LCBO_Food_&_Drink_-_Spring_2020

(Jacob Rumans) #1

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.
Free download pdf