Fast & Fun Lunch Recipes

FAST AND FUN LUNCHES

Salads

Soups

Burgers, Sandwiches, Quesadillas

Pizza

Fancier Lunches

These days, almost everyone’s pressed for time

at lunch. And that makes it difficult to eat as

healthy as you might wish. Now, DuPont and

acclaimed chef and author Gail Greco have

teamed up to develop a series of healthy,

tasty, and, best of all, easy-to-prepare recipes for you and your family to

enjoy at lunchtime.

Gail Greco – cook, food journalist, and editor of the “Carefree Cooking”

section of the DuPont™ Teflon® web-site - has created this series of recipes

to help you prepare a gourmet lunch, when you only have time for fast food.

Gail is the author of 16 books on cooking and entertaining, many of which

were Book-of-the-Month Club selections. Plus, a former executive food editor

for the Discovery Channel, her Country Inn Cooking television show on PBS

was honored with the James Beard Foundation award for Best TV Food

Journalism.

DuPont invented non-stick coating for cookware and has been the leader

ever since. DuPont™ Teflon® features patented multi-layer technologies to

ensure superior performance and durability. The DuPont certification seal

you’ll find on all cookware coated with Teflon® non-stick coating means that

it has met the toughest standards for quality and performance. That’s why for

over forty years, chefs and homeowners alike have enjoyed the benefits of

cookware coated with DuPont™ Teflon® non stick coating. The coatings have

helped create healthier, better-tasting meals, with less time needed for cleaning

up afterwards. Because you have better things to do, like saving time for the

things that matter most.

We hope you’ll enjoy these carefree cooking recipes.

Fast and Fun Lunches

These carefree cooking recipes are brought to you by DuPontTM Teflon®

For more information, visit www.teflon.com/carefreecooking 3

Special thanks to:

Rita Calvert, food stylist

Jacques Smith, prep chef

Tom Bagley, photographer

Orange and Watercress Salad

Dressing

s 1 teaspoon walnut oil

s 2 cloves garlic, minced

s 1 tablespoon mini capers, rinsed

s 1/4 cup minced shallots

s 1 tablespoon Dijon-style mustard

s 1/3 cup balsamic vinegar

s 1 cup olive oil

s Salt and freshly cracked pepper

Salad

s 2 pounds blood or traditional oranges, sectioned

(thinly sliced and halved)

s 4 cups watercress

s Almonds

s Black kalamata olives, minced, for garnish

In a small skillet coated with DuPont™ Teflon® non-stick coating, heat the walnut oil

on medium. (Walnut oil is sensitive to high heat, so keep it cooking slowly.) Sauté the

garlic just until it turns a light golden color; transfer to a small bowl. Mince the capers

and add to the garlic. Add the shallots, mustard, and vinegar. Mix in the olive oil with

a fork or mini-whisk. Season with salt and pepper to your taste.

Place the orange segments on 4 luncheon plates and divide the watercress among the

plates. Toss each salad lightly. Drizzle with dressing. Toss again. Reserve the remaining

dressing for another recipe. Garnish with the almonds and olives and serve.

Servings: 4

Blood oranges are deep red, sweet oranges that will give your salad a garnet color.

If they are out of season, substitute with traditional oranges -as we did here.

Remove the skins and the bitter pith of the orange: Cut the top and bottom of

the orange so that the orange stands upright. Then, using a paring knife, remove the

skin by following the contours of the orange, cutting the pith along with the outer skin.


For more information, visit www.teflon.com/carefreecooking4 5

Green Apple and Arugula Salad with Ginger Dressing

Dressing

s 1/4 cup canola oil

s 1/4 cup shallots, finely chopped

s 1/4 cup peeled and chopped fresh ginger


s 2 tablespoons orange juice

s 1 tablespoon orange zest

Assembly

s 6 cups or more mixed organic baby lettuce

s 2 cups arugula

s 2 green apples, thinly sliced and tossed with lemon juice

s 1/2 cup dried cranberries

s Salt and pepper

In a medium skillet coated with DuPont™ Teflon® non-stick coating, heat the oil at

medium, then sauté the shallots and ginger for about 3 minutes, or until just tender.

Remove from the heat and cool. Stir in the vinegar, orange juice, and orange zest.

Place the lettuce and arugula in a large bowl. Toss with the apples; sprinkle with

the cranberries. Toss with half of the warm dressing. Add salt and pepper to taste.

Toss with the remaining dressing and serve immediately.

Servings: 6

Fresh ginger is one of life’s healthiest ingredients, aiding the immune system

and helping calm inflammation. This salad is kissed with a warm citrus flavor.

And although we suggest you toss the salad before serving, you can also serve

it with the apples on one side and the greens on the other, letting your guests

combine as they wish. Serve this salad with a few of the burgers we also offer

in this book, or one of the lighter pizzas.



