LCBO Food and Drink Autumn 2016

good stuff

FOR A MODERN TAKE ON THE IDEA OF OH-SO-FAMILIAR STUFFED PEPPERS, WE’VE COME UP WITH FIVE MOUTH-WATERING SATISFYING RECIPES FOR STUFFING UNEXPECTED VEGETABLES: THINK EGGPLANT, ONIONS AND MORE.

NOW’S THE TIME FOR VEGETABLES. They’re in abundant supply and many are at their best in autumn. A seismic shift in the way we eat is underway, too—a new vegetable-forward path to dinner. Given the breadth of flavours, borrowed traditions and easy access to great ideas, it’s never been simpler to make a case for stuffed vegetables as star of the show. These five new recipes are all about the veg, with big, potent flavours that can stand on their own. You’ll want little more than rice to accompany a Sichuan-inflected eggplant, its balance of salt and heat an exciting new way with a familiar ingredient. There are Spanish- flavoured tomatoes, too, and onions that turn a sandwich on its head, using pastrami as a garnish instead of its raison d’être . Gooey stuffed mushrooms are topped with an entirely new sort of crumb, and the season’s most emblematic vegetable, squash, gets its due as cooking pot, serving bowl and smoothest accomplice.

BY CHRISTOPHER ST. ONGE PHOTOGRAPHY BY ROB FIOCCA

FOOD & DRI NK AUTUMN