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www.Longos.com experience magazine harvest traditions fresh flavours & ideas for fall fall 2010 1 free issue

experience

www.Longos.com experience magazine harvest traditions fresh flavours & ideas for fall fall 2010 1 free issue

magazine

www.Longos.com experience magazine harvest traditions fresh flavours & ideas for fall fall 2010 1 free issue
www.Longos.com experience magazine harvest traditions fresh flavours & ideas for fall fall 2010 1 free issue

harvest

traditions

fresh flavours & ideas for fall

fall 2010

1

free issue

experience magazine

www.Longos.com

experience magazine www.Longos.com 2 a fresh tradition Anthony Longo President & CEO Welcome to our Fall
experience magazine www.Longos.com 2 a fresh tradition Anthony Longo President & CEO Welcome to our Fall
2
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experience magazine www.Longos.com 2 a fresh tradition Anthony Longo President & CEO Welcome to our Fall
experience magazine www.Longos.com 2 a fresh tradition Anthony Longo President & CEO Welcome to our Fall
experience magazine www.Longos.com 2 a fresh tradition Anthony Longo President & CEO Welcome to our Fall

a fresh tradition

Anthony Longo

President & CEO

Welcome to our Fall edition of Longo’s Experience magazine. It is not uncommon to hear people say that this time of year is their favourite. And it’s no wonder as it is ripe with spectacular colour, fresh beginnings and treasured traditions. And that is exactly what we have in store for you in this issue.

We genuinely appreciate the patronage of our existing customers and we look forward to welcoming new ones. We invite you to come and see why thousands of families shop with us each and every week, sometimes even several times a week! Our goal is to make your life easier. We know you value your time just as much as your money, which is why we have lots of great time-saving, budget-boosting ideas in store for you.

Look for some quick and easy mealtime solutions in our Family Weeknight Crunch feature (pg 39). Fall’s most popular family event has to be Thanksgiving — there is no better time to slow down and gather your loved ones around your table to enjoy our local bounty. For this occasion, you’ll enjoy our Thanksgiv- ing feature (pg 9) starring our incredible Longo’s Signature fresh turkey, guaranteed to be moist and juicy. You’ll also find exotic cultural flavours in our Travel Through Taste Buds feature (pg 17), some spooky treats in our Halloween Howl (pg 31) and more.

And there is more in store for you too. Throughout all of our stores right across the GTA, you will notice some enhance-

ments as we unveil “A Fresh Tradition” (see pg 6 for more information). We are committed to being a partner and resource for

our customers to help create new traditions, cherish existing ones and be there when you need us, day in and day out — all within your food budget. I hope you enjoy many of the exciting new solutions, offerings and services that we have in store for you. You can shop confidently knowing that we are committed to offering you the best shopping experience at a competitive value each and every day.

We are also very excited to announce that later this month we will be opening our newest flagship location, a 50,000 sq.ft. one-stop shop just steps from Toronto’s Air Canada Centre at 15 York Street. Longo’s Maple Leaf Square will be a “can’t miss” destination for any serious foodie who ventures into the city. We’ll share more about that in our next issue.

From my family to yours, have a safe, happy and delicious Fall season.

to yours, have a safe, happy and delicious Fall season. Longo’s locations Aurora Aurora [905] 726.7928

Longo’s locations

Aurora

Aurora [905] 726.7928 650 Wellington St. East, at Bayview Ave.

Brampton

Brampton [905] 455.3135

7700 Hurontario St. at Ray Lawson Blvd.

Burlington

Fairview [905] 637.3804

1225 Fairview St. at Maple Ave.

Walkers Line [905] 331.1645

2900 Walkers Line at Hwy. 5

Markham

Boxgrove [905] 209.7655 98 Copper Creek Dr. at 9th Line

Markham [905] 479.8877

3085 Hwy. 7 at Woodbine Ave.

Mississauga

Glen Erin [905] 567.4450

5636 Glen Erin Dr. at Thomas St.

Ponytrail [905] 629.8583

1891 Rathburn Rd. at Ponytrail

Winston [905] 828.0008

3163 Winston Churchill Blvd. at Laird Rd.

Oakville

Burloak [905] 825.8989

3455 Wyecroft Rd. at Burloak Dr.

Oakville [905] 257.5633 338 Dundas St. East at Trafalgar Rd.

Thornhill

Bayview [905] 882.4646

7355 Bayview Ave. at Laureleaf Rd.

Toronto

Maple Leaf Square OPENS FALL 2010 15 York St. on west side of Air Canada Centre

York Mills [416] 385.3113 808 York Mills Rd. at Leslie St.

Vaughan

Bathurst [289] 304.9520

9306 Bathurst St. at Rutherford Rd.

Maple [905] 417.0207

2810 Major Mackenzie Dr. at Jane St.

Richmond Hill [905] 770.7029 10870 Yonge St. at Elgin Mills Rd.

Rutherford [905] 850.7013

5283 Rutherford Rd. at Clarence St.

Woodbridge [905] 850.6161

8401 Weston Rd. at Langstaff Rd.

The Market by Longo’s

Bloor Street East [416] 922.4797

100 Bloor St. East at Park Rd.

Brookfield Place (BCE) [416] 306.1881

181 Bay St., Brookfield Place,

Concourse Level

Elizabeth [416] 597.9005

111 Elizabeth St. at Dundas St.

1 block West of Bay

First Canadian Place [416] 304.1147

100 King St. West, First Canadian Place,

Concourse Level

Info Line

1-800-9LONGOS (1-800-956-6467)

Longo’s Freshness Delivered Right to Your Door www.grocerygateway.com

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TM Premium Organic Meadow Ice Cream Now Available at Longo’s! Created with only the purest
TM
Premium Organic Meadow Ice Cream
Now Available at Longo’s!
Created with only the purest of Nature’s organic ingredients starting with certified organic milk
from our Ontario family farms, Organic Meadow Ice Cream is sure to become your favourite
treat! Look for our Ice Cream and other Organic Meadow products in your local Longo’s store.
other Organic Meadow products in your local Longo’s store. 4 www.organicmeadow.com info@organicmeadow.com

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Organic Meadow products in your local Longo’s store. 4 www.organicmeadow.com info@organicmeadow.com 1-866-767-9694

www.organicmeadow.com

info@organicmeadow.com 1-866-767-9694

www.organicmeadow.com info@organicmeadow.com 1-866-767-9694 Local. Organic. Farmer-Owned. featured recipes 10 Longo’s
www.organicmeadow.com info@organicmeadow.com 1-866-767-9694 Local. Organic. Farmer-Owned. featured recipes 10 Longo’s
www.organicmeadow.com info@organicmeadow.com 1-866-767-9694 Local. Organic. Farmer-Owned. featured recipes 10 Longo’s

Local. Organic. Farmer-Owned.

1-866-767-9694 Local. Organic. Farmer-Owned. featured recipes 10 Longo’s Signature turkey and gravy 13

featured recipes

10 Longo’s Signature turkey and gravy

13

chocolate pumpkin squares with maple whipped cream

14

roasted garlic and veggie moons

15

pumpkin cannelloni with sage tomato cream sauce

19

German potato salad

20

chickpea and potato curry

21

fresh corn and sage bread

25

chocolate almond cornmeal cake with balsamic drizzle

26

balsamic and pesto marinated chicken salad

33

marvelous marble cake

34

“monster” cheese quesadillas

34

sweet potato and black bean chili

41

chunky chicken minestrone

41

bean barley soup

43

spicy shredded beef tacos

Go to Longos.com and click on the magazine cover icon for these great recipes:

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pear and chestnut stuffing

12

make-ahead scalloped potatoes

17

lemon ricotta blintz casserole

18

Spanish tomato and shrimp tortas

27

balsamic roasted pear wedges with prosciutto

35

orange cheddar cheese fondue

39

Thai coconut curry salmon linguine

42

beef and tomato gnocchi stew

30
30

look for this icon for quick & easy recipes prepared in 30 minutes or less!

look for this icon to see suggested wine pairings

look for this icon to see suggested wine pairings

table of contents

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9
41 31
41
31
24
24

6

we have reinvigorated our customer commitment

9

a classic Thanksgiving

17 travel through taste buds

31

Halloween

howl

39

family

weeknight

crunch

48

it pays to be a Longo’s shopper

24 balsamic vinegar

50 foods to boost immunity

Wine pairings by Lesley Martin, Longo’s Certified Sommelier.shopper 24 balsamic vinegar 50 foods to boost immunity Recipes by Emily Richards, Professional Home Economist

Recipes by Emily Richards, Professional Home Economist & Cookbook Author.pairings by Lesley Martin, Longo’s Certified Sommelier. Nutritional tips by Sandra Saville, Longo’s Registered

Nutritional tips by Sandra Saville, Longo’s Registered Dietitian.Richards, Professional Home Economist & Cookbook Author. cover recipe chocolate pumpkin squares with maple whipped

cover recipe chocolate pumpkin squares with maple whipped cream page 13

cover recipe

chocolate pumpkin squares with maple whipped cream page 13

Meet Emily Richards at these Loft Cooking Classes where you will enjoy a selection of

Meet Emily Richards at these Loft Cooking Classes where you will enjoy a selection of recipes from this magazine that she will bring to life. Only $20!

7:00pm – 9:00pm

September 2

Boxgrove

October 20

Burloak

October 26

Bathurst

November 4

Richmond Hill

Space limited. Call or visit these stores to register.

