Grocery Gateway Recipe Collection

8/9/2019 Grocery Gateway Recipe Collection

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experienceexperience

summer2010free issue

m a g a z i n e

summerwild aboutsecretsof thegrillone cooler weekendwildabout localfood

As seen in Longos

experience magazine.

All rights reserved by Longos

cedar planked wild salmon withgrilled corn and tomato salad

Some preparation is required for this smoky dinner. Be sure to keepthe plank in water for at least 6 hours prior to using in order to

avoid flare ups on the barbecue. Sweet grilled corn is a special treat

with this wild salmon dinner.

Preparation Time: 20 minutes, plus 6 hours plank soaking time

Cook Time: 25 minutes

Smoke Time: 20 minutes

1 cup snow peas, trimmed

2 field tomatoes, chopped

4 cobs of corn, husked

2 tbsp Longos extra virgin olive oil

2 tbsp sherry vinegar

1 tsp Western Family Dijon mustard

2 tbsp chopped fresh Longos mint

2 tbsp chopped fresh Longos basil3 cloves garlic, minced

1/4 tsp salt

1 piece wild salmon, about 1lb

Combine snow peas and tomatoes in large piece of foil and seal to

form a packet. Place cobs of corn and packets on greased grill over

medium-high heat for about 10 minutes, turning corn occasionally

or until lightly charred and tender-crisp. Remove to cutting board

and, using a chefs knife, cut corn kernels off the cob and place in a

large bowl. Add tomatoes and snow peas.

Stir in oil, vinegar, mustard, 1 tbsp each of the mint and basil, 1

clove of the garlic and half of the salt until combined. Set aside.

Place presoaked cedar plank on grill over medium-high heat and

close lid. Preheat plank until smoky and you can hear the plankcrackling.

In small bowl, stir together remaining mint, basil, garlic and salt.

Spread on top of salmon and place on prepared plank on the grill;

close lid and grill for about 15 minutes or until salmon fl akes when

tested with fork. Serve with corn and tomato salad.

Makes 4 servings.

Per serving: 350 calories; 30 g protein; 16 g fat; 22 g carbohydrate;

4 g fibre

Excellent Source of Omega-3 Fatty Acids; Good Source of Vitamin C;

Good Source of Folate and Magnesium; Source of Vitamin E; Source of

Iron and Zinc


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m a g a z i n e


As seen in Longos



Fresh herbs and garlic make these perfectly trimmed lambchops really tasty. A few simple ingredients transform these

into a favourite backyard barbecue treat.

Preparation Time: 5 minutes

Marinating Time: 10 minutes


3 tbsp red wine vinegar


4 cloves garlic, minced

2 tbsp chopped fresh Longos thyme

1 tbsp chopped fresh Longos oregano

1 tbsp Western Family Dijon mustard

Pinch each, salt and pepper

12 Longos Frenched Lamb Chops ,

about 1 kg

In shallow glass dish, stir together vinegar, olive oil, garlic,

thyme, oregano and mustard. Add lamb chops and turn to

coat. Let stand for 10 minutes.

Place chops on greased preheated grill over medium-high

heat and grill, turning once, for about 7 minutes or until

medium-rare or desired doneness. Season with salt and

pepper before serving.

Makes 4 servings.

Per serving: 490 calories; 37 g protein; 37 g fat;

19 g carbohydrate; 0 g fi bre

Excellent Source of Vitamins B3 and B12; Excellent Source of Zinc;

Source of Iron and Magnesium

garlic thyme frenched lamb chops


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m a g a z i n e


As seen in Longos



lip-smacking pork ribs

Strong flavours pack a punch, but with slow cooking everything

mellows out for optimum taste. The tangy basting sauce caramel-

izes the ribs to a perfect lip-smacking fi nish.


Cook Time: 1 hour 30 minutes

3 racks Longos Back Ribs (about 2.5 kg)

1 small onion, minced


1/4 cup Western Family Dijon mustard

1 cup sodium-reduced beef broth

1/2 cup cider vinegar

1/2 cup Western Family ketchup

1/3 cup packed brown sugar

1 tbspLongos

paprika

2 tsp celery seed

Stir together onion, garlic and mustard. Spread evenly over ribs.

Place ribs bone side down on greased grill over low heat. Close lid

and grill for 30 minutes.

Meanwhile, in saucepan, whisk together broth, vinegar, ketchup,

brown sugar, paprika, and celery seed and bring to a boil. Reduce

heat and simmer for 10 minutes or until slightly reduced to make

about 1 1/2 cups.

