Sandwiches rule as the ultimate lunchtime staple, but they can get a little boring day after day. To mix up the family’s brown bag routine, take inspiration from other American families. Different cultures lunch in a variety of ways and some of their best-loved midday meals will please all palates.
From Our Sponsor Toaster Strudel™
Ready or not, whether you welcome or dread it, it’s here. It’s time to get back into the school routine. Most of us need all the help we can get with that, and no one needs the guilt that comes with worrying if your kids are eating well before starting their busy days. Here are four ideas to get them out the door with full stomachs:
Shortcut No. 1: Make the most of your limited time in the morning by thinking about breakfast when you’re cooking dinner the night before. Cook extra chicken, ham, bacon or steak for additional, filling protein to add to scrambled eggs or an omelet the next morning.
Shortcut No. 2: If you’re having a breakfast-for-dinner night, double the pancake or waffle recipe and freeze the leftovers (be sure to let them cool first). Another breakfast is down with just a quick toaster or skillet reheating.
From Our Sponsor: The International Culinary Schools at The Art Institutes
The International Culinary Schools at The Art Institutes’ Ai Food Truck recently finished a month-long food truck tour across Southern California, visiting Art Institutes’ campuses in Inland Empire, Los Angeles, Orange County and San Diego. Throughout the tour stops, The Art Institutes’ culinary students challenged local food truck heavyweights to no-holds-barred battles, taking three out of four challenges.
In addition to the on-site food truck competitions, Jesse Brockman, a 2009 graduate from The Art Institute of California (Orange County) with an Associate of Science in culinary arts and winner of season two of The Great Food Truck Race (from The Lime Truck), showed off his culinary chops with exciting food demonstrations. One dish in particular won over attendees in each market.
To eliminate waste and capitalize on some extra zest, Jesse showed audiences how to whip up the delicious edamame hummus by utilizing the extra flavor from the stems of fresh green herbs or vegetables that are typically disposed of. It’s extremely easy to do at home.