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33 search results for "lunch" |
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Asian Noodle Salad with Toasted Sesame Dressing
(Steve throws a curve ball) Buckwheat (soba) noodles, sesame seeds and fresh vegetables are tossed with a strong sesame dressing. To make the meal complete add grilled steak strips or fried tofu.
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Blanched Vegetables
(Steve loses by a nose) Clear instructions for this useful cooking technique for broccoli, cauliflower and carrots.
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Chocolate Covered Coconut Macaroons
(Steve friends an old flame) Steve reminisces while making this heavenly flour-free dessert. Coconut, honey, egg white and baking chocolate are all you need.
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Coconut Peanut Sauce
(Steve imagines roasting a turkey) Dreamy creamy Thai-flavored sauce made from coconut milk, peanut butter, maple syrup, fresh ginger and toasted sesame oil. Pour it over fried tofu, cooked, greens, rice, grilled chicken, blanched vegetables and more.
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Creamy Asparagus Soup
(Benjamin Franklin amuses Jane) A revitalizing dairy-free soup using fresh, local asparagus, cumin and dill. Perfect for spring.
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Date Pecan Bon Bons
(See Jane run) Amazingly easy, crazy delicious and easy-to-pack (unless you're carrying the whole machine). Fresh dates, orange zest and toasted pecans do the trick.
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Edamame Tofu Salad w/Sesame Chile Dressing
(Steve recruits Darrell) A beautiful composed salad with soba noodles, fried tofu, blanched edamame, fresh cabbage and carrots with a zippy Asian dressing. You'll want more.
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Emerald City Salad
(Mothering skills have eluded Jane) Wild rice, local seasonal greens, fennel and red cabbage melded with a clean lemon olive oil dressing makes this a northwest favorite.
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French Lentils with Sage Butter
(For whom the bell tolls) Those tiny French lentils become majestic when joined by sage, scallion and currants sauteed in butter then drizzled with Queen Balsamic.
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Fried Tempeh
(Jane blows Grandpa's cover) Tempeh is a magnificent fermented whole food. Excellent protein source for vegetarians and vegans. Here's how to make it sing - a quick fry in coconut oil.
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Fried Tofu
(Who's gonna pick up Joaquin?) With the right heat and the right oil your tofu will come out crisp on the outside, tasty throughout. Marinating first is key.
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Golden Spice Rice
(No blame, no gain) By simply sauteing brown rice in ghee, cardamom and turmeric before simmering you change the color and flavor dramatically. Don't tell me brown rice is boring.
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Homemade Cinnamon Applesauce
(Not for freaks and crazy people) Do it in the pressure cooker and it takes just 5 minutes. You'll never want the jarred king again.
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Hummus
(Fatima strikes the wrong chord) Hummus made with freshly cooked garbanzos, lemon, garlic and tahini makes a handy staple for appetizers, sandwiches and more. Just ask Jane.
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Joaquin's Lunch Box
(What's Jane packing?) Ideas for four superman or superwoman lunches-to-go utilizing family dinner leftovers.
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Lemon Tahini Sauce
(Darrell likes burritos) And who cares when you can have some of this zesty tahini lemon garlic sauce flowing over rice, fresh greens, blanched vegetables, falafel or as a dip for pita.
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Man-to-Man Chipotle Black Bean Stew
(Jane takes an anniversary picture) Black beans cooked with a chipotle pepper, corn, fire-roasted tomatoes, cilantro make a hearty stew with Southwest flavors.
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Maple Butter Nut Granola
(Jane pulls one out of the oven) Rolled oats, almonds, sunflower and pumpkin seeds coated with maple syrup, butter and sweet spices makes the most heavenly granola. Friends squeal for a big jar of this for a birthday present.
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Massaged Kale & Apple Salad Salad with Gorgonzola
(The buck stops here) By massaging salt into kale, the bitterness disappears and the leaves become tender. Dress it with olive oil and apple cider vinegar after adding fresh apples, currants, nuts and crumbled cheese. A HUGE favorite among both my students and friends.
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Mediterranean Quinoa with Mint, Feta & Pine Nuts
(Steve strains the relationship) Cook nutrient-dense quinoa until it's light and fluffy, dress it with lemon juice and olive oil and then add these Mediterranean treasures: fresh mint and parsley, toasted pine nuts, feta cheese.
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Mexican Brown Rice
(Was that Joaquin?) Serving tacos, enchiladas, chicken in mole? Use cumin, chili powder and a touch of tomato paste to brown rice for a perfect side dish.
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Peasant Kasha, Potatoes and Mushrooms
(Where is everybody?) Toasted buckwheat groats (aka kasha) is a superior gluten-free grain that is underutilized. Cynthia shows you how to make it with potatoes, mushrooms and onions added.
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Picky Eaters and Tomato Basil Soup
(Joaquin doesn't pick on goldfish) Learn simple strategies for shifting picky eaters while Cynthia makes a please-everyone Tomato Basil Soup.
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Pumpkin Pecan Muffins
(Ward's no Einstein) Molasses and honey and cinnamon and nutmeg and butter made into muffins entice some love bites from your family. Pack them in the lunchbox, serve them for breakfast.
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Santa Fe Black Bean Salad
(Joaquin thinks Batman is slapstick) Oops! Nothing for the lunch box? Company coming over to watch the game? Keep your pants on! This recipe saves the day.
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Smoked Salmon Reuben
(Jane loses her gloves) Hands down the best comfort-food sandwich ever. The sauerkraut works magic. Use 100% rye if you're going wheat-free. Pair this with Tomato Basil Soup. Mmm-good.
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Sweet Glazed Nuts
(Steve demonstrates phone manners) We use these in oodles of dishes - massaged kale salad, tossed green salad, rice and quinoa dishes, rolled into chicken breasts And they make an exceptional snack, appetizer or gift. Let Steve show you how to make a jar today!
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Tamari Roasted Nuts
(Steve & Darrell schedule a play date) We have to have these around. We need them for a quick, satisfying snack (try jumbling them with raisins and chocolate chips). People ask me to make them as a gift because they believe they are hard to make. Shhh - it's so easy.
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