Guest Blogger: Chef Anthony Rose Makes Lunch To Raise Awareness For Hungry Students Week

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Sweet Potato Chronicles


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3 slices of cucumber (cut into round circles) OR

3 carrots sticks (you don't need to peel them, just make sure they are washed well)

2 Romaine lettuce leaves (rinsed and dried)

3 chunks of cheddar, cut into ¼ inch cubes (I like something medium hard. Any cheese will do but avoid processed cheese)

3 dried apricots OR 2 tablespoons of raisins OR 3 pieces of dried apple

3 chunks of a good firm tofu (available at most grocery stores) OR 1 hard cooked egg, cut in quarters (at The Drake we put eggs in cold water, bring the water up to a boil and take the pot off the heat. Let the eggs stand in the water for 10 minutes and t

3 chunks of chicken breast (I like to buy the rotisserie chickens from the grocery store. At home my son and I will usually get about 4-5 meals out of one bird. We will use the leftovers for sandwiches, throw some meat into good soup to make it heartier

¼ cup hummus OR black bean dip (there are some great ready made spreads in grocery stores and at the deli counter as well. If you are feeling a bit more adventurous you can buy chickpeas or black beans in a can. Drain all of the water off and rinse really

6 pieces of whole wheat pita crisps (these are what my Mom uses. She will buy a couple bags, open all the pitas and cut them into wedges. She drizzles a little olive oil on top and some salt and pepper as well. Roast them in the oven at 300 degrees Fahren

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