Lunch Greens: 3 ways to eat your greens on the go
If you’re reading this, you are probably short on time because you have work, a teacher present to drop off at school, CSA farm share pick up and that dentist appointment to get to at 4. Or maybe that’s just me.
It’s summer, school is out today! And that means that you are going to have to take your veggies with you. In this case, for lunch.
Here are a few ideas for how to pack those greens in your lunch whether you are taking it to work or on a picnic:
Mason Jar Salads:
This is like a homemade shaker salad that is so trendy. Google the term “mason jar salad” and inspiration abounds. You can make these ahead, all at once — and make them each a little different. Mason jar salads keep things fresher longer. No slimy lettuce!
The basic concept:
Layering your veggies to keep dressing at the bottom, greens at the top
start with the dressing — this is critical! (this can be dressing, salsa, guac, anything that is the flavor tie for the salad)
protein (that way you get a little marinade on your chicken, lentils, beans or whatever!),
hardier veggies (tomatoes, scallions, peppers, radishes. . .)
Before serving, shake it! But don’t shake it before that. Then eat it out of the jar, or pour it on a plate. It looks pretty nice, I must say.
Want a full tutorial? Check out Shared Legacy Farm’s video.
Sole Diaz mentioned this on Facebook — she wrapped her veggie burger in mustard greens. Just use them instead of a tortilla or sandwich wrap. It’s that simple. Many greens hold up better because they are more water resistant than a tortilla (especially when we are talking corn tortillas!).
Here are some ideas for how to make a green-wrapped sandwich:
Romaine, collards, mustards, chard — look for a wide leaf that has some strength to it.
Asian themed ground beef, pickled veggies, peanuts or pepitas (pumpkin seeds)
Your favorite lunch meats with some other veggies, cheese, mayo, mustard (or mustard greens!), etc.
A hot dog! Plus fixings
A hamburger with fixings
Using the sheet pan meal method, try wrapping your favorite sausage in a green of some kind. Chard works well — crisp and yet not over cooked.
Once you start thinking of a leaf as a wrap the possibility are endless.
Greens as a base for anything
Yesterday I put my leftover spaghetti squash from going to the Top Hat on top of my trail mix style lettuce mix. I heated the leftovers up first so some of the greens softened a bit, which was nice. I put all sorts of things on top of greens, or put greens on top of all sorts of things. Quesadillas, pizza, bread with some kind of yummy spread. . .Toast. . . Put some greens on them!
Add them to soup and they will cook right down.
What do you do for your lunches?