Best Lunch Box Ever (20 page)
Read Best Lunch Box Ever Online
Authors: Katie Sullivan Morford
In a large pot, add the apples, apple juice, maple syrup, and cinnamon. Cook over high heat, giving everything a good stir, until the liquid comes to a boil. Reduce to a simmer and cover with a lid.
After 15 minutes, stir the apples, re-cover, and continue to simmer until the apples are tender enough to easily mash with a fork, 20 to 30 minutes. (The time will vary depending on the variety of apple and cooking temperature.)
Remove from the heat and mash into a chunky sauce using a big fork or potato masher. Let the applesauce cool.
Spoon the applesauce into a bowl or container, cover, and refrigerate. Pack into small containers as needed for lunches.
MAKE-AHEAD NOTES:
can be made up to 1 week ahead and stored in the refrigerator.
WITH VEGGIES IN THE RAW
THIS IS A MORE HEALTHFUL SWAP
for bottled ranch dressing, which is often made with artificial flavors and MSG. My kids maintain that mine is better than store-bought, which I consider an honor since they're crazy for the bottled stuff. You can turn this from dip to dressing by adding a splash of milk. For a milder flavor, cut the amount of garlic in half.
MAKES ABOUT
3
/
4
CUP; 2 TABLESPOONS PER SERVING
1
/
2
cup nonfat plain yogurt
1
/
3
cup light sour cream
2 tablespoons mayonnaise
2 tablespoons minced fresh chives
1 small garlic clove
1 teaspoon white wine vinegar
1 tablespoon extra-virgin olive oil
1
/
4
teaspoon salt
Chopped or sliced raw vegetables for dipping (such as broccoli, cherry tomatoes, fennel)
Put the yogurt, sour cream, mayonnaise, chives, garlic, vinegar, olive oil, and salt in the bowl of a food processor fitted with a metal blade. Process until smooth, about 30 seconds.
      (If you don't have a food processor, mince the garlic with a knife. In a medium bowl, whisk together the garlic with the remaining ingredients until smooth.)
Keep the dip in the fridge in a covered bowl or storage container. When ready to use, pack the dip and vegetables in separate containers.
MAKE-AHEAD NOTES:
can be made up to 4 days ahead and stored in the refrigerator.
“When you choose organics, you are voting with your fork for a planet with fewer pesticides, richer soil, and cleaner water suppliesâall better in the long run. When you choose locally grown produce, you are voting for conservation of fuel resources and the economic viability of local communities, along with freshness and better taste.”
âââMARION NESTLE
WITH GARDEN-FRESH FAVES
GETTING PEANUT BUTTERâLOVING KIDS TO EAT
their vegetables is easy with this addictive dip. It's so tasty, I always squirrel a little away for myself before it goes into the lunch boxes. If your kids go to a “peanut-free” school, save this one for an after-school snack.
MAKES ABOUT
2
/
3
CUP; 2 TABLESPOONS PER SERVING
1
/
3
cup natural unsweetened creamy peanut butter
1
/
4
cup water
1
1
/
2
teaspoons soy sauce
2 teaspoons honey
2 tablespoons fresh lime juice
1 small garlic clove
Dash of Sriracha or other chile sauce (optional)
Chopped or sliced raw vegetables for dipping (such as snap peas, cucumbers, bell peppers)
Put the peanut butter, water, soy sauce, honey, lime juice, and garlic in the bowl of food processor fitted with a metal blade. Process until smooth, about 30 seconds.
Add a dash of Sriracha (if using). Process for a few seconds until blended.
      (If you don't have a food processor, mince the garlic with a knife. In a medium bowl, whisk together the garlic with the remaining ingredients until smooth.)
Keep the dip in the fridge in a covered bowl or storage container. When ready to use, pack the dip and vegetables in separate containers.
