4 Add dill, parsley, remaining butter, juice of half a lemon and salt and pepper, to taste. Stir to combine. Check seasoning of broth and adjust as desired. Serve with sliced or torn bread and remaining lemons. Serves 4 PAIRS WITH MARE DI SIRENA PINOT GRIGIO Italy $14.99 432123 WILLIAM FÈVRE CHAMPS ROYAUX CHABLIS France $37.99 25270
pepper. Roast in oven until golden brown and cooked through, about 15 minutes. 5 In a large shallow saucepan, add 2 tbsp (30 ml) oil and 1 tbsp (15 ml) butter over medium heat. Reduce heat to low and add leeks. Season to taste with salt and pepper and cover with lid. Slowly cook for 15 minutes, stirring occasionally, or until leeks are soft. Remove lid and turn up heat to medium-high. Cook, stirring constantly, until all liquid has evaporated, taking care not to brown leeks.
with salt and pepper. Spread Boursin over chicken breasts. Add sliced lemon throughout dish and bake for another 10 minutes or until chicken has reached an internal temperature of 165 F (73 C). 4 Squeeze remaining lemon juice over chicken before serving. Serves 3 to 4 PAIRS WITH BRANCOTT ESTATE SAUVIGNON BLANC New Zealand $17.99 129528 LAURENZ V. SINGING GRÜNER VELTLINER Austria $23.99 458034
6 Add rice and stir until all rice is coated with fat. Add white wine and cook until completely absorbed.
7 Reduce heat to medium-low, add a ladle of hot stock and stir to combine. Stir frequently. Once stock has absorbed, add another ladle of stock and continue cooking, stirring frequently. Repeat this until rice is just cooked; it should be tender but not soggy. If more liquid is needed, use hot water. 8 Turn off stove. Mix in pesto, butter and cheese. Add reserved spinach purée and stir until combined. Add more stock or water if needed, to loosen risotto. 9 Divide between 4 bowls. Place a mushroom on each serving and garnish with more cheese. Serves 4 PAIRS WITH ERNESTO DEL PALACIO TORO VERDEJO MALVASIA Spain $19.99 439112 CHAPOUTIER BILA-HAUT CÔTES DU ROUSSILLON BLANC France $19.99 175042
CHICKEN & ASPARAGUS BAKE 3 garlic cloves, roughly chopped 2 tsp (10 ml) chicken bouillon paste 3 tbsp (45 ml) extra-virgin olive oil, divided 4 sprigs thyme, leaves only 2 sprigs oregano, leaves only 2 lemons 3 to 4 boneless, skinless chicken breasts 2 tbsp (30 ml) butter, melted salt and pepper, to taste cup dry white wine 2 bunches asparagus, trimmed 1½ oz (45 g) Garlic & Fine Herbs Boursin, room temperature 1 In a medium-sized bowl, mix garlic, bouillon paste, 1 tbsp (15 ml) olive oil, thyme, oregano and zest and juice of 1 lemon. Add chicken and toss to coat. Marinate for at least 30 minutes or up to 2 hours. 2 Preheat oven to 375 F (190 C). Coat an oven-safe baking dish with remaining olive oil and add chicken breasts. Drizzle with melted butter, season with salt and pepper. Pour wine into bottom of dish. Bake chicken for 15 minutes. 3 Cut remaining lemon in half. Set half aside for later and slice other half into thin slices. After 15 minutes, add asparagus to dish and toss to coat in cooking juice. Season asparagus
SPRING RISOTTO 1 handful spinach, blanched 3 to 4 cups (750 ml to 1 L) chicken or vegetable stock 2 leeks, white parts only 4 bunches maitake 1 mushroom, bottoms trimmed 4 tbsp (60 ml) olive oil, divided salt and pepper, to taste cup (60 ml) butter, divided 2 cups (500 ml) Arborio rice cup (60 ml) white wine 1 x 7 oz (200 ml) jar pesto 4 oz (125 g) Parmigiano-Reggiano, finely grated, plus more for garnish
1 Blend spinach with just enough stock to make a smooth purée. Set aside for later. 2 In a medium saucepan, bring stock to a boil. Reduce heat to low and keep warm. 3 To clean leeks, slice in half lengthwise. Run under tap, spreading layers out to clean between. Cut into 1-in (2.5 cm) slices. 4 Preheat oven to 375 F (190 C). Place mushroom bunches on parchment- lined baking sheet. Drizzle with 2 tbsp (30 ml) oil and season with salt and 1 Substitute maitake mushroom for oyster mushroom as desired.
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