Longo's Experience Fall 2013 by Ken Hunt

Weeknight Crunch

Quick, hearty meals on a budget

The Perfect Match

Artisan Cheddars and Local Apples fall mag 1-9 PL.indd 1

A New Take on Take-out

Easy, fresh meals from Longoâ&#x20AC;&#x2122;s Kitchen experience magazine | Fall 2013 Fall 2013, Free Issue 1

2013-07-18 9:25 AM

dinner night

done right!

only

Monday

7.99

Kitchen

Chicken Caesar Salad Family size (serves 3-5)

Every night 4:00pm to close

Thursday

Pizza

16â&#x20AC;? pepperoni or cheese pizza

7 Night - Inhouse Ad

Tuesday

Friday

20 piece sushi tray

18 piece chicken wings

Sushi

BBQ Wings

Wednesday

Sat & Sun

1kg rotisserie chicken experience magazine | Fall 2013 2 Signature

Variety of flavours (serves 2)

BBQ Chicken DNDR magazine 1 fall magfall 1-9 PL.indd ad.indd 2

Meal Kits

2013-07-08 2013-07-18 2:15 9:26 PM AM

GG app

8 2:15 PM

Fall Made Easy

Anthony Longo – President & CEO

Welcome to our fall issue. Don’t you just love this time of year? The colours are vibrant, there’s a chill in the air and there’s no better way to celebrate the season than by getting back into the kitchen and cooking up hearty fall favourites.

Our “fall made easy” issue is all about fresh comfort foods from a busy bee’s perspective. If you’re a time-starved food lover, you’ll love the ease of ready-to-go family meals at our in-store Kitchen. And for those of us who are finding ourselves empty or “quasi empty” nesters, our Dinner For Two dishes are a great new addition. See p. 24 for all the wholesome options prepared daily by our chefs. Of course, fall wouldn’t be fall without an abundance of Ontario apples to enjoy. Thanks to our friends at Wilmot Orchards, a sixth generation family farm in Newcastle, Ontario, we can look forward to an abundance of delicious local apples. The rainy spring and summer heat have left us with good-sized apples with great flavour, and you can look forward to an amazing crop of Honeycrisp this year with more volume than ever! Plus, our Cheese Masters have been busy finding the perfect cheddar pairings. Try my favourite: Farmstead cheddar. It’s beautifully robust and exclusive to Longo’s. Want to note all these tasty treasures? Use the easy shopping list tool on Longo’s new mobile app. With personalized offers and bonus points, you can enjoy having your Thank You Rewards card on your smartphone. Fall is, of course, also about spending time with your family at the Thanksgiving dinner table and loosening your belt after a

grand feast of turkey and all its trimmings. The feedback we have been receiving on our Longo’s Signature Fresh Turkey is incredible! After continuously raising our standards, all of our birds are now raised on a family farm right here in Ontario, they are whole-grain fed and free to roam in large, clean, wellventilated buildings. To quote one customer, “I purchased one of the Signature Turkeys for our holiday dinner and it was without a doubt the best turkey I’ve cooked in the past 40 years! It was the most moist and tender turkey we have ever had.” Not only are we giving thanks this season, but we’re also giving help. Why not help a less fortunate Ontarian by purchasing one of our “neighbour in need” bags? See p. 62 for more details. And…any Oakville residents reading? You’re in for a treat this fall! Not only can you shop at our new Southeast Oakville store, but the Dundas & Trafalgar store will also be reopening with a fresher offering than ever! Or for those who prefer to shop from the comfort of home, there’s Grocerygateway.com. Simply select your autumn ingredients online and your Longo’s groceries will be delivered to you at the peak of freshness. Now that’s “fall made easy”! From all of us at Longo’s, we wish you a happy fall. As always, our family of experts is on hand to help you and your family cross the tasks off your list.

. h c u X To

Point. Click. Get it delivered.

experience magazine | Fall 2013 3

Because you have better things to do. fall mag 1-9 PL.indd 3

GG app half.indd 1

2013-07-18 1:12 PM

2013-07-16 1:10 PM

Your Neighbourhood

Craft Brewery www.amsterdambeer.com

Local Fresh

Original

Fresh Craft Beer Speciality Small Batch brews now available in Corks Beer and Wine bar at Longo’s

Tours & Tastings Brewery Retail Store Hours: Mon-Sat 11am-11pm Sun 11am-6pm + Holidays

45 Esandar Dr. (Laird & Esandar)

Beer & Wine to Dine For!

LongosAd2013.indd 1

2013-07-12 2:35 PM

Corks Ad 2

Corks Beer & Wine Bar at Longo’s offers full table service! Come in, relax and enjoy our Ontario boutique wines and craft beers in a friendly, open atmosphere. Our tempting specials change daily – so there’s always a reason to come back! See stores for full details.

SATURDAY - MONDAY

TUESDAY

10” stone oven pizza & a pint of beer, only $10

Choice of 2 Signature flatbreads for the price of one

NEW! WEDNESDAY Enjoy 2 freshly made sushi hand rolls & a glass of wine for $10 5:30-8:30pm

THURSDAY

NEW! FRIDAY

Enjoy 6 freshly shucked oysters & a pint of beer for $10 5-8pm

Enjoy Longo’s Signature wings & a pint of beer for $12 5-9pm

See you soon at Corks Beer & Wine Bar located in these Longo’s stores: Longo’s Maple Leaf Square, 15 York St. • Leaside, 93 Laird Dr. • Southeast Oakville, 469 Cornwall Rd.

experience magazine | Fall 2013

corks_ad_v3.indd 1 4 fall mag 1-9 PL.indd

2013-07-16 9:28 9:08 AM 2013-07-18 AM

What’s Inside 7 12

Features

Recipes

Appetizing fall favourites

Our fall go-to solutions

Weeknight crunch: fast-fix comfort foods

• Pasta and cheese dinner • Lazy skillet cabbage roll dinner • Slow cooker beef stew • Mango coconut tilapia with ginger basmati rice

20 26

A new take on take-out

Fall made easy family meal solutions

Lunch boxes with love

• The olive branch • Cheeky chicken salad • Nuevo Cubano • The turkey gobbler • Pinwheels

e !

2:35 PM

& 12

6 9:08 AM

• The green house

Think-ahead Thanksgiving

• Orange rosemary glazed turkey • Wild rice & rye stuffing • White balsamic roasted vegetables • Pumpkin toffee blondies

Apples & cheese: the perfect pair

• Butternut squash and apple soup with cheddar croutons • Skillet pork chops with apples and onions and a creamy cheddar sauce • Cheddar apple pinwheels

Family pizza night

• Alfredo the Great • Sausage supremo • Tex Mex party • Brie-zy chicken • Mediterranean magic

54 Recipes created by Emily Richards, Amy Whitson, Elizabeth Baird and Daphna Rabinovitch. Nutritional analysis by The Test Kitchen Incorporated. Prices in magazine effective until November 14, 2013

fall mag 1-9 PL.indd 5

61 62

• Smokin’ good

Smart buy: flour power

• I can’t believe it’s gluten-free chocolate cake • Spelt carrot cake with pineapple, raisins and coconut • Quick cinnamon apple loaf

Pharmacy

5 tips for a fit family fall

Longo’s in your community

In every issue of experience magazine we share the ways in which we are making a positive difference in the communities we serve experience magazine | Fall 2013 5

2013-07-18 9:28 AM

50 g Celeriac (small; about 5 cm in diameter) 200 g Turnip (medium) 2 Red apples, any variety 2 Parsnips 1 Yellow-fleshed potato 1 Yellow onion (medium) 1 Sprig of rosemary 2 tablespoons (30 ml) Olive oil 4 cups (1 litre) Chicken broth 2 teaspoons (10 ml) Brown sugar ¼ cup (60 ml) Oikos 2 % plain Greek yogurt Salt and pepper to taste

PREPARATION

INGREDIENTS

SOUP WITH ROASTED ROOT VEGETABLES AND GREEK YOGURT

SERVINGS: 6

1. Preheat the oven to 325°F/160°C. 2. Using a knife, peel the celeriac and chop it into chunks. 3. Cut the turnip, apples and parsnips into chunks (do not peel these). 4. Peel the onion and quarter it. 5. Place all the vegetable and fruit chunks, as well as the sprig of rosemary, on a baking sheet lined with parchment paper. Sprinkle with olive oil and cook in a preheated 325°F/160°C oven for about 2 hours, or until golden brown. 6. Place the roasted vegetables and the sprig of rosemary in a large pot, cover with chicken broth (dilute with a bit of water if necessary), add sugar and salt and pepper to taste. 7. Bring to a boil over medium-high heat. Let simmer uncovered for 15 minutes. 8. Remove from heat, then purée the vegetables with the liquid, using a food processor. 9. Strain the puréed mixture to remove any unwanted fibres. 10. While the soup is still hot, add the Greek yogurt, blending well. 11 . Adjust the seasoning, if needed, and serve.

experience magazine | Fall 2013

fall mag 1-9 PL.indd 6

2013-07-18 9:31 AM

appetizing fall favourites

The best fall foods are both hearty and wholesome. That’s why Longo’s chefs have created a variety of delicious cheese, nut butters and savoury snacks using only the finest ingredients. Dig in – it’s all good!

Butter up! Stuck in a PB&J rut? Try these new deliciously healthy 100% all-natural, dry roasted nut butters in three great flavours: peanut butter, cashew peanut butter & almond butter. Great to spread on crackers and breads or add to dips, sauces, smoothies and baking. Almond butter $8.99 500 g jar Peanut butter $4.99 500 g jar Cashew peanut butter $5.99 500 g jar

• Do not contain added salt, sugar or saturated/tropical fats • High in protein and fibre and a good source of vitamins and minerals

Longo’s Cashew Peanut Butter

Longo’s Peanut Butter

Longo’s Almond Butter experience experience magazine magazine | Fall | Fall 2013 2013 7

fall mag 1-9 PL.indd 7

2013-07-18 9:31 AM

The Big Cheese At your next get-together, try our newest cheese, Farmstead Artisan Cheddar – produced especially for Longo’s. It’s particularly delicious paired with a crisp autumnal apple, as seen on p. 43, $5.59/100 g

Why not try Butternut squash and apple soup with cheddar croutons on p. 41

Snack Attack Introducing New Tarralli – an Italian savoury biscuit made from an old-fashioned Pugliese recipe. Choose from four flavours: fennel seeds, hot red pepper, onion or extra virgin olive oil. $2.99 each 250 g pkg

experience magazine | Fall 2013

fall mag 1-9 PL.indd 8

2013-07-18 9:31 AM

Every cook needs a well-stocked kitchen – so here at Longo’s we’ve been busy developing a range of tasty staples for fall. With these essential ingredients on hand, you’ll be able to whip up easy, healthy meals that will tempt all the family. The prices are pretty tempting too!

Longo’s Canned Beans. Choose from a wide variety. regular $1.09 each 540 mL can organic $1.99 each 398 mL can • No added preservatives

Longo’s White Balsamic Vinegar. $8.99 each 250 mL bottle • Bittersweet and fresh flavour

Longo’s Garlic Rolls. $3.99 each 405 g pkg • Authentic home-made style • Made with real chopped garlic

Longo’s Canned Pineapple. $1.29 each 398 mL can • Try in your smoothie or salad for a tropical twist

Stock up on these tasty items!

Longo’s Creamy Vodka Pasta Sauce. $5.99 each 473 mL jar • No additives or preservatives

Longo’s Canned Mushrooms. $0.99-$1.29 each 284 mL can • No salt added

Longo’s Farro from Italy. $10.99 each 700 g pkg • Ancient variety of wheat, a nutty slightly chewy texture, high in protein and fibre

Longo’s Seasoned Panko Bread Crumbs. $3.49 each 340 g tin • Japanese style with Italian seasonings

experience magazine | Fall 2013 9

fall mag 1-9 PL.indd 9

2013-07-18 9:37 AM

130500_I Built 1/1 O

P m

experience magazine | Fall 2013

fall mag 10-19 weeknight crunch.indd 10

2013-07-18 9:40 AM

130500_Italpasta_Longos_HalfPage - 8.5” x 5.25” Built 1/1 Output @ 100%

Penne Montanara with

mushrooms, kale, & cherry tomatoes

Have you tried Italpasta Total Pasta yet?

recipe created by TV personality Chef Massimo Capra

High fibre goodness meets delicious white pasta taste. Made from 100% Canadian durum wheat and fibre from inulin. Become a total pasta lover.