Vinaigrette

s 1/4 cup fresh cranberries

s 1/2 cup fresh cranberry juice (cocktail may be substituted)

s 1 tablespoon honey

s 1 teaspoon balsamic vinegar

s Salt and pepper

s 1 tablespoon olive oil

Chicken

s 3 cups cooked chicken chunks

s 3 cups mixed lettuce greens, such as Boston, green-leaf, and mache

s 2 cups watercress

s 1 cup clover or other sprouts

s 1/4 cup chopped hazelnuts (optional)

Chicken Salad with Cranberry Vinaigrette

Servings: 4

Enjoy this healthy and colorful salad for lunch and bookmark the vinaigrette dressing

to use in other garden salad recipes. Cranberries are loaded with important nutrients,

so don’t reserve them just for holiday time. Buy them in the fall and keep them frozen

for use throughout the year. If you don’t have any freshly cooked chicken handy, you can

quickly sauté a couple of chicken breasts seasoned with herbs or just salt and pepper.

In a small saucepan coated with DuPont™ Teflon® non-stick coating, simmer the fresh

cranberries with the cranberry juice for about 5 minutes, or until the mixture reduces by

half. Transfer to a blender and let cool. Add the honey and vinegar to the blender. Add

a seasoning of salt and pepper, and drizzle in the olive oil with the blender running.

Place the chicken in a large bowl. Toss with the lettuce and watercress.

Add the dressing, enough to coat well. Top with the sprouts and hazelnuts and serve.



Baked Ruby Gruyere Onion Soup with Spinach Baguettes

Bowls aren’t the only vessel for serving soup. Choose a giant mug, and you’ll be able to take the cup with you if you’re on the run at lunchtime.

s 4 tablespoons unsalted butter

s 6 cups thinly sliced yellow onions

s 2 tablespoons all-purpose flour

s 6 cups beef broth

s 1/2 cup dry white wine

s 1/2 teaspoon salt

s 1/2 teaspoon freshly milled pepper

s 1/4 cup ruby port

s 6 slices spinach-Parmesan French baguette bread, toasted

s 6 1/4-inch slices Gruyere cheese

s 1/2 cup grated Parmesan cheese

In a stockpot coated with DuPont™ Teflon® non-stick coating, melt the butter over

medium heat and sauté the onions until lightly browned. Add the flour and blend

with a wooden spoon. Stir in the broth, wine, salt, and pepper. Bring to a boil;

reduce the heat and simmer 10 minutes. Remove from the heat and add the port.

Preheat the oven to 375 degrees. Place the bread slices in 6 oven proof crocks or

heavy-duty soup bowls. Ladle the soup over the bread and top with the Gruyere and

then the Parmesan. Bake until the cheese melts, 5 to 8 minutes. Serve immediately.

Servings: 6

Our twist on the classic French baked soup is this version – where we add ruby port

wine. It gives the soup a hint of sweetness and complements the dry white wine.

A crust of herb bread can be used if a spinach baguette is not on hand.



Classic Cheddar Cheese Soup

Servings: 6

Similar to most Cheddar cheese soup recipes, this version – adapted from The New

American Cheese, by Laura Werlin - is spiced with the heartiness of Tabasco and

Worcestershire.

s 1/4 cup (1/2 stick) butter

s 6 scallions, chopped

s 2 carrots, peeled and diced

s 3 stalks celery, diced

s 1/4 cup all-purpose flour

s 5 cups high-quality chicken stock

s 1 large russet potato, peeled and diced

s 1 cup whole milk or half-and-half

s 1/2 pound cheddar cheese, preferably white, coarsely grated

s 1 teaspoon hot Tabasco sauce

s 1 teaspoon Worcestershire sauce

s Salt and peper

In a large soup pot coated with DuPont™ Teflon® non-stick coating, melt the butter

over medium heat. Add the scallions, carrots, and celery, and cook until limp, about 10

minutes. Sprinkle the flour over the vegetables, stir, and cook for 3 minutes. Add the

chicken stock, 1 cup at a time, stirring constantly. Add the potatoes.

Bring to a boil and then reduce the heat to a simmer. Cook until the potatoes are

tender, 20 to 30 minutes. Puree the soup in a blender (or leave it as is for a chunkier

version). Whisk in the milk, cheese, Tabasco, and Worcestershire.

Taste and add salt if desired, depending on the saltiness of the cheese.



Turkey and Lentil Soup

Servings: 6

Smoked turkey brings this dish to life, adding spiciness to the mild flavor

of the lentils. This soup is rich enough to be a full lunch in a bowl.

s 2 tablespoons butter

s 1 large carrot, diced

s 1 onion, coarsely chopped

s 1 leek, white part only, coarsely chopped

s 1 celery stalk, finely chopped

s 1-1/2 cups coarsely chopped domestic mushrooms


s 1-1/4 quarts chicken stock

s 2 teaspoons dried thyme

s 1 bay leaf

s 1/2 cup lentils

s 3/4 cup diced smoked or white-meat turkey

s Salt and freshly ground black pepper

Melt the butter in a large saucepan coated with DuPont™ Teflon® non-stick coating.

