Today’s lunch is pretty much a redux of last night’s dinner. I made some hunter’s style chicken a couple of night’s ago, so I’ve been working those leftovers for a few days. Last night I wasn’t in much of a cooking mood (shocking, I know), so I decided to make some quesadillas with the yummy saucy shredded chicken, which I served with some broccoli salad. I find that broccoli salad is hit or miss with the kids—sometimes they go for it, sometimes not so much. The version is pretty kid-friendly: raw broccoli chopped really small, cherry tomatoes, dried cranberries, pepitas, sunflower seeds and small cubes of aged cheddar tossed in the minimal amount of dressing. I’ve tried all sorts of broccoli salad dressings, but one of the simplest is some mayo with a little apple cider vinegar and sugar. I always try to use a small amount of mayonnaise dressing, because I just can’t abide salads that are swimming in a pool of mayo. Since this lunch came together pretty quickly, I decided to make some cute apple, sunflower seed butter, and Nilla Wafer sandwiches. Aren’t they adorable? As luck would have it, I had a teeny tiny apple that was almost exactly Nilla Wafer-sized when sliced.