Salad

Weekend Prep Makes a Winning Lunch for Amanda's Kids

November  5, 2015

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.

Lunch

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!

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Photo by Amanda Hesser

What's in your lunch today? Tell us (and make us jealous) in the comments.

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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).

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5 Comments

Bob December 7, 2015
This recipe is an absolutel winner.
 
John December 7, 2015
What a fantastic idea.
 
LANIE November 8, 2015
i've found that also prepping a few things that last well during the week in the fridge always means a better lunch or snack. would love to read more suggestions about meal prepping :) love this column!
 
Author Comment
Amanda H. November 8, 2015
Thanks, Lanie -- Merrill and I are actually writing a book about meal prepping, so more suggestions are in the works!
 
LANIE November 8, 2015
Wow that sounds awesome! Cannot wait!