5 Questions

Peter Miller on the Importance of Lunch -- Plus a Giveaway!

By • April 15, 2014 • 109 Comments

We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.

Today: Peter Miller, author of Lunch at the Shop, convinces us that life's most fleeting midday meal should really be our favorite.

  

About 8 years ago, Peter Miller began preparing lunch in the back of his eponymous Seattle shop, where he's been peddling architecture and design books since 1980. Communal staff lunches are now an essential part of the workday, and have inspired a new cookbook, Lunch at the Shop; The Art and Practice of the Midday Meal.

After an introduction to the shop's lunchtime history and a handful of pages discussing tools, ingredients, and strategies, Miller offers up over 50 recipes, with advice on what to prep in advance and which steps can be done at the office. There is a section on lentils, Miller's favorite legume; a few pages on pasta; a treatise on proper salad composition.

It is a cookbook with recipes, but it reads like a longform poem to lunch. Miller is an advocate for the midday meal, for stopping, and sitting, and coming together with coworkers over food. His language is elegant and lyrical, but his advice is specific; it's the most practical poetry you'll read all spring.

More: While you read, sip on this rhubarb cordial.

Until we can convince him to join us for a Not Sad Desk Lunch at Food52 HQ, we're talking to Peter about which tools and ingredients to keep on hand, and how lunch can be a great equalizer. Read on for a lentil recipe you'll want to eat tomorrow, and a chance to win a copy of your own.

Fennel and Tuna Salad on Food52

Why is lunch so important?
??It is not important that it be elaborate -- like most people, I am going back to work and I have work to do. It is important that it be separate. I love stopping what I am doing, taking a seat, even if only for twenty minutes, and getting away. And it is, to my mind, crucial that whatever I am going to eat, it be clean and fresh and cared for. I will be honored if you pack a sandwich for me but thrilled if we can make a salad right then to go with it.

??Lunch is halftime, intermission, a strip of land between work -- stop there, take a break, then go back and get to it.?

What are the most important tools and ingredients to keep on hand to make lunch at work?
Have a good knife and a flat cutting board. A simple cheese grater, a good pepper grinder (with GOOD peppercorns), some sea salt, good olive oil, and good vinegar, a lemon, a lime, a chunk of Parmesan, two stainless steel mixing bowls (they can be dented, old, thin, cheap, or expensive). Have some parsley that has been washed, perhaps cilantro as well -- they store perfectly in large, reused yogurt containers with the lid on.

More: Stock your work pantry with goods from Provisions.

Spanish Olive Oil on Food52  French Vinegar on Provisions by Food52

??Obviously good is only part specific -- the olive oil, for example, need not be the most expensive but it must be good, and that can be a little tricky. Taste it -- it will be showing up later and you do not want to find that it is a bully. ??That is the subtlety of lunch -- for a moment, everything matters. The preparation is so quick that you can taste each part.

Once you have a few tools and ingredients on hand, then start bringing in the cast -- the avocado and the bread and the soup and the grains and the pasta and the vegetables. Whatever you fancy, bring it in and see how it plays. ?You always have bread and cheese for a back up!?

More: This Roasted Carrot Soup packs particularly well. 

Roasted Carrot Soup on Food52

Due to your staff's lunch tradition, you've started selling cooking equipment alongside books. Has your cookbook collection been affected as well? How so???

We now have about 12 to 14 different cookbooks, not very many, and they are all there for particular tales. We have carried the Canal House books from the start and had literally no idea who they were, but loved each volume. We have Da Silvano's book, with the lulu photo of him in cargo pants on the cover among the olive branches. Giorgio Locatelli's Made in Italy is, to my mind, a great piece. And every August and Autumn I pull Ripe out to help me with bounty. There are many brilliant cookbooks I love that we do not carry -- it is not our task.? 

What cooking tips have you picked up from your coworkers? Any ingredients you've started cooking with that you hadn't known before?
??I am still amazed that I so completely misunderstood cilantro. I would delicately chop the flowers of two or three stems. But then a class from Mexico City came to visit and they would wildly chop four or five bunches of cilantro and scatter it all over the meal and the kitchen and the bread and the olive oil and then I understood. And they would do the same with the parsley -- and the salt.??

And rice -- someone could offer a Rice Sanctuary, where you go for a week, change into work clothes and study the hundreds of ways that the rest of the world cooks their rice. The ways are complicated and brilliant and, of course, make all of the difference.

