And while we’re on the subject of brown bagging it, I recently bought these nifty Ziplock Divided Containers. They are reusable, dishwasher safe, and come in a 2-pack. They are similar to the hip bento box containers that are popular right now but less expensive. Plus, I won’t need to freak out if one gets lost or accidentally thrown away.

Follow the ABC’s of food safety when packing a school lunch
By DANIELLE CENTONI
Special to The Oregonian

Back to school means back to the daily grind of packing lunches — an activity that’s definitely low on parents’ lists of favorite things to do.

It’s hard enough to come up with nutritious choices that your kids will actually eat, and even harder to predict which of their favorite foods they won’t be “tired of” that day.

But no matter what meal you send your child off with each day, make sure you follow basic food safety rules to keep the food from spoiling.

Rule No. 1: Keep cold foods cold and hot foods hot. While a peanut butter and jelly sandwich can linger at room temperature, anything made with meat or dairy products needs to be kept out of the danger zone (40 to 140 degrees).

Insulated lunchboxes/bags (rather than paper bags or metal lunchboxes) go a long way toward keeping things at the right temperature, but you still need to tuck an ice pack in there to keep things cool. A frozen water bottle or juice box can double as an ice pack and be ready to drink by lunchtime. Or buy several lunchbox-size ice packs so you always have one ready. These days, ice packs come in fun, kid-friendly shapes; thin, flexible “mats” ; or styles that have colorful cloth covers to soak up condensation.

When the weather cools, hot lunches are especially welcome and a good way to change things up. Invest in a couple of insulated containers for sending hot items like soup or warmed-up leftovers. Be sure to preheat them first by filling them with piping hot water and letting them sit for a few minutes while you get things ready. Then pour out, dry and fill.

Rule No. 2: Keep things clean. Once that lunchbox returns home, throw away anything partially eaten or perishable and wash out the box with hot soapy water. Leaving food in there only invites mold and mildew to grow. So wash it out as soon as you can and let it air dry until completely dry before storing. Once a week, it’s a good idea to sanitize the lunchbox with a mild bleach solution (1 teaspoon bleach per 4 cups of water).

Many schools ask parents to send children off with a water bottle each day. This a great way for kids to sta hydrated without having constant stream of children running off to the water fountain during class. But don’t think you can just leave that water bottle there all week without washing it. It’s easy for germs and bacteria to get into the bottles with every swig, and as the bottles sit at room temperature, those nasties multiply like crazy.

So wash the water bottle every day with hot, soapy water and let it dry completely before putting it away (again, mold is a risk if you don’t). And sanitize the water bottle when you sanitize the lunchbox.

Rule No. 3: These rules aren’t just for kids’ lunches. When you’re brown-bagging it, follow these food safety tips to keep yourself from getting sick, too. Protect your youngsters from food-borne illness with these guidelines on keeping packed lunches at safe temperatures, and containers and bottles clean.

If you’re looking for a way to use up some of that summer zucchini, try this recipe for Zucchini Caponata. The combo of zucchini, tomatoes and olives makes a great topping for grilled bread or a quick, fresh sauce for cooked pasta. I bet it would also be really good as a topping for grilled chicken or pork.

The recipe calls for adding 2 teaspoons of sugar to the cooked zucchini mixture but next time I’d only use one teaspoon. For a little oomph, I added a few dashes of crushed red pepper and a splash of red wine vinegar. A garnish of freshly grated Parmesan cheese or crumbled feta or goat cheese would also be a great addition to the caponata. Enjoy!

Zucchini Caponata
-recipe from kingarthurflour.com

You can also add diced grilled slices of eggplant for an extra-smoky twist. Makes about 3 cups.

2 tablespoons olive oil
2 cups chopped zucchini
1 cup chopped onion
2 large garlic cloves, peeled and chopped or minced
1 1/2 cups chopped tomato
2 to 3 teaspoons sugar
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup halved grape or cherry tomatoes
1 to 2 tablespoons drained capers
1/4 cup pitted halved black olives, preferably oil-cured
1/4 cup chopped fresh basil, parsley, or oregano (optional)

Heat the oil, and fry the zucchini, onion, garlic, and tomatoes for 30 minutes, covered.

