#BrownBagIt with Chef Zane Caplansky

As part of our #brownbagit campaign, Action Against Hunger is sharing simple packed lunch recipes from Canadian chefs from coast-to-coast-to-coast. This fall, join your fellow Canadians: pack a nutritious lunch and donate the money you save so every kid can eat a healthy lunch.  Read on for this week’s tasty recipe from Toronto’s Chef Zane Caplansky:

 

Chef Zane Caplansky

Restaurant: Caplansky’s
Located: Toronto
Follow Chef Caplansky: Twitter / Facebook / Instagram
Listen: Let’s Eat with Zane Caplansky on Newstalk 1010

Like you, Chef Caplansky is concerned about fair access to food — so he took action — he’s sharing this delicious recipe for an easy lunch to take to work or school. Make this recipe this week and be sure to donate if you believe in a world free from hunger.

 

Donate & #brownbagit

 
 

“I eat this salad a few times a week. And in the summer season, everything except the Bulgarian feta is local and super fresh.” – Zane Caplansky

The Greek-ish Salad 6 oz. of vegetables: tomatoes, cucumbers, red peppers, kalamata olives and red onion 2 oz. Bulgarian feta, cubed or crumbled 6 oz. skinless chicken breast pan seared and seasoned with salt and pepper 2 oz. mustard vinaigrette (2/3 olive oil, 1/3 lemon juice, 1/4 teaspoon Caplansky’s mild mustard) Garnished with Greek cilantro Ontario peach for dessert Method Combine 2/3 olive oil, 1/3 lemon juice, 1/4 teaspoon Caplansky’s mild mustard for the vinaigrette. In a container, toss the washed and diced vegetables with the vinaigrette. In a non-stick frying pan, pan sear the chicken breast and season with salt and pepper, place with the salad, dice if desired. Slice a peach for dessert.

Don’t forget to take a photo of your lunch and share it on Twitter, Instagram or Facebook with the hashtag #brownbagit. 
 

Donate & #brownbagit