How does a communal lunch affect the relationships between your shop's employees???
All is fair at lunch. For a moment, the hierarchy is based not on pay or position but on food and, quite frankly, that gives people a place to share and a place to feel comfortable. There are a million ways to help and sometimes it is no more than saying, "that was great."

Lentils Folded into Yogurt, Spinach, and Basil

Serves 4

1/2 ?cup pine nuts or chopped walnuts
2 ?cups baby spinach
1 ?cup fresh basil leaves
1? cup cooked lentils
2? tablespoons fresh flat-leaf parsley leaves, chopped
1? garlic clove, finely chopped
1? lemon
1 ?cup Greek yogurt
1/4? cup olive oil
Salt
Freshly ground black pepper

See the full recipe (and save and print it) here. 

We're giving away 2 copes of Lunch at the Shop! Tell us in the comments: What's your go-to weekday lunch? We'll choose 2 winners at random this Friday, April 18. 

Author photo and lentil photo by Christopher Hirsheimer and Melissa Hamilton. Salad photo by Kristy Mucci. All other photos by James Ransom.

Jump to Comments (109)

Tags: 5 questions, interview, Peter Miller, cookbooks, chefs, interviews, books

Comments (109)

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4 months ago rhustonpdx

Crunchy, waldorf-y salad: apples, celery, scallions, toasted almonds, grapes or pomegranate seeds and slivers of kale or romaine, all tossed in a stone-ground mustard vinaigrette.

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4 months ago drlbennett

Dinner leftovers!

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4 months ago crazyasitsounds

I usually take a can of plain tomato soup and add whatever vegetables, cheese, etc. I have in the refrigerator. Eat with toast.

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4 months ago Stephanie Lai

Leftovers from dinner last night...glamorous, I know.

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4 months ago Barb King

Leftovers, a spinach salad, and a square of dark chocolate.

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4 months ago natalie

my go-to lunch is whatever was for dinner the night before, probably wrapped in a tortilla

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4 months ago CarlaCooks

In Denmark, we have smørrebrød for lunch: dark rye bread with a variety of cold toppings - pickled herring, thin cold cuts of meat, paté, or sliced hard-boiled eggs. With the thick bread, you don't need more than two or three slices to feel full.

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4 months ago WabiSabiSab

Avocado & cheese sandwich on whole wheat. Gotta love living in California :)

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4 months ago anotherfoodieblogger

A tuna melt on an English Muffin!

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4 months ago The Omnomnivore

I love making a salad with Israeli couscous, roasted squash, mushrooms and kale, tossed in a garlicky dressing.

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4 months ago sewz

a quick delicious lentil salad- lentil, fresh salsa, cilantro and avocado on top.

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4 months ago The Wandering Gourmand

We usually grill some chicken breast for a salad with a mix of greens, cherry tomatoes and a little bit of cheese.

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4 months ago Terri D.

Spring mix with roma tomatoes, kalamata Olives and champagne vinaigrette with a small bowl of something warm: soup, beans, vegetables.

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4 months ago Sarah Gerrity

A simple greek salad -- just tomatoes, cucumber, feta, red onion, olives, and capers.

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4 months ago Mandie

I usually do left overs from dinner the night before. This week was roasted butternut squash coconut curry soup. I like to do hot sandwiches on the weekend with brie, honey, apple, and basil

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4 months ago kddayton

wasa multi-grain crackers, laughing cow garlic & herb spread, strawberries, and peanuts.

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4 months ago Duncan Fairweather

Usually leftovers, but lately those leftovers have all involved the slow-cooker Chipotle Pulled Pork that's my new favorite recipe (today it's a pulled pork quesadilla), tomorrow it will be a slice of pulled pork quiche).

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5 months ago alison

Cottage cheese with homemade relish or chutney stirred in, pickles, hard-boiled egg, crackers.

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5 months ago Matilda Luk

I start with a base of massaged kale and then add in some pre-cooked grain (usually freekeh or brown rice) and pre-cooked legume (chickpeas, white beans, or lentils). I'll also add other vegetables, either leftover or pre-cooked for this purpose; sometimes some fruit, an avocado, a pear, a sliced apple or some dried fruit like a chopped date or a small handful or raisins. Sometimes I'll add a can of sardines or a handful of almonds, too. I keep vinegar, oil, nuts, cans of sardines, and packets of miso soup in my desk plus a vegetable peeler (for cucumbers) and a small paring knife.

