville. This location biggest challenges – plastic. Our goal is
PRIMARY & SECONDARY LOGOS (DARK GREEN)
Follow us: LongosMarkets “Thank you to your drivers who carry groceries
upstairs for me! Please tell them that is a big deal
for some of your less able-bodied customers!
It is so appreciated.”
Kathleen, a Grocery Gateway by Longo’s customer
We want to hear from you
Email us at 1800@Longos.com
experience magazine Spring 2019 3
In Ontario , our cheese is made with local
milk from family farms.
You might say we have an unfair advantage.
Ontario Dairy...
locally crafted, naturally produced.
WHAT’S INSIDE
FEATURES RECIPES
6 MADE FOR SNACKING 9 IT’S EASY BEING GREEN 33 NEXT-LEVEL MEATS
Start spring off right with snacks Think beyond spinach with our Why the best meats make all
for the whole family. incredibly versatile cooking greens. the difference to your meal.
21 COOK-IN IS THE • Vegan Kale-Tomato Bowl • Curry Yogurt Lamb Kabobs
NEW TAKE-OUT with Hummus • Quick Glazed Snap Peas
Introducing 4 new varieties in our • Roasted Rainbow Carrots with Lemon & Mint
Express Meal Kits lineup we know and Kohlrabi with Labneh • Skillet-Braised Baby Potatoes
you’ll love. • Sausage–Dandelion Greens and Radishes
Pasta Toss • Steak Provençal
38 SWEETEN UP SPRING
Discover our selection of lovingly 13 BRUNCH IS THE NEW DINNER • Buttermilk-Herb Oven
hand-crafted Italian desserts. Inspired ideas for a spring “Fried” Chicken
brunch to remember.
48 UNLOCK THE POWER 40 TASTE OF PERU
OF FOOD • Spinach Florentine Chef Guillermo Russo on
Smart snacks, supplements and Baked Egg Tartlets why Peruvian cuisine deserves
advice to keep you at your best. • Roasted Peameal with the spotlight.
Asparagus Relish • Arroz con Pollo
51 LONGO’S IN YOUR
• Citrus Shrimp Cups (Chicken and Rice)
COMMUNITY
How Longo’s is helping to make 22 DESSERT LOVIN’ • Peruvian Ceviche
a difference in your community. WITHOUT THE OVEN • Avocado Vegetable Salad
Impressive, no-bake desserts your
53 FRESH FOODIE FINDS 44 5 EASY MEALS. FOR REAL.
family can make in a snap.
Get inspired by our experts’ top Dinner is easy with 5 days of
picks for the season – available at • Cashew Butter No-Bake family-friendly, foolproof recipes.
select Longo’s locations. Cheesecake Bars
• Jerk Chicken and Sweet Potato
• Chocolate Almond Cherry Mounds Sheet Pan Supper
• Chunky Monkey Bites • Tex-Mex Tofu Salad
27 FIN-TASTIC FISH • Moo Shu Pork
ON THE COVER
Learn how Longo’s brings you • Pesto Pasta and Shrimp
Brunch is the New Dinner only the freshest from the sea. • Beef Tortellini Soup
It’s a new season of entertaining
• Sesame-Roasted Cod Cakes
and we dare you to be different!
with Tahini Sauce
See how we take the best of
breakfast and some savoury • Cornmeal-Crusted Fish Tacos
lunch favourites to create one • Fuss-Free Roasted Halibut
delectable spring spread. with Tomatoes and Peppers
experience magazine
PRICES IN MAGAZINE EFFECTIVE UNTIL MAY 16TH, 2019. Spring 2019 5
L o n g o ’ s SSM
PARR
I NT GB FUav
Y ourites
MADE FOR SNACKING
We are always looking for delicious, better-for-you snacks to feed our family –
and when we don’t find what we’re looking for, we craft them ourselves!
From the creamiest dips and crisp cauliflower crust pizza, to kettle chips made
from only the finest ingredients, we’ve got snacks your family will love.
Longo’s Kettle Chips
Our perfectly crisp and crunchy
kettle chips are made with dark
russet potatoes homegrown in New
Brunswick. Certified gluten free.
Varieties include Creamy Dill, Great
Canadian Mix, Sea Salt and Vinegar,
Sweet BBQ, and Sweet Potato
and Sea Salt.
2 for $5 142 g bag
Longo’s 4-Pack Hummus Longo’s Creme Filled Cookies
Already packed and perfect for healthy on-the-go snacking, Treat your family to our incredible filled cookies. Choose
our hummus cups come in two popular flavours – Classic from three varieties: rich Salted Caramel, fun Popping Candy
and Roasted Red Pepper. Each has 4 g of protein per (with a popping effect and raspberry flavour) and luscious
4 tablespoons and is made with all-natural ingredients. Coconut Lime.
$2.99 288 g pkg $2.97 300 g pkg
6 Spring 2019 experience magazine
L o n g o ’ s SSM
PARR
I NT GB F
Uav
Y ourites
Longo’s Raw Honey
Smooth, creamy and naturally
sweet, our pure Canadian honey Longo’s Cauliflower Crust Pizza
is unpasteurized and undergoes Get ready to become a cauliflower crust convert: our
minimal filtration to retain the mouth-watering frozen Spinach Alfredo Pizza is hand-
beneficial compounds and stretched and crafted with real mascarpone cheese.
delicate enzymes of raw honey. It’s gluten free with no artificial flavours or colours.
$6.99 500 g jar $6.99 330-500 g pkg
NEW! Longo’s Hemp
SEED Hummus
Break out the veggies.
Our smooth, creamy
Longo’s Cottage Cheese hummus is made with
Available in both low fat, 1% and 2% the added benefits of
varieties, our cottage cheese has a hemp seeds. It has a
perfect texture, pleasant chewiness great taste and a
and a fresh, creamy flavour. Plus, whopping 3 g of fibre
it’s high in protein and a source of in every 2 tablespoons.
vitamin D and calcium.
$2.99 227 g pkg
$3.49 500 mL tub
NEW! Longo’s
Longo’s Sour Cream Whipped Tahini
Complement a meal or add zest to Perfect as a creamy vegetable
recipes with our sour cream. The dip, spread on toast (so good!)
low-fat variety has a light, tangy or slathered on burgers, our
taste, while the 14% sour cream has creamy tahini is made from heart-
a perfectly blendable texture that healthy sesame seeds, which are
makes it a decadent secret ingredient. high in omega-3s and potassium.
$2.49 500 mL tub $2.99 227 g pkg
experience magazine Spring 2019 7
100% natural
ingredients high in protein
no aspartame
no sucralose real fruit,
no stevia not flavour
no gelatin
no artificial or added colours
not a lot of sugar*
no preservatives
no high fructose corn syrup
4x the milk to make one cup of siggi’s Icelandic skyr †
now available
* siggi’s natural vanilla and fruit yogurts have at least 25% less sugar than leading vanilla and fruit yogurts in Canada (Nielsen, Nat XNFLD, L52 PE 05-26-18). † Versus regular yogurt.
