Simple School Lunches
With so much change happening prior to this upcoming school year, we’re constantly impressed by the resilience and positivity radiating from the students we meet in our Kids Camps. Our future looks bright, and we want to keep doing our part in keeping your students healthy for years to come.
One way we’re doing this is by teaching kids how to make their own delicious and healthy food at home. Not only can your little (or not-so-little) ones have their meals ready to go, but they can help out the family a little bit in the process!
While our instructions tend to vary slightly when we teach adults versus children, you might be shocked to see just how advanced kids can be when it comes to kitchen skills. Spend a little time with them to make sure they’re familiar with safety procedures and basic skills, then let their minds run a little wild with recipes! Learning to mix various flavors and textures together can be a fun and creative experiment and can become an enjoyable pastime for the whole family.
Let’s Talk Lunch!
No matter how your schooling is lining up for the next year, whether in the classroom or home-educating, lunch is going to be a very important meal in the very near future. Not only is it an important piece in keeping up energy and mental fortitude, but it’s often going to be made at home well in advance of eating, too.
While several meals might be delicious if they’re eaten hot right out of the oven, it takes a special type of dish to stay tasty after being stored overnight or through much of the day.
But don’t worry… we’ve got you covered!
In Chef Dan’s award-winning cookbook, “Mix Match Make Take: High Energy Food for High Energy People,” he includes a wide array of recipes that are designed specifically for the purpose of packing up to-go lunches! Each recipe makes more than one serving and includes instructions for packing up the dish for leftovers. And, extra perk, each recipe is made using whole, nutritious foods that will benefit the whole family!
Get your copy of “Mix Match, Make Take” here!
Traveling Caesar Salad
If you’re in a pinch, our Traveling Caesar Salad recipe is included in our cookbook as a quick and easy to-go option. Plus, the recipe is incredibly kid friendly - simple instructions and familiar enough to pique their interest. Get ready to have some family fun in the kitchen!
Caesar Dressing
Ingredients
● 2 cloves garlic, peeled
● 1 anchovy fillet (it will taste delicious, trust us)
● 1 Tbsp Dijon mustard
● 2-3 tsp Worcestershire sauce
● 1-2 Tbsp lemon juice
● Tabasco, to taste
● Freshly ground black pepper
● ⅓ cup olive oil
Directions
In a food processor, place the garlic, anchovy, Dijon mustard, Worcestershire sauce, lemon juice, Tabasco, and pepper. Purée, then with the motor running, slowly and carefully pour in the olive oil. Taste and adjust the seasonings. Makes about ½ cup.
Salad
Ingredients
● 2 hearts of romaine, cored and sliced shin or any Spring lettuce mix
● 4 green onions, cleaned and sliced on a 45-degree angle
● 1 cup cherry tomatoes, any kind
● ½ cucumber, peeled and thinly sliced
● 1 can dark red kidney beans, drained and rinsed
● Optional, 1 avocado, diced*
● Optional, ⅓ cup grated Parmesan cheese
● Optional, ¾ cup roasted and salted corn kernels
Directions
When ready to eat, toss together all ingredients except the corn. Top with dressing and garnish with corn kernels. Reserve any remaining undressed vegetables and dressing for the next day!
*Avocados are a terrific addition to almost any salad; however, if they are served in a traveling dish, they should travel whole and then be split, seeded and cut just before serving.
Enjoy!
Did You Know
We are back! We’re teaching cooking classes back in the school using thorough safety precautions to keep you safe and enjoying an educational and fun class responsibly. If you don’t feel quite ready, we’re still hosting virtual and private classes, as well.
No matter your preference, you can check out our full list of classes here!