LCBO Food & Drink Spring 2026

SPRING 2026

TAKE THE CAKE

COMPLIMENTS OF

DIY Showstoppers

For those who collect moments and masterpieces.

@riojawine

HOT OFf TH e PRESs!

Fr m small-batch rchard ble ds t b ld ew flav urs, O tari cideries are r lli g ut their fresh p urs.

Eden’s Apple Strawberry Craft Cider What’s more summery than strawberries? From Simcoe’s Heritage Estates comes this semi-sweet cider infused with fresh, jammy juice. Fruity and delightful!

Ernest Sangria Cider Love summery

Farmgate Cider Bee Squared Made from fresh,

Ironwood’s Lima Caribbean Lime Cider

Disc ver a array f diverse a d delici us ciders that reflect l cal terr ir, c mpleme t everyday celebrati s a dmakef dsi g. The c ve ie ce faca c tai i g ature's perfect c ler – refreshi g, u prete ti us a d authe tically O tari

Margarita, meet cider. From NOTL, this crisp, light pick boasts a bright citrus lift and a clean finish. Just imagine it chilled alongside ceviche.

sangria? Skip the fuss and pitcher and opt for this fruit-forward blend from Ernest, crafted from Ontario apples, grape must, haskaps and blueberries.

mid-season apples and sweetened with just a touch of local honey, from a cidery just outside of Ottawa. This one’s got buzz.

ADVERTISING FEATURE

LOOK FOR THE LOGO! Whe y u see Dri k ON Apples y ur cider, y uk wthat it’s made with O tari -gr w apples a d supp rts the apple gr wers a d pr ducers i ur w backyard.

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KW Craft Cider Thai Ginger This flavour-packed pick boasts hot green Thai peppers and Ontario-pressed ginger. Refreshing, crisp apples and a subtle heat? This one’s an instant classic.

Loch Mór Cider Co.’s Sour Cherry Dry Cider From Prince Edward County comes this juicy, crisp pick made with local cherries. It smells like cherry pie, with a juicy taste that leaves you wanting more!

Niagara Cider Co. Maple Grove Cider Smooth and layered, you’ll love this cider’s oak and whisky notes and rich maple flavour. Pairs perfectly with a campfire.

Slabtown Legendary Cherry Made with a splash of Niagara Montmorency cherries for a slightly tart twist and handcrafted in small batches. Cherry picked to be your next warm-weather fave.

Vieni Estates Cider Gala Sparkling Cider World renowned for their crisp sweetness,

Gala apples give intense and ripe

aromas, plus a touch of pear and tropical fruit. This pick’s ready for the red carpet (and BBQ…).

dri k apples.c m

PLAYOFFS ESSENTIALS

Big games deserve truly great snacks. These twisted takes on fan favourites are built for loud cheers, sticky fingers, and one-more-bite decisions. Pair with a cold Twisted Tea or Truly and consider this your official playoff flavour playbook.

PRETZEL-WRAPPED PIGS IN A BLANKET WITH MUSTARD DIP

We didn’t know we needed a twist on this classic until we discovered the Pretzel Wrapped Pig in a Blanket. This recipe would feel at home in any Biergarten, but for a more adventurous pairing, try them with a Twisted Tea Original .. Serves 6 Cut 1 10x10-inch puff pastry sheet into 6 even strips. Wrap tightly around 6 smoked bratwurst sausages , allowing for slight overlap. Arrange on a baking sheet lined with parchment. Stir 1 tbsp boiling water with ½ tsp baking soda in a small bowl. Brush over pastry. Cool in fridge, 10 minutes. Brush an egg yolk over chilled pastry. Sprinkle with coarse salt . Bake in a 425°F oven until dark golden-brown, 15 to 20 minutes. Transfer to a platter and serve with mustard . HOT HONEY CHICKEN WINGS There are few things we like more than crispy chicken wings glazed in hot honey. They’re perfect for game night, but be warned, they do pack a punch. Thankfully, you can always cool down with a Twisted Tea Extreme Lemon 7 % or Twisted Tea Original . Serves 4 to 6 Combine 1 tbsp baking powder , 1 ½ tsp each fine sea salt , pepper and smoked paprika in a large bowl. Add 3 lbs wings and toss to coat. Divide between two greased wire racks fitted over two baking sheets lined with foil. Bake in the top and bottom of a 425°F oven, switching trays halfway through, until wings are cooked through and crisp, about 35 minutes. Meanwhile, heat ¾ cup honey, 6 tbsp Sambal Oelek , ¼ cup red wine vinegar , 3 tbsp butter , 1 tbsp chili flakes and 1 ½ tsp smoked paprika in a small pot just until boiling. Immediately remove from heat. Toss wings in sauce just before serving.

Must be legal drinking age. Please enjoy responsibly. NHL, the NHL Shield and the word mark and image of the Stanley Cup are registered trademarks and the Stanley Cup Playoffs logo is a trademark of the National Hockey League. © 2026 NHL. All Rights Reserved.

ADVERTISING FEATURE

BAKED HAM & CHEESE PULL APART SLIDERS WITH CHARRED PINEAPPLE

Cheesy pull apart breads are a instant party fave, but this one gets a twist with charred pineapple. The result is a tropical snack that goes hand and hand with your Truly Fruit Punch . Serves 6 Peel and cut 1 ripe pineapple into ¼-inch rings . Toss with 2 tbsp sugar on a foil lined baking sheet. Broil in top of oven, flipping halfway through, until lightly charred, 10 to 14 minutes total. Reduce heat to 350°F. Chop pineapple into ¼-in pieces. Cut 1 pkg of sweet dinner buns in half, horizontally. Transfer bottom half to a 9x13-in baking dish lined with parchment. Spread pineapple evenly over bottom bun. Drizzle with 4 tbsp melted butter and sprinkle with ½ tsp chilli flakes . Position 12 slices of ham over top of each bun, followed by 8 slices of gouda cheese . Sandwich with top bun. Brush remaining butter over buns. Sprinkle with 1 tsp sesame seeds . Cover tray with foil.Bake until cheese is melted, about 20 minutes. Serve immediately. CACIO E PEPE MOZZARELLA STICKS Made with lots of black pepper and a mountain of parmesan shavings over top, these cacio e pepe mozzarella sticks are unlike any you’ve had before. They’re perfect paired alongside a Truly Wild Berry . Serves 4 to 6 Combine ½ cup panko , ¼ cup finely grated parmesan and 1 tsp black pepper in a shallow bowl. Place 2 tbsp flour in another bowl and add a beaten egg to a third bowl. Cut a 400-g pkg of low-moisture mozzarella stick into 3 x ½-inch batons . Coat each stick in flour, dip in egg then coat in breadcrumbs. Transfer to a baking sheet. Freeze for 2 hours. Fill a large pot with 2 inches of vegetable oil ; heat to 375°F. Working in batches, fry sticks until golden-brown, 1 to 2 minutes. Transfer to wire rack set over a baking sheet. Stack mozzarella sticks on a plate. Sprinkle with parmesan and pepper .