Try it today. one 85 g serving of total pasta provides 40% of your daily fibre requirement. That’s 8% more than the leading name brand!

Serves 4 / Prep 15 min / Cook 15 min in 1 pack Total Penne 3 cups kale, chopped 3 cups mushrooms, mixed to your liking ing 1 cup onions, chopped 3 cloves garlic, minced 1 cup vegetable stock 2 cups cherry tomatoes, cut in half 4 tbsp extra virgin olive oil ½ cup Italian parsley, chopped salt & pepper to taste

Preheat a skillet and in it pour olive oil, add garlic and onions and cook until translucent, add the mushrooms and cook gently until soft, add the kale and the vegetable stock and simmer for a few minutes, then add the cherry tomatoes. Cook the pasta in plenty of salted water and once done to your liking drain it and add it to the sauce, sprinkle grated Parmigiano if you like cheese, toss well and serve.

for more great recipe ideas, visit www.italpasta.com ItalpastaLimited

@ForPastaLovers

ForPastaLovers

Invite the Certified Angus Beef ® brand to Thanksgiving.

Standing Rib Roast Serves 10 to 12 8 lb. (3.6 kg) Certified Angus Beef ® rib roast (3 to 4 ribs) Salt and pepper to taste Preheat oven to 500˚F (260˚C). Season roast generously with salt and pepper. Create a rack, by placing roast boneside down in pan.

One of the best places for families to create lasting memories is around the holiday dinner table – and great-tasting beef is the ideal choice to jazz up your celebration. At Longo’s, we’re proud to feature the best Angus beef: the Certified Angus Beef ® brand. It’s always abundantly flavourful, incredibly tender and naturally juicy.

fall mag 10-19 weeknight crunch.indd 11

Place beef in oven and roast 15 minutes. Turn heat down to 325˚F (170˚C) and continue roasting about 2 hours for medium (when thermometer placed in center of roast registers 140˚F or 60˚C before resting) or until desired doneness. Because roast sizes vary, figure 12-15 minutes of roasting time per pound after initial sear. Transfer roast to cutting board; loosely tent with foil and let stand 15 to 20 minutes. Slice roast across the grain. For recipes, cooking and carving tips, videos and more, visit www.CertifiedAngusBeef.com. experience magazine | Fall 2013 11

2013-07-18 9:38 AM

weeknight crunch

Fast-fix comfort foods With the new school year and busier days fast approaching, hot, hearty dinners and quick comfort foods are calling. Savour the flavours of fall with these cozy family recipes that incorporate the season’s freshest ingredients like vitamin-rich cabbage and hearty root vegetables. Give the classic mac ‘n’ cheese a nutritious broccoli twist and make the most of autumnal tomatoes that are plump and fit to burst. These simple, satisfying suppers are just what you need when there’s a lot on your plate and, at under $5 per serving, they won’t break the bank - or break you into a sweat!

Available in the Kitchen in the month of September.

Available in the Kitchen. Dinner night done right, meal kits only $7.99 on weekends from 4pm until close.

experiencemagazine magazine| |Fall Fall2013 2013 12 experience 12

fall mag 10-19 weeknight crunch.indd 12

2013-07-18 9:47 AM

Pasta and Cheese Dinner A family favourite that combines vegetables for colour and flavour. Using shredded cheese makes this a speedy dinner with a gooey sauce that will have everyone asking for seconds. Prep: 10 min, Cook: 15 min 4 cups (1 L) scoobi do pasta 2 cups (500 mL) small broccoli florets 2 tbsp (30 mL) Longo’s butter 1 small onion, finely chopped 1 clove garlic, minced 2 cups (500 mL) Longo’s Signature organic 2% milk 2 tbsp (30 mL) cornstarch 1 1/2 cups (375 mL) Western Family shredded cheddar cheese 1/2 cup (125 mL) Western Family shredded mozzarella cheese 1/4 tsp (1 mL) each salt and pepper In a large pot of boiling salted water, cook pasta for 6 minutes. Add broccoli and cook for about 2 minutes more or until pasta and broccoli are tender but firm. Drain well and return to pot. Meanwhile, in a saucepan, melt butter over medium heat; cook onion and garlic for 3 minutes. Whisk milk and cornstarch and whisk into saucepan. Cook, stirring, for about 5 minutes or until slightly thickened and bubbly. Remove from heat and stir in cheddar, mozzarella, salt and pepper. Pour sauce over pasta and broccoli and stir to combine well. Makes 6 to 8 servings. Per serving (1/6 recipe or about 1 1/3 cups/325 mL): 498 calories; 22 g protein; 14 g fat; 71 g carbohydrate; 2 g fibre; 396 mg sodium

Mealtime solutions for everyday schedules Look for these symbols for fresh and affordable solutions.

You like to cook but today you’re just too busy. Thankfully Longo’s Kitchen offers a selection of deliciously fresh, ready-to-eat dishes and sides that all the family will enjoy.

Home-cooked meals can be time-consuming. So why not let us help? Longo’s ready-to-cook products save the prep work. Some call it cheating, we call it helping.

Cost per serving $1.39

Want to learn how to create tasty meals using Longo’s fresh ingredients? Visit www.Longos.com for exciting recipes with simple step-by-step instructions.

experience magazine | Fall 2013 13

fall mag 10-19 weeknight crunch.indd 13

2013-07-22 9:45 AM

Available in the Kitchen in the month of September.

Available in the Kitchen.

Cost per serving $2.25 Lazy Skillet Cabbage Roll Dinner The idea of making cabbage rolls for dinner may seem daunting, so why not try this skillet version that takes the ingredients and flavour of Longo’s Kitchen cabbage rolls and makes them easy to make for a weeknight meal. Prep: 10 min, Cook: 20 min 8 oz 2 tbsp 1 1 tsp Pinch

(250 g) extra lean ground beef (30 mL) Longo’s butter onion, chopped (5 mL) Longo’s dried thyme leaves Longo’s crushed chilies

2 tbsp (30 mL) Western Family all-purpose flour 2 cups (500 mL) Longo’s Signature organic 2% milk 3/4 tsp (4 mL) salt 1/4 tsp (1 mL) pepper 2 cups (500 mL) shredded cabbage 2 tbsp (30 mL) Longo’s chopped fresh parsley 3 cups (750 mL) cooked rice

Melt butter in skillet and cook onion, thyme and chilies for about 5 minutes or until softened. Stir in flour until coated. Slowly whisk in milk, salt and pepper and cook, stirring occasionally, for about 5 minutes or until thickened and starting to bubble. Add cabbage and return beef to skillet; simmer for about 2 minutes or until cabbage is tender crisp. Sprinkle with parsley and serve over rice.

In a large nonstick skillet, cook beef over medium-high heat for about 8 minutes or until browned. Remove to plate and wipe out skillet. Return to medium heat.

Makes 4 servings.

stats Farm: Top Tomato owner: De Filippis Fam

ily Location: Markham , Ontario Crops: Cabbage Cauliflower Broccoli

Longo’s Farmer Since 1975 14

Per serving: 421 calories; 24 g protein; 13 g fat; 49 g carbohydrate; 2 g fibre; 600 mg sodium

fresh ontario cabbage Cabbage adds a savoury and refreshing crunch to many of the world’s best-loved dishes. To get the best from your Ontario cabbage, remove the outer leaves, quarter, cut away the core, slice finely and cook for five minutes or less.

experience magazine | Fall 2013

fall mag 10-19 weeknight crunch.indd 14

2013-07-18 9:49 AM

Slow Cooker Beef Stew Using a slow cooker helps you have dinner ready as soon as you walk in the door. Pick up some fresh Longo’s buns or bread to enjoy with the stew. A crisp green salad will round out the meal. Prep: 10 min, Cook: 8 hrs 2 lb (1 kg) stewing beef cubes 3 tbsp (45 mL) Western Family all-purpose flour 1 tsp (5 mL) Longo’s dried basil 1 tsp (5 mL) Longo’s dried oregano 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) pepper 2 tbsp (30 mL) Longo’s extra virgin olive oil 1 cup (250 mL) beef broth 1 can (28 oz/796 mL) Longo’s diced tomatoes, drained (250 g) mini red or yellow potatoes, 8 oz halved 4 cloves garlic, minced 1 small onion, chopped 1 stalk celery, chopped

carrot, chopped 1 Longo’s bay leaves 3 1 sprig Longo’s fresh rosemary In a large bowl, toss beef cubes with flour, basil, oregano, salt and pepper. In a large nonstick skillet, heat oil over medium-high heat and brown beef on all sides. Place beef in slow cooker. Return skillet to medium heat; add beef broth and bring to a boil. Add to slow cooker with tomatoes, potatoes, garlic, onion, celery, carrot, bay leaves and rosemary; stir and cover. Cook on low for 8 to 10 hours or on high for 4 to 6 hours. Makes 6 to 8 servings. Per serving (1/6 recipe or 1 1/3 cups/325 mL): 369 calories; 39 g protein; 15 g fat; 18 g carbohydrate; 3 g fibre; 602 mg sodium Tip: Longo’s Stew Starter is available in the produce aisle and is a quick substitute for chopping vegetables for the stew.

Cost per serving $2.94

Available in the Kitchen from October 1st until November 14th.

o e

Available in the Meat department.

experience || Fall experience magazine magazine Fall 2013 2013 15 15

fall mag 10-19 weeknight crunch.indd 15

2013-07-18 9:49 AM

Mango Coconut Tilapia with Ginger Basmati Rice

Ginger Basmati Rice: Meanwhile, in a saucepan, bring coconut milk, basmati rice and 1 can (400 mL) Western Family light ginger to a boil. Reduce heat to low; cover and coconut milk This taste of the tropics makes for a comfy cook for 10 minutes. Remove from heat; stir in 3/4 cup (175 mL) Western Family basmati rice meal with perfectly cooked tilapia and creamy peas. Cover and let stand for 5 minutes before rice. Take yourself away from the everyday and 2 tsp (10 mL) minced fresh ginger serving with tilapia. enjoy the twist of flavours your family will enjoy. 1/2 cup (250 mL) Western Family frozen peas Makes 4 servings. Sprinkle tilapia fillets with salt and pepper. Coat Prep: 5 min, Cook: 15 min Per serving: 498 calories; 24 g protein; fillets evenly with chutney and place on parchsmall tilapia fillets 4 17 g fat; 67 g carbohydrate; 3 g fibre; ment paper–lined baking sheet. Sprinkle fillets (about 1 1/4 lb/600 g total) 733 mg sodium evenly with coconut over top. Pinch salt Bake in a 425°F (220°C) oven for about 12 1/4 tsp (1 mL) Longo’s ground black pepper 1/2 cup (125 mL) Longo’s peach and mango minutes or until fish flakes easily when tested. chutney 1 cup (250 mL) sweet flaked coconut

Cost per serving $4.62

Ginger Basmati Rice:

Coconut is a sweet way to get your kids to try fish!

Available in the Kitchen, from October 1st until November 14th.

Available in the Seafood department.

16 16

experience magazine | Fall 2013

fall mag 10-19 weeknight crunch.indd 16

2013-07-18 11:07 AM

Simple tastes good.

