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.

Chip's lunch: October 8, 2010

Aaaaaannnnnd...we're back! Chip took a two-week business trip to Belgium and the Netherlands, and I wasn't making lunches. So, he's back, and we're back to the blog, and back to making some tasty lunches!

Here's one from before he left. I found this amazing ravioli at the grocery store here. It's all super wholesome ingredients, nothing artificial, and it's made in Italy. It was really expensive, but man, was it delicious! I also got to use up the last of my homemade marinara sauce.



Spinach ravioli with homemade marinara sauce, banana, Kashi granola bar, organic applesauce, and a salad with organic redleaf lettuce, Roma tomato from our garden, organic pine nuts, and organic mushrooms.

Chip's lunch: October 6, 2010

These mushrooms have been sitting in the fridge for a while, being neglected and overlooked. A cool rainy fall day was the perfect time to roast them with some bell peppers and make Clean Eating Magazine's Chicken & Portobello Focaccia...minus the chicken. It's quick and easy, and we had the tomatoes and basil growing in the garden. I have to say that even though our garden wasn't a huge success, I've really enjoyed having it, and I hope next year's garden is even better.



Organic locally made whole wheat bun with roasted organic portobellos, CSA green peppers, and red peppers from Lori's garden, plus Roma tomato from our garden, basil from our garden, mozzarella, and organic pine nuts, CSA corn, organic dried cherries, organic chocolate chips, organic Sultana golden raisins, banana, and a CSA Melrose apple.

Chip's lunch: September 29, 2010

I've been trying to get up early enough to get lunch packed in the morning, so I can get a picture of it in the morning light. Did you notice that Chip didn't get lunch yesterday? Yeah. I sleep like a rock. I would love to wake up early enough, but I never even hear the alarm clock! I'm working on it.

Anyway, I threw this together this morning because I actually got up on time. We had dinner out with friends last night, and no leftovers. So I did what I always do: threw a bunch of stuff on a wrap and cut it into maki. It looks pretty, it's full of veggies, and Chip loves it.

The pumpkin bread is the usual recipe. I think this is the fourth batch I've made. And it happened...I ruined it. I do that with everything. I watch it, eat it, listen to it, etc. so much that it stops being awesome. Chip tries to help me, but it's inevitable that this happens from time to time. So...we're going to make it through this batch and then maybe enter an open relationship with our baked goods...maybe it's time for some cookies next, or maybe zucchini bread?



Farmers' market steamed green beans, homemade vegan pumpkin bread, organic Sultana golden raisins, organic dried cherries, organic dried cranberries, organic dark chocolate chips, organic applesauce, whole wheat rollups with hummus, Roma tomato from our garden, CSA kale, organic carrots, organic pine nuts, and organic mushrooms.

Chip's lunch: September 16, 2010

This lunch looks a little out of place, huh? After several clean lunches in a row, now we're having frozen burritos?! Yeah. We're having work done on our basement, and at the moment we don't have stairs to get down there. Our pantry (including food and all pots and pans) is located in the stairwell down to the basement, which is currently a big hole. So...lucky us, since yesterday we've been eating nothing but frozen and refrigerated foods that don't require pots and pans. We're hoping to have our stairs back tonight, but it is sometimes fun to take a break from all the cooking.



Amy's organic southwestern burrito, banana, local September Wonder apple from the farmers' market (later I fit the other two slices in the lunchbox near the burrito), locally made navy bean pie, and a salad with organic Boston lettuce, organic spinach, organic carrots, organic white mushroom, organic pine nuts, and Roma tomato from our garden.

Chip's lunch: September 9, 2010

Mr. Chip himself took this photo tonight! I packed lunch though, of course. I made dinner (veggie burgers on the grill) at the same time as this lunch and as I set the table, he took care of the photography. He has an awesome camera, and this photo turned out so well...I love the bright colors.



Salad with organic Boston lettuce, organic carrot, organic pine nuts, and Roma tomato from our garden, CSA watermelon, organic Thompson raisins, organic dark chocolate, organic dried cranberries, banana, and organic whole wheat tri-color rotini with sauteed organic portobellos and homemade marinara sauce (with CSA carrots, CSA onion, Roma tomatoes from our garden, and basil from our garden).

Chip's lunch: September 7, 2010

We're back! I went for a late run last Thursday and promised myself I'd pack lunch Friday morning. It never happened. Chip threw together a few unphotogenic things that morning and was on his way.

