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Lunch

Pesto pasta salad

Serving size: 6-8

Ingredients:

  • 1 pound whole grain pasta 

  • 1 pint cherry tomatoes

  • 3 handfuls of arugula or baby spinach

  • freshly ground pepper 

  • Pesto of your choice

  • Optional- crumbled feta cheese, shredded mozzarella 

Instructions: 

  1. Bring a large pot of water to a boil. Cook the pasta until al dente. Reserve 1/2 cup of pasta water and drain. 

  2. Add the pesto to the pasta and stir well. Add pasta water to thin it out if too thick. 

  3. Add cherry tomatoes, arugula, and optional ingredients and mix well. Enjoy! 

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Recipe courtesy to Cookie + Kate

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Recipe courtesy to Adventures in Cooking

Smoked Gouda Pizza with Italian Sausage

Ingredients:

  • 12 oz pizza dough

  • 1/3 lb smoked gouda cheese grated

  • 1/2 small red onion diced

  • 8 oz plain tomato sauce 

  • 1 tbsp olive oil 

  • 1 tsp oregano 

  • 1/4 tsp pepper 

  • 1 tsp fresh basil finely chopped

  • salt to taste

Instructions:

  1. ​Preheat the oven to 400°F. Heat the Italian sausage in until cooked while breaking into pieces. Set aside

  2. Heat the tomato sauce, olive oil, oregano, pepper and basil in a saucepan until hot but not boiling. Keep stirring every few minutes. Taste and add salt if necessary.

  3. Roll the dough onto a lightly floured surface and put onto baking pan. Spread the tomato sauce evenly while leaving a border at the edge. 

  4. Sprinkle 3/4 of the gouda cheese over the sauce, Italian sausage, and onion. Sprinkle the remaining gouda. Place pan in the oven and bake for 15-20 minutes. 

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Japanese Egg Salad Sandwich

Serving size: 2 sandwich

Ingredients:

  • 3 large eggs 

  • 4 slices of bread of choice 

  • unsalted butter

  • 1/4 tsp sugar 

  • 1/4 tsp sea salt

  • freshly ground pepper

  • 2 tsp milk 

  • 2 tbsp Japanese mayonnaise 

Instructions:​​

  1. Put egg into medium saucepan and cover with water. Bring to boil on medium heat for 12 minutes. 

  2. Transfer the egg to ice water to cool and peel the eggs into a bowl.

  3. In the bowl, mash the egg whites into similar sizes. Add sugar, salt, black pepper, milk, and mayonnaise. Combined well. 

  4. Spread the butter on both sides of the bread and evenly distribute the egg mixture. Put the other slice of bread on top.

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Recipe courtesy to Just One Cookbook

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Recipe courtesy to The Mediterranean Dish

Baked Fish with Garlic and Basil

Serving size: 6

Ingredients:

  • 2 lb fish fillet (halibut or tilapia) 

  • salt and pepper to taste 

  • 1 and 1/2 tsp dry oregano 

  • 1 tsp ground coriander 

  • 1 tsp sweet paprika 

  • 10 garlic cloves minced 

  • 15 basil leaves roughly chopped 

  • 6 tbsp extra virgin olive oil 

  • juice 1 lemon 

  • 2 bell peppers sliced 

  • 2 shallots sliced 

Instructions:

  1. Pat the fish dry and seasoned with salt and pepper ​

  2. Place the fish in a zip-top bag. Add oregano, coriander, paprika, garlic, basil, olive oil and lemon juice. Zip the bag and massage to marinade for 30 minutes to 1 hr. 

  3. Heat oven to 425°F.

  4. Put the shallot and bell peppers on the bottom of a      9 x 13 baking dish and place the fish on top. 

  5. Bake for 15 minutes or until the fish is flakey. 

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