LCBO_Food_&_Drink_-_Spring_2020

DOING LUNCH

9 2 SPRING 2020 FOOD & DRINK

Day 2

Salmon

Salad Bowl

Sweet and savoury roasted

salmon stars in a salad that

combines both raw and

blanched vegetables, lettuce

and a handful of farro for body.

A fresh lemon vinaigrette ties

it all together.

recipes included

£ Mustardy Roast Salmon

Fillets

£ Zesty Lemon Vinaigrette

Recipes on pages 96 & 97

Day 3

Salmon Frittata

Leftover cooked salmon and

asparagus are the start to a

simple and very delicious

fritatta. Adding sour cream adds

extra richness and moisture.

This recipe makes more than

2 servings, so save extra for

Friday’s lunch or share with

a friend.

recipe included

£ Mustardy Roast Salmon Fillets

Recipes on page 97

Bringing your lunch

to work is easy once

you’ve got the essential

equipment and have got

into the rhythm of it. Buy

bags and containers that

work for you.

Keep in mind where you

store lunch at work and

what you have access to

in terms of prep space.

Keeping a paring knife

(to cut fruit right before

eating) and salt and

pepper at work are the

easiest ways to make

a good lunch better.