Tag: lunch

Mercy Me Asian Salad

Here’s a recipe that will nourish rather than deplete your body and feed your soul & taste buds some tasty, crunchy slaw!

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As you may or may not know, I’m a pretty steadfast from-scratch kind of cook/baker.  However we all have our favorite quick go-tos to help us whip up something delicious and nutritious in a pinch. Here I used two of them.  Usually when I make a Costco run (which is about weekly), I pick up a bag or two of the Taylor Farms Asian Cashew Chopped Salad.  It’s super yummy and easy to dress up a little, if you so desire.  So this salad mix makes up the base of the salad.  The other pre-made item was the tofu.  I often marinate and bake my own, but seriously sometimes there just isn’t time.  So I usually have a package or two of baked, seasoned tofu in the fridge.  In this case, I happen to have a sesame ginger flavored one on hand.  Can we say “Perfect for Asian Salad!”?

Here are the two packaged foods used in this recipe:

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Some of the other ingredients are very seasonal for spring.  In fact, the scallions and red cabbage grew in my backyard garden and the Cara Cara oranges and asparagus were both locally grown and arrived in my CSA box.  If you haven’t heard of, or participated in, Community Supported Agriculture, I encourage you to look into it.  You get a regularly scheduled box of fresh, local produce each week and an opportunity to help support your local farmers.  Because let’s face it, sometimes we just can’t get to a Farmer’s Market (or we forget to stop at an ATM for cash ahead of time).  Now, for what you’ve been waiting for.  Here’s the recipe!

INGREDIENTS

  • 1 Package Taylor Farms Asian Cashew Chopped Salad (Costco 19 oz size)
  • 1 package Nasoya “tofubaked”, Sesame Ginger, cut into 1″ cubes
  • 1 bunch fresh asparagus, cleaned and trimmed
  • 2-3 scallions (aka green onions) thinly sliced, green parts only
  • 1/4 medium red cabbage, thinly sliced
  • 1 Cara Cara orange, diced
  • seasoning and dressing of choice

DIRECTIONS

  1. Grab a large mixing bowl.  Cut open the salad bag and dump in the veggies (wait to add the packaged toppings).
  2. Heat a medium skillet over medium high heat.  Wipe with a very thin coat of olive oil.  When the pan is hot, add the asparagus.  Season with salt and pepper.  Toss occasionally for even cooking.  You may want to cover with a lid for a couple of minutes to allow the asparagus to cook through, if needed.  When done, transfer to a cutting board and chop into 2 inch pieces.  Add the asparagus to the salad bowl.
  3. OPTIONAL STEP: If you skip searing the tofu, then just toss the tofu cubes into the salad and move on to step 4.  Otherwise, wipe your pan clean.  Add 2 teaspoons oil and when hot, toss in the tofu cubes.  Let sear until golden (1-2 minutes).  Then toss for even browning.
  4. While searing the tofu, slice the scallions and cabbage and throw ’em into the bowl.  Once the tofu is browned it can join the party too!
  5. Now chop up your orange and toss it in, along with the salad toppings that came with the packaged salad.
  6. Dressing Time!  If you prefer to use the dressing that came with the salad, go right ahead.  Personally, I like something fresh, less oily and minimally processed.  Shake on some vinegar (seasoned rice wine vinegar, apple cider vinegar or my favorite pineapple balsamic vinegar) and a tiny drizzle of extra virgin olive oil, if desired.  Season to taste with salt and pepper.
  7. Toss it all up and enjoy!  This makes a BIG salad!  Fortunately, it also makes great leftovers to wrap up in a tortilla or stuff a pita.

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Lunchbox Veggie Wraps

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One day at lunchtime, about a month ago, I was sitting down to dig in when my kids stopped me and said, “Mom!  That wrap is beautiful!  You should take a picture and put it on Facebook!”.  At the time, I hadn’t really given much thought to my quick-lunch-from-whatever-was-in-the-fridge.  But they were right, it was beautiful and they reminded me to not let an opportunity to motivate or inspire others to pass me by.  So I did it!  It got some attention, so I figured why not give you the recipe.  The wrap is perfect for a lunch at home or on the go, since it travels well.  It’s quite versatile.  You can basically whip something like this up with whatever you’ve got available.  Just use your imagination (and your veggies!).

