MUST BE LEGAL DRINKING AGE.
REACH FOR ICONIC FLAVOURS WHY NOT
2 Dry cod with paper towel. Season lightly with salt and pepper (keep in mind that feta is salty) and place 1 fillet in each cazuela. Top each fillet with a slice of feta. 3 In a medium mixing bowl, mix remaining oil, zest and juice of 1 lemon, tomatoes, olives and parsley. Divide evenly between cazuelas. Place on barbecue and cook, lid closed, for 12 to 15 minutes, until fish is cooked through and flakes evenly. 4 Cut remaining lemon into wedges and serve with fish. Garnish with parsley. Serves 4 PAIRS WITH GROWERS TANGY GRAPEFRUIT POMELO CIDER $13.99 BC 90884 6 × 355 ml BIRRA MORETTI LAGER $16.99 Italy 676130 6 × 330 ml No-Bake Dishes page 128
MUST BE LEGAL DRINKING AGE.
COLD TOFU WITH ZUCCHINI NOODLES 3 medium zucchini (about 1½ lbs/680 g) kosher salt 3 tbsp (45 ml) low-sodium soy sauce or tamari 3 tbsp (45 ml) rice vinegar 1 tbsp (15 ml) toasted sesame oil
3 When ready to serve, pat zucchini dry with a clean tea towel or paper towel, then divide among 4 serving plates. Thickly slice tofu into 8 pieces and place 2 pieces over each portion of zucchini. Top with a generous spoonful of dressing and garnish with extra green onions, sliced radishes, cilantro and chopped peanuts. Serve with remaining dressing alongside. Serves 4 PAIRS WITH
1 clove garlic, finely minced 1 tsp (5 ml) granulated sugar 1 green onion, finely sliced, plus more for garnish 3 tbsp (45 ml) chili crisp condiment * 1 × 14 oz (398 g) block silken tofu, drained 2 small radishes, thinly sliced ¼ cup (60 ml) fresh cilantro leaves 2 tbsp (30 ml) chopped peanuts
STEAM WHISTLE PILSNER $3.49 Canada 783269 473 ml MATUA LIGHTER SAUVIGNON BLANC $18.99 New Zealand 363405
1 Using a mandoline set to ⅛-in (0.3 cm) thin with julienne attachment, or using a vegetable peeler, slice zucchini into long, noodle-like strips, saving seedy cores for another use. Place zucchini in a colander set in a sink or over a bowl. Lightly season zucchini with salt and gently toss to thoroughly incorporate. Set aside for 20 minutes to allow excess water to drain from zucchini. 2 Meanwhile, make chili dressing. In a small bowl, whisk soy sauce, rice vinegar, sesame oil, garlic and sugar until sugar is dissolved. Stir in green onions and chili crisp. Set aside until ready to use. Can be stored in an airtight container in refrigerator for up to 1 week.
* Chili crisp is a crunchy, spicy and aromatic condiment for noodle, rice, egg dishes and grilled meats. You can find it at most grocery stores.
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