Category Archives: Lunch

Squash and Mushroom Pilaf

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As Amy mentioned this weekend was a gorgeous fall weekend- warm sunny days, vibrant leaves, and cool crisp nights. The weather that makes me crave all things fall. This recipe fills that craving butternut squash and hearty comfort food. Yet it was quick and easy to allow for plenty of time to soak up the gorgeous weather!

Serves 4

  • 1.5 cups mushrooms, sliced
  • 1.5 cups winter squash, peeled and chopped
  • 2 medium onions, finely chopped
  • 1 small green or red pepper, chopped
  • 2 Tbsp olive oil
  • 1-2 garlic cloves, minced
  • 3 cups cooked wild rice
  • 0.5 cup vegetable stock
  • 1 Tbsp Tamari sauce
  • 1/4 cup mixture of fresh sage and thyme, chopped
  • 1/8-1/4 cup sliced almonds

In a large sauce pan, saute the mushrooms, squash, onions, and green pepper in oil until crisp tender. Add garlic; saute 1 minute more. Stir in the rice, broth, tamari sauce, and fresh herbs. Cover and cook over medium-low heat for 15 minutes or until squash is tender. Divide between ball jars and top with almonds. Makes 4 pint size ball jar servings.

Adapted from tasteofhome.com.

The fall colors

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Veggie Stir Fry

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After my family headed home Saturday I had few hours to catch my breath before Margo, Jeff, and I headed to the Avett Brothers concert that night. It was cold and rainy but the venue was sweet and the show was worth it. But by the time Sunday afternoon rolled around I didn’t have much creative energy left. So my jars this week are a stir-fry consisting of whatever veggies I had on hand. Here’s the basic breakdown:

Serves 6

  • 1 yellow onion, sliced
  • 2 garlic cloves, chopped
  • 3 carrots, julienned
  • 1 red pepper, julienned
  • 3 zucchini, julienned
  • 2 yellow squash, julienned
  • Oil of choice
  • 3 Tbsp soy sauce
  • 1.5 Tbsp apple cider vinegar
  • 1 Tbsp peanut sauce
  • Salt to taste

Heat the oil over high heat. Stir-fry the onions for 2 minutes. Add the garlic and stir for about a minute more. Add the rest of the vegetables and stir-fry for 5-7 minutes or until they are the crispness you prefer. Add the soy sauce, vinegar, peanut sauce, and salt and heat through.

I put the veggies over brown rice in our jars. Basically, you can use whatever you have in your refrigerator. At least that’s what I did!

And here’s to a fun night with fun friends!

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Third Thursday :: September

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Third Thursday got bumped to Friday this month, and with a few confirmed guests down from brutal colds, our jars are filled with leftovers this week. To be honest, it was a relief to come home from the ABC Walk and a weekend with family and be able to sit on the couch and recoup on Sunday instead of cooking!

Here was our farewell to summer menu for our small crew of seven:

Chicken Salad
Serves 8-10 

  • 6 chicken boneless, skinless chicken breasts—boiled or cooked through in the oven
  • 10 oz. hummus (homemade or store-bought)
  • 3-4 stalks celery, chopped
  • 2 tsp relish
  • 1 tsp Dijon mustard
  • Sesame oil (to taste)
  • Salt and pepper

Mix everything together and serve on bread or lettuce wraps. This week we had a loaf from Hall Street Bakery as well some homemade bread courtesy of Rachel!

Chickpea Curry Wraps
Serves 6-8

  • 2 15 oz. cans chickpeas
  • 1 onion diced
  • 3 carrots, shredded
  • 2 garlic cloves, minced
  • 3 tsp curry
  • 3 tsp turmeric
  • sea salt to taste
  • 1/2 cup coconut milk
  • ½ cup raw cashews
  • 3 Tbs coconut oil

Heat the oil on medium in a larger pot. Sauté the onion and garlic for 5-7 minutes. Add the carrots and cook until they are soft. Finally, add the rest of the ingredients and heat through. Serve immediately or chilled. We pre-made them into lettuce wraps but have also done them as jars with the lettuce on the side to wrap later.