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experience magazine www.Longos.com we have reinvigorated our customer commitment It has been a long-standing tradition
experience magazine www.Longos.com we have reinvigorated our customer commitment It has been a long-standing tradition

we have

experience magazine www.Longos.com we have reinvigorated our customer commitment It has been a long-standing tradition

reinvigorated our customer commitment

It has been a long-standing tradition of Longo’s to deliver fresher, better quality food, offer great value on everyday shopping needs, provide friendlier, more personal service and provide time-saving meal solutions. A Fresh Tradition is honouring our traditions of the past and introducing exciting new changes for the future.

fresh and unique

Since 1956, we have been supporting local farmers, many for three generations, and we are proud of the reputation we have earned by providing the highest-quality fruits and vegetables. We have expanded our fresh offerings by committing to at least 100 organic varieties available everyday. You must try our famous, authentic cannolis, now filled to order while you wait to ensure optimum freshness. Chocolate tempering machines are in all Bakery Departments to provide the ultimate chocolate-dipped experience. Hand-dipped chocolate strawberries are available everyday. Did you know that we custom roast coffee beans in the Aromaté Café at select Longo’s locations? These beans, roasted to perfection in small batches, are now available at all locations.

everyday value

For years, we have checked our competitors’ prices on the items you buy everyday to ensure you get the best value. We have expanded the list of checked items and customized them by location to reflect the unique needs of each neighbourhood and then adjust prices accordingly. We check so you don’t have to! We also have thousands of Low Price Alerts throughout the store. These great prices are locked down for the season on the products you are buying right now. Look for the bright yellow signs throughout the store to save even more. And don’t forget our Thank You Rewards program. It is free to join and you earn points on every purchase plus there are hundreds of opportunities for earning bonus points throughout the store. Update your profile at Longos.com, provide your email address and you will receive exclusive seasonal offers, advance notices and money-saving ideas tailored just for you directly to your inbox.

services for ease

just for you directly to your inbox. services for ease 6 Longo’s Team Members provide legendary

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Longo’s Team Members provide legendary service which is validated weekly by positive customer feed- back. If you cannot locate that last item on your shopping list, ask one of our friendly Team Members who will gladly walk you to the product. If you are intrigued by that odd-looking fruit and want to try before you buy, just ask and we will cut you a sample. And on the weekends between 10 am and 4 pm in the Produce Department, we have knowledgeable Team Members conducting “Why not try” infor- mational tastings on new and unique items. “Try before you buy” sampling is available in the Deli and Longo’s Kitchen as well.

time-saving meal ideas

We know you value your time as much as your money. Longos.com has been redesigned so it’s easier to build shopping lists. As well, searching your favourite recipe has never been easier. Longo’s Experience Magazine continues to provide healthy, affordable meal ideas and now includes wine pairings by our expert sommelier to make dinner planning that much easier. When its 5 pm and you still don’t know what‘s for dinner, we have you covered. Longo’s Kitchen now has $6 meals, which include an entrée and your choice of two sides — just heat and eat! And if that isn’t enough, Wednesday night is now “Chicken Night, Done Right” Longo’s fresh BBQ chicken only $6.99 hot from the oven!

These are just some of the changes in store. We look forward to creating new traditions with you for years to come.

4.

1. 2.
1.
2.
3.
3.

1. Shirley - Seafood Dept. Manager 2. Victor - Meat Dept. Manager 3. Pia - Cheese Master & Deli Dept. Manager 4. Kostas - Produce Dept. Manager

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experience magazine www.Longos.com 8 a classic Thanksgiving T hanksgiving. A long weekend. A holiday. The midway
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experience magazine www.Longos.com 8 a classic Thanksgiving T hanksgiving. A long weekend. A holiday. The midway
experience magazine www.Longos.com 8 a classic Thanksgiving T hanksgiving. A long weekend. A holiday. The midway
experience magazine www.Longos.com 8 a classic Thanksgiving T hanksgiving. A long weekend. A holiday. The midway

a classic

Thanksgiving

T hanksgiving. A long

weekend. A holiday. The

midway point in the fall

schedule. Time to take a break and enjoy family and friends at a com- munal meal of traditional, heirloom family favourites. Longo’s has exactly what you need for your fall feast.

a com- munal meal of traditional, heirloom family favourites. Longo’s has exactly what you need for

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fresh

flavours & ideas

magazine www.Longos.com f r e s h flavours & ideas Pairing: Thanksgiving dinner is the perfect

Pairing: Thanksgiving dinner is the perfect occasion for both white and red wine lovers. Enjoy the season with Flat Rock Cellars Chardonnay or Clos Jordanne Village Reserve Pinot Noir, both from the Niagara Peninsula.

Village Reserve Pinot Noir, both from the Niagara Peninsula. 10 Longo’s Signature turkey and gravy Longo’s

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Longo’s Signature turkey and gravy

Longo’s strives to bring our customers the best, and this Signature fresh turkey can’t be beat. Whether you stuff it or not, the gravy will cover your turkey along with any accompanying side dishes. A per- fect Thanksgiving dinner that can’t be beat.

Preparation Time: 1 hour (including making stuffing and gravy) Cook Time: 4 hours

1

Longo’s Signature Fresh Turkey (about 20 lb)

1

small onion, halved

1

each

carrot and stalk celery, halved

6

cups

water

1

cup

chicken or turkey stock (approx.)

1/3 cup

Pear and Chestnut Stuffing (recipe online) Longo’s butter, softened

1

tbsp

chopped fresh Longo’s sage leaves

1/2 tsp

or 1 tsp dried sage each salt and pepper

Gravy:

1/2 cup

Western Family all purpose flour

1 cup

dry white wine

1 large shallot, finely chopped

1 clove garlic, minced

Remove neck and bag of giblets from inside of the turkey and rinse under cold water. Place giblets in large saucepan and add onion, carrot, celery and water. Bring to a boil. Reduce heat to low and skim off fat; simmer for 2 hours. Strain into measuring cup. Add enough of the stock to make 3 cups. Set aside.

Rinse turkey and pat dry. Turn bird upside down and fill neck cavity with stuffing if using. Turn turkey over and place in large roasting pan. Bring neck skin up to cover opening and close with skewer. Loosely fill body cavity of turkey with stuff- ing. Combine butter and sage and rub all over out- side of turkey and sprinkle with salt and pepper.

Place turkey in 400°F oven for 45 minutes. Reduce heat to 325°F; cover turkey and cook for about 3 hours or until meat thermometer inserted into thigh reads 180°F and stuffing reads 165°F. Remove from oven and let stand covered for 20 minutes before carving.

Gravy: Remove turkey from roasting pan and skim off fat from pan juices. Place roasting pan over medium heat; add shallot and garlic to juices and cook for 2 minutes or until softened. Whisk flour into pan and cook, whisking for 1 minute. Add wine and reserved stock. Bring to the boil and cook, stirring for about 10 minutes or until thick- ened. Strain through sieve into gravy boat. Gravy yields about 4 cups.

Spoon out stuffing into serving dish and carve turkey. Serve with gravy.

Makes 16 servings, plus leftover meat.

Per serving of 6 oz turkey meat and skin, ¼ cup (50 mL) gravy and 1 portion of stuffing: 560 calories; 51 g protein; 23 g fat; 34 g carbohydrate; 3 g fibre

Excellent Source of Zinc; Good Source of Vitamins B2, B3 and B12; Good Source of Iron; Source of Vitamin B1; Source of Vitamins C and E; Source of Magnesium

pear and chestnut stuffing

Visit Longos.com for recipe.

pear and chestnut stuffing Visit Longos.com for recipe. serve up a Signature Thanksgiving We are thrilled

serve up a Signature Thanksgiving

We are thrilled with the success of our new Longo’s Signature Turkey. We’ve searched for many years to find a fresh turkey so superb that we are proud to put the Longo’s name on it. Our turkey had a test drive last Christmas and those consumers who tried it raved about it. The Longo family and our team of food experts recognized that this bird far surpasses any turkey they’ve tasted in 54 years in the premium food business. It is perfect for your holiday feast AND it’s a local find! It’s raised right here in Ontario. The taste of this turkey is incredible – moist, juicy, tender and succulent. Our turkeys come from a three generation, family-owned farm where the personal care, cleanliness and attention to detail are second-to-none. For the best results, we encourage you to follow the simple preparation instructions that come with your Signature Turkey. But be prepared for a crowd next holiday – your family and friends will be looking for you to host every family gathering once they taste this incredible bird.

Be sure to pre-order your Fresh Longo’s Signature Turkey

Visit the Longo’s Meat Counter and place your order to ensure that you won’t be disappointed!

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experience magazine www.Longos.com effortless entertaining Long before the appetizers are even served, your holiday
experience magazine www.Longos.com effortless entertaining Long before the appetizers are even served, your holiday

effortless entertaining

Long before the appetizers are even served, your holiday table will make a stunning first impression on your guests.

Fruit place cards: Use small pears, crab apples or jack-be-little pumpkins as place cards. Tie paper name tags punched with holes to colourful fall fruit with ribbon or twine.

The right garnish adds incredible style to your table:

bring the outdoors in by surrounding your turkey with bay leaves and cranberries

decorate your stuffing, salads or side dishes with the brilliant red-jewelled seeds of the pomegranate

Sleek hurricane glasses filled with fallen leaves show off colours that contrast with the otherwise monochromatic palette. The clear glass of the goblets keeps the look clean.

A quick trip to Longo’s will yield this fall centrepiece: an informal arrangement of kumquats, squash and a bell pepper in a ceramic compote bowl. Use whatever orange fruits and vegetables you find – baby pumpkins, carrots, persimmons or oranges.

