LCBO Food and Drink Early Summer 2016

FOOD  TWISTS

Provençal Pork Roast recipe on page 152

BY JENNIFER M ac KENZIE  •  PHOTOGRAPHY BY ROB FIOCCA As the earth warms and spring turns to summer, we long to spend as much time outside as possible and that undoubtedly means enjoying meals out of doors. An old-fashioned picnic, whether it’s in a park, at the lake or in your own backyard, puts the focus on simple pleasures—fresh air, friends, laughter, unplugged games perhaps and easy-to-tote food for sure. A large roast is simple to prepare, given a bit of time. Not only can it feed a crowd with little effort, but the leftovers (or should we call them planned-overs?) make subsequent meals a pleasure, too. Here a classic pork roast takes on some French flair, and three com- pletely different recipes for the leftovers will have you putting a picnic in your calendar more often. REVISITING THE ROAST IF YOU’RE STEPPING UP TO PREP A ROAST FOR A FAMILY REUNION—OR ANY LARGE PARTY—CHECK OUT THESE STANDOUT RECIPES FOR LEFTOVERS : THEY MAKE PREPPING THE ROAST WELL WORTH THE EFFORT.

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