START FRESH

HI GH LA ND FARM S. CA

WHERE
ITALL
STARTED!
“START FRESH
is not just a slogan, it’s our
PERSONAL GUARANTEE”
Highland Farms Apple Orchard (Photograph by Stacey Bailey/Toronto Sun)

Over 40 years ago, Charles and Louie Coppa, two brothers who were making
inroads in the grocery retail business, embarked on a new vision – to offer
their customers the highest quality and freshness, backed by a commitment
to customer service and value that is second to none. Today, Highland Farms
operates five full-service supermarkets, offering everything you could possibly
need in a clean and friendly environment. Whether you're looking for fresh
produce, fresh meat and seafood, freshly baked goods, prepared foods, as well
as organic and natural alternatives, you will find it all at Highland Farms.
 XX HIGHLAND FARMS
S TA RT FR E S H
THE MEN WHO STARTED
Rita Demontis
SUN Media
By RITA DeMONTIS
National Food Editor
There's a photo up on the
walls at Highland Farms'
corporate offices up in North
York.
Nicely framed, it's your clas-
sic black and white taken from
the early 1950s, and it shows a
group of people standing close
together at an outdoor fruit
market.
Second from the front is a
sweet-faced young boy, all gan-
gly arms and endearing smile
that grabs your attention,
makes you pause for a moment
to take note of his spotless
white apron so obviously too
big for his slight yet elegant
frame.
This is the image of the
young Charles Coppa who,
along with his brother Louis,
are at the helm of the legendary
Highland Farms supermarkets,
one of the most successful
chains of independent, award-
winning grocers in Canada's
food industry. The photo was
taken at the very first market
Charles worked at, and the
look of joy, confidence and
pride is so tangible you can al-
most reach into the photo and
touch it.
Even in the face of such
youthful exuberance caught in
that photo, one knows the love
for this grocery business comes
directly from the heart and soul
of both Charles and Louis
Coppa.
"I guess you can say it's in
our blood," says Charles with a
polite laugh, his eyes warm and
crinkly. "That — and our
3 99
2.3kg box
Fresh Clementines
Product of Morocco
Charles Coppa is seen here in front, looking full of pride at his first job in the grocery business in the 1950s.
mother, Francesca … she was
the driving force who guided
us to where we are now. She
had amazing judgement and
wisdom for all my brothers and
sisters, and she had great faith
in her children — as a mother
she knew what we needed, and
helped us get it."
The Highland Farms story is
just as colourful as the rows
upon rows of produce that
grace the iconic stores. It
started well before the Coppas
left their beloved home in
Pachino, Sicily to carve new
49
Ontario Homegrown
Fresh Apples Macintosh or
Red Delicious Fancy Grade
The Sunday Sun ■ OCTOBER 17, 2010
shock came shortly afterwards
— the cold! And all the snow.
It took us all by surprise."
Changing weather aside, life
moved at a quick pace for the
Coppas once they were all re-
united. School came a week
after arriving — and Charles'
first job shortly afterward that,
hawking the Toronto Telegram
newspaper right in front of
Union Station.
"That was my first sentence
in English — 'Get your Telly
here five cents!'" says Charles
with a laugh, delighted at the
memory.
Shortly afterwards came the
job that started his life into the
grocery biz. "It was with Knob
Hill Farms, when the late Steve
Stavros had his fruit market on
Queen and Coxwell. It was a
humble little store — and my
mother pushed me towards
him and said 'ask him for a job!'"
Stavros took a chance and
hired him, throwing a huge
apron on his skinny little frame
and pointing him in the direc-
tion of a box of fresh fruit.
Louis joined his big brother
shortly after that.
"So it started — we went to
school and we worked at the
grocery store." Asked if he ever
missed out on all the things lit-
tle boys do after school, like
lives for themselves back in via Montreal and a numbing ter, one knows instinctively of playing road hockey or riding
1950. 5,000 mile, 21-day journey the sacrifices this family faced their bikes in summer, Charles
