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Vegan Tofu Taco Bowls - What is the appropriate amount of time to continue dreaming about your vacation after you return? And is it so wrong to eat pico de gallo with every meal? If making these taco bowls because I’m still hooked on Mexican food is wrong, I don’t want to be right. When being wrong involves crispy, chipotle-dusted tofu, creamy refried beans, mashed avocado, and crunchy cabbage slaw, I am perfectly fine with that. Mexican food was not quite what I expected. I knew there would be tacos and tortillas and guacamole, but I didn’t realize that the flavors would be so entirely different from what I’d had in little ol’ America. At each restaurant/joint/hole-in-the-wall, we were greeted with an array of small bowls filled with colorful salsas and dips.

No matter the place, everything tastes like it’s laced with lime and a healthy dose of garlic and onion. I thought about packing a little abuelita in my suitcase and bringing her home with me to further fatten me up. Vegan Tofu Taco Bowls Serves: 3. 18 Make-Ahead Meals And Snacks To Eat Healthy Without Even Trying. Mediterranean Bites. Share this image Share It Pin It The warmer it gets, the less time I want to spend in the kitchen. Lately, G and I have been craving lighter meals, comprised of smaller plates that require little to no cooking. We love the simplicity and rich flavors of Mediterranean dishes and I recently put together some Greek-inspired appetizers (that ended up becoming our entire dinner), which could also serve as a nice alternative to a traditional cheese plate.

I used mostly store bought products and added a few simple tweaks to give it a slightly homemade feel. For those nights when you don't want to think about cooking, it's a quick and healthy alternative to ordering in pizza. Store-bought hummus drizzled with olive oil and a touch of smoky paprika. Homemade tzatziki based off Ina's recipe. Tabbouleh salad with a fresh squeeze of lemon. Kalamata olives, Persian cucumbers, and stuffed grape leaves Toasted pita bread, brushed with olive oil and dusted with sea salt. Pita chips topped with fresh feta. The Perfect Picnic Sandwich. By food contributor Brittany I’m all about a spontaneous picnic and good food.

This sandwich is fast prep and so easy to make, pack and eat at your next picnic! Keep reading for the recipe…So I added a little twist to the classic and infamous caprese sandwich. I’ve always enjoyed them but am always wanting a bit more flavor so I made a roasted garlic oil spread that really made the sandwich come together. And I’m always looking for any opportunity to add salami, so I threw that in too. 1. Warm Orzo Salad with Beets & Greens. We have really enjoyed having a "real" vegetable garden this year.

It's been a learning experience for us & we have been successful in some areas & not so successful in others. Our basil, squash & cucumbers were completely devoured by some sort of night time garden intruders. Our tomatoes did just okay. Eggplants & bell peppers were perfect & bountiful.Then, we had beets.I planted them from seed. Begin with a bunch, or two of beets. Heat a 1/4 cup of pine nuts in a dry skillet, over medium heat, until they begin to brown. Watch them carefully, as they will burn in a flash. Next, thinly slice half of a medium red onion & mince 2 cloves of garlic. Meanwhile, cook the beets in a pot of salted water, until just tender {about 10-12 minutes}. Return the water to a boil & add 8 ounces of orzo pasta. Add the orzo to a bowl, along with the beets, pine nuts, beet greens & crumbled feta.

Toss, season with salt & pepper to taste & serve. Sesame Kale Slaw | Fresh Menu Planner. OUT OF THIS WORLD PASTA SALAD RECIPE - Panning The Globe. Quinoa Stuffed Bell Peppers. I love southwestern flavors! I also love how southwestern/mexican food lends itself to vegetarian friendly meals, since beans are often the protein (instead of beef or chicken). I also love how pretty the peppers are, such a colorful meal. Oh and this meal takes around 30 minutes to make. Cheesy, spicy, healthy and easy-gotta love that! Quinoa Stuffed Peppers, serves four to five. 1 cup quinoa5-6 tablespoons olive oil3-4 cloves of garlic, minced1 jalapeno, seeds removed and chopped (I used half the jalapeno you see pictured, since it was so large)1/2 onion, chopped1 teaspoon cumin1/2 cup tomato sauce1 3/4 cups vegetable broth1 cup shredded cheddar (or pepper jack) cheese3-4 bell peppers In a medium size pot heat 1-2 tablespoons olive oil over medium heat.

Preheat the oven to 400°F. Once the quinoa is cooked and the peppers have softened fill each pepper with the quinoa mixture. Serve these along with some black beans. Credits // Author and Photography: Emma Chapman. Soba Noodles with Peanut Dressing, Cucumbers and Scallions | My pantry is cluttered with odd ingredients, a reflection of impulse purchases made after seeing recipes for “ultimately authentic” dishes I feel I have to make immediately.

