Get More Summer! - Foodland: Atlantic
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SUMMER
2018
G et Mor e
Su m m er !
Get More
,
PAGE
WHAT S
2 IN STORE
Su m m er !
2 | What’s in Store
PAGE
SUMMER We’re ready for the heat, and our stores are packed with
10 IN A JAR
more of everything we love about summer.
IN SEASON
4 | Farm to Grill
We’re proud to bring you delicious in-season produce,
and we’ve shared some of our favourite ways to grill it up.
10 | Summer in a Jar
Make the harvest last a little longer with quick pickles and
easy no-cook jam — no canning required!
PAGE
GET MORE
PAGE
FARM TO
14 BURGER! E V E RY DAY G R I L L I N G
12 | Dinner Gets Saucy
4 GRILL
PAGE
20
GET MORE
SUMMER!
Find out how yummy Compliments sauces and dressings
make everyday dinner prep a cinch.
14 | Get More Burger!
With our mouth-watering patties, toppings and
condiments on hand, you can build the burgers of your
dreams all summer long.
16 | The Tender Touch
Follow our three simple steps and you’re on your way
to the perfect grilled steak.
IT’S THE WEEKEND!
20 | Get More Summer!
Weekends are what this season is all about. Entertain in
style, whether you’re hosting a crowd or a laid-back play date.
24 | Take It to Go
Pack up a delicious mix of homemade make-ahead recipes,
barbecue essentials, snacks and tasty treats, and enjoy great
food wherever you’re headed this summer.
26 | Cheers to Summer
Kids can spend some sweet quality time with Grandma
or Grandpa stirring up our fruity ice cream float.
27 | Get More Chill!
Stock up on sweet frozen desserts and whip up scrumptious
PAGE
THE TENDER
16
ice cream pies to enjoy when the weather is hot, hot, hot.
TOUCH
SUMMER
2018
On the Cover
Buffalo Shrimp Skewers:
See page 21 for recipe.
Frozen Watermelon Margaritas
and 5-Ingredient Broccoli Salad:
Get Mmorere !
PAGE
GET MORE Sum Find these recipes online at
27 CHILL!
atlantic.foodland.ca/recipes
1
What 's i n S t or e Rib-E Sensations by
er
ye
m
Compliments
This Su m
Applewood Naturally
Smoked, Thick, Centre
Cut Bacon, 375 g
Rib-Eye
Steak
In this issue, there’s more of everything we love about summer, from
fresh weekend entertaining ideas to everyday meals that really sizzle.
More
Made-in-Store
Pork Kabobs
Sweet More
L i m i te
Ti m e O d Sizzle
F
n l y! rom juicy burgers (page 14) to tender
Compliments
Celebrate Canada
Birthday Cookies,
350 g T hese crunchy cookies, with their addictive cream cheese–flavoured
icing, are a delicious way to celebrate our home and native land.
They’re only available for a limited time, so get ’em while they last!
steaks (page 16) to tasty kabobs
(page 22), we’ll make sure your summer
is all about grilling and chilling.
N o dessert captures
the sweetness of
Sugar Cone S’Mores
You can use any of your favourite
chocolate chips in this recipe, or change it
More
More
summer campfires up with butterscotch chips or toffee bits.
more than s’mores. And PREP TIME: 5 min. | TOTAL TIME: 25 min.
SERVES: 8
Flavour
our new Sugar Cone
2 Compliments Honey Graham Wafer
S’Mores recipe
NEWr
Fun
pieces (4 wafers per piece)
Compliments
packs all that gooey 1 cup (250 mL) Compliments Mini Oh Mama!
marshmallow,
Marshmallows
1/2 cup (125 mL) chocolate chips Flavou Buffalo Wing
Sauce,
chocolate and graham 8 Compliments Sugar Cones 354 mL
cracker goodness
into a cone!
1. Break graham wafers into small
bite-sized pieces. Mix in marshmallows
and chocolate chips.
2. Stuff each sugar cone to the rim with
marshmallow mixture. Wrap with double
W e have a wide range of
marinades, seasonings
and sauces available,
so you can enjoy amazing flavour
adventures all summer long!
layer of foil to seal cone and filling completely.
3. Set on BBQ grill preheated to medium. Check out our newest addition on
Close lid and roast, turning occasionally, 5 to
page 12 — Spirited Mickie Dark
8 min. Remove from grill. When cones are
cool enough to handle, hold upright to
Sensations by
& Stormy Rum-Spice BBQ Sauce
unwrap. Serve warm.
Compliments gives our Jamaican-Style BBQ
P E R S E R V I N G (1/8 of the recipe) Spirited Mickie
200 Calories | 3 g Protein | 4.5 g Total fat | Dark & Stormy Chicken recipe a sweet, spicy twist.
Compliments Mini Compliments 2 g Saturated fat | 0 mg Cholesterol | 37 g Carbs | Rum-Spice
1 g Fibre | 17 g Sugar | 90 mg Sodium
Look for more tasty inspiration in
Marshmallows, 250 g Sugar Cones, BBQ Sauce,
12 pk 375 mL the sauces aisle.
2 3
IN SEASON
More
Colour!
Foodland is proud to work
with farmers across our Strawberry Shortcake
region to bring you delicious Kabobs
and colourful summer Why grill strawberries? The heat boosts
produce at its peak. their sweetness and juiciness.
PREP TIME: 10 min. | TOTAL TIME: 25 min. |
MAKES: 4 kabobs
1/2 angel food cake, cut into
1-in. (2.5-cm) chunks
12 strawberries, stems removed
2 tbsp (30 mL) Compliments Pure Honey
il l
1/4 tsp (1 mL) ground cinnamon
t o G r
1 cup (250 mL) plain Greek yogourt
m
4 wooden skewers (8 in./20 cm each),
Far
soaked
1. Alternately thread pieces of angel food
cake and strawberries onto the skewers;
set aside.