Trademarks owned or used under license by Parmalat Canada, Toronto, ON M9C 5J1. siggis.ca
W H AT ’ S I N S E A S O N
IT’S EASY BEING GREEN
Ah … spring. With its fresh breezes, bickering birds and bold blooms, it’s the perfect time to nourish
yourself with the healthiest greens of the season – all hand-selected by our produce experts.
Try mild and nutty kohlrabi or nutritious, flavour-packed dandelion greens. So quick and easy to
prepare – they’re sure to become spring staples.
Vegan Kale-Tomato Bowl 1 1/3 cups Longo’s Classic Hummus Variation: Change it up—use a flavoured
with Hummus 1 container (255 g) Longo’s Longo’s Hummus such as Sriracha or
When using kale in a salad, remove the Grape Tomatoes, halved Roasted Red Pepper.
entire stem from top to bottom of each 1/4 cup Longo’s Organic
leaf—kale stems are tough to eat raw. Per serving: 330 calories; 9 g protein;
Raw Hulled Pumpkin Seeds
Letting the kale stand in the vinaigrette 22 g fat; 25 g carbohydrate; 6 g fibre;
Pocketless pita bread or Longo’s
PRIMARY & SECONDARY LOGOS2(DARK
g sugars; 690 mg sodium.
GREEN)
instead of serving it immediately allows
Flatbread Crisps (optional)
the leaves to soften. We used regular
curly green kale in this vegan salad bowl, Whisk together oil, vinegar, salt and
but red kale or black kale (also called pepper in large bowl. Add kale; toss to
Tuscan or lacinato) would also work. coat. Let stand for 10 minutes to soften.
Prep: 20 min Serves: 4 Spoon 1/3 cup of the hummus into each of
4 bowls. Top with kale mixture, tomatoes
3 tbsp Longo’s Signature and pumpkin seeds, dividing evenly. Serve
Extra Virgin Olive Oil LOVE VEGGIES? Get a hand-selected
each with half a pita bread (if using).
organic vegetable box delivered right to
1 tbsp white wine vinegar your door through Grocery Gateway!
Tip: This makes a great lunch! Stack
1/4 tsp each salt and pepper
components in plastic containers instead Visit grocerygateway.com
5 cups chopped stemmed kale of serving bowls.
experience magazine Spring 2019 9
W H AT ’ S I N S E A S O N
Roasted Rainbow Carrots 2 bunches rainbow carrots Labneh: Line fine-mesh sieve
and Kohlrabi with Labneh (about 2 lb), peeled with coffee filter or cheesecloth;
This beautiful dish works equally well as 2 kohlrabi bulbs, peeled set over bowl. Stir together
a warm vegetable side dish or a room 1/4 cup Longo’s Signature yogurt and salt; transfer to
temperature salad course. Kohlrabi is Extra Virgin Olive Oil, divided prepared sieve. Cover with
a member of the cabbage family and plastic wrap and refrigerate
2 tbsp fresh lemon juice for 2 hours or overnight until
adds a little pepperiness to the sweet
carrots. Za’atar is a Middle Eastern spice 2 tsp za’atar, divided thickened to consistency of
mixture of sumac, sesame seeds, thyme 1/4 tsp each salt and pepper spreadable cream cheese.
and sometimes oregano or marjoram, Transfer to bowl; refrigerate
and complements the homemade labneh. Labneh: until ready to use.
2 cups 2% plain natural yogurt Carrots and Kohlrabi: Halve thin
Prep: 20 min Chill: 2 hr 1/2 tsp salt carrots and quarter larger carrots
Cook: 40 min Serves: 4 to 6
lengthwise. Cut in half or thirds
crosswise. Cut kohlrabi into 1/2-
inch thick slices; stack slices and
cut into 1/2-inch thick batons.
Whisk together 2 tbsp of the
oil, lemon juice, half the za’atar,
salt and pepper. Add carrots and
kohlrabi; toss to coat. Spread
onto parchment-paper-lined
baking sheet. Roast in preheated
400°F oven for 40 minutes or
until tender and browned with
some crispy edges.
Spread labneh over bottom
of serving platter. Top with
roasted vegetables; drizzle with
remaining oil and sprinkle with
remaining za’atar.
Tip: Be sure to use natural
yogurt for making labneh; yogurt
thickened with gelatin or other
thickeners will not separate into
solid and liquid components.
The longer the yogurt drains,
the thicker the labneh will become.
If it gets thicker than you like, simply
stir some of the liquid back into it.
Baby Carrot Variation: Substitute
2 bags (340 g each) baby rainbow
carrots for the whole carrots to
speed up the recipe.
Per serving (1/6th recipe):
220 calories; 6 g protein; 12 g fat;
24 g carbohydrate; 6 g fibre;
12 g sugars; 480 mg sodium.
10 Spring 2019 experience magazineW H AT ’ S I N S E A S O N
Sausage–Dandelion Place sausages on baking sheet lined
Greens Pasta Toss with Longo’s parchment paper. Roast in
Dandelion greens are slightly bitter, so the preheated 400°F oven, turning once,
garlic and hot pepper flakes balance them. for 20 minutes or until no longer pink
Like all greens, they are high in vitamin A, inside. Slice crosswise and set aside.
which makes this dish doubly delicious! Heat oil in large Dutch oven over medium
heat; cook onion for 10 minutes, stirring
Prep: 20 min Cook: 40 min Serves: 4
M E E T T H E FA R M E R occasionally, or until softened and
J&D Produce Inc. 1 pkg (450 g) Longo’s Turkey Sausages beginning to brown. Stir in garlic and
chilies; cook for 1 minute. Stir in dandelion
1/4 cup Longo’s Signature
L O C AT I O N greens, salt and pepper; cook for 5 minutes,
Extra Virgin Olive Oil
Rio Grand Valley, South Texas stirring often, or until dandelion greens
1 large onion, thinly sliced are wilted and central stem is tender-crisp.
Why they are 4 cloves garlic, minced
Cook pasta according to package
o u r pa r t n e r 1/2 tsp Longo’s Crushed Chilies directions; drain, reserving 1/2 cup of
For more than 20 years, Longo’s 1 bunch dandelion greens, the cooking water. Add pasta, sausage
has partnered with J&D Produce cut crosswise into 1-inch lengths and half the reserved cooking water to
to bring you the freshest fruits 1/4 tsp each salt and pepper dandelion greens mixture; cover pot
and vegetables. With a focus on 12 oz farfalle (bow tie) pasta and cook for 1 minute. Stir in remaining
family, quality and sustainability, reserved cooking water, if needed, to
Fresh grated Parmesan cheese
the Bassetti family continues to moisten. Sprinkle with cheese (if using).
(optional)
ensure nutritious cooking greens
Variations: Substitute Longo’s Italian Pork
are available year round.
Sausages for the turkey sausages. You can
decrease the hot pepper flakes or omit
altogether if using hot Italian sausage.
Substitute your favourite short pasta for
the farfalle: orecchiette, fusilli or rotini.
Per serving: 660 calories; 32 g protein;
25 g fat; 78 g carbohydrate; 5 g fibre;
7 g sugars; 640 mg sodium.
experience magazine Spring 2019 11Checkout
our new
catering
guide today!
