LunchMenuShop.com » LunchMenuShop – Lunch menus. recipes, and cool items for people who love lunch http://www.lunchmenushop.com Lunch menus, recipes, and cool items for people who love lunch. Mon, 27 Feb 2012 00:17:24 +0000 en hourly 1 http://wordpress.org/?v=3.3.2 Cava http://feedproxy.google.com/~r/LunchMenuShop/~3/ih3HeSj3txw/ http://www.lunchmenushop.com/greek/cava/#comments Sun, 26 Feb 2012 00:40:29 +0000 LMS http://www.lunchmenushop.com/?p=1265

 

Profile: 

The Montreal restaurant, Cava – located in the spot that held the now-defunct Le Petit Milos, at 5551 Park Ave. (near St. Viateur St.) – As for what to expect, Spiliadis says: “Milos is about the Greece of the islands: summer, sea, blue and white. But Greece has another important reality and that’s the inland, the mountains, where the cuisine is based more on meat, game and comfort foods cooked in a fireplace, similar to the food of Tuscany. That’s what we’ll be doing at the new restaurant. And Cava is also the name of our wine importation company run by my son George, so there will an emphasis on wine there as well. The restaurant will be small, cozy, with a lot of wood in the decor.” Reviewed by The Montreal Gazette.

LUNCH MENU:

Note: There is a rating embedded within this post, please visit this post to rate it.

5357 ave. du Parc (between St-Viateur and Fairmount)
Montreal, Quebec 
H2V 4G9

Phone #: 514-273-7772

Lunch Hours: 
Mon-Fri. 12:00 p.m. – 3:00 p.m.

Online Contact: 
info@cavarestaurantmontreal.com

Website: 
http://www.cavarestaurantmontreal.com/


]]> http://www.lunchmenushop.com/greek/cava/feed/ 0 http://www.lunchmenushop.com/greek/cava/ Vertical Restaurant and Bar http://feedproxy.google.com/~r/LunchMenuShop/~3/g_I_AmI_TX8/ http://www.lunchmenushop.com/italian/vertical-restaurant-and-bar/#comments Fri, 24 Feb 2012 02:36:07 +0000 LMS http://www.lunchmenushop.com/?p=1256

Profile: 

Chef Tawfik Shehata’s clever, contemporary cooking keeps this financial district watering hole busy in the evenings as well as at lunch. Green organza curtains and a ceiling of backlit red fabric soften the room’s corporate lines, so diners in jeans feel comfortable next to men in suits. The menu caters to the clientele, offering a sturdy Kerr Farms rib-eye and lighter fish and seafood choices. Organic black cod baked in a pouch of salt dough is rich and glossy, paired with roasted tomatoes, sun­chokes and braised chard. The evening special might be squab breast subtly spiced with harissa and supported by Israeli couscous and leeks. Caramel flan is Toronto’s custard apotheosis. Confident servers know the food; the wine list includes bargains from Italy. Reviewed by Toronto Life

LUNCH MENU:

Note: There is a rating embedded within this post, please visit this post to rate it.

100 King Street West, 
Toronto, ON M5X 1K7‎

Phone #: 416-214-2252‎

Lunch Hours: 
Mon-Fri. 11:30 a.m. – 12:00 a.m.

Online Contact: 
info@verticalrestaurant.ca

Website: 
http://www.verticalrestaurant.ca



 

]]> http://www.lunchmenushop.com/italian/vertical-restaurant-and-bar/feed/ 0 http://www.lunchmenushop.com/italian/vertical-restaurant-and-bar/ How to Cook Healthy Foods Like a Pro http://feedproxy.google.com/~r/LunchMenuShop/~3/mgiawBtb6J0/ http://www.lunchmenushop.com/articles/how-to-cook-healthy-foods-like-a-pro/#comments Sat, 18 Feb 2012 17:53:44 +0000 Vanessa Ann Lea http://www.lunchmenushop.com/?p=1163

Some cooks can take the worst collection of ingredients and with a little stirring, a little simmering and apparently a little magic make it taste good. Conversely there are other cooks that can take the best foods, and with a lot of spilling and even more swearing serve up food that should not be given to the family dog. So, is it the food or the method that either makes or breaks a meal?

