Lunch is served

A theme of back to school this fall is saving money: on school supplies, clothes, electronics -- and lunch.<br>
<br>
Lunchtime habits have changed -- for adults and for kids. Going out with coworkers every day is a thing of the past for many. And while we're making the kids sandwiches, more of us are also starting to make our own.<br>
<br>
Here are 10 kid- and adult-friendly recipes from our archives that will get you excited about opening the lunchbox: edamame sandwiches and drummettes with lime-pepper mayonnaise, apple oatmeal muffins and gingerbread house cookies. Here's to lunch!<br>
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-- Kelsey Ramos<br>
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<a href="http://www.latimes.com/features/printedition/food/la-fo-lunchboxrec7b-2009jan07,0,6467518.story"><b>FRENCH TO GO:</b> <i>Pan bagnat</i>  is a traditional French sandwich, with classic <i>salade niçoise</i> (a salad composed mostly of fresh vegetables, hard boiled eggs, tuna, and olive oil) sandwiched between slices of crusty French bread. Click here for the recipe.</a><br>
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<b>RELATED:</b><br>
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<a href="http://www.latimes.com/features/printedition/food/la-fo-lunchbox7-2009jan07,0,4995908.story"> Grown-up lunches that pack a punch</a><br>
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<a href="http://www.latimes.com/features/food/recipes/">Recipes from the L.A. Times' Test Kitchen at latimes.com/recipes</a><br>
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<a href="http://www.latimes.com/features/food/">Back to L.A. Times Food</a>

( Irfan Khan / Los Angeles Times )

A theme of back to school this fall is saving money: on school supplies, clothes, electronics -- and lunch.

Lunchtime habits have changed -- for adults and for kids. Going out with coworkers every day is a thing of the past for many. And while we're making the kids sandwiches, more of us are also starting to make our own.

Here are 10 kid- and adult-friendly recipes from our archives that will get you excited about opening the lunchbox: edamame sandwiches and drummettes with lime-pepper mayonnaise, apple oatmeal muffins and gingerbread house cookies. Here's to lunch!

-- Kelsey Ramos

FRENCH TO GO: Pan bagnat is a traditional French sandwich, with classic salade ni├žoise (a salad composed mostly of fresh vegetables, hard boiled eggs, tuna, and olive oil) sandwiched between slices of crusty French bread. Click here for the recipe.

RELATED:

Grown-up lunches that pack a punch

Recipes from the L.A. Times' Test Kitchen at latimes.com/recipes

Back to L.A. Times Food

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