Lunchability

Wednesday, October 13

2010-10-13T16:56:00.000-07:00

Today's Lunch

Persian Potato Salad

(Salad-e-Olivieh)

potatoes mashed with chicken, carrots, peas, pickles, lime juice and plenty of finely-ground pepper

Red Beet Salad

(Laboo Salad)

roasted beets with yogurt and fresh herbs

Naan

leavened, oven-baked flatbread

Sliced Peaches

with crushed graham crackers, cinnamon and nutmeg

Today’s post is dedicated to timeless friends. Friends and food go hand-in-hand. When you think about it, food is so much more than mere carbohydrates, proteins and trace minerals. A kettle of tea enjoyed with a confidant soothes the soul. Cookies baked for a loved one are undeniably sweeter. Mom’s chicken noodle soup magically cures just about every ailment. Food draws people together, because it is meant to be shared.

Inspiration for today’s Persian Potato Salad is from my friend Golnar, owner of the fabulous M. Sharzad restaurant here in Gold River. Having shamelessly begged Golnar to bring this addictively tasty dish to many potluck gatherings over the years, I was thrilled to stumble across ingredient guidelines for the Persian favorite. While I managed to recreate the general idea for our lunches, I daresay it pales in to comparison to Golnar’s version. Maybe she’ll share her trade secrets with me one of these days…

Sadly, I lost a member of this same group of long-time friends yesterday to a slow-progressing, terminal illness. Janine was a remarkably beautiful person both inside and out, and an absolute pleasure to have known. Rest in peace, dear friend. You will be missed.

P.S. If you venture out to M. Sharzad, you must try the Fessenjoon (a sweet-and-tart walnut puree and pomegranate sauce served over braised chicken), Gormeh Sabzee Stew (fresh green herbs with kidney beans, sun-dried lime and tender chunks of beef) and Persian Ice Cream with rosewater and saffron.

Tuesday, October 12

2010-10-12T14:05:00.000-07:00

Today's Lunch

Greek Steak Pitas with Dill Sauce

mini pitas to be filled with romaine lettuce, cucumbers, lemon-marinated steak strips and dill-yogurt sauce

Greek Potatoes with Oregano

roasted potatoes with olive oil, lemon juice and oregano

Strawberries & Cream

made with both whipped cream and cream cheese and a pinch of cardamom

Friday, October 8

2010-10-12T14:00:00.000-07:00

Today's Lunch

Riptide Wraps

inspired by Beach Hut Deli's Surfin' Bird deli sandwich

tortilla with turkey, cream cheese, lettuce, avocado and bacon

Spiced Pumpkin Dip with Apple Slices

Pretzles

(packaged)

Thursday, October 7

2010-10-07T14:21:00.000-07:00

Today's Lunch

Asian Brown Rice

with tuna, seaweed, shitake mushrooms and edamame

Marinated Cabbage

with rice vinegar and sesame

Plum & Kiwi

Filipino Toasted Wheat Cakes

(packaged)

Wednesday, October 6

2010-10-06T10:43:00.000-07:00

Today's Lunch

Apple-Basil Chicken Salad

with crispy apples, fresh basil, celery and bleu cheese in a tangy, apple-cider-vinegar dressing

Orange Pumpkin Spice Muffins

hearty muffins with pumpkin, sour cream and walnuts

Orange Slices

Packing Gear

2010-10-06T10:36:00.000-07:00

Lunch packing gear, that is! I thought I would take a moment today to answer some questions about what I use to pack our lunches. Keep in mind that these are items that work for our needs -- something else might be more effective for you!

In selecting my lunch-packing 'tools,' my main goal is to maximize the chance of the lunch still looking edible at noon. Even a fresh, healthy meal is unappealing if everything is squished, bruised and soggy. Warning: This is a rather long blog entry, but hopefully worth your while to read.

The Box.
Most lunch containers make me cringe. Even with the chic patterns and styles available these days, I can't help but picture the potential mess. This style is my favorite:

Oh, I know. OMG, it's huge. That's so not cool. Hmmmm, funny thing...when given a choice between smashed sandwiches in a cute bag or awesome lunches in this lunchbox, my kids have opted for the uncool box. And, their classmates are jealous. :)

I love this box because it accommodates a variety of plastic containers and -- best of all -- it has a removable hard plastic liner. This means that when gooey stuff spills, we can take the liner out and thoroughly wash and dry it. The soft insulation layer never gets smelly or has icky food residue stuck in the seams.

You may have to look for this type of lunch container in the sporting goods section, because it is often called a 6-pack cooler. I bought this one at Target, but I have not seen them there recently. Walmart currently has two similar options:

Ozark Trail 6 Can Cooler with Hardliner

Coleman 9-Can Soft Cooler

The Containers.

