Jack Wolfskin Outlet

Jack Wolfskin Outlet Lunch box recipes for adults a

Lunch box recipes for adults and kids

view traffic Islip, NY 57A 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 some pros to help come up with options. These recipes will be good for brown bagging grown ups, too.

Feel free to mix and match these quick and easy suggestions.

Fried plantains make a wonderful sandwich or wrap filling when combined with zesty bean spread and spicy salsa. The bean spread also can be used as a dip for baby cut carrots and tortilla chips.


The black bean spread and plantains can be made and refrigerated a day in advance; the wraps are best assembled the day they will be eaten. You’ll have some black bean spread left over after making these wraps.

1 (15 ounce) can black beans, rinsed and drained

2 tablespoons freshly squeezed lemon juice

1 1/2 tablespoons ketchup

2 teaspoons wheat free tamari

1/2 teaspoon ground cumin

1/8 teaspoon cayenne pepper, or more to taste2 r Jack Wolfskin Outlet ipe plantains (look for dark yellow skins with black patches)

2 tablespoons canola oil

Freshly ground black pepper

4 (10 inch) gluten free wraps or tortillas

Homemade or store bought salsa, for serving

1. To make the bean spread, combine the beans, lemon juice, ketchup, tamari, cumin and cayenne peppe Jack Wolfskin Outlet r in the bowl of a food processor; puree until smooth, stopping to scrape down the sides, as needed. Taste and season with salt; ad Jack Wolfskin Outlet just the cayenne. (At this point, the spread can be refrigerated in an airtight container for 1 day.)

2. Use a sharp knife to peel the plantains. Cut them crosswise in half, then cut each of the halves lengthwise into quarters (yielding 16 pieces total).

3. Line a plate Jack Wolfskin Outlet with several layers of paper towels.

4. Heat the oil in a large, nonstick or well seasoned cast iron skillet over medium heat. Add the plantains, cut sides down, in a single layer; cook for 5 minutes, until the plantains are reddish brown, then turn the pieces over and cook another 5 minutes. Transfer to the paper towel lined plate to drain, then season lightly on both sides with salt and pepper. (At this point, the plantains can be cooled, wrapped and refrigerated for 1 day.)