LCBO Food & Drink Summer 2023

GREEN GODDESS WHITE BEAN DIP A mash-up of green goddess dressing and hummus, this verdant dip is a great excuse to raid your herb garden. Avocado gives it the creaminess we all crave from a chip-and-­ vegetable dip, while keeping the dip dairy-free and vegan-friendly. 1 can (19 oz) white kidney beans, drained, rinsed 1 large ripe avocado, flesh removed 2 cloves garlic, smashed 2 tbsp (30 mL) toasted pine nuts, plus more to garnish 1/2 cup (125 mL) chopped flat-leaf parsley 1 tsp (5 mL) finely grated lemon zest Salt and freshly ground pepper to taste 3 tbsp (45 mL) extra virgin olive oil Flaky sea salt and whole basil leaves to garnish 1. In a food processor, combine beans, avo cado, garlic, pine nuts, parsley, basil, chives, lemon juice and zest. Blend until smooth, about 2 minutes. Scrape down sides of bowl. Season with salt and pepper. With motor running, slowly add olive oil. Run machine until smooth, about 1 minute. 2. Transfer dip to a serving bowl. Garnish with pine nuts, a pinch of flaky salt and basil leaves. Serves 6 to 8 1/2 cup (125 mL) chopped basil 1/4 cup (60 mL) chopped chives 3 tbsp (45 mL) fresh lemon juice

PITA CHIPS 2 large thin whole-wheat pitas 2 tbsp (30 mL) olive oil 2 tsp (10 mL) cumin Salt to taste LEMON-SUMAC VINAIGRETTE 5 tbsp (75 mL) fresh lemon juice 1/4 cup (60 mL) olive oil

7. Season steak with salt, pepper and chili flakes. Grill on high, covered, until nicely seared, 2 to 3 minutes. Flip and grill, covered, until seared on other side, another 2 to 3 min utes. Reduce heat to medium on half of grill and transfer steak to that side. Cook, flipping once, until it’s done to your liking, about 2 minutes total for medium-rare. Transfer to cutting board. Rest for 10 minutes then slice against grain. 8. While steak is resting, add strawberries to salad. Crumble pita into rough pieces and add to salad. Add vinaigrette, toss and divide among four bowls. Top with sliced steak, sprinkle with additional sumac and serve immediately. Serves 4 MARGARITA ICE CUBES Inspired by a visit to NYC’s Xixa restaurant, this flavoured cocktail cube gives new mean ing to the term “on the rocks.” A salty-sweet concentration of lime, simple syrup, Cointreau and sea salt, it comes to life when tequila is poured overtop. The drink evolves as you sip, starting off more spirit-forward, but finish ing tart and fruity, and delivering ceaseless enjoyment throughout.

2 tsp (10 mL) sumac 4 tsp (20 mL) honey Salt and freshly ground pepper to taste

SALAD 1 lb (455 g) flank steak, or other grilling steak 10 oz (285 g) romaine lettuce, about 1 large head or 2 hearts, torn into bite-size pieces 3 mini cucumbers, halved lengthwise, sliced on bias 1/4 cup (60 mL) thinly sliced green onion 3 large radishes, thinly sliced 1/3 cup (80 mL) thinly sliced Medjool dates 1/3 cup (80 mL) chopped toasted walnuts 1/2 cup (125 mL) roughly chopped parsley 1/2 cup (125 mL) roughly chopped mint Salt and freshly ground pepper to taste 1/2 tsp (2 mL) chili flakes 1 1/2 cups (375 mL) chopped ripe strawberries Sumac to garnish 2. Place pita on a parchment-lined baking sheet. In a small bowl, whisk olive oil and cumin. Brush both sides of pitas with cumin oil and season with salt. Bake for 3 minutes, then flip and bake until golden brown and crispy, another 2 to 3 minutes. Remove from oven and set aside to cool. Pitas can be stored in a freezer bag at room temperature for up to 1 week. 3. For the lemon-sumac vinaigrette, place lemon juice, olive oil, sumac, honey, salt and pepper in a jar. Seal with lid and shake until well combined. Refrigerate up to 2 days. Bring to room temperature and shake well before using. 1. For the pita chips, preheat oven to 400°F (204°C).

12 oz fresh lime juice, from about 2 lbs (905 g) limes 1/2 tsp (2 mL) fine sea salt 5 oz Simple Syrup (recipe p. 135) 2 oz Cointreau (LCBO 6502, $47.60)

WHAT TO SERVE Kim Crawford Sauvignon Blanc VINTAGES ESSENTIALS 35386, $22.95

Counter the dip’s peppery elements with a fruity Sauvignon Blanc. The lively acidity cuts through the rich texture, while the herbal com ponents in the wine find echoes on the plate.

TO SERVE 6 oz reposado tequila, chilled, divided

1. In a large measuring pitcher, stir lime juice, salt, simple syrup and Cointreau until salt is dissolved. 2. Divide mixture between six 3 1/2- to 4-oz large ice cube moulds. Freeze at least 8 hours, or overnight, then transfer tray with cubes to a large freezer bag. Cubes will keep up to 1 month in the freezer. 3. To serve, carefully remove 1 ice cube from the mould and transfer it to a double-rocks glass or stemless red wineglass. 4. Pour over 1 oz tequila and give the glass a gentle swirl. Wait 2 to 3 minutes, swirl once more to incorporate the flavours, serve imme diately and sip slowly.

Rise to the Occasion from page 129

STRAWBERRY FATTOUSH WITH GRILLED FLANK STEAK

Sweet strawberries add a seasonal spin to this beloved Middle Eastern salad. To make life easy, both the pita chips and vinaigrette can be made in advance, and many other tasks, including washing herbs and chopping walnuts can be done ahead of time. Only chop the strawberries and herbs right before serving to preserve their freshness. To make this salad vegetarian, substitute grilled slices of Halloumi for the steak.

4. Let steak sit at room temperature for 30 minutes.

5. Preheat grill to high, about 500°F (260°C).

6. While grill is heating, place romaine, cucum ber, green onion, radish, dates, walnuts, parsley and mint in a large mixing bowl, but do not mix.

Serves 6

148 FOOD & DRINK SUMMER 2023