I write a lot about packing lunches for kids in this space, but did you know that when I first started using bento boxes the only person I packed them for was myself? I have always preferred taking my own lunch to work with me over buying lunch out. Packed lunches are fresher, healthier, usually tastier and absolutely more economical that buying something from a restaurant. This month I’m excited to be partnering with Glad as part of their Mom Made Panel to bring you lots of recipes, ideas and tips to help make packing lunches for work fast, fun, and delicious. Of course, these tips will work equally well no matter what your situation is: pack something tasty for yourself when you are headed out on a mammoth day running errands or modify recipes to please your kids’ preferences.
Today I’d like to point you towards this recipe for panzanella. Panzenella is an Italian salad that combines day old bread and fresh vegetables to create something that’s both thrifty and delicious. I like to start with the remains of a loaf of rustic bread (such as ciabatta or Pugliese) but if you have a lot of bread scraps on hand from cutting sandwiches into shapes for kids’ bento boxes they will work wonderfully too.
Click on over to the Glad Mom Made site for the recipe!
I’m working with Glad in March and April to bring you lots of tips and recipes for packing lunches on the Glad Mom Made site! Follow Glad on Facebook to stay up-to-date on all of the ideas shared by Glad’s Mom Made Panel.