Tip: You can also use hollowed out mini pumpkins for individual servings of cranberry sauce – it’s one less thing to keep passing around the table!

a wise choice

Turkey meat is naturally low in fat, and a 5-ounce serving provides almost half of the recommended daily al- lowance of folic acid. It’s a good source of vitamins B, B1, B6, zinc and potassium. Leftover turkey meat makes excellent soup, sandwiches and salads. Make sure you’ve got a Longo’s fresh baguette and local greens on hand to enjoy the remains of your meal the next day. That is, if your family hasn’t gobbled it all down!

did you know? Etymologists claim that the expression “get a lucky break” initially applied to the person winning the larger half in a wishbone tug-of-war.

the person winning the larger half in a wishbone tug-of-war. 12 make- ahead scalloped potatoes Visit

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make-

ahead

scalloped

potatoes

Visit Longos.com for recipe.

divine

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thanksgiving ends

chocolate pumpkin squares with maple whipped cream

Chocolate and pumpkin are the perfect fi- nale to your Thanksgiving meal. With these squares you can cut larger servings if guests have room or smaller ones for just a sweet taste to finish your meal.

Preparation Time: 15 minutes Cook Time: 30 minutes

2

cups

chocolate cookie crumbs

1/2 tsp

Longo’s ground cinnamon

1/2 cup

Longo’s butter, melted

1/2 cup

cream cheese, softened

3/4 cup

packed brown sugar

1

can

(14 oz) Western Family

2

100% pure pumpkin eggs

1

tsp

vanilla extract

1/2 cup

Western Family all purpose flour

1/2 tsp

each ground cinnamon

1/4 tsp

and nutmeg ground cloves

Maple Whipped Cream:

3/4 cup

35% whipping cream

1/4 cup

Longo’s pure maple syrup

In bowl, combine cookie crumbs and cin- namon. Drizzle butter over top and stir to combine well. Press crumb mixture into bot- tom of parchment paper lined baking pan. Bake in 350°F oven for about 10 minutes or until set. Let cool.

Meanwhile, in large bowl, using electric mixer, beat cream cheese and sugar until fluffy. Beat in pumpkin, eggs and vanilla until combined. Add flour, cinnamon, nutmeg and cloves and beat on low until just combined. Pour mixture over choco- late base and return to oven for about 20 minutes or until tester inserted in centre comes out clean and top is firm to the touch. Let cool completely. Cover and refrigerate for up to 2 days.

Maple Whipped Cream: In a bowl, whip cream and maple syrup until slightly firm peaks form. Cut into bars and serve each with some of the whipped cream.

Makes 18 servings.

To make sugared pumpkin garnish as in photo: Using a vegetable peeler; peel small strips from a fresh peeled pumpkin piece and thinly slice. Toss with some granulated sugar and place on parchment paper lined baking sheet and bake in 350°F oven for 3 to 5 minutes or until soft. Let cool com- pletely before using.

Per serving: 230 calories; 3 g protein; 13 g fat; 26 g carbohydrate; 2 g fibre

3 g protein; 13 g fat; 26 g carbohydrate; 2 g fibre Pairing: Experience pure decadence

Pairing: Experience pure decadence by pairing these squares with the Inniskillin Riesling Ice Wine from Niagara.

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experience magazine

experience magazine roasted garlic and veggie moons Perfect as an appetizer but also fitting to enjoy

roasted garlic and veggie moons

Perfect as an appetizer but also fitting to enjoy as a side dish. With crisp flaky pastry, these vegetable-filled crescent moons are truly addictive. Roasting the garlic softens the flavour which is only heightened from Longo’s roasted butternut squash dip.

Preparation Time: 30 minutes Cooling Time: 30 minutes Cook Time: 1 hour

30
30

8

oz

Yukon Gold potatoes, diced

1

large carrot, diced

1/2

red onion, diced

1

large head of garlic

2

tbsp

Longo’s extra virgin olive oil

2

tbsp

chopped fresh parsley

1

tbsp

chopped Longo’s fresh thyme

1/4 tsp

each salt and pepper

1 (8 oz) Longo’s roasted butternut squash dip and spread

1 (500 g) puff pastry, thawed

tub

pkg

1 egg, lightly beaten

In a large bowl, combine potatoes, carrots and onion. Trim top head of garlic to expose cloves; set aside.

Add oil, parsley, thyme, salt and pepper to potato mixture and toss to coat well. Spread on parchment paper lined baking sheet and add garlic head cut side down. Roast in 425°F oven for about 30 minutes or

until vegetables are golden and tender and garlic is soft when squeezed.

Squeeze garlic into a bowl and mash with fork. Stir in butternut squash dip and scrape in roasted vegetables. Stir well to coat; let cool to room temperature, about 30 minutes.

1. Meanwhile, cut pastry in half and roll out one half to a 9 x 18 inch rectangle on a lightly floured surface. Cut out eight 4-inch circles. Repeat with re- maining pastry. 2. Divide roasted vegetable mixture among centre of circles. 3. Brush edge with some beaten egg and fold over dough to make half circles (moons). Place on parchment paper lined baking sheet and brush with more egg. Discard remaining pastry and egg. Bake in 400°F oven for about 25 minutes or until golden brown and crisp. Let cool slightly before serving.

Makes 16 moons.

Tip: Cover and refrigerate for up to one day. Before serving warm in 350°F oven for about 10 minutes to heat through.

Per 1 piece serving: 180 calories; 3 g protein; 13 g fat; 14 g carbohydrate; 1 g fibre

Source of Vitamin C; Source of Iron

carbohydrate; 1 g fibre Source of Vitamin C; Source of Iron Pairing: Impress your guests by

Pairing: Impress your guests by choosing an aperitif wine to match your appetizers. Try these flavourful little moons with the Trumpour’s Mill Gamay Noir from Prince Edward County.

1. 2.
1.
2.
Mill Gamay Noir from Prince Edward County. 1. 2. roasted garlic 14 and veggie moons 3.

roasted garlic

14 and veggie moons

3.

Edward County. 1. 2. roasted garlic 14 and veggie moons 3. Pairing: There isn’t a better

Pairing: There isn’t a better match for sage than Riesling. For this dish, try a slightly sweet Riesling to complement the sweetness of the pumpkin, like Niagara’s Cave Spring Cellars Off-dry Riesling.

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pumpkin cannelloni with sage tomato cream sauce

Rich squash filling makes these cannelloni mouth water- ing and a perfect first course or vegetarian offering during the holidays. Using egg roll wrappers makes for a fast pasta-type wrapper with no precooking required.

with potato masher. Add cream and bring to the boil; set aside.

Meanwhile, in large nonstick skillet, melt butter

Preparation Time: 25 minutes Cook Time: 40 minutes

2

tbsp

Longo’s butter

1

onion, finely chopped

3

cloves garlic, minced

2

tbsp

chopped fresh Italian parsley

2

cups

diced Longo’s fresh cut and peeled squash

1/2 cup

or pumpkin vegetable stock

1

cup

diced cream cheese

1/3 cup

freshly grated Parmesan cheese

1/2 cup

Longo’s seasoned dry breadcrumbs

1/4 tsp

each salt and pepper

12

egg roll wrappers

Sage Tomato Cream Sauce:

3 Longo’s butter

1 chopped Longo’s fresh sage leaves or 2 tsp dried sage leaves

1 (540 mL) stewed tomatoes 35% whipping cream

Sage Tomato Cream Sauce: In saucepan, melt but- ter over medium heat and cook sage for 2 minutes until fragrant and golden. Add tomatoes and mash

1/2 cup

tbsp

tbsp

can

over medium heat and cook onion, garlic and parsley for 3 minutes or until softened. Add pumpkin and stock and bring to a simmer. Cover and cook for about 5 minutes or until pumpkin is tender and almost all of the stock has evaporated. Remove from heat and stir in cream and Parmesan cheeses. Add breadcrumbs, salt and pepper and stir until well combined.

Spoon 3 tbsp of the filling along one side of egg roll wrapper and roll up. Place in greased baking dish. Repeat with remaining filling and wrappers, nest- ling each other close together. Pour Sage Tomato Cream Sauce over top cannelloni; cover with foil and bake in 350°F oven for about 30 minutes or until pasta is tender and sauce is bubbling.

Makes 12 cannelloni.

Tip: Use the remaining wrappers in the package to make other pasta ideas, like ravioli, or cut it into strips for a fresh pasta dish another weeknight.

Per serving: 290 calories; 7 g protein; 17 g fat; 28 g carbohydrate; 2 g fibre

Excellent Source of Vitamin C; Good Source of Vitamin B1; Good Source of Folate; Source of Vitamins B2, B3, B12 and E; Source of Calcium, Iron and Magnesium

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experience magazine www.Longos.com 16 travel through taste buds Are you looking for a little international flavour?
experience magazine www.Longos.com 16 travel through taste buds Are you looking for a little international flavour?

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experience magazine www.Longos.com 16 travel through taste buds Are you looking for a little international flavour?

travel

through

taste buds

Are you looking for a little international flavour? Be sure to take advantage of the cornucopia of global fare available right at your local Longo’s. It’s easy to enjoy the bounty of fall and visit a different exotic locale each night without leaving the cozy comfort of your own kitchen!

lemon ricotta blintz casserole

Visit Longos.com for recipe.

expand your world one meal at a time

Around the world, cultures celebrate the fall harvest in unique ways. September points to the end of summer and the beginning of Autumn. Keep the vacation going and have a little fun with your eve- ning meal by adding some dishes with international flair to your family favourites. By adding one new dish to a meal of stand-by favourites, you’ll broaden your family’s horizons and experiences – as well as your own. Enjoy your culinary safari – you might find the addition of a new dish makes your mealtime a more dynamic exchange of ideas and conversation. Many cultures have fall celebrations and your family can be part of them all when you create these delectable, ethnic inspired recipes and take your taste buds on a world tour!

