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BODY CLEANSE Start the new year by giving your body the reboot it needs

valentine’s date night in Dine at home snug with your sweetheart

DELHI-STYLE exotic flavours to cozy up with

heart-shaped stuffed pasta

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For your next special occasion, large or small, business or personal, choose Catering. For custom catering inquiries, please contact us at or online at

LiberTerre® Chicken

Antibiotic Free • Grain Fed • Hormone Free • Air-Chilled

Ricotta & Spinach Stuffed Chicken Looking for a healthier alternative this New Year? We have created a number of new recipes that are both delicious and nutritious! To find more recipes, please visit

It’s time to embrace winter weather: outdoor lovers will enjoy skating, tobogganing, making snow angels and drinking hot chocolate. For others, the cold crisp weather is a great reason to venture indoors and snuggle up by the fire, warm and cozy with loved ones! With Valentine’s Day fast approaching, “sharing our love for food” couldn’t be more appropriate. It’s time to spoil all your special loved ones with gifts, chocolates and flowers. This Valentine’s, our chefs have prepared (with love, of course!) two dinner options: piccolo baci & il vero amore. Start with My Heart Beets For You salad, followed by heart-shaped ravioli stuffed with ricotta and spinach, topped with either Angelico’s hand-crafted Alfredo Sauce or Angelico’s Tomato Basil Sauce, and for dessert, delectable chocolate-covered strawberries and a rose. These delicious kits are enough to set even the calmest heart aflutter.

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.

It’s no surprise that cold winter evenings call for comfort and warmth. Spice up your life by adding a little Indian flair to your cooking. Feeling courageous? Try making your own Vegetable Samosas and Chana Masala with the recipes on page 10. Mouth-watering and tasty, we are sure you’ll outdo yourself!

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.

We invite you to explore all the fresh flavours winter has to offer!

Michael, RoseAnn & Sandra

MARKHAM Paul Tuzi & Christopher Doudoumis, Store Managers 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 our Boards look as good as they taste.


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

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2015 TRENDS What food trends will we see in 2015? Check out the one thing our selections all have in common.





ASK US! Gussy up an old favourite! Take your grilled cheese to a whole new level.


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If you’re looking for a little taste of Thailand, we have a recipe that is sure to impress!

Feeling tired, sluggish and generally out of sorts after indulging during the holidays? We have a solution to kick start the new year! VALENTINE’S DATE NIGHT IN We take the pressure off of your Valentine’s Day meal plans by creating meal kits that cover all the bases and are sure to impress!


DELHI-STYLE Sweet and savoury with just the right amount of spice – time to cozy up!


WHAT’S FRESH? Michael-Angelo’s is known for spectacular produce. Pomegranates are a nutritional punch that most foods can’t come close to!


What food trends will we see in 2015? Will we witness the rise of kefir and the fall of coconut water? Will the ramen craze continue? We can’t wait to find out! Our selections all have one thing in common, they highlight one of the big three predicted food trends for the year.

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smoked encore woodland liquid smoke

A few drops added to beef, pork, poultry & seafood create the aroma of an authentic smokehouse. Available in Mesquite or Hickory. open seas kipper fillets

Whole herring, smoked over oak wood chips. Have them with a classic English breakfast with eggs, onions & tomatoes. ingelhoffer applewood smoked bacon mustard

Try this smoky bacon-flavoured spread on salmon as a marinade before baking or barbecuing. maple smoked extra old cheddar cheese

A mature cheese bathed in a cool smoke from pure maple wood. Try in a gusto! grilled cheese with apple on pumpernickel bread.

authentically asian kikkoman ponzu sauce

A Japanese marinade & dipping sauce that pairs well with vegetables, seafood and meat. Ponzu combined with soy sauce is terrific paired with sashimi. dynasty chinese 5 spice A mixture of 5 spices traditionally used when cooking pork, duck or goose. Includes: star anise, cloves, Chinese cinnamon, szechuan pepper & fennel seeds. san-j tamar

