Not one but two lunch boxes today -- one for shmoo and one for daddy shmoo. I figured I was up and cooking anyway, so why not? It's interesting to contrast a grown-up lunch like this one with the kid-friendly version coming up. They're very different!Our bumper crop of tomatoes and all the local cucumbers inspired me to think Greek Salad, and Greek Salad made me think Big Fat Greek Lunch Box!
So there's the Greek Salad at bottom right, filled with fresh-picked tomatoes, cucumbers, kalamata olives, sweet onion, and a sprinkle of Greek oregano. Oil and vinegar dressing is in the little container.
Next I wanted to make the Spinach Phyllo Triangles from Vegan Lunch Box, but my husband doesn't usually care for tofu. So I used the recipe anyway and substituted fresh button mushrooms for the tofu. Instead of using raw filo dough and baking them, I spooned the filling into premade frozen filo cups and put them right into the lunch box. So easy!
At top right are tangy potatoes roasted in lemon juice and olive oil and two dolmas (rice-stuffed grape leaves). Finally, for dessert, a donut peach fresh from the farmer's market. I love these donut peaches -- they're so sweet, and the perfect size for packing in a lunch box.
By the way, this lunch was packed in a new 2-tier Gel-Cool Bento Box from I Love Obento, our second attempt to find a bigger-sized lunch box to fit my husband. The lids are filled with freezer gel and act as little ice packs to keep the lunch cool. How neat is that?Verdict: This email just in from daddy shmoo: "Hi - lunch was great! Everything was wonderful and all the dishes blended well together. I only wish there was enough to share with everyone in the office. Five stars." (Special thanks to I Love Obento for the awesome box!)
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