2. In small microwaveable bowl, mix
together the honey, cinnamon and 1 tbsp
(15 mL) water. Microwave mixture on HIGH
for 30 sec. Stir again. Brush mixture over
kabobs. Place on barbecue preheated to
Save a spot on medium, grill until cake is golden brown, 1 to
the barbecue for
2 min. per side, and strawberries are slightly
softened.
these in-season 3. Serve skewers with yogourt for dipping.
summer fruits
Tip
P E R S E R V I N G (1 kabob)
160 Calories | 7 g Protein |
and veggies. 1 g Total fat | 1 g Saturated fat |
0 mg Cholesterol | 31 g Carbs |
In-season berries
1 g Fibre | 32 g Sugar |
freeze well. Buy
180 mg Sodium
extra to save
for later.
Compliments Pure
Honey, 375 g
This pure, sweet honey is
Strawberries
excellent in recipes, and
it makes a sunny sweetener
for tea or coffee.
Choose bright red berries
with no pale or soft spots.
The more fragrant they are, the
tastier they’ll be. Wash strawberries
Pair it...
Mix equal parts balsamic
just before eating to keep them fresh.
vinegar and honey.
Drizzle over strawberries
The average strawberry for a tasty combo.
has 200 tiny seeds!
4 5
IN SEASON
Tip Peaches
Leave a piece of Choose peaches with pink
stalk at the end or orange skin, without
of the cob — it
makes a natural green spots. Ripe ones
handle. have a strong aroma and
aren’t too hard or too soft
(and will give a little when
Garlic-Herb Butter pressed).
Melt a pat of this richly flavoured butter
over grilled or boiled corn. It’s nice on
fish or steak, too!
Freestone peaches
PREP TIME: 5 min. | CHILL TIME: 2 hr.
TOTAL TIME: 2 hr. 15 min. are easier to pit
MAKES: 3/4 cup (175mL) than clingstone.
1/2 cup (125 mL) Compliments Unsalted
Butter, softened
1/2 cup (125 mL) finely chopped parsley
1/4 cup (60 mL) finely chopped
Compliments Fresh Chives
1 tbsp (15 mL) finely chopped
Compliments Fresh Thyme
1 tbsp (15 mL) garlic paste
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) Worcestershire sauce
Tip
1/2 tsp (2 mL) hot sauce
1/4 tsp (1 mL) salt
1. In medium bowl, use the back of a spoon You can use
to mix together butter, parsley, chives, salmon portions
thyme, garlic, lemon juice, Worcestershire
A little lemon juice instead of a
sauce, hot sauce and salt. drizzled on cut peaches whole fillet.
keeps them from
2. Scoop mixture onto a large piece of plastic
wrap. Wrap the butter mixture; roll into a log
browning.
about 1-in. (2.5-cm) thick. Chill until firm, 2 to
3 hr. Cut log into slices to serve with corn on
the cob, other hot veggies, fish or steak. Grilled Peaches on high heat for 1 min. Turn over and grill
P E R S E R V I N G (1 tbsp/15 mL) & Planked Salmon another 1 min. Remove from heat to cool.
70 Calories | 0.2 g Protein | 7 g Total fat | Grilling the peaches separately ensures they
4.5 g Saturated fat | 20 mg Cholesterol | pick up some delicious smokiness from the 2. Chop cooled peaches into 1/2-in. (1-cm)
1 g Carbs | 0 g Fibre | 0 g Sugars | 60 mg Sodium grill as their natural sugars caramelize. cubes. Mix with basil, green onion, honey and
lemon juice. Reserve half of peach salsa to
Compliments PREP TIME: 10 min. | TOTAL TIME: 30 min.
SERVES: 4 serve on side later.
Fresh Basil,
You’ll find cobs that contain 1 bunch 4 peaches, halved and pitted 3. Place whole salmon fillet (skin-side down)
yellow or white kernels, or a or portioned fillets on cedar plank; top with
2 tsp (10 mL) vegetable oil
mix of both, in our Produce remaining peach salsa. Grill on medium
1/2 tsp (2 mL) salt
heat, with lid closed, 10 to 15 min., or until
Department.
Corn
Sweet corn pairs 1/4 cup (60 mL) chopped Compliments fish begins to flake and flesh is opaque
le Fresh Basil, plus leaves for garnish
nicely with garlic
ur map! (internal temperature of 158°F/70°C). Lift
o o 1/4 cup (60 mL) chopped green onion
and herbs, as well Try nks, to 2 tbsp (30 mL) honey
lid periodically to check fish and plank don't
as lime juice and pla scorch excessively. Spray any flare-ups with
Compliments 2 tsp (10 mL) lemon juice water mister.
Look for firm kernels
chili powder. Unsalted Butter, 1 1/4 lb (625 g) centre-cut, skin-on whole 4. Remove planked salmon from grill. Garnish
all the way to the top 454 g salmon fillet (or similar weight in
with additional basil leaves. Serve with
portioned, skinless fillets)
of the ear. Moist, bright reserved peach salsa.
1 Compliments Red Cedar Grilling
green husks are a Enjoy corn shortly after Plank, soaked P E R S E R V I N G (1/4 of the recipe)
340 Calories | 33 g Protein | 13 g Total fat |
sign that the corn has purchasing, when its natural
1. In bowl, combine peach halves with oil and 2 g Saturated fat | 90 mg Cholesterol | 24 g Carbs |
reached peak ripeness. sweetness is at its peak. Refrigerate Compliments Red Cedar Grilling Plank 2 g Fibre | 22 g Sugars | 360 mg Sodium
if you’re not eating it right away. salt; gently turn to coat. Grill, cut-side down,
6 7
IN SEASON
What's
Fresh & Local
More Thrills on the grill Compliments
Naturally Simple
Tzatziki Yogourt
& Cucumber
Dip, 227 g
Near You? Grilling is your secret weapon for making fresh
ingredients taste even better. Here are six more
Visit atlantic.foodland.ca/
flyer to find out which
fruits and veggies
produce superstars to put on the barbecue. Tip
Try grilled zucchini
are ripe and ready dipped in tzatziki
in your area. or hummus.
