summer fresh & easy - Inspired.ca

Summer 2010 • inspired.ca 

FREE 

issue 

for the love of good food 

summer 

fresh & 

easy 

100 + 

Ideas for the 

bbq & beyond 

+ New products 

from 

+ Canada Day 

menu 

+ Quick & 

delicious 

dinners 

Sensations by 

Compliments 

100% Pure 

Beef Burgers

Our 100% pure premium orange juice. 

. 

Even the price is freshly squeezed. 

Our 100% pure orange juice has a delicious just-squeezed flavour, at a truly 

refreshing price. One taste, and you’ll never go back to the major brand again. 

Sensations by Compliments 

Orange Juice 1.89 L

our summer 

essentials 

let the good times roll… 

Ah, summer. It’s finally here. We’ve been 

dreaming about it for a while, and this exciting issue 

is the result: over 60 pages packed with deliciously 

fun ways to make the most of the season. 

The good times start with our stellar lineup of 

new summer products on page 6. I’m a big, 

big fan of all the new Sensations by 

Compliments Ice Creams. Trust me when I 

say they were thoroughly taste-tested by the entire 

Inspired team – in fact, we created a whole story to 

show them off (page 48). 

And that’s just the beginning. You can earn 

yourself some serious bragging rights with 

Your Ultimate Grilling Guide on page 37. Stir 

up some sizzling skillet meals in 

Monday to Friday (page 32). Brighten up 

your summer cooking repertoire with the tropical 

flavours of the Caribbean on page 43. Celebrate 

July 1 with some good old Canadian classics on 

page 52. And, to finish things off, learn how to 

make a perfect summer fruit pie (page 58). 

So what are you waiting for? Invite the 

neighbours over, fire up the grill and pour yourself 

a cold drink. Summer’s here, and it’s going to be 

a good one! 

Samantha Shepherd, Editor 

PS 

Got some feedback for us? Ideas? We’re all ears. 

Email me at editor@inspired.ca. 

BACON-WRAPPED BARBECUED CORN 

top dogs 

For the best hot dog experience this 

summer, grill up a few Sensations by 

Compliments Angus Beef Wieners. 

Made from high-quality 100% 

Angus beef, these gourmet dogs 

are ideal for grown-ups. Sharing 

with the kids? Optional. 

CEDAR PLANK NACHOS 

new 

Corn on the BBQ 

We love corn so 

much we created 

two totally original 

recipes to showcase 

it: Bacon-Wrapped 

Barbecued Corn 

(page 55) and 

Roasted Corn Relish 

(page 39). 

Grill Mates 

You can’t beat the 

subtle smokey flavour 

that Compliments 

Maple and Red Cedar 

Grilling Planks give 

to barbecued meat 

and seafood. We 

went classic with 

our Maple–Planked 

Salmon with Carrot 

Slaw (page 56) and 

out-of-the box with 

our Cedar Plank 

Nachos (page 38), 

to show how versatile 

they are. 

inspired.ca 1

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Have questions 

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Contact Us 

Online 

compliments@sobeys.com 

Telephone 

1-866-672-0061 

Mail 

Inspired Magazine 

C/O Sobeys Inc. 

1680 Tech Ave., Unit 1 

Mississauga, ON L4W 5S9 

Editor Samantha Shepherd 

Food Editor Bonny Reichert 

Managing Editor Claire Cooper 

Assistant Editor Andrea Ercolani 

Copy Editor Deborah Aldcorn 

Art Director Henrietta Poon 

Associate Art Director Suba Kailasapillai 

Designer Tyrone Franco 

Production Designer Aimee Nishitoba 

Production Manager Ivanka Smilenova 

Executive Chefs Ian Dowsett, Ryan Skelton 

Contributors 

Claudia Bianchi, Martine Blackhurst, Laura Branson, 

Jaishree Drepaul, Carol Dudar, Jennifer Ferguson, 

John Cullen, Angus Fergusson, Dana McCauley, 

Vincent Noguchi, Mark Olson, Jodi Pudge, Terry 

Schacht, Christopher St. Onge, Amy Snider-Whitson 

(PHEc), James Tse 

Inspired is a Sobeys Inc. publication created by 

Totem Communications Group. Colour reproduction: 

Clarity Colour. Printing: St. Joseph Printing. All 

rights reserved. Reproduction in whole or in part is 

prohibited without prior written permission from 

Sobeys Inc. ©Sobeys Inc. 2010 

PARTNERS IN GROWTH TM 

Sobeys, in conjunction with 

St. Joseph Print Group and 

Scouts Canada, contributes 

to the preservation of our 

environment. The printing of 

this magazine has facilitated 

the planting of thousands of 

seedlings on public parklands 

and riverbanks across Canada. 

your letters 

Readers offer up their feedback and ideas 

SautÉed dijon chicken 

with peaches 

“I really enjoyed 

looking over the 

recipes in your 

Spring issue. 

We enjoyed the 

Sautéed Dijon 

Chicken with 

Peaches...so easy 

to prepare!” 

-Shirley Dubois, 

via email 

We love to hear from 

you! Email us at 

editor@inspired.ca. 

Please note that letters to the 

editor are subject to publication 

and may be edited for clarity 

and length. 

“I appreciate Inspired for its original 

and appetizing recipes. Nevertheless, 

the section Live Well [Winter 2009] is, 

according to me, excessive. Instead of 

worrying about eating too much during the 

holidays and attempting to lose calories 

while shovelling or tobogganing, why 

not focus on confidence in itself? After 

all, in our society, models’ bodies do not 

resemble the bodies of regular women.” 

-Florianne Beauchamp, via email 

Thanks for your feedback, Florianne. 

Inspired is about enjoying good food and not 

at all about being a certain size. But we do 

believe in giving our readers (both men and 

women) tips and ideas to achieve a balanced 

lifestyle. We think that improving our health 

by eating nutritious, wholesome foods more 

often and finding ways to increase our 

activity levels are great steps toward feeling 

good about ourselves. 

My compliments on a very 

nicely done publication. The 

articles are well written and 

contain all the information 

desired by savvy shoppers 

and foodies. The scope 

of your recipes is very 

refreshing and saves me 

doing the work. 

–Kevin Young, via email 

“I wanted to take a moment to thank you and your team for continuing 

to publish a wonderful resource for us aspiring chefs and entertainers. 

Even though I’m usually hosting my husband and two toddlers, I still enjoy 

setting a beautiful table and exploring new flavours.” 

-Jennifer Gmoser, Fort Erie, Ont. 

go online Missed an issue of Inspired? 

Find it at inspired.ca. 

2 Inspired | summer 2010

Relax. We’ll take care 

of dinner tonight. 

From our kitchen to yours. 

Sometimes you’re just too busy to cook. That’s why we prepare a wide selection of 

Gourmet Minute meals in-store each day. And that means a tasty and affordable 

dinner or lunch is always ready whenever you are. 

Good Food Fast.

summer 2010 

37 


fresh & 


+ New products 

from 

+ Canada Day 

menu 

+ Quick & 

delicious 

dinners 

FOR THE LOVE OF GOOD FOOD 

FREE 

ISSUE 

100 + 

Ideas for the 

bbq & beyond 

cook 

everyday inspiration 

GET GLOWING..............................................22 

Tips and recipes for eating your way to 

healthy skin 

ALL THE COLOURS OF THE TOMATO..26 

Our picks for the top tomatoes and 

recipes to make them shine 

ORANGE JUICE… 3 WAYS......................... 30 

We took OJ from morning to night by 

making it the star of three savoury meals 

entertaining inspiration 

YOUR ULTIMATE GRILLING GUIDE........37 

Get fired up with our barbecue tips and 

recipes for beginners and masters 

ICE CREAM INDULGENCES...................... 48 

Tap in to your inner child with our 

decadent ice cream treats 

OH CANADA!.................................................52 

Call up some friends, preheat the grill and 

kick back with our patriotic menu 

MONDAY TO FRIDAY..................................32 

Keep your cool in the kitchen with 

oven-free dinners every night of the week 

On the Cover 

Summer starts with that 

first mouth-watering bite of a 

Sensations by Compliments Burger. 

Read our grilling guide on page 37 

for more barbecue ideas. 

CARIBBEAN DREAMS................................. 43 

Experience the spicy-sweet flavours of the 

tropics with our easy weeknight menu 

Find it in the freezer aisle 

icon index 

new Item is new in-store

try it: Sensations by Compliments 

Double Chocolate Truffle Ice 

Cream shines in our irresistible ice 

cream sandwiches (page 50). 

in every issue 

Turn to page 62 

for your bonus 

reward offerings. 

WELCOME LETTER................................................... 1 

WHAT’S NEW......................................................... 6 

Incredible burgers, seasonal favourites 

and much more 

YOUR SOBEYS..................................................... 10 

Find out what’s fresh and delicious in-store 

this summer 

46 

DISCOVER COMPLIMENTS............................46 

Get to know Sensations by Compliments, 

our delicious line of tempting treats and 

premium essentials 

48 

32 20 

COOKING CLASS...............................................58 

Chef Ian teaches a lucky Inspired reader 

how to make a peach pie from scratch 

KITCHEN NOTES................................................60 

Behind-the-scenes tips, tricks and 

techniques from our chefs 

RECIPE FINDER....................................................63 

SECRET SHOPPER..............................................64 

Take a peek into comedienne 

Debra DiGiovanni’s shopping cart 

inspired ideas 

FOOD NEWS.........................................................16 

The latest in food and drink trends 

SAVVY COOK...................................................... 18 

Budget-friendly ways to shop, cook and eat 

LIVE WELL.............................................................20 

Smart tips for a well-balanced life 

go online Find all the recipes 

from this issue at inspired.ca.

great homemade taste! 

Our butcher-style Sensations by 

Compliments Burgers are prepared using 

a technique that creates a hand-formed 

texture. The result? An enhanced beef 

flavour that makes these juicy burgers 

taste just like homemade – minus the prep. 

what’s 

new 

burgers 

galore! 

Great Catch! 

Not all salmon burgers are made equal. When we 

created our new Compliments Balance Wild Pacific 

Salmon Burgers, we wanted them to be the best. 

That’s why our burgers are made with Marine 

Stewardship Council-certified Pacific salmon and are 

a source of omega-3 polyunsaturated fat. We think 

eating responsibly tastes pretty good. 

Big Flavour in every bite 

Sensations by Compliments offers deliciously 

flavoured burgers you’ll love. For a classic Canadian 

combo, try our Cheddar & Bacon Beef Burgers. 

If cheese is your thing, our Three Cheese Swiss, 

Mozzarella & Old Cheddar Beef Burgers feature 

a meltingly delicious blend of cheeses, and trust 

us when we say try our Peppercorn & Garlic Beef 

Burgers – your taste buds will thank you. 

6 Inspired | sUMMER 2010

here’s the beef 

Burger lovers – the perfect patty has arrived! Our new 

Sensations by Compliments 100% Pure Beef Burgers 

are five ounces of beef formed into butcher-style patties 

that keep the meat at its most tender and juicy. 

save room for 

your burger 

Don’t let the bun take over your burger! 

Compliments Balance Original In the Thin 

Buns leave room for you to fully enjoy 

your burger and all its fixin’s. Less filling, 

but sturdy enough for even the juiciest of 

toppings, these tasty buns are also made 

with whole wheat and whole grain flour, 

making them an easy way to sneak fibre 

onto your plate. 

With exciting new varieties, 

we’ve got a burger for every bun. 

Head south 

of the border 

Experience the sweet-smokey taste of 

the South with our new Sensations by 

Compliments Mesquite Barbecue Sirloin 

Beef Burgers. Made with sirloin beef and 

our special blend of brown sugar and spices, 

it’s a flavour sensation with every bite. 

all the 

fixin’s 

Complement your burger with these 

tried-and-true toppings from Sobeys. 

Try it: 

Compliments Sweet Green Relish, 375 mL 

Compliments Prepared Mustard, 500 mL 

Compliments Sliced Mild Cheddar 

Cheese, 160 g 

Compliments Tomato Ketchup, 1 L

2. Show Off With Smart 

Serving Ware 

The new Compliments Culinaire Acrylic 

6-Piece Serving Set is both savvy and 

stylish. Dividers keep veggies and dips 

separate, while the lid doubles as an 

ice tray that sits underneath to keep 

foods cold. Now that’s smart! 

1. Toss Up A Gourmet 

Salad in Seconds 

Fresh Sensations by Compliments 

Salad Kits come complete with 

crisp greens, a delicious dressing 

and tasty add-ins – all you have 

to do is toss it together. 

what’s 

new 

top 5 must-haves 

Make the most of summer with our 

favourites for your shopping cart. 

3. Stay Chic While 

Keeping Hydrated 

Whether you’re heading to the 

office or going to the beach, keep 

this 750 mL Compliments Culinaire 

Stainless Steel Water Bottle on 

hand. BPA-free and available in 

two stylish colour combos, going 

reusable has never looked so good. 

5 97 

4. Add Amazing 

Flavour to Your BBQ 

Tantalize your taste buds 

with two new Sensations 

by Compliments Barbecue 

Sauces: Maple and Sweet 

Onion Chipotle. Made with 

premium ingredients, we 

won’t be offended if you 

pass them off as your own. 

1 99 

5. Savour Bountiful 

Summer Fruits 

Take advantage of at-their-peak stone fruits 

from Compliments. We have Peaches, Plums, 

Nectarines and Apricots available in convenient 

1 kg (2.2 lb) punnets (specially designed to 

protect the fruit). It’s summer at its best.

what’s 

new 

behind the scenes 

The latest product news from Compliments 

Learn about the shoppers who give the 

go-ahead to Compliments products. 

The Compliments Consumer Taste Panel is made up of shoppers who contribute their time 

and taste buds for the opportunity to be the first to try our new products. If a product 

doesn’t pass our panel, it goes back into development. It’s our way to ensure our products 

are the best they can be for you. 

New Look of 

Compliments 

Check out our fresh 

new look, on shelves 

and in-store now! 

They’re the same great 

products you love, now 

in brighter, easier-toread 

new packages. 

A behind-the-scenes look at how one Compliments product went from an 

idea to an item in your grocery cart. 

The Idea: We wanted to give our shoppers 

a peanut butter ice cream to challenge all 

others. Product Developer Rosemary Offord 

loved the idea of using mini chocolateycoated 

peanut butter cups: “I wanted the 

amount and distribution of the peanut butter 

cups to be just right, so you get a mini cup in 

every bite.” 

The Journey: Over the testing period, 

Rosemary and her team went through a 

number of formulas. “Originally, we looked 

at using some chocolate in the base, but it 

overwhelmed the peanut butter flavour.” 

Finally, the team settled on vanilla ice cream 

and added a thick peanut butter swirl to hit 

the flavour home. 

What the Panel had to Say: “This has 

well-balanced flavours of peanut butter, 

chocolate, vanilla ice cream, cream and 

fudge. The sweet-salt ratio for the peanut 

butter was perfect.” 

our verdict: Yum! 

meet this issue’s panelists 

We asked five of our Compliments Consumer 

Taste Panelists to share their favourite Compliments 

products for the season. Look out for their top picks 

throughout the magazine. 

Jatinder Johal 

This entrepreneur and 

busy mom likes to cook 

fast weeknight meals. 

Maria Hlavaj 

Maria and her husband 

love to cook – even for 

their dog. 

Pina Cozza 

While Pina cooks on 

weeknights, her husband 

handles the weekends. 

Suzan Lukacs 

This mother of two 

grocery shops up to four 

times a week! 

Sandy Vellinga 

Sandy loves to cook 

when her daughters 

come to visit.

your 

Check-out what makes Sobeys the better place to shop. 

add thrill to your grill 

Variety is the key. Whether you’re looking to please your family or 

feed a crowd, visit the Sobeys Meat Department for the freshest 

selection of all the classics at great prices. 

