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Best Comfort Food to Pack On The Go: Angel Hair with Zucchini

Angel Hair

Angel Hair with ZucchiniFall hot lunch recipe wagon presents a hot meal you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Angel Hair with Zucchini

FALL LUNCH RECIPE WAGON: Angel Hair with Zucchini

The fine strands of angel hair pasta – cook very quickly-starting it after only one minute to avoid overcooking.

¼ cup olive oil

3 medium-size zucchini, cut into two 1/2 inch strips

1 clove garlic, finely chopped

2 cups reduced sodium chicken broth

12 ounces Capelli d’Angelo (angel hair pasta)

2 and went to feta cheese crumbled (1/2 cup)

1 large tomato, halved, seeded and diced

Salt and ground black pepper to taste

In a stockpot, bring 4 quarts of water to boil. Meanwhile, and a large skillet, heat oil over moderate high heat. Add and sauté until it is lightly browned, about 10 minutes. Stir in green onions and garlic and sauté one more minute.

Add chicken broth to the zucchini and bring the mixture to a boil. May move the skillet from the heat, keeping it warm.

Cook pasta in the boiling water according to package directions or until it is tender but still firm to the bite. Drain the pasta thoroughly and transfer it to a serving bowl.

Gently toss this zucchini mixture into the pasta. Add crumbled feta cheese and diced tomato; mix well. Season the pasta with salt and Pepper. Pack in a heated lunch tote for hot lunch to go.

Keep Lunch Warm Legend Heated Lunch box
HEATED LUNCHBOX

You can carry your hot lunch in a heated lunch tote.

FALL LUNCH CHEF

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Best Comfort Food to Pack On The Go: Spinach Soufflé

Spinach Souffle

Spinach SouffléFall hot lunch recipe wagon presents a hot meal you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Spinach Soufflé

FALL LUNCH RECIPE WAGON: Spinach Soufflé

It’s best to fold the spinach mixture into the beaten egg whites very gradually the most dramatic results.

4 tablespoons (1/2 stick)

1 small yellow onion, finely chopped

¼ cup all purpose flour

1 package (10 ounces) frozen chopped spinach, cut into course chunks

½ teaspoon salt

1 cup milk

6 large eggs, separated at room temp temperature

Preheat the oven to 325°F. In a medium size saucepan, melt butter over moderate heat. Add onion and sauté until soft, about five minutes. Add spinach, cover, and cook until thawed, shaking the pan occasionally, about three minutes. Remove the lid and continue cooking until all of the liquid has evaporated, about one more minute

Stir flour into spinach until well mixed. Gradually stir in milk and salt. Cook until the mixture thickens, about one minute. Remove the pan from the heat and stir in egg yolks.

In a large bowl, using an electric mixer, beat egg whites until stiff but not dry. Fold in the spinach. Spoon mixture into a 2-quart soufflé dish. Bake until the soufflé is puffy and golden, 25 to 30 minutes. (Do not open the oven during baking.) Pack in a heated lunchbox for a hot lunch to go.

Keep Lunch Warm Legend Heated Lunch box
HEATED LUNCHBOX

You can carry your hot lunch in a heated lunch tote.

FALL LUNCH CHEF

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Best Comfort Food To Pack on the Go: California Salad

California Salad – Our school lunch recipe wagon presents a school meal you can take to work or to school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and pack for the next day.  Or, on the other hand, you can make our meals and freeze them for next week.  Our special today is California Salad

SCHOOL LUNCH  RECIPE WAGON: California Salad

2 cups alfalfa sprouts

1 can (14 ounces) artichoke

3 ripe plum tomatoes

1 ripe avocado

2 tablespoons grated Parmesan cheese

½ cup prepared Caesar salad dressing

If you prefer, substitute shredded lettuce for the alfalfa sprouts. 

On a serving platter, spread alfalfa sprouts to an even layer. Cut artichoke hearts in half, or in quarters if they are large. Sliced tomatoes. Arrange the artichokes and tomatoes on the sprouts.

Avocado in half, remove the pit, Peel, and a slice. Arrange the avocado slices on the platter with the sprout. Sprinkle the salad with cheese drizzle it with dressing.

Keep Lunch Warm Legend Heated Lunch box
HEATED LUNCHBOX

SCHOOL LUNCH CHEF

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Mushroom Asparagus Pasta

Asparagus Salad

Mushroom Asparagus Pasta – Our recipe presents a meal you can take to work or to school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and pack for the next day.  Or, on the other hand, you can make our meals and freeze them for next week.  Our special today is Mushroom Asparagus Pasta

 Mushroom Asparagus Pasta

This spring salad is also pretty enough to serve as a first course for special dinner party.

3 cups water

½ cup white wine vinegar

1 pound fresh asparagus

½ teaspoon salt

16 mushroom caps

½ Thyme leaves, crumbled

2 tablespoons slivered pimento or roasted red bell pepper

8 small Romain lettuce leaves

2 tablespoons extra virgin olive oil

In

a large skillet, bring water to a boil over high heat. Meanwhile, snap the tough ends off asparagus. If desired, Peel below a half of each asparagus spear.

At

the asparagus to the boiling water; reduce the heat to moderate and cook the asparagus until just crisp, 8 to 10 minutes.

Using

a slotted spoon, transfer the asparagus from the boiling water to drain with paper towels; set it aside to cool. Meanwhile, add salt, and thyme leaves to the water in the skillet. Bring the mixture to a boil and add mushrooms. Return the mixture to a boil. Remove the mushroom mixture from the heat and let it cool.

To

serve, line each of the four individual salad plates with two romaine leaves, overlapping to form a fan shape. Pat the asparagus dry and arrange it in a fan shape over the romaine.

Drain the mushrooms and toss with pimientos. Arrange the mushroom mixture at the base of the asparagus stems.

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PACK IT TO GO !

SCHOOL LUNCH CHEF

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Best Comfort Foods to Pack On The Go – Middle Eastern Tomato Soup

Middle Eastern Tomato Soup

Middle Eastern Tomato Soup – hot lunch recipe wagon presents a hot lunch you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Middle Eastern Tomato Soup

HOT LUNCH RECIPE WAGON: Middle Eastern Tomato Soup

Be sure to use Bulgur not uncooked cracked wheat, to make this easy soup, since Bulgur cooks relatively quickly. Mixed greens and toasted pita bread natural accompaniments.

1 tablespoon olive oil

½ cup bulgur

1 small zucchini, julienned

2 teaspoons dried mint crumbled

1 one green onion, julienned

2 pita bread, toasted and cut into six triangles each

4 cups canned reduced sodium chicken broth

2 large ripe tomatoes (about one pound), skinned and chopped (for one16 announce canned chopped tomatoes, drained)

In a medium size pan, heat oil over moderate heat. Include zucchini and sauté for two minutes. Add bulgur and stir to coat with oil. Include broth and mint; Bring the mixture to a boil over high heat. Reduce the heat. Cover, and simmer for five minutes.

Stir chopped tomatoes into the Bulger mixture. Cover the pan and simmer the mixture five more minutes. Serve the soup garnished with onion and with toasted pita triangles on the side.

Keep Lunch Warm Legend Heated Lunch box
HEATED LUNCHBOX

You can carry your hot lunch in a heated lunch tote.

HOT LUNCH CHEF