LCBO Food & Drink Spring 2026

Recipe Index The following is a listing of the recipes contained in this issue. For recipes from previous issues, visit LCBO.com/foodanddrink .

5 cloves garlic, divided 1 small can (398 mL) diced tomatoes, drained, about 3/4 cup (175 mL) 10 cups (2.5 L) vegetable and/or chicken stock, divided 4 cups (1 L) packed chopped cabbage (green or Savoy) or stemmed kale Salt and freshly ground pepper to taste 4 cups (1 L) chopped mixed vegetables,

SOUPS, SALADS & STARTERS Anything-Goes Minestrone p. 114 Burrata with Pomelo & Crispy Garlic p. 107 Caramelized Soy-Glazed Lamb Chops with Snappy Asparagus p. 104 Chilled Pea Soup with Corned Beef Cucumber Panzanella with Furikake Croutons p. 110 Fresh-Take Caesar & Schnitzel p. 108 Lasagna Nachos p. 92 Radish & Herb Butter Terrine p. 114 White Bean & Almond Butter Hummus p. 110 MAIN COURSES Brothy Dill Pickle, Orzo & Chicken Bowl p. 108 Burrata with Polenta & Roasted Cherry Tomatoes p. 34 Chimichurri Roast Chicken with Snap Peas & Bacon p. 46 Eggplant & Burrata Sandwiches with Pepper Relish p. 32 Ham & Cheese Crepe Cake p. 103 Leftover-Meat Meatballs p. 98 Meyer Lemon Bang Bang Lobster & Salmon Skewers p. 86 Oven-Fried Bacon p. 114 Salt & Pepper T-Bone Steaks with Mojito Slaw p. 84 Seafood Chaufa p. 100 Spinach & Ricotta Gnocchi with Grilled Zucchini p. 48 Viral Dumpling Bake p. 114 & Mustard Cream p. 104 Crab Rangoon Dip with Wonton Chips p. 90

DESSERTS & BAKED GOODS Fudgy Gochujang Brownies p. 109 Grasshopper Pie p. 50 Pastel Confetti Cupcakes with White Chocolate Frosting p. 112 Tiered Orange-Yogurt Bundt Cake p. 113 Toasted Coconut Cloud Cake with Mango Curd p. 111 Vanilla-Buttermilk Cake with Blackcurrant Jam p. 112

such as zucchini, green beans, cauliflower, turnips and potatoes, peeled if necessary 2 small cans (398 mL each) beans (Romano, white kidney, chickpeas, or a combination), drained, rinsed 8 thick slices rustic bread or baguette, cut to fit shallow bowls Extra virgin olive oil for drizzling and serving Pale celery leaves or chopped parsley for serving 1. Cut an 8-inch (20-cm) square of double- layered cheesecloth. Rinse and squeeze dry. Lay out square and place bay leaf and cheese rinds in centre. Gather up ends and tie with kitchen string. Trim excess string and cheesecloth. Set sachet aside. 2. In a large pot, heat oil over medium heat. When hot, add pancetta or prosciutto. Cook, stir ring often, until it has rendered fat and is starting to brown, 11/2 to 2 minutes. Add onion, carrot, celery and/or fennel. Cook, stirring occasionally, for 10 minutes. Thinly slice 3 cloves garlic and add to onion mixture. Cook, stirring, for 2 minutes. Add tomatoes. Cook, stirring, for 3 minutes. Add 6 cups (1.5 L) stock and sachet. Raise heat to high. Skim and discard fat. When it comes to a boil, add cab bage or kale. Season with salt and pepper. When it returns to a boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, for 15 minutes. 3. Add chopped vegetables, beans and remain ing 4 cups (1 L) stock. Raise heat to high. When it comes to a boil, reduce heat to maintain a gentle simmer. Cook, gently stirring occasionally, until vegetables are soft, about 30 minutes. Discard sachet. Taste for salt. (Soup can be made up to this point, cooled and transferred to airtight containers. Refrigerate up to 1 week or freeze up to 6 months.) 4. When ready to serve, toast bread. Halve remaining 2 cloves of garlic. Rub two toasts with cut side of one garlic half. Repeat with remaining toasts and garlic halves. Drizzle toast with olive oil and place into warmed shallow bowls. Ladle soup over toasts—vegetables should come above broth. Drizzle soup with more olive oil. Sprinkle with celery leaves or parsley and serve immediately.

COCKTAILS & MIXERS Aperol Squirrel p. 107

Bubbly Blue Hawaii p. 106 Clarified Margarita p. 103 Espresso Grasshopper p. 107 Garden Daiquiri p. 106 Grapefruit Rickey p. 106 Pink Gintini p. 106 Smoky Lemon Drop p. 106 White Lady Fizz p. 106

106

Serves 8

115

SPRING 2026 ————————