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.
The only problem with Halloween: the kids never want it to end. They have requested Halloween-themed lunches for the rest of the week. Yesterday it was mini mummy pizza breads made with marinara, mozzarella and black olives on King’s Hawaiian sweet rolls.
Today, I really should have made some skeletons, but these little pumpkin bagel ghouls and banana goblins were the best I could do after a wild night of trick or treating and candy consumption.
We also made assorted Halloween-themed treats for a little party we had last weekend. I did a woefully poor job of documenting the food, because I was too busy making and arranging it. Here are a few highlights:
This quarter is getting the best of me and I haven’t managed to keep up with my lunch posts. In spite of work insanity, lunch must get made. Here is a roundup of lunches that feature a variety of delicious breads:
We’re getting through the first week on the new year and surviving being back in the school/work routine. I’ve been mixing it up with the lunches this week: lots of variety. On Tuesday, it was pizza bread, Wednesday was loaded with fruit, and Thursday’s lunch has quesadillas because the kids like quesadillas and, we’re out of bread.
I just love pizza bread. It’s so satisfying, especially when made on little rosemary parmesan rolls. In keeping with the parmesan theme in this lunch, I also included the favorite Goldfish flavor of the house: parmesan, of course. Sides are particularly pretty fruits and veggies: sweet grape tomatoes, crunchy baby carrots, crisp persimmon slices and tart Pink Lady apples.
The lunch has all the kid favorites: pizza bread, applesauce, baby carrots and a fruit strip. And guess what’s on the pizza bread? Yesterday’s Crock-Pot bolognese of course.
The kiddos loved their lunches yesterday and ate every last bite. They requested more pizza bread bites for today’s lunch, and I was happy to make this for them since it required no end of the week lunch creativity on my part.
For Thursday’s lunch, I made some little cheese pizza bread bites. My little Lily has lost so many front teeth that I have to cut up anything hard or crunchy into bite-sized pieces. I think she’ll have no problem with the fruit: juicy chunks of yellow peach and sweet tart raspberries. For a treat today: a marshmallow and a chocolate powerberry.
This lunch contains that classic favorite—pizza bread—made even better by using pretzel rolls. Salty crunchy snacks are veggie chips and pretzel Goldfish. I stocked up on fruit at the Tuesday farmers market, so I included sweet strawberries and tart green plums in this lunch.
I made another melty cheese thing for today’s lunch: grilled ham and cheese with sweet pickle relish. Lily ate a little section of this sandwich for her post-dinner snack. That gal is going through a growth spurt: I can barely keep up with her hunger. Good thing school is almost over, so she can spend all day eating.
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.
Last week is all a blur. I vaguely remember making these lunches:
Monday’s lunch was sweet, salty and crunchy. I packed a tin of fresh strawberries with yogurt, honey and granola. The trail mix has cheese crackers, pretzels and mixed nuts. I also included a couple of small tomatoes and a strawberry fig bar.
For lunch today I made the always popular pizza bread with marinara sauce and fresh mozzarella. I used a whole grain hot dog bun, because, of course, I was left with two sad buns after a grilling a pack of smoked sausages. Why do sausages come in quantities of five or six, but hot buns always come in packs of eight? Annoying.