Layers of colorful veggies and brown rice noodles make for a healthy lunch that is easy to transport. By adding the dressing at the bottom of the jar, the vegetables stay fresh and crisp till lunchtime.
Looking for more easy to pack recipes? Find some here!
1½ oz brown rice maifun noodles, aka brown rice vermicelli
1/4 red bell pepper, sliced
1/4 cup peeled and chopped carrot
1/4 cup sliced shiitake mushrooms
4 tsp fresh lime juice
1 clove garlic, minced
2 tsp rice vinegar
2 tsp reduced-sodium soy sauce
1 tsp sesame oil
Sea salt and ground black pepper, to taste
1/4 cup frozen and thawed edamame
1 tsp sesame seeds, lightly toasted
1 lime wedge
1 2-cup glass jar with lid
Prepare noodles according to package directions. Drain and rinse with cold water; set aside to dry.
Mist a large sauté pan with cooking spray and heat on medium. Add bell pepper, carrot and mushrooms and sauté, stirring constantly, until tender-crisp, 2 minutes. Remove from heat and set aside to cool. (TIP: For added visual interest, try sautéing and layering each vegetable separately.)
Prepare dressing: In a small bowl, whisk lime juice, garlic, vinegar, soy sauce, oil, salt and black pepper.
Build salad: Add dressing to bottom of jar. Layer edamame, noodles, vegetable mixture, sesame seeds and lime wedge. Cover with lid and refrigerate. Just before serving, squeeze lime wedge into jar and shake to distribute dressing. Make up to 1 day in advance.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.