Contents

Features 62 TASTE THE TREND Get inspired by the latest influential—and delicious—ingredients. By Christopher St. Onge 68 COMING ATTRACTIONS What’s next, new and hot in the world of drinks. By Charlene Rooke 76 LOVE AT FIRST BITE Four stunning wedding cakes to make yourself. By Michelle Lucas Larving

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Vanilla- Buttermilk Cake with Blackcurrant Jam P. 112 Photography by Maya Visnyei

SPRING 2026

62

TAKE THE CAKE

COMPLIMENTS OF

DIY Showstoppers

PHOTOGRAPHY BY MAYA VISNYEI

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SPRING 2026 ————————

CONTENTS

Departments

In Every Issue

83

31

14

Editor’s Notes

GRILLING

TWISTS

Protein Glow-Ups How to lift your weekend barbecue to the next level. By Victoria Walsh

Flavour Bomb Beyond Caprese Salad: Make the most

19

Inside Scoop

of creamy burrata. By Michael Elliott

The latest bits, bites and sips to keep you in the know. By Eric Vellend

89

37

ENTERTAINING

TRENDS

Big Time Epic dishes (and bottles) to satisfy the crowd. By Megan Powell, Jesse Vallins, Christina Frantzis & Charlene Rooke

Retro Refresh Vintage cocktails get a fresh new makeover for spring. By Christine Sismondo

115

Recipe Index

116

BARTENDER’S DAY OFF

45

Playing Favourites Mixologist Mark Dutka, who is inspired by Essex County’s agricultural bounty, shares his go-to Windsor spots. By Jessica Huras

SEASONAL

97

SPRING CLEANING

Shades of Spring Honour the season’s colour with flavourful green dishes. By Jesse Vallins

Waste Not Easy weeknight meals that clear out the fridge and pantry. By Eric Vellend

PHOTOGRAPHY BY JAMES TSE (LEFT); MAYA VISNYEI (MIDDLE & RIGHT)

53

GIFTING

Mixed Drinks Finding the right choice of drinks for any occasion or palate. By Doug Wallace

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INSPIRED BY SUNTORY’S

*

o 1

#48703

-196 Vodka Soda, Made with Vodka and Natural Flavours, 6% Alc./Vol. ©2026 Beam Suntory Import Company, Chicago, IL * 2024 IWSR Global Consumption Data – RTD

SPRING 2026

Chief Marketing and Digital Officer, LCBO Vanda Provato

EDITORIAL Editor Jody Dunn Drinks Editor Charlene Rooke Food Editor Eric Vellend Content Editors Jessica Huras, Victoria Walsh

Publication Coordinator Laura Jeha Publication Assistant Piper MacFadyen

ART Creative Director Cathy Cicchini Senior Designers Emilie Simpson, Rose Pereira Graphic Production Paola Rasmussen CONTRIBUTORS James Chatto, Scott Christy, Michael Elliott, Christina Frantzis, Lindsay Guscott, Katie Hayden, Darren Kemper, Michelle Lucas Larving, Andrea McCrindle, Megan Powell, Michelle Rabin, Christopher St. Onge, Christine Sismondo, Michele Sponagle, James Tse, Jesse Vallins, Maya Visnyei, Doug Wallace

PRODUCTION Senior Manager Andrew Lawson

Production Coordinator Sev Avakian Production Assistant Everton Smith Image Editing & Prepress Levon Gosdanian, Enhanced Pixels

JUST A PINCH Salt transforms peak seasonal ingredients Coming Next Issue

SALES Publisher Leslie Bolter Laura Maurice, Finally Content laura.maurice@finallycontent.com

AVAILABLE JUNE 24

LCBO prices include tax and bottle deposit and are subject to change without notice.

Look for the products featured in this issue in LCBO stores and online at LCBO.com.

For general inquiries about Food & Drink magazine or information about LCBO products and policy, please visit lcbocustomercare.com, or call toll-free 1.800.668.5226 or 416.365.5900. TTY Only: 416.864.6898 or 1.800.361.3291. All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement. Food & Drink is published five times a year by the Liquor Control Board of Ontario. Volume 33, Number 4. Food & Drink is printed on paper that contains 10 per cent post‑consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs. Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 100 Queens Quay East, 9th Floor, Toronto, ON, M5E 0C7 ISSN 1195-5988

Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all LCBO stores. Cette publication est également disponible en français.

SIMPLY A-MAIZE-ING! Discover the delicious versatility of corn

SHOW STEALERS Star-studded snacks for movie night

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LCBO NOTES

From our Interim President & CEO

Dear Friends,

in driving our progress. Thank you to everyone who has generously donated or actively participated in this evolving journey. Just as the needs of our communities continue to change, the LCBO is committed to innovating to ensure our contributions to the province have a lasting impact on future generations. As LCBO’s Interim President & CEO, and a passionate champion of local and our organization’s impact, it’s a privilege to share what we’ve achieved together for the good of Ontario. I hope you check out our 2025-2026 Impact Report and find it as inspiring as I do!

“Every Action, for the Good of Ontario.” These powerful words sum up one of the LCBO’s core values. Giving back, driving impact, and supporting the province is why we do what we do. This work has always been a point of pride for me and continues to help define the LCBO as a purpose-led organization driving change across the industry. You can find out about the progress we continue to make in our 2025-2026 Impact Report, which is out now on our website. This report brings to life our ongoing commitments to community investments, meaningful industry and charity collaborations, and sustainability. You’ll see that we have continued partners that do important work in communities across Ontario, and help local businesses and diverse entrepreneurs thrive, while driving environmental impact to protect not only the province but the planet. The report also highlights our path forward, explaining the steps we’re taking to elevate our well-established Spirit of Sustainability (SoS) platform and the new targets we’ve set to hold ourselves to a higher standard. This is a collective effort, where our team members, industry partners, and especially you, our customers, all play a role to raise millions for critical institutions, support charity

AARON CAMPBELL Interim President and CEO, LCBO

You can read our annual Impact Report and find out about all the good things the LCBO is doing for the province by visiting LCBO.com/forthegoodofontario.

