One of my favorite lunches is more or less... a little bit of everything. I really like to rotate taste so a platter of a favorite meat, cheese and fruit really hits home. Forget the dollar menus at the golden arches. If they started serving this, I would be first in line when the lunch bell rang. It really doesn't take much time to prepare this pretty plate. All the contrasting colors make it look as thought you put a LOT of thought into it. When really, the only thing you "cook" is the asparagus.
1 Small Ball of Fresh Mozzarella, Sliced
1 Bunch Thin Asparagus, Woody Ends Trimmed
1/4 to 1/2 lb Prosciutto
1/2 Cup Blueberries, Washed & Dried
1/2 Cup Raspberries, Washed & Dried
1/2 Cup Blackberries, Washed & Dried
Extra Virgin Olive Oil
Balsamic Vinegar
Kosher Salt
Fresh Ground Pepper
Steam asparagus for about 4 to 5 minutes. Place stalks in an ice bath or bowl of very cold water to stop cooking. Dry and place on large platter. Mix berries in a small bowl and place on platter. Arrange asparagus on platter along with sliced mozzarella. Drizzle extra virgin olive oil over the asparagus and cheese. Sprinkle each with kosher salt and fresh ground pepper. Drizzle some balsamic vinegar over the cheese and vegetables. Roll prosciutto into small cigars. Place on platter. Serve with a crusty bread to round out the meal. Or, eat as is!
Cooking for the week is a big help when you have a long commute to work. I miss the days of making it home an hour before my husband. It gave me enough time to prepare a modest meal and have the kitchen half cleaned-up (I say half cleaned because I use a lot of dishes when I cook. His biggest pet peeve!). So, making a large pot of soup is great for those nights when we sit in bed, share a large salad and watch a ballgame. This soup was pretty easy to put together. I didn't even use a recipe. Kind of strange when you think about it, that I cooked this and then wrote down what I did! Anyway, the chicken thighs in this are a great because they are cheap and retain great flavor. The lemon adds a nice kick of freshness. In case you didn't notice, I put lemon in a lot of things. Maybe that ought to be my cookbook theme "Lemons All-Around!" The recipe makes a nice pot to serve two, for a few meals.
4 Skinless Boneless Chicken Thighs
2 Small Zucchini, Cut Lengthwise then Sliced
2 Large Handfuls Baby Carrots, Cut in Half
1 Large Onion, Diced
3 Large Garlic Cloves, Minced
Zest of One Lemon
1 Tablespoon Thyme
Juice of Half Lemon
8 Cups Chicken Broth*
2 Tablespoon Extra Virgin Olive Oil, Divided
Kosher Salt
Fresh Ground Black Pepper
Start by heating 1 tablespoon oil in a large soup pot over medium high heat. Season chicken with salt and fresh pepper. Add chicken to soup pot. Cook on both sides until done, about 8 minutes total. Remove chicken and rest on large cutting board. Lower heat to medium and add 1 tablespoon of oil to pot. Add onions and scrape the chicken bits from the bottom of the pan. Cook onion stirring frequently until soft and browned, about 5 to 7 minutes. Add garlic and cook for 30 seconds. Add zucchini, carrots salt and pepper to taste and cook until zucchini is soft. The carrots will soften as the soup cooks.Add thyme and lemon zest and cook 1 minute. Add chicken broth and bring to a simmer about 5 minutes. Meanwhile, cut chicken into bite sized pieces. Add to soup. Correct seasoning with salt and pepper. Cook at a simmer until carrots are soft. Add lemon juice and serve.
*Gluten-Free if required.
Instead of going out to lunch with a friend I have been trying to catch up with, I decided to bring us a "made" lunch and eat in my office. Prepping the shrimp and dressing the night before is better than spending $10 for lunch without tip... I like to mix the cheese in the dressing when we eat, because I don't like it to become too gummy. I also brought my own large salad bowl into work so I could toss this fresh. That way, I didn't have to make more dressing and get a crazy eye from coworkers thinking "why is she chopping garlic in the conference room?" Also, I like my salad leaves evenly coated with dressing. My husband was happy too because I packed him up a lunch! I served this with freshly made rosemary bread.
Dressing
2 Tablespoons Extra Virgin Olive Oil
2 Pinches Kosher Salt
Fresh Ground Pepper
1 Minced Garlic Clove
2 Tablespoons Fresh Lemon Juice
1/2 Tablespoon Dijon Mustard
2 Tablespoons Asiago or Parmesan Shredded Cheese
Shrimp
1 Lb Frozen Shrimp, Peeled
1 Minced Clove Garlic
Zest of Half Lemon
Kosher Salt
Fresh Ground Pepper
1 Tablespoon Extra Virgin Olive Oil
Mixed Salad Greens (Preferably Organic)
For dressing, mix all ingredients in a large bowl and set aside. For shrimp, mix all ingredients but the shrimp in a small bowl and stir. Add shrimp and let marinate for about 10 minutes. Place shrimp on skewer and grill on both sides about 7 minutes until they are opaque. Return to the dressing bowl and add cheese. Mix. Add salad greens. Toss and severe with shrimp skewers.
