Fun Lunch Monday ......and Tuesday Leftover fun lunch

Smoked Salmon Fun Lunch Monday

Tanya has a smoker so we decided to go back to back fun lunch days. Why not!!!! She brought the huge portion of awesome smoked salmon. And Angie and Michelle brought the rest of the fixin's!

Smoked salmon, honey goat cheese, cream cheese, lemon, dill, apple shreds, capers, and crackers.

And yes, we had plenty of leftovers for Tuesday's lunch! Last three lunches of the 2014-2015 school year were a huge success of yummy-ness!!!!

Fun Lunch Friday: Sushi & Chocolate

 Fun Lunch Friday: Sushi & Chocolate

June 5th, 2015

Wow, did we get a surprise when we all made a dessert! Tasted so wonderful but we all had a huge sugar rush in our bodies for the next few hours!!!!!

Fun Fruit Sushi: Rice and marshmallows rolls topped with kiwi, peaches, and pineapple with toasted coconut and mini chocolate chips. Drizzled with reduced Fustini's chocolate balsamic vinegar

Black Sesame Strawberry Rice Roll: Rice made with coconut milk. Cut up strawberries in the center wrapped with rice made with coconut milk and rolled in black sesame seeds. Sprinkled with super dark chocolate shavings.

Super Sweet Dessert Spring Rolls:  Spring roll skin with layers of the following; vanilla pudding, peanut butter mixed with melted butterscotch chips, cut up strawberries, dark sea salt chocolate (coconut oil, dark cocoa powder, black strap molasses, honey, and a sprinkle of sea salt) and a sprinkle of coconut.  

Fun Lunch Friday - Chicken and Yogurt

Fun Lunch Friday - Chicken and Yogurt

We made it to another fun lunch date before the end of the school year!!
This time --- Chicken and Yogurt!

Another time with a great variety of food!

Chicken salad sandwich on a pretzel bun made with rotisserie chicken, yogurt, onion, lemon, dill, onion, cucumber and garlic.

Spanikopita chicken Meatballs with Spicy Cucumber and Yogurt sauce made with ground chicken, spinach, feta cheese, garlic, onion, cucumber, dill, yogurt, lemon, and cumin

Orange cake with pineapple & peach layer made with chicken breast pureed, pineapple, yogurt, almond extract, pudding mix, and peach preserves. Orange cake mix with eggs and yogurt.

Fun Lunch Thursday ---Farro

Fun Lunch Thursday -- Farro

An new school year and we are back at it again! Today's theme.....Farro. Wow we had some great dishes! Our three dishes consisted of:  

Farro Pinenut Tabouli 

Roasted Fennel, Curry and Pecans Farro

Green Chili and Blueberry Farro

 Farro Pinenut Tabouli: Tomatoes, Pinenuts, chickpeas, red onion, parsley, jalapeno, cucumber, olive oil, and lemon juice. Served cold.

  

 Roasted Fennel, Curry and Pecans Farro: Roasted fennel, Persian lime olive oil, pecans, golden raisins, curry vinaigrette, red onion, mixed greens. Served cold.

Green Chili and Blueberry Farro: Green chili, green chili olive oil, blueberries, blueberry vinegar, sugar, pecans, farro. Served warm.

Fun Lunch "Summer" Theme

Fun Lunch "Summer" Theme

 Last fun lunch before our summer break so what better way to celebrate than to make a dish of what summer means to us! Now we are ready for summer!!!

Angie made a bite sized Corn and Guacamole treat.
First a guacamole and sour cream dip on the bottom of a tortilla bite sized shell.
Then a corn, black bean, and salsa mix on top.

Tanya made a broccoli, bacon, cauliflower, sunflower seed cold salad.

Michelle made fresh cilantro pico de gallo, and small tomatoes stuffed with basil and mozzarella cheese topped with balsamic vinegar and a little basil oil

Fennel Fun Friday -- Lunch with Friends

Today, Friday, April 26th, 2013 we decided to make a dish using fennel. It's not used often and we thought let's try it!
We all, once again created totally different dishes using a main ingredient.

Tanya created a Chickpea Fennel Salad and it's a weight watchers dish with only 5 points!!!
Check out the recipe on the website  It includes Orzo, chickpeas, tomatoes, shallots, garlic, asparagus, roasted red peppers, fennel, feta, and fresh oregano. The dressing that tied it all together was a mix of Gremolata olive oil , dijon mustard, and lemon juice. What a fresh salad!

Angie created a Toasted Parmesan Fennel appetizer. She used fennel, fresh grated parmesan  olive oil, and salt and pepper to taste. Toasted all together and was bubbly hot and tasty!

Michelle Created a Grilled Fennel Tart using sautéed fennel in Tarragon Olive Oil   and then using puff pastry topped with a mixture of mascarpone, gouda cheese, fresh oregano, lemon zest, lemon oil mixed together and the roasted fennel on top and toasted in the oven.

March Monday "M" Food Day

March Monday "M" Food Day

What a marvelous lunch today on a Monday in March! We missed Feb. with our snow days and busy days but what a great one today!

Tanya made a Lettuce Wrap
Beef, peppers, garlic, mushrooms, ginger, bok choy, marjoram leaves, mixed together and placed inside lettuce and served with soy sauce.

Angie made a Meatloaf Muffin
Beef, milk, Montreal seasoning, celery, onion, green pepper, BBQ sauce, Worcestershire sauce, salsa and breadcrumbs all baked in a muffin tin. Topped with a little of the BBQ, Worcestershire, and salsa mix.

Michelle made Marmalade Meatballs
Turkey, mushrooms, mozzarella cheese, breadcrumbs, salt, balled together and cooked in orange and garlic olive oil. Sweet sauce made of molasses, maple syrup, mustard, marmalade, and squeezed mandarin orange. All on top of cranberry and almond rice mix.

What a meaty meal made with many "M" ingredients!!!