By Lisa Golden Schroeder

Well, we’ve reached another annual milestone. Whether you have kids or not the weeks after Labor Day still feel like back-to-school. Depending on where you live, the weather has probably shifted in some way as well. For me, the sultry final days of August suddenly (and somewhat magically) reverted to cooler, sharper days. The kind of weather that perks up the appetite and makes me think about different kinds of cooking.

I do still have kids who need that daily school lunch—a drudgery that can be relieved if your school serves food that A: your kids will eat, and B: that meets your standards of nutritious fare. Some days I don’t really care—if it’s a chaotic week I’m just glad that the boys are eating SOMETHING at noontime. But I do try to stay on top of how many days in a row I fall back into the school hot lunch safety net. One of my troubles is that I’ve got a boy who has never been enamored of sandwiches that are packed ahead—too soggy. And another one plain doesn’t like sandwiches (even if they come out of my Panini grill!) So other options are a big decision come the first week of school.

A few years ago we “discovered” lunch box-size thermoses—I know, nothing new or novel about them. But these old-fashioned insulated containers are truly amazing. They do keep cold foods cold and steaming hot foods pretty darn hot. And my guys have always loved soup—perfect for the coming cooler, then down right cold days. Chicken noodle or wild rice soup are perennial favorites, but I like to switch it up with stewy kinds of chicken soups that are thick with vegetables, pasta and beans. Full of good stuff that the kids will happily eat, warm from their thermoses. Pack a few crackers, some grapes, and a cookie—and they’re good to go.

Make this thick, hearty and nutritious chicken soup to fill up your kids’ thermoses for school lunch. I warm up the insides of the thermoses with boiling water from the tea kettle, then heat up servings of the soup in the microwave. When the soup is ready, I pour out the water and replace it with the hot soup. The kids will be amazed that they have hot lunch, straight out of their lunch bags! My kids call soups like this one, that’s so thick it’s almost a stew, “stoup.” In the fall you can use all sorts of autumn vegetables—try butternut squash, parsnips or rutabaga for the carrots and celery—or your own canned tomatoes from a garden harvest.

LUNCHBOX CHICKEN & MINI PASTA “STOUP”

Makes 6 (1-1/2 cups) main dish servings or 8 (1-1/4 cups) lunch box servings

INGREDIENTS

1 package (14 ounces) Just BARE® Hand-Trimmed Boneless, Skinless Chicken Breast Fillets

1 quart low-sodium chicken broth (4 cups)

1 tablespoon olive oil

3/4 cup chopped onion

3/4 cup diced (1/4 inch) carrot or parsnip (1 medium)

1/2 cup diced (1/4 inch) celery (1 stalk)

1 can (14-1/2 ounce) crushed tomatoes

1 can (14-1/2 ounce) diced tomatoes with Italian herbs, undrained

1 teaspoon dried rosemary, crushed

½ teaspoon coarse salt

Freshly ground pepper to taste

1 bay leaf

½ cup uncooked mini pasta (stars, alphabets, acini de pepe, or rings)

1 can (15 ounce) cooked garbanzo or Great Northern beans, rinsed, drained

1-1/2 cups chopped Swiss chard, mustard greens, or spinach

Grated Romano or Parmesan cheese, if desired

INSTRUCTIONS

•    Place chicken in 12-inch skillet. Add 2 cups broth; heat to boiling. Reduce heat to low, cover, and simmer 20 minutes or until chicken is no longer pink in center (165˚F).
•    Meanwhile, in Dutch oven or large soup kettle, heat oil over medium-high heat. Add onion, carrot, and celery. Sauté 8 to 10 minutes or until vegetables are tender.
•    Remove chicken from poaching broth; set aside. Skim foam from broth; add to sautéed vegetables. Stir in remaining 2 cups broth, the crushed and diced tomatoes with juice, rosemary, salt, pepper, and bay leaf. Heat to boiling; stir in uncooked pasta. Reduce heat to low; cover and simmer 15 minutes.
•    Shred chicken into bite-size pieces; add to soup. Stir in garbanzo beans and greens. Remove bay leaf. Serve with a sprinkle of cheese.
Cook’s Note: If the soup thickens more than you like as it cools, stir in an additional cup of water or broth.

By Lisa Golden Schroeder

“Knee high by the fourth of July” didn’t quite hit the mark this corn season. In fact, we had local corn much earlier, thanks to an unexpectedly gorgeous spring. So as each crop this summer has peaked, we’ve gorged on whatever is piled up on tables at the closest corner farmer’s truck. And corn has been hanging around for weeks and weeks—still as sweet and delightful as those first golden ears we sampled in early July.

I got to thinking about simple soup suppers that work in the summer heat—big pots of something that I can count on for quick dinners. Tomato gazpacho is one of my favorites—chilled, spicy and refreshing. But it’s not very rib-sticking, so my gang really enjoys a rich chicken tortilla soup that is heartier and fills up hungry boys. I use chicken tenders, cut into bite-size pieces, but sometimes I use boneless chicken thighs, which have an even deeper flavor. And I’ve been adding oven-roasted corn to the pot this summer—I’ve even grilled extra corn when we’ve got the charcoal on, to have on hand to add to salsas or this terrific soup.

