Rachael Ray's non profit organization, Yum-o!

Recipes

Lemon and Rosemary Chicken with Spring Onions, Rice Pilaf with Artichokes and Pine Nuts

Say hello to springtime with this delightful, wholesome meal!

Serves 4

Spicy Sesame-Soy Soba and Sliced Steak

Far Eastern flavors add an exotic touch to tender steak and noodles.

Serves 4

Crispy Fish Sticks

This catch of the day is reading for dipping!

Serves 4

Easy Boneless Roast Lamb with Roasted Potatoes and Tomatoes

This is the easiest ever (and super delicious!) lamb supper – it can even be prepared as a make-ahead meal!

Serves 8

Wa-s'up? Tuna Salad Pinwheels (Bento Lunch Box)

SUBMITTED BY:

Rachael Ray

A bento box is a groovy set of Japanese dishes that hold all the courses in one meal in separate containers that fit inside one big box. This fun and really funky lunch is made up of two different recipes – each one is so easy, you can make it in minutes! Bring some chopsticks to eat your Bento Lunch Box with and you really will be too cool for school! Make with Cold Ginger, Soy and Honey Sesame Noodles (Bento Lunch Box).

These are fun for kids of all ages, and you can get creative – feel free to swap out the tuna for some chopped chicken breasts or use deli-style turkey as well.

Serves 1

INGREDIENTS:

1/4 teaspoon wasabi paste (a blob the size of a pea)
1 tablespoon Tamari (dark soy sauce)
1 tablespoon vegetable oil
2 scallions, chopped
1 can tuna packed in water (6 ounces), drained and flaked with a fork
1 large flour tortilla (10 inches)
1 cup of your favorite greens (such as baby spinach)

DIRECTIONS:

In a small bowl, mix a small amount of wasabi with the Tamari and the oil. Add the scallions and tuna, and mash with a fork to combine.
Heat a large skillet over high heat and blister the tortilla for about 30 seconds on each side to soften and toast. Transfer the tortilla to the countertop and let cool for about one minute. Be sure to ask a grown-up helper (GH) to help you with the hot skillet and tortilla if you need it.
Top the tortilla with an even layer of the tuna salad and spinach. Fold two sides of the tortilla in at the edges then tightly roll up the tortilla.
Cut into 2-inch thick slices to make the pinwheels (ask your GH for help slicing the pinwheels if you need it).

Photo credit: Tina Rupp

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