But the Coppas did not go that included train, ferry, in order to carve a brave new says — not really. "To be hon-
via the usual immigration transatlantic steamer and a life for themselves in Canada. est — you develop a passion
routes favoured by the huge long railway ride to Toronto. it was quite the adventure for this work and it was excit-
wave of Italians who headed Coupled with the fact that for the children — brothers ing meeting the customers and
out in the the children's parents, Gio- and sisters including nine-year- handling money at an early age.
1950s vanni and Francesca Coppa, old Corrado (Charles) and "There was such a sense of
and 60s had left Italy ten months ear- seven-year-old Louis — but for accomplishment, even though
for a lier, leaving their their parents it was an agoniz- we were relatively young. I
new life in kids back home ing wait, culminating in a joy- guess we had a strong work
Canada. with the ous reunion at Union Station ethic — I couldn't wait to get
No, the Coppa's with 40 relatives. to the grocery store and solve
t i n y oldest, "That was back in August, the problems, fill the orders
group married 1950 and I can remember it and meet the customers."
came daugh- clearly," says Charles. "The And the work paid off.
¢
/lb
1.08/kg
99 ¢
each
Ontario Homegrown
Fresh Green Cabbage
No. 1 Grade
¢
/lb
2.18/kg
Ontario Homegrown
Fresh Tomatoes on the Vine
No. 1 Grade
Jumbo Size
Prices effective November 12th, 2010 to November 18th, 2010
The Sunday Sun ■ OCTOBER 17, 2010
IT ALL 47 YEARS AGO!
Eventually the boys had the
chance to purchase Stavros'
store, and with the help of fam-
ily, they became proud owners,
quickly renaming the store
Highland Farms and the rest,
as they say, is history.
The Coppas expanded from
that single store to five loca-
tions.
"We bought the one on
Queen St. W in the early 1960s
— I still remember the address,
1558 Queen St. W., and it was
3,300 square-feet," said
Charles. "Since then, we've
grown … From a handful of
employees we know have
around 800 working with us
today."
Adds Louis, "you go from
3,300 to 180,000 square feet
— but you keep the same stan-
dards. Customers first, and al-
ways supply the best."
And on any given day, you'll
find one of the Coppas — the
seniors or their adult children
— in the stores, straightening
out produce, checking out
stock, chatting with employees,
patiently answering customer
requests and generally reveling
in the joy of their work.
The Coppas are that won-
derful combination of ingenu-
ity coupled with old-fashioned
values — of the importance of
building a solid foundation
based on something as simple
as the integrity of a firm hand-
shake.
Take our farmers, for in-
stance. The stories of the Cop-
pas and their relationship with
Ontario farmers is the stuff of
legend. From the moment they
established their food com-
pany, both brothers set out to
leave their mark — and the
success would start right here
in Toronto, at the famous On-
tario Food Terminal on Park-
lawn Ave, considered Canada's
2 99
/lb
6.59kg
Fresh Beef Boneless
Top Sirloin Roast Cut
From Canada AAA Grade Beef
Product of Canada
The Coppa brothers, Louie (left) and Charles (right), are seen here with the next generation of Coppas, Charles’ sons Michael and
John (far left and far right) and Louie’s son John (middle). (Photography by Stacey Bailey/Toronto Sun)
most influential food terminal.
Business with the Coppas
was carried out in time-hon-
oured fashion: trust and a gen-
tleman's handshake. Farmers
have long memories, especially
when times are lean and no
one would purchase their
goods at any price. With the
Coppas, you could go to the
bank with their word and their
handshake.
The Coppas remembered
the farmers and they, in turn,
never forgot them.
3 99
/lb
8.80kg
Fresh Beef Boneless
Top Sirloin Steaks Cut
From Canada AAA Grade Beef
Product of Canada
Prices effective November 12th, 2010 to November 18th, 2010
"The farmers always remem-
bered the Coppas because of
this," says Frank Ferragine of
Citytv's Breakfast Television
fame. Ferragine grew up in his
family's business, Bradford
Greenhouses up near Barrie.
He first met Charles Coppa
at the terminal when he was
12-years-old. And that friend-
ship continues to this day.
"I was 12-years-old when I