Turn ribs over and, using large brush, baste ribs with sauce, turning

and basting for about 1 hour or until rib bones are showing and

meat is tender and no longer pink. Baste with any of the remaining

sauce.

Place ribs on cutting board and tent with foil. Cut into 1- or 2-rib

portions.

Makes 6 servings.

Per serving: 780 calories; 47 g protein; 57 g fat; 20 g carbohydrate;

1 g fibre

Excellent Source of Vitamin B12; Excellent Source of Zinc; Good Source of

Vitamin B3; Source of Calcium, Iron and Magnesium

Tip: Check your thermometer gauge on the barbecue and keep the

temperature between 275F to325F.


4/12

As seen in Longos



A deep golden hue of yellow from the curry paste androasting gives this simple turkey breast deep flavour.

Double up and make an extra breast to slice and serve

cold for sandwiches, a new yummy lunch.


Marinating Time: 2 hours

Cook Time: 1 1/2 hours

1 bone in turkey breast, about 1 1/2 lb/750 g

1/2 cup plain yogurt

3 tbsp chopped Longos Fresh Coriander

1 tbsp mild curry paste

3/4 tsp black mustard seeds

1/2 tsp coriander seeds, crushed

Pinch salt

Longos Peach Mango Chutney (optional)

In shallow dish, stir together yogurt, coriander, curry

paste, mustard and coriander seeds and salt. Remove

and discard skin from turkey breast. Add breast to yogurt

mixture. Turn to coat evenly. Cover and refrigerate for at

least 2 hours or up to 24 hours.

Place breast on rack in roasting pan or baking sheet.

Roast in 375F oven for about 1 1/2 hours or until ther -

mometer reaches 180F and juices run clear. Cover and

let stand for 5 minutes before slicing.

Serve with chutney, if using.

Makes 4 to 6 servings.

Per each of 4 servings: 180 calories;33 g protein; 4 g fat;

2 g carbohydrate; 0 g fibre

Low in Fat (21% Calories by Fat);Excellent Source of

Vitamins B3 and B12;Good Source ofZinc; Source of

Calcium and Iron

curry scented turkey breast


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As seen in Longos



Make a super moist and extra delicious pot pie with this2-in-1 recipe. Not only do you get

dinner but the stock makes enough for the freezer to

make soup for another night. Let the pot pie sit for

about 10 minutes before cutting into it and enjoy the

slightly spicy gravy. No leftovers? No worries, simply use

2 Longos roast chickens deboned and chopped for 5

cups of meat to use in the pot pie.

Preparation Time: 1 hour 20 minutes

(includes making stock)

Cook Time: 1 hour 45 minutes

6 raw turkey thighs or drumsticks, about 3 lb

3 each carrots and stalks celery

2 onions halved4 cloves garlic

1 tbsp Longos black peppercorns

2 bay leaves

Gravy:

1/4 cup Longos Salted Butter

1 onion, chopped

1 carrot, chopped

1 tbsp Longos Peri Peri Spice Rub

1/2 cup Western Family All Purpose Flour

2 cups Western Family Frozen Peas

1 pkg (397 g) frozen puff pastry, thawed

In stock pot, bring 16 cups of water, turkey, carrots,

celery, onions, garlic, peppercorns and bay leaves to boil.

Reduce to simmer and spoon residue off from top.Simmer for about 1 hour or until meat is falling off the

bone. Strain broth into another pot. Place turkey meat

on plate and let cool until easy to handle. Pull off skin

and meat from the bones and reserve meat.

In large deep skillet, melt butter over medium heat. Cook

onion, carrot and spice mix for 5 minutes or until soft -

ened. Stir in flour and cook, stirring for 1 minute. Gradu -

ally whisk in 5 cups of the broth and bring to a boil,

stirring. Simmer for 8 minutes or until slightly thickened.

Place turkey meat and peas into 12-cup shallow casserole

dish. Pour sauce over top and stir to combine. Let cool.

Meanwhile, roll out puff pastry on lightly floured surface

to fit top of casserole dish. Place pastry on top of turkey

mixture and cut a few slits on top. Bake in 425F oven

for about 30 minutes or until golden brown and bubbly.

Let cool slightly before serving.

Makes 10 servings.

