LCBO Food & Drink Summer 2016

BY AMY ROSEN  •  PHOTOGRAPHY BY JAMES TSE

With every colour of the rainbow represented in summer’s bounty of produce, celebrate it all with this visually dazzling range of dishes—each one making the most of colour and flavour.

SUMMERTIME EATING is about enjoying fresh fruits and vegetables at their peak— so little time, so much to devour! Come and dive into the multicoloured joy that is eat- ing what’s in season, all turned into a pot of gold on the dinner table!    We look forward to them all winter and spring until—hark!—the first field toma- toes hit the greengrocers’ shelves and we eat our fill of them until the late autumn frosts. Tomatoes are great fresh or roasted, and in our snappy appie we’re treating a variety of tomatoes both ways and goos- ing them with spice and crunch. Corn, the

other sweet vegetable treat of the season, shines in a decadent quiche, all crisp buttery crust and creamy custardy filling, great for a weekend brunch or hot-weather dinner. A myriad of greens—green onions, parsley, pistachios—come together for a standout main of warm halibut on a pool of cool vichyssoise, while blueberries—plump, juicy and oh-so-Canadian—are piled high in a signature crumble pie. Finally, we have a switch-hitter dish, great for casual get-togethers or elegant soirees, that magically

turns burrata, figs, grapes, honey and purple thyme into a colourful new gem.

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