Did you know it’s... ✓ ALL NATUREL ✓ SOURCE OF FIBRE ✓ LOW SODIUM ✓ NO CHOLESTERAL ✓ NO ARTIFICAIL PRESERVATIVES Visit us at dolecanada.ca fall mag 10-19 weeknight crunch.indd 17

DOLE

OFF-PACK DESIGN FILE

DISTRIBUTED BY DOLE FOOD COMPANY, INC. TRADEMARK OWNER USED experience magazine FallMARKHAM, 2013 ON L3R OG4 UNDER LICENCE BY DOLE FOODS OF CANADA|LTD.,

Picked up from: _________________

2013-07-18 Changes

9:44 AM

BREAD

®REGISTERED TRADEMARK OF CANADA BREAD COMPANY, LIMITED.

turkey club sandwich IngredIents 4 Slices Maple Leaf® Natural Selections® Oven Roasted Turkey Breast 4 Slices DEMPSTER’S® Garden Vegetable Bread, toasted 4 Slices Maple Leaf® Reduced Salt Bacon, cooked

2 Pieces of leaf lettuce 2 Slices Cheddar cheese 1 Tomato, thinly sliced ½ Avocado, thinly sliced 3 tbsp (45 mL) Mayonnaise 1 tsp (5 mL) Adobo sauce

dIrectIons ARRANGE lettuce and turkey over 2 slices of bread. Top with cheese, tomato, avocado and bacon. MIX together mayonnaise and Adobo sauce, spread over remaining bread slices and place on top of bacon to make sandwiches.

tIps

Onbrand

Replace Maple Leaf® Natural Selections® Oven Roasted Turkey Breast 469C King Street W Toronto, ON M5V 3M4 with leftover roasted chicken or turkey. T 416.583.5710

Fresh Bread in 10 minutes, try dempster’s® Home Bakery! dempster’s® the brand you love and trust! 18

experience magazine | Fall 2013

fall mag 10-19 weeknight 18 15888SM_a_Longos Veg crunch.indd Bread Ad_EN_v2.indd 1

2013-07-18 2013-06-26 9:44 3:08 AM PM

12 g of Protein* Contains Natural Ingredients No Gelatin

ise e

AstroGreek_LongosAd_FA.ai Final Artwork / 13PAR508•AstroGreek half page Longos / Parmalat / Studio / MT/ 01.10.13

Print Process:

brand

t9C King Street W nto, ON M5V 3M4 T 416.583.5710

6 3:08 PM

* PER 200 mL SERVING TRADEMARKS OWNED OR USED UNDER LICENSE BY PARMALAT CANADA, TORONTO, ON M9C 5J1

Dieline Name:

Scale:

100%

Program:

Illustrator CS6 1 INCH

CMYK

WHITE SUBSTRATE

PLEASE CHECK CAREFULLY: OUR CLIENTS SHALL ASSUME FULL RESPONSIBILITY FOR FINAL PROOFING OF COPY, CONTENT AND PRINTING, AND SHALL INDEMNIFY ONBRAND AND SAVE IT HARMLESS FROM ANY DAMAGES, COSTS OR LOSSES THAT MAY BE SUFFERED AS A RESULT OF ANY CLAIM ARISING OUT OF THE SERVICES PERFORMED OR MATERIALS PREPARED BY ONBRAND IN CONNECTION WITH THIS PROJECT. ADDITIONALLY, IF GOVERNMENT REGULATIONS APPLY, IT IS THE CLIENT’S RESPONSIBILITY TO ENSURE COMPLIANCE WITH SUCH REGULATIONS. ONBRAND ASSUMES NO LIABILITY FOR THE NUTRITIONAL VALUE INFORMATION AND THE FINAL CHART BEING USED WHICH IS BASED ON THE CLIENT’S INTERPRETATION OF CANADA GAZETTE PART II AND ON THE INFORMATION SUPPLIED BY THE CLIENT. THE ADS (AVAILABLE DISPLAY SURFACE) HAS BEEN CALCULATED BASED ON FINAL DIMENSIONS AS SUPPLIED BY THE CLIENT FONTS: YOU MAY TAKE A DIGITIZED COPY OF THE FONT SOFTWARE USED FOR A PARTICULAR DOCUMENT FOR A COMMERCIAL PRINTER OR SERVICE BUREAU FOR USE BY THE PRINTER OR SERVICE BUREAU IN PRINTING SUCH DOCUMENT BUT ONLY IF THE PRINTER OR SERVICE BUREAU REPRESENTS TO YOU THAT IT HAS PURCHASED OR BEEN GRANTED A LICENSE TO USE THAT PARTICULAR FONT SOFTWARE. YOU MAY EMBED FONT SOFTWARE INTO A DOCUMENT FOR THE SOLE PURPOSE OF PRINTING OR VIEWING SUCH DOCUMENT, AND NOT FOR EDITING OR ALTERING SUCH DOCUMENT. IF YOU INTEND TO EDIT OR ALTER A DOCUMENT WITH EMBEDDED FONT SOFTWARE, YOU MUST REQUEST A LICENSE.

experience magazine | Fall 2013 19

fall mag 10-19 weeknight crunch.indd 19

2013-07-18 9:51 AM

INTERNAL APPROVALS

Visit astro.ca for more information

Clie

A New on Take

Take-out 20

Looking for a family meal solution without having to put the work in? Stop by our in-store Kitchen where our trained chefs prepare freshâ&#x20AC;&#x201D;not frozenâ&#x20AC;&#x201D;weeknight meals for busy people. Delicious, wholesome and great value, each meal is made from the highest quality ingredients, with meat delivered daily, produce fresh from the farm and bread crafted by our in-store bakers. Discover our exciting menu ideas and entertaining solutions!

experience magazine | Fall 2013

fall mag 20-25 Kitchen.indd 20

2013-07-18 9:53 AM

Meet our Kitchen Experts Barb, Longo’s Southeast Oakville (left) Marco, Longo’s Markham (middle) Carla, Longo’s Maple Leaf Square (right)

the

kitchen Fresh meals, made easy.

™

Heat & Eat

Enjoy gourmet favourites that are hot and ready to go, or heated in just a few minutes.

Super Size

Grab a family-sized portion of your favourite dish, perfect for Friday nights in with the kids.

Mix ‘n’ Match

Our pre-packaged mains and sides make a delicious feast for only $6, $8 or $10.

Dinner à Deux

Treat a friend or loved one to a tasty meal for two, already packaged in the perfect size.

experience magazine | Fall 2013 21 21

fall mag 20-25 Kitchen.indd 21

2013-07-18 9:53 AM

Heat & Eat

Double rib French pork chop with sweet potato and asparagus. From $1.99/100 g

Gourmet favourites on the go Our talented chefs are busy creating a daily selection of gourmet mains and sides – some that are hot and ready to eat, others that you can heat in minutes and serve to the family. Menu changes daily – but here are some of our favourites!

Mains

Sides

Pot Roast

Pistachio Arugula Rice

Butter Chicken

Spinach & Feta Rice

Thai Chicken

Julienned Vegetable Medley

Salmon Pinwheels

Roasted Root Vegetables

Meat Cannelloni

Roasted Potatoes

Ricotta Manicotti

Cauliflower Alfredo

Chicken Cordon Bleu

Fig and Fennel Salad

Beef Tenderloin

Rosemary Roasted Potatoes

Frenched Pork Chops

Maple Sweet Potato Fries

Back Ribs

Apricot Cranberry Broccoli

“Our daily dishes are made with the finest ingredients. I’m a big fan of our homemade pastas – the fresh aroma always smell fantastic.” – Barb, Longo’s Southeast Oakville Kitchen Expert

Super Size

Perfect for family night

For family fun at exceptional value, choose from a selection of family-sized favourites. Have extra company at the table? We’ve got lots of great party trays that can feed any crowd.

Family-sized Favourites

Party Trays

Longo’s Pepperoni or Cheese Pizza

Mini Rice Balls

BBQ Wings

Samosas

Family Size Lasagna

BBQ Wings

Grilled Chicken Family Pack

Chicken Tenders

Chicken Caesar Salad

Spring Rolls

Breaded Perogies

Empanadas

Longo’s rotisserie chicken + 2 sides of your choice. $14.99

22 22

experience magazine | Fall 2013

fall mag 20-25 Kitchen.indd 22

Great Meal Deal for a Family of 6 Family size beef lasagna + Mediterranean salad + Garlic bread $24.99

2013-07-18 9:54 AM

Mix ‘n’ Match Your meal, your way

Serve up a gourmet treat tonight – at a great price. Our easy, pre-packaged main courses and side dishes make a delicious meal for only $6, $8 or $10. Meals changing daily.

6 entrées

Madras Chicken + Roasted Root Vegetables + Spinach & Feta Rice Double Rib French Pork Chop + Julienned Vegetable Medleys + Parmesan Rice Ultimate Sage and Herb Turkey Breast + Julienned Vegetable Medley + Bok Choy Mediterranean Salmon + Roasted Root Vegetables + Spinach & Feta Rice Maple Chipotle Grilled Back Ribs + 4 Mushroom Rice + Rapini

8 entrées

Rainbow Trout Stuffed with Artichoke Asiago + Sweet Potato + Spinach & Feta Rice Teriyaki Salmon Steaks + Portobello Mushrooms + Rapini Stuffed Chicken Breast + Julienned Vegetable Medley + Pistachio Arugula Rice Breaded Turkey Tenderloins + Portobello Mushrooms + Pistachio Arugula Rice

Longo’s stuffed chicken breast with julienned vegetable medley and pistachio arugula rice. $8

“Every day you will find us behind the counter - chopping, prepping and cooking fresh meals for the day.” – Marco, Longo’s Markham Kitchen Expert

Fruit Stuffed Pork Loin + Sweet Potato + Citrus Aspargus

Sides to accompany your entrées

Whole Prime Rib + Julienned Vegetable Medley + Pistachio Arugula Rice

Grilled or steamed mixed veggies Vegetable rice Rapini Mashed sweet potatoes Mashed potatoes Roasted potatoes

10 entrées

Squash Asparagus Asparagus risotto Mushroom risotto Salmon risotto

Beef Tenderloin + Bok Choy + Spinach & Feta Rice

lunchtime

done right!

Introducing our new ‘Lunch in a Crunch’ menu. If you’re breaking from a busy day and looking to recharge, you’ll love the choice of wholesome lunches on offer!

Hearty Sandwiches*

Longo’s Salads

Veal or Chicken on a Bun Pulled Pork on a Bun Porchetta Sandwich *free toppings and served on a freshly baked crusty bun

Cobb Salad Asian Noodle Salad Tuna Salad

fall mag 20-25 Kitchen.indd 23

experience magazine | Fall 2013 23

2013-07-18 9:54 AM

Dinner à Deux Tasty meals for two

For a small family supper or date night dinner, our meal kits, salads, soups, quiches and pasta entrées are the ideal size. Quiches – broccoli and chedder, leek and brie Pot pies – chicken, steak and mushroom in 2 sizes Soups – chicken noodle, curry chicken, sweet potato & mushroom

Longo’s Fresh Meals Made EasyTM Pad Thai meal kit. $9.99 each 950 g pkg

Pastas – penne, stuffed manicotti, cannelloni, ravioli Salad Meal Kits – Caesar, Greek, Mediterranean twist

“All of our ingredients are fresh, never frozen. So you know that you are feeding your fa mily with everything good!” – Carla, Longo’s Maple Leaf Square Kitchen Expert

fresh meals made easy

Wouldn’t it be great to cook an impressive Thai, Chinese or Italian meal for two in less than 10 minutes? Well, now you can. Every day, Longo’s chefs are busy assembling fresh, nutrient-rich ingredients and Longo’s Signature sauces so that you can cook up colourful flavours from around the world. In other words, you leave the prep work to us and we’ll leave the joy of cooking to you! From zesty ginger lime beef noodles to a Mediterranean penne with sweet Italian sausage, these $10 or less meal kits couldn’t be simpler. All you need is one pan and one hungry friend.

Italian Inspired

Asian Inspired

Roasted Garlic & Red Peppers

Pad Thai Sweet Teriyaki Ginger Lime Beef Asian Style Spicy Chicken

Sweet Italian Sausage, Rapini & Penne Linguine Primavera with Longo’s Rosé Sauce

8 tasty flavours!