I have to admit that my boys really love the crisp tortilla strips I make to spoon on top of the soup, too. Sometimes we make more than we need, sprinkling the tortillas with garlic salt before toasting them, for snacking long after supper is over.

CHICKEN TORTILLA SOUP WITH ROASTED CORN

Makes 4 servings

One way to make a more traditional chicken tortilla soup is to simmer a whole chicken with hot chiles, tomato and lime juice. The chicken is shredded and stirred back into the rich broth. The soup is ladled over crisp tortilla pieces in shallow bowls—but here, thin strips of toasted tortilla garnish the top of the soup. Since summer corn is a natural partner with a Mexican-style soup, ears of corn are roasted and sliced off the cobs to add a touch of sweetness. You can also offer chopped ripe avocado, sliced green onion and fresh cilantro leaves to jazz up each bowl as desired.

INGREDIENTS

For the soup

3 ears corn, shucked

1 package (14 ounces) Just BARE® Chicken Breast Tenders

2 teaspoons ground coriander

1 teaspoon ground cumin

2 tablespoons olive oil

1 large white onion, chopped

1 can (14-1/2 ounces) fire-roasted diced tomatoes with chiles, undrained

1 quart low-sodium chicken broth

2 tablespoons fresh lime juice

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

Salt and freshly ground pepper to taste

For the tortilla strips

4 (6-inch) corn tortillas

2 teaspoons olive oil

INSTRUCTIONS

• Heat oven to 400˚F. Place corn on rimmed baking sheet; roast 15 minutes, turning once, until browned. Cool; slice kernels off cobs.
• Cut chicken tenders into thirds. Heat 1 tablespoon oil in large Dutch oven or soup kettle over medium-high heat. Add chicken, coriander, and cumin. Cook and stir 5 minutes or until no longer pink. Remove from pan.
• Add remaining 1 tablespoon oil to pan; stir in onion and corn. Sauté 5 minutes or until onion is tender. Return chicken to pan, along with tomatoes, broth, lime juice, thyme, salt and pepper. Simmer 10 minutes.
• Meanwhile, brush tortillas lightly with 2 teaspoons oil. Cut into thin strips. Place on rimmed baking sheet; toast about 8 minutes, stirring frequently, until crisp.
• Serve soup topped with tortilla strips.

By Lisa Golden Schroeder

I was inspired this weekend by a lovely Hmong farmer who makes the rounds of the local farmers markets with her gorgeous produce. Baby bok choy, Asian cabbages, slender Chinese eggplant, fat cucumbers, incendiary chiles, spicy radishes, and all nature of pungent herbs—peppery Thai basil, amazing bunches of lacy cilantro, a fragrant array of mints. Her table sat next to mine, where the children’s garden kids were selling their herbal vinegars. So we chatted about the growing season and how she cooks with her own harvest.

Because she’s a working mom, her kitchen repertoire relies on as little real cooking as possible this busy time of year.  And as the mercury has cleared 90˚F this past week—and the steamy weather promises to continue into this one—I’m all about avoiding the heat of the oven or stove.  Turning to the grill is easy, but so are quick marinated chicken thighs sautéed in a hot skillet. I’ve found that my kids will eat lots of tender fresh greens if they’re wrapped around a savory chicken filling, topped with crunchy raw veggies and toasted nuts. So here’s my take on refreshing lettuce-wrapped chicken, the answer to a “dog’s day in August” evening. Put out a platter of lettuce leaves, herbs, sprouts and carrots, along with a bowl of toasted nuts to sprinkle in. A little dab of additional condiments, like more chili garlic or Sriracha sauce, or even some sweet hoisin or toasted sesame seed would allow everyone to customize their wraps.

Lettuce-Wrapped Asian Chicken

Makes 4 servings

INGREDIENTS

2 tablespoons canola oil

2 tablespoons toasted dark sesame oil

2 tablespoons rice vinegar

2 tablespoons tamari or low-sodium soy sauce

1 tablespoon grated fresh gingerroot

1 tablespoon chili garlic sauce

1 package (20 ounces) Just BARE® Hand-Trimmed Boneless, Skinless Chicken Thighs

8 large leaves butter or Boston lettuce

1 cup mixed fresh mint and basil leaves

1/2  cup bean sprouts, rinsed

1/2  cup shredded carrot

1/3 cup toasted chopped cashews

1 large lime, cut into wedges

INSTRUCTIONS
•    Mix oils, vinegar, tamari, ginger, and chili garlic sauce in medium bowl; reserve 1/4 cup to use as a dipping sauce. Add chicken, turning to coat with marinade (or place marinade and chicken in large resealable plastic bag). Refrigerate at least one hour.

•    Heat grill to medium-high heat or a large skillet over medium-high heat. Remove chicken from marinade; place on hot grill. Or sauté in hot skillet with 1 tablespoon of marinade (discard the rest). Cook about 15 minutes or until chicken is no longer pink in center and juices run clear, turning once.

