Nancy Silverman - Let’s Do Lunch! 30 Lunch Time Recipes to Share with Friends
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- Book:Let’s Do Lunch! 30 Lunch Time Recipes to Share with Friends
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Let's Do Lunch! 30 Lunch Time Recipes to Share with Friends BY: Nancy Silverman 
https://nancy.gr8.com My heartfelt thanks at purchasing my book and I hope you enjoy it! As a special bonus, you will now be eligible to receive books absolutely free on a weekly basis! Get started by entering your email address in the box above to subscribe. A notification will be emailed to you of my free promotions, no purchase necessary! With little effort, you will be eligible for free and discounted books daily. In addition to this amazing gift, a reminder will be sent 1-2 days before the offer expires to remind you not to miss out. Enter now to start enjoying this special offer! Table of Contents
Preparation Time: minutes Serving Sizes: servings Ingredient List: - whole lobsters cooked
- large avocado chopped
- red onion sliced
- cup fresh basil leaves
- baby cos lettuce leaves separated
- punnet of grape tomatoes halved
- bunch of asparagus cut into thirds
- cup of egg mayonnaise
- tsp. of fresh lemon juice
- Tbsp. of hot water
- tsp. of horseradish cream
- tsp. of mustard powder
Combine water and saffron. Add mayo, horseradish, lemon juice, and mustard. Stir well. Cook your asparagus. Put them under cold water, then into a bowl. Toss them. Toss them.
Put your salad on serving plates, then place your lobster on top sliced into rings. Pour on your dressing and serve!
Preparation Time: minutes Serving Sizes: servings Ingredient List: - free range chicken breasts
- loaf of Pane Di Casa or any other thick bread you love - sliced
- rashers of bacon chopped
- romaine lettuce leaves separated
- sliced avocado
- diced tomatoes
- 1/3 cup of shredded cheese
- 1/3 cup of Caesar salad dressing
- Tbsp. of olive oil
- Olive oil spray
Put aside and keep warm. Spray your both sides of your bread with oil, then chargrill. Cook your bacon. Grab serving bowls. Arrange your lettuce, chicken, bread, avocado, and tomato as you like in the bowl. Put your bacon and cheese on top.
Serve with the dressing in individual little jugs on the side.
Preparation Time: minutes Serving Sizes: servings Ingredient List: - cups of sweet potato cubed
- large parsnips wedges
- A handful of baby spinach
- packet of ricotta
- Tbsp. of miso paste
- Tbsp. of warm water
- Tbsp. of pepitas
- Tbsp. of pine nuts
- Tbsp. of sesame seeds
Grab a baking tray and line with baking paper. Grab a bowl. Combine miso and water. Pop in potato and parsnip. Coat with miso and place on tray. Put them in the oven for minutes.
Grab your bowls. Portion out the spinach between them. Pop vegetables on top with ricotta. Pour lemon juice over the mixture, then top with nuts and seeds!
Preparation Time: minutes Serving Sizes: servings Ingredient List: - tortillas
- lettuce leaves separated
- A punnet of cherry tomatoes
- Tbsp. of coriander chopped
- Tbsp. of lime juice
- chicken thigh fillets diced
- corn cobs
- cup of sour cream
- or more garlic cloves crushed
- Tbsp. of olive oil
- tsp. of smoked paprika
Pour in your oil, paprika, and garlic. Mix. Add your chicken in and coat well. Heat up your barbecue with a medium flame. Cook the chicken until charred. Put aside, keeping it warm.
Put your corn on the barbecue and chargrill it, too. Grab another bowl. Put in the sour cream, lime juice, and coriander. Mix. Cut your kernels from your cob. Spread sour cream mix on the wraps.
Add the chicken, lettuce, tomato, and corn. The put more sour cream on top. Roll them up and lunch is served!
Preparation Time: minutes Serving Sizes: servings Ingredient List: - chicken breasts free range sliced thinly
- Tbsp. of red curry paste
- cups of chicken stock
- cups of coconut milk
- packet of rice noodles
- Coriander
- Bean sprouts
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