Best Lunch Box Ever (15 page)

MAKES 2 OR 3 SERVINGS

1
¹
/
₂
cups leftover cooked chickpeas or cooked lentils, drained

³
/
₄
cup finely chopped fennel or celery

¹
/
₄
cup dried currants or raisins

1 tablespoon extra-virgin olive oil

Zest and juice of
¹
/
₂
lemon, plus more if needed

¹
/
₄
cup crumbled feta cheese

1 tablespoon minced fresh mint (optional)

Pinch of salt

In a medium bowl, add the chickpeas, fennel, currants, olive oil, lemon zest and juice, feta, mint (if using), and salt. Stir gently until combined. Taste and add more lemon juice if needed.

Divide the salad between two or three containers.

MAKE-AHEAD NOTES:
can be made a day ahead and stored in the refrigerator. Taste the morning before school and add more lemon or salt if needed.

IF YOU HAVE LEFTOVER NOODLES
of virtually any kind—soba, spaghetti, or ramen—this soup takes fewer than 5 minutes to get from the fridge to the thermos. Miso paste, though not a household staple for everyone, is a good ingredient to have on hand since it has myriad uses beyond this soup, and seems to last forever in the fridge. You can find it in organic markets, Asian specialty stores, and many supermarkets.

MAKES 4 SERVINGS

4 cups low-sodium chicken or vegetable broth

3 tablespoons red miso paste

1
¹
/
₂
cups coarsely chopped spinach or other dark leafy greens

3 ounces firm tofu, cut into
¹
/
₂
-inch cubes

2 cups leftover cooked noodles such as spaghetti, soba, or udon

2 green onions, white and light green parts only, thinly sliced

Dash of soy sauce (optional)

In a medium saucepan, whisk together the broth and miso paste over medium heat until smooth. Raise the heat to high and continue cooking until the broth just begins to boil, about 3 minutes. Add the spinach, tofu, and cooked noodles, and cook just until the ingredients are warmed through and the spinach is wilted, about 1 minute.

Remove from the heat and add the green onions. Taste and add soy sauce (if desired).

Divide the soup between four thermoses.

MAKE-AHEAD NOTES:
can be made up to 2 days ahead and stored in the refrigerator. Reheat the morning before school.

CHICKEN NOODLE SOUP
is a warm and welcome lunch-box main on a chilly day. This quickie rendition may not be exactly grandma's classic, but it's a big improvement over the canned version, not to mention a great way to take advantage of leftovers. Plenty of noodles make it a winner with the kids.

MAKES 4 SERVINGS

4 cups low-sodium chicken broth

1
¹
/
₂
cups water

1 bay leaf

2 stalks celery

2 medium carrots

1 cup dried egg noodles

1 cup leftover chopped cooked chicken

1 handful baby spinach

Juice of
¹
/
₂
lemon

Salt and pepper

In a medium saucepan over high heat, bring the broth, water, and bay leaf to a boil.

Meanwhile, cut the celery and carrots into
¹
/
₃
-inch-thick slices.

Once the broth mixture boils, add the sliced celery and carrots and the egg noodles and cook until the vegetables and noodles are tender, 7 to 8 minutes.

Add the chicken, spinach, and lemon juice. Stir and remove from the heat. Season with salt and pepper.

Divide the soup between four thermoses.

MAKE-AHEAD NOTES:
can be made up to 2 days ahead and stored in the refrigerator or freezer. Reheat the morning before school.

BLACK BEANS, RICH IN PROTEIN AND FIBER,
can be whipped into a delicious, satisfying soup in a matter of minutes. Add chili powder, cumin, and lime juice, and you've got a mild south-of-the-border flavor that kids love. This soup is tasty garnished with a couple of tablespoons of grated Monterey Jack cheese, which you can pack in a separate little container if you like.