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harvest occasions around the world

Rosh Hashana/Yom Kippur/Sukkot — The fall brings a series of holidays in the Jewish tradition — the new year, the Day of Atonement and the harvest holiday of Sukkot. Yom Kippur, the Day of Atonement, is a fast day which ends in a meal to “break the fast.” Families often serve a lighter, dairy meal and our Lemon Ricotta Blintz Casserole is a delicious way to do that!

Dia De La Raza/Columbus Day — On the second Monday in October, Americans honour Columbus Day commemorating Christoper Columbus’s arrival in the New World in 1492. The holiday is about the multi-cultural Latin American identity. Celebrate this day with Spanish Tomato and Shrimp Tortas.

Oktoberfest — Oktoberfest is a 16-day festival held each year in Munich, Germany. It runs from late September to early October. It is one of the most famous events in Germany and the world’s largest fair, with some six million people attending every year! The Oktoberfest, which celebrates the harvest, is an important part of Bavarian culture. Harvesting the barley and corn eventually results in the production of beer which pairs well with our German Potato Salad – a vital part of the holiday!

Diwali — The Hindu, Sikh and Jain holiday Diwali, also known as the Festival of Lights, is an important five-day festival. Inner light outshines all darkness and awakens the individual to one’s true nature as the unchanging, infinite and transcendent reality. This brings Ananda – inner joy and peace. For a taste of this holiday we suggest Chickpea & Potato Curry.

Mabon — Mabon, an Aboriginal holiday, celebrates the fall equinox — approximately September 21- 23. Harvesting the crops reminds us of the imminent approach of winter and the need to take stock and prepare for the future. Try our Fresh Corn and Sage Bread, a perfect pairing for any hearty soup.

Corn and Sage Bread, a perfect pairing for any hearty soup. Spanish tomato and shrimp tortas

Spanish tomato and shrimp tortas

Visit Longos.com for recipe.

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German potato salad

Potato salad is a perfect accompaniment to enjoy with Oktoberfest sausages and other German delicacies. Within every German household, there is a unique recipe to share with family and friends. This recipe takes fa- vourite flavours and combines them to create a delicious and tasty salad.

Preparation Time: 25 minutes Cook Time: 30 minutes

2 Yukon Gold potatoes (about 6 potatoes)

lbs

1 tbsp

caraway seeds

12

thick slices bacon

2

stalks celery, finely sliced

1

onion, finely chopped

1/2 cup

diced dill pickles

1/3 cup

chopped fresh Italian parsley

1/2 cup

Western Family cider vinegar

1/4 cup

Western Family light mayonnaise

3 tbsp

Bring potatoes to boil with caraway seeds in large pot of salted water. Boil for about 20 min- utes or until tender. Drain in fine mesh sieve and let cool slightly. Slice into 1/2 inch thick slices and place in a large bowl.

Meanwhile, cook bacon in large skillet for about 8 minutes or until crisp. Remove bacon to paper towel lined plate and set aside.

Add celery, onion, pickles and parsley to pota- toes. In another bowl, whisk together vinegar, mayonnaise and oil. Pour over potatoes and fold gently to coat. Chop bacon and sprinkle on top. Cover and refrigerate for at least 2 hours or for up to 2 days. Bring to room temperature before serving.

Makes 6 to 8 servings.

Per each of 8 servings: 310 calories; 10 g protein; 16 g fat; 31 g carbohydrate; 4 g fibre

Excellent Source of Vitamin C; Source of Fibre; Source of Vitamins B1, B3 and B12; Source of Vitamin E; Source of Iron, Magnesium and Zinc

Longo’s extra virgin olive oil

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chickpea and potato curry

A gravy-like sauce coats the vegetables in this curry. A

traditional potato curry is custom in many homes dur- ing Diwali and, with the addition of chickpeas in this dish, the protein is a great vegetarian delight.

Preparation Time: 20 minutes Cook Time: about 35 minutes

1

onion, halved

2

cloves garlic

1

inch

piece fresh ginger, peeled and roughly chopped

1

small hot chili pepper, halved and seeded

1

tbsp

Western Family canola oil

1

tbsp

mild curry powder or paste

3

cups

water

tbsp mild curry powder or paste 3 cups water 20 1 Yukon Gold potatoes, peeled and

20

1 Yukon Gold potatoes, peeled and cubed small (about 4 potatoes)

1 (19 oz) Western Family chickpeas, drained and rinsed

1 garam masala roughly chopped fresh coriander

1/4 cup

In food processor or mini chopper, purée onion, garlic,

ginger and chili pepper into a paste.

1/2 lbs

can

1/2 tsp

In a large deep skillet or saucepan, heat oil over me- dium heat and cook onion paste for about 5 minutes or until softened. Stir in curry powder and cook for 1 minute. Add 2 cups of the water and stir to make a gravy consistency. Add potatoes; cover and cook, stirring occasionally for about 20 minutes or until pota- toes are tender but firm. Add chickpeas, garam masala and remaining water and cook for 10 minutes or until thickened and potatoes are very tender. Sprinkle with coriander before serving.

Makes 4 servings.

Tip: Serve with warm naan bread or over cooked basmati rice.

Bean Substitute: Use 1 can (19 oz) Western Family 6 Bean Mix, drained and rinsed, for a variety of colour and textures of beans.

Per serving: 230 calories; 7 g protein; 4 g fat; 40 g carbohydrate; 6 g fibre

Low in Fat (17% Calories by Fat); Very High in Fibre; Excellent Source of Vitamin C; Good Source of Iron; Source of Vitamins B1 and B3; Source of Vitamin E; Source of Folate; Source of Calcium, Iron and Magnesium

fresh corn and sage bread

harvest

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15

fresh corn and sage bread

Celebrate the Fall solstice with the harvest abundance of corn, onions, peppers and sage. Corn is sweet and creamy and fills every pocket of this bread. On its own or alongside a chili or stew, this bread can be enjoyed by all. Any leftovers will make a delicious corn bread stuffing to enjoy with turkey or chicken during the fall feasts.

Preparation Time: 10 minutes Cook Time: about 35 minutes

1/3 cup

Longo’s butter, melted

1

onion, chopped

1

stalk celery, chopped

2

jalapeño peppers, seeded and chopped

1

tbsp

chopped Longo’s fresh sage or 1 tsp dried sage leaves

4

cobs of corn, shucked

2

cups

Western Family all purpose flour

1

1/2 cups

cornmeal

4

tsp

baking powder

1

1/2 tsp

salt

1

1/2 cups

milk

2

eggs

In a nonstick skillet, add 1 tbsp of the butter with onion, celery, jalapeño and sage over medium heat and cook for about

7 minutes or until softened. Set aside to cool.

Using chef’s knife, cut kernels off of corn cobs and set aside.

Meanwhile, in large bowl, combine flour, cornmeal, baking powder and salt. In another bowl, whisk together milk, eggs and remaining melted butter. Add milk mixture to flour mixture along with cooked onion mixture and stir to combine. Stir in corn kernels until well-combined. Pour into six 5 3/4 x 3 1/4 inch parchment paper lined loaf pans and smooth tops. Bake in 375°F oven for about 30 minutes or until cake tester inserted in centre comes out clean.

Makes 6 loaves.

Cheese Option: Divide 3/4 cup shredded cheddar over top of cornbread before baking.

Cornbread Muffins: Divide batter among 12 greased muffin tins and bake for about 20 minutes.

Per half-loaf serving: 240 calories; 7 g protein; 7 g fat; 38 g carbohydrate; 2 g fibre

Low in Fat (27% Calories by Fat); Good Source of Folate; Source of Vitamins B1, B2, B3 and B12; Source of Iron

21

22 experience magazine we only freeze the best ® europesbest.ca Sunrise Peach Smoothie Preparation Time:
22 experience magazine we only freeze the best ® europesbest.ca Sunrise Peach Smoothie Preparation Time:
22 experience magazine
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experience magazine
22 experience magazine we only freeze the best ® europesbest.ca Sunrise Peach Smoothie Preparation Time: 5
22 experience magazine we only freeze the best ® europesbest.ca Sunrise Peach Smoothie Preparation Time: 5

we only freeze the best ®

europesbest.ca

Sunrise Peach Smoothie

Preparation Time: 5 minutes|Makes: 3 cups (750 mL)

1 cup

(250 mL) Europe’s Best ® Sun Ripe

½ cup

Harvest Peaches, frozen (125 mL) peach yogurt

1½ cups (375 mL) peach juice or cocktail

1. Combine all ingredients in blender until smooth. Thin with additional juice to desired consistency.

look for all the delicious varieties in-store

©/®/MD Europe’s Best Inc.

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experience magazine www.Longos.com How does an unassuming vinegar come to reap such high praise? Balsamic vinegars

How does an unassuming vinegar come to reap such high praise?

