Pb & J Recipe

Assemble sandwich

Lay out 2 slices of whole grain bread. Spread 3 tablespoons of house-made peanut butter evenly on one slice. Spread 2 tablespoons of strawberry jam evenly on the other slice. Press the two slices together, peanut butter and jam sides facing, aligning the edges.

Optional grill

If serving warm or if child prefers a toasted sandwich, lightly butter the outside of each bread slice with approximately 1 teaspoon unsalted butter (split between both outer faces). Heat a nonstick skillet over medium-low heat. Place the sandwich in the skillet and cook 2–3 minutes per side until golden brown and warmed through. Remove and let rest 1 minute, then cut in half for serving.

If using whole potato, wash and peel (optional) the russet potato. Cut into matchstick fries about 1/4 inch thick. Rinse in cold water to remove excess starch and pat dry thoroughly with a clean towel. Toss the cut fries with 1 tablespoon vegetable oil until evenly coated. Spread the fries in a single layer on a small sheet pan or air-fryer basket. If baking, preheat oven to 425°F (220°C) and bake 18–22 minutes, flipping halfway, until golden and tender. If air-frying, cook at 380°F (195°C) for 12–15 minutes, shaking basket halfway. Season immediately with 1 teaspoon fine sea salt and serve warm.

Wash and trim the carrots and cucumber. Cut into child-friendly sticks about 3 inches long and 1/2 inch thick. Rinse cherry tomatoes and leave whole. Arrange carrot sticks, cucumber sticks and cherry tomatoes on a small plate or cup for dipping. Portion 2 tablespoons ranch dip into a small ramekin alongside the vegetables.