2011 summer experience magazine web - Longos.com

experiencemagazinegreatCanadianburgersummer 2011free issue

experience magazineAdd authenticMediterranean flairto your next meal.Introducing NEW MediterraneanMarinated Chicken Breasts®®2For delicious recipe ideas from PRIME, visitus today at Facebook.com/MapleLeafPrimeIt tastes that good ṬM

from our presidentAnthony LongoSummer has to be one ofmy most favourite seasonsat Longo’s. Warmer weatherbrings everyone outdoorsand the aisles of our storescome alive with fresh, colourful, sun-ripened produce.During peak season more than 75% of the fruits andvegetables in our produce department aresourced from local Ontario farmers, some ofwhom we have been doing business with since we openedour doors in 1956. Not only is buying local good for oureconomy, but it also means that your food is travelling shorterdistances so it is good for the environment, and we are ableto get those items from field to store in as littleas 12-24 hours. That means it is on your family tableat the height of freshness! Be sure to turn to page 34 to meetsome of our farmers in our Fresh & In Season feature.This issue of Experience Magazine is fi lled with some greatoutdoor entertaining ideas like Private Sanctuary on page 19and our D.I.Y. Burger Bar feature on page 25. For those everydaymeal solutions check out Weeknight Crunch on page 13 orcome in store for our very popular Family Dinner Night DoneRight for just $6.99. This summer we suggest you treat thefamily on the weekends to Longo’s fantastic icecream cakes, including my favourite – Killer Brownie! –just half price each and every weekend!Once you have enjoyed your meal, pack up the family andcome out and join our volunteer Team Members at one ofthe many community events that we support across theGTA including Free Flicks down at Harbourfront everyTuesday night, Second Harvest’s Toronto Taste on June12th, or the Hot & Spicy Food Festival on September 1st, toname just a few. At Longo’s we believe in givingback to the communities in which we serve; checkout Inspiring Healthy Communities on page 50 for moreinformation on where you can fi nd us in the next fewmonths.From our family to yours, enjoy a safe, fun and memorablesummer!Longo’s locationsAuroraAurora [905] 726.7928650 Wellington St. East at Bayview Ave.BramptonBrampton [905] 455.31357700 Hurontario St. at Ray Lawson Blvd.BurlingtonFairview [905] 637.38041225 Fairview St. at Maple Ave.Walkers Line [905] 331.16452900 Walkers Line at Hwy. 5MarkhamBoxgrove [905] 209.765598 Copper Creek Dr. at 9th LineMarkham [905] 479.88773085 Hwy. 7 at Woodbine Ave.MiltonMilton - 1079 Maple Ave.COMING SOONMississaugaGlen Erin [905] 567.44505636 Glen Erin Dr. at Thomas St.Ponytrail [905] 629.85831891 Rathburn Rd. at PonytrailWinston [905] 828.00083163 Winston Churchill Blvd. at Laird Rd.OakvilleBurloak [905] 825.89893455 Wyecroft Rd. at Burloak Dr.Oakville [905] 257.5633338 Dundas St. East at Trafalgar Rd.ThornhillBayview [905] 882.46467355 Bayview Ave. at Laureleaf Rd.TorontoMaple Leaf Square [416] 366.171715 York St. next to Air Canada Centre,Concourse LevelYork Mills [416] 385.3113808 York Mills Rd. at Leslie St.VaughanBathurst [289] 304.95209306 Bathurst St. at Rutherford Rd.Maple [905] 417.02072810 Major Mackenzie Dr. at Jane St.Richmond Hill [905] 770.702910870 Yonge St. at Elgin Mills Rd.Rutherford [905] 850.70135283 Rutherford Rd. at Clarence St.Woodbridge [905] 850.61618401 Weston Rd. at Langstaff Rd.The Market by Longo’sBloor Street East [416] 922.4797100 Bloor St. East at Park Rd.Brookfield Place (BCE) [416] 306.1881181 Bay St., Brookfi eld Place,Concourse LevelElizabeth [416] 597.9005111 Elizabeth St. at Dundas St.1 block West of BayFirst Canadian Place [416] 304.1147100 King St. West, First Canadian Place,Concourse LevelInfo Line1-800-9LONGOS (1-800-956-6467)Longo’s Freshness DeliveredRight to Your Doorwww.Longos.com3

experience magazineDon’t have a THANK Y U REWARDS card?Simply pick one up at any Longo’s location andregister online at Longos.com. Membership is free!4

experience magazine6

NEWvitamin enhancedjuice beveragesthan the leading 100% appleand orange juices.Excellent sourceof Vitamin CNatural Health Product. Always read and follow the label. Tropicana ® and Trop50 ® - Tropicana Products, Inc. Used under licence. ©PepsiCo Canada ULC, 2011*www.Longos.com* per 250 mL serving11

PARMALATexperience magazine12

weeknight crunchquick, affordable& summertime easySummer might be typically more leisurely but when it comes to getting the kids outthe door for weeknight soccer practises and still being able to make it to your favouriteZumba class, the meal time pressure is on. Make the take-out window a thing ofthe past with these inspired, healthy, tasty and fast weeknight meals for under $5 perserving. Pssst…no one has to know that you got a helping hand from Longo’s.$4.92per servingstuffed salmonwith wild rice pilafrecipe on page 14excellent sourceof omega-3 fattyacidstake itReady to eat. Available fromthe Kitchen only in July.make itReady to cook.learn itReady to learn.www.Longos.com/videowww.Longos.com13

$3.87roasted red pepperchickenper servingexcellent sourceof vitamin Cexperience magazine14stuffed salmon with wild rice pilafColourful rice sits beside this creamy roastedsalmon dinner. Enjoy the remaining spinach dipwith Longo’s fl atbreads before dinner. This recipe isspecial enough to serve to guests too!Prep: 10 min, Cook: 35 min1 tbsp (15 mL) Longo’s extra virgin olive oil3 green onions, chopped1 carrot, diced1 cup (250 mL) long grain and wild rice mix2 cups (500 mL) chicken or vegetable broth1 1/2 cups (375 mL) chopped fresh asparagus1/2 cup (125 mL) diced red pepper4 fresh Atlantic salmon portions (about1 1/4 lbs/560 g total)1/3 cup (75 mL) Longo’s Spinach Dip1 tbsp (15 mL) lemon juiceSalt and pepper to tasteIn saucepan, heat oil over medium heat and cookonions and carrot for 3 minutes or until softened.Stir in rice to coat and add broth. Bring to a boil,cover and reduce heat to low and cook for 20minutes or until broth is absorbed and rice is fl uffy.Stir in asparagus and pepper; cover and let standfor 10 minutes.Meanwhile, with sharp paring knife, cut a small slitinto the side of each salmon portion, without cuttingthrough to the other side, to create a pocket.Fill with spinach dip and place on a parchmentpaper lined baking sheet. Drizzle each with lemonjuice and sprinkle with salt and pepper. Roast in425°F (220°C) oven for about 12 minutes or untilfi sh fl akes when tested with fork.Serve salmon with rice mixture.Makes 4 servings.Per serving: 560 calories; 39 g protein; 26 g fat;2.8 g omega-3 fatty acids; 43 g carbohydrate;3 g fibreExcellent Source of Omega-3 Fatty Acids;Excellent Source of Vitamin B12; Good Sourceof Vitamins B2, B3 and C; Source of VitaminsB1 and E; Source of Folate; Source of Iron andMagnesiumroasted red pepper chicken andgrilled vegetable couscousThis versatile dip can be enjoyed as an appetizerand can be used to add deep colour and fl avour tochicken as well. Spreading or dabbing the thick sauceonto the chicken while grilling will ensure an evencoating to enjoy.Prep: 15 min, Cook: 25 min1/3 cup (75 mL) Longo’s Roasted RedPepper Dip3 tbsp (45 mL) Longo’s MediterraneanGrapeseed Grilling Oil1 large clove garlic, minced1 zucchini, sliced lengthwise1 red pepper, quartered1 pkg (1lb/454 g) skinless bone-inchicken thighs1 1/4 cups (300 mL) sodium reduced chicken broth1 cup (250 mL) couscousSalt and pepper to tasteIn bowl, stir together dip, 2 tbsp (25 mL) of the oil andgarlic. Set aside 3 tbsp (45 mL) of this sauce mixture.Toss zucchini and pepper with remaining oil and placeon greased grill over medium-high heat, turning once,for about 8 minutes or until tender crisp. Chop coarselyand place in bowl; set aside.Add chicken to greased grill over medium-high heatand cook for about 4 minutes and turn over. Reduceheat to medium and start spreading with sauce. Grill forabout 5 minutes and turn over again and spread withremaining sauce. Grill for about 5 minutes or until nolonger pink inside.Meanwhile, in saucepan, bring broth to a boil; addcouscous and stir. Remove from heat and let stand for5 minutes. Fluff with fork and add zucchini and peppers;drizzle with reserved sauce and toss to combine.Season with salt and pepper to taste. Divide amongplates and top with chicken.Makes 4 servings.Per serving: 460 calories; 24 g protein; 23 g fat;39 g carbohydrate; 3 g fibreExcellent Source of Vitamin C; Source of VitaminsB1, B2 and B3; Source of Folate; Source of Iron,Magnesium and Zinc

linguine with rapini andLongo’s sausageA slight smoky hit of the grill hits this heartypasta dish. For a pasta twist on this weeknightmeal, try it with Longo’s fresh gnocchi pasta.Prep: 10 min, Cook: 30 min1 pkg (500 g) Longo’s Fresh SweetItalian Sausage1 bunch fresh rapini, trimmed1 pkg (350 g) Longo’s fresh linguine pasta1/3 cup (75 mL) Longo’s extra virgin olive oil2 cloves garlic, minced1/2 tsp (2 mL) dried chili fl akesSalt and pepperPlace sausages on greased grill over mediumhighheat; close lid and grill, turning occasionally,for about 15 minutes or until no longer pinkinside. Keep warm.In large pot of boiling salted water, cook rapinifor 6 minutes or until tender crisp. Removewith tongs or slotted spoon to colander andsqueeze out excess water. Chop coarsely andset aside. Return water to boil.Add linguine to water and cook for 5 minutesor until fi rm but tender; reserve 1/2 cup(125 mL) of the cooking water and drainlinguine well.Meanwhile, in large nonstick skillet, heatoil over medium-high heat and add rapini,garlic and chili fl akes and cook, stirring, for 5minutes. Add linguine, season to taste and addenough of the cooking water to moisten pasta;toss to coat.Slice sausages and add to skillet. Toss tocombine before serving.Makes 6 servings.Per serving: 450 calories; 18 g protein;25 g fat; 39 g carbohydrate; 2 g fibreExcellent Source of Vitamins A, B1, B12and C; Excellent Source of Folate; GoodSource of Vitamin B2; Good Source of Iron;Source of Vitamins B3 and E; Source ofMagnesium and ZincCrumbled Sausage Variation: Removecasings from sausages and do not grill. Cooksausages in skillet over medium-high heat forabout 8 minutes or until no longer pink inside.Add rapini, garlic and chili fl akes and cook asper recipe.take itReady to eat. Available fromthe Kitchen only in August.make itReady to cook.learn it$1.90per servingexcellent sourceof vitamin AReady to learn.www.Longos.com/videowww.Longos.com15

