More On Lunch

After I wrote the today’s previous post, I set to work on finding some lunch recipes. I went to one of my all-time favorite cookbooks – Everyday Food: Great Food Fast by Martha Stewart. I was happy to be reminded of some very tasty salads that are, what do you know, great and fast!!

So, here are my options for the week, after shopping at Trader Jose’s:
Fruit salad (fresh raspberries, fresh apples, fresh bananas, fresh peaches, fresh kiwi, and canned mandarin oranges [not a Martha recipe])
Egg, Feta, Fresh Spinach, Tomato and Whole Wheat Tortilla Wraps (not a Martha recipe)
Cantaloupe and Bocconcini Salad with Mint (good ol’ Martha)
Spinach Salad with Dried Cherries (good ol’ Martha)
Arugula, Beet, and Goat Cheese Salad (good ol’ Martha)
Goat Cheese, Micro Greens and Whole Grain Wheat Bread Sandwiches (a version of dear Katie’s great suggestion)
And guess what? It gets even better – see below for the three Martha recipes!
Cantaloupe and Bocconcini Salad with Mint
Serves 4 – Prep time: 15 minutes – Total time: 15 minutes
1 ripe cantaloupe
8 ounces bocconcini (small fresh mozzarella balls), or fresh mozzarella cut into 1-inch cubes (about 2 cups)
2 to 3 thin slices ham or prosciutto, cut into strips
1 tablespoon fresh lemon juice
Coarse salt and fresh ground pepper
1/4 cup torn mint leaves
1. Scoop the cantaloupe into 1-inch balls with a melon baller (note: I use a 1/2 tablespoon sized rounded measuring spoon, works just as well!); you should have about 3 cups. In a large bowl, combine the cantaloupe balls, bocconcini, ham (or prosciutto), and lemon juice; season with salt and pepper.
2. Toss the salad with the mint, and serve immediately.
Spinach Salad with Dried Cherries
Serves 4 – Prep time: 10 minutes – Total time: 10 minutes
1/4 cup raw green pumpkin seeds
4 teaspoons red-wine vinegar
1 tablespoon Dijon mustard
2 tablespoons olive oil
Coarse salt and fresh ground pepper
8 ounces baby spinach
1/2 cup thinly sliced red onion
1/2 cup dried cherries
1. Preheat the oven to 350. Spread the pumpkin seeds in a single layer in a pie plate; bake until puffed and brown, about 10 minutes.
2. Meanwhile, in a large bowl, whisk together the vinegar, mustard, and oil until combined and thickened; season with salt and pepper.
3. Add the spinach, onion and cherries to the dressing; toss to combine. Top the salad with the pumpkin seeds and serve immediately.
Arugula, Beet, and Goat Cheese Salad
Serves 4 – Prep time: 20 minutes – Total time: 20 minutes
1/2 cup walnuts
1 tablespoon finely chopped shallot
2 tablespoons red-wine vinegar
2 tablespoons fresh orange juice
3 tablespoons olive oil
Coarse salt and fresh ground pepper
1 can (15 ounces) whole beets (note: I use already steamed, peeled, and vacuum-sealed beets from Trader Joe’s – you can also use fresh beets roasted at 450 up to an hour or until soft, then cool and rub off the skins), drained and sliced into 1/2-inch thick wedges
6 ounces goat cheese, at room temperature
8 ounces (1 bunch) arugula, stemmed and washed well
2 ounces (4 cups) frisee
1. Scatter the walnuts on a baking sheet; toast in a 350 oven, tossing once, until golden brown and fragrant, about 10 minutes. Let cool, then finely chop and place in a shallow dish.
2. In a small bowl, whisk together the shallot, vinegar, orange juice, and oil; season with salt and pepper. Place the beets in a small bowl. Pour one third of the dressing over the beets; toss to coat.
3. With your hands, form the goat cheese into 12 equal balls. Roll the balls one at a time in the walnuts, turning to coat completely, then gently press with fingers to flatten into disks.
4. Place the arugula in a large bowl. Tear the frisee into large pieces, and add to the bowl. Drizzle the greens with the remaining dressing, and toss to combine. Divide among 4 plates, and top each serving with some of the sliced beets and 3 goat cheese disks.
And there you have it! I have personally tired the cantaloupe salad and the arugula, beet and goat cheese salad. I haven’t tried the spinach and cherries salad, but I can’t imagine it not tasting great. The other two salads are honestly wonderful. The cantaloupe one is on the lighter side, which is nice, and the arugula one will fill you up quite a bit more. Mmmm…delicious.
Basically, the goal here is to be eating light, healthy lunches. That obviously means that healthy snacks should be eaten fairly often throughout the rest of the day to keep oneself from being driven to overeating at any given meal because of intense hunger. Some of our snack foods include a handful of trail mix (peanuts, almonds, cashews, dried cranberries, dried yellow raisins, peanut butter- white chocolate- and dark chocolate-chips), all-natural, organic fruit leathers, bananas, low-fat organic yogurt (occasionally mixed with fresh fruit), baby carrots, apples with peanut butter, and tortilla chips with salsa or guacamole, to name a few.
This leaves room to have nice dinners, which sometimes include chicken breasts (I’ll have to give you the recipe for my dad’s awesome reduction sauce sometime soon here), asparagus, green beans (I have another great recipe for this one!), broccoli or green onions, quinoa or some kind of brown or multigrain rice, soup (chili, tortilla soup, sausage and kale soup, etc), salads (like the arugula one, or the warm spinach, shitake and quinoa one I posted a while ago) and a loaf of fresh bread, or occasionally pasta with some kind of bread and salad. Obviously, not all at the same time. 🙂 You get the idea!
Anyway, I’m glad to have made some progress. There are so many delicious recipes in that Martha Stewart book – I could put up tons! But don’t worry, I’ll refrain for now. Try some of those recipes and let me know what you think!


Filed under eating food, homemaking, making food

2 responses to “More On Lunch

  1. LaPilvia

    You should try Capri Salad:
    mozzarella cheese (sliced), fresh red tomatoes (sliced again) and fresh basil leaves. Oil, salt, pepper and a pinch of oregano.
    Easy, fast and healthy, as long as you can get proper mozzarella cheese.

  2. Katie

    Oh yum… summer food!

    I’m so glad my suggestion was a winner 😀

    Are micro greens sprouts or something all together different?

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