Thursday, November 18, 2010
Flavors of Fall
This Week's Photo
The sweet, nutty flavor of butternut squash makes it an ideal vegetable for soups that can be enjoyed either warm or cold. Coconut brown rice, almonds, and crackers round out this lunch making it the perfect accompaniment to a beautiful fall day.
•Butternut Squash Soup with Sour Cream
•Coconut Brown Rice
•Tamari Roasted Almonds
•Whole Grain Crackers
Make butternut squash soup using the following recipe or one of your own: http://www.cdkitchen.com/recipes/recs/367/Cold-Butternut-Squash-Soup88686.shtml. Let cool before adding to your large lidded container and topping with a dollop of sour cream.
Prepare the coconut brown rice. We liked the following recipe: http://www.saveur.com/article/Recipes/Coconut-Brown-Rice. Let cool before adding to your medium lidded container.
Use your favorite whole grain crackers to fill up 1/2 of your large unlidded container.
Make Tamari Roasted Almonds: Let 1/4 cup Tamari Sauce and 6oz of almonds marinate for about 30 minutes. Drain and bake at 350 degress for 6-8 minutes. Let almonds cool before using to fill up your bento divider with and add to your large container with the crackers.
Cut and peel a kiwi fruit for your medium unlidded container.