Adapted from this recipe.

Quinoa Salad
Serves 8-10 as a side   

  • 1 1/2 cups quinoa
  • 3 cups vegetable broth
  • 1 medium tomato, chopped
  • 1 English cucumber, sliced
  • 1 red pepper, chopped
  • 1 onion, chopped
  • Handful Italian parsley

For the dressing:

  • 1/3 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 3 cloves garlic, crushed
  • 1 Tbs yellow mustard
  • 2 Tbs dried oregano
  • Salt and pepper to taste

Combine the quinoa and vegetable broth and bring to a boil. Reduce heat and simmer for 30 minutes. Combine the rest of the ingredients. Once the quinoa is cool, add—along with the dressing—to the veggies.

Adapted from this recipe.

Peach-Blueberry Crisp

For the filling:

  • 6-8 peaches
  • 1 cup blueberries (fresh or frozen)
  • Cinnamon
  • Brown sugar

Cut up the fruit and sprinkle with cinnamon and brown sugar—to taste. Spread in a 9×13. We used this topping. Bake at 350 for 35-40 minutes.

And, for fun: A pic of my fam before heading out for our breezy walk to support breast cancer treatment in Northern Michigan!

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Spicy Cauliflower Salad

Serves 6

  • 1 head cauliflower broken into even sized florets
  • 1 red onion, cut into wedges
  • 1 15 oz can garbanzo beans
  • 2 Tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/3 cup sunbutter
  • 1/2 cup water
  • 1 Tbsp Tamari sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp brown or coconut palm sugar
  • 1 garlic clove grated
  • 1 tsp fresh ginger
  • 1 tsp siracha
  • 1/2 cup cilantro leaves coarsely chopped

Preheat the oven to 400 degrees. Place cauliflower florets, red onion and garbanzo beans on a baking sheet and drizzle with olive oil, salt and pepepr. Toss everything well to coat. Roast for 30 min or until the cauliflower is fork tender.

While the veggies are roasting combine the sunbutter, water, tamari sauce, vinegar, sugar, garlic, ginger and siracha in a small saucepan over medium heat. Cook the sauce stirring until the sunbutter is melted, about 2 min.

Place the veggies in a serving bowl, pour the sauce over, and toss to coat. Add the cilantro and stir to combine.

Can be served warm, at room temperature or cold.

From simplygluten-free.com

Slow Cooker Veggie Soup

  • Minced Garlic
  • 1 medium onion, chopped
  • 2 small zucchini, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery,chopped
  • 28 oz tomatoes, undrained
  • 2 (14 oz) cans red kidney beans, drained and rinsed
  • 4 cups broth
  • 4 cups tomato juice
  • 2 tsp basil
  • 1 tsp salt
  • 1 tsp oregano
  • 1/3 tsp pepper

Combine all ingredients in crockpot and cook on low 10-12 hours.

A great lunch soup!

Adapted from food.com

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Carrot Quinoa Salad

Spiced Quinoa
1/2 cup quinoa
3/4 cup  water
1/4 teaspoon ground cumin
1/8 teaspoon ground paprika and coriander
Pinch each ground fennel seeds and cinnamon

Salad
5 medium carrots, shredded
3 tablespoons extra virgin olive oil
Juice of one lemon
1/2 teaspoon honey
2 tablespoons raisins
1/4 cup raw almonds
Large handful fresh parsley

 

Rinse the quinoa then add it to a pot with water and spices. Cover and simmer for 12 minutes, then remove from heat and let sit with the lid on for another 5 minutes.

In the meantime, shred the carrots and place in  a large bowl. Drizzle with olive oil, honey, and lemon juice.
Add the quinoa aw well as the raisins, almonds, and parsley.

Adapted from Happy Hearted Kitchen.