3 99
/lb
8.80kg
Fresh Extra Lean
Ground Sirloin Beef
Canadian
ground beef
freshly
ground daily
H IGHL ANDFAR MS .CA
first met him and to this day I
consider him and his children
like family. He is the truest def-
inition of a gentleman and if he
taught me one thing about the
business it's this: you work
hard and an honest day will
make you an honest dollar. His
and Louis' sons are living ex-
amples of this work ethic —
this is a truly remarkable family."
In addition to supporting
the local growers, the Coppas
also give back to the commu-
nity as generous supporters of
100%
HIGHLAND FARMS XX x
various charities and commu-
nity-building initiatives.
They've also been celebrated
by their peers — last year the
Canadian Federation of Inde-
pendent Grocers (CFIG) hon-
oured the two brothers with
the prestigious Life Member
Designation — the highest ho-
nour the CFIG can bestow.
“The Life Member award
was developed to recognize the
dedicated efforts of people like
Charles and Louis Coppa, who
have become symbols of entre-
preneurship in our industry,"
said John F.T. Scott, president
and CEO of the CFIG.
The Coppas have certainly
left their mark, notes Virginia
Zimm, president of Faye Clack
Communications, one of
Canada's most successful food
marketing companies.
"The Coppas are the original
advocates for local. They have
always supported the local
grower when our Ontario
bounty is in season. As well,
the Highland Farms experience
goes beyond local. They have
sourced some of the best pro-
duce, meat, cheese and breads
from the four corners of the
world to satisfy their ethnically
diverse consumers," says
Zimm.
Today, Charles doesn't make
it down to the Terminal for
those brutal early morning vis-
its, but his son John does, and
the next generation of Coppas
continue in the roles that
Charles and Louis first carved out.
But — will they ever retire?
"It's our life and it's always
been our life," says Charles qui-
etly, his brother Louis nodding
thoughtfully by his side. "Quite
simply, we love the business
and dealing with the public …
it's something we want to do
forever."
2 99
/lb
6.59kg
Piller’s Black Forest Ham
Freshly Sliced at the Deli
 XX HIGHLAND FARMS
S TA RT FR E S H
A HIGHER STANDARD OF FRESH
BY M.J. JAFFRAY
Special to Sun Media
When they opened their first
Highland Farms location in
1963 on Toronto’s Queen Street,
brothers Charles Coppa and
Louie Coppa were convinced
that their success in the grocery
retail business would hinge on
their commitment to offering the
highest quality, freshness and
value in an atmosphere of total
customer service.
Turns out they were right.
Today, their vision is still clearly
reflected in five full-service
supermarkets where the second
generation of the Coppa family
is now hard at work maintaining
the high standards and work
ethic that were set forth by their
hard-working father and uncle.
Charles Coppa’s two sons,
Michael and John, are responsible
for grocery purchasing and for
sourcing the best and
freshest produce, while Louie
Coppa’s son — also named John
— looks after the busy deli,
meat, seafood and bakery
departments.
While each is responsible for
different areas of the Highland
Farms operation, all three
share in common the same
commitment to the values that
were instilled in them from their
early teens, when they all
worked part-time in the
summers to learn the business
from the ground up.
“My two cousins and
I worked our way through
all the various departments,”
says Louie’s son John. “We
swept out the trucks and
carried out groceries — we did
3 99
1.89L
bottle
Purex 2x Ultra
Laundry Detergent
Assorted Varieties
The Sunday Sun ■ OCTOBER 17, 2010
about all the different companies
we dealt with, and the dozens
of different types of hams and
sausages and cheeses. Then it
was on to seafood,” he laughs.
For all three, carrying on the
family business is a huge source
of pride, and the hard work well
worth it.
“We all go pretty hard,” he
adds. “But at the same time, we
enjoy it. Is it work? I don’t
know, you tell me!”
“It’s challenging, for sure,”
says Charles’ son John, who is
responsible for bringing the best
and freshest produce available
to all five stores. “But I enjoy
working with my family towards
