Posts with tag take away

food matters monday – mediterranean cobb salad

day in the park with fam and super delicious lunchbox (Sara’spicked recipe from Mark Bittman book ”Food that Matters Cook book”) – mediterranean cobb salad with a lot of greens, energy and tasty Holand’s tomatoes…

challenging day – first steps in rollerskating



mediterranean cobb salad
4 servings
30 minutes
1/3 cup olive oil
2 tablespoons wine vinegar, or to taste
3 anchovy fillets, with a bit of their oil (or use more capers)
1 tablespoon capers, with a bit of their brine
2 tablespoons chopped fresh parsley
4 cups mache lettuce or another lettuce u like
4 cups arugula
1 cup cooked or canned chickpeas
12 cherry tomatoes, sliced in halved
1 small red onion, halved and thinly sliced
½ cup crumbled Gorgonzola (or without)
¼ cup pumpkin seeds
combine the oil, vinegar, anchovies, capers, parsley, and black pepper in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. taste and add more vinegar or pepper if necessary.
put the greens on the plates and spoon the other ingredients around it in rows or mounds. just before serving, drizzle the top with the vinaigrette, toss it at the table, and serve.

lunch box: roasted red peper, walnut spread & whole wheat toast

hey, it’s getting warmer outside, so why don’t we take our lunch box outside?

roasted red peper, walnut spread & whole wheat toast
slice of whole wheat bread
roasted red peper, walnut spred
cucumber, sliced
salt, pepper to taste
toast your bread until golden. top it with generous layer of spread. add handful of rocket, couple slices of cucumber and sprinkle it with salt and chili flakes.

roasted red pepper & walnut spread
2 cups cooked chick peas (+ reserve liquid)
2 garlic cloves
1 c. walnuts
4 roasted red peppers
1 c. fresh parsley, optional
salt, pepper to taste
mix all ingredients in the food processor until smooth. if necessary add reserved liquid to make it lighter. taste and adjust seasonings.
Recipe is adappted