Whether you’re hosting a client meeting,
an elegant get-together or a big family
affair – we’ve got your entertaining needs
covered. Our team will prepare your order
using the same high-quality ingredients
you’ll find in-store. So get ready to dig in.
AVAILABLE ONLINE
AND IN-STORE TODAY!SPRING BRUNCH
Why do we love brunch? It’s the perfect
BRUNCH combination of simple and indulgent,
as it combines the best of breakfast
with savoury lunch favourites.
IS THE NEW
Plus, who doesn’t love a table adorned with
blossoming spring florals, like Longo’s Signature
Tulips? Explore our delicious brunch-ready
products and inspired recipes, and gather your
DINNER
family for a (stress-free) brunch to remember.
experience magazine Spring 2019 13Spring brunch
T H I S PAG E
Spinach Florentine
P A G E
Baked Egg Tartlets
Be careful. Serve these and you’ll be
put on brunch hosting duty for any Longo’s
occasion – birthdays, Mother’s Day, Signature
“we want more of those yummy egg Swiss Twist
things you made” days! •
NEW! LONGO’S
Roasted Peameal ALL Butter
P R E V I O U S
with Asparagus Relish Croissants
•
Simply egg-cellent. LONGO’S
(And that’s no yolk). FILONE baguette
We’ve noticed that happier birds lay •
tastier eggs – that’s why we offer eggs LONGO’S
proudly produced by Ontario family Rustic-STYLE
farms. They’re laid by chickens housed FRUIT TART
in “enriched” coops, with more space •
to stretch, preen and nest – and with LONGO’S
access to private nest boxes. Hemp Hummus
Recipes on pg. 18
14 Spring 2019 experience magazineSpring brunch A N E W B R U N C H Citrus Shrimp Cups This fresh and colourful shrimp cocktail looks lovely spooned New! onto Boston lettuce leaf Longo’s “cups,” but if you’re feeling Family-Size rushed, it looks equally pretty Spinach in a nice bowl with the leaves Salad piled on the side. Recipe on pg. 18 experience magazine Spring 2019 15
Spring brunch
B R U N C H
Go nuts. Nuts for Cheese Gusta Foods
FOR NEW VEGAN Handcrafted in London, Hailing from Montreal,
PRODUCTS. Ontario, these 100% vegan Gusta offers artisanal
Whether you’re a cheeses are made from Italian, Spanish and
committed vegan or just organic cashew milk that’s Montreal-spiced vegan
want to explore more plant- traditionally fermented to sausages with amazing
based offerings – Longo’s produce a mouth-watering textures and rich flavours,
deli department is proud selection of wedges and as well as deliciously versatile
to offer a new selection of spreads. Gluten-free. plant-based cheeses.
vegan meats and cheeses.
V E G A N
Sourced from Canadian and
local businesses, they’re
FAUXMAGERIE ZENGARRY
packed with flavour, made
This line of all-natural artisanal vegan cheese from Alexandria,
with love and taste so
Ontario, is made with quality local ingredients and free of
convincing, they’re sure to
additives and preservatives.
please the whole family.
16 Spring 2019 experience magazineSpring brunch P e t a l P o w e r In Full Bloom Keeping fresh flowers in your house is proven to make you happier. So treat yourself – or someone else – to the freshest seasonal cut and potted flowers from Longo’s. Plus enjoy free floral wrapping too. experience magazine Spring 2019 17
Spring brunch
Spinach Florentine Tip: Crack each egg into a bowl before Tip: Use leftover peameal for delicious
Baked Egg Tartlets sliding it onto the centre of the tart. sandwiches topped with sliced cheddar
Prep: 20 min Cook: 25 min Serves: 8 and tomato and additional honey mustard
Variation: Substitute Longo’s Spinach or
to taste.
Artichoke Dip for the spinach filling.
1 tbsp Longo’s Salted Butter
1 tub (142 g) Longo’s Baby Spinach Per serving (1/10th recipe): 250 calories;
Per serving: 400 calories; 13 g protein;
23 g protein; 13 g fat; 10 g carbohydrate;
1/2 cup mayonnaise 27 g fat; 26 g carbohydrate; 1 g fibre;
1 g fibre; 6 g sugars; 870 mg sodium.
1/4 cup grated Parmesan cheese 3 g sugars; 480 mg sodium.
2 cloves garlic, grated Roasted Peameal Citrus Shrimp Cups
Prep: 15 min Chill: 30 min Serves: 6 to 8
1/4 tsp ground nutmeg with Asparagus Relish
1 pkg (454 g) Longo’s Puff Pastry, Prep: 10 min Cook: 1 hr Serves: 8 to 10 1 large navel orange
thawed 1/2 bag (227 g) Longo’s Signature
2 Longo’s Whole Peameal-Style
8 Longo’s Large Eggs Cured Pork Loins (650 g each) Cooked Large Black Tiger Shrimp
(41/50 ct), thawed and tails removed
Melt butter in skillet set over medium 1/4 cup Longo’s Honey Mustard
1/4 cup each diced red onion and
heat. Add spinach; cover and cook for 1/4 cup Longo’s Cider Vinegar
red pepper
1 minute. Uncover and cook for 2 to 5 tbsp Longo’s Canola Oil, divided
3 additional minutes or until wilted. 1 tbsp Longo’s Signature Organic
1 cup each diced red onion and Sicilian Extra Virgin Olive Oil
Transfer to bowl and cool slightly. red pepper with Lemon
Add mayonnaise, Parmesan, garlic and 1 bunch asparagus, trimmed and 1/4 tsp each salt and pepper
nutmeg; mix well. (Make-ahead: Reserve sliced 1/4-inch thick on an angle
for 1 day.) 1 large avocado, diced
1/4 tsp each salt and pepper
1/4 cup slivered Longo’s Fresh Basil
Cut each sheet of puff pastry into 1 tbsp chopped Longo’s Fresh Tarragon
4 rectangles and place on parchment- 1 large head Boston or butter lettuce
(optional)
paper-lined baking sheet(s). Grease the (optional)
bottoms of 8 heat-proof ramekins and Place peameal in shallow baking dish or
Finely grate 1 tsp orange zest before
centre on each piece of puff pastry. small roasting pan. Score a crosshatch
peeling and chopping orange.
Bake in preheated 400°F oven on on tops. Roast in preheated 375°F oven
bottom 2 racks, rotating trays if needed for 45 minutes. Chop shrimp roughly; toss together
halfway through, for 12 minutes or until shrimp, orange and zest, onion, red
Whisk honey mustard with vinegar and
pastry begins to puff around the edges pepper, oil, salt and pepper. Chill for
4 tbsp of the oil. Brush all but 2 tbsp of
of the ramekins. at least 30 minutes or up 1 day.
the mixture over the peameal; roast for
Working quickly, using oven mitts, 15 additional minutes or until the internal Just before serving, stir in avocado and
remove ramekins. Spoon some of the temperature reaches 165°F. basil. Spoon into lettuce cups (if using)
spinach mixture around the edges of the or small glass dishes to serve.