a common goal of helping the
business to succeed.”
“We learned my father’s and
uncle’s values just with everyday
experience,” Michael says. “We
saw how they interacted with
customers and employees and
they taught us the right way to
do things. Customer service and
always having fresh product at
the right price was instilled in
us right from the beginning, so
these things have always
remained our top priority, too.”
What makes Highland
Farms stand out in
the crowd?
“Service and variety,” Louie’s
son John answers immediately.
“You can pretty much find
anything that’s out there, right
here. For example, our deli
carries over 100 different
varieties of cheeses from all
around the world. There’s no
need to go elsewhere.”
“I think we stand out because
it all. After university, we all Grade AAA beef behind the we can offer our customers
came back and settled into our counter. the competitive pricing of larger
different areas.” “I also learned from both my stores with the added value of
He found his niche in the dad and my uncle about the very high customer service,
meat department, where he purchasing side of the cleanliness and quality
learned how to butcher and business, and then went to the products,” says Michael along
serve Highland Farms’ Canada deli to learn from my father with his brother and cousin,
3 99
1.42L
jar
Hellmann’s Mayonnaise
Regular & Light
¢
each
Primo Pasta Assorted
Regular Cuts 900g
99
24x500ml
bottles
Nestle Pure Life
Natural Spring Water
or Thick and Zesty
Pasta Sauce 680mL
Prices effective November 12th, 2010 to November 18th, 2010
 The Sunday Sun ■ OCTOBER 17, 2010
HNESS AND CUSTOMER SERVICE
Highland Farms is known for their freshness, both in their meats and their produce. (Photograph by Stacey Bailey/Toronto Sun)
who is responsible for day-to-
day store operations as well as
grocery buying. “We’ve carved
out a niche for ourselves, and it’s
our job to keep that going.”
“Something that we all really
believe in is service ,” adds John.
“Our meat and deli departments
are full service, seven days a
week. We slice custom orders to
whatever specs the customer
wants, on the spot. This ensures
that nothing is cut earlier in the
morning, or yesterday. It’s the
freshest product they’re going to
get anywhere.”
The company culture is also
instilled in every employee who
works at Highland Farms.
99
12”
European Meat
Platter
“We’ve carved out a niche for ourselves …”
“When you’re around it all the
time, you start doing it,” he
notes. “You believe in it. They’re
very proud of what they do and
how they do it. Every great store
has great employees.”
When he was still a boy,
Charles’ son John remembers
going to the bustling Ontario
Food Terminal with his father
to select fresh-picked produce.
Highland Farms has always
bought from local farmers
Antipasto Platter
Prices effective November 12th, 2010 to November 18th, 2010
HIGHLAND FARMS XX x
H IGHL ANDFAR MS .CA
needs. For example, they offer
one of the largest selections
of gluten-free products in
Toronto, and fresh sushi
is available.
“We also offer our customers
as much as possible, long farmers for 47 years,” he says and should, support them by a very large variety of organic
before “buy local” became a with a smile. “They developed buying local produce in season produce,” John adds. “Buying
popular phrase. relationships with them by going whenever possible. I still deal with on a daily basis allows us to be
“My father to the terminal every morning. many of the growers that they in the market and take
and uncle They decided very early bought from.” advantage of price changes as
have been on that they While the old-fashioned they happen. By being there
supporting could, cornerstones of service, quality, every day, we can also pick up
Ontario’s variety and freshness have new products as soon as
remained the same since they arrive.”
Highland Farms opened its And that’s Highland Farms
doors, the Coppas also recognize in a nutshell: keeping things
the importance of keeping pace fresh every day, in more ways
with their customers’ changing than one.
99
12”
99
12”
99
12”
Grilled Vegetables International
Platter Olives Platter
 XX HIGHLAND FARMS The Sunday Sun ■ OCTOBER 17, 2010

