LCBO Food & Drink Early Summer 2019

QUICK & EASY  WEEKNIGHT WONDERS

PERI PERI SAUCE Lightly coat green beans with this spicy lemony sauce. Stir with sour cream for dipping, brush on shrimp for nibblers or drizzle in chicken broth for spicy noodle bowls.

PERI PERI FARRO SALAD

8 oz (225 g) Spanish-style mild chorizo, chopped, about 2 cups (500 mL) 2 cups (500 mL) red cherry tomatoes, quartered 1 small yellow bell pepper, coarsely chopped 1 small orange bell pepper, coarsely chopped 2 tsp (10 mL) ground cumin 5 mini cucumbers 1 cup (250 mL) roughly chopped flat-leaf parsley 1 In a large saucepan, combine farro with wa- ter and salt. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, until tender, about 35 minutes. Grains will be chewy. Drain, then cool to room temperature. 2 In a small bowl, whisk oil into peri peri sauce. In a large bowl, stir farro with a fork to separate grains. Gradually stir in peri peri

While most of us buy peri peri sauce to make barbecued chicken, there’s no need to reserve it solely for grilling. Beyond its searing heat, it’s spicy, lemony and garlicky—so it also works beautifully as a dip or dressing. Here it jazzes up a hearty salad of healthy farro. Chew- ier than most grains and high in protein, farro is no-wilt thanks to its high fibre, making it an ideal offering for potlucks and lunch bags. Omit the chorizo and you have an intriguing vegetarian main. 2 cups (500 mL) farro

mixture. Mix in chorizo, tomatoes and peppers. While stirring, sprinkle in cumin. Slice cucum- bers in quarters lengthwise, then into ½-inch (1-cm) pieces. Stir into salad. If making ahead, cover and refrigerate up to a day. 3 Before serving salad, stir in parsley. Can be spooned over a bed of kale or spinach. Makes about 12 cups (3 L)

WHAT TO SERVE Angels Gate Sussreserve Riesling VQA LCBO 620104, $14.95 Sutter Home White Zinfandel LCBO 454355, $10.95

8 cups (2 L) water ½ tsp (2 mL) salt ¼ cup (60 mL) olive oil ⅔ cup (150 mL) medium peri peri sauce

100  FOOD & DRI NK EARLY SUMMER 2019