— lab@56

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Tag "lunch"

Artichoke, Chicken, & Farro Salad with Sriracha Lemo-grette

I carry my black BYO lunch bag or some sort of insulated bag most of the time. It’s one of the tricks I’ve learned when I started to eat healthier – carry my own food. There are exceptions but it’s so easy to head towards the junk food highway where there seems to be no speed limit, especially when I’m at work. That pile of doughnuts, leftover truffles, coffee cakes, and a tub of bubble gum in the lunch room look like the Willy Wonka‘s Chocolate Factory and even feel magical when I pass nearby. Trust me, I like them all. But I have my bag with foods I love. 

Artichoke, Chicken, & Farro Salad with Sriracha Lemo-grette

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Popover with Poached Egg, Roasted Tomatoes & Gorgonzola

Variations on what you can do with this topping is in the recipe below. You can also serve without breads.

My journey with popovers started when I visited Mad Scientist who was in Massachusetts for work couple of days after our wedding. He took me to this little coffee shop right on the water called Pie in the Sky and forced me to try their popovers. Well, that was it – their popovers were outrageous. Fresh out of the oven and still warm, hint of sweetness yet crunchy outer layer, I was in heaven.

Popovers from lab@56

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caramelized onion & prosciutto gluten free pizza

Try the topping with a slice of bread or pita and toast it for a couple of minutes. Good snack or appetizer if you’re looking for small portion food. Alternatively, you can even use a sheet of pie crust.

I admit that I’m not much of a pizza person. I grew up with “enough” of them, but never was my favorite. What it comes down to is the pizza sauce I’m not good with and it’s not the pizza itself. I’m just picky. I’m also the type of person that would drive 10-15 miles to get a slice from a place I know of just because they have a fantastic Cesar Salad Pizza. Their crust is thin, crunchy, and the dressing is out of this world. I get this insane craving of having a good slice once in a while but I don’t have the luxury to take that drive as much as I used to.

So when I’ve had the pizza stuck on my mind most of the day, I was in on a good fight for making it gluten-free. I usually go for the Gluten-Free Girl’s Pizza crust (with some adjustments). Minor problem… I haven’t replaced all flours that I lost. When I googled “gluten free pizza crust recipe” for the sake of searching, there are about 1, 180,000 search results returned. Yes, over 1 million results. Ah, ok, I have time. (rolling eyes)

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