Earlier this year, we set out to change the way you eat lunch—to demand that you slow down, take a break, and make your lunch at work—even if you end up eating it alongside your laptop. Our campaign took us to companies all over New York, where we shared our love of fresh lunches—and showed everyone from curators at the Guggenheim to designers at Madewell how simple and rewarding it is to make lunch at work. We'll be continuing the campaign in 2016, but for now we're taking a look at the 5 best things we learned from throwing #NotSadDeskLunches this year:
When we brought a salad lunch to the First We Feast Team, we were able to do it for under $1 per person—largely due to the fact that lentils are inexpensive. To that base, we added mandolined carrots and a side salad of beets and beans (they were too pretty for us to leave at the market).
When you're able to make vinaigrette without a recipe, as we did for the salad lunch we brought to Madewell, you immediately make your lunches that much more interesting and easy to make. For the vinaigrette we took to Madewell, we simply mixed what we had: olive oil, white balsamic vinegar, shallots, herbs, and a big dollop of yogurt stirred in at the end.
When we took lunch to the Guggenheim Museum, it didn't take long for the conversation turn to the number of times we've been completely well-meaning, then forgotten lunch at home. Here's how to use the most of your office space (and refrigerator!) to make sure you never forget lunch again. (We can dream, right?)
We usually prefer to serve the freshest ingredients, but in the case of the lunch we brought to WeWork, stale bread was the best option for a delicious salad. We didn't even toast it! Just tore the pieces straight off the loaf and tossed 'em into the salad bowl.
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What is your Not Sad Desk Lunch today? Tell us in the comments! Or better yet, tag it with #NotSadDeskLunch!