I pack everything I can in reusable, plastic containers -- even chips, crackers and fruit. Why? Because they keep things from getting crushed and bruised. Keep in mind that lunchbox food isn't like a meal served on a plate. Kids and their belongings get bumped and jostled along their way to the classroom. Keep things separated and upright as much as possible.

I'm not picky about the brand of containers, but I do keep a variety of sizes and shapes on hand. Little containers are wonderful for keeping crispy or juicy ingredients separate, such as croutons, salad dressings or dips.

When needed, I use paper towels and wax paper, cut to fit inside the containers. Dry paper towels help keep fruits and veggies fresh by keeping excess moisture away. Damp paper towels keep moist foods, such as fresh spring rolls, from drying out. Wax paper separates layers of sticky baked goods and ingredients that might get a bit soggy if put together.

The Ice.

Another must is reusable 'blue ice.' I keep several of these in our freezer, and pack more than one when there is room and/or a lunch item really needs to stay cold for safety purposes. This is one of the major reasons I do not use a bento-box-style container. There isn't room for ice to keep food cold.

When packing the lunchbox, I place the blue ice as close as possible to the food items that are most perishable. In the case below, I put the ice next to the chicken salad.

When there is extra room left in the lunchbox and food needs to stay extra cold, I also add a bottle of ice water (mostly ice).

The Heat.

Conversely, some items are better served warm so I use an insulated container (Thermos). It helps to pre-heat your Thermos by filling it with boiling water for a few minutes just before you use it. Also, when possible, fill the container up. Pockets of air do not retain heat well. Along those same lines, liquids stay hotter longer than solids like pasta or meat.

Many insulated containers lose most of their heat from bottom. Feel around for your container's 'hot spot.' Keep the warmer areas as far as possible from items you want to keep cold. You can also wrap a napkin or paper towel around the warmer area to help manage the temperature differences.

The Details.

Yes, I actually do pack cloth napkins and real flatware in my kids' lunchboxes. Why not? It is less expensive and makes for a much nicer dining experience than the paper and plastic equivalents. Of course, I am conscious about not sending any sort of knife (even a butter knife) to school.

Lastly, a little hand-sanitizer can be a good thing. While regular hand-washing is preferable, it's nice to have a quick alternative in a pinch.

Tuesday, October 5

2010-10-05T21:28:00.000-07:00

Today's Lunch

Mongolian Beef

savory stir-fry beef over brown rice

Mandarin Oranges with Kiwi

Ube Roll

Filipino "purple yam bread"

(packaged)

Mongolian Beef recipe from Handle the Heat.

Monday, October 4

2010-10-04T22:38:00.000-07:00

Today's Lunch

Cobb Salad

with bacon, chicken, egg, bleu cheese, avocado and tomato

Raspberry-Cream Cheese Muffins

Red Globe Grapes

Friday, October 1

2010-10-04T22:33:00.000-07:00

Today's Lunch

Chili with Beans

topped with grated cheese (in Thermos)

Cornbread Muffins

with cut corn

Salad with Raspberries, Cucumber and Pine Nuts

with cherry-herb vinaigrette

Orange Slices

Chili with Beans

Thursday, September 30

2010-09-30T14:31:00.000-07:00

Today's Lunch

Shrimp Spring Rolls

with mango, carrots and cilantro, served with a spicy peanut sauce

Chinese Tea Eggs

cracked eggs slow-cooked with cinnamon, star anise, pepper and soy sauce

Asian Pear-Apple

Coconut Rice Pudding

topped with toasted coconut or mango ice cream

Shrimp Spring Rolls

Coconut Rice Pudding topped with mango ice cream (left) and toasted coconut (right). My two daughters had different requests today. :) And, yes...the ice cream does melt by lunchtime. It acts more like a creamy sauce. We discovered this, because this dish is heavenly served warm with ice cream -- which quickly melts. We love it topped with coconut ice cream, too!

Tea Eggs are a common endurance snack in China, not unlike trail mix here in the United States. They are rather stunning in appearance and have a unique, subtle flavor.

Wednesday, September 30

2010-09-29T07:46:00.000-07:00

Today's Lunch

Marinated Calamari

with carrots, zucchini, bell pepper and green olives in lemon juice and red wine vinegar

Basil Fusilli

corkscrew pasta with fresh basil, tomato and grated Romano cheese

Herbed Goat Cheese

with whole wheat sourdough bread and radishes

Champagne Grapes

Tuesday, September 28

2010-09-28T10:06:00.000-07:00

Today's Lunch

Ham & Spinach Lunchbox Muffins

a hearty quiche-like muffin with Black Forest ham, spinach, Cheddar and feta

Carrot Salad

with apples, raisins, orange zest and nutmeg

Pear-Applesauce

with a touch of brown sugar and spices

'Dinosaur Eggs'

plum-apricot variety with a fancy name

Ham & Spinach Lunchbox Muffins

Monday, September 27

2010-09-28T09:51:00.000-07:00

Today's Lunch

Roast Beef Lettuce Wraps

deli roast beef marinated in red wine vinegar and herbs, wrapped in butter lettuce with baby Swiss cheese

