I don't like a heavy lunch, enough to keep me going through work. I always make a little extra of protein or roasted/grilled veggies that I make for dinner. I keep a well stocked pantry of many different dried fruits and nuts. I always have feta, chèvre and bleu. I make a small salad and base my toppings and dressing on the protein of the night before. It's become a fun game to match up and compliment the flavors.
Bon Appetit recently did an entire series with almost that exact title, I suggest starting there. It had plenty of ideas in a decent range of budgets and tastes.
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