Wednesday, March 16, 2011

Call Me the Lunch Lady

No, I do not own a hairnet or look much like Chris Farley, but it is a funny thought, no?

School lunch here at our home school is my favorite meal to cook.  Mainly because I don't have to please the Husband (that carnivore), and since the kids don't get to decide what they have for lunch in schools, I figure that applies here.  So I make what I want, and the kids usually like it.  It is known that I love to cook vegetarian, not only because it is healthy and tasty, but because vegetarian food is pretty.  Sorry, but meat just ain't pretty.

Today's lunch was sooo good, and came together "zippity quick," as Tiny Love would say.

For the salad:
  • baby mixed greens
  • baby spinach
  • 1 green apple, chopped
  • shredded carrots
  • golden raisins
  • feta cheese
  • sunflower seeds
  • red onion
  • black pepper
  • store-bought Light Raspberry Walnut Vinaigrette
There are no amounts, because I just threw it all in a bowl.  Use more or less of whatever you want.

For the sandwich:
  • Arnold Whole Wheat Sandwich Thins
  • hummus
  • sliced mushrooms
  • red onion
  • garlic
  • dried thyme
  • 2 tbs. white wine
  • provolone cheese
Preheat the oven to 400 degrees.  Put the sandwich thins on a baking sheet and toast them for about five minutes.  In a medium pan over medium high heat, cook mushrooms, onion and garlic, and thyme in a little olive oil until softened.  Add wine to deglaze the pan.  Cook until the moisture evaporates.  Spread the toasted buns (heh heh) with hummus, top with mushrooms and cheese, and heat in the oven until the cheese melts.  Serve!

The whole meal took about 15 minutes to make, and we all loved it!  Veggies are fancy fuel :)

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