Monday’s Bento Box Idea

By Summer

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Top left clockwise to bottom left: raw carrots with raw broccoli, crust less quiche (made with cottage cheese, breakfast sausage, and sautéed onions and red bell pepper), Girl Scout cookies (My sons have so many little friends selling. I buy them and donate them to our local food bank, but my sons begged to keep one box.), fresh mango

Recipe: Lemon-Avocado Spaghettoni With Shrimp

Lemony Avocado-Shrimp Spaghettoni

I absolutely love avocados, so I need to try this pasta recipe featuring an avocado sauce by Monograno Felicetti:

Lemon-Avocado Spaghettoni With Shrimp

Recipe courtesy Monograno Felicetti

Ingredients:

1 large red onion, finely sliced
1/4 cup dry white wine
1/2 pound shrimp
1 tablespoon olive oil
Salt
1 pound Felicetti Monograno Kamut Spaghettoni
1 avocado
Zest and juice of 1 lemon
Black pepper

Directions:

In a small saucepan combine the red onion and wine and simmer on low until the onions are soft, about 10 minutes. Add the shrimp, raise the heat to high to evaporate any remaining wine and cook the shrimp. Off the heat, add 1 tablespoon of olive oil and salt to taste. Put the shrimp onto a dish to serve alongside the pasta.

Cook the pasta in boiling salted water until al dente. Drain and toss with the onions. Meanwhile, peel and pit the avocado and puree, with the lemon juice, in a small food processor, until very smooth. Stir into the pasta. Top the pasta with the zest and season with black pepper.

Pinnacle Fruity Fringe Recipe

Fruity Fringe

Music festival season is in full effect – in fact, I’m on my way home from a concert as we speak! – so our friends over at Pinnacle Vodka came up with a refreshing drink inspired by great music:

Pinnacle Fruity Fringe

Recipe courtesy Pinnacle Vodka.

Ingredients:

2 parts Pinnacle® Pineapple Vodka
1 part DeKuyper® Razzmatazz® Raspberry Liqueur
1 part Cranberry Juice

Directions:

Shake with ice and strain into a chilled glass.

Sweet & Tangy Turmeric Quinoa Salad Recipe

Sweet & Tangy Turmeric Quinoa Salad
Samples provided.

Here’s a tasty quinoa recipe from San-J to try:

Sweet & Tangy Turmeric Quinoa Salad

Recipe by Amie Valpone.

Ingredients:

½ cup Quinoa
¼ teaspoon Ground turmeric
2 tablespoons Raw cashews
1 Broccoli head, cut into small florets
1 cup Red cabbage, finely chopped
2 tablespoons San-J Sweet & Tangy Sauce
¼ teaspoon Ground cayenne pepper or crushed red pepper flakes
Sea salt, to taste
Freshly ground pepper, to taste
1 tablespoon Coconut flakes
1 teaspoon Fresh orange zest

Directions:

Preheat the oven to 350 degrees F.

Cook the quinoa according to the package directions. Add the turmeric to the cooking water and mix well.

Toast the coconut flakes in the oven for 5 minutes or until toasted on the edges. Remove from the oven and set aside.

Toast the cashews in the oven for 8-10 minutes or until golden brown. Remove from the oven and set aside.

Steam the broccoli in a medium pot with a steamer basket for 8-10 minutes or until the broccoli is tender and bright green.

In a large bowl, combine the cooked quinoa with the toasted cashews, broccoli, cabbage, San-J Sweet & Tangy Sauce, cayenne pepper, sea salt and pepper; toss to combine. Garnish with coconut flakes and orange zest and serve immediately.

Sweet Chicken Wraps Recipe

Sweet Chicken Wraps
Samples provided.

It’s a wrap with this recipe from San-J!

Sweet Chicken Wraps

Recipe by Amie Valpone.

Ingredients:

4 Tablespoons San-J Sweet & Tangy Sauce
1 Yellow bell pepper, diced
1 pound Chicken breast, thinly sliced
2 cups Romaine lettuce, gently torn
12 Cherry tomatoes, quartered
12 Black olives, halved
¼ teaspoon Sea salt
¼ teaspoon Freshly ground black pepper
2 Tablespoons Fresh parsley, finely chopped
4 Tortillas (gluten-free or corn)

Directions:

In a large bowl combine all ingredients except tortillas. Gently toss to combine. Evenly distribute chicken mixture onto the center of each tortilla. Fold tortilla and roll up; stick with two toothpicks on each end and slice diagonally into two halves.

Pack Sweet Chicken Wrap-Ups in diagonal bento box compartment; separately pack a side of seaweed salad and blueberries speared on toothpicks in their own bento box compartments.

Orange Turmeric Wild Rice Salad Recipe

Orange Turmeric Wild Rice Salad
Samples provided.

Here’s another tasty spring recipe from San-J:

Orange Turmeric Wild Rice Salad

Recipe by Amie Valpone.