PREPPED and skewered 

We have a huge selection of kabobs fresh and ready 

to hit the grill. Available in a number of flavour 

varieties, there’s something for everyone. Try our 

Beef Kabobs with Island 3 Pepper or Celtic Smoke, 

Chicken Kabobs with Maritime Honey Garlic 

or Highland Honey Mustard or our Pork 

Kabobs with Acadian Dijon or Valley 

Sweet. Made daily in-store, each skewer 

is stacked with fresh peppers and onions. 

store-made patties 

Our meat experts are busy behind the counter preparing fresh 

beef patties everyday. Made from fresh, never frozen, lean 

ground beef, there are a number of seasonings to choose from, 

such as Parmesan & Herb, Steakhouse Pepper, Roasted Garlic 

& Peppers, Mesquite and Spicy Pepper. Try them today for great 

homemade taste without the work! 


salmon solution 

Fresh from the cold waters of the Bay of Fundy, 

these salmon steaks and centre cut portions are 

the perfect mealtime solution. Stuck for dinner? 

Throw a salmon steak and corn on the cob right on 

the grill. Entertaining on the weekend? Try cooking 

them on a Compliments Maple Grilling Plank for 

a stunning presentation and serve with a fresh 

summer salad. 


a cut above 

Bring your barbecue to the next level with fresh and juicy Sterling Silver® Premium Meats. 

Hand-selected from the top 12% of the finest grain-fed cattle, these beautifully marbled, 

tender cuts are guaranteed to Make Life Taste Better®. 

Grilled Steaks with Blue Cheese Butter 

PREP TIME: 15 min. TOTAL TIME: 30 min. SERVES: 6 

1 / 4 cup (60 mL) butter, softened 

3 oz (90 g) blue cheese, crumbled 

1 tbsp (15 mL) fresh lemon juice 

1 tbsp (15 mL) chopped fresh parsley 

1 tsp (5 mL) paprika 

2 tbsp (30 mL) olive oil 

1 tbsp (15 mL) freshly ground black pepper 

1 tbsp (15 mL) steak spice blend 

6 Sterling Silver® Beef Tenderloin steaks 

1. Blend the softened butter with the blue cheese, lemon juice, 

parsley and paprika in a bowl until combined. Transfer to a piece 

of plastic wrap, roll into a log and refrigerate for 1 hour. 

2. Preheat barbecue to medium-high. Mix the oil with the pepper 

and steak spice; brush steaks lightly with mixture. 

3. Grill steaks until preferred doneness. Cut the butter log into thick 

slices and top each steak with one or two slices just before serving. 

tip 

For an even juicier steak, let 

it rest for at least 5 minutes 

after grilling, before slicing. 

Citrus-Infused Grilled Top Sirloin 

PREP TIME: 10 min. cook time: 15 min. Serves: 4 

3 / 4 cup (175 mL) extra virgin olive oil 

we have the 

perfect cut for 

any occasion 

1 tbsp (15 mL) fresh lemon juice 

1 tbsp (15 mL) grated fresh lemon peel 

1 tbsp (15 mL) garlic, minced 

1 / 4 tsp (1 mL) kosher (coarse) salt 

1 / 4 tsp (1 mL) freshly ground black pepper 

4 Sterling Silver® Top Sirloin grilling steaks 

1. Mix all ingredients except for steaks in a small bowl. 

2. Place steaks on grill over medium heat, brushing 

steaks with citrus sauce on each side while cooking. 

Cook steaks to desired doneness, approximately 

8 to 12 min. for medium-rare to medium doneness. 

tip 

foR MORE CONSISTENCY WHEN GRILLING, 

BRING STEAKS UP to room temperature 

30 minutes before COOKING. 


new bbq ideas 

Meat’s not the only thing that shines on the barbecue. Give these 

unexpected ingredients some time on the grill and you may just find a new favourite. 

veggie swap 

If you’re looking for a burger alternative that’s just as tasty, 

hearty and topping-friendly, a thick portabella mushroom is the 

answer. Simply remove the stem and the gills and marinate – our 

Compliments Organic Balsamic Vinaigrette is a delicious option. 

Top with our Sensations by Compliments Flame Roasted Red 

Pepper Tapenade, baby spinach, grilled onions and a slice of your 

favourite cheese and grill for 2 to 5 min. on medium-high heat. 

fired up fruit 

Fruits like pineapple, pears, apples and peaches 

get deliciously caramelized as soon as they hit the 

heat and they couldn’t be easier to prepare. After 

soaking diced fruit in water with a teaspoon of 

lemon juice for about 30 minutes, 

skewer them (or place them 

in an oiled grate), grill over 

medium heat for 2 to 5 min. 

and enjoy! Make them even 

sweeter by basting them 

first with honey or maple 

syrup and serving with a 

yogourt dip. 

grilled GARLIC bread 

You don’t need the oven for fresh and crispy garlic 

bread this summer. Just slice up your favourite 

baguette, rub with some olive oil, garlic and parsley 

or oregano and place on the grill. Be sure to keep 

your eyes on them though – the bread will cook 

twice as fast as in oven. 

Short on time? Pick up our already seasoned and 

packaged bread and place it right on the grill (keep 

turning it to avoid burning). It’ll be ready in about 

10 min. Want something cheesier? Our storemade 

Three Cheese Garlic Bread can be grilled on 

a cookie sheet over low to medium heat for 20 min. 


3 great salad options 

Find out how Sobeys can help you put together the perfect 

salad – for any occasion. 

1 Dinner on the go 

Pick up a Gourmet Minute tossed salad, when 

you need dinner ready – fast. Made fresh 

throughout the day with fresh greens, crisp 

veggies and delicious toppings, we have 

24 different varieties to choose from. 

Our newest salad is this Very Berry Tossed 

Salad full of better-for-you blackberries, 

blueberries, strawberries and grapes 

served on top of a fresh blend of greens. 

2 Make your own – with a bit of help 

Want to put together your own special salad blend? Let us help! Mix and match 

your favourite Compliments Organic ingredients and top it all off with our flavourful 

Compliments Organic Balsamic Vinaigrette. 


3 Party- or 

picnic-perfect 

These ready-when-you-are Compliments 

salads are the perfect party solution. 

Proudly produced in P.E.I. with locally grown 

produce and available in two sizes that can 

feed from 2 to 10 people, you’re ready for 

any gathering large or small. And we’re 

never short on the favourites – including 

Macaroni & Cheese Salad, Creamy 

Coleslaw and Potato Salad. 

We have a lot of produce already 

cored, peeled and sliced, diced or 

halved and ready to eat. 

farm-fresh 

produce 

From on-the-go entertaining 

solutions to everything local, your 

Produce Department is getting 

fresh this summer. 

Daryl Buote shares his fresh picks 

from the Produce Department. 

expert q & a: 

We chatted with Sobeys Produce Manager Daryl Buote from Saint John, NB 

about how to make the most of the Produce Department. 

Q: What types of produce 

will you have available 

all summer? 

A: We always have a wide variety of 

fresh berries in the summer, and there 

really is nothing better than green and 

yellow beans. The summer also brings 

asparagus, zucchini, mushrooms 

and fiddleheads. The window for 

fiddleheads is small, so make sure 

you don’t miss them in June. Check 

out our wide variety of Compliments 

Fresh Herbs, which will help dress 

up any meal and our line of bagged 

Compliments Salad Blends, from 

European to Radicchio, they offer 

great variety for our shoppers. 

Q: You get in a lot of local 

produce this time of year, 

where’s it from? 

A: We get a variety of Maritime-grown 

produce from farmers throughout 

the Atlantic provinces. Fresh quart 

strawberries, wild blueberries, 

salad greens, hothouse tomatoes, 

cucumbers and rhubarb are all 

offered from local producers. Later in 

the summer, we also have a variety 

of potatoes, apples, cabbage, turnip, 

squash and corn grown from local 

neighbourhood farms. 

Q: Any options for shoppers 

on the go? 

A: Shoppers can grab individual fruit 

cups made fresh everyday (a great 

option for a snack at work) and if 

shoppers are looking for a quick 

breakfast idea, we have individual 

yogourt cups topped with granola 

and berries. If you need an easy 

dinner, we have fresh vegetable 

kabobs that are ready to go on 

the barbecue. 

Q: How can the produce 

department help shoppers 

with summer entertaining? 

A: We have a lot of produce already 

cored, peeled and sliced, diced or 

halved. We have a great selection of 

store-made fruit, veggie and mixed 

berry Grab n’ Go Trays too, which 

come in different sizes and with a 

variety of dips to choose from – like 

chocolate or cream cheese for the 

fruit trays and French onion or ranch 

for the vegetable trays. 


food news 

Food and drink trends 

you can really use 

Entertaining advice 

from our Food Editor, 

Bonny Reichert 

Q: This summer I’d really like to break 

out of my barbecue routine. Can you 

suggest some new ideas? 

Ingredient Spotlight: 

radicchio revamped 

A year-round staple in spring mix salads, radicchio’s lush colour stands out on summer 

menus. With its slightly bitter taste, radicchio contrasts well with mild-flavoured 

lettuces. Choose heads with crisp, shiny leaves. Try grilling, sautéeing or baking 

radicchio with a little olive oil and salt. It also adds zest and crunch in pastas and 

risottos. For a sweet and savoury snack, pair it with blue cheese and honey. 

add some sparkle 

Compliments Sparkling Waters are the perfect 

summer drink. Made with carbonated water and 

natural fruit flavours, you can enjoy these light and 

refreshing sippers on their own. You can even garnish 

the Cranberry Raspberry with mint or a fresh berry, 

if you’re feeling fancy or try the Tangerine Lime to add 

fizz and a zing of citrus to white wine sangria. 

panelist’s pick 

“The raspberry flavour really stood out for 

me in this drink and there was a nice hint 

of cranberry too. This wasn’t too sweet 

and it was very refreshing.” –Suzan Lukacs 

A: Grilling isn’t just for meat anymore; you can 

cook just about anything. Pizza and flatbreads 

take to grilling very naturally, but so do lettuces 

such as radicchio, endive and even romaine. 

Just split the heads through the root, brush 

with olive oil and grill cut side down until crisp, 

tender and browned in spots. Season, dress 

with some vinegar and sprinkle with a little 

grated cheese. To do an entire Caesar salad on 

the grill, see page 39. 

Fruit gets flavourful and even juicier when 

grilled – try pineapple (page 45), peach halves, 

bananas, pears and plums. If you want to get 

even more creative, sauté some veggies and 

potatoes in a little olive oil in a heavy pan such 

as cast iron, and set it right on the grill rack. Add 

a few beaten eggs, cover, and you’ll have an easy 

Spanish omelette. Also, there is nothing more 

fun and casual with cocktails than thick-cut hot 

salami slices right off the grill, served with some 

grainy mustard and grilled olives (use a skillet 

for these so they don’t fall through the grate). 

Q: Are there foods that are better 

suited to outdoor entertaining 

on a hot day? 

A: Good entertaining in the heat of the summer is 

all about keeping it simple and fresh. Instead of 

lettuce salads, which wilt easily, serve chunkier 

dishes like a niçoise salad with tuna, green 

beans and egg, a chef’s salad with cubed meats 

and cheeses, or a pasta salad with a rainbow 

of grilled veggies. Chicken or turkey wraps and 

ground-beef tacos do well in hot weather, and 

Middle Eastern foods such as hummus (page 

23), tomato and cucumber salad dressed with oil 

and lemon juice, and chicken skewers, were all 

made to be eaten in the heat. And, don’t forget 

to use your freezer! Of course, ice cream and 

sorbets are great summer coolers, but you can 

also freeze grapes and watermelon cubes for an 

unexpected summer treat. 


must-have: 

Grainy 

mustard 

The hot condiment 

for everything from 

charcuterie platters 

to smoked meat 

sandwiches, grainy 

mustard is showing 

up everywhere. Made 

with whole seeds, the 

mustard has a mild 

flavour and adds a zip 

of colour and texture. 

We love it tossed with 

asparagus just before 

they're grilled. You can 

also try it in our Roasted 

Garlic & Dijon Potato 

Salad (page 19). 

Best Steaks for the Grill 

Read on to see which flame-friendly cut is the one for you. 

flavour country: Rib-eyes are 

famous for their taste and are best 

grilled with nothing more than a little 

salt and pepper. 

feed a crowd: Flank offers great value 

and as a larger cut, it's an easy main when 

you’re entertaining. Best marinated and 

served by slicing it across the grain. 

love it tender: Strip loin steak is one 

of the tenderest cuts, making it 

a melt-in-your-mouth option. 

steakhouse favourite: T-bone is 

the go-to for its unbeatable combo of 

tenderness and flavour. 

stick it: Top sirloin is a great pick for 

kabobs since the already delicious meat 

really sings when marinated. 

Rediscover Rosé 

Light and fruity, a chilled 

glass of rosé is the little 

black dress of wines; it goes 

with everything, especially 

grilled food. Pair it with 

our must-try chicken or rib 

recipes featured in Your 

Ultimate Grilling Guide 

(page 37). 

heavenly hot DOGS 

This summer classic is more popular than ever, and these 

Sensations by Compliments Angus Beef Wieners are the 

best of the bunch. Made with 100% Angus beef, these 

juicy dogs are a perfect barbecue treat with mustard and 

ketchup, but don’t be afraid to experiment with toppings 

like caramelized onions. 

3 49 

new 


savvy cook 

Budget-friendly ways 

to shop, cook and eat 

lOVE your 

leftovers 

It’s the day after your backyard bash and 

you’re staring at a fridge-full of leftovers. 

Here’s how to use them now or later. 

1. Hot Dog & Hamburger Buns 

For right now Spread leftover buns 

with garlic butter and toast them for instant 

garlic bread. 

For later Wait a couple of days before 

pulsing bread in the food processor for 

homemade bread crumbs you can freeze. 

2. Veggie Platter 

For right now Chop them up into a salad. 

For later Store in a resealable bag in the 

fridge with a damp paper towel and save for 

a quick stir-fry during the week. 

summer’s bounty 

The price is right but you’re worried you won’t get through it all. Don’t be afraid to pick 

up that punnet of peaches, giant watermelon or dozen ears of corn. These savvy tips help 

you make the most of the bounty. 

3. Juice & Punch 

For right now Make yourself a refreshing 

drink by adding soda water to the leftovers. 

For later Pour extras into ice cube trays, 

or make your own fruity Popsicles. 

Grill them Barbecue a large batch of 

veggies (like zucchini, eggplant, peppers 

and red onions) and keep in the fridge to 

add to salads, sandwiches, wraps or pizzas 

throughout the week. 

Freeze Them Store some summer sunshine 

for winter by freezing your excess fruit – 

berries and stone fruit freeze especially well. 

Wash, slice (if necessary) and freeze in a 

single layer on a tray. Once frozen, transfer 

to a resealable plastic bag. 

blend Them Chop and remove seeds from 

whatever soft fruit you have on hand (like 

peaches, nectarines and watermelons) and 

whiz in a blender with fruit juice or add a 

banana and yogourt to create a satisfying 

smoothie. 

Chop Them Whether you have extra 

veggies or fruit, chop them up for a salad. 

Explore different combinations. Veggies pair 

well with simple olive oil and vinegar, while 

fruit tastes great with a drizzle of honey. 

Easy Swap! 

try it: Compliments Calorie-Free Iced 

Tea Drink Mix, 6 x 1.5 g, Compliments 

Low Calorie Tangerine Grapefruit Drink 

Mix, 6 x 2.3 g and Compliments Calorie- 

Free Raspberry Drink Mix, 6 x 1.6 g. 

