Category Archives: lunch

Summer Veggie “Noodles” with Walnuts and Goat Cheese Recipe (Gluten-free, refined sugar-free, vegetarian)

My little organic gardenLate summer is one of my favorite foodie times of the year. My local farmer’s market is overflowing with a variety of colors and flavors, and my little organic garden is lush and happy (although I do find I am sharing more and more of my harvest with little critters that like to help themselves despite my fence!) I’m cooking with fresh herbs every day, and greens like kale, bok choy and beet greens are regular staples in my diet. I’m extra excited about my butternut squash, which I’m growing for the first time. It’s such a thrill to see the squash getting bigger! And you simply can’t beat fresh-from-the-garden heirloom NJ tomatoes!

Baby squash!

Baby squash!

This is also that time of year when everyone seems to have an over-abundance of summer squash. This recipe was born of that, and has become one of my favorites. It’s a riff on pasta, but much lighter. Enjoy it on its own or as a side dish. I hope you love it as much as I do!

I made this dish in the Pampered Chef 4-quart Rockcrok Dutch Oven that my wonderful Pampered Chef consultant Kathy Yellets sent me. (Disclosure: I was sent a free product for this review by an independent Pampered Chef consultant. I have worked for Pampered Chef corporate in the past in a consulting capacity, but corporate was not involved with this review. Although I was provided with a free product, all opinions expressed here are my own.)

Pampered Chef Rockcrok

When I received the Rockcrok and read about it, I was pretty excited. It can go on the stovetop, in the oven, in the microwave (with no plastic BPA worries!) and even on the grill (it can take the heat up to 752 degrees)! I love the fact that you can start a dish on the stovetop and then finish it in the oven without transferring pots. I found that it heats really evenly, too, which makes me think it will be great for a Korean dish I love called Bibimbop. That dish traditionally calls for a clay pot which holds the heat and crisps the bottom of the rice, which this pot should do well. This pot is definitely one I find I use almost everyday, because it’s so versatile.

You can see a video about the Rockcrok here: http://youtu.be/mrXfJ0QOEs8

So I am excited to share with you this recipe today. Please note that the variety of  veggies and amounts below are suggestions. Feel free to adapt this to whatever veggies you have on hand, in whatever amounts. It’s delicious no matter how you make it!

You’ll need to use a vegetable peeler to make thin slices of your zucchini, squash, pepper, and carrots. You’ll also want to chop your kale into bite-sized pieces.

veggies

Toast your walnuts while adding your onions and veggies to the Rockcrok. (I love how the steam looks in this picture!)

steamy veggies and nuts

When the veggies are pretty soft and cooked down, add your tomatoes and chopped rosemary, along with salt and pepper.

veggie noodles with tomatoes

When the kale starts getting a little crispy, add the goat cheese and let it melt into the “noodles.” Top with some of the toasted walnuts.

veggie noodles and melty cheese

Serve on a plate topped with additional goat cheese and walnuts. Enjoy!

veggie noodle pasta finished 3

Here’s the full recipe:

Summer Veggie “Noodles” with Walnuts and Goat Cheese
Serves 2 as a main dish or 4 as a side dish

Ingredients

  • 1/4 cup chopped walnuts
  • 2 Tbsp coconut oil (or olive oil)
  • 1 medium zucchini
  • 1 medium yellow summer squash
  • 1-2 carrots
  • 1 sweet red pepper
  • 1 cup chopped kale
  • 1 medium onion, chopped
  • 1 cup red cherry tomatoes
  • 1-2 oz goat cheese (to taste)
  • 2 sprigs fresh rosemary, leaves chopped and stems removed
  • salt and pepper (to taste)