Longo’s BreadDippersLook for these mouth-wateringfl avours: Roasted Garlic &Parmesan and Asiago & ArtichokeChardonnay. $3.99 eachkabobfestJoin us in-store for KabobfestJune 24th- 30th, 2011.Longo’s Kabobs$4.50experience magazine16per servingexcellent sourceof vitamin Ctake itReady to eat. Available fromthe Kitchen only in June.chardonnay beef kabobs withred potato saladrecipe on page 17make itReady to cook.learn itReady to learn.www.Longos.com/videoWith a variety of fresh store-made,ready-to-grill kabobs, Longo’s hassomething for everyone. Try our Longo’sBeef Sirloin, Chicken, Pork Tenderloin,Turkey, Lamb, Hot Italian Sausage, SweetItalian Sausage or Salmon kabobs allskewered with vegetables.And don’t forget our wildly popular souvlakisand lamb speidinis. All are individuallystore-made with quality, succulent bite-sizedpieces of meat.These quick and easy meals on a stick notonly look fantastic, but taste great too!lobsterfestLove seafood? Don’t miss Longo’s 11thAnnual Lobsterfest June 17th-18th.This weekend event celebrates the verybest of Canada’s east coast. Choose fromCanners (8-14 oz), Markets (15-24 oz) orSelects (25 oz and up). While supplies last.All are fully steamed and ready to enjoy!

chardonnay beef kabobs with red potato saladA simple fl avourful marinade makes this fastweeknight meal. Lots of crunchy celery, greenonions and fresh dill make this potato salad arefreshing side dish.Prep: 20 min, Chill: 30 min, Cook: 30 min6 red potatoes (about 1 1/2 lbs/750 g),quartered4 stalks celery, diced1 bunch green onions, thinly sliced1/4 cup (50 mL) chopped Longo’s fresh dill1 tbsp (15 mL) chopped Longo’s freshoregano or 1 tsp (5 mL)dried oregano1/4 cup (50 mL) Western Family whitevinegarSalt and pepper1 lb (454 g) Longo’s top sirloin roast or1 inch (2.5 cm) thick steak5 tbsp (75 mL) Longo’s Asiago &Artichoke Chardonnay BreadDipperHalf each red and yellow bell pepperHalf small red onionIn large pot of boiling salted water, cook potatoesfor about 20 minutes or until tender but fi rm. Drainand set aside.In large bowl, combine celery, green onions, dill,oregano and vinegar. Add potatoes, salt andpepper to taste and toss gently to combine.Cover and refrigerate for at least 30 minutes orfor up to 2 days.Meanwhile, cut beef into 16 cubes and place inbowl. Add 3 tbsp (45 mL) of the bread dippersauce and stir to coat. Cut pepper and onioninto similar-sized pieces as beef and start to alternatebeef, pepper and onion onto 4 skewers.Place on greased grill over medium-high heatand grill for about 10 minutes turning occasionallyand brushing with remaining bread dippersauce until golden and beef is medium rare ordesired doneness. Sprinkle with salt and pepperto taste before serving with red potato salad.Makes 4 servings.Tip: If using wooden skewers, be sure to soakthem in water for about 20 minutes beforeskewering the meat and vegetables in order toprevent fl are ups on the grill.You could use any colour of one pepper or addan additional colour with a green pepper.Per serving: 500 calories; 27 g protein;23 g fat; 47 g carbohydrate; 6 g fibreExcellent Source of Vitamin C; Good Sourceof Vitamin B12; Good Source of Zinc;Source of Fibre; Source of Folate; Source ofIron and Magnesiumgrilled chili limerainbow trout withradish andzucchini tossgrilled chili lime rainbow trout with radish and zucchini tossRainbow trout is a thin fi sh and cooks quickly onthe grill, which makes it perfect for a weeknightmeal. Crisp, spicy radishes and tender zucchinibalance the chili lime fl avour of the trout.Prep: 20 min, Cook: 8 min1 tbsp (15 mL) Longo’s extra virgin olive oil2 tsp (10 mL) chili powder1/2 tsp (2 mL) grated lime rind1 tbsp (15 mL) lime juice2 tsp (10 mL) chopped fresh Longo’s thyme2 fresh rainbow trout fi llets (about 1 lb/454 g)6 large radishes, thinly sliced1 green or yellow zucchini, thinly sliced2 tbsp (25 mL) Longo’s Asiago & ArtichokeChardonnay Bread DipperSalt and pepper to tasteIn small bowl, stir together oil, chili powder, limerind and juice and thyme. Spread over trout fi llets.Place trout skin side down on greased grill overmedium-high heat. Close lid and grill for about 8minutes or until fi sh fl akes when tested with fork.Remove to platter and cut each fi llet in half.In bowl, toss radishes and zucchini with breaddipper sauce and season to taste with salt andpepper. Divide among plates and top with trout.Makes 4 servings.Per serving: 210 calories; 21 g protein;13 g fat; 1.1 g omega-3 fatty acids; 3 gcarbohydrate; 1 g fibreExcellent Source of Omega-3 Fatty Acids;Excellent Source of Vitamin B12; GoodSource of Vitamins B3 and C; Source of VitaminsB1, B2 and E; Source of Folate; Sourceof Calcium, Magnesium and Zinc$3.03per servingexcellent sourceof omega-3 fattyacidswww.Longos.com17

10 ¢ per packsold † will becontributed to the† up to a maximum of $200,000 per yearThe Heart and Stroke Foundation thanks DANONE for their generous support.This is not an endorsement. The Heart and Stroke Foundation logo is a trademark ofthe Heart and Stroke Foundation of Canada and is used under license.New!Plant sterols help reduce cholesterol.One serving (80ml) of Danacol® provides 50% of the daily amount ofplant sterols shown to help reduce cholesterol in adults.www.danacol.caDRINKABLEYOGURTORGANIC AGRICULTURE IS:CHEMICAL PESTICIDE FREEGMO FREEexperience magazineStonyfield is alsoGELATIN FREEARTIFICIAL INGREDIENTFREE18YOGOURTYOGURTSTONYFIELD.CA

sanctuaryprivateCreate instant zen in your own backyard,with recipes from Ste. Anne’s Spa.We can all appreciatehow a soothing weekendgetaway to a fabulous spa orrelaxing inn can rechargethe batteries. Even just anovernight escape workswonders on the body andsoul—and our taste buds too.After all, amazing food is partand parcel of the completepampering experience.featuring Ontariomade buffalomozzarellabuffalo mozzarella salad with red pepper aioliHere is a light starter that will take your guests’breath away with its beauty.Buffalo mozzarella - made from 100% Ontariobuffalo milk creates a tender, juicy and refreshingcheese with a mellow earthy fl avour.Prep: 20 min, Cook: 15 min1 tbsp (15 mL) Longo’s extra virgin olive oil1 small onion, thinly sliced8 oz (250 g) buffalo mozzarella2 slices cooked bacon, chopped1 small bunch frisee lettuce, torn intobite-sized piecesRed Pepper Aioli:1/2 cup (125 mL) diced roastedred pepper1 tsp (5 mL) Western Family Dijon mustard1/4 tsp (1 mL) smoked paprika1/4 cup (50 mL) Longo’s extra virginolive oil1/4 cup (50 mL) Longo’s Roasted Garlic andShallots Grapeseed Grilling OilSalt and pepperRed Pepper Aioli: Place roasted pepper,mustard and paprika in food processor andpulse until smooth. With motor running, slowlydrizzle in oil until thickened. Add salt and pepperto taste; set aside.In skillet, heat oil over medium-high heat and cookonion for 5 minutes, stirring until starting to becomegolden. Reduce heat to medium and cook, stirringoccasionally, for about 10 minutes or until softenedand golden brown; set aside.Slice mozzarella into 4 slices and place one oneach of 4 plates. Sprinkle with bacon and top withcaramelized onions. Top with lettuce and drizzleeach serving with about 2 tbsp (25 mL) of the redpepper aioli.Makes 4 servings.Per serving: 390 calories; 10 g protein; 37 g fat;5 g carbohydrate; 3 g fibreGood Source of Folate; Source of Vitamins Cand E; Source of CalciumPairing: Although a fresh, light cheese likebuffalo mozzarella is usually paired with somethingequally as fresh and light, the addition ofthe red pepper aioli allows us to try somethingwith a little more body and aroma. With thissalad, try the Inniskillin Brae Blanc Reserve, arefreshing blend of Gewurztraminer, Chardonnayand Riesling. (Available at The Wine Rack)www.Longos.com19