Balsamic vinegars have been around for over 900 years but are enjoying a renaissance of their own. There are three types of balsamic vinegars, but the authentic traditional artisan balsamic vinegar is the only kind that may legally be described as Aceto Balsamico Tradizionale. Authentic balsamic has been wood barrel aged to produce the deep, complex and delicious flavour we so enjoy.

balsamic

deep, complex and delicious flavour we so enjoy. balsamic vinegar T he finest balsamic vinegars are

vinegar

T he finest balsamic vinegars are born in the lovely rolling hills of Modena, between the Secchia and

Reno River valleys in the provincial northwest of Italy where resinous barrels give fine balsamic vinegars

their unique flavour. The process begins with gently crushing the wine grapes and concentrating their juices over an open flame. The liquor is transferred to barrels made of various aromatic woods. Unlike the sharp tastes we usually associate with vinegar, the balsamics present a rich, dark, complex mixture of sweetness and intrigue.

Longo’s is excited and proud to present our Balsamic Vinegars from Modena, Italy. These two new products are the best and finest authentic balsamic available – a study in balance and contrast – sweet and sharp, spicy and mellow.

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chocolate almond cornmeal cake with balsamic drizzle

Longo’s balsamic vinegar aged in wooden barrels has a sweet thick syrup quality that is most exquisite driz- zled on top of cheeses and meats. It works perfectly in this recipe to enhance the rich taste of chocolate and make this dessert decadent beyond compare.

Preparation Time: 10 minutes Cook Time: 40 minutes

1

cup

water

1/4 cup

cornmeal

1/3 cup

Longo’s ground almonds

6

oz

bittersweet chocolate, chopped

1/3 cup

Longo’s unsalted butter, cubed

3

eggs, separated

2/3 cup

granulated sugar

1

tsp

vanilla extract

3

tbsp

Longo’s Signature Premium Aged Balsamic Vinegar

1

tbsp

each icing sugar and amaretto liqueur Longo’s Madagascar Vanilla Ice Cream (optional)

Longo’s Signature Premium Aged Balsamic Vinegar (optional)

Line bottom of a 9 inch springform pan with parch- ment paper and set aside.

In small saucepan, bring water to boil. Whisk in cornmeal and cook, stirring for about 5 minutes or

until thickened and starting to become smooth. Stir in ground almonds and cook for 1 minute.

Add chocolate and butter and stir until both are melted and smooth; set aside.

Divide egg yolks and egg whites into two separate bowls. Using an electric hand mixer, beat egg yolks with half of the sugar and vanilla until pale yellow in colour. Beat egg whites with remaining sugar until stiff but moist peaks form. Stir egg yolk mixture into cornmeal mixture until combined. Fold egg whites into mixture until no streaks remain. Scrape batter into prepared pan. Bake in 350°F oven for about 35 minutes or until set. Let cool slightly.

In a bowl, combine balsamic vinegar, icing sugar and liqueur. Using a skewer or toothpick, poke cake all over. Pour vinegar mixture all over cake and let cake cool completely.

If desired, serve with ice cream and drizzle ice cream with more balsamic vinegar.

Makes 16 servings.

Per serving: 170 calories; 3 g protein; 10 g fat; 17 g carbohydrate; 1 g fibre

Source of Vitamin B12; Source of Vitamin E; Source of Omega-6 Fatty Acids

B12; Source of Vitamin E; Source of Omega-6 Fatty Acids Pairing: An intensely rich dessert like

Pairing: An intensely rich dessert like this needs something with bubbles. Try the Peller Estates Ice Cuvee – sparkling and fresh with a hint of sweetness.

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experience magazine www.Longos.com Pairing: Forget what you were taught about serving white wine with white meat.

Pairing: Forget what you were taught about serving white wine with white meat. This balsamic-marinated chicken is scream- ing out for red. Try it with the Southbrook Cabernet Merlot Shiraz from Niagara.

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balsamic and pesto marinated chicken salad

Marinating chicken in balsamic vinegar gives it a deep colour and delicious flavour. Using aged bal- samic vinegar adds sweetness like no other vinegar and balances the tang of the vinegar itself.

Preparation Time: 15 minutes Marinating Time: 1 hour Cook Time: 12 minutes

1/4 cup

Longo’s Signature Aged

1/4 cup

Balsamic Vinegar Longo’s fresh basil pesto sauce

2

cloves

garlic, minced

3

tbsp

chopped fresh Italian parsley

2

tbsp

Longo’s extra virgin olive oil

1/4 tsp

each salt and pepper

extra virgin olive oil 1/4 tsp each salt and pepper 26 1 lb boneless skinless chicken

26

1

lb

boneless skinless chicken breasts (3 to 4 breasts)

1

pint

grape tomatoes, halved

2

cups

chopped romaine lettuce

1/4 cup

shaved fresh parmiggano reggiano cheese

In a large bowl, whisk together vinegar, pesto, garlic, parsley, oil, salt and pepper. Remove

3 tbsp of the marinade and set aside. Add

chicken breasts to remaining marinade and turn to coat well. Cover and refrigerate for at least 1 hour or for up to 4 hours.

Place chicken breasts on greased grill over medium-high heat; close lid and grill for 6 minutes, turn and grill for about 6 minutes or until chicken is no longer pink inside. Remove to platter.

In a bowl, combine grape tomatoes, romaine and cheese with reserved marinade. Serve with chicken.

Makes 4 servings.

Per serving: 260 calories; 28 g protein; 13 g fat;

7 g carbohydrate; 2 g fibre

Excellent Source of Vitamin B3; Good Source of Vitamin C; Good Source of Folate; Source of Vitamins B1, B2 and B12; Source of Calcium, Iron, Magnesium and Zinc

balsamic roasted pear wedges with prosciutto

Visit Longos.com for recipe.

pear wedges with prosciutto Visit Longos.com for recipe. a simple drizzle with huge impact Our Signature

a simple drizzle with huge impact

Our Signature Aged Balsamic Vinegar lends itself well to a stunning vinaigrette, but may find its highest expression in distinctly un-vinegar-like roles. Why not try it on roasted vegetables or spooned over thinly sliced prosciutto. You can use vinegars sparingly in simple dishes where the balsamic vinegar’s complex taste is highlighted. Enhance scallops or shrimp, or even simple pastas or risottos. Splash a little balsamic in your spaghetti sauce, or a few drops over your grilled salmon or bruschetta. Dinner will sing with the addition of this rich, dark, liquid.

Our Signature Premium Aged Balsamic Vinegar has been aged longer and is very thick and dense. It’s excellent for appetizers, meats, salads, cheeses and fruit. Try it over fresh fruit and ice cream or spill a few drops over delicious chunks of parmiggiano reggiano and mortadella for a truly delicious antipasto. Just a few drops on your steak, eggs or grilled fish will elevate your everyday meals. Entertain with goat cheese drizzled with balsamic for an elegant appetizer. A little balsamic vinegar goes a long, long, way!

balsamic vinegar — did you know?

by Sandra Saville, Longo’s Registered Dietitian

Researchers have found that traditional and commercial balsamic vinegars are rich in polyphenols and anti- oxidants; these are concentrated during the aging process to levels much higher than in the original grape must. These nutrients may protect the body from damage by disease causing free radicals. Compared to red wine, which is often touted for it’s polyphenol and antioxidant content, balsamic vinegar has a higher content. Balsamic vinegar - for your health!

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For more information visit www.eatyourbest.ca
For more information visit www.eatyourbest.ca

WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by Heinz Canada. © 2010 All rights reserved.

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billy bee

29

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SPARKLING PARTY PUNCH 7 ½ Cups (1.89 L) Ocean Spray ® Diet Cranberry Pomegranate 3
SPARKLING
PARTY PUNCH
7
½ Cups (1.89 L) Ocean Spray ®
Diet Cranberry Pomegranate
3
cups (750 mL) sparkling wine
or ginger ale
Frozen cranberries (optional)
Combine Diet Cranberry Pomegranate
and sparkling wine or ginger ale in a
pitcher or punch bowl.
Garnish with frozen cranberries if desired.
Makes 10 servings
Tastes Good. Good for You. ™
For more recipe ideas
visit www.Oceanspray.ca
30
Ocean Spray is a registered trademark. © 2009 Ocean Spray International, Inc.
experience magazine
© 2009 Ocean Spray International, Inc. experience magazine Halloween howl Black cats, pointy hats, masked avengers

Halloween

howl

International, Inc. experience magazine Halloween howl Black cats, pointy hats, masked avengers and creepy critters

Black cats, pointy hats, masked avengers and

creepy critters — anything goes when it’s

Halloween. Whatever the age of your Hallow’s Eve

revellers, this annual tradition spells fun for all

ages and tasty treats are definitely the order of

the day.

for kids

Halloween is all about fun and creativity both in food and decor. Families with kids will enjoy all things ghoulish – spiders, skeletons, jack-o’-lanterns, witches, outrageous costumes and supernatural food and treats. Candy is the order of the day – and it’s very possible to do some Halloween baking that incorporates all sorts of fun elements. Try orange carrot muffins decorated with black licorice, or pumpkin cup- cakes with brown candy eyes! These are all great options for your children’s classroom celebrations.

and for adults

The costume aspects of Halloween lend themselves easily to a more sophisticated masquerade party. Consider using black coloured sugar to rim glasses for orange coloured drinks. Hollowed out pumpkins in various sizes add decor to your home and your table. Place large ones with twinkly lights in them outside, lining the path to your party. Medium ones act as serving vessels for your meal or coolers for your wine and the mini ones serve as individual place markers at the table.

31

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fright night

fun for all

cake

decorations

licorice food colouring coloured sugar
licorice
food colouring
coloured sugar

Fuzzy Peaches

32

licorice shoelaces coloured coconut amaretti cookies melted chocolate

Oreo Cookie Crumbs

marvelous marble cake

20
20

marvelous marble cake

This cake can be made in a 9 x 13 cake pan or two 9-inch rounds. Whatever the shape, the flavour will be a hit with everyone!