PORTRAIT BY CARLYLE ROUTH

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Vacation mode starts now Earn up to 85,000 Aeroplan ® points † and earn points on purchases, including at the LCBO. ▲ Plus, get access to select Maple Leaf Lounges ™ across North America. ‡

Scan to apply or visit go.amex/aeroplan-offer to learn more.

†Welcome Offer accurate as of April 30, 2026. Subject to card approval. Spend and other terms required. Offer subject to change at any time without notice. Current or former Cardmembers with this Card are not eligible for these offers. You may also not be eligible for these offers if you have previously received welcome bonus points or any other incentive Aeroplan points in connection with an Aeroplan card account of the same card category type as an Aeroplan card offered by any other issuer as further described in and subject to the Aeroplan program

general Terms and Conditions located at aircanada.com/aeroplan-termsandconditions. ▲ Earn rates and other terms apply. Must be of legal drinking age, 19 years of age or older. ‡ Maple Leaf Lounge access for you and a guest at participating lounges in North America on eligible Air Canada flights. Other terms apply. ®, TM : For trademark ownership details see: www.americanexpress.ca/aeroplantrademarks. ®* : used by Amex Bank of Canada under license from American Express.

EDITOR’S NOTES

Spring is in!

a homemade wedding cake is the perfect touch—it also makes a great wedding gift. Check out all the options starting on page 76. Back to drinks… Spring brings new formats, new packaging, new flavours and of course new products to the LCBO. Our Drinks Editor, Charlene Rooke, has captured as much of that as she can in “Coming Attractions” on page 68. From chillable red wines and innovations in agave-based spirits to flavours for every palate on the ready-to-drink side, plus some fun new pairings to try, this story will get you all set for spring entertaining—and summer too. Then “Mixed Drinks” on page 53 wraps more new products up in a bow, curated for gift-giving occasions. We know anything retro continues to trend so, for our cocktailers, we’ve taken eight classic cocktails from several different eras and modernized them with new techniques and fresh flavours for today’s palates. Turn to page 37 to choose a new favourite or two. We hope this issue inspires you to shake off winter and to gather with friends and family to try something new. Enjoy the season!

Trends are always top of mind when we start planning our annual spring issue. Whether food or drink related, exploring, debating and sharing what we think are the most relevant and interesting stories for our readers are a big part of the fun we have deciding what goes into this issue. You’ll also find a focus on trends and new products at the LCBO during the season, so be sure to spend some time in a store or online at LCBO.com to discover the latest and greatest in the world of beverage alcohol. Sorting through food trends is a spiral that has no end, as every season brings a slew of new content to absorb. While you’ll find lots about what is trending right now on these pages, we also wanted to step back and focus on what we think is here to stay. In “Taste the Trend,” starting on page 62, food stylist and recipe developer Christopher St. Onge identifies the “it” ingredients that he thinks deserve space in your kitchens. If they aren’t yet part of your culinary repertoire, a world of delicious discoveries awaits you! While the protein trend continues to rage on, we swing the spotlight back onto natural proteins, meat and seafood, and give them a fresh spin for spring BBQs (page 83). And, with summer wedding planning in full swing, it seems that more and more couples are taking a DIY approach to the occasion: we think

Coming Soon Watch for the next

issue of Food & Drink . Our Summer issue will be in stores and online Wednesday, June 24.

JODY DUNN Editor, LCBO Food & Drink

@lcbofoodanddrink

lcbofoodanddrink

LCBO

PHOTOGRAPH BY JAMES TSE

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2025/2026 IMPACT REPORT

Our approach to SUSTAINABILITY The purpose of LCBO is to serve the people of Ontario, and we use our Spirit of Sustainability platform to focus our collective energy on key commitments which drive forward the meaning of being a purpose-led organization .

creation of shared value for employees, customers, partners, and ultimately, the province of Ontario, while aligning with current and future regulated reporting standards. This work continues to be brought to life in our three pillars: Good People , Good Planet , and Good Partners .

Throughout the past year, we advanced and refined our sustainability strategy through a series of structured and data-driven initiatives. A few key milestones include the establishment of key performance indicators through a comprehensive enterprise-wide data mapping exercise; the design, implementation, and evaluation of seven pilot projects to baseline for key targets and initiatives; and the integration of consumer insights to inform strategic decision-making. We are pleased to introduce the evolution of our sustainability strategy. It enables us to outline measurable targets, defined initiatives, and a governance mechanism to guide accountability and execution, and drive long-term value for LCBO. Our Spirit of Sustainability platform is fully aligned with Environmental, Social, and Governance (ESG) principles, ensuring the

In this year’s Impact Report, we are pleased to present a selection of shared achievements and key highlights that reflect our collective efforts. Discover more here.

Merry Widow Rosé This family member plays hard to getÉ

WIN A TRIP TO WINE COUNTRY

Save $ 2

Save $ 2

April 26-May 23

May 24-June 20

Now Available (Limited Quantity)

Please enjoy responsibly.

Inside Scoop The latest bits, bites and sips to keep you in the know. BY ERIC VELLEND

Yes, Yes You Can PANTRY GLOW-UP

Save the oil from oil-packed tuna! It adds depth to salads and dressings.

Whether you stock big brands or the fancy stuff from Europe, canned tuna is a great way to boost the flavour and protein content of weeknight fare. Here are a few ideas:

Sprinkle on a plain cheese pizza along with capers, sliced red onion and chili flakes.

Toss with canned white beans, halved cherry tomatoes, baby arugula and a garlicky vinaigrette.

Purée in a blender with mayo, anchovies and lemon juice to make tonnato sauce for cold meats.

PHOTOGRAPHY BY MAYA VISNYEI; FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY ANDREA McCRINDLE

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SPRING 2026 ————————

INSIDE SCOOP

WHAT’S NEW Accessorize It!

GAME ON Fill Your World Cup BY CHARLENE ROOKE When Canada co-hosts the World Cup, taste FIFA fever and serve these themed products at your next viewing party.

