Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes 4 servings
1∕3 loaf of crusty whole grain bread (about 8 slices)
2 medium tomatoes, chopped
2 ripe yellow peaches, thinly sliced
1⁄2 medium red onion, thinly sliced (optional)
1 Tablespoon fresh thyme leaves
1⁄4 cup extra virgin olive oil
2 Tablespoons balsamic vinegar
1⁄2 teaspoon fine sea salt
Black pepper to taste
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This new twist on a panzanella salad, derived from the word “bread” in Italian, is bursting with sweet fruit juices from fresh peaches and tomatoes and crunchy homemade croutons. Even picky kids will love it, since the flavors are reminiscent of sweet jam on toast.
Directions
1. Preheat oven to 350°F.
2. Tear the bread into 1 1⁄2- to 2-inch pieces and arrange in a single layer on a rimmed baking sheet. (See our “Cooking Class” instructions here.)
3. Place baking sheet in oven. Bake for 12 to 15 minutes until crisp and golden brown.
4. While the croutons are baking, combine the tomatoes, peaches, red onion (if using), and thyme in a large bowl. Stir in the olive oil, balsamic vinegar, salt, and black pepper.
5. Remove the croutons from the oven and allow to cool for 5 minutes.
6. Gently fold croutons into salad and divide among the serving dishes.
Per Serving:
Calories: 293
Carbohydrates: 38 g
Fat: 15 g
Protein: 7 g
Fiber: 5 g
Active Time: 20 minutes
Total Time: 25 minutes
