LCBO Food & Drink Summer 2025

11/2 cups (375 mL) full-fat sour cream 1/4 cup (60 mL) thinly sliced green onion, green part only 1 tbsp (15 mL) chopped dill

4. At some point during the vegetable prep, preheat grill to high. Clean and oil grate.

6. When ready to grill, place tomatoes and broccolini in a large mixing bowl. Drizzle with enough olive oil to coat lightly. Season with salt and pepper. Mix well.

5. Grill vegetables, covering as much of the grate as possible, but avoiding cool spots. (Reduce heat if vegetables are charring too quickly.) Eggplant should be soft, about 3 minutes per side. Shiitakes should be tender, about 11/2 minutes per side. Radicchio should be charred, but still purple in middle, about 11/2 minutes per side. Fennel should be tender, 2 to 3 minutes per side. Beans should be al dente, about 11/2 minutes per side. Place vegetables, slightly overlapping, on baking sheets to cool. 6. Arrange cooled vegetables on a large serving platter or large baking sheet. (If baking sheet is aluminum, line with parchment paper.) Drizzle balsamic over eggplant, radicchio and mush rooms. Squeeze lemon over other vegetables. Nestle burrata into vegetables and split open. Serve with parsley-chili sauce and focaccia.

1/2 tsp (2 mL) finely grated garlic 1 tsp (5 mL) fresh lemon juice

7. Preheat grill to medium-high. Clean and oil grate.

MIXED GRILL 1/4 cup (60 mL) extra virgin olive oil, plus more for grilling 2 tbsp (30 mL) fresh lemon juice 2 tbsp (30 mL) red wine vinegar 1 tbsp (15 mL) chopped rosemary 2 tsp (10 mL) dried oregano 1 tsp (5 mL) finely grated garlic 6 to 8 lamb rib chops Salt and freshly ground pepper to taste 2 lbs (905 g) boneless, skinless chicken thighs, 6 ripe plum tomatoes, halved lengthwise 1 bunch broccolini, bottom stems peeled Pita for serving 1. For the latholemono, combine garlic, Dijon and lemon juice in a mixing bowl. Whisk until combined then slowly whisk in olive oil until emulsified. Whisk in oregano, sugar, salt and pepper. Transfer to an airtight container. Refrig erate up to 5 days. 2. For the tzatziki, peel, seed and grate cucum ber on large holes of a box grater into a sieve set over a bowl. Season with salt and mix. Drain 30 minutes, stirring occasionally. Blot excess moisture with paper towel. Finely chop and transfer to a mixing bowl. Add rest of ingredi ents. Mix well. Transfer to an airtight container. Refrigerate up to 3 days. 3. For the mixed grill, to make marinade, whisk olive oil, lemon juice, vinegar, rosemary, oregano and garlic in a small bowl. Set marinade aside. 4. Place lamb chops in a large mixing bowl. Season with salt and pepper. Add 3 tbsp (45 mL) marinade. Mix well and transfer to airtight con tainer. In same bowl, add chicken and remaining marinade. Season with salt and pepper and mix well. Cover chicken with plastic wrap. Refrigerate at least 1 hour and up to 6 hours. 5. While meats are marinating, pour boiling water over skewers to cover and let soak for 1 hour. Drain and pat dry. Thread chicken onto skewers, dividing evenly. Transfer to an airtight container and return to fridge. cut into 11/2-inch (4-cm) chunks 6 8-inch (20-cm) wooden skewers

8. Place tomatoes, cut sides down, and broc colini on grill. Cook, turning occasionally, until nicely charred. Tomatoes will take about 3 minutes per side; broccolini will take 3 to 7 minutes total, depending on thickness. Transfer to a large serving platter or large baking sheet. (If baking sheet is aluminum, line it with parch ment paper.) Cover loosely with foil to keep warm. 9. Lay a 3 inch (10 cm) wide strip of foil on bot tom of one side of grill. Place chicken skewers on grill with exposed sections of skewers protected by foil. Grill chicken, turning occasionally, until nicely charred and cooked through, about 10 minutes. After about 4 minutes, place lamb on grill. Grill until nicely charred and pink in middles, 2 to 3 minutes per side. Transfer meats to platter or baking sheet. Drizzle vegetables generously with latholemono, saving rest for another use. Serve with tzatziki and pita. (If pitas aren’t super fresh, heat them briefly on grill.)

Serves 8 to 10 as an appetizer

WHAT TO SERVE Kremstal DAC Grüner Veltliner VINTAGES ESSENTIALS 375022, $17.95

Grüner Veltliner has the crispness to contrast nicely with the burrata but also stands up to the vegetables’ richness and grill flavours.

Serves 6

WHAT TO SERVE Thalia Red Cabernet Sauvignon Agiorgitiko LCBO 15285, $13.25

GREEK MIXED GRILL WITH SOUR CREAM & ONION TZATZIKI The flavours of Greece come alive on this garlicky platter of grilled lamb chops, chicken souvlaki, sweet tomatoes and toothsome broccolini. With apologies to the authenticity police, the accompanying sauce has the spirit of tzatziki with a sour cream and onion base. Latholemono is a lemony Greek vinaigrette that is drizzled over everything from lettuce to grilled lamb. LATHOLEMONO 1/4 tsp (1 mL) finely grated garlic 1 tsp (5 mL) Dijon mustard 2 tbsp (30 mL) fresh lemon juice 1/4 cup + 1 tbsp (60 mL + 15 mL) extra virgin olive oil 1/2 tsp (2 mL) dried oregano Large pinch sugar Salt and freshly ground pepper to taste

Grilled lamb calls for red. Tomatoes and latho- lemono demand acidity. A dry Agiorgitiko from Greece embraces the whole platter.

SOUR CREAM & ONION TZATZIKI 4-inch (10-cm) piece English cucumber Salt and freshly ground pepper to taste

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SUMMER 2025 ————————