Thursday, September 30, 2010

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 29, 2010

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, 2010

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
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
mandarin oranges, crushed pineapple, shredded coconut and marshmallows

Thursday, September 23, 2010

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, 2010

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
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
half-artichoke with lemon-parmesan aoli
Strawberry Bread
made with fresh strawberries, vanilla and cardamom

Monday, September 20, 2010

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, 2010

Friday, September 17

Today's Lunch

Chicken Satay
skewered chicken with peanut dipping sauce, baby carrots and snap peas
shredded broccoli, green onions, slivered almonds and ramen noodles in a tangy, sweet and sour dressing
Asian Pear-Apple

Thursday, September 16, 2010

Thursday, September 16

Today's Lunch

black forest ham with green olives, pickle relish and parsley served on buttermilk biscuits
lightly grilled cut corn with black beans and avocado

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, 2010

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
teensy scones with a lively lemon flavor
Tapioca Pudding

Tuesday, September 14, 2010

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
tiny, exceptionally zippy pickles

Lox & Bagels

Yummy Pear Bread

Monday, September 13, 2010

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, 2010

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, 2010

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

Wednesday, September 8, 2010

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, 2010

Tuesday, September 7

Today's Lunch

Udon Noodles
japanese noodles with grated carrot, green onion and teriyaki chicken
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

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, 2010

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
bulgar wheat, fresh parsley, tomatoes and cucumbers drizzled in lemon juice
Pistachio Baklava with Orange-Cardamom Syrup

Wednesday, September 1, 2010

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

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).