Not only am I tasked with making a lunch for my two children every morning, I also have to pack my own lunch. If you read about the Teacher Emergency Kit, you know teachers are trapped in the school building all day until after the students are gone. It is a rare day that we can step out and pick up a sandwich at lunchtime, and I want more than the peanut butter and jelly sandwiches my kids are getting in their lunch bags. If I am on my game, I make something for dinner Sunday night that can be re-heated over the next few days for lunch. This week, I was on my game.
I made a double batch of Orzo with Roasted Vegetables, which is delicious at room temperature or slightly heated. I do think it only has a leftover shelf life of 2 to 3 days, so I would not plan to eat it all week. Anybody have any other suggestions for adult school lunches?
- 1 red bell pepper, 1-inch diced
- 1 yellow bell pepper, 1-inch diced
- 1/2 red onion, peeled and 1-inch diced
- 1 medium yellow squash, 1-inch diced
- 1 medium zucchini, 1-inch diced
- 2 garlic cloves, minced
- 1/3 c. good olive oil (or a little less)
- 1 1/2 t. kosher salt
- 1/2 t. freshly ground pepper
- 1/2 lb. orzo
- 1/3 c. freshly squeezed lemon juice (2 lemons)
- 1/3 c. good olive oil
- 1 t. kosher salt
- 1/2 t. freshly ground pepper
- 4 scallions minced, white and green parts
- 1/4 c. pine nuts, toasted
- 15 fresh basil leaves, cut into chiffonade
- Preheat the oven to 425 degrees
- Toss the bell peppers, onion, zucchini, squash, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned turning once with a spatula.
- Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
- Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- For the dressing combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and the vegetables. Let cool to room temperature, then add the scallions, pine nuts, and basil. Check the seasonings, add another splash of fresh lemon juice (if desired), and serve at room temperature.
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When I am on my game I make myself hummus and veggie pitas to take to work for lunch. Super easy to prep in the morning as I make lunch for Hannah. When not on my game I throw a loaf of bread and jar of peanut butter into my bag and make my sandwich at the office.
That’s kind of funny– when I am running late, I throw a container of hummus and pita chips in my bag to eat at lunch.
I made this for dinner tonight. Delish! Quick, minimal clean up and BONUS–both the toddler and the infant gobbled it up! (Minus the pine nuts). Definitely adding to the regular dinner line-up.
I think I am making it tonight for the swim team party. Everyone loves it!
Making this for dinner tonight….let’s see if the boys still gobble it up! We’re anti-vegetable at the moment, so I’m not sure what the verdict will be. (I also substituted the squash for cauliflower as that’s all I had on hand, fingers crossed!)
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