I have never had a fancy, grown-up kitchen. When I lived in Manhattan I had a gas range but it was one of those Barbie-sized affairs easily spanned by a medium sauté pan. The apartment before that (my first) was a basement in Queens—not pretty. My current house has electric burners (gasp!). Through this kitchen history I have leafed through architectural glossies lustfully gawking at the pages of AGAs and Vikings as if I was flipping through some sort of kinky appliance porn mag.

Needing to replace my burned out cook top dropped me straight down into the center of dreamland—the kitchen appliance and design center. I entered that store, not like a kid in a candy store, but more like a mutt at the dog-run— sniffing, wagging, so excited I want to jump on top of this thing and... Sealed burners, griddle surfaces, indoor grills, wok inserts—yes, yes, yes, baby. BTU me, BTU me, BTU me. “Can I help you ma’am?” The voice of the salesperson brought me back to reality and to the back of the store where the electric coil burners—the only measly cook top that my house has the wiring and exhaust system (that would be the window) to handle. I ordered it with the same enthusiasm one might have about asking your cousin to go to the prom with you—again. I slumped home to face cooking dinner without a kitchen.

Now I enjoy a good pizza night, but I can only take so many take-out events before I start to get cranky for my cook. I went out and got myself a two-burner hot plate to handle some basics—scrambled eggs, grilled cheese. I dusted off my turkey fryer and got down to some good old outdoor cooking, Cajun style. I learned that, with just the right amount of charcoal and a thick bottomed pan a Weber kettle grill can generate a good deal of sizzle.

Do I still want the bells and whistles of a tricked out kitchen? You bet. But do I need that stuff to wrangle up a meal? No. Sure, there have been some frustrating moments this month; cooking meals one dish at a time has delayed more than a few dinners; there is no searing on a hot plate; simmer and boil are not the same thing—particularly when it comes to pasta. But there have been some highlights, too; almost any vegetable tastes great when roasted—even kale; cooking outside, even in the rain, can be pretty fun; with few exceptions, food from the farmers’ market tastes good no matter what you to it. One day I’ll have my dream kitchen. But for now all I need is impeccably fresh food, a little heat and an appetite.

A Moveable Feast In honor of back to school, a little focus on “brown bagging it.” The term doesn’t exactly conjure up visions of culinary delight. But whether it’s you or your kid that needs to pack a sack, a few of these tricks will make your midday repast a feast.

Kids give major points for novelty, so don’t be afraid to be creative. Breakfast for lunch, different shapes, even a funny name can be all it takes to get kids out of the PB & J rut. One thing to keep in mind; keep cold foods cold and hot foods hot by using cold packs and thermoses for temperature control. We don’t want to rack up any more sick days than we have to.

Pancakes for lunch
You can capitalize on kids’ love of the cakes to squeeze in some covert fruits and vegetables. You can griddle these up on the weekend and pop them into the freezer—layered in between sheets of wax paper—for a quick addition to the lunch box mid-week. Just add a sprinkle of berries, toss in some corn kernels, grate in some cheese or even add a handful of shredded carrot to your favorite batter. Forgo the syrup and pack them with a small container of flavored yogurt (add 1 tsp of preserves to plain yogurt) for dipping. (Note: I send these pancakes cold and my kids never seem to mind.)

A hummus among us
Give a kid something to dip it in and many of them will eat almost anything. Hummus, which is made from chickpeas, is easy to find in the market or make by whirring a drained and rinsed can of the beans, a little garlic, lemon juice and olive oil in a blender. To switch things up a bit, use white or black beans instead of the chickpeas or toss in a few re-hydrated sun-dried tomatoes, a dollop of tahini, a handful of pignoli nuts or washed, fresh herbs. Send along cleaned and sliced vegetables or pita slices for dipping.

(Sort of) Sushi
No, you don’t have to apprentice in Japan to whip up this kid-friendly dish. Lay a warmed tortilla flat, smear it with a tasty spread (any of the above listed bean spreads, a mashed avocado, mild salsa), sprinkle it with chopped fresh or cooked vegetables, diced meats or cheeses, beans or lentils or any combination the three, then roll up pin-wheel style. Moisten edge with a few drops of water and rest, seam side down for 5-10 minutes to seal. Slice into 2 inch sections and arrange in a reusable plastic container, cut side up. Garnish with sesame seeds if you like.

Soup it up!
Ladle hot soup or chili into a thermos to shake of the chill for older kids. For the little kids or just the soup-shy, try this tip. Puree some fruit in a blender (melons and berries when they are in season, pears and apples in the fall), add water to thin, garnish with a small dice of the whole fruit or a few raisins, serve with a spoon and dig in—soups on.

Nut switch
Whether your kid is allergic, you’re keeping to school policy, or you’re just trying to get out of a rut, many of us are looking to avoid peanut butter these days. If your school allows it, consider switching to alternative nut butters such as cashew or almond. (Check with your doctor first if you are feeding an allergy sufferer.)

Cheese twist
Cheese sandwiches are a lunchtime standby, particularly for vegetarian tykes. Add a little twist with these combinations: cheddar and chutney on whole grain; cheddar, apple butter and thinly sliced apples on pumpernickel; mozzarella, tomato and pesto on Italian bread. (Always pack cheese sandwiches with an ice pack to keep the fromage fresh.)

Oodles of noodles
Kids are pasta freaks and I use it to my advantage whenever I can; it’s an easy way to work different kinds of grains into their diets. Cruise the ethnic aisle of your grocery for rice noodles and buckwheat soba (which, despite the name are not made from wheat like the majority of pastas available). Cook per package directions, rinse under cold water, toss with a little sesame oil and a splash of soy sauce and use as a bed for fresh or cooked vegetables, chopped meats or beans.

Red fish, blue fish
Tuna fish used to be a brown bag staple. Mercury contamination rightfully steers many of us clear. But here’s a good substitute—wild canned salmon. Use it like you would tuna and you will get that fish fix, plus hefty quantities of Omega 3 fatty acids (the good fat).

I’ve still got basil at my farmers’ market, but not for long. I’m making up some pestos that will bring that fresh flavor when the big chill sets in. Freeze these in ice cube trays then transfer to a plastic bag when solid.

Basic pesto recipe

• 1cup of olive oil
• 1 clove of garlic
• 1 cup of grated parmesan
• 1/4 cup pignoli nuts
• 2 cups of basil, somewhat packed
• salt and pepper

Pour oil into a blender, toss in garlic and process until garlic is minced. Add cheese and nuts and process until smooth. Add basil and process again. Season with salt and pepper.

Sundried tomato pesto
Use the above recipe, substitute walnuts for the pignoli and 1/2 cup re-hydrated sun-dried tomatoes for the basil.

Mediterranean pesto
Use the above recipe, substitute 1/2 cup crumbled feta for the parmesan and a combination of fresh dill and parsley for the basil.

Uses for pesto cubes:
Toss them into soups, stir them into hot pastas and rice (fabulous addition to couscous), melt them on top of baked chicken, roasts or grilled steaks, slather defrosted ones on sandwiches, blend one or two with 1/4 cup oil and 2 tablespoons vinegar for a fabulous dressing for salads, cooked or canned beans, and cold pasta.

Hitting the high seas At the end of October I'll be sailing away on a Crystal Cruises voyage--touring through the Northeast and Canada to celebrate food, food, food. Bon Voyage!

Say Cheese! A tribute to fine American fromage.

and more....

Aisle by Aisle, Morsel by Morsel Buy the book! The Real Food Revival is for every eater who wants to enjoy sustainably raised foods. Whether your new to the real food movement or and old pro this book is full of tips and tricks for reclaiming the food chain.