Food Find: Lunchbox

Summer is over and school is here! My little guy is starting kindergarten, and he is very excited. Being his mother's son, he is most excited about taking his lunch everyday (it's always about food!).

Since we're new to the whole lunchbox thing, I searched high + low for items that were eco-friendly AND easy for kids to use. Throw in a few über-cute items, and I'd be excited too!

Here's what we found:

Bento Box, über-cute accessories + lunchskins

 pictured: 

Leaflet Bento Box, Animal sauce holders, Bento forks + picks all from Amazon.com.

lunchskins available at Seward Co-Op + online.

Once we got the lunchbox items squared away, we headed to Seward Co-op to let AJ pick out his favorite foods to pack. This is a great way to get your kids involved in making lunches...and making sure they eat it! It's amazing how many healthy foods they'll pick out when left to their own devices. Seward makes it extra fun because they can get their own mini cart to load up.

I'm hoping to feature a great lunchbox meal every now and then to help us all get a little more creative. And I work better under pressure. ;-)

What's your favorite way to pack lunch? Got any great packable meals to share?

Recipe: Watermelon Rosé Granita

I decided that for my first post in 3 months (so sorry! I've been busy.), it had better be a good one. One that addresses the current conditions...mentally + physically. So, for this hot, humid, sultry, mind-numbing week ahead of us, I present Watermelon Rosé Granita. And you don't have to do all that fork scraping business!

photo by amber procaccini

Watermelon Rosé Granita
makes about 12 1/2C servings

1/2 medium watermelon, rind removed and cut into chunks (about 8 cups)
1C dry Rosé wine

3/4 granulated sugar

-In a small saucepan, heat wine + sugar together until sugar is dissolved. Let cool.
-In a blender, puree the watermelon
-Mix wine + fruit together
-Place mixture in a gallon size freezer bag (make sure it has a good seal!)
-Lay bag flat in freezer, and ‘smoosh’ throughout the day to achieve desired consistency.

Serve as a granita or mix with fizzy water or soda for a refreshing beverage.

Recipe: Baked Chickpea Polenta + Ramp Arugula Pesto

We had so much fun at the Blog Pantry event last night, held at Kitchen in the Market. Thanks for coming out and seeing our new space! Here are the recipes from our demo. All ingredients were purchased at Midtown Global market!

Baked Chickpea Polenta
adapted from Robin Asbell’s cookbook, New Vegetarian, Roman Chickpea Gnocchi
Ingredients

2 tablespoons butter
3 cups whole milk
2 cups garbanzo flour (or sub 1 C for 1C coarse corn meal)
1 teaspoon salt
2 large eggs
1 cup Parmesan cheese
1/4 cup parsley, minced

Preheat oven to 425°F. Line a half-size baking sheet with parchment and grease with 1T butter
-Place flours in a large stainless steel bowl and fit over a pan filled with 2” water (forming a double boiler)
-Gradually whisk in milk until smooth
-Bring water to a simmer, place bowl on top, add 1T butter and salt
-Stir occassionaly until thickened (about 5-8 minutes)
-Remove from heat. Whisk in eggs, Parmesan, and parsley
-pour into baking sheet; let cool 30 minutes to 1 hr
-Pre-heat oven to 425˚
-Bake polenta for 20 minutes or until firm, and golden
-allow to cool slightly
-invert and cut desired shapes
-serve warm or cold

Ramp + Arugula Pesto
makes approx 1 1/2C

4 ramps (wild leeks), root end trimmed
2C arugula
1/2C parsley
juice of 1 lemon
1C grated parmesan cheese
1/4C sunflower seeds
salt
olive oil

-place all greens + herbs in bowl of food processor; pulse to chop
-add lemon juice, sunflower seeds + parmesan; pulse to incorporate
-with processor running, gradually add olive oil to desired consistency
-season with salt

Recipe: Strawberry + Cucumber Quinoa Salad

Thanks, KARE 11, for having me on yesterday to talk eco-friendly dishes! Kitchen in the Market will have cooking demos from 1-3PM this Saturday, April 16th in conjunction with Midtown Global Market's Earth Day Celebration. Here's the recipe....

Cucumber + Strawberry Quinoa Salad

serves 6
1 box quinoa, cooked according to directions + cooled
1 pint organic strawberries
1 large cucumber
1/4C feta cheese, crumbled
1/4C fresh mint, chopped + extra for garnish
olive oil
salt + pepper
-rinse strawberries, hull (remove stem) and cut into 1/4s
-peel cucumber + cut in half horizontally; remove seeds + cut into cubes
-combine fruit in a large bowl with mint + feta
-drizzle with olive oil until moist, season with salt + pepper to taste
-serve fruit over quinoa, garnish with fresh mint