LCBO Food & Drink Summer 2026

Just a Pinch from page 66

SUMMER SQUASH RIBBONS WITH DULSE & GARLIC OIL

Pre-salting the zucchini draws out water and “wilts” it. Don’t pre-salt too long before serving time or the zucchini will become too wet and limp. Dulse—a type of seaweed—adds smoky depth to this dish; if you can’t find it, substitute nori flakes. Use extra dulse flakes as a salad topper or to season popcorn. Small handful dried dulse 2 tbsp (30 mL) extra virgin olive oil 2 cloves garlic, thinly sliced 3 small (or 2 medium) mixed zucchini and summer squash 1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt 1/4 cup (60 mL) Thai and/or regular basil leaves, torn Maldon salt and black pepper 1. Heat a frying pan over medium-low heat. Tear dulse into pieces and add to pan. Toast, stirring occasionally, until light brown and beginning to smoke, about 3 minutes. Transfer to a plate and let cool. Rub between your fingers to crush into salty flakes. Measure out 1 tbsp (15 mL) and save rest for another use. 2. In same pan, heat olive oil over medium- low heat. Add garlic and cook until lightly golden and crisp, about 3 minutes. Using a slotted spoon, transfer garlic chips to a plate to cool, reserving garlicky oil. 3. Using a mandoline, cut zucchini and summer squash into thin ribbons. Place in a large mixing bowl and toss with kosher or table salt. Let stand 10 minutes to soften. 4. Drizzle wilted squashes with half of garlic oil, half of reserved dulse flakes and half of basil. Season with Maldon salt (if necessary) and pepper. Transfer to a serving plate. Drizzle with remaining garlic oil and sprinkle with remaining basil, dulse and all of garlic chips. Serve immediately.

BLISTERED POLE BEANS & TOMATOES WITH CHICKEN SALT At the peak of summer, grilled pole beans (aka flat or Romano beans) are a perfect barbecue side dish. If the beans seem less than squeaky fresh, give them a very quick blanch before grilling. When making Australian chicken salt, make sure the chicken bouillon contains chicken—surprisingly, most don’t. You can also use a locally made chicken salt from thesaltedrooster.com. CHICKEN SALT 11/2 tsp (7 mL) powdered chicken bouillon, preferably Knorr Instant Chicken Stock Mix 1/2 tsp (2 mL) turmeric 1/4 tsp (1 mL) onion powder 1/4 tsp (1 mL) garlic powder 1/4 tsp (1 mL) Diamond Crystal kosher salt or 1/8 tsp (0.5 mL) table salt BEANS 1 lb (455 g) pole beans, stem ends trimmed 1 tbsp (15 mL) olive oil 1 cup (250 mL) quartered cherry tomatoes, preferably multicoloured Salt and freshly ground pepper to taste 2 tbsp (30 mL) chopped dill

SALTED PLUM CROSTINI WITH PRESERVED LEMON & LABNEH

Salt brings out the flavour and juices of purple plums, and the preserved lemon rind and brine, along with chopped shallot, give it a savoury lift. It’s a uniquely delicious and gorgeous summer starter. For preserved lemons, look for the excellent Belazu brand, which you can find at flavourfull.ca. 3 large purple plums, pitted, cut into 1/2-inch (1-cm) wedges 1/2 tsp (2 mL) Maldon salt 3 tbsp (45 mL) finely chopped shallot 1 tbsp (15 mL) preserved lemon brine Coarsely ground black pepper to taste Peel from 1 preserved lemon, cut into slivers 12 slices baguette, cut 3/4-inch (2-cm) thick on a sharp bias 1. In a large mixing bowl, toss plums with Maldon salt. Let stand until juicy and flavourful, about 10 minutes. 2. Meanwhile, combine shallots with preserved lemon brine in a small bowl. Season with pepper and let stand to pickle lightly, at least 5 minutes. Add shallot mixture and preserved lemon peel to plums. Mix to combine. 3 tbsp (45 mL) olive oil 1 cup (250 mL) labneh

1. For the chicken salt, combine all ingredients in a ramekin. Stir until evenly combined.

2. For the beans, preheat grill on high.

3. In a large mixing bowl, toss beans with olive oil until evenly coated. Grill beans with lid closed until blistered and tender, 2 to 3 minutes per side. Return to mixing bowl. Using kitchen scissors, cut long beans in half. Sprinkle with chicken salt and toss. Add tomatoes and dill and toss once to combine. Transfer to a serving dish and serve immediately.

3. Preheat a grill or broiler on high.

4. Brush both sides of baguette slices with olive oil and grill—or broil on a baking sheet about 4 inches (10 cm) from element—until bread is toasted and lightly charred in spots, 30 to 60 seconds per side.

5. Slather toasts with labneh and pile plum mixture on top. Sprinkle with more coarse pepper, if desired.

Makes 4 servings

Serves 4 to 6

Serves 4 to 6

WHAT TO SERVE Malivoire Farmstead Gamay VQA VINTAGES ESSENTIALS 591313, $21.95

WHAT TO SERVE Trius Sauvignon Blanc VQA LCBO 221804, $17.95

WHAT TO SERVE Santa Carolina Collection Series Rosé LCBO 24085, $13.95 Look for a rosé with enough oomph and fruitiness to match salty, juicy plums and lemon peel, and enough fresh acidity to balance the richness of labneh.

A light red Gamay with minimal tannin has the bright acidity to handle tomatoes without overwhelming the flavour of the beans. Ontario makes excellent Gamay: look for a lighter example.

The delicate herbal and vegetable flavours of the dish suggest a light, crisp Sauvignon Blanc—with enough acidity to cope with the salt and minerality of the dulse.

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———————— SUMMER 2026