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3 Best Meals in a Jar

By on July 6, 2016

This salad is one of my all-time favorites. Not only is it super-easy to prepare, but the combination of watermelon and feta, with a hint of fresh mint, makes it a refreshing summertime lunch. Makes 1 serving.

WATERMELON, FETA AND ARUGULA SALAD

Ingredients
• 1-quart (1 L) mason jar
2 tbsp extra virgin olive oil    
1 tbsp balsamic vinegar    
Salt and freshly ground black pepper
1 cup chopped watermelon    
2 cups tightly packed arugula    
1⁄2 cup crumbled feta cheese    
1 tbsp chopped fresh mint

Directions
1.  Pour oil and vinegar into jar, wiping down any splashes on the side of the jar. Season to taste with salt and pepper. Layer watermelon and arugula on top, tightly packing the arugula. Top with feta and mint. Seal jar and refrigerate for up to 3 days.

2.  When ready to serve, turn jar upside down in a bowl and let the dressing coat the salad.

Courtesy of “150 Best Meals in a Jar” by Tanya Linton © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
 


 

Three-Tomato Pasta Salad with Pesto

THREE-TOMATO PASTA SALAD WITH PESTO

Don’t be fooled by the simplicity of this salad. Pesto, pasta and tomatoes are an awesome combination.​

Ingredients
• 1-quart (1 L) jar
4 cups salted water
1⁄2 cup dried penne pasta
2 tbsp pesto
1⁄2 cup sliced red cherry tomatoes 
1⁄2 cup sliced orange cherry tomatoes
1⁄2 cup sliced yellow cherry tomatoes
1⁄2 cup microgreens 
1⁄4 cup freshly grated Parmesan cheese

Directions
1.  In a medium pot, bring salted water to a boil over high heat. Add pasta and boil, stirring occasionally, for 9 minutes or until firm to the bite. Drain, transfer to a bowl and let cool completely.

2.  Add pesto to the cooled pasta and toss to coat.

3.  Layer pasta mixture, red tomatoes, orange tomatoes, yellow tomatoes, microgreens and Parmesan in jar. Seal jar and refrigerate for up to 3 days.

4.  When ready to serve, turn jar upside down in a bowl.

Tips
Microgreens are small and feathery, with a crazy-good flavor. They are usually sold in high-end grocery stores and specialty produce markets; if you can’t find them, you can use any small leaf lettuce instead. Tomatoes of any three colors will look beautiful in this recipe. Use any combination of colors that appeals to you — or whatever you can find at the grocery store.

Courtesy of “150 Best Meals in a Jar” by Tanya Linton © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
 


 

Breakfast Burrito

BREAKFAST BURRITO

This is my take on a breakfast burrito. It doesn’t have the wrap, but that doesn’t mean you couldn’t bring one with you. ​

• Preheat oven to 400°F (200°C)
• Baking sheet, lined with foil
• 1-pint (500 mL) wide-mouth mason jar

Ingredients
1   8-inch (20 cm) flour tortilla
2 tbsp  olive oil, divided 
1  large egg   
1 tbsp milk
1⁄4 cup salsa
1⁄4 cup chopped red bell pepper 
1⁄4 cup chopped avocado
1⁄4 cup diced dry-cured chorizo
1⁄4 cup shredded Cheddar cheese

Directions
1.  Roll flour tortilla into a cylinder and cut into thin strips. In a small bowl, toss tortilla strips with 1 tbsp (15 mL) oil until coated. Arrange strips in a single layer on prepared baking sheet. Bake in preheated oven for 10 minutes or until golden brown. Let cool completely in pan.

2.  Meanwhile, in a medium bowl, whisk egg and milk until blended.

3.  In a medium skillet, heat the remaining oil over medium heat. Pour in egg mixture, tilting the pan to cover the bottom with a thin layer of egg. Cook for about 3 minutes or until almost set. Turn egg over and cook for 1 minute. Remove from heat and let cool. Once cool, roll egg into a cylinder and cut into thin strips.

4.  Add salsa to jar, wiping down any splashes from the side of the jar. Layer egg strips, bell pepper, avocado, chorizo, cheese and tortilla strips on top. Seal jar and refrigerate for up to 2 days. Enjoy straight out of the jar.

Tip

When chopping avocados to add to a mason jar, squeeze a bit of lemon or lime juice over them to prevent them from browning. In place of the avocado, you could use guacamole with a squeeze of lemon or lime juice.

Courtesy of “150 Best Meals in a Jar” by Tanya Linton © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

150 Best Meals in Jar

 

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