How to Make a Quick and Healthy Packed Lunch: Presentation at the Metuchen Farmers Market
Last weekend I did a demo at the Metuchen Farmers Market about how to make easy, healthy packed lunches using ingredients from the farmers market. It was the first time I’ve ever done a public recipe demonstration, and it was lots of fun! Well, to be honest I could talk about healthy foods and cooking all day long, so it wasn’t a stretch for me. 😉
During the demo, I showed how to put together three menus:
A Sandwich-Based Lunch
- Roasted Red Peppers, Olive Tapenade, Cucumber, and Goat Cheese Spread Sandwich
- Pesto Quinoa Salad
- Insalata Caprese
An Asian-Style Lunch
- Minced Veggie Meatballs
- Soy-Glazed Sweet Potatoes
- Cucumber-Carrot Sushi Rolls
An After-School or After-Work Snack
- Crudites with Roasted Beet Dip
- Sliced Fruit with Chocolate Fondue
The real acid test for these recipes were the pint-sized recipe testers. I always believe that kids will eat more sophisticated fare than you would think, as long as you present it in a spirit of fun. Here’s a fan of the roasted beet dip:
Of course, some of the audience had to mix their taste-testing with a little aerobic exercise. Smart!
If you are interested in the recipes for any of these dishes, as well as my “top ten tips for making quick and healthy lunches,” download my Lunchbox Recipes Handout.
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