Whether you’re entertaining or gifting, the LCBO has a wide range of extras to help you out. From shatter-resistant Duralex glasses to a handsome cooler bag, here are the top accessories for spring.

1

Taittinger Brut Réserve FIFA 2026 Special Edition VINTAGES 49909, $128.95 A FIFA label and box make this bright, citrusy Champagne the toast for winning a big match.

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3

Don Julio 1942 Añejo Tequila World Cup LCBO 49046, $349.95; LCBO 49047, 50 mL, $34.95

4

LCBO EXCLUSIVE COLOUR!

Try this smooth aged tequila, now rocking the green of the pitch and trophy gold for the win.

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7

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Save the Date! LCBO Cooler Fest

Friday, June 19 – Kick off summer at the ultimate launch party for all things ready-to-drink, sampling the season’s “it” flavours and the newest LCBO products at Toronto’s Evergreen Brick Works. Visit LCBO.com/events for tickets and details.

Kick Off Premium Vodka LCBO 49339, 650 mL, $39.95 Golden Ball Canadian Whisky LCBO 49305, 650 mL, $49.95 You’ll kick yourself for not scoring bottles of this crisp vodka and smooth whisky.

1. Wooden Serving Board LCBO 50487, $14.95 2. Melamine Chip & Dip Serving Platter LCBO 50486, $12.95 3. Acrylic Pitcher with Lid LCBO 50557, $14.95 4. Cooler Bag LCBO 50861, $12.95 5. Duralex Picardie Glasses LCBO 50611, 4 pk, $9.95 6. Luncheon Napkins LCBO 50485, 30 pk, $1.95 7. Melamine Plate Set LCBO 50488, 4 pk, $9.95

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INSIDE SCOOP

BAR HACK

It Takes Two BY VICTORIA WALSH

Want to keep cocktailing easy? Create something fresh and simple by mixing two different chilled drinks together. Try these combos, using equal parts over ice and add a garnish or two, if you fancy a flourish.

EASY MICHELADA

Mott’s Clamato Caesar Original 7% LCBO 48760, 458 mL, $3.95

=

+

This crisp, salty sipper is having a moment! Make it by adding Clamato or a Clamato-based drink to a beer glass rimmed with a mixture of Tajín and kosher salt. Slowly pour in beer then garnish with a lime wedge, olive and pickle.

Negra Modelo LCBO 227694, 6 pk, $18.95

TWISTED TINTO DE VERANO

La Vieille Ferme Côtes Du Ventoux AOC LCBO 38883, 375 mL, $6.90

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+

Croft Twist British Aperitif LCBO 42578, $12.95

Taking inspiration from Spain’s beloved refresher, float some red wine over this citrus- based aperitif (or over a lemon-lime soda) by pouring it down the side of the glass. To garnish, pull a long twist from an orange or cut a wedge.

SPIKED ARNOLD PALMER

Sunweld Distilling Hard

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+

Twisted Tea Hard Ice Tea Original LCBO 570283, 473 mL, $3.05

Bring together two summer favourites—iced tea and lemonade—using pre-made alcoholic versions for the quickest cocktail ever. Smack a fresh mint sprig between your palms, then add it to the glass along with a lemon wheel or two.

Lemonade LCBO 48786, 473 mL, $3.30

Food Trends: In & Out Every spring, we look into our crystal ball for a food trend forecast. Here’s what’s hot and not for 2026.

In • Cooking with beef tallow • Fancy frozen dinners • High-fiber foods • AI sous chef  Food packaging as décor

Out • Caviar • Cheese pulls

• Protein in everything • Flaky salt on sweets  Overloaded sandwiches

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INSIDE SCOOP

TRENDSPOTTING

Going Viral

While there are dozens of viral recipes buzzing around social media at any given moment, only a handful have staying power. Here are three worth making.

Oven-Fried Bacon (p. 114)

Radish & Herb Butter

There is nothing new about cooking bacon in the oven. Dredging it in flour first, however, is a recent trick that yields straight, extra-crisp rashers that are perfect for sandwiches.

Terrine (p. 114)

This artful play on the French pairing of radishes and butter goes back to 2021, but it only recently exploded on social. Our version whips the butter with a verdant herby oil.

Viral Dumpling Bake (p. 114) Danielle Brown @healthygirlkitchen came up with the clever idea of baking frozen dumplings in an aromatic broth of coconut milk and Thai curry paste. It’s an easy, one-pan wonder and guaranteed to become a part of your weeknight rotation.

STOCK UP Super Sips From a salted lager to a great value rosé, here are

Refined Fool Turbo Salted Lemon Lager LCBO 49636, 6 pk, $15.95 Sicilian lemons, lime juice and sea salt make this light, refreshing lager snap.

Petula Rosé LCBO 48473, $17.95

Nordés Gin LCBO 47954, 700 mL, $42.95 A floral Spanish gin perfumed with

This mostly Syrah rosé from France’s Luberon region is fresh and fruity with red-berry flavours.

three new LCBO products we’re excited about.

Galician botanicals including eucalyptus and samphire.

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INSIDE SCOOP

SEASONAL SIPS May the Fourth Be with You BY CHARLENE ROOKE Star Wars fans have long made May 4 an unofficial day of celebration for the beloved sci-fi franchise. Beer fans can raise a mug with these Ontario space-themed beers.

SHOP & EARN SPRING DEALS

While shopping at the LCBO, you can earn Aeroplan® bonus points on every purchase (one point for every $4) plus extra on limited-time promotions. Here are three pretty pink wines to help rack up some points. They’re perfect for spring entertain ing, and the offer is good until May 23. For more information, including other offers and how to sign up, visit LCBO.com/aeroplan.

Terres De Saint Louis Rosé Varois En Provence AOC LCBO 234575, $16.95 75

Santa Margherita Brut Rosé Sparkling VINTAGES ESSENTIALS 302752, $21.95

Flying Monkeys Space Age Sunshine Quadruple IPA LCBO 24518, 473 mL, $5.35 Nostalgic orange and vanilla notes define this full-bodied, powerhouse IPA that rocks a laser-eyed bunny label.

Amsterdam Brewing Space Invader IPA LCBO 38024, 568 mL, $3.95 Named for a beloved Gen X video game, this beer shoots pineapple and grapefruit notes with laser-focused Citra hops.

