LCBO Food & Drink Spring 2020

How to organize cooking There are any number of ways to split up the prep and cooking of the components for this week’s meals, but we have set it up so you do the bulk of it on Sunday, and then do a few things the night before or the morning of.

SALMON SALAD BOWL: You’ve made the salmon, blanched the veggies and made the dressing on the weekend so everything is ready for this meal. In the morning, just slice some fennel and make a bed of lettuce, then put the other ingredients on top. SESAME NOODLE BOWL: Asian noodles are quick to cook the night before. Then add your made-ahead poached chicken, blanched veggies and sesame dressing, slice up some carrots, green onion and herbs and sprinkle with toasted sesame.

Make on Weekend Mustardy Roast Salmon Fillets Juicy Poached Chicken Farro Blanched asparagus and pea pods Best Hard-Boiled Eggs Dressings x 2 (sesame and lemon) Maple Roasted Rhubarb Parfaits

Make Night Before Boil noodles

Cook Garlicky Greens Cook Salmon Frittata

SALMON FRITTATA: The frittata makes great use of the salmon and asparagus you’ve already cooked. Bake the frittata the night before and add a crunchy chopped salad of your choice on the side.

GREEN FARRO BOWL: You’ve cooked the farro, poached the chicken (if using), boiled a few eggs, and made the lemon vinaigrette on the weekend. Saute your greens the night before so they are tastiest, and pack everything into containers. In the morning, add a spoonful of hummus and a sprinkle of herbs. Then pack up roasted chickpeas for added crunch and an avocado to cut fresh into your bowl.

MAPLE ROASTED RHUBARB PARFAITS: Roast the rhubarb on the weekend, let cool and spoon into jars topped with Skyr. These parfaits are grab-and-go with a little container of granola on the side.

Pack dressings for salads separately for freshest results.

Bento boxes are beautiful but it takes discipline to make the best use of them. Having a selection of smaller and larger containers gives you the most flexibil- ity. Glass containers are great for appetite appeal and for reheating in the microwave (wide-mouth canning jars are an inexpensive option). Small lidded leakproof metal or plastic containers, and sealable silicone bags are also very useful. Use double-wall insulated containers for food you want to heat at home and keep warm.

PHOTOS BY JAMES TSE

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FOOD & DRINK SPRING 2020