On the weekends, when I'm prepping dinners for the week, I'll often cook a handful of basics to have around. These come in especially handy for lunches. Today, for instance, I layered arugula with flageolet beans (that I'd simmered until tender and put in a container in the fridge), olive oil-poached tuna (jarred would have been fine), and roasted Brussels sprouts (also cooked and put in a container). The pickled onions were left over from our Sunday night tacos.
To dress the layered components, I used some of the tuna poaching oil, and a squeeze of lemon juice. I could have sliced up the Asian pear and slipped it in the salad, but I thought it would work better as a complimentary dessert—that also happened to be easier on me!
Photo by Amanda Hesser
What's in your lunch today? Tell us (and make us jealous) in the comments.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now