Flavoured waters may be a current trend, but 

at up to $4 a bottle, they add up to big bucks; 

two bottles a week can cost over $400 a 

year. Make a switch to Compliments Calorie- 

Free or Low Calorie Drink Mixes; at less 

than $2 a pack, you’re spending only about 

$35 a year! It’s the most economical – and 

sweetest – way to quench your thirst. 

ss

cool 

condiments 

If you take out whole condiment 

bottles at your outdoor barbecue, 

there’s a risk that the heat and sun can 

spoil them. Instead, put out individual 

bowls and keep 

replenishing from 

the fridge as 

your guests 

need more. 

Shred 

the 

cost 

Pre-shredded cheeses are the 

ideal time saver for dishes 

like fajitas and pizzas, but 

they can be pricey. Get all 

the convenience of preshredded 

cheese for less than 

the leading national brand 

with a Compliments shredded 

cheese blend. Available in 

a wide variety of blends, 

such as Compliments Finely 

Shredded Tex-Mex Cheese 

Blend, Compliments Shredded 

Cheddar and Mozzarella 

Cheeses and Compliments 

Balance Part Skim Mozzarella 

Shredded Cheese, they also 

come in resealable bags for 

maximum convenience. 

potluck dish 

for 8 under $10! 

Potato salad is a great dish to feed a crowd. For this 

recipe, we’ve kept the price down but boosted the flavour, 

so it’s both guest-worthy and budget friendly. 

Roasted Garlic & Dijon Potato Salad 

PREP TIME: 10 min. Total time: 30 min. Serves: 8 

2 lb (1 kg) red potatoes, skins on 

and scrubbed 

1 / 2 cup (125 mL) Compliments Balance 

Mayonnaise Style Dressing 

1 / 4 cup (60 mL) Compliments Whole 

Grain Dijon Prepared Mustard 

1 tbsp (15 mL) roasted garlic 

seasoning paste 

1 tbsp (15 mL) capers, drained of juice 

2 tbsp (30 mL) sundried tomatoes in oil, 

drained and coarsely chopped 

4 stalks of celery, finely diced 

salt and pepper, to taste 

2 tbsp (30 mL) coarsely chopped 

Compliments Fresh Dill 

$1.11 

per person 

1. In a large saucepan, simmer potatoes in 

salted water over medium heat for 15 to 

20 min., depending on size. They should be 

just fork tender; do not overcook. Drain and 

transfer to a large bowl. 

2. Cut potatoes into 1-in. (2.5 cm) pieces 

and, while hot, add mayonnaise dressing, 

mustard, garlic paste, capers and sundried 

tomatoes. Mix gently to combine without 

breaking potatoes up too much. 

3. Add celery, salt and pepper, and toss 

until just combined. Garnish with fresh dill 

and serve warm, or refrigerate and serve 

within 12 hours. 

per serving ( 1 / 8 of the recipe): 180 calories, 

4 g protein, 6 g total fat (0.5 g sat. fat), 

5 mg cholesterol, 26 g carbohydrates, 

3 g fibre, 490 mg sodium 

Recipe cost is calculated by portion of the ingredient used for the whole 

recipe and includes staple ingredients. Go to page 63 for more details. 


live well 

Practical 

advice for 

a balanced life 

2 69 we love that they’re 

a source of dietary 

fibre and don’t have any 

artificial colours or flavours. 

Nutrition tips 

Q: i’ve heard it’s better to spread out 

calorie consumption during the 

day. What’s the best way to do it? 

A: Spreading your calories out throughout 

the day is better for your metabolism 

and digestion. A helpful guideline is to 

eat every three to five hours, adding a 

snack if it will be longer than five hours 

food friends 

between meals. So, if lunch is at noon and 

dinner is at six, have a small snack around 

A few foods we already love may be even more beneficial when they’re paired up. 

three. This way you won’t feel starved 

Research has shown that the combos below have a lot to offer on the plate. 

at meal times, which can lead to lesst 

h a n - h e a l t h y f o o d c h o i c e s o r ove r e a t i n g . 

Red Pepper + 

Avocado + 

Olive oil + 

Black Beans 

Tomato 

Arugula 

The actual number of calories we need 

Benefit: Peppers are a Benefit: Avocado 

Benefit: Oil helps dark 

is based on our age, gender and activity 

good source of vitamin C, has good fat that will green vegetables, such 

which helps increase the help your body absorb as arugula, release an 

level. A man at a healthy weight should 

absorption of iron from lycopene, which is found antioxidant called lutein. 

consume between 2,200 and 2,700 

the beans. 

in tomatoes. 

Try it: These two are 

calories each day, assuming 30 minutes 

Try it: Peppers will Try it: Mixed in a 

the start of a great salad. 

of activity per day. A women at a healthy 

add welcome colour wrap with cilantro and 

weight should consume between 

to a summery black a squeeze of lime. 

1,750 and 2,100 calories each day, also 

bean salad. 

assuming 30 minutes of activity every 

day. In general, you don’t need to count 

every calorie – it’s more important to be 

calorie aware. Read the nutrition labels on 

packaged goods to choose lower-fat and 

better-for-you muffins 

lower-sugar foods more often, as these 

will generally be lower in calories as well. 

Grab a Compliments Balance Muffin 

on your way out the door and 

start your day off deliciously. 

With two different flavours 

to choose from – Blueberry 

& Pomegranate Bran and 

Fruit, Flax & Fibre – 

Q: are there any foods that will help 

keep me hydrated this summer? 

A: You bet! You can get up to 20% of your 

daily fluids from food. Try snacking on 

apples, celery, cucumbers, watermelon 

and grapes this summer to help quench 

your thirst. 

new 

from Sobeys 

Registered Dietitian 

Jennifer Ferguson 


5ways to have a 

greener summer 

Lighten your eco impact with these simple 

tips. Just be sure to check local bylaws for 

guidelines before getting started. 

1. Hang out the wash Skip the dryer and 

rely on sunny days to dry your clothes. You’ll 

use less energy and save on utilities. 

2. Use the oven less Keep the house cool 

and save energy by relying on your stovetop 

(which emits less heat) or try no-cook 

wonders like bean salads and sandwiches. 

3. Switch to linen napkins Paper 

napkins are essential for rib night, but try 

reusable linen for meals with less mess. 

4. use rainwater for lush lawns Set 

up a rain barrel in your backyard and let 

nature do its thing. As rainwater collects, 

use it to keep your garden green. 

5. Start a compost Reduce the amount of 

garbage you lug out to the curb each week 

by composting biodegradable waste. As 

it breaks down, you’ve got an ideal natural 

fertilizer. Your garden will thank you. 

recipe makeover: 

fried chicken 

We took a bite out of fried chicken’s sky-high sodium 

without sacrificing the crunch and flavour you love. 

Lower in fat, this recipe is guaranteed to please fried 

chicken fans – just don’t tell them it’s baked! 

MADEOVER OVEN “FRIED” CHICKEN 

PREP TIME: 15 min. Total time: 50 min. Marinating time: 60 min. (or more) Serves: 4 

2 lb (1 kg) assorted chicken 

pieces such as breasts, thighs or 

drumsticks, bone in and skin on 

1 cup (250 mL) buttermilk 

1 / 4 cup (60 mL) Compliments 

Louisiana Hot Sauce 

1 / 4 cup (60 mL) Compliments Fresh 

Chives, finely chopped 

3 / 4 cup (175 mL) all-purpose flour 

1 / 2 cup (125 mL) Compliments Corn 

Flakes Cereal 

1 / 2 tsp (2 mL) each salt, pepper, 

paprika and garlic powder 

2 tbsp (30 mL) vegetable oil 

1. With a heavy knife, cut bone-in 

breasts in half (if using) so all pieces are 

about the same size. Place chicken in 

a large glass bowl or a resealable bag. 

Add buttermilk, hot sauce and chives. 

Stir or shake to coat. Refrigerate for at 

least 1 hour or up to 12 hours. 

2. Preheat oven to 400°F (200°C). Combine 

flour, corn flakes, salt, pepper, paprika and 

garlic powder in a food processor fitted with 

a metal blade; pulse until finely crumbled. 

Transfer to a large resealable bag. Remove 

chicken from marinade and shake off excess. 

Place chicken pieces, one by one, in flour 

mixture, coating evenly. 

3. Heat all but 1 tsp (5 mL) oil in a large 

non-stick skillet set over medium-high heat. 

Add chicken pieces, skin side down, and cook 

for 4 to 5 min., or until golden. Transfer chicken 

to a greased, rimmed baking sheet and bake, 

skin side up, for 25 to 30 min., until golden. 

The thickest part of a thigh should register 

165°F (74°C) on an instant-read thermometer. 

Blot chicken on paper towel before serving. 


33 g protein, 23 g total fat (6 g sat. fat), 



hed tk 

energy on 

the go 

Yummy cashews, almonds and dried fruit 

are just some of the favourites you’ll find in 

a Compliments Balance Trail Mix. A handful 

from one of the 

delicious combos 

such as Tropical 

Fruit & Nut, Nut 

& Seed and Nut 

& Berry (all made 

with unsalted 

nuts!) provides 

a source of iron. 

Plus, each pack is 

resealable, so you 

can toss them in your 

bag without any spills. 

Before 

1,595 mg sodium 

after 

520 mg sodium

get glowing 

Healthy Skin from within 

Good nutrition year-round has been shown to help your 

skin look its best. In anticipation of tank top season, we 

asked Sobeys Registered Dietitian Jennifer Ferguson 

and Toronto-based dermatologist Dr. Benjamin Barankin 

to weigh in on the most skin-friendly foods. 

1 Salmon 

This colourful fish contains two key 

essential fatty acids, omega-3 and 

omega-6, which work to keep cell 

membranes healthy and strong. 

The result: Your skin can lock in more 

moisture (think youthful summer glow) 

and function better as a barrier against 

complexion compromisers like bacteria 

and other skin-inflaming culprits. 

2 Berries 

When it comes to antioxidant power, 

blackberries, blueberries, acai berries 

and strawberries are known to play an 

important role in keeping cell-damaging 

free radicals in check. In particular, 

berries are a source of vitamin C, 

an antioxidant that helps your body 

produce collagen, which, in turn, is 

thought to prevent wrinkles, plump 

up your skin and support stronger 

hair and nails. 

3 Legumes 

A great meat alternative, legumes 

are a source of protein and contain 

anti-aging antioxidants such as 

vitamin E. They also contain 

vitamin B 3 

and folic acid. Some 

legumes also contain zinc and biotin. 

4 Almonds 

Almonds contain protein, which is 

thought to nourish your skin. As well 

as zinc and vitamin E, almonds contain 

more calcium than any other nut. 

5 Healthy Oils 

Consuming good oils helps your skin 

retain moisture, thus improving its 

overall appearance. Be sure to choose 

from unsaturated fats such as olive oil. 

Canola, soybean, walnut and flax oil 

(all unsaturated fats) are also high in 

omega-3 fats.

Acai-Plum Compote 

Never mind that it’s delicious, this versatile compote is hydrating 

and offers 70% of your daily requirement for vitamin C. 


2 cups (500 mL) Compliments Balance Acai Five Juice Blend 

1 / 4 cup (60 mL) Compliments Honey 

1 tbsp (15 mL) vanilla extract 

6 Compliments Plums (from 1 punnet), pitted and quartered 

1 tbsp (15 mL) very thinly sliced Compliments Fresh Mint leaves 

1. Combine juice with honey and vanilla in a medium saucepan. 

Bring to a boil. Reduce heat and simmer for 5 min. 

2. Stir in plums. Simmer, covered, for 5 min.; remove lid and simmer 

10 min. longer or until plums are fork-tender but still intact. Cool 

slightly or chill before serving, garnish with mint. Keep any leftovers in 

a covered container in the refrigerator for up to 3 days. 

per serving (1 cup/250 ml): 170 calories, 1 g protein, 0 g total fat 

(0 g sat. fat), 0 mg cholesterol, 43 g carbohydrates, 2 g fibre, 

10 mg sodium, vit. C 70% daily value. 

Almond & Olive Hummus 

We gave this party favourite an inspired twist by adding 

olives and skin-friendly almonds which contain protein and 

vitamin E. We love it to switch up our lunch routine, but really, 

it’s delicious any time of day. 

PREP TIME: 5 min. Total time: 15 min. Makes: 2 3 / 4 cups (675 mL) 

1 can (540 mL) Compliments Chick Peas, drained and rinsed 

1 / 2 cup (125 mL) Compliments Natural Almonds 

1 / 2 cup (125 mL) lightly packed, drained Compliments Stuffed 

Manzanilla Olives 

2 cloves garlic 

2 tbsp (30 mL) extra virgin olive oil 

2 tsp (10 mL) red wine vinegar 

1 / 4 tsp (1 mL) each salt and pepper 

3 / 4 cup (175 mL) water (approx.) 

1 / 2 cup (125 mL) lightly packed parsley leaves 

1. Combine chick peas, almonds, olives, garlic, olive oil, red wine 

vinegar, salt and pepper in the bowl of a food processor fitted with 

metal blade. 

2. With the motor running, gradually add water until mixture is 

smooth (you may need a bit extra to achieve desired consistency). 

Add parsley and pulse until finely chopped. Serve as a dip with 

fresh-cut vegetables and whole wheat pita wedges or use as 

a sandwich filling. Store leftovers in a covered container in the 

refrigerator for up to 5 days. 

per serving (3 tbsp/45 ml): 80 calories, 3 g protein, 5 g total fat 

(0.5 g sat. fat), 0 mg cholesterol, 6 g carbohydrates, 2 g fibre, 

180 mg sodium 


Asian Grilled Salmon Salad 

Pretty on the plate and a source of omega-3 from the salmon, we won’t be surprised if this salad becomes your new go-to. 


2 tbsp (30 mL) rice or white wine vinegar 

1 tbsp (15 mL) Compliments Soya Sauce, 30% Less Salt 

1 tbsp (15 mL) brown sugar 

1 tbsp (15 mL) grated fresh ginger (or more, to taste) 

1 small clove garlic, minced 


4 (5 oz/150 g) fresh salmon portions 

1 / 2 pkg (156 g) Compliments Organic Mixed Baby Greens 

1 cup (250 mL) Compliments Stringless Sugar Snap Peas, 

thinly sliced lengthwise 

1 cup (250 mL) shredded or julienned carrots 

1. Whisk together vinegar, soya sauce, brown sugar, ginger and garlic; 

slowly whisk in oil. Divide dressing, reserving half. 

2. Preheat grill to medium-high and brush or rub with a little vegetable 

oil. Brush salmon portions evenly with dressing. Grill on first side for 

3 to 4 min. Turn, brush with more dressing, and grill 3 to 4 min. longer 

or until salmon flakes easily with a fork but is still coral coloured in 

the centre. 

3. Break fish into large chunks and toss with greens, sliced peas and 

carrots. Drizzle with reserved dressing and mix to coat. Divide evenly 

among four plates and serve. 

per serving ( 1 / 4 of the recipe): 300 calories, 29 g protein, 14 g total fat 


320 mg sodium 

fRESH BITES 

These better-for-you items contain 

vitamins A and C, which are known 

to be skin-friendly. 

Compliments Balance Acai Five Juice Blend, 1.89 L 

Compliments Organic Baby-Cut Carrots, 454 g 

Compliments Sweet Bell Peppers, pack of 3 


AIR MILES® news 

Learn how shopping at Sobeys and Foodland 

takes you closer to living your dreams. 

Summer fun awaits – redeem today! 

Want a summer filled with fun and adventure? Check out our 

rewards catalogue for some fabulous ways to keep you and your 

family busy all summer long. 

• Take in some culture. Redeem reward miles for a day at a museum 

or art gallery in your own city or while on vacation. 