Add remaining oil to nonstick skillet
hollow left by the bowl, making a nest set over medium heat. Add onion and
for the eggs. Crack an egg into each Tip: Quick-thaw shrimp by placing in bowl
red pepper; cook for 5 minutes. Add and covering with lukewarm tap water.
spinach “nest.” asparagus and sauté for 5 minutes Let stand for 10 minutes, drain well and
Bake (rotating sheets as needed halfway or until tender-crisp. Stir in reserved pat dry.
through) for an additional 7 to 10 honey mustard mixture, salt and pepper;
minutes or until whites are set and yolks remove from the heat. Stir in tarragon Per serving (1/6th recipe): 120 calories;
are cooked to preferred doneness. (if using). 7 g protein; 8 g fat; 7 g carbohydrate;
Slice peameal and serve with warm relish. 3 g fibre; 1 g sugars; 170 mg sodium.
L o n g o ’ s C at e r i n g PRIMARY & SECONDARY LOGOS (DARK GREEN)
Ready for a little delicious help? From amazing appetizers and chef-
Let’s do this together.
prepared meals to freshly baked treats, our catering program makes Get everything you
need for your feast
hosting so much easier. Check out our Catering Guide in-store or
delivered through
online at Longos.com/Store/EntertainingBrochure.aspx Grocery Gateway.
grocerygateway.com
18 Spring 2019 experience magazineRise and
Shine with
FOUR-TOMATO EGGS BENEDICT
INGREDIENTS: DIRECTIONS:
4 slices Villaggio® Whole Wheat Bread, Toss cherry, yellow, Roma and sun-dried tomatoes with
toasted and buttered olive oil and salt. Let stand for 10 minutes.
8 cherry tomatoes, quartered
Hollandaise: In small saucepan, heat butter over
1 yellow tomato, chopped
medium-high heat until melted and bubbling. Combine
1 Roma tomato, chopped egg yolks, lemon juice and mustard in blender; purée until
2 tbsp (30 mL) finely chopped smooth. With motor running, pour the bubbling butter into
sun-dried tomatoes the blender. Season with salt, pepper and smoked paprika.
2 tbsp (30 mL) olive oil Serve immediately.
1/4 tsp (1 mL) coarse salt Spoon tomatoes over slices of bread. Top each with
4 poached eggs poached egg and Hollandaise Sauce. Garnish with parsley.
1 tbsp (15 mL) chopped fresh parsley
Tips: To poach eggs, fill saucepan with enough water to
come 3 inches (15 cm) up side. Heat until water simmers
Hollandaise Sauce: gently; stir in 1 tsp (5 mL) vinegar. Break each egg into
3/4 cup (175 mL) salted butter small dish; holding dish just above simmering water, slip
4 egg yolks each egg into water. Cook, in barely simmering water,
2 tbsp (30 mL) lemon juice for 3 to 5 minutes or until the white is set and yolk is
cooked to desired doneness. Remove eggs with slotted
1 tsp (5 mL) Dijon mustard
spoon; drain well on paper towel.
1/4 tsp (1 mL) each salt and freshly
ground pepper
Pinch smoked paprika Visit Villaggio.ca for more delicious recipes
2019033AGULET US
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IT ON YOU
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COOK-IN
IS THE NEW
TAKE-OUT
INTRODUCING OUR NEW
PASTA EXPRESS MEAL KITS
Skip the takeout and say ciao to home-
cooked pasta. Our Express Meal Kits now
include four mouth-watering pasta dishes:
Penne Primavera, Orecchiette with
Sausage and Rapini, Rigatoni Bolognese,
and Spaghetti with Garlic Shrimp.
Featuring only the freshest pre-portioned
meats and vegetables, Longo’s Meal Kits
allow you to simply prepare in one pot
and serve up an authentic Italian meal in
minutes. Find these newbies and other
Meal Kit favourites in Longo’s Kitchen.
NEW! Penne Primavera NEW! Orecchiette with Sausage and Rapini
A fresh and flavourful pasta dish starring Our incredibly addictive “little ears” pasta kit
penne tossed with slow-cooked Italian plum features Longo’s sweet Italian sausage and rapini
tomatoes and spring’s freshest veggies. coated in a perfectly golden aglio e olio sauce.
experience magazine Spring 2019 21spring BAKING
DESSERT LOVIN’
WITHOUT THE OVEN
There’s no need to turn on the oven with these delicious fuss-free dessert recipes.
Using the highest-quality ingredients, you simply need to blend, melt an ingredient
or two, chill, then enjoy! They’re easy enough to make for the whole family – but the
sweet results are impressive enough for company. Ready? Let’s get our no-bake on.
Chunky
MONKEY
BITES
Recipe on pg. 24
22 Spring 2019 experience magazinespring BAKING
Chocolate
ALMOND
CHERRY
MOUNDS
Recipe on pg. 24
experience magazine Spring 2019 23spring BAKING
Cashew
butter
no-bake
cheesecake
bars
Cashew Butter No-Bake Chocolate Almond Chunky Monkey Bites
Cheesecake Bars Cherry mounds Prep: 20 min Chill: 1 hr Yield: 24 pieces
Prep: 30 min Chill: 2 hr Yield: 16 bars Prep: 20 min Chill: 1 hr Yield: 24 pieces
1 cup Longo’s Pitted Dates
1 1/3 cups graham cracker crumbs 1 1/2 cups corn flakes cereal 1 ripe banana
1/3 cup Longo’s Unsalted Butter, 1 cup Longo’s Organic Dried Cherries 1 tsp vanilla
melted or Cranberries
1 cup Longo’s Rolled Oats
1/2 cup Longo’s Slivered Almonds,
Filling: 2 tbsp Longo’s Flax Seeds
toasted
1 cup cashew or almond butter 2 tbsp Longo’s Chia Seeds
1/3 cup Longo’s Golden Raisins
1/2 cup plain Greek yogurt, 1/4 cup Longo’s Walnuts,
1/4 cup Longo’s Shelled Pistachios
at room temperature coarsely chopped
8 oz semisweet chocolate,
1/2 cup cream cheese, 1/4 cup mini chocolate chips
chopped and melted
at room temperature 3/4 cup Longo’s Shredded Coconut,
2 oz white chocolate, chopped
2/3 cup icing sugar, sifted toasted
and melted
1/4 cup Longo’s Cashews,
Pulse dates to break apart in bowl of
Almonds or Peanuts, chopped Mix cereal, cherries, almonds, raisins and
food processor. Add banana, vanilla,
2 tbsp Longo’s Roasted Pumpkin Seeds pistachios together in large bowl. Stir in
oats, flax and chia seeds and pulse until
melted semisweet chocolate until nuts
a thick paste-like mixture is formed.
Stir together crumbs and melted butter and dried fruit are completely coated
Stir in walnuts and chocolate chips.
until well moistened. Pat firmly into bottom in chocolate.
of parchment-paper-lined 8-inch square Using heaping tablespoonfuls, roll
Using heaping tablespoonfuls, drop
pan. Refrigerate until filling is ready. mixture into balls and roll each ball
mounds of the mixture onto parchment-
in coconut until well coated; place on
Combine cashew butter, yogurt, cream paper-lined baking sheet. Chill for about
parchment-paper-lined baking sheet.
cheese and sugar in bowl of food 1 hour or until solid.
