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 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.
A bread machine is one of those big bulky kitchen appliances that I never imagined would be an essential item in my house—that was, until I got a bread machine. I love this thing. The loaves that bake in the machine are a little funky in size: tall and puffy with a hole in the bottom from the mixing device. But, the kids don’t complain: they love fresh, warm bread. The thing that I really love about the bread machine is that it mixes dough perfectly. We use every week to make pizza dough: dump the ingredients in and the dough is ready in 45 minutes. All it needs is a short rest and then it’s ready to roll out.
I’ve also discovered that the bread machine can make lots of other doughs, including enriched doughs for brioche, sweet rolls, pan de muerto and challah. Look at this beauty I made yesterday:
And here is today’s school lunch, featuring that lovely bread:
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.
Here at Love and Lunch Corporate Headquarters, we have had a rough couple of weeks (a month?) of sicknesses working their way through the office. As a result, I haven’t been keeping up to date with my lunch posts. But, rest assured, we have been eating. And eating quite well, I might add. I was thinking about this as I made sandwiches for the kiddos last night. I took sandwich requests (always a mistake), so I had to make two different types for today’s lunch: one with mortadella and the other with roast beef. Making these fancy sandwiches made me reflect on my own childhood of bologna, American cheese (Kraft singles), and ketchup (Heinz, please) sandwiches. Yep, that atrocious combo was my favorite. My kids definitely have way better taste than I ever did at their ages.
Of course, I didn’t grow up in California (except for a brief stint in kindergarten when Dad was stationed at March AFB), land of plenty. I mean just look at this strawberry:
My kids are so lucky to have year-round access to such amazing produce. It makes it a lot easier to pack reasonably healthy lunches when you always have delicious fruit and veggies on hand. Here is a round-up of some recent lunches. Almost all the produce is from the SLO Farmers Market. Yum, yum and more yum.
This week I made a variety of sandwiches and such on bread. For Valentine’s Day, the kids got pizza bread on King’s Hawaiian rolls with sugar cookies, carrots and radish flowers on the side. I admit that I’m not very skilled at making radish flowers, but the kiddos were eager to jump in and help.
Wednesday it was Make Your Own Sandwich day with some kid-approved sandwich ingredients: salami, ham and delicious Irish cheddar cheese.
I got creative with my bread machine this week and made a lovely loaf of spiced carrot bread. I love adding shredded fruit or veggies and cinnamon/pumpkin pie spice into the bread dough: it gives the bread just a little hint of sweetness. Yum!
And here were are at the end of the week with a peanut butter and Nutella sandwich. Seriously, what could be better than ending the week on a sweet note?