#lunches

Friday lunch box vibes

Many different kinds of cheeses with some kielbasa, olives, pickles, and rice crackers.

I really love the texture and crunch of rice crackers and have always enjoyed snacking on them. I find them very salty and tasty!

With Baby Tomatoes and Sage

Serves: 4

Ingredients:

•          3 cups of fresh baby tomatoes (rinsed and halved)

•          2 cups of Greek feta (crumbled roughly)
•          5 leaves of sage (roughly chopped)
•          1 medium sized lemon
•          1 cup of Olive Oil
•          Basil pesto (store-bought or homemade - here’s an excellent recipe!)
•          1 packet of your favourite pasta (I like linguine for this dish!)

•          Sea salt and pepper (to taste)

Method:

1.     Get your pasta started in a deep pot, a regular packet of linguine would usually take around 10 - 12 minutes after the water’s boiled. I like to add a pinch of salt into the water, for seasoning.

2.     Get a saucepan heated over a medium-high flame, add about half a cup of Olive Oil, and throw in your sage leaves. Let them crisp a little, this could take up to 5 minutes, at most. Then, add your tomatoes, with about a tbsp of black pepper and some salt, to your liking. Let them fry up until they’re a little charred, then put them aside in a bowl with a squeeze of lemon.

3.     When your pasta is finished, toss it in some Olive oil too, to prevent stickiness.

4.     To serve, sprinkle some feta cheese over a nice amount of pasta. Toss in the tomato-sage mix, and then add some basil pesto! Delicious and fresh!

With Jasmine Rice

Serves: 3

Ingredients:

•          One half, large white onion (roughly chopped)
•          3 cloves of garlic (minced)
•          2 large, ripe tomatoes (diced)
•          2 cups of frozen, or fresh, green peas
•          One small red chili (chopped - nearly minced)
•          1 cup of fresh lemon juice
•          A handful of Thai basil (roughly chopped)
•          2 tbsp of soy sauce
•          2 cups of Jasmine rice
•          3 cups of frozen, or fresh, small shrimps
•          Canola, or vegetable oil
•          Lemon (to taste)
•          Salt and pepper (to taste)

Method:

1.    If shrimps have been frozen, thaw for as long as needed, prior to preparation of the dish. De-tailing is optional. It is important that your shrimps marinade for a good amount of time, before cooking. For the marinade, simply mix one cup of fresh lemon juice with 2 tbsp of soy sauce, and one minced garlic clove. Add the shrimp and let them sit in the mixture for at least an hour.

2.    Get your rice started in a rice cooker, or follow directions on package.

3.    Heat up 2 tbsp of oil in a saucepan and throw in your onions, once they begin to brown, add another clove of garlic (minced). After the garlic, add your freshly chopped chili! Let them simmer over a medium-low flame for about 5 minutes, and then add your tomatoes. Once the sauce begins to bubble, throw in your peas! If desired, squeeze some fresh lemon in too, for a tang.

4.    In another pan, heat 2 more tbsp of oil over a medium-high flame. It’s easy to overcook such small shrimp so the cooking process will be quick! Throw in the shrimps and let them fry up for about 2-3 minutes.

5.    To serve, dish a generous amount of rice with a few shrimp and veggie mix! A delicious, homey meal! Eat up!

With Salmon

Serves: 2

Ingredients:

•          One ripe, large mango (peeled and diced)
•          1 cup of cucumber (peeled and diced)
•          1 half tsp of green jalepeño (finely chopped)
•          1 half of a red onion (diced)
•          3 tbsp of freshly squeezed lime juice
•          1 tbsp of cilantro leaves (roughly chopped)
•          1 medium sized lemon (to taste)
•          2 center-cut salmon fillets (about 1-inch thick)
•          2 tbsp of olive oil
•          Salt and pepper (to taste)

Method:

1.Let your salmon fillets thaw, if frozen, while preparing your salsa. Combine your mango, cucumber, onion, cilantro, and jalepeño in a bowl. Add lime juice and gently toss ingredients, add salt and/or pepper to your liking.

2.       While preparing your salmon, put the salsa into the fridge to cool. Warm a large frying pan with olive oil over medium-low heat. Season the fish with as much salt and pepper as you like, also, squeeze some lemon over the fish for flavour.

3.       Bring your heat up to medium-high and place salmon fillets in the pan, skin-side up. Cook until golden brown on one side, usually takes about 4 minutes. Turn the fish over and cook until skin is crispy, if desired, usually takes about 3 minutes.

4.       Serve a salmon fillet with some salsa, fresh and delicious! (Salmon skin can be served or removed easily, using a knife or spoon).