STARTER: Egg Salad Sandwich with Tomato, Chives & Parsley
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The egg salad sandwich likely originated in late 19th–early 20th century Europe and the U.S., when chopped boiled eggs mixed with mayonnaise became popular. It spread quickly as a cheap, protein-rich lunch, especially in American delis and lunchboxes. Your version with tomato, chives, and parsley is a fresh modern twist.
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• Appetizers
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SOUP: Creamy Mushroom Soup-Purée
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A smooth, delicate mushroom soup‑purée that brings together tender potatoes, sautéed mushrooms, and a touch of cream for a quietly luxurious bowl of comfort. Simple to make, elegant to serve, and soothing in every spoonful.
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• Soups
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SALAD: Scallop salad with orange-poppy seed dressing
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• Salads
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MAIN COURSE: Grilled Portobello with Feta, Mozzarella, Ricotta & Bacon
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Grilled portobello mushrooms are often called a “vegetarian steak” for their rich texture, but this version takes them further—filling the caps with a creamy blend of cheeses and finishing with crispy bacon for a perfect balance of smoky, savory, and indulgent flavors.
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• Breakfast
• Entrees
• Dinner
• Grill
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DESSERT: Carmen
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The Carmen Torte is a rich, dramatic cake—often layered with chocolate, cream, and bright fruit accents—named to reflect the passion and elegance of Bizet’s famous opera.
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• Baking
• Tortes
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NEW RECIPE
Lavender Syrup
Lavender syrup has long been made in Provence, France, where fields of fragrant lavender bloom every summer. This homemade version uses freshly harvested culinary lavender blossoms to create a delicate floral syrup that pairs beautifully with coffee, tea, lemonade, sparkling water, cocktails, and desserts. The flavor is subtle and elegant—never overpowering—when steeped for the proper amount of time.
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THE MOST POPULAR
School pastry
"School is like a well-made pastry: it's a blend of diverse ingredients that, when crafted with care, create a delightful experience that nourishes both body and mind."
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