The year is flying by and many of us are going back to school or to work after a summer break. I like to encourage people to get out of a fast-food — or worse — skipping-lunch rut. There are so many ways to make the midday meal enjoyable. Here a few of my lunch box favorites.

Almond curry chicken sandwiches

The bread is as important as the filling. Look for a crusty, multigrain artisan bread. Toasted pita works well, too.

Photo by Jerry Larson

Ingredients

2 cups cooked chicken

3 tablespoons finely chopped onion

 1/4 cupped chopped almonds

 3/4 teaspoon curry powder

2 tablespoons mayonnaise

Salt, freshly cracked pepper, and sugar (optional) to taste

Romaine lettuce, sliced tomatoes, and thinly sliced sweet onion

Directions

Chop chicken into  1/2-inch cubes. Coarsely chop up almonds. Mix together all ingredients; season to taste with salt and pepper. You can add  1/2 teaspoon or so of sugar if you like sweetness in chicken salad. Chill for at least 1 hour.

For each sandwich, place a generous scoop of chicken salad on toasted bread. Add lettuce, tomato and onion, if desired. Serves 6.

Tofu and veggie wraps with hummus

You can add any number or variety of vegetables to these wraps. Tofu is optional, but adds an extra bit of protein. When combined with the yogurt and garlic dressing, it’s really tasty.

Photo by Jerry Larson

Ingredients

1 package (12 oz.) plain tofu, drained

3 tablespoons low-fat, plain yogurt

1 clove garlic, minced

 1/2 cup hummus

4 (8-inch) flour tortillas

 3/4 cup fresh baby spinach, rinsed and patted dry

1 medium cucumber, cut into strips

1 medium red bell pepper, cut into strips

Directions

Drain tofu by placing wrapping in cheesecloth, then placing in a colander over a bowl. Leave in the refrigerator overnight to drain. Discard liquid. Chop into  1/2-inch cubes.

Stir yogurt and garlic together in a small bowl. Add tofu cubes and let stand covered in refrigerator at least 1 hour. Season to taste with salt and pepper.

Spread hummus evenly on tortillas. Top with spinach, cucumber and red bell pepper strips.

Top vegetables with tofu and yogurt mixture. Roll tortillas up tightly. Wrap each tortilla snugly in plastic wrap, if packing for a later meal.

Makes 6-8 servings.

Spicy shrimp gazpacho

This is good with or without shrimp. Peaches and pepper give a slightly different twist to this traditional cold Spanish soup.

Photo by Jerry Larson

Ingredients

2  cups chopped, peeled tomatoes

2  cups low-sodium tomato juice

2  medium peaches or nectarines, peeled and chopped (1- 1 1/2 cups)

1  cup vegetable broth

 1/2  cup chopped, seeded cucumber

 1/4 cup sliced green onions

 1/4  cup fresh cilantro leaves

2  medium fresh jalapeno peppers, seeded and finely  chopped

2  tablespoons lime juice

1  teaspoon sugar

Several dashes bottled hot pepper sauce, to taste

1  clove garlic, minced

1  8-ounce package frozen peeled, cooked shrimp, thawed or 12-18 medium boiled, peeled and chilled fresh shrimp

Directions

In a large bowl stir together tomatoes, tomato juice, peaches, broth, cucumber, green onions, cilantro, jalapeno peppers, lime juice, sugar, hot pepper sauce and garlic. Cover and chill for 2 to 24 hours. Just before serving, stir in shrimp. Makes 4 to 6 servings.

Hazelnut sandwiches

This recipe by Christine Cadorette of Frisco, Texas, won first place in the Dallas Morning News Holiday Cookie Contest. Believe me, you’ll love them year-round, and they make a nice finish to lunch on the go!

Photo by Rod Aydelotte

Ingredients

 1/2 cup hazelnuts (toasted, skinned and cooled)

 1/4 cup plus 3 tablespoons sugar (divided use)

 3/4 cup plus 2 tablespoons flour

Pinch of salt

1 stick butter (cold, cut into pieces)

1 jar Nutella (13 ounces)

Directions

Pulse nuts with  1/4 cup sugar in food processor until nuts are finely ground. Add flour and pinch of salt, pulsing until combined. Add butter and pulse until dough forms a ball. Butter should be fully incorporated.

Divide dough in half, and roll into 2 logs (about 1 inch in diameter) on a floured surface. Cover in plastic wrap and chill for at least 1 hour.

Preheat oven to 350 F.

Cut logs into  1/2-inch slices and place on baking sheet. Bake about 12 minutes or until bottom edges turn pale golden. Cool on baking sheet 2 minutes. Dip tops of warm cookies in remaining 3 tablespoons sugar; cool completely on rack.

Spread Nutella on half of the cookies, and sandwich with the remaining cookies. Makes 15 to 18 sandwiches.

Food writer Barbara Hutson studied food preparation at Texas State Technical College in Waco.