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September 3, 2008 | 2 Comments

Here are some lunch links! I’ve combed the (mostly local) blogs to get some ideas for dishes that would make lunch-worthy leftovers!

Lately, I bring a large container of a main course to work. I leave it in the fridge there and enjoy the food over a few days. I have a bowl and a set of silverware that I leave at work too. I stash nuts, fruit, yogurt, or cheese for snack at work too, and then I don’t worry about packing each day. Here are some dishes that I think work well for multiple-day lunches:

Bill from Tinkering with Dinner suggests tahu goreng , fried tofu in peanut sauce , for a weekday lunch. It sounds complicated, but Bill’s step by step photos will inspire you. The pantry-clearing chili also looks tasty.

If you’ve written off cous cous, you need to try pearl cous cous. It’s more substantial that its tiny cousin, and can make a meal as robust as pasta. Try Candace’s recipe for pearl cous cous at I Shot the Chef. Also try her kung pao chicken .

Paula’s mango and cucumber salsa makes a perfect summer lunch.

I got this fabulous summer bean salad recipe from The Constables’ Larder. I adapted it to what I had in store and added some Kashi 7-grain pilaf for some whole grains. It tastes so wholesome, but with lots of flavor, especially once you let the acidic marinade do its work.

Tags: bean , cous cous , cucumber , lunch box , Lunch Week , mango , peanut , salad , tofu

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BillJ September 4, 2008 at 2:49 pm # The nice thing about chili is that the flavors meld together and improve over time. I parceled out my pantry-clearing chili into single-serving batches and put them into the freezer. I’ve been occasionally taking one and bringing it into work for lunch and each one tastes better than the last. The texture on the tasajo and polenta are improved by freezing too. I’m also a big fan of pearl couscous which makes an easy and great tasting faux-risotto. And, unlike risotto, it stores and freezes well so it’s good for lunch too if you’re careful about defrosting. And, finally, I swear tahu goreng is easier than it looks and every component bar the rice stores well so you can make it the night before and pack it up in the morning.

The nice thing about chili is that the flavors meld together and improve over time. I parceled out my pantry-clearing chili into single-serving batches and put them into the freezer. I’ve been occasionally taking one and bringing it into work for lunch and each one tastes better than the last. The texture on the tasajo and polenta are improved by freezing too.

I’m also a big fan of pearl couscous which makes an easy and great tasting faux-risotto. And, unlike risotto, it stores and freezes well so it’s good for lunch too if you’re careful about defrosting.

And, finally, I swear tahu goreng is easier than it looks and every component bar the rice stores well so you can make it the night before and pack it up in the morning.

Giff September 9, 2008 at 3:45 pm # Nice pic! I like the addition of the grains — now you’re making me hungry to go make it again.

Nice pic! I like the addition of the grains — now you’re making me hungry to go make it again.

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