Search Results for lunch

mixed greens with strawberries

June 6th, 2011

I don’t mess around when it comes to strawberries. They are what I dream about in those cold winter months, so now while they’re at the market, I hoard them. Without shame. Back when I picked up Heidi Swanson’s cookbook Super Natural Every Day, I mentally bookmarked this recipe for a mixed green salad with strawberries. Well, the time has come and with a fridge full of all the necessary ingredients, I happily whipped it up for lunch last week. It was a breeze to make and was the perfect size salad for lunch. This would be a perfect salad for a picnic at the park or a backyard barbecue in need of a little green. Read the rest of this entry »

lunch special: mushroom + ricotta toast

May 23rd, 2011

Something I’m realizing as I continue to make lunch for myself each Friday is that simple things make me happy. It’s not just the ease of preparing food for myself, but I love how each ingredient carries flavor and mingles with other ingredients to create something unique and fulfilling. I’m not trying to be precious about food, but I do think it’s worth acknowledging how awesome whole foods are.

With a handful of mushrooms leftover from dinner, some unused ricotta calling my name from fridge, and a loaf of bourbon wheat bread on the counter, I dreamt up these little ricotta and mushroom toasts. And like all my lunch escapades, it was easy as can be. I think they’d also make great little hors d’oeuvres for a party, just use smaller slice of bread.

mushroom + ricotta toast
makes 2-3 large slices

5-8 cremini mushrooms, sliced
1 shallot, sliced
1 clove garlic, finely chopped
1 T olive oil
1/4 cup ricotta cheese
1 T fresh squeezed lemon juice
zest of 1 lemon
2 slices of bread, preferably a hearty variety
salt and pepper

1
Heat olive oil over medium heat. Add onions, then sliced the mushrooms and toss them in.
2
While the mushrooms and onions are cooking, combine the lemon juice and zest with the ricotta and set aside.
3
One the onions are translucent and the mushrooms have softened, add the garlic and sautée for 1-2 more minutes.
4
Just after adding the garlic, put your slices of bread in the toaster.
5
When the bread comes out, just assemble. Place your bread on a plate, spoon the ricotta over each and top with the mushroom and onion mixture. Eat up!

lunch special: cauliflower tacos with lime yogurt

May 9th, 2011

This is the lunch that gave me the idea for lunch special. I’d picked up this lovely head of yellow cauliflower and by week’s end it was still sitting in the crisper. In the drawer next to it sat a collection of large tortillas. Since I’m almost always in the mood for tacos, I figured I could fashion a taco with the cauliflower and a few other things I had lying around. I gathered part of a red onion, a pepper and a few cloves of garlic to add to this little lunch time fiesta.

One of the things that made me really happy about making this lunch was the timing of things. Basically, once I chopped something, I tossed it in the pan to cook, so very little time was wasted. I began by chopping the onion because I knew that could handle the heat for a while and it would impart it’s flavor into the rest of the ingredients. Next the pepper went in, followed by the cauliflower. With everything chilling out in the pan, I realized that something creamy would be the perfect way to hold this weird little taco together. I didn’t have any cheese, so into the fridge I went, searching for another lonely ingredient. That’s when I saw a container of Greek yogurt, which I thought, when sprinkled with a little lime zest, would be a great way to add a little pizazz to the tacos.

About 15 minutes after I began, my lunch was ready. As I went to pour the veggies over my tortilla, I had to stop and admire the beauty of this lunch. The colors, yellow, purple and green, were quite stunning… but not stunning enough not to eat. Dang this was tasty! The yogurt brings the perfect amount of bright, citrusy zing to the warm, comfy flavors of the sauteéd vegetables. It was so good in fact, that I made it again the next day.

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lunch special: ramp pesto

May 3rd, 2011

It’s been two weeks since I’ve started my new schedule— 4 days of paid work, 1 day of my passion projects— and something kind of awesome happened. I’ve been making lunch. Often when it’s just me at home, I resort to something weird like cheese and nuts and dried fruit, but I decided that this is the perfect opportunity to challenge myself and have fun at the same time. So, without further ado I’m pleased to announce a new weekly column called lunch special. The goal of it will be to present a fresh, quick and delicious meal that can be make with stuff I already have in the fridge or cupboard.

I whipped up this super simple lunch last week and have been thinking about it since. Ramps are one of the few new things at the market this time of year, so of course I had some in hiding in the fridge, just waiting to be used. With little time, I boiled some water, then tossed the ramps in my food processor along with a handful of pine nuts, another handful of cheese and a drizzle of olive oil. A quick blitz and shazam, I had myself some potent smelling ramp pesto. I dropped my pasta in the boiling water, let it cook, then once it was drained I tossed the pasta with the pesto. It took all of 15 minutes and was totally awesome. Especially with a squirt of fresh lemon to jazz it up.

Lunch special success! Bonus, I had leftover pesto… woohoo!

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