Welcome to Lunch on the Dock!
Lunch on the Dock was so much fun! Check out the 27 lunches I enjoyed on the dock in 2024!
Every week from spring to fall, I shared a seasonally inspired lunch with you. The videos included glimpses of the people and wildlife at the lake, not to mention the various weather I encountered. Check the highlight feature on my instagram @getgettys to see them.
The Final Lunch #27 – Roasted Tomato Soup with Meatballs
To celebrate our final episode of Lunch on the Dock, I made this delicious roasted tomato soup with meatballs and pasta – perfect for this time of year.
It’s been so much fun to share a bit of the lake with you while also sharing tasty lunch ideas. I hope you’ve enjoyed it as much as I have! While it’s a little sad to pack up the water toys and move inside, I know I’m going to enjoy cozy evenings by the fire with my favourite comfort food – and our new doggy, Humphrey! Follow along for more tasty, seasonal recipe ideas.
Lunch 26 – Panzanella – Bread Salad
I was skeptical when I first heard about Bread Salad aka Panzanella. A salad made with bread – really? Yes… Really! Far from being a soggy mess, this is one of the tastiest salads made with crunchy seasoned croutons, fresh tomatoes and plenty of basil. If you haven’t tried it – check it out!
Lunch 25 – Egg Muffins with Caesar Salad and Farewell to the Loons
You know fall is here when the loons have packed their bags and gone South! Luckily we still have a few nice days for lunch on the dock. Here’s a lunch idea that’s perfect no matter what the weather or where you’re going.
Lunch 24 – Cabbage Potato Soup with Dill Pickle Focaccia
The days are getting shorter and cooler, time to dip into a bowl of warm comforting soup with a delicious side of savoury bread. It’s amazing how a few humble ingredients like potatoes, cabbage and pickles can be transformed into something extra special. If you love a good soup and bread combo – try this for lunch or dinner!
Lunch 23 – Black Bean Quesadilla & Fresh Salsa
Today’s lunch on the dock started in the garden where I finally have enough tomatoes and peppers to make fresh salsa. And with leftover corn on the cob in the fridge – black bean and corn quesadillas were the perfect side for the salsa. Or is the salsa suppose to be the side dish? Either way enjoy this lunch!
Lunch 22 – Salads, Bagels & Cookies with a little fishing
Today’s lunch was using up leftover salads. I know what you’re thinking – leftover salads are a disaster! If you dress those greens they definitely can be – but we usually serve the dressing on the side – so leftover green salads are crisp, beautiful and delicious. Plus if you make salads without any greens -you’re good to go for several days. We had our salads with cream cheese on toasted bagels and the tastiest oatmeal raisin cookie ever as dessert.
Lunch 21 – Egg Salad on Homemade Focaccia
I was trimming my rosemary plant which made me long for Homemade Rosemary Focaccia. Before dinner company arrived, I snuck a piece for one of the most delicious egg salad sandwiches EVER! Try them together or make either one of these recipes for a tasty lunch.
Lunch 20 – Grilled Peach & Halloumi Salad & a beached whale?!
It’s hot this week so I’m grilling lunch. Of course, I’m using whatever’s seasonal and this week I’ve got peaches. While grilling the peaches, I added some halloumi (cheese that holds its shape when grilled). I tossed both into a delicious, satisfying whole grain salad. I also muddled some mint for a refreshing mojito mocktail. As for the beached whale – you gotta re-watch the video if you missed it!
Lunch 19 – Tomato Soup with Grilled Cheese on a Rainy Day
What’s your go to on a cold, rainy day in summer? For me, tomato soup with a side of grilled cheese always hits the spot! When the garden tomatoes are ripe – homemade roasted tomato soup is the way to go. But mine are just starting to form, so I jazzed up a can of condensed tomato soup with leftover rice and trimmings from my basil plant.
As for the grilled cheese – it’s the makers choice – rye/whole wheat or white bread? sliced cheese/cheddar/or something more fancy? butter or mayo on the bread? Decisions, decisions!
Soon, I’ll be making this roasted tomato soup!
