Lunch 2025

[BeeZee]

Chopped salad (cuke, cherry tomato, orange bell pepper, pickled red onion) with cottage cheese. Very refreshing!

 

[OlyveOyl]

Frittata today, Swiss chard, red pepper, ham, Comté cubes, sprinkled with Parmesan.

Buttercrunch salad, evoo and shallot vinegar.

Frangipane tart, apricot, pistachio, almond, brushed with apricot jam and dusted with confectionary sugar.

[C. sapidus]

Sauteed onion, garlic, zucchini, and roasted chile Poblano mixed with leftover chuu chee bay scallop curry from last night.

 

I enjoyed the vegetable-enhanced version more than the original.

 

[blue_dolphin]

Ginger-garlic fish parcels from Vietnamese Food Any Day by Andrea Nguyen

I used sockeye salmon from my weekly fish share and increased the recipe amount of baby bok choy. Seasonings are ginger matchsticks, sliced garlic, black pepper,  soy sauce and oyster sauce. Quick, easy and delicious. 

[Ann_T]

Ramen noodles are not something that I buy. But after seeing so many positive reviews on the brand Momofuku

I decided to try the brand A-Sha noodles which apparently are the same and are available locally.

Momofuku noodles are not available in Canada but can be ordered off of Amazon. The difference is price for the same thing is substantial.

So yesterday I decided to try the A-Sha noodles for lunch.

I made my own sauce,(rice wine vinegar, fresh minced garlic, ginger and a little Thai sweet chili sauce) to add after the noodles were cooked.

Because I was making these for lunch at work, I boiled water in a large container in the microwave added the noodles and when almost tender,

finished them in off in a little chicken broth to which I added my sauce, some baby bok choy and strips of red pepper.

Finished off with bean sprouts, green onion, and fresh cilantro.

I grilled two steaks yesterday morning, and Moe had one for breakfast.

I took the other one with me and sliced it thin to serve on top of the noodles.

 

The heat from the soup, warmed up the beef but didn't over cook it so it stayed rare.

I would definitely do this again, and next time with chicken breast.

[blue_dolphin]

Broccolini  with Sweet Tahini from Ottolenghi’s Plenty More with sockeye salmon brushed with yuzu mayo and lemon juice then oven roasted. 

The broccolini recipe includes green beans and snap peas. 

The salmon was a riff on a recipe in Renee Erickson's Sunlight & Breadcrumbs called 1970’s Mom's Mayo-Slathered Salmon which uses regular mayo, a trick my mom also utilized in the 1970’s to keep salmon moist when broiling. 
Still works:

[Dejah]

My grands call this Brandon French Toast: It's grilled cheese, dipped in egg then fried. Served with maple syrup.

                                                                   

[C. sapidus]

Sometimes it is fun to start with what's in the refrigerator and improvise an Indian-ish curry. This one started with a wet spice paste of ginger, garlic, and red and green chiles, pureed with chicken stock and fried in ghee. Added dried fenugreek leaves, turmeric, and every ground dry spice beginning with the letter "C" (canela, cardamom, cumin, coriander, cloves, and cayenne). 

 

Seemed a little thick so I added coconut cream with chopped fresh spinach. Finished with cubed zucchini and feta cheese.

 

Edited Monday at 04:30 PM by C. sapidus
Cumin! (log)

[BeeZee]

Had a bowl of (planned) leftovers from last nights dinner that I ate cold: grilled salmon with ginger chutney glaze, grape tomatoes, "supergrain" blend with some Asian-ish dressing to moisten it. Nice on a 100 degree day, staying in the airconditioned office all day.

[pastameshugana]

16 hours ago, Dejah said:

My grands call this Brandon French Toast: It's grilled cheese, dipped in egg then fried. Served with maple syrup.

                                                                   

 

This sounds amazing. Especially with something like a brie and a blueberry or raspberry syrup.

 

I'm going to have to make some...

[MaryIsobel]

On 6/22/2025 at 12:54 PM, blue_dolphin said:

Broccolini  with Sweet Tahini from Ottolenghi’s Plenty More with sockeye salmon brushed with yuzu mayo and lemon juice then oven roasted. 

The broccolini recipe includes green beans and snap peas. 

The salmon was a riff on a recipe in Renee Erickson's Sunlight & Breadcrumbs called 1970’s Mom's Mayo-Slathered Salmon which uses regular mayo, a trick my mom also utilized in the 1970’s to keep salmon moist when broiling. 
Still works:

Mayo with lemon juice and dill was my Mom's go to salmon recipe in the 70's

[OlyveOyl]

Tomatoes with assorted herbs from the terrace, vinaigrette.

Brioche pinwheels with ham/egg salad and sorrel.

Three berry Frangipane with roasted plum gelato.

[rotuts]

@OlyveOyl

 

Wow .  looks delicious.

 

Im not sure what a brioche pinwheel is 

 

some sort of brioche bread or other form of brioche 

 

flattened , then filled and rolled , the sliced ?

 

love to hear more of how you did that.

 

TJ's has brioche bread , Id love to use that for a ' roll '

 

thanks

[OlyveOyl]

@rotuts  You pretty much nailed it, you’re a great sleuth!  Trim crust(TJ brioche), place bread between very lightly dampened paper towels.  Roll gently to flatten and elongate slightly.  Fill with your choice..this was ham, HB egg, mayo, mustard, sour cream,sriracha, very finely diced celery, salted and rolled in paper towel, pickle relish,  also blotted dry, chives, parsley.

ETA when rolled you can use the dampened paper towel to torque it a bit prior to slicing. @rotuts

Edited Thursday at 10:57 PM by OlyveOyl (log)

[C. sapidus]

I made chayote al vapor for a potluck yesterday. Simple and delicious, just chayote, serrano chile, salt, and cilantro. To make a more substantial (and spicy!) lunch from the leftovers I sauteed white onion, chorizo, and pickled jalapenos, tossed in the chayote, and finished with feta cheese, fish sauce, and Mexican oregano.

 

[blue_dolphin]

Charred squid with pan-roasted fennel, ginger, and lime from Sunlight and Breadcrumbs by Renee Erickson

A little fussy (my judgement perhaps colored by the tedious first step of cleaning a bunch of small squid - some of those rings wouldn’t fit on my pinky!) but quite good. 
The fennel is sliced, steamed to tenderness, then browned.  The squid are quickly seared, then tossed with a sauce of ginger, garlic, (Edited to add cilantro) lime zest & juice, diced Serrano chile, fish sauce and a pinch of sugar and chile flakes.  Served over Massa Organics brown rice with more sauce on the side. 
 

 

Edited 19 hours ago by blue_dolphin (log)

[Ddanno]

8 minutes ago, blue_dolphin said:

Charred squid with pan-roasted fennel, ginger, and lime from Sunlight and Breadcrumbs by Renee Erickson

A little fussy (my judgement perhaps colored by the tedious first step of cleaning a bunch of small squid - some of those rings wouldn’t fit on my pinky!) but quite good. 
The fennel is sliced, steamed to tenderness, then browned.  The squid are quickly seared, then tossed with a sauce of ginger, garlic, lime zest & juice, diced Serrano chile, fish sauce and a pinch of sugar and chile flakes.  Served over Massa Organics brown rice with more sauce on the side. 

 

Bonus points for no coriander!

[blue_dolphin]

3 hours ago, Ddanno said:

 

Bonus points for no coriander!

Ooops.  There was plenty in the sauce but I forgot to type it in.  Just imagine it’s parsley or spinach!