LCBO Food & Drink Holiday 2021

WASTE NOT, WANT NOT

Every day we trim and discard food scraps that still have something left to give. From cel- ery stumps to baguette ends to chicken wing tips, these items have flavour and nutrients we can use. So before you toss out any foods, imagine other ways to use them up. A rock- hard Parmesan rind will add a hit of cheesy umami to vegetable soups, and stale bread can be turned into bread crumbs or croutons. One recipe that can be made entirely from scraps is vegetable stock. Stockpile fennel tops, herb stems, onion cores and other clean vegetable trimmings in a reusable bag in the freezer. When the bag is full, you’re ready to make free vegetable stock. Note: Avoid trimmings from bitter vegetables, such as rapini, or strongly coloured veg, like beets and red cabbage. 7 SAVE YOUR SCRAPS

08 LIQUID GOLD Big holiday roasts can leave you with an excess of leftover of these valuable leftovers, store them in a freezer-safe

Certain vegetables have protective outer layers that are just as nutritious as their interiors. Save antioxidant-rich onion skins to add colour, flavour and nutrients to stocks and braises.

beverage waste hacks + Stuck with open bottles of wine or beer? Portion them out into small containers or ice cube trays, and freeze for soups, sauces and braises. + Leftover bubbly has lost its spar- kle? It’s still excellent for cooking: Add a splash to risotto or use it as a base for poaching pears. + Have a few bald oranges from a night of Negronis? Juice them the next day for a morning of Mimosas!

container or bag in a flavourful bath of stock, sauce or gravy. The liquid protects the meat and keeps it from drying out. Label with the date and freeze for up to three months.

meat. Whether it’s turkey, pork or beef, don’t just toss it in the freezer. Lean cuts of protein are prone to drying out and getting freezer burn. To max- imize the flavour and maintain the integrity

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HOLIDAY 2021 FOOD & DRINK