Most people consider packing lunch a chore, but I’ve always thought there is something exciting about brown-bagging it. It’s like getting to take a picnic to school, on an airplane or to work.
And when you think of lunch as an opportunity to pack a special meal, it can go from dull to delicious! I learned long ago that I would be happier if I brought the food that I like to eat from home instead of hoping the cafeteria or nearby food court would satisfy me.
After making many lunches, catering in my restaurant and learning a few tricks from my mother and other brown-bag fanatics, I have some tips for making brown-bag lunches stay fresh, safe, interesting and tasty.
• Freeze bread and make sandwiches with the frozen slices. Wrap the assembled sandwich in a dry paper towel and slip it into a zip-close plastic bag or wrap with foil. By the time lunch arrives, the bread will be thawed and taste fresh and soft. Plus, the paper towel becomes a “place mat” for your sandwich.
• Freeze individual water or juice containers. Once frozen, wrap them in a paper towel and either foil or plastic wrap and place in the lunch box. Your frozen drink will double as a cold pack for keeping the lunch “refrigerated” and food safe. And, of course, it provides an icy-cold drink.
• Create themes to inspire lunches. Use favorite books, movies or holidays for children and use favorite cuisines or pastimes for adults.
• Think about your favorite picnic food. They can become great lunch items. I especially like deviled eggs; peanut-butter-stuffed celery; pimento cheese and pretzel rods; apple slices and goat cheese; fresh cherries, etc.
• Pack one indulgent treat, such as a homemade cookie or brownie, granola bar, a square of dark chocolate, dark chocolate covered almonds or whatever is your favorite treat.
• Pack one item that can be eaten as a snack. My favorite snack is a batch of my homemade gorp (good old raisins and peanuts). Divide into snack-sized bags so they are ready to pack at any time. Or up the ante and mix a couple of tablespoons of gorp into a couple of tablespoons of peanut butter, then use it to make a gorp-stuffed apple.
GORP
Substitute soy nuts for the peanuts if nut allergies are a concern.
Start to finish: 5 minutes
Makes about 4¾ cups
½ cup toasted coconut flakes
½ cup roasted, unsalted cashews
½ cup roasted, unsalted almonds
½ cup roasted, salted peanuts or soy nuts
½ cup banana chips, lightly crushed
½ cup M&M’s
½ cup peanut M&M’s
¼ cup toasted pepitas (shelled pumpkin seeds)
¼ cup dried cherries
¼ cup raisins
¼ cup diced dried apricots
¼ cup finely diced crystallized ginger
In a large bowl, combine all ingredients and gently mix well. Store in an airtight container.
GORP-STUFFED APPLE BOWLS
This is one of my favorite treats! The apple is hollowed out and stuffed with peanut butter and gorp.
Start to finish: 10 minutes
Servings: 2
½ cup gorp
¼ cup peanut butter, almond butter or soy nut butter
2 large tart apples, such as Granny Smith or Pink Lady
Lemon juice
Place the gorp in a food processor and pulse for 3 to 5 seconds, or until lightly chopped. Transfer to a small bowl and mix in the peanut butter. Set aside.
To make the apple bowls, carefully slice each apple in half down the center. Use a melon ball maker to hollow out each of the 4 apple halves, leaving about ½ inch of apple flesh to form the bowls. Brush the apples with lemon juice to prevent browning.
Spoon a quarter of the peanut butter mixture into each apple half. Serve immediately or wrap to pack for lunch. To wrap, press 2 of the apple halves together, then wrap in plastic.
Please read our comment policy before commenting.