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How to cook fresh pasta plus master a simple Spaghetti Carbonara


the Ontario BERRY season approaches

lovely luncheon

Whatever the occasion, our team helps you dream big

rib fest

Celebrate with ONTARIO PORK & craft beer

Berry & honey YOGURT parfait pg. 16 spring | summer 2016

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RoseAnn, Sandra & Michael We think of Spring as a fresh start, a time to dust off the grill and get outside and try something new. It’s a time to sample our new craft beers and see how they pair with delectable dry-aged beef (pg. 6) or learn how to master a classic pasta dish like the pros (pg. 9). Honour the Queen’s 90th birthday this year by partaking in traditional British goods or baking scones in style (pg. 8 & 14). Hosting a special celebration of your own? Order the Lovely Luncheon from our new catering menu and you’ll have everything you need to impress your guests (pg. 20) without the work of preparing from scratch. The fresh spring air turns to warm summer nights and we’ve got the perfect way to stay cool. Read about how you could win our store-made gelato for the summer (pg. 6)!

Aurora location coming soon 15630 Bayview Ave. Aurora, Ontario L4G 6V5

MISSISSAUGA Jim Marchese, Store Manager 4099 Erin Mills Parkway Mississauga, Ontario L5L 3P9 TEL (905) 820-3300 Fax (905) 820-8090 Store Hours Monday to Friday 8 a.m. - 10 p.m. Saturday 7 a.m. - 9 p.m. • Sunday 9 a.m. - 6 p.m.

MARKHAM Christopher Doudoumis, Store Manager 8555 Woodbine Ave. Markham, Ontario L3R 4X9 TEL (905) 307-8555 FAX (905) 307-8560 Store Hours Monday to Friday 8 a.m. - 9 p.m. Saturday & Sunday 8 a.m. - 8 p.m.

Connect with us online updates on what's in-store for breakfast, lunch & dinner @michaelangelos all the news that's fit to print, we post it here first delicious discoveries to spark your imagination and fire up your appetite @MichaelAngelosGrocery gorgeous FRESH magazine digital FRESH our

Give in to your guilty pleasures with rich chocolatey recipes starring seasonal local berries (pg. 16). If sweets aren’t your thing, let us make grilled fish easy for you. We have basic, simple-to-follow tips that can be used for many different varieties (pg. 7). Rib Fest is coming to Michael-Angelo’s this summer and we have some exciting things planned to celebrate ribs with Ontario Pork! Head over to pg. 22 to start salivating now. While you’re there, learn about all the great reasons why you should be adding more local Ontario Pork to your shopping carts. Go ahead, try something fresh!

Michael, RoseAnn & Sandra

Contest Alert! Win Gelato For the Summer We’re celebrating gelato all summer long! Enter our ‘Win Gelato For the Summer’ contest with ballots in-store; with one winner per location, each winner can win one 500 mL tub of store-made gelato per two-week period from June to August! Everyone can use our gelato club card and buy 10 cups of gelato and get the 11th one free at our Markham and Aurora location (opening soon!). Follow us on Facebook and Instagram for more gelato giveaways! Contest runs April 14 until June 1.

Michael Pugliese + RoseAnn (Pugliese) Andolina

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ask us! Elevate your summer barbecues by pairing craft beer with dry-aged beef from Michael-Angelo’s.

NEWS BITES Evoke the tastes of Italy all summer long with our storemade gelato, plus get the chance to win gelato for the summer.

fresh is a publication created by Michael-Angelo’s Market Place Inc. All rights reserved. Reproduction in whole or in part is prohibited without prior written consent from Michael-Angelo’s.

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aisle by aisle


From Sea to Table: How to serve up succulent grilled fish

THE goods Some of our favourite British products in celebration of the Queen’s 90th!


Happy tea-day



Serve afternoon tea with homemade scones to celebrate Her Majesty’s birthday.