Red Potato Salad

with dill pickles and black olives

Crenshaw Melon Slices

Pretzel Twists

Friday, September 24

2010-09-28T09:43:00.000-07:00

Today's Lunch

Hawaiian Salt Pork Sliders

shredded pork slow-cooked in black lava sea salt, served with miniature hamburger buns

(in Thermos)

Simple Green Salad

with croutons and bleu cheese dressing

Ambrosia

mandarin oranges, crushed pineapple, shredded coconut and marshmallows

Thursday, September 23

2010-09-23T21:57:00.000-07:00

Today's Lunch

Fried Cheese Ravioli

with frizzled basil and marinara sauce

Butternut Squash Soup

with prosciutto-stuffed pasta, served in Thermos

Fresh Raspberries

Wednesday, September 22

2010-09-22T22:12:00.000-07:00

Today's Lunch

Petite Bastilla
Moroccan pastry filled with chicken, egg, ground almonds and spices

Moroccan Marinated Carrots

lightly steamed carrots marinated in white balsamic vinegar, cinnamon, anise, cardamom and turmeric

Alevropita

Greek 'flour pie' feta tart

Bartlett Pear

Petite Bastilla

Tuesday, September 21

2010-09-22T21:52:00.000-07:00

Today's Lunch

Crab Salad with Mini Pitas

crab with artichoke hearts, sun-dried tomatoes and celery

Artichoke

half-artichoke with lemon-parmesan aoli

Strawberry Bread

made with fresh strawberries, vanilla and cardamom

Tangerine

Monday, September 20

2010-09-20T14:57:00.000-07:00

Today's Lunch

Mexican Shrimp Cocktail

shrimp, avocado and corn in a tangy tomato marinade

Kiwi Salsa Verde with Blue Corn Tortilla Chips

kiwi, tomatillo, and cucumber with cilantro and lime

Bartlett Pear

Friday, September 17

2010-09-17T22:39:00.000-07:00

Today's Lunch

Chicken Satay

skewered chicken with peanut dipping sauce, baby carrots and snap peas

Asian Broccoli Slaw

shredded broccoli, green onions, slivered almonds and ramen noodles in a tangy, sweet and sour dressing

Asian Pear-Apple

Thursday, September 16

2010-09-16T14:28:00.000-07:00

Today's Lunch

Ham Salad on Biscuits

black forest ham with green olives, pickle relish and parsley served on buttermilk biscuits

Fresh Corn Salad

lightly grilled cut corn with black beans and avocado

Tangerine

Raspberries

Breakfast Bonus!

2010-09-16T14:18:00.000-07:00

I realize this is a lunch blog, but I thought I might also share one of our favorite quick breakfast ideas today.

This is naan toasted with a little butter, brie and berries with a sprinkle of ground cardamom. Naan is a soft, flat, leavened Indian bread that is scruptious when heated. Trader Joe's carries naan regularly and for a decent price. We use a toaster oven set to medium to heat (naan, cheese, berries and all), but a 350 degree oven for 5-10 minutes should work just as well. Heat just until naan is warm and brie begins to melt. The berries will be just slightly cooked...and so delicious!

Wednesday, September 15

2010-09-15T16:40:00.000-07:00

Today's Lunch

English Cucumber Sandwiches

tiny crustless tea-time sandwiches with cucumber, microgreens, capers, cream cheese, coriander, celery salt and a dash of cardamom

Blackberries, Cheese & Baguette

brie and goat cheese, fresh blackberries and slices of seeded baguette

Little Honey-Lemon Scones

teensy scones with a lively lemon flavor

Tapioca Pudding

Tuesday, September 14

2010-09-14T09:36:00.000-07:00

Today's Lunch

Lox & Bagels

mini bagels smothered with cream cheese, smoked salmon, cucumber slices, micro-greens (lettuce sprouts), red onion and capers

Yummy Pear Bread

Cornichons

tiny, exceptionally zippy pickles

Pluot

Lox & Bagels

Yummy Pear Bread

Monday, September 13

2010-09-13T22:05:00.000-07:00

Today's Lunch

Country Cream of Chicken Soup

creamy chicken soup with carrots, peas, corn and sausage

(served in Thermos)

Garlic Bread

Cheddar Cheese

Pineapple & Kiwi

Friday, September 10

2010-09-10T12:41:00.000-07:00

Today's Lunch

Shrimp Louie Salad

salad shrimp, black olives, hard-boiled egg wedges and tomatoes with butter lettuce

