Best Lunch Box Ever (25 page)

MAKES ABOUT 8 SNACK-SIZE SERVINGS

1 medium bunch flat or curly leaf kale (about 8 ounces)

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cup salted roasted cashew butter

2 tablespoons fresh lemon juice

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cup warm water

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cup finely grated Parmesan cheese

Preheat the oven to 275°F.

Remove the stems from the kale, and reserve for another use or discard. Tear the leaves into pieces that are about the size of potato chips. Wash and dry thoroughly. (A salad spinner works well for this.) You should have four generous handfuls of kale.

In a large bowl, add the cashew butter, lemon juice, and warm water. With a fork, mix together until creamy and smooth. It might seem as though the ingredients won't come together but, with a little elbow grease, they will in a minute or two.

Add the kale pieces to the bowl and, using a rubber spatula, stir until they're coated with the cashew butter mixture. Kale is hearty, so don't be timid about pressing down until it is evenly coated and no liquid remains in the bottom of the bowl. Use your hands if that helps.

Place the kale pieces on two ungreased baking sheets, all bunched together. Sprinkle the cheese over the top of the kale, ensuring every piece gets showered with cheese.

Spread out the kale pieces on the baking sheets. It's OK if the pieces are touching, but not overlapping.

Bake until the cheese is golden brown and the chips are crisp, about 45 minutes. Chips that are still a little soft in the center need to continue baking until crispy.

Let cool on the baking sheets for 20 minutes. Store in an airtight container for up to 5 days.

BELIEVE IT OR NOT,
you can cook your own microwave popcorn using a brown paper lunch bag. When we discovered this trick in our house, it became a near daily ritual for my daughter Isabelle, who loves popcorn as a lunch-box snack. You can get creative by adding a couple of dashes of cinnamon, chili powder, or other favorite spice, or a sprinkling of Parmesan cheese. Don't be freaked out by the staples on the paper bag. They're too tiny to cause a reaction in your microwave.

MAKES ABOUT 5 CUPS; 5 SERVINGS

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cup popcorn kernels

1 tablespoon melted butter

Generous pinch of salt

Special equipment

1 brown paper lunch bag

Stapler

Pour the popcorn kernels into the brown paper bag. Seal the bag by folding it over
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inch at the top, twice, pressing down firmly. Fasten the bag together with two staples.

Lay the bag horizontally on a microwave-safe plate in the microwave. Cook on high until the popping becomes irregular, 2
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to 3 minutes.

Remove the bag carefully from the microwave—it will be hot. Open the bag and discard the staples.

Drizzle the butter over the popcorn, add the salt, close the bag, and give it a good shake until the popcorn is evenly coated with butter and salt. Taste and add more salt if needed.