In Jennie's Kitchen
Beat the Lunchbox Blues by Jennifer Perillo
For some friends around the country, school starts in just two weeks. Thankfully, here in New York City, we've got a month left of summer vacation, but I'm already thinking about the challenges lunchtime presents come September. Is my daughter eating everything I pack? Did I send enough food for her hearty appetite? Is it a balanced meal? Lunch can be so much more than a sandwich. A sturdy thermos is a treasure chest waiting to be filled with pastas, burritos and even kid-size pizza pockets. Bean-based dips also make a nutritious meal when you throw in some cut up veggies and whole grain pita. Add a piece of fruit and you've got all the food groups covered.
Makes about 2 cups
This hummus has a sweet, tropical kick kids will love.
One 15-ounce can chickpeas, rinsed and drained
½ cup diced mango
1 clove garlic, sliced
Freshly ground pepper, to taste
¼ cup extra virgin olive oil
Add chickpeas, mango and garlic to the workbowl of a food processor. Pulse until mixture forms a thick paste. Season with pepper. Slowly drizzle in olive oil and process until hummus is smooth and creamy about two minutes.
Recipe and photo by Jennifer Perillo
For more quick cooking ideas and to see step-by-step photos of this recipe, visit Jennifer at her blog In Jennie's Kitchen.