Fresh sweet berries are available year-round, but excitement builds as the Ontario season approaches. spring | summer 2016

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Whenever there’s a special occasion on the horizon, our team helps you dream big.





Fresh Pasta How to cook fresh pasta plus: a super-simple (and addictive!) recipe for Spaghetti Carbonara.

lovely luncheon

Rib fest is on! Celebrate with our cooking tips, craft beer barbecue sauce recipe, and suggested pairings.

All you’ll need to know about strawberries – how to store, how to prepare and all they’re good for!



Q: I’ve recently discovered dry-aged beef. Can you recommend any great pairings for this carnivore’s delight? A: Craft beer! While you could easily match cuts with fine wine at a steak house, or for a dinner party, it seems a rather formal combination…especially with a summer full of backyard barbecues, cottage weekends, and generally leisurely outdoor living upon us (not to mention Father’s Day). On the other hand, while craft brewers are just as devoted to their offerings as the butchers who purvey our dry-aged beef, the result is always deliciously easygoing. GO DARK

Given the richness of dry-aged beef, it’s best to veer dark with your beer choices. Consider porters, pale ales, and stout beers. They’re all available in a range of styles and strengths – some hoppier and more bitter than others – but they can all cut through the beef’s bold flavour.

WHAT IS DRY-AGED BEEF? There’s nothing like the rich, bold depth of flavour that you can only get from dry-aged beef. By allowing the meat’s own enzymes to naturally break down the muscle tissue, the result is unmatched tenderness, with gorgeous marbling, and richly concentrated flavours. Unlike wet-aged beef, which is shrink-wrapped, dry-aging also allows the surface of the beef to be exposed to air, expelling moisture and further concentrating the flavour of every divine morsel you bite into. Be sure to visit your Michael-Angelo’s butcher counter to order your dry-aged beef (Markham & aurora Locations only), and here’s to a summer full of brews and barbecues!

News Bites GELATO

If you’ve ever wandered the streets of Italy, you’ve likely hit up your fair share of gelaterias and enjoyed plentiful swirls of creamy, flavourful gelato. Known as the Italian ice cream, gelato evokes the tastes of Italy and the smallbatch, artisanal approach to making this delicious, refreshing treat. At Michael-Angelo’s, we whip up batches of gelato in-house the traditional way in a range of delectable seasonal flavours, with new featured flavours every two weeks throughout the spring and summer, such as the summer favourite mango (our featured flavour from June 23 to July 6, 2016). Gelato Promo Buy any two 500 mL tubs of our store-made gelato at any location and get one 500 mL tub of the featured flavour FREE. Promo runs until September 14th.

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AISLE BY AISLE FRESH CATCH Choose hearty, meatier fish for the grill such as salmon steaks, arctic char, halibut and trout. Of course, shrimp (especially prawns), scallops and mussels are also wonderful choices for grilling. Add flavour after, not before grilling. Marinating fish beforehand can cause the delicate meat to break apart, so add your sauces and marinades at the end. Fresh herbs and spices bring out the flavour of any fish. Aromatic herbs such as dill and fennel are popular, especially combined with lemon. Rosemary, parsley, thyme and mint are also delicious choices. And don’t forget the sea salt and fresh-ground pepper!

STEELHEAD FILLET Native to the West Coast, this member of the Trout family is a delicious, protein-packed way to add Omega 3 to your diet. Similar to Salmon, Steelhead fillets can be sautéed, baked, poached and of course, grilled. Finish with a squeeze of fresh lemon to make the flavours sing!

TRIPLE CROWN SHRIMP Sweet and juicy, shrimp are versatile enough to become a family favourite. You can grill shrimp with the skin on or off. Skewer them and soak in a marinade of your choice. A simple brushing of olive oil, a pinch of salt and pepper and a squeeze of lemon is all you need. Grill over direct heat for 5-8 minutes turning halfway through, but be careful not to overcook as the meat will become tough.

