Perfect for lunch on a hot day! Lox and cream cheese has been a long – time favorite of ours. Garnished with capers, caper berries and avocado puts it in a category beyond a normal lunch. If you like capers, you will love caper…

Thousand Island Dressing was named in honour of the beautiful place it was first prepared.  The Thousand Islands located on the upper St Lawrence River between Canada and the U.S. (New York).  A fisherman’s wife is said to have made the dressing and its popularity…

  K loves devilled eggs, B prefers hers scrambled, with a little cheese. Both are 0 CHO. We let K make her own “batch” because it’s tasted and eaten along the way, long before others get to try.

  Adapted from Giada’s Kitchen, New Italian Favorites A very typical salad in Rome, we love it with or without a drizzle of Balsamic reduction. If we had to choose we would go with no Balsamic so that you can enjoy all the flavors. Buy…

  In it’s truest form, an Italian panini is a sandwich grilled with something other than sliced bread, (ie. Ciabatta). When you happen to be 5 years old and making lunch for everyone, sliced bread works just fine.

  Adapted from Culinaire Magazine. “Italian Wedding Soup” has nothing to do with weddings but the marriage of flavors in the soup. We like to build our own bowls when there are several ingredients; it’s much easier to carb count and keep track of gluten…

  Adapted from the Best of Bridge Series. When peppers are at their best! I use whatever color of peppers I have at the time, orange, yellow or red.

  One of my favorite lunches in Italy. Whether you slice the cantaloupe or use a melon baller; the sweet fruit and salty prosciutto is absolutely wonderful. Top with fresh basil and it’s incredible on a hot summer day!

Asparagus is available year round, but the first shoots in the spring; February to June seem the best to us!   I have had this recipe for so long I cannot remember where it came from. The number of asparagus spears will depend completely on…

This Carrot Soup is flavourful and very light.  We often make it as an appetizer, served in tea cups, during the cooler months for dinner guests.   It’s a bonus if there are leftovers for lunch the next day. I do not know where friend,…