Grilled Red Pepper
Egg Cups
Tangy barbecue sauce brings out the natural
sweetness of the grilled peppers.
PREP TIME: 10 min. | TOTAL TIME: 30 min.
SERVES: 8
EGGPLANT WATERMELON ZUCCHINI
4 large red peppers, halved lengthwise, Grill whole eggplant until soft and skin is Grill wedges just until marked to Grill thick slices until tender, and
seeded charred all over. Scoop out flesh, and mash caramelize natural sugars and add drizzle with a lemony vinaigrette.
2 tbsp (30 mL) olive oil with garlic and olive oil for a quick dip. smokiness. Whisk honey with lime juice
1/3 cup (75 mL) Sensations by and brush overtop.
Compliments Kansas City Style Smokey
Barbecue Sauce
8 Sensations by Compliments Edam
Cheese, Sliced
8 eggs
1/4 tsp (1 mL) each salt and black pepper
2 tbsp (30 mL) finely chopped fresh cilantro
1. In bowl, toss pepper halves with oil. Brush
insides of peppers with barbecue sauce.
Place, cut-sides down, on grill preheated
to medium-high. Cook 4 to 5 min., or
until lightly charred and slightly softened.
Remove from grill. Place a cheese slice TOMATOES ONIONS PORTOBELLO
inside each pepper half, pressing cheese Grill halves or thick slices just until Pop thick wedges or rings directly on MUSHROOMS
against sides. Crack an egg into each pepper marked. Serve with fresh mozzarella, the barbecue or cook in grill basket. Grill caps until softened. Spoon
cup. Season with salt and pepper. basil and olive oil for a barbecued Grill until tender and use to top burgers, in ready-made bruschetta topping
2. Reduce heat to medium. Place peppers take on a Caprese salad. pizzas or salads. for a quick appetizer.
back on grill over indirect heat. Close
barbecue lid. Cook 15 to 20 min., or until
whites are just set and yolks are still soft, or
to desired doneness. Sprinkle with cilantro
to serve.
Tip
Yellow and orange
Peppers
P E R S E R V I N G (1/8 of the recipe)
peppers are also sweet
220 Calories | 12 g Protein |
15 g Total fat | — you can swap them
Trim off and discard 6 g Saturated fat | for red.
the white veins 205 mg Cholesterol |
inside peppers —
Pair it...
11 g Carbs | 2 g Fibre |
they can be slightly 8 g Sugars | Pick peppers that look plump
bitter. 350 mg Sodium
and feel firm, with shiny skin
and no soft spots. Store them Salty feta cheese
Sensations by in the crisper. and red peppers
Compliments are a summery
Kansas City Style
Smokey Barbecue
match made in
Colourful peppers are simply
Sauce, 425 mL heaven.
riper versions of green
peppers.
8 9
IN SEASON
Swap the green
beans for asparagus, Just two pint-size boxes
small cauliflower of fresh blueberries make
florets, carrot sticks or four jars of this simple,
Serve pickled cucumber spears. refreshing jam.
cherries on
charcuterie and
cheese trays,
or alongside
grilled meats.
Quick Pickled Spiced Quick Pickled Beans No-Cook Tangy Blueberry
Cherries with Garlic & Dill Freezer Jam
A cherry pitter is a handy tool — it's also Garnish a Caesar or Bloody Mary with these A food processor or immersion blender breaks
great for pitting olives. zesty beans. up blueberry skins better than a hand masher.
PREP TIME: 5 min. | MARINATE TIME: 24 hr. PREP TIME: 10 min. | MARINATE TIME: 24 hr. PREP TIME: 5 min. | REST TIME: 12 hr.
TOTAL TIME: approx. 24 hr. TOTAL TIME: approx. 24 hr. | MAKES: 4 cups (1 L) TOTAL TIME: approx. 12 hr. | MAKES: 4 cups (1 L)
MAKES: 2 cups (500 mL)
6 sprigs Compliments Fresh Dill 2 pints (approx. 3 1/2 cups/875 mL)
2 cups (500 mL) cherries, pitted 2 cloves garlic, peeled fresh blueberries
2 whole cloves 1 red or green finger chili, thinly sliced 1 3/4 cups (425 mL) sugar
1 sprig Compliments Fresh Thyme 1 tbsp (15 mL) pickling spice zest of 1 lemon
1 tsp (5 mL) coriander seeds 1 lb (500 g) green beans, trimmed 1/4 cup (60 mL) lemon juice, or to taste
1 tsp Compliments Whole Black Pepper 2 cups (500 mL) Compliments White Vinegar 1/2 tsp (2 mL) ground cinnamon (optional)
½ tsp (2 mL) allspice berries 1 tbsp (15 mL) pickling or kosher salt 1 pouch (85 mL) liquid pectin
½ cup (125 mL) Compliments Apple Cider
Vinegar 1. Into two 2-cup (500 mL) canning jars, divide 1. Place blueberries in large bowl. Crush with
1/3 cup (75 mL) sugar the dill sprigs, garlic, chili slices (2 to 4 slices potato masher to split open berries. Pulse
2 tsp (10 mL) pickling or kosher salt per jar) and pickling spice (1 1/2 tsp/7 mL per with an immersion blender or food processor
jar). To stand beans upright, lay the jars on to further break up skins into smaller pieces to
1. Pack cherries, cloves, thyme, coriander their sides while filling with beans. Trim if preferred texture.
seeds, peppercorns and allspice berries in 2-cup beans extend past rims. Alternatively, put all 2. Into blueberry mixture in bowl, stir in sugar,
(500-mL) canning jar. You may have a few ingredients into one 5-cup (1.25 L) canning jar. zest and half the lemon juice. If more tartness is
cherries left over. Stand jars upright; set aside. preferred, add remaining lemon juice. Whisk in
r
2. In small saucepan, combine vinegar, ¼ cup cinnamon, if using. Let stand 15 min. Add pectin,
e
2. In saucepan over medium heat, simmer
m m
(60 mL) water, sugar and salt; bring to a stirring 3 min., to dissolve sugar completely.
u
3 cups (750 mL) water, plus the vinegar and
S Jar
simmer until salt dissolves. Pour hot brine over salt. Simmer until salt dissolves, about 5 min. 3. Divide blueberry mixture into four 1-cup
cherries filling to about 1/4 in. (5 mm) below (250-mL) freezer-safe containers with
3. Pour the hot brine into the jars, filling to
the jar rim. Seal with lid. Cool to room tight-fitting lids, leaving 1/2 in. (1 cm) room at
about 1/4 in. (5 mm) below the rims. Seal with
temperature then chill 24 hr. before serving. top. Cover loosely with lids. Let rest at room
lids. Cool to room temperature then chill 24 hr.
in a
Store in fridge up to 1 week. temperature 12 hr. The jam is ready to eat.
before serving. Store in fridge up to 2 weeks.
