Back to School!
Summer’s relaxed pace has wrapped up and the school year begins this Wednesday. Our mornings will be earlier again, with practices, homework and the usual hustle. Family dinners are back on the calendar, and here’s what I’m planning for the week.
I recently appeared on HoustonLife to share easy back-to-school lunch ideas. If you try the oatmeal cookies below for lunchboxes, I’d love to hear how they turned out.
Gluten-Free Oatmeal Raisin Cookies
Makes about 2 ½ dozen cookies
- 1 cup gluten-free flour (I use Bob’s Red Mill Gluten Free 1:1 Baking Flour)
- 1 cup gluten-free old-fashioned oats
- 2 tablespoons ground flax seed
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅔ cup packed light brown sugar
- 4 tablespoons unsalted butter, melted
- ½ cup applesauce
- 1 egg
- 1½ teaspoons vanilla extract
- ¾ cup raisins or dried cranberries
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, oats, flax seed, baking powder, cinnamon and salt to combine and aerate the dry ingredients.
- In a large bowl, stir the brown sugar, melted butter, applesauce, egg and vanilla until smooth. Add the dry mixture and the raisins, folding gently until just combined.
- Drop level tablespoons of batter onto a prepared baking sheet. A cookie scoop works well. Line the pan with a silpat or parchment for easy removal.
- Bake about 12 minutes, until the bottoms are golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining batter.
- To store dough, keep it covered in the refrigerator for up to 5 days, or freeze unbaked scoops for up to 3 months. Freeze scooped dough on a sheet pan, then transfer to a container or freezer bag. Bake from frozen—add a minute or two to the baking time if needed.
- After baking, store cookies in an airtight container at room temperature for up to 3 days.
Substitutions:
- All-purpose flour or white whole wheat flour can be used instead of gluten-free flour.
- If you don’t have applesauce, substitute ½ cup mashed banana, or omit applesauce and use a total of 6 tablespoons butter.
- Swap raisins for dried cranberries, dried cherries, or chocolate chips for a different flavor.
SUNDAY
Friends are hosting dinner, so we’re off the hook. If you want a restful Sunday night at home, treat it like pizza night—delivery is perfectly acceptable!
MONDAY
Farro “risotto” is a quick, meatless dinner that showcases summer vegetables. If someone at the table is picky, roast the vegetables separately and serve them on the side.
TUESDAY
It’s the night before the first day of school, so we’re grilling at home. We’ll be making a grilled flank steak variation and pairing it with either a grilled corn relish or a corn salad. Leftovers are great mixed with drained black beans and served with tortilla chips.
Grilled Corn Relish
Serves 6
- 5–6 ears of corn, shucked
- ½ teaspoon chili powder (chipotle, ancho or arbol)
- ¼ teaspoon garlic powder
- 1 lime, zested and juiced, or more to taste
- ¼ cup cilantro leaves, minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- Freshly ground black pepper
- Optional: ½ cup crumbled cotija or feta, diced jalapeño, or avocado
- Preheat the grill to medium-high.
- In a bowl, mix the chili powder, garlic powder, lime zest and juice, cilantro, red pepper flakes, salt and pepper. Set aside.
- Place the corn on the grill (no oil needed) and cook, turning occasionally, about 15 minutes, until lightly browned in spots and tender.
- Let the corn cool slightly, then cut the kernels off the cob.
- Toss the warm kernels with the spice and lime mixture, taste and adjust seasoning. Stir in any optional additions like cheese, jalapeño or avocado.
WEDNESDAY
Slow-cooker green chile pork makes an easy weeknight meal. You can also use dark-meat chicken—reduce the cooking time by an hour or more if you do. Serve with warm tortillas, rice and beans. I’ll roast a large sheet pan of zucchini with lemon, olive oil, salt and pepper at 425°F (220°C) for about 40 minutes as a simple side.
THURSDAY
Chicken piccata served with a hearty kale salad makes a bright dinner. Tomatoes are excellent right now, so I’ll add a tomato salad inspired by seasonal cooking: arrange heirloom tomato slices with torn herbs or baby arugula, garbanzo beans and a herbed yogurt sauce. For an even richer option, top the tomatoes with torn burrata instead of yogurt.
FRIDAY
Use leftover chicken piccata on a green salad dressed with a simple vinaigrette, or make sandwiches on a baguette with lettuce and heirloom tomatoes. Alternatively, turn the leftover green chile pork into tacos topped with shredded cabbage, jack cheese and guacamole for a quick and satisfying end-of-week meal.