Well, it could be one or all three actually. Or it could be none of the above. Some people have a natural gift for cooking. I think personally that it has a lot to do with your role models when you grow up. A lot of people that have had great experiences in the kitchen with someone they admire or respect can have a big impact on your culinary expertise in your adult years. Those that had very little experience or positive role modeling in that particular area may not have a desire or interest in cooking and therefore struggle with knowing how to "throw" together a good meal without much preparation and detailed recipes. But what some don't understand is that there are certain ingredients that do not blend well together in particular methods of preparation, like the kind of pan you use or whether you bake it verses cooking it on the stove-top. You may not know this if you are an inexperienced cook.

Timing can be the key to how well the recipe turns out as well. Take a dish called "Lemon Infused Broccoli" for instance. It is a tasty little dish if you don't add in the lemon too early in the cooking process. If you do, you will notice that the broccoli will turn a very peculiar shade of brown. But, adding the lemon to the water while steaming the broccoli in a steamer and tossing in some lemon zest when before serving and you will have a tasty and colorful (the right color) broccoli dish.

You can also liven up the most boring of vegetables too like peas. They are a dull and tasteless vegetable on their own but adding some pearl onions and garlic to the mix when cooking and voila, you have a tasty alternative to your usual vegetable side-dish.

Sometimes you'll find that some food selections will require a gentle touch with your cooking method. Thinly sliced strips of chicken breast, for instance, will not fare well coated in massive bread crumbs and fried over an open flame. But, a gentle saute in a virgin olive oil base with glazed onions and garlic would present very well on your dinner plate but make sure that you cook the garlic first in the oil and remove it before adding the chicken or the garlic could burn and cause the chicken to have a bitter taste. The olive oil will pick up the flavor of the garlic and saute the mixture and coat the chicken breast with tasting bitter. Small changes in the method make for huge changes at the dinner table.

Using fresh herbs, whenever possible makes for the best recipes. In fact, a lot of people grow their own herbs right in their own backyard. It's not as hard as you think. You could grow them right on the window sill of your kitchen and snip off what you need from a variety of plants when you need to depending on what the recipe calls for. It's natural, convenient and tastes so much better than its synthetic counterpart at the grocery store spice aisle. You could start with the basic herb plants like basil, rosemary, sage and thyme and then add to the collection as you become more experience d with recipe experimentation.

Healthy foods are not any harder to cook than the unhealthier fare, so treat yourself and your family well, and feed them great tasting, healthy foods.

Vanessa has written many articles online for over 6 months. Her passions in life are centered around animals and cooking but you can also check out her latest website here http://www.dualvoltagehairdryer.org/ about dual voltage hair dryers where she reviews the types and styles of hair dryers that offer dual voltage technology for traveling abroad. Every day will be a good hair day with a dual voltage hair dryer.

Author: Vanessa Ann Lea
Article Source: EzineArticles.com
Provided by: Digital Camera Times

]]> http://www.lunchmenushop.com/articles/how-to-cook-healthy-foods-like-a-pro/feed/ 0 http://www.lunchmenushop.com/articles/how-to-cook-healthy-foods-like-a-pro/ Korean Grill House http://feedproxy.google.com/~r/LunchMenuShop/~3/luE3_MOTnZY/ http://www.lunchmenushop.com/thai/korean-grill-house/#comments Thu, 29 Apr 2010 13:39:12 +0000 LMS http://www.lunchmenushop.com/?p=1190

Profile:
This unique cook-it-yourself concept provides for a delicious and entertaining dining experience. Dine with a few friends or dine with a large group! Our charming dining room, exquisite cuisine and top notch service will keep you coming back!
Our ALL-YOU-CAN-EAT BARBECUE menu features Pork, Beef, Chicken, Squid, and Fish Filet. Vegetarian? Let us know in advance and we gladly make arrangements to accommodate you!

