Easy Desk Lunch.

- Mason Jar Quinoa Salad with Green Thai-Style Dressing (GF and Vegan) - Izy Hossack - Top With Cinnamon

Easy Desk Lunch III: Buckwheat, Apple & Orange Jar Salad (Vegan, GF) - Izy Hossack - Top With Cinnamon
salad in a jar!
INGREDIENTS
5-7 cherry tomatoes, halved
drizzle of olive oil
250ml water
½ a vegetable stock cube
50g raw buckwheat groats, rinsed well
¼ apple
1 small orange
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
2 tbsp olive oil
large pinch of salt
handful of baby spinach
handful of mixed sprouts
INSTRUCTIONS
Preheat the oven to 200 C (400 F) and put the tomatoes cut side-up on a baking tray. Drizzle them with some olive oil and roast in the oven for 20-30 minutes until slightly shrivelled.
Meanwhile bring the water to the boil in a small pot. Add the rinsed buckwheat and stock cube, stir together and then turn down the heat to simmer. Place a lid on and leave to cook for 20 minutes then drain and place back into the pot. Cover with the lid again and leave for 10 minutes to absorb any excess moisture.
Take the apple and slice it thinly. Cut out the core and then cut the slices into matchsticks. Cut the orange in half and squeeze the juice of one half over the apple matchsticks, tossing to coat.
Squeeze the juice from the other orange half into a small jar. Add the balsamic, mustard, olive oil and salt to the jar. Fit the lid and shake the jar to emulsify the dressing.
Take a large jar with a tight-fitting lid and pour the dressing into the bottom. Layer the cooked buckwheat on top, followed by the roasted tomatoes, apple, the spinach and finally the sprouts. Seal with the lid.
To eat: pour the salad out into a bowl and toss to coat with the dressing.
NOTES
- I also like to add crumbled feta to this salad, layered into the jar just after the spinach.

Variation ideas:

Instead of buckwheat: quinoa, pasta, roasted sweet potato, peas, sweet corn, chickpeas, lentils
Instead of balsamic vinaigrette: apple cider vinegar & honey, pomegranate molasses & lime juice, toasted cumin & lemon juice
Instead of apples/tomatoes: halved grapes, segmented orange, roasted squash, marinated courgette ribbons, grated carrot, chargrilled bell peppers, spiralised beetroot
Instead of sprouts: chopped fresh herbs, crumbled feta, shaved parmesan, salted & toasted cashews, toasted sesame seeds, sliced spring onion, sliced olives

Start Spiralizing.

3 New Ways to Spiralize! | Williams-Sonoma Taste: "start spiralizing"

Beet, Fennel & Carrot Salad
Colorful and nutritious, this simple salad will reignite your love affair with beets.
For a delicious lunch on the go, pour the vinaigrette in the bottom of a large Mason jar.
Layer the vegetables in the jar, then put the parsley on top, and seal.
When you’re ready to eat, shake well and enjoy.

3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 small bulb fennel, stalks removed, fronds reserved and chopped
2 large carrots, peeled and ends trimmed
1 medium-sized golden beet, peeled and ends trimmed
1 medium-sized red beet, peeled and ends trimmed
1 ⁄2 cup packed fresh flat-leaf parsley leaves

TIP: Though it’s an optional step, to minimize the bleeding effect of the red beets, you can rinse, then soak the spiralized beets in a bowl of cold water for 5–10 minutes, replacing the water with a fresh supply as it becomes tinged.

In a small bowl, whisk together the lemon juice, oil, 1 teaspoon salt, and 1⁄4 teaspoon pepper to make a vinaigrette.
Set aside.

Cut a slit in one side of the fennel, stopping near the center.
Spiralize the fennel using the Shredder Blade (or Angel Hair Blade, if your model has one) and place in a large bowl.

Using the same blade, spiralize the carrots, golden beet, and red beet, stopping to break or cut the strands every 3–4 rotations.
Add the carrots and beets to the bowl with the fennel.

Add the parsley and reserved fennel fronds to the bowl and toss to mix.
Drizzle with the vinaigrette to taste, toss until well coated, and serve. Serves 4-6.

Butternut Squash Mac & Cheese
Macaroni and cheese is a comfort-food favorite.
Substitute spiralized butternut squash to add a novel new flavor and beautiful appearance while adding additional nutrients to the dish.

2–3 butternut squashes, each 2 1⁄2–3 lb, peeled
2 tablespoons olive oil
4 tablespoons unsalted butter
1 ⁄4 cup all-purpose flour
2 cups milk
1 cup half-and-half
1 ⁄4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 1 ⁄2 cups shredded Gruyère cheese
1 1 ⁄2 cups shredded white Cheddar cheese
1 ⁄4 cup grated Parmesan cheese
1 ⁄4 cup panko bread crumbs

Preheat an oven to 190°C.

Using a large knife, cut the butternut squashes crosswise, separating the dense, straight sections of the squash from the round parts that contain the seeds.
Reserve the parts with the seeds for another use.
Using the straight sections, spiralize the squash using the Chipper Blade.

In a large sauté pan over medium heat, warm the olive oil.
Add the spiralized squash and sauté until soft, 7–10 minutes.
Set aside.

In a saucepan over medium-high heat, melt the butter.
Add the flour and cook, stirring well with a wooden spoon, until no visible flour remains, 1–3 minutes.
Whisk
in the milk, half-and-half, nutmeg, and a generous pinch of salt and bring to a boil.
Simmer, whisking frequently
to smooth out any lumps, until the sauce is thick and coats the back of a spoon, 4–5 minutes.
Remove from the heat and add a pinch of pepper and 1 cup each of the Gruyère and Cheddar cheeses.
Stir until smooth.

Pour the cheese sauce into the pan with the butternut squash noodles and stir well.
Transfer to a 23⁄4-quart Dutch oven, or similar-sized pan.
Top with the remaining Gruyère and Cheddar cheeses, the Parmesan, and panko.
Bake until the top is lightly browned and the sauce is bubbly, 25–30 minutes.
Let stand for 5 minutes before serving. Serves 4-6.
'via Blog this'

Salad in a Jar.

- How to Make Salad in a Jar:

- The view from Great Island: Minimal Monday: Layered 7-Bean Salad in a Jar:
Layered Bean Salad in a Jar with Lemon Vinaigrette
assorted beans, either canned, dried, fresh or frozen (see above for the exact beans I used)
colorful bell pepper, finely chopped
red onion, minced
English cucumber (the kind that comes wrapped in plastic) finely diced. Don't peel!
several sprigs of fresh thyme
for the lemon vinaigrette:
juice and zest of 1 lemon
salt and pepper
olive oil
Make the dressing: Put the lemon juice and zest in a small food processor. With the motor going, slowly drizzle in the olive oil (there is a small hole in the top to allow you to do this.) The dressing will emulsify. Stop the machine and taste periodically so you get it the way you like it. Add salt and fresh cracked pepper to taste. Do this with a whisk, if you like.
Put a layer of red onion in the bottom of your clean jar.
Add the dressing on top. Be careful not to splatter, I used a funnel.
Begin layering your beans and veggies, pressing down slightly as you go. Keep the layers level, and try to use contrasting colors so it will look appealing. Add in the thyme leaves or sprigs as you go for flavor.
Layer all the way to the top and then cap the salad and refrigerate until ready to eat.
Flip the jar over before eating to let the dressing percolate down over the salad.
RateYourBurn | 13 Colorful, Healthy Salads in a Mason Jar:
'via Blog this'