A $5,000 Travel Voucher Could Be Yours!

May 15, 2013

Simply purchase any Tide or Downy product along with a Charmin or Bounty product at any Lindo’s store. Then, write your name and telephone number on the back of your receipt and drop it in the ballot box at the front of the store.

Promotion ends June 29th, 2013.

Employees of Lindo’s Group of Companies and BGA are not eligible to enter.

Festive Bermuda Day!

May 15, 2013

Bermuda Day, the 24th May, is on a Friday this year, and that means a festive weekend, as we ease into Summer with swimming, fishing, boating, camping, attending the parade and the race, picnicking with the barbecue set up just right; generally the first significant celebration of much of what makes Bermuda an enviable place to live.

We have the right stuff for your pleasurable pursuits –  and, in our pharmacies, you’ll find sun block, first aid gear and all the other reality-check ingredients…

 

Spaghetti Con Ceci

May 15, 2013

by Chef Will from Heritage Court, Hamilton Princess Hotel

Servings: 2

Parmigiano-Reggiano – is a hard, granular cheese, cooked but not pressed, produced in Italy in the provinces of Parma, Reggio-Emilia, Modena, and specific regions in the provinces of Bologna and Mantua.

Ingredients:

  • 13 oz Italian chickpeas, rinsed and drained (available at Lindo’s)
  • ½ cup chicken stock
  • 5 tablespoons extra-virgin olive oil
  • 4 oz Pinot Grigio
  • 2 cloves garlic, thinly sliced
  • Pinch chili flakes
  • 6 oz cherry tomatoes, sliced
  • 8 oz of cooked tomato sauce
  • ½ oz chopped basil leaves
  • 1 oz chopped Parsley
  • Salt to taste
  • 1/2 pound whole wheat spaghetti
  • 6 oz Grouper
  • Freshly grated Parmigiano – Reggiano cheese to taste. (more…)

Lemon Basil Shrimp Salad

May 13, 2013

Plump, succulent shrimp marinated in a lemon-basil vinaigrette and nestled in crispy Parmesan cups. Appetizer or main meal, the fresh, zesty lemon-basil marinade wakes up the taste buds and makes this recipe a light, refreshing choice for summer fare! Makes 8 servings

Lemon Basil Shrimp Salad

Ingredients

  • 3 pounds unpeeled, cooked large shrimp
  • 1 large red onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • Lemon-Basil Marinade
  • 1/2 cup chopped fresh basil
  • 16 cups salad greens
  • 8 Parmesan Baskets (optional)
  • Fresh Lemon Vinaigrette

Preparation

  1. Peel shrimp, and devein, if desired. Place shrimp and next 4 ingredients in a large zip-top plastic freezer bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving.
  2. Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.

Southern Living
APRIL 2006

Lemon Basil Marinade

Ingredients

  • 1/4 cup fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 large garlic clove, pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup vegetable oil

Preparation
Whisk together oil and remaining ingredients in a bowl.
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before using.

Southern Living
APRIL 2006

Fresh Lemon Vinaigrette

Ingredients

  • 1/4 cup fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 large garlic clove, pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup vegetable oil

Preparation
Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.

Southern Living
APRIL 2006

SOURCE: Myrecipes.com

Banana Crusted Rockfish with Dark & Stormy Sauce

May 8, 2013

This recipe comes from Chef Ben from Mad Hatters Restaurant

INGREDIENTS:

  • 7ozs Rockfish
  • 1 oz Almonds
  • 1 oz Dried Bananas
  • 1 oz Bread Crust
  • Half shot of Rum
  • 1 oz Pickled Ginger
  • Clarified Butter
  • Salt and Pepper
  • 1 Lime
  • Arugula and Cress
  • Drizzle of Olive Oil and Balsamic Vinegar
  • Blend almonds, bananas and bread crust (more…)

Cool Whip Frosting. So good you'll look for reasons to celebrate!

May 7, 2013

Open a tub of COOL WHIP Frosting and homemade flavor is yours. With just the right layer of sweetness, Cool Whip Frosting is perfectly whipped so it spreads evenly and tastes so good. Available in three delicious flavours – Cream Cheese, Vanilla and Chocolate. Only in the freezer aisle.

Look out, cupcakes and cakes, here we come.