Cover and chill for at least 1 hour.
processor. Process until ingredients With the tines of a fork, drizzle white
are fully mixed and no streaks remain. chocolate evenly over each chilled mound. Make-ahead: Bites can be kept in the
Spoon onto crust, carefully smoothing refrigerator for up to 7 days.
top. Sprinkle with cashews and pumpkin Make-ahead: Mounds can be kept in the
seeds; press in gently. Refrigerate for refrigerator for up to 7 days. Per serving (1 bite): 90 calories;
about 2 hours or until thoroughly chilled. 2 g protein; 3.5 g fat; 13 g carbohydrate;
Cut into bars. Per serving (1 mound): 110 calories; 2 g fibre; 8 g sugars; 10 mg sodium.
PRIMARY & SECONDARY LOGOS (DARK GREEN)
2 g protein; 5 g fat; 16 g carbohydrate;
Make-ahead: Bars can be kept, well 1 g fibre; 11 g sugars; 15 mg sodium.
covered, in the refrigerator for up to 5 days. Get all the freshest
ingredients delivered
Per serving (1 bar): 220 calories; right to your door.
5 g protein; 16 g fat; 15 g carbohydrate; We’ll even carry them in.
1 g fibre; 7 g sugars; 90 mg sodium.
Visit grocerygateway.com
24 Spring 2019 experience magazineFOR A
DELICIOUS
SPRINGTIME
8”
Whitney’s Ancient Spelt
Berry Torte
Get a serving of fruit and satisfy your sweet tooth with this
sweet recipe. The subtle sweetness of our Ancient Spelt
bread really complements the vibrant fruit in this torte.
WHAT YOU'LL NEED:
8 slices of Stonemill Slow Crafted Ancient Spelt Bread,
crusts removed
12 oz. package of frozen mixed berries
1⁄3 cup of Cointreau or Berry Juice
2 tablespoon of granulated sugar
2 cups of lemon or vanilla frozen yogurt, softened
HALF PAGE AD
fresh berries for garnish
WHAT YOU'LL NEED TO DO:
1. Arrange plastic wrap in a 6-inch spring-form pan to
Stonemill
cover bottom and sides.
2. In a bowl, toss frozen berries with Cointreau and
granulated sugar.
3. Let it sit at room temperature for 1 hour and up to
4 hours until thawed.
4. Pour berries into a colander or sieve over a large
measuring cup.
5. Top up liquid with water to make 1 cup (250 mL).
6. Dip Ancient Spelt bread slices, one at a time, into berry
liquid and arrange slices to fit into the bottom of pan,
breaking pieces if necessary.
7. Top with half of the berries and half of the frozen yogurt.
Slow crafted for 8. Repeat layers, smoothing top with a spatula. Put into
freezer until completely frozen, about 4 hours. Remove
pan and plastic from torte and arrange on a cake stand.
honestly great bread. Garnish with fresh berries.
9. Cut yourself a big slice and enjoy.
2019010AGU
Honest Wellness SERVES: 8 • READY IN: 4 hours and 15 minutes
VISIT STONEMILLBAKEHOUSE.COM FOR MORE SLOW CRAFTED DELICIOUS RECIPES Ancient Spelt Bread FREEZE TIME: 4 hours or overnightin
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experience magazine Spring 2019 27E AT M O R E F I S H
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28 Spring 2019 experience magazineE AT M O R E F I S H
Sesame-Roasted Cod Cakes Spread breadcrumbs on rimmed plate; Spread guacamole over tortillas, add a
with Tahini Sauce coat both sides of fish cakes. (Make- strip of fish, a generous spoonful of the
Prep: 20 min Chill: 1 hr ahead: Cover and refrigerate cakes on Creamy Lime Sauce and salsa. Garnish
Cook: 25 min Yield: 12 cakes waxed-paper-lined tray for up to 1 day.) with cilantro (if using).
Heat half of the oil in large non-stick
1 lb cod or haddock fillets Shrimp Variation: Omit fish fillets and use
skillet over medium heat. Fry fish
2 tbsp sesame oil 1 bag Longo’s raw 21/25 shrimp.
cakes, in batches if necessary and with
3/4 tsp salt, divided remaining oil, turning once, for about Per serving (2 tacos): 610 calories;
1/2 tsp pepper, divided 10 minutes or until golden brown and 29 g protein; 33 g fat; 53 g carbohydrate;
1 tbsp sesame seeds crisp. Serve with remaining Tahini Sauce. 8 g fibre; 5 g sugars; 1150 mg sodium.
1 lb potatoes (about 4 small), Per serving (2 cakes): 320 calories;
peeled and cubed 17 g protein; 20 g fat; 19 g carbohydrate;
1 large Longo’s Enriched Coop Egg Fuss-Free Roasted Halibut
2 g fibre; 1 g sugars; 490 mg sodium.
with Tomatoes and Peppers
1 tbsp each minced Longo’s Prep: 20 min Cook: 30 min Serves: 4
Fresh Parsley and Chives
1 tsp Longo’s Dijon Mustard Cornmeal-Crusted 6 Roma/plum tomatoes (about 1 1/2 lb),
Fish Tacos cut into wedges
1/2 tsp grated lemon zest
Prep: 20 min Cook: 10 min Yield: 8 tacos
2/3 cup Longo’s Panko Breadcrumbs 2 red bell peppers, cut into chunks
1/4 cup Longo’s 100% Pure Canola Oil, 2 tbsp fresh lime juice 2 large cloves garlic, sliced
divided 2 tsp chili powder 3 tbsp Longo’s Extra Virgin Olive Oil
1/2 tsp ground cumin 1 tbsp chopped Longo’s Fresh Thyme
Tahini Sauce:
1/4 tsp each salt and pepper 1 tsp salt, divided
3 tbsp tahini
1 lb firm white fish fillets, such as cod, 1/2 tsp pepper, divided
3 tbsp fresh lemon juice
haddock or snapper, cut into 8 pieces 1 lb boned halibut, cut into 4 pieces
2 cloves garlic, rasped
1/2 cup cornmeal 2/3 cup feta cheese chunks
1/4 tsp salt
1/4 cup Longo’s 100% 8 oil-cured black olives
1/4 cup cold water (approx.) Pure Canola Oil (approx.) Sprigs Longo’s Fresh Thyme
Tahini Sauce: Whisk together tahini, 2/3 cup each guacamole and
lemon juice, garlic and salt with enough pico de gallo Toss tomatoes and peppers with garlic,
water to make a creamy sauce. Cover 8 small Longo’s Whole Wheat Tortillas, oil, thyme and half each of the salt and
and refrigerate for up to 2 days. warmed pepper. Scrape into shallow baking
Fresh cilantro leaves (optional) dish that holds the mixture comfortably
Cod Cakes: Arrange fillets in shallow without crowding.