Lemony Fruit Salad

strawberries, apple pieces, grapes and blackberries with lemony whipped cream

Ploughman's Muffins

hearty muffins based on the English pub lunch of cheese, relish and bread

Ploughman's Muffins

Thursday, September 9

2010-09-09T12:54:00.000-07:00

Today's Lunch

Grilled Sweet Potato Salad

with fresh basil, thyme, green onion and feta cheese

Mini Sausage Biscuits

with dill havarti cheese and sage

Orange-Cardamom Scones

Tangerine

Wednesday, September 8

2010-09-08T21:24:00.000-07:00

Today's Lunch

Homemade Macaroni & Cheese

served in Thermos

Pepperoni Bites

cornbread mini-muffins with tomato, cheese and pepperoni filling

Simple Salad

with croutons and Ranch dressing

Strawberry-Avocado Salad

Homemade Macaroni & Cheese

Pepperoni Bites are wonderful warm from the oven, but also keep very well for a few days in an air-tight container.

Tuesday, September 7

2010-09-07T12:07:00.000-07:00

Today's Lunch

Udon Noodles

japanese noodles with grated carrot, green onion and teriyaki chicken

Veggies

baby corn, petite carrots and celery

Thai Peanut Sauce

for vegetables and udon noodles

Thai Cucumber Salad

cucumbers with mint, lime and peanuts

Bartlett Pear

Friday, September 3

2010-09-03T21:51:00.000-07:00

Today's Lunch

Berry Parfait

Greek yogurt topped with strawberries, blueberries, raspberries and black berries with granola to add just before eating

Zucchini Bread Sandwiches

zucchini bread made with flax and hemp seeds and smothered with whipped cream cheese

Summer Sausage Slices

Thursday, September 2

2010-09-02T08:01:00.000-07:00

Today's Lunch

Mediterranean Tuna Salad

tuna, chickpeas, feta, olives, tomatoes in garlic, curry and olive oil, served over red leaf lettuce

Tabouleh

bulgar wheat, fresh parsley, tomatoes and cucumbers drizzled in lemon juice

Pistachio Baklava with Orange-Cardamom Syrup

Watermelon

Wednesday, September 1

2010-09-01T23:03:00.000-07:00

Today's Lunch

Orzo Pasta

with chicken, spinach, tomatoes, artichoke hearts and feta

Fuji Apple Slices

with fluffy fruit dip

Trail Mix

Orzo pasta is a fabulous make-ahead dish introduced to me by my friend Katita who assured me that it tastes even better the next day! Because we had an exceptionally long day on Tuesday with an all-day school field trip and ballet classes that ran late into the evening, I actually prepared this pasta dish for today on Monday afternoon.

Tuesday, August 31

2010-09-01T05:39:00.000-07:00

Today's Lunch

Bean, Cheese & Rice Burrito

seasoned pinto beans, shredded cheese and cilantro-lime rice wrapped in a tortilla

Pico de Gallo with Tortilla Chips

fresh tomatoes, cucumber, red onion and cilantro with lime juice

Tangerine

The burrito was a request from my daughters, combined with the need for another 'disposable' lunch for a field trip. (Aaaack!)

Personally, cold burritos don't sound particularly appealing, so I heated the burritos and wrapped them in foil. The burritos were essentially room temperature by lunch, but at least the cheese was melted into the beans and rice. The verdict? The girls liked them. I thought it was reasonably edible (I was a chaperone for the field trip du jour).

Monday, August 30

2010-08-30T10:03:00.000-07:00

Today's Lunch

Cranberry & Wild Rice Turkey Salad

turkey with wild rice, dried cranberries, celery and herbs served on a bed of red leaf lettuce

Garden-Fresh Green Beans

green beans just picked from Grandma's garden, lightly steamed and marinated overnight with lemon, capers, and thin-cut mushrooms

Lavender Scones

served with honey butter

Green Grapes

Friday, August 27

2010-08-27T11:57:00.000-07:00

Today's Lunch

Smashed Potatoes

baked potatoes smashed with butter, cheese, bacon and chives, topped with sour cream

(in Thermos)

Green Salad

butter lettuce with sliced mushrooms, grated carrot, red onion, croutons and sun-dried tomato vinaigrette

Red Grapes

I baked the potatoes the day before. Smash the whole potato, skin and all.

Melt butter on a skillet, and heat the potato along with bacon bits. Once hot, top with cheese and chives. You can use anything you would normally put on a baked potato, such as cooked brocolli. Serve sour cream on the side.

