food

Lunch This Week

Posted by

4

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?

Ingredients

  • 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

Dressing

  • 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

To Assemble

  • 4 scallions minced, white and green parts
  • 1/4 c. pine nuts, toasted
  • 15 fresh basil leaves, cut into chiffonade

Directions

  • 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.

Cub Scout Picnic

Posted by

0

My son had his 2012-2013 Cub Scout kick-off meeting this afternoon. It was a family picnic at a local park. We brought a yummy pasta salad courtesy of Ina Garten to share with the group. This is one of my best large group recipes. It is easy to make, is colorful, and tastes delicious. The peas and spinach are kind of disguised, so even children like to eat this; my son actually requested this dish for his birthday dinner. If you want to use this as an entree rather than a side dish, serve with grilled chicken or salmon on top. What are your best recipes to share with a big group? I love anything that can be made ahead and is (fairly) easy to prepare.

Ingredients

  • 2 boxes bow tie pasta (2 lbs)
  • good olive oil
  • 1 1/2 c. pesto (homemade or purchased)
  • 1 10-oz. package frozen chopped spinach, defrosted and squeezed dry
  • 3 T. freshly squeezed lemon juice
  • 1 1/4 c. good mayonnaise
  • 1/2 c. grated Parmesan cheese
  • 1 1/2 c. frozen peas, defrosted
  • 1/3 c. pine nuts, toasted
  • 3/4 t. kosher salt
  • 3/4 t. freshly ground black pepper

Directions

  • Cook pasta in a large pot of boiling salted water for 10 to 12 minutes until pasta is al dente. Drain and toss in a bowl with a drizzle of olive oil to keep from sticking together. Cool to room temperature.
  • In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and continue to puree.
  • Add the pesto mixture to the cooled pasta, then add the Parmesan cheese, peas, pine nuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.