WHAT TO SERVE

A VQA Ontario Riesling is a wonderful match, replaying the fruity notes of the mostarda, and at the same time countering the pungency of mustard with light sweetness. The wine’s crisp acidity cuts through any oiliness from the sausage.

Fielding Riesling VQA LCBO 146761, $16.95

GRILLED KIWI PARFAIT

When it comes to grilling fruit, kiwi is o en not considered. This recipe should change that. When grilled, kiwi’s bright green flesh caramelizes and becomes dense with flavour. Paired with thick yogurt and a tropical take on granola, this parfait is parfait for any time. Serving the kiwi warm is optional. You could grill the fruit and assemble the parfaits up to an hour before they are served. Keep them in the fridge until you are ready to serve them.

3 kiwis, peeled and halved lengthwise

2 tsp (10 mL) vegetable oil

1 tsp (5 mL) lime zest

3 cups (750 mL) thick greek yogurt or skyr 2 cups (500 mL) Coconut-Cashew Granola (recipe follows)

2 tbsp (30 mL) honey

Preheat grill to medium-high heat.

In a bowl, mix kiwis and oil until evenly coated. Place on grill, cut-side down, until charred and tender, about 2 minutes. Flip and repeat. Remove kiwis from grill and let cool slightly, about 5 minutes.

Cut each kiwi half into ⁄ -inch (1-cm) slices widthwise so that the slices are shaped like half moons.

Mix lime zest with yogurt then divide into 6 jars or glasses. Divide granola on top of yogurt, then arrange kiwi slices on top of granola. Drizzle honey over each parfait and serve.

Serves 6