LCBO Food & Drink Holiday 2017

QUICK & EASY  GETTING SAUCY

MOLE VERDE recipe on page 220

tip Since liquids expand in the freezer, choose a container with 1 inch (2.5 cm) of headroom.

SALMON & SQUASH recipe on page 222

The lightest and freshest of Oax- aca’s seven moles, this Mexican sauce is rich with pumpkin seeds, bright with tomatillos, and fragrant with cilantro. It pairs beautifully with fish, vegetables and all the white meats.

TURKEY recipe on page 220

PORK CHOPS recipe on page 220

T R Y I T W I T H

SALMON & SQUASH  The one-pan supper gets a serious upgrade with Mole Verde. Cool cilantro flatters the sweet squash, and tangy tomatillos cut through the rich fish. A slice of lime adds a final hit of citrus.

TURKEY  With Mole Verde in your freezer, leftover turkey can be transformed into a juicy filling for an impromptu taco night. Chop some onion, break out the hot sauce, and ring the dinner bell!

PORK CHOPS  Thick loin chops are seared in a hot pan then finished in a simmer- ing bath of Mole Verde. At first glance it may seem like a lot of sauce until you’re staring longingly at a clean plate.

86  FOOD & DRI NK HOLIDAY 2017