Pasta salad is a classic summer side dish, but adding protein (leftover grilled chicken is perfect here) and extra greens makes it a super-satisfying lunch. We use baby spinach, but arugula or baby kale works too. Top with a bright and tangy basil vinaigrette just before serving. The great news is that these easy meal-prep lunches take just 20 minutes to prepare–that’s 4 days of lunches in less than 30 minutes.
It’s been a while since I gave you a delicious recipe…
Part of thriving is eating good food choices and in most cases making your own meals so you know what is in them. Recently I had my FIRST EVER Lobster Roll and it was so amazing I had to find a way to make it at home so I could control the amount of mayonnaise that went into the dish.
Combine sauce ingredients in Small Batter Bowl; whisk until blended. Reserve 1/4 cup (50 mL) of the sauce for shrimp. Cover remaining sauce; refrigerate until ready to serve. Coarsely chop shrimp using Chef’s Knife. Combine shrimp, reserved sauce and salt in Classic Batter Bowl; mix well. Cut carrots and cucumber into long julienne strips using Julienne Peeler. Peel and slice avocados into 24 slices.
Moisten both sides of one rice wrapper with water using Chef’s Silicone Basting Brush. Arrange a portion of the carrots and cucumber on half of the wrapper to within 1/2 in. (1 cm) of edges. Top with 1/4 cup (50 mL) of the shrimp mixture and avocado slices. Fold sides of wrapper in toward center; roll up tightly. Repeat with remaining wrappers, vegetables and shrimp. Cut spring rolls in half diagonally. Serve with sauce.
1` can (15 oz or 540 mL) cannellini or white kidney beans, rinsed and drained, divided
1/4 cup (50 mL) finely chopped roasted red pepper
8 oz (250 g) skinless salmon fillet, poached (see Chef’s Corner)
4 plum tomatoes, thinly sliced
1 tbsp (15 mL) small capers
8 thin slices ciabatta bread, toasted
For dressing, whisk ingredients in Small Batter Bowl until well blended. For bean spread, mash 1/2 cup (125 mL) of the beans with 1 tbsp (15 mL) of the dressing in Prep Bowl; cover and refrigerate until ready to use.
For salad, combine remaining beans, red pepper and poached salmon in Stainless (2-qt./2 L) Mixing Bowl. Drizzle 3/4 cup (175 mL) of the dressing over salad; toss gently to coat. Cover; refrigerate about 2 hours or until chilled.
When ready to serve, spoon bean mixture evenly into small serving bowls. Arrange tomato and bread slices on serving plates; spoon salad next to tomatoes. Garnish with capers. To serve, spread bean spread on ciabatta bread slices; top with tomato slices and salad.
Spread vegetables in a single layer on Stoneware Bar Pan. Bake 25-30 minutes or until vegetables are tender and golden brown. Remove from oven to Stackable Cooling Rack; cool completely. Cut asparagus and bell pepper into 1-inch (2.5-cm) pieces.
Meanwhile, prepare orzo according to package directions in (2-qt./1.9 L) Saucepan; drain and rinse under cold running water in small Stainless Mesh Colander. Place orzo in Stainless (4-qt./4-L) Mixing Bowl. Add vegetable mixture, beans, feta cheese, olives, parsley and salad dressing; toss gently. Serve at room temperature or cover and refrigerate until ready to serve. Serve over lettuce leaves, if desired.
8 oz (250 g) cooked king crabmeat (about 1 lb/500 g crab legs in shells)
1/2 cup (125 mL) canned hearts of palm, drained and sliced
1/2 cup (125 mL) sliced celery
1/2 cup (125 mL) chopped red onion
2 tbsp (30 mL) mayonnaise
1 tsp (5 mL) hot pepper sauce
1 garlic clove
1 tsp (5 mL) snipped fresh dill weed
Cucumber ribbons (optional, see Chef’s Corner)
Fresh dill sprigs (optional)
1/3 cup (75 mL) milk
3 tbsp (45 mL) all-purpose flour
3 tsp (15 mL) melted butter
2 tsp (10 mL) sugar
1/4 tsp (1 mL) salt
For salad, remove crabmeat from shells and place in Classic Batter Bowl (see Chef’s Corner). Add hearts of palm, celery and onion. For dressing, zest lemon using Microplane® Adjustable Grater to measure 2 tsp (10 mL) zest. Juice lemon to measure 1 tbsp (15 mL) juice. In Small Batter Bowl, whisk mayonnaise, half of the zest (set aside remaining zest for crêpes), juice, hot pepper sauce, garlic and dill weed until well blended. Add dressing to crabmeat mixture; mix gently. Cover and refrigerate until ready to serve.
For crêpes, whisk together milk, egg, flour, butter, sugar, salt and reserved lemon zest inStainless (2-qt./2 L) Mixing Bowl until smooth. Heat (8-in./20 cm) Sauté Pan over medium heat until a drop of water sizzles, then evaporates; grease lightly. Pour scant 1/4 cup (50 mL) batter into pan, immediately tilting and swirling pan to cover bottom. When crêpe starts to bubble and edges are brown, turn using Small Nylon Turner. Cook about 1 additional minute or until lightly browned. Remove from pan. Repeat with remaining batter.
To serve, spoon salad over cucumber ribbons; garnish with fresh dill sprigs, if desired. Serve with crêpes.