Kitchen Conundrum

“Build a Better Lunch Box” Recipes

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If you are looking for something fun and meaningful to do, then you should join Loews Hotels and help kids “Build a Better Lunch Box”.

To celebrate the 20th anniversary of its ground-breaking Good Neighbor Policy, Loews Hotels is helping families “Build a Better Lunchbox” to promote healthy eating habits and raise funds to support projects in local schools.

Beginning on October 24, 2010 at the Loews Regency Hotel in New York City and  running through December 11, 2010 at the Loews Annapolis Hotel, Loews Hotels across the U.S. will host fundraising events where children and parents will have the opportunity to learn how to build a healthier lunch together, and at the same time support community schools through DonorsChoose.org, Loews’ newest charity partner, a web-based not-for-profit that supports local school projects for individual sponsorship.

Loews Hotels has also partnered with Driscoll’s, the nation’s leading producer of fresh berries to develop recipes that focus on variety, balance, nutrition, portion control and that incorporates an added element of fun that all kids love.

Each event will feature chef demonstrations, hands-on food stations to create lunch and special play areas for children.  Also, each child will receive a specially created Loews Loves Kids lunch bag, an organic cotton lunch bag filled with a coupon for a nutritious berry smoothie at a Loews Hotels, healthy lunch and snack recipe cards, fruit-shaped silly bands, crayons and a $20 donation card for DonorsChoose.org.

Here are some recipes to get you started on Building Your Own Better Lunch Box!

Whole Wheat Turkey-Hummus Wrap

Ingredients
1 Large whole wheat tortilla
¼ Cup Hummus (see Hummus recipe)
¼ Cup crumbled Feta cheese
½ heart of Romaine lettuce
1 4 ounce package of sliced turkey

Method
Cut half inch strips of lettuce using all lettuce.
Warm tortilla slightly to make easy to roll.
Spread hummus over half of the tortilla.
Sprinkle feta on top of hummus.
Distribute cut lettuce evenly over hummus and feta.
Place sliced turkey over lettuce.
Roll the tortilla from the edge closest to you half way through, then fold up both ends and roll the rest of the way.
Hummus

Ingredients
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tbsp lemon juice
1 1/2 tbsp tahini
2 cloves garlic, crushed
1/4 tsp of cayenne pepper
1/2 tsp salt
2 tbsp olive oil
1 tsp Chopped parsley

Method

Drain chickpeas saving the liquid from the can aside.
Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until smooth.
Place in a serving bowl; create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well.
Keep refrigerated.

Very Berry Smoothie

Ingredients
1 ¼ cup Driscoll’s strawberries and blueberries
¾ cup full-fat organic vanilla yogurt
½ cup freshly-squeezed orange juice
1 tablespoon wheat germ
1 tablespoon agave nectar
½ teaspoon vanilla extract

Method
Place all ingredients into a blender.
Whirl until smooth.
Garnish with a strawberry and serve with a fun curly straw. Makes 2 Cups.

Eat-‘Em-Up Fruit Kabobs

Ingredients
1 soft, unsalted pretzel cut into eight (8) cubes
8 cubes smoked Gouda (or a child’s specified favorite!)
8 Driscoll’s strawberries
8 cubes ham (optional)
8 Driscoll’s blackberries
8, 12-inch bamboo skewers

Method
On each skewer, thread one cube of pretzel, cheese, strawberry, ham and blackberry.
Repeat with remaining skewers.
Can be served with various dips, if desired.
Makes 8 skewers.

The next step is to enjoy all these healthy delights and to attend an event in your area!

Find a “Build a Better Lunchbox” event near you:

  •  Loews Regency Hotel (New York, NY) – October 24, 2010
  •  Loews Miami Beach Hotel (Miami Beach, FL) – November 13, 2010
  • Loews Lake Las Vegas (Henderson, NV) – November 6, 2010
  • Loews Portofino Bay Hotel (Orlando, FL) – November 7, 2010
  • Loews New Orleans Hotel (New Orleans, LA) – November 12, 2010
  • Loews Atlanta (Atlanta, GA) – November 13, 2010
  • Loews Coronado Bay (Coronado, CA) – November 13, 2010
  • Loews Philadelphia Hotel (Philadelphia, PA) – November 13, 2010
  • Loews Ventana Canyon (Tucson, Arizona) – November 13, 2010
  • The Don Cesar, a Loews Hotel (St. Pete Beach, FL) – November 14, 2010
  •  Loews Santa Monica Beach Hotel (Santa Monica, CA) – November 21, 2010
  • Loews Vanderbilt Hotel (Nashville, TN) – November 28, 2010
  • Loews Annapolis Hotel (Annapolis, MD) – December 11, 2010

    For more information on local “Build a Better Lunchbox” events visit http://www.facebook.com/LoewsHotel#!/LoewsHotels.

Here are the details for the New York Metro event:

DATE:               Sunday, October 24, 2010
TIME:               11:30am-1:00pm
ADDRESS:       Loews Regency Hotel
540 Park Avenue (at 61st Street)
New York, NY 10065

COST:               $25 for advance RSVPs, $30 at the door (ticket price is for one child, accompanying adults are free)

CONTACT:         To RSVP to the Loews Regency Hotel’s Build a Better Lunchbox contact:  amandavargas@loewshotels.com or 212-339-4013

Go and help not only your kids “Build a Better Lunch Box”, but help schools in your community!