Add the carrot, onion, leek, celery, and mushrooms, and cook for 3 to 5 minutes

until golden.

Stir in the wine and chicken stock and bring to a boil. Skim off any foam that may

rise to the surface. Add the thyme and bay leaf. Lower the heat, cover, and simmer

for 30 minutes.

Add the lentils and continue cooking, covered, for 30 to 40 minutes longer – until

they are just tender. Stir the soup occasionally.

Add the turkey and season to taste with salt and pepper. Cook until just heated

through. Remove the bay leaf. Ladle into bowls and serve.



s 1 small chicken roaster

s 10 cloves garlic

s 1 cinnamon stick

s 6 peppercorns

s 8 whole allspice or juniper berries

s 1/4 teaspoon oregano

s 6 cups water

s 1-1/2 tablespoons olive oil

s 1/3 cup onions, finely chopped

Attractive place settings are great for entertaining. Look through markets for highly styled napkins from which you can design intriguing place settings of your own.

Chicken, Garlic, and Lime Soup

Servings: 4

A bit of the unexpected comes to lunchtime menus with this fun,

Mexican-influenced soup.

s 1/3 cup green bell peppers, seeded and finely chopped

s 1 large, ripe tomato, skinned, seeded, and mashed

s 1 key lime

s Juice of 1 orange

s Zest of 1/2 orange

s 1/4 cup vegetable oil

s 6 stale tortillas, cut into strips

Place the chicken, garlic, cinnamon, peppercorns, allspice, and oregano in a stock pan

coated with DuPont™ Teflon® non-stick coating. Cover with 6 cups of water; bring to a boil

and simmer for 15 to 20 minutes. Remove the chicken and - when cool enough to handle -

remove the white meat from the breasts and set aside. Return the remainder of the chicken

to the stockpot; cover and simmer for 1 hour. Strain the stock and set aside.

Return the stock to the pot. In a separate skillet coated with DuPont™ Teflon® non-stick

coating, heat the oil and sauté the onions and peppers until just tender. Add the

tomato and simmer for 5 minutes. Add the vegetable mix to the stock, along with

the shredded meat from the chicken breast. Add the fresh orange juice and the zest.

Heat through, and then ladle the soup into a large tureen or individual soup bowls.

Quickly heat the oil in a frying pan coated with DuPont™ Teflon® non-stick coating, over

medium heat, until sizzling. Drop in the tortilla pieces and stir them around until they

are very crisp (but not burned). Remove them, drain them on absorbent paper, and

– while they are still hot drop them over the surface of the soup.



Servings: 8

Shrimp is paired here with the refreshing flavor of fennel, the addition of tomatoes,

delivers a creamy pink chowder that’s loaded with nutrition.

s 1-1/2 pounds small white shrimp (26 to 40 count), peeled

s 1 small bulb fennel

s 4 slices apple-wood smoked bacon, diced

s 1 medium onion, thinly sliced

s 3 cloves garlic, minced

s 1/4 teaspoon fennel seeds, finely chopped

s Sea salt and red pepper flakes

s 1 cup dry white wine

s 1 pound Yukon Gold or other all-purpose potatoes, quartered

and sliced 1/4-inch thick

s 3- 1/2 cups clam juice or vegetable broth

s 1 cup canned, whole-peeled tomatoes, chopped, and their juice

s 1-1/2 cups heavy cream

s Freshly ground black pepper

Split the shrimp lengthwise in half down the back. Remove the fronds (lacy tops) from

the fennel, chop, coarsely, and reserve for garnish. Quarter the fennel bulb lengthwise,

cut away the core, and cut very thinly across into 1/4- inch slices.

Cook the bacon over medium heat until crisp in a 4- to 6-quart heavy pot coated with

DuPont™ Teflon® non-stick coating. Pour off all of the fat except 1 tablespoon, leaving

the bacon in the pot. Add the onion, garlic, sliced fennel, fennel seeds, salt, and a pinch

of crushed red pepper. Sauté, stirring occasionally, for about 10 minutes, until the onion

and fennel are soft. Pour in the wine and cook over medium for a few minutes

to reduce the wine by half.

Add the potatoes and the clam juice or broth to just cover the potatoes. Season with

salt and pepper and bring the soup to a boil. Turn the heat to medium-low and cover the

pot, cooking for about 8 minutes, until the potatoes are soft on the outside but still firm

in the center.

Bring the heat up to medium and add the tomatoes; simmer for 5 minutes. Stir in the

shrimp and cook for 1 minute, then remove the pot from the heat and stir in the cream.

Let sit for 10 minutes while the shrimp finish their slow cooking. Season with black

pepper and more salt.

Ladle into cups or bowls. Sprinkle with the reserved chopped fennel fronds, if desired.

