The Cuisine Solutions Blog - Out of the Bag

Back to School Nutrition Made Easy

Back to School Nutrition Made Easy

It’s that time of year again! We know things around the house can be hectic and making a delicious and healthy meal for yourself can be a challenge, so we’re here to help.

Our brightly flavored and healthful portable recipes can be prepared on Sunday night and eaten on-the-go all week—and don’t let the Mason jar fool you! Charred octopus, ponzu vinaigrette, and kimchee are a few of the starring ingredients that will make these sophisticated recipes your new go-tos.

Getting the kids to the bus stop on time never tasted so good!

1 | Slammin’ Salmon
Servings: 1

Ingredients
2 oz grilled salmon (CS Product)
¼ C arugula
¼ C radishes, chopped

Green Pesto
1 C spinach
1 C basil
2 Tbsp olive oil
2 tsp shaved parmesan
Salt and pepper to taste

Cherry Tomatoes
½ C cherry tomatoes cut, halved
1 tsp olive oil
½ Tbsp parsley, roughly chopped
Salt and pepper to taste

Method
For the Green Pesto: Blanch the basil and spinach in salted, boiling water for 30-40 seconds, then place in an ice water bath for 3 minutes. Remove the greens from the ice bath and pat dry. Add the greens and the parmesan cheese to a blender. Blend while slowly adding the olive oil. Salt and pepper to taste.
For the Cherry Tomatoes: Halve the cherry tomatoes, then toss with olive oil, chopped parsley, and salt and pepper.
For the Salmon: Product will be frozen. Follow our heating instructions before adding to the jar.
To Serve: Layer two tablespoons of green pesto into a Mason jar, followed by the heated salmon, cherry tomatoes, radishes, and arugula. Seal lid tightly, and store in refrigerator until ready to eat. Shake well before eating.

2 | Meat-up
Servings: 1

Ingredients
2 Tbsp ponzu vinaigrette
2 oz sliced beef (CS Product)
½ C arugula
1 Tbsp roasted corn
1 oz roasted red pepper, thinly sliced
1 grilled bacon twirl
1 sprig fresh parsley
1 sprig fresh cilantro
Salt and pepper to taste

Method
For the Sliced Beef: Reheating is optional. If you’d like, follow our heating instructions before adding to the jar.
For the Grilled Bacon Twirl: Wrap a strip of bacon around a wooden chopstick, and either deep fry at 350°F for 2-3 minutes. Alternatively,  bake at 375°F for 15 minutes or until crispy.
To Serve: Layer two tablespoons of ponzu vinaigrette into a Mason jar, followed by the beef and arugula. Next, layer in the roasted corn, red pepper, herbs, and salt and pepper. Seal lid tightly, and store in refrigerator until ready to eat. Shake well before eating, then garnish with the bacon twirl.

3 | To(o) Fu(n)
Servings:1

Ingredients
1/2 C firm tofu
1 ½ Tbsp scallions, bias cut
1 Tbsp sliced kimchee
1-1.5 oz fried wontons

Kimchee Aioli
2 tsp kimchee, minced
2 ½ Tbsp mayo
1 tsp rice vinegar
2 drops sesame oil

Method
For the Kimchee Aioli: Mix two teaspoons of minced kimchee with the mayo, rice vinegar, 2 drops sesame oil.
For the Tofu: Open the tofu package and place on a paper towel or a cooling rack. Pat dry with a paper towel, then allow to dry for 30 minutes. Once tofu is dry, cut the brick into five ½-inch cubes.
To Serve: Layer three tablespoons of kimchee aioli into a Mason jar, followed by the tofu, scallions, kimchee, and fried wontons. Seal lid tightly, and store in refrigerator until ready to eat. Shake well before eating.

4 | Well Armed
Servings: 1

Ingredients
2 Tbsp fire-roasted red pepper sauce (CS Product)
One thin slice of cucumber
2 tsp pomegranate arils
1 tsp sliced black olives
¼ C fresh spinach
Micro herbs
Salt and pepper to taste

Grilled Mushrooms
1 oz mushrooms (whichever variety you like)
Dash of olive oil
Pinch of salt
Pinch of pepper

Octopus
2 octopus tentacles, pre-cooked
2 tsp smoky paprika
2 tsp of guajillo pepper
pinch of sriracha powder
Dash of olive oil

For the Octopus: Remove the tentacles from the package (you can find pre-cooked octopus tentacles at Asian markets). Sear in a hot skillet with a bit of olive oil on all sides. Next, toss the seared tentacles with sriracha powder, smoky paprika, and guajillo pepper powder.
For the Mushrooms: Grill mushrooms in a hot skillet with olive oil for 2-3 minutes on each side. Season with a pinch of salt and pepper.
To Serve: Layer two tablespoons of fire-roasted red pepper sauce into a Mason jar, then add cucumber, pomegranate arils, black olives, spinach, and desired amount of micro herbs. Top with the mushrooms and octopus. Seal lid tightly, and store in refrigerator until ready to eat. Shake well before eating.

5 | Eggcellent
Servings: 1

Ingredients
1 hardboiled egg
½ oz seared pork belly lardons (CS Product)
¼ C chopped romaine
¼ C cherry tomatoes, halved

Curry Aioli
1/8 tsp curry powder
3 Tbsp mayo

Tuna Loin
2 oz tuna loin, sliced
1 Tbsp fennel seeds
1 tsp paprika powder

Method
For the Curry Aioli: Mix an eighth teaspoon of curry powder and three tablespoons of mayo thoroughly.
For the Pork Belly: Product will be frozen. Follow our heating instructions, then cut the pork belly into 1-inch by ¼-inch rectangles before adding to the jar.
For the Tuna Loin: Mix fennel seeds and paprika, then coat tuna evenly. Sear over high heat on all sides.
To Serve: Layer three tablespoons of curry aioli into a Mason jar, then add the pork belly, romaine, cherry tomatoes, and tuna loin. Seal lid tightly, and store in refrigerator until ready to eat. Shake well before eating.

6 | Smoke’em
Servings: 1

Ingredients
2 Tbsp green pea hummus
2 oz smoked salmon, sliced
1 oz purple potatoes, cooked and halved
¼ C arugula
1 tsp cilantro, roughly chopped
1/4 C cherry tomatoes, halved
Drizzle of olive oil
Salt and pepper to taste

Method
For the Purple Potatoes: Place potatoes in a small pot, and add water until potatoes are submerged. Add a pinch of salt, then bring to a boil. Cook for 15 minutes or until tender.
To Serve: Layer two tablespoons of green pea hummus into a Mason jar, followed by the remaining ingredients. Seal lid tightly, and store in refrigerator until ready to eat. Shake well before eating.

 

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