Thursday, September 30

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

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

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

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

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

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

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

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

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

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

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!

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

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

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

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

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

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

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

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

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

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

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

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).