English Inspired Pasta & Broccoli with Cheese Sauce

Longo’s veal on a bun

Longo’s Fresh Meals Made EasyTM Linguini Primavera with Longo’s Rosé Sauce, meal kit. $9.99 each 765 g pkg Dinner night done right, only $7.99 on weekends from 4pm until close.

experience magazine | Fall 2013

fall mag 20-25 Kitchen.indd 24

2013-07-18 10:02 AM

From ocean to plate in record time. truly fresher atlantic salmon FROM ATLANTIC CANADA

True North Waiting from artwork from vendor

NEW BRUNSWICK SEAFOOD

what a catch n

Enjoy fresh. Enjoy flavour. Enjoy a healthy choice. What to serve the family tonight? Atlantic Canadian Seafood. Enjoy!

For recipes ideas www.truenorthsalmon.com www.gnb.ca/fisheries

experience magazine | Fall 2013 25

fall mag 20-25 Kitchen.indd 25

2013-07-18 9:55 AM

The Olive Branch Longo’s Olive Bread + Longo’s Goat Cheese + Serrano or Maple Ham + Fresh Fennel Shaved + Red Onion Thinly Sliced + Longo’s Kalamata Olive and Fig Spread

LUNCH B XES with love

Cheeky Chicken Salad

Longo’s Wrap + Longo’s Oven Roasted Chicken These kick-it-up-a-notch sandwiches need + only a few ingredients and are quick and easy Crumbled Gorgonzola to throw together on a weekday morning. + Sliced Seedless Red Grapes + Western Family Dijon Mayonnaise

Nuevo Cubano Panini Buns + Longo’s Spicy Chipotle Dip + Longo’s Black Forest Smoked Ham + Swiss Cheese + Dill Pickles

To get grill marks use a panini press

experience magazine magazine || Fall Fall 2013 2013 26 experience 26

fall mag 26-27 Lunchbox.indd 26

2013-07-18 10:04 AM

The Turkey Gobbler Pumpernickle Bread + Longo’s Sliced Smoked Turkey Breast + Longo’s Brie + Green Apple Slices

Kid-Friendly

Pinwheels 1

Longo’s Tortilla

Chocolate Hazelnut Spread

Fresh Banana Slices

Longo’s Sliced White Bread

Longo’s Hummus

Shredded Carrots

Golden Raisins

Longo’s Sliced White Bread

Whipped Cream Cheese

Strawberry Jam

Sliced Fresh Strawberries

Longo’s Tortilla

Longo’s Smoked Turkey

Apple Butter

Cheese Slices

Longo’s Tortilla

Cream Cheese

Longo’s Maple Smoked Ham

Pickle Slice in the Centre

Longo’s Tortilla

Crumbled Turkey or Pork Bacon

Cheddar Cheese

Lettuce

The Green House Longo’s Cranberry Pumpkin Seed Bread + Longo’s Cashew Peanut Butter + Bosc Pear Slices + Jarlsberg Cheese + Romaine Lettuce Leaves

experience magazine | Fall 2013 27

fall mag 26-27 Lunchbox.indd 27

2013-07-18 10:04 AM

OUR POMEgRANAtE tURKEy MAKES OUR

FRIENDS

SMILE

we stand behind our creation. our GE CAFÉ™ AppliAnCEs stAnd bEhind us. take Food Further

65 Te

93 Te

experience magazine | Fall 2013 28 Ge café™ is a registered trademark of the General electric company, Mabe canada and Mc commercial are licensees.

fall mag 28-37 thanksgiving.indd 28 1 GECafe_Longos_FullPg_C3V3.indd

Gecafe.ca 2013-07-22 9:37 PM AM 13-06-24 5:04

Full Pg.A

on. Es us.

Have you discovered the Loft by Longo’s? Food lovers of all ages are invited to come and discover their inner chef in a fun, relaxed atmosphere.

Cooking Classes Kids Who Cook Observe. Create. Taste.

Seminars

Feed Your Mind

A Memorable Experience and Place to Meet for Corporate to Casual

For more information, please contact your Loft Coordinator at the following Longo’s Loft locations: Longo’s Aurora

Longo’s Bathurst

Longo’s Leaside

Longo’s Maple Leaf Square Longo’s Milton

650 Wellington St. East, Aurora, ON Tel: (905) 726-7928 93 Laird Dr., Toronto, ON Tel: (416) 421-6806

9306 Bathurst St., Vaughan, ON Tel: (289) 304-9520 15 York St., Toronto, ON Tel: (416) 366-1717

Longo’s Boxgrove

Longo’s Burloak

98 Copper Creek Dr., Markham, ON 3455 Wyecroft Rd., Oakville, ON Tel: (905) 209-7655 Tel: (905) 825-8989 1079 Maple Ave., Milton, ON Tel: (905) 875-1186

Longo’s Richmond Hill

10870 Yonge St., Richmond Hill, ON Tel: (905) 770-7029

Longo’s Southeast Oakville NOW OPEN - 469 Cornwall Rd., Oakville, ON, (905) 338-1255

24 5:04 PM

Kitchen Crafts, Cooking Camps & Birthday Parties

Private Events

www.Longos.com fall mag 28-37 thanksgiving.indd 29 Full Pg.Ad_The Loft.indd 54

experience magazine | Fall 2013 29

2013-07-18 10:05 10:40 AM AM 2013-07-16

19269_ID_IC_Canada_Ad_HR.pdf

6/4/13

2:06 PM

Ready-to-Drink Iced Coffee

TRY ALL THREE FLAVORS !

WITH MADE

CMY

HANDS LOVE PALMOLIVE.* TOUGH ON GREASE, SOFT ON HANDS.*

Colgate-Palmolive Canada Inc. experience 30 *TM Reg’d/M.D.

ALSO AVAILABLE IN: OXY POWER DEGREASER & POMEGRANATE

magazine | Fall 2013 †per drop vs. the leading non-concentrated dish liquid

fall mag 28-37 thanksgiving.indd 30

2013-07-18 10:42 AM

Think-ahead

Thanksgiving

The next big food holiday is fast approaching and whether you’re hosting for the first time or taking a side dish to a friend’s cottage, it can be hard to know where to start. How early do you need to order your bird? Which side dishes can you make ahead? Fortunately, our years of serving up turkey and all its trimmings to a huge, hungry family has taught us a thing or two. From making room in the oven to travelling with your turkey – we’ve got the tricks to help you sail through the big day with ease.

Orange rosemary glazed turkey (pg 32)

Longo’s Signature Fresh Turkey When you choose a Longo’s Signature Fresh Turkey this Thanksgiving you can rest assured that it has been raised in Ontario and grain fed. All our birds are reared to exceptionally high standards and as a result are beautifully tender and juicy! To ensure you have the size you need, pre-book your Longo’s Signature Fresh Turkey with your Longo’s Meat Expert. Simply order by October 9th - and then enjoy the accolades from your guests! experience | |Fall 31 experiencemagazine magazine Fall2013 2013 31

fall mag 28-37 thanksgiving.indd 31

2013-07-18 1:12 PM

Orange Rosemary Glazed Turkey Oranges and rosemary moisten and flavour the meat from the inside out as it roasts while the sweet, sticky marmalade glaze helps to create a stunning, glossy browned bird. Prep: 30 min, Cook: 5 1/2 hrs (approx.) Longo’s Signature Fresh Turkey 1 (about 22 lb/11 kg) (5 mL) each salt and pepper 1 tsp (approx.) large navel oranges, divided 2 1 large head garlic, halved 4 large sprigs Longo’s fresh rosemary 1/4 cup (60 mL) Longo’s salted butter, softened Glaze: 3/4 cup 1/3 cup 3 tbsp 2 tbsp 1 tbsp

(175 mL) orange marmalade (75 mL) Longo’s maple syrup (45 mL) cider vinegar or lemon juice (30 mL) finely chopped Longo’s fresh rosemary (15 mL) Western Family Dijon mustard

Gravy: 2 1/2 cups (625 mL) chicken broth or turkey giblet stock (see tip) 1/4 cup (60 mL) Western Family cornstarch Preheat the oven to 325°F (160°C). Remove neck and bag of giblets from inside turkey; rinse and set aside for the gravy (see tip). Rinse turkey and pat dry. Place on a rack in a large roasting pan. Season turkey inside and out with salt and pepper. Cut oranges in half; reserve one half for the gravy and cut remaining into wedges. Arrange orange wedges, garlic and rosemary sprigs loosely in the body and neck cavities of the turkey. Fold neck skin under and tuck under turkey. Rub butter all over the outside of turkey. Cross drumsticks under turkey skin to close. Tent loosely with foil and roast for 4 1/2 hours. Glaze: Meanwhile, stir marmalade, maple syrup, vinegar, rosemary and mustard in a small saucepan set over low heat until melted. Uncover turkey and brush all over with some of the glaze mixture. Continue to roast, basting occasionally with additional glaze, for about 1 hour or until an instant read thermometer inserted into the thigh registers 180°F (82°C). (Because of the sweet glaze, the skin can darken quickly so shield any dark spots with small pieces of foil as needed.)

The night before turkey

Make-ahead turkey variation: Roast turkey and prepare gravy as directed. After letting it rest, carve the turkey by removing the legs and thighs. Separate the drumstick and thighs; arrange along the sides of a clean roasting pan. Remove and slice the breast meat, arranging in a shallow layer along the centre of the roasting pan. Remove the wings and arrange in the pan. Cover and transfer promptly to the refrigerator. (Arrange on an open rack if possible to allow airflow around the pan for cooling.) Reserve the gravy separately. Before reheating, drizzle a little chicken broth over the breast meat only. Heat, covered, in a 325°F (160°C) oven for 20 minutes or until warmed through. Transfer to a warm platter. Heat the gravy in a saucepan set over low heat until just bubbling.

32 32

Remove turkey from oven to a carving board and cover with foil. Let it rest for 20 minutes before carving. Gravy: Meanwhile, skim off excess fat from roasting pan, reserving at least 1 cup (250 mL) of the drippings. Set pan over medium heat. Gradually stir in broth, scraping up the browned bits. Juice reserved orange half; stir with cornstarch until smooth. Whisk orange juice mixture into gravy and stir until thickened and glossy. Adjust seasonings to taste. Strain into a gravy boat. Makes 20 servings plus 3 cups (750 mL) gravy. Per serving: 484 calories; 68 g protein; 16 g fat; 13 g carbohydrate; 0 g fibre; 348 mg sodium Tip: Combine the giblets and neck in a large saucepan with 4 cups (1 L) water and 1 each chopped onion, carrot and celery stalk. Simmer for 2 hours. Skim off fat and strain into a measuring cup. Combine with enough prepared chicken broth to measure 2 1/2 cups (625 mL). Set aside for gravy recipe.

experience experience magazine magazine || Fall Fall 2013 2013

fall mag 28-37 thanksgiving.indd 32

2013-07-18 10:49 AM

Slow cooker stuffing

Using your slow cooker frees up valuable oven space for the turkey and other trimmings. Another day-old dense bread can be used in place of the rye such as crusty whole grain or Calabrese bread. Adjust the moisture if needed using a little extra broth.