High Park Rings of Saturn Hazy IPA LCBO 25046, 473 mL, $3.85 Brewed with Galaxy hops, this beer’s layers of mango, citrus and stone-fruit flavour run rings around the typical IPA.

100

KITCHEN HACK Piece of Cake

Bodacious Rosé VQA LCBO 46335, $11.95 50

If you have leftover cake—perhaps from our DIY wedding cakes (p. 76)—here’s a simple storage hack that is a complete game-changer. Simply place the cake on the inside of a lid of an appropriate-size plastic container, then put the main container piece over it like a dome. It’s an upside-down trick that keeps the cake right side up, unsmooshed and ready to serve again.

Aeroplan ® is a registered trademark of Aeroplan Inc., used under license. The Air Canada maple leaf logo ® is a registered trademark of Air Canada, used under license.

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BOOTLEGGING

IS BACK

AVAILABLE IN FOX HOLE FRUIT PUNCH, SYNDICATE CITY SOUR PEACH, SING SING SOUR GRAPE.

STASHED EXCLUSIVELY AT THE LCBO

ADVERTISING FEATURE

Next in Fresh New Zealand Wines New Zealand’s spectacular natural landscape finds elegant expression in its world-class wines, which are renowned for their quality, vibrance and freshness. The region’s premier varietal is the crisp and fruit-forward Sauvignon Blanc, but that’s not all this cool-climate island region has to offer. New Zealand also produces deliciously diverse standouts from summery rosés to juicy whites to rich reds.

This spring, elevate your entertaining and pour yourself a glass of New Zealand.

Oyster Bay Chardonnay A crowd-pleasing

Whitehaven Sauvignon Blanc

Oyster Bay Pinot Grigio

King Maui Sauvignon Blanc This mouthwatering white offers tropical aromas and crisp, citrus flavours. A fine match to roast chicken. 36223 | 750 ml | XD – 5 g/l Reg. $18.00 | Now $15.00 Save $3.00

Stoneleigh Lighter Sauvignon Blanc A light and lovely white that delivers tropical fruit, pink grapefruit and passion fruit notes. Try it with salmon. 39914 | 750 ml | D – 13 g/l Reg. $20.00 | Now $18.00 Save $2.00

Stoneleigh Latitude Sauvignon Blanc Expect vivid citrus,

Fresh aromas of grass and gooseberry mingle with white peach and citrus in this zesty favourite. Lovely with seafood. 308288 | 750 ml | XD – 3 g/l Reg. $21.95 | Now $19.95 Save $2.00

Soft and juicy, this wine offers up lovely tones of bright grapefruit and yellow plum. Great with grilled pork. 326090 | 750 ml | XD – 4 g/l Reg. $20.95 | Now $17.95 Save $3.00 *Vintages Essentials

Chardonnay that delivers yellow plum, vanilla, citrus and a touch of smoke. Try with oysters or grilled pork chops. 326728 | 750 ml | XD – 3 g/l $20.95 *Vintages Essentials

guava, herbs and mineral flavours.

Makes a great match to aromatic fish dishes. 40137 | 750 ml | XD – 3 g/l Reg. $23.95 | Now $20.95 Save $3.00 *Vintages Essentials

Image source: New Zealand Winegrowers Inc., Marlborough

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Shop the collection, find recipes and more.

Kim Crawford Chardonnay

LeftField Sauvignon Blanc Vibrant citrus and herbal notes define this refreshingly dry white. It’s a superb match to grilled seafood. 487496 | 750 ml | XD – 5 g/l Reg. $17.00 | Now $15.00 Save $2.00

Kim Crawford Rose

Eradus Sauvignon Blanc

Villa Maria Private Bin Sauvignon Blanc Marlborough Enjoy intense aromas and flavours of grapefruit and green gooseberry leaf in this fresh white. 426601 | 750 ml | XD – 5 g/l Reg. $20.00 | Now $17.00 Save $3.00

Oyster Bay Pinot Noir A dark and fruity gem that pairs well with savoury fare like duck, salmon or grilled pork. 590414 | 750 ml | XD – 4 g/l Reg. $21.95 | Now $18.95 Save $3.00 *Vintages Essentials

Popular for its lively and fresh notes of citrus and spice. It pairs beautifully with seafood and chicken dishes. 991950 | 750 ml | XD – 2 g/l $20.95 *Vintages Essentials

This popular rosé brims with pink grapefruit, red plum and candy notes. Pairs well with seafood and spring salads. 650325 | 750 ml | XD – 5 g/l Reg. $20.95 | Now $18.95 Save $2.00 *Vintages Essentials

A dazzling wine that sings with tropical fruit, apple, lime and passion fruit flavours. An ideal wine with seafood. 225557 | 750 ml | XD – 2 g/l Reg. $19.95 | Now $18.95 Save $1.00 *Vintages Essentials

Featured products are available at select LCBO stores. Prices subject to change without notice. Price offers in effect from April 27, 2026, to May 24, 2026 . ®Aeroplan offers in effect from April 26, 2026, to May 23, 2026 . Visit LCBO.com/aeroplan for full terms and conditions. ®Aeroplan is a registered trademark of Aeroplan Inc., used under license. ®The Air Canada maple leaf logo is a registered trademark of Air Canada, used under licence. *VINTAGES Essentials Collection is always available at many LCBO locations.

TWISTS

Flavour Bomb Discovered burrata yet? It’s creamy and delicious, but its versatility is what has won over cheese lovers. Imagine it in sandwiches, craveable appetizers and tasty mains. You’ll become a fan, too.

BY MICHAEL ELLIOTT ————— PHOTOGRAPHY BY JAMES TSE

TIP

You’ll have leftover oil from making the shallots and garlic. It’s delicious over noodles, rice or otherwise, with

a splash of soy sauce.

