DAIRY-FREE LUNCH Ryanna Battiste, GRUB 20 WBM september 2014 This nourishing lunch was prepared in GRUB’s Wrightsville Avenue kitchen by food coach Ryanna Battiste. The fare is dairy free and also meets the requirements for gluten free, paleo and pesca-tarian eating plans with most local ingredients sourced from Tidal Creek Co-Op. Avocado Tuna in Lettuce Wraps INGREDIENTS 1 ripe avocado 1 can of solid white Albacore tuna Finely chopped celery Diced red onion Dijon mustard Lemon or lime juice Extra virgin olive oil Sea salt and black pepper, to taste Torn romaine lettuce leaves Optional additions: chopped apples, grapes, shredded carrots, finely chopped fermented dill pickles and a splash of pickle juice, kalamata olives, fresh cilantro, parsley. DIRECTIONS Mash avocado into bowl, add tuna and combine well. Add remaining ingredients and stir until com-bined. Moisten with olive oil, or extra avocado if needed. Pile into torn romaine lettuce leaves to make boats. Quick Local Summer Salad INGREDIENTS Cherry tomatoes Cucumber, chopped Basil, torn into pieces Extra virgin olive oil to coat Splash of apple cider vinegar Sea salt and black pepper, to taste Optional additions: chopped garlic, red onion DIRECTIONS Combine ingredients and toss. Raw Almonds Local Blueberries Resources Bento-ware Laptop Lunches’ Men’s Black/Blue Dual Kit with reusable flatware Lifefactory Glass Flip Top Bottiglia, courtesy of Tidal Creek Co-op
2014-9
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