Whether or not your kids are back in school summer is quickly coming to a close for 2017. The school lunch menu plan for week 4 includes some dishes that use up summer produce.
Do your kids love salad? My son does. From the moment he tasted this strawberry salad with candied almonds he was hooked. That was a couple of years ago and he still loves it. Unfortunately, since he has braces, I leave off the almonds at this point but he’s declared he wants this salad as one of his first meals when he gets them off.
When I include salads in the lunch box I often include a bread. If the zucchini in your garden has gone crazy try these zucchini chocolate chip muffins from Jolene’s Recipe Journal. The addition of chocolate chips adds a touch of sweetness to this classic muffin. I would also be great as a lunch box snack or dessert muffin.
If sandwiches are more your child’s thing this Italian pressed sandwich from A Kitchen Hoor’s Adventures is perfect. No grilling or panini maker necessary. You just need to plan so you have enough time to press before you pack it up. What’s really great about this sandwich is you can customize it to the deli meats and cheeses your child enjoys. Plus, mixing it up keeps your kids guessing and doesn’t allow boredom to set in.
If you’re trying to get more veggies in your kids these parsnip chips from Feeding Big would be a good way. They would also pair well with the Italian pressed sandwich above. Because if you have a sandwich, you need chips, right?! This chips are doubly healthy because they are baked and not fried.
This weeks treat comes from Books and Cooks. Chocolatey pretzel treats are easy enough for kids to help make, under supervision, of course. I would caution to keep them chilled which would be easy with cold packs in the lunch box. A fun idea would be to use seasonal M&M, autumn mix for fall, red/ green for the holidays, Valentine mix…you get the idea. You could also use the various M&M flavors like peanut butter, caramel, etc.
I’m not sure you can live as close as I do to the winter strawberry capital of the world and not love strawberries. Right now, until April, it is Florida strawberry season and I am using them in all kinds of recipes. This strawberry chocolate French toast is a recipe from the 
I recently had the amazing opportunity to participate in a media tour with the Florida Strawberry Growers Association and Sunday Supper Movement. We were invited to the Guy Harvey Outpost on St. Pete Beach, FL where, after checking in, we boarded a bus and headed to the strawberry fields of Plant City. After a stop at the Florida Strawberry Growers Association’s office, a warm welcome from Strawberry Sue and her colleagues, a bite to eat and a toast, we pressed on with the day touring strawberry fields, learning from growers and a visit to a cooling facility. Then on to lunch at Old Towne Pizza.
Day two was just as jam packed with learning sessions in a conference room at the Tradewinds Island Resorts. Chef Aaron from RumFish Grill prepared a delicious Key West shrimp and strawberry ceviche. RumFish Grill mixologist, Anthony, prepared for us a strawberry mojito martini. My personal favorite part of the afternoon was Strawberry Sue showing us how to make strawberry footballs for parties. Aren’t they awesome and don’t you love how they are displayed?