Shrimp Chowder with Fennel



Mexican Meatball Soup

Make the meatballs: Place the bread in the milk and thoroughly soak. Squeeze the

bread and place in a medium bowl. Stir in the remainder of the meatball ingredients

except the oil. Shape the mixture into golf-ball size meatballs.

Using a large skillet coated with DuPont™ Teflon® non-stick coating, coat lightly with olive

oil spray and cook the meatballs until lightly browned on all sides. Drain on paper towels.

Prepare the soup. In a large saucepan coated with DuPont™ Teflon® non-stick coating,

heat the oil. Add the onion and garlic and cook until softened. Stir in the broth and tomato

paste. Simmer for 10 minutes. Add the meatballs, carrot, zucchini, and tomatoes, and

simmer for about 20 minutes. Stir in the cilantro and add salt and pepper to taste.

Servings: 6

The Italians have their wedding soup, which incorporates Italian meatballs into

a broth with a little pasta and maybe some spinach or beans. So, too, Mexicans

have their version. A full lunch is on the table with this soup!

Meatballs

s 2 slices white bread

s 1 cup milk

s 1/2 pound ground pork

s 1/2 pound ground beef

s 1 tablespoon minced onion

s 1 egg

s 1 clove garlic, minced

s 2 tablespoons chopped flat-leaf parsley

s 1/4 teaspoon salt

s 1/4 teaspoon fresh milled pepper

s Olive oil spray


For more information, visit www.teflon.com/carefreecooking

Soup

s 1 tablespoon canola oil

s 1 small white onion, minced


s 5 cups chicken broth

s 2 tablespoons tomato paste

s 1 medium carrot, peeled and diced

s 1 medium zucchini, diced

s 2 large plum tomatoes, seeded and cubed

s 2 tablespoons minced cilantro

20 21

Antipasto Egg Quesadilla

Servings: 3 quesadillas

Italian-influenced, this recipe mimics a platter of antipasto. However, instead of being

served as an appetizer, it satisfies the need for a lunch entree with protein, dairy,

and vegetables. Two people will have enough for a full lunch by splitting the quesadilla

wedges. Or, cut smaller wedges and serve as a side to a bowl of soup.

s 4 ounces shredded mozzarella cheese

s 3 plum tomatoes, cut into 1/4-inch slices

s 3 hard-boiled eggs, cut into 1/4- to 1/2-inch slices

s 1 cup roasted red pepper, julienne slices

s 3/4 cup finely chopped marinated artichoke hearts

s 6 slices imported prosciutto ham, thinly sliced

s 3 ounces shaved, imported provolone cheese

s 6 8-inch flour tortillas

s 2 tablespoons olive oil

Build the quesadilla, placing all the ingredients onto three of the tortillas in the order

listed above (from the mozzarella to the provolone cheese). Place the remaining tortillas

over the top and press down to hold in some of the ingredients.

Brush each side of each tortilla with olive oil. Cook one at a time over medium heat in a

skillet coated with DuPont™ Teflon® non-stick coating. Turn once to be sure each side is

golden brown and the cheese is melted.

Cut the quesadillas into four wedges and place on a serving platter.



A side salad for lunch can

consist merely of a simple stack

of ingredients – from fennel

slices and olives to Belgian

endive leaves and orange slices.

s 6 ounces herbed goat cheese

s 2 tablespoons fig preserves

s 1/4 cup finely chopped dried figs

s 8 slices sourdough sandwich bread

s 2 tablespoons fresh lemon balm, finely chopped

s 1 tablespoon butter

Combine the goat cheese with the preserves and dried figs. Spread evenly onto half

of the bread slices. Sprinkle the lemon balm over the cheese. Top with the remaining

slices and cut in half on the diagonal.

Heat the butter in a medium skillet coated with DuPont™ Teflon® non-stick coating.

Cook the sandwiches, grilled-cheese style for a few minutes per side on medium heat

until lightly browned. Serve.

Grilled Figgy Cheese Sandwiches

Servings: 4

A little tang and a little sweetness make this sandwich great for a light lunch. Or, pair it with a

bowl of soup. If you don’t have any lemon balm, substitute any culinary herb of choice.



Mayonnaise

s 1/2 cup Nasoya Nayonaise

s 2 tablespoons sun-dried tomatoes, packed in oil

s 1 tablespoon sugar

s 1 tablespoon dried herbs mixture: oregano and basil

s 1 teaspoon fresh lemon juice

Burgers

s 1 pound ground meat mixture: beef, pork, veal

s 3/4 cup grated Asiago cheese

s 1 egg, beaten

s 2 tablespoons chopped, fresh Italian flat-leaf parsley

s 1 teaspoon each dried oregano and basil

s 1 tablespoon garlic powder

s Salt and pepper to taste

Assembly

s 8 1-inch-thick slices garlic Italian bread or focaccia bread

s 1 bunch watercress, washed and dried

s 1/2 large red onion, sliced into rings

s 1/2 cup pitted black olives, sliced in half

In a small bowl, blend all the ingredients for the mayonnaise. Cover in the fridge

for 20 minutes to let the flavors meld.