Wild Rice & Rye Stuffing Nutty wild rice and tender golden raisins deliver a nice combination of textures in this flavourful, moist stuffing. Prep: 20 min, Cook: 4 hrs (approx.) 1/4 cup (60 mL) Longo’s salted butter, melted 2 onions, finely chopped 2 large ribs celery, finely chopped 4 cloves garlic 2 tbsp (30 mL) crumbled dried sage 1 tsp (5 mL) each Longo’s dried thyme and rosemary leaves 3/4 tsp (4 mL) each salt and pepper 1/2 cup (125 mL) wild rice 1 can (284 mL) Western Family chicken broth, undiluted 10 cups (2.5 L) cubed, day-old light rye bread (about one 1 1/4 lb/570 g loaf) 1 cup (250 mL) Longo’s golden raisins or dried cranberries 1/2 cup (125 mL) chopped Longo’s fresh parsley Stir butter, onions, celery, garlic, sage, thyme, rosemary, salt and pepper together in the crock of the slow cooker. Cook on high for 30 minutes. Add rice. Stir undiluted broth with enough water to measure 2 cups (500 mL); stir into the slow cooker. Cook on high for 1 hour. Meanwhile, toast bread cubes on a rimmed baking sheet in a preheated, 300°F (160°C) oven for 15 minutes, stirring once. Leave on the baking sheet to cool to room temperature. (Bread cubes can be toasted a day in advance and stored in zip-top bags until ready to use.) Stir toasted bread cubes, raisins and parsley into broth mixture until evenly moistened. Reduce heat to low. Cook, stirring every hour, for 2 1/2 to 3 hours or until stuffing is lightly browned around the edges and the excess moisture is absorbed. Makes 16 servings. Per serving: 174 calories; 4 g protein; 4 g fat; 30 g carbohydrate; 3 g fibre; 449 mg sodium Tip: To prepare stuffing in the oven, melt butter in a large saucepan set over medium heat. Add onions, celery, garlic, sage, thyme, rosemary, salt and pepper; sauté until tender and fragrant. Add rice and 2 cups (500 mL) broth. Cover and simmer on low for 35 to 40 minutes or until fluid is mostly absorbed. Cool slightly. Toss the rice mixture with the bread, raisins and parsley. Transfer to a greased 9 x 13 inch (3.5 L) baking dish. Bake, covered, in a 350°F (180°C) oven for 30 minutes. Uncover and bake an additional 30 minutes or until golden and set.

experience magazine | Fall 2013 33 33 experience magazine | Fall 2013

fall mag 28-37 thanksgiving.indd 33

2013-07-18 10:49 AM

Make-ahead sides

Save time by preparing the vegetables a day ahead. Pre-peel, pre-cut and arrange them in a shallow casserole. Once the turkey is out of the oven, simply pop them in and roast them.

White Balsamic Roasted Vegetables Celebrate the fall harvest with this golden medley of hearty vegetables. Prep: 20 min, Cook: 90 min 2 bunches golden beets (about 6 to 8 beets total) 1 pkg (400 g) Longo’s cubed turnip 1 pkg (400 g) Longo’s cubed butternut squash 4 cups (1 L) Brussels sprouts 3 tbsp (45 mL) Longo’s extra virgin olive oil, divided 2 tbsp (30 mL) Longo’s liquid honey or maple syrup 2 tbsp (30 mL) Longo’s white balsamic vinegar 2 cloves garlic, minced 1 tsp (5 mL) Longo’s dried thyme leaves 3/4 tsp (4 mL) each salt and pepper 1/2 tsp (2 mL) finely grated orange or lemon zest Chopped Longo’s fresh parsley (optional) Peel beets and cut into wedges. Trim turnip and butternut squash, if needed, into equal-sized chunks. Trim Brussels sprouts and halve if large. Set aside the squash and sprouts together. Toss beets and turnip with 1 tbsp (15 mL) olive oil. Scatter in a large, lightly oiled roasting pan. Roast in preheated 400°F (200°C) oven for 30 minutes. Meanwhile, whisk remaining oil with honey, balsamic vinegar, garlic, thyme, salt, pepper and orange zest. Add squash and sprouts to the roasting pan. Drizzle with balsamic mixture. Stir to coat vegetables evenly. Continue to roast, stirring twice, for 1 hour or until vegetables are tender and browned. Sprinkle with parsley just before serving (if using). Makes 16 servings. Per serving: 74 calories; 2 g protein; 3 g fat; 12 g carbohydrate; 2 g fibre; 158 mg sodium

stats Farm: Boots Farms Inc . owner: Boot family Location: Scotland, Ontario Crops: Squash, Zucchin i & Brussels Sprouts, Market-fresh Beans

Longo’s Farmer Since 1979

fresh ontario vegetables

“Longo’s commitment to buy local has encouraged us as producers to keep this business partnership growing,” says William Boot, President of Boots Farms Inc. What’s growing this season? Squash, zucchini, Brussels sprouts and market-fresh beans, perfect for your Thanksgiving table!

experience magazine | Fall 2013

fall mag 28-37 thanksgiving.indd 34

2013-07-18 10:50 AM

Well-travelled desserts Once the turkey and trimmings are ready to serve, turn the oven off and place the Blondies inside to gently warm for the dessert course.

Pumpkin Toffee Blondies When a chewy, fudgy blondie is fused with traditional pumpkin pie it results in a scrumptiously rich slice just crying for a scoop of vanilla ice cream and warm caramel. Yum! Prep: 20 min, Cook: 45 min (250 mL) Longo’s salted butter, 1 cup softened (250 mL) packed brown sugar 1 cup 3/4 cup (175 mL) granulated sugar 2 eggs 1 can (15 oz/398 mL) Western Family pure pumpkin (10 mL) ground cinnamon 2 tsp (5 mL) vanilla extract 1 tsp 1/2 tsp (2 mL) each ground nutmeg, allspice and salt 2 1/2 cups (625 mL) Longo’s all-purpose flour (250 mL) toffee baking bits 1 cup 1/2 cup (125 mL) coarsely chopped, lightly toasted Longo’s pecans or walnuts (approx.) Longo’s vanilla ice cream and warm, good-quality caramel sauce (optional) Grease and line a 10-inch (25 cm springform pan with a round of parchment paper. Using an electric mixer, beat butter with both sugars until light and fluffy. Beat in eggs, one at a time. Mix in pumpkin, cinnamon, vanilla, nutmeg, allspice and salt on low speed. Add flour and continue to mix on low until just combined. Stir in toffee bits and pecans. Spread batter evenly in the prepared pan. Bake in preheated 350°F (180°C) oven for 45 to 50 minutes or until a toothpick inserted into the centre comes out clean and the edges are lightly browned. Serve slightly warm with ice cream, caramel sauce and additional chopped, toasted pecans (if using). Makes 12 to 16 servings. Per serving (1/16 recipe blondie only): 360 calories; 3 g protein; 20 g fat; 46 g carbohydrate; 2 g fibre; 254 mg sodium

experience 35 magazine || Fall Fall 2013 2013 experience magazine 35

fall mag 28-37 thanksgiving.indd 35

2013-07-18 10:50 AM

the

kitchen Fresh meals, made easy.

™

festive

For the time-starved

turkey kit

For time-starved host and Thanksgiving first-timers, we propose the Festive Turkey Kit, which will land you phenomenal results without the fuss! A holiday staple for many Longo’s customers, it includes a 90-minute heat-and-serve spread of a fully roasted Longo’s Signature Fresh Turkey (feeds 4 – 6 people) and five traditional sides. $99.99, kit. To order your Festive Turkey Kit, visit your local Longo’s Personal Touch Service counter or call 1-800-9-LONGOS. Order Deadline: October 9, 2013 by 5 pm.

Your kit includes A slow-roasted Longo’s Signature Fresh Turkey PLUS: a. Butternut squash (800 g serving) b. Herb mashed potatoes (800 g serving) c. Poultry gravy (800 g serving) d. Multigrain stuffing (600 g serving) e. Cranberry sauce (325 g serving)

" We all need help sometimes and Longo's Festive Turkey Kit is the perfect solution for the time-starved host. It comes with all the side dishes to make a complete holiday meal." - Barb, Southeast Oakville Kitchen Expert

a. b.

d. e. experience magazine magazine || Fall Fall 2013 2013 36 experience 36

fall mag 28-37 thanksgiving.indd 36

2013-07-18 10:50 AM

Longo’s Cakes

Need an impressive cake for a special occasion? Our certified cake decorators are in-store working on wonderful creations every day. Each storemade special occasion cake is lovingly created with three tall layers of fresh cake, and your choice of icing – including real cream!

Cara mel Apple Walnut Cake Available in September

CAKE MONTH OF THE

Thanks to our exclusive Cake of the Month program, this season you can pick up a freshly baked Pumpkin Spice, Caramel Apple Walnut or Cappuccino Truffle cake. Go on! Have your cake and eat it too. $24.99 each

Cappuccino Truffle Cake Available in November

CAK DE

E R

TIFI

CER

CORA

Longo’s certified cake decorators: Maria (left) – Created the Caramel Apple Walnut cake. Ernest (middle) – Created the Pumpkin Spice cake. Rita (right) – Created the Cappuccino Truffle cake.

fall mag 28-37 thanksgiving.indd 37

Pu mpkin Spice Cake Available in October experience 37 magazine| Fall | Fall2013 2013 experience magazine 37

2013-07-18 10:51 AM

Iron Chef America Cuisine combines competition, creativity and the art of cooking. There is an iron Chef ThaT lives in us all. LAS028-04_PubLongosSmoothies_OUTLINE.pdf

2013-06-27

10:18 AM

41018_Premier_Meat_Miscellaneous_2013_ad.indd 1

13-07-10 1:06 PM CY

CMY

Lassonde

Waiting from artwork from vendor

CMY

experience magazine | Fall 2013

fall mag 38-47 Apples and Cheese2.indd 38

2013-07-18 10:53 AM

Stonemill_Longos_FullPgAd_July7.pdf 1 7/7/2013 9:24:13 PM

P��n�� E�w�r� C��n�� R�� B�ea�

Authentic rye bread. Grown right here. Introducing artisan bread baked with rye grains grown on our own farm in Prince Edward County, Ontario. Exclusively available and baked daily in Longo's bakery.

1:06 PM CY

CMY

W E N

Healthy eating, any way you slice it.

Elco

Our new line of Organic Rye breads and Artisan Bagels are everything you expect from Stonemill. 100% natural, GMO-free and slowly fermented without adding sugar. Any way you slice it, you'll enjoy the indulgent taste and healthy eating.

Waiting from artwork from vendor

Treat your body better ™

experience magazine | Fall 2013 39

fall mag 38-47 Apples and Cheese2.indd 39

2013-07-18 10:53 AM

Apples

& Cheese The Perfect Pair

This autumn, not only do we have a nearly infinite selection of great cheddars but we also have a wonderful array of apples that are at the peak of deliciousness and the true stars of the produce aisle. To celebrate, we are hosting two great delectable events: Fall for Cheese with Cheddar throughout the months of September and October and Apple-licious in October. In the meantime, we have created three tasty recipes where this classic flavour combination really shines. Make the most of this simple seasonal accompaniment!

40 experience magazine magazine || Fall Fall 2013 2013 40 experience fall mag 38-47 Apples and Cheese2.indd 40

2013-07-18 10:54 AM

Butternut Squash and Apple Soup with Cheddar Croutons Invite family and friends to the table with a hearty soup that celebrates Ontario’s fall harvest. Choose McIntosh, Empire, Cortland or Sparta apples as they are beautifully smooth when cooked. Prep: 20 min, Cook: 50 min 2 tbsp (30 mL) Longo’s butter 6 cups (1.5 L) Longo’s fresh cubed, peeled butternut squash 2 onions, chopped 2 cloves garlic, minced 1 large apple, peeled, cored and chopped 1 oval baking potato, peeled and chopped 5 cups (1.25 L) chicken broth bay leaves 2 1/4 tsp (1 mL) hot pepper sauce 1 tbsp (15 mL) Western Family cider vinegar 2 cups (500 mL) 5% light cream or whole milk 1 cup (250 mL) diced, cored, unpeeled apple

fall mag 38-47 Apples and Cheese2.indd 41

Cheddar Croutons: 4 cups (1 L) cubed Longo’s sourdough bread 2 tbsp (30 mL) Longo’s extra virgin olive oil 1/4 tsp (1 mL) each salt and pepper 3/4 cup (175 mL) shredded Longo’s Farmstead Artisan Cheddar Cheese In a large, heavy saucepan over medium heat, melt butter. Add squash, onions, garlic, chopped apple and potato. Sauté until the apple mixture has softened, about 8 minutes. Add broth, bay leaves and hot pepper sauce; bring to a boil. Cover; reduce heat and simmer about 30 minutes or until the apple mixture is soft. Let cool slightly; remove bay leaves. With an immersion blender, purée the soup. Or, in batches, purée the soup in a stand blender. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold; cover and refrigerate for up to three days.) Stir in vinegar, then cream; heat through. Taste and adjust seasoning.