More and more, retreats are amping up the health factor of their cuisine, injectingtheir menus with regionally sourced ingredients and a simple, back-to-the-landapproach that makes for both nutritious and delicious dishes.Here, renowned Chef Christopher Ennew from Ste. Anne’s Spa in Grafton, Ontario, hascreated some wonderful local appetizers that are completely irresistible and easy to make.Once you’ve had a chance to sample these delectable resort fl avours, you may be inspiredto bring a bit of that serene, spa-like dining home with you this summer. And there’s no betterplace than your own backyard.featuring NiagaraGold cheeseexperience magazine20Niagara Gold cheese rice rollsColourful and crunchy, these rolls are unique and easyto enjoy on the deck with friends.Niagara Gold – from Upper Canada Cheese Co.This is a semi-soft washed rind cheese with nutty, earthyovertones and mellow, buttery fl avours. Delicately mildand sweet when young, gains pungency and piquantqualities with age.Prep: 25 min8 small rice paper wrappersHalf small red bell pepper, thinly slicedHalf small yellow pepper, thinly slicedQuarter English cucumber, sliced lengthwise intothin strips1 cup (250 mL) baby arugula (optional)8 oz (250 g) Niagara Gold cheese, cut into 8 stripsBalsamic Vinaigrette:1/2 cup (125 mL) Longo’s Aged Balsamic Vinegar1/2 cup (125 mL) Longo’s extra virgin olive oil1/3 cup (75 mL) Longo’s Roasted Garlic andShallots Grapeseed Grilling OilSalt and pepperBalsamic Vinaigrette: In a jar or container withsealed lid, combine vinegar, olive and grapeseedoils. Shake thoroughly. Season with salt and pepperto taste; set aside.Fill a large pie plate with lukewarm water and addone sheet of rice paper. Let stand for about 15seconds to soften the rice paper. On clean worksurface, place some of the red and yellow peppers,cucumber and arugula (if using) in centre of paperand top with 1 strip of cheese. Fold in sides and rollup. Repeat with remaining ingredients.Cut each roll in half and serve with vinaigrette.Makes 16 pieces.Per 1 piece serving: 190 calories; 4 g protein;17 g fat; 5 g carbohydrate; 0 g fibreGood Source of Vitamin C; Source of Vitamin E;Source of CalciumPairing: The depth of balsamic vinegarcombined with the butteriness of theNiagara Gold is a perfect match for a light,fruity red like Gamay. 13th Street Wineryin St. Catharines produces a consistentlylovely Gamay year after year. (Availableat the LCBO or directly from the winery,www.13thstreetwinery.com.)

Longo’s FlatbreadsTry tantalizing fl avours such as Asiago Cheese,Cinnamon Sugar, Cranberry Pumpkin and FlaxSeed, Sesame Seed, Rosemary and Sea Salt,and Peppercorn Trio. $3.99 eachwith ChefChristopherEnnew,Ste. Anne’s SpaPairing: This light, fresh dip served with adry sparkling wine, such as the Châteaudes Charmes Brut Methode Traditionellefrom Niagara, is the perfect start to asummer meal. (Available at the LCBO.)Join Chef Christopher of Ste. Anne’s Spaas he brings these recipes and more to lifeat exclusive Longo’s Loft cooking classes.Meet Chef Christopher and get a taste ofthe Ste. Anne’s Spa experience at Longo’s.Each registered attendee will receive asigned copy of Ste. Anne’s Spa Cookbookand a $25 gift certifi cate towards a stay atSte. Anne’s Spa. Longo’s Thank YouRewards members receive 50 bonus points.7:00pm – 9:00pm $30July 13 – Richmond HillJuly 27 – Maple Leaf SquareAug 10 - BoxgroveAug 24 - BurloakSept 7 - BathurstSept 21 - AuroraLimited seating. Call or visit store to register.See page 3 for contact information.stracchino and sweet pea dipServe this dip with fresh cut vegetables likecarrots and peppers and various Longo’sfl atbreads.Stracchino – from Bella Casara, Vaughan,Ontario. Bright citrus and mineral aromasintroduce this silky, custard-like, culturedfresh cheese. Full-fl avoured, with tangy sourcream and zesty herbal notes.Prep: 10 min1/2 cup (125 mL) fresh sweet peas orfrozen, thawed1 cup (250 mL) stracchino cheese2 tbsp (25 mL) fi nely chopped Longo’sfresh mint1 tsp (5 mL) lemon juicePinch ground cardamomSalt and pepperPlace peas in food processor bowl andpulse until smooth, scraping down sides.Add cheese, mint, lemon juice and cardamomand process until smooth. Seasonwith salt and pepper.Makes 1 1/2 cups (375 mL).Per 2 tbsp (25 mL) serving: 60 calories;3 g protein; 5 g fat; 1 g carbohydrateSource of Calcium21www.Longos.com

Creating Spa Serenity – Transform your own backyard into a spa oasis with afew simple styling tips. Fill bowls of water with fl oating fl ower petals and fl oatingcandles to create a tranquil, peaceful setting. Garnish your cool, refreshing drinkswith frozen edible fl owers in ice cubes and treat your guests to a trio of colourfulmelon balls (watermelon, honeydew and cantaloupe) served in beautiful Chinesespoons and drizzled with chopped fresh mint fl oating in agave nectar.Ste. Anne’s SpaGrafton, ONexperience magazine22win a spa retreat for twoWin a mid-week getaway for two in a deluxe accommodation at Ste. Anne’s Spa in Grafton,Ontario. Prize includes 2 wellness classes, $200 spa allowance, 4 meals per person (breakfast,3-course lunch, afternoon tea and a 4-course dinner) and complete use of the extensive facilities,plus $100 Longo’s gift card. Each time you swipe your Thank You Rewards card between May20-August 25th, 2011 you will automatically be entered to win. Total value of prize package is$1000. See www.Longos.com for full contest details.

NEW BIOBESTPROBIOTIC * YOGOURTPLANT STEROLS HELPS LOWER CHOLESTEROL100 G (ONE CONTAINER) OF BIOBEST PROBIOTIC* YOGOURT WITH PLANT STEROLS PROVIDE 50% OF THEDAILY AMOUNT OF PLANT STEROLS SHOWN TO HELP LOWER CHOLESTEROL IN ADULTS.ALSO AVAILABLE IN A DRINKABLE FORMAT*PROBIOTICS CONTRIBUTE TO HEALTHY DIGESTIVE TRACT FLORA. EACH SERVING OF BIOBEST PROBIOTIC YOGOURT WITH PLANT STEROLS CONTAINS1 G OF PLANT STEROLS AND 1 BILLION PROBIOTIC BACTERIA, 500 MILLION CFU LACTOBACILLUS ACIDOPHILUS NCFM, AND 500 MILLION CFU BIFIDOBACTERIUM LACTIS BI-07.SAVE $1.25on the purchase of any BioBest probiotic yogourt8 x 100 g, 12 x 100 g or 8 x 90 mLEXPIRY DATE: SEPTEMBER 30, 2011 EXPIRY DATE: SEPTEMBER 30, 2011TO THE RETAILER: Parmalat Canada Inc. will reimburse the face value of the coupon, plus our regularhandling fee, provided you accept it from your customer according to the terms of the coupon offer.Redemption on any other basis may constitute fraud. No facsimiles or mechanical reproductions. Failureto provide, on request, evidence that sufficient stock was purchased in the previous 90 days to covercoupons presented, will void coupons. Coupons submitted become our property. Reimbursement will bemade only to the retailer who redeems the coupon. GST/QST/HST included in the coupon value, whereapplicable. For redemption, mail to: Parmalat Canada Inc., P.O. Box 3000, Saint John, N.B. E2L 4L3.Limit: One coupon per purchase11910275SAVE $1.25on the purchase of any BioBest probiotic yogourt8 x 100 g, 12 x 100 g or 8 x 90 mLTO THE RETAILER: Parmalat Canada Inc. will reimburse the face value of the coupon, plus our regularhandling fee, provided you accept it from your customer according to the terms of the coupon offer.Redemption on any other basis may constitute fraud. No facsimiles or mechanical reproductions. Failureto provide, on request, evidence that sufficient stock was purchased in the previous 90 days to covercoupons presented, will void coupons. Coupons submitted become our property. Reimbursement will bemade only to the retailer who redeems the coupon. GST/QST/HST included in the coupon value, whereapplicable. For redemption, mail to: Parmalat Canada Inc., P.O. Box 3000, Saint John, N.B. E2L 4L3.Limit: One coupon per purchasewww.Longos.com1191028823

experience magazine24

DIYburgerFinally a Do It Yourself project you can sink your teeth into.Feast on these tasty ideas to serve up Longo’s fresh burgers.This summer put burger blah to shame when you invite yourguests to build their own burgers with Longo’s incredible, freshgourmet burgers. These BBQ beauties are anything but basic and thepossibilities are endless with Longo’s fresh, handmade burgers madewith a variety of proteins, and some great bun options. Add to theseour tantalizing toppings and fabulous custom condiments and voila –your burger bar will be buzzing!www.Longos.com25