PEI MUSSELS Nothing could be simpler or more delicious than a bowlful of mussels paired with fresh baguette. Grill the mussels on your BBQ in a pot with enough liquid to cover half of the mussels. Once all of the mussels are open, they are ready for eating! Once you’re finished with the mussels, soak up all the remaining juices with the baguette to savour every delicious drop.

How to: Whole Fish Grilling

Grilling a whole fish looks impressive but is actually super easy to do. Just use these tips. 1.


Coat your fish with some sort of fat to prevent sticking. Brush on a bit of olive oil and also add a bit to the grill grates before firing it up.


Turn your fish gently, preferably using a fish spatula (or better yet, two of them), which has a thin, angled blade.

4. Check doneness by peeking inside the slit through the centre of the fish. Use the point of a knife to test the fish Use indirect heat when cooking. Create a two-fire zone on near the backbone. You’ll know it’s done when the fish your grill and place the fish in the cool area to start, keeping separates easily and is slightly opaque. the lid down. Ten minutes per inch of fish is the general rule of thumb for grilling time. spring | summer 2016 page 7



Celebrate Her Majesty's 90th Birthday with our favourites from across the pond!



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1. CARR’S Table Water Crackers – Thin, crispy crackers, baked golden brown to pair perfectly with your cheese board. 2. WALKERS Almond Shortbread – Delectable shortbread with an added almond bite that makes for a tasty snack. 3. EAT NāKD Cashew Cookie – Fruits and nuts combined into a handy bar to make for a snack that is simple and wholesome. 4. MCVITIE’S Digestive – Uniquely delicious, its sweet wheaty taste and distinctive size make it the perfect partner for a cup of tea. 5. TYRRELL’S Sea Salt & Cider Vinegar Hand Cooked English Chips – Perfect with a bit of battered cod. 6. JACOB’S Cream Crackers – Crispy and flaky crackers that pair wonderfully with all of your favourite spreads. 7. ROBERTON’S Seville Orange Marmalade – Spread on hot buttery toast, it’s the best way to start the day. 8. GREEN & BLACK’S ORGANIC 85% Dark Chocolate – Perfect for the chocolate lover who wants to experience the full, intense flavour of organic cocoa.

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Pasta is the ultimate comfort food: Whether dressed simply with garlic-infused olive oil and red pepper, or slathered in a rich, tomato cream sauce with basil and oregano and topped with parmigiano-reggiano, there’re few who can resist its delectable culinary charms. spring | summer 2016 page 9

Enjoy fresh pasta from Michael-Angelo's ready to make at home or fresh to order at our pasta bar. We have so many shapes and varieties to try, it’s hard to pick a favourite!

Simple Spaghetti Carbonara Recipe on pg. 13

And once you’ve tried freshly made, velvety pasta, think twice when considering the dry, boxed variety. Here, we give top tips for making the best fresh pasta at home, along with how to make the perfect accompaniment: Simple Spaghetti Carbonara.


Fresh Pasta Secrets

How to cook fresh pasta so it’s perfect every time!

Simmer (don’t boil) stuffed pasta such as ravioli as it’s more delicate and prone to breaking open during cooking. Stir pasta occasionally while cooking so it doesn’t stick together. Avoid adding oil to the water, as this will only make for greasy pasta.

Cook fresh pasta noodles in a large pot of salted boiling water for about 2 to 3 minutes. Taste the pasta with a fork near the end of cooking time to get the texture you want (al dente is ideal). Keep an eye on the stove, as fresh pasta cooks quickly! Drain in a colander once it’s done; no need to rinse.



Invest in a pasta maker if you plan to make fresh pasta at home from scratch. While not a must-have (you can also hand-cut the dough), a pasta maker can help save time in the kitchen. For one pound of pasta dough, you’ll need 2 ¼ cups (560 mL) of all-purpose flour and three eggs.