P E R S E R V I N G (1/8 of the recipe) Seal lids tightly and store refrigerated up to
P E R S E R V I N G (4 beans)
45 Calories | 0.4 g Protein | 0 g Total fat | 3 weeks. Or freeze up to 6 months.
Making these tasty in-season 0 g Saturated fat | 0 mg Cholesterol | 11 g Carbs |
1 g Fibre | 9 g Sugars | 290 mg Sodium
10 Calories | 0 Protein | 0 g Total fat |
0 g Saturated fat | 0 mg Cholesterol | 2 g Carbs | P E R S E R V I N G (1 tbsp/15 mL)
favourites is way easier than canning. 0 g Fibre | 1 g Sugars | 180 mg Sodium 30 Calories | 0 g Protein | 0 g Total fat |
0 g Saturated fat | 0 mg Cholesterol | 7 g Carbs |
Pick it, pack it and you’re done! 0 g Fibre | 6 g Sugars | 0 mg Sodium
Q uick pickles and jams are a fresh
take on preserving that makes
in-season produce last longer —
without canning. In about half an hour,
you’ll have delicious treats that only need
to sit and chill. In fact, these three recipes
are so easy, they’re a great way to start
Compliments Compliments Whole Compliments
a new harvest-time family tradition. White Vinegar, 4 L Black Pepper, 120 g Fresh Dill, 1 bunch
10 11
G et s
EVERYDAY GRILLING
Di n n er Compliments sauces and dressings
Saucy
GRILL & SERVE
give you a head start on delicious Available with
vegetarian or
grilled dinners any time. Grab a meat toppings, our
dressed flatbreads
bottle and make one of our fun new can be served with
recipes, or choose an even faster any meal or as a
simple main dish.
ready-made option with these Deli Prepared
Flatbreads,
flavour boosters built right in. 234–315 g
Try all
8 flavour
s! FULLY COOKED
NEWr! These ribs are generously
brushed with one of our
Flavou 100%
Canadian
signature smoky sauces. Thaw
and grill for a quick dinner.
pork. Sensations by Compliments
Kansas City–Style Pork Back
Ribs in Barbecue Sauce, 680 g
Grilled Shrimp 1. Toss shrimp with barbecue sauce. Grill
Ginger and Spice & Kale Ranch Salad on medium-high heat 3 to 5 min., turning
and Everything Nice Skewer the shrimp or cook in a grill basket
to make turning extra easy.
occasionally, until cooked through
(internal temperature reaches 165°F/74°C).
The spiced rum flavour of our new Remove from grill.
PREP TIME: 5 min. | TOTAL TIME: 10 min.
Dark & Stormy sauce makes summer 2. Toss together kale, croutons and
SERVES: 4
grills more exciting. dressing. Divide among 4 plates.
Sensations by Compliments 1 bag (454 g) Sensations by Compliments Top with shrimp and avocado.
Spirited Mickie Dark & Stormy Uncooked Extra Large Black Tiger Serve with lime wedges.
Rum-Spice BBQ Sauce, Shrimp (26/30 ct), thawed
375 mL P E R S E R V I N G (1/4 of the recipe)
1/3 cup (75 mL) barbecue sauce
380 Calories | 29 g Protein |
1 box (142 g) baby greens such as Compliments 20 g Total fat | 2.5 g Saturated fat |
Organic Mixed Baby Kale 210 mg Cholesterol | 22 g Carbs |
1 cup (250 mL) croutons such as Compliments 2 g Fibre | 7 g Sugars |
Cheese & Garlic Croutons 630 mg Sodium
1/3 cup (75 mL) Compliments Ranch Dressing
1 avocado, halved, pitted, peeled and diced
lime wedges for squeezing
Juicy shrimp cooks
up in minutes, so keep
Jamaican-Style 2 tbsp (30 mL) soy sauce allspice. Add chicken; turn to coat. an extra bag in the
BBQ Chicken 2 cloves garlic, minced Cover and marinate in fridge 1 to 4 hr.
Prepared Fresh Daily, freezer for nights
Ginger ale acts like sugar in 1/2 tsp (2 mL) each salt, pepper, 2. Cook chicken on grill preheated Large Caesar Salad, when you need
this marinade, adding a spicy ground cinnamon and allspice to medium, 20 to 25 min., or assorted sizes dinner in a hurry.
sweetness. 3 lb (1.5 kg) bone-in, skin-on until thickest part of meat reaches
PREP TIME: 10 min. chicken pieces (breast, thigh 165°F (74°C) on an instant-read
MARINATE TIME: 1 hr. or legs) thermometer. Turn chicken pieces
TOTAL TIME: 1 hr 35 min. 1/2 cup (125 mL) Sensations by
SERVES: 4
often. In last 2 min. of grilling,
Compliments Spirited Mickie brush with Spirited Mickie Dark
1 cup (250 mL) Compliments Dark & Stormy Rum-Spice
& Stormy Rum-Spice BBQ Sauce. Sensations by
Ginger Ale BBQ Sauce
P E R S E R V I N G (1/4 of the recipe) Compliments
2 tbsp (30 mL) finely 460 Calories | 50 g Protein | Uncooked Extra Compliments
chopped fresh thyme 1. In large bowl, stir together ginger
23 g Total fat | 6 g Saturated fat | Sensations by Large Black Tiger Ranch Dressing,
ale, thyme, oil, lime juice, soy sauce, Shrimp, 454 g,
2 tbsp (30 mL) canola oil 225 mg Cholesterol | 14 g Carbs | Compliments 475 mL
garlic, salt, pepper, cinnamon and Chicken Thighs 26–30 pieces
2 tbsp (30 mL) lime juice 0 g Fibre | 12 g Sugars | 570 mg Sodium
12 13
14
Ready to create the
burger you’ve always
or e
dreamed of? We
Get M
have all the building
ger! blocks you need.