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Potatoe- Pea & White Bean Salad with Honey Tahini Dressing

Dressing
1/2 cup lemon juice
1/3 cup extra-virgin olive oil
1/3 cup tahini
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
Freshly ground pepper, to taste

The Rest
1 pound new or baby red potatoes
2 cans of white beans drained and rinsed(such as chickpeas or great northern)
1/4 teaspoon plus pinch of salt, divided
1/4 teaspoon freshly ground pepper
4 cups mâche, or baby spinach
1 cup shelled English peas, (about 1 1/2 pounds unshelled) or thawed frozen peas
1-2 tablespoons finely chopped shallot

1.To prepare dressing: Combine lemon juice, 1/3 cup oil, tahini, honey and minced garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with 1 teaspoon salt and pepper.
2. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size. When cool enough to handle, slice or quarter.
3.Combine potatoes, peas, beans, shallots, and the dressing. Divide among mason jars (about 4) top with spinach, or place the spinach in a separate container. Just before eating combing the spinach and salad mixture

This was adapted from eatingwell.com to be vegetarian and made ahead for lunches for the week. Even on Friday(after being made on Sunday) it was still delicious!

Vegetarian “Chicken” Salad Wraps

2 15-ounce cans of chickpeas (~3 cups), drained and rinsed
2 stalks of celery, diced
1/4 cup diced red onion
1/4-1/3 cup mayo, miracle whip, or veganaise
1 heaping tablespoon dill relish
1 heaping tablespoon dijon mustard
freshly cracked black pepper to taste
1/4 cup or so almonds
1 head of romaine lettuce

Place the chickpeas in a large bowl and lightly mash. Add the celery and onion. Add mayo relish, mustard and pepper to taste. Top with Almonds. Wrap in romaine lettuce.

Broccoli Peanut Stir Fry

  • 1/3 cup creamy natural peanut butter
  • 1/2 cup water, divided
  • 1 tablespoon maple syrup
  • 2 tablespoons GF soy sauce or liquid aminos, divided
  • 1 tablespoon rice vinegar
  • 2 tablespoons canola oil
  • 1 1/2 pounds broccoli crowns, trimmed and cut into 1-inch pieces
  • 1 large red bell pepper, sliced
  • 2 cloves garlic, minced
  • 1/4-1/2 teaspoon crushed red pepper, or to taste
  • 1/4 cup chopped unsalted peanuts

Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. Set aside.

Heat oil in a wok or large skillet over medium heat. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes.

Add the remaining 1/4 cup water and 1 tablespoon soy sauce to the pan along with bell pepper and garlic. Cook, stirring frequently, until the pepper has softened and the liquid has evaporated, 2 to 4 minutes. Remove from the heat; stir in the reserved peanut sauce and season with crushed red pepper. Garnish with peanuts.

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Quinoa Mushroom Pilaf

  • 2 1/2 – 3 cups cooked quinoa
  • Olive oil
  • 2 cloves garlic, finely chopped
  • 1 small to medium yellow bell pepper, diced fine
  • 1 small to medium green bell pepper, diced fine
  • 2 cups sliced mushrooms
  • Sea salt and ground pepper, to taste
  • 2 tablespoons fresh chopped parsley
  • 1 teaspoon Greek Seasoning (mint, lemon, basil, oregano mix)
  • 2 scallions (spring onions) sliced- white and light green sections
  • Squeeze of fresh lemon juice
  • Extra virgin olive oil, to taste

When the quinoa is almost done, heat a splash of olive oil in a large skillet over medium heat. Add the garlic, yellow and green pepper; and stir over medium heat until slightly softened. Add in the mushrooms. Season with sea salt, and ground pepper, to taste. Add the Greek seasoning. Stir and cook until the mushrooms are tender.

Add the quinoa to the mushroom-pepper mixture. Add in the sliced scallions. Stir to combine. Squeeze fresh lemon juice all over the quinoa and drizzle with extra virgin olive oil. Toss to coat the quinoa.

Taste test and add more salt or seasoning if it needs it.

Sprinkle with toasted pine nuts, if desired.

This made a good amount for four jars.

Adapted from Gluten Free Goddess

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