Thanks to the leap year, this February has been longer than usual, and summertime is looking awfully far away. So why not add a little sunshine to the middle of your workday by packing yourself a vibrant and fortifying lunch? Spend a little time in the kitchen on Sunday, and you could have the breads and spreads to turn a week's worth of leftovers into mouth-watering sandwiches. Throw in a crisp salad and a home-spun sweet, and you've got this one in the bag.
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Fig and Olive Tapenade by Kayb
Gingered Cranberry Fig Chutney by Oui, Chef
Radish and Pecan Grain Salad by amanda
Moroccan Carrot Salad by Cordelia
Sara's "Granola Bars" by merrill
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