When Lunch Bunch began almost six months ago, we joked that we weren't used to preparing lunch for a family of about 16. But we've all gotten pretty good at cooking for crowds—and as we inspected our summery feast today, photo editor Erika Preuss remarked that she'll be feeding an army of family members with Lunch Bunch recipes for the holiday this week! Any one of these dishes would make a great Independence Day dish. Happy Fourth!
Mushroom and Arugula Pizza
1 package Bob's Red Mill gluten-free pizza crust
Fresh garlic, chopped fine
1 small onion, chopped
2 cups sliced shiitake mushrooms
1 cup fat-free ricotta
Fresh mozzarella, sliced
Salt and ground black pepper
Follow instructions to make pizza crust (make sure to pre-bake the crust before you add toppings). Saute chopped garlic and onions in olive oil, and add mushrooms, salt and pepper, and thyme. Cook until soft, adding seasoning to taste. Mix ricotta with about 2 tsp olive oil and a dash of ground pepper, and spread in a thin layer over each crust. Top with mushroom mixture, cover with fresh arugula, and add slices of fresh mozzarella. Bake at 425 until crust is golden brown and mozzarella has started to melt, around 12 minutes.
Corn kernels (cooked or raw)
Crumbled Feta cheese
Fresh mint, cut in strips
Red wine vinaigrette
Combine all ingredients, toss, and enjoy!
Spinach Salad (from this recipe)
6 tablespoons balsamic vinegar
6 teaspoons minced shallot
2 teaspoons sugar
8 tablespoons olive oil
2 large clamshells of baby spinach leaves
12 oz. dried cherries
8 oz. pine nuts, toasted and coarsely chopped
About 1/2 lb. shaved Pecorino Romano cheese
Whisk vinegar, shallot, sugar, and olive oil. Add salt and pepper to taste. Toss spinach, dried cherries, toasted pine nuts, and cheese with vinaigrette in large bowl.
Fresh strawberries, hulled and quartered
A bunch of bananas, sliced
Vanilla ice cream
Sprinkle a few teaspoonfuls of sugar over berries and drizzle with water. Refrigerate overnight or at least a few hours, until the sugar has dissolved and formed a syrup. Top vanilla ice cream with strawberry mix and sliced bananas.
Photography by Jillian Guyette