experience magazine26triple overtime burgerFor a long summer game this beefy burgerwill keep you full, and long after overtime you’llbe craving those tasty fl avours.Prep: 10 min, Cook: 20 min8 Longo’s Original Fresh BeefBurgers4 Longo’s freshly made buns1/2 cup (125 mL) cheddar beer sauce (below)8 slices cooked bacon8 slices Longo’s prosciutto or salami4 slices cooked Longo’s peameal bacon2 onions, sliced into rounds and grilledPlace burgers on greased grill over mediumhighheat and grill for 5 minutes per side or to160°F internal temp. Grill bun 1 minute or untillightly toasted. Spread each side of toastedbun with 1 tbsp (15 mL) of the cheddar beersauce. Place cooked hamburger patty on bottomhalf of bun and top with 2 slices of bacon,2 slices of prosciutto, 1 slice of peameal anda quarter of the grilled onions. Cover with buntop and repeat with remaining burgers.Makes 4 burgers.cheddar beer sauce2 cups (250 mL) shredded cheddar cheese1 tbsp (15 mL) Western Family allpurpose fl our1/2 tsp (2 mL) dry mustard1/2 tsp (2 mL) paprika1/2 cup (125 mL) beer (about half bottle)3 tbsp (45 mL) milkIn bowl, mix cheese, fl our, mustard andpaprika; set aside.In small saucepan, heat beer over medium heatfor about 2 minutes or until heated through.Add cheese mixture and stir to combine, untilcheese melts. Stir in milk until sauce is smooth.Remove from heat and serve warm.Makes about 2 cups (500 mL).bold Bombay burgerSpicy Indian fl avours in this burger are cooleddown with a creamy cucumber raita topping.Prep: 15 min, Cook: 15 min4 Longo’s Original Fresh TurkeyBurgers1 tbsp (15 mL) curry powder1 tbsp (15 mL) water4 Longo’s Fresh Chapati Wrapsor Buns1/4 cup (50 mL) Amaya spicy Indian ketchup1/4 cup (50 mL) Longo’s Mango PeachChutney1/3 cup (75 mL) cucumber raita (below)1 cup (250 mL) Longo’s baby greensPlace burgers on greased grill over medium-highheat and grill for 5 minutes per side or to 165°F internaltemp. In small bowl, whisk together curry andwater; brush patties on both sides with mixture.Spread chapati wrap with 1 tbsp (15 mL) of thespicy ketchup, 1 tbsp (15mL) of the chutneyand a dollop of cucumber raita. Top with cookedburger and mixed greens. Fold over wrap or coverwith bun and repeat with remaining burgers.Makes 4 burgers.cucumber raita1 cup (250 mL) 0% fat Greek yogurt1/2 cup (125 mL) peeled, seeded andchopped English cucumber2 tbsp (25 mL) chopped Longo’sfresh mint (optional)1 tbsp (15 mL) chopped green onion1 tbsp (15 mL) lemon juice1/4 tsp (1 mL) ground cuminSalt and pepperIn bowl, combine yogurt with cucumber, mint,if using, green onion, lemon juice and cumin.Season to taste with salt and pepper.Makes about 1 1/2 cups (375 mL).Baja fresh burgerFresh cheese and tomatoes make a greattopping for this chicken burger.Prep: 15 min, Cook: 10 min4 Longo’s Original FreshChicken & Sundried Tomato Burgers4 Longo’s freshly made buns1 avocado, peeled and sliced1 cup (250 mL) alfalfa sprouts1 cup (250 mL) Longo’s spring mix1/4 cup (50 mL) Nettles Gone Wild Cheeseor Bagel Chevre1/2 cup (125 mL) pico de gallo (below)Place burgers on greased grill over medium-highheat and grill for 5 minutes per side or to 165°Finternal temp. Grill buns for about 1 minute or untillightly charred.Place avocado slices, 1/4 cup (50 mL) sprouts and1/4 cup (50 mL) of the greens on the bottom of atoasted hamburger bun. Place cooked patty on topand spoon 1 tbsp (15 mL) of the cheese, and 2 tbsp(25 mL) of pico de gallo over hamburger. Cover withbun top and repeat with remaining burgers.Makes 4 burgers.pico de gallo3 tomatoes, chopped and seeded(about 8 oz/250 g)2 tbsp (25 mL) chopped red onion2 tbsp (25 mL) chopped fresh coriander2 tbsp (25 mL) lime juiceHalf small garlic clove, minced1/2 tsp (2 mL) fi nely chopped jalapeño pepperSalt and pepperIn bowl, combine tomatoes, onion, coriander, limejuice, garlic and jalapeño. Season to taste with saltand pepper.Makes about 2 cups (500 mL).

grill skillstips fromLongo’s butcherbuffalo crunch burgerA bar classic, buffalo wings are boneless andgrilled up in this zippy burger.Prep: 10 min, Cook: 15 min4 Longo’s Original Fresh Sea Saltand Pepper Chicken Burgers4 Longo’s freshly made buns1/4 cup (50 mL) blue cheese sauce (below)1/4 cup (50 mL) Woodland Chicken Wing Sauce1 cup (250 mL) potato chips1 cup (250 mL) each shredded carrotand celeryPlace chicken burgers on greased grill overmedium-high heat and grill for 5 minutes per sideor to 165°F internal temp. Grill bun 1 minute oruntil lightly toasted.Spread one side of a toasted bun with 1 tbsp(15 mL) of the blue cheese sauce and the otherside of the bun with 1 tbsp (15 mL) of theWoodland Chicken Wing Sauce. Place cookedburger patty on bun and top with potato chipsand shredded celery and carrot. Cover with buntop and repeat with remaining burgers.Makes 4 burgers.blue cheese sauce8 oz (250 g) cream cheese1/4 cup (50 mL) 2% milk4 oz (120 g) Rosenberg Canadianblue cheese2 tbsp (25 mL) chopped Longo’s fresh chivesSalt and pepperIn microwaveable bowl, combine cream cheeseand milk. Microwave on high for about 20seconds or until cream cheese has softened. Stirin blue cheese and chives until well combined.Season with salt and pepper to taste.Makes about 1 1/2 cups (375 mL).great canadian burgerCelebrate Ontario this summer with this fabulousOntario pork burger and toppings.Prep: 10 min, Cook: 25 min4 Longo’s Original Fresh Sweet ItalianPork Burgers4 Longo’s freshly made buns1/4 cup (50 mL) Kozlik’s Market Mustard1 cup (250 mL) shredded Niagara Gold cheese8 slices cooked Longo’s peameal bacon1 cup (250 mL) smoked maple BBQ onions(below)Place burgers on greased grill over medium-highheat and grill for 5 minutes per side or to 160°Finternal temp. Grill buns for about 1 minute.Spread bottom of a toasted bun with 1 tbsp(15 mL) of the mustard and sprinkle 1/4 cup(50 mL) of the cheese on top. Place cookedburger patty on top, add 2 slices of peamealand top with 1/4 cup (50 mL) smoked mapleBBQ onions. Cover with bun top and repeat withremaining burgers.Makes 4 burgers.smoked maple BBQ onions2 tbsp (25 mL) Longo’s butter2 onions, sliced1 cup (250 mL) Ketchapeño1/2 cup (125 mL) whiskey, bourbon or rum2 tbsp (25 mL) Western Family apple cidervinegar2 tbsp (25 mL) Longo’s Pure Maple Syrup1 tbsp (15 mL) packed brown sugar1 tbsp (15 mL) Worcestershire sauce4 drops liquid hickory smokeIn large deep skillet, heat butter over mediumheat. Add onions and cook, stirring frequently for5 to 10 minutes or until golden. Stir in Ketchapeño,whisky, vinegar, maple syrup, brown sugar,and Worcestershire sauce. Simmer for about 5minutes or until thick. Add liquid hickory smoke1 drop at a time to taste.Makes about 2 cups (500 mL).VictorLongo’s BurloakYour burgers are the star of your show andit’s simple to get perfect burgers every timeif you follow a few simple guidelines.Turn up the heat. Pre-heat your grillto 400-450°F for 15-20 minutes so thatyou’ll get a beautiful sear on the meatoutside and an ideal juicy inside.Don’t flip too soon. Place the patty onthe grill and turn the heat down to medium(250-300°F). Remember that the meatwill seize on the grill until some of the fatsrelease to create a non-stick surface.Flip and rest. After about 4 minutes, itwill be easy to fl ip the burger. Flip onlyonce and leave it alone. No checking anddefi nitely no pressing down on the burgerwith your spatula – you’re just releasingthe precious, delicious juices that arekeeping your burger moist!Do not overcrowd the grill. Leave abouta third of the grill empty so that if you doget a fl are-up, you’ve got somewhere tomove the burgers to if they start to burn.Let it rest finally. As with all meats,your burgers need a few minutes to restto redistribute the juices before your fi rstdelicious bite.Longo’sburgerfestMay 20 th -26 thLove burgers? So do we! Checkout our burgers made fresh instoreeach and every day.www.Longos.com27

each babe burgerThis burger is lighter than most withoutthe traditional bread bun.Prep: 15 min, Cook: 15 min4 Longo’s Original FreshSalmon Spinach FetaBurgers4 thick wedges (about 1 inch/2.5 cm) iceberg lettuce1/2 cup (125 mL) thinly sliced red,yellow and orange peppers1/4 cup (50 mL) thinly sliced red onions1/4 cup (50 mL) sliced pitted Kalamataolives1/3 cup (75 mL) citrus sensationsauce (beside)Place burgers on a greased grill overmedium-high heat and grill for 5 minutesper side or to 165°F internal temp.Place burger patty on iceberg wedge.Top with 2 tbsp (25 mL) of thinly slicedpeppers, 1 tbsp (15 mL) each onions andolives, and a dollop of citrus sensation sauce.Repeat with remaining burgers.Makes 4 burgers.citrus sensation sauce1 cup (250 mL) 0% fat Greek yogurt2 tsp (10 mL) grated lemon rind3 tbsp (45 mL) lemon juice1 tsp (5 mL) grated lime rind2 tbsp (25 mL) lime juice1 tsp (5 mL) garlic powderSalt and pepperIn bowl, combine yogurt, lemon rind andjuice, lime rind and juice and garlic powder.Season to taste with salt and pepper.Makes about 1 cup (250 mL).Visit www.Longos.comfor a quenching beerpairing matched perfectlyto each burger.little bambino - big tasteFor nutritional information or for a vegetarian grilled mushroom burgerrecipe visit www.longos.com/Recipes/MagazinesIf you’re looking for a great new twist this season, try Longo’s Bambinos. Longo’smini burgers are made fresh daily in-store and give you an opportunity to have somebite-sized fun. Best served on our tiny buns, we suggest you pair each little burgerwith a Longo’s Signature compote and a tasty cheese. Once you try them there’s noquestion, Longo’s Bambino Burgers will be your go-to appetizer this summer.adagio bambinoLongo’s fresh Portobello Swiss Bambino Burger, Longo’s Caramelized OnionCompote, Longo’s Goat Cheese, sundried tomatoes and slider bun.staccato bambinoexperience magazineLongo’s fresh Original Beef Bambino Burger, Longo’s Fig Apple WalnutCompote, Balderson 5 year old cheddar, thinly sliced apple and slider bun.forte bambinoLongo’s fresh CAB Top Sirloin Beef Bambino Burger, Longo’s Cranberry PecanPort Compote, English Blue Stilton, baby arugula and slider bun.28