Thursday, August 26

2010-08-26T14:05:00.000-07:00

Today's Lunch

Tacos with the Works!

crunchy taco shells with season ground beef (in Thermos), cheese, lettuce, tomatoes, olives and sour cream

Cucumber-Mango Salsa & Tortilla Chips

fresh mango, cucumber, red onion and jalapeno with cilantro, garlic and lime

Wednesday, August 25

2010-08-25T09:44:00.000-07:00

Today's Lunch

Lettuce Wraps

leaves of butter lettuce to be filled with stir-fried chicken, mushrooms, water chestnuts and cilantro

Edamame

with sea salt

Mandarin Oranges & Kiwi

Recipes on Delish!

2010-08-24T11:54:00.000-07:00

I will be working on entering available Lunchability recipes on a recipe management website called Delish. Delish is a free site, and the Lunchability recipebook is set to public. This means that anyone should be able to access the recipes without signing up for anything. Eventually, I hope to provide links to recipes within my posts.

The bad news is that I only have one recipe entered so far! If someone wants to study for my chemistry quiz for me, I'd have more time to enter recipes... :)

Tuesday, August 24

2010-08-24T09:22:00.000-07:00

Today's Menu

Bow "Thai" Pasta with Shrimp

farfalle pasta tossed with shrimp and pesto made with cilantro, garlic, peanuts and lime juice

Miso Soup

served in Thermos

Marinated Cucumber Salad

fresh cucumbers with rice vinegar, sesame and coriander

Nectarine Tart

graham-pecan crust with cream cheese filling topped with fresh nectarines

Monday, August 23

2010-08-23T08:57:00.000-07:00

Today's Lunch

Mini Ham Sandwiches

sweet Hawaiian rolls with deli-cut ham, cheddar cheese, spinach leaves and honey mustard

Strawberry Spinach Salad

baby spinach, sliced strawberries and crushed pistachios with tangy poppy seed dressing

Deviled Eggs

Hello, Summer!

2010-06-13T22:10:00.000-07:00

With the arrival of summer break, our need for packed lunches will be somewhat variable. My lunch posts may be inconsistent for the next two months, but I do hope to work on catching up with recipes! Have a fantastic summer, everyone!

Friday, June 11

2010-06-11T20:16:00.000-07:00

Today's Lunch

Red Waldorf Salad

red apples, grapes and beets smothered in cherry preserves with chicken, celery, thyme and walnuts

Red Grapes

Cranberry Walnut Artisan Bread

Thursday, June 10

2010-06-11T20:08:00.000-07:00

Today's Lunch

Roast Beef Lettuce Wraps

butter lettuce leaves filled with havarti cheese slices and deli roast beef marinated in herbs and red wine vinegar

Gnocchi 'Potato' Salad

gnocchi with celery, marinated mushrooms and sun-dried tomatoes in Dijon-oregano mayonnaise

Salt & Pepper Potato Chips

(packaged)

Wednesday, June 9

2010-06-09T16:08:00.000-07:00

Today's Lunch

Smoked Salmon Salade Niçoise

smoked salmon, potatoes, haricot verts and cauliflower with Dijon-caper dressing

Blackberries and Kiwi

Rosemary-Parmesan Roll

Tuesday, June 8

2010-06-08T22:08:00.000-07:00

Today's Lunch

Cranberry & Wild Rice Turkey Salad

smoked turkey with wild rice, dried cranberries, celery and herbs served on a bed of red leaf lettuce

Savory Sweet Potatoes

sweet potatoes with fresh thyme and sage

(served in Thermos)

Cranberry Walnut Artisan Bread

Savory Sweet Potatoes

Monday, June 7

2010-06-07T13:21:00.000-07:00

Today's Lunch

Caprese Salad

fresh mozzarella cheese, tomatoes and fresh basil leaves with basamic vinegar and olive oil

Baby Baguettes

Cantaloupe with Blueberries

Sweet Potato Chips

(packaged)

Rethinking Lettuce Wraps

2010-06-06T12:54:00.000-07:00

Lettuce wraps with Roast Beef? Hmmm....might have to add that idea to this week's lunch menu!

Lettuce Wraps, the Underrated Sandwich

Friday, June 4

2010-06-04T14:54:00.000-07:00

Today's Lunch

Crab & Artichoke Pockets

mini pita halves filled with crab, artichoke hearts, sun-dried tomatoes, romano cheese and red-leaf lettuce

Green Grapes

Belgian Butter Waffle Cookies

(packaged)

Dill Dipping Sauce Recipe

2010-06-03T19:45:00.000-07:00

½ cup mayonnaise
½ cup sour cream
1 tsp. dried dill weed
1 tsp. sugar
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. celery salt
white pepper, to taste
salt, to taste

In small bowl, mix all ingredients until smooth. Adjust salt and pepper to taste.

