LCBO Food & Drink Spring 2019

FARRO PI LAF Farro, an ancient grain, like barley, comes in different forms. It is a healthy alternative to rice and pasta. Look for semi-pearled farro, which has some of the outer husk removed. This dish reheats well. 1 cup (250 mL) farro 1 tsp (5 mL) butter 2 tsp (10 mL) chopped fresh thyme ½ cup (125 mL) vegetable or chicken stock or water 2 tbsp (30 mL) chopped fresh mint 2 tbsp (30 mL) Watercress Pesto (recipe this page) ½ tsp (2 mL) salt Freshly ground pepper to taste 1 Bring a large pot of water to boil. Sprinkle in farro and bring to boil. Boil farro until just tender but still slightly chewy, 15 to 20 minutes. Drain. 2 When ready to serve, heat butter in nonstick pan over medium heat. Add farro, thyme and stock, reduce heat to low, cover pan and steam for 10 minutes or until grains are al dente and liquid is absorbed. Scatter with mint and stir in the Watercress Pesto. Season with salt and pepper. Reheat when needed. Serves 4 If you can find real bunches of spinach they do have more taste than the packages of baby spinach. If you use the packages you will need two. Use chopped red onion if shallots are not available. 1 lb (455 g) fresh spinach, washed 1 tsp (5 mL) olive oil ¼ cup (60 mL) chopped shallots 2 tsp (10 mL) chopped garlic ¼ tsp (1 mL) salt Freshly ground pepper to taste ½ tsp (2 mL) lemon juice 1 Place washed spinach, with the water still clinging to the leaves, in a pot. Cover pot and turn heat up to medium. Let spinach steam in the pot until wilted, about 5 minutes, tossing occasionally. 2 Heat oil in a nonstick frying pan over me- dium heat. Add shallots and garlic and sauté until limp, about 1 to 2 minutes. 3 Add spinach to pan and sauté with shallots and garlic until hot. Season with salt and pep- per and the lemon juice. Serves 4 SPINACH WITH GARL IC & SHALLOTS

WATERCRESS PESTO This mixture of watercress and arugula makes a spicy pesto. Use in both the salmon and farro recipes. 2 cups (500 mL) packed watercress leaves 1 cup (250 mL) packed arugula leaves ½ tsp (2 mL) chopped garlic 2 tbsp (30 mL) water 1 tbsp (15 mL) grated Parmesan cheese 3 tbsp (45 mL) olive oil 2 tsp (10 mL) lemon juice ¼ tsp (1 mL) salt and freshly ground pepper 1 Place watercress leaves, arugula leaves, gar- lic, water, Parmesan and oil in a food proces- sor or blender. Process until leaves are finely chopped. Stir in lemon juice to taste and sea- son with salt and pepper. If mixture is too thick,

ROASTED SALMON Simple salmon quickly roasted and served with healthy sides makes a perfect main course for a special dinner. If you want a shortcut, buy a jar of arugula pesto instead of the watercress. Ask for centre-cut pieces of salmon so that they are a bit thicker and even in size. 4 pieces salmon, each 4 oz (115 g) ¼ tsp (1 mL) salt

thin with some more water. Makes ⅔ cup (150 mL) pesto

Freshly ground pepper to taste 4 tsp (20 mL) Watercress Pesto (recipe this page) 2 tbsp (30 mL) chopped chives 1 Preheat oven to 425°F (220°C).

simply Seasonal Soups from page 43

2 Season salmon with salt and pepper and spread each piece of salmon with 1 tsp (5 mL) Watercress Pesto. Place on parchment-lined baking sheet. Bake for 7 to 9 minutes or until still slightly pink in centre. 3 Serve on top of Farro Pilaf and surround with spinach (recipes follow). 4 Sprinkle chives over each plate. Serves 4 $20.95 This local Pinot Noir works with the dish on several lev- els. Its red cherry fruit, signature earthiness and light herbal tones harmonize with the pesto and farro. The balanced acidity and fine tannins are a great foil to the weight of the salmon. Tawse Quarry Road Organic Riesling VQA VINTAGES ESSENTIALS 198853 $24.95 This locally crafted Riesling offers appealing lime, grapefruit, apple and light spice elements that are sure to complement the complex flavours in the dish. The wine’s fresh acidity will contend with the richness of the salmon and pesto. WHAT TO SERVE Flat Rock Pinot Noir VQA VINTAGES ESSENTIALS 1545

SPICY MAPLE GRANOLA Granola doesn’t always have to be put on yogurt and it certainly shouldn’t be eaten only in the morning. This spin is the perfect topper for soups, salads, vegetables and even roasted chicken and fish. The sweet and savoury com- bination makes it completely addictive. 1 cup (250 mL) puffed quinoa ⅓ cup (80 mL) chopped walnuts 2 tbsp (30 mL) sesame seeds 1 tbsp (15 mL) cumin seed 1 tsp (5 mL) cinnamon ½ tsp (2 mL) cayenne pepper ½ tsp (2 mL) salt 3 tbsp (45 mL) olive oil 3 tbsp (45 mL) maple syrup 1 Preheat oven to 400°F (200°C). Line a baking tray with parchment. 2 Place all the ingredients in a bowl. Stir until well combined. 3 Pour the mixture onto the prepared baking sheet in an even layer. Bake until golden and crisp, about 25 minutes. Makes a scant 1½ cups (375 mL)

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96  FOOD & DRI NK SPRING 2019