Real Simple comes through again with a great recipe, this time for a simple sandwich. I never would have thought of this combo, but it was so good! Peanut butter is a reliable sandwich staple, but the celery added some crunch and the raisins added some sweet. I made this on Great Harvest Honey Whole Wheat, and it was another nutritious portable meal.
My cooking club had a picnic at Castle Island this weekend. Every couple of years we like to plan one of our events outdoors, something very casual with no real theme. Castle Island is one of our favorite spots with a large public space right by the water.
After going Meatless for May, I wanted to explore alternatives to factory farmed meat. At the Farmer’s Market this weekend, I spotted Treaty Rock Farm, which was selling grass fed beef from cattle raised locally in Rhode Island. The animals eat grass as nature intended, and as a result the land is less polluted and the meat ultimately has a lower content of saturated fat. But it still comes down to taste, right? The farmer had samples of a roast, and even though it was only 10am, I took a bite. Mmmm, it was good!
Egg salad is a lunch classic, especially at the end of the week when the pantry is sometimes bare. To close out a week full of basil recipes, I made egg salad and added chopped basil to the mix. Nothing fancy, but the fresh herb made a nice upgrade.
I hope your basil plant is growing like crazy or you have a big bunch on hand, because you are going to need it for most of the recipes this week! I was inspired by this recipe, and the bag of sunflower seeds lurking in my cabinet. The spread made the perfect lunch, served on a whole wheat baguette with plenty of lettuce for crunch.
2/3 c. raw sunflower seeds, soaked for 2 hours
1/4 c. chopped sun dried tomatoes in oil, drained
1 large handful fresh basil
1 t olive oil
1 t balsamic vinegar
1 t lemon juice
Salt & Pepper
Blend all ingredients in a food processor until a smooth consistency is reached. Add more balsamic vinegar if needed, and add salt and pepper to taste.
I’ve posted plenty of bean dips and spreads in the past – black beans with avocado, white beans with avocado, white beans with walnuts, and white beans and sun dried tomatoes. I am a fan of these because they are fast and easy to make, and you can either scoop them up with crackers or vegetables, or use them on a sandwich or wrap. So here is one more to add to the list, inspired by the basil which seems to be just about everywhere right now! The photo is from a wrap I made very early one morning, and I looked forward to lunch all day.
1 (15 oz.) can white beans, rinsed and drained
1 T olive oil
1 T lemon juice
Large handful fresh basil leaves, washed
Salt and Pepper
Blend all ingredients in a food processor.
I couldn’t resist trying another veggie burger recipe. This one is from Gena at Choosing Raw. One of things I really enjoy about Gena’s site is that she is always encouraging her readers to make the choices that work for them. And in this case, she offers both a raw and cooked version of the recipe. (Scroll down a bit from the link provided to see both!)
I went with the cooked version, which contains sunflower seeds, brown rice, carrots, celery, flax, and seasoning. I needed to add more water because my food processor was groaning, so the end product was very wet. I spooned it onto a baking sheet, and the burgers crisped up beautifully as promised, but I should have baked them another 10-15 minutes or so because the insides were still a bit moist. I still think I prefer bean-based vegetable burgers, but this was a nice alternative.