Saturday, October 2, 2010

Walnut Tapenade, Pea Salads and packing up to go!

Walnut Tapenade

1c. of kalamata black olives (pitted) or pitted black olives
1 c. of stuffed green olives
1 c. raw walnuts
2 large garlic cloves minced
2 T. extra virgin olive oil
1 T. plus 1 t. lemon juice
1/2 t. basil
1/2 t. thyme
1 t. oregano

Pulse in a food processor until slightly smooth but not totally pureed.  It should appear to have a bit of texture like very small crumbs.

you can dip some of those fantastic jalapeno tortilla chips from Food Should Taste Good or Mary's Gone Crackers or use it to stuff small bell peppers (pictured below)

My Daughters appetizer/dinner  plate...she was very proud of herself and said I should take a picture for my blog. Pictured is a bowl of organic Italian  baby greens with organic yellow heirloom tomatoes, a honeycrisp apple from one of our local orchards, carrot juice, organic raisins and pineapple chunks...obviously she likes fruit more than I had her drink some Barley juice before eating.   :)

Pea Salad

1 bag of organic frozen peas
1 small red onion diced
sliced fennel with tops
balsamic vinegar

Creamy Pea Salad

1 bag of organic frozen peas
1/2 bunch of radishes cut in matchsticks
1 red bell pepper diced
1/2 small red onion choped
1-2 heaping T. Vegenaise
fresh dill

blend together

This is part of my young adult son's lunch he is taking with him to the, "Feast of the Hunter's Moon".  He will also be taking~garbanzo dilly bean mash, Jalapeno Chips, Green Superfood smoothies, honeycrips apples & bananas.  We checked out the menu at the event and it is full of meaty choices.  My son is a strick vegan, so I will load him up with eats for the day. 
Always plan ahead and make sure if you are planning a trip or an all day event that you will be able to eat according to your diet plan that works for you.

This cool container above was purchased at Big Lots for about $3 and the lid has built in fork & knife. It is great for packing a meal to go.

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