Japanese Tamari is like traditional Chinese soy sauce, but thicker, less salty and gluten-free.

fermented polka sauerkraut

Add its crisp texture and bite to a sandwich, perogies or a casserole. blue dragon fish sauce

Prepared from fermenting anchovies and salt. Use in stir-fries and soups to give dishes a nuttier, richer and more savoury flavour. liberté organic kefir

Considered the “champagne” of probiotic milk products. You’ll be pleasantly surprised by its effervescence. Drink it by the spoonful, by the glass or pour it over your favourite cereal! tea squared kombucha detox

Combines the health benefits of green tea + detox properties of Kombucha and ginseng with an uplifting punch & a clean grapefruit finish. hengstenberg red cabbage with apple

With an infusion of spicy wine and apple, red cabbage is delightful served with a roast.

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ASK US! COMFORT FOODS Gussy up an old favourite! Serve your grilled cheese with a cup of our homemade Angelico’s soup and you’ve got yourself a comforting meal everyone will enjoy during the cold winter months!


Follow our grilled cheese making chart below for a Gusto! take on a classic. Choose one or more from each of the categories, butter the outside of your bread and grill!



Sourdough Ciabatta Whole Wheat Light Rye Brioche Pumpernickel Olive Ciabatta Raisin Walnut

Fontina Camembert Bocconcini Swiss Old Cheddar Gruyere Havarti Blue Cheese Brie

HERBS & PRODUCE Basil Green Apple Pear Blue Berries Avocado Kale Spinach Tomato Onions

SAUCES Maple BBQ BBQ Maple Syrup Pesto Fig Jam Sriracha Jam

News Bites STEP INSIDE: a new Michael-Angelo’s Our Markham store location is now open! We’re still at the same location at Woodbine & Highway 7, but we’re sharing the plaza with our new neighbour LA Fitness. Specialized areas are a key feature of the re-design, offering consumers more interaction with the Michael-Angelo’s team. In line with the latest grocerant trend, chefs will leave the kitchen and cook the day’s special right in front of you. Come and discover the new store features. page 8 winter 2015

AISLE BY AISLE TASTE OF THAILAND If you’re looking for a little taste of Thailand, try this classic red curry dish! Red is traditionally prepared by blending fresh herbs, spices and red chilies into an aromatic red curry paste. It’s surprisingly easy to make and will have your friends and family impressed and begging for more. RED CURRY SHRIMP

1 can (400 ml) Thai Kitchen Coconut Milk 2 tbl (30 ml) Thai Kitchen Red Curry Paste 1 tbl (15 ml) brown sugar 1 pound (500 g) large raw shrimp, peeled & de-veined 1 cup (250 ml) assorted vegetables, such as snap peas, bamboo shoots, sliced red bell pepper 2 tbl (30 ml) Thai Kitchen Premium Fish Sauce Cooked Jasmine Rice (optional) Fresh Red Chilies, thinly sliced (optional) Bring coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes. Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce. Serve with cooked Jasmine Rice, if desired. Garnish with a handful of chopped cashews.

Thai Kitchen Red Curry Paste Aromatic herbs such as lemongrass, galangal (Thai ginger) and fresh red chilis are harvested at their peak of freshness and carefully blended with fragrant spices for the perfect balance of flavours. Use as a stir-fry seasoning, a soup base, or with coconut milk to create a delicious Thai curry.

Thai Kitchen Coconut Milk Made from the pressing of fresh, ripe coconut meat, this coconut milk is naturally processed in Thailand without preservatives or additives. Coconut milk is perfect for everyday cooking.

Haiku Lemongrass in Water An essential produce ingredient in Thai cooking. Look for fresh lemongrass when possible but this jar of goodness is perfect in a pinch.