Cheddar Croutons: Meanwhile, in a bowl, toss together bread cubes, oil, salt and pepper. Toss again with the cheddar. Bake in a single layer on a parchment paper–lined baking sheet in a preheated 350°F (180°C) oven for about 25 minutes, turning once, or until golden. Let cool; break apart into cheddar-crusted cubes. (Make-ahead: Store in an airtight container at room temperature for up to one day.) To serve, place a generous spoonful of diced apple in the bottom of each soup bowl. Ladle in the soup and top with Cheddar Croutons. Makes 8 servings. Per serving: 310 calories; 11 g protein; 14 g fat; 40 g carbohydrate; 3 g fibre; 693 mg sodium Time-saver Tip: Instead of peeling and seeding the squash, choose Longo’s already peeled and seeded squash. This squash may need a little more chopping, but the tedious work of peeling has been done for you.

experience | |Fall 41 experiencemagazine magazine Fall2013 2013 41

2013-07-18 10:54 AM

Fall for Cheese with:

Cheddar Avonlea Clothbound Cheddar

Did

you know that cheddar cheese has been produced since the 12th century, originating from the English village of Cheddar in Somerset? The village contains a number of caves, which provided the ideal humidity and temperature for maturing the cheese. These days, however, this rich, robust cheese is made all over the world! Cheddar enthusiasts will love the mild, medium and vintage versions found at Longo’s, crafted using an age-old wrapping method that allows the textures and true quality of the cheese to shine through. Here are some of the unique flavours our Longo’s Cheese Masters have selected for you this fall.

Longo’s Farmstead Aged Cheddar

Lindsay Bandage Goat Cheddar

Balderson 2 Year Cheddar

Get Cheesy @ The Loft Join John Stephano upstairs at The Loft as he captivates you with his culinary passion and introduces you to Farmstead Cheddar – exclusive to Longo’s.

Friday September 27

Loft Southeast Oakville 6pm-8pm

John Stephano Director of Training at Atalanta Corporation

Having trained in culinary arts in the U.S. and travelled northern Italy to cook, research, develop culinary techniques and learn authentic northern Italian cuisine and products, John is now the Director of Training at Atalanta Corporation, a literal world of cheese!

Saturday September 28th Loft Bathurst 11am-1pm

42 42

Special price only $10 per person, limited seating. Registration required in-store at the Personal Touch Services counter.

experience experience magazine magazine || Fall Fall 2013 2013

fall mag 38-47 Apples and Cheese2.indd 42

2013-07-18 10:54 AM

Balderson 2 Year Cheddar Balderson Premium Aged Cheddars become increasingly sharper, saltier and crumblier with age, while retaining a creamy body. The 2-year-old is one of Balderson’s finest. Pair with: Gala apples

Avonlea Clothbound Cheddar This all-natural cheddar is filled with the flavour of Prince Edward Island. It’s lovingly wrapped and aged for at least one year, resulting in a rich, tangy cheese with Longo’s Farmstead Cheddar aromas of fruit and toasted nuts. We owe Longo’s Farmstead Cheddar to Pair with: Red Delicious apples a great discovery while in Wisconsin! This unique product comes from a ﬁfth generation family farm and is crafted especially for Longo’s. Pair with: Golden Delicious apples

Lindsay Bandage Goat Cheddar This award-winning cheddar is well aged and made exclusively from Ontario goat milk. You can expect an earthy, nutty and slightly crumbly cheese, a perfect cheeseboard centrepiece. Pair with: McIntosh apples experiencemagazine magazine Fall2013 2013 experience | |Fall 43

fall mag 38-47 Apples and Cheese2.indd 43

2013-07-18 10:54 AM

Skillet Pork Chops with Apples and Onions and a Creamy Cheddar Sauce Wedges of apples—Golden Delicious, Northern Spy, Ida Red and Gala are recommended—complement not only the old cheddar in the sauce, but also the pork chops, cooked juicy and delicious until there’s just a hint of pink in the centre. Serve with mashed or baked potatoes. Prep: 15 min, Cook: 20 min boneless pork loin centre cut 4 chops, 1-inch (2.5 cm) thick (about 18 oz/500 g total weight) 1/4 tsp (1 mL) each salt and pepper 2 tbsp (30 mL) Longo’s 100% pure canola oil, divided large apples, cored, each 2 cut into 8 wedges 1 medium onion, diced 2 cloves garlic, minced

44 44

8 sprigs Longo’s fresh thyme, divided 3/4 cup (175 mL) apple juice 1 tbsp (15 mL) Western Family cider vinegar 1/2 cup (125 mL) whipping cream (10 mL) Western Family Dijon 2 tsp mustard 1/2 cup (125 mL) shredded Avonlea Clothbound Cheddar Cheese Wipe chops dry; sprinkle evenly with salt and pepper. In a 10-inch (30 cm) deep skillet or heavy-bottomed saucepan, heat half the oil over medium-high heat. Brown the chops, about 2 minutes per side; set aside on a plate. Add the remaining oil to the skillet; reduce heat to medium-low. Arrange the apple wedges in one layer in the skillet; cover and cook the wedges, turning once, for about 5 minutes or until golden and almost tender. Stir in onion, garlic and half the thyme sprigs; cover and cook about 4 minutes or

until the onion is translucent. Stir in apple juice and vinegar; bring to a boil over medium heat, nudging any brown bits from the bottom of the pan. Nestle the pork chops among the apples. Simmer, uncovered and turning once, for about 5 minutes to 71°C or 160°F, or until the chops are tender and with a hint of pink in the centre. Remove the chops to a warm platter; cover and keep warm. Remove thyme sprigs. Stir in cream and mustard. Increase heat to high and boil for about 2 minutes or until the sauce is thick enough to coat the back of a spoon. Add cheddar, stirring until melted. Taste and adjust seasoning. Spoon apple wedges and sauce over the chops. Garnish with remaining fresh thyme. Makes 4 servings. Per serving: 447 calories; 25 g protein; 30 g fat; 19 g carbohydrate; 1 g fibre; 340 mg sodium

experience experience magazine magazine || Fall Fall 2013 2013

fall mag 38-47 Apples and Cheese2.indd 44

2013-07-18 10:55 AM

3 cups (750 mL) diced, cored, peeled apples 1/4 cup (60 mL) packed brown sugar Line a 12-inch (30 cm) pizza pan with parchment paper cut to fit, or grease the pan; set aside. Apple Filling: In a large skillet or heavybottomed saucepan, melt butter over medium heat. Stir in walnuts; sauté for 3 minutes to lightly toast the nuts. Add apples; sauté for 5 minutes or until almost translucent. Stir in brown sugar, sautéing for about 4 minutes or until the apples are golden and caramelized; let cool. Pinwheel Dough: Meanwhile, in a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using a pastry blender, cut butter into dry ingredients until the mixture looks crumbly. Add the cheese; toss to combine. In a separate bowl, whisk egg and buttermilk until smooth. Pour over dry ingredients; with a fork, toss until a ragged dough forms. Turn out onto a well-floured counter and, with floured hands, knead about 8 turns until the dough holds together smoothly. Roll or pat the dough to a 9 x 12–inch (23 x 30) rectangle. Spread Apple Filling evenly over dough, leaving a 1-inch (2.5 cm) uncovered border along one long side. Roll up dough towards the border; pinch the seam. Gently press the roll until it is 16 inches (40 cm) long. With a serrated knife, cut into 16 rounds. Starting with 5 rounds in the centre, arrange the rounds, touching, on the pizza pan.

Cheddar Apple Pinwheels A fail-proof cheddar-enhanced scone dough is the basis of this pretty pinwheel. Perhaps a bit showy, but so easy to do. Consider it for brunch, perhaps Thanksgiving weekend. Ideal apples are Golden Delicious, Ida Red or Northern Spy, as they keep their shape. Prep: 20 min, Cook: 20 min Pinwheel Dough: 2 1/2 cups (625 mL) Western Family all-purpose flour 2 tbsp (30 mL) granulated sugar 2 tsp (10 mL) Western Family baking powder 3/4 tsp (4 mL) baking soda 1/4 tsp (1 mL) salt

Bake in the centre of a preheated 400°F (200°C) oven for about 20 minutes or until golden brown. 1/2 cup (125 mL) cold Longo’s butter, cubed 1/2 cup (125 mL) shredded Balderson extra old cheddar 1 large egg 1 cup (250 mL) well-shaken buttermilk Apple Filling: 3 tbsp (45 mL) Longo’s butter 1/4 cup (60 ml) chopped Longo’s walnut halves

Makes 16 rounds. Per serving (1 pinwheel): 199 calories; 4 g protein; 11 g fat; 23 g carbohydrate; 1 g fibre; 219 mg sodium Tip: For a glamorous touch, mix together 1/2 cup (125 mL) icing sugar with about 4 tsp (20 mL) apple juice until smooth. Drizzle over the warm pinwheel.

Coming in October stats Farm: Wilmot Orchards owner: Charles Steven

s Location: Newcastle, Ontario Crops: Apples

Longo’s Farmer Since 2009 fall mag 38-47 Apples and Cheese2.indd 45

fresh ontario APPLES Charles Stevens’ family boasts more than six generations of growing and farming in Ontario over the past 230 years (yes you read that right!). An apple a day keeps the doctor away and if Charles had to pick his favourite dose of ‘medicine, ’ Honey Crisp would win hands down. experience magazine | Fall 2013 45

2013-07-18 10:55 AM

T:8" S:7.5"

Great taste plus protein, fibre and omeGa-3*

Sardo

S:10"

T:10.5"

Waiting from artwork from vendor

THE PERFECT BALANCE OF TASTE AND NUTRITION. Made with semolina wheat, lentils, chickpeas, barley, flaxseeds, and egg whites, Barilla PLUS® is a good source of protein, a very high source of fibre, a source of Omega-3 polyunsaturated fatty acids, and it has the delicious Barilla taste your family already loves. ® magazine | Fall 2013 go to Barilla.ca 46 Forexperience delicious Barilla PLUS recipes,

fall mag 38-47 Apples and Cheese2.indd 46

*Omega-3 polyunsaturated fatty acids

plus

“AL LA PER

®®

THE CHOICE OF ITALY ® 2013-07-18 10:55 AM

COK-40

Active refreshment with electrolytes Good source of potassium

Coca-Cola

B:10.75"

S:10"

T:10.5"

Waiting from artwork from vendor

Official Coconut Water Eau de coco officielle

from concentrate

â&#x20AC;&#x201C; with added natural flavours and other ingredients

ÂŽ / tm Zico llc, used under license.

COK-401-19 1 47 fall mag 38-47ZICO_Longos_PTF.indd Apples and Cheese2.indd

experience magazine | Fall 2013 47 6/26/13 10:55 4:21 PM 2013-07-18 AM

Make family pizza night the most anticipated night of the week with the freshest dough, the ripest ingredients and a fun movie to match! From a different take on a veggie pizza to meaty options with gourmet toppings, we have come up with a belly-busting bounty of ideas that you can enjoy from the comfort of your TV room. Why not throw a make-yourown-pizza party? Simply choose from our variety of bases, signature sauces and toppings, and gather the kids for some spreading, sprinkling and baking! That’s what crispy, fall nights are all about.

Longo’s Pizza dough cooking instructions Prep: 15 min, Cook: 15 min 1 bag (700 g) Longo’s traditional or whole wheat pizza dough (found in the packaged cheese section, in the dairy) 1. Roll out dough to about a 15 inch (38 cm) round and place on pizza pan or baking sheet. 2. Spread with sauce. Top with toppings. Sprinkle cheese evenly on top. 3. Bake in centre of 425°F (220°C) oven for about 15 minutes or until golden and cheese is melted. Makes 4 to 6 servings.

In a time crunch? Skip the pizza dough rolling by using Longo’s ready-to-go gourmet pizza crust, found in the Bakery in most stores.

