Summer 2017
Make-Ahead Weekly Menu 

• 3 racks pork back ribs, about 2.5 kg
• 1/4 cup Longo’s 100% Pure Canola oil
• 2 tbsp Chinese 5 spice powder
• 2 tsp each ground ginger and Longo’s onion powder
• 1 tsp each Longo’s garlic powder and cayenne pepper
• 1 tsp salt
• 1/2 cup hoisin sauce
• 1/4 cup sodium reduced soy sauce

COMBINE oil, 5 spice powder, ginger, onion and garlic powder, cayenne and salt. Rub all over racks; cover well with plastic wrap and refrigerate for at least 4 hours or overnight. WHISK together hoisin and soy sauces; cover and refrigerate until ready to use. TURN grill to high heat then turn off one side and adjust grill to medium heat to reach a temperature of 300ºF. Place racks on unlit side of grill. Grill turning occasionally for about 2 hours or until meat starts to pull up from the ends of the rib bones. BRUSH racks with hoisin mixture, turning to coat both sides and grill for about 30 minutes or until meat is tender. CUT 2 racks into single ribs and refrigerate for Monday dinner. Remove meat from remaining rack and reserve for Pork Rib Enchiladas.

• 1 tbsp Longo’s 100% Pure Canola Oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 2 tomatoes, chopped
• 1/4 cup chopped fresh cilantro
• 1/2 tsp each salt and pepper
• 3 cups chopped grilled Chinese rib meat
• 2 cobs grilled corn, kernels removed
• 2 cups shredded Monterey Jack cheese or queso fresco
• 8 corn tortillas

HEAT oil in large skillet; cook onion and garlic for 2 minutes or until softened. Stir in cumin to coat. Add tomatoes, cilantro and salt and pepper; simmer for 4 minutes or until juices start to appear. Stir in rib meat and corn; cover and cook until heated through. DIVIDE filling among tortillas and sprinkle with cheese. Roll up and place in foil baking pan. Cover and freeze for up to 3 days.

GRILLED VEGETABLES
PREP 15 min  GRILL 10 min  SERVES 4

• 3 red bell peppers, quartered
• 1 each green and yellow bell pepper, quartered
• 1 zucchini, sliced lengthwise
• 1 bunch asparagus, trimmed
• 2 tbsp Longos 100% Pure Canola Oil
• 2 tbsp Longos Signature Balsamic Vinegar of Modena (sliver label)
• 1/2 tsp each salt and pepper
• 6 cobs corn, husked

TOSS together peppers, zucchini and asparagus with oil, vinegar, salt and pepper. Spray corn with cooking spray. GRILL over medium high heat turning occasionally for about 10 minutes or until lightly charred and tender. Set aside 4 grilled zucchini slices and 4 quarters each of red and yellow peppers for Picnic Loaf and refrigerate remaining grilled vegetables to serve with Chicken Wednesday.

STUFFED PICNIC LOAF 
PREP 15 min  GRILL 5 min  SERVES 4 to 6

• 1 oval Calabrese loaf
• 2 tbsp Longo’s Ancho Grilling Oil
• 1/4 cup Longo’s Basil Pesto Sauce
• 1 cup Longos Signature Muffuletta
• 4 grilled zucchini slices
• 4 quarters each of red and yellow peppers
• 6 slices provolone cheese

CUT loaf in half crosswise and scoop out some of the inside of the bread, leaving about 1 inch boarder. Freeze inside crumb for another use. BRUSH inside of loaf with oil then pesto. Spread muffaletta mix over bottom of loaf and top with grilled vegetables. Layer cheese over top and place top of loaf over top to seal. Wrap well with plastic wrap and using a large plate weigh down the loaf in the refrigerator.

SPRAY pineapple slices with cooking spray and grill over medium high heat on both sides until charred. Chop and set aside. BOIL noodles in saucepan of water for 2 minutes. Drain and rinse under cold water. Place in large bowl. ADD cucumber, peppers, basil and mint. Toss in chicken and pineapple. WHISK together oil, lime juice and vinegar; pour over noodle mixture and toss to combine.