LCBO Food & Drink Spring 2026

Shades of Spring from page 45

8 lamb chop wingettes, 3/4 to 11/4 lbs (340 to 565 g) Oil for grill 1 lb (455 g) asparagus, trimmed

room temperature, then transfer to refrigerator, uncovered, until cold. Cover and refrigerate up to 1 day. 3. In a small bowl, mix sour cream, grainy mustard and hot mustard (if using) until well combined. Cover and refrigerate until ready to serve, up to 1 day in advance. 4. To serve, divide soup between four chilled bowls. Place a spoonful of mustard cream in centres, top with corned beef and sprinkle with chives. WHAT TO SERVE Vieni Estates Gala Sparkling Cider LCBO 49245, 473 mL, $3.95 A crisp apple cider, without any additional fruits or flavourings, picks up the freshness of the peas and complements the corned beef and mustard cream. Serves 4

1 tbsp (15 mL) olive oil Generous pinch of salt 2 tsp (10 mL) finely chopped fresh rosemary 1. Add garlic, ginger, chilies and sugar to a sterilized 2-cup (500-mL) jar. Bring vinegar to a boil in a small pot over high heat. Pour over ingredients in jar. Let cool completely. Seal with a lid. Let stand for at least 8 hours. Remove and discard chilies and ginger when vinegar is spiced to your liking. If making ahead, spiced vinegar will keep well, sealed and refrigerated, for up to 1 week. 2. In a small bowl, stir honey with fish and soy sauces. Arrange lamb chops in a dish. Drizzle with honey-soy mixture, turning to coat evenly. Let stand for 30 to 60 minutes. 4. Spread asparagus on a baking sheet. Drizzle with oil. Sprinkle with salt. Rub spears to coat evenly in oil. 5. Place asparagus in a grill basket or carefully arrange asparagus, spreading across grilling grates. Barbecue asparagus, turning halfway through, until tender-crisp, 1 to 3 minutes. Turn lamb chops in marinade then arrange lamb over grill. Brush with remaining marinade, when grill marks form, turn, 1 to 2 minutes. Brush the other side with any remaining marinade and continue grilling until grill marks form and lamb is done to your liking. Stop using marinade halfway through cooking and discard any remaining marinade. For medium-rare, an instant-read thermometer inserted into the meat, avoiding the bone, should read 120˚F (49˚C) and take 1 to 2 more minutes. Serve chops alongside asparagus spears. Sprinkle with rosemary. Drizzle all chops and asparagus with splashes of spiced vinegar to taste. 3. When ready to barbecue, oil grill and preheat to medium-high, 450˚F (232˚C).

CHILLED PEA SOUP WITH CORNED BEEF & MUSTARD CREAM

Classic chilled pea soup gets a unique twist from its garnishes—salty slices of corned beef and mustard-spiked sour cream. It’s perfect for the first warm weather of the season, but it could also be served hot on those unseasonably cool nights. 1/2 cup (125 mL) unsalted butter 2 cups (500 mL) diced white onion 1 small bay leaf Salt to taste 3 cups (750 mL) fresh or frozen and thawed peas 4 cups (1 L) water 2 cups (500 mL) baby spinach Pinch cayenne pepper 1/3 cup (80 mL) sour cream 2 tsp (10 mL) grainy mustard 1 tsp (5 mL) hot mustard (optional) 4 oz (115 g) shaved corned beef, at room temperature 1 tbsp (15 mL) finely sliced chives 1. In a large pot, melt butter over medium-low heat. Add onion and bay leaf. Cook, stirring often, until soft and translucent with no colour, 8 to 10 minutes. Season with salt. Add peas and water. Raise heat to medium-high. When it comes to a simmer, cook until peas are bright green and tender, 2 to 3 minutes. Stir in spinach and cayenne, then remove from heat. Remove bay leaf. 2. Working in batches, transfer mixture to a blender, never filling more than halfway. Blend on high until smooth then pass through a fine mesh sieve into an airtight container. Cool to

Protein Glow-Ups from page 83

CARAMELIZED SOY-GLAZED LAMB CHOPS WITH SNAPPY ASPARAGUS Add rich umami flavour to lamb chops with a simple glaze of soy and fish sauce, made sticky by using a bit of honey. Serve them alongside a classic side dish of asparagus that’s been expertly grilled and amped up with spiced vinegar. The vinegar takes inspiration from Southern chili vinegar, as well as Filipino-spiced vinegar, and adds bright acidic contrast to the lamb and the asparagus. Serve as an appetizer but recipe is easily doubled to feed more or for a main course.

SPICED VINEGAR 4 garlic cloves, finely chopped 1-inch (2.5-cm) piece peeled ginger 3 Thai red chilies, split

Makes 8 appetizer or 4 main course servings

WHAT TO SERVE Winzer Krems Kremstal DAC Grüner Veltliner LCBO 375022, $17.95

1 tsp (5 mL) granulated sugar 1 cup (250 mL) white vinegar

CARAMELIZED SOY SAUCE 2 tbsp (30 mL) honey 2 tbsp (30 mL) fish sauce 2 tbsp (30 mL) soy sauce

Delicate lamb chops with a side of vinegar- splashed asparagus call for a sturdy, tangy Grüner Veltliner from Austria—a wine with chops of its own.

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———————— SPRING 2026