Cover with boiling water just long enough to loosen, then drain. Oodles of noodles: Pick up a pack of cooked, preservative-free udon noodles at the grocery store. Add snap peas and carrot sticks for dipping. Middle Eastern to-go: Fill the compartments of your box with your favourite Mediterranean treats: Hummus in one, fresh pita wedges in another taboule, olives and maybe a little tahini in the remainders. Box it upīento boxes are fun, readily available and perfect for those who prefer to go sandwich-free at lunchtime. Add a puff of kale to mushrooms, close and pack. Mix up a little kale slaw by slicing baby kale leaves into strips and drizzling with oil and balsamic vinegar. Pile on the mushroom filling, seasoning well with salt and pepper. (I love oyster mushrooms but any kind will work.) In the morning, lightly toast two slices of sourdough bread and spread with hummus or olive oil. At dinnertime the night before, saute more mushrooms than you need, taking care to brown them nicely and evaporate their moisture. Mushroom magic: A delicious, satisfying option for the vegans in your life. If you’d like tomatoes on this sandwich (and I say, who wouldn’t?) pack them separately to be added just before eating. Add sliced mozzarella – fresh is delicious (dry it well first) but ordinary mozzarella will be great, too. Drizzle with good quality olive oil and layer with thinly-sliced prosciutto. Split a fresh square of focaccia bread in half. Prosciutto pronto: I rarely find someone – child or adult – who doesn’t like prosciutto (vegans and vegetarians excepted, of course). Layer cheddar, brie or a cheese of your choice and apple onto bread. Spread rustic, seedy bread with mayo and season with a bit more lemon juice. Lemony apple ambrosia: Cut up a green apple and bathe slices in a squeeze of lemon juice. Here are some homemade ideas that can help you save money at the noon hour, avoid lunchbox letdown and put a spring in everyone’s step this fall. I experimented not just with sandwiches but with interesting containers and sides and slaws. I began packing said lunches for myself and quickly realized that my boring tuna and egg salads weren’t exactly lighting up the lunch hour. When I got a new job in a neighbourhood where the dining options were either expensive or terrible (or both!), everything changed. My three kids weren’t especially picky and I thought I was a good cook – what was I doing wrong? Every morning, I hopefully packed up sandwiches and Thermoses and red cheeked apples, and every night I cringed as I pulled bruised, soggy, wasted food out of backpacks and lunchboxes. The cost of eating out has skyrocketed and packed lunch ideas are starting to wane, but that noontime meal is an important one.įor many years, school lunches were the bane of my existence. Many of us are back at the office, as well. Fall is here and all over the country, kids are marching off to school with lunches stuffed into their backpacks.
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