This week’s veggie box feature…Lunches on the go! 

For this week’s blog I’m sharing easy recipes featuring this week’s bundle that you can make and easily take with you for delicious lunches on the go.  

 

In the hustle and bustle of our daily lives, finding the time and resources to prepare a delicious and nutritious lunch can often feel like too much. Whether you’re working from home, commuting to the office, or enjoying a last Summer road trip, this week’s recipes are not only easy but will inspire you to enjoy your vegetables will straying away from the typical green salad!  

 

Enjoy these recipes that will keep you energized and focused throughout your day and I promise you won’t be calling them “lunch bag let downs”! 

 

Recipes 

 

Veggie Wraps 

Created by:My Money Cottage 

 

These veggie wraps are a quick, healthy, and budget-friendly option. They are packed with fresh vegetables and a light dressing, making them both nutritious and delicious. 

 
Ingredients: 

Whole wheat tortillas 

¼ cup cucumber, sliced 

¼ cup orange bell pepper, sliced 

¼ cup carrot, shredded 

1/2 avocado, sliced 

1 cup mixed greens or swap for ¼ cup of this week’s microgreens 

Hummus (homemade or store bought) or your favorite dressing 

* you can also add ¼ cup of field tomato, sliced 

 

Instructions: 

1. Lay out a tortilla on a flat surface.
2. Spread a thin layer of hummus or your favorite dressing over the tortilla.
3. Layer the cucumber, bell pepper, carrot, avocado, and mixed greens on top.
4. Roll the tortilla tightly, tucking in the ends as you go.
5. Slice in half and wrap in foil for easy transport.

 

Tip:For added freshness: you can also build this wrap at your destination, pack tortilla, vegetables and dressing separately. 

The above recipe makes one wrap, adjust as needed. 

 

Green Bean Salad 

Created by: Skinny Taste 

 

One of my favorite ways to enjoy green beans–in a chilled green bean salad recipe! The delicious flavors of these balsamic green beans made with black olives, scallions and eggs make a great lunch. 

 

Ingredients: 

6 cups green beans, ends trimmed 

1 can sliced black olives, drained  

3 TBSP balsamic vinegar 

3 TBSP extra virgin olive oil 

3 medium scallions, chopped 

3/4 teaspoon kosher salt 

fresh black pepper, to taste 

5 hard boiled eggs, peeled and sliced 

 

 

Instructions: 
1. Place green beans in a large pot and cover with water, about 6 cups. Bring to a boil, then cover and cook until tender crisp, about 6 minutes (don’t overcook or they will get mushy). 

Drain and rinse under cold water when done to prevent them from overcooking, drain. 

In a large bowl, combine balsamic, oil, salt and pepper. Toss in the green beans, scallions and olives. 

2. 
   Mix well and top with sliced eggs (can keep eggs separate till right before enjoying if you prefer). Refrigerate and serve chilled or room temperature.

 

 

 
Chickpea Salad 
Created by: My Money Cottage 

Chickpea salad is a protein-packed lunch option. It combines chickpeas with fresh herbs, vegetables, and a tangy vinaigrette for a refreshing meal. 

 
Ingredients: 
1 can of chickpeas, drained and rinsed 
1 cucumber, diced 
1 orange bell pepper, diced 
1/4 red onion, finely chopped (could also use this week’s green onion) 
1/4 cup chopped parsley 
2 TBSP olive oil 
1 TBSP lemon juice 
Salt and pepper to taste 
 
Instructions: 
1. In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, and parsley. 

2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the chickpea mixture and toss to combine.
4. Store in an airtight container in the refrigerator/cooler until ready to eat.

 

 

Stuffed Bell Peppers 
Created By: My Cottage Money 
 
Stuffed bell peppers make for a colorful and delicious lunch. They can be filled with a mixture of rice, beans, and vegetables, making them both hearty and nutritious. 

Ingredients: 
4 orange peppers, tops cut off and seeds removed 
1 cup cooked rice 
1 can black beans, drained and rinsed 
1/2 cup corn kernels, use this week’s fresh corn by removing kernels from cob 
1/2 cup salsa 
1/4 cup shredded cheese 
1 tsp cumin 
Salt and pepper to taste 

 
Instructions: 
1. Preheat your oven to 375°F (190°C). 

2. In a large bowl, combine the cooked rice, black beans, corn, salsa, shredded cheese, cumin, salt, and pepper.
3. Stuff each bell pepper with the rice mixture.
4. Place the stuffed peppers in a baking dish and cover with foil.
5. Bake for 30-35 minutes, or until the peppers are tender.
6. Store in an airtight container in the refrigerator/cooler until ready to eat.

 

 
Carrot Salad 
Created by: Love and Lemons 

This carrot salad recipe is so simple and delicious! Serve it as a side dish for dinner or brunch, or make it in advance and pack it for lunch. It will keep in the fridge for up to 3 days. 
 
Ingredients: 
1lb carrots, julienned 
3 Medjool dates, pitted and diced 
¼ cup chopped pistachios 
⅓ cup finely chopped cilantro 
¼ cup mint leaves, optional 

Dressing 
2 TBSP extra-virgin olive oil 
2 TBSP fresh lemon juice 
1 TBSP tahini 
1 TBSP honey 
1 small garlic clove, grated 
¼ tsp cumin 
¼ tsp sea salt 
 
 
Instructions: 
1. Place the julienned carrots in a large bowl and sprinkle the dates on top. 

2. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, tahini, honey, garlic, cumin, and salt.
3. Drizzle the dressing over the carrots and toss to coat. Sprinkle on the pistachios and cilantro and toss again. Sprinkle the mint leaves and serve.

 

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two plus years are available on the blog for reference.😊