LCBO_Food_&_Drink_-_Spring_2020

FOOD & DRINK SPRING 2020 SHOP ONLINE AT LCBO.COM 9 7

SESAME NOODLE BOWL

You’ve got your Sesame Dressing, your Juicy
Poached Chicken and your blanched pea
pods in the fridge. Add some fast-cooking
Asian noodles and raw veggies for a perfectly
delicious lunch.

Salt

1/2 lb (225 g) fresh or dried Asian noodles
(I like the fresh Shanghai Style)
2 tbsp (30 mL) sesame oil

2 tbsp (30 mL) Sesame Dressing (recipe follows)
mixed with 2 tbsp (30 mL) water
2 cups (500 mL) pea shoots

1 cup (250 mL) sliced blanched pea pods

1 cup (250 mL) shredded peeled carrot
1 green onion, thinly sliced

1 Juicy Poached Chicken breast, thinly sliced
(recipe p. 96)
1 tbsp (15 mL) toasted white or black sesame
seeds (or a mixture)

1 Bring a large pot of salted water to a boil.
Add noodles and boil for 1 to 2 minutes or until
cooked but still al dente. Drain and rinse very
well with cold water. Toss with sesame oil, cover
and refrigerate until ready to dress and serve.

2 Toss noodles in a bowl with thinned Sesame
Dressing. Divide between lunch containers and
top with pea shoots, pea pods, carrot, green on-
ion, chicken and sesame seeds. Serve with more
Sesame Dressing drizzled overtop if desired.

Makes 2 Servings

SESAME DRESSING

You will find so many uses for this delicious
dressing. Thin it out with a little water to get it
to the consistency you need.

3 tbsp (45 mL) Chinese sesame paste or tahini

1 tbsp (15 mL) white miso paste
2 tbsp (30 mL) light soy sauce

1 tbsp (15 mL) sesame oil

1 tbsp (15 mL) unseasoned rice vinegar
2 tsp (10 mL) packed brown sugar

2 tsp (10 mL) grated ginger
1 tsp (5 mL) grated garlic

1/2 tsp (2 mL) Sriracha

1 Combine sesame paste and miso in a medium
bowl and whisk until uniform. Whisk in soy
sauce, sesame oil, vinegar, brown sugar, ginger,
garlic and Sriracha. Thin with water as needed.

Makes about 1/2 cup (125 mL) or enough to
coat 1 lb (455 g) of noodles

SALMON SALAD BOWL

Take your delicious prepped ingredients, add

a few extra raw vegetables and turn them into

a satisfying protein-laden salad!

2/3 cup (150 mL) cooked Farro (recipe p. 96)

1/4 cup (60 mL) Zesty Lemon Vinaigrette,

divided (recipe p. 96)

4 cups (1 L) torn lettuce

1 cup (250 mL) blanched asparagus, cut into

1-inch (2.5-cm) lengths

1/2 cup (125 mL) blanched pea pods, cut in half

1/2 cup (125 mL) thinly sliced fennel

2 tbsp (30 mL) chopped parsley

2 pieces cooked Mustardy Roast Salmon Fillets

(recipe follows)

1 Toss farro with 1 tbsp (15 mL) vinaigrette and

divide between 2 containers.

2 Divide lettuce, asparagus, pea pods, fennel,

parsley and salmon between containers. Put

re maining dressing in a small container on the

side.

Makes 2 servings

MUSTARDY ROAST SALMON fillets

Sweet and savoury, this salmon makes a moist

and flavourful addition to any lunch.

1 lb (455 g) salmon fillet

2 tbsp (30 mL) sweet Thai chili sauce

1 tbsp (15 mL) grainy mustard

1/4 tsp (1 mL) Sriracha

1 tsp (5 mL) grated garlic

Salt

1 Preheat oven to 425°F (220°C). Line a bak-

ing sheet with foil. Cut salmon into 3 equal-

sized pieces, and place on foil skin-side down.

2 Combine chili sauce, mustard, Sriracha and

garlic and generously coat salmon. Season with

salt. Bake for 10 to 15 minutes or until salmon

begins to flake when you press down on it.

Makes 3 servings

SALM O N F R IT TATA

Sour cream, moist cooked ingredients and fresh

dill make this frittata more than lunch-worthy!

1/4 cup (60 mL) sour cream

6 large eggs, beaten

Salt and freshly ground pepper

2 tbsp (30 mL) unsalted butter

1/2 cup (125 mL) chopped onion

1 cup (250 mL) chopped cooked asparagus

3/4 to 1 cup (175 to 250 mL) Mustardy Roast

Salmon (recipe this page), broken into chunks

1 tbsp (15 mL) chopped dill

1 Preheat oven to 400°F (200°C).

2 Place sour cream in a medium bowl and

whisk in eggs until just combined. Season with

salt and pepper.

3 Heat butter in a 10-inch (25-cm) ovenproof

nonstick pan. Add onions and sauté over

medium heat for 4 minutes or until lightly

golden. Add cooked asparagus and salmon.

Pour beaten egg mixture overtop and sprinkle

in dill. Cook for 3 minutes or until frittata has

begun to set around the edges.

4 Transfer to the oven and bake for 8 to

10 minutes or until eggs are fully set and

lightly puffed at edges.

Makes 2 to 4 servings

MAPLE ROASTED RHUBARB PARFAITS

Use a rolling pin or the bottom of a heavy pot

to break the cinnamon stick into a few pieces.

3 tbsp (45 mL) maple syrup

1 tsp (5 mL) grated orange zest

2 tbsp (30 mL) fresh orange juice

1-inch (2.5-cm) piece cinnamon stick

6 oz (170 g) rhubarb, cut into 3/4-inch (2-cm)

lengths, about 2 cups (500 mL)

2/3 to 1 cup (150 to 250 mL) plain Skyr or Greek

yogurt

1/4 cup (60 mL) crunchy granola

1 Preheat oven to 450°F (230°C).

2 Combine maple syrup, orange zest and

juice, cinnamon and rhubarb in an 8 x 8-inch

(20 x 20-cm) glass or non-reactive baking dish,

tossing to coat, then spreading into a single

layer so everything roasts evenly.

3 Roast in centre of oven until rhubarb is

tender and juices are syrupy, about 20 minutes.

Let cool. Discard cinnamon pieces. Serve as is

or divide between 2 small jars and top with Skyr

or yogurt. Top with granola just before eating.

Makes 2 servings