Lunch Recipes
Veggistrone (Eating Well)
- Materials
- Large soup pot or Dutch oven
- Wooden spoon
- Knife
- Ingredients (10 servings)
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped onions
- 2 cups chopped celery
- 1 cup chopped green bell pepper
- 4 cloves garlic, minced
- 3 cups chopped cabbage
- 3 cups chopped cauliflower
- 2 cups chopped carrots
- 2 cups green beans, cut into 1-inch pieces
- 8 cups low-sodium vegetable broth or chicken broth
- 2 cups water
- 15-ounce can tomato sauce
- 14-ounce can diced tomatoes
- 15-ounce can kidney or pinto beans, rinsed
- 1 bay leaf
- 4 cups chopped fresh spinach
- 1/2 cup thinly sliced fresh basil
- 10 tablespoons freshly grated Parmesan cheese
- Steps
- Heat oil in large soup pot or Dutch oven over medium heat
- Add onions, celery, bell pepper and garlic
- Cook and stir until they're soft (10 minutes or more)
- Add broth, water, tomato sauce, tomatoes, beans and bay leaf
- Cover it and bring it to a boil
- Reduce heat and let it simmer (20-30 minutes)
- Wait for vegetables to be tender
- Stir in spinach
- Simmer (10 minutes)
- Remove bay leaf and stir in basil
- Add cheese when served
Strawberry Summer Salad (All Recipes)
- Materials
- Knife(s)
- Spoon
- Small bowl
- Large bowl
- Ingredients (4 Servings)
- 1 tablespoon red wine vinegar
- 1/2 shallot, diced
- Salt and ground black pepper to your likings
- 2 tablespoons extra-virgin olive oil
- 4 cups mixed greens
- 2 baby cucumbers, sliced
- 2 cups strawberries, hulled
- Steps
- Stir red wine vinegar and shallot in a bowl together
- Toss mixed greens and cucumbers in a large bowl
- Add dressing and toss until very thing is coated
- Add strawberries and lightly toss
B.L.A.T. (Eating Well)
- Materials
- Knife(s)
- Skillet
- Medium bowl
- Toaster
- Ingredients (4 servings)
- 8 slices center-cut bacon cut into halves
- 1 ripe avocado
- 2 tablespoons fresh chopped basil
- 1 tablespoon mayonnaise
- 1/2 teaspoon finely grated or minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 8 slices wheat bread
- 1 tomato, cut into 8 slices
- 4 romaine leaves
- 1 cup alfalfa sprouts
- Steps
- Cook bacon on a skillet until it's crispy
- Put on a plate lined with paper towel
- Mask avocado in medium bowl
- Stir in basil, mayonnaise, garlic, salt and pepper
- Toast bread
- Apply avocado mixture to 4 pieces of toast
- Top each with bacon halves, tomato slices, 1 leaf of lettuce, and 1/4 cup of sprouts
- Put other pieces of toasts on top
- Cook bacon on a skillet until it's crispy