Typically, lunch is a meal typically eaten at midday. The meal size varies a lot from culture to culture and there are significant variations in different areas of the world. In some countries, lunch is just a small snack, while in others may consist of three dishes: soup, main course, and desert.
Lunch is generally taken between 12 and 2 p.m. depending on the kind and time of breakfast people had (or hadn’t) that morning. I usually skip breakfast or I have one very very light (like a cup of cappuccino and/or a glass of natural juice) so lunch for me is pretty important. That is why I do take time to prepare some lunch and to enjoy it. Sometimes I go out to have it, but usually, I prepare it myself. Here are some of the lunches I cooked lately.
- Tomato soup – light and easy to prepare (I fix it in less than 15 minutes) with fresh parsley.
2. Chicken liver stew with polenta – it takes about 30 minutes to fry the liver with some onion, garlic and red pepper and to cook the polenta meanwhile. Needless to say, it was delicious.
3. Turkey broth – this took a little more to cook (about 40 minutes) but was soooo tasty you can’t believe it.
4. Omelet with green garlic and thin pork sausage, boiled corn on cobs and oranges. 10 minutes to prepare.
5. Ravioli al prosciutto with arugula and Goji berry salad – 12 minutes to prepare.
6. Tabbouleh salad – I keep close to the original Lebanese recipe of Tabbouleh
- drained Parsley chopped finely
- 1 small white onion chopped finely
- 1 bunch of fresh green mint chopped finely
- 1/2 cucumber chopped finely
- 5 medium sized tomatoes chopped
- 1 garlic chopped finely
- 1/4 cup of fine Burghul
- 1/2 cup of quality grapes oil
- 1/2 cup of freshly squeezed lemon juice
- Black Pepper, Cinnamon, and Ginger – as much as you like it
- 1/4 cup of wolfberries (they are very healthy and I put them almost in every salad I make)
- 1/2 teaspoon of salt