IN SEASON NOW

IN SEASON NOW PACKING LUNCH BOXES

TASTY LUNCH BOX RECIPES FOR KIDS (& GROWN-UPS TOO!)

BY SARAH WALKER CARON

WHEN MY SON was three, I enrolled him in preschool and his excitement bubbled all summer. He couldn’t wait to meet his teacher, Mrs. Robinson.

On the morning of preschool orientation, he was smitten. He played, listened intently to two stories (“The Rainbow Fish” and “Llama Llama Misses Mama”) and had so much fun he didn’t want to leave. I have a photo of him outside my car, arms crossed, refusing to go home — he wasn’t done yet.

That was 15 years ago. Now, as we approach his senior year, I am happy to report that his zeal for education never subsided.

Though he’s traded the puzzles and push cars for complex equations and research on solar energy, he still eagerly approaches school each day. And yet, he’s ready for what’s next. Next year, he’ll be on to new adventures in a new type of schooling — and it will be me standing, arms crossed, not ready for him to be done yet.

Oh, how quickly these seasons pass.

As August sets in, I’ve always found myself looking ahead to the school year. What will our schedule be like? What will my children take for lunches? What do I need to stock the kitchen with?

The answers are always some variation of hectic, whatever we have and everything.

And these recipes are my answer to whatever we have. They are some favorites that have been packed into my kids boxes over the years … and just might be again this year, during my son’s last year of high school.

I hope you find a recipe here that will delight your kids.

BARBECUE ROAST BEEF WRAPS

Serves 2

INGREDIENTS

2 soft taco-size tortillas

2 tbsp barbecue sauce 2 slices deli American cheese

¼ lb deli roast beef

½ green bell pepper, very thinly sliced

INSTRUCTIONS

Lay out the tortillas. Spread each with 1 tbsp barbecue sauce. Top each with 1 slice of American cheese and 1/2 of the roast beef and green pepper slices. Roll up tightly and secure each wrap half with toothpicks. Cut in half. Pack in sandwich containers.

ALPHABET CHICKEN SOUP

serves 4

INGREDIENTS

1 tbsp unsalted butter 1 tbsp olive oil 2 celery ribs, small diced 2 carrots, peeled and small diced 1 yellow onion, small diced ½ lb chicken breast, small diced salt and pepper ½ tsp dried thyme 4 cups chicken broth ¹⁄3 cup alphabet pasta INSTRUCTIONS

In a large stockpot, heat the butter and olive oil over medium heat until the butter is melted. Add the celery, carrots and onion and cook, stirring occasionally, until softened — about 7-8 minutes.

Add the chicken and season with salt and pepper. Stir well, cooking until the chicken is opaque on all sides. (Note: it will finish cooking in the broth, so it need only be opaque on the outside.) Stir in the dried thyme and chicken broth. Cover and cook for 20 minutes.

Stir in the pasta. Cook for 7 minutes or until al dente. Remove from heat. Taste, and adjust seasonings as desired. Enjoy.

LEMON CRUMB MUFFINS

Yields 12 muffins

INGREDIENTS

1 large egg 1 cup milk ½ cup olive oil 2 cups all-purpose flour ¼ cup granulated sugar 1 tbsp baking powder ½ tsp kosher salt 1 tsp vanilla extract zest of 1 lemon

1 tbsp freshly squeezed lemon juice

CRUMB TOPPING

¼ cup flour ¼ cup light brown sugar 2 tbsp cold unsalted butter INSTRUCTIONS

Preheat the oven to 400 degrees Fahrenheit. Line a 12-slot muffin tin with muffin liners. If using paper liners, spray each one lightly with cooking oil spray to prevent sticking. Set aside. In a large bowl, whisk together the egg, milk and oil. Add the flour, sugar, baking powder, salt, vanilla extract, lemon zest and lemon juice. Stir until smooth, about 1 minute, and then let sit for 10 minutes.

In a small bowl, stir together the flour and light brown sugar for the crumb topping. Use a pastry cutter or two knives to cut the butter into the mixture.

Divide the batter evenly among the 12 muffin liners. Sprinkle the tops with the prepared crumb topping. Slide the muffin tin into the preheated oven and bake for 18-20 minutes until golden. A toothpick inserted into the center of the muffins should come out cleanly. Remove from the oven. These can be enjoyed immediately, or stored in an airtight container for up to five days.

SARAH WALKER CARON is the editor of Bangor Metro magazine. She is the author of eight books. Her latest, “The Disney Princess Tea Parties Cookbook,” was released earlier this year. Signed copies are available at The Briar Patch in downtown Bangor. She’s also the author of Sarah’s Cucina Bella (sarahscucinabella.com), a long running food blog focusing on quick and easy cooking for home cooks.