Add aloha to your mochaNEW Mocha CoconutFrappuccino ® blended beverageLongo’s Starbucks LocationsAurora 650 Wellington St. East at Bayview Ave., AuroraBrampton 7700 Hurontario St. at Ray Lawson Blvd., BramptonFairview 1225 Fairview St. at Maple Ave., BurlingtonBoxgrove 98 Copper Creek Dr. at 9th Line, MarkhamMarkham 3085 Hwy. 7 at Woodbine Ave., MarkhamWinston 3163 Winston Churchill Blvd. at Laird Rd., MississaugaBurloak 3455 Wyecroft Rd. at Burloak Dr., OakvilleMaple Leaf Square 15 York St. next to ACC, TorontoBathurst 9306 Bathurst St. at Rutherford Rd., VaughanMaple 2810 Major Mackenzie Dr. at Jane St., VaughanRichmond Hill 10870 Yonge St. at Elgin Mills Rd., VaughanBloor Street East 100 Bloor St. East at Park Rd., TorontoElizabeth 111 Elizabeth St. at Dundas St., Torontowww.Longos.com© 2011 Starbucks Coffee Company. All rights reserved. SUM111-1600429

experience magazine30

sensationalsidesCreating delicious summer side dishes using fresh local produce is a snap. Considerseveral salad or vegetable medleys you can prepare ahead. Have fun and liven upyour meals with these really healthy, flavourful sides rather than the more traditionalpotatoes or french fries. Hands-down your guests will thank you for it.excellent sourceof vitamin CMexican slawJícama and carrots combine with a zesty dressingfor a terrific summer side dish. It can be madeahead—perfect for summer potlucks. Jicama is veryhealthy, full of fibre, Vitamin C and Vitamin E.Prep: 20 min2 large carrots, shredded2 cups (500 mL) fresh or frozen, thawedWestern Family corn kernels1 small jicama, peeled and cut into thinmatchsticks1 red pepper, cut into thin matchstickshalf head napa cabbage, thinly sliced4 green onions, thinly sliced1/4 cup (50 mL) chopped fresh coriander1 jalapeño pepper, seeded and minced1/3 cup (75 mL) Longo’s pepitas (toastedpumpkin seeds)Dressing:1/2 cup (125 mL) Longo’s Roasted Garlic &Shallots Grapeseed Grilling Oil1/2 cup (125 mL) fresh lime juice2 tbsp (25 mL) rice vinegar2 tbsp (25 mL) Longo’s liquid honey1 tsp (5 mL) ancho chili powderSalt and pepperIn large bowl, combine carrots, corn, jicama, redpepper, napa cabbage, green onions, coriander andjalapeño; set aside.Dressing: In small bowl, whisk together grillingoil, lime juice, rice vinegar, honey and chili powder.Season to taste with salt and pepper. Pour dressingover salad and toss gently to coat. Top with toastedpumpkin seeds to serve.Makes 8 servings.Per serving: 280 calories; 6 g protein; 18 g fat;23 g carbohydrate; 6 g fibreExcellent Source of Vitamin C; Source of Fibre;Source of Folatewww.Longos.com31

grilled flatbreadThis is a great dish as an appetizer or a mealby itself. And it is a great way to cook pizzaduring those hot summer days when you donot want to turn on the oven.Prep: 10 min, Cook: 10 min1 pkg Longo’s pizza dough1/4 cup (50 mL) Longo’s GrapeseedGrilling Oil (see options below)On a lightly floured surface, roll out pizzadough into a free form flatbread about 12x 10 inch (30 x 25 cm) large. Brush top ofdough lightly with half of the grilling oil.Place the pizza dough oiled-side down directlyonto greased grill over medium-highheat. Cover and grill for about 5 minutes oruntil lightly golden brown.Using a rimless baking sheet, or if youdon’t have a rimless baking sheet, turna regular one upside down and slide thesheet under the flatbread to remove it fromthe grill. Flip the flatbread over and brushwith remaining oil.Divide desired toppings (if using) evenlyover the grilled side.Return flatbread to the grill, cover andgrill for about 5 minutes or until bottom isgolden brown, toppings are heated throughand cheese has melted.Remove from heat and cut into pieces.Makes 6 servings.Per serving: 340 calories; 9 g protein; 11 gfat; 52 g carbohydrate; 3 g fibrewild mushroomflatbreadDrizzle with Longo’s RoastedGarlic & Shallots GrapeseedGrilling Oil. $4.99each. Add caramelizedonions, sliced mushroomsand Longo’s Goat Cheese;for an additional mushroomkick drizzle with Longo’sTruffle Oil (optional).experience magazinepesto pearflatbreadDrizzle with Longo’sMediterranean GrapeseedGrilling Oil. $4.99 each.Spread on Longo’s FreshPesto, top with 2 pears,sliced, and crumbled BalleriniItalian gorgonzola.bruschetta flatbreadDrizzle with Longo’s MediterraneanGrapeseed Grilling Oil. $4.99 each. Topwith chopped tomatoes, freshly gratedParmigiano Reggiano cheese androughly chopped Longo’s freshbasil leaves.32

excellent sourceof vitamin CLongo’s Balsamic:With five varietiesand flavour profiles,Longo’s has abalsamic that isright for you!Asian veggiesYou’ve grilled many of the standard vegetables before so why not switch it up and try something more exotic? Asianvegetables can be homegrown in Ontario and packed with flavour, vitamins, sun-drenched colour and a variety of softand crisp textures. Longo’s has a large selection of fresh Asian produce. Try bok choy, daikon/lo bok, green onions,gai lan (Chinese broccoli), choy sum or Thai eggplant.Quick Tip – Anything that can be stir fried can also be barbecued. Consider using a grilling basket to keep smalleritems like snow peas, mushrooms or long beans from falling through the grate.Asian style grilled vegetablesSpicy garlic pairs beautifully with sugarand honey to give these colourfulvegetables a sweet kick. Serve themon their own, as an Asian antipastoplatter or toss them with noodles for apasta salad twist.Prep: 30 min, Cook: 15 min5 baby bok choy, halvedlengthwise1 Thai eggplant, sliced1 daikon (lo bok), peeledand sliced1 pkg (4 oz/114 g) Longo’s freshshitake mushrooms, stemmed1 each red and yellow bell pepper,quartered1 cup (125 mL) snow peas, trimmed,strings removed1/4 cup (50 mL) chopped peanuts(optional)Marinade:1/2 cup (125 mL) Asian chili garlicsauce1/2 cup (125 mL) soy sauce3 tbsp (45 mL) packed brown sugar2 tbsp (25 mL) Longo’s liquid honey2 tbsp (25 mL) Longo’s balsamicvinegar2 tbsp (25 mL) Longo’s RoastedGarlic & Shallots GrapeseedGrilling Oil1 tbsp (15 mL) sesame oilIn large bowl, combine bok choy, eggplant,daikon, shitake mushrooms, redand yellow peppers and snow peas.Marinade: In small bowl, whisk togetherchili garlic sauce, soy sauce, sugar,honey, vinegar, grilling and sesame oils.Pour over vegetables and stir gently tocoat. Let marinate for 15 minutes.Lift vegetables out of marinade; savemarinade for other use or discard. Placevegetables on greased grill over mediumhighheat and grill for 2 to 4 minutes perside, turning occasionally. Remove fromheat and place on large serving platter.Sprinkle with peanuts, if using. Servewarm, room temperature or chilled.Makes 6 servings.Tip: Because the vegetables vary insize be sure to keep an eye on smallervegetables as they will not take as longto cook. Remove them from the grill first.Per serving: 50 calories; 2 g protein;2 g fat; 8 g carbohydrate; 1 g fibreExcellent Source of Vitamin C; Sourceof Folateveggie grilling 101For great results every time, cut vegetables into similarly sized pieces – about ¾ to an inch thick – so that thecooking will be even. Soak them in cold water or marinate for about 30 minutes to keep them from drying out.Pat them dry and brush them lightly with Longo’s Grilling Oil in either Mediterranean or Roasted Garlic & Shallots,and you’ll get delicious vegetables that don’t stick. Season with salt and pepper and enjoy!www.Longos.com33

fresh& in seasonexperience magazine34

It’s the season we have all been waiting for. Fresh, local fruits andvegetables are plentiful so it’s easier than ever to indulge in healthylocal favourites. No one knows fresh better than Longo’s; that’s whyour produce is picked at the peak of freshness and available to youin our stores in as little as 12 - 24 hours. And we care just as muchabout the quality of the food that we sell, as we do about where it’ssourced.Supporting the communities in which we live and work has beenpart of our day-to-day business since we first opened our doorsin downtown Toronto in 1956. Why? Because supporting our localeconomy is the right thing to do.meet the farmerLongo’s has a long tradition of dealingdirectly with farmers, especially thoseright here in our backyard. We believe thefarmers we have met over the years are asgood, if not better, than any in the world.They continually provide us the opportunityto offer you the freshest, highest qualityproduce anywhere. In fact we feel thatknowing the people who grow yourproduce is as important as knowing themethods and processes that they use.Even if you are the designated chef,Longo’s invites you to relax, pull up achair, take a moment to get to know ourfarmers and relish summer’s deliciousbounty with your family.www.Longos.com35

