Friday, May 24, 2013

Farmer's Market Lunches

May is my favorite month. It's still generally a little bit cool and the Farmer's Markets begin to open! A trip to our local Wednesday night Farmer's Market was the perfect way to get ready for the second round of the Healthy Lunch Challenge put on by Crunch A Color!

The Crunch a Color cards are a fun game your kids can play! You earn points for the different foods you eat and even a 2x bonus if you try a new food! Pit siblings against each other and even mom and dad can join in! In the end, every wins because they are getting excited about eating nutritious foods! There is also a set of Conversation Starters which are fun to play at dinner time!


This first lunch is very simple to put together because everything is straight from the market! This lunch is worth 110 points in the Crunch a Color game!

Main Compartment: Garlic Cheese Curds, Ham, Rosemary and Olive Oil Bread made with whole wheat and rice flours, and cherries!

Large Side Compartment: Romaine, Endive, Radicchio, Radishes, and Orange Bell Pepper

Small Side Compartment: Strawberries and Blackberries



This lunch is just as fantastic but takes a little bit more work! Recipe for the Eggplant and Zucchini is below! This tasty lunch would earn you 90 points in the Crunch A Color game!

Main Compartment: Eggplant and Zucchini Sticks, Grilled Chicken Skewers, Tomato Sauce for dipping, Radish, Orange and Yellow Bell Peppers.

Large Side Compartment: Green Checkered Apple, Cherries, and Blackberries

Small Side Compartment: Rosemary and Olive Oil Bread made with Whole Wheat and Rice Flours

Eggplant and Zucchini sticks are one of Kidlet's favorite things! They are crispy and delicious!

Ingredients:
  •  1 small zucchini
  • 1 small eggplant
  • 1/2 c. bread crumbs 
  • 1/2 cup parmesan cheese
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 egg, beaten
Directions:
  1. Pre-heat oven to 400 degrees
  2. Mix the bread crumbs, cheese, and seasonings in a bowl. 
  3. Slice the eggplant and zucchini in to strips about 1/2 inch thick
  4. Dip sticks in to the beaten egg and then in to the bread crumb mixture
  5. Place on a parchment lined baking sheet and mist lightly with olive oil
  6. Bake for 10-15 minutes, flipping over halfway through, until golden brown


Two easy and tasty lunches with delicious Farmer's Market finds! Kidlet was very happy to munch on these!


Tools we used: 

4 comments:

  1. Both of these are beautiful and fantastic! I love May, too, thought it's been unseasonably hot here already. Feels like summer. The ham rolls in the first lunch are adorable! And while I'm not a fan of eggplant, I can't wait to try the sticks!

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  2. What fabulous lunches, Jenn! I just love your farmer's market lunch - which reminds me, we need to head to ours soon! - and those zucchini and eggplant sticks look DE-lish. Gotta try them out soon. GREAT job on your Crunch A Color Post, girl! :)

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  3. Beautiful lunches! Everything looks so delicious!

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  4. Those eggplant/zucchini sticks look delicious!

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