We've been so inspired by your #NoWasteBagLunch photo entries at our contest page over here, we jumped in the kitchen and started whipping up our own fall-welcoming bag lunches. We raided our harvests, broke out some of our favorite recipes and got to work! Check out some delicious lunch (with leftovers) ideas from Stacy, Will and Ariana. 

While you're contemplating whether to make Will's Dagwood or Stacy's Zoodle Salad, don't forget to snap some pics of your own awesome lunch concoctions and enter to win free produce and a sweet retro STANLEY lunch pail and thermos kit here.


Whole30 Avocado Zoodle Salad

From the Kitchen of Director of Sales & Partnerships Stacy Carrol
Serves 4-6

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INGREDIENTS

3 ripe avocados
3 large zucchini, spiralized
1 large red bell pepper
1 large yellow bell pepper
2 sweet potatoes
juice from ½ lemon
¼ cup raw cashews
¼ cup olive oil
1 cup fresh basil
3-4 cloves garlic
1 tsp sea salt
½ tsp black pepper
1 pound chicken thighs, chopped into bite-size pieces
1 tbsp olive oil [to cook chicken]

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DIRECTIONS

1. Spiralize your zucchini. Set aside. 

2. For the sauce: in a food processor add avocados, lemon juice, cashews, basil, garlic, sea salt and pepper. Run the food processor until all ingredients are combined and the mixture is finely chopped.

3. Next, while the food processor is running, add in ¼ cup olive oil and run until your pesto is thick and creamy. You may need to stop the food processor and wipe down the sides with a spatula to make sure all ingredients are well combined.

4. For the chicken: Add 1 tbsp olive oil to skillet on medium heat. Add chicken and season with sea salt and pepper. Cook until chicken is no longer pink and is cooked through.  

5. For the sweet potatoes: peel, and chop into bite size pieces, place on baking sheet and season with salt & pepper (do not add olive oil it will make them too oily for the mix) bake in a pre-heated 375 degree oven for about 30 min.

6. To combine dish, add zucchini noodles, peppers, sweet potatoes, and pesto to skillet with chicken and stir to combine all ingredients and heat the dish through [this should only take a minute or 2]. Be sure not to cook the zucchini noodles too long or they will become mushy!!  

7. Garnish with crushed cashews, and fresh basil


Kitchen Sink Harvest Dagwood

From the Kitchen of Food Access Manager Will McCabe
Serves 1

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INGREDIENTS

1 ripe avocado
1 portabello mushroom
1 large red bell pepper
1 large yellow bell pepper
2 slices Organic Valley white cheddar
1 can white tuna
2 slices H&S wheat bread

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DIRECTIONS

1. Raw is the way to go on this sandwich – the texture of the raw pepper and mushroom are a great complement to the avocado and tuna.

2. Layer the ingredients however you want, but we like tuna and avocado on the top and bottom to hold the cheese, pepper and mushroom in place on a big, messy bite.  


Chicken Tikka Masal-Yum 

From the Kitchen of Customer Operations Specialist Ariana Thompson
Serves 4

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INGREDIENTS

4 tbsp canola oil
1 lb skinless, boneless chicken breasts
1 small onion, diced
2 cloves garlic, minced
4 small carrots, diced
1 summer squash, cubed
1 tbsp tomato paste
Masala Spice Mix
1 can chopped tomatoes
1 cup coconut milk
Salt and pepper

Masala Mix
1 tsp ground cumin
1 tsp cinnamon
1 tsp paprika
1 tsp turmeric
½ tsp ground ginger
¼ tsp ground coriander
¼ tsp ground cloves

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DIRECTIONS

1. Mix the Masala Mix spices in a bowl. Set aside.

2. Heat 1 tablespoon of oil in a large pan over medium-high heat. Season the chicken with a pinch of salt and pepper and sauté the chicken about 7 minutes. Cover and set aside.

3. Add the remaining 3 tablespoons of oil to the pan with onion and garlic. Cook until veggies are softened, about 1-2 minutes. Add the carrots and squash and cook until softened, about 5 minutes. Add the chicken back in, add tomato paste and the stir in the Masala Mix until well combined. 

4. Add the chopped tomatoes and simmer. Turn off the heat and add coconut milk. Stir until well combined.

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