$2.88per servingexcellent sourceof vitamin B12Duca Farmsexperience magazinesesame asparagus beefFresh sesame flavours add a gingerysnap to this beef and asparagus dish. Ifyou don’t want to wrap the beef mixture,simply serve it over rice or quinoa forsomething different.Prep: 10 min, Cook: 8 min1 pkg (375 g) Longo’s beefstir-fry strips1 bunch fresh Ontario asparagus,trimmed and chopped into1 inch (2.5 cm) pieces1 tbsp (15 mL) minced fresh ginger1 tbsp (15 mL) Longo’s sesameseeds1 tbsp (15 mL) sesame oil1/4 cup (50 mL) Western Familysesame ginger dressing1 head hydroponic Boston lettuce,leaves separated1/3 cup (75 mL) shredded carrots1/4 cup (50 mL) chopped peanutsIn bowl, toss beef and asparagus withginger and sesame seeds.In large nonstick skillet, heat oil overmedium-high heat and cook beefmixture, stirring occasionally, for about8 minutes or until beef is browned butstill pink inside and asparagus is tendercrisp. Remove from heat and stir insesame ginger dressing.available for lunch Wednesdaysin Longo’s KitchenSpoon mixture into lettuce cups andsprinkle with carrots and peanuts.Makes 4 servings.Per serving: 330 calories; 24 g protein;21 g fat; 12 g carbohydrate; 4 gfibreExcellent Source of Vitamin B12;Excellent Source of Zinc; GoodSource of Vitamin B3; Good Source ofFolate; Good Source of Iron; Sourceof Vitamins B1, B2, C and D; Sourceof Omega-6 Fatty AcidsTip: You can drizzle more dressing onbefore you wrap up your lettuce leaf toeat.Tip: Remove the stem end of the lettuceand rinse leaves well, keeping themwhole to wrap up the beef mixture.taste ontarioeventsLove local foods?Visit Longo’s throughout thesummer for the very best ofOntario’s fresh bounty!For close to twenty years now Longo’sfresh-from-the-farm asparagus has beennurtured by the Vanes family at DucaFarms in Langton, Ontario.Menno Vanes, a third generation farmercredits the Erie region’s ideal sandy soils,great drainage and warmer ground temperaturesfor creating a tri-fecta of perfectgrowing conditions for his crops. “Growingasparagus is not for a commitmentphobe,”he explains, “from the time it’splanted it takes three years before it canbe harvested, and a well planted field willcontinue to thrive for 10 to 15 years!”what’s in seasonmay• Asparagus• Fiddleheads• Rhubarb• Shanghai Bok Choy36

$3.70per servingsource of vitaminB2 (riboflavin)Windmill Farmsgrilled mushroom andtomato tartHere is a tart you can enjoy as an appetizerwith drinks in the backyard or serveas a light lunch with a small salad for avegetarian meal. Look for Longo’s freshbasil pesto sauce where fresh pasta issold.Prep: 15 min, Cook: 35 min1 1/4 lb (625 g) Longo’s mushrooms(see tip)3 tbsp (45 mL) Longo’s Asiago &Artichoke ChardonnayBread Dipper1 pkg (400 g) frozen puff pastry,thawed1/2 cup (125 mL) Longo’s basil pestosauce1/2 cup (125 mL) halved grapetomatoes2 tbsp (25 mL) chopped Longo’sfresh oregano1/2 cup (125 mL) Longo’s GoatCheese2 tbsp (25 mL) chopped Longo’sfresh basilToss mushrooms with bread dippersauce. Place on greased grill overmedium-high heat; close lid and grill,turning once, for about 8 minutes or untilgolden brown. Set aside.available for lunch Mondaysin Longo’s KitchenRoll out pastry on lightly floured surfaceto 15 inch by 10 inch (38 cm by 25 cm)rectangle. Place on parchment paperlined baking sheet. Spread pastry withpesto sauce. Place mushrooms all overpesto. Sprinkle with grape tomatoesand oregano. Break up goat cheeseand sprinkle around tart. Bake in 425°F(220°C) oven for about 25 minutes oruntil pastry is golden brown. Let coolslightly before cutting to serve.Makes 6 servings (12 pieces).Per serving: 240 calories; 7 g protein;17 g fat; 15 g carbohydrate; 2 g fibreSource of Vitamin B2; Source of IronTip: Look for a variety of mushroomsavailable at Longo’s. Sliced king mushroomsare great on the grill as are oursliced portobello mushrooms, oyster andshitake which need the stems removedbut can be grilled whole.Picked one day and available at Longo’s thevery next morning, when it comes tomushrooms, you really can’tget them any fresher. And when itcomes to relationships, it’s rare to find oneso enduring. Amedeo Guzzo-Foliaro’s familyhas been doing business with Longo’s forclose to 50 years now. “I remember runningaround at the Ontario Food Terminal when Iwas as young as 8,” explains Amedeo. Nowwith a focus on mushrooms, this familymeans business. “We grow and harvest avariety of mushrooms and we also have afull organic line-up as well.”what’s in seasonjune• Apricots• AssortedLettuce• Beets• Blueberries• Cauliflower• Chard• Cherries• FieldCucumbers• FreshBunched Herbs• Garlic• Gooseberries• Peas (Green, Snow)• Radishes• Raspberries• Spinach• Strawberries• Zucchiniwww.Longos.com37

$3.19per servingexcellent sourceof vitamin B1(thiamin)freshMiles Farmexperience magazine38jerk pork tenderloin withgrilled corn orzoSpicy jerk seasoning sparks up thistenderloin and the sweetness of corn andtomatoes softens the spice with each bite.For a quick whole meal salad idea, thinlyslice the pork and add it into the corn andorzo mixture to serve.Prep: 10 minMarinating: 10 min or up to 8 hrsCook: 30 min3 cobs Ontario corn, shucked3 tbsp (45 mL) Longo’sMediterranean GrapeseedGrilling Oil2 tbsp (25 mL) chopped Longo’sfresh thyme1/2 tsp (2 mL) each ground allspiceand cinnamon1/4 tsp (1 mL) freshly ground blackpepper1/4 tsp (1 mL) cayenne pepper1 pork tenderloin(about 1 lb/454 g)3/4 cup (175 mL) orzo pasta1 cup (250 mL) halved grapetomatoes2 tbsp (25 mL) Longo’s balsamicvinegar (silver label)2 tbsp (25 mL) chopped Longo’sfresh basilSalt and pepperBrush corn cobs with 1 tbsp (15 mL)of the grilling oil and place on greasedgrill set over medium-high heat, turningavailable for dinner Tuesdaysin Longo’s Kitchenoccasionally, for about 10 minutes or untiltender crisp and golden. Set aside.In small bowl, combine remaining oilwith thyme, allspice, cinnamon, pepperand cayenne. Rub mixture all over porktenderloin to coat and let stand for 10minutes or cover and refrigerate for up to8 hours.Place tenderloin on greased grill overmedium-high heat and grill, turning occasionally,for about 15 minutes or untilhint of pink remains and thermometerregisters 155°F (70°C) when tested. Letstand for 3 minutes before slicing.Meanwhile, in pot of boiling salted watercook orzo for about 8 minutes or until tenderbut firm. Drain well and rinse with coldwater. Place in large bowl with tomatoes.Using knife, cut corn kernels away fromthe cob and add to orzo mixture. Drizzlewith balsamic vinegar and sprinkle withbasil and toss to combine. Season withsalt and pepper to taste. Serve with pork.Makes 4 servings.Per serving: 440 calories; 30 g protein;17 g fat; 42 g carbohydrate; 4 g fibreExcellent Source of Vitamin B1; GoodSource of Vitamins B2 and B3; GoodSource of Magnesium and Zinc; Sourceof Fibre; Source of Vitamins B12 and C;Source of Folate; Source of IronPork Chop Option: You can substitute4 thick sliced boneless centre cut porkchops for the pork tenderloin.Nothing says summer more than sweetfresh local corn and the Miles familyof Norfolk, Ontario has beengrowing Longo’s golden bounty for closeto 30 years now. The rich, sandy soilsfound in Southern Ontario’s Lake Erieregion provide ideal growing conditions,producing what Miles believes is the bestcorn in Canada. “As soon as we pick thecorn we cool it down to keep the sugarsintact,” explains Kevin Miles, “and then weget it to Longo’s stores within 12 to 24hours so that your customers are gettingit at the peak of freshness.”what’s in seasonjuly• Apples• AsianVegetables• Beans(Green, Wax)• Blackberries• Broccoli• Cabbage• Carrots• Celery• Corn• Grapes• Kohlrabi• Muskmelon• Onions• Potatoes• Turnips

$3.29per servingexcellent sourceof vitamin B3(niacin)Edgewood Orchardscoconut peach chicken withchunky peach salsaCoconut adds a hint of sweetness withthe chutney that adds a nice contrastin flavour to the zippy heat of the peachsalsa. Eating the two together makes abalanced plate for a summer dinner.Prep: 20 min, Cook: 20 min1/3 cup (75 mL) Longo’s seasonedbreadcrumbs1/3 cup (75 mL) shredded or flakedsweetened coconut1 tbsp (15 mL) minced freshcorianderpinch salt3 tbsp (45 mL) Longo’s Peach andMango Chutney or WesternFamily apricot jam1 tbsp (15 mL) Western Familycanola oil1 lb (454 g) boneless skinlesschicken breasts (3 to 4breasts)Chunky Peach Salsa:2 ripe but firm, Ontario peaches,pitted and diced1/2 cup (125 mL) finely diced redpepper1/4 cup (50 mL) finely dicedsweet onion1 clove garlic, minced1 jalapeño pepper, seeded andmincedavailable for lunch Thursdaysin Longo’s Kitchen2 tbsp (25 mL) chopped freshcoriander2 tbsp (25 mL) lime juiceSalt to tasteChunky Peach Salsa: In large bowl,combine peaches, pepper, onion, garlic,jalapeño, coriander, lime juice and salt totaste; set aside.In shallow dish, combine breadcrumbs,coconut, coriander and salt; set aside.In bowl, using a fork, mash togetherchutney and oil to combine. Add chickenbreasts and turn to coat evenly. Dredgeeach in breadcrumb mixture and placeon parchment paper lined baking sheetand bake in 425°F (220°C) oven forabout 20 minutes or until no longer pinkinside and golden.Serve with Chunky Peach Salsa.Makes 4 servings.Per serving: 290 calories; 26 g protein;9 g fat; 26 g carbohydrate; 3 gfibreExcellent Source of Vitamins B3 andC; Source of Vitamins B1, B2, B12and E; Source of Folate; Source ofIron, Magnesium and ZincPerfect peaches. That’s what brought fifthgeneration local peach grower Bob Trouptogether with Longo’s more than 15 years ago.“Longo’s was looking for a local grower of consistentlyexcellent quality peaches,” explainsBob. “And we had the progressive, environmentallyfriendly and sustainable solutions theywere looking for.” You could say life’s been apeach ever since. Longo’s Founders Gus andthe late Tommy and Joe, along with Longo’sproduce managers, have visited the Troupfamily’s Edgewood Orchardsalmost annually to admire this sweet crop. “Ourpeaches are fantastic but I have a feeling it’smy wife’s famous peach pie that keeps themcoming back.”what’s in seasonaugust• Cantaloupe• Eggplant• Leeks• Nectarines• Parsnips• Peaches• Pears• Peppers• Plums• Radicchio• Shallots• Squash• Tomatoes• Watermelonwww.Longos.com39

