On Black & Highly Flavored, co-hosts Derek Kirk and Tamara Celeste shine a light on the need-to-know movers and shakers of our food & beverage industry.
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113 Comments
Lucia M.
October 16, 2015
My go-to weekday lunch for my husband and I is a Caprese salad but with the addition of fresh slicked avocado on top of the tomatoes, fresh mozza, basil, oil, vinegar, salt and pepper. It's very filling and satisfying and not too time consuming.
Lucia M.
October 16, 2015
I have just started recently reading the Food 52 articles and have found several great ideas. I am also working hard to make healthier, special, but not too time consuming lunches for my daughters at school. It's sometimes tricky but these kind of articles really help.
Englishteacher
October 14, 2015
Greek yogurt and cheese. Sometimes fruit. If I'm desperate, there's a Starbucks in the building.
Bonhomie
February 24, 2015
Lately, I often roast some sweet potatoes and vegetables and then mix with rice or quinua.
rhustonpdx
May 6, 2014
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.
pretty_pathetic
April 18, 2014
I usually take a can of plain tomato soup and add whatever vegetables, cheese, etc. I have in the refrigerator. Eat with toast.
natalie
April 17, 2014
my go-to lunch is whatever was for dinner the night before, probably wrapped in a tortilla
CarlaCooks
April 17, 2014
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.
WabiSabiSab
April 16, 2014
Avocado & cheese sandwich on whole wheat. Gotta love living in California :)
The O.
April 16, 2014
I love making a salad with Israeli couscous, roasted squash, mushrooms and kale, tossed in a garlicky dressing.
sewz
April 16, 2014
a quick delicious lentil salad- lentil, fresh salsa, cilantro and avocado on top.
[email protected]
April 16, 2014
halved avocado filled with a mix of baby shrimp, cilantro,chopped roma tomato, and red pepper flakes with just a little fresh lime juice squeezed on top.
The W.
April 16, 2014
We usually grill some chicken breast for a salad with a mix of greens, cherry tomatoes and a little bit of cheese.
Terri D.
April 16, 2014
Spring mix with roma tomatoes, kalamata Olives and champagne vinaigrette with a small bowl of something warm: soup, beans, vegetables.
Sarah G.
April 16, 2014
A simple greek salad -- just tomatoes, cucumber, feta, red onion, olives, and capers.
Mandie
April 16, 2014
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
kddayton
April 16, 2014
wasa multi-grain crackers, laughing cow garlic & herb spread, strawberries, and peanuts.
Duncan F.
April 16, 2014
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).
alison
April 16, 2014
Cottage cheese with homemade relish or chutney stirred in, pickles, hard-boiled egg, crackers.
Matilda L.
April 16, 2014
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.
topdawg11
April 16, 2014
Raw broccoli, cauliflower, etc. with hummus and coleslaw mix with dressing and sriracha.
marymary
April 16, 2014
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/6896-pan-bagnat-le-french-tuna-salad-sandwich. Oh so good.
Shannon D.
April 16, 2014
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!
DebB
April 16, 2014
Leftovers! Just had Emeril's brisket - (what very little was left of it!). Delicious!
Girlfromipanema
April 16, 2014
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.
Heather G.
April 16, 2014
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.
AntoniaJames
April 16, 2014
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)
Erin
April 16, 2014
Generally my lunch involves hummus and lettuce. There's millions of things I've done with the two!
Burf
April 16, 2014
can of tuna, greens, white beans, lemon juice and olive oil. Love to hear what others do!
mth06070
April 16, 2014
Tunisian Vegetable Stew from one of the Moosewood cookbooks- but looking at some of the other comments- I may have to branch out!
pamela
April 16, 2014
i make a pan bagnat and cut off slices for as long as it lasts to have with a green salad. yummmmm!
sticksnscones
April 16, 2014
My "go-to" lunch is a rice bowl topped with either fried or hard-boiled egg, avocado & a dash of sesame oil & shiracha.
Lucy
April 16, 2014
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 :)
Mary's F.
April 16, 2014
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.
laura I.
April 16, 2014
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! :-)
My go-to weekday lunch is just avocado toast + an egg with some cheese!
Go Peter! Go! :-)
leucat
April 16, 2014
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
Mimi
April 16, 2014
I usually have a salad of mixed greens lots of veggies tuna and a drizzle of lemony vinaigrette .
Leslie L.
April 16, 2014
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.
KTG
April 16, 2014
Egg salad sandwich--with creamy gold yolks, freshly minced dill, spicy mustard and crunchy tangy pickles a top a toasted multigrain sourdough.
Taryn N.
April 16, 2014
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!
Jean B.
April 16, 2014
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.
Emily W.
April 16, 2014
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.
kay213
April 15, 2014
Salad- romaine, capers, roasted red peppers, hard boiled egg or roasted chicken, oil & lemon juice
Whitney G.