THAI CURRY PASTE IN RED, Green Or Yellow? What’s the difference? Red: a spicy curry flavoured with red chili peppers, galangal and lemongrass. Yellow: made with a bit of red chili pepper, this milder version of Thai curry also has cumin and tumeric to distinguish itself from the other two. Green: made with green chiles, cilantro & Thai basil. Typically the hottest of the Thai curries.

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Feeling tired, sluggish and generally out of sorts after indulging during the holidays? A juice cleanse can be a great way to re-start your metabolic engine and give your system a break from all the hard work it’s been doing digesting heavy meals, excessive sugar and alcohol. Replacing a meal or two with fresh juices and smoothies are an easy way to get more healthy fruits and vegetables into your diet; adding boosters like chia, hemp hearts and wheatgrass ensure you get those micronutrients not found in turkey and stuffing!

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Many people love the benefits of a New Year’s cleanse, it’s a great time to take a break from rich and indulgent foods and get your health back on track. Clear skin, better sleep, more energy, and dropping a few pounds are just a few of the reported benefits. From the austere Cayenne Cleanse to simply adjusting your diet to increase vegetables and decrease fats and sugars there are many options available to you. Since we’re talking about improving your health with any cleanse or detox plan, we strongly recommend that you consult a doctor or naturopath to determine what cleanse is best for you. They can provide support and ensure that you’re getting all the necessary micro and macronutrients needed to achieve your goals. If you are new to juice cleanses, think about replacing 1 or 2 meals a day with juices or smoothies to give your digestive system a break and get more nutrients from your meals. Remember that eating the rainbow, and using produce with a wide variety of colours (beets, pineapple, carrots, kale) means that you are getting lots of different vitamins. Things to consider with any type of cleanse • Severe caloric restrictions will slow your metabolic rate and make it harder for your system to function optimally, and may keep you from losing weight • Be careful of smoothies with added sugars and chemicals - you may end up drinking more calories than you realize • Your other meals should focus on whole, unprocessed foods, mainly vegetables and lean proteins • Increased fibre (from whole blended produce) helps to clean out your system, reducing toxins • The best gauge is how you feel - energized, satisfied, alert? this is not about starving yourself on extreme plans • If you are getting all the micro and macro nutrients you need, cravings should be minimal (after any sugar and caffeine withdrawal symptoms pass) Cleanse Basics • Focus on organic produce to minimize exposure to pesticides and toxins • Avoid alcohol, caffeine, processed foods and refined carbohydrates • Look for whole grain pastas and breads and reduce them to 1/4 of your meal (refined grains have a high GI rating and can spike your blood sugar) • Drink lots of water - herbal teas are good for warming and can provide support for various functions or systems. Choose lemon, mint or cucumber to infuse flavour without added sugar or chemicals.

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Citrus fruits are Vitamin C powerhouses. They can help achieve clear, healthy skin, aid in digestion and are considered a diabetes & heart health superfood.

Lemons were incredibly prized during the Gold Rush in the 1800’s. Miners were willing to pay huge sums of money for a single lemon. Lemons have a ton of amazing uses, but drinking them with water is particularly beneficial: Cleanses the liver (better than any other food) A gentle, natural laxative Can prevent or help with UTIs Helps combat bad breath Can help reduce uric acid in our joints (one of the main causes of inflammation)


Grapefruits were created in the 18th century as a cross between a pomelo and an orange. They’re called “grapefruit” because of the way they grew in clusters similar to grapes. Red and pink grapefruit contain the antioxidant lycopene, which may help protect cells from damage which in turn can help lower your cancer risk.


In the past, soldiers and sailors were given limes to keep them safe from scurvy (a disease resulting from a Vitamin C deficiency). Even now, limes are distributed amongst workers in polluted environments like furnaces, painting shops, cement factories and mines. Limes are a great substitute for salt – it activates the same taste buds as sodium chloride, so it tricks your mind into thinking you are eating salt without taking on the heart risks of sodium.

