Pasta Salad

Yikes, another mediocre photo.  My apologies to those who care.

Corkscrew Pasta salad with sundried tomatoes (Full Belly Farm), provolone and garlic (quite possibly too much garlic as I also had this for lunch and the harsh scent is emanating from my pores like alcohol after a night of wild partying - - - please no clever commenting on the partying analogy, I realize that is not part of my reality);  two organic pickling cucumbers from the Farmer's Market; and two oatmeal cookies.  Cookies and cucumbers were wrapped in an IAMS dog scarf that I received free at a fair.  The large triangular shape is perfect for wrapping multiple food items that should not touch. 

waste generated: none :)

Local and Fresh

I know that local is a relative term, especially when I live in California and the coastline is an expansive 840 miles long.  However, the food shown here is all from less than 200 miles away, which is local enough for me.

Monterrey strawberries, cherries from Linden (near Stockton, CA), half a cucumber from somewhere in the Valley,  Lemon Quark (to spread on berries) and Jersey Cheddar from Spring Hill Cheese Co.  in Petaluma.  All found at the Farmer's Market and all chosen by my very enthusiastic taste testers, Aidan and Abby.  If you have children of your own, or some you can borrow, bring them to the Farmer's Market with you.  Seems that when I come with children in tow I am greeted with extra samples and smiles. . .and, in turn I usually buy more.  A win win for everyone.

waste generated: none:)

Sunny Day Sandwich

Homemade whole wheat hamburger bun with boiled and sliced Organic Valley, cage free, vegetarian fed etc. etc. eggs (note the vibrant yellow yolks, makes me almost believe all the hype on the package); small packet of salt; organic cucumbers from the Farmer's Market; organic Kiwi (also from the Farmer's Market); and tiny sweet organic grape tomatoes (eh hem, from Mexico - - I just couldn't wait . . . . and they looked so pretty, like little jewels).

waste generated: piece of parchment, paper salt packet (left over from a take out meal)

Red Russian Kale for Kids

The only way I can get my kids to try something this scary looking is to put something enticing in the vicinity, say a cupcake, then, make them close their eyes and give them a bite (I hope it is obvious that I am not pretending the ugly food is the cupcake, the cupcake is - against the advice of possibly ALL child psychologists - the reward).  

This may not work for you, much like how wrapping things in bacon does not work for me, but, if you are at a loss, and can't get your kids to try new (or hideous) things, give it a go, you just may get lucky.

Organic Red Russian Kale (from Full Belly Farm) sauteed with leeks, peanut butter and a disproportionate amount of crushed pineapple (hence the "for kids" part); spanish unsalted peanuts; couscous; and an organic kiwi.

waste generated: none :)

Baked French Toast

Baked french toast strips made using homemade oatmeal bread with maple and agave syrup dip; organic raw almonds; organic strawberries.

This was served as last night's dinner (chopped almonds served on top of the french toast and sliced strawberries on the side) along with organic asparagus spears (from Full Belly Farm) wrapped in small strips of bacon.  The asparagus did not make it into lunch because my children hate it, even when wrapped in a fabulous piece of crispy bacon. 

waste generated: one square of parchment paper

Lunch for a Busy Pirate

Organic whole wheat, oat raisin pumpkin bread slices (I threw in a third slice at the last minute because the lunch looked a bit skimpy); pirate sword skewers of organic smoked jack (from Spring Hill Farm) with chunks of organic pear (dipped in watered down lemon juice to keep from browning); organic plain Silk soymilk in the SIGG bottle.

waste generated: 4 plastic pirate sword skewers (sort of. . I have a feeling they'll be floating around here  as toys/weapons for awhile)

Pesto Pasta and Ranch Hand Salad

Organic whole wheat pasta with pesto and pinenuts (pesto made with frozen basil olive oil cubes from early fall); ranch hand salad of organic mixed greens, radishes and  carrot matchsticks with homemade buttermilk dressing on the side (a version of this salad was eaten last night, but was not adored by the kids and included more radishes cut into matchsticks and tossed with carrotsticks and dressing like a slaw then mounded on top of mixed greens).

Glass bowl has a plastic cover and I'm sending it as an experiment (surrounded by the handkerchief and in a padded lunchbox because it isn't nearly as hardy as the frigoverre glass containers) 

For Full Belly Farm CSA subscribers, the slaw version salad was served with creamy turnip and potato soup (slice turnips from box along with one yukon gold or red potato into thin moons and heat in a large dutch oven with a splash of olive oil and a couple of handfuls of sliced leeks until just soft, add stock - -veg. or chicken. to cover and simmer for about 20 mins.   - process with hand blender until smooth and creamy, adding additional stock if needed) garnished with stirfried and processed turnip greens stirred in (like a vitamin filled green ribbon) just before serving.

waste generated: none :)