Sunday, April 26, 2009

How can lunch be inspiring?

Left — Lunch; Right — Dinner.

When I first saw this recipe in an issue of Every Food magazine (surprise, surprise), I immediately thought of one of my favorite lunches — smoked salmon and cream cheese on a bagel with red onions (and capers if I'm feeling adventurous).

It's one of the only things that this die-hard brown-bagger orders from the cafeteria, so I knew the flavour combo would carry over well to pasta.


12 oz farfalle (bow-tie pasta)
Coarse salt and ground pepper
1 small red onion, quartered and thinly sliced
2 ounces cream cheese, cut into small pieces
1/4 cup fresh dill, coarsely chopped
2 tablespoons capers, drained and rinsed
4 oz smoked salmon, cut into bite-size pieces


Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add onion to pot; immediately drain pasta mixture, and return to pot.

Add cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats farfalle (you may not need all the water). Season lightly with salt and pepper.




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