Bur
Sensations by
Creamy
Compliments
Applewood Naturally
Avocado! Smoked, Thick, Centre
Cut Bacon, 375 g
Tangy
Tomato!
Sensations by
Compliments Original
or Whole Wheat Naan
Rounds, 480 g
Compliments Garlic
Dill Pickles, 1 L
Peppery
Aru gul a !
Sensations by
Compliments Sliced
Cheese, made with
100% Canadian milk,
150–170 g
Compliments Sweet
Green Relish, 500 mL
Compliments Balance
Wild Pacific Salmon
Burgers, 4 pk
Compliments
Real Mayonnaise,
890 mL
Crisp Red
Onion!
Compliments
Breaded Chicken
Burgers, 8 pk Compliments Prepared
Mustard, 400 mL
Compliments
Tomato Ketchup,
100% Canadian
Tomatoes, 1 L Sensations by
Compliments Deluxe
Hamburger Buns, 4 pk
Made fresh in-store, these salsas
are great with chips, but they NEW!
add exciting flavours to your
Tropical
favourite burgers, too. Find them
in the Produce Department. Mango Salsa
Toppers Pineapple
Salsa
EVERYDAY GRILLING
Sensations by Compliments Sterling
Cheddar Stuffed Beef Burger, 6 pk
Delicious Burgers Ahead!
Silver® Chuck Beef Burgers, 8 pk
YOUR GUIDE TO
Prime Rib Beef Burgers, 8 pk
Sensations by Compliments
Sensations by Compliments
TENDER STEAKS
!
Some steaks are just naturally tender and juicy. These
Yum
premium cuts, including tenderloin, strip loin, T-bone and
rib-eye, come from the loin and rib sections. Grilling or
pan-frying them brings out that rich, beefy flavour that
just tastes like summer. Here’s what you need to know
when you’re shopping for them in our Meat Department.
TENDERLOIN
Dangerously
Also known as filet mignon,
tenderloin is almost buttery in
delicious burgers with
texture. It’s cut thick and can be
no artificial flavours
wrapped in bacon for a smoky
Tender, juicy and
flavour boost.
or colours!
loin
Sensations by Compliments
Tender
every day
SHORT LOIN
99
frozen burgers.
Selection varies by store.
Also known as T-bone, or porterhouse
when it’s cut thick, short loin gives you
the best of both worlds. On one side
of the bone you get a strip loin, on the
other, a tasty tenderloin.
11
3 Steps to the
Sensations by Compliments
Short Loi
Angus Beef Burgers, 8 pk
CAUTION
n
Strip Loin
Perfect Steak
Follow our method and you’ll be serving up STRIP LOIN
tender, juicy steaks like a pro. Also known as New York
The
strip, strip loin is juicy and has
1. DRY Steaks brown best when their a satisfying, tender texture.
exteriors are dry. Pat off any surface
moisture with a paper towel before seasoning
and cooking.
2. SEASON Sprinkle steaks with fine-grain RIB-EYE
table or sea salt, or medium-grain kosher One of the most prized cuts of beef,
100% Pure Beef Burgers, 8 pk
rib-eye is well marbled, giving you an
Sensations by Compliments
salt. Add some freshly ground pepper or a Rib-E
y e
r
extremely juicy and tender steak.
e
favourite seasoning blend, if you like.
n d
3. COOK Whether you use charcoal or
Te
Follow our three simple
grill, these patties are
Frozen and ready to
gas, it’s important to have two heat zones
delicious summer.
for grilling steaks. One should be hot enough Bone-
steps and you’re on
the start of a
In
Rib
to brown the meat but not so fiery that the
your way to the perfect
Touch
exterior burns or dries out before the inside is
done. The other should be cooler for finishing
steak. You won’t believe up thick steaks or moving pieces away from
how easy it is to get flare-ups, which can impart a bitter flavour.
Generally, steaks less than 1 in. (2.5 cm) thick
BONE-IN RIB
This is simply a rib-eye with the
juicy, delicious results can be cooked completely in the hot zone, bone left in, which helps keep the
meat next to it tender and juicy
every time. whereas thicker steaks can be browned in
the hot zone and then moved into the cooler
as it cooks. This steak makes a
spectacular main for entertaining.
zone to finish cooking.
16 17Grilled Mini Potato
& Garlic Skewers
Saturday Night,
Boiling and then grilling the garlic gives it OUR BUTCHERS
a sweetness and makes it less pungent. ARE A CUT ABOVE
PREP TIME: 5 min. | TOTAL TIME: 30 min. Looking for a specific cut
SERVES: 4 or need some ideas for dinner
tonight? Our butchers are
Done Right
20 mini red or white potatoes in-store and ready to help plan
10 large garlic cloves, halved lengthwise your next great meal!
2 tbsp (30 mL) olive oil Pork Back Ribs
1 tbsp (15 mL) chopped fresh rosemary
1/2 lemon, juiced
1/2 tsp (2 mL) each salt and pepper
4 long metal or wood skewers (soaked)
Stir up some weekend excitement with your
1. In saucepan, boil the potatoes until just friends and neighbours. Build your menu around
cooked but firm enough to hold their shape, Ultimate Pork Back Ribs these tender, saucy ribs and let the good times roll.
about 8 to 10 min. Use slotted spoon Brush leftover Ultimate Sauce over
to transfer potatoes to a bowl. Reduce grilled chicken, fish, burgers or steaks for
a tangy-sweet finish. Yum!
saucepan to a simmer; add the garlic and
cook 1 to 2 min., until garlic begins to soften. PREP TIME: 15 min. | TOTAL TIME: 1 hr. 10min.