$3.79 400 g pkg

experience magazine | Fall 2013

fall mag 48-51 pizza.indd 48

2013-07-18 10:57 AM

Alfredo the Great 3/4 cup Longo’s fresh alfredo pasta sauce • • • •

2 cups shredded Longo’s rotisserie chicken • • • •

6 slices cooked bacon, chopped • • • •

1 cup shredded fontina cheese • • • •

3 tbsp chopped Longo’s fresh basil

Longo’s Fresh Alfredo Sauce $4.99 400 mL pkg

Longo’s Rotisserie Chicken $9.99 1kg pkg

A new fa mily favourite! Sausage Supremo 1 cup Longo’s ricotta or goat cheese • • • •

2 Longo’s cooked sausages, chopped • • • •

1 cup halved grape tomatoes • • • •

1/2 tsp Longo’s crushed chilies • • • •

2 tbsp Longo’s balsamic glaze

Longo’s Ricotta Cheese $4.49 454 g pkg

Longo’s Balsamic Glaze $5.99 250 mL bottle

experience magazine | Fall 2013 49

fall mag 48-51 pizza.indd 49

2013-07-18 10:58 AM

Tex Mex Party 1 cup Longo’s Kitchen chili • • • •

1/4 cup pickled jalapeno peppers • • • •

1/2 cup corn kernels • • • •

Half a red pepper, thinly sliced • • • •

1 1/4 cups shredded monterey jack cheese

Longo’s Chili $5.99 each 700 mL pkg

Brie-zy Chicken 3/4 cup Longo’s vodka sauce with bacon • • • •

2 tsp Longo’s dried oregano • • • •

2 cups Longo’s baby greens or kale • • • •

2 Longo’s grilled chicken breasts, sliced • • • •

Half of a 300 g Longo’s brie, sliced

Longo’s Fresh Vodka Sauce with Bacon $4.99 each 400 mL pkg

Longo’s Organic Baby Kale $3.99 each 142 g pkg

experience magazine | Fall 2013

fall mag 48-51 pizza.indd 50

2013-07-18 10:58 AM

Mediterranean Magic 1/2 cup Longo’s Signature pizza sauce • • • •

1 1/2 cups chopped Longo’s cooked rapini • • • •

1 cup crumbled feta cheese • • • •

1/4 cup chopped pitted olives • • • •

1 tbsp Longo’s dried oregano leaves • • • •

1/3 cup hot pepper rings Longo’s Signature Pizza Sauce $3.79 each 473 mL bottle

Smokin’ Good 1/2 cup Western Family barbecue sauce • • • •

12 Longo’s kitchen ribs or chicken wings, meat removed • • • •

1/2 cup thinly sliced red onion • • • •

6 Longo’s white button mushrooms, thinly sliced • • • •

Half a Longo’s mozzarella cheese ball, shredded

Longo’s White Button Mushrooms $2.29 each 227 g pkg Longo’s Mozzarella Ball $4.99 each 340 g pkg

Grab it to go! Thursday night at Longo’s Kitchen

Pizza Night Done Right.

fall mag 48-51 pizza.indd 51

Take home a 16-inch melt-in-the-mouth pepperoni & cheese pizza, baked fresh in our stone oven.

only $7.99

experience magazine | Fall 2013 51 4pm - close 2013-07-18 10:58 AM

Spice Pastes, Cooking Sauces & Ready to Eat Meals 52

experience magazine | Fall 2013

2013 Longos CLEG Ad.indd 1 fall mag 52-59 smart buy.indd 52

Fo 13-03-21 2:57 PM 2013-07-18 10:59 AM

Tetley_

2:57 PM

TM MC

Stir up your imagination with amazing frosting flavours! Simply stir a flavour pouch into a container of frosting starter. Bring your cakes, cupcakes, brownies and cookies to a new level.

8 unique frosting flavours !

cotton candy cupcakes

exciting flavours for delicious8recipes visit duncanhines.ca

Tetley Green Tea and Honeydew Smoothie

For fun and tasty recipes made with Tetley tea, visit www.tetley.ca fall mag 52-59 smart buy.indd 53 Tetley_Longos_2013.indd 1

experience magazine | Fall 2013 53

2013-07-18 10:59 AM 6/3/13 1:23 PM

Flour power Baking with non-traditional flours may seem intimidating at first but you can add a great deal of nutrition to the foods you eat by trying these new recipes with premium grains. Try spelt, or for gluten-free baking try quinoa or almond flour to satisfy a sweet craving. Here’s how!

Paired with Indonesia Sumatra: Exceptional coffee with very full body, rich aroma and smoky finish. Exclusively available at Longo’s Aromaté Café.

54 54

experience magazine | Fall 2013

fall mag 52-59 smart buy.indd 54

2013-07-18 10:59 AM

I Can’t Believe it’s Gluten-Free Chocolate Cake Lightly textured due to the almond flour and ultra moist, this two-layer chocolate cake is a dream cake specially developed for those who can’t tolerate or don’t eat wheat. Prep: 30 min, Cook: 35 min 1 tbsp (15 mL) instant coffee granules 1/2 cup (125 mL) warm water 3/4 cup (175 mL) buttermilk eggs 2 2 tbsp (30 mL) Longo’s 100% pure canola oil 2 tsp (10 mL) pure vanilla extract 3/4 cup (175 mL) granulated sugar 3/4 cup (175 mL) packed light brown sugar 3/4 cup (175 mL) Longo’s blanched almond meal/flour 3/4 cup (175 mL) sweet white sorghum flour 3/4 cup (175 mL) unsweetened cocoa powder, sifted 1/3 cup (80 mL) Longo’s quinoa flour 2 tbsp (30 mL) cornstarch 2 tsp (10 mL) baking soda 1 tsp (5 mL) Western Family baking powder 1/2 tsp (2 mL) salt

Chocolate Frosting: 1 cup (250 mL) Longo’s unsalted butter, softened 2 cups (500 mL) icing sugar, sifted 1/2 cup (125 mL) unsweetened cocoa powder, sifted 1/3 cup (75 mL) 35% whipping cream or milk 2 oz (60 g) semisweet chocolate, melted and slightly cooled 1 tsp (5 mL) pure vanilla extract Lightly grease two 8-inch (20 cm) round cake pans. Line bottoms with a round of parchment paper; set aside. In a bowl, dissolve coffee granules in warm water, stirring until completely dissolved. Whisk in buttermilk, eggs, oil and vanilla. In a separate large bowl, whisk together both sugars, almond flour, sorghum flour, cocoa powder, quinoa flour, cornstarch, baking soda, baking powder and salt. Pour wet ingredients over dry; whisk together gently until a smooth batter is formed.

begins to pull away from the sides of the pan and a cake tester inserted in the centre comes out clean. Remove pans to wire rack to cool completely (cakes may slightly dip in the centre). Frosting: In the bowl of an electric mixer fitted with the paddle attachment or using electric beaters, beat butter. Add icing sugar, 1/2 cup (125 mL) at a time. Beat in cocoa powder. Beat in cream until icing is smooth and fluffy. With spatula, fold in melted chocolate and vanilla. Run a knife around the edge of each cake. Invert onto plates. Remove parchment paper from one cake. Place right side up on serving platter. Spread 3/4 cup (175 mL) of frosting over cake. Remove parchment paper from second cake. Place on top of frosting, bottom side up. Frost sides and top of cake. Makes 12 servings. Per serving: 499 calories; 7 g protein; 27 g fat; 64 g carbohydrate; 4 g fibre; 285 mg sodium

Divide batter evenly between prepared pans. Bake in centre of preheated 350°F (180°C) oven for 35 to 40 minutes or until the cake

Tip: If not making the cake right away, as soon as the cakes have cooled, wrap in plastic wrap and store at room temperature for up to 1 day.

Go Nuts: Blanched Almond Flour

Go with the Grain: Spelt Flour

Go for Gold: Quinoa Flour

Blanched almonds are ground into a fine powder with an even, fluffy consistency more like cornmeal than wheat flour. People with Celiac disease choose it not only because it is gluten-free but also because it offers a real protein punch and a healthy dose of dietary fibre as well as the antioxidant vitamin E. Also, with a fraction of the carbs of wheat flour, protein-rich almond flour muffins can be enjoyed without feeling guilty about all of those empty calories! Best suited to sweets, use it as a wheat flour substitute in cakes, breads, cookies and pancakes. You may need to use more eggs than usual to provide more structure but the end result will be moist with an exceptional taste and texture. You can also try using it as a coating for fish, meat and vegetables.

Alternative flour devotees love cooking with this ancient grain that’s high in fibre, has higher protein levels than wheat and more B complex vitamins. Its protein is easier to digest than wheat flour, making it a popular choice for many people with a mild wheat intolerance. But beware: while spelt is not generally considered “wheat”, it still contains some gluten and is not recommended for those with a gluten allergy or Celiac disease. From a taste perspective, however, this small amount of gluten means that it doesn’t compromise the texture of your baked goods, producing dense textured breads, biscuits, pasta and breakfast cereals with a delicious sweet, nutty chewiness.

Did you know that 2013 was declared “International Year of Quinoa” by the United Nations! Why? Because of its incredibly high nutrient value and its role in biodiversity and food security worldwide. Also known as the “gold of the Incas”, this 3,000-year-old botanical member of the spinach family offers twice the protein of most cereal grains, along with impressive amounts of fibre, calcium, iron, magnesium, phosphorus and riboflavin. Quinoa flour can even be used in gluten-free and wheat-free diets and it scores high in the taste department, too, with a delicate, nutty flavour that’s versatile enough to use in both savoury and sweet dishes.

fall mag 52-59 smart buy.indd 55

55 experience 55 experiencemagazine magazine| |Fall Fall2013 2013

2013-07-18 10:59 AM

Spelt Carrot Cake with Pineapple, Raisins and Coconut This pan cake is ideal for a large gathering. It’s moist and packed with the goodness of carrots, raisins and pineapple. Prep: 25 min, Cook: 45 min 2 1/3 cups (575 mL) Longo’s spelt flour 2 tsp (10 mL) ground cinnamon 1 1/2 tsp (7 mL) Western Family baking powder 1 tsp (5 mL) baking soda 1/4 tsp (1 mL) ground nutmeg Pinch salt 1 1/2 cups (375 mL) packed light brown sugar 3/4 cup (175 mL) Longo’s 100% pure canola oil 1/2 cup (125 mL) orange juice 3 eggs 2 tsp (10 mL) vanilla 2 cups (500 mL) grated carrots 1/2 cup (125 mL) sweetened shredded coconut 1/2 cup (125 mL) Longo’s golden raisins 1/3 cup (80 mL) crushed pineapple, drained Cream Cheese Frosting (optional): 1/2 cup (125 mL) Longo’s unsalted butter, softened 1/2 cup (125 mL) cream cheese, softened (250 mL) icing sugar, sifted 1 cup Lightly grease a 13 x 9–inch (3 L) baking pan. In a large bowl, combine spelt flour, cinnamon, baking powder, baking soda, nutmeg and salt. In a separate bowl, whisk together brown sugar, oil, orange juice, eggs and vanilla until well combined. Whisk in carrots, coconut, raisins and pineapple. Pour wet mixture over dry, whisking gently until thoroughly incorporated. The batter will be slightly runny. Pour into prepared pan. Bake in centre of preheated 325°F (160°C) oven for about 45 minutes or until top of cake springs back when very lightly pressed. Remove pan to wire rack to cool completely. Cream Cheese Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter with cream cheese until smooth and fluffy. Beat in icing sugar, 1/2 cup (125 mL) at a time, until frosting is smooth and spreadable. Spread over cooled cake. Makes 20 servings. Per serving: 301 calories; 3 g protein; 16 g fat; 37 g carbohydrate; 3 g fibre; 158 mg sodium Tips: Don’t be tempted to cream the butter with the sugar first or the icing will be runny. Grating the carrots in a food processor fitted with the “S” blade ensures that the carrots are grated very small and to a uniform consistency.

