Recipes — LUNCH

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.

    SHRIMP AND SWORDFISH CURRY

    SHRIMP AND SWORDFISH CURRY 0

    Combine the curry powder, coriander, cumin, turmeric, cayenne pepper, and cloves in a small bowl and set aside. Heat the butter and oil in a large (11- to 12-inch) pot or Dutch oven, such as Le Creuset.

    - Recipe from Le Creuset Copyright © 2018.

    COFFEE-CRUSTED BEEF TENDERLOIN WITH RED WINE JUS

    COFFEE-CRUSTED BEEF TENDERLOIN WITH RED WINE JUS 0

    Tie the roast with twine at 1-inch intervals, cutting off any excess twine.

    Combine coffee, brown sugar, kosher salt, cumin and cayenne pepper, then rub it all over the tenderloin. Let the beef rest for an hour until it comes to room temperature.

    - Recipe from Le Creuset Copyright © 2017.

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