sesame soba noodles

Picnic

This is a dish that was once a Whole Foods food-bar item, as well. I have converted it to include more veggies. All of the kids love this dish and it is perfect picnic food. It is served as a cold salad so there is no problem with keeping it warm.

I added broccoli, cauliflower, bell peppers and scallions to the Whole Foods 'recipe.' The dressing is a simple vinaigrette using seasoned brown rice vinegar (different from rice vinegar because of the addition of sugar), tamari (skip it and add salt for soy-free) and roasted sesame seed oil.

Sprinkling some sesame seeds on top rounds this dish out.

Very tasty and simple to make.

Cost Breakdown:

broccoli, cauliflower, pepper, green onion: $3

noodles: $3

oil, vinegar, tamari: $1

Total to make 5 servings:

$7.00

buffalo baked potatoes

Kate wanted to make baked potatoes for her lunch.

 Yes, the second potato dish in as many days. You know how we like to double up on the good things! Well, I couldn't say no, but I did ask her to make something with it. She chose to steam broccoli and make a cheese sauce.

She baked some huge potatoes in the toasted oven (less hot than the big oven) and steamed some of the florets.

She made a killer cheese sauce using a simple bechamel sauce that she seasoned and put about a cup of Daiya cheddar in. To make it special she added diced tomatoes and Frank's Hot Sauce - the original Buffalo Sauce , uh, sauce.

This was phenomenal! I added some sliced red cabbage onto mine, some extra hot sauce and there was no need for any wings to be involved except when the flavors took to flight.

Fabulous, Kate. So glad you made baked potatoes.

Cost Breakdown:

6 huge Russets: $4.50

broccoli: $3

Daiya: $2

Almond milk: $1

tomato, cabbage and Frank's: $1.50

Total to feed 6 people:

$12.00

BUFFALO BAKED POTATO PRINTER-FRIENDLY RECIPE

Cheese Sauce Recipe

stacked mediterranean sandwich

Picnic

It is Friday and during the summer the kids and I are hitting the trails.

This has to be one of the most perfect picnic foods to take with you because the sandwich gets better while sitting, not soggier. Kate was responsible for today's lunch, so what went into it were all her preferred flavors. We made the spread using cannellini beans, roasted pepper, olive oil and almonds. That is right - almonds. Oh, it it something you have to try! They added a wonderful flavor and a needed texture to the spread since cannellinis are very smooth when processed. Leave the almonds big enough to bite into, so put them (1/4 c) in the food processor first and pulse a few times, then add the roasted pepper, a can of beans, a little olive oil, a garlic minced and pulse until you get a nice consistency. Do not over process. Taste for salt and pepper.

Now, a pressed sandwich has to have some good vinaigrette. This is paramount. I made a Mustard-lemon dressing. Mixing 2 T lemon juice, 2 t Dijon mustard, 2 T olive oil, 1 clove garlic, 1 t agave (or sugar), gives you a slightly sweet, yet tangy dressing that complements the vegetables. Taste for salt and pepper.

Load your spread into a hollowed out round bread, top with sliced olives, tomatoes, peppers, basil leaves, red onions and some greens - I used broccoli slaw we had left over. Pour enough dressing to coat nicely. Add a little more spread, top with the bread top, wrap in plastic wrap (I wrapped it in a parchment paper first - you know, plastic and all that.) and pack it in your backpack. Cut at the site to avoid the dressing from dripping out.

Woo-hoo! The kids loved it! Cat even had two slices and we shared with a friend who seemed quite surprised that even though 'we are missing out on so much good food (read: animal products)' this was, hmm,  pretty good.

I love to share our bounty with others :)

Cost Breakdown:

bread: $3

beans: $2

almonds: $.75

vegetables and basil: $2

olives and tomato: $2

dressing: $.75

Total to feed 5 people:

$10.50

summer garden pasta salad

Summer time is wonderful for bright, vibrant vegetables. Showcasing them simply in a light pasta salad is not only ideal, but imperative. Adding some cannellini beans and a garlic crostini (toast with fresh garlic rubbed on it) makes this a complete meal. I make Sunday's lunch lite because Sunday's dinner is a family favorite and more often than not is either a heavy meal or more involved to prepare. A lite lunch balances things out.

This pasta salad has broccoli, asparagus, red bell peppers and green onions that I lightly sauteed for a few minutes until they were just crisp. I added sliced grape tomatoes, some vinegar and a few tablespoons of olive oil and a few fresh herbs. Great flavors, little time.

Cost Breakdown:

asparagus: $3

1/2 bell pepper: $1

1 bunch broccoli: $2

green onions and garlic: $1

herbs: $1

tomatoes: $2

pasta: $.50

beans: $2

bread: $1

Total to feed  a family of 6:

$13.50