Rocky Mountain Lunch

Ingredients

Yield:

2 Lunch Boxes

• 3 Grain Salad

  • 1 L water
  • 2 tbsp lentils, dry
  • 3 tbsp bulgur wheat, dry
  • 3 tbsp red quinoa, dry
  • 2 tbsp red pepper, small dice
  • 2 tbsp red onion, small dice
  • 1 cup canola oil (for dressing)
  • 8 tbsp mint, chiffonade
  • 1/4 tbsp red pepper flakes
  • 4 lemons, whole, juiced and zested
  • Salt and ground black pepper

• Trail Mix Bar

  • 65 g peanuts
  • 65 g almond slivered
  • 65 g walnut pieces
  • 100 g dry cranberries
  • 40 g chia seeds
  • 40 g coconut, shredded
  • 150 ml honey
  • 30 ml almond butter
  • 30 ml coconut oil

• Roasted Garlic & Herb Dressing

  • 1 head garlic
  • 1/2 bunch parsley
  • 1 cup arugula
  • 15 ml lemon juice
  • 500 ml canola oil
  • salt

• Swiss Apple Pie

  • 1 sheet puff pastry, store bought
  • 2 cups grated apple
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/2 tsp nutmeg
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup 35% cream, scalded
  • Whip cream and dehydrated apple slice for garnish

• Na'an Boring Wrap

  • 2 Na'an bread
  • 2 cup favourite lettuce
  • 1/4 cup small dice tomato
  • 1/4 cup small dice red onion
  • 240 g Wild boar pate (store bought)
  • 2 tsp grainy dijon mustard
  • Roasted garlic and herb dressing
  • Shaved parmesan to taste

Preparation

Difficulty:

Easy

Time:

60 MinutesPrep

Total Time:

90 MinutesTotal

1. 3 Grain Salad

   1. In a small saucepan, bring salted water and lentils to a boil. Reduce heat, cover and simmer for 10min
   2. Stir in the bulgur and quinoa. Cover and cook until lentils are tender
   3. Strain in a sieve and shock in ice water
   4. Strain well and transfer to a mixing bowl
   5. Combine lentil mix with all other ingredients
   6. Season with salt and pepper to taste. Place in mason jar.

2. Trail Mix Bar

   1. Add the honey and almond butter and coconut to a saucepan and slowly melt
   2. Remove from heat and allow to cool
   3. In a bowl, combine all ingredients and pour into a baking sheet that has been lined with parchment paper
   4. Spread mixture evenly and allow to cool, cover and refrigerate overnight.
   5. Portion the mixture the next day into desired sizes.

3. Roasted Garlic & Herb Dressing

   1. Preheat oven to 325 F. Add garlic whole in heat proof dish and cover with oil. Cover dish with foil and cook in oven until soft. Approximately 1 hour
   2. Remove from oven and allow to cool. Add all ingredients (reserving some oil to correct thickness) to blender and blend until smooth.
   3. Season with salt. Set aside in container. This will be your dressing for na'an wrap.

4. Swiss Apple Pie

   1. Preheat oven to 350 F.
   2. With a circle cookie cutter, cut 2 rounds of puff pastry. Place on a baking pan lined with parchment paper. Bake for 15 minutes until golden brown and puffed.
   3. In an bowl mix sugar, salt, cinnamon and nutmeg to cream. Mix in lightly beaten eggs. Mix in apple and set aside
   4. Take 1 puff pastry round and place in bottom of mason jar. Fill jar half way with filling and bake at 400 F until filling is set
   5. Let cool. Place remaining puff pastry round on top. Garnish with whip cream and slice of dehydrated apple.

5. Na'an Boring Wrap

   1. Preheat oven to 350 F
   2. Wrap na'an bread in aluminum foil and warm in oven. Remove when soft.
   3. In a bowl, mix lettuce, red onion, tomato and dress with roasted garlic and herb dressing. Set aside
   4. On one half of na'an bread spread grainy mustard. Place pate on mustard, then add salad
   5. Top with shaved parmesan. Wrap with wax paper and twist bottom so the paper does not unwrap.