 

Address:
214 Queen St., Toronto, ON
M5V 1Z2
Tel:  (416) 263-9850
Fax: (416) 263-9832

Lunch Hours:
Mon-Fri. 11:30 a.m. – 3:00 p.m.

Online Contact:
http://koreangrill.sites.toronto.com/mailpopup.html

Website:
http://koreangrill.sites.toronto.com

Rating:
Note: There is a rating embedded within this post, please visit this post to rate it.

LUNCH MENU:
[gview file=http://www.lunchmenushop.com/wp-content/uploads/2010/04/Korean-Barbecue-Restaurant.pdf save="1"]

 


Sites You Might Enjoy!

]]> http://www.lunchmenushop.com/thai/korean-grill-house/feed/ 2 http://www.lunchmenushop.com/thai/korean-grill-house/ Super Kids Nutrition http://feedproxy.google.com/~r/LunchMenuShop/~3/mWy1BgE5U38/ http://www.lunchmenushop.com/promotion/super-kids-nutrition/#comments Fri, 26 Mar 2010 17:51:48 +0000 LMS http://www.lunchmenushop.com/?p=1160


My son is an extremely picky eater.  With being diagnosed with ADD since the age of 4 years old and with a small percentage of Aspergers. My husband and I have been struggling with him with his eating habits.  I admit it he has been taking Ritalin for the past 2 years which doesn't help.

Now that he is 9 years old we have slowly considered to take him off the meds and focus more on the food we choose to give him. Nutrition is a big part of that… whenever I need to discover more about healthy eating plans or habits for children I tend to refer to www.superkidsnutrition.com. Just the other day I was reading about "Challenged by a Finicky Eater in Your House?

The Pitfall of a Beige Diet." by Kate Scarlata, RD, LDN. Eating a primarily beige palate of foods simply does not provide all the vital nutrients the body needs, particularly that of a growing child. Beige foods lack the vibrant colors that make up a wholesome and nourishing diet. It made me realise a child like my son when their senses are so heighten compared to the majority of us having more color on his plate will intrigue him more to eat.

Have a look at Super Kids Nutrition to learn more on everything you need to know to grow a healthy family.


Sites You Might Enjoy!

]]> http://www.lunchmenushop.com/promotion/super-kids-nutrition/feed/ 2 http://www.lunchmenushop.com/promotion/super-kids-nutrition/ Roti (Flat Bread) http://feedproxy.google.com/~r/LunchMenuShop/~3/2bnJJOnpF_8/ http://www.lunchmenushop.com/recipes/roti-flat-bread/#comments Mon, 22 Mar 2010 19:28:34 +0000 LMS http://www.lunchmenushop.com/?p=1139

Roti is a popular flatbread in the regions of South America that have East Indian influences in their cuisine, such as Suriname and Guyana. Roti is similar to both Indian flatbreads and to tortillas – it's a simple dough that is rolled out in a circle, and cooked on a hot griddle. It can be stuffed with potatoes or lentils before it's cooked (dhalpuri), used as a wrap, or simply served on the side of a plate of curry or dhal, to help soak up all of delicious sauce. These roti are thin, soft, and pliable, and can be made with white or wheat flour.

By , About.com Guide

 

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

  • 2 1/2 cups self-rising flour, or 2 cups self-rising flour and 1/2 cup whole wheat flour
  • 2 tablespoons vegetable oil
  • 1 cup warm water
  • Vegetable oil for pan
  • Melted butter

Preparation:

  1. Place flour(s) in a bowl. Mix in the 2 tablespoons of vegetable oil.
     
  2. Add water slowly, stirring as you go, until dough starts to come together. Keep stirring, adding a little more water if dough is still dry, until dough forms a ball.
     
  3. Turn dough out onto counter and knead, adding a little flour if the dough is too sticky. Dough should be soft, but not sticky enough to stick to your hands or the counter.
     