• Chase the thrills. Visit an amusement park or cheer on your favourite 

team by redeeming reward miles for great tickets. 

• Throw a backyard bash. Invite the neighbours over and fire up the 

barbecue with a little help from the AIR MILES reward program. 

Redeem 350 reward miles for a $50 Sobeys and Foodland grocery 

certificate and put it toward burgers, hot dogs, snacks and treats for 

you and your guests. 

Visit airmiles.ca or call 1-888-AIR-MILES (1-888-247-6453) to redeem today! 

Turn to page 62 for bonus 

reward offerings. 

earn and collect 

reward miles. fast. 

earn with every purchase 

It couldn’t be easier to collect reward miles 

every day. Simply present your AIR MILES 

card every time you shop at Sobeys and 

Foodland and you’ll earn one reward mile for 

every $20* spent in combined purchases each 

week, Friday to Thursday. And your reward 

miles never expire, so you can save up and 

redeem big! 

earn with 

bonus reward miles 

Check out page 62 for some great products 

that will help you rack up even more 

reward miles – just for trying them out! 

earn with our e-Flyer 

Get even closer to your dream rewards by 

visiting sobeys.com/flyer every week. Take 

a look at the e-flyer to find out about the 

hundreds of products that will earn you 

bonus AIR MILES reward miles. You’ll 

never miss a reward mile again! 

enroll today! 

Enrolling in the AIR MILES 

program couldn’t be easier. 

Simply fill out a form in-store or 

online at airmiles.ca and start 

collecting today! 

*Excludes taxes, tobacco products, gift cards, bottle deposits, fluid dairy products, 

pharmacy, alcoholic beverages, fuel and lottery and any other non-discountable products. 

TM 

Trademarkes of AIR MILES International Trading B.V. Used under license by LoyaltyOne, 

Inc. and Sobeys Capital Inc. 


1 2 

3 

all the colours of the tomato 

You say tomato, we say the options are endless! With so many 

interesting shapes, sizes and colours (brown, anyone?) 

available in-store, now’s the time to give a new type a try. 

6 

4 

5

ToP TOMS: 

We’ve tasted a bunch and picked out the 

best. Here are our favourite varieties. 

Tomato & BOcconcini salad with Balsamic Glaze 

Fresh tomatoes shine in this Italian classic. Aged balsamic vinegar, fresh basil and 

bocconcini cheese are the perfect complement, balancing the acidity and the sweetness 

of the dish. We like to use different colours for a pretty presentation. 


1 Tomatoes On the Vine 

Try it Expect garden-fresh flavour thanks 

to extra time hanging out on the vine. 

Use it For a stunning presentation, grill or 

roast whole, while still attached to the stem. 

2 Cocktails 

Try it Slightly larger than cherry tomatoes, 

and just as sweet; often sold on the vine. 

Use it Their not-too-big, not-too-small size 

makes them ideal for kabobs. 

3 Heirlooms 

Try it Ancestors of the modern-day 

tomato; available in interesting shapes, 

colours and flavours. 

Use it Swap in for your go-to variety in 

sliced tomato salads. 

4 Cherry 

Try it Delicious sweetness and full tomato 

flavour in a small package. 

Use it A wonderful addition to a tossed 

salad or veggie platter. 

5 Brown 

Try it Exotic-looking brown-gold tomatoes 

are extra juicy and firm with a perfect 

acidic-sweet balance. 

Use it The ideal complement to a juicy burger. 

6 Compliments Sweet 

Snacking Santalina Greenhouse 

Grown Tomatoes 

Try it A variety of grape tomato with 

a just-like-candy sweetness. 

Use it Great to snack on – kids love them. 

Also good in pastas and omelettes. 

3 tbsp (45 mL) Sensations by Compliments 

Aged Balsamic Vinegar of Modena 

3 tbsp (45 mL) red wine 

1 tbsp (15 mL) Compliments Honey 

Pinch each of salt and freshly ground 

pepper, plus more to taste 

4 fresh red, orange or yellow tomatoes, 

or a mix 

1 / 2 pkg Compliments Fresh Basil, 

leaves only 

6 fresh bocconcini cheese balls, sliced 


1. To make the glaze, combine the vinegar, 

wine and honey in a small saucepan and 

bring to a simmer over medium heat. Cook 

about 5 min., until thickened and reduced by 

two thirds. Remove from heat and transfer 

to a small bowl. Allow to cool to room 

temperature, and season with salt and pepper. 

2. Meanwhile, slice tomatoes and arrange 

on a platter or four plates, alternating with 

basil leaves and cheese. Season with salt 

and pepper. Drizzle olive oil and cooled glaze 

overtop and serve. 





storage and selection 

Choose tomatoes that are firm to the touch, 

heavy for their size and have a rich, deep 

colour. Store tomatoes at room temperature 

and out of direct sunlight – refrigeration will 

reduce their flavour. 


Fresh Grape Tomato Salsa 

This sweet-spicy salsa is beautifully versatile. Serve it the 

traditional way with tortilla chips or on top of crostini. We 

also love tossing it into cooked pasta and pairing it with 

grilled meat or fish. 



1 tbsp (15 mL) red wine vinegar 

1 tbsp (15 mL) fresh lime juice 

1 tsp (5 mL) honey 

1 / 4 tsp (1 mL) each salt and ground cumin 

Freshly ground pepper, to taste 

1 pkg (approx. 2 cups/500 mL) Compliments Sweet Snacking 

Santalina Greenhouse Grown Tomatoes, quartered 

1 / 3 cup (75 mL) finely diced red onion 

3 tbsp (45 mL) finely chopped Compliments Fresh Chives 

2 tbsp (30 mL) finely diced jalapeño pepper, seeds removed 

2 tbsp (30 mL) chopped fresh cilantro 

1. In a mixing bowl, whisk together oil, vinegar, lime juice, honey, 

salt, cumin and pepper until blended. Gently stir in remaining 

ingredients, coat evenly and serve or cover and refrigerate. 

per serving ( 1 / 4 cup/60 ml): 35 calories, 0 g protein, 3 g total fat 


30 mg sodium 

meet our grower 

Compliments tomato producer Paul Mastronardi shares his passion for growing tomatoes 

and explains why the hothouse is the way of the future. 

“You would be amazed at how our tomatoes are babied,” 

says Compliments tomato grower Paul Mastronardi. 

Grown in large, high-tech greenhouses, Paul’s tomatoes 

thrive in perfect, climate-controlled conditions. In addition 

to being consistently delicious, hothouse tomatoes are 

an environmentally sound choice. “We do our best to 

protect the plants and the environment at the same time,” 

explains Paul. “We use good bugs, like ladybugs, to eat all 

of the bad ones, which eliminates the need for pesticides.” 

The greenhouses further protect the plants from 

pesticide contamination from neighbouring farms, 

which is a concern for many environmentally aware 

farmers. In addition, Paul’s tomatoes are grown in 

organic, biodegradable material, are hand-picked 

and are packaged in biodegradable containers. “But 

the biggest benefit,” says Paul, “is that [we] give our 

customers the chance to buy local greenhouse 

tomatoes when they’re at their freshest.” 


Subscribe today at: 

compliments.ca/inspiredsubscribe 

great recipes • new products • seasonal inspiration 

 

 

Summer 2009 

compliments.ca 

here’s how to get inspired: 

1. Delivered to 

your doorstep 

Sign up today for your free 

subscription to Inspired magazine. 

Starting with the Fall magazine, 

you’ll get each issue delivered right 

to your home. Visit compliments.ca/ 

inspiredsubscribe. 

2. sent to your inbox 

Our Inspired e-newsletter alerts you 

to each new issue, linking through to 

our online version of the magazine 

so you can view the new Fall issue 

immediately. Sign up at inspired.ca. 

let us 

entertain 

you 

 

summer’s 

a breeze 

Fresh, fun recipes to 

make all season long 

+ Delicious, Healthy 

Summer Salads 

+ Hot New 

Grilling Ideas 

+ Coast-to-Coast 

Favourites 

Latin fiesta 

Sultry flavours from Mexico 

and South America 

 

peruvian beef & potato kebobs 

with mint chimichurri 

 

 

 

 

 

 

DISCOVER 

the best of 

FRESH 

 

 

 

 

 

 

 

TASTY WEEKNIGHT WONDERS 

BRIGHT & BEAUTIFUL CITRUS DESSERTS 

NEW PRODUCTS FROM COMPLIMENTS 

FOR THE LOVE OF GOOD FOOD 

Sensations by Compliments Mini 

Raspberry and Lemon Tarts 

3. while you shop 

Inspired is available free in-store. 

Pick it up while you shop and browse 

the great recipes and meal solutions 

for on-the-spot inspiration. Keep 

your eyes peeled for our Fall issue, 

in stores September 2010. 

Celebrate the season 

with our delicious, 

fresh-flavoured 

food ideas 

FREE 

ISSUE

orange juice… 

3 ways 

We’ve whisked that carton of OJ away 

from its morning duties to give these three 

dinners a fresh and fruity wake-up call. 

Spicy orange Shrimp Cocktail 

We used orange juice as a poaching liquid to give 

these extra-large shrimp an unexpected sweet tang. 

PREP TIME: 5 min. Total time: 35 min. (including cooling) Serves: 4 

2 cups (500 mL) 

Sensations by 

Compliments 100% 

Pure & Natural Orange 

Juice, No Pulp 

2 tsp (10 mL) hot 

pepper flakes 

2 cloves garlic, halved 

1 / 2 tsp (2 mL) each salt 

and pepper 

1 bag (454 g) Sensations 

by Compliments 

Uncooked Colossal 

Freshwater Shrimp 

( 8 / 12 ct) 

1 ripe avocado, 

peeled and pit 

removed, diced 

3 tbsp (45 mL) finely 

chopped red onion 

2 tbsp (30 mL) chopped 

fresh cilantro 

salt and pepper, 

to taste 

1. Place orange juice, hot pepper flakes, 

garlic, salt and pepper in a medium saucepan. 

Bring to a boil; reduce heat to a very gentle 

simmer. Meanwhile, peel shrimp, leaving tails 

attached. Immerse shrimp in orange juice 

mixture and poach for 3 to 4 min. or until 

shrimp are just opaque. Do not overcook. 

2. Use a slotted spoon to remove shrimp, 

and drain on a paper-towel-lined plate. 

Refrigerate. Reserve 3 tbsp (45 mL) of 

poaching liquid, removing garlic pieces, 

and cool. 

3. Combine avocado with cooled poaching 

liquid, red onion and cilantro; season with 

additional salt and pepper to taste. Divide 

avocado mixture and shrimp among 

four plates or glasses and serve. 

per serving ( 1 / 4 of the recipe): 

140 calories, 14 g protein, 7 g total fat 

(1 g sat. fat), 135 mg cholesterol, 

6 g carbohydrates, 3 g fibre, 

700 mg sodium 


Orange-Rosemary Glazed Pork Roast 

Our orange juice and maple syrup glaze gives this succulent roast a 

smooth and glossy finish with a peppery kick from Dijon. 


1 / 3 cup (75 mL) Sensations 

by Compliments 100% 

Pure & Natural Orange 

Juice, No Pulp 

1 / 3 cup (75 mL) 

maple syrup 

2 tbsp (30 mL) 

Compliments 

Whole Grain Dijon 

Prepared Mustard 


Compliments Fresh 

Rosemary, chopped 

1 lb (500 g) boneless 

pork loin rib roast, 

about 2 1 / 2 inches 

(6 cm) thick 


vegetable oil 

1 / 2 tsp (2 mL) each 

salt and pepper 

1. Preheat barbecue to medium-high. Blend 

orange juice with maple syrup, mustard 

and rosemary. 

2. Brush roast with oil and sprinkle evenly 

with salt and pepper. Sear pork on the grill 

for 2 min. per side or until browned. 

Reduce grill heat to medium. 

3. Cook, with lid closed, turning and basting 

roast often with juice mixture, for 35 to 40 min., 

or until the internal temperature reaches 155°F 

(68°C) on an instant-read thermometer. (Don’t 

overcook as roast can dry out.) Tent the roast 

with foil and rest for 5 min. before slicing. The 

roast will continue to cook as it rests, coming 

up to 160°F (71°C). 





Orange-hoisin Grilled Chicken 

The acidity of the orange juice is a natural tenderizer in 

this marinade, guaranteeing a juicy piece of chicken. 

PREP TIME: 10 min. Total time: 30 min. 

Marinating time: 30 min. (or more) Serves: 4 

1 / 2 cup (125 mL) Sensations by Compliments 100% 

Pure & Natural Orange Juice, No Pulp 

1 / 2 cup (125 mL) hoisin sauce 

1 tbsp (15 mL) grated fresh ginger 

1 1 / 2 lb (750 g) skinless boneless chicken pieces such 

as thighs and/or breasts 


2 Compliments Organic Green Onions, thinly sliced 

1 / 2 tsp (2 mL) Compliments Sesame Seeds 

1. Blend orange juice with hoisin sauce and ginger. Place 

chicken and half of sauce in a resealable bag. Marinate in 

the refrigerator for at least 30 min. or for up to 24 hours. 

2. Preheat grill to medium-high. Remove meat from 

marinade and pat dry with paper towels; discard used 

marinade. Brush chicken lightly with oil. 

3. Grill chicken for 2 min. Brush evenly with fresh 

marinade, reduce heat to medium and grill, turning 

and basting often, for 10 to 12 min. longer or until 

the chicken is cooked through. Sprinkle with green 

onions and sesame seeds before serving. 

per serviNG ( 1 / 4 of the recipe): 320 calories, 




main squeeze 

When cooking with orange juice, it’s important to use the best of the best – like 

Sensations by Compliments 100% Pure & Natural Orange Juice, No Pulp. This notfrom-concentrate 

juice, made from pure oranges, tastes just like freshly squeezed. 

And because of its spot-on balance of sweetness and acidity, a splash will work 

wonders in a variety of sauces, marinades, chutneys and glazes.

monday to friday 

A weekly meal plan that’s fast and fresh. 

30 

ready in 

MIN. 

go online Visit inspired.ca and download 

your complete shopping list for the week.

monday 

zucchini, Olive & Bacon Pasta 


Serves: 4 

1 / 2 bag (450 g) Compliments Penne Rigate 

1 / 2 cup (125 mL) bacon, diced 

2 fresh green and/or yellow zucchini, 

sliced into 1 / 3 -in. (8 mm) thick 

half moons 

1 / 3 cup (75 mL) Compliments Stuffed 

Manzanilla Olives, halved lengthwise 

1 cup (250 mL) grape tomatoes, halved 

lengthwise 


1 / 4 cup (60 mL) finely chopped 

Compliments Fresh Chives 

1. Heat a large pot of salted water over 

medium-high heat and bring to a boil. 

Add pasta and cook according to 

package directions. 

$1.93 

per serving 

2. Meanwhile, in a deep-sided skillet, cook 

the bacon on medium heat until it begins 

to brown. Add the zucchini and olives and 

sauté on high heat until the zucchini starts 

to brown. Remove from heat and reserve. 

3. Drain the pasta, reserving 1 / 2 cup (125 

mL) cooking water. Pour pasta back into 

saucepan. Add the zucchini, olives and 

bacon and toss to combine. If the mixture 

looks dry, add cooking water, 1 tbsp (15 mL) 

at a time, to reach the desired consistency. 

Transfer to a serving dish and add tomatoes 

and pepper. Garnish with finely chopped 

fresh chives and serve. 



15 mg cholesterol, 89 g carbohydrates, 6 g 

fibre, 490 mg sodium 

tuesday 

Italian Grilled Sandwiches 

Cook this meal in a skillet or take it out of the kitchen all together 

and grill these sandwiches on the barbecue. 


