Whole Living Daily

Lunch Bunch: Bring on Summer!

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We are taking full advantage of summer bounty here at Whole Living, and we hope you are, too. This week we changed it up with one of the mains: frittatas. As many of you know, we stick to meatless dishes for Lunch Bunch, and it can become tough to think of original ways to pack in protein. (That's why we're always relying on quinoa.) Frittatas turned out to quite a success for LB since they're easily adaptable (I used mainly vegetables from my CSA), travel well, and are filling. We rounded out the menu with three delicious summer salads (think strawberries, broccoli, and dried apricots), watermelon, and dessert. Enjoy.

Mixed Greens with Strawberries, Walnuts, and Goat Cheese

2 boxes of mixed greens
8 oz goat cheese, crumbled
8 oz strawberries, sliced
Several handfuls of walnuts, crushed
Several tablespoons of Brianna's Blush Wine Vinaigrette (picked up in a pinch when I ran out of olive oil and turned out to be delicious)

Toss ingredients in a large bowl.

Spinach Salad with Sliced Almonds and Dried Apricots

1 lb baby spinach
1 1/2 cups chopped dried apricots
1 1/2 cups sliced almonds
8 oz goat cheese
Extra-virgin olive oil
Balsamic vinegar
Salt and pepper
Lemon wedges, for squeezing

Arrange the spinach on a platter and top with apricots, almonds, and cheese. Drizzle with oil and vinegar and season with salt and pepper. Generously squeeze with lemon.

Broccoli and Cauliflower Cabbage Salad
1 head cauliflower
2 heads broccoli
1/2 head red cabbage
1 bunch fresh parsley, chopped
Apple-cider vinegar
Dijon mustard
Extra-virgin olive oil
Salt and pepper

Chop vegetables into bite size pieces. Top with a dressing of 1 part vinegar, 1 part mustard, 2 parts oil, and generous amounts of salt and pepper. Can sit for up to a couple days.

Garlic, Collard Green, and Feta Frittatas

1 Tbsp extra-virgin olive oil
3 cloves garlic, thinly sliced
1 bunch collards, torn into bite-size pieces
Salt and pepper
10 large eggs
1/2 cup crumbled feta

Heat broiler. In a large oven-proof skillet, sauté garlic in oil over medium-high heat until just tender, about 1 minute. Add collards and cook until wilted, about 5 minutes. Season with salt and pepper. Meanwhile, whisk eggs with 1/2 tsp salt. Pour eggs into skillet and sprinkle with feta. Cook until sides begin to set, 2 to 3 minutes, then transfer to the oven until cooked through, about 3 minutes more.

Gluten-Free Peanut Butter and Chocolate Cookies

1 cup creamy peanut butter
3/4 cup sugar
1 large egg, lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts

Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together peanut butter, sugar, egg, baking soda, and salt until well combined. Stir in chocolate chips and peanuts.

With moist hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place a couple inches apart on two parchment-lined baking sheets. Bake until golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.

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