LCBO Food & Drink Summer 2025

Ripe and Ready from page 82

3. In a second bowl, whisk together eggs, sour cream, milk and butter.

2. In a small bowl, whisk together almond butter, lemon juice and 3 tbsp (45 mL) water. If required, add up to 2 tbsp (30 mL) more water in order to create a pourable sauce. Stir in garlic and season to taste with salt. 3. Spread out beans on a large serving platter. Stir onions into tomato mixture and tip mixture, including all accumulated juices, over beans. Drizzle with the almond sauce and serve. TIP This salad is endlessly riffable. The almond butter can be swapped for any other unsweet ened nut or seed butter, while the acid can be replaced with lime juice or rice vinegar. The lemon juice in the tomato mixture can be swapped with pomegranate molasses or another citrus juice. Even the beans are interchangeable with another type—or even chickpeas. Lean heavily on one herb or the other only keeping in mind that the tomato mixture should be sharp enough to dress the beans and the nut drizzle delicious enough to eat by the spoonful. LOCAL TOMATO SUNDAY GRAVY Ontario field-ripened plum and Roma tomatoes are worthy of a long-simmered Italian-American pasta sauce (the best kind!), but their season is short—don’t miss the opportunity! Get it all started in the morning, and by noon you can turn off the stove with only a quick salad to toss and pasta to cook when everyone gets hungry. Look for thin snacking-style whole pepperoni instead of larger pizza pepperoni here—it’s best to drop them into the sauce whole. Specialty cheese shops usually sell Parmesan rinds, as do some big grocers. 3/4 cup (175 mL) olive oil, divided 2 lbs (905 g) English-cut short ribs, cut into 2-inch (5-cm) lengths Fine kosher salt Freshly ground black pepper 5 sweet Italian sausages 1/2 cup (125 mL) roughly chopped garlic 1/4 tsp (1 mL) chili flakes 2 tbsp (30 mL) tomato paste 2 cups (500 mL) Chianti or Sangiovese red wine 8 cups (2 L) Tomato Passata, divided (recipe follows) 2 tsp (10 mL) dried oregano 5 oz (140 g) pepperoni (see note above) 6 oz (170 g) Parmesan rinds, or 1 oz (30 g) Parmesan finely grated on a rasp Serves 4 as main or 8 as a side

4. Pour over dry ingredients and stir until just combined. Scrape into prepared skillet and level. Top with overlapping slices of tomato leaving a 1-inch (2.5-cm) border all around. 5. Bake on centre rack for 45 to 50 minutes or until a toothpick inserted in centre comes out clean. Let stand 20 minutes. 6. Sprinkle top of cornbread with flaky salt and reserved green onion tails, thinly sliced. Cut into squares to serve. OVERNIGHT TOMATO & BEAN SALAD Dress summer’s best tomatoes with handfuls of herbs, a simple vinaigrette, and overnight them in the fridge. Yup, it flies in the face of conven tional wisdom, but over time the tomatoes lend some of their juices to the vinaigrette and the whole thing takes on a silky salsa-like vibe. In the end, they’re used to dress up some beans. The salad is finished with a toasty almond drizzle that makes it a perfect side for grilled meats. See the TIP below the recipe for the lowdown on improvising with whatever acids and nut or seed butters you have on hand. Serves 6 to 8 1 cup (250 mL) loosely packed tender herb leaves, such as basil, mint and/or dill, torn if large 1/2 cup (125 mL) extra virgin olive oil 3 tbsp (45 mL) red wine vinegar 1 tbsp (15 mL) lemon juice 1/2 tsp (2 mL) fine kosher salt 1 tsp (5 mL) Aleppo pepper or a pinch chili flakes, optional 1/4 cup (60 mL) stirred almond butter 3 tbsp (45 mL) lemon juice 3 to 5 tbsp (45 to 75 mL) water 1 clove garlic, finely grated Salt to taste 2 cans (each 540 g) or jars white kidney (cannellini) beans, drained and rinsed 3/4 cup (175 mL) diced red or white onion, about 1 small 1. For the overnight tomatoes, combine all ingredients in a large non-reactive bowl. Stir to combine, cover and refrigerate for 12 to 16 hours. Remove bowl from fridge 2 hours before you plan to serve the salad. OVERNIGHT TOMATOES 11/2 lbs (680 g) ripe tomatoes, diced

SMOKY CHEDDAR & TOMATO CORNBREAD This rich, moist cornbread is the perfect side for BBQ ribs or brisket and slaw. You can use one large tomato or use a variety of heirlooms, a slice or two from each. Their size doesn’t matter as much as the combined weight. If you prefer to be outside (and who doesn’t!), cornbread can be baked over indirect heat on the grill with the lid closed. Simply maintain the temp as indi cated for the oven method and rotate your pan every 15 minutes. 11/2 cups (375 mL) medium-grind cornmeal 11/2 cups (375 mL) all-purpose flour 11/2 tsp (7 mL) salt 1/2 tsp (2 mL) coarsely ground black pepper 1 tsp (5 mL) smoked paprika 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) baking soda 2 tsp (10 mL) sugar 5 green onions 5 oz (140 g) coarsely grated smoked cheddar 2 eggs 1 cup (250 mL) sour cream or crème fraîche 3/4 cup (175 mL) milk or water 12 tbsp (180 mL, 11/2 sticks) unsalted butter, melted 11/4 lbs (565 g) heirloom tomatoes, sliced a scant 1/2-inch (1-cm) thick Flaky sea salt to serve

1. Preheat oven to 400°F (204°C). Butter a 10-inch (25-cm) cast-iron skillet.

2. In a large bowl, whisk together cornmeal, flour, salt, pepper, paprika, baking powder, bak ing soda and sugar. Thinly slice white and light green parts of green onion. Add to dry ingre dients along with cheddar and stir to combine. Reserve green onion tails.

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