Recipes For Back To School

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By Jamie Geller

Every year, it’s a struggle to get back into the swing of things. Making lunch, packing lunch, and getting all the kids out on time . . . The biggest challenge is what to pack for lunch. Some kids are happy with the same thing every day—a bagel, a yogurt, a granola bar, etc., and there is nothing wrong with that, but the new school year is the best time to try something new.

Test out some new bagel toppings, try out hot food in a thermos such as mac and cheese, rice and beans, or even soup. Pack hummus with pita chips for snack or make your own granola bars to save some money and control the ingredients.

Here are some school-lunch ideas you should try out—with a bit more nutritional value than the old standbys.

Chunky Tuna Sandwiches

Duration: 8 minutes

Prep Time: 8 minutes

Servings: 12


  • 3 cans chunk tuna, drained well (5 oz.)
  • 1/3 cup chopped Kalamata olives
  • ¼ cup olive oil
  • 3 Tbsp. capers
  • 2 Tbsp. chopped parsley
  • 3 tsp. spicy mustard
  • 1 tsp. kosher salt
  • 12 slices square pumpernickel bread
  • 3 small radishes, thinly sliced


In a medium bowl, combine tuna, olives, olive oil, capers, parsley, mustard, and salt; stir to combine.

Lay out 6 slices of bread and divide tuna mixture between each slice, spreading across in an even layer. Top each with 6 slices of radish and top with remaining slices of bread.

Press down lightly to secure. Cut in half at a diagonal to form 2 triangle sandwiches. Can be made up to 2 hours in advance if wrapped tightly in plastic wrap and refrigerated.

Granola Bars

By Eden Foods

These granola bars are packed with lots of yummy, healthy ingredients, but are not too hard to make. They are the perfect on-the-go, afterschool, or lunch-box treat! You can find these ingredients and more at Eden.

Duration: 53 minutes

Cook Time: 43 minutes

Prep Time: 10 minutes

Servings: 12


  • 8 oz. Eden oat flakes
  • 4 oz. Eden Tamari roasted almonds
  • 2 oz. Eden roasted & salted pistachios
  • 2 oz. Eden dry roasted pumpkin seeds
  • 2 oz. Eden dried cranberries
  • 2 oz. Eden dried wild blueberries
  • ½ tsp. ground cinnamon
  • 6 oz. pure maple syrup
  • 4 oz. raw organic honey
  • 1½ tsp. Eden extra-virgin olive oil
  • ½ tsp. pure vanilla extract
  • 1/8 tsp. Eden sea salt


Heat a large, heavy skillet and dry-roast the oats for several minutes until they release a nutty fragrance and begin to brown slightly. Remove and place in a large mixing bowl.

Place the almonds in a food processor and pulse several seconds until coarsely ground. Pour into the bowl of oats. Pulse the pistachios in the processor for several seconds and pour into the bowl. Pulse the pumpkin seeds for 2 or 3 seconds and place in the bowl. Place all dried fruit in the bowl and mix thoroughly.

Pour the syrup, honey, and oil into a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring constantly for 7 minutes. As the syrup cooks, it will begin to thicken. To test for doneness, fill a measuring cup with cold water. After 5 minutes of simmering, periodically drop a small drop of syrup into the water. When done, it will form a small soft ball in the bottom of the measuring cup. When this happens, remove and add the salt and vanilla to the syrup. Stir and pour over the oat mixture. Mix to coat thoroughly.

Preheat to oven to 300°F. Lightly oil an 11″ × 7″ baking sheet and spread the oat mixture evenly over it. Moisten hands very lightly and press the oat mixture down firmly. Bake for about 30 minutes or until light golden-brown. Remove from the oven and let cool for about 2 hours to harden. Slice into bars approximately 2½” long by 1½” wide.

Find this recipe and more at Eden Foods.

Roast Beef Sandwiches With White-Bean Salad

By Jamie Geller

Duration: 20 minutes

Cook Time: 15 minutes

Prep Time: 5 minutes

Servings: 4


  • 1 Tbsp. olive oil
  • 1 medium onion, thinly sliced
  • ¼ tsp. kosher salt
  • ½ cup regular or light mayonnaise
  • Gold’s horseradish
  • freshly ground black pepper
  • 4 onion rolls
  • 1 pound sliced roast beef or London broil
  • 1 Granny Smith apple, thinly sliced
  • 1 cup arugula, optional


  • 1 can great northern or cannellini beans, rinsed and drained (15 oz.)
  • 2 green onions, chopped
  • 2 Tbsp. fresh chopped herbs (dill, parsley, chives, mint, or basil)
  • 1 Tbsp. white-wine vinegar
  • 1 Tbsp. olive oil
  • 1 tsp. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • kosher salt
  • freshly ground black pepper


In a small sauté pan, heat olive oil over medium-low heat. Add onions and sauté for 10 to 15 minutes or until translucent and golden in color, stirring occasionally. Season with salt and set aside.

In a small bowl, combine mayonnaise with horseradish and pepper to taste.

Prepare the salad while the onions cook. In a large bowl, combine beans, green onions, herbs, vinegar, olive oil, mustard, and Worcestershire. Stir to combine and season to taste with salt and pepper.

To assemble the sandwiches, cut onion rolls in half and spread about 1 tablespoon of horseradish mayonnaise on bottom half of each roll. Divide roast beef evenly between rolls. Top with caramelized onions, sliced apple, and a bit of arugula. Serve with white-bean salad on the side.

Jamie Geller is the only bestselling cookbook author who wants to get you out of the kitchen—not because she doesn’t love food—but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind and JOY of KOSHER with Jamie Geller magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen—quickly. Check out her new book, JOY of KOSHER Fast, Fresh Family Recipes.


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