Recipes tagged with « Lunch »
Rustic Niçoise Salad
A reworked Niçoise salad with altered ingredient weights, a couple swapped veggies, and a zesty lemon twist. Rooted in classic French technique but tuned for practicality and texture. Balances tender fingerling potatoes, crisp blanched greens, and a robust vinaigrette brightened with anchovy and fresh lemon juice. Eggs steamed in a basket over simmering water, preserving moisture and ease. Tuna replaced with lightly smoked mackerel for smoke depth and heartiness. Green beans swapped to asparagus tips, offering tender snaps. Visual cues guide doneness, avoiding rubbery or mushy pitfalls. Olives kept briny; cucumber antenna sliced paper-thin for freshness. Layers of flavors deliberate but not fussy, built on straightforward execution.
Hearty Veggie Egg Ragout
A vibrant Turkish-inspired ragout combining sautéed onions and mild green peppers with fresh tomatoes and smoky Aleppo chili. Eggs are gently poached in the thickened sauce, topped with crumbly feta cheese, and finished with a sprinkle of chili flakes. Clarified butter adds richness and depth, olive oil balances the fat, and gentle simmering pulls flavors together. A rustic, textured dish ideal for breakfast or light lunch served alongside crusty bread or flatbread. Adapted with subtly transformed ingredient quantities and a hint of sweet smoked paprika to add complexity.
Cold Spelt Salad with Salmon Avocado
Chilled spelt flakes toasted then softened in broth. Fresh salmon pan-seared firm, flaked chunky. Avocado swapped for ripe mango chunks, adds sweetness and texture contrast. Jalapeño replaced with serrano for sharper heat. Lime juice, cucumber slices, fresh cilantro, shallots folded in last. Olive oil drizzle ties layers. Balanced salty, zesty, creamy, crisp.
Ham Broccoli Omelette Twist
Eggs mixed with chives instead of onion. A dash of olive oil replaces butter. Turkey ham swapped for classic ham. Cheddar swapped for Swiss cheese. Slightly changed cooking times. Small broccoli florets steamed briefly. Eggs whipped, cooked, folded with fillings. Salt pepper adjusted to taste. Oven finish optional. Bread optional.
Lobster Pea Benedictine
Homard with green peas and tarragon salad, steamed eggs, and hollandaise sauce made with a lemon-chive twist. Lobster meat steamed gently, eggs soft to medium steam-cooked, and a hollandaise with added fresh chives. Dressing with grapeseed oil and lime juice. Served with toasted brioche or English muffins. A seafood main course, free of nuts, lactose, and gluten. Cook times tweaked slightly, and ingredient amounts adjusted for a fresher take.