Lunch 18 – Beet Salad with Basil Pink Lemonade Plus Amphibians & Reptiles
Taking advantage of fresh garden produce to make a beet salad and a beautiful lemonade coloured and flavoured with red rubin basil. Magical herbs! Also – do you remember the difference between an amphibian and a reptile? All that and more in today’s lunch.
You won’t find the basil pink lemonade recipe anywhere else, so watch for it in this week’s email.
Lunch 17 – Tortilla Pinwheels & Crisps with Fruit Salsa & a Heron
Hot days of summer mean I don’t feel like being in front of a hot stove – so cool, little bites is the way to go. And, of course using whatever seasonal fruits, veggies and herbs I have access to. Today, this meant pinwheel sandwiches and fruit salsa with crispy sweet tortilla chips.
Lunch 16 – Blueberries, Dill & a Bear!
I’ve been spending a lot of time in the bush picking blueberries. But I’m not the only one who loves them as shown in this episode of lunch on the dock! I’m also harvesting a lot of dill – so it makes sense that this week’s lunch on the dock features blueberries and dill.
Lunch 15 – Snacky Lunch & Bald Eagles
Who doesn’t love a snacky lunch? Little nibbles of all your favourites that don’t require cooking – perfect for a hot summer day with my girl. Here’s what we had:
Watch for the full email this Thursday.
Lunch 14 – Summertime Pasta Salad with Italian Vinaigrette & a Wolf
What’s in your fridge? Pull out your favourite veggies and protein source add some pasta and your favourite dressing and viola – you have lunch!
Need help with assembly? Watch for more details in this week’s email.
Lunch 13 – Strawberry Basil Salad with Chicken & a Giant Woodpecker
I love this time of year when fresh produce is ripe for the picking! Seasonal strawberries, fresh lettuce greens and basil trimmings went into today’s whole grain salad bowl
Lunch 12 – Falafel Grain Bowl with Tzatziki a Turtle & a Fox
Falafel on top of a salad with quinoa and homemade tzatziki is a delicious, satisfying lunch. If you don’t have falafel – use chickpeas instead. Meanwhile the fox thinks turtle eggs make a great lunch – but not on my watch!
Lunch 11 – Trail Lunch – No Refrigeration Needed – in the Mountains
Today’s lunch was a lightweight, no refrigeration lunch for a backcountry trip.
We had shelf stable wraps (check in the aisle where kits for Mexican tacos are sold), the wraps sold in this aisle have plenty of preservatives that will last for months, unlike those in the bread aisle. We also had nut butter and my homemade blueberry jam.
Lunch 10 – Leftover Smokie & Tossed Salad & a Fox
Use what you’ve got! A leftover smokey from a weekend wiener roast meets a homemade hamburger bun – what do you do when you run out of hot dog buns?! And the veggies we nibbled on – got turned into a salad with a tasty buttermilk ranch dressing. More details in the upcoming email.
Lunch 9 – Savoury Cottage Cheese Toast with Veggies – Eagle Bath
Today’s lunch was quick, easy and delicious. I used pumpernickel bread for my seasoned cottage cheese and added a side of veggies.
You deserve a pretty lunch – add a garnish! Violas, pansies or Johnny-Jump-Ups are edible and pretty.
Lunch 8 – Halloumi Wrap with my Kitty
Wraps are great for lunch. This week, I had plenty of greens and veggies to fill my wrap and for a tasty, satisfying protein I fried some halloumi cheese. If you haven’t tried this soft, squeaky, heatable cheese – give it a try!
Choose your favorite wrap or get fancy and make your own. They take a bit of time, but are extra delicious.
If you have extra Halloumi and BBQ Mayo, make this sheet pan dinner.
More details in the email.
Lunch 7 – Morel Mushrooms on Whole Grains with a Side Salad & a speed boat
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 & a beaver
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 & Loons
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 – with Spawning Fish
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 and an icy lake
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 on a windy cold day
Be good to yourself – add a little garnish and shred that egg for glorious texture.
Lunch 1 – Roast Beef Sandwich on an icy lake
Here are the recipe links to recreate this tasty sandwich:
And if you haven’t seen the Lunch on the Dock videos – catch them on my Instagram or Facebook.
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.