Washington Post Magazine

A New Lunch Bunch

A SHOW OF HANDS, PLEASE: Who is already bored/beset/out of ideas when it comes to filling your children's trendy, reusable totes? We thought as much. So we asked four pros to help compose a month of options. Their suggestions include recipes that are quick and easy. Feel free to mix and match -- and take heart: Winter break's just around the corner.


1. Sunny Tofu Salad
2. Apple Crisps
3. Curried chickpeas:

Rinse and drain a 15-ounce can of chickpeas; blot dry on paper towels, then spread them on a foil-lined baking sheet and sprinkle with 1/4 teaspoon each curry powder and ground cinnamon, plus 1/8 teaspoon salt. Bake at 400 degrees for 35 to 40 minutes, stirring every 5 to 7 minutes for even browning.


1. Plantain Wraps With Tangy Black Bean Spread
2. Thai Cucumber Salad
3. Carrot and daikon salad:

Cut 2 carrots and 1 daikon radish into matchsticks; place in a bowl and toss with 2 tablespoons rice vinegar, 3/4 teaspoon sugar, 1 1/2 teaspoons wheat-free tamari and salt to taste.


1. Broccoli-Pesto Pasta
2. Creamy Tomato-Basil Soup
3. Creamy cumin-lime dressing:

Combine 1/4 cup freshly squeezed lime juice, 1/4 teaspoon minced garlic, 1/2 teaspoon ground cumin, a heaping 1/4 teaspoon salt, 2 teaspoons sugar, 1 tablespoon minced cilantro leaves and 6 tablespoons olive oil in a jar; seal and shake until emulsified.

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