Bruschettas and Tapenades, Summer Eating Made Easy

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One of our favorite summer eats are a hearty loaf of bread, a bottle (or two!) of wine and some freshly made Tapenades and Bruschettas.  We can sit on the back porch and enjoy a simple evening meal that transports us to far away lands, dreaming of vineyards and olive groves. Some cool jazz playing in the background and a fire in the pit makes for a magical summer evening. This year we have had an amazing tomato garden with handfuls of fresh beauties daily. They are sweet and plump, some red and some yellow and absolutely delicious right off the vine. We can hardly get them all inside and washed before eating them. With some fresh snipped basil and olive oil they are transformed into a delicious, refreshing bruschetta. Our dear friends Sarah and Charles own Old Mill Wine & Spirits, a fabulous wine and liquor store in the town of Rhinebeck, NY (the same place Chelsea Clinton is getting married this very weekend!). They are both gourmands with incredible knowledge and passion and have graciously shared with us some of their favorite recipes. We spent yesterday making some of their amazing tapenades and bruschettas to share with you here. Be sure to “Like” them on Facebook.

The first recipe is a Bruschetta made with white beans. It’s delicious alone on toasted baguette rounds or as a base for the Tomato Bruschetta.

 

Bruschetta with White Beans

Ingredients

1 can cannellini beans

1 clove garlic, mashed

1 sprig fresh rosemary leaves, chopped fine

1 tbsp red wine vinegar

Pinch of crushed red pepper flakes

salt and freshly ground black pepper

½ cup extra virgin olive oil   (Reserve ¼ cup for the bread)

1 loaf peasant bread or baguette

Method

Drain and rinse beans with cold water. In a food processor, combine beans, garlic, rosemary, 1/4 cup of olive oil, vinegar, red pepper, salt and pepper.  Pulse the mixture into a coarse puree. Set aside.

Slice bread into ½” rounds and brush lightly with olive oil on one side. Broil until slightly toasted.  Spread with the bean puree and serve.

Another wonderful variation is made with mushrooms.

Bruschetta with Porcini Mushrooms

Ingredients

10 oz. fresh Porcini or Baby Bella mushrooms

1 tbsp. fresh lemon juice

6 tbsp. extra-virgin olive oil

1 tsp. salt

4 cloves garlic

Freshly-ground pepper

2 tsp. fresh thyme leaves

1 loaf peasant bread or baguette

Method

Wash and dry mushrooms, then chop very fine. Heat 3 tbsp olive oil in a large skillet over medium heat. Finely chop 2 garlic cloves and add to the oil. Saute until garlic turns golden, then add mushrooms and thyme leaves. Saute until mushrooms have reduced and liquid has evaporated, about 5-6 minutes. Add the lemon juice, salt and pepper and stir until dry.

Slice the bread and brush with the remaining olive oil. Broil or grill both sides of bread until well toasted. Cut the remaining garlic cloves in half and rub toasted bread with the cut side of the clove. Spread mushroom mixture onto toasts and serve.

And now for the classic! If you are lucky enough to have your own home grown tomatoes and basil, then you will be even happier eating your bounty with great, simple recipe.

Bruschetta with Tomatoes and Basil

Ingredients

1 loaf peasant bread or baguette

1 lb ripe tomatoes

2 large garlic cloves

1 cup fresh basil leaves

½ cup olive oil

salt and freshly-ground pepper

Method

Preheat broiler to high. Slice bread into ½” pieces and drizzle lightly with olive oil on one side. Toast lightly on both sides, being careful not to burn. (*Can also be grilled for extra flavor.)  Slice garlic cloves in half and rub one side of the toasted bread with the cut garlic.

Quarter tomatoes and remove all pulp and seeds. Chop fine. Slice basil leaves into small pieces and add to tomatoes. Add remaining olive oil, salt and pepper to taste and toss to coat. Spoon onto toasts and serve.

If bruschettas are not enough, you can also make these delicious olive tapenades.  We love to make combinations with the bruschettas and the tapenades, layering each flavor on top of the toasted breads. The Black Olive-Lemon Tapenade is divine topped with the tomato bruschetta, the flavors, bright and fresh.  You can also use these tapenades mixed into salad dressings or pasta.

Black Olive-Lemon Tapenade

Ingredients

1 ½ cups pitted black Nioise olives

2 garlic cloves, peeled

2-3 anchovy fillets, scrapped of bones

1/4 cup extra-virgin olive oil

1/4 tsp Herbs de Provence

1 tbsp fresh lemon juice

Freshly ground pepper

Method

Place olives, garlic and anchovies in food processor and pulse until coarsely ground. Add olive oil, herbs, lemon and pepper and process to a fairly smooth puree.

Black Olive Tapenade

Ingredients

1 ½ cups pitted black olives

2 garlic cloves, peeled

2 tsp. capers

1/4 cup extra-virgin olive oil

10 large fresh basil leaves

5 stems flat leaf parsley

Freshly ground pepper

Method

Place olives, garlic and capers in food processor and pulse until coarsely ground. Add olive oil, basil, parsley leaves and pepper and process to a fairly smooth puree.

If you are like us, you will make them all and when you are done, you will have an array of tasty delights to top your bread.

Pair with a bottle of Cotes du Rhone Rose and enjoy!