LCBO Food & Drink Spring 2020

DOING LUNCH

Bringing your lunch to work is easy once

you’ve got the essential equipment and have got into the rhythm of it. Buy bags and containers that work for you. Keep in mind where you store lunch at work and what you have access to in terms of prep space. Keeping a paring knife (to cut fruit right before eating) and salt and pepper at work are the easiest ways to make a good lunch better.

Day 2 Salmon Salad Bowl

Sweet and savoury roasted salmon stars in a salad that combines both raw and blanched vegetables, lettuce and a handful of farro for body. A fresh lemon vinaigrette ties it all together.

recipes included £ Mustardy Roast Salmon Fillets £ Zesty Lemon Vinaigrette

Recipes on pages 96 & 97

Salmon Frittata Leftover cooked salmon and asparagus are the start to a simple and very delicious fritatta. Adding sour cream adds extra richness and moisture. This recipe makes more than 2 servings, so save extra for Friday’s lunch or share with a friend.

Day 3

recipe included £ Mustardy Roast Salmon Fillets

Recipes on page 97

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SPRING 2020 FOOD & DRINK