LCBO Food & Drink Summer 2018

BULGUR , LENTI L & ARTICHOKE SALAD

TO ASSEMBLE 8 baby artichokes 2 tbsp plus 1/4 cup (30 mL plus 60 mL) olive oil, divided

4 pieces lengthwise. Heat 2 tbsp (30 mL) oil in a clean skillet over medium. Add artichokes and fry 3 minutes per side or until golden; add to bowl. 5 Dress salad with remaining ¼ cup (60 mL) olive oil, vinegar, cumin and dill; gently mix. Season to taste with salt. Serve right away while still warmor cover and refrigerate for as long as 5 days. Serve 6 to 8 WHAT TO SERVE F Lurton Fumées Blanches Sauvignon Blanc LCBO 472555 $13.20 The zippy acidity of the wine helps preserve the delicate flavours of the artichokes, while the light smokiness enhances the earthy tones of the dish. Château des Charmes Brut Méthode Traditionelle VQA LCBO 224766 $24.95 The traditional method of sparkling wine production creates deep toasty flavours that echo the nuttiness of bulgur and lentils.

The best kinds of summer salads are the sort you can put in the fridge and pull out whenever you’re hungry. There’s a lot of work up front here, but each step adds flavour. The payoff is a healthy salad that you can keep on hand for days. White vinegar has fallen out of favour, but its clean flavour works beautifully here. Be sure to use 5 percent acid vinegar and not the stronger 7 percent pickling vinegar.

3 tbsp (45 mL) white vinegar 1 tsp (5 mL) ground cumin 2 cups (500 mL) chopped dill Salt to taste

1 To cook lentils, combine water, salt and vin- egar in a medium pot over medium heat. Bring to a boil, add lentils, cover and cook until ten- der, 25 to 30 minutes. Drain and set aside in a large salad bowl. 2 Clean out pot, add the bulgur and water; cover and bring to a boil. Cook until water is absorbed, about 12 minutes. Fluff with a fork and add to salad bowl. 3 In a large skillet, heat oil over medium heat. Add onions, season generously with salt, cover and cook, undisturbed, for 10 minutes. Remove lid and continue to cook, stirring every 5 min- utes or so, for 40 to 50 minutes longer or until deeply caramelized. Scrape into salad bowl. 4 Trim the artichokes of their stems and ½ inch (1 cm) of their tops. Slice each into

LENTILS 4 cups (1 L) water 1 tsp (5 mL) salt 2 tbsp (30 mL) white vinegar ¾ cup (175 mL) French green lentils BULGUR

1 cup (250 mL) bulgur 1¾ cups (425 mL) water CARAMELIZED ONIONS 3 tbsp (45 mL) olive oil 1 large Spanish onion, halved and thinly sliced Salt

RUSTIC FARM PORK ®

OUR RUSTIC BONELESS LOIN FILET * ARE: * Available in 4 different flavours

HUMANELY RAISED LIVESTOCK, RAISED WITHOUT ANTIBIOTICS AND CAGE FREE.

It’s written in black and white.

FOOD & DRI NK SUMMER 2018 151 * Meets the Humane Farm Animal Care Program standards, which include nutritious diet without antibiotics, animals raised with shelter, resting areas, sufficient space and the ability to engage in natural behaviors.

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