Laptop Lunches #113

Carrots, bell pepper strips, and grape tomatoes with spinach yogurt dip (Joy of Cooking), peanut butter granola bites; strawberries; smoked salmon mousse pinwheels (recipe below); and orange slices.

I love spinach yogurt dip. I just so rarely buy yogurt. But it's a super simple thing to whip up, so long as you remember to defrost the spinach and strain the yogurt, and in my experience it lasts about a week in the fridge (just pour off the liquid that may pool on top).

The peanut butter granola bites are amazing and so easy. You don't have to turn on the oven. Plus, they include oat bran and flaxseed, so you can feel virtuous about your dessert, even virtuous enough to eat them for breakfast with a glass of milk. Eventually I will get around to making my own granola instead of buying the overpriced, overprocessed stuff at the store. Until then, these will work.

I generally only make salmon mousse for parties, but I had some leftover smoked salmon (just a tiny bit), and it seemed like the thing to do to make pinwheels.

Smoked salmon mousse pinwheels
Serves 2-4

About 1 oz. smoked salmon
1/4 cup whipped cream cheese (or about 2 tablespoons of the regular kind)
1 tablespoon unsalted butter, softened
1-2 tablespoons fresh minced herb of your choice (dill, parsley, and chives are all good choices)
Taco-sized flour tortillas

Puree salmon, cream cheese, and butter in a food processor (I use a Smart Stick chopper attachment). Mix in minced herb. Spread mixture on tortillas. Roll tightly. If making ahead of time, chill before cutting rather than after. Cut into 1 inch slices.

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