I added 10 ounces of organic spinach to the noodles in their last minute of cooking, to add some more color and nutrients.
Whole wheat rotini with CSA butternut squash, organic spinach, organic pine nuts, and Parmesan, strawberries, and grapes.
Tuesday, October 4, 2011
My lunch: October 3, 2011
We got a butternut squash in our CSA, and I'm a little embarrassed to say that I had no idea WTF to do with it. Mom never really made squash when I was growing up, and it's never been one of my favorite things. So I spent over an hour looking up recipes, trying to find something I wouldn't definitely hate. This recipe (Pasta with Butternut Squash, Sage and Pine Nuts) looked really promising, and I was pleasantly surprised at how much I liked it. Chip said it tasted like something from, "a restaurant. A fancy restaurant. But better, because I can eat it like this." He was slouched on the couch, with the bowl on his chest. No, I guess you can't do that at a restaurant, a fancy restaurant.
I added 10 ounces of organic spinach to the noodles in their last minute of cooking, to add some more color and nutrients.
Whole wheat rotini with CSA butternut squash, organic spinach, organic pine nuts, and Parmesan, strawberries, and grapes.
I added 10 ounces of organic spinach to the noodles in their last minute of cooking, to add some more color and nutrients.
Whole wheat rotini with CSA butternut squash, organic spinach, organic pine nuts, and Parmesan, strawberries, and grapes.
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mmm! That looks delicious! My dad gave me butternut squashes from his garden last year, and I also had no idea what to do with it. I ended up finding an awesome recipe for butternut squash soup made with apple cider, onions, and garlic. It's now my husband's favorite soup and I even got an immersion blender just to make it!
ReplyDeleteI just came across your blog and I love it! I often struggle with figuring out healthy lunch choices for work days. Anyway, I was just curious- when you have pasta or something like that, do you heat it up in the microwave or eat it cold? It looks like your boxes are plastic and I wasn't sure if they are microwave safe or not. I might need to invest in a couple.
ReplyDeleteThe strawberries look amazing.
ReplyDeleteI am curious. In your blog roll you have a site Lunch Nugget. Why or how did you link to them?
I would love to know. You can send me an email at glittertoesutah at gmail dot com
Love your blog! And I tried the butternut squah pasta recipe you linked to and had HUGE success with it. Thanks!
ReplyDeleteAnd the next time you get a butternut, try making a soup out of it with fresh ginger and leeks. It's easy to make it vegan by using olive oil and vegetable broth. We love it and it's great leftover. I got my basic version of it from the new Joy of Cooking.
Thanks for the inspiration.
I have been having fun doing bento-style lunches for my 3 boys for a few years now. However, a few weeks ago - my middle boy announced he wanted to be a vegetarian and no longer wanted to eat animals. I thought... really? Should I just wait and see if this passes? I make many yummy vegan and vegetarian dishes - but they definitely don't dominate the meal rotations. And meat has always been showcased in their lunch boxes. I feel like I should follow his lead and move the whole family in this direction. Slowly, maybe. :) I am SO relieved to find this blog. I am trying to plan lunches for the week - and just feel so lost. I have the laptop lunch system, too - and this is perfect. I'm just gonna copy ya! :) Just wanted to express my gratitude for this incredible service you provide to those of us that are newbies, or... um... less creative. :)
ReplyDeleteLooks great! Came across your blog on Google and LOVE it, new follower!
ReplyDelete