LCBO Food & Drink Holiday 2023

Beet & Kale Salad with Creamy Cottage Cheese Dressing In food processor, place 1 cup (250 mL) Nordica cottage cheese , 1/4 cup (60 mL) buttermilk, 1 tbsp (15 mL) lemon juice, 1/4 tsp (1 mL) finely grated garlic and pinch salt. Pulse until smooth. Transfer to airtight container and refrigerate up to 5 days. When ready to serve, spread dressing to cover bottom of large serving platter. Top with 4 lightly packed cups (1 L) baby kale. Cut 1 lb (455 g) cooked beets into wedges. Place in a mixing bowl with 1 tbsp each extra virgin olive oil and red wine vinegar. Season with salt and pepper. Mix and arrange over kale. Top with 1/2 cup (125 mL) chopped, roasted walnuts. Garnish with tarragon leaves.

Serves 4 to 6

Smoked Salmon Crostini with Cottage Cheese, Cucumbers & Dill

On foil-lined, heavy-duty baking sheet, lay out 12 baguette slices, cut 1/2-inch (1-cm) thick. Broil on upper rack until golden brown, 1 to 1 1/2 minutes per side. Transfer to serving platter. On each toast, add 1 tbsp (15 mL) Nordica cottage cheese , spreading to edges. Top each with 3 thin rounds mini cucumber. Top each with 1/3 to 1/2 slice smoked salmon, folding to fit. Garnish each with dill frond.

Makes 12