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.




How to Make
Vanilla Latte Soap
by Lindsay Ponta
Now that school’s back in session at your
kitchen table, are you finding that your
morning cup of wake-me-up isn’t cutting it
anymore? Get a extra dose of java with this
yummy-smelling vanilla latte soap.

A generous scoop of real coffee gives
this self-care concoction its pretty café au
lait color and the oomph to lightly exfoli-
ate tired skin.

Since this recipe uses microwavable soap
as its base, you don’t need a bunch of spe-
cialized soap-making ingredients or tools. In
fact, if you’re not a fan of added fragrance,
you can skip the oils and make the soap with
two simple ingredients.

Pro tip: Get a head start on holiday gifts or put
together a teacher pick-me-up care package by making
a few extra bars and packaging them up with a pretty
coffee mug!
Instructions 1. Chop your soap base into small cubes using
a sharp knife or soap-cutting blade. For even
melting, make sure the pieces aren’t larger
than an inch. Most melt and pour soap bases
will have sections already scored like a choco- 6. Carefully pour the mixture into your soap
late bar for easy cutting. Feel free to use those mold. If you’re using a flexible silicone soap
lines as guides for cutting.

mold, it’s helpful to place the mold onto a bak-
ing sheet or dish before pouring. Once filled,
tap the mold or baking sheet firmly against
your countertop a few times to bring any bub-
bles to the surface of the soap.

7. Pop bubbles by spritzing the surface of the
soap lightly with rubbing alcohol. You can
skip this step if you don’t have a spray bot-
2. Dump the soap cubes into a micro- tle or rubbing alcohol; it just yields a more
wave-safe bowl. Microwave for 45 seconds polished finished product.

on high. Stir and continue melting in 20-
second intervals, stirring between, until soap 8. Set aside any melted but unused soap. You
cubes are completely melted. Then you’ll need can melt it again in the microwave once your
Supplies You can find these supplies at your local craft to work fairly quickly; the soap base thickens mold is empty again.

store, on Amazon or on any other soap-mak- as it cools.

9. Let the soap set at room temperature for at
ing website, such as Bramble Berry or Bulk
least two hours. You can pop the whole mold
Apothecary. into the refrigerator for faster cooling if you’re
• 1 pound melt and pour suspension shea
in a hurry or want to free up your mold for the
butter soap base*
next batch.

• Coffee fragrance oil
• Vanilla fragrance oil
10. Gently pull the mold away from the soap to
• 7 tablespoons ground coffee
pop the bars out.

• Silicone soap boar mold
• Small spray bottle of rubbing alcohol
(optional) 3. Add five drops of each fragrance oil and stir.

*I don’t recommend a clear soap base for Give the mixture a sniff test to see if you’re
this recipe, but you can use any creamy melt happy with how it smells. If it’s not strong
and pour soap base. Keep in mind that if you enough, stir in more fragrance oil a few drops
don’t use suspension formulation, the ground at a time. Keep in mind that the smell will be a
coffee will sink to the bottom of the soap little bit weaker when the soap has cooled and
instead of floating throughout it. However, hardened.

11. Store your homemade soap in a cool, dry
that can yield a neat layered effect, so it’s cer-
place—preferably in an airtight container. n
tainly worth a try if you already have some 4. If the mixture is getting thick and diffi-
regular melt and pour base on hand.

cult to stir, microwave again in 20-second
Lindsay Ponta created the DIY and lifestyle
intervals. website Shrimp Salad Circus in 2009 to inspire
5. Sprinkle the ground coffee over the
surface of the soap, and quickly mix it in.

busy women to live perfectly-imperfect creative
lives. She lives in Silver Spring, MD. Find easy
DIYs and recipes at shrimpsaladcircus.com.

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