When I was in high school, I loved to eat a plate of sliders and fries at this place in Omaha called The Diner. It was, well, a charming little diner with classic diner food. Ever since I discovered those mini burgers, I’ve been obsessed with sliders. I don’t even know where the term “sliders” originated. I should do some research on the internets.
In the meantime, I’ll just continue to have fun making different types of sliders. I love a straightforward beef and American cheese slider loaded with pickles, lettuce and Thousand Island (secret sauce) dressing. Sometimes, I’ll mix it up with turkey or pork or even salmon. The other day, I made turkey sliders with sautéed kale and mushrooms incorporated into the burgers. They were fantastic. I always try to make a few extra burgers, so I have some leftover for lunches. They’re actually delicious cold.
I pack a lot of lunches. Luckily, as a college professor, my academic schedule is similar to my kids’ school year. That means I pretty much get to take the summer off from lunch packing. This could be one of the reasons that I’m pretty motivated to make good lunches; I get that much needed break in the summer. When I’m teaching, I often have very little time for lunch. Sometimes I eat during my office hours and sometimes I have a weird schedule like this quarter, in which I have a class that meets from 11:00 in the morning until 2:00pm (it’s a terrible class time). When I’m on campus, I pretty much always have to bring my lunch to work. Some days, I have no energy for making myself a fancy lunch once I’ve finished cobbling together a family dinner, cleaning the kitchen and making lunches for the kids. BUT, occasionally I can muster the will to pack myself a lovely sandwich—and, oh, how I love a lovely sandwich. I would be so excited to have a job in which all I did was come up with interesting sandwich combinations. Look at the gorgeous sandwich I made for my lunch today: it’s got cilantro microgreens that I discovered at the farmers market over the weekend, avocado sprinkled with chile limón seasoning, cheese, and thinly sliced grilled pork loin on sprouted wheat bread with mayo and brown mustard. I can’t wait to eat it today!
I typically feature kid lunches on this blog, but I also pack lunches for myself. My teaching schedule typically doesn’t allow for time to go out to lunch, so I frequently eat in my little windowless office—not the best ambiance, but at least the food is okay.
Here are a few of my favorite lunches from the past two weeks:
I can’t believe that the lazy days of summer are over and the kids have been in school for a full week. I am full of optimism for this new school year. I now have a 4th grader and a 7th grader (first time middle schooler!), so I feel like an old pro at lunch making.
Here is how the first week went:
I’ll admit that the first day of school snuck up on me. It was the day after my daughter’s dance recital and it coincided with the epic solar eclipse (which wasn’t so epic here), so there was a lot going on. For lunch, I stuck to a classic combination: peanut butter, Nutella and banana (quite possibly the greatest sandwich ever) with some crunchy veggies and a little farmers market apple.
On Tuesday, my son actually tried school lunch for the first time ever. He was underwhelmed by the “street tacos” so I’m not sure if he will by buying lunch at the middle school too often. For Lily’s lunch, I made a ham and cheese sandwich with butter and pea sprouts.
My kids are crazy about these salami sticks that come in two-pack at Trader Joe’s, so I typically throw them into a lunch at least once a week. On Wednesday, I also included a little sandwich with edamame and hummus, half a super sweet lipstick pepper, some plums and nectarines and parmesan Goldfish with almonds.
I was motivated to try something a little different for lunch on Thursday. I folded a tortilla around some sliced ham and guacamole to make a little pocket of yumminess (a little cheese glues the edges together). These were a big hit with the kids, so I think I’ll be making more tortilla pockets in the future.
On Friday, the lucky kiddos got sandwiches made on pretzel bread filled with leftover grilled cod fish and sprouts. How yummy does that sound? Whew, we survived the first week of school.
I still can’t believe it: the school year is over. It’s been a long slog this year, but we survived it. I’m actually relieved to get a break from lunch packing. I was starting to run out of inspiration as the school year wound down. I’ll be using the summer to get my lunch packing groove back and to try to master the art of choux pastry.
Here are some of the favorite kid lunches from the last two weeks of school:
I just love our new Monday morning routine in which the kids pack their own lunches. This week, I asked Lily to pack me a snack and she made me a beautifully organized container or cherries and carrots, complete with an encouraging “You’re Awesome” Post-it note. I love that kid.
Lunches for the rest of the week were full of variety. For Tuesday’s lunch I made little salami pizza’s on honey whole wheat English muffins.
Wednesday’s lunch contained lots of fruit along with cheese, pretzels and leftover pork tenderloin. I love how fast pork tenderloin cooks. I marinated two pork tenderloins in teriyaki sauce (Soy Vay®) and roasted them in a 500˚F oven for 20 minutes (be sure to line a baking sheet with parchment paper or you’ll be left with a sticky, burnt mess when cooking at this high temperature). They were perfectly tender and juicy. With rice and some quick sautéed mushrooms and sugar snaps, it was a perfect dinner with plenty leftover for both grownup and kid lunches.
On Thursday, the kids requested a “sandwich tasting” for lunch. These little King’s Hawaiian rolls have 1) Nutella, 2) butter and strawberry jam, and 3) crunchy peanut butter and marshmallow Fluff.
The last lunch of the week has some oranges that I picked last night in the dark (ripe, luckily), kiwi, carrots and a mini sandwich with mortadella, pork and cheddar. What a yummy end to the week.
This was a pretty good week of lunches for the kiddos: lots of variety and plenty of delicious fruit. We got some particularly delicious mangoes and a big, sweet honeydew that the kids have enjoyed throughout the week.
I actually don’t possess the secret for making lunches every week without going insane. Some days it seems impossible to balance work, kid activities, exercise, cooking, and errands/chores. Typically, my lunch-making strategy is to pack lunches while I’m cleaning up the kitchen after dinner. That way I’m not making a mess twice. I always have more energy for packing lunches early in the week—by Thursday night, I’m often a hopeless mess. But, miraculously, work gets done, the kids do their homework, dinner gets on the table, and the lunches do get made. I even occasionally get motivated to make decent lunches for the adults in the house.
I’m continually trying to come up with ways to get my kids interested in food prep and cooking. Some days it’s easier than others and I don’t try to force it if they’re not feeling it. A few days ago, my husband decided to give Iain, who is almost 12, a little grilling lesson. This kid LOVES burgers. And, he also loves fire, so it was a perfect combination. We made sliders, which are especially kid-friendly in terms of both flipping and eating.
The best part about making sliders: serving them for lunch the next day. The kids said they were delicious cold. Too bad there weren’t enough leftovers for me to have some for my lunch.
Tortellini from last night’s dinner translates into some yummy lunches today. For the kiddos, I tossed the tortellini in a little olive oil with some grated parmesan. Tortellini always seems really filling to me, so I just gave the kids a small serving of the pasta. I also packed lots of fruit (pineapple, persimmon, and grapes), a baby carrot, and some peanut butter filled pretzels.
And here’s the grownup version of leftover tortellini for lunch:
I tossed the tortellini with some kale, shredded carrots, diced salami and balsamic vinaigrette to make a delicious and filling salad. Just call me master of leftovers. And, yes, I’m loving my EasyLunchboxes.
My son Iain is obsessed with lamb. It’s his absolute favorite meat. My kids also love halibut, salmon, scallops, octopus, and oysters—pretty much anything that’s really expensive. Luckily, fancy meat and fish is cheaper at Costco than at a restaurant, so we tend to indulge for our Sunday barbecues. A delicious Sunday feast inevitably means a fancy Monday lunch, like today’s grilled lamb and mint jelly sandwiches.
And just when you thought this lunch couldn’t any better, I threw in my all time favorite chips: