I pack a lunch for work as often as I can, preferring the
relative economy and known freshness of my own efforts to most of
what’s available to buy.
I pack a lunch for work as often as I can, preferring the relative economy and known freshness of my own efforts to most of what’s available to buy. Fairly often, of course, I find myself in a hurry, and grab a couple of cheese sticks, a piece of fruit and a carrot, and call it a meal – and then often find myself filling up on snacks or drive-thru french fries after all.
With more time and a little planning, I can pack a salad of greens, chopped peppers, avocado and other veggies, leftover roast meat and cheese and enjoy a satisfying salad. If we have fresh tomatoes, I pack those separately to keep their juiciness from making everything else limp.
Or, I box up some leftover pasta and sauce, or pasta and grated cheese, and round it out with fruit and cheese and maybe some sliced veggies.
But lately my old standbys have been looking more and more boring, and with school about to start again, it seemed a good time to search out some new lunchbox ideas, this time concentrating on ways to stuff a pita.
I prefer to use plastic wrap, not bags, for wrapping all kinds of sandwiches as you can pull the wrap tight and keep fillings intact.
Where garlic or raw onions are called for, use discretion if the person eating the meal deals with the public (as I do).
Veggie Pitas
This is adapted from Epicurious.com.
Serves six
Sauce
1 cup plain yogurt
1/2 cup mayonnaise
1 7-ounce jar roasted red peppers, drained, chopped
1/3 cup packed fresh basil leaves, thinly sliced
1 large garlic clove, pressed (optional)
Step 1: Whisk yogurt, mayonnaise, peppers, basil and garlic in medium bowl to blend. Season to taste with salt and pepper.
Step 2: Cover and refrigerate. This also makes a good dip for veggies or breadsticks.
Sandwiches
1/4 cup olive oil plus more for pan
1/4 cup balsamic vinegar or rice vinegar
1 1/2 tablespoons dried oregano
2 eggs
2 tablespoons water
Fresh bread crumbs made from French bread
All-purpose flour
1 medium eggplant (about 1 1/4 pounds), unpeeled, cut crosswise into 1/4-inch-thick slices
6 pita bread rounds
4 plum tomatoes, sliced
1 cucumber, cut diagonally into 1/4-inch-thick slices
1 7-ounce jar roasted red peppers, drained, cut into strips
Step 1: Preheat oven to 425 degrees.
Step 2: Oil 2 heavy large baking sheets.
Step 3: Whisk olive oil, vinegar and oregano in small bowl to blend. Season to taste with salt and pepper.
Step 4: Whisk eggs and 2 tablespoons water in medium bowl to blend. Place bread crumbs in shallow dish. Place flour in another shallow dish.
Step 5: Lightly dust each eggplant slice with flour; dip eggplant into egg mixture and then into bread crumbs, coating completely. Place eggplant slices on prepared baking sheets. Drizzle with olive oil mixture. Let stand 15 minutes.
Step 6: Bake until brown on both sides and tender, turning occasionally, about 35 minutes. Remove from oven; cool eggplant on baking sheets. The eggplant slices may be cooked the night before and refrigerated.
Step 7: Place 2 or 3 eggplant slices in each pita. Stuff each pita equally with tomatoes, cucumber and red pepper strips.
Step 8: Drizzle 1/3 cup sauce over filling in each pita and serve, or for packed lunches, send the sauce separately in a small plastic container or jar.
Peanut Butter, Banana and Date Pitas
from Epicurious.com
serves two (or four small children)
2 whole wheat pita breads
8 tablespoons chunky or smooth old-fashioned peanut butter
6 pitted dates, chopped
8 teaspoons honey
2 ripe bananas, peeled, sliced
Step 1: Lightly toast pita breads; cut each in half crosswise.
Step 2: Open pita pockets, and spread 2 tablespoons peanut butter on one side of the inside of each pita pocket. Sprinkle chopped dates over peanut butter, dividing equally. Drizzle honey over.
Step 3: Divide banana slices among pita pockets; close sandwiches, pressing slightly to adhere.