Meanwhile, prepare the burgers. In a large mixing bowl, break up the meat and toss

in the cheese, egg, parsley, oregano, basil, and garlic powder and a seasoning of salt

and pepper.

Turn the meat into four large patties and place in a medium skillet coated with

DuPont™ Teflon® non-stick coating. Cook over medium heat for 4 to 6 minutes on each

side or to desired doneness.

Italian Burgers with Sun-Dried Tomato Mayonnaise

Servings: 4

Look for Nasoya Nayonaise in the mayo section of the supermarket. It’s made

with soy and does not have as much tangy bite as regular mayonnaise,

although the latter will do. You will need a fork and knife to eat these burgers.



Always think about the color of the food when you determine how to present it.

s 1-1/4 pounds fresh tuna, cut into chunks

s 1 shallot, peeled and minced

s 1/3 cup capers, drained, rinsed, and chopped

s 1/3 cup minced fresh parsley

s 1/4 cup minced fresh chives


s 1 tablespoon Dijon-style mustard

s 1 teaspoon sherry vinegar

s 1 teaspoon Worcestershire sauce

s 1/2 teaspoon salt

s A few turns from the black pepper mill

Use a sharp knife to chop the tuna, and place in a mixing bowl with all of

the other ingredients. Gently shape into four burgers. Cook over medium heat in

a pan coated with DuPont™ Teflon® non-stick coating for about 5 minutes,

turning onto both sides, and then serve.

Fresh Dijon-Style Tuna Burgers

Servings: 4

Fresh tuna is available all year. But the supply is best and prices are lowest in the

warmer weather. Serve this plain, or sandwiched inside rolls, bread, or a lettuce-

and-tomato wrap.



Salmon Burgers with Red Pepper Sauce

Servings: 4

Chopped salmon paired with a delicious sweet-and-tangy mayonnaise makes

a seafood burger that is satisfying in many ways, including its nutritional value.

Sauce

s 1/4 cup regular mayonnaise


s 1/3 cup roasted red peppers

s 1/4 teaspoon red pepper flakes

Burgers

s 1-1/4 pounds salmon fillets, skin removed

s 1/4 cup dried bread crumbs

s 1/2 cup sour cream

s 1/4 cup chopped onion

s 1 garlic clove, minced

s 1 tablespoon fresh basil, chopped

s 1/4 cup chopped, oil-based, sun-dried tomatoes

s Salt and pepper to taste

s 4 large sandwich rolls, sliced in half

Prepare the red pepper sauce by combining the sauce ingredients in a small bowl;

set aside and make the salmon burgers: Cut the salmon into 2-inch pieces. Place

the pieces into a food processor and pulse quickly on and off 3 to 4 times just until

coarsely chopped, being careful not to over process; you want the salmon to still be in

small chunks. Transfer to a medium mixing bowl and carefully fold in the bread crumbs,

sour cream, onion, garlic, basil, and sun-dried tomatoes. Add salt and pepper to taste.

Pat into four burgers. Using a grill pan coated with DuPont™ Teflon® non-stick coating,

grill 4 to 5 minutes per side. Serve with rolls and the sauce.



Sauce

s 1 medium cucumber, peeled and seeded

s 1/4 teaspoon salt

s 2 cups plain, low-fat yogurt, drained

s 2 teaspoons finely minced fresh mint

Burgers


s 2 garlic cloves, minced

s 1 cup finely chopped onion

s 4 cups finely chopped spinach

s 1 teaspoon dried oregano

s 1 pound ground lamb

s 1 cup seasoned bread crumbs

s 1/2 cup crumbled feta cheese

s 1/2 cup chopped, non-oily, sun-dried tomatoes

s 1/2 teaspoon salt

s Red onion, sliced

Cut the cucumber in half lengthwise and grate coarsely with a cheese grater. Drain the

shredded cucumber on paper towel and place in a small bowl. Toss with the salt and

let stand 15 minutes. Squeeze out excess liquid. Mix the yogurt with the cucumber and

mint. Set aside.

In a large skillet coated with DuPont™ Teflon® non-stick coating, heat the olive oil at

medium and sauté the garlic and onion until tender. Add the spinach and oregano, stir-

ring constantly until the spinach is wilted – 2 to 3 minutes. Transfer to a large bowl.

Add the lamb, bread crumbs, feta cheese, sun-dried tomatoes, and salt; mix thoroughly.

Form the mixture into 4 1- 1/4-inch thick-patties. Place the burgers on a stove-top grill

pan coated with DuPont™ Teflon® non-stick coating and cook, turning once - about 6

minutes per side. Serve sandwiched on a bun with the extra spinach, red onion, and

yogurt sauce.

Lamb-Spinach Burgers with Cucumber-Yogurt Sauce

Servings: 6

A delicious way to enjoy lamb, these burgers can be made even healthier with the

substitution of wheat germ or cooked bulgur for the bread crumbs. To drain yogurt,

place the yogurt onto cheesecloth-covered bowl and let the liquid drain through.