Thursday, June 3

2010-06-03T15:44:00.000-07:00

Today's Lunch

Minted Shrimp Salad

with cucumber and avocado

Golden Raspberries & Blackberries

with mint and ginger

Dill Dipping Sauce

with cucumber and baguette slices

Wednesday, June 2

2010-06-02T15:54:00.000-07:00

Today's Lunch

Lettuce Wraps

iceberg lettuce leaves with chicken, water chestnuts and bean sprouts

Kiwi-Berry Salad

strawberries, raspberries and kiwi with lime zest and mochi

Tuesday, June 1

2010-06-01T16:15:00.000-07:00

Today's Lunch

Chicken, Bacon & Avocado Pinwheels

with havarti cheese and tomato-parmesan spread

Apple Slices

with honey-nutmeg dip

Veggie Chips

Tapioca Pudding

(some items packaged)

Lemonade

(not pictured)

Friday, May 28

2010-05-28T19:41:00.000-07:00

Today's Lunch

Butternut Squash Soup

with thyme and prosciutto-stuffed pasta

Parmesan Toasts

Orange Slices

Snapea Crisps

(some items packaged)

Prosciutto-stuffed pasta from Trader Joe's

Thursday, May 27

2010-05-28T19:32:00.000-07:00

Today's Lunch

Chicken Bastilla Empanadas

tiny versions of the savory Moroccan pastry seasoned with saffron, cinnamon, ginger and sweetened almonds

Moroccan Marinated Vegetables

veggies with white balsamic vinegar, olive oil, cinnamon sticks, star anise and cardamom

Pistachio-Date Spread with Cinnamon Grahams

Fresh Cantaloupe

Wednesday, May 26

2010-05-26T16:07:00.000-07:00

Today's Lunch

Udon Noodles

with teriyaki chicken and hoisin-peanut sauce

Marinated Sesame Cabbage

Mandarin Oranges

Rice Cracker Mix

(packaged)

Tuesday, May 25

2010-05-25T16:25:00.000-07:00

Today's Lunch

Tacos

taco shells with seasoned ground beef (in thermos), lettuce, tomatoes, olives, grated cheese and sour cream

Cucumber-Mango Salsa

with yellow corn tortilla chips

Horchata

Shrimp Louie Salad Recipe

2010-05-24T13:41:00.000-07:00

1 small head of butter lettuce, washed, torn into bite-size pieces
½ pound salad shrimp, cooked
1 small tomato, cut into wedges (can substitute whole cherry or pearl tomatoes)
2 eggs, hard-boiled and cut into wedges
10-20 black olives
1 small lemon, cut into wedges

Dressing:

2/3 cup mayonnaise
1/3 cup catsup
2 Tbsp. parsley flakes
1 Tbsp. Worchestershire sauce
1 Tbsp. pickle relish
1 tsp. steak sauce
1 dash Tabasco sauce
white pepper to taste

On bed of butter lettuce, arrange shrimp, tomato, eggs and olives. Garnish with lemon wedges.

In small bowl, mix all dressing ingredients together. Serve aside salad, or spoon over shrimp just before serving.

Makes 2 servings.

Monday, May 24

2010-05-24T13:03:00.000-07:00

Today's Lunch

Shrimp Louie

butter lettuce, salad shrimp, hard-boiled egg, olives and tomatoes

Fresh Pineapple

with fluffy fruit dip

Veggie Sticks

(packaged)

Thursday, May 20

2010-05-20T13:08:00.000-07:00

Today's Lunch:

Marinated Calamari

Rosemary Crackers with Salami & Cheeses
including swiss, asiago, panquehue

Fresh Strawberries

with lemony dip

Wednesday, May 19

2010-05-19T10:18:00.000-07:00

Today's Lunch:

Chicken Salad Pita Pockets

chicken with curry, cilantro, celery and grapes, to be stuffed in mini pita pockets with red leaf lettuce

Bing Cherries

Celery Sticks

with whipped peanut butter dip

English Tea Cookies

(not pictured)

The Disposable Version

Today, one of my daughters happens to be departing on a multi-day school field trip, and one of the requirements was to bring a lunch with completely disposable packaging. No insulated lunch box!?! Oh, the horror! Here is the same lunch as above, but packed for a landfill destiny.

It's just not quite as appealing, is it?

I enclosed the peanut butter dip inside pairs of celery sticks to reduce the need for packaging.

This is a semi-disposable container from a previous lunchmeat purchase, so I felt a little better about its eventual demise. To keep the chicken salad nice and cold, I wrapped a small bag of ice in a paper towel and placed it inside the container separated by waxed paper.

