Flatbread Margherita Pizza
Fresh Tomato Sauce, Basil and Local Fresh Mozzarealla
Caesar Salad
Fresh Fruit
The pizza sauce (from Red Pack) ingredients are: Tomato concentrate (water, tomato paste), salt, citric acid, basil.
For the crust, the ingredients are: enriched wheat flour (wheat flour, barley malt, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, yeast, soybean oil,, dextrose, salt, calcium propionate, fumaric acid, dough conditioner (wheat flour, salt, soybean oil, l-gyssteine, ascorbic acid, enzyme) potassium sorbate. The caesar salad is served with bottled organic dressing. The fruit is fresh.
This is a decent vegetarian option for kids. Load up on veggies from salad bar that will give them more nutrients and vitamins that they need.
Welcome spring ! Although it does feel like winter still .... uggggh. Try this recipe below to put some spring in your step !
Spring Vegetable and Quinoa Pilaf
- 1 3/4 cups low-salt chicken broth
- 1/2 teaspoon coarse sea salt plus additional for seasoning
- 1 cup quinoa, rinsed and drained 3 times
- 6 baby golden beets, peeled, cut into 1/3-inch cubes
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup 1/2-inch pieces orange bell peppers
- 1 cup 1/2-inch pieces red bell peppers
- 1/2 pound asparagus, trimmed, cut on diagonal into 3/4-inch pieces
- 1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
- Freshly ground black pepper
- 4 green onions, thinly sliced
- 1 tablespoon chopped fresh Italian parsley
preparation
Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.
Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes. Uncover; cook until any water in skillet evaporates. Increase heat to medium-high. Add olive oil and garlic; sauté 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Sauté until just tender, about 8 minutes. Add cooked quinoa, green onions, and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper.
Read More http://www.epicurious.com/articlesguides/healthy/nutritiousdishes/springvegetables/recipes/food/views/Spring-Vegetable-and-Quinoa-Pilaf-358532#ixzz2O50h5FHQ
No comments:
Post a Comment