As I often don’t make these dishes immediately, I end up collecting tubs of tamarind concentrate and palm sugar (purchased for pad thai) and shrimp paste (for satay sauce) and fermented black beans (for mapo tofu). Often these ingredients sit untouched for months (years), or they get dipped into, stashed in the fridge, forgotten, and ultimately unnecessarily re-purchased when I see that next completely authentic recipe I have to make immediately. It’s a vicious cycle. A few unseasonably hot days last week had me craving chilled soba noodles with dashi, a favorite summer meal I first tried at Morimoto, where they make it with green tea soba noodles — SO good. After scouring my pantry and finding myself making the usual note to self — purchase bonito flakes and kombu promptly — I paused.

Soba noodles, dried or fresh 1. BEAN BOWLS WITH POACHED EGGS. I used to journal all the time. It helped me process. Especially in high school when boyfriend problems were a huge deal, you fought constantly with your mother, and who gets to ask who to the winter formal dance was high drama. A girl's got to get through those hard times. Journaling made thoughts and feelings seem legitimate once they were down on paper. Writing here has taken the place of the writing I used to do for me. This is a simple, modest bowl of a meal. P.S. BEAN BOWLS WITH POACHED EGG // Serves 4 The texture comes out like a stew and you want some of the liquid to be in the pot. I cooked my beans from scratch and drained off the excess liquid before adding the broth from there. Drain and rinse the beans from soaking.

Add the sweet potato to the warm beans, give it a stir and cover the pot. Bring a large pot of salted water with a splash of vinegar to a low boil. 30 Delicious Meals In A Bowl. 27 Awesome Easy Lunches To Bring To Work. Lentil Stuffed Peppers. We were heading back to my daughter’s dance studio when my son stopped to tell me he had three reasons why he was lucky: 1. I have the food I need. 2. My family. 3. A happy heart. Three simple things. Three very profound things. I didn’t want to forget, so I asked him to repeat it for me, and I recorded his little voice so I could always remember. 3 Reasons I Am Lucky You can hear him for yourself…and if you listen through to the end, you will also hear me trying to figure out how to work Evernote. What’s most important is a happy heart, mama. Kermit the Frog. Naturally. The same frog who brought us rainbow connections has taught my children a valuable lesson that many adults overlook.

I thought of rainbows as I sautéed vegetables to create the filling for these Lentil Stuffed Peppers. Leave a Comment. 32 Delicious Sides For Summer Picnics. Protein Pick Me Up: 10 Ways To Get A Mid-Day Boost. Although most workplaces have a vending machine somewhere, there aren't too many protein packed snacks inside. When you get the 2:30 slump and need something with a little boost, here are 10 snacks to grab from home for your on-the-go energy needs. 1. Cottage Cheese: A half cup of 2% cottage cheese can have up to 16 grams of protein packed inside.

Yes you'll have to refrigerate it during your work day, but for that kind of energy we're pretty sure you can figure something out! 2. Roasted Edamame: A quarter cup can have almost 14 grams of protein. It doesn't need to be refrigerated and is extra tasty! 3. 4. 5. 6. 7. 8. 9. 10. Do you have a great high-protein snacks? Related: Good Ways to Add More Protein To My Breakfast?

(Image: SunnyS/Shutterstock) 15 Best Backpack Snacks for Road Trips and Plane Rides Recipes from The Kitchn. In Season :: Green Bean & Avocado Quinoa Salad. Jeanine here, with spring on a plate. Lately, I’ve been obsessed with big salads full of spring’s most vibrant and crisp veggies. It’s been so fun to play around with various combinations of colors and textures, and this one’s my current favorite. I started with green leeks, green beans and mint, and then added avocado and toasted pistachios to carry out my all-green color theme.

This makes for a delicious lunch or a perfect patio dinner alongside some grilled salmon. Green Bean & Avocado Quinoa Salad Ingredients: *serves 2 1 tablespoon mustard seeds, lightly toastedsplashes of olive oilhandful of green beans (thin ones)1/2 cup leeksjuice of 1 lemon & lemon zestbig handful of dandelion greens (or spinach or arugula)1/2 cup cooked quinoa1/4 cup crumbled feta cheesea few sprigs of fresh minta few tablespoons toasted chopped pistachios1/2 avocado sliced Instructions: Heat a small pan and toast the mustard seeds until just fragrant. Photos & recipe: Love & Lemons. Rosemary Raisin Pecan Crisps. OK you guys, I can’t believe I’ve been holding out on you with these for over a year. For that matter I can’t believe I’ve been holding out on myself – I haven’t made a batch of these since I’m sure before W was born, out of sheer laziness.

Not that they’re all that challenging. I forgot how totally dead-easy they are. Do you recognize them? Raincoast Crisps. I love them. Easier than pie: you stir up the dry ingredients, pour in some buttermilk, brown sugar, honey and the all-important rosemary, raisins and pecans, and bake the batter in two loaf tins until golden and firm. None of the subsequent varieties have been able to replace the original rosemary-raisin-pecan ones for me, but I’m sure you could adapt the stir-ins to make these fig-olive or cranberry-hazelnut. [print_link] Easy Baking Recipe: No-Knead Sweet Potato Dinner Rolls. In our opinion, a holiday table isn't complete without a big basket of fluffy dinner rolls. How else are you going to sop up the ?