roasting pan. Brush with sesame oil; Creamy Lime Sauce:
season with 1/4 tsp each of the salt and Roast in preheated 400°F oven for
pepper. Sprinkle sesame seeds overtop. 1/3 cup each Longo’s Sour Cream about 20 minutes or until vegetables
Roast in preheated 425°F oven for 10 and Mayonnaise are tender. Stir gently.
to 15 minutes or until fish flakes with tip 1 tsp grated lime zest Season halibut with remaining salt and
of knife. Flake cod, leaving some chunky 2 tbsp fresh lime juice pepper. Nestle into tomato mixture,
bits (there should be about 3 cups). turning to coat with pan juices. Press
Creamy Lime Sauce: Combine sour feta cheese and olives into tomatoes
Meanwhile, cook potatoes in boiling
cream, mayo, lime zest and juice. and peppers.
water for about 10 minutes or until
Cover and refrigerate for up to 1 day.
tender. Drain and mash until smooth; set Roast for about 10 minutes or until halibut
aside (you should have at least 2 cups). Tacos: Combine lime juice, chili powder, flakes with tip of knife and tomatoes and
cumin, salt and pepper. Roll fillets in lime peppers have toasted edges.
Whisk together 1 tbsp of the Tahini
mixture to coat. Spread cornmeal on
Sauce, egg, parsley, chives, mustard, Garnish with sprigs of fresh thyme.
rimmed plate; coat strips well. Let rest
lemon zest and remaining salt and
for 20 minutes.
pepper; pour over potatoes. Stir to Per serving: 340 calories; 28 g protein;
combine. Add flaked cod and gently stir Heat half of the oil in large frying pan. 21 g fat; 10 g carbohydrate; 3 g fibre;
to create a mixture that holds together Fry fillets, turning once, until they’re 6 g sugars; 1270 mg sodium.
yet has some little chunks. Cover and crisp, bronzed and flake easily with
refrigerate for about 1 hour or until cold. tip of knife. Transfer to paper-towel-
Divide into 12 portions about 1/3 cup each lined platter. Fry remaining fillets in
and shape into puck-shaped cakes, about remaining oil.
2 1/2 inches across.
experience magazine Spring 2019 29Your bundle of joy
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A GREAT
PLACE TO LEASIDE
93 Laird Drive, Toronto.
GATHER MAPLE LEAF SQUARE
WITH FAMILY
15 York Street, Toronto
(next to Scotiabank
& FRIENDS.
Arena).
SOUTHEAST OAKVILLE
At Corks we are dedicated to sharing 469 Cornwall Road, Oakville.
the very best of Ontario boutique wines,
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®Coca-Cola Ltd., used under license.B e t t e r - f o r -Y o u M e at s
NEXT-LEVEL ME ATS
For a spring feast, there’s nothing like the flavour and aroma of meat. But we understand the
meat you choose matters. That’s why Longo’s brings you only the finest Ontario lamb, raised
without added hormones AAA beef and the freshest raised without antibiotics chicken.
It’s all we serve our family – and it’s all we bring to you. So dig in.
Steak
Provençal
experience magazine Spring 2019 33B e t t e r - f o r -Y o u M e at s
Curry Yogurt
Lamb Kabobs
Quick Glazed
Snap Peas with
Lemon & Mint
34 Spring 2019B e t t e r - f o r -Y o u M e at s
1/4 tsp each salt and pepper
Ask our MEAT experts 1 lb Ontario boneless lamb leg,
cut into 1 1/2-inch cubes
1 large red pepper, cubed
1/2 red onion, cubed
Antero, Sauce:
Meat Expert 1/2 cup plain low-fat Greek yogurt
2 tbsp chopped Longo’s Fresh Mint
1 tbsp Longo’s Extra Virgin Olive Oil
Planning to serve lamb?
“Come by and tell us how many 1 clove garlic
you’re feeding. Our “Lambassadors” Pinch each salt and pepper
are ready to help select, debone
Blend yogurt with oil, honey, curry
and even marinate the perfect
powder, garlic, salt and pepper. Add lamb
lamb for you.” cubes and coat in marinade. Marinate Skillet-Braised Baby
for at least 2 hours or overnight. Potatoes and Radishes
Preheat grill to medium. Thread lamb Radishes add a lovely sweetness
Curry Yogurt onto 6 soaked wooden skewers, and colour to this stovetop side dish.
Lamb Kabobs alternating with red pepper and red
Curry spices like turmeric, cumin and Prep: 10 min Cook: 16 min Serves: 6
onion. Grill, turning often, for 8 to 10
coriander are rich in health-boosting minutes or until lamb has a hint of pink 1 tbsp olive oil
antioxidants and add bold flavour without in the centre.
heat to these family-friendly skewers. 1 lb baby potatoes, halved
Sauce: Meanwhile, blend yogurt with 8 large radishes, trimmed
Prep: 10 min Marinate: 2 hr mint, oil, garlic, salt and pepper. Serve and halved
Cook: 8 min Makes: 6 skewers with kabobs.
1 cup Longo’s No Salt Added
Chicken Broth
1/2 cup plain low-fat Greek yogurt Steak Variation: Substitute cubed sirloin
steak for the lamb. 4 sprigs Longo’s Thyme
2 tbsp Longo’s Extra Virgin Olive Oil
1/4 tsp each salt and pepper
1 tbsp Longo’s Honey Per serving (1 skewer): 270 calories; Chopped Longo’s Chives
2 tsp mild curry powder 22 g protein; 16 g fat; 9 g carbohydrate;
2 cloves garlic, minced 1 g fibre; 6 g sugars; 125 mg sodium. Heat oil in large (12-inch) nonstick
PRIMARY & SECONDARY LOGOS (DARK GREEN)
skillet set over medium heat. Add
potatoes and radishes in a single
Get everything you need for your feast delivered layer, cut-side down. Cook for 3
through Grocery Gateway. grocerygateway.com minutes. Pour in broth and scatter
thyme overtop.
Cover and cook for 10 minutes.
Uncover and cook for an additional
Quick Glazed Snap Peas Heat oil in large, nonstick skillet set
3 to 4 for minutes or until most of
with Lemon & Mint over medium heat. Add snap peas
the fluid has evaporated. Season
The traditional “peas with mint” and onion and stir-fry for 5 minutes.
with salt and pepper and garnish
gets a modern, fresh twist. Whisk lemon juice with honey, salt with chives to serve.
and pepper. Pour into skillet and toss
Prep: 5 min Cook: 6 min Serves: 4 to 6 Tip: Shake the pan or use a spatula
until peas are nicely glazed. Transfer
to serving bowl. Sprinkle with mint to move the potatoes and radishes a
1 tbsp Longo’s Canola Oil
to serve. little during the last few minutes of
3 cups stringless snap peas cooking to avoid sticking.
1/2 cup sliced red onion Variation: Substitute fresh squeezed
2 tbsp lemon juice orange juice for lemon for a sweeter toss. Per serving: 80 calories; 2 g protein;
2.5 g fat; 14 g carbohydrate; 2 g fibre;
1 tbsp Longo’s Honey
Per serving (1/4 recipe): 70 calories; 1 g sugars; 130 mg sodium.