S TA RT FR E S H

HIGHLAND FARMS WELCOMES YOU

when they opened their first su-
perstore in Scarborough.
“That store was the culmina-
BY M.J. JAFFRAY tion of all of the things we had
Special to Sun Media learned during our first 20 years
in the business, and how we
When asked about their select wanted to apply those ideas in
private-label Country Kitchen what was really the largest
products, Highland Farms supermarket in Scarborough at
co-founder Charles Coppa that time. We opened a 65,000
quickly sums it up: “Our name square-foot store when regular
is on them, and we take a lot of grocery stores were about half
pride in that. We stand behind that size. And we offered some-
all of our products, of course, thing different: even though our
but when our customers see the store was big, it was still a
Highland Farms Country full-service supermarket.”
Kitchen label, they know they The grocery retail business
are buying quality at a compet- has changed over the years, and
itive price.” Coppa says he expects it will
The product line includes keep on changing.
items such as meat or vegetable “There will always be new
lasagna, veal and three-cheese competitors coming into the
cannelloni, pies, pasta sauce, marketplace, but our commitment
butter, extra virgin olive oil, to our customers, the quality
sliced bread and baguettes. and the service and the compet-
Coppa says the Country itive prices that we’re able to
Kitchen store brand reflects the offer because of our size – these
values that have always been things will never change. For
part of Highland Farms. these reasons, we feel strongly
“Even though our stores are that we are unique.
quite large, the difference at Our customers know what to
Highland Farms is the commit- expect. Whether they come into
ment of a family operation. our store on Monday at 9 a.m.,
There is a part of us in every or late Saturday afternoon, they
store. When we go out and know that they will see the same
choose the produce or products high-quality presentation and
that we sell, of course we’re receive total service in every
shopping for our customers, but department. This is what sets us
we’re also shopping with our apart.”
family name in mind, for what Coppa says the Country
we believe is the best quality Kitchen product line has
available, on an ongoing basis.” evolved over the last 20 years,
Coppa and his brother Louie and is not the same as typical
Coppa came to Canada in 1950, no-name products which
and after a few years of hands- emphasize the lowest price.
on learning in the grocery “We wanted to offer our
business working in an open- customers even more variety
air food market, decided to start through a line of exclusive products
up their own store in downtown that are just a bit different from
(Photograph by Stacey Bailey/Toronto Sun)

Toronto and do things their our regular shelf items.

own way. Although they are competitively
“We knew within a short priced, our customers know
period of time that that’s what when they buy Country Kitchen
we wanted to do. It was just a products, they are buying the
natural fit for us,” he says. high quality that has always
In 1983, the two brothers been a family tradition at
were well ahead of their time Highland Farms.”

4 99
1L jar

Highland Farms Country

Kitchen Pasta Sauce
Assorted Varieties
99
2.27kg
package
Highland Farms
Country Kitchen
Lasagna Meat, Cheese
1 99
946ml
tetra
Blue Diamond Almond Breeze
Non Dairy Beverage
Assorted Varieties
5 99
750g-907g
bag
Nature’s Path
Eco Pack Cereal
Assorted Varieties

Prices effective November 12th, 2010 to November 18th, 2010

 The Sunday Sun ■ OCTOBER 17, 2010 HIGHLAND FARMS XX x
H IGHL ANDFAR MS .CA

TO THEIR COUNTRY KITCHEN

Charles is also well-known for his apples, which he grows in his orchard and proudly displays here at market.
(Photograph shot by Stacey Bailey/Toronto Sun)
A Canadian success story: Charles and Louie Coppa
Last year, in acknowledgement of their entrepreneurial spirit and strong support of the independent
grocer community, the Coppa brothers received the prestigious Life Member Designation from the
Canadian Federation of Independent Grocers. The Coppas are also longtime philanthropists who support
a large number of charitable initiatives, community building projects, Toronto-area hospitals and
fundraising galas.
Louie Coppa admires his store’s selection of premium vine-ripened tomatoes.
(Photograph shot by Stacey Bailey/Toronto Sun)
Coppa’s tomatoes the talk of the town
One of the biggest sellers at Highland Farms is the tomatoes. “We bring in tomatoes fresh every day,”
says Louie Coppa. “People know when they come to Highland Farms, they’re getting only the very
best. Fresh sells, and our tomatoes are proof of our recipe for success.”
At special times during the year, Highland Farms also sources the unique Pachino tomato from
Italy, which people come to the store for in droves and often purchase several pounds at a time.