These soft and airy sweet potato rolls are perfect for the job. They're also very nearly fool-proof, making them one less thing to worry about when planning the meal. These rolls get a very mild sweetness from the mashed sweet potatoes. We think they go perfectly with all the sweet and savory foods on a holiday buffet table, plus they're pretty great slathered with jam for breakfast the next morning!

When it comes to large dinner parties and holiday buffets, we appreciate no-knead recipes more than ever. No-Knead Sweet Potato Dinner Rolls Makes 2 dozen rolls Combine the water and yeast in a large mixing bowl and let stand until the yeast is dissolved. Cover with plastic wrap or a clean kitchen towel and let stand until doubled in bulk, at least 2 hours or as long as 5 hours. Notes: • These rolls can also be frozen if you're making them ahead of time. Eating at the Office: Pack a Lemon in Your Lunch Bag. Dried Fig and Nut Bars Recipe.

Difficulty:Medium | Total Time: 1 hr | Active Time: | Makes:36 bars More panforte than Fig Newton, these chewy bars are a combination of dried figs, honey, spices, and toasted nuts. They’re sturdy enough to slip into your pocket before you hit the slopes, and will keep you energized all day long. Special equipment: Use a candy thermometer to know when the honey mixture is done cooking. Game plan: Hazelnuts are typically sold with their thin, dark skins still attached. To crush the fennel seeds, seal them in a plastic bag, place them on a countertop, and tap on them using the bottom of a pot or a rolling pin until they are lightly crushed. This recipe was featured as part of both our Winter Cabin Fever story and our Supercharge with Superfoods photo gallery. Heat the oven to 300°F. Crunchy Granola Bars Cookbook Recipe. Yesterday we reviewed Emily Franklin's Too Many Cooks: Kitchen Adventures with 1 Mom, 4 Kids, and 102 Recipes, a great book full of improvisational cooking and healthy, practical, delicious recipes.

We promised to share one more recipe, and here it is — a tried and tested, easy, terrifically yummy recipe for homemade crunchy granola bars. I realize that we already shared one granola recipe from Emily with you; she made homemade granola during the tour of her kitchen. But at the risk of making you think she only cooks granola (she most emphatically does not; every other recipe in the book is non-granola, I promise), I just had to share this one. Homemade granola and protein bars are perhaps the single biggest recipe request we get from our readers.

You want fast, easy recipes for breakfast on the go. If you keep these ingredients around already then these are very cheap to put together. Because, you see, there will definitely be a second batch. Crunchy Granola Bars Preheat oven to 325°. Party Snack: Edna Lewis' Old-Fashioned Cheese Straws Recipe Review.

Have you ever had a cheese straw? No? Yes? They are a total staple of an old-fashioned Southern appetizer tray, so if you're from the South you probably know what we're talking about right now. We have had them on our to-try list for a long time, so when we finally got around to making them we went straight to the authority on all things Southern: Edna Lewis. Edna Lewis, "the South's answer to Julia Child," always has the perfect recipe for any Southern-inspired food, and we've been enjoying her recipes a lot lately.

They taste remarkably like a goldfish cracker, with a bit of zing and a true cheesiness from good Cheddar cheese. We love these little snacks, and given that they're easily made ahead and can be stored for a few days in an airtight container, we think that they are an ideal low-stress yet homemade appetizer. Do you make cheese straws? • Get the recipe: Cheese Straws by Edna Lewis and Scott Peacock, at Food & Wine (Images: Faith Durand) Simple Pleasures: Radishes with Butter and Sea Salt. Lemon and Honey Fruit Salad. Recipe Round-up: Healthy Afternoon Snacks. Snack On The Go: Veggies Stored In Dip. Lunch-Packing Inspiration Flickr Finds. How To Make Vietnamese Spring Rolls (Summer Rolls) with Spicy Peanut Sauce Cooking Lessons from The Kitchn. 10 Vegan Lunch Ideas. Lunch Recipe: Crisp Tuna-Cabbage Salad. 5 Quick and Delicious Lunches Under 400 Calories. Rice Paper Rolls Recipe. The Best Thai Peanut Sauce Recipe.

Peanut Butter-Stuffed Apple. Healthy Baked Chicken Nuggets | Ginas Skinny Recipes. Lunch Sandwich Round-Up. How to Cook | Cook&s Country - Recipes That Work - StumbleUpon. Punchfork - The best new recipes from top food sites - StumbleUpon. The Crepes of Wrath - StumbleUpon.

What To Eat After a Workout Reader Intelligence Report. Snacks to Sustain: Menu for a Late-Night Study Session with Friends Party Menus from The Kitchn. A Tuna Fish Recipe for Vegetarians: Chickpea of the Sea Recipes from The Kitchn. 20 Satisfying, Wholesome Lunches You Can Make the Night Before Recipes from The Kitchn. Tomato,-Mozzarella-and-Basil-Sandwich from instructables.com. Tomato & Provolone Sandwiches Recipe.