- Associated Press - Thursday, July 26, 2012

Most people consider packing lunch a chore, but I’ve always thought there is something exciting about brown-bagging it. It’s like getting to take a picnic to school, on an airplane or to work.

And when you think of lunch as an opportunity to pack a special meal, it can go from dull to delicious! I learned long ago that I would be happier if I brought the food that I like to eat from home instead of hoping the cafeteria or nearby food court would satisfy me.

After making many lunches, catering in my restaurant and learning a few tricks from my mother and other brown-bag fanatics, I have some tips for making brown-bag lunches stay fresh, safe, interesting and tasty.

• Freeze bread and make sandwiches with the frozen slices. Wrap the assembled sandwich in a dry paper towel and slip it into a zip-close plastic bag or wrap with foil. By the time lunch arrives, the bread will be thawed and taste fresh and soft. Plus, the paper towel becomes a “place mat” for your sandwich.

• Freeze individual water or juice containers. Once frozen, wrap them in a paper towel and either foil or plastic wrap and place in the lunch box. Your frozen drink will double as a cold pack for keeping the lunch “refrigerated” and food safe. And, of course, it provides an icy-cold drink.

• Create themes to inspire lunches. Use favorite books, movies or holidays for children and use favorite cuisines or pastimes for adults.

• Think about your favorite picnic food. They can become great lunch items. I especially like deviled eggs; peanut-butter-stuffed celery; pimento cheese and pretzel rods; apple slices and goat cheese; fresh cherries, etc.

• Pack one indulgent treat, such as a homemade cookie or brownie, granola bar, a square of dark chocolate, dark chocolate covered almonds or whatever is your favorite treat.

• Pack one item that can be eaten as a snack. My favorite snack is a batch of my homemade gorp (good old raisins and peanuts). Divide into snack-sized bags so they are ready to pack at any time. Or up the ante and mix a couple of tablespoons of gorp into a couple of tablespoons of peanut butter, then use it to make a gorp-stuffed apple.


Substitute soy nuts for the peanuts if nut allergies are a concern.

Start to finish: 5 minutes

Makes about 4¾ cups

½ cup toasted coconut flakes

½ cup roasted, unsalted cashews

½ cup roasted, unsalted almonds

½ cup roasted, salted peanuts or soy nuts

½ cup banana chips, lightly crushed

½ cup M&M’s

½ cup peanut M&M’s

¼ cup toasted pepitas (shelled pumpkin seeds)

¼ cup dried cherries

¼ cup raisins

¼ cup diced dried apricots

¼ cup finely diced crystallized ginger

In a large bowl, combine all ingredients and gently mix well. Store in an airtight container.


This is one of my favorite treats! The apple is hollowed out and stuffed with peanut butter and gorp.

Start to finish: 10 minutes

Servings: 2

½ cup gorp

¼ cup peanut butter, almond butter or soy nut butter

2 large tart apples, such as Granny Smith or Pink Lady

Lemon juice

Place the gorp in a food processor and pulse for 3 to 5 seconds, or until lightly chopped. Transfer to a small bowl and mix in the peanut butter. Set aside.

To make the apple bowls, carefully slice each apple in half down the center. Use a melon ball maker to hollow out each of the 4 apple halves, leaving about ½ inch of apple flesh to form the bowls. Brush the apples with lemon juice to prevent browning.

Spoon a quarter of the peanut butter mixture into each apple half. Serve immediately or wrap to pack for lunch. To wrap, press 2 of the apple halves together, then wrap in plastic.

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