Lunch
06/29-07/05
Adult Lunchables
INGREDIENTS
- about 2 cups of red seedless grapes on the vine
- 1 small cucumber, peeled and thinly sliced
- 1 4.25-ounce box Blue Diamond Nut Thins Nut & Rice Crackers (or your favorite crackers!)
- around 40 slices turkey pepperoni
- 4 ounces summer sausage
- 4 Babybel Cheeses (light or regular)
- 3 ounces Hickory Smoked Fontina cheese, or other soft/mild cheese
INSTRUCTIONS
Assemble all your ingredients into four bowls with lids or bento boxes! Remember to do the following:
- Use paper or parchment baking cups to hold the crackers. It helps absorb moisture that might otherwise make the crackers soggy.
- Make sure your produce is as dry as possible so the excess moisture doesn't infiltrate your crackers.
- Remember to keep your crackers as far away from those fruits and veggies as possible. Use the meat and cheese as a barrier between the crackers and produce.
Mediterranean Bowl
Ingredients
For the salad
- 1 small cucumber, cubed
- 1/2 cup cherry tomatoes, halved
- small bunch of parsley, chopped
- 1-2 spring onions, thinly chopped
- olive oil
For the bowl
- 7-8 olives
- 1/3 cup chickpeas, canned, rinsed & drained
- 1 tbsp tzatziki
- 2 tbsp hummus
- 2-3 tbsp quinoa, cooked
- black pepper, freshly ground
Instructions
- Salad: Wash the vegetables, chop them, place in a mixing bowl. Add olive oil, vinegar, and salt to taste.
- Assemble your bowl: Salad, rinsed and drained chickpeas, the olives, quinoa. In the middle/on top: 2 tbsp hummus and 1 tbsp tzatziki + freshly ground black pepper. Ready