Make mine panettone

Grocery buyer Michael Coppa says that Highland Farms is now stocking up with a huge variety of spe-
cialty products for the holidays, including ever-popular panettone, an Italian sweet bread filled with
fruits such as candied orange, citron, lemon zest, as well as raisins which are added dry and not soaked.
“It would be hard to find another store that has the selection that we bring in,” he says. “We are
working with our importers to have hundreds of varieties on hand, many of them direct from Italy.”
In Italy, they are so devoted to this special sweet bread that efforts are even underway to obtain
Protected Designation of Origin and Denominazione di origine controllata status for this product, clas-
sifications currently enjoyed by such prized exports as wine and extra virgin olive oil.
Panettone is served in slices, vertically cut, accompanied with sweet hot beverages or a
sweet wine. Enjoy it for dessert, afternoon tea, or breakfast.

3 99
box of 100’s

Lipton Yellow Label

or Green Tea
4 99
7kg pail

Maxx Scoop
Cat Litter
3/
4 198g box

Heinz, Frozen Bagel Bites

Assorted Varieties
5 99
908g box

Schneider’s Classic Favourites

Chicken Nuggets, Fingerlings
or Burgers

Prices effective November 12th, 2010 to November 18th, 2010

 XX HIGHLAND FARMS
S TA RT FR E S H
Highland Farms’ Apple Crisp
One place where Charles Coppa
loves to walk and reflect is his
stunning apple orchard, where
you'll find a large selection of
Ontario's top apples. Here's a
recipe to celebrate this beloved fruit!
Ingredients:
6 apples (McIntosh, Crispin or
Idared) sliced
Juice and zest from half a lemon
1 tsp. (5ml) vanilla
1/2 cup (125ml) rolled oats
1/2 cup (125ml) dark brown sugar
1/2 cup (125ml) all-purpose flour
1 tsp. (5ml) cinnamon
1/2 tsp. (2.5ml) nutmeg
1/2 tsp. (2.5ml) ground ginger
1/2 cup (125ml) chopped
WE RESERVE THE RIGHT TO LIMIT QUANTITIES • UNAUTHORIZED REPRODUCTION OR USE OF THIS ADVERTISEMENT WITHOUT THE WRITTEN CONSENT OF HIGHLAND FARMS AND ITS MARKETING AGENCY IS
STRICTLY PROHIBITED ALTHOUGH WE STRIVE FOR ACCURACY IN ILLUSTRATION, COPY AND REGULATORY REQUIRMENTS, UNINTENTIONAL ERRORS MAY OCCUR. WE RESERVE THE RIGHT TO CORRECT ANY ERRORS.
3 99
case of
12x355ml cans
Coke, Sprite &
Canada Dry Soft Drinks
Regular & Diet
MAKE IT FRESH.
walnuts, lightly toasted
1/3 cup (75ml) sweet butter
Directions:
Toss apple slices with lemon
juice and zest and vanilla and
arrange in an eight-cup (1L)
baking dish that has been
sprayed with cooking spray. In
a mixing bowl, combine rolled
oats, brown sugar, flour, spices
and walnuts. Cut in butter until
crumbly. Sprinkle topping over
apples. Bake at 350F (180C)
until apples are tender and
topping is lightly browned,
about 35 minutes. Serve with
vanilla ice cream or freshly
whipped cream. Serves 4.
2 69
Breyers Classic Ice Cream
Assorted Varieties
Sicilian Cannoli
These delicious little treats look
like you've spent hours in the
kitchen — yet you can assemble
them in minutes with store-
bought cannoli pastry shells
available in Highland Farms'
bakery department.
Ingredients:
1 lb. (450g) fresh ricotta cheese
1/4 cup (60ml) sugar
1 tsp. (5ml) pure vanilla
