Back To School

One week down. 5 days done. Only 175 more to go. That's right, we are heading into our second week of the school year. Is it wrong that I'm glad at the end of it we have a three-day weekend? I think it's time. We deserve a little break. 

With the new school year, comes the need for new lunch box ideas, and ways to keep things fresh and fun for my little man. He loves his new Angry Bird lunch kit his Maa Ma bought him, and it's my job to make sure it's filled with yummy things he loves all year long. 

I actually had these at a party years ago, and immediately asked for the recipe. I love pinwheel sandwiches, for many reasons, one being because they are so versatile. They make a terrific packed lunch idea for school or the office. See, I also happen to have a husband who takes his lunch to work every day, so I'm on the hook for double the ideas, every. single. day. 

But they are also a hit at parties, barbecues or potlucks. You can whip up a huge batch of them in almost no time at all, and your guests can just keep going back for more, and believe me they will. I also love them for a simple supper. Add a tossed salad, or maybe some marinated cucumbers and fresh fruit on the side, and you've got a meal that is fresh, light and tasty after a long day.

Back to school time is so stressful in so many ways. Lunch box ideas shouldn't have to be one of them. Make sure they go to school with a great tasting, fun to eat meal for them...and super easy for you!

Salami & Spinach Pinwheels

Hard salami, sliced thin

1 (9 oz.) bag fresh spinach

1 (2.25 oz.) can chopped black olives

1 container garden vegetable cream cheese

Flour tortillas

Spread cream cheese on each tortilla, all the way to the edges. Lay 5 pieces of salami on each, overlapping a little. Sprinkle with olives. Layer spinach on time. Roll tortilla up, as tightly as possible. Slice into 1 inch pieces. Cover and chill until ready to serve.

Shared on The Country Cook Aug. 29, 2014

Earth Fare Comes to Fort Wayne

I am so excited. We have a new store here in Fort Wayne, and it's a great addition to our community. Foodies are gathering at the doors and shoppers are crowding the aisles. That's right folks, in case you haven't heard, Earth Fare has come to our city; and I am honored to be blogging for them too! 

That's right, once per month you're going to see a recipe of mine that I purchased all of the ingredients for at Earth Fare. But before I get to the yummy dish, let me tell you a little more about this new grocery store, or at least new to us. 

Earth Fare's mission is to connect communities and improve lives through food. Their vision is to be the most trusted organic and natural food market in the country. To be a place where healthy decisions are easy, shoppers can have confidence in the food they buy, and patrons always feel welcome.  

And I can tell you from personal experience they excel at all of this! The first time you walk through the doors, you are greeted by friendly employees, beautiful food and an easy to maneuver store. 

Plus, what really sets Earth Fare apart from other stores is what their products do not contain. No products contain high fructose corn syrup, trans fats, artificial colors/sweeteners, and synthetic growth hormones in fresh meat and dairy. Basically you can shop without having to read the labels, because they already have and you can trust you are getting the absolute best there is. 

For my first recipe I had Memorial Day and summer picnic season on the brain. And for us, neither of those are complete without a great pasta salad. But the fantastic thing about this version is that it's full of so many yummy things, it also makes a great lunch, or even light summer time supper. When the temps are so high, cooking is out of the question and you're practically melting, this is filling without being heavy. 

If you want to learn more about Earth Fare, or maybe see if you have one close to you, be sure to check them out online. You can also find them on Facebook, Twitter and Pinterest. 

Antipasto Pasta Salad

1 lb. short cut pasta

1 red bell pepper, finely chopped

1 green bell pepper, finely chopped

1 (2.2 oz) can sliced black olives, drained

3 tomatoes, seeded and finely chopped

3 string cheese, chopped

1/4 lb. Genoa salami, chopped

3/4 c. creamy Italian dressing 

1/2 TBS dried parsley

1/2 TBS Italian seasoning 

Salt and Pepper to taste

Bring a large pot of water to boil. Cook pasta according to package directions. Rinse well with cold water. Drain well. In a large bowl combine cooled pasta, peppers, olives, tomatoes, cheese, salami, and seasonings. Stir to combine. Pour dressing over top. Stir again. Chill for at least an hour before serving. 

Shared on The Country Cook May 23, 2014

Disclaimer: I was provided with a gift card to purchase ingredients from Earth Fare. All thoughts opinions and the recipe are my own.