It’s hard to believe that in some areas, including mine, kids have already headed back to school. We don’t have any K-12 kids right now but I still love this time of year and I still remember how I felt as the new school year approached, both when I was a kid as well as when my two big kids were little. The feeling of brand new school shoes, the smell of new clothes and school supplies, the nervousness and excitement, planning lunches and after-school snacks, fall approaching - I always really enjoyed it and I kind of miss it. Last year was the first year in 13 years that I didn’t have a kid to send off to grade school. My big kids are all grown up - a college grad and a college sophomore - and we are home with a spirited 3.5 year old and an 8 month old keeping us young. Life looks very different for us these days. So, yes, I’m over here feeling sentimental and waxing nostalgic and I thought I’d share some recipes that are perfect for back-to-school time.
Whether you’re packing sandwiches into lunchboxes or slinging toast to your kids as they’re running out the door to the bus, bread is a back to school essential and I have a few loaves to choose from. They are all wonderful and you can choose your own adventure based on your time restraints, baking preferences, and/or skill level. And remember, the freezer is your friend! Make a double batch on a Sunday and stash the extras in the freezer to get ahead for next week.
Sourdough Discard Sandwich Bread: combines sourdough starter with conventional yeast so you can have the best of both worlds.
Whole Wheat Sourdough Discard Sandwich Bread: same as above but made with 100% whole wheat flour for a hearty yet soft sandwich loaf.
Sourdough Sandwich Bread: long-fermented and takes more time than the discard recipes but will give you a tall, soft sandwich loaf with a bit of sourdough tanginess.
Honey White Sandwich Bread: uses just conventional yeast and no sourdough. This one makes two loaves so you can stash one in the freezer. This has always been a really popular recipe on my site since I published it several years ago.
I have always said that muffins are the happiest of baked goods - like love in food form. My muffin making years really began when my big kids were little. I think muffins are one of the easiest and coziest treats to make and have on hand for breakfasts, school lunches, and after school snacks. I have a treasure trove of muffin recipes on my site, so I won’t list them all here, but here are a few favorites.
Chocolate Chip Muffins (with chocolate chip streusel)
Cinnamon Sugar Muffins (stuffed with cream cheese)
Banana Muffins (with or without chocolate chips)
Pumpkin Banana Muffins: you’ll never make a moister muffin. Of all my muffin recipes, this is the one I’ve made the most over the years.
Blueberry Streusel Muffins: a buttery classic that everyone loves.
and a few sourdough muffins:
Any-Flavor Sourdough Discard Muffins: I created this one to be a blank slate for any mix-in’s you love: chocolate chips, berries, dried fruits, cinnamon sugar, etc.
We can’t talk about back to school without addressing the need for easy weeknight dinners once the hustle and bustle of the school year begins. I feel like summer gets us all out of the habit of making consistent dinners and then we’re thrust back into routines, earlier wakeups and bedtimes, homework… it’s a lot! Here are a few dinners I used to make on repeat back in those early days and I’m still making them today.
Pasta Carbonara: My dad made this often when I was a kid and it’s a dish I turned to frequently when my kids were in elementary and middle school and I was finishing my college degree. It sounds fancy but it is so quick and easy to make and I always have the ingredients on hand (just think of it as bacon and egg pasta and it sounds way less intimidating). It’s still one of their favorite meals and I still love making (and eating) it.
Barbacoa Shredded Beef: Make this in the slow cooker, instant pot, or oven depending on your schedule. It’s so good in tacos, quesadillas, enchiladas, or served over rice with all the toppings. You can also prep it on a weekend and reheat it during the week. In fact, I think it’s even better that way!
Chicken Marsala Pasta: Another one I used to make all the time and my kids still love. It comes together quickly and is packed with flavor.
Ground Beef Taco Bowls: A taco Tuesday upgrade. I love tacos but I really love taco bowls. They’re easy and everyone can pick and choose their own toppings which makes for a really fun weeknight dinner experience.
Meatballs with Quick Marinara Sauce: Make it super easy by prepping the meatballs and sauce over the weekend and just reheating them during the week to serve with freshly cooked pasta or on sub rolls.
If you have kids heading back to school or if you’re heading back yourself, I wish you luck! I hope these recipes will help you plan ahead for some delicious snacks and meals as you ease back into the routine. Make sure to browse around the site for even more recipe inspiration and shoot me an email anytime if you have questions, comments, or suggestions.
As I said in last week’s newsletter, my How to Make a Sourdough Starter (Easy Beginner’s Guide) has been getting a ton of traffic lately. I love seeing the uptick in sourdough interest as we head around the bend toward the cooler months. If you’ve been wanting to get started, jump in! I was so intimidated by sourdough before I started and now it’s second nature to me and such a fun, rewarding, and reliable part of my routine. I’ve learned over the years how to fit it into the rhythms of my life which is something you’ll learn too as you get started. Once or twice a week I make a batch of my Artisan Sourdough Bread. I get it started in the morning, stretch and fold it a few times throughout the day, and in the evening I shape it, tuck it into the fridge, and bake it the next morning. I fit it into my day when I can, I don’t stress, I don’t baby it or set timers or stick to a rigid schedule. Sourdough doesn’t have to be fussy or complicated and it will always fit into your schedule. And when you need a break, have travel plans or just a really busy season of life, you can push that jar of starter to the back of your fridge or even your freezer and wake it up whenever you’re ready again. In my starter guide as well as in my other sourdough recipes, I break it all down for you and I’m always available for questions and troubleshooting - you can email me or leave a comment on any blog post and I’ll get back to you. Yes, sourdough baking is a bit of a learning curve, but if I can do it, you can do it. You’ve got this!
How to Make a Sourdough Starter
Already have a starter? Head over to my How to Feed and Maintain a Sourdough Starter for tons of info and answers to common sourdough starter faqs.
Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)
Sourdough Discard Cinnamon Rolls (same day or overnight)
How to Make a Sourdough Starter (easy beginner’s guide)
Take me to Wild Thistle Kitchen
Thanks for being here - Anita
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