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

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

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.

By Lisa Golden Schroeder

My garden kids learned a hard lesson over the July 4th holiday break. They had proudly planted 10 large container gardens just outside their summer classroom a week prior to the long weekend. We had volunteers slated to drop over to give the plants a drink if it stayed hot and dry, but since it was a bit stormy, everyone decided not to worry about the garden since we got enough rain. So upon the return to school, a very rude surprise was waiting. A vandal (or two, we don’t know) decided that the containers were ripe for destruction. They tore the plants that were heavy with green cherry tomatoes and chiles apart and broke the stakes holding them up—a project that the children had just completed.

The sad faces that surrounded the smashed pots slowly became irate. Who would do this to OUR garden? Their teachers and those of us working with the gardens talked with them about respecting other’s work and property—and a palpable sense of ownership was established in spades. The kids even came up with a solution that seems to be working—they carefully replanted the vandalized containers (several parents came to the rescue, donating plants and additional pots) and moved them to an inner courtyard at the school. So now they have their own secret garden that they can tend and harvest as the summer wanes.

On Friday I spent time with the younger children, who are at the location that shares our community garden. They took a tour of the gorgeous squash blossoms blooming outside, with baby zucchini at their ends. Then tasted a zucchini chocolate spice bread I baked—the stuff of summer dreams! Then I scooted over to the older children, who helped me cut herbs from their secret garden. We escaped into the cooler school kitchen, where we whirled up a big batch of herb pesto (augmented by some spicy Thai basil from the farmers market). We mixed the herbal sauce with some freshly squeezed lemon juice, then tossed it into a huge bowl of pearl couscous, local cherry tomatoes, and chopped sugar snap peas. Not everyone was a fan, but another batch of zucchini bread sealed the garden meal deal!

This fragrant herbal pesto can easily be varied, depending on the herbs you have in your garden or on hand. I love to use it mixed into mayonnaise for grilled chicken sandwiches, tossed with whole grain penne pasta and chunks of sautéed chicken breast or boneless chicken thighs—and whatever fresh veggies are the star of the week at the farmers market. Double or triple the recipe if you’re overrun with herbs—and freeze pesto “ice cubes” to use in the dead of winter in a warming chicken noodle soup.

WILDWOOD HERB PESTO

Makes about 1 cup

INGREDIENTS

1-1/2 cups (lightly packed) torn fresh basil leaves

1/2 cup freshly grated Parmesan cheese

1/3 cup fresh tarragon or sage leaves

1/4 cup packed fresh Italian parsley leaves

1/4 cup chopped walnuts, toasted

2 cloves garlic, peeled, halved

1/3 cup extra-virgin olive oil

Coarse (kosher or sea) salt and freshly ground pepper to taste

INSTRUCTIONS

• Combine basil, nuts, cheese, parsley, tarragon and garlic in food processor or blender container. Process until herbs are finely chopped.

• Add oil; process until mixture is a coarse puree. Season with salt and pepper.

• Refrigerate with plastic wrap pressed onto surface (to prevent browning), or freeze in ice cube trays (once frozen, place in a small resealable plastic bag.)

By Lisa Golden Schroeder

At first blush a picnic is defined as an outdoor meal. But in my mind the relaxed atmosphere of being freed from the table—and the magic elixir of good food, sunshine, and fresh air—makes any picnic an event. I do love impromptu picnics, the elegantly simple affairs when I can buy luscious fruit and cheese at an outdoor market or containers of savory salads and crusty bread to eat on a park bench. But I know picnicking is a versatile art. I grew up with elaborately planned outings, carefully prepared and meticulously packed. I have dim recollections of those walks in the woods, but very strong memories of sitting down on a huge blanket for a leisurely lunch.

A few weeks ago, I mentioned “planned over” grilling. One of my favorite picnic themes revolves around a deconstructed grilled chicken wrap menu. I’d much rather pack up my own tender grilled chicken than buy sliced deli meats, and gathering a collection of ingredients that my hungry gang can transform into drippingly delicious wraps takes only a few minutes of planning. If we decide to go biking on the trails close to our home, we might load up backpacks or insulated lunch bags. Everyone helps tote, but I create a spread at the final destination, surprising the troops with special treats.

Here’s my go-to list for the basics:
•    Grilled & chilled boneless chicken breasts, well seasoned with garlic pepper, dried rosemary and coarse salt before grilling. Cut into thick slices.
•    Large whole-wheat tortilla wraps, pita fold bread or chapattis
•    Prepared hummus dip (we love the ones flavored with roasted red pepper or olives)
•    A squeeze bottle of Dijon or honey mustard
•    Sliced cheeses (buttery Muenster and Jarlsberg are our favorites)
•    Sliced tomatoes, red onion and cucumber
•    Clusters of crisp grapes and a bag of sweet cherries
•    Carrot, jicama and kohlrabi sticks (to dip in hummus or just munch)
•    Something sweet and gooey (fudgy brownies always win, but my mom’s spiced prune cake was my childhood passion)

Don’t forget the paper towels and hand sanitizer—and a small bag to store any garbage. This is a finger food only, no flatware or plates allowed!