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45 search results for "lunch"

Joaquin's Lunch Box

(What's Jane packing?)
Ideas for four superman or superwoman lunches-to-go utilizing family dinner leftovers.

Arugula Salad with Tofu Goddess Dressing

(Jane stars in Phil's commercial)
Crisp clean greens dressed with a creamy herbal dressing.  Sounds nice to us!  The dressing can be used as a topping on pasta or grains too.  Gluten-free. Vegan. Refreshing.

Asian Noodle Salad with Toasted Sesame Dressing

(Steve throws a curve ball)
Buckwheat (soba) noodles, sesame seeds and fresh vegetables are tossed with a strong sesame dressing. To make the meal complete add grilled steak strips or fried tofu.

Blanched Vegetables

(Steve loses by a nose)
Clear instructions for this useful cooking technique for broccoli, cauliflower and carrots.

Brown Rice in a Rice Cooker

(Jane's no dummy)
You need more water when cooking brown rice in the cooker. Jane's got this one down.

Chinese Vegetable Fried Brown Rice

(Breathless in Seattle
Open your mind to a better breakfast.  Sweet breakfasts don't suit everybody.  Many of us prefer a savory start to the day.  With cooked brown rice on hand preparation is only few minutes.  This dish works as a one-dish lunch or dinner too.

Chocolate Covered Coconut Macaroons

(Steve friends an old flame)
Steve reminisces while making this heavenly flour-free dessert. Coconut, honey, egg white and baking chocolate are all you need.

Classic Greek Salad

(There's something different about Cynthia)
But what is it?  Will anyone notice?  Who cares!  We got classic Greek salad on the menu.  Get your tomatoes and cucumbers ready!  Serve it alongside hummus and warm pita.

Coconut Peanut Sauce

(Steve imagines roasting a turkey)
Dreamy creamy Thai-flavored sauce made from coconut milk, peanut butter, maple syrup, fresh ginger and toasted sesame oil. Pour it over fried tofu, cooked, greens, rice, grilled chicken, blanched vegetables and more.

Creamy Asparagus Soup

(Benjamin Franklin amuses Jane)
A revitalizing dairy-free  soup using fresh, local asparagus, cumin and dill.  Perfect for spring.

Creamy Sesame Noodles

(Will Phil and Jane ever do something?)
Holy toledo what's going in the lunchbox today?  Forgot to shop for dinner?  No problem.  These are speedy to make, yummy going down.

Date Pecan Bon Bons

(See Jane run)
Amazingly easy, crazy delicious and easy-to-pack (unless you're carrying the whole machine). Fresh dates, orange zest and toasted pecans do the trick.

Discover. Cook. Nourish.: CPPW grant workshops

(Cookus Interruptus goes to school)
Cynthia designed the curriculum for these 8-hour workshops for school food service workers as part of a national grant (CPPW - Communities Putting Prevention to Work). 

Edamame Succotash with Lemon Herb Butter

(Jane votes for everyone)
So easy it's embarrassing.  Good looking too!  No, not your dream date (gee), your dream side dish!

Edamame Tofu Salad w/Sesame Chile Dressing

(Steve recruits Darrell)
A beautiful composed salad with soba noodles, fried tofu, blanched edamame, fresh cabbage and carrots with a zippy Asian dressing. You'll want more.

Emerald City Salad

(Mothering skills have eluded Jane)
Wild rice, local seasonal greens, fennel and red cabbage melded with a clean lemon olive oil dressing makes this a northwest favorite.

Falafel Burgers

(Ward seeks love connection)
Make your Mondays (or any day) meatless by whipping up this vegetarian delight.  There are some secrets to getting them right (psst...watch the video).

French Lentil Dijon Spread

(Phil moves Jane.)
Need an easy, unique appetizer?  This blend works well as a party dip for crackers and vegetables or use it as a sandwich spread with whole wheat toast with lettuce, tomato and mayonnaise - throw on some pickled red onions or caramelized onions to make it scrumptious.

French Lentils with Sage Butter

(For whom the bell tolls)
Those tiny French lentils become majestic when joined by sage, scallion and currants sauteed in butter then drizzled with Queen Balsamic.

Fried Brown Rice with Peas and Currants

(How old is she?)
Leftover cooked brown rice transformed by heat, butter, toasted nuts, peas and aromatic spices.

Fried Tempeh

(Jane blows Grandpa's cover)
Tempeh is a magnificent fermented whole food. Excellent protein source for vegetarians and vegans. Here's how to make it sing - a quick fry in coconut oil.

Fried Tofu

(Who's gonna pick up Joaquin?)
With the right heat and the right oil your tofu will come out crisp on the outside, tasty throughout. Marinating first is key.

Golden Spice Rice

(No blame, no gain)
By simply sauteing brown rice in ghee, cardamom and turmeric before simmering you change the color and flavor dramatically. Don't tell me brown rice is boring.

Homemade Cinnamon Applesauce

(Not for freaks and crazy people)
Do it in the pressure cooker and it takes just 5 minutes. You'll never want the jarred king again.

