LCBO Food & Drink Holiday 2023

CHOOSING SIDES

RECIPE

ROASTED VEGGIES Create a robust base of roasted mushrooms and eggplant. Tear a 7-oz (200-g) package of mixed mushrooms into chunky pieces and slice half of a large eggplant into chunky strips. Spread out over two large, rimmed baking sheets. Drizzle with 1/4 cup (60 mL) olive oil. Sprinkle with coarse salt. Toss to mix. Drizzle with more oil if the mix seems dry at all. Roast at 425 ° F (218 ° C) until veggies are tender and mushrooms are a little bit golden, about 15 to 20 minutes. Stir halfway through. Zucchini will work well in this recipe as well. Adjust roasting time as needed.

CHEESY RUSTIC BREADCRUMBS Tear up a bit of hearty bread (it’s best if it’s a day or two old) into small chunks until you have about 2 cups (500 mL). Melt about 2 tbsp (30 mL) salted butter in a small frying pan. Add bread to bubbling butter. Stir until golden, about 5 to 7 minutes. Stir in about 1/2 cup (125 mL) crumbled old ched dar such as old Irish cheddar or English Cheshire. Use as a topper for this salad or pasta dishes like mac ‘n’ cheese. Makes about 2 cups (500 mL). DRESSING Use the Tangy Vinaigrette recipe on page 244 with red wine vinegar, grainy Dijon, a pinch of sugar and olive oil. Dress the greens and serve with warm mushrooms and eggplant on top. Drizzle with any remaining dressing.

WARM MUSHROOM AND EGGPLANT SALAD WITH RUSTIC CHEESY BREADCRUMBS

This warm mushroom salad is satiating and substantial. It makes for a delicious meatless main, but is also worthy of a spot on your holiday table. It’s inspired by a staple served at the Toronto-based Terroni restaurant chain. Although I don’t have their recipe, I know the combination of warm mushrooms, breadcrumbs and cheese over greens is sensational. If you ever get the chance, be sure to order it to share with everyone at your table—it’s always a hit. And now you can whip up a similar version at home, too. This recipe should give you four main course or eight starter-sized servings, and take about half an hour to prepare. WHAT TO SERVE Rosehall Run Pinot Noir VQA LCBO 307769, $21.95 Pinot Noir and dishes with herbs and mushrooms are superb together. This local example’s berry and earthy mineral tones will boost the salad’s flavours.

GREENS Arrange a 5-oz (140‑g) package of baby arugula,

spinach, kale or Swiss chard, or a mix over a large platter.

212 FOOD & DRINK HOLIDAY 2023