Preparation Time: 20 minutes Cook time: 30-40 minutes

1/3 cup

hot water

1/3 cup

unsweetened cocoa powder

4

cups

Western Family all purpose flour

4

tsp

baking powder

1/2 tsp

Longo’s salt

1

cup

Longo’s salted butter, softened

1

1/2 cups

granulated sugar

4

eggs

1

tbsp

vanilla extract

1

1/2 cups

milk

Add hot water to cocoa powder and whisk until smooth. Set aside to cool. In bowl, whisk together flour, baking powder and salt; set aside.

In a large bowl, using an electric beater, beat butter until light. Beat in sugar until fluffy. Beat in eggs, one a time, until combined. Beat in vanilla. Stir in flour mixture in three additions, alternating with two additions of milk until smooth and well combined. Re- move 1 cup of batter into another bowl and beat in cocoa powder mixture until smooth.

Divide vanilla batter evenly among two greased and parchment paper lined 9-inch baking pans. Spoon chocolate batter on top of each and, using a knife, swirl the chocolate mixture around to create a marble effect.

Bake in 350°F oven for about 30 minutes (two 9-inch rounds) or 40 minutes (9 x 13 inch cake pan) or until cake tester inserted in centre comes out clean. Let cakes cool completely before icing with Buttery Icing.

Makes 24 servings.

Per serving: 430 calories; 4 g protein; 24 g fat; 49 g carbohydrate; 1 g fibre

Source of Vitamins B1, B2 and B12; Source of Folate; Source of Iron

Tip: To make a bewitching pattern on your cake, use an exacto knife to cut a stencil on waxed paper, place it over your cake and dust with icing sugar.

Buttery Icing

Preparation Time: 10 minutes

1 1/2 cups

Longo’s unsalted butter, softened 35% whipping cream

2/3 cup

2

tsp

vanilla extract

4

cups

icing sugar

In a bowl and using an electric mixer, beat butter until light. Slowly beat in cream and vanilla. Beat in icing sugar 1 cup at a time until fluffy and smooth.

Makes 4 cups.

Chocolate Icing option: Beat 1 cup unsweetened cocoa powder into icing.

marvelous marble cake

For spider web cake design visit www.Longos.com

marvelous marble cake

cake decorations

spider gummies licorice food colouring coloured sugar licorice shoelaces

marvelous marble cake cake decorations spider gummies licorice food colouring coloured sugar licorice shoelaces 33
marvelous marble cake cake decorations spider gummies licorice food colouring coloured sugar licorice shoelaces 33

33

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“monster” cheese quesadillas

sweet potato and black bean chili

cheese quesadillas sweet potato and black bean chili 34 “monster” cheese quesadillas This mild and cheesy

34

“monster” cheese quesadillas

This mild and cheesy quesadilla for kids has monster appeal with creamy Muenster cheese. For adult guests, chop up a jalapeno pepper and add to the mix before cooking.

Preparation Time: 15 minutes Cook Time: 15 minutes

30
30

2

cups

chopped Longo’s rotisserie chicken meat

1

cup

shredded Muenster cheese

1/2 cup

Longo’s Artichoke and Asiago Dip

1/2 cup

shredded carrot

1/4 cup

shredded apple, squeezed dry

5

Longo’s large whole wheat tortillas

1

jalapeño pepper (optional)

In a bowl, combine chicken, cheese, dip, carrot and apple until well-combined. Lay the tortillas out on work surface and spread chicken mixture on half of each tortilla. Fold tortilla over in half to cover and press down to seal.

Heat a large nonstick skillet or grill pan over medium high heat and place two tortillas at a time in pan. Cook, turning once for about 6 minutes or until golden and crisp. Repeat with remaining tortillas.

Cut each into 4 wedges to serve.

Makes 20 pieces.

Per 1 piece serving: 120 calories; 6 g protein; 6 g fat; 9 g carbohydrate; 1 g fibre

Source of Magnesium

sweet potato and black bean chili

Chock full of orange colour and black beans, this chili is perfect for Halloween night before heading out for candy. Or enjoy your trick-or-treating and then head in for a warm, cozy dinner. This chili is tasty with the Fresh Corn and Sage Bread on page 21.

Preparation Time: 15 minutes. Slow Cooker Time: 3 to 6 hours (depending on Low or High setting)

1 large onion, chopped

15
15

2 cloves garlic, minced

1 tbsp

chili powder

2 tsp

ground cumin

3

tbsp

Western Family Organics tomato paste

2

cups

Longo’s tomato and basil pasta sauce

3/4 cup

vegetable broth

3

sweet potatoes, peeled and cubed (about 3 lbs)

2

orange peppers, chopped

2

cans

(19 oz each) Western Family black beans, drained and rinsed

In slow cooker, stir together onion, garlic, chili powder and cumin. Whisk tomato paste into pasta sauce and stock. Pour into slow cooker. Add sweet potatoes, peppers and beans; stir to combine. Cover and cook on Low for 4 to

6 hours or on High for 3 to 4 hours. Season with salt and pepper to taste.

Makes 8 to 10 servings.

Tip: Garnish with shredded cheddar if desired.

Per each of 10 servings: 220 calories; 8 g protein; 1 g fat; 43 g carbohydrate; 9 g fibre

Low in Fat (5% Calories by Fat); Very High in Fibre; Excellent Source of Vitamin C; Good Source of Iron; Source of Vitamins B1 and E; Source of Folate; Source of Calcium and Magnesium

easy and impressive solutions

Don’t have time to whip up a Halloween treat? Longo’s in-store bakeries offer a myriad of cakes, cookies and seasonal dessert options. For a fresh and healthy alternative to a traditional dessert, be sure to visit our

award-winning produce department. How about a platter of all orange fruit

fruit and oranges garnished with dark chocolate chips or coffee beans? If you are looking for something special, be sure to talk to our fully trained in-store Team Members for solutions to your entertaining needs.

mango,

cantaloupe, passion

to your entertaining needs. mango, cantaloupe, passion Halloween feng shui decor – sparkling mystery According to

Halloween feng shui decor – sparkling mystery

According to the rules of feng shui, orange and black are on opposite ends of the energy spectrum. Orange is a very lively, happy colour – the colour of fall bounty and warming fires. Orange is often called the social co- lour and creates the energy to promote lively conversations and good times in your home. Black, on the other hand, is the colour of mystery and void – the colour of a space with no beginning and no end; a space with an infinite energy incomprehensible to the human mind. It holds mystery and sophistication. It holds the energy of power and protection. Orange and black together are a perfect combination for Halloween.

did you know — the story of stingy Jack?

Jack-o’-lanterns trace back to an old Irish tale about a man named Stingy Jack. Unable to enter heaven because of his stingy ways and turned away by the Devil, Stingy Jack wandered the world searching for a resting place. To light his way, he used a piece of burning coal placed inside a hollowed out turnip. Hence the name Jack-o’-lantern! When the story crossed the ocean, the turnip became a pumpkin!

orange cheddar cheese fondue

Visit Longos.com for recipe.

35

NEW

experience magazine

Thank Goodness!

Janes is ready when you are. Serve your family

Janes Battered Haddock or Breaded Chicken Breast strips

with this easy to make smoky Bacon & Red Pepper salsa.

2 slices bacon, finely chopped

1 cup/250mL

3/4cup/175mL

2

1/4 tsp/1 mL

1/4 cup/60 mL

1

Janes Chicken Breast Fillets/Janes Battered Genuine scottish Haddock

Lime or lemon wedges

1.

Drain off excess fat. Add the corn, roasted red pepper and barbecue sauce. Cook for 2 minutes or until heated through.

2. Remove from heat and stir in green onion and

lime juice. Serve with Janes Chicken Breast Fillets and/or Janes Battered Genuine scottish Haddock and lime wedges.

Visit www.janesfamilyfoods.com for more recipes.

frozen corn kernels chopped roasted red pepper

smoky barbecue sauce ground cumin or paprika chopped green onion lime or lemon juice

tbsp/30 mL

tsp/5 mL

Set a nonstick skillet over medium heat. Add the bacon; cook for 5 minutes or until crisp.

heat. Add the bacon; cook for 5 minutes or until crisp. 36 eliciously Simple It tastes
heat. Add the bacon; cook for 5 minutes or until crisp. 36 eliciously Simple It tastes

36

heat. Add the bacon; cook for 5 minutes or until crisp. 36 eliciously Simple It tastes
eliciously Simple
eliciously Simple
It tastes that good! TM
It tastes that good! TM
licedliciced ChickenChicken BreastBreast sese chickenen slicessliceces taketake onon aa greatgreat newneww tastetaste and
licedliciced ChickenChicken BreastBreast
sese chickenen slicessliceces taketake onon aa greatgreat newneww tastetaste and
keskes thist
s aa scrumptiousscrump
us andand flavourfulflav
rful dishdish forfo youryour family.family.
Skill Skilll Level: Level:Level: Basic Basic
Serves Serveserves : :: 3 33
11 CloveClov
1
Clove garlic, minced
garlic,lic, mincedminced

1 Egg

Pinch each salt and pepper

1 (375 g) Package of MAPLE LEAF Prime ®

Thin Sliced Chicken Breast

3 tbsp (45 mL) Canola oil

® Thin Sliced Chicken Breast 3 tbsp (45 mL) Canola oil Thin Sliced Chicken Breast tt

Thin Sliced Chicken Breast tt

Pecan Parmesan Chicken nn

Thin Sliced Chicken Breast tt Pecan Parmesan Chicken nn With the addition of finely chopped pecans,

With the addition of finely chopped pecans, these chicken slices take on a great new taste and

crunchy texture. The addition of fresh herbs makes this a scrumptious and flavourful dish for your family.

