LCBO Food & Drink Spring 2019

S P R I N G S E N S A T I O N S

BY CHRISTOPHER ST. ONGE  •  PHOTOGRAPHY BY JAMES TSE

NO MATTER WHAT THE OCCASION—EASTER, ST. PATRICK’S DAY, DINNER PARTY OR BRUNCH—THESE DISHES WILL BRIGHTEN UP YOUR TASTE BUDS IN HONOUR OF SPRING.

SPRING CAN BE A REAL TEASE. Every year we’re sure March marks the start, but then the worst of winter’s snow comes calling. It doesn’t mean we can’t celebrate, though. Here are five mains for lunch, brunch and dinner that straddle the in-between while reaching for the year’s first new herbs and produce.     Spring is synonymous with new, so it’s fitting we have some fresh ideas for you. There’s a risotto made with quinoa (and a couple of other grains you might not know) that’s flavoured with a whack

of freshly grown dill. Lamb, a favourite spring pro- tein, gets a weeknight-quick treatment that doubles down on deliciousness. Eggs and asparagus, so good together, are even better in our new Spring Benny and in our seriously good soufflé. Just in case you’re too excited to wait a couple more weeks for the first fresh produce (and who could blame you?), we turn year-round grocery shelf stalwarts into an easy, big, lemony and bright cabbage roll (ish!) that’s cut into wedges and served with a dollop of zippy yogurt.

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