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1. Natrel Lactose-free or Sealtest Cream 2. Garofalo Pasta (or fresh spaghetti) 3. Parmigiano-Reggiano (from our deli) 4. Burnbrae Farms Free Run Eggs 5. Garlic 6. Mastro Cube-etti Pancetta 7. Club House Peppercorn Medley Grinder




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Simple Spaghetti Carbonara This indulgent pasta dish is simple and cooks in under 10 minutes. Serves 2. Ingredients

3 large free-range egg yolks 40 g parmigiano-reggiano, plus extra to serve 1 cup (250 mL) whipping cream freshly ground black pepper 1 x 150 g piece pancetta 200 g spaghetti (dry or fresh) sea salt 1 clove garlic, peeled extra virgin olive oil Method

Put one egg yolks into a bowl, finely grate in the parmigiano-reggiano, season with pepper, then mix well with a fork and set aside. Cook spaghetti in a large pan of boiling salted water until al dente. Meanwhile, in medium frying pan, add 1 tablespoon of olive oil over medium-high heat. Mince garlic, add it to the pan and heat for a minute or less (do not brown). Stir in pancetta, cook for 4 minutes, or until the pancetta starts to crisp. Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain pasta and add the spaghetti to the pan. Toss well over low heat so it soaks up all the flavour, then remove the pan from the heat. Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently. Toss well, adding more cooking water. Serve topped with an egg yolk (if desired), a generous cover of parmigiano-reggiano and an extra dash of pepper. spring | summer 2016

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Happy Tea-Day

Help Her Majesty celebrate by inviting friends over for a traditional afternoon tea of homemade scones, jam and clotted cream.

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April 21 will be an exciting but noisy day in London – the Tower of London alone is planning a 62-gun salute – to celebrate Queen Elizabeth’s 90th birthday. As always, the official birthday parade for Britain’s longest-reigning monarch will take place later, on Saturday, June 11. If you’re not planning a trip across the pond to help Her Majesty celebrate, why not don your finest hat and invite friends over for a traditional afternoon tea of homemade scones, jam and clotted cream. Some say the word scone (pronounced scon or scone), comes from the Dutch “schoonbrot,” which translates as beautiful bread. Others believe this quintessential quickbread from the early 1500s takes its name from the Stone of Destiny (or Scone), where Scottish kings were once crowned. While the original was made with oats baked on a griddle and cut into triangles, today's scones are made with flour, cut into triangles or circles and baked in the oven. Along with a basket of piping hot scones, golden on the outside and light and fluffy inside, you’ll need clotted cream, jam and a pot of tea, made with tea leaves of course! The thick clotted cream spread lavishly on each freshly cut scone half hails from southwest England, in the counties of Cornwall and Devon. It’s made by heating whole cow’s milk then letting it cool slowly until the cream rises to the top, forming “clots.” Purists insist jam should be spread on the scone after the cream, to cut through all that dairy richness. A tart fruit jam such as raspberry, blackcurrant or red currant does the trick admirably. Serve it in your prettiest dish.

Trade secrets 1. Preheat the oven and get it really hot – some recipes call for 400°F (205°C). 2. Whether you use salted or unsalted butter, it should be as fresh as possible. And it must be chilled to create light, fluffy scones. Quickly rub in the butter by hand before it warms up to create fine crumbs. 3. At this point you can add extras such as currants, dried cranberries, even grated cheddar for a savoury scone. 4. The best scones use a dense liquid such as buttermilk or even whipping cream. Skim milk just doesn’t have the same effect. 5. Don’t overwork the dough! Be gentle and handle as little as possible, combining ingredients lightly just until they come together. Fold a few times. 6. Transfer dough to a floured surface and pat into a neat thick round. 7. Dip cutter in flour after cutting each scone to prevent dough from sticking. Place scones on a floured, ungreased baking tray. 8. For a golden crust, brush tops with milk or buttermilk. 9. Cool scones briefly on a wire rack then serve warm, nestled in a tea towel.