Or, buy the Greek-style yogurt that is really a yogurt cheese or drained yogurt.

A handy skillet to keep in your kitchen is one with broiler-type ridges that’s coated

with DuPont™ Teflon® non-stick coating. It allows you to cook meat on the stove-top

and still have it end up with nice grill marks.



s 3/4 cup finely diced fontina cheese

s 1/4 cup crumbled blue cheese

s 1 small, prebaked pizza shell

s 1/2 red onion, sliced into thin rings

s 6 elephant sage leaves, cut in half

s 1 teaspoon dried sage, crumbled

s 1/4 cup freshly grated Parmesan cheese

s 1 tablespoon or so olive oil

Three-Cheese Pizza with Onion and Sage

Servings: 1 pizza, 2 or more servings

Try not to make a meal out of this pizza, although you very well can. Instead, pair it

with a salad or soup. Another handy pan for your kitchen is a round, perforated pizza

pan coated with DuPont™ Teflon® non-stick coating. This nifty pan allows the crust

to cook evenly and toast better on the bottom.

Preheat the oven to 475 degrees.

Scatter the fontina and blue cheeses evenly over the pizza shell, leaving a 1/2-inch

border, and arrange the onion rings and the sage leaves all around the cheese.

Sprinkle with the dried sage and then the Parmesan. Drizzle olive oil over the top.

Bake on a round 12-inch pizza pan coated with DuPont™ Teflon® non-stick coating –

for 10 minutes or until the crust is golden and the cheese is bubbly.



Using a perforated DuPontTM

Teflon® non-stick coating pizza pan allows the crust to brown nicely on the bottom.

Servings: 1 pizza, 4 servings

“Beans with pizza?” you’re wondering. With the beans added to the tomatoes, zucchini,

and peppers, you have a completely balanced lunch, and something very different.

Bean and Vegetable Garden Pizza

s 1 14-inch pizza dough shell

s 2 large, ripe tomatoes, thinly sliced

s Olive oil for drizzling

s 1/2 cup fresh basil leaves, cut in half

s 1 small zucchini, thinly sliced

s 1 cup shredded mozzarella cheese

s 1/2 yellow bell pepper, julienned

s Parmesan cheese

s 1/2 cup white cannellini beans

Preheat the oven to 450 degrees. Place a pizza shell onto a round, perforated pizza

pan coated with DuPont™ Teflon® non-stick coating. Add the tomatoes, placing them

all around the pizza shell. Drizzle with olive oil. Drop the basil on top of the tomatoes,

followed by the zucchini. Sprinkle the mozzarella over the top, and then the julienne

peppers. Sprinkle with Parmesan and bake 5 minutes.

Remove from the oven and place the beans in the center. Bake another 8 minutes

or until the crust is golden. Let stand 5 minutes and serve.



s 1 tablespoon cornmeal

s Premade dough for 1 10-inch pizza

s 4 ounces prepared Alfredo sauce

s 1/2 cup coarsely chopped green

onions (tops and bottoms)

s 6 ounces thinly sliced salmon

s 6 ounces baby bay scallops

s 3/4 cup frozen corn

s 1 teaspoon or more dried dill

s 6 lemon wedges

Seafood and Corn Chowder Pizza

Servings: 1 personal pizza, 2 lunch servings

Rather than make chowder, try a dry version as a pizza, and you won’t have

to go fishing around like crazy to find something for lunch!

Preheat the oven to 425 degrees. Sprinkle the cornmeal onto a 10-inch-diameter

traditional pizza pan coated with DuPont™ Teflon® non-stick coating. Shape

the dough into a round and stretch it onto the pan and over the cornmeal, giving

it a slight lip up the sides of the pan. Cook the crust for about 6 minutes, just

to crisp it slightly.

Spread the Alfredo sauce over the crust. Sprinkle the onions on top. Add the salmon

around the pizza, followed by the scallops, corn, and dill.

Bake for 10 to 12 minutes or until the crust is slightly brown. Cut into wedges and

serve, garnishing each side with a lemon wedge.



s 4 premade puff pastry shells

s 1 2-ounce log goat cheese, cut into 1/2-inch rounds

s 1 6-ounce can albacore tuna, drained


s 2 teaspoons fresh lemon juice

s 1 medium tomato, diced

s 1/4 cup small capers

s 1 teaspoon chopped spring oregano

s 2 tablespoons olive oil

s 2 tablespoons spring green onions

s 1 egg, lightly beaten

Preheat the oven to 375 degrees. Place the pastry shells on a sheet pan coated

with DuPont™ Teflon® non-stick coating. Place a disk of cheese in the center

of each round. Refrigerate just while you make the filling.

Mix together the remaining ingredients except the egg, and evenly divide the mixture

among the rounds of pastry, placing it right over the cheese. Brush only the edge of

the pastry (not any of the filling) with the beaten egg and bake for 20 minutes, until

the edges are puffed and golden.

