Saturday, April 27, 2019

#Lunch Series Number Eight

We have been home from Florida for almost two weeks now, but I'm still trying to finish up on posting the recipes for my Instagram #lunch photos. Posting these dishes is a bit of a cheat - most were made from leftovers and a lot of the recipes for them have been already posted on this blog. Hence, some include links to follow. But, all the #Lunch Series posts I've done are real favorites and I find myself craving them over and over again.

Curried Red Cabbage Slaw - Serves Four


4 cups shredded red cabbage
1/4 cup diced red onion
1/4 cup sunflower seeds
1/4 cup raisins
1/2 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon sweet curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

In a bowl, combine cabbage, onion, sunflower seeds and raisins.

Whisk together oil, vinegar, curry powder, salt, pepper and garlic powder.

Drizzle dressing over cabbage mixture to coat. 

If desired add cooked sweet potato cubes and a sprinkling of chopped parsley.

Follow this link for an easy roasted chicken recipe.

Chopped Mediterranean Salad - Serves 4


1 cucumber, diced
1 tomato, diced
1 cup chopped parsley leaves, flat leaf or curly or a combination of both
1/4 cup chopped red onion
1/4 cup olive oil
1/4 cup Greek yogurt
2 tablespoons tahini
2 tablespoons lemon juice
1/4 teaspoon Kosher salt
1/4 teaspoon pepper
1 cup chopped chicken, optional
1 teaspoon sumac for sprinkling optional

Combine cucumber, tomato, parsley, onion and chicken if using in a bowl. Whisk together oil, yogurt, tahini, lemon juice, salt and pepper. Pour over the cucumber mixture. Divide onto plates and if desired, sprinkle each serving with sumac.

Chicago Dog

Place a cooked all beef hot dog in a bun. Poppy seed buns are the authentic choice, but unless you are around Chicago, they may be hard to find. Top the dog with yellow mustard, minced onions, shredded iceberg lettuce, pickle relish, diced tomatoes, pickle and a sprinkling of celery salt.

Avocado Brunch/Lunch Salad - Serves Four


2 avocados, peeled and chopped
8 slices of bacon, turkey or regular, chopped
2 medium tomatoes, diced
1 tablespoon red onion, diced.
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon Kosher salt
Chili flakes for sprinkling

Place the avocados, bacon, tomatoes, onion, oil, vinegar and salt in bowl. Gently toss. Divide onto serving plates. Top with poached eggs and sprinkle with chili flakes.

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