  4. Let dough rest for 10 minutes, covered with a damp cloth.
     
  5. Roll out dough in a large circle, about 1/4" thickness. Spread about 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll.
     
  6. Cut the dough into 10 spirals. Roll each spiral out flat into a 6 inch circle. Let circles rest, covered with damp cloth, for 5 minutes.
     
  7. Heat a flat heavy griddle or skillet (a cast iron skillet or crepe pan works well) over low to medium heat.
     
  8. Roll the first circle of dough out as thin as possible (to about an 8-9 inch diameter circle).
     
  9. Add about 1 teaspoon oil to the skillet. Place dough in hot skillet. Cook until bread puffs up and turns light brown on the skillet side. Slide bread to the each of the pan with your fingers, and quickly flip to brown the other side (about 1-2 minutes).
     
  10. Remove from heat and place roti in a colinder to cool. Cover roti with a damp towel while you cook the rest. Add more oil to the skillet as needed.
     
  11. Roti can be reheated just like tortillas: in a low oven, wrapped in foil, or in the microwave covered with a damp cloth. Brush roti with melted butter before serving, if desired.

Makes 10 6-8 inch rotis


Sites You Might Enjoy!

]]> http://www.lunchmenushop.com/recipes/roti-flat-bread/feed/ 0 http://www.lunchmenushop.com/recipes/roti-flat-bread/ The Farm at South Mountain http://feedproxy.google.com/~r/LunchMenuShop/~3/7tffG7tIAD8/ http://www.lunchmenushop.com/americana/the-farm-at-south-mountain/#comments Thu, 18 Mar 2010 21:52:32 +0000 menuform http://www.lunchmenushop.com/?p=1116

Profile:
Organic gardens, casual & fine dining, markets and more The Farm at South Mountain in Phoenix offers a nearby escape from the city with canopies of pecan trees and acres of grass lawns. Rich in history, the Farm invites you to explore organic gardens, three restaurants, art galleries, various shops and retreats.

Rating:
Note: There is a rating embedded within this post, please visit this post to rate it.

6106 S. 32nd Street
Phoenix, AZ 85042

Phone #: (602) 276-6360

Lunch Hours:
Tue-Fri. 10:00 a.m. – 3:00 p.m.
Sat. 10:00 a.m. – 3:00 p.m.
Sun. 10:00 a.m. – 3:00 p.m.

Online Contact:
info@thefarmatsouthmountain.com

Website:
http://www.thefarmatsouthmountain.com


LUNCH MENU:
[gview file=www.lunchmenushop.com/wp-content/uploads/1116/FK_Menu_2009.pdf save="1"]

 


Sites You Might Enjoy!

]]> http://www.lunchmenushop.com/americana/the-farm-at-south-mountain/feed/ 0 http://www.lunchmenushop.com/americana/the-farm-at-south-mountain/ Maangchi’s – Cabbage and soy bean paste soup http://feedproxy.google.com/~r/LunchMenuShop/~3/pPTw6KLOhHA/ http://www.lunchmenushop.com/recipes/maangchis-cabbage-and-soy-bean-paste-soup/#comments Wed, 17 Mar 2010 21:25:46 +0000 LMS http://www.lunchmenushop.com/?p=1068

(baechu doenjang guk)

I’m so excited to introduce this simple and healthy soup to you! Thanks to the cook for this great recipe Ms.Maangchi  please browse this great food blog for more wonderful Korean recipes by visiting: http://www.maangchi.com. You can also follow on twitter at: http://twitter.com/maangchi

Korean meals are usually served with rice, soup, and other side dishes.  This is a simple, but flavor packed recipe for a Korean soup using napa cabbage, soya bean paste and dried anchovies.

Ingredients:

ingredients

700 grams of Napa cabbage (half of a medium size napa cabbage)
1/3 cup soy bean paste
10 dried anchovies
6 cups of water
1 green chili pepper, 5-6 cloves of garlic
2 tbs flour

Directions:

Step 1)
Put about 700 grams of Napa cabbage directly into boiling water and stir it with a large spoon for 20 seconds. Boil it for a minute with the lid open.

