All week long to celebrate her brand new cookbook, Small Victories, Julia will be joining us for quick, delicious and healthy back-to-school recipes that you can easily make and pack for your loved ones, big and small. Click here and here to check out previous menus and don’t forget to enter the big giveaway here!
Since Grace and I eat at least 90% of our meals at home, we’ve gotten really good at making lots of whatever we’re cooking and then finding ways to make it new all week long. This lunch box is so true to that spirit and not only features leftover chicken from Wednesday’s kebabs, but also a really delicious zucchini dip made from the leftover grilled zucchini that’s just whirled with some tahini, lemon, and olive oil in a food processor (you could use a blender or just finely chop the zucchini and stir like mad). This feeling of reinvention is a big theme in Small Victories. Some of my favorite recipes in the book take something leftover or a little past its prime and turn it into something entirely new and very crave-worthy (like old tortillas that get fried until crisp and turned into the most wonderful Chilaquiles with Roasted Tomato Salsa). The beautiful layered yogurt pot that goes along with this menu employs the roasted blueberry topping from the Sour Cream Pancakes in Small Victories. Roasting the berries turns them into a concentrated, jam-like sauce that’s not only great served with yogurt or on pancakes, but is also great on ice cream, on toast that’s already been slathered with ricotta, or alongside grilled lamb. —Julia
THURSDAY LUNCH BOX
MENU:
Leftover Chicken
Zucchini-Tahini Dip with Vegetables
Yogurt Pot with Toasted Coconut, Pistachios + Roasted Blueberries
Zucchini-Tahini Dip with Vegetables
Serves 4
2 cups/480 ml leftover grilled zucchini
1 garlic clove, minced
2 tablespoons tahini (I highly recommend Soom)
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
Raw vegetables, for dipping
Place the grilled zucchini, garlic, tahini, lemon juice, and olive oil in the bowl of a food processor and pulse until everything is well combined and as smooth as you like it (I like it not too smooth, but it’s your dip, so puree away if you like!). Season the dip to taste with salt and serve immediately with raw vegetables for dipping or store in a covered container for up to a few days in the refrigerator.
Yogurt Pot with Toasted Coconut, Pistachios + Roasted Blueberries
Serves 4
1 ¼ cups/160 g blueberries
1 tablespoon brown sugar or coconut sugar
2 cups/480 ml plain Greek yogurt (whatever amount of fat you like, if any)
3 tablespoons unsalted roasted pistachio kernels, roughly chopped
3 tablespoons unsweetened coconut flakes
Preheat the oven (or your toaster oven if you have one!) to 400ºF/200ºC.
Place the blueberries in a small baking dish and sprinkle with the brown sugar (or coconut sugar). Roast the berries, stirring now and then, until their skins burst and they have released lots of juice, about 20 minutes. Using a fork or a potato masher, crush the berries a bit so that they become jammy. Set aside to cool to room temperature.
To serve, layer the cooled roasted blueberries with the yogurt, pistachios, and coconut. I like to do this in jars with lids so you can take them to go, but feel free to use a juice glass so that you can see the layers, or just a good ol’ bowl!
from Design*Sponge http://www.designsponge.com/2016/09/small-victories-lunch-boxes-from-julia-day-3.html
from Home Improvment http://notelocreesnitu.tumblr.com/post/150121938514
No comments:
Post a Comment