Back to School Brownbags: Flatbread and Other Unique Recipes From Miami Chefs
The weather is just starting to really heat up in Miami, but summer will soon be making its exit -- something you can't say about almost any other part of the country.
Mendin Chef Jose Mendin of Pubbelly Restaurant Group with his son Ian.
To parents of young kids, that sweltering mid-August sun means only one thing: brown bag lunch season. This Monday, kids in the county are headed back to school -- something for adults to dread, too, because they can only make a PB&J so many times before their fourth-graders can't take it anymore.
Short Order spoke to four of our favorite chefs in Miami to see what they recommend you pack in your children's lunch bags. Get ready for some awesome snack and sandwich suggestions.
1. Jose Mendin of Pubbelly: Falafel Wrap
"The way we do it at home, is take cooked chickpeas, shelled edamame beans, tahini sauce, parsley, a little minced garlic, cumin, paprika and olive oil, and mix it all in a food processor. We then make patties or balls. You can put them in the wrap like that, or you can pan- or deep-fry them for a nice crunchy outside. The wraps can be served at room temperature, cold or hot, which makes it perfect for bagged lunches. Ian likes the green colored spinach wraps, and we put sliced tomatoes, romaine lettuce and Tzatziki inside."
2. Oscar del Rivero of Peacock Garden Café: Homemade Flatbread
Chef Del Rivero's Flatbread
"Homemade breads are much simpler to make at home than most people realize. The key is to be patient, especially when preparing your dough. Watch it closely as you work and with practice you will know when it's reached the perfect consistency. There is nothing better than when your family arrives home, and they are greeted with the smell of fresh bread baking in the oven. Flatbreads are a great base for whatever fresh vegetables or herbs you have on hand. At Peacock Garden Café, many guests enjoy starting a meal by sharing a flatbread topped with tomato, fresh basil and goat cheese. My favorites are tomato and basil flatbread and prosciutto and asparagus flatbread."