April 15, 2014
Yogurt and berries, cheese and crackers, and whatever else I have in the fridge that looks tasty that morning.
Gabrielle B.
April 15, 2014
Flour, Too's Autumn Vegetable Soup. A touch of cinnamon adds a whole new depth to this veggie stew
Matt
April 15, 2014
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.
Karolina
April 15, 2014
home made spicy lentil soup! i always cook a lot and freeze lunch portions for a quick grab !
Brigid
April 15, 2014
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.
Nelliana K.
April 15, 2014
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
Emily
April 15, 2014
I make a hearty vegetarian soup to last through the week. Usually accompanied with a small salad.
Samantha
April 15, 2014
A blend of vegetables + legumes + cooked grains atop mixed greens, topped and dressed with whatever else I have laying around.
JadeTree
April 15, 2014
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.
Jonna
April 15, 2014
For work: leftovers of kale salad with pecorino, dried cranberries and lemon vinaigrette.
Conni
April 15, 2014
A salad of leaf lettuce, beets, avocado, broccoli, cucumber, apple, fresh parsley and mint, vinaigrette and a good amount of fresh cracked pepper
Margit V.
April 15, 2014
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.
Shawn C.
April 15, 2014
Bean soup, any kind, always have a patch on hand. Or a sweetpotato dressed up with whatever may be on hand
enbe
April 15, 2014
Lentil, Farro, Roasted Veg and a dressing. It's seasonal, filling and delicious. Sometimes with toast, sometimes more greens, anything goes.
MMR
April 15, 2014
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!
MS
April 15, 2014
go to lunch: avocado toast with aleppo, sea salt and olive oil. big bowl of fruit alongside.
MyLime
April 15, 2014
It's a study in leftovers—usually a previously cooked bean, grain, and vegetable. Tomorrow it will be minestrone with plenty of olive oil!
Michelle F.
April 15, 2014
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.
adele93
April 15, 2014
Veggie stir fry with quick cook rice or noodles, in 10 minutes you have a hearty, hot lunch for those cooler days
Rachel S.
April 15, 2014
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.
sollared
April 15, 2014
My go-to is avocado and sardines on sourdough with some melted parmesan or pecorino, some lemon, pepper, and truffle salt
Cayla
April 15, 2014
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!).
benry
April 15, 2014
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
If not that, a veggie and roast chicken burrito with a side salad
Lmkltk
April 15, 2014
I like to take the leftovers from the previous night's dinner, along with a piece of fresh fruit for my afternoon snack.
jeanette
April 15, 2014
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 :)
Kazandra
April 15, 2014
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!
Kelli
April 15, 2014
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.
Susan
April 15, 2014
Bonita tuna in olive oil over greens, just add a bit of lemon juice and instant salad.
Jenny
April 15, 2014
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.
lunch_jr
April 15, 2014
My lunch is usually a quinoa salad with some type of protein. Maybe some left over roast chicken, a boiled egg or tofu.
Kellie
April 15, 2014
My go to lunch at work, spinach salad with giant white beans or homemade tabbouli with either pita bread or a pretzel roll.
ALW
April 15, 2014
For work: a grain salad with whatever vegetables are fresh at the market, tossed with a vinaigrette, toasted nuts, and feta or ricotta salata
merrillt
April 15, 2014
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.
Jillian
April 15, 2014
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.
Katelinlee
April 15, 2014
Fried rice, made with leftover rice, a good egg or two, and whatever veggies I have on hand. Or avocado toast.
Margot
April 15, 2014
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.
nannydeb
April 15, 2014
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.
BakeAllTheThings
April 15, 2014
I like making chickpea salad sandwiches in the mornings with whatever vegetables are around because it's so quick.
sapelo
April 15, 2014
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.
Maja L.
April 15, 2014
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.
GracyO
April 15, 2014
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. :)
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. :)
EmFraiche
April 15, 2014
My go-to lunch is usually leftovers from dinner the night before. Today its
http://food52.com/recipes/26953-brothy-garlicky-beans
and a salad with
http://food52.com/recipes/26791-steam-roasted-carrots-with-cumin.
http://food52.com/recipes/26953-brothy-garlicky-beans
and a salad with
http://food52.com/recipes/26791-steam-roasted-carrots-with-cumin.
brothercadfael
April 15, 2014
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.
Bevi
April 15, 2014
My go to lunch is a kale salad, with nothing except Meyer lemon vinaigrette. Easy and healthy.
rachellynnec
April 15, 2014
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.
Hollyanne
April 15, 2014
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!
Madeline9
April 15, 2014
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 :)
braiseandbutter
April 15, 2014
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!
sarabclever
April 15, 2014
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).
Katie W.
April 15, 2014
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. :)
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