Paired with Consumers Choice: Mild taste with medium body, mellow flavour and pleasant aroma. Exclusively available at Longo’s Aromaté Café. experiencemagazine magazine| |Fall Fall2013 2013 56 experience 56

fall mag 52-59 smart buy.indd 56

2013-07-18 11:00 AM

Quick Cinnamon Apple Loaf The scrumptious taste of this loaf falls somewhere between French toast and apple pie. The rice flour imparts a distinctive taste while the fresh apples stay juicy and moist. Prep: 20 min, Cook: 40 min 1/2 cup 1/2 cup 2 tbsp 3 1/2 cup 2/3 cup 1 tbsp 1 tsp 3/4 cup

(125 mL) light brown sugar (125 mL) Longo’s 100% pure canola oil (30 mL) apple juice eggs (125 mL) Longo’s quinoa flour (150 mL) Longo’s almond flour (15 mL) ground cinnamon (5 mL) Western Family baking powder (175 mL) diced apples

Cinnamon Glaze: 1/4 cup (60 mL) icing sugar 1 1/2 tsp (7 mL) water ground cinnamon Pinch Lightly grease one 8 x 4–inch (1.5 L) loaf pan or two 5 3/4 x 3 1/2–inch (625 mL) loaf pans. In a bowl, whisk together sugar, oil, apple juice and eggs for about 2 minutes or until lightened in colour. In a separate bowl, stir together both flours, cinnamon and baking powder. Gently whisk wet ingredients into oil mixture, mixing just until combined. Fold in apples. Scrape batter into prepared pan. Bake in centre of preheated 350°F (180°C) oven for 35 to 40 minutes or until top of loaf springs back when lightly pressed. (Smaller loaves will take between 25 and 30 minutes.) Remove pan to wire rack to cool completely. Cinnamon Glaze: In small bowl, whisk together icing sugar and water until thick but still pourable. Whisk in cinnamon. Remove loaf from pan. Using tines of a fork or a knife, drizzle glaze over loaf. Makes 12 slices. Per serving (1 slice): 200 calories; 4 g protein; 14 g fat; 16 g carbohydrate; 1 g fibre; 43 mg sodium

Paired with Aromaté Light Roast: Gently aromatic with full flavour and rich texture. Exclusively available at Longo’s Aromaté Café.

experience magazine | Fall 2013 57 experience magazine | Fall 2013 57

fall mag 52-59 smart buy.indd 57

2013-07-18 11:02 AM

IÖGO 0% 16 x 100g

The new way to say yogurt Natural goodness - Gelatine free, no artificial colours or flavours Over 40 - Flavours to love 100% - Owned by Canadian dairy farmer cooperatives

IÖGO ORIGINAL 16 x 100g

IÖGO 0% 650g

IÖGO PROBIO 650g

IÖGO PROBIO 12 x 100g

iogo.ca LT_C11558-ULT_iogo_Page marketing_Longo_CS6.indd 1

13-04-10 3:17 PM

Febreeze® Car™

Tide® Pods™

Always Inﬁnity®

Bounty Select-a-size

experience magazine | Fall 2013

fall mag 52-59 smart buy.indd 58

2013-07-18 11:04 AM

Joi

Recognize New Great Taste!

NEW!

NEW! Scampi

Topped with shrimp

Join our conversation at:

Mediterranean

Topped with salmon & spinach

Premium dessert

NEW! Salmone Spinaci

Topped with chicken, vegetables & tzatziki sauce

Shirriff puddings & pie fillings

Mousse

Visit us at oetkermoments.ca

Dr. Oetker Canada

Quality is the best recipe

3:17 PM

OFF-PACK DESIGN FILE

Project Name: 915755 Longos Exp Mag ad_2013 Docket: 915755 Date: July. 5, 2013 File Name: Longos_exp_mag_ad2_2013.ai Printer: Longos Print Type: TBD

CLIENT APPROVAL

Changes

Picked up from: 909976 Longos Exp Mag Ad 2012 Designer: TI Die: 8”w x 5.125”h

APPROVED □ REVISIONS REQ. □ SIGNATURE: Schawk Creative Inc. 2229 Drew Rd., Mississauga, ON L5S 1E5

Process

FINAL DATE: 905.678.1311

905.678.9334

experience magazine | Fall 2013 59

fall mag 52-59 smart buy.indd 59

2013-07-18 11:04 AM

d Downloa for 200 FREE ! POINTS 60

experience magazine | Fall 2013

fall mag 60-64 Community.indd 60

2013-07-22 10:00 AM

5 Tips for a Fit Family Fall 1

Be Asthma Aware

As cold and flu season approaches, boost your child’s immunity by preparing healthy foods. Tips to stay healthy:

Unfortunately, the fall season can expose people with asthma to unexpected triggers: ragweed that pollinates well into fall, mould on colourful fallen leaves and smoke from the fireplace. Stay inside if the pollen count is particularly high, wear gloves and long-sleeved shirts to keep mould off your skin and make sure you have a quick-relief inhaler with you at all times.

• Choose colourful vegetables and fruits (including sweet potatoes, strawberries, citrus fruit, kiwi fruit, broccoli and peppers), whole grains, low-fat milk and alternatives, and lean meat and alternatives. These foods provide the nutrients needed for a healthy immune system. • Keep well hydrated. Drink adequate water, milk, 100% juices, broths, soups, even tea with honey and a slice of lemon.

Fight the Flu Cooler temps outside and warmer temps inside certainly don’t help with colds and flu. Make sure you dress in layers so that you can maintain a balanced body temperature, cover your face when you sneeze or cough, and wash your hands often to help stop germs from spreading. Considering the flu shot? Check with your doctor or your child’s school to find out when and where the annual vaccine is available.

Be Back-to-School Ready Be sure to make a back-to-school checklist! Have your kids received all necessary immunizations? Have you updated emergency contact numbers? Do the teachers know about any medical conditions your child may have such as vision problems, ADHD, asthma or diabetes? Now would be a good time to check expiry dates on EpiPens. Also, ensure your child has a healthy breakfast before heading to school and a nutritious lunch to look forward to!

Boost Your Child’s Immunity

• Research has shown that some supplements and probiotics may help to reduce cold symptoms and boost immunity. Speak to your doctor or Longo’s in-store pharmacist to determine your best treatment.

Stay Active! When the weather gets chilly, the temptation to curl up on the couch and eat heartier high-calorie meals is big! Instead, use fall as an excuse to get back into a routine and burn some extra calories by apple picking, raking leaves or hiking in the fall foliage. Fresh fruits and vegetables are in abundance this season so make the most of healthy apples, vitamin-rich root vegetables and hearty autumn power foods such as black rice or quinoa. For more information on fall health or flu season, please visit or call one of our 10 Morelli’s Pharmacies, located within Longo’s stores. Our pharmacists are always on hand and happy to help!

experience 61 magazine | Fall 2013

fall mag 60-64 Community.indd 61

2013-07-18 11:08 AM

community

Longo’s in your For

us, retailing is about more than quality products and great service. It’s about

being a good neighbour and treating those around us like family. So in every issue of Experience we share the ways in which we are making a positive

difference in the communities we serve, from

ity Kids Culinary Commun

fundraising events to educational programs.

Introducing HealthyFam In this issue we are focusing on the importance of healthy families, beginning with our children and the way we educate them about healthy eating. We would like to introduce HealthyFam – a non-profit organization that teaches people the importance of maintaining a balanced diet, staying active and connecting with family around the dinner table. Based in Oakville, HealthyFam was founded by chef and restaurateur Julia Hanna with help from us, Longo’s, and includes The Kids Culinary Community, Family Culinary Community, and Seniors Culinary Community. Our spotlight on fresh, local produce and our continuous mission to inspire a love of good food made partnering on this project an easy choice. We cannot stress just how vital it is to equip people with the knowledge and skills that will encourage them to develop a healthy relationship with food. It all began in 2009 with the launch of a valuable program for children called The Kids Culinary Community (KCC) to teach them significant life lessons about food. KCC sessions bring children into the Longo’s Loft kitchen for three classes taught by Red Seal certified chefs to not only learn the life skill of cooking but also to learn about nutrition and fitness. In 2010, the KCC and its partners created the handicap accessible KCC Garden

(at the corner of Dundas and Neyagawa in Oakville) so that inquisitive kids can get outside and discover nature’s bounty for themselves – from soil to plate! It’s fantastic to see these budding gardeners at work during the summer, and then later help them to prepare healthy meals with the final harvest up at the Longo’s Loft. Having already directly impacted over 600 young lives, the success of the KCC highlighted the need to expand the program to embrace people of all ages, which led to the creation of HealthyFam. Be sure to check the HealthyFam column in the Burlington, Oakville and Milton Metroland newspapers for nutrition advice and recipes.

HealthyFam Fall Event Come and join us at the launch of HealthyFam and see HealthyFam alumni preparing and serving a tasty selection of nutritious fall foods!

September 14th, 11:00 AM – 1:00 PM at the new Southeast Oakville Longo’s Loft.

1 1 3 1 1 2

For more details and tips on cooking, family time and fitness, head to HealthyFam.ca.

62 62

Help a Neighbour In Need

H c

This season, why not help someone less fortunate than yourself to enjoy the flavours of fall? Our “Neighbour in Need” bags contain the most needed food items as determined by local food banks and can be bought for $10 at Longo’s stores. All proceeds go directly to the local food banks. On sale starting from September 27th.

A s

T T

E g

experience magazine | Fall 2013

fall mag 60-64 Community.indd 62

2013-07-18 11:09 AM

02027 P

Break up with ground beef and fall in love with turkey chili

Maple Leaf Creative to come from vendor

Hearty Turkey Chili Prep

5 min

Total

1 hr

INGREDIENTS: 1 package (454 g) 1 tbsp (15 mL) 1 3 1 tbsp (15 mL) 1 tsp (5 mL) 2 tsp (10 mL)

Maple Leaf Prime速 Naturally Extra Lean Ground Turkey Olive oil Onion, chopped Cloves garlic, minced Chili powder Paprika Cumin

1 tsp (5 mL) 1/2 tsp (2 mL) 1 tbsp (15 mL) 1 cup (250 mL) 1 (19 oz/540 mL) 1 (19 oz/540 mL) 1/2 cup (125 mL)

Dried oregano Black pepper Hot chocolate mix Chunky salsa Can chopped tomatoes Can red kidney beans, drained Corn niblets (frozen or canned)

DIRECTIONS: HEAT olive oil in large saucepan over medium heat. Add onion and garlic, cook gently for 2 minutes. ADD turkey and cook for 8-9 minutes, breaking up turkey with the back of a wooden spoon. Add remaining ingredients; bring to a boil, reduce heat and simmer for 35-40 minutes. SERVE with rice, nacho chips and your favourite toppings e.g. grated cheese, sour cream etc. TIPS: For more heat add dried chili flakes or hot sauce to taste. Try Prime Naturally Extra Lean Ground Chicken as another alternative to ground beef.

Eat Hearty, Eat Healthy.TM For more delicious recipes with ground chicken & turkey visit breakupwithgroundbeef.ca 02027 Fall Ad_v2.indd 1 fall magPrime 60-64Longos Community.indd 63

experience magazine | Fall 2013 63

13-06-10 11:09 12:12 AM PM 2013-07-18

99 8 Fresh Canadian, /lb

Boned Atlantic Salmon Sides 19.82/kg

Items High on Your List at New, Low Prices

99 99 5 12 Fresh Ontario, Air Chilled, /lb

Grain Fed, Boneless Chicken Breast value pack 13.21kg

/lb

AAA Beef Tenderloin cry-o-vac 28.64kg

Check out our top 10 Low Price Alerts on the items you buy most.

99 3 Longo’s Fresh White Mushrooms 680g pkg

99 2 Longo’s

99 4 Longo’s Chocolate

1299 /lb

Emma Parmigiano Reggiano Cheese

Spring Water

Chip Cookies

24x500mL case

value pack 24 cookie pkg

99 4 Liberté Greek

99 5 Longo’s Organic

99 14 Cashmere

Spring Mix

Bathroom Tissue

Yogourt 750g tub

1lb pkg

Aged 24 months 1kg wedges • 28.63kg

30 jumbo roll pkg

Look for many more Low Price Alerts throughout the store. 64

Prices good through November 14th, 2013

experience magazine | Fall 2013

fall mag 60-64 Community.indd 64 1 LPA BackPageAd_APPROVED.indd

2013-07-18 10:08 11:09 AM AM 2013-07-17