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The Cookstr Weekly: Pack That Lunchbox!

September 3, 2015

Back-to-school season is officially underway, and whether you’re sending kids off to the classroom or not, it’s a perfect time of year to revamp your lunchbox routine.

If you have access to a microwave to reheat, hardy leftovers like chili and stuffed potatoes give you a midday treat to look forward to. Vegetable-laden pasta and rice salads are delicious served cold and at room temperature. And don’t forget dessert! Nothing says back-to-school like brownie crumbs at the bottom of the lunchbox.

Warmest regards,

Kara Rota

Editorial Director
by Lisa Leake
“If you’re looking for a way to make over your kid’s lunch (or your own!), here’s the answer. Sandwiches are no longer a bore if you just switch out the regular bread and use Cinnamon-Raisin Quick Bread, waffles, or even apples! Apple sandwiches are easier than they look, plus you can mix things up by using any small cookie cutter shape to cut out the core. A heart on Valentine’s Day would be adorable!”

More Lunchbox Recipes from Cookstr

with Pierre Thiam
Pierre Thiam is a chef, restaurateur, and the author of the new cookbook Senegal: Modern Senegalese Recipes From the Source to the Bowl. Raised in Dakar, Senegal, Pierre brings his extensive knowledge to this cookbook. He joins us to talk about how Senegalese cuisine, like much of West African cuisine, has influenced American cooking. Click here to listen!

Who invented the meatball? That’s like asking who invented pasta. We will never know. “Recipes” from long ago happened by accident and utilized the wit and whim of the cook and what was on hand. And so it must be with meatballs…And although there is a litany of meatball types from around the world, the most famous and familiar of them all have got to be Italian meatballs. Now you may be thinking: who can’t make Italian meatballs? Well, that depends a lot on how you approach making them.” – Mary Ann Esposito
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