Sunny Citrus

This Week's Bento Lunch

A little citrus can go a long way in brightening up a winter meal, so if you're facing a dreary day, follow our lead and add a little citrus to your next bento lunch. 

Click here to view this week's full menu and nutritional information.

Kimchi Grilled Cheese ~ submitted Kay Uyeda

This Goofy Recipe submission is an unusual combination spicy, sour flavors, and gooey, creamy textures. An unexpected meal that will make your mouth water!

Ingredients:

1 jar Mother-in-Law's Kimchi
Muenster Cheese
Whole Grain Bread
Butter

Directions:

Butter one side of two Whole Grain Bread slices. Place one slice on a medium heat pan, buttered side down.  Place 1-2 slices of Muenster Cheese on the bread in the pan. Cover the Muenster Cheese with pieces of Kimchi. Place your second piece of Whole Grain Bread on top of the Sandwich, buttered side up. Use a heavy lid or grilling weight to press the sandwich. Flip the sandwich after a minute or so and replace weight, allowing the other side to grill. When both sides are golden and the cheese has melted, remove the sandwich from heat and allow to cool for moment before eating.

For the Love of Spaghetti

This Week's Bento Lunch

With all the pasta choices out there, good old fashion spaghetti is often overlooked, so this week we decided to share our love for one of our favorite noodles. Served hot or cold, spaghetti tastes great and, in moderation, is a great way to give your body the extra energy it needs to get through the day. 

Click here for this week's menu.

Bread and Cheese Picnic

This Week's Photo



Menu

* Fresh Papaya stuffed with Mountain Blueberries
* Francese Bread
* Zucchini Patties
* Brie Cheese
* Cheddar Cheese


Preparation Notes

This decadent picnic lunch is ideal for special occasions when you want something light and satisfying. It's especially deliciious during the summer months when local blueberries are in season. Substitute melon for the papaya if you prefer.

Slice the papaya in half and remove the seeds. Add heaping scoop of blueberries to the center (or pack them on the side and add them just before eating.)

Slice a piece of francese bread.

Prepare the zucchini patties. Combine 1 1/2 cups grated zucchini, 1/2 cup grated carrot, and 3/4 cup grated onion in a bowl. Add 1 egg and stir. Add 3/4 cup whole wheat flour, a pinch of salt and pepper, and mix gently. Add a small amount of olive oil to a skillet and heat. Spoon the batter into the skillet. Pan-fry the patties on one side and then the other until golden brown. Serve plain, or with salsa, marinara sauce,or ketchup.

Add two of your favorite cheeses. (Brie and cheddar pictured here.)