Here’s What to Do

  1. Toast chopped walnuts in a small saucepan until fragrant and lightly browned. Set aside.
  2. With a vegetable peeler, slice zucchini, summer squash, pepper and carrots into long thin strips.
  3. Mince onions and chop kale.
  4. In Rockcrok or large saucepan or frying pan, melt coconut oil over medium heat.
  5. Add onions and saute for 3-4 minutes, until they begin to become transparent.
  6. Add veggie “noodles” and saute lightly for about 3 minutes.
  7. Add chopped kale, along with chopped rosemary, salt and pepper, and continue to cook and stir for 5-7 minutes, or until kale begins to look a little crispy.
  8. Add cherry tomatoes and stir for another minute.
  9. Add goat cheese and half of your toasted walnuts, and cook and stir until goat cheese melts into noodles.
  10. Remove to serving platter and top with additional goat cheese and toasted walnuts.
  11. Serve and enjoy!

veggie noodle pasta finished

What’s your favorite recipe with summer veggies? Please share in the comments below!

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Gluten Free School Lunches for Kids

My Kids on the First Day of School

I’m trying to reduce the amount of wheat I send in my kids’ lunches. While I’ve always tried to include milk and a vegetable, reducing the wheat is even more of a challenge, because it affects the easy sandwich. While I can use gluten free bread, I’m also trying to be a bit more creative and up the protein quotient.

Here are the parameters I set when packing school lunches:

  • No peanuts (although my kids aren’t allergic, there are kids in their school with life-threatening allergies to peanuts and I don’t believe that peanuts have any place in schools where this is the case.)
  • Must include milk
  • Must include a vegetable and a fruit
  • Must include a protein
  • Something sweet is nice to end the meal with

I have plastic sandwich boxes for each of the kids (no waste) and last year I purchased silicon cupcake cups by Wilton that fit inside the sandwich boxes and serve as flexible partitions for various foods.  I also have a few convenience products for the sweet/fruit component of my kids’ lunches, but they are all organic and pure.

Here are some of the lunches I’ve sent with my kids.

French Toast Sticks (made with Udi’s Gluten Free bread) and Homemade Breakfast Sausage (just meat and spices)

Served with 100% maple syrup for dipping, organic apple slices, organic yogurt, organic fruit & veggie shredz, and organic milk.

Another Variation…Homemade Gluten-Free Pumpkin Waffle Sticks with Mixed Dried Fruit (no sugar added)/Nuts and Homemade Sausage

Homemade Chicken Nuggets (made with almond flour and coconut oil)

Served with organic ketchup for dipping, organic carrots and cherry tomatoes, organic apple slices, yogurt (not organic this time…my mother in law bought it), dark chocolate square, and organic milk.

Plain Organic Unsalted Brown Rice Cake with Sunbutter for Spreading

Served with an organic apple, organic yogurt, seed/dried fruit mix, and organic milk.

Brown Rice Cake and Cheese

Served with organic carrot sticks, baby sweet pepper, Laughing cow cheese for spreading on the rice cake, string cheese, cashew and freeze-dried strawberry mix, organic fruit and veggie smoothie, and organic milk.

Organic Brown Rice Cake (Tamari with Seaweed Flavor)…can you tell my kids like rice cakes?…with Turkey Pepperoni and Cheese

Served with dill pickle (from the farmer’s market), cheese (from the farmer’s market), Laughing cow cheese for spreading, organic fruit and veggie smoothie, dark chocolate square and organic milk.

Gluten Free Pizza Bagel (made on Udi’s Bagels)

Served with turkey pepperoni, organic carrots, organic fruit and veggie smoothie, homemade fruit sweetened brownie (adapted from this recipe), and organic milk.

When All Else Fails…GoPicnic

Sometimes I don’t have time to make lunch. And my kids think these GoPicnic gluten free lunch boxes are a real treat. They only get them for special occasions (they’re $4 a pop). I also give them a choice between buying pizza lunch at school on Fridays or a GoPicnic box. They choose this about 50% of the time. These are their favorite flavors:

Now obviously some of these lunches (but not all!) require some forethought. I tend to cook up a large batch of pumpkin waffles or french toast and chicken nuggets on the weekend, and freeze some for lunches for the week. Pizza bagels can be made in the toaster oven in the morning.

What do you send with your kids for lunch?