SERVES: 8
Tip
Transfer garlic to bowl of potatoes.
5 lb (2.2 kg) pork back ribs
2. Add olive oil, rosemary, lemon juice, salt
and pepper into the bowl. Turn to coat 3 carrots, coarsely chopped
potato mixture. Let cool. 3 celery stalks, coarsely chopped Make a double batch
1 onion, coarsely chopped of the sauce and
3. Alternating potatoes and garlic, thread
2 cloves of garlic, minced, or to taste freeze it for more
onto skewers. Grill over medium-high laid-back meals.
heat about 8 min., or until potatoes are 1 tbsp (15 mL) salt
cooked through and skins begin to turn 1/2 tsp (2 mL) pepper
golden. Brush occasionally with oil mixture
U LT I M AT E S A U C E :
remaining in bowl.
1 cup (250 mL) tomato ketchup
P E R S E R V I N G (1/4 of the recipe)
1/2 cup (125 mL) packed brown sugar
180 Calories | 3 g Protein | 7 g Total fat |
1 g Saturated fat | 0 mg Cholesterol | 27 g Carbs | 1/4 cup (60 mL) reduced sodium soy sauce
4 g Fibre | 1 g Sugars | 300 mg Sodium 1/4 cup (60 mL) apple cider vinegar
1/4 cup (60 mL) hoisin sauce
2 tsp (10 mL) minced garlic
2 tsp (10 mL) grated fresh ginger
2 tsp (10 mL) thinly sliced green onions
1. Cut ribs into 2- or 3-rib sections. Place
Quick, Easy
in large stock pot (or divide ingredients into
2 pots). Add carrots, celery, onion, garlic,
salt and pepper. Add enough water to just
cover ribs and vegetables. Loosely cover
& Hearty
with lid. Bring to a simmer for 30 min. to
Serve these tasty skewers with a simple cook the ribs.
steak and a quick-toss salad for a meat- 2. Meanwhile, in saucepan, stir together
and-potatoes meal that’s made for summer. ketchup, brown sugar, soy sauce, vinegar,
hoisin sauce, garlic, ginger and green
onion. Simmer, uncovered, over low heat
until the sauce reduces by almost half, about
30 min. Measure out about half the sauce,
reserving remainder to serve later.
ADD SOME FRESH & FAST 3. Remove ribs from poaching liquid (discard
COLOUR Toss together one liquid and veggies); transferring to platter.
This pretty blend of our bagged salad Place ribs on BBQ heated to medium. Grill
of blue-, yellow- kits any time you
about 8 min., turning periodically and basting
and red-skinned need a delicious,
with sauce, until edges of ribs are lightly
potatoes is also no-sweat salad.
Compliments charred. Serve with reserved sauce for
terrific for chunky dipping (or save for a separate use).
potato salads. Mediterranean
Compliments Inspired Blend P E R S E R V I N G (1/8 of the recipe)
Medley Petites Chopped Salad Kit, 450 Calories | 28 g Protein | 25 g Total fat |
312 g Store Made Garlic Bread, 9 g Saturated fat | 100 mg Cholesterol | 27 g Carbs |
Potatoes,
0 g Fibre | 24 g Sugars | 910 mg Sodium
680 g available in select stores
18 19IT’S THE WEEKEND!
G et Mor e Su m m er !
Buffalo Shrimp Skewers
For a big holiday weekend crowd, simply
double or triple this recipe.
Trail mix adds PREP TIME: 15 min. | TOTAL TIME: 30 min.
crunch and SERVES: 4
sweetness. 1 pkg (454 g) Sensations by Compliments
Uncooked Extra Large Black Tiger
Shrimp (26/30 count), thawed
1 small zucchini, cut into rounds
1 red pepper, cut into 1-in. (2.5-cm) pieces
Tip
Store-bought
Turn a simple
cookie mix into
1/2 red onion, cut into 1-in. (2.5-cm) pieces
1/4 cup (60 mL) Compliments Oh Mama!
Buffalo Wing Sauce
1 tbsp (15 mL) finely chopped fresh chives
dough makes this this tasty cobbler
pizza easy for lime wedges, for serving
topping!
entertaining. 4 metal skewers (12 in. /30 cm each) or
8 shorter wooden skewers (soaked)
1. Alternating ingredients, thread shrimp
and vegetable pieces onto skewers.
Brush on sauce.
2. Place skewers on grill preheated to
medium-high. Cook 3 to 5 min., turning once,
or until shrimp is cooked through (internal
temperature 165°F/74°C) and veggies are
Summer Weekenngd tender.
Crowd-Pleasi
3. Sprinkle with chives. Serve with lime
wedges.
Menu
P E R S E R V I N G (1/4 of the recipe)
150 Calories | 26 g Protein | 3.5 g Total fat |
0.5 g Saturated fat | 200 mg Cholesterol | 4 g Carbs |
1 g Fibre | 3 g Sugars | 740 mg Sodium
Long weekends make summer worth
waiting for. Welcome guests to a big bash
featuring this guaranteed-to-please lineup.
or
• Buffalo Shrimp Skewers at f ls!
G re c k t a i
• Herb-Marinated Flank Steak mo
• Grilled Tomato Pizza with Summer
Greens Pesto Compliments Compliments Compliments Compliments Compliments Sensations by
• 5-Ingredient Broccoli Salad Oh Mama! Gluten-Free Zesty Italian Pizza Dough, Fruit & Nut Compliments
Buffalo Wing Cookie Mix, Dressing, 650 g Trail Mix, Strawberry
• One-Skillet BBQ Peach & Sauce, 400 g 475 g 400 g Italian Soda,
Raspberry Cobbler 354 mL 750 mL
• Strawberry Thyme Iced Tea
20 Visit atlantic.foodland.ca/summer to get these recipes. 21IT’S THE WEEKEND!
BBQ Crescent Roll Dogs
That’s right — you can grill this dough!
