Recipes — LUNCH

Udon Noodle Stir Fry

Udon Noodle Stir Fry 0

Pat the tofu with a paper towel. Wrap with a dry paper towel and place a heavy pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes.Cook the udon noodles according to package instructions. Transfer to a colander and rinse with cold water.

- Recipe by Paige Adams of @thelastingredient 

GRILLED FISH WITH CURRY PINEAPPLE GLAZE

GRILLED FISH WITH CURRY PINEAPPLE GLAZE 0

In a grill pan over medium-high heat, heat one tablespoon of olive oil. Pat each fish dry with a paper towel. Rub both sides of each fish with one tablespoon olive oil and season with salt and pepper. 

- Recipe from Le Creuset Copyright © 2020.

MUSSELS WITH PROSCIUTTO HAM

MUSSELS WITH PROSCIUTTO HAM 0

Wash the mussels in clean water and keep them cool.
Sauté the chopped shallots in butter for 2 minutes in a STAUB Mussel Pot.

- Recipe from Staub Copyright © 2018.

    VEGETABLE PILAF WITH SAFFRON AND CHICKEN BREASTS

    VEGETABLE PILAF WITH SAFFRON AND CHICKEN BREASTS 0

    Peel onion and garlic. Thinly slice the onion, finely chop the garlic, cut the tomatoes in halves. Wash the remaining vegetables, rinse the chicken breasts and .. .


    - Recipe from Staub Copyright © 2018

    FARRO SALAD WITH TOMATOES, SPINACH AND FETA

    FARRO SALAD WITH TOMATOES, SPINACH AND FETA 0

    In a large pot, cook farro just until tender, about 10 minutes. Drain. 

    - Recipe from Le Creuset Copyright © 2018.

    PAN-SEARED BASS WITH ORANGE GASTRIQUE

    PAN-SEARED BASS WITH ORANGE GASTRIQUE 0

    Drizzle the gastrique over four plates. Divide spinach between the plates and top with the fish. Garnish with remaining pine nuts, raisins, parsley and orange zest.

    - Recipe from Le Creuset Copyright © 2018.

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