LCBO Food & Drink Spring 2020

SESAME NOODLE BOWL You’ve got your Sesame Dressing, your Juicy Poached Chicken and your blanched pea pods in the fridge. Add some fast-cooking Asian noodles and raw veggies for a perfectly delicious lunch. Salt 1/2 lb (225 g) fresh or dried Asian noodles (I like the fresh Shanghai Style) 2 tbsp (30 mL) sesame oil 2 tbsp (30 mL) Sesame Dressing (recipe follows) mixed with 2 tbsp (30 mL) water 2 cups (500 mL) pea shoots 1 cup (250 mL) sliced blanched pea pods 1 cup (250 mL) shredded peeled carrot 1 green onion, thinly sliced 1 Juicy Poached Chicken breast, thinly sliced (recipe p. 96) 1 tbsp (15 mL) toasted white or black sesame seeds (or a mixture) 1 Bring a large pot of salted water to a boil. Add noodles and boil for 1 to 2 minutes or until cooked but still al dente. Drain and rinse very well with cold water. Toss with sesame oil, cover and refrigerate until ready to dress and serve. 2 Toss noodles in a bowl with thinned Sesame Dressing. Divide between lunch containers and top with pea shoots, pea pods, carrot, green on- ion, chicken and sesame seeds. Serve with more Sesame Dressing drizzled overtop if desired.

SALMON FRITTATA Sour cream, moist cooked ingredients and fresh dill make this frittata more than lunch-worthy! 1/4 cup (60 mL) sour cream 6 large eggs, beaten

Salt and freshly ground pepper 2 tbsp (30 mL) unsalted butter 1/2 cup (125 mL) chopped onion

1 cup (250 mL) chopped cooked asparagus 3/4 to 1 cup (175 to 250 mL) Mustardy Roast Salmon (recipe this page), broken into chunks 1 tbsp (15 mL) chopped dill 1 Preheat oven to 400°F (200°C). 2 Place sour cream in a medium bowl and whisk in eggs until just combined. Season with salt and pepper. 3 Heat butter in a 10-inch (25-cm) ovenproof nonstick pan. Add onions and sauté over medium heat for 4 minutes or until lightly golden. Add cooked asparagus and salmon. Pour beaten egg mixture overtop and sprinkle in dill. Cook for 3 minutes or until frittata has begun to set around the edges. 4 Transfer to the oven and bake for 8 to 10 minutes or until eggs are fully set and MAPLE ROASTED RHUBARB PARFAITS Use a rolling pin or the bottom of a heavy pot to break the cinnamon stick into a few pieces. 3 tbsp (45 mL) maple syrup 1 tsp (5 mL) grated orange zest 2 tbsp (30 mL) fresh orange juice 1-inch (2.5-cm) piece cinnamon stick 6 oz (170 g) rhubarb, cut into 3/4-inch (2-cm) lengths, about 2 cups (500 mL) 2/3 to 1 cup (150 to 250 mL) plain Skyr or Greek yogurt 1/4 cup (60 mL) crunchy granola 1 Preheat oven to 450°F (230°C). 2 Combine maple syrup, orange zest and juice, cinnamon and rhubarb in an 8 x 8-inch (20 x 20-cm) glass or non-reactive baking dish, tossing to coat, then spreading into a single layer so everything roasts evenly. 3 Roast in centre of oven until rhubarb is tender and juices are syrupy, about 20 minutes. Let cool. Discard cinnamon pieces. Serve as is or divide between 2 small jars and top with Skyr or yogurt. Top with granola just before eating. Makes 2 servings lightly puffed at edges. Makes 2 to 4 servings

SALMON SALAD BOWL Take your delicious prepped ingredients, add a few extra raw vegetables and turn them into a satisfying protein-laden salad! 2/3 cup (150 mL) cooked Farro (recipe p. 96) 1/4 cup (60 mL) Zesty Lemon Vinaigrette, divided (recipe p. 96) 4 cups (1 L) torn lettuce 1 cup (250 mL) blanched asparagus, cut into 1-inch (2.5-cm) lengths 1/2 cup (125 mL) blanched pea pods, cut in half 1/2 cup (125 mL) thinly sliced fennel 2 tbsp (30 mL) chopped parsley 2 pieces cooked Mustardy Roast Salmon Fillets (recipe follows) 1 Toss farro with 1 tbsp (15 mL) vinaigrette and divide between 2 containers. 2 Divide lettuce, asparagus, pea pods, fennel, parsley and salmon between containers. Put remaining dressing in a small container on the side. MUSTARDY ROAST SALMON fillets Sweet and savoury, this salmon makes a moist and flavourful addition to any lunch. 1 lb (455 g) salmon fillet 2 tbsp (30 mL) sweet Thai chili sauce 1 tbsp (15 mL) grainy mustard 1/4 tsp (1 mL) Sriracha 1 tsp (5 mL) grated garlic Salt 1 Preheat oven to 425°F (220°C). Line a bak- ing sheet with foil. Cut salmon into 3 equal- sized pieces, and place on foil skin-side down. 2 Combine chili sauce, mustard, Sriracha and garlic and generously coat salmon. Season with salt. Bake for 10 to 15 minutes or until salmon begins to flake when you press down on it. Makes 2 servings

Makes 2 Servings

SESAME DRESSING You will find so many uses for this delicious dressing. Thin it out with a little water to get it to the consistency you need. 3 tbsp (45 mL) Chinese sesame paste or tahini

1 tbsp (15 mL) white miso paste 2 tbsp (30 mL) light soy sauce 1 tbsp (15 mL) sesame oil 1 tbsp (15 mL) unseasoned rice vinegar 2 tsp (10 mL) packed brown sugar

2 tsp (10 mL) grated ginger 1 tsp (5 mL) grated garlic 1/2 tsp (2 mL) Sriracha

1 Combine sesame paste and miso in a medium bowl and whisk until uniform. Whisk in soy sauce, sesame oil, vinegar, brown sugar, ginger, garlic and Sriracha. Thin with water as needed. Makes about 1/2 cup (125 mL) or enough to coat 1 lb (455 g) of noodles

Makes 3 servings

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FOOD & DRINK SPRING 2020