The kiddos always enjoy a snacky lunch with assorted meats, cheese, crackers and fruit. Actually, I also love this type of lunch. For today’s version, I packed sliced salami and Canadian bacon, extra sharp cheddar cheese, pretzel Goldfish and cheddar Goldfish, apple slices and super red strawberries.
Tuesday afternoons are a bit hectic in our house on account of: it’s lesson day. Iain has his ukelele lesson and Lily has two hours of dance lessons. At the end of all these lessons, them kids are hungry and there’s not much time to scrape together a dinner. Sometimes the best solution is calling Thai Boat from the dance studio and picking up a big load of deliciousness on the way home. The kiddos are even thrilled to get leftover cold Thai food in their lunch boxes.
Last week I discovered an intriguing recipe for protein pancakes made with cottage cheese, egg whites and oats. These pancakes are super easy to make: you just combine a small carton of egg whites, a container (16 oz.) of cottage cheese, two cups of rolled oats, and a tablespoon of sugar in a blender. The batter is a little thin, but thickens up after it sits for a few minutes. The kiddos just loved these pancakes—especially the leftovers with a little smear of Nutella inside. Some grilled corn cut off the cob and berries were perfect sides.
This delicious lunch has sweet fruit (lemon apricots and strawberries) and a sweet sandwich (peanut butter and grape jelly) and a sweet bar (dried fruit, nut, and dark chocolate bar).
This little round sandwich may not look like much, but it’s loaded with goodies: marinated chicken, salami, fresh mozzarella and avocado. With some apple slices and strawberries, it was the perfect Friday lunch.
For today’s lunch, I made pizza bread with peppered salami on a brioche bun—fancy! I also included two salads: a fruit salad with stone fruit and strawberries, and my new favorite potato salad.
Doesn’t this potato salad look delish? I’m always experimenting with potato salad, because I’m not a big fan of traditional American potato salad, which is basically boiled potatoes slathered in mayonnaise with celery and raw onions (both of which I hate). It never made sense to me: you take something heavy and starchy and mix it up with something heavy and fatty. Plus, potato salad is picnic/pot luck food, and mayo at picnics is a total no no. Food safety, people. So, yesterday, during my relatively calm office hours, I went searching for a new potato salad recipe. I stumbled upon this beauty by Deb Perlman. Her spring salad with potatoes contains spring onions, radishes and asparagus. I had none of those ingredients, but Deb encourages substitutions, so I made quick pickled carrots for my zippy pickled component. I had some precious little haricot verts, so I threw those in during the last few minutes of boiling the potatoes. I also thought a little protein would be nice, so I added a can of kidney beans. It turned out amazing. This is my new go-to potato salad. I’ll be making it for picnics at the beach this summer.
I’m two for two this week: the kiddos really loved today’s lunch. I made little sandwiches with salami, pub cheese and dill pickles on thinly sliced sourdough. And, I stuck with the red fruit theme I started yesterday. Who doesn’t love sweet strawberries and cherries?
Yesterday’s lunch was a hit with the kiddos: the both were in the clean lunch box club. That’s what happens when you make chicken taquitos served with lots of sweet, red fruit.
Sometimes you just have to indulge the kiddos. They requested fluffer nutter sandwiches for lunch and that’s what they got. Fluffer nutters in our house have peanut butter, Fluff, AND Nutella. Mmm, crazy good. I even used the little dolphin sandwich cutter to make them extra special. As if this lunch couldn’t get any better, I cut up some sweet farmers market carrots and stone fruit (apricots, nectarines and donut peaches) to go with those adorable sandwiches.
Last night we had take-up from our favorite Thai restaurant. As a result, the kids got the best lunch ever: pad see ew and pad thai from Thai Boat. I can smell the deliciousness just thinking about it.
This Tuesday lunch is super simple: a quesadilla filled with shredded cheese and homemade refried beans (left over from dinner), some carrots, a few cashews, and pretty fruit.
Lily insisted on helping me with today’s lunch making, and Lily is all about presentation. She even invented a new snack: the pepperoni and cheese “taco” (a slice of pepperoni wrapped around a piece of Dubliner cheese). She decided that the tacos needed a couple of ham rolls next to them. Iain requested cherries, so will filled the big compartment with cherries and strawberries (super sweet extra delicious farmers market fruit). Lily decided we also needed to have some cherry tomatoes to go with those cherries. And the last things we added to the lunch boxes were a few carrot slices and some little Goldfish grahams. Quite the elegant lunch.
The kiddos have been really into melon lately. We finished out last week with a couple of melon and sandwich lunches. The one above has peanut butter and jelly sandwiches with seedless watermelon. And the one below has a little ham and cheese slider with honeydew, strawberries and cherries.