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Nuts are nature’s way of showing us that good things come in small packages. These bite-sized nutritional agents are packed with heart-healthy omega-3 fatty acids, fibre and vitamin E. They’re also a good source of mono-saturated, heart-friendly fats that studies have shown to reduce the bad form of cholesterol.

Almonds are relatively low in calories and have more calcium than any other nut (great for those on dairy-free diets). They also have the most protein and fibre of any tree nut. Consuming almonds appear to decrease after-meal rise in blood sugar – protection against diabetes and cardiovascular disease. It is advised to eat almonds with the skin on – an almond’s skin is full of heart protecting compounds called flavonoids.


Pistachios are a recent addition to North American diets. Rich in vitamin B6, pistachios can help balance your hormones. They’re also the only nut containing reasonable levels of lutein and zeaxanthin, two antioxidants that play an important role in protecting your eyes.


Walnuts are the oldest known tree food – they date back to 10,000 BC. While all nuts contain hearthealthy omega-3 fats, research has suggested that walnuts may help heart arrhythmias and can be as effective as olive oil at reducing inflammation and oxidation in the arteries after eating a fatty meal.

Pine Nuts

Despite the name, pine nuts are actually not nuts at all but the seeds of the pine tree. Some species of pine tree produce seeds big enough for human consumption, which is great news for us because they’re a nutritional powerhouse! Pine nuts are rich in pinoleic acid, a fatty acid that scientific research has proven to be an appetite suppressant. They’re also an excellent source of vitamin E, B-complex, manganese, potassium, calcium, iron, magnesium, zinc and selenium.

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FRESH CARROT SMOOTHIE WITH PEAR 1 Carrot 2 Pears 1 tsp Ginger 1 cup Almond Milk 2 cups Ice Optional for added nutrients: 1 Tbsp Chia Seeds 1 Tbsp Hemp Hearts

Craving a sweet fix? Try these alternatives: 1. Small portion of dried fruit (prunes are nature’s candy) 2. Frozen choco-banana “ice cream” 1 frozen banana 1/4 cup milk OR milk substitute 1 tsp cocoa powder blend to soft serve consistency 3. A piece of fresh fruit 4. Hot cocoa (1 tsp brown sugar, 1 Tbsp cocoa, milk or milk substitute) 5. 1 oz. high quality dark chocolate 6. Brush your teeth 7. Go for a walk

BEET ROOT JUICE WITH APPLE 1 Medium sized Beet (peeled) 1 Medium Apples (sweet-tart) 1/2 English Cucumber 2 tbsp Fresh Lemon Juice 1 cup Apple Juice 2 cups Ice Optional for added nutrients: 1 Tbsp Chia Seeds 1 Tbsp Hemp Hearts

Will your Valentine prefer piccolo baci or is it il vero amore? Spend a luxurious Valentine’s Day snug at home with your sweetheart, and leave the cooking to us.

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piccolo baci {little Kisses} Heart-Shaped Pasta (stuffed with ricotta and spinach) Angelico’s Tomato Basil Sauce My Heart Beets For You Salad (grilled golden and red beets, goat cheese, pistachio, kale, Belgian endive, arugula, radicchio, regular endive or frisée, Angelico’s Balsamic Dressing) Chocolate-Covered Strawberries 1 Small Rose

Spend a cozy night in with your Valentine sweetheart and leave the meal planning - and hard work - to us. Michael-Angelo’s piccolo baci and il vero amore meal kits are the perfect way to celebrate your love. Give your sweetheart the ultimate gift – a romantic dinner together, without the interruptions of a restaurant to intrude on your intimate evening.

to be seated, wait to be served and wait for your car at the valet. You can have the pleasure of spending the most romantic night of the year eavesdropping on other couples since your table is practically on top of theirs, not to mention the hefty cost of the prix fixe.

