Delightful Leftovers

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The Menu:

  • “Chips & Dip” Appetizer: Sun Dried Tomato Hummus with Fresh Veggie Chips
  • Entrée: Side Salad with Herbs & Pre-Packed Leftovers (Beef Stew)
  • Dessert: Dark Chocolate Pieces & Pistachios
  • Snack: Apple & Pita Chips
  • Second Snack: Coconut Chia Seed Pudding

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The Containers:

  • 1 Ziploc container
  • 1 divided metal container
  • 2 upcycled plastic containers
  • 2 mini mason jars
  • 1 tiny upcycled jelly-sample jar
  • 1 Ziploc bag

The Recipes:

“Chips & Dip”: Sun Dried Tomato Hummus with Veggie Chips:

  • 1 bell pepper
  • 1 cucumber
  • 3 tbs of hummus
  • 1 pinch of cayenne pepper
  • 1 pinch of nutmeg

Directions:

  1. Rinse and dry the bell pepper. Slice the pepper into half-inch-thick strips. Lay the strips in one side of the divided metal container.
  2. Peel the cucumber. Cut off the ends, and cut the cucumber in half. Standing a cucumber half up vertically, slice downward just next to the seedy core. Cut this way on all sides so that there are about five cucumber sticks. A hexagonal stick of seedy core should be left on the cutting board.
  3. Repeat with the other cucumber half, and pack all cucumber sticks in the other side of the divided metal container. Secure the lid.
  4. Spoon the hummus into a mini mason jar. Sprinkle the cayenne and nutmeg on top, and secure the lid.

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When I pack cucumbers, I normally remove the core this way. My cucumber sticks stay crisper, and if my cucumbers happen to be sharing a container with other ingredients, those stay dry.

Luckily, cucumber cores are a treat, not trash. I like to drop them in a pitcher of water to infuse overnight in the fridge. In the morning, I get to fill up my water bottle with refreshing cucumber water.  If you like to juice, those cores can go into any recipe as an additional ingredient.

Side Salad with Herbs: 

  • 1.5 cups of loosely pack kale mix
  • 1 small bunch of sorrel (or any fresh herb like dill, parsley, basil, etc.)
  • 1 tsp olive oil
  • 1 tsp of white balsamic vinegar
  • 1 pinch of cayenne
  • 1 pinch of nutmeg

Directions:

  1. Place half the kale mix in the Ziploc container. Rinse the sorrel, and pat it dry. Tear the sorrel into pieces, putting those pieces right on top of the kale. Place the other half of the kale on top of the sorrel layer.
  2. Pour the olive oil and vinegar into the tiny upcycled jelly-sample jar. Sprinkle the cayenne and nutmeg on top. Secure the lid. If you are worried about leaking, set the container inside the Ziploc container with your salad greens.

Sorrel is a lemony green, delicious in salads and pesto. I got a bundle of it in my CSA last week. It’s something I only get once in a while, and I’m very excited to brighten up pasta, salads, and upcoming lunches. Picking out an exceptional or a new ingredient is a fun way to add variety to your lunches.

Dark Chocolate Pieces & Pistachios:

  • 3 small squares of 70% dark chocolate
  • 1 handful of shelled pistachios

Directions:

  1. Place the chocolate squares and pistachios in a mini mason jar. Secure the lid.

Apple & Pita Chip Snack:

  • 1 small apple
  • 1-2 handfuls of pita chips

Directions:

  1. Slice the apple into wedges. Lay the apple pieces flesh side down in the upcycled plastic container. This will reduce browning a little bit.
  2. Place the pita chips in the Ziploc bag. I packed a few extra, anticipating that I would probably like to dip them in the hummus and stew.

Snack: Coconut Chia Seed Pudding

Directions:

  1. Combine the plain pudding, honey, and cinnamon in the upcycled plastic container. Stir gently and few times. Secure the lid.

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