For further steps click here to continue

 

 


Sites You Might Enjoy!

    ]]>     http://www.lunchmenushop.com/recipes/maangchis-cabbage-and-soy-bean-paste-soup/feed/ 1 http://www.lunchmenushop.com/recipes/maangchis-cabbage-and-soy-bean-paste-soup/     Redwater Rustic Grille – South http://feedproxy.google.com/~r/LunchMenuShop/~3/muxNuYi_XZg/ http://www.lunchmenushop.com/calgary/redwater-rustic-grille-south/#comments Mon, 15 Mar 2010 17:35:47 +0000 LMS http://www.lunchmenushop.com/?p=1060

    Profile:
    Redwater Rustic Grille’s market driven menu is a fresh interpretation of contemporary West Coast Cuisine with signature dishes and innovative creations. A favorite destination for wine-lovers and foodies alike, Redwater’s wine menu features specialties from smaller boutique wineries, many of which are not found elsewhere in the city. The large selection of wine complements the executive chef's menu of seasonal robust dishes. Burnished cherry wood, travertine tile, soft lighting and the large oval glass wine cellar create an ambiance of casual refinement. Servers are warmly professional and their enthusiasm for great food and wine is infectious. Redwater is a proud recipient of the 2007, 2008 & 2009 Wine Spectator Awards. Dress: Smart Casual. Please note hats are not permitted in the restaurant and we do not have highchairs/booster seats or childrens menus. Reviewed by opentable.com

    Rating:
    Note: There is a rating embedded within this post, please visit this post to rate it.

    9223 Macleod Trail S.
    Calgary, AB T2H 0P6

    Phone #: 403-253-4266

    Lunch Hours:
    Mon-Fri. 11:30 a.m. – 2:30 p.m.

    Online Contact:
    info@redwatergrille.com

    Website:
    http://www.redwatergrille.com

    LUNCH MENU:
    [gview file=http://www.lunchmenushop.com/wp-content/uploads/2010/03/Redwater-Grille.pdf save="1"]



    Sites You Might Enjoy!

    ]]>     http://www.lunchmenushop.com/calgary/redwater-rustic-grille-south/feed/ 0 http://www.lunchmenushop.com/calgary/redwater-rustic-grille-south/     Church and State Bistro http://feedproxy.google.com/~r/LunchMenuShop/~3/uEhEdgOlKqY/ http://www.lunchmenushop.com/french/church-state-bistro/#comments Fri, 12 Mar 2010 00:55:41 +0000 LMS http://www.lunchmenushop.com/?p=1004

    Profile:
    A French Bistro in the loading dock of the original Nabisco Biscuit Company Building, built in 1925, located in the arts district of downtown L.A.  The outlying area of downtown’s Arts District was always an unlikely place to find a good meal, until last September, when Steven Arroyo and Yassminn Surmati opened Church & State at the base of the Biscuit Company Lofts building. They started with chef Greg Bernhardt, who was producing a consistent roster of brasserie classics, but have since switched to San Diego native Walter Manzke, a longtime Los Angeles chef who built his reputation at restaurants like Pinot Bistro and Bastide, and by launching three popular restaurants in Carmel. Now Church & State has the culinary firepower to compete with the charming urban setting. Reviewed by foodgps.com

    Rating:
    Note: There is a rating embedded within this post, please visit this post to rate it.

    1850 East Industrial Street
    Los Angeles, CA 90021

    Phone #: 213-405-1434

    Lunch Hours:
    Mon-Fri. 11:30 a.m. – 2:30 p.m.

    Online Contact:
    n/a

    Website:
    http://www.churchandstatebistro.com


    LUNCH MENU:
    [gview file=http://www.lunchmenushop.com/wp-content/uploads/1004/churchandstatebistro.pdf save="1"]


    Sites You Might Enjoy!

    ]]>     http://www.lunchmenushop.com/french/church-state-bistro/feed/ 0 http://www.lunchmenushop.com/french/church-state-bistro/