Per serving: 450 calories; 27 g protein; 25 g fat; 29 g

carbohydrate; 2 g fibre

Excellent Source ofVitamin B3;Excellent Source ofZinc;

Good Source ofIron; Source ofVitamins B1 and B2

Tip: Recipe makes about 10 cups of stock. Place remain -

ing stock in airtight containers and freeze for up to 6

months.

turkey pot pie


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As seen in Longos



Pick up a few ingredients and you can create easy dinners.Many of these 5 ingredients are easily tucked away in your

pantry.

Preparation Time: 15 minutes Cook Time: 25 minutes

1 Longos Skinless Oven Roasted Tandoori

Chicken, about 1 kg

1 can (19 oz) Western Family Red Kidney Beans,

drained and rinsed

1 jar (430 mL) Western Family Exquisite Medium

Salsa

2 cups Western Family Tex Mex Cheese Mix

1 pkg (520 g) Longos Tortilla Wraps

Remove meat from the bone of the chicken and chop.

Discard bones. Place meat in large bowl;add beans, salsaand half of the cheese. Stir to combine well.

Divide mixture among the wraps, onto one side of each

tortilla and roll up. Place in large greased shallow baking dish.

Sprinkle with remaining cheese and bake in 400F oven for

about 25 minutes or until golden and crisp and cheese is

melted.

Makes 8 wraps.

Make ahead tip: Cover and wrap enchiladas before bak -

ing and place in refrigerator for up to 1 day. Remove plastic

wrap and bake as per recipe.

Per 1 wrap serving: 520 calories;33 g protein; 20 g fat; 53 g


Very High in Fibre;Good Source ofVitamin B1; Source ofVitamins B2 and B3; Source of Calcium, Iron, Magnesium

andZinc

easy baked chicken enchiladas


7/12

1

moc.sognoL.www

experience

holiday2009free issue

education & ideas for adventures in foodexperience

holiday time-savers

12 daysof chocolate

vive le fromage

holiday 2 0 0 9issue

holiday time-savers

12 d a y s o f c ho co la t e

vive le fromage

celebrathe season

As seen in Longos



One of the most entertaining roasts you can serve your

guests is a prime rib roast. The king of roasts is juicy and

easy to put in the oven while you prepare the other parts of

the meal. Making a bit extra is extra special for leftovers the

next day. Be sure to use the beef bones in a soup for those

cold winter nights. Choose one of these crusts for yourroast for a tasty accent to the tender beef.


Cook Time: 2 hours

1 Angus Beef Prime Rib Premium OvenRoast, cap

off(about 4.5 lb)

Kosher salt and freshly groundLongos black pepper

Horseradish and Spinach Crust:

2 cups lightly packed fresh baby spinach

1/3 cup Longos prepared horseradish

3 tbsp chopped Longos fresh coriander leaves

2 tsp mild curry paste

Garlic and Breadcrumb Crust:

1 1/2 cups fresh breadcrumbs1/2 cup freshly grated Parmesan cheese


2 tbsp Longos Mediterranean Spice Rub

1/4 cup Longos extra virgin olive oil

Mustard and Thyme Crust:

1/3 cup WesternFamily Dijon mustard

1/4 cup choppedLongos fresh Italian parsley

2 tbsp choppedLongos fresh thyme


Place roast on rack in roasting pan, bone side down. Sprin -

kle with salt and pepper; set aside. Choose crust flavour.

Horseradish and Spinach Crust: Finely chop spinach and

place in bowl with horseradish, coriander and curry pasteand combine until well combined. Spread all over roast.

Garlic and Breadcrumb Crust: In bowl, combine bread -

crumbs, cheese, garlic and spice rub. Add oil and mix with

fingers until well coated. Press all over roast.

Mustard and Thyme Crust: In bowl, combine mustard,

parsley, thyme and garlic. Spread all over roast.

Place roast in 325Foven for about 2 hours or until meat

thermometer registers 145C for rare or cook until desired

doneness.

Let roast stand for 10 minutes. Place onto cutting board;

remove string and slice thinly to serve.

Makes 12 servings.

Per serving with Horseradish and Spinach Crust:39

0 calories;

24 g protein;32 g fat; 1 g carbohydrate; 0 g fibre

Excellent Source ofVitamin B12, Excellent Source ofZinc, Good

Source ofIron

Per serving with Garlic and Breadcrumb Crust: 450 calories; 26 g

protein;37 g fat; 4 g carbohydrate; 0 g fibre


Source ofIron, Good Source ofVitamin B3

Per serving with Mustard and Thyme Crust: 380 calories; 24 g

protein;

31 g fat; 0 g carbohydrate; 0 g fibre


Source ofIron

Longos Family Select PrimeRib Roast 3 ways


8/12

As seen in Longos



Seasonal vegetables are so tasty when their sweetnessand texture is showcased. A mixture of vegetables will

give you slightly different textures and most certainly

delicious flavour. A drizzle of maple syrup really finishes

off these roasted beauties.



