Classic Cookery Cookbooks: Classic Lunches: Classic Cookery Cookbooks, #2
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About this ebook
A classic lunch a wonderful gift to yourself, friends and family. Classic Cookery Cookbooks: Classic Lunches includes some of the most delicious lunches, including meats, fish, vegetarian options and side-dishes, all of which are simple to prepare and elegant to present. Classic Cookery is all about balance so you will find indulgent and health-based options for everyone in your life. The common denominator to everything included in this cookbook is it promises to culminate in deliciousness. This cookbook is completely indexed with ingredient resources to ensure you find something for every taste in Classic Cookery Cookbooks: Classic Lunches. Now, let's get your chef on!
University Scholastic Press
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Titles in the series (8)
Classic Cookery Cookbooks: Classic Breakfast and Brunch: Classic Cookery Cookbooks, #1 Rating: 0 out of 5 stars0 ratingsClassic Cookery Cookbooks: Classic Dinners: Classic Cookery Cookbooks, #3 Rating: 0 out of 5 stars0 ratingsClassic Cookery Cookbooks: Classic Lunches: Classic Cookery Cookbooks, #2 Rating: 0 out of 5 stars0 ratingsClassic Cookery Cookbooks: Classic Desserts: Classic Cookery Cookbooks, #4 Rating: 0 out of 5 stars0 ratingsClassic Cookery Cookbooks: Classic Drinks: Classic Cookery Cookbooks, #5 Rating: 0 out of 5 stars0 ratingsClassic Cookery Cookbooks: Classic Meat And Fish: Classic Cookery Cookbooks, #6 Rating: 0 out of 5 stars0 ratingsClassic Cookery Cookbooks: Classic Vegetarian: Classic Cookery Cookbooks, #7 Rating: 0 out of 5 stars0 ratingsClassic Cookery Cookbooks: The Compendium Of Foods: Classic Cookery Cookbooks, #8 Rating: 0 out of 5 stars0 ratings
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Classic Cookery Cookbooks - University Scholastic Press
Fruits And Vegetables
Granny Smith Apple And Brie Omelet
Arugula Soy Salad
Avocado Citrus Salad
Avocado Gazpacho
Quick Bean Chili
Bean Salad
Broccoli Salad
Cauliflower Soup
Couscous Primavera
Cucumber Sandwich
Spicy Gazpacho
Green Goddess Salad
Pasta Primavera
Lentil Burgers
Cranberry Spinach Salad
Panzanella Salad
Roquefort Pear Salad
Portobello Burgers
Red Potato Salad
Easy Spinach Quiche
Spinach Roasted Garlic Soup
Strawberry Soup
Vegetable Chowder
Vegetable Lasagna
Vegetable Pot Pie
Watermelon Gazpacho
Granny Smith Apple And Brie Omelet
Ingredients:
2 Granny Smith apples, peeled, cored and sliced
2 ounces butter
8 fresh eggs
2 ounces heavy cream
4 ounces Brie cheese, crumbled
salt and pepper
Directions:
1. Sauté apple slices in one ounce butter over a medium heat.
2. Beat eggs, cream and salt and pepper until well blended.
3. Melt the remaining ounce of butter in a frying pan over a high heat.
4. Pour in the egg mixture and cook the omelet. Top eggs with cooked apples and Brie and fold omelet. Serve.
Serves Four
Arugula Soy Salad
Ingredients:
1/4 cup rice wine vinegar
2 tablespoons light soy sauce
1/4 cup extra-virgin olive oil
10 cups loosely packed arugula
1/2 cucumber, peeled and diced
3 small radishes, cut thin
6 ounces firm tofu, cubed
1 avocado, pitted and cut into wedges
1/3 cup slivered almonds
sea salt, to taste
freshly ground pepper, to taste
Directions:
1. In a medium bowl, wisk together rice wine vinegar, soy sauce and extra virgin olive oil. Set aside.
2. In a large bowl, toss together arugula leaves, cucumber, radish and tofu. Pour dressing over top, toss again and add avocado and almonds. Season with salt and pepper and serve immediately.
Serves 4.
Avocado Citrus Salad
Ingredients:
1 orange
3 tablespoons of extra virgin olive oil
2 cloves garlic
1 head romaine lettuce
1 red bell pepper
12 red radishes
2 ripe avocados
salt and pepper
cilantro to taste
1. Juice the orange to yield 4 tablespoons of orange juice.
2. Pour orange juice into a small bowl with 1 1/2 tablespoons of olive oil.
3. Mince the garlic and add it to the juice and garlic.
4. Chop the lettuce and place it into a large bowl.
5. Cut the red peppers into strips, thinly slice the radishes, cut the avocado into chunks and mix the vegetables in with the romaine lettuce.
6. Pour orange juice and garlic over salad and toss. Drizzle with remaining olive oil, scatter chopped cilantro onto the salad, season with salt and pepper and