Tuna Over Flaky Pastries

Servings: 4

Premade pastry shells make this dish a cinch. But if you prefer, you can use puff

pastry dough or premade biscuits as the base for the delicious tuna mixture.



Stuffed peppers

s 3 red bell peppers, cleaned, stems

and tops removed, and seeded

s 1/2 medium eggplant, cubed

s Salt

s 1/4 cup olive oil

s Fresh-grand pepper

s 3 scallions, thinly sliced

s 1/2 yellow bell pepper, julienned

s 3 medium zucchini, sliced into

1/4-inch-thick disks

s 2 slices country bread, crusts removed


Tuscan Stuffed Peppers

Servings: 6

Bring your guests to the countryside of Italy with these delicious lunch-in-a-pepper

entrees. If you want to reduce the effort, use a quality, prepared tomato sauce.


For more information, visit www.teflon.com/carefreecooking

Set the cleaned red peppers onto a work surface. Sprinkle the eggplant with salt,

placing in a colander to drain off bitter juices. Preheat the oven to 400 degrees.

Squeeze the eggplant dry with paper towels. Heat the olive oil in a large, deep skillet

coated with DuPont™ Teflon® non-stick coating. Sauté the scallions for 5 minutes; add

the eggplant, yellow pepper, and zucchini. Sauté for 5 minutes and then cover and cook

over medium heat for 20 minutes or until soft. Season with salt and pepper. Meanwhile,

soak the bread in the vinegar for 5 minutes, then squeeze it dry.

Combine the bread with the cooked vegetables in a food processor. Puree until smooth.

Turn the vegetable mixture into a bowl and stir in the garlic, anchovies, provolone

cheese, egg, and herbs, and a seasoning of salt and pepper.

Stuff the red peppers evenly with the prepared mixture and place them upright in a

baking dish coated with DuPont™ Teflon® non-stick coating. Bake for 25 minutes or until

the peppers are tender but just slightly crisp. Meanwhile, combine all of the ingredients

for the sauce in a blender and blend until emulsified.

Cut the baked peppers in half lengthwise and serve them over a pool of sauce.

s 1 garlic clove, minced

s 3 anchovy fillets, minced

s 3/4 pound smoked provolone

cheese, diced

s 1 egg

s 1 tablespoon each fresh minced

oregano, flat-leaf parsley, and basil

Sauce

s 1/2 pound ripe tomatoes, chopped

s 1 medium bunch basil leaves

s 1 tablespoon white wine vinegar

s 1 cup olive oil

s Salt and pepper

42 43

Put together a Chef’s Salad Napoleon just by stacking salad greens and goat cheese between

crispy triangles of baked crepes.

Pour a little salad dressing overall

and garnish as desired. You can

also use baked pita triangles or

crackers. This makes a statement

on any lunch table!

Boil the water for the pasta.

Meanwhile, in a medium skillet coated with DuPont™ Teflon® non-stick coating,

heat the butter over medium and add the walnuts, basil and garlic. Sauté for 1 minute

and add the wine, cooking until the wine evaporates. Add the broth and lower

the heat to medium-low.

Cook the pasta until al dente. Drain and plate into bowls. Evenly divide the sauce

among the plates, and top with parsley, salt and pepper, and Asiago cheese.

s 1 pound penne pasta

s 1/4 cup (1/2 stick) butter

s 1 cup chopped walnuts, plus more for garnish

s 2 garlic cloves, finely chopped


s 1/4 cup beef broth or stock

s 1 tablespoon chopped fresh basil

s 1 tablespoon chopped, fresh Italian flat-leaf parsley

s Salt and pepper

s Grated Asiago cheese

Penne with Herbed Walnut Sauce

Servings: 4

The nutty crunch of the cooked walnuts is all that’s needed to flavor this dish.

But the butter and wine make it all the more unusual for a special lunchtime.



In a small skillet coated with DuPont™ Teflon® non-stick coating, heat the butter and sauté

the leeks for about 1 minute. Lower the heat, cover the pan, and cook the leeks until they

begin to turn brown, stirring occasionally, about 6 minutes. Remove the lid and sauté a few

minutes more until most of the liquid is evaporated. Transfer to a small bowl and set aside.

Preheat the oven to 350 degrees. In a large bowl, toss the pears with the ginger, lemon juice,

and vanilla. In another bowl, combine the sugar, flour, and nutmeg. Add this to the fruit and

toss to coat evenly. Toss in the cheese. Place six 5-inch ramekins on a large baking sheet.

Evenly spread the leek mixture into the ramekins, and follow with the fruit-cheese mixture,

dividing it evenly among the six ramekins, and piling it up high.

Roll the pastry out slightly to diminish the seams. Cut out six 6-inch circles. Whisk the

egg and milk together and brush over the tops of the pastry to form a glaze. Cut three

vents pie in each. Bake for 30 to 35 minutes or until the juice is bubbling through the

pastry and the crust is golden brown. Remove from the oven and allow to cool on a wire

rack for 20 minutes. Serve warm or at room temperature.

