Since I was touting the benefits of after-school snacks earlier this week, it seems only fitting that I should offer up a suggestion as to what one might serve on such an occasion. While I feel it’s important that snacks usually provide a nutritionally sound mini-meal, sometimes you just want something a little…well…sweeter! For those occasions, here’s an easy and delicious quick bread that I’m sure any child would be happy to find waiting on the table after school. And hey, blueberries are healthy, right?

Blueberry-Lemon Bread

Adapted from Real Simple magazine

Makes 1 loaf

Ingredients:

3 cups all-purpose flour

1 cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons butter, chilled and cut into thin slices

1 1/2 cups blueberries

grated rind from 1 lemon (preferably organic since you are using the rind)

1 cup milk (skim is fine)

2 eggs beaten

Directions:

1. Preheat oven to 350 and prepare a 9″x5″ loaf pan by spraying it lightly with cooking spray.

2. Combine flour and salt in a large bowl. Using your fingers or a pastry blender, work the butter into the flour until it resembles coarse crumbs.

3. Gently mix in the blueberries and lemon rind. Stir in the milk and eggs until well blended.

4. Pour into prepared loaf pan. Bake 55 minutes or until a toothpick inserted in the center of the loaf comes out clean.

5. Removed loaf from pan and allow to cool on a wire rack.

There are some foods that take you right back to your childhood. For me, one of those is yellow squash. My parents always grew squash in our garden and my grandmother always grew it in hers as well. My favorite preparation as a child involved slicing the squash, salting and peppering it, dipping it in flour and then pan frying it in butter. Delicious, but not exactly health food. The method used in this recipe is a much healthier one that I’ve adopted over the years. Simple sauteed squash and onions is a frequent summertime side dish in our house. You can even turn this into a light vegetarian meal by mixing the squash with cannellini beans and serving it over brown rice or barley. Topping it with pine nuts and goat cheese and an extra sprinkling of fresh thyme takes it right over the top. Enjoy!

Simple Summer Squash

Adapted from Mollie Katzen’s The Vegetable Dishes I Can’t Live Without

Serves 4

Ingredients:

1 1/2 – 2 tablespoons olive oil

2 medium sweet onions, thinly sliced

1/8 teaspoon salt

1 1/2 pounds yellow squash cut into 1/2″ thick slices or cubes

1 teaspoon minced garlic

freshly ground pepper

1/2 teaspoon minced fresh thyme leaves

Optional garnish: lightly toasted pine nuts and crumbled goat cheese

Directions:

1. Place a large skillet over medium heat. Allow to heat for 1 minute and add 1 tablespoon of olive oil to the pan and swirl to coat. Add the onions and salt. Cook, stirring often until the onions become very tender and lightly golden, about 10 minutes. Transfer onions to a bowl and set aside.

2. Return the pan to medium heat. Coat with a little more olive oil. Add the squash in a single layer and cook without stirring 1 to 2 minutes, or until very golden on the bottom. Scrape loose and flip the squash, cooking an additional 1 to 2 minutes, or untl the other side is also very golden.

3. Add the garlic to the pan and cook for about a minute and then return the onions to the pan. Sprinkle with thyme and mix well. Season to taste with additional salt and a generous amount of black pepper. Garnish with pine nuts and cheese if desired.

4. Serve hot, warm, or at room temperature.