Lunch at the Shop by Miller, Peter -- Read -- Imperial Library of Trantor

Index

Cover Title Page CONTENTS INTRODUCTION: The Making of Lunch CHAPTER 1. GETTING STARTED: Stocking Your Work Pantry

Equipment: Bowls, Knives, Cutting Boards, and Such Essential Foods: Specific On-Site Ingredients A Spiced Yogurt Red Sauce Green Sauce Layering

CHAPTER 2. FIRST INTENTIONS: Meals Made Entirely at the Shop

Sandwiches of a Different Sort Tartines Wearing Many Hats A Sandwich with Fresh Apple, Fromager d’Affinois, Arugula, and Almond Butter A Tuna Sandwich, Fresh with Avocado, Onion, and Horseradish A Spinach Sandwich, Friends with Olive and Basil A Salad to Stand Alone A Very Good Basic Vinaigrette Caesar Salad: A Noble Reinforcement A Salad with Plenty of Parts

CHAPTER 3. THE FORMIDABLE ALLY OF HOME: A Bit from Here, A Bit from There

Beans One Way to Cook Beans Cranberry Bean Soup with Vegetables and Perhaps Pasta A Lovely White Bean Soup with Garlic and Sausage A Summer Soup with Fresh Beans, in Season Lentils One Way to Cook Lentils Lentils Folded into Yogurt, Spinach, and Basil A Second Way to Cook Lentils Lentils, Laid Out with Avocado and Feta A Third Way to Cook Lentils Lentil Soup, Straight Up Lentils Dressed to Join a Salad Pasta Pasta with Your Tomato Sauce, Made to Order Linguine with Pancetta, Basil, and Cherry Tomatoes A Salad for Pasta with Tomato Sauce Rice A Spanish Rice with Sausage and Peas A Basic Risotto The Meats and the Fishes Garlic and Rosemary Chicken Breasts Oven-Roasted Chicken Breasts and Bibb Lettuce Salad Breaded Boneless Chicken, in the Oven Breaded Chicken Sandwich with Some Helpers Roasted Beef Tenderloin Ends Roasted Tenderloin Sandwich, Extra-Fancy Sausages and Ribs, Together Again, with Tomatoes and Sage Fish for Tomorrow

CHAPTER 4. LUNCH IN CONTEXT: Eating Seasonally

Spring Lentils, Chives, and Goat Cheese: A Handsome Outfit Summer Chanterelles, Onions, Potatoes, and Eggs Fall White Bean Soup and Broccoli Rabe Winter Pasta with Fresh Clams (Spaghetti alle Vongole)

CHAPTER 5. TIMES OF INVENTION: Making Lunch with the Neighborhood

Ten Items and Probably Fewer One Mondo Burrito for the Table Sushi to Go, with Others for Lunch Fried Chicken Sandwich, Your Own Way

CHAPTER 6. A WEEK OR TWO: A Plan for the Lunches

WEEK 1

Monday Roasted Chicken Breasts, Blue Cheese, and Almonds Tuesday Penne Pasta with Sausage, Red Peppers, and Peas Wednesday Lentil Soup, Pasta, and Beans, to Boot Thursday Poached Vegetables and Poached Salmon Friday Couscous with Roasted Cherry Tomatoes, Green Onions, Feta, Parsley, and Mint

WEEK 2

Sunday Meatballs for Later Monday Meatball Sandwich Tuesday Lentils with Asparagus, Arugula, and Parmesan Wednesday Bean Soup and Meatballs Thursday A Salad of Tuna, Beans, and Red Onion Friday End of the Week Cleanup

TO FINISH CONVERSION CHART ACKNOWLEDGMENTS INDEX OF SEARCHABLE TERMS Copyright Page