2 small red onions

4 parsnips, peeled and cut into

1 inch cubes

1/2 rutabaga, peeled and cut into 1 inch

cubes

1 sweet potato, peeled and cut into

1 inch cubes

3 tbsp Longos Extra Virgin Olive Oil2 cloves garlic, minced

2 tbsp each chopped Longos fresh oregano

and thyme

1/2 tsp each salt and pepper

2 tbsp Longos Maple Syrup

1 tbsp chopped fresh Longos Italian parsley

Cut each onion into 8 wedges and place in large bowl.

Add parsnips, rutabaga and sweet potato. Drizzle with

oil and add garlic, oregano, thyme, salt and pepper and

toss to combine. Scrape vegetables onto parchment

paper lined baking sheet and roast in 425F oven for

about 45 minutes, stirring twice or until golden brown

and tender. Remove to large bowl and drizzle with maple

syrup and sprinkle with parsley before serving.Makes 8 servings.

Spicy Sweet Vegetable Option: Add 1 tsp hot pepper

sauce with maple syrup.

Shortcut Tip: Omit oil, garlic, oregano and thyme and

use 1/4 cup Western Family Zesty Italian salad dressing.

Per serving: 150 calories; 2 g protein; 6 g fat; 24 g carbo -

hydrate; 4 g fibre

Good Source ofVitamins A and C; Source

ofFibre; Source ofVitamin E; Source

ofMagnesium

roasted vegetable medley


9/12

1

moc.sognoL.www

experience

holiday2009free issue

education & ideas for adventures in foodexperience

holiday time-savers

12 daysof chocolate

vive le fromage

holiday 2 0 0 9issue

holiday time-savers

12 d a y s o f c ho co la t e

vive le fromage

celebrathe season

As seen in Longos



Wild rice has a deep brown colour and slightly chewytexture which makes it a perfect match with tender

lentils and colourful chewy dried fruit. This is a perfect

side dish that can go alongside any favourite roasts to

entertain guests.



2 tbsp Western Family canola oil

2 large shallots, finely chopped


2 tsp Longos dried oregano

1 cup wild rice, rinsed

3 cups vegetable stock

1 can (19 oz) Western Family lentils,

drained and rinsed1/3 cup each chopped Longos dried apricots and

cranberries

1/4 cup chopped toasted Longos pecans

1/2 tsp salt

3 tbsp chopped fresh Longos parsley

In saucepan, heat oil over medium heat and cook shallot,

garlic and oregano, stirring for about 3 minutes or until

softened. Stir in wild rice until coated. Add stock and

bring to a boil. Reduce heat; cover and simmer for about

45 minutes or until rice is tender and stock is absorbed.

Using fork, stir in lentils, apricots, cranberries, pecans and

salt. Cover and let stand for 10 minutes. Add parsley and

stir until well combined.

Makes 6 servings.

Per serving: 320 calories; 12 g protein;9 g fat; 49 g carbohy -

drate;9 g fibre

Low in Fat (25% Calories by Fat); High in Fibre; Source ofVita -

min E; Source ofIron; Source ofOmega-6 Fatty Acids

Fruit and Nut Variation: Substitute 3/4 cup Longos fruit and nut

combinations such as Cranberry Cocktail or Sierra Mix.

wild rice, lentil and pecan pilaf


10/12



m a g a z i n e


As seen in Longos



Quinoa is a grain that is a good source of protein, which no other

grain can match. With a nutty flavour and texture, this salad is

packed with summer produce and a snappy vinaigrette.

Perfect to tote along to the next picnic party.