Filling

s 2 tablespoons butter

s 1-1/2 cups finely chopped leeks, white and green parts

s 6 cups peeled and thickly sliced medium-ripe Bosc or Bartlett pears (about 6 pears)

s 1 tablespoon grated fresh ginger

s 2 teaspoons fresh lemon juice

s 2 teaspoons pure vanilla extract

s 4 tablespoons dark brown sugar

s 2 cups all-purpose flour

s 1 tablespoon nutmeg

s 1-1/2 cups grated Gruyere cheese

Crust

s 3 pre-packaged pie crust sheets

s 1 egg

s 1 tablespoon milk

Pear and Cranberry Cottage Pies with Leeks and Gruyere

Servings: 6

Add a green salad with radicchio and you’ll have a complete lunch. Or consider this

a European dessert - the fruit and cheese offered up at the end of lunch. The pies

have only one crust, on top; the base is made of leeks sweetened by sautéing them.



48 49

Important Cooking Safety Tips Preparing Delicious Meals Starts with Safe Cooking.

Following a few simple safe-cooking guidelines can help keep the kitchen safe and enhance your cooking experience. For example, knowing how to properly heat your cookware and work around a stove-top will help you prepare meals in less time, with better-tasting results. Use the guidelines below as you prepare everyday meals, for a more carefree cooking experience and a safer cooking environment for your family.

Stay in the kitchen: Never leave any heated cookware unattended.s Unattended cooking is the number one contributor to cooking fires – the leading

cause of fires in homes across America.

Keep air flowing: Turn on the exhaust fan or open a window before cooking.s It is important to make sure that your kitchen is properly ventilated.s If accidentally overheated, non-stick cookware can emit irritating fumes, as can

any type of cookware preheated with cooking oil, fats, margarine, or butter.

Watch the temperature: Don’t let your pans get too hot.s Temperatures can rise very quickly in an empty pan left on high heat.

High temperatures can lead to intense spattering when food is added, which can be a burn hazard. Any food placed into an overheated pan will burn.

s Avoid preheating empty cookware on high heat. Medium heat is sufficient.

Heat it with care: Learn how to tell when your pan is properly preheated.s If you are preheating a pan without oil or grease, flick a few drops of water onto the

pan. Once the water droplets begin to sizzle and dance in the pan, it is sufficiently preheated.

s If the pan has a small quantity of oil or fat in it, place a small crouton or piece of onion in the pan. When the food is browning on the edges, the pan is ready for cooking. s Never flick water into hot oil – it will spatter and be a burn hazard!

Be prepared: Always keep a pot-holder, oven mitt, and lid handy. s If a small fire starts in a pan on the stove, turn off the burner, put on an oven mitt,

and smother the flames by carefully sliding the lid over the pan.s Don’t pour water on a grease fire, and don’t discharge a fire extinguisher into a pan fire, as it can spray or shoot burning grease around the kitchen, actually spreading the fire.s If you are at all concerned about your safety, call 911.

Play matchmaker: Use a stove burner that matches the size of the pan bottom.s Use cookware over a burner of a corresponding diameter size.s With gas cooktops, the gas flame should never extend up the sides of a pan; this will cause overheating and can cause the handles to overheat as well.

Handle with care: Turn pot handles inward to prevent dangerous spills.s If pot handles are hanging over the edge of the cooktop, they can be knocked, snagged, or pulled off the stove. s Position handles away from other burners or other heat sources to keep them from getting hot.

Roll up your sleeves: Don’t wear loose-fitting clothing. Keep flammable items, such as rags, pot-holders, and curtains away from cooking surfaces.s It is best to avoid storing items behind or over the stove so no one needs to lean over the range to get anything.

Don’t get steamed: Remove a hot lid by lifting it away from you. s Direct contact with rising steam can be hazardous.

Keep it clean: Wash cooking surfaces to remove grease and prevent fires.s It is important to prevent grease buildup on the stove-top or in the range hood.

Watch for feathered friends: Keep your pet bird out of the kitchen while cooking.s Cooking fumes from unattended or overheated cookware can damage a bird’ s

lungs with alarming speed. This is why you should always move your pet bird out of the kitchen before cooking.

Keep it healthy: Use non-stick cookware for safe, healthy cooking.s Non-stick cookware requires less fat for cooking and reduces dangers in the kitchen.s The American Heart Association recommends using non-stick cookware as a great way

to “create a healthier diet without losing out on flavor.”

These Important cooking safety tips are brought to you by DuPontTM Teflon®

non-stick coating.

Copyright © 2007 DuPont. All rights reserved. The DuPont Oval Logo, DuPont™, The miracles of science™ and all products denoted with ® or ™ are registered trademarks or trademarks of E. I. DuPont de Nemours and Company or its affiliates.

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Fast & Fun Lunch Recipes