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The Supermarket Gourmet

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by Buck Reed
The Snackle Box (Patent Pending!)

Is your lunch bag getting a bit boring? Or is lunch in a sit-down restaurant getting too expensive? Let’s face it, even fast food is putting a dent in our wallets! So, why not give a Snackle Box (Patent Pending) a chance? Put a little variety and zip into your noon break.

All you need is one of those boxes found in the sporting goods department that holds fishing lures. Yes, buy a brand new one, as you don’t want a used one that might have actually been on a fishing trip! Then, you figure out what to place in the various compartments. Snap it shut and you have an inexpensive lunch for your break in the day that is far from boring. Here are a few of my favorites:

Sliced Deli Meats. I like mortadella, salami, ham, and capicola, but you are only limited by your deli’s selections. I also like roasted and chilled sliced sausages with some mustard.

Sliced Cheeses. Again, you are only limited by what the deli person has to offer. Don’t be afraid to look for weekly bargains.

Specialty Cheeses. I like Babybel, string cheese, goat cheese, Brie, Camembert, and, if you are so inclined, a nice slice of blue cheese. Pairing them up can be quite a culinarian delight if you use combinations like canned pears for blue cheese or fig or mustard for most everything else. I also like a variety of nuts to go with these. Mixing garlic, spices, and herbs into cream cheese to make my own specialty cheese balls at a fraction of the cost of store-prepared ones.

Salads. Pasta salad might work well here, but macaroni, potato, or Coleslaw would be nice as well. Chicken, tuna, and shrimp are also good choices. Egg salad or even deviled eggs would be a nice addition as well.

Prepared Vegetables. Olives are an easy choice here, and adding some feta cheese can brighten up your midday meal. Roasted peppers, sweet or hot cherry peppers, pepperoncini, and banana peppers can add some heat to your palate and pair well with your deli meats. Some capers, pickled onions, or even whole scallions can also be a big addition to your box. I also like cherry or grape tomatoes, celery, or carrot sticks as well.

Seafood. Sardines or anchovies might not be everyone’s first choice—or a choice at all—but you can always find something to pair them with. I sometimes find shrimp on sale and will put a few boiled and chilled ones in my compartment with a sauce. Sweet Baby Rays dipping sauce is good on just about everything and works well with shrimp or other seafood. (Sweet Baby Rays does not pay me to say that, but if they are reading this, I am open to negotiations!).

Sauces & Spreads. Hummus is a good choice, and even the off-brand ones are pretty good. Also, tapenade, pesto, baba ghanoush, and a good vinaigrette will brighten your Snackle Box.

Crackers. With very little effort you can always find a cracker that is on sale that will work well with your lunch. I also like the Naan bread from our friends from the subcontinent of India. Pair that up with some chutney and you’ve got something going.

Fruit. Add some sliced fresh or canned fruit to your box, and you have a nice dessert, or better, something to pair with your other items. Sliced cantaloupe, strawberries, grapes, or watermelon chunks are a good addition.

Dessert. Adding a slice of cake, a couple of cookies, or a brownie is always a welcome treat. Even if you don’t have it with your lunch, it could be a nice pick-me-up for an afternoon snack. Or perhaps a couple of those so called fun-size candy bars might be a good choice. You can get a few of those from your kids’ trick-or-treat bags next month!

 These boxes are only about $5.00 and will probably last your whole career. Working with different flavors does not have to be expensive. Plus, doing this two or three times a week will not only save you a few dollars in the long run, but it will also put some pizzazz into your lunch break.

Did you like this article? Or, do you have an idea for another article? Contact me at Rguyinthekitchen@aol.com with any comments or if you have an idea you’d like to see featured in this column.

Top Left Compartment: Mortadella / Provolone

Second Compartment: Blue Cheese / Pears

Third Compartment: Hummus / Roasted Red Peppers

Fourth Compartment: Black Olives / Strawberries

Big Compartment: Crackers / Oatmeal Cookies / Chocolate Bars.

The Supermarket Gourmet

By On · Add Comment · In Columns

by Buck Reed

A Berry Summer

As I have written before, the summer brings an abundance of wonderful things to our table. We have grilled foods from our backyard, seafood from the oceans, and flowers for our centerpieces. But we should not overlook the wonderful fruits that we find in abundance at this time of year, not the least of which are the berries we are provided.

According to botanists, berries are the fruits produced by the ovary of a single flower of a plant. They are small, pulpy, and, most times, edible without a stone or a pit. Yet, they do contain more than a few seeds that are edible. Berries are full of nutritional value, including vitamin C, antioxidants, other vitamins and minerals, and are high in fiber—all packed in a low-calorie vessel. The best part is that they are plentiful this time of year; when you go to the market, it is well worth your time to look through the produce aisle for anything on sale.

It is best to keep berries unwashed in the container you bought them in and place in the refrigerator. When ready to use, give them a quick rinse and use as needed. If you want to freeze them, give them a rinse and Individually Quick Freeze (IQF) them by spreading the berries out on a sheet pan in a single layer, then place in the freezer until frozen. Remove to a plastic bag and return to freezer until ready to use. Once purchased, plan on using or freezing them as soon as possible, as they can spoil quickly.

In terms of berries, I am talking about the Big 4: strawberries, raspberries, blueberries, and blackberries. These are the ones available this time of year, and the ones that come to mind when we think of berries. Of course, we have the standby uses that everyone knows like pies, crisps, and cobblers, which we all know and enjoy this time of year. And we can always serve them with our morning cereal or add them to pancake batter to add a bit of decadence to our breakfast. But let’s look at a few more ideas the culinary world might offer us.

Salads are a great way to add berries to our plate. Sliced strawberries garnished on our salad greens with a bit of balsamic vinaigrette is refreshing and delicious at any barbeque as a side dish. A quick Google search of most any berries and salad will give you more than a few options. Pureed raspberries are a great addition to a vinaigrette and could easily become a family favorite.

Need a refreshing drink for a barbeque? Try sangria! I am not a doctor or scientist, but I can make an argument that with enough fruit, this alcoholic beverage might actually help you stay more hydrated than most others. I am pretty sure I would lose that argument, but, perhaps, you can take some comfort over the idea you are getting nutritional value as you enjoy your drink.

Finding good berries at a reasonable price this time of year is almost as easy as finding something to do with them. This is the time to enjoy the fruits of summer!