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5 months ago topdawg11

Raw broccoli, cauliflower, etc. with hummus and coleslaw mix with dressing and sriracha.

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5 months ago Camille17

Generally leftovers from the night before!

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5 months ago marymary

Whatever's in the fridge Tuna Fish Salad on a toasted bun, washed down with a glass of lemon iced tea or lemon water. My newest favorite is Waverly's http://food52.com/recipes.... Oh so good.

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5 months ago Shannon DiStefano

Lunch culture in my office is the sit at your desk while typing and eating at the same time culture. There are some of us who do love food. I find, if I'm particularly excited to share my latest creation or see if I can snag a sample of whatever smells so good in the next office over, I'll take my lunch to their desk and pull up a chair and bring an extra spoon. Leftovers are always planned. They're always make complete with something fresh and something with a crunch. Crunch is important. …Little known fact, I always eat my food cold. When else do you have the excuse? and we all know what the company microwave looks like inside. Eeeek!

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5 months ago DebB

Leftovers! Just had Emeril's brisket - (what very little was left of it!). Delicious!

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5 months ago Girlfromipanema

Roasted vegetables I pick up from the farmer's market, some fresh-cooked beans, and quinoa usually. Always with an apple and whole milk plain yogurt. Nothing better.

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5 months ago Heather Goesch

A mixture of whatever roasted or fresh veg I have on hand, a quality protein like beans, lentils, yogurt, seeds/nuts, tuna/sardines, and a small bit of cooked grains over spinach greens.

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5 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Like others here, I make grains, beans, quinoa, etc. in advance to use for lunches (and weeknight dinners). When preparing dinner, I cook or prep "planned leftovers" -- extras to add to those base ingredients. Sometimes I combine actual leftovers, e.g., stirring leftover greens into leftover soup with, perhaps, a spoonful or two of grains. The bottom line here is that I don't actually have a "go-to" office lunch, but the unifying principle is that nearly everything that I eat at lunch was prepped or cooked during the evenings or weekend before, but typically is perked up with condiments, fresh ingredients, etc. ;o)

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5 months ago aargersi

Abbie is a trusted source on General Cooking.

Leftovers from last night. An avocado sandwich, with a fresh ripe tomato in summer. I work from home, so I fridge-forage

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5 months ago Marian Bull

Marian is Food52's Associate Editor.

I fridge-forage, too! Planning on doing that today. Sometimes it's an extreme sport.

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5 months ago Erin

Generally my lunch involves hummus and lettuce. There's millions of things I've done with the two!

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5 months ago Burf

can of tuna, greens, white beans, lemon juice and olive oil. Love to hear what others do!

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5 months ago mth06070

Tunisian Vegetable Stew from one of the Moosewood cookbooks- but looking at some of the other comments- I may have to branch out!

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5 months ago cristen

Love salads with leftover grains or beans. Also a sardine salad on bread!

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5 months ago gracieloo

avocado and toast with red pepper flakes!

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5 months ago pamela

i make a pan bagnat and cut off slices for as long as it lasts to have with a green salad. yummmmm!

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5 months ago sticksnscones

My "go-to" lunch is a rice bowl topped with either fried or hard-boiled egg, avocado & a dash of sesame oil & shiracha.

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5 months ago Lucy

Loved this post! My go-to is definitely a veggie pasta salad with feta cheese.. I make massive batches and sometimes eat it for 3 days in a row. This book would be a great way to shake the usual up :)

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5 months ago Mary's Food Journal

For me, lunch is the most important meal of the day, so I usually eat something full of veg to fuel me through the afternoon/evening. My go to lunch is a salad of mixed dark greens (spinach, kale, turnip, etc.) with avocado, tomatoes, peppers, and some variety of poultry (chicken, turkey, pheasant) with a creamy dressing. I usually have a little fruit and some sparkling water and I'm good for the rest of the day.

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5 months ago laura Ia monaca dailybreakfast

First of all, I love Peter Miller and his style. The idea of this book perfectly represent the person he is: a very generous person who shares his experiences and his lunch, as well.
My go-to weekday lunch is just avocado toast + an egg with some cheese!
Go Peter! Go! :-)

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5 months ago leucat

Recently it has been a salad of mixed greens. Spinach arugula lettuce salt pepper balsamic vinegar. sometimes with a bit fruit, a boiled egg or smoked salmon

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5 months ago Mimi

I usually have a salad of mixed greens lots of veggies tuna and a drizzle of lemony vinaigrette .

