Wednesday, April 29, 2009

Pink Bento Sets on Sale

Just wanted to let you know that we still have a few cases of overrun pink bento sets on special now. They're great for parties, groups, and special events. For more information, visit You'll find them under the ON SALE THIS MONTH! category on the left-hand side of the page. Our prices don't get any better than this!

Tuesday, April 28, 2009

Fresh Vegetable Roll-ups

This Week's Photo


* Sliced Pears
* Vegetable Roll-ups
* Carrot Chips
* Cashews

Preparation Notes

This lunch is light and delicious, and comes together quickly. Be sure to make the roll-ups in the morning so they're not soggy by lunchtime.

Slice the pears.

Prepare the roll-ups. Lay a sheet of whole wheat lavash on the counter. Spread mashed avocado across the surface. Layer on top of that: baby spinach leaves, shredded carrots, shredded cucumbers, and chopped scallions. (A whole wheat tortilla can also be used.) Sprinkle with a few drops of balsamic vinegar, roll it up, and slice it into manageable pieces. Feel free to experiement with other vegetables you have on hand.

Add the carrot chips.

Add the cashews, (purchased from the bulk bin dept.)

Thursday, April 2, 2009

Mexican-inspired Rice Bowl

Love this recipe!

* Prepare 2 cups short-grain brown rice as directed.
* Prepare 2 cups black beans or pinto beans (canned or dried).
* Heat 2 tbs extra-virgin olive oil in a large skillet.
* Add 2 cloves crushed garlic, 1 coarsely chopped large onion, 1 sliced red bell pepper, and 1 sliced green bell pepper (and cabbage, broccoli, zucchini and mushrooms, if desired) and saute until pungent and tender.
* Season with juice from 1/2 lime and 1/2 tsp ground cumin.
* Prepare and set aside the following toppings: 1 avocado cut into bite-sized pieces, 1/2 cup fresh chopped cilantro, 1 cup fresh shredded lettuce.
* Spoon some rice into each bowl.
* Top with beans and sauteed vegetables.
* Add the other toppings.
* Top generously with your favorite salsa and garnish with fresh diced mango if desired.

Wednesday, April 1, 2009

Japanese Yaki Soba

This Week's Photo


* Yaki Soba
* Spinach Salad
* Miso Dressing
* Energy Nougats
* Blood Orange Wedges

Preparation Notes

Yaki soba is an easy-to-prepare one-dish meal. Make it for dinner, and set aside enough to pack for lunch the following day.

To prepare the yaki soba, chop a few cups of fresh vegetables (onions, cabbage, carrots, green beans, etc.), and saute in a small amount of olive oil until tender but not mushy. Add a package of yaki soba noodles, available at Japanese markets and some grocery stores, and stir to heat. Sprinkle with the flavor packet, and you've got a quick meal full of delicious, colorful vegetables.

Wash the spinach. Add nuts, red onion, and apples, if desired.

Place the energy nougats (available in the bulk bin section of your natural foods store) in one of the medium-size containers.

Cut the blood orange into wedges.

NOTE: If you can't find yaki soba in your area, consider substituting the Rainbow Rice on page 64 of The Laptop Lunch User's Guide.