LCBO Food & Drink Spring 2022

While these vegetarian bowls are weekday-easy, they can also be enjoyed at a leisurely weekend lunch with one of these low- to no-alcohol wines. Lighten up

From New Zealand, this crisp, fruity, reduced-alcohol white is a good match to lighter foods such as vegetable salads and goat cheese. Stoneleigh Lighter

Sauvignon Blanc LCBO 12618, $18.95


This California Chard is big in flavour, while lower in calories and alcohol. Try it with South Asian vegetarian dishes. Cupcake Light Hearted Chardonnay LCBO 19725, $15.95

This fresh, Gallic-inspired salad makes a perfect spring lunch with some crusty baguette and salted butter. Serve the lentils warm or at room temperature, depending on the weather. If you don’t plan to eat it all on the same day, just keep some of the arugula aside rather than tossing it all with the dressing. 3/4 cup (175 mL) French green lentils (du Puy), rinsed 2 garlic cloves, peeled 1 bay leaf 3 tbsp (45 mL) red wine vinegar 2 tsp (10 mL) Dijon mustard 1 tsp (5 mL) honey 1/3 cup (80 mL) extra virgin olive oil, plus more for serving

Salt and black pepper to taste 1 small bulb fennel, trimmed, cored, thinly sliced 4 cups (1 L) washed baby arugula 1 (140 g) log goat cheese, crumbled 1/3 cup (80 mL) coarsely chopped toasted walnuts 1 Combine 3 cups (750 mL) water with lentils, garlic and bay leaf. Bring to a boil, turn heat down to medium-low and simmer until lentils are tender and most of the liquid has been absorbed, about 20 minutes. Remove from heat. Drain. Discard bay leaf. Remove garlic cloves, mash with a fork and set aside.

2 Combine vinegar, Dijon mus- tard, mashed garlic and honey in a bowl. Whisk in 1/3 cup (80 mL) olive oil and season with salt and pepper. Pour half of mixture over lentils and toss to combine. Season with salt and pepper. 3 Place fennel in a bowl. Add remaining dressing and toss to coat. Add arugula and toss until just combined. 4 Divide lentils between serving bowls. Divide greens and pile on top of lentils. Sprinkle with goat cheese and walnuts, and drizzle with a little extra olive oil, if desired.

From an iconic Prosecco pro- ducer, this alcohol-free sparkling rosé pairs well with spicy food, or use it to make a Mimosa-style mocktail for brunch.

Bottega 0 Rosé LCBO 22500, $9.95

Serves 4



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