Homemade clotted cream In a large bowl with an electric beater, whip 1 cup (250 mL) whipping cream to stiff peaks. By hand, whisk in 1 tbsp (15 mL) icing sugar and 1/3 cup (80 mL) sour cream. Refrigerate until needed.

If you don't fancy making clotted cream from scratch, pick up a jar of Devon Cream English Clotted Cream and serve in a pretty dish. spring | summer 2016

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R E M M SU You’ll know spring’s really here and summer’s not far behind when the first Ontario strawberries appear. Fresh, fragrant and delicious, they’re picked in local fields and trucked straight to our stores.

Berry & honey YOGURT parfait Wash your choice of berries or other favourite fruit and pat dry with a paper towel. Cut up if necessary and add a little sweetener if desired. Layer in pretty glasses or jars with Greek yogurt or for a more dessert-like parfait, layer with whipped cream. Top each glass with a sprinkle of granola and a drizzle of honey. page 16 spring | summer 2016

CHocolate cheesecake brownies pg. 18

What you may not know is that new “everbearing” varieties have extended the Ontario season, so we can now enjoy ripe red strawberries until fall in divine desserts like our Berry and Honey Parfait or Chocolate Cake with Strawberries. Strawberries are just the start of our berry good summer. Delicate local raspberries plucked from thorny bushes are available from July to September. Along with classic red varieties, perfect for our Raspberry Chocolate Cheesecake Brownie recipe, Ontario growers now produce black, yellow and purple raspberries with names like Royalty and Brandy Wine.

to North America. There are two types, small, intensely flavoured low-bush berries that grow on scrubby little bushes in the wild or in “tamed” patches on the edge of the woods, and big, plump high-bush berries that grow on farms on bushes up to 2 metres high. Long before their deep blue colouring made blueberries a superfood, early settlers used them in a variety of food and medicines. But all berries are rich in vitamin C, fibre and other good-for-you nutrients, and they’re super low in calories.

From early July until late August, look for Ontario blueberries in-store. The blueberry bush is native spring | summer 2016

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SPECIALISTA CHocolate cake Cake

CHocolate cheesecake brownies BROWNIE BATTER

1 stick (1/2 cup/125 mL) unsalted butter, cut into pieces 2 oz. (60 g) unsweetened chocolate, chopped 1 cup (250 mL) sugar 2 large eggs 1/2 tsp (2.5 mL) pure vanilla extract 2/3 cup (160 mL) all-purpose flour pinch of salt cheesecake batter

8 oz. (230 g) cream cheese, well softened 1/3 cup (80 mL) sugar 1 large egg yolk 1/4 tsp (1 mL) pure vanilla extract METHOD

Preheat oven to 350째F (177째C) and butter an 8-inch square baking pan, set aside. Heat butter and chocolate in a saucepan over medium to low heat, whisking occasionally until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan. Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula. You can also reserve some brownie batter and alternate layers, brownie batter, cheesecake batter, brownie batter. Bake until edges are slightly puffed about 35 minutes. Serve warm or at room temperature.

coconut oil 1 large ripe avocado 300 g sugar 350 g gluten-free flour 50 g cocoa powder 1 tsp (5 mL) baking soda 2 tsp (10 mL) baking powder 400 mL soy milk 150 mL vegetable oil 2 tsp (10 mL) vanilla extract 1/2 tsp (2.5 mL) fine salt 10 strawberries, for garnish Icing

85 g ripe avocado, mashed 85 g sunflower spread 200 g chocolate (70% cocoa), broken into chunks 25 g cocoa powder 125 mL unsweetened soy milk 200 g icing sugar, sifted 1 tsp (5 mL) vanilla extract METHOD