3 tbsp. (45ml) Marsala wine
1/4 cup (50ml) EACH candied
citrus zest and mixed candied
fruit, all finely chopped
Store-bought cannoli pastry shells.
Powdered sugar
Directions:
Drain as much water from ricotta
as possible (strain overnight in
a strainer lined with paper towels
over a large bowl.)
Remove ricotta from fridge
and blend in sugar, vanilla and
Marsala wine. Gently fold in candied
fruit and citrus zest. Using a
small spoon or pastry bag, fill
both ends of pastry shells. Place
on decorative plate and sprinkle
powdered sugar over cannoli.
Makes about 18 small or 12
large cannoli.
4750 DUFFERIN ST. 850 ELLESMERE RD.
AT SUPERTEST RD. AT KENNEDY RD.
416.736.6606 416.298.1999
1.66-1.89L tub
Prices effective November 12th, 2010 to November 18th, 2010
The Sunday Sun ■ OCTOBER 17, 2010
Spaghetti with Pachino Ciliegino Sicilian Cassata Directions:
Tomatoes This elegant and easy-to-create Combine ricotta, sugar and
The pachino cilieginos are a spe- dessert is a nod to the Coppas vanilla in a food processor or
cial cherry tomato that hails from Sicilian roots, where desserts are blender until smooth. Transfer
sicily and is a favourite in the legendary — as is the following to a bowl and fold in crushed
Coppa kitchen. They are ab- recipe, too! cookies and lemon zest. In
solutely delicious, so when you another bowl, combine liqueur
see them, definitely stock up. If Ingredients: and orange juice.
they are not available, substitute 1 lb. (450g) fresh ricotta cheese Cut cake horizontally into
cherry tomatoes on the vine. 1/4 cup (60ml) sugar four layers. Place bottom layer
1 tsp. (5ml) pure vanilla on a serving dish and brush with
Ingredients: 1/2 package amaretto cookies, 1/4 liqueur mixture. Spread with
5 Tbsp. (75ml) extra virgin olive crushed 1/3 cheese mixture. Top with
oil (Country Kitchen brand rec- 1 tsp. (5ml) lemon zest, grated next cake layer and repeat with
ommended) 1/3 cup (75ml) Frangelico liqueur remaining cake slices, liqueur
2 cloves garlic, finely minced 2 tbsp. (30g) orange juice and cheese mixtures, reserving
1 Tbsp. (15ml) fresh mint, 1 lb. (450g) frozen pound cake 1/4 of liqueur to brush over top
chopped Plastic wrap of cake.
2 tsp. (10ml) dried basil Powered sugar Wrap with plastic wrap and
1 lb. (500g) pachino ciliegino refrigerate until serving time. Cut
Tomatoes into thin slices and serve dusted
1/4 cup (50ml) dry white wine with powdered sugar. Serves 6.
Salt/pepper, to taste
1 lb. (500g) dry spaghetti
Slivered toasted almonds (optional)
Directions:
In a large fry pan heat olive oil
and saute garlic until aromatic.
Add herbs and pachino ciliegino
(whole) Saute in low to medium
heat until tomatoes pucker. Pour
in white wine and reduce.
(Photograph by Stacey Bailey/Toronto Sun)
Season with salt and pepper.
Meanwhile cook pasta in a pot
of salted, boiling water until al
dente, per package instructions.
Drain and add to fry pan with
mixture. Toss to coat evenly and
sprinkle with slivered almonds,
Serves 4.
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Astro
¢
650g tub
Smooth’n Fruity Yogurt
Assorted Varieties
49
675g loaf
Wonder Enriched Sliced White Bread