2 small Sensations by Compliments 

Ciabatta Breads 

4 tsp (20 mL) chili pepper seasoning paste 

2 cups (500 mL) sliced and grilled vegetables 

such as eggplant and zucchini 

2 red peppers, roasted and peeled 

12 very thin slices Italian salami such as Genoa, 

calabrese and/or sopressatta 


Balance Part Skim Mozzarella Shredded 

Cheese 

1 / 4 cup (60 mL) shredded Italian cheese 

such as fontina 

1. Cut four approx. 4-in. (10 cm) pieces from the 

ciabatta bread; reserve the remainder for another 

use. Split each piece in half crosswise and spread 

each top and bottom with pepper paste. 

$4.37 

per serving 

2. Divide eggplant, zucchini and red 

pepper evenly, layering onto four pieces 

of bread. Add salami and shredded 

cheeses and close sandwiches, pressing 

firmly to flatten. 

3. Wrap sandwiches in foil and place in a 

large skillet. Flatten by placing a second 

heavy pan overtop. Weigh down with heavy 

cans, if necessary, and cook over medium 

heat for about 5 min. per side. (Sandwiches 

can also be heated on an outdoor grill.) 

Serve hot with a fresh green salad. 

per serving (1 sandwich): 410 calories, 




20 

ready in 

MIN. 

your shopping list 

1 bag Compliments Penne 

Rigate, 900 g 

1 pkg bacon 

2 green and/or yellow zucchinis 

1 can Compliments Stuffed 

Manzanilla Olives, 375 mL 

1 carton grape tomatoes 

1 pkg Compliments Fresh Chives 


2 Sensations by Compliments Ciabatta Breads, 235 g each 

1 tube chili pepper seasoning paste, 115 g 

12 slices Italian salami (Genoa, calabrese or sopressatta) 

Italian cheese, such as fontina 

1 bag Compliments Balance Part Skim Mozzarella Shredded Cheese, 200 g 

1 eggplant 

1 zucchini 

2 red peppers 


wednesday 

Chili steaks with iceberg wedge salaD 


3 blade steaks, no more than 1 / 2 in. (1 cm) thick and approx. 

7 oz (210 g) each 

3 / 4 tsp (4 mL) salt 


2 tsp (10 mL) chili pepper seasoning paste 

1 tsp (5 mL) vegetable oil, divided 

1 head Compliments Organic Iceberg Lettuce, outer 

leaves removed 

3 tbsp (45 mL) Compliments Balance Thousand 

Island Dressing 

1 / 4 cup (60 mL) fresh flat-leaf parsley, roughly chopped 

$2.55 

per serving 

1. Trim any visible fat from steaks and season on both sides 

with salt, pepper and chili pepper paste. Heat half of vegetable 

oil in a large skillet on high heat. Sear steaks (in batches, if 

necessary). For medium rare, cook for 5 to 7 min. per side, or 

until instant-read thermometer reaches 145°F (63°C). For well 

done, cook 9 min. per side, or 170°F (77°C). Add oil sparingly, 

as needed, until all three steaks are done. 

2. Remove steaks and allow to rest for 5 min. Meanwhile, cut 

lettuce into quarters and place on four plates. Drizzle with 

Thousand Island dressing. 

3. Slice steaks across the grain and divide among the four 

plates. Sprinkle with parsley and serve with potatoes or pasta. 

per serving ( 1 / 4 of the recipe): 280 calories, 35 g protein, 

11 g total fat (3.5 g sat. fat), 100 mg cholesterol, 

8 g carbohydrates, 2 g fibre, 650 mg sodium 

20 

ready in 

MIN. 


3 blade steaks 

1 tube chili pepper seasoning 

paste, 115 g 

1 head Compliments Organic 

Iceberg Lettuce 

1 bottle Compliments Balance 

Thousand Island Dressing, 475 mL 

1 bunch flat-leaf parsley 

short on time? 

Save yourself from wondering “what’s for dinner 

tonight?” and grab a Gourmet Minute Seasoned BBQ 

Chicken on your way home. Oven-hot and ready-to-eat, 

it’s delicious with our tangy Gourmet Minute Chicken 

Dipping Sauce and a simple side salad. Or for a head 

start to homemade, shred it and add to a pasta dish, 

stir-fry or fajitas.

20 

ready in 

MIN. 

TASTY 

TIME SAVER 

A package of Compliments Shredded 

Cheddar and Mozzarella Cheeses is a 

great time saver at a better price – and 

its resealable packaging means you 

can use it through the week for quick 

nachos, pizza toppings or omelettes. 


1 avocado 

fresh cilantro 

1 lime 

1 can Compliments 

Diced Tomatoes, 796 mL 

ground cumin 

sweet or hot smoked paprika 

1 bottle Compliments Lousiana 

Hot Sauce, 350 mL 

1 can red or black refried 

beans, 454 g 

Compliments Large Eggs 

1 bag Compliments Shredded 

Cheddar and Mozzarella Cheeses 

thursday 

easy huevos rancheros 


$1.98 

per serving 

fresh to go 

Gourmet Minute Deli Salads 

add a fresh spin to any meal. 

Made daily in-store and 

available in varieties such as 

Chicken Club, or Executive 

Garden, they’re as good as, 

well, homemade. 

1 can (796 mL) Compliments Diced 

Tomatoes, drained 

1 / 4 tsp (1 mL) ground cumin 

1 / 2 tsp (2 mL) Compliments Lousiana Hot Sauce 

1 / 2 tsp (2 mL) sweet or hot smoked paprika 

1 can (454 g) red or black refried beans 

2 tsp (10 mL) vegetable oil (approx.) 

8 Compliments Large Eggs 

1 / 4 cup (60 mL) Compliments Shredded 

Cheddar and Mozzarella Cheeses 

1 ripe avocado, peeled and diced 

1 / 2 cup (125 mL) fresh cilantro, chopped 

Lime wedges, for garnish 

Compliments Multigrain with Flax 

Tortilla Chips (optional) 

1. In a medium saucepan, simmer tomatoes with 

cumin, hot sauce and smoked paprika over low 

heat for 10 min. Mash lightly with a fork to break 

up tomatoes. Meanwhile, in a separate small 

saucepan, warm beans over low heat. 

2. In a large skillet, heat 1 tsp (5 mL) oil and 

fry eggs (in batches, if necessary). Add more 

oil as needed. 

3. Divide salsa and beans among four plates 

and place two fried eggs overtop each. Sprinkle 

with shredded cheese, avocado and cilantro. 

Garnish with a lime wedge and serve with 

Compliments Multigrain with Flax Tortilla Chips 

and a tossed salad. 






friday 

$3.13 

per serving 

30 

ready in 

MIN. 


2 cans Compliments 

Albacore Solid White 

Tuna in Water, 170 g 

1 bottle Compliments 

Balance Mayonnaise Style 

Dressing, 950 mL 

1 English cucumber 

1 jar Compliments Garlic 

Dill Pickles, 500 mL 

white cheddar cheese 

8 small dinner rolls 

1 egg 

celery 

1 pkg Compliments 

Fresh Dill 

1 lemon 

Tuna Sliders 


Serves: 4 

2 cans (340 g) Compliments Albacore 

Solid White Tuna in Water, drained 

3 tbsp (45 mL) Compliments Balance 

Mayonnaise Style Dressing, divided 

3 Compliments Garlic Dill Pickles, 

finely diced 

1 stalk celery, including leaves, 

finely chopped 

1 lemon 

Pinch of salt 

1 tbsp (15 mL) chopped Compliments 

Fresh Dill 

1 large egg 

1 tbsp (15 mL) canola oil (approx.) 

3 / 4 cup (175 mL) shredded and loosely 

packed white cheddar cheese 

8 small dinner rolls 

1 / 2 English cucumber, sliced 

1. In a medium bowl, mash tuna with 2 tbsp 

(30 mL) mayonnaise. Add pickles, celery, 1 tsp 

(5 mL) lemon zest, 1 tbsp (15 mL) lemon juice, 

salt and dill. Add egg and mix until combined. 

2. In a large skillet, heat half of canola oil over 

medium-high heat. Add tuna to hot oil by 

the spoonful. Press lightly to flatten. Patties 

should be about 2 in. (5 cm) in diameter and 

about 1 / 4 - to 1 / 2 -in. (5 mm to 1 cm) thick. 

3. After 5 to 7 min., flip patties over, add more 

oil, if needed, and cook until golden brown. 

When patties are nearly ready, top with 

cheese, cover, reduce heat and let cheese melt. 

4. Spread dinner rolls lightly with 

mayonnaise. Add cucumber slices, hot tuna 

patties and serve. 

per serving (2 sliders): 290 calories, 




paNTRY 

STANDBY 

The secret ingredient to make these 

sliders sing is high-quality tuna like 

our Compliments Albacore Solid 

White Tuna in Water. This mildflavoured 

fish will transform 

a tuna salad too! 


your 

ultimate grilling guide 

Get fired up with our everything-you-need-to-know barbecue handbook. Whether 

you’re a grill guru or a newbie, we’ve got you covered for mouth-watering recipes 

and must-try techniques to keep your summer smoking. You may want to crack a 

cold one while you read on, you know, just to set the mood.

try something new 

Expand your grilling 

expertise with fresh ideas 

BIG DIPPER 


Tortilla Chips taste so good, it’s easy 

to forget they’re a high source of fibre. 


“I didn’t think my 

kids were going to like 

them because they are 

multigrain and full of flax, but 

they absolutely loved them!” 

–Jatinder Johal, Compliments 

Consumer Taste Panelist 

endless options Great for nachos, 

we also love the Compliments Red Cedar 

Grilling Plank for meat, veggies and fish. 

Not only does it add flavour, you won’t 

lose anything down the grate. 

Cedar Plank Nachos 

From grill to table, these easy, cheesy nachos cook on a cedar plank for a subtle smokey 

flavour that’ll keep you reaching for more. 

PREP TIME: 10 min., plus soaking time Total time: 30 min. Serves: 8 

1 Compliments Red Cedar Grilling Plank, 

soaked according to package instructions 

3 / 4 of a bag (approx 8 cups/2 L) 


Tortilla Chips 

3 / 4 cup (175 mL) diced Compliments Sweet 

Bell Peppers (any mix of colours) 

1 / 4 cup (60 mL) sliced green onion 

1 / 4 cup (60 mL) pitted, sliced black olives 

1 cup (250 mL) Compliments Finely 

Shredded Tex-Mex Cheese Blend 

1. Lightly dry soaked plank with a kitchen towel 

and preheat grill to medium-high. 

2. Put down a layer of chips to cover the plank. 

Sprinkle with a third of the peppers, onions, 

olives and cheese. Repeat to create approx. 

3 layers of chips and toppings. 

3. Place the plank on the grill and close the 

lid. Cook for 5 to 7 min. or until the cheese is 

melted. Carefully remove from the grill, and 

serve nachos right from the plank. 


7 g protein, 13 g total fat (3.5 g sat. fat), 15 mg 

cholesterol, 26 g carbohydrates, 4 g fibre, 

310 mg sodium 

Hail Caesar 

Keep it light this summer with 

Compliments Balance Caesar 

Dressing & Dip. Rich and 

creamy with only 3.5 g of fat 

per serving, it’s better for 

you without compromising 

on taste. Look for it in the 

Produce Department. 


Roasted Corn Relish 


2 ears of fresh corn, husked 

1 pkg Compliments Sweet Bell Peppers, cut lengthwise with 

stems, seeds and cores removed 

1 green pepper, cut lengthwise with stem, seeds and 

core removed 

2 jalapeño peppers, tops cut off and seeds removed 

1 lime, cut in half 

3 Compliments Organic Green Onions 

1 tbsp (15 mL) cilantro seasoning paste 


1. Preheat grill to high and place corn on hottest part of grill. A few 

minutes later, add peppers, skin side down, then jalapeños. Turn 

corn every 5 min. until it is golden or even lightly charred on all sides, 

12 min. or so. Cook peppers until skin starts to blister (do not char 

them); about 10 min. 

2. When peppers and corn are almost ready, add green onions and 

lime to grill and cook 3 min. longer. 

3. Remove vegetables and lime from grill. Slice corn off cobs with 

a sharp knife. Dice peppers, finely chop green onion and jalapeños, 

and place in bowl with corn kernels. Add cilantro paste, juice 

from lime and salt; mix well and serve. 

per serving ( 1 / 8 of the recipe): 50 calories, 2 g protein, 1.5 g total 

fat (0 g sat. fat), 0 mg cholesterol, 10 g carbohydrates, 2 g fibre, 

95 mg sodium 

Grilled Caesar Salad 

We love barbecuing so much we even tossed our salad 

on the grill. The result? An irresistible smokey hint to the 

crisp but charred lettuce. 


1 small Sensations by Compliments Ciabatta Bread 

1 / 2 cup (125 mL) Compliments Balance Caesar Dressing & Dip 

8 slices Compliments Fully Cooked Bacon, 50% Less Salt 

4 Compliments Organic Romaine Hearts, cut in half lengthwise 

8 slices Parmesan cheese 

1. Preheat grill to high. Cut ends off bread and save for another 

use. Cut bread into 16 slices and lightly brush both sides with 

Caesar dressing. 

2. Grill bread for approx. 10 sec. per side or just long enough to 

toast and pick up grill marks. Remove from grill. Heat bacon for 

10 sec. on each side, and grill Romaine hearts, cut side down, 

for 10 to 20 sec. 

3. On each of eight salad plates, arrange Romaine lettuce halves, 

bacon, ciabatta toasts and Parmesan cheese. Top with a dollop of 

Caesar dressing and serve. 



310 mg sodium 

compliments.ca/inspired inspired.ca 39 35

perfect the classics 

New spins on 

old favourites 

switch it up 

Break out of your usual burger 

routine with these tasty toppings. 

italian 

Combine 1 / 4 cup (60 mL) Sensations by 

Compliments Traditionnel Pesto with 


Mayonnaise Style Dressing. Top each 

burger with 1 tbsp (15 mL) sauce, 

sliced mozzarella cheese and sundried 

tomatoes, drained of their oil. 

ranch Mix 1 / 4 cup (60 mL) Compliments Balance 

Ranch Dressing and 1 / 4 cup (60 mL) chopped fresh 

dill. Dress each burger with 1 tbsp (15 mL) sauce, 

sliced fresh avocado with a squeeze of lemon juice 

and a tuft of alfalfa sprouts. 

cajun 

Sauté a large onion with 1 diced 

green pepper in a little olive oil until 

soft. Meanwhile, mix 4 tsp (20 mL) 

Compliments Louisiana Hot Sauce with 


Mayonnaise Style Dressing. Dress each 

burger with a spoonful of vegetable 

mixture and 1 tbsp (15 mL) spicy mayo. 

Ultimate Burger 

We skipped the fillers to let the beef shine through in our juiciest burger ever. 

Our secret? A bit of water to keep it moist. 

new 


2 lb (1 kg) lean ground beef 

1 1 / 2 lb (750 g) medium ground beef 

1 tbsp (15 mL) Compliments 

Worcestershire Sauce 

1 tbsp (15 mL) Compliments Louisiana 

Hot Sauce 

1 tbsp (15 mL) roasted garlic 

seasoning paste 

1 / 4 cup (60 mL) water 

1 tsp (5 mL) salt 

1 / 4 tsp (1 mL) pepper 

12 Kaiser rolls, sliced in half 

1. Place all ingredients except buns in a large 

bowl and mix gently until just combined. 

Without compacting the meat too tightly, 

form 12 patties. 