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5 months ago Leslie Lowe

First of all, I love Peter Miller Books- I was just there today. Lunch? Pasta, tuna, breadcrumbs, lemon and parsley. I need to work on eating it away from my computer though.

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5 months ago KTG

Egg salad sandwich--with creamy gold yolks, freshly minced dill, spicy mustard and crunchy tangy pickles a top a toasted multigrain sourdough.

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5 months ago Taryn Nordstrom Lund

My favorite lunch has to be hot brown rice, with EVOO & s&p, loaded with a can of albacore packed in olive oil. The tuna cannot be heated, aside from the hot rice. Trader Joes' tuna is my favorite. Nothing satisfies quite so well, nor makes me feel more comforted. Love it!

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5 months ago Jean Beck

I often eat a large salad with as many vegetables as I have on hand. There's usually a small sprinkle of cheese, perhaps a spoonful of chickpeas, some nuts, a few dried cranberries and a drizzle of dressing. A couple of well-toasted pieces of bread, as grainy as possible, are torn into pieces and mixed with all of the other items. A grind of fresh pepper and a couple of generous handfuls of salad greens with more pepper complete the plate. Once I have plowed through the leafy bits, all of the crunchy goodness awaits. Some days dinner is a replay and just as good.

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5 months ago Tanya

Leftovers from dinner last night. Eggs and whatever veg is on hand.

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5 months ago Emily Wylie

Almond butter, banana slices and drizzle of wild honey smooshed between two slices of good bread, cut in half diagonally and served a la picnic with my munchkin; rest of the world be damned.

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5 months ago jamcook

Fruit and yogurt, or leftovers.. Could use some new ideas

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5 months ago kay213

Salad- romaine, capers, roasted red peppers, hard boiled egg or roasted chicken, oil & lemon juice

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5 months ago Whitney G.

Yogurt and berries, cheese and crackers, and whatever else I have in the fridge that looks tasty that morning.

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5 months ago Gabrielle Bucci

Flour, Too's Autumn Vegetable Soup. A touch of cinnamon adds a whole new depth to this veggie stew

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5 months ago Andrea

ham and cheese lettuce wraps with mayo and brown mustard

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5 months ago Matt

Tuna + veggie salad: grate/chop veggies (carrots, celery, beets, broccoli, kale, chard, anything like that), canned tuna, some oil and vinegar, salt and pepper, and that's it. Maybe some leftover grain too. And some nice mozzarella is always good. Light and filling at the same time. Perfect for lunch.

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5 months ago Karolina

home made spicy lentil soup! i always cook a lot and freeze lunch portions for a quick grab !

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5 months ago Brigid

Leftovers, but right now, I having been punching it up with quick pickled radishes or fennel. Avocado is also always a good one to make leftovers seem better.

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5 months ago Nelliana Kuh

more often than not sardines, arugula, peas and pecorino. I always have lemons and olive oil at my desk so a quick dressing and i'm happy

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5 months ago Emily

I make a hearty vegetarian soup to last through the week. Usually accompanied with a small salad.

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5 months ago Samantha

A blend of vegetables + legumes + cooked grains atop mixed greens, topped and dressed with whatever else I have laying around.

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5 months ago JadeTree

Lentil salad with a sharp vinaigrette! Or toasted bread with half a sliced avocado, a sliced Campari tomato and drizzles of balsamic and olive oil. Yum. A decent lunch can save the day.

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5 months ago Jonna

For work: leftovers of kale salad with pecorino, dried cranberries and lemon vinaigrette.

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5 months ago Conni

A salad of leaf lettuce, beets, avocado, broccoli, cucumber, apple, fresh parsley and mint, vinaigrette and a good amount of fresh cracked pepper

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5 months ago Ellen Piazza

Cheese and crackers with some olives or fruit.

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5 months ago Magit Van Schaick

Left-over roasted veggies and/or potatoes. Maybe with a hard-boiled egg. Or lentil soup (one of my staples) with bread that I bake. Soon, a fresh-picked salad of lettuces, greens, and herbs from my kitchen garden, with.a hard-boiled egg or slice of cheese.

