Usually I avoid a complicated combination of multiple recipes in one post, but everything except the rub I put on the sirloin was made from scratch in class last Sunday so it certainly can be done in one post. Besides, the people attending the class insisted that I post it.
First, the rub. I created this [...]

Categories: Lunch, beef, condiments, entertaining, entrée, salad, searing, supper, technique
Tagged: condiments, entertaining, entrée, Lunch, main course, salad, supper, technique

When I have a full day planned in the kitchen–breaking down chickens, making stock, making soup, or similar activities–I like to reward myself mid-day with a chicken salad sandwich. It’s simple and tasty so I always make enough for two or three more meals.
Today, I’m making soup so I have chicken stock, which is essential [...]

Categories: Lunch, chicken, salad
Tagged: chicken, Lunch, salad

The challenge: make a BLT from scratch by growing the tomato, growing the lettuce, curing the bacon, baking the bread, and making the mayonnaise. The result: a delicious sandwich that took all summer to make but was worth the wait!

Categories: Lunch, bread, charcuterie, child friendly, condiments
Tagged: bread, charcuterie, child friendly, condiments, Lunch

Is it really Tuscan? No, but it has flavors I think of when I think of Tuscany: lemon, rosemary, olive oil.
This is a simple preparation. Rub olive oil into the steak, then sprinkle on some freshly ground pepper (I used a blend of tellicherry black, malabar white, and pink peppercorns), sea salt, rosemary (fresh from [...]

Categories: Lunch, beef, dairy-free, entrée, gluten-free, supper
Tagged: beef, dairy-free, entrée, gluten-free, Lunch, main course, supper

I’d just finished making ricotta. It was so soft and creamy that I just had to use it for supper.

Categories: Lunch, cheese, entrée, side dish, supper, vegetarian
Tagged: cheese, Lunch, main course, side dish, supper, vegetarian

I had just finished breaking down a chicken for a photo session when I realized that it was time to eat. Fortunately, I had some chicken on the cutting board. A quick trip to the pantry for inspiration yielded sweet Marsala wine and veal demiglace.

Categories: Lunch, chicken, entrée, mother recipe, mushroom, pantry, skillet, supper
Tagged: chicken, Lunch, main course, mother recipe, mushroom, pantry, supper

When mushrooms have been sitting around a day or two longer than they really should, or you find a sale on dried mushrooms, make some mushroom stock. Then, when you need an umami-filled light lunch or quick soup, you’ll have a great base to build upon.

Categories: Lunch, Soup, dairy-free, gluten-free, mushroom, stock, vegan, vegetarian
Tagged: dairy-free, gluten-free, Lunch, mushroom, Soup, stock, vegan, vegetarian

A frittata is always quick and easy and is a great way to use up leftovers. All you need is eggs. Potatoes are a traditional filler, and cheese is helpful as well.

Categories: Lunch, eggs, mushroom, supper, vegetarian
Tagged: eggs, Lunch, main course, mushroom, supper, vegetarian

What’s pantry soup? That’s when you make a soup out of what you have in your pantry and freezer. The trick is to make sure you have a ready supply of the sorts of things you almost always need.

Categories: Lunch, Soup, dairy-free, gluten-free, pantry, stock
Tagged: dairy-free, gluten-free, Lunch, pantry, Soup

A leftover roast chicken is in the refrigerator, it’s time for lunch. What should I do?

Categories: Lunch, chicken, entrée, mushroom, pasta
Tagged: chicken, entrée, Lunch, main course, mushroom, pasta