Dill Pickle 1 tbsp (15 mL) Sensations by are tender. Drain and cool slightly.
PREP TIME: 5 min. | TOTAL TIME: 25 min.
SERVES: 4 Potato Salad Compliments Dijon Mustard
3/4 tsp (4 mL) salt
Peel and cube. While potatoes
are still warm, toss with pickle
Dill pickle juice is a terrific flavour
1 pkg (226 g) Compliments booster, and it gives this tasty 1/4 tsp (1 mL) pepper juice. Cool completely.
Crescent Rolls salad a tangy zip. 1/2 cup (125 mL) finely diced 2. Whisk together mayonnaise,
4 Compliments German Style PREP TIME: 15 min. celery vinegar, mustard, salt and pepper.
Smoked Sausages TOTAL TIME: 50 min. | SERVES: 8 3 green onions, thinly sliced, Toss with potato mixture, celery,
plus more for garnish green onions and pickles. Fold in
1. Separate dough into 4 rectangles (do 2 lb (1 kg) yellow-fleshed
potatoes, unpeeled 1/4 cup (60 mL) finely chopped hard-boiled eggs. Sprinkle with
not pull apart the “triangles” of dough). Compliments Baby Dill Pickles green onion to garnish. Keep
Place each sausage along the length of 1/4 cup (60 mL) pickle juice,
from jar of Compliments 4 hard-boiled eggs, chopped chilled until serving.
a dough rectangle, at the edge. Roll the
dough around the sausage (the sausage Baby Dill Pickles P E R S E R V I N G (1/8 of the recipe)
1. Place potatoes in a large
ends will stick out). Pinch perforations 1/2 cup (125 mL) Compliments 250 Calories | 6 g Protein |
Real Mayonnaise saucepan and fill with salted cold 14 g Total fat | 2.5 g Saturated fat |
and seams together. water to cover. Bring to a boil.
1 tbsp (15 mL) Compliments 105 mg Cholesterol | 26 g Carbs |
2. Place dogs on barbecue preheated Apple Cider Vinegar Reduce heat to medium. Cook 3 g Fibre | 2 g Sugars | 530 mg Sodium
to medium heat. Grill 1 to 2 min, turning 20 to 25 min., or until potatoes
once, to firm up the dough and get it
grill-marked. Sure, they’re
3. Transfer dogs to disposable aluminum for the kids. But
foil tray placed on top rack of barbecue. we know you’ll
Close lid. Cook, turning once, 12 to grab one, too!
15 min. until dough is golden brown and
sausage is heated through. Serve with
ketchup, mustard and relish, if desired.
P E R S E R V I N G (1/4 of the recipe)
470 Calories | 17 g Protein | 32 g Total fat |
13 g Saturated fat | 50 mg Cholesterol |
29 g Carbs | 2 g Fibre | 6 g Sugars |
1130 mg Sodium
FforuEnveryone! Whether you’re a kid or a grown-up, the weekend
is made for playtime. Have everyone stay for
dinner when the games are done — it’s easy with
Look for more of your this mix of homemade and ready-to-eat favourites.
favourite freshly baked treats
in our Bakery Department.
Look for freshly
Compliments NO PREP! Sensations by made ready-to-grill
Serve these tender Compliments
Crescent kabobs in our Meat
pork, pepper and onion Whole Grain Dijon
Rolls, 226 g
Baked-in-Store skewers with tasty dips or in pitas. Prepared Mustard, Department.
Cookies Made-in-Store Kabobs 325 mL
22 23IT’S THE WEEKEND!
Take It
FLAVOUR-
PACKED
These savoury
sausages have
to Go
bacon and cheese
on the inside — just
add your favourite
condiments.
Compliments
Bacon &
Cheddar Smoked
Sausages,
900 g–1 kg
Pack up these favourites
and you’re ready for delicious
times, no matter where the Classic Mixed Bean
Don’t forget
road leads you! Salad. Find this
recipe online at
the buns!
atlantic.foodland.ca/ Sensations by
summer Compliments
Deluxe
Sausage Buns,
8 pk
Coleslaw with Mustard
Vinaigrette
White vinegar gives this slaw an extra
tangy edge. Try it as a sausage topper.
PREP TIME: 10 min. | TOTAL TIME: 25 min. GET YOUR
SERVES: 8 CRUNCH ON
There’s nothing
3 tbsp (45 mL) Compliments Canola Oil
tame about these
3 tbsp (45 mL) Compliments White Vinegar chips! Available in
1 tbsp (15 mL) Compliments Prepared your favourite
Mustard flavours, they’re a
1 clove garlic, minced summer party starter.
4 tsp (20 mL) sugar Compliments
1 tsp (5 mL) salt Extraaa! Sour Cream
More
& Onion Chips, 2 g Make sure to pack these
1/4 tsp (1 mL) pepper
essentials for your next outing.
1 bag (454 g) Compliments Coleslaw
2 tbsp (30 mL) finely chopped fresh parsley
Tip: If you’re grilling, have
Convenience
1/2 tsp (2 mL) celery seeds
everyone write their name and
order on the back of a plate — no
1. In large bowl, whisk together oil, vinegar, guessing who wanted what!
mustard, garlic, sugar, salt and pepper. Toss
with coleslaw mix. Stir in parsley and celery
seeds. Let stand 10 min. before serving.
P E R S E R V I N G (1/8 of the recipe)
Tip
Serve salads straight
Compliments
Luncheon
Compliments Plastic
Beer Cups, 5 pk
70 Calories | 1 g Protein | 5 g Total fat | Paper
0.4 g Saturated fat | 0 mg Cholesterol | from the cooler to Plates,
6 g Carbs | 1 g Fibre | 4 g Sugars | 330 mg Sodium keep them chilled 5 pk
and food-safe.
Compliments
Kids
Compliments Sunscreen
Unsweetened Apple Lotion,
Juice, 10 x 200 mL 237 mL
Compliments Compliments t to
Compliments
Sparkling Premium f o rgereen!