•    Chop chicken; serve wrapped in lettuce leaves, garnished with herbs, sprouts, carrot, nuts, reserved dipping sauce and a squeeze of lime.

By Lisa Golden Schroeder

Our little band of novice gardeners stepped into the garden lab last week. They received an exciting invitation to have their own table at the new Mahtomedi Farmers Market in early August. But what should they sell? Our harvest to date has been a horde of beetles that love our cabbage and kohlrabi leaves (which the younger children fearlessly pick off the plants), a burst of colorful cherry tomatoes, a gorgeous handful of miniature sweet bell peppers, and the always reliable tangle of herbs—from peppermint and chocolate mint to tarragon, oregano and lavender. Oh, and a nice smattering of tiny hot Thai chile peppers, some still green while others have ripened to a cherry red.

So in my mind, the most logical “value added” product that the kids can produce is flavored vinegar—easy for small hands to make and bottle. Last week we snipped long stems of herbs to steep in huge jugs of distilled vinegar (nothing gourmet here!), along with plump cloves of fresh market garlic. We’ll stuff the herbs into the jugs and let them brew for the coming week. Meanwhile, the kids created their artistic magic, making labels for the vinegar bottles. Along with making a large banner to attach to their table—and we’ve got a dozen responsible 8 to 12-year-olds, who will man the booth in shifts. We’ve decided to donate all the profits to the Mahtomedi Food Shelf, a nice circle of community activity.

This week, the day before the market, we’ll harvest some more “beauty” sprigs of herbs and edible flowers, the hot chiles and fresh cloves of garlic. The kids will slip some decorative bits into each bottle, then we’ll decant the flavored vinegar into each one. The whimsical labels will be stuck on, hopefully straight, and we’ll be ready to head out for their first retail experience. I think I may need to be available to help make change!

By Lisa Golden Schroeder

Where has the summer gone? It’s already past mid-July, my deck still hasn’t been waterproofed, nor the new grill assembled. But we’re ready to start…the old grill is sitting under the deck now. Almost headed to Goodwill, but not quite yet. So tonight we’re pulling it back out onto the lawn (again) to grill a lovely bird with one of my summer favorites—dark, sweet plums.

The honey citrus glaze I usually make is flavored with chopped fresh rosemary, but if my lavender plants are blooming I’ll chop up a handful of leaves instead. And stir in some of the delicate lavender flower buds. The combination of floral honey, Mediterranean herbs, tangy citrus and peppery olive oil is what I imagine sunshine tastes like. Brushed on chicken near the end of grilling makes the skin crisp up into a golden mahogany, while the meat stays tender and juicy underneath. To speed up the cooking a bit I’ll cut the whole chicken in half, from head to tail, with heavy kitchen shears. You can remove the backbone so each half lies flatter, but it’s not necessary.

I love plums—and will always buy extra at the end of the summer to stew up in a large kettle with a splash of orange juice and cinnamon to freeze in small containers for a mid-winter compote. But other stonefruit, like fragrant peaches, nectarines or apricots, grill up as beautifully as plums—brush with a little melted butter before laying pitted halves over medium-hot coals. My boys like grilled peaches sprinkled with dark brown sugar—they taste like pie without the pastry! For tonight I’ll just brush some of the herbal honey glaze over the plums before laying them around the chicken halves, waiting until the last 10 minutes or so of cooking. A few chunks of fresh lime or lemon to squeeze over the finished bird and fruit, a pan of quick-cooking orzo pasta tossed with some crumbled feta cheese, and a bowl full of fresh arugula dressed in a vinaigrette is an ideal supper out on the unstained deck!

HERBAL HONEY-GLAZED CHICKEN with STONEFRUIT

Makes 4 servings

GLAZE

1/4 cup wildflower or lavender honey

1/3 cup extra-virgin olive oil

2 tablespoons chopped fresh rosemary or lavender leaves

2 tablespoons lime or lemon juice

2 teaspoons grainy Dijon mustard

2 cloves garlic, finely chopped

Coarse salt and freshly ground pepper to taste

CHICKEN

1 package (3 1/2  to 4 pounds) Just BARE® Whole Chicken

4 ripe plums, halved, pitted*

1 lime or small lemon, cut into wedges

INSTRUCTIONS

•    Lightly oil grill rack; heat grill to medium heat. Mix all glaze ingredients, reserving 1 tablespoon of oil, in a small bowl. Mix until well blended; set aside 1/4 cup to serve with chicken.
•    Cut chicken in half with kitchen shears, rinse and pat dry. Rub with reserved 1 tablespoon oil. Place chicken halves on grill, skin-side up. Cook, turning as needed, until juices run clear (40 to 50 minutes or until 180˚F in thigh meat).  Brush with honey mixture during the last 15 minutes of grilling.
•    Place fruit, cut-side down, on the grill during the last 6 to 8 minutes of grilling. Turn fruit once and brush with honey mixture.
•    Drizzle chicken and fruit with reserved 1/4 cup honey glaze and a squeeze of lime.

*Substitute small peaches or nectarines for plums.