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5 months ago Shawn Corcoran

Bean soup, any kind, always have a patch on hand. Or a sweetpotato dressed up with whatever may be on hand

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5 months ago enbe

Lentil, Farro, Roasted Veg and a dressing. It's seasonal, filling and delicious. Sometimes with toast, sometimes more greens, anything goes.

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5 months ago Mary-Marshall

Avacado on a sprouted English muffin. Sprinkle a little crushed red pepper and salt, drizzle a little olive oil, and grate some fresh Parm. I'm always sad as I finish the last bite!

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5 months ago marjory

go to lunch: avocado toast with aleppo, sea salt and olive oil. big bowl of fruit alongside.

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5 months ago MyLime

It's a study in leftovers—usually a previously cooked bean, grain, and vegetable. Tomorrow it will be minestrone with plenty of olive oil!

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5 months ago Michelle Freeman Cucchiaro

Pumpernickel bread, generously spread with cream cheese - topped with pecans or walnuts, toasted -- and sometimes a dollop of whatever preserves I have on hand. But usually, accompanied by fresh strawberries or blackberries. It transports me back to the days when that was my after school treat -- many, many years ago.

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5 months ago Becca Ann Entenberg

Avocado toast!

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5 months ago adele93

Veggie stir fry with quick cook rice or noodles, in 10 minutes you have a hearty, hot lunch for those cooler days

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5 months ago Rachel Signer

My favorite way to do lunch is with a bunch of different items spread across the table like a smorgasboard–a fresh green salad or another seasonal vegetable, creme fraiche, salami, a creamy cheese, toast–and a little white or sparkling wine.

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5 months ago Rachel Signer

and in the company of a good friend or some fun coworkers!

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5 months ago sollared

My go-to is avocado and sardines on sourdough with some melted parmesan or pecorino, some lemon, pepper, and truffle salt

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5 months ago Cayla

My go-to is typically a sandwich, wrap, or salad full of leftovers and whatever's in season (loving the return of arugula right now!).

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5 months ago benry

My go to lunch: sautéed leeks tossed in rice with leftover veg and poached prawns.

If not that, a veggie and roast chicken burrito with a side salad

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5 months ago Lmkltk

I like to take the leftovers from the previous night's dinner, along with a piece of fresh fruit for my afternoon snack.

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5 months ago jeanette

my go to lunch is a piece of whole grain toast and mashed avocado with sea salt, pepper and olive oil! with an orange on the side :)

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5 months ago Kazandra

When I pack lunch, it's frequently old school. I grew up with mexican rice and pinto beans always stocked in the fridge. I grab a glasslock container and fill it with brown rice, pinto beans, and my latest cheese obsession. Easy to pack and I finish it off with a pink lady apple!

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5 months ago Kelli

I put my lunch salad in a mason jar, with carrots, sweet peppers, mushrooms, and couscous in the bottom of the jar, and the lettuce on top. When I turn it out onto a plate, all it needs is some sunflower seeds and dressing added to it.

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5 months ago Susan

Bonita tuna in olive oil over greens, just add a bit of lemon juice and instant salad.

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5 months ago Jenny

Soft tacos with any meat I make for the week in my pressure cooker. It's easy to assemble, doesn't require heat if there's a long line for the microwave, and I can easily change up the flavor profile for each day.

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5 months ago lunch_jr

My lunch is usually a quinoa salad with some type of protein. Maybe some left over roast chicken, a boiled egg or tofu.

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5 months ago Kellie

My go to lunch at work, spinach salad with giant white beans or homemade tabbouli with either pita bread or a pretzel roll.

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5 months ago ALW

For work: a grain salad with whatever vegetables are fresh at the market, tossed with a vinaigrette, toasted nuts, and feta or ricotta salata

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5 months ago merrillturner

My favorite weekday lunch is faux tapas--a bit of cheese, some olives and almonds, a few slices of charcuterie if I have it, any leftover vegetables from the night before, and crackers or nice bread. Makes getting back to work slightly easier.

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5 months ago Jillian

I am a farmer so I work up an appetite by lunch. A quick fix for us is sardines with beans (white or garbanzo) blended together with mayo or Greek yogurt, plenty of fresh lemon juice and herbs on hand. Parsley, cilantro, and dill are all lovely. Optional additions: minced onion and chopped celery for texture. Salt and pepper, serve on toasts or over bed of greens. It delicious, fresh, and packed with protein.

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5 months ago Katelinlee

Fried rice, made with leftover rice, a good egg or two, and whatever veggies I have on hand. Or avocado toast.

