LCBO Food & Drink Spring 2023

INSIDE SCOOP

SUSTAINABLE On Appeal

It’s time to think outside the banana and eat the peel as well! Invariably tossed into the green bin, banana peels are perfectly edible and full of nutrients. You might think they’re fibrous and bitter, but very ripe bananas have peels that are soft and sweet. They’re cooked into a range of dishes around the world, from thoran stir fries in Kerala, India, to Southeast Asian curries. Because of their texture, banana peels can be transformed into meat substitutes, including faux pulled pork and ground beef. They’re also wonderful in chutneys and baked goods. Give them a whirl in our scrumptious Banana Peel Oat Loaf (page 108). BY IRENE MATYS

SUSTAINABLE WATER WELL In honour of Earth Day (April 22), here are a few tips on conserving water in the kitchen. 1 Instead of washing produce under running water, clean it in a mixing bowl filled with water, changing the water when necessary. 2 Keep a pail in the kitchen to save water from washing produce, rinsing rice, even the dregs from water bottles. Then, use it to water houseplants or your garden. 3 Instead of boiling vegetables in a large pot of water, cover and shallow-boil in 3/4 inch (2 cm) of water, stirring occasionally. This will also reduce salt use.

PANTRY RESCUE SOUR TIMES

You bought a jar of capers to garnish a smoked salmon platter, and the rest have been languishing in the fridge for months. Salty, sour and loaded with umami, capers can add a wallop of flavour to a wide range of dishes. Throw them into gravy for chicken, pork or veal. Chop and stir into pesto for a punchy sandwich spread. You can also shallow-fry capers in olive oil until crispy and sprinkle on seafood pasta or roasted cauliflower.

ILLUSTRATION BY DAVID SPARSHOTT

24 FOOD & DRINK SPRING 2023