Lunch on February 13 - pasta and proteins

As I mentioned in an earlier post, I'm trying to spend less this year.  But, while I'm not stocking up on lunchbox items, that doesn't mean you can't. . .especially when some great staple items go on sale.
I just noticed that my favorite hot/cold container from Pottery Barn Kids is now discounted from $16 to $7.99 and it ships free.  This is the only thermos-like container I have found that works for little kids.  Everything else on the market is really tall and meant to be poured into a bowl but toddlers can't be counted on to do that at the lunch table.  This container allows me to send soup or a hot pasta dish to school and know that she'll be able to stick her fork or spoon in and eat it like it's a regular bowl.  It works for adults as well; this way you don't have to source your own bowl if you pack yourself soup on the go.

Juju isn't really old enough to report back yet about the efficacy of the hot/cold features but even if the broth does arrive lukewarm, this is still the best way to send soup to school.

I'm not serving soup tomorrow (although the forecast calls for rain so perhaps I should be).  I packed leftover plain pasta, edamame, strawberries, avocado, a veggie medley of carrots, peas, and cucumbers, and some chocolate covered raisins for dessert.

If you have time to take further look at the Pottery Barn Kids website you'll notice they are expanding on their non-plastic lunch packing items.  They have just introduced reusable snack bags and are now offering the Kids Konserve stainless steel containers in turquoise and my absolute favorite Spencer utensil set in both turquoise and lavender.  Bravo PBK and keep it up, I'd love to see even more stainless steel and fabric options.  Lunch box fairy, take note!

The lunch box fairy delivers again - the Planet Box is here!

As you know I have fantasized about a number of stainless steel lunch containers on this website and have added a good number of them to my repertoire with mixed reviews.  You'll remember I swooned over the much ballyhooed Planet Box lunch box only to turn on it later because of it's price, low rating on the "cute" scale, and seeming inflexibility.  Well, as the proud new owner of a Planet Box, I have to say, I was wrong, it's pretty incredible, and Juju and I are in love.

First I have to explain how it came to be that I own a Planet Box lunchbox in the first place.  You'll recall I had vowed to stop purchasing lunch box accessories and focus on making the most of my current stash.  But, I have no control over the Lunch Fairy (who, it turns out, is alive and well and living in New York - after a brief sojourn in Los Angeles when she brought me these).

One of my oldest and dearest friends Erin told me she was coming to LA to visit her family and friends with her husband and ADORABLE 3 month old son, Freddy.  Erin has done so much for me over the years; she consistently goes above and beyond what normal good friends do for one another and I hope I she knows how much I appreciate all she has ever done for me.  Naturally I offered to loan Erin a bunch of Juju's old baby stuff to spare her the hassle of lugging a car seat or stroller across the country or wonder where her little guy would be able to nap comfortably.   Considering how many times Erin has helped me pack up and move dorm rooms and apartments, lug odd-sized things around Manhattan, fend off unwanted advances from cab drivers, and just been there for me as one of the most positive influences in my life for the last 15 or so years, it was the least I could do.  And since her sister lives so close by, I didn't really think I had done very much by dropping the stuff off before her her arrival.

Well, according to Erin, I had done her such a big favor that she deemed Juju and I (but let's be honest, it was mostly for me!) worthy of a visit from the Lunch Fairy.  I could hardly believe my eyes when I opened up a box left on my doorstep last week containing the Planet Box, a beautiful purple carrying case, and groovy magnet/stickers to go on top.  It was so unexpected and unnecessary yet absolutely the perfect gift.  Thank you Erin.  If only you knew getting to hang out with you and Scott and Freddy was gift enough!  You're amazing.

Juju played with the box (without food) all night long and I was so excited to pack her lunch in it the next day.  It has so far exceeded my expectations.  The box is really well designed and I love that the lunch is packed flat (it looks like a mini lap top in a case when packed) so it's easy to store in my crowded refrigerator.  My only problem is that I end up serving more food than I normally would because I try to fill each space with food for aesthetic reasons.  I either need to get over that or figure out ways to make less food look like more.

Here are the three lunches I have served so far with the Planet Box.  The first is shells and cheese with peas, cucumber, avocado, strawberries, and a few chocolate covered raisins.

Today I served cottage cheese, brown rice, tomatoes and cucumbers, strawberries and raspberries, and a mini brownie bite.  I am not sure how I feel about sending a dessert every day.  It was easy last year knowing that we couldn't send any dessert; I didn't have to decide.  I hadn't been sending dessert this year until I learned that on Mondays, the hot lunch served at school comes with a dessert.  I didn't want Juju to feel left out when sitting next to her hot lunch-eating friends so I sent a sweet with her lunch too.  Today's lunch experience also revealed that Juju is probably the first luncher to bring a Planet Box to school. . .nobody noticed that she didn't put the lid back on the cottage cheese container when she was packing up her lunch today and it leaked all over the beautiful new purple carrying case.  Fortunately, it washed pretty easily.  But it was really gross and I'm not sure how to prevent it from happening in the future.

