MASON JAR
MAKE OVERNIGHT OATS
We all know that breakfast is the most important meal of the day. I love to eat something healthy, like oatmeal. But who on earth has time to make it in the morning? Read on for a trick to prep a no-cook oatmeal that’s ready when you wake up.
Combine oatmeal ingredients in a Mason jar. Shake, then refrigerate overnight.
PB&J Overnight Oats
Total
10 min plus overnight soaking
Serves
1
This oatmeal is a healthy way to satisfy your PB&J cravings. I flavor the oats with peanut butter, then swirl in strawberry jam when I’m ready to eat, but feel free to use your favorite jam or jelly.
¾ cup unsweetened almond milk
2 Tbsp. creamy peanut butter
2 tsp. honey
2 tsp. chia seeds
2 tsp. flax seeds
¼ tsp. kosher salt
½ cup old-fashioned rolled oats
Strawberry jam and coarsely chopped peanuts, for serving
In a 1-pint Mason jar, combine the almond milk with the peanut butter, honey, chia and flax seeds and the salt. Close the jar and shake until well combined. Add the oats, close the jar and shake again. Refrigerate overnight. Serve with strawberry jam and coarsely chopped peanuts.
Ingredient Swaps
MILK In place of the almond milk, swap in another nut milk, such as cashew or hazelnut, or use soy milk or regular milk.
NUT BUTTER Instead of peanut butter, use almond butter, then garnish with sliced almonds instead of peanuts. Or try Nutella with chopped hazelnuts. May not be as healthy, but it’s so good!
JUICE Instead of milk, add a fruit juice, like apple. Omit the honey if you go this route.
SPICES Shake up your oats with ground cinnamon. Then garnish with apple chips and sliced almonds.
DIY A NOODLE CUP
STEP 1 Make a fast and easy broth base in a Mason jar with miso, soy sauce and water.
STEP 2 Add ramen noodles.
STEP 3 Top the ramen with your favorite soup ingredients.
STEP 4 When you’re ready to eat, fill the jar with boiling water, cover and let stand for 5 minutes.
Miso Chicken Noodle Cup
Total
15 min;
Serves
1
2 Tbsp. shiro (white) miso
2 tsp. soy sauce
1¾ oz. ramen noodles, broken into smaller pieces
⅓ cup shredded cooked chicken
¼ cup baby spinach
1 large shiitake mushroom, stem discarded, cap very thinly sliced
1 slice of lime
In a 1-pint Mason jar, whisk the miso with the soy sauce and 2 teaspoons of water. Add the remaining ingredients. To serve, fill the jar with boiling water, cover and let stand for 5 minutes. Shake lightly before serving.
MAKE AHEAD The noodle cup can be assembled and refrigerated overnight. Add boiling water before serving.
PACK A PORTABLE SALAD
This salad is so pretty, but let me tell you why assembling it in a Mason jar is also really smart: The container is likely to stay upright in your bag, and even if it does tip over, it’s sealed tightly so the dressing won’t leak all over. Plus, by layering the ingredients the way I do, the cabbage marinates in the dressing while the more delicate ingredients stay fresh.
Pour dressing into the Mason jar first. Layer salad ingredients with the heaviest ones on the bottom.
Pickled Cabbage Salad with Chicken
Active
30 min;
Total
1 hr 30 min;
Serves
4
1 cup distilled white vinegar
3 Tbsp. packed light brown sugar
Kosher salt and pepper
½ lb. red cabbage, shredded
1 large carrot, shredded (1 cup)
1 Fresno chile—halved, seeded and thinly sliced
½ lb. green cabbage, shredded
1 Tbsp. Asian fish sauce
2½ Tbsp. extra-virgin olive oil
3 cups shredded cooked chicken (12 oz.)
1 cup cilantro leaves
½ cup coarsely chopped honey-roasted peanuts
1.
In a medium bowl, whisk the vinegar and 1 cup of water with the sugar and
1 tablespoon of salt. Pour half of the brine into another medium bowl. Add the red cabbage to one bowl along with half of the carrot and chile. Add the green cabbage to the other bowl along with the remaining carrot and chile. Refrigerate the cabbages until pickled, about 1 hour.
2. Drain the cabbages, reserving ¼ cup of the brine from the green cabbage. In a small bowl, whisk the reserved brine with the fish sauce and olive oil and season with salt and pepper. Divide the dressing among four 1-pint Mason jars, then layer in the red and green cabbages, followed by the chicken. Top with the cilantro and peanuts and serve.
MAKE AHEAD The salad can be refrigerated overnight.
VARIATION Use solid white tuna, poached salmon or diced tofu in place of the shredded cooked chicken.
SHAKE COCKTAILS
Mixing drinks in individual Mason jars is great for parties because it lets your guests join in on the fun. Plus, it means you don’t have to keep rinsing out your one and only cocktail shaker between drinks.
Combine cocktail ingredients in a Mason jar. Fill with ice cubes, close the jar and shake well.
Cucumber and Mint “Fauxjito”
Total
5 min;
Makes
1
My virgin riff on a classic mojito is incredibly refreshing. Packed with fresh mint and topped with club soda, it has a cooling quality from cucumber and a hint of sweetness from agave.
6 thin slices of English cucumber, plus 1 long, thin slice for garnish
6 large mint leaves, plus 1 sprig for garnish
2 oz. fresh lime juice
½ oz. agave nectar
Ice
4 oz. chilled club soda
In a 1-pint Mason jar, muddle the 6 cucumber slices with the mint leaves. Add the lime juice and agave nectar; fill with ice. Close the jar and shake well. Strain into an ice-filled collins glass. Top with the soda; stir once. Garnish with the long cucumber slice and mint sprig.
Mixed-Berry Martini
Total
5 min;
Makes
1
This tart, fruity cocktail is best in the summer when berries are at their peak. People always go crazy for the color and immediately want to try the drink.
5 raspberries
2 Tbsp. blueberries, plus 1 for garnish
3 blackberries
2 oz. vodka
1½ oz. fresh lime juice
Ice
In a 1-pint Mason jar, muddle 4 of the raspberries with the 2 tablespoons of blueberries and 2 of the blackberries. Stir in the vodka and lime juice and fill with ice. Close the jar and shake well. Strain the cocktail into a chilled coupe. Skewer the remaining raspberry, blueberry and blackberry on a pick, garnish the cocktail and serve.