1/4 each salt and pepper 2 g protein; 3.5 g fat; 9 g carbohydrate;
2 tbsp chopped Longo’s Fresh Mint 3 g fibre; 4 g sugars; 150 mg sodium.
experience magazine Spring 2019 35B e t t e r - f o r -Y o u M e at s Buttermilk-Herb Oven “Fried” Chicken 36 Spring 2019 experience magazine
B e t t e r - f o r -Y o u M e at s
Steak Provençal Preheat a well-seasoned cast iron skillet 4 each Ontario raised without
A simple and fresh recipe to showcase over medium heat. Add steaks and antibiotics chicken thighs and
Ontario beef, which is rich in high-quality cook for 5 to 6 minutes per side or until drumsticks, bone-in, skin removed
protein and essential nutrients such as cooked to preferred doneness. Rest (about 3 lb)
iron, zinc and vitamin B12. steaks for 5 minutes before slicing and 1 cup crushed cornflake crumbs
topping with tomato salad. 1 cup Longo’s Seasoned
Prep: 10 min Marinate: 20 min
Panko Breadcrumbs
Cook: 10 min Serves: 4 Tip: Steaks can be grilled instead on a
greased barbecue preheated to medium. Vegetable oil spray
2 tbsp Longo’s Signature
Herbs de Provence Mustard Flank Variation: Substitute flank steak Whisk buttermilk with Dijon, half each
for the strip loin. parsley and chives, honey, onion and garlic
2 tbsp Longo’s Extra Virgin Olive Oil
powders, salt and pepper. Place chicken in
2 tbsp red wine vinegar Per serving: 270 calories; 31 g protein; a resealable bag; add marinade. Marinate
2 cloves garlic, minced 14 g fat; 3 g carbohydrate; 1 g fibre; for at least 1 hour or overnight.
1/4 tsp each salt and pepper 2 g sugars; 350 mg sodium. Toss cornflake crumbs with panko and
1/4 cup packed parsley leaves, divided remaining chives and parsley in a
2 tbsp Longo’s Capers, divided Buttermilk-Herb Oven shallow bowl.
“Fried” Chicken
2 Ontario AAA beef striploin or sirloin Panko and cornflakes add a delicious Remove chicken from marinade, allowing
steaks, trimmed (about 8 oz each) excess to drip off; press into crumbs to
crunch to this healthy makeover of
1 cup Longo’s Grape Tomatoes, halved everyone’s favourite chicken dinner. coat. Place coated chicken on a parchment-
paper-lined baking sheet. (Discard any
Blend mustard with olive oil, vinegar, garlic, Prep: 15 min Marinate: 1 hr leftover marinade and crumbs.)
salt and pepper; measure out and set aside Cook: 30 min Serves: 4 to 6 Coat chicken lightly with nonstick spray.
1 tbsp mustard mixture for tomatoes. Bake in preheated 400°F oven for 30
Finely chop 1 tbsp each parsley and 1 cup buttermilk
to 35 minutes or until golden and
capers; stir into remaining marinade. 1/4 cup Longo’s Dijon Mustard chicken is cooked through.
Coat steaks with marinade and let stand 1/4 cup each finely chopped parsley
at room temperature for 20 minutes and chives, divided Tip: Before coating chicken in crumb
(or reserve in refrigerator for up to 1 day). 2 tbsp Longo’s Honey mixture, reserve a little in a separate bowl
to “refresh” your crumbs if they start to
Roughly tear remaining parsley leaves; 1 tsp each Longo’s Onion Powder
clump together after coating a few pieces.
add to tomatoes along with remaining and Garlic Powder
capers and reserved mustard mixture. 1/2 tsp each salt and pepper Per serving (1/4 recipe): 320 calories;
Toss gently to combine. 26 g protein; 9 g fat; 32 g carbohydrate;
1 g fibre; 7 g sugars; 860 mg sodium.
BETTER MEAT BUYING GUIDE MORE FROM Our MEAT experts
We want to make buying better meat easy. “Why does aged and well-marbled beef
Here’s your guide to the quality meats we have in-store. taste better? The aging beef process
allows natural enzymes to break down
Canadian AAA ONtario AAA certified Qu’appelle the muscle tissue, which makes beef
AGED 21 days Aged 21 days angus beef beef more tender, and marbling gives it a
wonderfully intense, meaty flavour.”
Local *
canadian * * * *
“In our opinion, Certified Angus
aged * * * Beef is among the best beef in
raised without the world. Raised with 10 exacting
Antibiotics *
standards - it has abundant marbling
grass fed, for mouth-watering flavour, and
non-GMO feed * every bite is incredibly tender and
Raised without juicy. Visit our meat counter, and
added hormones * * we’ll find the right cut for you.”
aaa Grade * * * CHRIS & MARIO, MEAT EXPERTs
experience magazine Spring 2019 37BAKERY SWEETEN UP SPRING 3 Leave the baking to us and top off your next meal with an incredible homemade 1 dessert from Longo’s bakery. You’ll find delicious Italian desserts like cannoli and seasonal favourites like zeppole. Plus, find expertly designed custom cakes, sweet party shareables and everything you need to end your next meal on a devilishly delicious note. Holy Cannoli Collection Welcome to cannoli heaven. Our Holy Cannoli Cake is expertly decorated and, just like our Signature Cannoli, is crafted with real cream, fresh ricotta and shells imported from Italy. And don’t forget our share-worthy Longo’s Signature Cannoli Chip & Dip, made with dusted pastry and ultra-creamy ricotta cream. Zeppole Collection Traditionally enjoyed in March on St. Joseph’s Day, our zeppole are made in-store with choux pastry, fresh Chantilly cream and flavours such as chocolate hazelnut and lemon cream. Find Zeppole in-store until Easter. NEW! Rustic-Style Fruit Tart Treat your guests (or yourself) to this elegant, modern take on traditional fruit tarts. Our short- crust pastry is filled with Chantilly cream and topped with only the freshest fruits. 5 2 NEW! Cream pies Indulge in a sweet seasonal surprise – cream pies! These light, cool and luscious desserts are made from only the freshest ingredients. Varieties include coconut cream pie and banana cream pie. 1 Traditional Zeppole 2 Traditional Zeppolinis 3 Chocolate Hazelnut Zeppolinis 4 Lemon Cream Zeppolinis 5 Longo’s 8" Zeppole Cake 6 Traditional Ricotta Cannoli 7 Pistachio Ricotta Cannoli 8 Lemon Cream Cannoli 9 Longo’s 8" Holy Cannoli 10 Traditional Cannoli Cupcake 11 Pistachio Cannoli Cupcake 12 Longo’s Signature Original Cannoli Chip & Dip 38 Spring 2019 experience magazine
BAKERY
4
9
6
8
10
12
11
7
2
experience magazine Spring 2019 39TORONTO CHEF SERIES
Taste
oF
oF
PERU
With over 80 microclimates,
over 3000 (!) types of
potatoes, an abundance of
fresh fish, corn and ancient
cooking methods, Peruvian
cooking is deliciously varied
and steeped in tradition.
