C is for ... Carrots?

When Cookie Monster becomes a veggie advocate, can full scale lunch reform be far behind? Today, Metro NY featured a Q&A with everyone's favorite monster to discuss the finer points of culinary choosing (see right). The more I read, the more it seems that nutritionists recommend that the primary inputs to any healthy diet be vegetables, which are supplemented by proteins and natural sugars.

So with experts and Cookie Monster advocating the same position, it must be right. Right?

Quickie: Old Bay strikes again!

Thanks to Brian for sharing this picture of an appropriately appointed turtle, part of the Maryland street art "Fear the Turtle" series.
Looks delicious to me!

Quinoa - great grain (tasty too)

Quinoa (pronounced keen-wa) is a South American high protein grain that looks like translucent couscous with a saturn-like ring around it. It's tasty, and has the fluffy consistency of rice but is lower on the glycemic index than brown or white rice (which means you don't automatically need a nap 2 hours after you eat it).

It's a good source of protein, fiber and many other delicious nutrients. And best of all: it takes less than 15 minutes to make. Simply add a cup of quinoa to 2 C. of water or stock, bring to a boil, and then cover and let simmer. You can even remove it from the heat and leave it covered on the counter until it cooks through.

I like to use it alongside grilled mushrooms or asparagus and with grilled or teriyaki'ed tofu. And according to some, it can even be cooked with butter and cream to make "quin-otto", a protein version of risotto!

Quick and crunchy summer shrimp salad

Summer is definitely upon us! And when the weather's hot, we all want something cold for our midday meal. I find myself inseparable from a bottomless cup of iced tea between the months of June and September - it helps to keep one cool from within, you might say.

My quick and easy shrimp salad is another cool crisp way to survive the summer. It contains only a few ingredients: shrimp, celery, a little mayonnaise (or a dab of sour cream instead) and red onion. You could also consider adding one of the following "extras" to ramp up the flavor: old bay seasoning, pesto, or freshly chopped cilantro or flat leaf parsley. Depending on the size of the shrimp, you might cut each piece in half of thirds, and I like to finely dice the celery and onion, although if you leave them in larger pieces, you do get a nicer crunch!

Combine the ingredients and --here's the trick-- keep it separate from your pita/sandwich bread/roll in its own lunch container. A small container is (a) environmentally sustainable and reusable, (b) keeps the moisture from making the bread soggy before lunch, and (c) can conveniently be tossed in the office fridge until you're ready to assemble the delicious sandwich and become the envy of your workmates.

Lunchlady's shrimp tip: Frozen shrimp is often a high quality and less expensive alternative to the fresh varieties. Tossing them under hot water may inadvertently over "cook" them, so the best way to thaw shrimp is to add a handful (or however much you want) into a bowl filled with water, covered with plastic wrap and then stored in the fridge for about an hour. The shrimp is gently thawed, and rinsed (important with frozen seafood), and ready to use! Voila!

National Salsa Month!

Cinco de Mayo kicked off National Salsa Month in this delicious country of ours, so why not make your own fresh salsa in a fitting and tasty tribute? Salsa broadly means "sauce" but many of us are accustomed to the crunchy and spicy texture of a chunky tomato and onion relish.

Super simple salsa recipe:

• 1 finely diced onion (white or red work best)
• 2 finely diced tomatoes (roma or beefsteak - any firm variety will do)
• 3 pinches of well-washed cilantro, finely julienned
• 1/2 of a chilli pepper or 4 splashes of hot sauce
• 1 tbsp of lemon or lime juice (you can add rind too, for extra flavor)
• salt and pepper to taste

Take your basic steamed vegetables like brocolli or cauliflower, add a dollop or two of salsa and sprinkle with shredded cheese. Or add it to a veggie burger and toasted english muffin for a spicy alternative to ketchup. You could even drop the whole thing in the blender with a few cloves of garlic and make your own insta-gazpacho!

Get creative during National Salsa Month!