Salad:
2 cups ciabatta or other fresh bread, cubed
1 TBSP olive oil
1 tsp dried oregano
¼ cup cherry tomatoes, halved
¼ English cucumber, diced
½ yellow bell pepper, diced
2 Oz fresh mozzarella, cubed
2 sprigs basil, torn

Vinaigrette:
1 clove garlic, minced
½ tsp Dijon Mustard
1 TBSP red wine vinegar
2 TBSP olive oil
1 TBSP Za’Atar seasoning
Salt
Pepper

Preheat the oven to 375F.  Toss bread in the olive oil, salt, and oregano. Toast bread in the oven until golden brown.  Make the vinaigrette by combining the garlic, dijon, and vinegar in a bowl and slowly whisking in the oil until fully emulsified (you can also just shake it all up well in a mason jar!). Add the Za’Atar seasoning mix to the dressing, and finish it by seasoning as necessary with salt and pepper. Toss the toasted bread in half of the vinaigrette, then combine it with the vegetables, cheese and basil in a serving bowl. Pour the remaining dressing over the top of the salad and toss it well.

½ red onion, sliced thin
1 carrot, halved and sliced on a bias
½ crown broccoli, florets
2 TBSP panang curry paste
12 oz coconut milk
1 TBSP tamari
1 TBSP agave
1 kaffir lime leaf
2 sprigs Thai basil, picked
2-3 TBSP coconut oil
Salt
2 cups cooked jasmine rice for serving

Heat a pan on medium and add the coconut oil.  One at a time, add the onion, carrots, and broccoli. Saute the vegetables until the broccoli is vibrant in color and everything is tender. Move the vegetables to the outside of the pan and place the curry paste in the center. Gently toast the paste, stirring it around and cooking it until fragrant, about 2 minutes. Add the coconut milk, tamari, agave, and lime leaf. Cook the curry until it has thickened slightly, 2-3 more minutes. Then turn off the heat and add the basil. Serve with warm jasmine rice

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.

Quesadillas

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.

1 lb steak, flat iron or sirloin ideally
1/8 cup shawarma spice blend
1 clove garlic
1/2 lemon, zest and juice
4 sprigs cilantro
1/4 cup oil
vegetable oil (for cooking)
bamboo skewers

Combine spice blend with garlic, lemon zest and juice, cilantro, and oil to create shawarma marinade. Trim off any silverskin on the steak and dice it into ¾” inch cubes. Toss the steak in the marinade, being sure to coat it well and gently massage it in. Cover it and set it in the fridge for 1 hour or up to overnight. Meanwhile soak the bamboo skewers in water for at least 20 minutes.

Heat a cast iron on high with enough oil to coat the bottom of the pan. Thread 3-4 pieces of the marinated steak on each kabob. Once the first whisp of smoke comes out of the oil, place all of the kabobs in the pan and sear them on each side until well browned and crispy. Remove the kabobs from the pan and let them sit for 3-4 minutes to rest, then serve them hot over the tabouli salad.

2 heads frisée, torn
2 TBSP olive oil
¼ Lb bacon or pancetta, ½” diced
1 shallot, minced
3 TBSP sherry vinegar
1 TBSP Dijon mustard
4 eggs
1 lemon, juiced
Salt
Pepper

Put the frisée in large salad bowl. Heat the olive oil in a skillet over medium heat. Once it is hot, add the bacon or pancetta, and cook it slowly until crisp, about 10 minutes. Add the shallot and continue to cook the mixture until the shallots have softened, a minute or two. Add the vinegar and mustard to the skillet, and bring it just to a boil, stirring, then turn off the heat. 

Bring about 2 inches of water to a boil in a small, deep skillet, then lower the heat to barely bubbling. Add the lemon juice to the water. One at a time, break the eggs into a shallow bowl and slip them into the bubbling water. Cook the eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain them briefly on paper towel.  Pour the warm dressing over the greens (they should wilt just a bit) and toss the salad. Top each salad with a poached egg and serve immediately.

Take advantage of local corn and whip up this delicious salad! Kid and adult approved.

1 cup corn
½ cup black beans
5 green onions, sliced
½ tsp cumin
1 lime, juices and zest
3 TBSP olive oil
2 TBSP queso or feta
Handful cilantro
Salt

Mix oil, lime, cumin and salt in a bowl. Add rest of ingredients and stir. Chill until served.

The best meatballs ever! Seriously.

1 lb of ground beef
1 egg
1 cup grated parmesan
1 slice bread, soaked in milk
1/2 onion, diced
1 clove garlic, minced
2 tsp Worcestershire sauce
32 oz of crushed tomatoes
Salt
Olive oil

Heat a large dutch oven to medium low with or pot and add olive oil. Mix rest of ingredients thoroughly and form balls, about 3 TBPS each.  Place meatballs in one at a time, letting brown for a few minutes. Add tomato sauce and cover, simmer on low for 30-40 minutes. Serve with your fav pasta and more parmesan!

This is a great way to blast through your veggie drawer. Because of the way the wok helps cook the vegetables, it does make this dish better. But, give it a whirl in a sauté pan if you don’t.

1 cup cabbage, diced large
1 red bell pepper, diced large
1 carrot, sliced in large diagonal pieces
2 cloves garlic, minced
1 onion, sliced 1″ thick
High heat oil
Salt
1 cup mostly ice water
Cooked rice to serve
Handful fresh basil leaves

Heat wok and add a tsp of oil. Have all vegetables in a different pile, as you will cook them one at a time. Place cabbage in along with some salt and a clove of garlic. Use those cloves for every batch of vegetables!  Let cook a few minutes and constantly tossing cabbage around with wooden spoon, moving up the edges of the pan, where most of the heat is held. Carefully splash some ice water in, it will steam and continue to toss vegetables around. Hit it with another splash of water, and let steam and cook off once again.  All in this should be about 5 minutes. Empty vegetables out onto plate and repeat with each vegetable you have until done. Toss in fresh basil, it will wilt with the heat of the vegetables. Serve with rice.

2 cups cooked black beans (rinsed if they are canned)
1/2 onion, diced
2 cloves garlic
1 TBSP tomato paste
1/4 cup cilantro
Olive oil
1 cup sliced cabbage
1 lime
Salt
2 cups cooked rice
2 scoops sour cream or guac

Heat a pan to medium and ass olive oil. Place in onion and garlic, salt  and cook for 10 minutes. Add tomato paste and mix all through, cooking 5 additional minutes. Place in beans, cover and let cook 5 more minutes. Add cilantro.
In a separate bowl or on your cutting board, salt and lime your cabbage and massage it, add cilantro. Place rice in the bowl, top with beans, cabbage and sour cream Serve with tortilla chips.

Baked potatoes are vehicles for all things good! Including cheese broccoli….

2 russet potatoes
Olive oil for coating potato
2 TBSP butter
2 TBSP flour (gf works)
1 cup milk
1.5 cups grated sharp cheddar
3 cups broccoli florets
6 slices bacon, cooked crisp
Salt
Pepper

Heat oven to 400. Rub potatoes with oil and place on rack with baking sheet next rack down. Cook for 45 minutes. Put butter in a sauce pan and turn to medium heat. When butter is melted, whisk in flour. It will become a paste of sorts within a couple of minutes. Pour in milk and bring to a simmer, add cheese and stir until you have a velvety sauce. Season with salt and pepper.
Place broccoli florets in a pan with a 1/2 cup of water and salt. Cover and simmer until the broccoli is bright green and water is absorbed. Mix broccoli into cheese sauce.
When bakers are done, spilt down the middle and fill with  cheesy broccoli. Top with bacon and pepper.