Tuesday, May 18

2010-05-18T15:44:00.000-07:00

Today's Lunch:

Saucy Hot Dog Bites with Corn

(served in Thermos)

Soft Pretzel with Mustard

Grapes

Pickles

Mini Rice Cakes

Fudge Cookies

(some times packaged)

Saucy Hot Dog Bites with Corn

Monday, May 17

2010-05-17T15:04:00.000-07:00

Today's Lunch:

Homemade Chicken Noodle Soup

(served in Thermos)

Rosemary Potato Artisan Bread

Apple

Honey Mustard & Onion Pretzel Pieces

Tapioca Pudding

(some items packaged)
Blackberry Lemonade
(not pictured)

Friday, May 14

2010-05-14T15:04:00.000-07:00

Today's Lunch:

Shrimp Vietnamese Spring Rolls with Mango

served with chili peanut sauce

Edamame

Mandarin Oranges

Flat Fortune Cookies

Rice Crackers

Botan Rice Candy

(some items packaged)

Thursday, May 13

2010-05-13T15:03:00.000-07:00

Today's Lunch:

Chinese Chicken Salad

with crispy chow mein noodles, peanuts, water chestnuts and mandarin oranges

Sesame Seaweed Rice Balls

(packaged)

Strawberry Pomegranate Iced Tea

(not pictured)

Mandarin oranges and water chestnuts were packaged with a layer of wax paper between the layers to keep everything fresh.

Wednesday, May 12

2010-05-12T19:45:00.000-07:00

Today's Lunch:

Chicken Wings & Drummettes

with pepper-lime mayonnaise

Baby Carrots

with fresh herb cottage cheese dip

Strawberry Bread

spiced with cinnamon and cardamom

Pumpkin Seeds

(packaged)

Tuesday, May 11

2010-05-11T16:11:00.000-07:00

Today's Lunch:

Fried Cheese Ravioli

with grated romano, frizzled basil leaves and marinara sauce

Fuji Apple Slices

with creamy cinnamon dip

Monday, May 10

2010-05-10T16:43:00.000-07:00

Today's Lunch:

Tomato Soup with Spinach Tortellini

Rustic Bread

Pepper or Pickle Salami Rolls

slices of salami rolled up with cream cheese and banana peppers or pickles

Orange Slices

This photo features salami with banana peppers for Emily. Sydney prefers the pickle version (not pictured).

Tomato soup with spinach tortellini...and a little basil and parmesan.

Side Note

2010-05-10T16:29:00.000-07:00

This week is STAR testing at my daughters' school, and the students are encouraged to bring snacks to share. Therefore, the next few menus might feature lighter fare and/or some items may not be included in the picture of the day.

Healthy lunch boxes for grown-ups

2010-05-07T19:23:00.000-07:00

"People don't eat out at work just for the fun of it: they have de-prioritised food..."

Article author Audrevea takes a closer look at packed lunches in the workplace:

Healthy lunch boxes for grown-ups: practical and stylish

Friday, May 7

2010-05-07T16:53:00.000-07:00

Today's Lunch:

Israeli Couscous

pearl pasta with pine nuts, parsley, chicken, cinnamon and raisins

Naan O Panir O Sabzi

tandoori naan (flatbread), feta cheese and herbs (mint, basil and cilantro)

Tzatziki

creamy garlic cucumber dip

Hummus with Pita Chips(packaged)

Mexican Marinated Shrimp Recipe

2010-05-06T14:27:00.000-07:00

1 cup tomato-clam juice
2 Tbsp. cocktail sauce
2 Tbsp. lime juice
2 Tbsp. white balsamic vinegar
1 clove garlic, minced
½ tsp. chili powder
¼ tsp. white pepper
1 pinch cayenne pepper
½ pound cooked shrimp, peeled and deveined
¼ cup red onion, finely chopped
½ cup corn kernels, fresh or frozen
2 small ripe avocados, peeled, pitted and coarsely chopped
¼ cup fresh cilantro, chopped
Salt to taste

In small bowl, combine tomato juice, cocktail sauce, lime juice, vinegar, garlic, chili powder, white pepper and cayenne pepper. In a large bowl, place shrimp, onion and corn. Pour tomato juice mixture over shrimp mixture; stir to coat. Gently stir in avocado and cilantro. Salt to taste.

Cover and chill for 2 to 3 hours to allow flavors to combine.

Makes 2 to 3 servings.

Fluffy Fruit Dip Recipe

2010-05-06T13:52:00.000-07:00

¾ cup whipped cream cheese
½ cup marshmallow cream
1 cup whipped cream (not whipping cream, the already whipped version)
1 tsp. lemon juice

In small bowl, mix together cream cheese and marshmallow cream. Add whipped cream. Using a whisk, beat mixture until smooth. Blend in lemon juice.

Makes 3 to 4 individual servings.