Water, 1 L ’ t s c
Coleslaw, Dinner Napkins, Donck sun
454 g 100 pk pa
24 25IT’S THE WEEKEND!
Get hill!
More C Carame
l Pralin
e Pecan Cru
nch
Raspb
err y Lemonade
Vanilla
& Milk Chocolate
Fizzy Lemonade &
Strawberry Floats
NEW!
Cut a slit up the centre of the berry so
it sits prettily on the rim of the glass.
PREP TIME: 10 min. | TOTAL TIME: 15 min. Mango
SERVES: 4
Peach
1 1/3 cups (325 mL) Sensations by
Compliments Strawberry Ice Cream
1 cup (250 mL) chopped strawberries,
Tip
plus whole strawberries for garnish
¼ cup (60 mL) chopped fresh mint,
plus leaves for garnish (optional)
1 tbsp (15 mL) finely grated lemon zest, Vanill
a& Almonds
CtohSeumemrers
Poke the wooden
plus extra for garnish (optional) stick through a paper
2 cups (500 mL) Sensations by muffin cup and slide
Compliments Lemonade the cup up to catch
1 to 2 cups (250 to 500 mL) Sensations any drips.
by Compliments Carbonated
Spring Water
1. Divide ice cream, chopped strawberries, Pina Co da
la
mint and lemon zest, if using, and
lemonade into 4 tall glasses. Muddle
This kid-friendly recipe mixture with a spoon. Top with carbonated
spring water. Garnish with whole
is easy for little ones to strawberries, mint leaves and lemon zest,
make when spending some if desired.
Hot summer days are made for cooling off with a
P E R S E R V I N G (1/4 of the recipe)
sweet quality time with Sensations by Sensations by 210 Calories | 3 g Protein | 8 g Total fat |
frosty dessert. Grab some frozen pops or serve a simple
Compliments Compliments 4.5 g Saturated fat | 50 mg Cholesterol |
Grandpa or Grandma. Strawberry Lemonade, 33 g Carbs | 1 g Fibre | 31 g Sugars |
homemade ice cream pie and get ready to chill out.
Ice Cream, 500 mL 1.75 L 35 mg Sodium
26 27Easy a IT’S THE WEEKEND!
s i ce
Banana Split
cre
Compliments
Caramel-
Flavoured
am
Sundae Syrup,
428 mL
NEW!
pie
Black Forest
GO FRUITY!
Our frozen fruit
bars have no Compliments
artificial colours Ice Cream
Salted Caramel or flavours and are Cones,
Truffle sweet, frosty and 18 pk
refreshing.
Sensations by
Compliments
Fruit Bars, 6 pk Compliments
Ice Cream
Red & White Cups,
assorted
colours, 18 pk
GO CREAMY!
Whether you like yours
with chocolate, nuts or
caramel — or a little of
everything — our ice
Summer cream bars are the perfect
DIY Pies
Berries simple summer indulgence.
Sensations by
Compliments Ice Cream
Bars, 6 pk
Making ice cream pie is so simple: Compliments
Spread softened ice cream in a ready- Waffle Cones,
made graham cracker crust and top 12 pk
Ice Cream Pie with Summer Berries with whatever you like. That’s it! Here
To make clean, neat slices, dip your knife in hot water and wipe dry before each cut. are some luscious combos we love.
l our
PREP TIME: 10 min. | FREEZE TIME: 1 hr. back of spoon. Working quickly, scoop SALTED CARAMEL TRUFFLE Tr y aol urs! Check out
TOTAL TIME: 1 hr. 20 min. | SERVES: 8 ice cream into pie shell, pressing and spreading Chocolate ice cream + caramel drizzle f l av
+ Himalayan pink salt the fun selection
4 cups (1 L) vanilla ice cream to edges and slightly mounding in the middle.
of cones and cups
1 graham cracker pie shell (available in
baking aisle)
3 cups (750 mL) thawed frozen berries
(Don’t worry if the shell crumbles a bit, it will
hold together once frozen.) Cover and freeze
until solid, minimum 1 hr., or overnight.
BANANA SPLIT
Vanilla ice cream + sliced banana
+ chocolate drizzle + maraschino cherries
Tip
Use frozen fruit
in our grocery
aisles.
(or 2 cups/500 mL fresh berries such as 2. Stir icing sugar into berries.
blueberries, blackberries, raspberries, BLACK FOREST in place of fresh in
sliced strawberries) 3. Cut ice cream pie into wedges and plate. Chocolate ice cream + halved pitted our Ice Cream Pie
Top slices with berry mixture. Garnish with with Summer
1/4 cup (60 mL) icing sugar, or to taste fresh cherries + whipped cream Berries.
mint sprigs, if desired.
mint sprigs for garnish (optional) + chocolate shavings
P E R S E R V I N G (1/8 of the recipe) Compliments
1. Leave ice cream at room temperature about
290 Calories | 4 g Protein | 13 g Total fat | RED & WHITE Compliments Organic Frozen Ice Cream,
15 min., or until soft enough to easily press with
6 g Saturated fat | 30 mg Cholesterol | 41 g Carbs | Strawberry ice cream + toasted Mixed Berries, 600 g 1.5 L
2 g Fibre | 29 g Sugars | 170 mg Sodium coconut + fresh strawberries
28 29Picnic i n t h e Park
M ea l Dea l
LING
ZZ
SI
99
19
E
IC
U
S
MMER P
R
G rab your basket and blanket — it’s time for a summer picnic!
Whether you’re headed to the beach or the park, or just staying in your
own backyard, our Picnic in the Park Meal Deal saves you time and
money. The combo includes a whole Deli Prepared Roasted Chicken (1 kg),
two tasty Compliments salads (340–454 g), one package of sweet Compliments
Two-Bite Treats (300–370 g) and one 12 pack Big 8 Spring Water (12 x 500 mL).
Availability of certain products may be limited in some stores. Most products will be in-store Thursday, May 10 to Wednesday, August 8, 2018.
Stores reserve the right to limit quantities. Product packaging of some products found in-store may be different from packaging shown.You can also read
