Fun Fruit and Veggie Shapes for School Lunches

Yield: 4 to 16 shapes depending on the size of the fruit or vegetable

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

What's not to love about a little fun in your school lunch box? These colorful gems take seconds to create and make eating your veggies (or fruit) all the more appealing. Find more great school lunch ideas »

Ingredients

Choose one of these fruits or veggies:

Preparation

Take the skin off the watermelon or kiwi (leave it on the cucumber, carrot or jicama). Cut your choice of fruit or veggie into slices about 1/3-inch thick. Using your cookie cutter, cut each slice into a shape. Chill until ready to use. Those little bits and pieces left over are great tucked into yogurt or chicken salad.

Notes

This works great for cheeses slices as well!

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on King 5's "Evening Magazine" show which aired on August 14, 2013.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: fruit, vegetables

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