Ingredients:

½ cup Wild rice
½ teaspoon Ground turmeric
4 Beets (large)
1 tablespoon Extra-virgin olive oil
1 cup Snap peas
1 Pineapple (small), peeled and diced
1 tablespoon Fresh cilantro, finely chopped
Sea salt, to taste
Freshly ground pepper, to taste
2 tablespoons San-J Orange Sauce
1 tablespoon Sesame seeds
¼ teaspoon Ground cayenne pepper or chili powder

Directions:

Preheat the oven to 350 degrees F.

Cook the wild rice according to the package directions. Add the turmeric to the cooking water and mix well.

Poke holes in the beets using a fork. Place the beets on a rimmed baking sheet and drizzle with olive oil. Bake for 30 minutes then increase the heat to 400 degrees F and roast for another 25 minutes or until beets are tender.

Remove the beets from the oven, and set aside to cool for 10 minutes. Peel and dice each beet into ½ inch pieces.

In a large bowl, combine the cooked wild rice, beets, snap peas, pineapple, cilantro, sea salt and pepper. Add the San-J Orange Sauce and cayenne pepper; toss to combine. Garnish with the sesame seeds and serve immediately.

Mini Black Rice Bites Recipe

Mini Black Rice Bites
Samples provided.

San-J are taking “Spring cleaning” to a whole new level by partnering with clean-eating expert Amie Valpone to come up with some great recipes. Try this tasty snack for size:

Mini Black Rice Bites

Recipe by Amie Valpone.

Ingredients:

4 Eggs
½ cup Cooked black rice
3 ounces Baby spinach, chopped
2 Tablespoons San-J Orange Sauce
3 Tablespoons Fresh basil, chopped
5 ounces Soft goat cheese
¼ teaspoon Sea salt
¼ teaspoon Freshly ground black pepper
2 Tablespoons San-J Gluten Free Tamari, for dipping*

Directions:

Preheat oven to 350°F. Prepare a muffin tin with nonstick cooking spray.

In a large bowl, beat eggs. Add in cooked black rice, fresh spinach, San-J Orange Sauce, fresh basil, goat cheese, sea salt, and pepper. Stir to combine. Divide mixture among 10 muffin cups in the prepared muffin tin.

Place stuffed muffin tin in the oven; cook for 15 – 20 minutes or until golden brown.
Remove from oven; set aside to cool for 5 minutes before removing from muffin tin; serve with San-J Tamari for dipping.

Pack Mini Black Rice Bites in a bento box compartment; separately pack a side of steamed carrots or zucchini and fruit such as apples or grapes in their own compartments.

*Alternatively, add 1 Tablespoon of San-J Tamari into the rice mixture along with the other ingredients instead of serving 2 Tablespoons of Tamari for dipping.

Pineapple Sangria Recipe

Pineapple Sangria

Now that the weather is warming up, why not try this refreshing Spring cocktail from Santa Margherita?

Pineapple Sangria

Recipe courtesy Santa Margherita.

Ingredients:

3 cups pineapple juice
1 bottle Santa Margherita Pinot Grigio Alto Adige
1 ripe pineapple, cut into 1-inch chunks
1 cup seltzer
1 bunch fresh mint, roughly chopped
1 cup assorted berries

Directions:

In a pitcher, combine the assorted berries, mint, wine, juice and seltzer with ice and stir
Pour into individual glasses and garnish with pineapple chunk

Superfood Pesto Cauliflower Pizza Recipe

Superfood Pesto Cauliflower Pizza
Samples provided.

I love pizza, so I’m digging this veggie-topped pizza recipe from Three Bridges!

Superfood Pesto Cauliflower Pizza

Recipe courtesy Three Bridges.

INGREDIENTS:

7 oz. package of Three Bridges Superfood Pesto sauce
15 to 16oz package Gluten Free Pizza Dough
1 medium Cauliflower, florets, about 1 inch in diameter
1/4 cup Extra-virgin olive oil
1 Tbsp. Garlic, sliced
4 oz. Parmesan Cheese
8 oz. Fresh Mozzarella, sliced
¼ cup Ricotta Cheese

DIRECTIONS:

Preheat the oven to 450 degrees.

Place the cauliflower florets in a large sauté pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, salt and pepper. Place the sauté/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the parmesan cheese. Let cool to room temp

On a lightly floured surface, knead the dough a few times and form it into a round flat disc. Roll or stretch the dough out into a thin 15 inch circle. Keep the dough moving on the surface so that it does not stick, dusting the dough and surface with semolina flour or cornmeal as needed. Place on a baking tray or peel if you have a pizza stone for the oven.

Lightly brush a one inch border with extra virgin olive oil around the pizza.

Spread 4 ounces of the superfood pesto around the rest of the pizza and then evenly distribute the cauliflower florets, ricotta and mozzarella cheeses.

Bake in the oven for 10-15 minutes until the cheese has slightly browned. Remove from the oven to a cutting board and add fresh cracked pepper. Slice and serve immediately.

PREP TIME: 5 Minutes
COOK TIME: 25 Minutes
READY IN: 30 Minutes
YIELDS: 4 Servings