Daniel Green removes the stress from lunch prep with simple and wholesome recipes such as fruits and vegetables with Simple Creamy Hummus With Pomegranate Jewels. Photos: Chris Emeott
Go beyond the basic sandwich with midday meals worth making.
Chef Daniel Green is on a mission to rethink the school lunch. “After a long summer of sunshine and slower mornings, the backpacks are packed, the pencils are sharpened and the school routine begins again,” Green says. “In all the back-to-school preparation, one important question remains: What are we sending our little ones off to school with each day?”
Green says schools across Minnesota do the very best they can with limited budgets, but often nutrition and freshness can fall short. “If we can prepare lunch at home, this is a wonderful opportunity to pack meals that are nutrient rich, colorful and full of real ingredients,” he says.
He recommends starting with fresh fruits and vegetables. “Think simple and practical,” Green says. “Sliced apples with a squeeze of lemon to prevent browning. Fresh berries in small reusable containers. Carrot sticks, cucumber rounds, bell pepper strips. Snap peas or cherry tomatoes.”
For extra fun and flavor, Green recommends adding a dip. “A small container of hummus, Greek yogurt ranch or a light honey balsamic dressing can make all the difference,” he says. For an extra challenge, he suggests making dips at home. Here are his favorite dip recipes that can be used on their own or as the base of several lunch ideas.
Simple Creamy Hummus With Pomegranate Jewels
“One of the easiest and most affordable things you can do is make a batch of hummus at the beginning of the week,” Green says. “It keeps beautifully in the refrigerator and can be portioned into small containers for five days of lunches,” he says. His version is simple, smooth and child-friendly. Added bonus: There’s no tahini required.
- 15.5 oz. chickpeas, drained and rinsed
- 2 Tbsp. extra virgin olive oil
- 2–3 Tbsp. fresh lemon juice
- 1 small clove garlic
- ½ tsp. sea salt
- 2–4 Tbsp. cold water
- pomegranate seeds for garnish
Add chickpeas, extra virgin olive oil, lemon juice, garlic and salt to a food processor. Blend until smooth. Slowly add cold water, one tablespoon at a time, until you reach a light and creamy consistency. Spoon into a container, and top with a drizzle of olive oil and a scattering of fresh pomegranate seeds for color and a natural pop of sweetness. Store in an airtight container to make the hummus last up to five days in the refrigerator. Paired with bright vegetables and whole grain pita, it turns an ordinary lunchbox into something vibrant and exciting.
Once you’ve tried hummus, other dips don’t seem as daunting. “It really is that easy, and it gives you control over the ingredients,” Green says. “When you make it yourself, you cut out many of the preservatives, stabilizers and additives that often appear in store bought versions. The flavor is fresher, cleaner and often more vibrant.”
Honey Balsamic Vinaigrette
- 3 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1 tsp. honey
- pinch of salt
Add all ingredients into a small jar. Seal the lid, and shake to combine.
Simple Homemade Mayonnaise
- 1 egg yolk
- 1 tsp. Dijon mustard
- olive oil
- pinch of salt
- squeeze of lemon
Whisk together the egg yolk and Dijon mustard. Slowly drizzle in olive oil while whisking. Finish off by mixing in the salt and lemon juice.
The humble turkey wrap gets an upgrade with fresh ingredients and a satisfying crunch provided by layers of lettuce. The recipe is proof that a great lunch doesn’t have to be complicated.
Beyond the Basic Sandwich
These dips and sauces form the base for some lunches. Green says sandwiches are a classic lunch item, but variety keeps midday meals interesting.
Cold Soba Noodles
- 4 oz. soba noodles
- 1 tsp. soy sauce
- ½ tsp. sesame oil
- ½ tsp. honey
Cook noodles, rinse under cold water and drain well. Toss with soy sauce, sesame oil and honey. Store in an airtight container.
Cold Soba Noodles is a dish that is refreshing and packed with flavor. Chilled soba (buckwheat) noodles are the base of this light and easy-to-enjoy lunch.
Turkey Lettuce Wraps
- 1 Tbsp. mayonnaise or cream cheese
- 1 whole grain wrap
3–4 slices turkey - large lettuce leaves
Spread mayonnaise or cream cheese on wrap. Add turkey and lettuce. Roll tightly and wrap in parchment paper or foil. Slice in half if desired.
Egg Salad Sandwich
- 4 eggs
- 3 Tbsp. mayonnaise
- pinch salt
- 2 slices whole grain bread
Boil eggs for 10 minutes. Cool, and peel. Chop the eggs. Mix with mayonnaise and salt. Store in a container in the refrigerator. Assemble the sandwich in the morning if possible.
Mini Spinach Zucchini Frittatas
- 4 eggs
- ¼ cup grated zucchini, squeezed dry
- ¼ cup spinach, finely chopped
- 2 Tbsp. Parmesan cheese, grated
- pinch salt
Preheat the oven to 350 F. Mix all ingredients together in a bowl. Pour into a greased muffin tin. Bake 15–18 minutes or until set. Cool, and refrigerate.
Lean protein, fluffy rice and crunchy cucumbers come together for a simple and balanced meal that will fuel a student for the
rest of the school day.
Chicken Rice Box
- 1 cup cooked rice
- 1 cooked chicken breast, sliced
- ½ cucumber, sliced
- pinch salt or splash of soy sauce
Cook rice, and let cool. Slice cooked chicken. Pack rice, chicken and the cucumber into a container. Add a small drizzle of soy sauce, or keep it on the side.
Green says when lunches are packed with intention, it’s not just food being sent with children. “We are sending care, nourishment and a little reminder of home in the middle of a busy school day,” he says. “Back to school is a fresh start. Let’s make lunch part of that fresh beginning.”
Daniel Green
Instagram: @chefdanielgreentv
