gather. learn. cook. eat.

1825 Pearl A, Boulder, CO 80302

(Home) school lunches for the kiddos!

View Printer-Friendly

September 2, 2020

Just like that, it’s September and the kids are back to school. We know everyone’s set-up is a little bit different this year but one thing never changes- they’ve got to eat. Whether you’re stressing about packed lunches or all-day fridge raiders, we’ve rounded up 4 kids lunch recipes to help you out. Have the kids whip them up and give yourself a break- you deserve it.

If you or your small chefs are looking for more, be sure to check out our after-school series and Monday programs beginning the week after Labor Day! Virtual and in-person options available.



4 flour tortillas
8 Oz shredded cheddar cheese
2 Oz queso fresco or cotija
1 cup smashed beans
1 tomato, diced
1 bell pepper, diced
¼ cup butter, divided
¼ cup sour cream 
¼ cup salsa 

Lay tortilla on a flat surface, sprinkle with cheddar and queso fresco. Add ingredients of your choice then place a second tortilla on top. Heat a large skillet on medium high heat. Add 2 tablespoons of butter or oil.  When the fat is hot, place the quesadilla in the pan. Cook until tortilla is golden brown. Carefully flip quesadilla and brown second side. Remove from heat and enjoy with sour cream and salsa.



Tomato Basil Soup

1 TBSP olive oil
2 cloves garlic, grated
2 cups San Marzano style tomatoes, crushed
½ cup vegetable stock
1 tsp onion powder
3 sprigs basil, picked and torn
½ tsp salt

Heat a sauce pot to medium with the olive oil. Add the garlic and cook it for 2-3 minutes until aromatic. Add the tomatoes, stock, and onion powder and cover the pot. Turn the heat to low, and continue cooking for 20 minutes on a gentle simmer. Turn the heat off, and add the basil and salt. For a smoother texture, you can blend the soup before serving.



Persian Flatbread

perfect for serving with the soup above or with your favorite array of dips and spreads. Add some cheese and veggie sticks and it’s a meal!

2 tsp active dry yeast
½ tsp sugar
½ cup warm water
1 cup bread flour
2 tsp kosher salt
1 TBSP olive oil
¾ TBSP butter, melted
½ tsp black sesame seeds

In a small bowl combine the yeast, sugar and warm water. Let sit for 5 minutes to activate the yeast.

On a clean work surface, combine the flour and salt. Make a well in the center and pour in yeast mixture and olive oil. Using your hands, knead well until a dough forms. If the dough is too sticky, add a little extra flour; if the dough is too dry, add a splash of water.
Let dough rest in a warm spot in the kitchen for a minimum of 30 minutes. When the dough has doubled in size, place it on a floured work surface and gently stretch dough into a long flat shape using your hands or a rolling pin. If you have time, you can proof it a second time for another 30 minutes-1 hour.

Pour melted butter on flatbread and sprinkle with sesame seeds. Bake in a 425 degree oven for 16-18 minutes or until golden brown.



Vegetable Fried Rice

Feel free to mix and match with whatever veggies are hanging out in the fridge- this one is perfect for those odds and ends that end up leftover after other meals.

2 TBSP toasted sesame oil
2 green onions, sliced
2 cloves garlic, minced
½” piece ginger, minced
1 carrot, box grated
½ red bell pepper, small diced
1 rib celery, small diced
1 cup cooked brown rice (ideally long grain)
¼ cup tamari 
1 egg
4 sprigs cilantro, picked

Heat the sesame oil in a deep skillet or wok on medium high. Add the garlic, ginger, and scallion, and stir until very fragrant. Add the remaining vegetables and cook until they are mostly done. Add the rice and smooth over the top. Let it cook a few more minutes, stir all together, and add in the tamari. Stir the mixture and cook for a few more minutes. Create a well in the middle of the rice and crack the egg into it. Let it cook for 2 minutes before popping it and stirring it into the rice. Garnish with cilantro and serve hot.