Be a Taster1 ticket to Toronto Taste provides 250 meals to those in need.Join us for the most coveted culinary eventof the year - Toronto Taste!experience magazineIndulge your senses in a gastronomic adventureshowcasing 60 of Toronto’s top chefs and 30beverage purveyors, all coming together to celebratethe love of food and support Second Harvest.Tickets $250 each (tax receipt issued for $125)Limited tickets available.Sunday, June 12 thIndoors & outdoors at the Royal Ontario Museum(Bloor Street West and Queen’s Park)40For tickets call416.408.2594 orvisit torontotaste.caPresenting Sponsor16yearsSilver Sponsor

smart buy berriesOccasional stained fingers are a small price to pay for the bold, sweet flavoursand numerous health benefits of berries. Ripe, juicy and bursting with vitamins,there’s very little you can’t do with this versatile fruit. Toss a handful into yourmorning cereal, your lunchtime salad or your post-workout smoothie. Add themto muffin mixtures, pancakes, or show them off to maximum effect in one of ourstunning fruit dessert recipes. Since not all berries are created equal, here’s arundown on how to get the most out of these fruity beauties.stovetop mixedberry cobblerrecipe on page 43excellent sourceof vitamin Cexperience magazine42

take your pickstovetop mixed berry cobblerCobblers usually have the pastry right on top of the fruit. In thisrecipe you can have the pastry off to the side and see the vibrantcolour of the berries. Cooking the berries on the stove helps retaintheir juiciness and their shape. A crisp puff pastry cinnamonstick is the perfect topping to serve with it. This berry mixturewould also be delicious served over Longo’s Madagascar VanillaIce Cream for another dessert idea.Prep: 15 min, Cook: 26 min3 tbsp (45 mL) Longo’s salted butter1/2 cup (125 mL) granulated sugar2 cups (500 mL) sliced fresh strawberries2 cups (500 mL) fresh blueberries1 cup (250 mL) fresh blackberries1 tsp (5 mL) ground cardamom or cinnamon2 tbsp (25 mL) Western Family cornstarch2 tbsp (25 mL) orange liqueur or juiceCinnamon Sticks:1 pkg (400 g) frozen puff pastry, thawed1/4 cup (50 mL) Longo’s salted butter, softened1/3 cup (75 mL) granulated sugar1 tbsp (15 mL) ground cinnamonCinnamon Sticks: On lightly floured surface, roll out pastry to14 inch by 11 inch (35 cm x 28 cm) rectangle. Spread evenlywith butter. Sprinkle with sugar and cinnamon. Fold pastry overand roll gently to push together. Cut into 16 strips and twisteach strip and place on parchment paper lined baking sheet.Bake in 425°F (220°C) oven for about 15 minutes or until goldenbrown. Set aside.In large shallow saucepan, melt butter and sugar over mediumheat. Add strawberries, blueberries, blackberries and cardamom.Bring to a simmer, stirring occasionally for about 10minutes or until berries release juices and soften slightly. Whiskcornstarch and orange liqueur together and stir into berry mixtureand cook for 1 minute or until thickened.Serve cinnamon sticks with berry mixture.Makes 8 servings.Per serving: 460 calories; 5 g protein; 24 g fat; 53 g carbohydrate;4 g fibreExcellent Source of Vitamin C; High in Fibre; Source ofVitamin E; Source of Folate; Source of Iron and Magnesiumwhat issmart buy?Longo’s Smart Buy is designed to help you makesmart, well-informed decisions that best suit yourlifestyle. In each issue we’ll profile a product andprovide you with the information you need to makeintelligent buying decisions. When you know moreabout the food that you buy, you’ll have one moregreat reason to make shopping at Longo’s yourFresh Tradition.Strawberries: The much-loved symbol ofsummer – As well as being the most popular fruitaround, there is strong evidence that strawberries area heart-protective fruit, an anti-cancer fruit, and ananti-inflammatory fruit all rolled into one ripe, fleshytreat. Shop with your nose and you’ll be able to tellwhen they’re at their peak. Always pick the plumpest,firmest, reddest and most fragrant strawberries withnatural shine and fresh looking green caps. And aswith most berries, do not wash them or remove thecaps until you are ready to eat them. Fresh strawberriesat Longo’s are plentiful throughout the year withlocal varieties available typically June to early July.Blackberries: Midsummer black magic – Theshiny, black fruit of the wild bramble bush is a favouritefor the hunter-gatherer. Its not-too-sweet, not-too-tartflavour is sublime, especially when sprinkled lightly withsugar or cream, added to summer puddings or mixedinto cocktails. Available throughout the year, this fruit,which ripens locally from mid-July to early fall, goesfrom green to red to black, so look for darkly colouredones that are neither too firm nor too squishy.Raspberries: The sweet, tart treat – Joining thestrawberry on its summer throne is the raspberry, itsqueen – great in salad dressings, delicious with icecream and pretty in a glass of fizz. A superior sourceof dietary fibre, raspberries have countless health benefits.In Ontario you’ll catch them in season betweenJuly and September, but of course imported varietiesare available throughout the year. They can be storedin the fridge for 2-3 days and they also freeze excellentlyif they’re separated and laid flat.Blueberries: The modern-day superfood – Theysay the small ones are always the craftiest. Rich invitamins, minerals and packed with antioxidants, thistiny fruit packs a powerful punch. Longo’s carries thefreshest available blueberries throughout the year, andlocal ones between mid-June and mid- to late-August.Choose the firmest with the liveliest satin skin. Storein the fridge for up to 5 days. They can be frozen butmay lose their shape.www.Longos.com43

coconut panna cottawith red berry coulisexcellent sourceof vitamin Cblueberry and whitechocolate tartsource of calciumexperience magazine44coconut panna cotta withred berry coulisPanna cotta is a cooked cream dessertfrom Italy that is refreshing and light. Thisone has a little more Asian flavour with theuse of canned coconut milk. This is a greatmake ahead dessert for family and friends.Prep: 15 min, Cook: 5 min, Chill: 3 hrs1 envelope (7 g) unflavoured gelatin1 can (400 mL) coconut milk1 cup (250 mL) 18% table cream1/2 cup (125 mL) granulated sugar1 tsp (5 mL) vanilla extract1/2 cup (125 mL) toasted shreddedcoconutRed Berry Coulis:1 cup (250 mL) sliced freshstrawberries1 cup (250 mL) fresh raspberries2 tbsp (25 mL) granulated sugar1 tbsp (15 mL) orange juice1 tbsp (15 mL) chopped Longo’sfresh mintFresh raspberries and mintleaves (optional)Red Berry Coulis: Combine strawberriesand raspberries in blender with sugar andorange juice; puree until smooth. Pressthrough fine mesh sieve into bowl to removeseeds. Stir in mint. Cover and refrigerateuntil ready to use.In small bowl, dissolve gelatin in 1/4 cup (50mL) cold water; set aside.In saucepan, whisk together coconut milk,cream and sugar. Bring cream mixture to aboil and remove from heat. Whisk in vanillaand gelatin mixture.Divide toasted coconut in bottom of 8 ramekinsor custard cups. Gently pour coconutmixture into ramekins. Refrigerate for at least3 hours or until set. Run knife around edgeof ramekins and turn onto serving plates.Garnish with fresh fruit and mint leaves(if using) and spoon Red Berry Coulisalongside.Makes 8 servings.Per serving: 270 calories; 3 g protein; 17g fat; 25 g carbohydrate; 1 g fibreExcellent Source of Vitamin C; Source ofFolate; Source of Iron and Magnesiumblueberry and whitechocolate tartSweet white chocolate with a hint of orangeis the backdrop for fresh blueberries. Addingsome fresh blueberries into the cookedmixture truly adds that summer fresh flavourright back into this dessert.Prep: 30 min, Cook: 20 min, Chill: 2 hrs1 1/4 cups (300 mL) Western Family grahamcracker crumbs1/4 cup (50 mL) Longo’s salted butter,melted3 egg yolks1/3 cup (75 mL) granulated sugar3 tbsp (45 mL) Western Family allpurpose flour1 1/2 cups (375 mL) 35% whipping cream4 oz (125 g) white chocolate, choppedBlueberry Topping:2 cups (500 mL) fresh blueberries1/4 cup (50 mL) granulated sugar2 tsp (10 mL) Western Familycornstarch2 tsp (10 mL) grated orange rind1 tbsp (15 mL) orange juiceIn bowl, combine graham cracker crumbsand butter. Press into 13 inch by 4 inch(33 cm x 10 cm) rectangular tart pan withremovable bottom and bake in 350°F(180°C) oven for about 10 minutes or untilset. Let cool.In bowl, whisk together egg yolks, sugarand flour; set aside. In saucepan bring whippingcream just to the boil and slowly pourinto egg yolk mixture whisking constantly.Return to pan and whisk in chocolate. Placeover medium heat and cook, whiskinggently for about 5 minutes or until thickenedenough to coat a spoon. Pour into cooledcrust and refrigerate for at least 1 hour oruntil set.Blueberry Topping: Meanwhile, in smallsaucepan, bring 1 1/2 cups (375 mL) of theblueberries, sugar, cornstarch, orange rindand juice to boil over medium-high heat.Cook for 1 minute and remove from heat.Stir in remaining blueberries. Spoon overchilled white chocolate and refrigerate forabout 1 hour or until cool and set.Makes 8 servings.Per serving: 460 calories; 4 g protein; 30g fat; 43 g carbohydrate; 1 g fibreSource of Vitamins B1, B2 and B12;Source of Vitamins C, D and E; Sourceof Folate; Source of Calcium and IronTip: Can be covered and refrigerated for upto 2 days.If you don’t have the tart pan simply usean 11 x 7 inch (2 L) baking pan lined withparchment or foil.

