LCBO Food & Drink Summer 2022

Chilled Cucumber Soup with Cucumber Tomato Salsa Place 2 roughly chopped Ontario greenhouse English cucumbers, 1 1/2 cups (375 mL) plain Greek yogurt, 1/4 cup (60 mL) extra-virgin olive oil, 2 1/2 tbsp (37 mL) fresh lime juice, 1/2 cup (125 mL) packed mint leaves and 1 garlic clove in a blender. Blend until smooth. Season with salt to taste. Transfer to an airtight container. Refrigerate overnight. For the salsa, place 2/3 cup (150 mL) each chopped Ontario greenhouse cherry tomatoes and chopped Ontario greenhouse mini cucumbers in a mixing bowl with 1 1/2 tsp (7 mL) extra-virgin olive oil and 2 tsp (10 mL) chopped mint. Season with salt and pepper. Mix. Stir soup and pour into bowls. Garnish with salsa. Drizzle with extra-virgin olive oil, if desired. Serves 4 to 6

Pair with: Pelee Island Pinot Grigio VQA (LCBO 326413, $14.95), a peachy white with vibrant acidity.

SAVE $ 2.00 *

Pair with: Pelee Island Pinot Noir VQA (LCBO 135939, $14.95), a light, juicy red with sour cherry flavours.

Vine Tomato Tart with Feta & Herbs Roll and/or trim a (450-g) thawed sheet of frozen puff pastry to a 10 x 15-inch (25 x 38-cm) rectangle. Transfer to a parchment-lined baking sheet. Score a 3/4 inch (2 cm) border on pastry. Brush border with beaten egg. Sprinkle pastry with 1 3/4 cups (425 mL) grated mozzarella, 1/4 cup (60 mL) crumbled feta and 1/2 tsp (2 mL) dried oregano, staying within border. Thinly slice 1 1/4 lbs (565 g) Ontario greenhouse vine tomatoes. Arrange slices, slightly overlapping, over cheese. Brush tomatoes lightly with olive oil. Bake on bottom third of a 425°F (218°C) oven until puffed and brown, about 20 minutes. Remove from oven. Season with coarse sea salt and pepper. Sprinkle with fresh basil leaves. Cut into squares. Serves 4 to 6.

Visit us at www.OGVG.com to learn more about Greenhouse Goodness

*Limited time offer, June 20th 2022 - July 17th 2022