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Home Cook: Ashley Covelli, Ossining, N.Y., food writer at Big Flavors from a Tiny Kitchen
Recipe: Back to School Lunch Kabobs
"Finding new and exciting ways to keep kids interested in eating wholesome snacks and meals can be tricky. My 4-year-old is a pretty good eater, but he definitely has his picky moments. And those moments can be exhausting!
I’ve found that he tends to be more excited about eating his lunch when there’s something unexpected happening in his lunch box, or when it feels more like snack food than a full meal. One of the ways that I keep it interesting is to make these lunch kabobs. I had a bunch of bento supplies that I bought for myself several years ago (because grown-ups can have fun with lunches, too!) that I now use sometimes to brighten up his lunch box.
These little skewers are so much fun to pack. He loves salami, so I folded a few slices around grape tomatoes and made mini savory lunch kabobs. I also cut up some kiwi and made fruit kabobs with those and some grapes. Obviously you could use toothpicks or any type of food skewers that your child is able to handle safely.
Variety is key in keeping lunches exciting! Sliced turkey wrapped around cubes of Swiss cheese, cucumbers with olives, ham and dill pickles, strawberries and bananas, steamed veggies, prosciutto wrapped around little pieces of fresh mozzarella… the sky is the limit when it comes to what combinations will work on a stick."
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