2. Preheat grill to high. Cook burgers about 

6 min. per side or until an instant-read 

thermometer reaches 160°F (71°C) when 

inserted into centre of burger. Allow to rest 

5 min. before serving with toppings and rolls. 

per serving (1 burger with ranch topping): 

550 calories, 36 g protein, 25 g total fat (8 g sat. 

fat), 75 mg cholesterol, 41 g carbohydrates, 


SIMPLY THE BEST 

Feed a crowd without breaking 

a sweat with great-tasting 


100% Pure Beef Burgers. 


Ultimate Pork Back Ribs 

PREP TIME: 10 min. Total time: 3 hours Serves: 8 

ribs 

5 lb (2.2 kg) pork back ribs 

1 tbsp (15 mL) salt 


8 cups (2 L) cold water 

1 onion, coarsely chopped 

3 carrots, coarsely chopped 

3 stalks celery, coarsely chopped 

6 cloves garlic, minced 

Ultimate Sauce 

1 cup (250 mL) Compliments 

Tomato Ketchup 

1 / 2 cup (125 mL) brown sugar 

1 / 4 cup (60 mL) Compliments Soya Sauce, 

30% Less Salt 


Cider Vinegar 

1 / 4 cup (60 mL) hoisin sauce 

2 tsp (10 mL) minced garlic 

2 tsp (10 mL) grated fresh ginger 

2 tsp (10 mL) thinly sliced 

Compliments Organic Green Onions 

1. Preheat oven to 350°F (180°C). Using a 

sharp knife, score the membrane on the inside 

of the ribs, making vertical cuts between 

each rib. Rub ribs with salt and pepper, and 

place in a large roasting pan. Top with water, 

vegetables and garlic, cover with foil and 

cook in the oven for 2 1 / 2 hours. 

2. Meanwhile, combine all of the sauce 

ingredients in a medium saucepan and simmer 

over low heat until the sauce thickens and 

reduces almost by half, about 30 min. 

3. Remove ribs from liquid and place 

on paper towel to drain. Preheat grill to 

medium-high. 

4. Divide sauce into two portions, approx. 

3 / 4 cup (175 mL) each. Brush one portion 

liberally over ribs. Grill 5 min. per side, basting 

with sauce as you go (discard sauce leftover 

from basting). Serve ribs with reserved sauce 

or save for a separate use. 





WEEKNIGHT RIBS 

For quick and easy ribs any night of 

the week, stock your freezer with 

Compliments Fully Cooked Pork Back 

Ribs – Barbecue or Sweet Chili Sauce. 


“These Compliments ribs 

were way beyond what I 

expected – they were very 

meaty, with hardly any fat on 

them and very fresh tasting. 

I wouldn’t have guessed they 

were frozen!” 

–Sandy Vellinga, Compliments 


switch it up 

Keep things interesting with these 

flavour variations. 

cola & chili 

For a sweet and spicy 

sauce, substitute 1 cup 

(250 mL) Big 8 Cola, 

1 tbsp (15mL) chili 

powder and 

1 / 2 cup (125 mL) 

diced onion 

for the soya, 

hoisin, ginger 

and green onion. 

paprika & cumin 

For a traditional smokey 

flavour, substitute 1 / 4 cup 

(60 mL) Compliments 

Sweet Green Relish, 1 / 2 tsp 

(2 mL) smoked 

paprika, 1 / 2 tsp 

(2 mL) ground 

cumin and 

1 / 2 tsp (2 mL) 

chili powder 

for the soya, 

hoisin, ginger and 

green onion. 


new 

ask your 

butcher 

Cozy up to the in-store experts in 

the Sobeys Meat Department to 

find out about the best cuts for the 

barbecue. You can also get your meat 

cut to size, so steak fans will always 

get it just how they like it. 

GET SAUCY 

Compliments Original Barbecue Sauce 

is our go-to for straight up delicious 

tomato-based tang. We love Sensations 

by Compliments Balsamic Fig & Maple 

Marinade for a sweet and savoury balance. 

switch it up 

A few substitutions creates two 

new flavours for your chicken. 

honey mustard & thyme 

Mix 1 / 2 cup (125 mL) Compliments Honey 

Mustard with 2 tbsp (30 mL) lemon 

juice and 2 tbsp (30 mL) fresh chopped 

thyme. Brush onto chickens in place 

of barbecue sauce. Garnish with fresh 

thyme and grilled lemon wedges. 

ultimate BBQ Chicken 

Laid out flat on the grill, this whole chicken cooks evenly. Keep it simple and ask your in-store 

Meat Department to remove the backbone, or see our tip on page 60 to do it yourself. 

PREP TIME: 5 min. Total time: 1 hour and 15 min. Serves: 8 

balsamic fig & maple 

Brush chickens with 1 1 / 2 cups (375 mL) 

Sensations by Compliments Balsamic Fig 

& Maple Marinade in place of Compliments 

Original Barbecue Sauce. Garnish with 

a little chopped rosemary and serve. 

2 whole 3 lb (1.5 kg) chickens with 

backbone removed (see page 60) 

2 tsp (10 mL) salt 


1 1 / 2 cups (375 mL) Compliments 

Original Barbecue Sauce 

1. Preheat grill to high. Season chickens on 

both sides with salt and pepper. Place on 

the grill, bone side down. Turn heat down to 

medium-low and close the lid. If your grill has a 

thermometer, it should drop to 350°F (180°C); 

if it drops below that, adjust the temperature. 

2. Cook chickens for 15 min. before turning skin side 

down. After another 15 min., turn chickens skin side 

up again and cook 15 min. longer, for a total cooking 

time of 45 min. This will promote even cooking 

without burning or drying out the meat. 

3. Brush a generous layer of sauce on chicken 

skin and turn skin side down again for 10 min. 

Repeat on bone side and cook until an instant-read 

thermometer registers 185°F (85°C) at the thickest 

part of a breast or thigh. Remove chickens from grill 

and allow to rest for a few minutes before serving. 



75 mg cholesterol, 9 g carbohydrates, 1 g fibre, 

500 mg sodium 


dreams 

caribbean 

Get a taste of the tropics with our easy weeknight 

menu that’s full of bright and exotic flavours. Mini 

cocktail umbrellas not included. 

Sweet Potato Salad with 

raisins & spiced nuts 

Island favourites lime and cilantro come together 

beautifully in this zesty dish. Raisins and peanuts 

add sweetness and crunch. 


2 large sweet potatoes, peeled and diced 

into 1-in. (2.5 cm) cubes 

1 tbsp (15 mL) white wine vinegar 


2 tsp (10 mL) cilantro seasoning paste 

1 tsp (5 mL) sugar 


3 tbsp (45 mL) olive oil 

1 / 2 cup (125 mL) diced red pepper 

1 / 3 cup (75 mL) Compliments Golden Raisins 

1 / 3 cup (75 mL) finely sliced Compliments Organic 

Green Onions 

3 tbsp (45 mL) roughly chopped Sensations by 

Compliments Jalapeno Kettle Cooked Peanuts 

1. In a large saucepan, simmer sweet potatoes in 

salted water over medium heat for approx. 10 to 

12 min. or until just cooked through. Drain and cool. 

2. Meanwhile, whisk together vinegar, lime juice, 

cilantro paste, sugar, salt and pepper in a large 

bowl. Whisk in olive oil and set aside. 

3. Just before serving, gently mix the potatoes into 

dressing, along with red pepper. Adjust seasoning, 

if necessary and garnish with raisins, green onion 

and chopped peanuts. 

per serving ( 1 / 4 of the reCIPe): 270 calories, 



240 mg sodium 

flavour 

booster 

Deliciously addictive all 

on their own, Sensations 

by Compliments Jalapeno 

Kettle Cooked Peanuts 

also add intense crunch 

and flavour to dishes. 

new

flavour 

booster 

As traditional as it gets this 

side of Jamaica, Sensations 

by Compliments Caribbean 

Jerk Marinade adds heat 

and complex flavour to 

meat or fish. Impressively 

versatile, we even put it in 

our scrambled eggs. 

Jerk Pork Chops with 

Tropical Salsa 

Made with sweet mango and pineapple, our 

colourful tropical salsa is a perfect match 

for flavourful, jerk-marinated pork chops. 


Marinating time: 2 hours (or more) Serves: 4 

1 / 3 cup (75 mL) Sensations by Compliments 

Caribbean Jerk Marinade 

1 tsp (5 mL) olive oil 


4 bone-in pork loin chops, cut 1 in. 

(2.5 cm) thick 


slice a mango like a pro 

1. Slice the mango on either 

side of the pit, as close to 

the flat side of the pit as 

you can. 

2. With the skin side down, 

cut a grid pattern without 

slicing right through the skin. 

3. Turn the mango out and 

use a knife to slice off the 

diced fruit. Repeat for the 

other half and enjoy! 

Tropical Salsa 


2 tbsp (30 mL) Compliments Honey 

1 tbsp (15 mL) Compliments Red 

Wine Vinegar 

1 / 2 cup (125 mL) each diced mango, 

pineapple and red pepper 

1 / 4 cup (60 mL) each diced red onion 

and finely sliced Compliments Organic 

Green Onions 

1 tbsp (15 mL) chopped fresh cilantro 

Salt and pepper, to taste 

1. Mix jerk marinade, olive oil and lime juice in 

a shallow bowl. Add pork chops, turning over to 

coat. Cover with plastic wrap and refrigerate for 

at least 2 hours. 

2. Meanwhile, make salsa. Combine olive oil, 

honey and vinegar in a bowl and mix well. Stir 

in remaining ingredients and set aside, or 

refrigerate for up to 12 hours. 

3. Rub or brush grate with a little vegetable oil 

and preheat grill to medium-high. Remove chops 

from marinade, season with salt and pepper, and 

grill for 7 to 8 min. Turn over and grill 6 to 7 min. 

longer or until pork reaches 160°F (71°C) on an 

instant-read thermometer. Season salsa with salt 

and pepper to taste while allowing chops to rest 

a few minutes, and serve. 




360 mg sodium 


flavour 

booster 

Make the fresh taste of Compliments 

Balance Orange Strawberry Banana 

Pure Fruit Juice your go-to this 

summer. Use it as a base for a yummy 

smoothie or a fruity cocktail. We also 

love using Pineapple Passionfruit and 

Orange Raspberry Mango in desserts 

like our Grilled Pineapple with Spiced 

Fruit Sauce. 

Grilled Pineapple with 

spiced fruit Sauce 

Juicy pineapple gets nicely caramelized 

when grilled; dipped in a warm, cinnamonscented 

sauce, it’s heaven on a skewer. 


Marinating time: 30 min. (or more) Serves: 4 

1 cup (250 mL) Compliments Balance Orange 

Raspberry Mango Pure Fruit Juice 

3 tbsp (45 mL) dark brown sugar 


1 / 4 tsp (1 mL) ground cinnamon 

1 / 8 tsp (0.5 mL) each ground ginger and 

ground allspice 

1 / 8 tsp (0.5 mL) Compliments Ground Nutmeg 

1 / 2 ripe pineapple, peeled, cored and cut into 

1-in. (2.5 cm) cubes 

4 metal or soaked wooden skewers 

1 tbsp (15 mL) cornstarch 

2 sprigs Compliments Fresh Mint, 

for garnish 

1. Mix fruit juice, sugar, lime juice and spices in a 

large bowl until sugar dissolves. Toss pineapple in 

spice sauce to coat and cover with plastic wrap. 

Refrigerate for 30 min. or until ready to grill. 

2. Preheat grill to high. Divide pineapple pieces 

among four metal or soaked wooden skewers. 

Set aside. Transfer marinade to a small saucepan 

and heat on medium. Dissolve cornstarch in 

1 tsp (5 mL) cold water and whisk into simmering 

marinade. Cook, stirring, for approx. 1 min. or 

until thickened. 

3. Grill pineapple skewers 1 to 2 min. per side, 

until golden brown. Serve with sauce and sprigs 

of fresh mint. 


0.6 g protein, 0 g total fat (0 g sat. fat), 


10 mg sodium 

pick a perfect 

pineapple 

Sweet and juicy with just the right 

amount of acidity, a ripe pineapple is 

a beautiful thing. When buying, check 

that the pineapple is a bit soft and the 

colour is uniform. Leaves should be 

firm and green. No need to eat it all 

at once; pineapples keep in the fridge 

for up to three days. 


from entertaining inspiration to the 

best of everyday favourites, experience 

great taste at fabulous prices. 

4 99 

BRICK OVEN ADVANTAGE 

Inspired by an old artisan 

tradition, our Sensations by 

Compliments Spinach Thin Crust 

Brick Oven Pizza is baked in the 

only commercial brick oven in all 

of North America! The result is 

an authentic, crispy, thin crust, 

perfect in flavour and texture.

CREAM OF 

THE CROP 

Our Sensations 


Cherries & 

Chocolate Ice 

Cream is not only 

made with real 

dairy cream, but 

it’s the very first 

ingredient! 

FIRST-CLASS 

CROUTONS 

Sensations by 

Compliments 

Roasted Garlic & 

Rosemary Croutons 

are made with fresh 

Calabrese bread and 

a dash of sea salt. 

2 49 4 99 

for the love of good food. 

SECRET’S IN 

THE SAUCE 

Sensations by 

Compliments 

Maple Barbecue 

Sauce is made 

with pure Quebec 

maple syrup. Just 

say “oui”! 

1 99 11 99 

FEEL-GOOD SHRIMP 

Plump and fresh-tasting, these sustainably 

produced Sensations by Compliments Uncooked 

Colossal Freshwater Shrimp ( 8 / 12 ct) are also 

certified for Best Aquaculture Practices.

Four grown-up treats inspired by decadent new flavour creations from 

Sensations by Compliments. Which one speaks to you? 

made for 

sharing 

4 99 

for the 

peANUT BUTTER 

BUFF 

new 

This Sensations by Compliments Double 

Peanut Butter Ice Cream is a rich indulgence 

with chocolatey-coated peanut butter cups 

and a silky peanut butter swirl that won’t 

stick to the roof of your mouth. 


“This ice cream is rich, 

creamy and there’s a ton 

of peanut butter in it!” 

–Maria Hlavaj, Compliments 


tip 

Peanut butter & banana Sundae 

PREP TIME: 10 min. Total time: 15 min. serves: 2 

2 scoops Sensations by Compliments Double Peanut Butter Ice Cream 

1 / 2 ripe banana 

1 tbsp (15 mL) milk chocolate shavings, divided 

1 tbsp (15 mL) chopped roasted and salted peanuts, divided 

To create chocolate 

shavings, freeze 

chocolate then use 

a grater. 

1. Drop one scoop of ice cream into a shallow bowl. Top with sliced banana and 

sprinkle with half of chocolate shavings and peanuts. Add second scoop of ice 

cream, garnish with remaining chocolate and peanuts and serve. 

per serving ( 1 / 2 of the recipe): 300 calories, 5 g protein, 17 g total fat (8 g sat. fat), 

20 mg cholesterol, 32 g carbohydrates, 1 g fibre, 170 mg sodium

vanilla & pecan Pops 

PREP TIME: 5 min. Total time: 25 min., plus freezing MAKEs: 16 pops 

1 pkg (100 g) Compliments Pecan Halves 

1 tub (1.5 L/6 cups) Sensations by Compliments Natural Vanilla Ice Cream 

16 Popsicle sticks 

1. Toast pecans on parchment paper-lined baking sheet at 350°F (180°C) 

until golden brown and fragrant, about 7 min. Cool, finely chop and set aside. 

2. Warm an ice cream scoop in hot water. Scoop small rounded balls of ice cream 

and set them on a parchment paper-lined baking sheet. Freeze for 30 min. or until 

firm. (If ice cream is very hard, allow to soften at room temperature for about 

5 min. before scooping.) 