BURRATA WITH POMELO & CRISPY GARLIC P. 107

FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY ANDREA McCRINDLE

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FLAVOUR BOMB

Eggplant & Burrata Sandwiches with Pepper Relish Eggplant is an excellent vegetarian substitute for chicken or veal to make cutlets for a classic hot Italian sandwich. The crispy rounds are paired with creamy burrata, peppery arugula and a sweet-sour pepper condiment. Instead of focaccia, you could also serve it on ciabatta or crusty kaisers. PEPPER RELISH 4 tbsp (60 mL) olive oil, divided 3/4 cup (175 mL) chopped onion 3 jarred roasted red peppers, drained, cut into 1/2-inch (1-cm) dice 3 tbsp (45 mL) capers, drained, rinsed 4 tsp (20 mL) raisins 3 tbsp (45 mL) sherry vinegar 3 tbsp (45 mL) honey 3 tbsp (45 mL) water 1/4 cup (60 mL) roughly chopped basil 3/4 cup (175 mL) flour 2 large eggs 3/4 cup (175 mL) bread crumbs 4 cups (1 L) canola oil 1 focaccia, about 7 x 9 inches (18 x 23 cm), cut into four, split 1 container (250 g) burrata, drained, quartered 1 cup (250 mL) loosely packed arugula, divided 1. Slice eggplant into 1/2-inch (1-cm) thick rounds. Season both sides with salt and place on a baking sheet lined with paper towel. Let stand for 25 minutes. 2. Meanwhile, heat 2 tbsp (30 mL) olive oil in a medium-size saucepan over medium heat. Add onions. Cook, stirring occasionally, until softened but not browned, about 1 medium-size eggplant, about 14 oz (395 g) Salt to taste

TIP

While not quite as good, this sandwich will keep well wrapped and refrigerated for up to two days. If possible,

reheat in a gentle oven (325°F/163°C) before serving.

5 minutes. Add peppers, capers, raisins, vinegar, honey and water. When it comes to a simmer, cover partially with lid and reduce heat to low. Cook, stirring occasionally, until most liquid has evaporated, about 10 minutes. Remove from heat and stir in remaining 2 tbsp (30 mL) olive oil. Cool completely then stir in the basil. 3. Firmly blot eggplant with paper towel to remove as much moisture as possible. Set aside. 4. In three shallow dishes, place flour, eggs beaten with 2 tbsp (30 mL) water, and bread crumbs.

eggplant, 1 portion of burrata, another 1/8 of pepper relish, 1/4 of the arugula and top piece of bread. Serve immediately.

5. In a large heavy-duty pot or Dutch oven, heat canola oil on medium to medium-high heat to 375°F (191°C). 6. Working in batches, dip eggplant in flour (shaking off excess), then egg (letting excess drip off), then bread crumbs. Fry until well browned and cooked through, about 11/2 minutes per side. (Adjust heat as necessary and don’t crowd the pan.) Drain on a baking sheet lined with paper towel. 7. To assemble sandwiches, lay out four bases of focaccia. On each, place 1/8 of pepper relish, 1/4 of fried

Serves 4

WHAT TO SERVE Fazi Battaglia Verdicchio Dei Castelli Di Jesi DOC LCBO 24422, $15.00 Crisp, fresh Italian Verdicchio will cut through the weight of fried eggplant and creamy burrata, and pick up the vegetable notes in the sandwich.

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FLAVOUR BOMB

Burrata with Polenta & Roasted Cherry Tomatoes Soft polenta, sweet burst cherry tomatoes and creamy burrata come together for a satisfying dish that could be a vegetarian main for two or a satisfying side for four alongside roast chicken. Feel free to swap in basil for mint, and the tomatoes on their own make for a terrific pasta sauce. 1/4 cup (60 mL) olive oil 1 tbsp (15 mL) honey 1 tbsp (15 mL) cider vinegar 1 tsp (5 mL) salt, divided 2 tbsp (30 mL) roughly chopped mint 1/2 cup + 1 tbsp (125 mL + 15 mL) cornmeal 13/4 cups (425 mL) water 1/2 cup (125 mL) whole milk 6 tbsp (90 mL) salted butter 3/4 cup (175 mL) finely grated 2 cups (500 mL) cherry tomatoes 2 cloves garlic, roughly chopped Pecorino Romano cheese 1 container (250 g) burrata, drained Torn mint, shaved Pecorino Romano and freshly ground pepper to serve

TIP

The tomatoes can be roasted up to 4 hours ahead of time and left covered at room temperature.

bottom of pan every 5 minutes, until polenta no longer has gritty texture, about 30 minutes. Remove from heat and stir in butter and Pecorino Romano until melted and combined. Polenta should be thick, but pourable—if it’s too thick, stir in a small amount of water. 4. To serve, pour polenta into a round serving dish. Top with tomatoes, then push burrata down

and beginning to brown, 40 to 45 minutes. Remove from oven, cool slightly, then stir in chopped mint. 3. After tomatoes have been baking for 15 minutes, start polenta. In a medium-size saucepan, combine cornmeal, water, milk and remaining 1/2 tsp (2 mL) salt. Bring to a boil over high heat, stirring constantly with a wooden spoon until thickened. Reduce heat to low and cook, stirring and scraping

into centre of polenta. Garnish with torn mint, shaved Pecorino Romano and pepper.

Serves 4

WHAT TO SERVE Kir-Yianni The North Assyrtiko VINTAGES 25707, $19.95 The dish is full of dramatic contrasts; let the wine bring more with a dry, minerally, racy Greek Assyrtiko to brighten everything up.

1. Preheat oven to 325˚F (163˚C).

2. In a 9-inch- (23-cm-) square baking dish, mix tomatoes, garlic, olive oil, honey, vinegar and 1/2 tsp (2 mL) salt. Bake until soft

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Where artisanal foods and master chefs thrive

Discover South Eastern Ontario, where artisanal foods and master chefs thrive amid award-winning wineries. Sample tastings, linger for dinner, and explore emerging microbreweries and cideries. South Eastern Ontario buzzes with the local food movement, spotlighting artisanal producers crafting small-batch delights with premium ingredients. Purchase farm-fresh produce, meats, and eggs directly, and savour locally sourced ingredients on restaurant menus.

More info about this must-visit local region

TRENDS

Retro Refresh

Long-lost cocktails are enjoying a second act as imbibers discover treasures from days gone by. Here, these recipes have been tweaked, redesigned and refreshed. Some are smoky, others are swicy, and many are infused with flavours of the season. Yet they all still taste like sweet nostalgia.

BY CHRISTINE SISMONDO PHOTOGRAPHY BY MAYA VISNYEI

GRAPEFRUIT 

RICKEY P. 106 Vibrant pink citrus and a few drops of hot maple syrup give the classic Gin Rickey a timely hit of modern energy.

 WHITE LADY FIZZ P. 106 Even a seemingly perfect

drink like the White Lady can benefit from fresh inspiration, especially when it involves tequila and punchy ginger beer.