Thursday, May 6

2010-05-06T13:24:00.000-07:00

Today's Lunch:

Lox & Bagels

toasted mini-bagels with cream cheese, smoked salmon, cucumber slices, microgreens and capers

Fresh Strawberries

served with fluffy fruit dip

Marinated Mushrooms

Crunchy Green Beans

(packaged)

Yummy Pear Bread Recipe

2010-05-05T16:11:00.000-07:00

¾ cup butter, softened

1 ¼ cups sugar

3 eggs

15 oz. can pears, drained, reserving pear juice

1/3 cup reserved pear juice (or combine pear juice with 2 Tbsp. lime juice to make 1/3 cup)

3 cups flour

1 ½ tsp. baking powder

½ tsp. salt

½ tsp. baking soda

½ tsp. ground ginger

¾ cup pecans, finely chopped

½ cup powdered sugar

2 Tbsp. reserved pear juice (can also be with lime juice)

Oven: 350 degrees

Cream together butter and sugar. Add eggs, and mix well. Drain pears, reserving pear juice. Puree pears in a blender or food processor. Stir pear puree and 1/3 cup reserved pear juice (with lime if desired) into sugar mixture.

In separate bowl, combine flour, baking powder, salt, baking soda and ground ginger. Stir flour mixture into pear mixture. Fold in chopped pecans.

Spoon or pour batter into two greased 4” x 8” loaf pans. Bake at 350 degrees for 50 minutes, or until bread is light brown and begins to pull away from sides of pan.

Meanwhile, in a small bowl, stir pear juice into powdered sugar in small amounts, stirring well. The glaze should be a thick liquid.

Brush glaze over bread immediately after removing loaves from oven. Let cool for 10 minutes. Remove loaves from pans and place on baking rack. Brush on remaining glaze. Cool completely before slicing.

Wednesday, May 5 -- Cinco de Mayo!

2010-05-05T16:01:00.000-07:00

Today's Lunch:

Mexican Marinated Shrimp
shrimp, avocado and corn marinated in zesty lime, garlic and tomato sauce with cilantro

Chips & Salsa

blue corn tortilla chips served with fresh salsa

Pear Apple

Mini-Cinnamon Twists
(packaged)

Mint Iced Tea

(not pictured)

Tuesday, May 4

2010-05-04T08:09:00.000-07:00

Today's Lunch:

Brie & Berries

double cream brie with strawberries, blackberries and raspberries, served with baguette slices

English Cucumber Tea Sandwiches

crustless sandwiches with English cucumber, cream cheese, microgreens, dill and capers

Berry Muffins

Summer Sausage

Monday, May 3

2010-05-03T07:23:00.000-07:00

Today's Lunch:

Pulled Pork Sliders
slow-cooked with plenty of spicy, smoky sauce, served with a toasted bun

Zippy Red Coleslaw

red cabbage, carrots and green onion with garlic, dijon and thyme

Watermelon

Potato Chips

(packaged)
Strawberry Pomegranate Iced Tea
(not pictured)

Friday, April 30

2010-04-30T16:18:00.000-07:00

Today's Lunch:

Apricot Chicken Salad

chicken with apricots, cilantro, celery and water chestnuts, served with baguette slices

Fuji Apple Slices with Ginger-Lime Dip

Yummy Pear Bread

Thursday, April 29

2010-04-29T20:00:00.000-07:00

Today's Lunch:

Chili with Beans

(served in thermos with jalapeno peppers and grated cheese to add on top)
Cornbread Muffins

slightly sweet cornbread with kernels of corn

Orange Slices

Cheese Crackers (packaged)

Wednesday, April 28

2010-04-28T06:57:00.000-07:00

Today's Lunch:

Miso Soup

(served in thermos)

Cucumber Salad

fresh cucumbers marinated in rice wine vinegar with sesame and coriander

Veggies with Thai Peanut Dipping Sauce

sugar peas, baby carrots and baby corn with tangy sweet chili-ginger peanut sauce

Coconut Rice Pudding

slow-cooked coconut rice pudding with coconut ice cream, topped with toasted coconut

Rice Crackers (packaged)

Tuesday, April 27

2010-04-27T07:00:00.000-07:00

Today's Lunch:

Roasted Tomato Pasta

orzo pasta with roasted tomatoes, proscuitto, feta and herbs

Berry Salad with Mint

ripe strawberries, raspberries and blackberries with honey, mint and a hint of cardamom

Rustic Baguette

slices of rustic baguette with balsamic vinegar, olive oil and herbs for dipping

Berry Nut Clusters (packaged)

Chocolate Chip Cookies (packaged)

Spearmint Iced Tea (not pictured)

Monday, April 26

2010-04-26T16:09:00.000-07:00

Today's Lunch:

Classic Shrimp Cocktail

jumbo shrimp with tomato-horseradish dipping sauce

Itty Bitty Potatoes

fingerling yellow potatoes marinated in a lemony Niçoise marinade

Spinach Salad

baby spinach with dried blueberries, pinenuts and parmesan with vinaigrette dressing

Honey Sesame Snacks

Ginger Snap Cookies