Classic Cookery Cookbooks: Classic Lunches: Classic Cookery Cookbooks, #2

By University Scholastic Press

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!

• Language: English
• Publisher: University Scholastic Press
• Release date: Jul 6, 2019
• ISBN: 9781393453987

University Scholastic Press

University Scholastic Press is an internationally renowned publisher and press, writing and producing textbooks, study guides, quote books, workbooks, cookbooks and creative nonfiction novels. University Scholastic Press is the trusted leader in producing and writing classic, bestselling books with an original, polished spin. All of our books are available in digital and print formats at fine retailers around the globe. To find out more about University Scholastic Press and our many imprints, visit our website, here.   

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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