Tasty Tuesday: Lunch
We're talking lunch! News 12's Elizabeth Hashagen and Elisa DiStefano learn how to prepare delicious, healthy and easy lunches with Gail Simmons.
New Yorkers who want to take part in the Share Lunch Fight Hunger campaign can visit cityharvest.org/sharelunch to donate to a fundraising team, start their own fundraising team, or make a general donation. Additionally, you can also text LUNCH to 20222 to donate $15 to the campaign—enough to feed 41 children for a day.
COLD SOBA NOODLE SALAD with Edamame & Shredded Chicken
Adapted from Bringing It Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons. Copyright © 2017 by GMS Media, Inc. Reprinted with permission from Grand Central Life & Style. All rights reserved.
This easy, chilled noodle dish is a go-to at my house, especially on warm summer days. Its punchy dressing is made from vibrant lime juice and a mix of fairly basic pantry ingredients, most of which you’re likely to have on hand. I use a good bit of lime zest, in addition to the juice, because I love the floral tones it adds and it’s a great way to make use of all parts of the fruit. Since this dish is so quick to prepare, we often turn to it for light weeknight dinners, or as a great make-ahead lunch to tote to the office or beach. I generally use cilantro, but if you have mint and basil, try them, too; a mix of two or more herbs adds brightness and complexity. The Soy-Lime Dressing can be easily doubled. Try it on green salads or spooned over warm rice.
8 ounces soba noodles
2 cups cooked shredded chicken (about 8 ounces)
1/2 English cucumber, halved lengthwise and thinly sliced into half moons
1 cup frozen shelled edamame, cooked according to package instructions and cooled
1/2 cup coarsely chopped cilantro leaves, plus more for serving
2 scallions, thinly sliced on the bias
1 tablespoon sesame seeds, plus more for serving
1/2 teaspoon kosher salt
Soy-Lime Dressing (below)
Freshly grated lime zest and lime wedges for serving
Cook the soba noodles according to package directions. Drain, then rinse with cold water.
Combine the noodles, chicken, cucumber, edamame, cilantro, scallions, sesame seeds, and salt in a large bowl. Add the dressing and toss to combine. Adjust the seasoning to taste.
Divide the noodles among four serving bowls. Sprinkle with sesame seeds, cilantro, and lime zest and serve with lime wedges.
Makes 1/2 cup
1 tablespoon freshly grated lime zest and 1/4 cup fresh lime juice (from about 3 large limes)
2 tablespoons soy sauce
1 teaspoon Sriracha hot sauce
1 garlic clove, finely chopped
1 teaspoon packed brown sugar
2 tablespoons neutral oil, such as canola or grapeseed
1 teaspoon toasted sesame oil
In a bowl, whisk together the lime zest, juice, soy sauce, Sriracha, garlic, and brown sugar. Whisking constantly, add the neutral and sesame oils in a slow and steady stream. The dressing will keep refrigerated in a small, airtight container, for up to 1 week.
FIVE FILLING QUESADILLAS
By Gail Simmons
The great thing about these quesadillas is that you can make so many variations depending on the time of year and what you're craving. Don't be afraid to experiment with different kinds of cheeses, proteins like shredded roast chicken, and fresh seasonal vegetables. These quesadillas are healthy, have great texture and are easy to make for kids of all ages!
1 ear of corn, shucked
1 large yellow or green summer squash, thinly sliced into long ribbons
1 cup shredded Monterey Jack cheese
4 (8-inch) whole-wheat flour tortillas
1/2 cup canned black or pinto beans, rinsed and drained (optional)
2 tablespoons chopped cilantro, plus more for garnish
Preheat a grill or grill pan to medium-high and brush with oil. Rub corn with a little oil and season with salt. Grill, turning, until lightly charred all over, 6 to 8 minutes total. Let cool slightly, then cut kernels off the cob. Meanwhile, lightly brush zucchini with oil and season with salt and pepper. Grill until tender, turning once, about 3 minutes per side.
Lay tortillas on a clean work surface. Leaving a 3/4-inch border, top two tortillas evenly with cheese, sprinkle with corn, cooked squash, beans if desired, and cilantro. Top each with another tortilla. Grill quesadillas until cheese is melted and tortillas are slightly browned, turning once, about 5 minutes total. Transfer each quesadilla to a cutting board and slice into 4 wedges. Garnish with more cilantro if desired. Serve hot.
· Cherry tomatoes, sautéed spinach, pitted olives, mozzarella and basil
· Sautéed mushrooms, grilled red peppers, grilled red onion, feta and parsley