A Peek inside my Lunchbox

After I finish my homework, practice piano, and get back from ballet class, my week nights don't conclude until I've packed my lunch for the next day. I take this task very seriously. After scouring pinterest for viable candidates recipes, I narrow down the choices to my top five and plan out which day of the week each recipe will correspond to. 

This bento lunch is a light collection of curried zucchini rollatini (filled with roasted red pepper and goat cheese), strawberries, and a mixed greens salad.

recipe via edible perspective

Curried Zucchini Rollatini

Ingredients: 

• 2 medium zucchinis
• 1 large red pepper
• 3oz creamy goat cheese
• 1 Tbsp curry powder
• 1 tsp oregano
• 1/4 tsp garlic powder
• 1/4 tsp turmeric
• salt + pepper
• olive oil

Preheat your grill or grilling skillet to about 350-400 degrees or medium-high. Once hot, lightly oil the pepper and place it on the grill on its side. Rotate 4 times for about 5 minutes per side. 

While the pepper is cooking, mix the spices together in a small bowl, except the salt + pepper.

Trim the ends and slice the zucchini lengthwise into about 1/8-1/4 inch thick slices. Lightly coat all of the zucchini strips in oil on both sides and then rub the spice mixture onto both sides of the strips. Sprinkle one side generously with salt and pepper and place the strips on the grill in a single layer for 5-7 minutes. Flip and grill the other side for another 3-5 minutes. Once the zucchini strips are golden brown remove them from the grill and let cool on a wire rack.

Remove the pepper and de-seed it, then slice into 1/2” x 1 1/2” slices. 

Once cooled, sprinkle the zucchini strips with goat cheese down the length of each strip and place one slice of roasted pepper at the end.

Then roll the strips and place seam side down.

Serve chilled or at room temp. 

Zucchini Pappardelle with Tomato Sauce

My early mornings are brightened by Clinton Kelley's wonderful and charismatic narratives on abc's The Chew. He continued to delight with this light summer recipe for zucchini pappardelle with tomato sauce. Gushing that he makes it every weekend in the summer, I admit I may do the same after trying loving it! Good thing it's super easy to make! 

zucchini ribbons + olive oil + salt & pepper

Zucchini Pappardelle adapted from The Chew

• INGREDIENTS
• 
  
• 12 tomatoes
• 1 onion (diced)
• 2 cloves garlic (sliced)
• crushed red pepper flakes 
• 4 medium zucchini
• 1/4 cup olive oil 
• salt and freshly ground pepper
• 1/2 cup basil (torn)
• Asiago Cheese 


• 
  

zucchini pappardelle + tomato sauce

INSTRUCTIONS: 
Using a vegetable peeler, shave the zucchini into long ribbons.  Toss the ribbons with olive oil. 

In a large sauté pan over medium heat, drizzle 2 tablespoons of extra virgin olive oil, and add the ribbons of zucchini. Season with salt and pepper and sauté until tender.

Dice the tomatoes and gently crush with a fork to release their juices. 

In another large sauté pan over medium heat, add remaining 2 tablespoons of extra virgin olive oil, and sweat the onion for 2 minutes. Add a pinch of salt and the garlic. Cook until fragrant, about a minute. Add the tomatoes and stir together. Here I added a splash of red wine, which I always like to do when making tomato based sauces. Cook the tomatoes down for about 10 minutes and check the seasonings. Add a pinch of red pepper flakes. Adjust if necessary, then finish the sauce with the freshly torn basil.

When ready to serve, top a serving of zucchini ribbons with a spoonful of tomato sauce. Serve with a good bit of freshly grated asiago cheese, and enjoy! 

hibiscus mint tea + frozen berries

My latest obsession: Hibiscus Mint Tea (like this one), cooled with frozen mixed berries. The berries chill the tea without diluting its flavor, plus turn this drink into a light afternoon snack. 

Little Peach Cobbler Cakes

Little Peach Cobbler Cakes 

These sweet little cakes are the perfect treat for a summer picnic and pair wonderfully with an afternoon cup of strong english tea. They are reminiscent of nights spent by the campfire roasting marshmallows and baking peach cobbler over the hot coals. These individual cakes are pleasantly sweet, moist, and fresh... they are truly a delight. 

Butter Browning on the Stove

Recipe adapted from Joy the Baker Cookbook 

Ingredients:

1 1/2 cups all purpose flour

1/2 cup granulated sugar

1/4 cup dark brown sugar

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

2 teaspoons pure vanilla extract

7 tablespoons butter 

1 large egg

1 egg yolk

1/3 cup whole milk

1 cup diced peaches

Topping:

3 Tablespoons cold butter

1/2 cup all purpose flour

1/4 cup packed brown sugar

pinch of salt

1/4 teaspoon ground cinnamon

Whisking Away

Directions: 

Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, sugars, baking powder, salt, and cinnamon.

To brown the butter: place butter in small saucepan and melt over medium heat. Simmer until the butter has browned. Remove from heat and cool slightly. 

In another medium bowl, whisk together egg, yolk, milk, and vanilla. While whisking, slowly drizzle the browned butter into the egg mixture. 

Add milk mixture to the flour, and fold together with a spatula until completely incorporated. Then, fold in the diced peaches.

Batter + Peaches 

Divide evenly into 12 muffin cups.

For the topping: blend all the ingredients together with a spatula until completely incorporated. 

Bake muffins approximately 30 minutes. Let Cool. Enjoy.

Perfect Portions