Preparation Time: 10 minutes Cook Time: 10 minutes

INGREDIENTS:

1/2 cup (125 mL) Finely chopped pecans 1/3 cup (75 mL) Seasoned dry breadcrumbs

1/3 cup (75 mL) Freshly grated Parmesan cheese

1 tbsp (15 mL) Chopped fresh Italian parsley

1 tsp (5 mL) Chopped fresh thyme or ½ tsp (2 mL) Dried thyme leaves

www.Longos.com STIR together pecans, breadcrumbs, cheese, parsley, thyme and garlic in a shallow bowl. In
www.Longos.com
STIR together pecans, breadcrumbs, cheese, parsley, thyme and garlic in a shallow bowl. In another shallow bowl,
lightly whisk egg with salt and pepper. Dip each chicken slice into egg mixture and let excess drip off. Dredge with
pecan mixture evenly on both sides and place on plate. Repeat with remaining chicken slices.
HEAT 2 tbsp (30 mL) of the oil in a large nonstick skillet, over medium high heat and panfry chicken slices,
in batches and adding more oil if necessary for about 10 minutes, turning once or until golden and crisp.
Remove to platter to serve.
Tip for Picky Eaters: For family members who may
not like the crunch of pecans, you can substitute 1/3 cup
(75 mL) ground pecans, walnuts, almonds or hazelnuts for
the finely chopped pecans.
If you would like to grind your own pecans, measure
¼ cup (50 mL) pecan pieces and grind with 1 tbsp (15 mL)
of all purpose flour until finely ground. This will make
1/3 cup (75 mL).
Find us in the meat section.
For more recipes visit mapleleaf.com
37

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chicken done night right!

wednesdays

from 4:00p.m.*

$6.99

BBQ

chicken 1k g

crunch

family weeknight

healthy, affordable meals

A s September arrives, we resume our fall activities and we all face the

challenge of preparing healthy weeknight meals in the time crunch that our

family crunch

busy schedules present. Keep creativity up and your expenses down with

these seasonal, budget-friendly recipes perfect for everyday meals and

casually elegant entertaining this autumn.

meals and casually elegant entertaining this autumn. * Times may vary per location. Visit the store

* Times may vary per location. Visit the store nearest you for hours of offer.

38

location. Visit the store nearest you for hours of offer. 38 Thai coconut curry salmon linguine
location. Visit the store nearest you for hours of offer. 38 Thai coconut curry salmon linguine

Thai coconut curry salmon linguine

Visit Longos.com for recipe. cost per serving $3.78*

* Price per serving based on the cost of the main recipe ingredients, not including pantry items.

39

www.Longos.com

www.Longos.com chunky chicken minestrone cost per serving $1.61* bean barley soup cost per serving $0.67 *
www.Longos.com chunky chicken minestrone cost per serving $1.61* bean barley soup cost per serving $0.67 *
chunky chicken minestrone cost per serving $1.61*
chunky chicken minestrone
cost per serving $1.61*

bean barley soup

cost per serving $0.67*

Kids Culinary Community

Longo’s understands the demands of time-starved families and the need to put healthy food on the table, fast. In partnership with Julia Hanna, Oakville chef, restaurateur and creator of Kids Culinary Community (a not-for-profit initiative for children and families currently participating in community social programs), we are proud to offer a unique series of cooking classes.

Kids Culinary Community (KCC) is designed to introduce kids to the joys of cooking, eating and sharing those experiences with family and friends. The partnership between Longo’s and Julia is the perfect recipe. At Longo’s, we strongly believe that there is no better way to share quality time than by eating a meal together. Together with Julia’s expertise and ability to get kids excited about eating good food, we can bring more awareness to our mission of Inspiring Healthy Families about the simplicity of enjoying fresh food, and the joy that comes with connecting with one another over a good meal. For more information, please visit www.kidsculinary.ca.

experience magazine
experience magazine
please visit www.kidsculinary.ca. experience magazine 40 30 chunky chicken minestrone Pick up a chicken from

40

30
30

chunky chicken minestrone

Pick up a chicken from Longo’s Kitchen and create a new dinner for your family. Full of chicken, beans and greens, this minestrone is a hearty bowl of soup that will warm your tummy and your heart during a busy week. There will be enough for leftovers for lunch tomorrow!

bean barley soup

Here’s a thick and hearty soup that is a vegetarian delight. For a milder version, use mild salsa or to add a super kicked up spice, use the hot salsa. The 6 bean mix adds a variety of colour and texture to the soup as well. Toast a Longo’s artisan baguette to enjoy alongside with dinner.

Preparation Time: 15 minutes Cook Time: 15 minutes

Preparation Time: 5 minutes Cook Time: 30 minutes

30
30

1

Longo’s rotisserie chicken, about 1 kg

1

tbsp

Longo’s extra virgin olive oil

1 (28 oz) Western Family Organics Chunky

can

4

cloves garlic, minced

Crushed Tomatoes with Basil

1

jar

1 (19 oz) Western Family 6 bean mix, drained and rinsed

can

1/2 cup

(430 mL) Western Family exquisite medium salsa pearl barley

3

cups

Frozen Cookin’ Greens Designer’s Mix

2 (19 oz each) Western Family 6 bean

cans

3/4 cup

small pasta such as baby shells or

mix, drained and rinsed

tubetti/ditali

1 Western Family frozen corn

1/2 cups

 

Remove meat from chicken and chop coarsely. Discard bones and skin of chicken. Place in large soup pot. Add tomatoes and beans and 4 cups of water. Bring to the boil. Add greens and pasta and simmer for about 12 minutes or until pasta is tender and flavours have developed. Season with salt and pepper to taste.

Makes 8 to 10 servings.

Tip: If there are leftovers of the soup, be sure to stir in some more water before warming up as the pasta tends to absorb the liquid as it sits.

Per each of 10 servings: 210 calories; 21 g protein; 4.5 g fat; 22 g carbohydrate; 5 g fibre

Low in Fat (18% Calories by Fat); High in Fibre; Excellent Source of Vitamin C; Source of Folate; Source of Calcium; Source of Iron

In soup pot, heat the olive oil over medium-low heat

and cook garlic for about 1 minute or until starting to become golden. Add salsa and stir to combine. Add

4 cups of water and barley. Bring to the boil and add

beans and corn. Reduce heat to simmer, and cook for about 30 minutes or until barley is tender. Season with salt and pepper to taste.

Makes 8 servings.

Per serving: 220 calories; 10 g protein; 2.5 g fat; 40 g carbohydrate; 8 g fibre

Low in Fat (10% Calories by Fat); Very High in Fibre; Good Source of Vitamin C; Good Source of Iron

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experience magazine www.Longos.com 42 discover the benefits of family meals by Sandra Saville, Longo’s Registered
experience magazine www.Longos.com 42 discover the benefits of family meals by Sandra Saville, Longo’s Registered

42

discover the benefits of family meals

by Sandra Saville, Longo’s Registered Dietitian

Meals eaten together with the family provide an opportunity to spend quality time together. Research has shown that family meals lead to better physical and mental health for children. Children and adolescents who eat with their family have been shown to have a lower risk of being overweight and obese, have better intake of various nutrients, including vitamins B6, B12, C, E, calcium, fibre, folate and iron, and have a decreased intake of saturated and trans fats.

During family meals, children observe parents’ attitudes towards food. This is an opportunity to broaden the variety of foods consumed by the entire family. When meals are prepared and served at home, there is more control over the portions and nutritional quality of the meals.

Family meals are an opportunity to teach children valuable life skills while cooking and preparing meals together. Share family food traditions, and be open to trying new foods and cooking methods. Shared conversations can strengthen family ties. Though schedules can be hectic, encourage the family to share mealtime together as often as possible.

Busy families can enjoy family meals by selecting simple, quick and easy-to-prepare dishes. Use shortcuts, including many of Longo’s healthy ready prepared items so meal preparation is quick. Cook extra servings for a quick reheated meal the next day, or prepare extra meals on the weekend to freeze and reheat during busy weekdays. Use kitchen conveniences like the microwave oven and slow cooker to make it easier to prepare.

beef and tomato gnocchi stew

Visit Longos.com for recipe. cost per serving $2.27*

spicy shredded beef tacos

cost per taco $1.48 *

family crunch

5
5

spicy shredded beef tacos

Have the meat ready for when you get home from work to fill hard or soft shell tacos for a kids’ favourite. The beef has great flavour with few ingredients; leftovers can be enjoyed for another night’s dinner, used as a topping for salad or even another appetizer.

Preparation Time: 5 minutes Slow Cooker Time: 3 to 8 hours (depending on Low or High setting)

2 Western Family canola oil

1 certified Angus Boneless Sirloin Tip Roast, about 1 kg

2 Longo’s Peri Peri Spice Mixture

1 (700 mL) Longo’s tomato basil pasta sauce

2 (133 g each) hard taco shells or 2 bags (340 g each) Longo’s small flour tortillas

1 cup

In a small bowl, combine the canola oil with spice mixture and rub half all over roast.

