Pack Lunch, Pack Love!

Don't just pack lunch, pack love! There is something so delightful and heart warming about the simple combination of Soup and Salad for lunch. Adding in a whole grain roll and melon hearts makes this bento lunch both filling and an extra special treat for anyone. 

Click here to see this weeks Full Menu details. 

Butternut Squash Soup and Salads

This Week's Photo



Menu

* Butternut Squash Soup
* Not-Your-Ordinary Potato Salad
* Organic Kiwi Fruit
* Brussels Sprouts with Pecans and Cranberries

Preparation Notes

Soup and salad make a delicious lunch any day of the year, but butternut squash soup in January is hard to beat! Prepare the soup and salads for dinner and pack the leftovers for lunch. They're delicious, nutritious, and gluten free!

Prepare the butternut squash soup for dinner and save the leftovers for lunch.

Prepare the potato salad. The recipe pictured here is made not only with potatoes, but with steamed green beans, diced cucumber, sliced radishes, scallions and chopped celery.

Slice the kiwi fruit in half and pack a spoon.

Prepare the Brussels Sprouts with Pecans and Cranberries. We love Brussels sprouts, but if they're not your thing, try this recipe with cabbage instead.

Heartwarming Black Bean Soup

Here's a delicious recipe we thought you'd enjoy:

* Heat 1 tbs extra-virgin olive oil in a 4-quart pot.
* Add 1 medium (finely chopped) onion, and 2 (finely chopped) celery stalks, and 1 (chopped) red bell pepper.
* Sauté vegetable mixture until onions become translucent.
* Add 2 15-ounce cans of black beans, drained and rinsed.
* Add 2 cloves minced garlic, 1/4 tsp dried oregano, 1/2 tsp cumin, and the juice from 1/2 lime.
* Add 1 28-ounce can of diced tomatoes (or 3 cups fresh diced tomatoes) and 1/2 cup chopped fresh cilantro.
* Add 2 cups vegetable broth.
* Garnish with scallions, chopped raw onions, chopped fresh cilantro, or sunflower seeds.
* Add fresh jalapenos or hot sauce if you like it spicy!