Flutes aren’t just for sparkling wine these days. They’re also a fun and fancy way to serve up refreshed retro cocktails. Flute Glasses, LCBO 46560, set of 2, $9.95

Ahead By a Century Sometimes it turns out the hot new drink is actually decades old, thanks to clever bartenders, back in the day, who knew how to build cocktails with good bones. Both of these timeless classics are more than 100 years old and still feel fresh and contemporary.

The Gin Rickey was a hot property in the 1920s, even making an appearance in F. Scott Fitzgerald’s iconic The Great Gatsby .

Invented in a hotel bar in London in 1919, the light and punchy White Lady is always in style.

FOOD STYLING BY CHRISTOPHER ST.ONGE; PROP STYLING BY ANDREA McCRINDLE

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RETRO REFRESH

Meet the new Pink Squirrel, not the same as the old one, thanks to tweaks that include swapping in bittersweet aperitivo instead of sweet liqueur. APEROL SQUIRREL P. 107 

Milking It One of the most deliciously kitschy cocktail trends of all time was the wave of creamy drinks that took over swank

cocktail lounges of the 1950s and ’60s. Inspired by the popularity of

soda fountains and ice-cream counters, bartenders made a new generation of dessert-leaning drinks that made adulting a lot more fun—and tasty. Crème de Noyaux, a red liqueur made from nuts that was popular in the 1950s, gave the Pink Squirrel its colour and name. Invented in New Orleans over a century ago, the Grasshopper is a mint chocolate treat that had comebacks in the 1950s, the ’80s and again today.

 ESPRESSO GRASSHOPPER P. 107 What happens when you mix a Grasshopper with an Espresso Martini? Magic. The espresso balances out the sweetness of this iconic minty cream cocktail.

The Nick & Nora–style coupe (nicknamed for stylish The Thin Man characters from the 1930s and ’40s) is a perfect fit for creamy cocktails. Coupe Glasses, LCBO 46558, set of 2, $9.95

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AVAILABLE AT THE LCBO

$17.95 $19.95 May 24 -June 20

$29.95

$27.95

$27.95 July 19 -August 15

$24.95 April 26 -May 23

Fun flavoured vodka shots, consume straight or pour into sparking water for an instant vodka seltzer. 12X45mL · $29.95 · 35% ABV · #50447

Ready made gelatin shots in a convenient variety pack with 4 vibrant fruit flavours. Simply chill and share with friends. 12X40mL · $27.95 · 12% ABV · #42645

Freezies for adults in 3 tequila cocktail flavours, perfect for summer fun! Freeze and throw in the cooler for parties by the pool or the dock! 9X100mL · $19.95 · 7% ABV · #49068

RETRO REFRESH

Pineapple kombucha in place of juice dials back the sweetness and gives this stunning blue drink a little contemporary sparkle. BUBBLY BLUE HAWAII P. 106 

 GARDEN DAIQUIRI P. 106 This buzzy drink from days gone by is ready for its second act, thanks to the addition of savoury balsamic vinegar and fresh local strawberries.

Tall glasses are exactly what you need for lengthened cocktail recipes that call for fresh juice or bubbles. Highball Glasses, LCBO 46555, set of 2, $9.95

Disco Drinks The clubs of the 1970s and ’80s sported dance floors with rainbow lights, flashy décor, plenty of glitter and smartly dressed patrons. Dancers caught up in the disco craze sipped juicy long drinks that came in bold and neon colours like green, bright red and electric blue and were as showy as the shimmering night vibes.

Glowing drinks like the Blue Hawaii were an important part of the disco drinks trend, and its bright hue is trending again today.

In the 1970s and ’80s, fruity variations like the Strawberry Daiquiri became more popular than the lime classic: we’ve spiced up this modern serve.

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IN HINDSIGHT MAYBE A POOL PARTY WAS INEVITABLE.

HAVE A CLUBTAILS MOMENT

WITH BAHAMA MAMA

U

D

O

AND SEX ON THE BEACH.

L

R

Y

P

EXCLUSIVELY AVAILABLE AT THE LCBO. AT THE LCBO.

C

N

A

A

N

I

A

D

RETRO REFRESH

 SMOKY LEMON DROP P. 106

The Lemon Drop, a crowd pleaser from the 1990s, has found a new lease on life with two new ingredients, smoky mezcal and bone-dry sherry.

 PINK GINTINI P. 106

Using trendy rose-coloured gin instead of the original French Martini’s more neutral base is just the edit it needed to keep up with the times.

Martinis have been served up in everything from coupes to V-shaped glasses. These fancy oversized Martini glasses have a cool retro feel. Martini Glasses, LCBO 46559, set of 2, $9.95

Martini Bars In the 1990s, Martini culture blew up, largely thanks to the rise of Martini bars with menus that offered dozens of sweet twists on the classic. ’Tinis, like the Chocolate, Espresso, Lychee and Apple ver sions, were typically made with vodka, liqueur and/or juice, served up in an extra-large V-shaped glass.

A new generation of cocktail bartenders are rediscovering the French Martini , one of the biggest drinks of the 1990s Martini craze.

Who could forget the Lemon Drop ? This tart vodka drink is the perfect thing to order when you want a palate-cleansing cocktail.

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THE JOY of TRAVELING WELL

IMMERSIVE ITINERARIES | INTIMATE, LUXURIOUS SHIPS | GENUINE HOSPITALITY | THE FINEST CUISINE AT SEA®

OCEANIACRUISES.COM

Celebrating 60 years of working together

The Seasonal Agricultural Worker Program began in 1966, when 264 Jamaican workers came to Ontario for apple harvest. Today, thousands arrive each year to support fruit and vegetable production and build new opportunities for their families. Read their stories at morethanamigrantworker.ca.

@MtaMigrantWrkr

SEASONAL

Shades of Spring Delicate greens have long been associated with the arrival of spring. In the kitchen, it’s a colour that says fresh, bright and delicious. These recipes pay homage to it with everything from soup to dessert.

