Lunch
Showing 1–12 of 18 results
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Basil Pesto Linguini Parmesan & Pine Nuts and Parma Ham
An Italian Classic with its roots in Genoa we opted to omit the Garlic in our recipe to allow the Pine Nuts, Basil and Cheese Flavors to prevail. Paired here with Salty Parma Ham this dish is best served with some nice White Wine.
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Herbed Chicken in Mushroom Sauce
A deeply savory and comforting dish, this recipe will woo your guests. Mustard, Brandy and Fresh Thyme are cooked in a chicken broth and elevated with a drizzle of light cream. Serve along some fresh Baguette, you will need it to wipe the delicious sauce off your plate.
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Kid’s Favorite Bacon Mac & Cheese
A delightfully tasty recipe brought to you by creative cooking enthusiast Ricky Dakouny to be enjoyed with a nice glass of sparkling white wine. Octopus might be the star of this dish but it is the culmination of all the ingredients that makes it so satisfying to savor.
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Soya and Peanut Butter Lamb Chops
An Asian inspired Recipe brough to you by Cooking Enthusiast Charbel combining Peanut Butter with Soy Sauce, Ginger and Garlic rendering the Lamb Chops sinfully good.
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Grilled Herbed Shrimps & Avocado Salad
A satisfying warm Salad that is ready in 15 minutes and can be enjoyed for a light lunch or dinner. The White Balsamic Vinegar elevates the Oregano flavored Shrimps perfectly and this will surely be a Recipe you will revisit time and again
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Light Smoked Salmon Tagliatelle in Pink Sauce
Smoked Salmon Lover’s Delight. A semi creamy wine infused Tomato Sauce with Thyme and Chives. Enjoy with a nice glass of white Wine
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Classic Beef Strogonoff
Beef Stroganoff or Beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.
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Classic Cantonese Steamed Fish
Cantonese steamed fish is a traditional and simple dish that’s often served as one of the final courses in a traditional Chinese wedding banquet right before the last rice and the noodle course.
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