Today I am featuring zebra lunches in celebration of the new addition of zebras at the Seneca Park Zoo. The Animals of the Savana expansion is beautiful. I visited it on Saturday morning.
Top Left: Zebra – apple (cut with a cookie cutter), melted chocolate piped with a ziplock bag, blueberries
Bottom Left: Pistachios
Right Side: Zebra – hot cooked Nishiki rice pressed into a cookie cutter with plastic wrap, black beans (I used my food processor to puree black beans with some olive oil, onion powder and a splash of lemon juice), then I piped the black beans in stripes with a Ziploc bag with a small tip cut off, assorted lettuce
My friend Carol ate this lunch on a day that we went on a Habitat garden tour.
Container: LunchBots Trio
Top Left: Zebra tortilla chips – cut flour tortillas with a cookie cutter, place on cookie sheet sprayed with cooking spray, spray shapes with cooking spray, sprinkle with paprika in stripes (I used the end of a straw) and bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp.
Top Right: Raspberries, sugar snap peas
Bottom: Macadamia nuts
Container: U Konserve
Contents: Zebra – cucumber (cut with a cookie cutter), I tried to scrape some of the skin with a knife but it is subtle, hummus
I made this Zebra sandwich lunch for a nephew in 2012.
Recently I had my 19 year old niece over for dinner. I asked her what she wanted and she said crepes. When she got here, I told her that she might be disappointed but not surprised that I tried new types of crepe filling. I am known for trying new recipes.
Broccoli and Cheddar Crepes – My crepe batter is similar to this. Boil broccoli florets in water for a few minutes, then drain. Put shredded cheddar and broccoli in a crepe and fold. Place crepes in a baking pan coated with cooking spray. Add shredded cheese on top of crepes. Bake at 375 for about 20 minutes or until brown.
Salad – I took the easy route and it was salad from a bag. My niece had ranch dressing and I had Italian.
Roasted Blueberry and Rhubarb Crepes with Honey and Greek Yogurt – I used frozen rhubarb that I thawed in my refrigerator overnight. I drained it well before roasting.
My critique of the meal: The broccoli crepes were very good but I prefer the asparagus crepes since they seem more special. I liked the roasted rhubarb and blueberries and think it would be great over vanilla ice cream with whipped cream.
I made this lunch for my friend Dennis on a day that we met at the zoo. I happened to find gigantic blueberries at Wegmans. They were a fun addition to this meal.
Top Left: Pistachio nuts
Bottom Left: Penguins – carrot (cut with a cookie cutter), mixed greens
Right Side: Penguin – hot cooked Nishiki rice pressed into a cookie cutter with plastic wrap, black beans (I used my food processor to puree black beans with some olive oil, onion powder and a splash of lemon juice), blueberries
I made this Pelican themed lunch for my Mom. She was excited that I threaded the fishing line on the pole (I used a toothpick). Both of my parents remembered the family history surrounding my choice of theme. When I was 6, my parents, my sister, and I joined my Grandparents who had their motor home in the Florida Keys that winter. A few memorable things happened during that trip. My sister’s beloved boy doll, “Timothy Ketchup”, fell into the water. She screamed, my Grandma thought one of us fell in but it was Timothy. My Dad was able to save him. Timothy was memorable since he was anatomically correct and wet his diaper. The second memorable thing was a pelican somehow grabbed a fish that was still attached to our fishing pole. I remember it flying with the fishing pole dangling. It did not get far before it dropped it.
Container: U Konserve
Contents: Pelican – cheese mashed potatoes shaped by hand, Beak & Feet – marbled cheese, Eye – dried blueberry, Fish – cucumber (cut with cookie cutter), Fishing Pole – carrot, Fishing line – spaghetti, blueberries
I made this lunch for my Mom at her Lake House. She loved it!
Left Side: Koala bread – 30 minute cheese bread, dried cherry eyes, almond nose
Top Right: Mixed nuts
Bottom Right: Watermelon
I made this elephant shaped macaroni and cheese with my 16 year old niece at my parent’s Lake House. My Mom made her macaroni and cheese with less liquid and baked it in a 9 x 13 inch pan. When it slightly cooled, we used a cookie cutter to cut the shape and a spatula to carefully put it on the plate. My niece styled this with a broccoli ear and broccoli spray.
I made this lion shaped bread for myself. I was going to try to re-do it before posting since it is sort of ugly. But I decided that it is ugly in a cute way. Plus the jam filled mane was delicious!
Left Side: Lion – 30 minute cheese bread (without the cheese), eyes – dried cherry, mane – strip of bread dough that I filled with jam then folded over and cut with a sharp knife
Top Right: Trader Joe’s Seed and Bean Medley
Bottom Right: Lion – cantaloupe (cut with a cookie cutter), honeydew melon