Remove the cover, and cook an additional 10 to 15 minutes to evaporate any extra liquid.

Add the sugar, salt, and pepper; stir and remove from heat. When lukewarm, stir in the cherry tomatoes, capers, and olives. Store covered and refrigerated until ready to use.

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Since we still have a few more prime grilling weeks left before the cooler weather of Autumn sets in, I thought I’d share this recipe for Grilled Buttermilk Chicken. The simple marinade not only tenderizes the meat but gives it a light lemon and dill flavor. Plan ahead so the chicken can marinate for at least a few hours. Serve with Green Bean, Red Onion and Roast Potato Salad with Rosemary Vinaigrette or Mediterranean Rice Salad. Enjoy!

Grilled Chicken Breasts with Buttermilk Marinade
-recipe from Martha Stewart.com

A shallow, nonreactive dish allows marinade to coat food evenly and is easy to transport to the grill. You can also use a large resealable plastic bag; if marinating meat in the refrigerator, rest the bag on a plate in case of leaks.

Serves 4.

4 boneless, skinless chicken breasts, about 6 ounces each
Buttermilk Marinade (recipe below)
Salt and pepper

Heat grill to medium; oil grates. Place chicken breasts in a shallow dish or resealable plastic bag. Add Buttermilk Marinade; turn to coat. Cover; marinate 30 minutes at room temperature — or up to overnight in the refrigerator — turning occasionally. (Bring to room temperature before grilling.)

Remove from marinade; season with salt and pepper. Grill until cooked through, 5 to 8 minutes per side.

Buttermilk Marinade
Instead of dill, try finely chopped chives. Or substitute limes for the lemons. Use with chicken, fish, or other seafood.

1/2 cup buttermilk
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons chopped garlic (3 cloves)

In small bowl, whisk together marinade ingredients. Makes enough for about 2 pounds of meat or fish.

p.s. I know it’s not the best photo. We had company over for dinner and I was in a hurry to serve the salmon. As always, the salmon was a hit!

Grilled Citrus Salmon
- recipe from From Portland’s Palate, A Collection of Recipes from the City of Roses
The Junior League of Portland, Oregon

Makes 6 servings.

1 ½ Tbl. freshly-squeezed lemon juice
2 Tbl. olive oil
1 Tbl. butter
1 Tbl. Dijon mustard
4 garlic cloves, minced
2 dashes cayenne pepper
2 dashes salt
1 tsp. dried basil
1 tsp. dried dill
2 tsp. capers
3 lbs. fresh salmon fillets

In a small saute pan over medium heat, combine lemon juice, olive oil, butter, mustard, garlic, pepper, salt, basil, dill, and capers. While stirring, bring to boil. Reduce heat and simmer for 5 minutes.

Place salmon fillets skin-side down on a piece of heavy-duty foil with edges folded up, to make a pan. Pour sauce evenly over fish.

Place fish on grill and cover with lid.

Barbecue over medium-hot coals for 10-12 minutes, depending on thickness of fillets. Fish will be flaky and light pink in color when cooked.

Note: As an alternative, wrap fish in foil and bake in a 350 degree oven for 15-20 minutes.

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I took this awesome Greek-inspired salsa to a pool party recently. Dang, it’s good! I chose to make it because it’s super easy and I had all the makings for it. It’s a perfect summertime appetizer!!!

I followed the recipe for the salsa except that I didn’t have the fresh oregano so I used a little extra fresh dill and parsley. I also added some chopped red bell pepper and a few dashes of dried red pepper flakes for some zip. If you want the salsa to have a bit more tang, add a few dashes of red wine vinegar.

The recipe calls for making fresh pita chips but I didn’t feel like turning on the oven so I served it with store-bought pita chips. Next time I’ll make my own, though, because the store-bought kind were too small and fragile to hold much of the salsa. Bigger pita squares or triangles would work much better. Enjoy!

Greek Salad Salsa with Toasted Pita Chips
-recipe from San Francisco Flavors: Favorite Recipes from The Junior League of San Francisco

This zesty blend of feta cheese, olives, tomatoes, cucumber, and parsley is a wonderful alternative to guacamole and chips. If, by chance, there is any left over, pulse it in a blender or food processor and use as a sauce for grilled fish. Serves 6 to 8.

