Lunch Archives - Page 4 of 17

Guacamole with Balsamic Glaze

Using masher or back of a wooden spoon, mash avocados well; stir in 1/4 cup cilantro, lime juice and salt. Stir in onion, tomato and garlic.
Transfer to serving bowl; drizzle with balsamic glaze. Garnish with chili pepper and remaining cilantro. Serve with tortilla chips.

Tips:

Add a chopped seeded jalapeño or hot green chili pepper if more heat is desired.
Sprinkle with fresh Mexican cheese, such as queso fresco, if desired.

Roasted Sweet Potato Salad: Preheat oven to 400˚F. Whisk together oil, vinegar, oregano, mint, garlic, salt and pepper; toss with potatoes until well coated. Arrange in single layer on parchment paper–lined baking sheet. Roast for about 30 minutes or until golden brown and tender.
Red Wine Dressing: Meanwhile, whisk together oil, vinegar, parsley, honey, garlic, salt and pepper.
Arrange sweet potatoes on serving platter. Top with lettuce, tomato and olives; drizzle with dressing.

Tips:

For traditional Greek flavor, sprinkle with crumbled feta cheese before serving.
Alternatively, cut sweet potatoes into wedges.

Cook farfalle according to package directions. Drain, reserving 1/3 cup pasta water. Meanwhile, heat oil in large skillet set over medium heat; cook onion and garlic for about 2 minutes or until starting to soften.
Stir in kale, half of the salt and chili flakes; cook for about 3 minutes or until wilted. Toss with pasta, pesto, pasta water and remaining salt until well coated. Divide among 4 plates and top with pine nuts. Serve with Parmesan cheese (if using).

Tips:

Creamy Yogurt Dressing: Whisk together yogurt, 1 tbsp raspberry balsamic glaze, white wine vinegar, lemon juice, mustard, salt and pepper. Whisk in olive oil.
Salad: Toss together broccoli, grapes, walnuts and red onion; arrange on platter. Drizzle dressing over top; toss to coat. Drizzle with remaining raspberry balsamic glaze. Sprinkle with chives.

Tip: Add dried sour cherries if desired.

Preheat oven to 375ºF. Stir together brown sugar, olive oil, orange juice, cinnamon and salt; toss with oats, almonds and sunflower seeds. Spread on parchment paper–lined baking sheet.
Bake, stirring every 5 minutes, for 12 to 15 minutes or until golden and crisp. Remove from oven and let cool completely. Break granola into clusters. (Can be stored in airtight container for up to 2 weeks.)

Tips:

Stir dried fruit, such as raisins, cranberries or cherries, into granola if desired.
Granola also makes a great afternoon snack – add a sprinkle to a peanut butter and banana sandwich, or to yogurt with berries.

Falafels: In food processor, combine chickpeas, parsley, flour, onion, garlic, cumin, paprika, baking powder and salt; pulse until mixture is just starting to come together. Roll into sixteen 1-inch balls; flatten slightly.
Meanwhile, heat olive oil in saucepan set over medium heat until instant-read thermometer reaches 325°F. Fry falafel, in batches, for 2 or 3 minutes per side or until golden brown. Using slotted spoon, transfer to paper towel–lined tray.
Falafel Bowl: Divide rice among 4 bowls or portable containers. Top with falafel, cucumbers, tomato and red onion. Whisk together yogurt, olive oil, tahini and lemon juice until smooth; stir in salt, pepper and cumin. Drizzle over falafel bowls.

Tips:

To spice up falafel bowls, serve with your favorite hot sauce or add a pinch of cayenne pepper to falafel mixture.
Substitute quinoa, farro or barley for brown rice.
To make ahead, freeze falafels in airtight container for up to 1 month; reheat from frozen in moderate oven until heated through.

Cook rice noodles according to package directions; set aside. Meanwhile, mix together 2 tbsp olive oil, balsamic glaze, soy sauce, garlic, ginger and red chili flakes. Toss half of the marinade with tofu; reserve remaining marinade.
Heat 1 tbsp olive oil in nonstick skillet set over medium heat; sauté tofu for 3 to 5 minutes or until golden. Remove from skillet and set aside. Wipe skillet clean with paper towel and heat remaining olive oil over medium heat; cook bean sprouts, carrot, snap peas, water chestnuts and remaining marinade over medium-high heat for 3 to 4 minutes or until vegetables are tender-crisp.
Add vegetable broth; bring to simmer. Add noodles and tofu to skillet; toss gently. Transfer to serving dish. Garnish with peanuts and cilantro; drizzle with chili balsamic glaze.

Tip: You can omit the noodles and serve the stir-fry over a bed of rice if desired.

Honey Dijon Vinaigrette: Whisk together white wine vinegar, shallot, tarragon, mustard, honey, salt and pepper; whisk in olive oil.
Green Bean, Asparagus and Goat Cheese Salad: In steamer basket, steam green beans and asparagus for 3 to 5 minutes or until tender-crisp. Rinse under cold water and drain well. Transfer to large bowl; add arugula and goat cheese. Season with salt and pepper.
Toss salad with vinaigrette. Garnish with sundried tomatoes and chives.

Tip: If you’re a fan of asparagus, omit the green beans and double the asparagus.

Preheat oven to 350°F. Break lasagna noodles into bite-size pieces; boil according to package directions. Drain.
Meanwhile, mix together tomato sauce, pesto and hot pepper flakes; spoon one-third of the tomato mixture among four 1-cup ramekins. Layer half of the noodles, ricotta and mozzarella cheese over top. Spoon half of the remaining tomato mixture over top. Repeat layers once. Top each ramekin with Parmesan cheese.
Place ramekins on a baking sheet and bake for about 30 minutes or until bubbling around edges and cheese is melted. Sprinkle with parsley.

Tip: Substitute goat cheese for ricotta cheese if desired.

Heat oil in large saucepan set over medium heat; cook onion, garlic, carrot and celery for about 5 minutes or until softened. Add pesto, basil, oregano and chili flakes; cook for 1 minute. Add tomatoes, chicken broth, salt and pepper; bring to boil. Reduce heat and simmer for about 20 minutes or until slightly thickened.
In blender or using immersion blender, purée tomato mixture; return to pan and bring to simmer. Add tortellini; cook for 8 to 10 minutes or until tender. Sprinkle with parsley and Parmesan.

Tip: Add 1 tbsp chopped fresh basil instead of dried basil if desired.