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5 months ago Margot

I live in the southwest, heat is a big factor, so a cool smoothie is my go to lunch. Coconut water, non-dairy milks, nut butter (raw cashew or almond), a sprinkling of hemp seeds, fresh or frozen fruit; sometimes adding greens (kale, chard, collards, parsley, cilantro) really makes it a meal, takes me through to dinner without hunger.

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5 months ago nannydeb

I often make homemade hummus with toasted pita "chips" with either carrot sticks or cucumber slices or an apple. If I'm lucky, it's leftover roasted veggies & chicken.

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5 months ago Ashley Polkinghorn

I like making chickpea salad sandwiches in the mornings with whatever vegetables are around because it's so quick.

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5 months ago sapelo

I'm very spoiled. I work on a farm so "go to" lunch is whatever we've been harvesting. In the spring, it's grilled Swiss Chard and cheese sandwiches. If the broccoli is bursting at the seams, we might add it to some leftover pasta or rice. When tomatoes are in season...well...salt and basil, perhaps a piece of bread to mop up the juices. We also have an outdoor grill so winter is anything available tossed with some water or stock and simmered from breakfast until lunchtime. It is truly living and eating off the land.

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5 months ago Maja Lukic - Veggies & Gin

At work: avocado and hummus sandwich with cabbage and cucumber salad. At home: open-faced avocado and Dijon sandwich with cabbage and cucumber salad. Um.

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5 months ago GracyO

If I'm packing lunch, it's usually a black rice, quinoa, or garbanzo bean salad—something I've mixed up in bulk on a Sunday afternoon.
Otherwise, I'll visit the nearby food trucks for tacos or falafel, or I'll get muffins and coffee with a friend who works down the street. :)

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5 months ago EmFraiche

My go-to lunch is usually leftovers from dinner the night before. Today its
http://food52.com/recipes...
and a salad with
http://food52.com/recipes....

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5 months ago brothercadfael

my go to is a platter that looks appealing-a slice of good bread/seed crackers/flatbread/soda bread, plus slices of avocado and tomato with a drizzle of evoo, olives, and a protein, usually an egg, a small slice of leftover meat or proscuitto, tuna or cold smoked salmon, and greens and capers if warranted. Looks like a lot and a feast, but doesn't amount to more than a small open face sandwich.

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5 months ago Bevi

My go to lunch is a kale salad, with nothing except Meyer lemon vinaigrette. Easy and healthy.

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5 months ago kac

I love when I have leftover frittata to pack with me for lunch!

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5 months ago Megan

I've been into warm lentil salads.

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5 months ago mjb

my go to office lunch is a chicken on a corn taco!

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5 months ago rachellynnec

My go-to office lunch is a salad with whatever grain (usually brown rice or wheat berries) and veg (let's say green peas, red bell peppers, roasted broccoli or sweet potatoes) I have on hand. Top with slivered almonds for crunch and dress with a bit of fancy vinegar or herby oil. Done.

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5 months ago Hollyanne

My go-to lunch this spring has been a mix of cooked quinoa, black beans, chickpeas, baby greens, sliced cherry tomatoes, and avocado, seasoned simply with salt, pepper, and lemon juice!

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5 months ago Maggie Smith

when in doubt, i pack a veggie wrap or greek yogurt with fruit for lunch.

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5 months ago Meg Martin

I love my beans - black, limas, pinto, cranberry - they're all yummy!

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5 months ago Madeline9

Sliced avocado on toast with salt, pepper, and balsamic syrup, or melted cheddar with sliced tomatoes on toast, or toast smeared with peanut butter and orange marmalade. I like toast :)

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5 months ago braiseandbutter

Peter Miller Books is one of my favorite shops in Seattle! My weekday lunches tend to be either avocado + something (toast, roasted vegetables, etc), soup + a wedge of cheese, or some sort of lentil/nut conglomeration, and a square of chocolate!

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5 months ago sarabclever

I don't really have a go-to: just my leftovers from the night before. (So I really need to win this book, hint hint).

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5 months ago Katie Weltner

I work for a cheese company, so we always have plenty of the good stuff around! We try to keep a loaf of bread stocked so we can whip up a grilled cheese anytime. When I'm running out of the house in the morning and don't have the customary leftovers for lunch, I try to grab something to spice up a grilled cheese like an avocado, arugula or hardboiled egg. :)