Heat oven to 160째C. Grease two 8-inch square baking pans and line the bases with parchment paper. Put the avocado and the sugar in a food processor and mix until smooth. Add the rest of the cake ingredients to the food processor with 1/2 tsp (2.5 mL) fine salt and mix again to make a velvety, liquid batter. Divide between the two pans and bake for 25 minutes or until fully risen and a fork inserted into the middle of the cakes comes out clean. Cool for 5 minutes, then turn the cakes onto a rack to cool completely. Meanwhile, start preparing the frosting. Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside. Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few minutes. Sift the cocoa into a large bowl. Bring the soy milk to a simmer, then gradually beat in the cocoa until smooth. Cool for a few minutes. Add the avocado mix, icing sugar, melted chocolate and vanilla. Keep mixing to make a shiny, thick frosting. Frost the top of one of the cakes and place the other cake on top. Use remaining frosting for the top of the finished two-layer cake. Garnish with slices of strawberries. Leave to set for 10 minutes before slicing.

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rustic quiche

premium fruit plate page 20 spring | summer 2016

A Lovely Luncheon Poached salmon fillet

Whenever there’s a special occasion on the horizon, our team helps you dream big. We collaborate and share ideas until we’ve settled on the perfect menu for your special day. These menus are available as complete kits, which you can preorder, pick up in-store, and take home to share and devour. Whether you are hosting a bridal shower or baby shower, treating a special woman on Mother’s Day, or simply having friends over, the Lovely Luncheon is the perfect choice to please your guests. We’ve put together a sophisticated and decadent luncheon – light, elegant and beautiful food that tastes like a dream. Get the menu details below!

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Serves 8-10 people Deluxe Tea Sandwich Platter

Rustic Quiche – 9” Made from scratch by our chefs. Choice of one: Ham & Cheddar, Bacon, Tomato & Green Onion, Asparagus, Red Pepper & Goat Cheese, or Broccoli & Cheddar. Poached Salmon Fillet – 1 whole fillet Dressed with sliced cucumber, fresh dill, lemon wedges, house-made remoulade and toast points. Deluxe Tea Sandwich Platter – 2 dozen An assortment of egg salad, chicken salad, ham salad, curried chicken salad, smoked salmon pinwheel and asparagus pinwheel. Premium Fruit Plate

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BARBECUING RIBS First and foremost, do NOT boil your ribs beforehand. It ruins both the flavour and texture. Low and slow is the name of the game when it comes to grilled rib rhapsody. Layers of flavour are key. Start with spice rub (a basic recipe is equal parts of salt, pepper, paprika, and brown sugar). Then, without overdoing it, occasionally baste them with barbecue sauce…try this delicious Guinness BBQ sauce. If your barbecue can handle wood chips for smoking, this will elevate your ribs to stratospheric heights. Try hickory, apple, or oak chips.


Why not complement your slow-cooked Ontario pork ribs with an equally local Ontario craft beer? Aim for something malty, with a bit of sweetness to play up the flavours. Or try something crisp and refreshing to cut through the flavour. Steer clear of excessively bitter beers, as they can overwhelm the palate.

GuiNness BBQ Sauce Ingredients 2 tbsp (30 mL) butter 2 onions, minced 5 cloves garlic, minced ½ cup (125 mL) molasses 1 cup (250 mL) Guinness beer ½ cup (125 mL) white vinegar 1½ cup (375 mL) brown sugar 1 tsp (5 mL) salt ½ tsp (2.5 mL) black pepper ½ tsp (2.5 mL) cayenne 1 cup (250 mL) or 8 oz. can tomato paste METHOD Melt the butter in a saucepan. Add the onion and garlic to the saucepan and sauté until they are tender and beginning to caramelize, about 8 minutes. Add the molasses, beer, brown sugar, vinegar, salt, pepper and cayenne. Bring to a boil. Let it cook with a low rolling boil for about 10 minutes. Stir occasionally so that nothing sticks to the bottom of the saucepan. Stir in the tomato paste and lower the heat. Let the sauce simmer for 30 minutes, stirring every few minutes. Remove from the heat and let the sauce cool to room temperature. Purée in a blender until smooth.