Hummus

(Fatima strikes the wrong chord)
Hummus made with freshly cooked garbanzos, lemon, garlic and tahini makes a handy staple for appetizers, sandwiches and more. Just ask Jane.

Lemon Tahini Sauce

(Darrell likes burritos)
And who cares when you can have some of this zesty tahini lemon garlic sauce flowing over rice, fresh greens, blanched vegetables, falafel or as a dip for pita.

Man-to-Man Chipotle Black Bean Stew

(Jane takes an anniversary picture)
Black beans cooked with a chipotle pepper, corn, fire-roasted tomatoes, cilantro make a hearty stew with Southwest flavors.

Maple Butter Nut Granola

(Jane pulls one out of the oven)
Rolled oats, almonds, sunflower and pumpkin seeds coated with maple syrup, butter and sweet spices makes the most heavenly granola. Friends squeal for a big jar of this for a birthday present.

Massaged Kale Salad Salad with Apples & Gorgonzola

(The buck stops here)
By massaging salt into kale, the bitterness disappears and the leaves become tender. Dress it with olive oil and apple cider vinegar after adding fresh apples, currants, nuts and crumbled cheese. A HUGE favorite among both my students and friends.

Mediterranean Quinoa with Mint, Feta & Pine Nuts

(Steve strains the relationship)
Cook nutrient-dense quinoa until it's light and fluffy, dress it with lemon juice and olive oil and then add these Mediterranean treasures: fresh mint and parsley, toasted pine nuts, feta cheese.

Mexican Brown Rice

(Was that Joaquin?)
Serving tacos, enchiladas, chicken in mole? Use cumin, chili powder and a touch of tomato paste to brown rice for a perfect side dish.

Napa Cabbage Slaw with Toasted Almonds

(Ward arrives with baggage)
Delicate Napa Cabbage all decked out in a lime, soy and sesame oil dressing. Toasted almonds add crunch.

Peanut Butter Cranberry Zoom Zoom Bars

(Communication breakdown)
For a scrumptious post play snack
This is real food you should pack
When feeding your body aim for the stars:
Peanut Butter Cranberry Zoom Zoom Bars

Peasant Kasha, Potatoes and Mushrooms

(Where is everybody?)
Toasted buckwheat groats (aka kasha) is a superior gluten-free grain that is underutilized. Cynthia shows you how to make it with potatoes, mushrooms and onions added.

Picky Eaters and Tomato Basil Soup

(Joaquin doesn't pick on goldfish)
Learn simple strategies for shifting picky eaters while Cynthia makes a please-everyone Tomato Basil Soup.

Pumpkin Pecan Muffins

(Ward's no Einstein)
Molasses and honey and cinnamon and nutmeg and butter made into muffins entice some love bites from your family.  Pack them in the lunchbox, serve them for breakfast.

Rosemary Roasted Potatoes/Getting Kids to Eat Veggies

(Steve gets deep)
Find out how to prepare perfectly roasted potatoes and get tips on enticing kids to eat more vegetables all in the same video!

Santa Fe Black Bean Salad

(Joaquin thinks Batman is slapstick)
Oops!  Nothing for the lunch box?  Company coming over to watch the game?  Keep your pants on!  This recipe saves the day.

Spiced Sweet Potatoes with apple and kale

(Homeless in Seattle)
Hip hip hooray, brightly colored vegetables!  Roasting sweet potatoes makes them super sweet.  Combining apples and kale is divine.  Put them together and what can we say?  Fabulous vegetable dish coming your way.

Split Pea Soup with Potatoes and Dill

(The new neighbor)
Not real pretty to look at but neither is the new neighbor.  We give you the how to on both a vegetarian version and one that includes ham. The cumin + dill marry well with peas.  Try it.  You'll see. 

Stuffed Collard Greens with Tzatziki Sauce

Stuffed Collard Greens with Tzatziki Sauce
(What ever happened to Phil?)
Greens greens and more greens!  We're sporting a vegetarian and non-vegetarian filling for these beauties. 

Sweet Glazed Nuts

(Steve demonstrates phone manners)
We use these in oodles of dishes - massaged kale salad, tossed green salad, rice and quinoa dishes, rolled into chicken breasts And they make an exceptional snack, appetizer or gift. Let Steve show you how to make a jar today!

Sweet Potato Corn Muffins

(Steve horses around)
The vegetable in these muffins are not hiding, they are starring. These babies stay moist much longer than most cornbreads.  Why?  The added sweet potatoes of course!

Szechwan Tempeh

(Steve and Cynthia throw caution to the breakwind)
This is a favorite dish of mine that I use frequently to introduce my students to tempeh.  We usually serve it with a grain such as Quinoa, Mediterranean Quinoa, Sweet Rice Timbales, Saffron Buttered Millet or Soba Noodles.  MANGO LIME SALSA is the perfect sweet condiment for this savory vegetarian dish.

Tamari Roasted Nuts

(Steve & Darrell schedule a play date)
We have to have these around. We need them for a quick, satisfying snack (try jumbling them with raisins and chocolate chips). People ask me to make them as a gift because they believe they are hard to make. Shhh - it's so easy.