8 ounces feta cheese, crumbled (1 1/2 cups)
1 large ripe tomato, seeded and chopped
3 scallions, thinly sliced, including green portions
1/2 cucumber, peeled, seeded, and coarsely chopped
1/2 cup black olives, pitted and sliced
1/4 cup minced fresh flat-leaf parsley
2 tablespoons minced fresh oregano
2 tablespoons snipped fresh dill
Juice of 1/2 lemon
1/3 cup olive oil
Freshly ground pepper to taste
Toasted Pita Chips (recipe follows)

In a medium bowl, combine all the ingredients except the pita chips and gently mix.

Cover and refrigerate for at least 2 hours or up to one day.

Toasted Pita Chips
You might want to double this recipe — these chips disappear quickly! Make them the night before you plan to serve them, and leave them in the turned-off oven overnight. Makes about 40 chips.

1 package mini pita breads
1/2 cup (1 stick) unsalted butter, melted
Garlic powder, dried
Dill, and paprika to taste

Preheat the oven to 300 degrees F. Cut the pita rounds in half. Cut each half again into thirds, then separate each piece to make two bite-sized chips. Using a pastry brush, lightly coat each chip with the melted butter.

Lay the chips in a single layer on a large baking sheet. Dust with the garlic powder, dill, and paprika. Place in the oven and turn the oven off. Do not open the oven door until the oven is completely cool and chips are crisp, about 4 hours or overnight. If the chips are still soft, repeat cooking process, preheating oven to 200 degrees F.

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Last night I got together with some girlfriends for an outing on the lake. Here’s how one of these outings works: We meet at the Captain’s house, pile into her boat, slowly make our way across the lake while eating dinner (more on that part later), then we dock in town, get out of the boat, meander through the cute shops and restaurants, then pile back into the boat for the trek back to the Captain’s house. Last night there were 9 of us…often there’s 10 but one is on vacation. As you can imagine, there’s lots of laughter and general goofiness. This is a diverse group of personalities and perspectives but it works and I love them all dearly.

Now back to the food. There’s one thing you have to understand about this group: We Love Good Food! Our gatherings are always complimented by a wonderful potpourri of flavors. This is exactly what a potluck was meant to be…quality food that not only tastes good but is good for you. Last night we had: Chinese Chicken Salad, Spinach Strawberry Salad, Lemon Shrimp & Jicama Salad, Tomato Basil Mozzarella Kabobs, Feta Dip with Fresh Veggies, Thai Salad Rolls with Peanut Sauce, Fresh Melon, Fresh Guacamole with Chips, Chocolate Covered Strawberries, and still warm Fudge Brownies. Yumm!

One of the highlights of the evening was when the Captain put on her Girlie Mix of tunes she’d put together just for this outing. She had collected a song for each of us with our name in it…9 songs in all. There was a song about Wendy. A song about Amy. Two songs about Lisa. A song about Shannon. A song about Cheryl. A song about Rose. A song about Debra. And I’d never heard it before but there was even a song with my name in it…Andrea. I couldn’t believe it! The Captain outdid herself! It was a super creative idea and one that I’m sure we’ll be talking about for a long time!

The sun had already set by the time we got back into the boat for our trip back to the Captain’s house. It was a warm night and the breeze off the lake felt good. It was a wonderful evening spent with a special group of friends, and through them, God has richly blessed my life. We laugh together. Sometimes we cry together. I am thankful for them.

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If you like the flavors of wasabi and ginger (which I do!), you’re going to love this recipe! You get a little zip from the wasabi without it knocking your head off, plus a little zing from the ginger and lime. This is a great summer recipe, and tastes like something you’d order in a restaurant!

The salmon cooks quickly on the grill so don’t wander off or you might end up with blackened, over-cooked salmon (not tasty!). For the mayonnaise mixture, add the wasabi paste last, tasting as you add it until you get the flavor/zip factor that you like. Enjoy!

Grilled Salmon with Wasabi-Ginger Mayonnaise
-recipe from Fine Cooking Magazine

You can find wasabi paste and powder at Asian groceries, or try the Asian section of your supermarket. Serves four.