Heat a large nonstick skillet and brown roast on all

tbsp

tbsp

jar

pkgs

sour cream

sides. Place in slow cooker. Add pasta sauce and any remaining spice mixture to skillet and bring to the boil, scraping up brown bits. Pour into slow cooker. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours or until meat is very tender. (If possible, turn meat 2 or 3 times to be submerged in the liquid so exposed side will not dry out.)

Remove roast from juice and let stand for 10 minutes. Using two forks, pull roast apart and return to slow cooker and stir into sauce to combine. Season with salt and pepper to taste.

Fill taco shells with about 1/3 cup of the meat mix- ture and top with sour cream, chopped tomatoes and chopped avocados.

Tip: For our photo we added chopped tomatoes and avocados for great colour and added flavour to the tacos. You will need about 1 each large tomato and avocado, diced.

Makes 18 tacos or about 8 servings.

Per each of 8 servings made with hard taco shells: 480 calories; 30 g protein; 28 g fat; 28 g carbohydrate; 2 g fibre

Excellent Source of Vitamin B12; Good Source of Vitamin B3; Good Source of Vitamin C; Source of Vitamin B2; Source of Vitamin E; Source of Iron and Magnesium

43

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experience magazine www.Longos.com 45 SMART SMART FIESTA FIESTA look for: whole grains fibre less sodium a
experience magazine www.Longos.com 45 SMART SMART FIESTA FIESTA look for: whole grains fibre less sodium a
experience magazine www.Longos.com 45 SMART SMART FIESTA FIESTA look for: whole grains fibre less sodium a
www.Longos.com 45
www.Longos.com
45
SMART SMART FIESTA FIESTA
SMART
SMART
FIESTA
FIESTA

look for:

whole grainswww.Longos.com 45 SMART SMART FIESTA FIESTA look for: fibre less sodium a smart twist on mexican!

fibre45 SMART SMART FIESTA FIESTA look for: whole grains less sodium a smart twist on mexican!

less sodium45 SMART SMART FIESTA FIESTA look for: whole grains fibre a smart twist on mexican! a

a smart twist on mexican! a smart twist on mexican!
a smart twist on mexican!
a smart twist on mexican!
for recipes go to smartfiesta.ca
for recipes go to
smartfiesta.ca

*Trademarks/marques déposées of/de Pet Inc. © 2010 General Mills

brings you new blends from the Valley
brings you new blends from the Valley

STIR FRY

medley

Cashew Chicken Fried Rice

2 tsp (10 mL) vegetable oil

1 /2 cup (125 mL) whole cashews

1 pkg (400 g) Green Giant* Valley

Selections* Vegetable Fried Rice

1

lb (500g) boneless, skinless chicken

breasts or thighs, cut into bite-sized pieces

tsp (10 mL) minced ginger

thighs, cut into bite-sized pieces tsp (10 mL) minced ginger Prep Time: 20 min 44 Total

Prep Time: 20 min

44

Total Time: 30 min

2 tbsp (25 mL) soy sauce

2

Combine chicken, soy sauce and ginger. Let stand 15 to 30 minutes. Heat oil in large

non-stick skillet over medium- high heat. Add chicken; cook and stir until chicken is

browned on all sides and is no longer pink in centre. Stir in cashews and cook 1 minute. Stir in Vegetable Fried Rice; cover and cook 3 to 4 minutes or until vegetables are heated through, stirring frequently.

VEGETABLE

RICE

PRIMAVERA

Servings: 4

VEGETABLE FRIED RICE

*Trademarks/marques déposées of/de Pet Inc. © 2010 General Mills

experience magazine

experience magazine 46 www.Longos.com 47
experience magazine 46 www.Longos.com 47

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experience magazine 46 www.Longos.com 47
experience magazine 46 www.Longos.com 47
experience magazine 46 www.Longos.com 47
experience magazine 46 www.Longos.com 47
experience magazine 46 www.Longos.com 47
experience magazine 46 www.Longos.com 47
experience magazine 46 www.Longos.com 47
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www.Longos.com
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experience magazine www.Longos.com 48 it pays to be a Longo’s shopper At Longo’s we genuinely appreciate

48

it pays

to be a Longo’s shopper

At Longo’s we genuinely appreciate your patronage, which is why when we designed our ex- clusive Thank You Rewards, our goal was to develop a program as rewarding as your Longo’s shopping experience. One that makes you – our customer – feel special. Simply by shopping, you’ll earn 50 points for every $25 you spend, and those points can be redeemed for great rewards including cash back! Plus, with 1000s of great bonus points opportunities available throughout our stores, reaching your rewards faster is easy to do. Provide us with your email address when you register online and we’ll send you offers customized specifically for you. Boost your Thank You Rewards points this month by adding these great bonus points items to your fall shopping list:

these great bonus points items to your fall shopping list: 300 * Longo’s Killer Brownies Everything
300 *
300
*

Longo’s Killer Brownies

Everything about this divine treat screams generous! Imagine multiple layers of chocolate brownie layered with rich, buttery caramel and chopped pecans – and that’s just our original! Our exclusive, multi-layer brownies come in four tempting varieties. They’re extra big, extra moist and extra rich – the ultimate treat for the most discriminating chocoholic.

*25 bonus points on singles, 150 bonus points on 4-packs, 300 bonus points on party trays

200
200

Longo’s Black Forest Ham

Europe’s favourite style of ham, Black Forest Ham is traditionally salt-cured and has a distinctive flavour with universal appeal. It is a great, nutritious solution for back-to-school lunches.

100
100

Longo’s Maple Leaf Pasta Shapes in a Light Tomato Sauce

Made locally right here in the GTA, these fun, season- al pasta designs generously surrounded with delicious vine-ripened tomato sauce will be loved by everyone in your family. Traditional and at the same time so exquisitely unique, these fun-shaped ravioli available in Longo’s Kitchen will put a smile on your face.

500
500
in Longo’s Kitchen will put a smile on your face. 500 Yummy Dough Bring your edible

Yummy Dough

Bring your edible universe to life! Yummy Dough cleverly combines two favourite childhood pas- times: baking with a favourite adult and creating fun shapes and designs with playdough. Mixed with water, Yummy Dough powder turns into smooth, kneadable, shapeable dough that can be baked and eaten (safe to eat raw or baked).

Hidden Rose Apples

Treasured for its stunning vivid flesh, these crunchy, organic heirloom apples have a texture similar to a Granny Smith and taste remark- ably like strawberry lemonade. Hidden Roses are grown only in Oregon and these beautiful gems are available exclusively at Longo’s.

Longo’s Fruit Dip & Topping

Longo’s Fruit Dip & Topping is the only tropical flavoured fruit dip on the market. Inspired by a favourite Longo family recipe, this dip is a delicious combination of pineapple and coconut with a hint of vanilla. Enjoy it with fresh fruit or use it as a topping for any dessert or pie.

fresh fruit or use it as a topping for any dessert or pie. 100 25 apple-icious
100
100
25
25
fruit or use it as a topping for any dessert or pie. 100 25 apple-icious is

apple-icious is back

bigger and better

This October, we’re bringing the orchard to you with fun food ideas, great deals and fresh delicious apples right off the tree.

Saturday, October 2nd & Sunday, October 3rd

Check out www.Longos.com

for more details.

apples right off the tree. Saturday, October 2nd & Sunday, October 3rd Check out www.Longos.com for
apples right off the tree. Saturday, October 2nd & Sunday, October 3rd Check out www.Longos.com for
apples right off the tree. Saturday, October 2nd & Sunday, October 3rd Check out www.Longos.com for

49

NEW

experience magazine

immunity

foods to help boost your

for cold and flu prevention

by Sandra Saville, Longo’s Registered Dietitian

With cold and flu season upon us, you can boost your immunity by eat- ing a healthy diet and ensuring adequate intake of important nutrients.

Plan your meals to include servings from each of the four food groups listed in Canada’s Food Guide. Choose healthy whole grains, lean meat and alternatives, milk and alternatives and plenty of co- lourful fruits and vegetables.

Research has shown that antioxidants such as vitamins C and E, carotenoids, selenium and zinc may help to boost immunity and reduce the risk of illness.

Garlic, onions and shallots contain ingredients that have shown antimicrobial and antiviral activity in the lab setting. Garlic and onions also contain sulphur compounds that boost immunity. Garlic has been used to prevent colds and illnesses, dating back to ancient Egyptian times. Onions, garlic and shallots can be added to soups, salads, various baked goods, stir-fries, casseroles and meat dishes.

Research has shown that cultured friendly lactic acid bacteria may help to prevent colds and boost immunity. Fermented milk products such as yogourt and kefir include active cultures. Other food products containing probiotics are available at Longo’s.

Researchers are investigating the role that various dietary fibre (prebiot- ics) and vitamin D may play in potentially protecting against the flu.

tips to stay healthy

• Keep well-hydrated. Drink adequate water, milk, 100% juices, soups and broths. Even tea with a bit of honey and a slice of lemon counts.

• Wash your hands often, and remind your children to wash their hands.

• Use hand sanitizers or wipes if you cannot wash your hands.

• Check out Longo’s hand sanitizer stations and buggy wipes in-store.

• Boost your immunity and relieve stress through regular physical activity.

and relieve stress through regular physical activity. 50 Create your own Bistro ™ stonemills There’s

50

Create your own Bistro ™
Create
your own Bistro ™
regular physical activity. 50 Create your own Bistro ™ stonemills There’s something about an intimate, elegant

stonemills

There’s something about an intimate, elegant bistro that makes everything taste better, including the fresh breads they serve. Panifico lets you bring the scrumptious taste of Bistro bread home with you.

www.Longos.com
www.Longos.com

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