What's For Lunch: Ramen Noodle Coleslaw

(sad cell phone pic, but you get the idea!)

This morning's CSA box had savoy cabbage in it. And carrots. I already had cilantro, zucchini, and a handful of brussels sprouts in my crisper needing to be used up. So this is what I made for lunch today. It turned out really good! If you wanted to make a more hearty meal out of it, you could add poached chicken, but I enjoyed the light, all veggie, feel to it today! If I had a red bell pepper - I would've thrown that in too!

Ramen Noodle Coleslaw
makes enough for 2 main dish salads, or 4 side salads
 
Ingredients
1 TBSP vegetable oil
1 TBSP sesame oil
3 TBSP rice wine vinegar
1 TBSP soy sauce
2 tablespoons white sugar
1 (3 ounce) package oriental flavored ramen noodles, crushed, seasoning packet reserved
1/2 teaspoon ground black pepper
2 tablespoons sesame seeds
1/4 cup sliced almonds
1/2 medium head cabbage, shredded
1 zucchini, shredded
2 carrots, peeled and shredded
5 green onions, chopped
1/2 bunch of cilantro, washed and chopped
6-8 brussels sprouts, shredded
(you can totally omit these if you are not fond of them or don't have them. They don't make the salad...I just wanted to use them up and they add good crunch!)


Directions
Preheat oven to 350 degrees F.
Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 8-10 minutes, or until lightly brown.

Meanwhile, in a medium bowl, whisk together the oils, vinegar, soy sauce, sugar, ramen noodle spice mix, and pepper to create a dressing.

In a large salad bowl, combine the cabbage, zucchini, carrots, brussels sprouts, cilantro, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.
ENJOY!

Warm Brussles Sprout Salad

This recipe is straight out of this months Everyday Food magazine. (I love this publication!) I made it for myself for lunch and added pinenuts. It was super easy, and surprisingly tasty and filling! I liked it warm, and thought it would be a great side dish with a roasted chicken and mashed potatoes.

I also think it would taste equally good cold. I was thinking the Brussels Sprouts lend themselves to an Asian Slaw feel (similar to Napa Cabbage) so I might try making it again, but serve it cold tossed with lo-mein noodles, carrots, poached chicken and maybe some cilantro....stay tuned for that one.


Ingredients
1 TBSP extra virgin olive oil
3/4 lb Brussles Sprouts, trimmed and shredded
3 TBSP lemon juice
1/4 cup grated pecorino cheese

Directions
In a large skillet, heat the olive oil over medium-high heat.
Add the brussles sprouts and season with salt and pepper.
Cook, tossing often, until bright green and slightly wilted, about 3 minutes.
Add lemon juice and transfer to a large bowl.
Add pecorino cheese and toss well.
Season with more salt and pepper if desired.
ENJOY!

What's for Lunch?: Thai Chicken Noodle Salad

Ingredients
Dressing/Marinade
4 thinly sliced scallion whites
2 minced garlic cloves
3 TBSP creamy peanut butter
3 TBSP honey
1/2 cup soy sauce
1/2 cup rice vinegar
1 TBSP chili paste
2 TBSP light-brown sugar
1 TBSP fresh lime juice
1/2 teaspoon red-pepper flakes

Salad
3 boneless, skinless chicken breasts, thinly sliced crosswise
6 ounces Chow Mein Udon Noodles, broken in half if long
1 tablespoon vegetable oil
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 cup bean sprouts
1/4 cup snow peas, halved
2 carrots, sliced into ribbons with a vegetable peeler
1 cucumber, peeled and diced
1/4 cup fresh basil, chopped or torn
1/ 4 cup fresh mint leaves, choppedor torn

Directions
In a medium bowl, mix together all dressing ingredients.
Place sliced chicken and half of the dressing in a resealable plastic bag (save remaining dressing). Marinate at room temperature for 30 minutes or refrigerate up to overnight.

In a large skillet, heat oil over medium-high.
Cook chicken until cooked through, set aside to cool.

In a large pot of boiling salted water, cook noodles until tender.
Drain, and rinse under cold water to stop the cooking.
Transfer to a large salad bowl.

Toss vegetables with noodles and the remaining dressing.
(It will seem like a lot of dressing, but the noodles soak it up!)
Add chicken and toss again.

Garnish your salad with chopped peanuts, more mint and basil, toasted sesame seeds, or red pepper flakes if you like!
ENJOY!

What's for Lunch: Spinach & Orzo Salad

I adapted this recipe from one I found in Sunset Magazine last month. Being a stay home Mom, I am always looking for something interesting for lunch. Sometimes PB&J just doesn't cut it. I found this recipe to be filling, with good flavor, but still light enough to eat in the middle of the day and not slow me down! It keeps great and is even better after the flavors have had a chance to meld. If you are looking to make this recipe a little more protein packed - you could easily add grilled or roasted chicken pieces or even diced tofu!

Ingredients
1 cup orzo pasta
3 Tablespoons olive oil
3 Tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups baby spinach leaves, roughly chopped
1/2 cup diced red onion
1/2 cup diced cucumber, seeded and diced
1/4 cup slivered sun dried tomatoes packed in oil
12 pitted kalamata olives, sliced
1 cup crumbled Feta cheese



Directions
Cook orzo according to package directions.
While orzo is cooking, whisk together oil, two vinegars, oregano, basil, salt, and pepper in a large bowl. Set aside.
Drain orzo.
Rinse with water until cool, and drain again.
Add the orzo to the bowl with dressing and gently mix in spinach, onion, cucumber, tomatoes, and olives to combine.
Gently fold in Feta and add more salt if you like.
ENJOY!