Let’s Do Lunch!
Easy recipes to feed learn-from-home kids
N Grilled Cheese & J
Brunch Burrito
Refrigerator Stew Soup
Is it grilled cheese? Yes. Is it peanut butter and
jelly? Sort of. We look to our Eastern European
roots here and combine salty and sweet for a
fancy take on a classic sandwich.

Eggs are one of our favorite everyday proteins.

So on the days when breakfast is oatmeal,
cereal or a bagel, we like to get our fill of eggs
at lunchtime.

This delicious soup only requires a couple of
pantry staples and a whole bunch of whatever
vegetables you have in your fridge. We like to
make a double batch and freeze half.

Serves 2
Ingredients 2 tablespoons of unsalted butter
4 slices of bread (Whatever you have
around.) 4 slices of your favorite cheese (We love
havarti, but try cheddar, Muenster or even
brie.) 2 tablespoons of apricot preserves
Serves 2
Ingredients 2 tablespoons of unsalted butter
4 eggs
1 large handful of spinach
¼-½ cup shredded cheddar cheese
2 large or extra large whole grain tortillas
¼ cup mild salsa
½ ripe avocado
Sour cream (optional)
Serves 4
Ingredients 3 tablespoons extra virgin olive oil, divided
1 onion, chopped
1 stalk of celery, chopped
1 carrot, peeled and chopped
2 cloves of garlic, chopped
2 cups mixed vegetables, chopped (These
could be any random veggies from your
fridge. Try half a red pepper, 2/3 of a zucchini
and a few green beans. Feel free to use frozen
mixed vegetables as well.)
1 14-ounce can chopped tomatoes
1 teaspoon dried oregano
Leftover parmesan rind (optional)
Kosher salt and freshly ground black pepper to
taste 1 cup cooked grain of choice (Brown rice,
farro, barley, orzo and quinoa all work great.

Got something else? Toss it in.)
1 quart low sodium chicken or vegetable broth
Directions 1. H eat a large skillet or griddle over
medium-high heat and melt butter until it
foams. Place four slices of bread into the
butter. 2. Spread apricot preserves on two slices of
bread, then top with cheese.

3. Turn remaining two slices of bread onto
the slices with the jam and cheese to form
closed sandwiches.

4. Remove from pan. Slice into triangles or
rectangles or whatever shape your
family likes.

Directions 1. Heat a medium skillet over medium heat
and melt butter until it foams. While
the butter is melting, beat the eggs in a
separate bowl.

2. Add the spinach to the pan and stir until it
begins to wilt.

3. Add the eggs and stir with a rubber spatula
until they begin to set. Flip eggs over and
turn off your heat. Sprinkle desired amount
of cheese onto hot eggs and allow to melt.

4. Remove the eggs to a cutting board and
divide into two portions.

5. Wipe out the pan and warm each of the
tortillas until pliable.

6. Spread half of the salsa and half of the
avocado in the center of each tortilla. Top
with hot eggs.

7. Fold the bottom of the tortilla up over
the eggs. Fold the sides over and then roll
upward to seal the filling inside.

8. Wipe out the pan once more and warm
the burrito, seam side down, over medium
heat for one to two minutes to crisp
the outside. Flip to the other side for an
additional minute.

9. Slice in half on the diagonal and serve with
sour cream.

8 Washington FAMILY SEPTEMBER 2020
Directions 1. In a large pot, heat 2 tablespoons of the
olive oil over medium heat until it just
begins to shimmer.

2. Saute the onion, celery and carrot for three
minutes over medium heat. Add the garlic
and saute an additional minute.

3. Add the remaining ingredients, except for
the cooked grains.

4. B ring to a boil, reduce to a simmer. Cover
and cook for 20 minutes. Uncover, cook
for an additional two minutes, and remove
parmesan rind if using.

5. Add cooked grains. Stir to incorporate and
heat through.

6. Drizzle with remaining tablespoon of olive
oil and serve. T
FAMILY: 360 PRODUCTION / ISTOCK / GETTY IMAGES PLUS | GRILL CHEESE: MARIHA-KITCHEN / ISTOCK / GETTY IMAGES PLUS
eed some fresh ideas for your homeschooling crew? These recipes come to us courtesy
of Nourish Culinary Co. in Washington, D.C. You can find out more about them on Instagram at
@nourishculinary or on their website at nourishculinary.com.