Quick Bites from Pender

Posts Tagged ‘Sunday Lunch’

Sunday Lunch – Golden Beet & Goat’s Cheese Salad

In Sunday Lunch on June 27, 2010 at 10:18 am


A rather delicate looking salad — and a slightly more classic presentation that I gave you yesterday.   So what’s on the plate?

Golden beets, soft goat’s cheese and homegrown baby greens dressed in a Roasted Tomato & Jalapeno Vinaigrette.  The  edible flowers are rocket and calendula — it’s almost too pretty to eat!

I said almost.

Read the rest of this entry »


Sunday Lunch – Grilled Halloumi & Heirloom Tomato Salad

In Sunday Lunch on June 20, 2010 at 7:01 am


A summer salad of grilled halloumi cheese, local heirloom tomatoes,  some (very) baby greens from my container garden, a squeeze of lemon, a pour of olive oil, and a crack of fresh pepper — most definitely worthy of a late afternoon lunch on the back deck.

Too bad the weather was more worthy of a sou’wester and oilskin coat ensemble.

(We ate inside.)

Sunday Lunch – Pulled Lamb Flatbread

In Sunday Lunch on June 6, 2010 at 7:01 am


We loved this — talked about it for 2 days — that said, once you learn the number of steps involved to get it to its ultimate end , it’s highly unlikely that you’ll want to attempt it — even if you could find some “lamb riblets” – which is what these delectable Lamb Flat Bread Sandwiches started out as before I cooked the bejesus out of them.

Read the rest of this entry »

Sunday Lunch – Shrimp Bisque

In Lessons From Cooking School, Recipes, Sunday Lunch on May 23, 2010 at 2:34 pm


Classic bisques are thickened with rice, but all of my culinary instructors used roux to thicken their bisques.  Rice, no matter how finely you puree it, will always be grainy.

A roux is a combination of equal parts, by weight, of flour and fat that are cooked together to form a paste.  The cooking eliminates the raw flour taste, and the fat-coated starch particles are prevented from congregating together in lumps when added to liquid — making roux the front runner to thicken anything you want smooth and creamy — like a bisque.

Read the rest of this entry »

Sunday Lunch – Shrimp Salad Club

In Kitchen Tips, Sunday Lunch on May 9, 2010 at 7:22 am


Shrimp salad on a toasted kaiser with bacon, lettuce, tomato and cucumber –aka the Shrimp Salad Club.

I like sandwiches.  I like sandwiches very much indeed.

Read the rest of this entry »

Sunday Lunch – Oven Baked Flatbread

In Recipes, Sunday Lunch on May 2, 2010 at 6:01 am

oven baked flatbread

No, we’re not on bread and water rations for Sunday Lunch here at Island Vittles.

That said, if I was restricted to bread only, I would choose this flatbread as my mainstay.  Do you think they`d let me have a little dip to go with it?

No, probably not. Read the rest of this entry »

Sunday Lunch – Soba Shots

In Sunday Lunch on April 11, 2010 at 7:30 am


Cold buckwheat noodles in a frozen shot of Asian-flavoured, double strength chicken consomme.

Read the rest of this entry »

Sunday Lunch – Brown Bagging It

In Sunday Lunch on March 28, 2010 at 8:38 am


Montreal smoked meat, lettuce, pickle, mayo and grainy mustard on sprouted wheat bread.

I made this for Howard to take to work, who promptly forgot it.   I wrapped it up anyway — it was a gorgeous sunny day, perfect for the short scooter ride to his office.  Just as I was heading out the door, he called to tell me the whole office was going out to celebrate a birthday.  Sandwich not needed…

Read the rest of this entry »

Sunday Lunch – Nachos

In Sunday Lunch on March 14, 2010 at 7:01 am


Cheddar, Monteray Jack, chicken, onions, and peppers loaded on top of Que Pasa Organic Corn Chips.  On the side, was a little guacamole and pico de gallo with preserved sweet lime.

Sunday Lunch – Bacon & Stilton Sandwich

In Sunday Lunch on February 21, 2010 at 6:01 am


Red Barn bacon, Stilton cheese, oven-roasted tomatoes, lettuce, cilantro and mayo on organic sprouted sunflower seed bread.  Served with over-processed yummy frozen fries and banana ketchup.