Back-to-school lunchbox ideas (for kids and adults)
A theme of back to school this fall is saving money: on school supplies, clothes, electronics -- and lunch.
Lunchtime habits have changed -- for adults and for kids. Going out with coworkers every day is a thing of the past for many. And while we’re making the kids sandwiches, more of us are also starting to make our own.
Here are 10 kid- and adult-friendly recipes from our archives that will get you excited about opening the lunchbox: edamame sandwiches and drummettes with lime-pepper mayonnaise, apple oatmeal muffins and gingerbread house cookies. Here’s to lunch!
-- Kelsey Ramos
FRENCH TO GO: Pan bagnat is a traditional French sandwich, with classic salade niçoise (a salad composed mostly of fresh vegetables, hard boiled eggs, tuna, and olive oil) sandwiched between slices of crusty French bread. Click here for the recipe.
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Recipes from the L.A. Times’ Test Kitchen at latimes.com/recipes
Back to L.A. Times Food (Irfan Khan / Los Angeles Times)
KID-FRIENDLY: La Cachette’s Jean François Meteigner created this creamy butternut squash and corn soup as a way to sneak good-for-you vegetables into kid’s food. Put it in a thermos so it stays warm until lunchtime, and don’t forget a spoon. Click here for the recipe.
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Recipes from the L.A. Times’ Test Kitchen at latimes.com/recipes
Back to L.A. Times Food (Carlos Chavez / Los Angeles Times)
LUNCH-PAIL TREAT: Who says gingerbread is just for the winter holidays? Make these fun gingerbread cookies with your little ones -- in whatever cookie-cutter shapes you want -- and then pack one of the treats for school. Click here for the recipe.
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Recipes from the L.A. Times’ Test Kitchen at latimes.com/recipes
Back to L.A. Times Food (Ricardo DeAratanha / Los Angeles Times)
FALL FRUITS: This is one for the adults. The cherry, honeydew and apricot fruit salad is livened up by a touch of basil and white wine. Click here for the recipe.
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More L.A. Times salad recipes
Recipes from the L.A. Times’ Test Kitchen at latimes.com/recipes
Back to L.A. Times Food (Robert Lachman / Los Angeles Times)
STANDOUT SANDWICH: The vegetarian edamame sandwich is made with an edamame hummus, fresh carrots, cucumber and tomato, and topped with field greens and white miso dressing. Click here for the recipe.
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More L.A. Times sandwich recipes
Recipes from the L.A. Times’ Test Kitchen at latimes.com/recipes
Back to L.A. Times Food (Spencer Weiner / Los Angeles Times)
LUNCH-SIZED: This recipe for dandelion greens and goat cheese empanadas makes eight and will keep for up to two days in the fridge -- perfect for lunch the next day. Click here for the recipe.
RELATED:
Grown-up lunches that pack a punch
Recipes from the L.A. Times’ Test Kitchen at latimes.com/recipes
Back to L.A. Times Food (Irfan Khan / Los Angeles Times)
WARM UP: On dreary fall days, this black bean and chorizo soup with crunchy cumin toasts and salsa verde will warm any chill. Click here for the recipe.
RELATED:
Grown-up lunches that pack a punch
Recipes from the L.A. Times’ Test Kitchen at latimes.com/recipes
Back to L.A. Times Food (Irfan Khan / Los Angeles Times)
NO BREAD REQUIRED: Even if you run out of bread, you can pack this California chicken salad -- made with tart apple, roasted chicken, celery and olives -- into a little Tupperware container (with an ice pack because it has mayo) and eat it with a fork. Click here for the recipe.
RELATED:
More L.A. Times salad recipes
Recipes from the L.A. Times’ Test Kitchen at latimes.com/recipes
Back to L.A. Times Food (Anne Cusack / Los Angeles Times)