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Category Archives: Lunch

Caprese Salad (AKA this single girls’ PERFECT summer time dinner!)

My adorable little home town has a great farmers market on Wednesday nights in the warm months.  I love visiting the market, and especially love my favorite vendors there from Goose Creek Gardens (visit there website here to find out what other markets you may be able to catch them at www.goosecreekgardens.com).  They have a great selection of fresh herbs and greens for an incredibly low price.  You can get a really generous sized bag of herbs for only $1.  I know, I know, it’s an incredible deal!  They charge 1/3 of the prize for 1/3 more than what you get at a grocery store.

Tonight I enjoyed a caprese salad with the first cutting of their home grown basil.  It was delish!  It is a perfect and healthy meal when I’m just cooking (or in this case cutting tomatoes and cheese, which I don’t think can actually constitute as cooking!) during the warm months.  All I do is cut the tomatoes in slices, cut some mozzarella cheese in slices and top with basil.  I then drizzle Italian dressing over top.  You could also do nice extra virgin olive oil or balsamic vinegar over the salad.

Voila!  A delicious salad course for entertaining or a whole course if you’re like me and use 2 tomatoes and don’t feel like making anything!  Ok, ok, ok.  I’ll admit it.  I followed the healthy salad with a glass of wine and a piece of tiramisu from a cute little restaurant downstairs while I typed this post 😉

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Lunch Time!

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I go through phases where I buy lunch a lot at work and when I’m good at planning ahead and bringing my lunch. I’m on a phase of bringing my lunch right now. The thing for me about packing a lunch is that is still needs to be fresh an interesting and delicious. Last night I picked up some groceries to help the attempt at saving money and being slightly healthier.
Today’s (and the rest of the weeks) menu is a turkey sandwich. I know it sounds boring, but it’s not! I used a cheddar foccacia bread with smoked turkey and smoked Gouda cheese, a chipotle Dijon mayo, tomato and drag cilantro.

Yummmmmmmmmm!!

Scallop Burgers with Cilantro Lime Mayonaise

I am a huge food nerd.  I admit I spend hours a week flipping through my cook books and reading other food blogs and recipes sites.  When I found this recipe on http://www.food.com, I knew I had to try it as soon as possible because I really like scallops and like absolutely LOVE cilantro!  It has been long been a running joke in my family about how much I love scallops, because years and years (perhaps even a decade <gross!>) my grandpa had made scallops for us for dinner and I mentioned how good they were and how much I liked scallops.  Since he is the sweetest and kindest guy in the world, scallops were also on the menu the next time we went for dinner.  While we were eating them, he asked if I liked them and I of course replied that I did (because I honestly did!).  The next few times we were there he either made them or asked which of us liked them, and my family would all reply that we all did but I was the one who REALLY loved them.  If you mention scallops to my family, they will vouch for how much I love them 🙂  I would happily have my grandpa cook me scallops for many more years to come!

Phew, got a bit off subject!  Anyways, luckily I was able to convince my friend and taste tester Mandy to come over for dinner on Tuesday to give this a whirl.  Overall, we were both fans of the burgers.  In the future I would take the advice of using the food processor to chop the scallops and other ingredients (I did this by hand, trying to avoid another dirty dish!).  I think having the scallops diced a bit finer would have helped them stay together a little bit better.  I would reserve a bit of the scallops and roughly chop so you still had some bigger chunks in some bites.  Also, the recipe said to make them into little sliders which would be cute for a party, but since it was just Mandy and I, we made them burger size.

Scallop Burgers                                                                                                                                                                                                                1 medium vidalia onion, finely diced

2 TBS butter

2 lbs fresh sea scallops (since we were just making burgers for us, I used 3/4 of a pound)

3 TBS flour

3 TBS panko breadcrumbs

1 tsp salt

1/2 tsp fresh ground black pepper

1 egg, beaten

1/2 cup chopped fresh cilantro

1 TBS fresh lime juice

1 TBS freshly grated ginger

2 TBS oil

12 mini buns (or a few large buns)

Cilantro Lime Mayonnaise

4 TBS fresh lime juice (I used about 2 1/2 limes, but honestly didn’t measure)

1/2 tsp hot sauce

1 cup chopped fresh cilantro

salt and pepper to taste

Finely the dice the onion and then saute in butter until translucent.  Remove from the heat and set to the side to cool.

While the onions are cooking, chop the finely chop the cilantro.  Mix the mayonnaise with the remaining ingredients until combined.  Put the mayo in the fridge to let the flavors meld.

Chop scallops (or chop in the food processor) until coarsely chopped.  Transfer to large bowl and mix with the remaining ingredients, except the vegetable oil.  I had to use slightly more flour and a bit extra of the bread crumbs.  Add the onions (which we forgot, so they were a topping on the burger).    If the mixture seems to lose add either more egg or flour.

Shape the mixture into little “slider” size or larger patties and place on lined dish.  Put the patties in the fridge to cool for about 1 hour or in the freezer for about 15 or 20 minutes.

Heat the oil in the skillet and place the patties or sliders in the pan until the scallops appear translucent and the patties are golden brown.

Place the burgers in the buns and top with the cilantro lime mayo and enjoy!  I served the burgers with a mixed greens salad with tomatoes, avocado and grilled corn kernels with a cilantro lime vinaigrette.

Herbed Turkey Bagel Sandwich

This sandwich is based off of a delicious sandwich I had recently at Bruegger’s.  It was super easy to put together, and you could easily put these together for a crowd for brunch or lunch.

Wheat bagel thins (1 per person)

Garden veggie cream cheese (about 1/2 -1 TBS)

Sun dried tomatoes (about 1/2 TBS)

2 slices turkey breast (I used Trader Joe’s herbed turkey)

1 slice smoked gouda

Arugula (a small handful)

Smear the bottom half of each bagel thin with the garden veggie cream cheese.  Top with turkey, cheese, and arugula.  Spread the sun dried tomatoes on the top of the bun or place on the arugula.  Viola!  You have a delicious gourmet looking and tasting sandwich!

Let’s Do Lunch

The air is still hanging on to a chill here in Pittsburgh, which made yesterday a perfect afternoon for soup making.  A couple of friends came over for lunch yesterday and I made broccoli cheddar soup, sandwiches and yogurt parfaits.  I intended it to be a fairly “light” lunch, but we all ended up being pretty stuffed!

 

All 3 of the following recipes could easily be made for a larger group for a brunch of lunch.  If you are making the granola parfaits for a crowd, you could use either the plastic champagne flutes or wine glasses or even the short plastic cocktail cups and still have a nice effect.