Back-to-School with Hampton Creek
School’s back in session, so what’s for lunch? Our team of Michelin starred chefs (and parents) are here to help everyone get excited about delicious, healthier and more sustainable eating. Check out these tips and recipes for kid-friendly lunches, after-school snacks and more. They’re quick, easy to make, and are as nutritious as they are fun.
Mini Stuffed Pita Pockets
By Chef Chris Jones, father of Savannah, age 6
“One of my favorite sandwich fillings is hummus and pita, I add veggies from the farmer’s market.”
Chef’s tip: Cut pita in half and wrap in paper towel individually before putting it in a lunch box
- 1 can chickpeas, rinsed and drained
½ cup Just Mayo
- ¼ cup red onion, diced
- ¼ cup celery, diced small
¼ teaspoon salt
- Freshly ground black pepper
- Pita Bread
- Butter lettuce
- Other optional fillings: Cheese slices, cold cuts, sprouts
- Make the chickpea salad, or use Edamame Dip, Beet Hummus, or your favorite dip.
- Chickpea salad: Mix the chickpeas and Just Mayo in a large bowl. Lightly mash with a fork or potato masher. Fold in the celery and onion. Season with salt and pepper.
- Stuff the pita: Slice the pit in half. Use a spoon or butter knife to fill the pita pocket with salad, spreads, or tuck in slices of avocado, cheese or cold cuts along with a lettuce leaf.
By Chef Nate Park, kid at heart
“Pinwheels are the perfect ‘spin’ on finger sandwiches.”
Chef’s tip: Kids love to eat what they cook, let them help sprinkle on the shredded carrots
- Just Awesomesauce Mayo
- Whole wheat tortillas
- Baby spinach, chopped
- Carrots, shredded
- Spread each tortilla with a thin layer of Just Awesomesauce Mayo, top with spinach leaves, spread with hummus and sprinkle with shredded carrots. Roll each tortilla and slice into ½ inch slices.
Rainbow Bento Box
By Chef Thomas Bowman, father of Olive, age 2 ½ + Calvin, 6 months
“Eating foods that are black, white, red, green and yellow/orange in every meal is a Japanese tradition and a great way to get the right balance of foods.”
Chef’s tip: Use warmed leftover rice to make onigiri, a Japanese sticky rice ball
- Protein: Whole Edamame, Tofu, Chicken, Hot Dog
- Veggies: Carrots, cucumber, jicama
- Crunchy: Roasted seaweed, rice crackers, pretzel sticks, sticky rice balls
- Dip: Just Garlic Mayo, Just Mayo + soy sauce, Edamame Dip, Beet Hummus
- Sweet: Orange slices, fresh berries, Just Cookies
- Pick 3–5 favorites and fill a bento style box or small containers
By Chef Nate Hereford, father of Ben, age 4½
“Use last night’s leftovers to fix an after school snack that’s tasty and bite-sized.”
Chef’s tip: Mix Just Mayo with a little water to make it easier to brush on the wrappers
- Mini Wonton wrappers
- Fillings (leftover mashed potatoes, mac ‘n cheese, or risotto)
- Chopped cooked veggies such as broccoli or carrots
- Just Truffle Mayo, Just Garlic Mayo to coat wonton wrapper
- Heat oven to 375 degrees. Brush wonton wrappers with a very light layer of Just Mayo (any flavor).
- Nestle the wrappers into the mini muffin pan and bake for 6–8 minutes or until crisp.
- Combine warm mashed potatoes, mac and cheese or risotto with chopped cooked vegetables and season to taste with Just Mayo (any flavor).
- Fill the wonton cups with a tablespoon or two of the warm mixture.
By Chef Melanie Baron, “cookie mama”
“This cute after-school treat offers protein and fresh fruit and is low in sugar, and is inspired by the flavors in a peanut butter and jelly sandwich.”
Chef’s tip: No jam jar? Use a small juice glass
- Plain Greek yogurt
- Seasonal fruit such as berries, diced stone fruit or chopped apples and cinnamon
- Just Peanut Butter Cookies, crumbled
- In a small jar, layer yogurt, fruit and top with Just Cookies crumbs.
- Serve with a spoon. Eat right away.
Got a favorite kid-friendly recipe to share? Send it to us! email@example.com.