3. Roll ice cream balls in chopped pecans, pressing lightly to hold pecans in place. Push 

a Popsicle stick into the centre of each ice cream ball and set the pops back on the baking 

sheet. Freeze until ready to serve. 

per serving (1 pop): 180 calories, 2 g protein, 13 g total fat (4.5 g sat. fat), 

20 mg cholesterol, 12 g carbohydrates, 1 g fibre, 30 mg sodium 

4 99 

for the 

puRIST 

new 

Whether you love its simplicity (made with 

real cream and vanilla beans) or use it as a 

base to load on the extras, this Sensations 

by Compliments Natural Vanilla Ice Cream 

is a delicious treat – pure and simple. 

tip 

We liked pecan 

halves, but any 

choPPed nuts will 

work for this reCIPe. 


double Chocolate Ice Cream Sandwiches 

PREP TIME: 5 min. Total time: 30 min., plus freezing MAKEs: 16 sandwiches 

4 99 Find it 

new 

1 pkg (468 g) Compliments Chocolate Chip Cookie Dough 

4 cups (1 L) Sensations by Compliments Double Chocolate Truffle Ice Cream 

1 cup (250 mL) mini white chocolate chips, chopped white or dark chocolate, 

sprinkles, toasted nuts, mini candy-coated chocolates 

1. Drop 32 portions (1 tbsp/15 mL) of cookie dough onto two parchment paper-lined 

baking sheets and bake according to package directions. Remove from the oven and 

cool completely. 

for the 

Dedicated 

Chocoholic 

With decadent chocolatey truffle pieces 

throughout, this rich Sensations by Compliments 

Double Chocolate Truffle Ice Cream was 

created for the serious chocolate devotee. 

2. Allow ice cream to soften to room temperature until malleable (about 5 to 10 min.). 

Sandwich one small scoop of ice cream between two cookies, pressing gently to push 

ice cream just to the edge of the cookies. Set sandwiches on a baking sheet and freeze 

until firm, about 1 hour. 

3. Roll sides of ice cream sandwiches in chocolate, nuts or candy and serve, or freeze 

until needed. 

per serving (1 sandwich): 270 calories, 4 g protein, 12 g total fat (8 g sat. fat), 

15 mg cholesterol, 37 g carbohydrates, 2 g fibre, 160 mg sodium 

tip 

You can make these 

sandwiches a few 

days ahead. Freeze 

individually in 

plastic wrap. 

in-store! 

Check out the Bakery 

Department at Sobeys 

for a variety of cookies 

that are perfect to pair 

with ice cream. 


tip 

To make the 

cookie crumbs 

for this base, 

pulse whole 

cookies in a 

food processor 

for 1 minute. 

glazed Mochachino Ice Cream Cake 

PREP TIME: 15 min. Total time: 40 min., plus freezing MAKEs: 16 slices 

4 cups (1 L) Sensations by 

Compliments Natural 

Vanilla Ice Cream 

4 cups (1 L) Sensations by 

Compliments Mochachino 

Almond Fudge Ice Cream 

2 cups (500 mL) coarsely 

ground chocolate chip 

cookie crumbs (approx. 

15 cookies) 

1 tbsp (15 mL) unsalted 

butter, melted 

1 cup (250 mL) fudge 

sauce, divided 


Slivered Almonds, toasted 

fresh raspberries, 

for garnish 

1. Line the bottom and sides of a 9-in. (23 cm) springform 

pan with parchment paper. Allow ice cream to soften at room 

temperature for 8 to 10 min., until malleable. Meanwhile, 

combine cookie crumbs, melted butter and 1 / 4 cup (60 mL) fudge 

sauce in a bowl. Mix well and press into the bottom of the pan. 

2. Working quickly, spread vanilla ice cream in an even layer 

over the cookie base. Drizzle with 2 tbsp (30 mL) of fudge 

sauce, then add an even layer of mochachino ice cream overtop. 

(If ice cream is melting too quickly, cover with plastic wrap and 

refreeze before adding the second layer.) Cover with plastic 

wrap and freeze for at least 4 hours. 

3. Spread remaining fudge sauce overtop of the cake, covering 

completely. Sprinkle with almonds, cover with plastic wrap and 

store in the freezer. To serve, release the side of springform pan 

and remove parchment paper. Heat a knife in hot water and 

dry with a kitchen towel before slicing (you may need to reheat 

between slices). Garnish each plate with a few raspberries. 

per serving (1 slice): 320 calories, 5 g protein, 15 g total fat 


210 mg sodium 

4 99 

for the 

java fan 

Coffee aficionados will raise their mugs 

to this Sensations by Compliments 

Mochachino Almond Fudge Ice Cream. 

Made with robust coffee and roasted 

almonds, it’s a smooth pick-me-up any 

time of day. 

new 


h canada! 

Celebrate the Great White North’s birthday with an easy menu inspired by 

the best and brightest from our home and native land. 

canada day menu 

Peach & Whisky Cocktail 

Aged Cheddar Cheese 

& Apple Dip 

Grilled Summer 

Vegetable Platter 

Bacon-Wrapped 


Maple-Planked Salmon 

with Carrot Slaw 

touch of canadiana 

This contemporary Canada Day 

look is easy to achieve. Hits of red 

and white – we couldn’t resist! – pop 

up with plates, napkins, candles and 

even the flowers. We alternated the 

centrepieces with hurricane lamps 

for a rustic feel. 

S’mores Station


essentials 

Stock up on a variety of well-priced summer sippers from Compliments. 

and With Big a range 8. With of a sodas, range like of sodas, Cola and like Ginger Cola and Ale, Ginger and juices, Ale, and like juices, Cranberry 

like Cocktail, Cranberry you’ll Cocktail, keep everyone’s you’ll keep thirst everyone’s quenched thirst without quenched spending without a bundle. 

spending a bundle. 

Try It: Compliments Cranberry Raspberry Cocktail, 1.89 L; 

Try Compliments It: Compliments Cranberry Cranberry Cocktail, Raspberry 1.89 L; Compliments Cocktail, 1.89 Ginger L; Ale, 

Compliments 2 L; Cranberry Red Cola, Cocktail, in diet 1.89 and regular, L; Big 8 Ginger 2 L; Compliments Ale, 

Blue 2 L; Big Cola, 8 Cola, in diet in and Diet regular, and Regular, 2 L 2 L 


essentials 

Chips are a must-have at any barbecue bash. Compliments 

Barbecue Potato Chips offer the amazing crunch and flavour 

you crave at a great price. 


“These had a nice barbecue flavour and 

were better than the leading national brand.” 

–Pina Cozza, Compliments Consumer Taste Panelist 

Peach & Whisky Cocktail 


8 oz (250 mL) Canadian 

rye whisky 


Compliments Honey 

2 tbsp (30 mL) fresh 

lime juice 

4 cups (1 L) 

peach cocktail 

4 cups (1 L) Compliments 

Ginger Ale 

6 Compliments Peaches 

(from 1 punnet), pitted 

and sliced 

Crushed ice 

Sliced lime, for garnish 

1. Combine whisky, honey, lime 

juice and peach cocktail in a large 

pitcher. Add ginger ale and fresh 

peaches, and mix gently. 

2. Fill 8 highball glasses halfway 

with crushed ice. Pour in cocktail, 

with a few peach slices in each 

glass. Garnish with lime and serve. 

per serving (1 cup/250 ml): 

200 calories, 1 g protein, 0 g total 

fat (0 g sat. fat), 0 mg cholesterol, 


20 mg sodium 

pick the 

perfect peach 

When choosing fresh peaches, the skin should 

be velvety smooth and soft, with the colour 

varying from creamy white to blushed yellow. 

Peaches should also have a fresh, intense aroma 

and give slightly when pressed. Since peaches 

bruise easily, delicately wrap them in a plastic 

bag and store in the fridge for up to five days. 


Aged CHeddar cheese & apple dip 

This delicious cheesy spread is super-versatile: Spread it on celery sticks 

or crostini or bake it in the oven and serve with crackers. 


1 1 / 2 cup (375 mL) 

shredded aged cheddar 

cheese, divided 


Cream Cheese, room 

temperature 

3 tbsp (45 mL) sour cream 

2 tsp (10 mL) Compliments 

Worcestershire Sauce 

1 / 4 tsp (1 mL) each salt 

and pepper 

1 / 4 cup (60 mL) finely diced 

Granny Smith apple, skin on 

1 / 2 tsp (2 mL) fresh 

lemon juice 

2 tbsp (30 mL) chopped 

fresh parsley 

16 large celery stalks, cleaned 

and coarse strings removed 

1. Combine 1 cup (250 mL) of the 

cheddar with cream cheese, sour 

cream and Worcestershire in a food 

processor. Add salt and pepper, 

process until smooth and transfer 

to a bowl. 

2. Toss diced apple in lemon juice. 

Using a spatula, mix into cheese 

spread along with parsley and 

remaining cheddar. Taste and adjust 

seasoning, if necessary. Garnish 

with celery leaves, if desired. Serve 

immediately with celery sticks, 

or cover with plastic wrap and 

refrigerate until needed. 

per serving (2 tbsp/45 ml with 

2 celery sticks): 90 calories, 

4 g protein, 7 g total fat 

(4.5 g sat. fat), 20 mg cholesterol, 


200 mg sodium 

Grilled Summer Vegetable Platter 


1 pkg (3 peppers) 

Compliments Sweet 

Bell Peppers, seeded 

and quartered 

1 large green zucchini, 

sliced diagonally 1 / 2 in. 

(1 cm) thick 

1 bunch green 

asparagus, woody 

ends trimmed 

1 large sweet onion, 

peeled and cut into 

8 wedges, with root 

still attached 

2 large hothouse 

tomatoes, quartered 

1 / 4 cup (60 mL) extra 

virgin olive oil, divided 


Freshly ground 

pepper, to taste 


Sensations by 

Compliments 

Traditionnel Pesto 

1 tbsp (15 mL) red 

wine vinegar 

1 pkg (113 g) Sensations 


Sundried Tomato 

& Basil Goat 

Cheese Crumbles 

1. Preheat grill to mediumhigh. 

Place vegetables on 

a tray and drizzle with 

1 tbsp (15 mL) of the olive 

oil; season with salt and 

pepper. Set aside. 

2. Whisk together pesto 

and vinegar in a small bowl. 

Slowly whisk in olive oil 

and set aside. 

3. Place onion on hot grill; 

after 3 min., add peppers 

and asparagus, then 

zucchini. Turn vegetables 

as needed, grilling for 8 to 

10 min. in total. Just before 

other vegetables are done, 

place tomato quarters 

on grill for 30 seconds. 

Transfer grilled vegetables 

to a platter, drizzle with the 

pesto dressing and sprinkle 

with goat cheese. 

per serving ( 1 / 8 of the 

recipe): 150 calories, 

5 g protein, 10 g total fat 

(2.5 g sat. fat), 

10 mg cholesterol, 

12 g carbohydrates, 



Bacon-Wrapped 


Try this delicious combo once, and 

we guarantee you’ll be wrapping 

your corn in bacon all summer. 


Serves: 8 

4 ears fresh corn, husked 

1 / 2 tsp (2 mL) smoked paprika 


8 sprigs Compliments Fresh Thyme 

8 strips Compliments Fully Cooked 

Bacon, 50% Less Salt 

1. Preheat grill to medium and soak 

8 wooden toothpicks in water. Break 

ears of corn in half and season with 

paprika, salt and pepper. 

2. Lay a sprig of thyme across each 

cob and wrap with a strip of bacon, 

securing the ends of the bacon with 

a toothpick. 

3. Grill, turning occasionally, until 

bacon is crisp and the corn is fully 

cooked, 12 to 15 min. Serve hot. 

per serving ( 1 / 2 cob): 60 calories, 





essential 

go online To find more 

side dishes and salad ideas, 

visit inspired.ca. 

Sausages are a great way to please 

a crowd and keep your budget 

in check. Get amazing value 

without compromising flavour with 

Compliments Mild Italian Style 

Sausage. Made in Atlantic Canada 

with fresh pork, they’re quality you 

can taste.

Maple-Planked Salmon with Carrot Slaw 

PREP TIME: 15 min. Total time: 40 min. MARINATING time: 30 min. Serves: 8 

1 / 2 cup plus 2 tbsp (155 mL) Sensations by Compliments 

Maple Barbecue Sauce, divided 

1 / 4 cup (60 mL) maple syrup 

8 Atlantic salmon fillets, approx. 5 to 6 oz each (150 to 175 g), 

skin removed 

4 cups (1 L) julienned or shredded carrots 

2 tbsp (30 mL) Sensations by Compliments Aged Balsamic 

Vinegar of Modena 



Freshly ground pepper, plus more to taste 

2 Compliments Maple Grilling Planks, soaked according 

to package instructions 

2 tbsp (30 mL) finely chopped Compliments Fresh Chives 

1. Whisk together 1 / 2 cup (125 mL) barbecue sauce and maple syrup in a 

large shallow bowl or glass baking dish. Add salmon fillets and turn over 

to coat. Cover with plastic wrap and refrigerate for 30 min., or more. 

2. Mix carrots, balsamic vinegar and olive oil in a medium bowl. Season 

with salt and pepper, and set aside. 

3. Preheat grill to medium-high. Set soaked planks on hot grill, lightly brush 

them with vegetable oil, and close the grill. When grill starts to smoke, remove 

salmon from marinade, season with salt and pepper to taste, and arrange 

fillets on planks. Brush some additional marinade over salmon, close the lid, 

and reduce heat to medium. Cook without peeking for 12 min. 

4. Brush additional 2 tbsp (30 mL) barbecue sauce over salmon and cook 

for 5 to 10 min. longer, until opaque and just cooked through. Meanwhile, 

mix chives into carrot slaw. Place slaw on 8 plates or a platter and top with 

maple salmon fillets. 



290 mg sodium 



essentials 

With these dessert essentials from Compliments, 

the prices are almost as sweet as the treat. 

Head to Sobeys to stock up on everything from 

marshmallows to ice cream cones for all your 

summer entertaining needs. 

Try It: 

new 

Compliments 

Marshmallows, 

250 g 

Compliments 

Maple Creme 

Cookies, 350 g 

new 

hurray for s’mores! 

Turn a campfire classic into a do-ityourself 

dessert event. 

bright idea 

Is there a better way to celebrate 

Canada Day than with sparklers? 

Stand them in filled planters for 

an easy after-dusk display. 

Set up a s’mores station with special fillings and 

flavourings and let your guests do the rest. We 

put out chocolate candies, chopped chocolate 

bars and caramels. As a surprising twist, offer 

your guests different flavourings to sprinkle 

on afterward, like cinnamon and sea salt. Our 

favourite combo is the melted caramels with 

a sprinkle of sea salt – so yummy! 

new 

Compliments 

Honey Graham 

Wafers, 408 g 

Compliments Sugar 

Cones, 142 g 



as pie 

Nothing says summer like 

a homemade peach pie. 

Our flaky, foolproof pastry 

is easy to roll out and very 

forgiving for first-timers – 

we promise! 

be our 

next student! 

Have a dish you’ve always 

wanted to try? Email us at 

editor@inspired.ca 

and you could be our next 

Cooking Class student. 

“ 

I was always intimidated by 

pastry. I thought it had lots 

of ingredients and would 

be way too hard. I can’t 

” 

believe how easy this is! 

- Amanda 

Meet Our Student 

Inspired reader Amanda Dervaitis, a 

Brampton, Ont., resident and mom of 

two, was a natural pastry-maker and 

her first ever peach pie looked (and 

tasted!) fantastic. Taking a break from 

the Compliments Culinary Centre at 

George Brown College in Toronto, 

Chef Ian Dowsett walked Amanda 

through the steps. 

tip 

Chill the flour, 

mixing bowl and 

shortening in the 

fridge before working 

with them. The colder 

the better. 

go online For another delicious 

pie idea, visit inspired.ca.

