Best Lunch Box Ever (12 page)

The Classic:
Japanese flavors such as vegetarian sushi, edamame, seasoned seaweed, Asian pears, Zen snack mix

Tapas Style:
Lunch with a Spanish accent, including olives, roasted red peppers wrapped around manchego cheese, serrano ham, Spanish tortilla

Meze:
Traditional Turkish fixings such as hummus, pita wedges, feta, tomato and cucumber slices, dried dates, fresh fruit

Ploughman's Lunch:
English pub–inspired fare, including a wedge of Cheddar cheese, pickles, hearty whole-wheat roll, apple slices

South of the Border:
Mexican favorites such as guacamole, quesadilla, beans, mango with a lime wedge

Parisian:
French flavors such as a wedge of Brie, cornichons, baguette slices, grated carrot salad with a Dijon dressing, grapes

BACON HAS SORT OF A NAUGHTY REPUTATION,
nutrition-wise at least. But because it's so full of flavor, just two slices are needed to make this wrap a lunch-box fave. The roll-up includes all the standard BLT fixings, plus avocado, which subs in for most of the mayonnaise. It's important to wrap the tomato and avocado inside the lettuce so the tortilla doesn't get soggy.

MAKES 2 SERVINGS

4 slices bacon

2 teaspoons mayonnaise

Two 8-inch whole-wheat flour tortillas

2 large crunchy lettuce leaves

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large ripe avocado, thinly sliced

2 slices tomato

Pinch of salt

Heat a large skillet over medium heat. Put the bacon slices flat in the pan. Cook until the bacon is deeply browned on one side and begins to curl up a bit, about 5 minutes. Using a fork, turn the slices over and cook until the second side is nicely browned and most of the fat is rendered, about 3 minutes. Transfer the bacon to a plate lined with paper towels and let cool for a few minutes.

Spread the mayonnaise in a 1-inch-wide strip down the center of each tortilla. Lay the lettuce over the mayonnaise, followed by the avocado. Cut each tomato slice into three strips and lay those over the avocado and sprinkle with the salt. Top each tortilla with two slices of cooked bacon.

Roll the ingredients up in each tortilla to form a tight bundle. Cut crosswise in half.

Wrap well or store in snug containers.

MAKE-AHEAD NOTES:
the bacon can be made a day ahead; assemble the wrap the morning before school.

I'VE BEEN MAKING PIZZA ON PITA BREAD
since I was a teenager, although topping it with pesto and zucchini is a new twist. The result is a tasty and very pretty pie. If your crew isn't especially fond of pesto, swap it out for a couple of tablespoons of marinara sauce instead.

MAKES 2 SERVINGS

One 6-inch whole-wheat pita bread, split into 2 rounds

4 teaspoons pesto

6 small mozzarella balls (bocconcini)

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small zucchini, very thinly sliced

Pinch of salt

Place a rack in the lower third of the oven and preheat the oven or toaster oven to 400°F.

Put the pita rounds on a baking sheet and spread the pesto evenly over the inside of each pita with the back of a small spoon.

Cut the mozzarella balls into thin slices and lay on top of the pesto, followed by the zucchini and salt.

Put the pizzas in the oven and bake until the edges are crispy and the cheese bubbly and beginning to brown, about 7 minutes.

Remove the pizzas from the oven and let cool for a few minutes.

Cut each pizza into six wedges. Wrap or pack into two containers.

MAKE-AHEAD NOTES:
can be made a day ahead and stored in the refrigerator. In the morning before school, pop into the toaster oven to restore crispiness, if you like.

LAVASH DOES AN OUTSTANDING JOB
as a crust for a crispy pizza. You might be surprised to see Cheddar here instead of the more traditional mozzarella. That's because the first time I made it, sharp Cheddar was all I had in the fridge. Turns out, its tangy flavor works like magic when combined with prosciutto and arugula. I make this pizza for dinner when I'm short on time and ingredients. Consider doubling the recipe; extra slices are handy for snacks or even quick breakfasts.