Here’s a solution for a hearty breakfast or lunch: just top some leftover veggies with freshly-scrambled free-range/organic eggs. In this case, I used yesterday’s broccoli and today’s sliced grape tomatoes to form the base, then scrambled the eggs with a bit of olive oil and salt and pepper to “crown” the dish. Iron-rich broccoli + [...]
Okay, folks, I think I might have a pita addiction problem–I love the whole-wheat variety the way Imelda Marcos loves shoes. But dang it, pitas are just so handy to have in the kitchen! I threw together a mini spinach pizza yesterday for a quick lunch and thought it was one of the tastiest things [...]
In the time it takes for the oven to preheat, you can assemble this savory, satisfying lunch. The creamy Monterey Jack cheese is a wonderful counterpart to the tangy tuna-and-pickles mixture. One can of tuna was enough for an easy lunch again the next day! Preheat oven to 350 degrees F. Mix together: 1 6-oz. [...]
Move over, Taco Bell! You can whip up this quick and tasty lunch in less time than it would take you to make a run for the border. (Whoa…isn’t it amazing how long TV ad jingles stick in the brain?) And not only is this muy rapido to make, it’s a much healthier choice than [...]
Continue reading about Crispy Corn Tortillas with Salsa & Avocado
I’m starting to think that pita is the most versatile form of bread on the planet–top it and bake it to make pizza, cut/tear it into pieces and then bake it to make chips, or stuff it and make a sandwich. Here’s my latest foray into the world of pitas: sauteéd pita pockets! Think of [...]
Whole-wheat pita pockets make a great alternative to white-bread lunches. All you need are a few fresh veggies and a topping (such as hummus, cheese, balsamic vinegar, or honey) to make an easy and healthy lunch! Here’s a basic recipe to get you started: 1/2 zucchini, sliced in thin rounds or long sticks (or any [...]