family))dinner nightdone right!thekitchenFresh meals, made easy. only$6 994pm - 10pm *Chef made. Always fresh.mondaystir-frynightFresh Meals MadeEasy Stir-frysall varietiestuesdaysushinight20 pieceswednesday thursday fridaychickennight1kg BBQ chickenpizzanight16” pepperoni& cheeseBBQ chickenwings night18 fullycooked wingswww.Longos.com*time varies at The Market by Longo’s locations45

Berry Delicious Turkey SandwichIngredients4 Slices DEMPSTER’S® Fruit & Berry Rye2 Lettuce leaves4 Slices leftover MAPLE LEAF Prime®TurkeyPinch each coarse salt and fresh cracked pepper2 tbsp (30 mL) Crumbled Blue cheese2 tbsp (30 mL) Cranberry sauceDirections1. DIVIDE turkey between 2 slices of bread. 2. TOP each with salt, pepper,blue cheese and lettuce. 3. SPREAD remaining bread slices with cranberrysauce and top to make sandwiches. Serve immediately.TipReplace leftover turkey with NATURAL SELECTIONS sliced turkeyThis sandwich is also great served on toasted bread.Prep Time: 5 min. Total Time: 10 min. Skill Level: Basic Serves: 213569AO_aObert5-1994ert@mapleleaf.comDATE: April 12, 2011CREATED AT: 100%CATEGORY: Fresh BakeryDESIGNER: Adam ObertPROJECT: Try Rye AdCLIENT: Maya OczeretkoDESCR.Try Rye Recipe Ad (8" x 5.125")JOB NO. 13569AO_aCarefully check all copy and dielines. Once approved, this artwork is proceeding to film. It is the client’s responsibility for any errors either in these materials or those resulexperience magazine46

VER.2ting from their use.www.Longos.com47

Bryce Wylde is Canada’s alternative health expert. He is the author ofThe Antioxidant Prescription, host of Wylde on Health on CP24 and hasbeen a guest expert on shows such as Dr. OZ, Good Morning America,and CBC’s Steven and Chris.Dr. Bryce Wylde,B.Sc, RNC, DHMHS, HDWhile we have all heard that eating our veggies willkeep us healthier, we often don’t really understandwhich ones are most important to eat more of andfor what reason. I want to keep it simple and suggestthat everyone start aiming to “eat a rainbow” – everyday. I want to tell you why.the power of aexperience magazineexcellent sourceof vitamin Arefreshing rainbow zingerKick start your day by drinking your colourswith this delicious, nutritious and energizingsmoothie.Prep: 5 min2 large carrots, chopped (about 2cups/500 mL)1 green apple, cored and chopped1 plum, pitted and chopped10 seedless grapes1 tbsp (15 mL) grated fresh gingerpinch ground cloves2 cups (500 mL) cold water1/4 cup (50 mL) lemon juice1 cup (250 mL) iceIn blender, combine carrots, apple, plum,grapes, ginger and cloves. Pour in water andlemon juice. Cover and blend until smooth. Addice and blend until smooth. Serve immediately.Makes 5 cups (1.25 L).Per 1 cup (250 mL) serving: 45 calories;1 g protein; 0.1 g fat; 11 g carbohydrate;2 g fibreExcellent Source of Vitamin A; GoodSource of Vitamin C48

ainbow foodsRed foods have lots of lycopene, which are excellent for protecting you against variouscancers including prostate cancer. These include: cherries, red/pink grapefruit,cranberries, pomegranate, red grapes, strawberries (organic only), watermelon,beet, red onion, red pepper, red potato and tomato.Orange and Yellow foods contain many carotenoids, limonene, and bioflavenoids,which are excellent for strengthening your immune system. These include: squash,tumeric, cumin, apricot, grapefruit, mango, papaya, pineapple, carrot, yellow pepper,sweet potato/yam, lemon and mustard.Green foods contain lutein and indoles for vision and protect against various estrogenrelated cancers. These include: avocado, green apple, kiwi, lime, green pear,artichoke, asparagus, broccoli, Brussels sprouts, green beans, green pepper andzucchini.Blue and Purple foods contain anthocyanins, which are incredible for cardiovascularhealth. These include blueberry, eggplant, spanish onion, plum and acai berry.While eating organic is a good idea, it is much more important to ensure you getyour vegetables in you!antioxidant challengeThink you know the best way toprepare vegetables to retain themost antioxidant activity? Take theantioxidant challenge atwww.wyldeabouthealth.com/quiz_attempts/takeDr. Wylde’s bookis now availableat all Longo’slocations.incorporate the super spicesNow that you’ve got your rainbow, it’stime to spice it up! Researchers believethat the enzymes and volatile oils that givespices their flavour and preservative propertiesalso contain powerful anti-inflammatoryagents, unique phytochemicalsand antioxidants that work magic in thebody. It is no coincidence that the rate oflung, prostate, breast and colon cancersis more than 50 times lower in India thanin North America! Here are some powerhousespices that you would do well touse more of.Cinnamon is renowned for loweringblood sugar levels and can effectivelyreduce LDL or the ‘bad’ cholesterol. Arecent study showed its ability to lowerlevels of the HbA1c marker in patients withtype II diabetes. An effective dose is aboutone-half teaspoon every day.Ginger is known in Ayuervedic medicineas the “universal healer.” It has anti-inflammatoryproperties as well as anti-nauseaeffects, has been shown to ease motionsickness and may be effective in managinglow grade arthritis.Cloves. Let me introduce you to the acronymORAC. It could be the most importantdeterminant of a healthy food you’llever learn. It stands for Oxygen RadicalAbsorbance Capacity. Foods can be testedfor and assigned an ORAC value whichdetermines the foods ability to ‘scavenge’or sweep up the mess left behind fromfree radicals – disease causing moleculesthat float around your blood streamcausing everything from heart disease toAlzheimer’s to cancer and arthritis. In factfree radicals are the very reason you needto be eating a rainbow every day – for itshigh ORAC (aka antioxidant) level. Thehigher the ORAC value, the more powerfula food is in its disease fighting properties.All foods are measured in mmol/100 mgORAC value. It’s a bit of yawning science,but this means the amount of electronsor hydrogen atoms donated by a 100 gsample of the food. Simply put, ORAC isthe food’s antioxidant power. It may comeas a surprise that ORAC levels by weightare highest in herbs and spices. Wherethe well known ‘super food’ blackberriesand cranberries score around 4 mmol/100mg, and the highly touted blueberriesscore about 2 mmol/100 mg, clovesscore a whopping 125 mmol/100 mg andginger, although well behind the cloves,scores in at 22 mmol/100 mg - both farmore powerful than any fruit!That is why we include these powerhousesinto your rainbow health drink. Thehealing properties in spices are especiallypotent when they’re combined with oneanother.www.Longos.com49

ig bike eventinspiring healthycommunitiesAt Longo’s we are committed to being goodneighbours and for us that means not onlygiving back, but taking part too.inside rideIn the past few years Longo’s Charitable Giving programs havecontributed more than $1.5 million to many worthy organizationsin the Greater Toronto Area, with emphasis on diseaseprevention, food aid programs, and child and youth initiatives.In addition to financial donations, key partnerships with localcommunity organizations such as Free The Children and SecondHarvest have seen us donate more than 120,000 lbs ofhighly needed healthy, fresh food items in the past year alone.And our giving doesn’t stop there.Our Team Members like to get in on the giving too. Twice eachyear we get together with friends and family for a fun-filledmarathon day filling more than 9,000 food donation bags forlocal GTA community food banks. And for the second consecutiveyear we have signed on to participate in the Inside Ride,raising funds for kids with cancer, while building team spirit. In2010 we rallied to raise more than $64,000 for thisfantastic half-day challenge.experience magazinedragon boat race• Relay for Life, Oakville - June 3• 10th Annual Mother & Daughter Breast CancerAwareness Brunch, Vaughan - June 5• Girls on the Run Greater Toronto Area 5K,Downsview Park - June 11road hockey to conquer cancerLongo’s is proud to be a founding sponsor ofPrincess Margaret Hospital’s Road Hockey toConquer Cancer event happening October 1st,2011 at Ontario Place. We’ll be there not onlyto serve healthy nutritious food, but also we’llhave two participating teams! Help us face-offfor this great cause by signing your team up –visit www.teamuptoconquercancer.caHere are just a few of the great community events that you’ll find us at in the next few months:• Telus Juvenile Diabetes Walk,Toronto, Peel, Halton - June 12• Mississauga Dragon Boat Race - June 12• Longo’s Fore-Kids Golf Tournament,Brampton - June 14Danny Iuglio, Director Culture & Community, Longo’s50

www.Longos.com51

TMPRICE *1/2Every WeekendAll Summer Longexperience magazineLongo’s Just Made Weekends Sweeterwith Our Signature Ice Cream CakesExperience summer in a spoonful with Longo’s Signature Ice Cream Cakes,made lovingly by local hands. Choose from Cherry Cheesecake or KillerBrownie and savour the sweet taste of weekends.Regular price $19.99.52*Offer effective every Saturday & Sunday from May 20 th - August 31 st , 2011.