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Browsing Tag: lunch

Leah Cooks Easy Ramen Soup

The kids asked me the other day to name my favorite food, and I totally blanked. I had about ten different options swimming around my head, all foods that I don’t make at home–tom yum soup, risotto, even a really good slice of cheese pizza (okay, I make that, but you know it’s not the same)–but couldn’t land on a single one. The kids were incredulous. “Are you sure you don’t know your favorite?” they insisted. “And don’t say pizza.” But I was at a loss. Two days later, as I was preparing dinner (not pizza) and Quinlan was chatting with me in the kitchen, she stopped mid-sentence. “Mom. It’s NOODLES. Noodles are your favorite food!” Oh, yeah. How could I forget? She’s right. Give me a big bowl of pasta and I’m a happy lady: angel hair aglio e olio, cacio e pepe, Japanese udon, Vietnamese pho, heck, even Annie’s mac ‘n’ cheese from the box–like a lot of people, noodles are my ultimate comfort food…

“Wine Country” Spinach Salad with Wild Rice Grape Pilaf and Halloumi

Here’s a lunch recipe for you if, like me, you are are a delightful weirdo who enjoys Food in Bowls. I’m the only person in my family who likes food this way: eaten from a big vessel, all piled together, like a salad but more interesting than a salad, and with the freshest ingredients you can find. Meals like this often take more time to put together than your usual PB&J, but I’ve found that doubling the recipe works well if you store the base ingredients (in this case, the dressed rice pilaf) in a separate container than the toppings (here, the spinach salad as well as the cheese) in the fridge. I suggest doubling because a lunch like this make you never want to slap some peanut butter on a slice of tired bread ever again. Just trust me. I bought food blogger Allison Day’s cookbook Whole Bowls after I saw it pop up in my Instagram feed, and it quickly became my favorite cookbook purchase last year by far: all of the recipes are vegetarian, and each bowl–as the name of her book suggests–is…

Caprese Salad

This isn’t even a recipe. It’s just sort of an assembly of awesome ingredients, especially as tomatoes start to come in season (we got our first one from our CSA box this week, which is what you’ll see here). But a caprese salad is awesome, and wonderful, and the easiest snack or appetizer you can make. Pair it with some crusty bread and you have a light lunch, too, unless your children are like ours and steal all the mozzarella when you’re not looking, leaving you with a pile of smushed tomatoes and half-bitten basil. Still, though, even that’s pretty delicious. Dang. Now I’m hungry. Caprese Salad  Serves 2 Ingredients one ripe beefsteak tomato one ball (8 oz.) fresh mozzarella six leaves of fresh basil extra-virgin olive oil sea salt pepper Directions Slice the tomato into six hearty slices. Do the same with the mozzarella. Arrange the first three ingredients on a plate, alternating one slice tomato, one slice mozzarella, one leaf of basil. Drizzle lightly with olive oil, and season generously with salt and pepper. Serve immediately, preferably with a glass of chilled white wine…