Quick & Healthy Back-to-School Lunches for Teens

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Quick & Healthy Back-to-School Lunches for Teens

By the time kids reach middle school and high school ages, they are often left to their own devices when it comes to making their lunch. Chef Adrian Day-Murchison of Le Cordon Bleu shares some delicious and simple Mediterranean ideas that are low-prep and nutritious.

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By the time kids reach middle school and high school ages, they are often left to their own devices when it comes to making their lunch. Chef Adrian Day-Murchison of Le Cordon Bleu shares some delicious and simple Mediterranean ideas that are low-prep and nutritious.

 

Make Ahead Back-to-School Lunches
By: Chef Adrian Day-Murchison, Le Cordon Bleu

Tabbouleh Salad

=Ingredients:

· 3.5 oz. bulgur wheat or couscous

· 10 oz. hot water

· 2.25 oz. flat leaf parsley, chopped

· 2 oz. green onions, chopped

· 1 oz. mint, chopped

· 1.5 oz. olive oil

· ¾ oz. lemon juice

· 1 tsp. salt

· ½ tsp. black pepper

· 3 oz. tomatoes, diced

· 1 ea. cucumber, diced

· 2 oz. lemon juice

· ½ tsp. salt

Method of Preparation:

1. Cover bulgur with hot water and soak 30 minutes. Drain though a fine sieve, pressing with back of a spoon to extract moisture. Spread out on to a lined pan to dry further.

2. Wash parsley, shaking off excess and removing thick stalks. Wrap in cheesecloth and refrigerate for 30 minutes until dry and crisp.

3. Combine dry bulgur and green onions. Squeeze mixture so bulgur absorbs onion flavor.

4. Chop parsley, measure and add to bulgur with mint.

5. Combine olive oil, 1 ½ tbsp. lemon juice, 1 tsp. salt and black pepper.

6. Add to bulgur and toss well.

7. Gently stir in tomato and cucumber. Cover and chill one hour or more.

8. Adjust seasoning if necessary.

Hummus

Ingredients:

· 1 lb. canned chickpeas, drained

· 8 oz. tahini (sesame paste)

· ¼ oz. garlic, crushed

· 4 oz. lemon juice

· 1 oz. olive oil

· Salt to taste

· Pinch of cayenne

· 1-2 oz. olive oil

Method of Preparation:

1. Puree the chickpeas with the tahini, garlic, lemon juice and 1 oz. olive oil.

2. If necessary, thin the puree with a little water or additional lemon juice, depending on taste

3. Season with salt to taste and with cayenne.

4. Chill at least one hour to allow flavors time to blend.

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