Check out our three most popular cuts for grilling ribs. | Also known as ‘baby’ back ribs, these are one of the finest cuts of pork you can buy. They come from the loin, which is the same cut used for pork chops. Back ribs are small, lean, and tender, with a hearty amount of meat on every bone. back ribs

| One of the least expensive cuts of pork you can buy. Also known as spare ribs, they run along the belly, and are renowned for serving up sensational flavour given their impressive marbling. With more bone than meat on each rib, every bite you devour will be even further infused with deliciousness.

side ribs spring | summer 2016

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| The same cut as the bone-in rib roast, except they’ve been butterflied open, with the chine and feather bones removed. They can be roasted or braised…but if they’re going on the grill, cut them up into fingers. country-style ribs

WHAT’S FRESH? Strawberries available June & July

BUYING Look for berries that are completely red with no white or green spots and have a sweet smell. Avoid crushed berries and be wary of berries packed in juice-stained containers. The size of the berries is not important. All strawberries large and small are equally sweet and juicy.

nutrition Strawberries are an excellent source of vitamin C, potassium and fibre as well as being low in calories.

STORING + preparing Remove any damaged berries as soon as possible. Trim damaged areas and use in sauces, ice creams or in baking where appearance doesn’t matter.

VARIETIES Veestar and Annapolis, the earliest-ripening strains available at Pick Your Own operations. Cavendish, Governor Simcoe, Kent, Startime, G19, MicMac and Honey Eye are popular midseason varieties for both Pick Your Own and retail sales.

Store berries in the refrigerator with hulls intact, unwashed, and lightly covered in a single layer. Use within three to six days. Just before serving, gently rinse under cold running water (avoid soaking because the strawberries will absorb water and lose flavour), gently pat dry with paper towels, and hull. history Seeds found in Europe show strawberries existed in prehistoric times. The wild fruit was originally picked for its medicinal value. The leaves were boiled and made into poultices, the fruit prescribed as a remedy for “the redness and heat of the face.” Jacques Cartier saw “vast patches” of wild strawberries along the St. Lawrence River in 1534. Cultivation began in 17th century England and by the 1800’s in North America.

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Happier Meals. Nourishing happiness since 1984 Š2016 Earthbound Farm

At Earthbound Farm, we believe that if more people can eat delicious, healthy organic food we’ll see happier bodies, happier people and a happier planet. For thirty years, we have been bringing organic salads, fruits and vegetables to kitchen tables across the country. All this adds up to happier meals for everyone. spring | summer 2016

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Pick up your card in-store & register online.

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Travels well to the cottage or for that No-Fuss backyard get-together!

Summer Special ONLY $9999 pack +HST Regular $140.00 Available fromThursday May 19 until Sunday September 4, 2016 Requires 48 hrs notice. Place order in-store or online. Must be paid in full at time of order.

Store-made Hummus with our grilled flat bread Store-made Spinach Artichoke Dip Chef's Kettle Sea Salt Potato Chips CruditÊ Platter with dip Dry Rubbed St. Louis Pork Side Ribs fully cooked, all you will need to do is warm them through on the grill. Once you have created hatch marks, simply mop on our Smoky BBQ Sauce and allow to caramelize over low heat. Garlic Smashed Potatoes – olive oil and garlic dressed red skin potatoes tossed with sun-dried tomatoes and our very own fire-roasted peppers Rustic Grilled Vegetables Store-made Greek Salad Belgian Waffle with our Summer Berry Shortcake Medley supplied de-constructed. Serve with whippped cream. spring | summer 2016

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Celebrate Her Majesty with your favourite British products available at Michael-Angelo’s!

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Bake the Big Apple.

Bake our famous pies from frozen at home. Now available in traditional & crumble at Michael-Angelo's. spring | summer 2016

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Ontario-grown goodness is now in-store Ontario greenhouse tomatoes, cucumbers and peppers with the Koornneef name are grown close-to-home.

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FRESH Spring / Summer 2016  

We think of Spring as a fresh start, a time to dust off the grill and get outside and try something new. It’s a time to sample our new craft...

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