S o u p o r s a l a d f o r s c h o o l /wo r k l u n c h
In just a few days, the bells will ring at schools as students and teachers return to the classrooms, entering the last half of the year’s educational term. Producing healthy and hearty lunches is often the dilemma faced in many kitchens. The Dairy Producers of Canada offers some suggestions that will satisfy the appetites of teachers and their students. ••• In a pot, heat butter over medium heat. Saute carrots, onion, garlic, salt and rosemary for about 5 minutes or until onion is softened. Stir in lentils and water. Cover and bring to a boil. Reduce heat to medium-low and boil gently, covered, for 15 minutes or until lentils and carrots are soft. Whisk flour into milk and gradually stir into pot. Increase heat to medium and simmer, stirring for about 3 minutes until slightly thickened, but do not boil.
Stir in lemon juice and season to taste with pepper. Serve, sprinkled with basil and green onion. Note: make the soup ahead of time then pack indi- vidual lunch servings in microwaveable containers to reheat at school, or at work.
••• In a fine mesh sieve, rinse quinoa well under cold running water. Drain and set aside.
Whisk flour into milk and pour into a deep saucepan. Add water and salt and bring to a gentle boil over medium heat, stirring often. Stir in quinoa and return to a boil, stirring.
Reduce heat to low, cover and simmer for 20 minutes or until quinoa is tender and most of the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
Transfer to a bowl, add orange zest, fluff with a fork and let cool. Refrigerate until chilled or for up to one day.
Using a fork, toss spinach with quinoa. Gently stir in fruit, cheese and orange juice. Season with pepper to taste.
For school or work, pack cooked quiona in a readyto-serve lunch container. Pack other ingredients separately and combine just before eating.
Joyce Walter can be reached at ron[email protected]tel.net