Saturday, June 26, 2010

Bowl of Cherries

This Week's Photo


* Fresh Cherries
* Cucumber Slices
* Dill Dipping Sauce
* Raw Almonds
* Cherry Tomatoes

Preparation Notes

Cherries are in season! All winter we look forward to this time of year--when more and more fresh fruit becomes available locally and the colors in our lunchboxes really come to life.

Drop a handful of cherries into a large container.

Peel and slice the cucumbers.

Pour some dill dipping sauce into the dip container.

Scoop some almonds into a medium container.

Add a handful of cherry tomatoes to a medium container.

Monday, June 21, 2010

Tuesday, June 15, 2010

Summer Color

This Week's Photo


* Steamed Asparagus Spears
* Whole Wheat Pasta with Garlic, Basil and Pine Nuts
* Fresh Organic Strawberries
* Baby Carrots
* Creamy Italian Dressing

Preparation Notes

This lunch is easy to make and fun to eat, and most of the fresh ingredients are available at the farmers' market this time of year. If you're not used to eating whole grain pasta, consider giving it a try. You may discover that you prefer the nuttier more robust flavor it offers.

Steam the asparagus until tender but not mushy.

Slice the strawberries in half or pack them whole.

Boil the pasta, rinse with cold water, and then toss in olive oil, chopped basil, fresh green garlic, pine nuts, salt, pepper and grated Parmesan cheese.

Fill the little dip container with creamy Italian dressing.

Monday, June 14, 2010