INGREDIENTS:

  • Mixed salad greens
  • 1 small to medium size tomato, seeded and chopped
  • 1/4 avocado, diced
  • 1 small handful shredded carrots
  • 1 green onion (aka scallion) thinly sliced
  • clover sprouts
  • 1 Tablespoon balsamic vinegar
  • Whole wheat tortilla (Here I used a “Food for Life” Sprouted Grain Tortilla).
  • 1-2 Tablespoons Hummus (I like the spicy version!)

DIRECTIONS:

  1. Throw the veggies in a large bowl.  Drizzle with balsamic vinegar and toss to combine
  2. Heat up your tortilla, either on a preheated skillet or in the microwave (about 30 sec.)
  3. Smear the hummus on one side of the tortilla, cover with your salad.
  4. Roll it up, slice it in half and dig in!

So there you go!  Your very own beautiful, delicious, nourishing bistro lunch. Enjoy!!

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Mel’s Muffuletta-ish Sandwich

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This sandwich is a really yummy way to use up some of the veggies in your fridge, or just squeeze more veggies into your day.  Not in the mood for a moderately messy sandwich? Try a cozy warm bowl filled with some of the steamy veggie filling and the cooked whole grain of your choice (brown rice, quinoa, spelt, barley, or couscous to name a few).  Talk about comfort food!

INGREDIENTS

Vegetable Filling

  • 1 onion, cut in half crosswise and sliced into half moons
  • 1 eggplant, cut into 1/2″-1″ chunks
  • 1 small fennel bulb, sliced (just the bulb, not the stalks or feathery fronds)
  • 2-3 carrots, sliced, or 2 handfuls of shredded carrots
  • 2 stalks celery, sliced
  • 1-2 zucchini, cut in half, lengthwise and sliced
  • 1/2 bell pepper sliced into strips (or you can use bottled roasted peppers – YUM! )
  • 3 cloves garlic, minced
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • salt and pepper
  • One 14.5 oz. can of diced tomatoes
  • 1/4 cup Fresh parsley, chopped

Sammie fixin’s

  • 4 whole grain rolls, sliced in half, horizontally
  • hummus
  • olive tapenade (optional)
  • Fresh spinach or Romaine lettuce

DIRECTIONS

  1. Heat about 1/4 cup water or vegetable broth in a large skillet
  2. Add onions, eggplant and fennel.  Cook for about 1-2 minutes.  Next add carrots, celery, zucchini, and bell peppers (if using bottled, we’ll add them later).  Cook for another 8-10 minutes.  Add garlic and spices.  Cook for a minute or two before adding the tomatoes (and roasted red peppers, if you’re using them).  Bring to a boil and simmer, covered, on low for 15-20 minutes.  Uncover and cook for a little longer to cook off any excess liquid. Stir in parsley.
  3. While the filling is simmering, toast the rolls, then smear one side with hummus and top with spinach or lettuce.  Top other half of the roll with olive tapenade.
  4. Spoon a good heap of the cooked veggies on top of the leaves and place the other half of the roll on top.  Tuck in!

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Minted Peach Sandwiches – The Perfect Summer Lunch!


I get down right giddy this time of year.  Stone fruit, melons, tomatoes and corn are all at  their peak.  It’s also warm enough to wear my favorite sundresses.   At farmer’s market this week, we picked up some beautiful heirloom tomatoes, artisan melon, and stone fruit (peaches, nectarines and plums).

Today, as usual, lunchtime popped up before I had time to give it any thought.  After scouring the fridge for materials to create a decent lunch, we came up with something fantastic!  Isn’t that usually the case?  When things are sparse is when I tend to be the most creative.  So here’s what we came up with…Minted peach sandwiches (wanted to do roll-ups, but the tortillas were moldy), fresh Galia melon (like Honeydew, but sweeter!), and steamed edamame.  The sandwiches were too good not to share.

Ingredients (yields 3 sandwiches)

  • 6 slices Sprouted Grain bread, toasted (or 3 whole wheat tortillas, if you’d prefer a wrap)
  • vegan, non-hydrogenated cream cheese
  • 1/2 ripe peach or nectarine, thinly sliced
  • 1 tablespoons fresh mint, minced or chiffonade
  • raw agave nectar
  • fresh ground pepper.
  • Fresh spring greens

Directions

  1. Shmear a thin layer of vegan cream cheese on one side of each slice of bread.
  2. Top three slices with sliced peaches, drizzle very lightly with agave
  3. Sprinkle mint on top of peaches
  4. Finish with a few grinds of black pepper and some spring greens, if desired.
  5. Top with remaining slices of bread. Or roll up your tortilla, if you’re making a wrap.

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