1-1/2 limes
1/2 cup mayonnaise
1-1/2 Tbs. wasabi paste; more to taste
2 tsp. finely grated fresh ginger
Kosher salt and freshly ground black pepper
4 6-oz. skinless salmon fillets
Vegetable oil for the grill

Prepare a medium-hot grill fire (be sure the grill grate has been scrubbed clean with a wire brush).

Cut the half lime into four wedges and set aside. Finely grate the zest from the whole lime. Cut the zested lime in half and squeeze the juice from one half into a small bowl (save the other half for another use). In a medium bowl, combine 1 tsp. of the lime juice with the lime zest, mayonnaise, wasabi paste, ginger, and 1/4 tsp. salt. Stir to combine. Taste and add more wasabi paste if you’d like a zippier flavor.

Run your finger along each salmon fillet to feel for tiny bones; use tweezers or needlenose pliers to pull out any that you find. Season the fillets lightly with salt and pepper. Spoon about 2 Tbs. of the mayonnaise mixture onto the salmon fillets and refrigerate the rest. With your hands, spread the mayonnaise in a thin layer over all sides of the fillets.

When the grill is ready, oil the grill grate using tongs and a paper towel dipped in oil. Grill the salmon until crisp and slightly charred on one side, about 4 minutes. Turn and continue to grill until the salmon is just cooked through, another 3 to 6 minutes. Serve the salmon topped with a dollop of the mayonnaise and a lime wedge on the side. Pass the remaining mayonnaise at the table.

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This Mexi-inspired recipe will please most tastes (sans vegetarians). The lightly seasoned pork has good flavor without being dominated by the rub, which is a combo of paprika, brown sugar, chile powder and allspice. After I put the rub on the pork, I put it back in the fridge for a few hours while I took the kids swimming. When we got back from the pool, I proceeded with the recipe and made the tomato sauce and grilled the pork. The sauce, which is basically a salsa, is a delicious compliment to the perfectly cooked, super-tender pork tenderloins.

The jalepeno pepper that I used for the fire-roasted sauce was on the tame side so I also added a little chopped chipotle chile to the simmering sauce. This added the kick that I was looking for and provided a bit more smoky flavor, too. Leftover sauce is great as a dip with chips!

Menu idea: Dry Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce, Two-Bean & Corn Salad, Green Salad with Southwestern Vinaigrette, and Blueberry-Lemon Cornmeal Cake.

Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce
-recipe from Weber’s Real Grilling™ by Jamie Purviance

Makes 4 servings.

Sauce
8 ripe, plum tomatoes, stems removed
1 jalapeño chile pepper, stem and seeds removed
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped red onion
1/4 cup tightly packed fresh cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced garlic
Kosher salt
Ground black pepper

Rub
1 teaspoon paprika
1 teaspoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon pure chile powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice

2 pork tenderloins, about 1 pound each, trimmed of excess fat and silver skin
Extra-virgin olive oil

Prepare the grill for direct cooking over high heat (450° to 550°F).

Brush the cooking grates clean. Grill the tomatoes and jalapeño over direct high heat, with the lid closed as much as possible, until blackened and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeño will take 2 to 3 minutes. Put the tomatoes and jalapeño in a food processor along with the remaining sauce ingredients, and process until smooth. Season with salt and pepper. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.

In a small bowl, mix the rub ingredients.

Trim any excess fat and sliver skin from the tenderloins. Lightly brush the tenderloins on all sides with oil and season evenly with the rub, pressing the spices into the meat.  Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling. Reduce the temperature of the grill to medium heat (350° to 450°F).

Grill the tenderloins over direct medium heat, with the lid closed as much as possible, until the pork is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with the sauce.

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The recipe calls for finely ground yellow cornmeal, which I couldn’t find so I used Albers Yellow Corn Meal. The box of Albers doesn’t state what grind it is (fine, medium, etc.) but it seemed to be on the finer side so I went with it. The Albers cornmeal worked great.