And tomorrow I am serving homemade turkey meatballs, brown rice, green beans, a cut up plum, and ok, yes, another brownie bite.  We have a few small brownies in the freezer leftover from an event this weekend and I might just have to include them until they run out.  My lunch packing-induced OCD is kicking in and I'm just not content to leave any compartments empty.  The first step in healing is admitting you have a problem, right?

I still love Juju's new for school blue lunchbox and I am sure I will go back to it at some point when I decide to switch things up but for now the Planet Box is just too much fun!

Roasted eggplant spread

I promised the recipe for eggplant dip and I won't disappoint!  But, a few other things to get out of the way:

I'm sorry I didn't mention this earlier but SnackTaxi, the reusable snack bag company is offering a "back to school" sale of 20% off their snack and sandwich bags until tomorrow.  Use code SCHOOL20 at checkout.

Also, there was a great article in the New York Times yesterday about schools cooking from scratch (as opposed to reheating food and other edible food-like substances that were created elsewhere).  It's a great trend that I hope continues.

Onto my veggie dip.  Inspired by the eggplant and red peppers that showed up on my door yesterday, I looked up Ina Garten's roasted eggplant spread (I'm not sure how a spread differs from a dip - if you know please let me know, I'm assuming it has to do with texture).  I've made it before, following the recipe precisely but this time I made a few changes.  No matter how I make it, it always comes out delicious.  And, for what it's worth, it's totally vegan.  Ina's recipe is below but in a nutshell, you roast the veggies, then blend them in a food processor with some wet ingredients.

Here is a photo of my veggies while roasting:

I actually forgot to add the garlic while roasting so I threw it in during the the food processor phase and I don't think you can tell the difference.  Here is the finished product served with veggies for dipping.  It would also taste great spread on toasted pita (it is a spread after all and not really a dip. . .)

The problem with eating vegan meals all the time (or even vegetarian) is that there is a LOT of chopping involved.  It's really time consuming.  I'm still thinking about vegan week; I'll have to factor in a lot of time for prep work.

Lastly I should share that I purchased a set of Lunchbot containers in the recent Hautelook sale (yes, their shipping rocks and they are here already.  You could learn a lesson from them, Zulily!).  As you know I am not 100% satisfied with my current Lunchbot container (nor their customer service) but I can't find too many other stainless steel options.  I wonder what delicious lunches these will hold for the new school year!

  

Ingredients

• 2 medium eggplants, peeled
• 1 red bell pepper, seeded
• 1 red onion, peeled
• 2 garlic cloves, minced
• 3 tablespoons good olive oil
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 3 tablespoons chopped parsley, plus extra for garnish

Directions

Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

Lunch on August 17 - balsamic chicken pasta salad take 2

School is out for summer but I am still packing lunches.  My friend had the brilliant idea to hire one of Juju's teachers from her school to do a "camp" at our houses for our kids for a couple of days this week and next.  Because we are not returning to school next year, Juju's fabulous teachers are fair game which is very exciting for both me and Juju (she could hardly believe herself when her former teacher showed up on our doorstep this morning!).  It's kind of funny to pack a lunch that Juju will eat in her own house but it just makes things easier.

I tried a pasta salad I made several months ago inspired by my friend Amy.  It is grilled chicken (marinated in balsamic vinegar) with fusilli, yellow peppers, and baby heirloom tomatoes.  I drizzled olive oil and more balsamic vinegar along with some salt and pepper and tossed it all together.  I made a lot so I will be eating this for a few lunches this week as will the King of All Media.  I am also serving cantaloupe and cucumber.

Speaking of tomatoes, I was at the Silver Lake farmer's market on Saturday and was overwhelmed by the number of heirloom tomatoes to choose from.  On the same day I also read about 4 friends around the country (some are blogreaders!) in my Facebook newsfeed who were enjoying tomatoes harvested from their own backyards.  I am so jealous.  We tried to grow tomatoes one year but the animal neighbors we share this canyon with ate almost everything we grew.  I'm inspired to try again though.  We have a lemon tree in our backyard and I love the idea of going outside to pick my own "organic" fruit.

Despite the fact that the pasta salad I mentioned above includes chicken, we've actually been eating a lot of vegetarian or pescetarian meals at home.  On Monday night our dinner was almost vegan save for the parmesan cheese we threw in the salad.  I think I've mentioned before that we are thinking about going vegan for a week (though I won't insist that Juju participate) and we are kind of working up to it by eating less meat and making some vegan meals here and there.  In fact on Monday I wasn't even trying to go vegan, I realized halfway through dinner that almost nothing we ate came from an animal.  I don't have photos but we ate quinoa that I tossed with sauted spinach and onion, farm stand okra roasted with oil, oregano, salt and pepper, and a salad filled with goodies from our CSA box.  I had some leftover parmesan cheese in the fridge that delegitimized the meal but I was pretty impressed that we were all (Juju included) completely satisfied with the meat/fish-less dinner.  As far as pescetarian meals go, I continue to coat a lot of fish in egg and almond meal (as I've blogged about before) with delicious results.  

Lastly I wanted to let you all know that Gilt Groupe is doing a sale on lunch containers today.  There aren't a ton of stainless steel offerings but if you missed the Hautelook sale on Lunchbots there are a few options to still grab that aren't sold out.  If you are not a member of Gilt click here for an invite.