Welcome to Lunch on the Dock!

I’m so glad you signed up to Lunch on the Dock. Thanks to you, now I HAVE to have lunch on the dock at least once a week – forcing me to take a lunch break and enjoy the great outdoors! 😉

From now on, you’ll be getting a weekly email with lunch ideas, recipes and helpful tips. Of course, they’re equally tasty for dinner too!

The following are all the lunch ideas I’ve shared on social media. Now that you’re signed up, you’ll automatically get new lunch ideas and recipes from the series sent to your inbox. No need to sign up again.

Stay tuned, I’ll be out on the dock again soon!

Lunch 7 – Morel Mushrooms on Whole Grains with a Side Salad

It’s morel mushroom season and this year, the picking is GOOD! Of course, you can choose any mushroom you can get for this umami flavored way to prepare them. Those mushrooms were great on leftover rice (I had a medley of different rice varieties) and a simple side salad with greens, veggies, herbs, feta and roasted chickpeas.

Lunch 6 – Scrambled Eggs, Steamed Asparagus, Hollandaise Sauce

Pretty good eating for lunch! Thanks to leftover asparagus and hollandaise, this lunch was ready in no time. Reheating hollandaise can be tricky – get the how to here!

Lunch 5 – Simple Green Salad (Maroulosalata) with Salami Bunwich

Try this salad, it’s so light and refreshing and delicious, perfect next to your favourite sandwich or bunwich. Instead of may or mustard on your sandwich or bun – try our favourite sour cream herb dip – I think you’ll like it!

Lunch 4 – Zesty Yellow Split Pea Soup with Lavash

THIS is not your ordinary split pea soup! This soup has the zippy, zesty flavor of Indian spices – including a little hint of cayenne pepper. It’s a far cry from classic split green pea and ham soup (not that there’s anything wrong with that)!

And, I’m on a journey to explore different types of flatbreads from around the world. Tortillas, naan, roti and today – lavash. A soft pliable flatbread from Armenia and other Middle Eastern countries. It is made with flour, yeast, milk and honey. After proofing, shaping and resting it is rolled thin and cooked on a pan (traditionally in a tandoor oven). Rolling this springy dough takes a little practice – but it’s worth it! Soft pliable bread perfect for rolling around a kabob or dipping into split pea soup! I followed a recipe from Unicorns in the Kitchen.

Lunch 3 – Springtime Asparagus Salad

Make this gorgeous, fresh springtime salad as a side or main meal by adding your choice of protein – egg, chicken, steak, pork, edamame, tofu, etc.

Lunch 2 – Avocado and Egg Toast

Be good to yourself – add a little garnish and shred that egg for glorious texture.

Lunch 1 – Roast Beef Sandwich

Here are the recipe links to recreate this tasty sandwich:

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Select, store and serve seasonal food for everyday cooking with Getty. Getty is a food educator and Professional Home Economistwho loves sharing tips and recipes following the seasons from her Canadian kitchenSign up to get seasonal tips and recipes delivered to your inbox. Learn more about Getty or check out her books and pdf guides.