Celebrated Chef Guillermo
Russo explains why the
incredible diversity of Peru’s
ingredients, people and
climate make Peruvian cuisine Arroz con
among the best in the world. Pollo
40 Spring 2019 experience magazineTORONTO CHEF SERIES
A graduate of McGill University and Le Cordon Bleu
Culinary Arts Institute, Chef Guillermo Russo has
worked at acclaimed Toronto restaurants such as the
The Black Hoof and was also the Executive Chef for
Gordon Ramsay in Montreal. Through his company
MOSO Catering (mosocatering.com), Chef Guillermo
works on helping craft memorable occasions by
providing best-in-class catering services and event
organization for private and corporate clients. Chef
Guillermo works closely with the Trade Office of
Peru in promoting its gastronomy here in Canada.
Q
countries I love. Working with
the Trade Office allows me
to continue to promote and
& educate others on Peruvian
gastronomy. Being a local
A
chef, I can speak on where
to find ingredients, source
tools, etc. I am still involved
with restaurants, and my
catering company MOSO
Q WHY ARE YOU SO Q CAN YOU SHARE Juanes from the Amazon
has a large focus on Peruvian SOME DISHES THAT
PASSIONATE ABOUT (rice wrapped in macaw
PROMOTING PERUVIAN preparations and flavours. BEST REPRESENT flower leaf and boiled).
GASTRONOMY? TRADITIONAL PERUVIAN
Q LIMA HAS BEEN FOOD CULTURE?
A I grew up in a diplomatic CREDITED AS A Q FOR OUR CHEF SERIES
TOP GASTRONOMY A Yes, dishes are definitely READERS LOOKING
family, we represented
DESTINATION. WHAT location driven. If you live TO EXPERIMENT WITH
Peru everywhere we went. PERUVIAN CUISINE IN
MAKES PERUVIAN near the coast, you work
We always promoted its THEIR OWN HOMES,
CUISINE CULTURE STAND with saltwater fish from the
diversity, its intriguing OUT ABOVE THE REST? WHAT ADVICE OR TIPS
history and its natural ocean and an abundance of CAN YOU GIVE THEM?
wonders. Food was always A I truly believe that it is our vegetables and fruit year-
A Don’t shy away; its really
at the centre of these moment. What makes us round. In the Andes, you
quite simple. Start with
stories – and it’s at the unique is our incredible would be eating camelids,
ceviches and causas, then
core of everything I do. diversity: diversity in our roots, dehydrated chilies
maybe one-pot stews like
geography (86 microclimates) and potatoes that are
arroz con pollo or arroz con
Q AS A CHEF WITH and our people – who are preserved to last through
mariscos, then move on
NOTABLE EXPERIENCE historically Spaniards mixed the harsh winters. Lastly, in
IN THE RESTAURANT to snacks like empanadas
with native Peruvians, with the jungle, you would eat
INDUSTRY WORLDWIDE, or alfajores. I’m more than
an influx of Chinese and superfruits and freshwater
WHAT PROMPTED YOU happy to help indulge your
TO GET INVOLVED Japanese immigrants. Our fish from the Amazon.
curiosities – just reach out
WITH THE TRADE gastronomy is a result Classic dishes from these
to us by email through
OFFICE OF PERU? of ingredients produced areas might be ceviche from
mosocatering.com.
A I cook Peruvian food but its in different areas of soil, the Coast (fish cured in lime
direction is defined by local temperature and altitude, juice), Pachamanca from
Ontario ingredients, the mixed with local and imported the Andes (food placed
Canadian seasons, and my flavours and traditions. atop of coals and buried
exploration of both these underground to cook) and
experience magazine Spring 2019 41TORONTO CHEF SERIES
Arroz con Pollo Creole Relish: Add onion to pan and cook, stirring, for
(Chicken and Rice) 1 small red onion, thinly sliced 3 minutes. Stir in garlic. Add beer and stir
Prep: 25 min Cook: 45 min Serves: 4 to 6 to deglaze the pan. Stir in rice, carrot, bell
1 red finger chili pepper,
seeded and diced pepper and cumin, stirring to coat. Add
2 bunches fresh cilantro, remaining chicken broth, cilantro purée,
roots trimmed off 2 tbsp chopped fresh cilantro hot sauce, and remaining salt and pepper;
2 cups Longo’s Chicken Broth, divided 2 tbsp lime juice bring to a simmer. Return chicken to pan;
1 chicken (about 3 lb), cut into 8 pieces 1 tbsp Longo’s Extra Virgin Olive Oil cover and cook for about 20 minutes
1/2 tsp each salt and pepper or until chicken is no longer pink inside.
1 tsp each salt and pepper, divided
Remove chicken from pan and stir in
2 tbsp Longo’s 100% Pure Canola Oil Creole Relish: Combine onion, chili peas; cover and let stand for 5 minutes.
1 red onion, chopped pepper, cilantro, lime juice, oil, salt and Spoon rice mixture onto plates and top
6 cloves garlic, minced pepper; set aside. with chicken and Creole Relish to serve.
1 cup beer or chicken broth Chicken: Place cilantro and 1/2 cup of Garnish with cilantro leaves (if using).
1 1/2 cups Longo’s Long Grain Rice the chicken broth in blender or food
processor and purée until smooth; set Tip: Leave seeds in chili pepper for a
1 carrot, diced
aside. Sprinkle chicken pieces all over spicier kick to the relish.
1 red bell pepper, thinly sliced
with 1/2 tsp each of the salt and pepper.
1/2 tsp Longo’s Ground Cumin Per serving (1/6th recipe): 560 calories;
Heat oil in large, shallow Dutch oven over 34 g protein; 21 g fat; 53 g carbohydrate;
1 tbsp hot sauce
medium-high heat. Brown chicken all over 3 g fibre; 8 g sugars; 990 mg sodium.
1 cup Longo’s Frozen Peas and remove to plate. Reduce heat to medium.
Fresh cilantro leaves (optional)
Avocado Vegetable Salad
Prep: 20 min Cook: 15 min
Chill: 1 hr Serves: 4
1 yellow flesh potato, peeled
and finely diced
1 cup Longo’s Frozen Mixed
Vegetables
1 small red or golden beet,
peeled and finely diced (optional)
1/4 cup mayonnaise
1/2 tsp grated lime zest
2 tbsp fresh lime juice
2 tbsp Longo’s Extra Virgin Olive Oil,
divided
1/4 cup chopped fresh parsley
1/4 tsp each salt and pepper
(approx.)
2 ripe but firm avocados, diced
4 cups Longo’s Spring Mix Greens
Bring small pot of water to boil.
Cook potatoes for 4 minutes or until
tender. Using a slotted spoon, remove
potatoes to strainer.
Add mixed vegetables to same pot of
water and cook for 3 minutes. Remove
with slotted spoon and add to strainer.
Add beets, if using, to pot and
cook for 5 minutes or until tender.
Separately drain well and set aside.
Place all vegetables on large plate,
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