| I wrote this newsletter masked-up and sitting at my desk in The Washington Post office in D.C. I am among a group of employees who volunteered to go back to the building part-time, as we transition from working remotely to working onsite. Throughout the world, people are struggling with the logistics of managing our lives through this pandemic and the transition to what we will be, for lack of a better term, our new normal. In my world, in-building restaurants and those nearby are closed or have shortened hours, so I read our recent 2021 back-to-school (or office) recipes with a bit more personal buy-in than I may have in the past. Nourish columnist Ellie Krieger gave us a handful of nutritious, kid-friendly recipes for after-school snacking, including Maple Peanuts and Popcorn that I've slipped into brown paper bags and carried to the office and an Oatmeal Chocolate Chip Skillet Cookie that I feel virtuous devouring when I get home. (Why let the kids have all the fun?) Sonja and Alex Overhiser of A Couple of Cooks developed lunch recipes with versions that have kid-appeal and twists that make them appropriate for adults, including Pasta Salad Kebabs that you can eat as a salad, too; and Baked Falafel that can be eaten like dippable nuggets or on top of greens. These recipes are designed to help you over the hump, if you, too, are getting back into commuting-to-and-fro mode. Along those same lines, I shared my new favorite weeknight dish, Sheet Pan Chicken 3 Ways. You divide your chicken pieces into three batches, season each one differently and then make quick, healthy dinners with leftovers (noodle bowls, tacos, salads) that do not taste like leftovers. Bingo! All of my virtuous posturing went out the window as I poured Aaron Hutcherson's herby, creamy Buttermilk Ranch Dressing on my salad. Did I use more than the recommended 2 tablespoons? Uh, yeah. Make it. You'll never buy it again. *** If you are struggling with navigating a back-to-school, -office routine or if you have great tips and recipes to share with those who are, please join us on Wednesday, Aug. 18, at noon (E.T.) for our weekly chat. We'll chat about that and anything else food- or cooking-related you like. (You must register for the chat, but you don't have to be a Post subscriber to participate. Want to get a jump-start or can't join us live? Go ahead and submit a question now.) And sign up for Daniela Galarza's Eat Voraciously newsletter and you'll get a tested recipe delivered to your inbox every Monday-Thursday. She offers lots of variations and substitutions to save you from that extra grocery store trip.  (Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post) Skewering your lunch is fun, but you can also drop these ingredients into a big bowl for a pasta salad. By Sonja Overhiser and Alex Overhiser ● Read more » | | | This falafel is easy to make ahead and refrigerate or freeze, so consider whipping up a double batch. By Sonja Overhiser and Alex Overhiser ● Read more » | | | Slice these savory pinwheels for young or young-at-heart eaters; or make a Mediterranean wrap with just a few more ingredients. By Sonja Overhiser and Alex Overhiser ● Read more » | | | Making one cookie in a skillet means no more shaping individual cookies. By Ellie Krieger ● Read more » | | | Crunchy, salty, sweet and satisfying, this snack delivers a Cracker Jack vibe in a less sugary, more healthful way. By Ellie Krieger ● Read more » | | | Nourish columnist Ellie Krieger often calls the yogurt ranch dip in this recipe "magic dip" because it makes everything magically delicious. By Ellie Krieger ● Read more » | | | Use the suggested spice mixes or make up your own for this preparation that results in three flavors of chicken that you can eat all week. By Ann Maloney ● Read more » | | | Buttermilk ranch dressing with fresh herbs and MSG is worth the effort of making at home. By Aaron Hutcherson ● Read more » | | | Roasted sweet potatoes give this summer salad recipe some heft while a lemony dressing keeps the flavors bright. By G. Daniela Galarza ● Read more » | | | |
More from Voraciously Let these five lunch ideas solve your back-to-school, back-to-the-office lunch conundrum. By Sonja Overhiser and Alex Overhiser ● Read more » | | | Recipes and tips to inspire healthy eating habits in kids and grownups alike. By Ellie Krieger ● Read more » | | | Why a jar of pickled jalapeños deserves a spot in your pantry. By Aaron Hutcherson ● Read more » | | | It's hot out, but that doesn't mean you can't satisfy your craving for hydrating soup. By Kari Sonde ● Read more » | | | Meatless recipes for summer eating without breaking a sweat. By Kari Sonde ● Read more » | | | Keep cool with freezer-friendly treats that use fresh fruit, yogurt and chocolate. By Becky Krystal ● Read more » | | | Washing vegetables and fruit with cool running water will remove 90 to 99 percent of pathogens, including E. coli, salmonella and listeria. By Becky Krystal ● Read more » | | | Plus, two delicious Portuguese wines, an Oregon pinot gris and red from California for a week's worth of tasty sips. By Dave McIntyre ● Read more » | | | |
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