You could spend hours online trying to find the perfect restaurant. You could fight traffic to get there, wait

You could get home early, ship the kids off to the grandparents and light a few candles. In one bag you have


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everything you need for the perfect night. Put the flower in a vase, plate the salad and reheat your pasta entrée. When your sweetheart gets home, sweep them off their feet with a glass of bubbly, soft music and the best gift of all: quiet time with you. Our kits take all of the stress and last-minute fussing out of Valentine’s Day. Call us to reserve your piccolo baci or il vero amore meal kits, and then all you have to do is take the credit for all the “hard work” you did.

il vero amore {True Love} Heart-Shaped Pasta (stuffed with ricotta and spinach) Angelico’s Alfredo Sauce My Heart Beets For You Salad (grilled golden and red beets, goat cheese, pistachio, kale, Belgian endive, arugula, radicchio, regular endive or frisée, Angelico’s Balsamic Dressing) Chocolate-Covered Strawberries 1 Small Rose

Delhi-Style Cold winter nights call for extra comfort and warmth. Turn up the heat in your cooking and add a dash of exotic flavour to your dinner table with these authentic Indian-style dishes. Find them pre-made in-store or try your hand at our tasty recipes. Sweet and savoury with just the right amount of spice – time to cozy up!


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VEGETABLE SAMOSAS FROM SCRATCH Crisp fried pastry stuffed with a savoury filling, samosas are a popular snack food in many parts of India. Serve as an appetizer with a sweet dipping sauce. Pastry

1 cup (250 mL) flour 2 Tbsp (30 mL) vegetable oil ½ tsp (2.5 mL) salt Alternate pastry methods: Puff pastry or phyllo dough (prepare based on package directions) Filling

3 Tbsp (45 mL) vegetable oil ½ tsp (2.5 mL) fresh ginger, grated ½ tsp (2.5 mL) fresh garlic, crushed 2 green chili peppers, very finely chopped coriander seeds 1 onion, chopped 1 Tbsp (15 mL) cilantro, chopped (optional) ½ lemon, juiced ½ tsp (2.5 mL) turmeric ½ tsp (2.5 mL) garam masala ½ tsp (2.5 mL) red chili powder ½ tsp (2.5 mL) salt 2 large potatoes, boiled until soft & roughly chopped 1 cup (250 mL) peas, frozen or canned To make pastry: In a medium bowl, mix together flour, vegetable oil and salt until mixture becomes crumbly. Add water, kneading mixture until it becomes soft, pliable dough. Cover with a moist towel and set aside for 20 minutes. Beat dough and knead again. Cover and set aside. To make filling: In a large saucepan, heat vegetable oil and add ginger, garlic, green chili peppers and a few coriander seeds. Stir-fry for 1 minute and then add onions and sauté until light brown. Add cilantro, lemon juice, turmeric, garam masala, red chili powder and salt. Stir-fry for 2 minutes and then add potatoes and peas. Stir-fry for another few minutes and then remove from heat and set aside to cool. To assemble and cook: Divide dough into ten equal portions. Using a rolling pin, roll out a piece of dough into a 5-inch (12.5 cm) oval. Cut dough into two halves, run a moist finger along the diameter, then roll dough around finger to make a cone. Place 1 tablespoon of filling in the cone. Deep-fry samosas on a low to medium heat until light brown. You can also bake them – the taste will be similar to fried but the texture will be different. Serve with tamarind sauce or mint chutney for dipping.

CHANA MASALA FROM SCRATCH Native to northern India, Chana Masala is a spiced vegetarian dish which is both healthy and delicious. Adjust the heat level to suit your personal taste: cut back on the chili pepper for a milder flavour. Serve with basmati or jasmine rice. 1 Tbsp (15 mL) olive oil 1 tsp (5 mL) cumin seeds 1 onion, chopped 1 Tbsp (15 mL) fresh garlic, minced 1 Tbsp (15 mL) fresh ginger, minced 1 green chili pepper, seeded and minced dash of cayenne pepper 1 ½ tsp (7.5 mL) garam masala 1 ½ tsp (7.5 mL) ground coriander ½ tsp (2.5 mL) turmeric 1 tsp (5 mL) salt 1 can whole tomatoes, not drained 3 cups (750 mL) cooked chickpeas, drained lemon wedges for garnish chopped cilantro for garnish (optional) Heat oil in a large sauté pan over medium heat. Reduce heat to medium-low and add cumin seeds, toasting for approximately 1 minute. Raise heat to medium and add onion, garlic, ginger, green chili pepper and cayenne. Cook for 5 minutes, stirring often. Add the garam masala, coriander, turmeric and salt and cook 2 minutes. Add tomatoes and break apart with a wooden spoon. Raise the heat to medium-high and add chickpeas. Simmer for 10 minutes. Serve over rice and garnish with lemon and a sprinkle of cilantro, if desired.

