cedar planked wild salmon with

grilled corn and tomato salad

Some preparation is required for this smoky dinner. Be sure to keep
the 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 Longo’s extra virgin olive oil
2 tbsp sherry vinegar
1 tsp Western Family Dijon mustard
2 tbsp chopped fresh Longo’s mint
2 tbsp chopped fresh Longo’s basil
3 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 chef’s 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 plank
crackling.
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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garlic thyme frenched lamb chops
Fresh herbs and garlic make these perfectly trimmed lamb
chops really tasty. A few simple ingredients transform these
into a favourite backyard barbecue treat.
Preparation Time: 5 minutes
Marinating Time: 10 minutes
Cook Time: 7 minutes
3 tbsp red wine vinegar
1 tbsp Longo’s extra virgin olive oil
4 cloves garlic, minced
2 tbsp chopped fresh Longo’s thyme
1 tbsp chopped fresh Longo’s oregano
1 tbsp Western Family Dijon mustard
Pinch each, salt and pepper
12 Longo’s 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

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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.
Preparation Time: 15 minutes
Cook Time: 1 hour 30 minutes
3 racks Longo’s Back Ribs (about 2.5 kg)
1 small onion, minced
3 cloves garlic, 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 tbsp Longo’s 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 275°F to 325°F.

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curry scented turkey breast
A deep golden hue of yellow from the curry paste and
roasting 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.
Preparation Time: 10 minutes
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 Longo’s Fresh Coriander
1 tbsp mild curry paste
3/4 tsp black mustard seeds
1/2 tsp coriander seeds, crushed
Pinch salt
Longo’s 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 375°F oven for about 1 1/2 hours or until ther -
mometer reaches 180°F 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 of Zinc; Source of
Calcium and Iron

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turkey pot pie
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Make a super moist and extra delicious pot pie with this
2-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 Longo’s 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 halved
4 cloves garlic
1 tbsp Longo’s black peppercorns
2 bay leaves
Gravy:
1/4 cup Longo’s Salted Butter
1 onion, chopped
1 carrot, chopped
1 tbsp Longo’s 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 425°F 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 of Vitamin B3; Excellent Source of Zinc;
Good Source of Iron; Source of Vitamins 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.
easy baked chicken enchiladas
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 Longo’s 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) Longo’s Tortilla Wraps
Remove meat from the bone of the chicken and chop.
Discard bones. Place meat in large bowl; add beans, salsa
and 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 400°F 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
carbohydrate; 10 g fibre
Very High in Fibre; Good Source of Vitamin B1; Source of
Vitamins B2 and B3; Source of Calcium, Iron, Magnesium
and Zinc

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 One of the most entertaining roasts you can serve your
Longo’s Family Select Prime guests is a prime rib roast. The king of roasts is juicy and
Rib Roast 3 ways 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 your
roast for a tasty accent to the tender beef.
Preparation Time: 15 minutes
Cook Time: 2 hours
1 Angus Beef Prime Rib Premium Oven Roast, cap
off (about 4.5 lb)
Kosher salt and freshly ground Longo’s black pepper
Horseradish and Spinach Crust:
2 cups lightly packed fresh baby spinach
1/3 cup Longo’s prepared horseradish
3 tbsp chopped Longo’s fresh coriander leaves
2 tsp mild curry paste
Garlic and Breadcrumb Crust:
1 1/2 cups fresh breadcrumbs
1/2 cup freshly grated Parmesan cheese
6 cloves garlic, minced
2 tbsp Longo’s Mediterranean Spice Rub
1/4 cup Longo’s extra virgin olive oil
Mustard and Thyme Crust:
1/3 cup Western Family Dijon mustard
1/4 cup chopped Longo’s fresh Italian parsley
2 tbsp chopped Longo’s fresh thyme
2 cloves garlic, minced
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 paste
and 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 325°F oven for about 2 hours or until meat
thermometer registers 145°C 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.

