FOR A CHANCE TO WIN WEEKLY PRIZES PREDICT AND PLAY *
Sorghum Salad with Charred Brussels Sprouts & Smashed Green Olives Serves 6
Make With
Ouzo 12 $26.99 Greece 711630
¼ cup + 2 tbsp (90 ml) extra-virgin olive oil, divided 1 tbsp (15 ml) fresh lemon juice 1 tbsp (15 ml) finely chopped fresh parsley leaves 1 tbsp (15 ml) finely chopped fresh oregano 3 tbsp (45 ml) ouzo kosher salt and freshly ground black pepper, to taste 1 cup (250 ml) sorghum grains 4 cups (1 L) water 1 small red onion, thinly sliced into rounds ¼ cup (60 ml) fresh lime juice 4 cups (1 L) trimmed and halved or quartered Brussels sprouts 1 cup (250 ml) Castelvetrano olives, smashed 1. In a medium bowl, whisk ¼ cup (60 ml) olive oil, lemon juice, parsley, oregano and ouzo until well combined. Season with salt and pepper. Transfer to an airtight container and refrigerate until ready to use, up to 4 days. 2. Place sorghum grains in a fine-mesh strainer and rinse well under cold water, then drain and transfer to a medium saucepan. Add water and a pinch of salt and bring to a boil over high heat. Cover with a lid, reduce heat to medium-low and simmer, stirring occasionally, until tender, 45 minutes to 1 hour. Keep an eye on mixture and add more water if necessary to keep sorghum just covered. 3. Meanwhile, make quick pickled onions. In a small bowl, toss red onions with lime juice and a pinch of salt. Set aside at room temperature and toss occasionally. 4. Once sorghum is cooked, drain and transfer to and pits removed, divided ¼ cup (60 ml) crumbled feta a large bowl while still warm. Drizzle with ouzo dressing, toss to fully incorporate and set aside. 5. In a large 12-in (30 cm) skillet or frying pan over medium-high heat, heat remaining 2 tbsp (30 ml) olive oil. Add Brussels sprouts and half the olives, season with a pinch of salt, spread in an even layer and cook, untouched, until well browned, 2 to 3 minutes. Turn Brussels sprouts and olives over and cook, undisturbed, until Brussels sprouts are fork-tender and olives are blistered in spots, another 2 to 4 minutes. 6. To plate, transfer sorghum to a platter. Top with Brussels sprouts, cooked olives and remaining uncooked olives, then sprinkle with feta and pickled onions.
IN PARTNERSHIP WITH
*Must be 21 years of age or older for the Grand Prize and for Weekly Prizing, you must be of legal drinking age. NO PURCHASE NECESSARY. Skill-Testing Question Applies. Total of two (2) Grand Prizes (a football experience in a city of your choice from a predetermined list for two) worth approx. $5,000.00 CAD to be awarded throughout Contest. There are also a total of 990 Weekly Prizes, 24 per week (except final week 54 prizes) avail. to be won. The approx. values of the Weekly Prizes will vary between $16.00 to $1000.00 CAD. All Contest entries for Grand Prize#1 must be received by 12:00 pm (ET) on November 1st, 2025 (“Grand Prize#1 Close Date”) and for Grand Prize#2 by 12:00 pm (ET) on February 10th, 2026 (“Grand Prize#2 Close Date”). All Weekly entries must be received by 12:00 pm (ET) on February 10th, 2026 (“Weekly Close Date”). For full contest details visit liteleague.ca
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