343 dunk lunch Recipes

whole wheat bread, balsamic vinaigrette, tomatoes, 1/4 inch thick, red pepper , roasted, fat free mozzarella cheese

red onions , cut into wedges root end trimmed but intact, fennel bulb, halved and thinly sliced lengthwise, head cauliflower, cut into small florets, kosher salt, kosher salt, extra-virgin olive oil, ground turmeric, ginger, peeled and finely grated, yellow mustard seeds, fennel seed, crushed red pepper flakes, garlic cloves, peeled and smashed, carrot , sliced on an angle (about 1 cup), cider vinegar, white wine vinegar, light brown sugar, warm water (110 to 115 degrees f), sugar, activated dry yeast, all-purpose flour (plus more for dusting), kosher salt, butter, cut into pats (room temperature ), milk, at room temperature, oil, for greasing, variety of different types cheese , as needed (cheddar or stilton preferred), cooked ham slices, as needed, salami or sausage, as needed, branston pickle or ploughman s pickle, as needed, pickled onion , as needed, pickled beet , as needed, dill pickles , as needed, english mustard , as needed, butter , as needed, apple , wedges as needed, hard-boiled egg , as needed

bagel, plain, sliced in half, heirloom tomato, thickly sliced (beefsteak is fine if you can tsp find), kosher salt, fresh coarse ground black pepper, provolone cheese, oregano

onion, chopped, olive oil, frozen peas and carrot, water, diced tomatoes, salt and pepper

butter, button mushrooms, finely chopped, worcestershire sauce, tabasco sauce, dried thyme, sausage meat, salt & freshly ground black pepper, premade puff pastry, rolled, free-range egg, beaten

lentils, quinoa, bulgur, peanuts, tofu, cabbage, carrot, green onions, seedless raisin, sesame seeds, garlic cloves, ginger, soy sauce, vinegar, sugar, olive oil, salt

potato (i prefer red es, but any type is fine), goose fat (approx ) or 250 ml duck fat (approx), salt

mexican flour tortillas, refried beans, eggs, grated cheddar cheese, avocado, ripe tomatoes, sweet chili sauce, salt and pepper, sour cream

chicken broth (i prefer boxed swanson broth), chicken breasts (i use pre-cooked canned or grilled lunch meat, but you can cook your own), cooking sherry, garlic powder, ground sage, minced onion (i prefer to use the dried kind in a bottle)

carrot, peeled and grated on large holes of grater, yellow beet, peeled and grated on large holes of grater, red beet, peeled and grated on large holes of grater, stalk celery, sliced 1/8 inch thick, red pepper, chopped into 1/2-inch pieces, yellow pepper, chopped into 1/2 inch pieces, green pepper, chopped into 1/2 inch pieces, mixed salad green, fresh parsley, fresh mint, hidden valley original ranch dressing , to taste

veal demi-glace, huckleberries, fresh if in season, bitter chocolate, butter, port wine, mirepoix (medium dice of carrot, celery, onion and leek), extra virgin olive oil

polenta, ham, chopped, sun-dried tomatoes packed in oil, drained, fresh spinach, bouillon cubes , chicken or 1 vegetables, hot pepper, water

brown rice, black lentils, green lentil, salt, chili pepper, water, olive oil (optional)

peanut butter, margarine, brown sugar, milk, eggs, all-purpose flour, salt, baking soda, baking soda, vanilla

baby spinach, rinsed and dried, turkey breast, soba noodles

top ramen noodles (any flavor ), water, frozen peas, eggs, tapatio hot sauce

uncooked brown rice, black beans, pinto beans, whole kernel corn, diced tomatoes with green chilies, flour tortillas, shredded monterey jack pepper cheese