Here is the next menu in the summer lunch challenge series!

Today’s Lunch Menu Idea:

Spring Pasta Salad


Mini Blueberry Crisp

Herbal Raspberry Tea with Berries

This quick and easy lunch menu features local produce from the last bit of spring vegetables which include peas and asparagus but also includes early spring carrots. Feel free to vary your salad depending on the seasons. Cooked chicken or baked tofu can be used for the protein in the salad. I love the look and the simplicity of using a mason jar to pack the salad and the herbal tea and have included a stylish lunch bag from Blue Q http://www.blueq.com/totes/. The dinnerware is biodegradable.

Not only can this be made into a quick lunch recipe but it can also be a healthy supper idea.

Spring Pasta Salad

Makes 4 servings

2 1/2 cups of cooked pasta, cooked according to directions

3/4 cup steamed asparagus, cut in half

3/4 cup steamed snow peas

3/4 cup sliced raw carrots

1/2 cup chopped onions

Cooked chicken or baked tofu http://healthconceptsnutrition.com/blog/2015/03/great-beginnings-getting-back-to-your-roots-salad-for-breakfast/

Grated Parmesan

Pasta Salad Dressing

Juice from one lemon

1/2 cup olive oil

1/2 teaspoon salt

Ground pepper

1/2 teaspoon dried oregano

Mix ingredients together.

 

Steam asparagus and snow peas in the microwave or in a steamer basket. Allow to cool. Add to cooked pasta. Add raw onions and carrots, include the protein of your choice (chicken or tofu). Lightly coat the pasta salad with dressing and sprinkle with cheese.

Make blueberry crisp and place into custard cups and bake about 15 minutes for a miniature treat. Change the fruit seasonally based on what local produce is available http://www.vineripenutrition.com/project/fruit-crisp/

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