BY JESSE VALLINS ————— PHOTOGRAPHY BY MAYA VISNYEI

CHILLED PEA SOUP WITH CORNED BEEF & MUSTARD CREAM P. 104

FOOD STYLING BY MICHAEL ELLIOTT; PROP STYLING BY ANDREA McCRINDLE

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SHADES OF SPRING

Chimichurri Roast Chicken with Snap Peas & Bacon

and roast until an instant-read thermometer inserted in thickest part of thigh reaches 160°F (71°C), about 50 minutes. Turn off oven and leave chicken in until thigh temperature rises to 165°F (74°C), 20 to 30 minutes longer. Remove from oven. 5. While chickens are finishing cooking, place bacon in heavy-bottom frying pan over medium-low heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 20 minutes. Scoop off fat and save for another use. 6. While bacon is cooking, bring a medium-size pot of salted water to a boil. Add snap peas. Cook until crisp-tender, 1 to 2 minutes. Drain and transfer to a bowl of ice water. Cool and drain again. Set aside. 7. Remove and discard strings from chickens. Cut each chicken into 8 serving pieces. Transfer to a warmed large serving platter and cover loosely with foil. 8. Place pan with bacon over medium heat. Add butter. When it melts, add snap peas. Toss until warmed through, 2 to 3 minutes. Transfer to serving dish with chicken. Drizzle chicken with more chimichurri and serve rest on side.

Bursting with herbs, garlic and just enough chili heat, vibrant chimichurri sauce both dresses and accessorizes a pair of juicy roast chickens. On the side are crisp, sweet snap peas and smoky bacon, which round out this superb spring feast. 2 cups (500 mL) packed flat-leaf parsley leaves 1 cup (250 mL) packed cilantro leaves 1/3 cup (80 mL) packed fresh oregano leaves 1/4 cup (60 mL) sliced garlic, about 6 cloves 1 medium-size shallot, roughly chopped 1 medium-size jalapeño, roughly chopped 1/2 cup (125 mL) red wine vinegar 1 cup (250 mL) extra virgin olive oil Kosher salt and freshly ground pepper to taste 2 whole chickens, about 3 lbs (1.36 kg) each 6 slices thick-cut bacon, cut against grain into 1/4-inch (5-mm) pieces 1 lb (455 g) snap peas, trimmed, strings removed 2 tbsp (30 mL) unsalted butter 1. For the chimichurri, place parsley, cilantro, oregano, garlic, shallot, jalapeño, red wine vinegar, olive oil, salt and pepper in a blender and purée until almost smooth, 30 to 45 seconds. Transfer to an airtight container. Refrigerate until ready to use, up to 1 day. 2. The night before cooking, season chickens inside and out with salt and pepper then rub all over with 1 cup (250 mL) chimichurri. Cover and refrigerate overnight.

Serves 6 to 8

WHAT TO SERVE Creekside Chardonnay Sur Lie VQA LCBO 49884, $15.95

Chardonnay is a classic match for roast chicken; when aged on its yeasty lees, the wine becomes richer and more complex without the need for oak.

3. Preheat oven to 450°F (232°C).

4. Line a heavy-duty baking tray with foil and place a wire rack overtop. Place chickens on rack

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SHADES OF SPRING

Spinach & Ricotta Gnocchi with Grilled Zucchini Ricotta gnocchi are less finicky than their spud-based cousins. This version gets a baseline of flavour and verdant colour from spinach. It’s also paired with smoky grilled zucchini and a buttery emulsion of white wine, garlic and green onions. You are going to want a creamy, full-fat ricotta such as Saputo Ricotta Bari. 1 pkg (140 g) washed baby spinach 2 cups (500 mL) full-fat ricotta 1 cup (250 mL) finely grated Parmigiano-Reggiano, plus more to garnish 3 egg yolks 1/2 cup (125 mL) all-purpose flour, plus more for dusting 2 medium-size zucchini, about 8 oz (225 g) each, trimmed, halved lengthwise 2 tbsp (30 mL) extra virgin olive oil, divided, plus more for oiling tray Salt and freshly ground pepper to taste 1 tsp (5 mL) minced garlic, about 1 clove 6 tbsp (90 mL) unsalted butter 1/3 cup (80 mL) finely chopped green onions 1/4 cup (60 mL) dry white wine 2 tbsp (30 mL) finely chopped parsley 1. Bring a medium-size pot of salted water to a boil. Prep an ice bath. Add spinach to boiling water. Cook until bright green and wilted, about 1 minute. Drain and transfer to a bowl of ice water. Cool and drain again. Squeeze spinach to remove as much water as possible. Finely chop and set aside. 2. In bowl of a stand mixer with paddle, place spinach, ricotta, parmigiano and yolks. Mix on low speed until well combined, raise to high speed and whip for 1 minute. Scrape down sides of bowl. Add flour and mix on low speed until just combined—do not overmix!

back to same tray. When cool enough to handle, halve each piece lengthwise then slice into 1/4-inch (5-mm) pieces. Toss zucchini slices with remaining 1 tbsp (15 mL) olive oil and garlic. Set aside. 6. Bring a large pot of salted water to a boil. Add gnocchi and reduce heat to medium-high. Cook until they float and are cooked through, about 3 to 4 minutes. Using a slotted spoon, very gently transfer gnocchi to a lightly oiled baking tray. Set aside and reserve 1/4 cup (60 mL) water from cooking gnocchi. 7. When ready to serve, melt butter in very large frying pan over medium-high. When butter begins to foam, reduce heat to medium and add green onion. Cook, stirring

often, for 1 minute. Add white wine, reserved cooking water, zucchini and gnocchi. Simmer until liquid reduces to a light glaze, 2 to 3 minutes. 8. Divide gnocchi between four warmed bowls. Sprinkle with parmigiano and parsley. Serve immediately.

3. Transfer dough to a work surface dusted with flour. Knead gently until it has a uniform texture. Cut dough into 4 equal pieces. Using lightly floured hands, roll each portion into 15-inch (38-cm) ropes. Dust with a little more flour and cut each rope into 1-inch (2.5-cm) pieces. Transfer gnocchi to a lightly floured baking sheet. Cover and refrigerate until ready to use, up to 4 hours. (You could also freeze on tray, transfer to a zip-top bag and freeze up to 1 week.)

Serves 4 as a hearty appetizer or light main

WHAT TO SERVE Far from the Crowd Chenin Blanc LCBO 48730, $11.95 Bright, intense, fruit-forward South African Chenin Blanc handles the recipe’s richness without over whelming its subtle green flavours.

4. Preheat grill to 400°F (204°C).

5. Place zucchini on a small baking sheet and brush with 1 tbsp (15 mL) olive oil, then season with salt and pepper. Grill until nicely charred and just cooked through, 2 to 3 minutes per side. Transfer

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