We had a nice, relaxing Labor Day weekend (minus a bit of a cold that I had). We spent lots of time together, doing things we enjoy (a few little house projects, some long walks in the cool evenings, a few runs in the glorious afternoon sunshine, and a trip to the Three Creeks Metropark), and I also spent some time cooking. I decided to bite the bullet and buy some saffron on Saturday for $19. We both think saffron is awesome, but the price is hard to stomach. However, I'd been staring at Clean Eating Magazine's September/October issue long enough that all I wanted to eat was their "Penne with Broccoli, Kale, and Pine nuts in Simple Saffron Broth."

This issue gave recipes for five sauces that could be modified to make a bunch of different dishes. We tried the Alfredo sauce already, and we were both dying to try the "simple saffron broth." It's easy: in a medium bowl, whisk together 2 cups vegetable broth, 4 teaspoons arrowroot powder, and 1/2 teaspoon crushed saffron threads; set aside. In a medium saucepan over medium heat, warm 1 tablespoon olive oil. Add 2 finely chopped shallots (I also added 2 small cloves crushed garlic) and cook for 2 minutes. Stir in broth mixture (I added 1/2 teaspoon chipotle powder), increase heat to high, and cook, stirring occasionally, until mixture thickens slightly and comes to a boil. Remove from heat and season with salt. Cover and set aside to steep for at least 10 minutes.

I cooked up a 12-ounce box of organic penne (I meant to buy whole wheat penne, but I was on the phone with my mom in the grocery store, and I was very distracted), and with three minutes left to boil, I threw in 2 cups of organic broccoli florets and 2 cups of organic chopped spinach. Then I drained the pasta, and added the toasted organic pine nuts and the saffron sauce. It was really delicious! We added plenty of sea salt, and I improvised with the garlic and chipotle powder. We both felt it could use a little *something* else, but neither of us could put a finger on quite what. I think I'll try this again, but I'll for sure play around with the seasonings a bit more.



Organic penne with saffron broth, organic broccoli, organic spinach, and organic pine nuts, steamed asparagus with black pepper and sea salt, organic dried cranberries, organic Thompson raisins, raw almonds, organic raw cashews, organic dark chocolate, banana, and a CSA apple.

Chip's lunch: August 24, 2010

Chip and I treated ourselves to dinner out tonight (at Lavash), and we didn't have any leftovers for lunch. After an evening run (in glorious, breezy, 70-degree weather), I came home and realized lunch wasn't done. My runner's high vanished, and I asked Chip to tell me what he wanted. He was no help, so I went with what I usually make when I have zero ideas and zero time: "turkey" rollups. Fortunately, they're one of his favorites too.



CSA green beans (steamed, with Smart Balance, sea salt, organic black pepper, and a squeeze of organic lime), organic blackberry applesauce, homemade trail mix (raw almonds, organic raw cashews, organic roasted & salted sunflower seeds, organic Sultana golden raisins, organic dried cranberries, and a square of Newman's Own organic dark chocolate), organic banana, and whole wheat rollups with hummus, organic pine nuts, Smart Deli "roasted turkey," organic greenleaf lettuce, and Campari tomato.

Chip's lunch: August 11, 2010

Today was another ridiculous day with the animals, and I spent a few hours with Jack at the emergency vet. It appears he was stung by something (bee? spider? wasp?) and it caused an allergic reaction. He was covered in hives, his face was all swollen and lumpy, and his eyes were swelling shut. It came on really quickly and got worse and worse. So...to the e-vet we went.




I got back kind of late, and just threw lunch together. Dinner had no leftovers, so I didn't have a good starting off point. It took me a solid half hour to make this lunch; that is far longer than usual, and reminded me why I usually try to have leftovers with our dinner.



Organic steamed cauliflower and broccoli with Smart balance, sea salt, and black pepper, hummus with organic pine nuts and organic spices, Stacy's pita chips, raw almonds, raw organic cashews, Kashi apple cereal bar, organic applesauce, and whole wheat rollups with avocado, organic greenleaf lettuce, organic baby spinach, local organic grape tomatoes from the farmers' market, organic carrot, and Newman's Own salsa.

Chip's lunch: August 10, 2010

Chip enjoyed today's bruschetta and approved the inclusion of more tomato in this lunch. We got some beautiful carrots from our CSA this weekend and I threw some into a salad. I asked Chip how he prefers them: diced (we call it "carrot confetti"), julienned, or sliced (in little round slices). He likes the carrot confetti, "so I don't have to taste their awfulness." Such a grownup about eating his vegetables!



Salad with organic greenleaf lettuce, organic baby spinach, CSA carrot, Roma tomato from our garden, red onion, and organic pine nuts, organic local pepper jack cheese from the farmers' market, Ancient Grains crackers, Kashi granola bar, natural peanut butter and jelly on Ezekiel sprouted grain bread, and an organic Gala apple.