CHANA Quick & Easy Pick up a tasty simmer sauce from Sharwood’s and heat with a can of chickpeas.

SAMOSAS QUICK & EASY Pick up some of our store-made samosas!

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authentic Handmade samosas Available in-store in 3 tasty flavour options: beef, chicken or vegetable

Authentic Handmade Pakoras Available in-store, made with carrots, peas, potato and spices, tossed in chickpea flour FALL 2014

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Pomegranates are one of the healthier foods you can eat. High in antioxidants, potassium, vitamin C, and a great source of fiber, pomegranates pack a nutritional punch that most foods can’t come close to!


Based on excavations of a Neolithic settlement in Greece, it’s believed that the pomegranate was one of the first cultivated fruits. Pomegranates first came to China from the Middle East via the legendary Silk Road. They became a popular wedding present, expressing the wish, “May you have as many children as there are seeds!” In Buddhism, the pomegranate is one of the three blessed fruits and represents the essence of favourable influences in art.

Buying and storing

Unopened pomegranates can last up to one month on the counter or two months in the refrigerator. Fresh arils can last two weeks in a sealed plastic container in the refrigerator and frozen arils can last for many months in the freezer. To freeze pomegranate arils, spread them in a single layer on a baking sheet lined with wax paper. Place in a freezer for two hours or until frozen. Transfer frozen arils to a resealable plastic bag or container. Frozen arils can be enjoyed well after the season has ended.

How to Open 1. 2. 3.

With a sharp paring knife, score the skin of the pomegranate in the middle and break apart into two sections. Break the halves apart into smaller sections. In a bowl of water, roll out the arils (red seeds) with your fingers. Discard everything else. Strain out the water from the bowl & enjoy!

How to Enjoy 1. 2. 3.

Sprinkle on yogurt or stir into cereal or oatmeal. Use to brighten a green salad. Sprinkle them over your main dish for a lively garnish

Butternut Squash Ravioli With Peppered POM Sauce

Peppered POM Sauce Prepare fresh pomegranate juice from 4 to 6 large pomegranates OR 2 cups of 100% pomegranate juice. Combine with 2 cups light brown sugar and 2 tablespoons toasted, crushed black peppercorn. Reduce slowly over low heat until it has the consistency of syrup, about 30 to 45 minutes. Strain and allow to cool to room temperature. Butternut Squash Ravioli Score 1 to 2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from the fruit and set aside. Toss the 4 peeled and split figs with the 1/4 cup of sherry and a pinch of sugar. Cook raviolis in salted boiling water. Heat a large saute pan over medium heat. Melt the butter in the pan, quickly saute raviolis, remove from pan and set aside. Add the shallots and figs to the pan. Saute for a minute, then add the pomegranate juice and port. Saute for another minute or two. Place three raviolis onto each plate along with two fig halves and three strips of prosciutto between the raviolis. Crumble goat cheese equally onto each plate. Drizzle peppered-pomegranate sauce over raviolis as desired. Garnish each plate with Italian parsley and fresh pomegranate arils and serve. recipe courtesy of

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FRESH Winter 2015  

Valentine's date night in? Spend a cozy night in with your Valentine sweetheart and leave the meal planning - and hard work - to us. Michael...

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