This week we wanted to focus on some quick and easy breakfast and lunch recipes. These recipes are all a great way to use up some of those pantry stocked items.

Banana Oatmeal Pancakes

These pancakes are a great “better-for-you” substitution to a breakfast favorite. When you are getting tired of banana bread and still have some ripe bananas left over, whip up a batch of these!

INGREDIENTS

2 medium ripe bananas (the more brown spots the better)
2 eggs
1/2 cup of oat milk (any milk will work, we prefer oat)
1 teaspoon of vanilla extract
1 1/2 cup of old fashioned oats (gluten free oats will work too!)
2 teaspoons of baking powder
1/2 teaspoon of ground cinnamon
1/4 teaspoon of salt
Olive oil for cooking

DIRECTIONS

Add all the ingredients (expect oil) to a blender. Blend for about 30 seconds - 1 minute, until smooth.

Heat pan or griddle over medium heat. Coat griddle with olive oil. Once pan is hot, add 1/3 cup of the batter to the griddle. Cook each side for 2-4 minutes, until pancakes slightly puff and you see a few bubbles.

Flip pancakes and cook until golden brown.

Wipe skillet clean and repeat with more oil until remaining batter is finished.

** If your griddle is smoking at any point, your pan is too hot and the heat needs to be lowered.

Recipe yields about 9 pancakes.

Top with your favorite syrup and some fresh berries.

Banana Berry Smoothie

This smoothie is a great way to fuel up for the day. Feel free to add any berries and greens you have in house. If some of your fruit is starting to ripen, throw in the freezer for easy to use smoothie ingredients.

INGREDIENTS

1 frozen banana
2/3 cup of frozen berries
1 handful of spinach
1 teaspoon of chia seeds
1 1/2 cup of dairy or your favorite non-dairy milk
2 teaspoons of honey
1/3 cup of plain greek yogurt
** add 1 spoonful of your favorite nut or seed butter for added flavor

DIRECTIONS

Add all ingredients to blender.

Blend until smooth and creamy.

Pour into glasses and enjoy!

Chef Carolyn’s Bean Quesadillas

Here is a simple lunch recipe that is quick and easy. Since we are missing taco day we though this would be a fun recipe to include this week.

INGREDIENTS

Soft 6” tortillas
1 can of refried beans (Amy’s Organic Refried Beans are great!)
grated cheddar cheese
cholula hot sauce
your favorite salsa

DIRECTIONS

Heat up a cast iron pan on medium heat.

Simply spread the bean paste on a tortilla, sprinkle it liberally with grated sharp cheddar cheese, spoon some salsa on, then place another quesadilla on top.

Grill the quesadilla on both sides until it is lightly browned and the cheese is melted.

We recommend topping the quesadilla with guacamole. Here is Chef Carolyn’s recipe

Guacamole

INGREDIENTS

4 ripe avocados
2-3 limes, juiced
half of a jalapeno pepper, seeded and diced (peppers can be hot, so be sure to wash hands after chopping)
1 tomato, diced
cilantro, chopped

DIRECTIONS

Mash up the avocados and add the other ingredients.

Taste it as you go along so you can make it as spicy or limey as you like.

Don't forget the salsa and chips!

Chef Mike’s Famous Grilled Cheese

Many of you know our Director of Culinary Projects, Chef Mike. This week he wanted to share his famous grilled cheese recipe. Mike has added some suggested ingredients to make a fancier version of your classic grilled cheese.

INGREDIENTS

4 slices of white or wheat bread
4 oz of butter
8 slices of your favorite cheese (Chef Mike recommends Gruyere)
salt, to taste
to make it fancy add 1 oz of truffle oil

DIRECTIONS

Melt 4 tablespoons of butter in an ovenproof skillet over medium heat. If you are adding truffle oil, at this to the pan too. Whisk and heat through. Remove melted butter from pan and set aside in a small bowl.

Heat non stick pan, skillet or griddle over low to medium heat.

Thinly spread one side of each slice of bread with butter. Place slices of bread, butter side down, on the pan or griddle. Divide the cheese evenly on top of the bread slices

Top the sandwiches with the second slice of bread, butter side up.

When the underside is golden brown, about 4 minutes, use a spatula to flip the sandwiches over. Gently press down on the sandwiches to help melt the cheese, but be careful not to smash it. Cook until the second side is golden brown and the cheese is melted.

Cut both sandwiches in half and serve immediately.

The gruyere version pairs nicely with fig jam.

Easy Tomato Soup

The perfect accompaniment to your grilled cheese is this tomato soup recipe. We recommend cutting up your grilled cheese into small squares and topping your soup with the mini grilled cheeses.

INGREDIENTS

Two 15 oz containers of vegetable or chicken stock
28 oz can of crushed tomatoes (we recommend San Marzano)
1 cup of heavy cream
salt and black pepper, to taste
20 basil leaves, chiffonade for garnish

DIRECTIONS

Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low.

Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally.

With an immersion blender, puree soup.

Serve soup with basil chiffonade and mini grilled cheeses.

Sriracha Tuna Salad Wrap

Up next is another easy lunch recipe. If you or your family are not fans of spice, the sriracha can easily be omitted. Included in our recipe are some suggested wrap toppings. Feel free to get creative and add some of your favorites.

INGREDIENTS

2 cans (5 ounces each) of Albacore Tuna in Extra Virgin Olive Oil
1/3 cup regular mayonnaise
2 and 1/2 teaspoons Sriracha
1 regular lime 1/2 teaspoon zest, 2 and 1/2 tablespoons juice
1 teaspoon white sugar
1-2 large avocados
1 carrot
1 cucumber
1 red pepper
1 bunch cilantro, or your favorite greens
4 large tortillas
Optional: salt and pepper, fresh lime

DIRECTIONS

Throughly drain the tuna.

In a bowl, combine the mayo, Sriracha, lime zest, lime juice, and white sugar. Add in a pinch of salt and pepper to taste and whisk until smooth. Add in the tuna and gently stir until combined.

Prepare the veggies: thinly slice the avocados, cut the cucumber and carrot into matchsticks, thinly slice the red pepper, and coarsely chop a large handful of cilantro.

Warm the tortillas in a non-stick pan, or an open flame.

Lay out the tortillas. Divide the tuna mixture evenly among the tortillas.

Top the tuna with even amounts of sliced avocado, matchstick carrots, cucumber, red pepper, and cilantro.

Add some salt and pepper and fresh lime juice if desired.

Roll up tightly and enjoy immediately.