Tag: lunch

An Italian Mother’s Day Menu

An Italian Mother’s Day Menu

If you grew up in a wonderful household full of love, warmth, and good food it was probably a direct result of your mother (sorry to all of the well rounded fathers out there).  In turn, your lovely mother deserves, at the very least, a home cooked An Italian Themed Mother’s Day Menu or meal.  Our selection includes easy to […]

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Lazy Weekend Lunch: Radish and Fennel Salad, Bruschetta with Tuna in Olive Oil, and Avocado and Red Onion

Lazy Weekend Lunch: Radish and Fennel Salad, Bruschetta with Tuna in Olive Oil, and Avocado and Red Onion

(photo: fennel salad with radish and feta) By now most of you are well aware of my passion for lazy weekend lunches (see my tomato salad and sardine lunch and leftover salad).  Optimally, a lazy weekend lunch is consumed under a bit of shade (with temperatures in the mid 70’s), with a loving family, a beautiful bottle of wine (yes, […]

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Pea Soup

Pea Soup

It’s hard for my ego to accept, but there are certain things I can’t do in the kitchen (sorry to let you down loyal Scordo readers, but it’s true).  I count making soup and baking as two kitchen tricks I just can’t pull off.  Baking is an exact science with little room for ad-libbing and it just doesn’t fit with my […]

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Bring Your Lunch to Work: Guest Post on SaverQueen

Bring Your Lunch to Work: Guest Post on SaverQueen

Bringing your lunch to work every day is one of the easiest ways to save money and control your diet (trust me, you don’t want Sal at the local deli making your hero sandwich).  So, when the Canadian, frugal living, blogger SaverQueen asked me to do a guest blog post for SaverQueen.com, a make your own lunch entry came immediately […]

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The Perfect Spring Lunch – Sauvignon Blanc, Eggs, Olives, and Tuna in Oil

The Perfect Spring Lunch – Sauvignon Blanc, Eggs, Olives, and Tuna in Oil

It doesn’t feel as though Spring has officially arrived here on the East Coast, but you can welcome Spring by preparing the perfect Spring lunch (well at least in the opinion of this humble cook): The Wine: Start with a bottle of Sauvignon Blanc, preferablly from Australia and, moreover, from the Marlborough region.  Chill the bottle nicely and don’t pay […]

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