2 cups quinoa

4 cups low-sodium vegetable or chicken stock

2 cups sugar snap peas

1 pint grape tomatoes, halved

1 field cucumber, peeled and chopped

1/3 cup Longos pine nuts

1/3 cup chopped fresh Longos Italian

parsley

Lemon Vinaigrette


2 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp Longos Fresh Basil Pesto

2 tsp Wester n Family Dijon mustard

1/4 tsp salt

Pinch pepper

2 tbsp chopped Longos fresh mint

Place quinoa in fine mesh sieve. Rinse and drain well. Place quinoa

in a large non-stick skillet over medium-high heat. Toast, stirring

frequently, for about 6 minutes or until fragrant and beginning to

pop. Add stock and bring to a boil. Cover and reduce heat to low ;

cook for about 20 minutes or until liquid is absorbed.R

emove fromheat and add sugar snap peas. Cover and let stand 5 minutes. Using

fork, fluff quinoa into large bowl. Let cool slightly. Add grape toma-

toes, cucumber, pine nuts and parsley.

Lemon Vinaigrette: In a small bowl, whisk together oil, lemon

juice, vinegar, pesto, mustard, salt and pepper. Pour over salad and

add mint. Stir to combine.

Makes 12 servings.

Per 1 cup serving: 200 calories;7 g protein;9 g fat; 24 g carbohydrate;

3 g fibre

Excellent Source ofMagnesium;Good Source ofVitamins C and E;

Good Source ofIron; Source ofFibre; Source ofVitamins B1 and B2;

Source ofFolate

Tip: Cover and refrigerate for up to 2 days.

quinoa salad


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As seen in Longos



Using a variety of squash makes this soup unique andalso helps bring out the sweet creamy flavour of squash.

The choice is up to you, use all three of the squash or

simply make sure you have 7 cups of roasted squash to

create your tasty soup. The thick texture of this soup

makes it ideal to add a topping ofLongos Tzatziki Dip or

sour cream.


Cook Time: 1 hour

1 potato squash, about 1/2 lb

1 acorn squash, about 2 lbs

1 butternut squash, about 2 1/2 lbs

2 tbsp Longos Roasted Garlic &

Shallots Grapeseed Grilling Oil

1 onion, chopped4 cloves garlic, minced

1 tbsp Longos Mediterranean

Magic Spice Rub

1 jalapeno pepper, seeded

and minced

5 cups low sodium vegetable or

chicken broth

Longos Tzatziki Dip (optional)

Cut all the squash in half and scrape out the seeds. Driz -

zle cut side of squash with 1 tbsp of the oil and place cut

side down onto parchment paper lined baking sheet and

roast in 400F oven for about 45 minutes or until tender

when pierced with fork. Set aside and let cool slightly.

In stock pot, heat remaining oil over medium heat andcook onion, garlic and spice rub for about 5 minutes or

until softened. Using large spoon, scoop out flesh of the

squash and add to onion mixture. Add pepper and stir to

combine. Pour in broth and bring to boil. Using immersion

blender, pure soup until smooth. Or alternatively ladle

mixture into blender in batches and pure until smooth.

Ladle soup into shallow bowls and garnish with Tzatziki,

if using.

Makes 8 to 10 servings.

Per each of8 servings: 180 calories; 5 g protein; 4 g fat;

30 g carbohydrate;7 g fibre

Low in Fat (20% Calories by Fat);High in Fibre;Excellent

Source ofVitamins A and C;Good Source ofVitamin B1;Good Source ofMagnesium

triple squash soup


12/12

As seen in Longos



Whats a scookie you might ask?Well how about a cross

between a tasty cookie and a delicate scone!A perfect

combination of sweet and savoury in little morsels perfect

to tuck away in a lunch bag for little and big kids alike.



3/4 cup Longos Unsalted Butter, softened

3/4 cup granulated sugar

2 eggs

1 large apple (choose Spartan or Empire)

cored and grated

2 1/2 cups Western Family All Purpose Flour

1 cup shredded old cheddar

1/2 tsp each baking powder and baking sodaPinch salt

In bowl, using electric hand mixer, beat butter and sugar until

fluffy. Add eggs one at a time and beat well after each addi -

tion. Stir in apples until combined.In another bowl, whisk

together flour, cheese, baking powder, baking soda and

salt. Stir into butter mixture until just blended.

Drop dough by heaping tablespoonfuls on parchment

paper lined baking sheets. Bake in centre of350F oven

for about 15 minutes or until light golden and firm. Let

cool completely on pan. Store in container in single layers

divided with wax or parchment paper. Store in freezer for

up to 1 month or in refrigerator for up to 3 days.

Makes about 54 cookies.

Per 1 cookie serving: 70 calories; 1 g protein;3.5 g fat;7 g


Tip: These versatile morsels can be served alone or they

are also perfect to serve with Longos Mango Peach chut -

ney or Longos Red Pepper Jelly.

apple cheddar cookies

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