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Per serving with Horseradish and Spinach Crust: 390 calories;
24 g protein; 32 g fat; 1 g carbohydrate; 0 g fibre
Excellent Source of Vitamin B12, Excellent Source of Zinc, Good
Source of Iron
Per serving with Garlic and Breadcrumb Crust: 450 calories; 26 g

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protein; 37 g fat; 4 g carbohydrate; 0 g fibre
Excellent Source of Vitamin B12, Excellent Source of Zinc, Good
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Source of Iron
roasted vegetable medley
Seasonal vegetables are so tasty when their sweetness
and 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.
Preparation Time: 25 minutes
Cook Time: 45 minutes
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 Longo’s Extra Virgin Olive Oil
2 cloves garlic, minced
2 tbsp each chopped Longo’s fresh oregano
and thyme
1/2 tsp each salt and pepper
2 tbsp Longo’s Maple Syrup
1 tbsp chopped fresh Longo’s 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 425°F 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 of Vitamins A and C; Source
of Fibre; Source of Vitamin E; Source
of Magnesium

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wild rice, lentil and pecan pilaf
Wild rice has a deep brown colour and slightly chewy
texture 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.
Preparation Time: 10 minutes
Cook Time: 55 minutes
2 tbsp Western Family canola oil
2 large shallots, finely chopped
2 cloves garlic, minced
2 tsp Longo’s dried oregano
1 cup wild rice, rinsed
3 cups vegetable stock
1 can (19 oz) Western Family lentils,
drained and rinsed
1/3 cup each chopped Longo’s dried apricots and
cranberries
1/4 cup chopped toasted Longo’s pecans
1/2 tsp salt
3 tbsp chopped fresh Longo’s 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 of Vita -
min E; Source of Iron; Source of Omega-6 Fatty Acids
Fruit and Nut Variation: Substitute 3/4 cup Longo’s fruit and nut
combinations such as Cranberry Cocktail or Sierra Mix.

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quinoa salad
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.
Preparation Time: 15 minutes
Cook Time: 20 minutes
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 Longo’s pine nuts
1/3 cup chopped fresh Longo’s Italian
parsley
Lemon Vinaigrette
3 tbsp Longo’s extra virgin olive oil
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp Longo’s Fresh Basil Pesto
2 tsp W ester n Family Dijon mustard
1/4 tsp salt
Pinch pepper
2 tbsp chopped Longo’s 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. Remove from
heat 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 of Magnesium; Good Source of Vitamins C and E;
Good Source of Iron; Source of Fibre; Source of Vitamins B1 and B2;
Source of Folate
Tip: Cover and refrigerate for up to 2 days.
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triple squash soup
Using a variety of squash makes this soup unique and
also 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 of Longo’s Tzatziki Dip or
sour cream.
Preparation Time: 20 minutes
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 Longo’s Roasted Garlic &
Shallots Grapeseed Grilling Oil
1 onion, chopped
4 cloves garlic, minced
1 tbsp Longo’s Mediterranean
Magic Spice Rub
1 jalapeno pepper, seeded
and minced
5 cups low sodium vegetable or
chicken broth
Longo’s 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 400°F 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 and
cook 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, purée soup until smooth. Or alternatively ladle
mixture into blender in batches and purée until smooth.
Ladle soup into shallow bowls and garnish with Tzatziki,
if using.
Makes 8 to 10 servings.
Per each of 8 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 of Vitamins A and C; Good Source of Vitamin B1;
Good Source of Magnesium

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apple cheddar cookies
What’s 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.
Preparation Time: 20 minutes
Cook Time: 15 minutes
3/4 cup Longo’s 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 soda
Pinch 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 of 350°F 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
carbohydrate; 0 g fibre
Tip: These versatile morsels can be served alone or they
are also perfect to serve with Longo’s Mango Peach chut -
ney or Longo’s Red Pepper Jelly.

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