Wrap Sandwich Spirals
Spread 2 TB hummus over a 10" whole grain (or Dunham Farms gluten-free) tortilla.
Grate 1 small carrot.
Wash a handful of salad greens.
Slice 1/2 small cucumber into long thin strips.
Spread the salad greens over the hummus. Spread the grated carrot over the greens. Spread the cucumber over the carrot.
Sprinkle with fresh chopped dill.
Beginning on one edge, roll the wrap tightly into a long tube. Slice from the short end across the wrap width-wise to create little spiral sandwiches.
Arrange in a resuable lidded dish and pack with an ice bag.
Broccoli Forrest, Radish Wheels and Carrot Pallisades
Need more vegetables? This is a fun way to enjoy a snack of vegetables and hummus or garlic edamame spread. Put the spread into a smaller container that fits inside a large one. In the large container, place the freshly washed and cut broccoli, carrot sticks, or radishes cut into wheels. Allow your child to plant the forest, build the fence, and roll the wheels before becoming the giant that enjoys the construction efforts!
Garlic Edamame Spread
Shell and boil 2 cups edamame (soy beans) for 10 minutes, until tender.
Peel and mince 2-4 garlic cloves.
Purée the cooked edamame with the minced garlic, 1 tsp. toasted sesame oil, 1/2 tsp. ground coriander, 1+1/2 TB lemon juice, and a pinch of salt.
Enjoy with your favorite veggies, crackers, or spread on fresh bread.
A beautiful main course salad can be enjoyed at home and as part of a bag lunch. The key is to mix the ingredients at the lunch site, packing each ingredient, especially the dress, separately.
Begin with a base of freshly washed and dried salad greens -- 2 or 3 handfuls, depending on the serving desired. Core and chop 1/2 a small apple. Toss the apple with 1/2 TB lemon juice and toss in with salad greens. Place the greens and apple in a salad serving container large enough to hold the rest of the ingredients. Cover.
Grate 1 small carrot. Mince 1/2 small cucumber. Halve 6 cherry tomatoes. Slice 1 radish into half-moons. Package this together in a small dish.
Choose your salad protein. We like chickpeas, shelled edamame, or cannellini beans, small cubes of cheddar cheese, or a sliced hard-boiled egg. Package the protein with your dressing of choice.
Accompany the salad with a roll or slice of bread and enjoy a very fresh meal at lunch!
These patties make a fun weekend snack and also work in a sandwich!
Grate 2 medium zucchini and squeeze as much liquid out of the grated zucchini as possible.
Grate 2 oz. cheddar cheese.
Toss cheese with zucchini, salt and pepper to taste, and 1/4 tsp. thyme.
Shape loose patties in quarter-cup handfuls.
Heat 1 TB olive oil in a non-stick skillet. Fry the patties in hot oil, turning once, until golden. (Depending on how much zucchini you have, you may need more oil).
Enjoy them hot dipped into fresh ranch dressing. Save the leftovers for sandwiches to pack for lunch.
For a sandwich, smear the inside of half a whole-grain pita pocket or 2 slices of bread with 2 TB hummus or 1 TB mayonnaise. Put in 2 zucchini patties, a handful of washed salad greens, 1 grated radish and 1/2 grated carrot. Enjoy!