This Week
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Vegetarian Gourmet Portobello & Fresh Mozarella Burger
This meatless Burger will impress you for the meatiness it provides. Surprisingly satisfying when appropriately seasoned and baked in the oven, the Mozzarella and Basil/Tomato Vinaigrette elevates it to a highly pleasurable, healthy and alternative burger.
Asian spiced Lemongrass baked Fish
Here is an easy and exotic based baked Fish brought to you by Dina, with lots of Asian Ingredients that will tickle your taste buds. 5 min prep! 25 min baking!
Scottish Smoked Salmon Tagliatelle in Pink Tomato 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
Ribeye in Brandy & Mushroom Sauce with Potatoes and Carrots
A pre-brined Ribeye with a Savory Mushroom Sauce and creamy mashed Potatoes and Sweet Carrots for any occasion.
Tenderloin Steak & Creamy Green Peppercorn sauce (Poivre Vert)
A Classic, quick and easy Peppercorn Sauce to accompany your Tenderloin Steak and soak up your Matchstick Potatoes with.
5 min Office Lunch Watermelon, Avocado & Feta Salad
A summery and seasonal Salad brought to you by Foodie Paul. To be enjoyed at all times, the Lime and Honey combination gives it a very subtle sweet taste.
Organic Fassoulia Bil Lahme / Beans & Meat Ragout
Comfort food at its best!
Julia Child’s Classic Nicoise Salad
Salade niçoise of the is a Salad that originated in the French city of Nice.The highly influential 1961 American cookbook, Mastering the Art of French Cooking, included a recipe that incorporated a potato salad, green beans, both tuna and anchovies and a vinaigrette dressing.[15] Co-author Julia Child later demonstrated the recipe on her television show, The French Chef, in 1970. Here we Present that Version.