The recipe also calls for tossing the blueberries with flour and sugar before sprinkling them over the batter. After the cake baked, however, some of the blueberries still had some flour on them. Partially white blueberries was not the look I was going for so I decided to make a quick lemon glaze to brush over the warm cake. I squeezed the juice from half a lemon into a small bowl and added enough sugar (a few tablespoons) until the lemon-sugar mixture was pleasantly sweet-tart. I then added a teaspoon or so of water and microwaved the mixture for a minute or so until the sugar dissolved. Give the syrup a stir then microwave for approximately 30 more seconds if you still see some sugar granules. Keep doing this until you have a clear syrup. Once the lemon syrup was ready, I brushed the cake and the whitish berries to “hide” any spots of flour left on them. My little trick worked like a charm! The syrup masked any leftover flour coating and added an extra hit of lemon flavor to the cake. Sweet!

Blueberry-Lemon Cornmeal Cake
-recipe from Fine Cooking Magazine

The combination of cornmeal and buttermilk offers both texture and tang. Serves eight to ten.

6 oz. (1-1/3 cups) unbleached all-purpose flour; more for the pan
1/4 cup (1-1/2 ounces) finely ground yellow cornmeal
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. table salt
3 oz. (6 Tbs.) unsalted butter, at room temperature; more for the pan
1 cup granulated sugar
1 tsp. finely grated lemon zest
2 large eggs
1 Tbs. fresh lemon juice
1/2 cup buttermilk

For the topping:
1 cup (about 5 oz.) fresh blueberries, rinsed and well dried
1 Tbs. granulated sugar
1 Tbs. unbleached all-purpose flour

Position a rack in the center of the oven and heat the oven to 350° F. Lightly butter a 9×2-inch round cake pan. Line the bottom with a parchment round cut to fit the pan, lightly flour the sides, and tap out the excess.

In a medium bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt until well blended. In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the butter, sugar, and lemon zest on medium high until well blended and fluffy, about 3 min. Add the eggs, one at a time, beating on medium speed until just blended and adding the lemon juice with the second egg (the batter will appear curdled; don’t worry). Using a wide rubber  spatula, fold in half the dry ingredients, then the buttermilk, and then the remaining dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 min.

Meanwhile, make the topping.
Combine the blueberries, sugar, and flour in a small bowl. Using a table fork, mix the ingredients, lightly crushing the blueberries and evenly coating them with the flour and sugar. After the cake has baked for 15 min., slide the oven rack out and quickly scatter the blueberries evenly over the top of the cake (discard any flour and sugar that doesn’t adhere to the berries). Continue baking until a toothpick inserted in the center of the cake comes out clean, another 23 to 25 min.

Let the cake cool on a rack for 15 min. Run a knife around the inside edge of the pan. Using a dry dishtowel to protect your hands, lay a rack on top of the cake pan and, holding onto both rack and pan, and invert the cake. Lift the pan from the cake. Peel away the parchment. Lay a flat serving plate on the bottom of the cake and flip the cake one more time so that the blueberries are on top. Serve warm or at room temperature.

From Fine Cooking 80, pp. 69
September 1, 2006

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Years ago, I had a great salad at a friend’s house. What made the salad great wasn’t the salad ingredients but the unusual dressing. I say unusual not meaning weird but more like unexpected because I’d never tasted a dressing like it before. Basically, it’s a Mexi-inspired vinaigrette. The dressing gets bold flavor from the chili powder, a bit of heat from the cayenne, a slight sweetness from the honey, and a tang from the red wine vinegar. Yumm! It makes a great salad for a Mexican, Tex-Mex, or Southwestern-themed meals.

I believe the dressing recipe came from an older Mexican Williams-Sonoma cookbook but I’m not sure which one. When I make this vinaigrette, the salad I serve it with includes: mixed greens, tangerines, avocado, jicama, red or green onions, tomatoes, red bell pepper, olives. Other additions could be corn, black beans and cilantro. Toss the salad with the dressing just before serving so you don’t get wilted greens. Enjoy!

Southwestern Vinaigrette
-recipe from a Williams-Sonoma cookbook (I think)

Makes about 3/4 cup.

1/4 cup red wine vinegar
3 tablespoons honey
1 1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
5 tablespoons olive oil
salt to taste

Whisk dressing ingredients together in a small bowl and toss with salad just before serving. Refrigerate leftover dressing.