Peach & Ginger Pie 

PREP TIME: 20 min. Total time: 2 hours 

CHILL time: 30 min. (or more) Makes: 10 slices 

pastry 

2 cups (500 mL) all-purpose flour, plus more for dusting 

1 tsp (5mL) salt 

1 cup (250 mL) Compliments All Vegetable Shortening, 

cold and cut into cubes 

1 / 2 cup (125 mL) cold water (approx.) 

1 egg, beaten 

FILLING 

1 punnet Compliments Fresh Peaches (approx. 

5 cups/1.25 L) peeled, pitted and sliced 1 / 4 in. 

(5 mm) thick 

1 tsp (5 mL) lemon zest 

1 tbsp (15 mL) lemon juice 

1 / 2 cup (125 mL) sugar 

2 tsp (10 mL) freshly grated ginger 

1 / 4 cup (60 mL) Compliments Quick Oats 

1 tsp (5 mL) Compliments Ground Cinnamon 

1 / 4 tsp (1 mL) Compliments Ground Nutmeg 

1 / 4 tsp (1 mL) vanilla extract 

1. Preheat oven to 375°F (180°C). Combine flour and salt. 

With cool fingertips, rub shortening lightly into flour until 

mixture resembles coarse meal. Add water, a little at a time, 

and mix until dough just comes together. Don’t overmix. 

Divide dough and form into two discs, one twice as large as 

the other; wrap in plastic. Chill for at least 30 min. 

LATTICE 101 Follow our steps to weave your 

way to a pretty lattice top, the crowning glory of a rustic fruit pie. 

Dust work surface 

with 1 tbsp (15 mL) flour 

and roll smaller dough into 

rectangle 1 / 8 in. (3 mm) thick. 

Once you’ve rolled out your 

dough, use a pizza wheel to 

cut strips approx. 1 / 2 in. (1 cm) 

wide (use a ruler if you want 

to be exact). You should 

get 10 to 12 strips. 

Loosely place 5 to 6 strips 

of dough across the pie. 

Fold back every other strip. 

Starting in the middle, place 

a strip of dough across 

perpendicularly. Unfold the 

strips to start a weave. 

2. Meanwhile, toss filling ingredients together in a large bowl 

until just combined. Set aside. Dust work surface with 

1 tbsp (15 mL) flour and roll larger dough into a circle, 1 / 8 in. 

(3 mm) thick and slightly larger than a 9-in. (23 cm) pie plate. 

Transfer dough (see below) and fit into pie plate with dough 

overhanging edges slightly. Add prepared filling. 

3. Create lattice top and crimp edges (see full steps at 

right). Brush egg over the top and edges of the pie. Bake on 

a tray set on the middle rack of the oven for 50 to 60 min. 

Allow to cool completely before slicing. 

per serving (1 slice): 340 calories, 4 g protein, 21 g total fat 


230 mg sodium 

Continue the weave by 

folding back the strips that 

haven’t been folded yet. Lay 

down a second strip across 

perpendicularly, unfold 

the strips. Repeat with the 

remaining strips until the pie 

is covered. 

Roll & 

Unwrap 

Using a sharp knife, trim any 

excess dough from around 

the edges of the pie. Fold 

edges in and crimp together 

securely using your thumb 

and two fingers. 

Once you’ve 

rolled out the 

dough, use your 

rolling pin to 

gently transfer 

your pastry into 

the pie plate. 


kitchen notes 

Take a behind-the-scenes 

look at the tips and tricks 

we used this issue 

did you know? 

Apples help to ripen other fruit. 

Apples give off a gas called ethylene, which helps to 

speed up the ripening process of other fruit. Want to ripen 

too-firm peaches, apricots, avocados or pears? Just pop 

them into a paper bag with an apple and leave at room 

temperature for a couple of days. The reverse is also true: 

if you don’t want your fruit to ripen too quickly, store 

apples separately. 

chef Q&A 

Planking pork 

Q: How do you barbecue pork tenderloin on a maple plank? 

-Denyse 

A: Cook the tenderloin on indirect heat on medium-high with 

the lid closed. Turn pork halfway through cooking and brush 

with a marinade or sauce, cooking the meat for 30 to 40 

minutes until it reaches an internal temperature of 160°F 

(71°C). It’s important to soak the plank for at least two 

hours before it hits the grill; I also keep a spray bottle full of 

water next to the barbecue just in case of flare-ups. 

–Chef Ian Dowsett 

go online Got a cooking question? Go 

to Chef Q&A at sobeys.com/inspiration 

and ask away. 

Kitchen Glossary: 

julienne 

To julienne means to cut 

food, typically vegetables, 

into very thin strips 

(often referred to as 

matchsticks). Use a knife 

or mandolin to thinly slice 

the vegetable lengthwise 

into even slices of about 

1 to 2 mm (about 1 / 16 of 

an inch) thick. Then 

cut each slice into 

long strips about 2 

to 3 cm (about 3 / 4 to 

1 1 / 4 in.) long. We like 

to julienne vegetables 

like carrots, celery or peppers for salads. 

To practise your skills, try our crunchy Carrot Slaw on page 56. 

how to: flatten a chicken like a pro 

For our Ultimate BBQ Chicken on page 42, we flattened our chicken. With a little 

know-how, it’s easy to do it yourself. 

1. Place the chicken breast 

side down on a cutting 

board. Remove the backbone 

with kitchen shears or 

by running a sharp knife 

through the ribs on either 

side of the backbone. 

2. Place the chicken breast 

side up and push down on 

the breast bones to flatten 

it. Tuck the wings behind 

the back (they’ll burn 

more easily otherwise). 


Take the time to reduce 

When a recipe calls for reducing a 

sauce or liquid, don’t be tempted to 

skip that step. Reducing (or cooking 

down) creates more concentrated, 

intensely flavoured sauces that really 

make a difference to the end result of 

your dish. The technique can also turn 

an ordinary liquid into a special glaze, 

as it did with balsamic vinegar for 

our Tomato & Bocconcini Salad with 

Balsamic Glaze on page 27. 

3 ways 

to grill corn 

When it comes to cooking corn on the 

barbecue, it’s all a matter of taste. Each 

of these three methods creates a different 

flavour and texture. Experiment to 

discover which you enjoy most. 

In THE HUSK 

Method Soak unhusked corn cobs in 

water for about an hour before placing them 

on the barbecue. (The wet husk will steam 

the kernels and protect them from charring.) 

Grill for 15 to 20 minutes on medium heat. 

Pay off Perfectly steamed kernels that are 

plump and sweet without any browning. 

WrAPPED IN FOIL 

Method Remove the husks and place 

each cob on a piece of aluminum foil. 

Top with flavoured butter (and any other 

add-ons you like, such as herbs, sliced green 

onions or bacon bits) then wrap them up 

tightly and pop them on the grill for 20 to 30 

minutes on medium heat. 

Pay off Great flavour infused into every 

sweet, juicy bite. 

RIGHT ON THE GRILL 

Method Husk the corn and place directly 

on the grill for about 10 minutes, turning 

frequently. The kernels will caramelize 

and get slightly crispy but should not be 

completely charred. 

Pay off Corn with sweeter caramelized 

kernels and a smokey flavour from the grill. 

chef Q&A 

troubleshooting 

Meringue 

Q: When I make lemon meringue pie, I always have a problem with 

“sweating” between the meringue and lemon custard. I have already 

tried applying the meringue onto cold and warm pies, adding cream of 

tartar and/or a touch of cornstarch to the meringue, and baking the 

meringue at both higher and lower temperatures. -Cathy 

A: The problem is simple: your meringue is weeping beads of sugar syrup. The 

causes, unfortunately, are numerous. The next time you make a meringue, use 

fresh egg whites at room temperature and, yes, add cream of tartar or cornstarch 

– they act as stabilizers. Also, pay attention when you are whipping the egg whites: 

gradually add sugar when the whites are at the soft foamy peak stage and then 

whip to a stiff peak – no further. Moisture is a meringue’s archenemy – it makes 

baking a meringue on a humid summer day tricky and storing in a refrigerator 

impossible. Bake your meringue the same day you plan to serve it and store the 

finished meringue on a platter under a cake dome until you are ready to serve. 

-Chef Ryan Skelton 

how to: prep ribs for the grill 

To get succulent, fall-off-the-bone 

ribs for our Ultimate Pork Back Ribs 

on page 41, we scored the membrane 

before simmering. When cooking 

ribs without any liquid, we suggest 

removing the membrane all together. 

The technique is easy. Using a paper 

towel, firmly grip the membrane (a 

thin, opaque “skin” that covers the 

underside of the ribs) and pull hard 

to remove. 


oost your AIR MILES ® 

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shopping at Sobeys. 

Ready-to-toss gourmet salad kits 

buy any 2 

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buy any 2 

fresh salad kits 

and receive 

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cream tubs 

and receive 

3 4 

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miles* 

reward 

miles* 

points 

tk 

Spinach Supreme Salad Kit, Asian Supreme Salad Kit 

*When you use your air miles card. Offer valid until August 5, 2010. 

Vanilla Chocolate Temptation Ice Cream, Double Peanut Butter Ice 

Cream, Double Chocolate Truffle Ice Cream, Mochachino Almond Fudge 

Ice Cream, Praline Clusters & Cream Ice Cream, Cherries & Chocolate 

Ice Cream, Cookies & Cream Ice Cream, Chocolate Chip Cookie Dough 

Ice Cream, Caramel-O Ice Cream, Natural Vanilla Ice Cream 


Colossal shrimp ready for the grill 

buy any 

Thick and juicy burgers 

buy any 2 

freshwater 

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and receive 

frozen 

burgers 

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to 

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Colossal Freshwater Shrimp ( 8 / 12 ct), get 4 reward miles 

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Beef Burgers, Peppercorn & Garlic Beef Burgers, Mesquite Barbecue 

Sirloin Beef Burgers, Cheddar & Bacon Beef Burgers, Angus Beef Burgers, 

Prime Rib Beef Burgers, Sirloin Beef Burgers 

*When you use your air miles card. Offer valid until August 5, 2010.

ecipe finder 

appetizers & sides 

Aged Cheddar Cheese 

& Apple Dip.................................54 

Almond & Olive Hummus...... 23 

Bacon-Wrapped 

Barbecued Corn ........................ 55 

Cedar Plank Nachos................. 38 

Fresh Grape Tomato Salsa...... 28 

Grilled Summer 

Vegetable Platter.......................54 

Roasted Corn Relish................. 39 

Spicy Orange 

Shrimp Cocktail.........................30 

Bacon-wrapped 

Barbecued Corn page 55 

Spicy Orange shrimp 

cocktail page 30 

salads 

Asian Grilled Salmon Salad.... 24 

Grilled Caesar Salad................. 39 

Roasted Garlic & Dijon 

Potato Salad.................................19 

Sweet Potato Salad with 

Raisins & Spiced Nuts..............43 

Tomato & Bocconcini Salad 

with Balsamic Glaze................. 27 

roasted garlic & Dijon 

Potato salad page 19 

Asian grilled salmon 

salad page 24 

go online Add these recipes and 

more to your personalized online recipe 

box at inspired.ca. 

entrées 

madeover oven 

“fried” chicken page 21 Tuna sliders page 36 

Chili Steaks with Iceberg 

Wedge Salad...............................34 

Easy Huevos Rancheros.......... 35 

Italian Grilled Sandwiches...... 33 

Jerk Pork Chops with 

Tropical Salsa.............................44 

Madeover Oven 

“Fried” Chicken...........................21 

Maple-Planked Salmon 

with Carrot Slaw........................ 56 

Orange-Hoisin 

Grilled Chicken............................ 31 

Orange-Rosemary 

Glazed Pork Roast...................... 31 

Tuna Sliders................................ 36 

Ultimate BBQ Chicken ............42 

Ultimate Burger.........................40 

Ultimate Pork Back Ribs...........41 

Zucchini, Olive 

& Bacon Pasta............................ 33 

desserts & beverages 

Acai-Plum Compote................. 23 

Double Chocolate 

Ice Cream Sandwiches............50 

Glazed Mochachino 

Ice Cream Cake...........................51 

Grilled Pineapple with 

Spiced Fruit Sauce.....................45 

Peach & Ginger Pie................... 59 

Peach & Whisky Cocktail....... 53 

Peanut Butter & 

Banana Sundae..........................48 

Vanilla & Pecan Pops................49 

peach & ginger pie page 59 Vanilla & Pecan pops page 49 

Recipe costs are calculated by portion of the ingredient used for a full serving and include 

the cost of staple ingredients. Ingredient costs are based on the average national retail cost 

per product, excluding taxes, for a 52-week period, ending February 26, 2010. 


peek inside... 

Debra DiGiovanni’s 

I didn’t like 

asparagus 

until I was 20 – now 

I eat it every day when it’s in 

season. I like to roast it with olive 

oil, salt and pepper. Then I add 

a little Parmesan on top. 

Shepherd’s pie is one of 

my mom’s specialties. I’ve tried 

to make it myself but it always 

tasted wrong. So, now I request 

it when I go home, or I buy it. 

Debra DiGiovanni, 

Gemini Awardwinning 

stand-up 

comic and a regular 

on MuchMusic’s 

Video On Trial, 

tells us about her 

favourite foods. 

shopping cart I really love 

ketchup. And 

it’s not so much 

that I like French 

fries, it’s more 

that they’re a vehicle 

for ketchup. I do 

try to tone it down. 

Otherwise, I’d be that 

friend who shows up at 

your house for steak and 

drowns it in ketchup. 

I am ridiculously addicted 

to pickles. My friends 

stock up on them when 

they know I’m coming 

over. I like to eat 

them with a fork 

right out of 

the jar. 

I love watermelon 

and I even use it to make a 

salad with tomatoes, cucumbers 

and red onion. My dad thinks 

I’m a cooking genius 

whenever I make it, even 

though it’s so simple. 

Anything barbecued is great. Shish 

kabobs, seafood, meat and 

veggies – all of it tastes better cooked 

on the barbecue. My friends and I just 

discovered grilled pineapple, 

which tastes amazing. 

I always have 

vegetable 

cocktail in the 

house. It’s my saviour. 

It fixes everything on 

those days when I 

realize I haven’t had 

any vegetables. 

shop 

DEBRA’s cart 

Compliments Tomato Ketchup, 1 L 

Compliments Balance Reduced Fat Traditional 

Shepherd’s Pie, 600 g 

Compliments Dried and Sweetened Cranberries, 350 g 

Compliments Balance Garden Vegetable Cocktail, 1.89 L 


Claim you made them yourself. 

And get away with it. 

Enjoy our amazingly juicy line of premium Sensations by Compliments burgers at a 

price that’s just right. Perfect for the barbeque, you’ll soon rely on these burgers 

with their homemade taste for many memorable summer meals. 


Prime Rib Beef Burger 8 x 5 oz/1.13 kg

Happiness is just a spoonful away. 

Savour our many flavours of Sensations by Compliments ice cream at a delicious price. 

Perfect for your family and for summer hosting. That’s assuming you even want to share it. 


Vanilla Chocolate Temptation Ice Cream 1.5 L 

$ 

4 99 

advertised products in inspired magazine are available at: 

Availability of certain products may be limited in some stores. Most products will be in-store Friday, June 11, 2010. Stores reserve the right to limit quantities. Product packaging of 

some products found in-store may be different from packaging shown in the magazine. Prices in effect Friday, June 11, 2010 to Thursday, August 5, 2010. Prices correct at time of print. 

® Trademarks of AIR MILES International Trading B.V. Used under license by LoyaltyOne, Inc. and Sobeys Capital Inc. compliments.ca

summer fresh & easy - Inspired.ca

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