You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.
Sure, January may be about being virtuous (read: eating green things) -- and we have nothing against kale! -- but today, we're talking about a different kind of virtue: bringing your own lunch to work. We discuss desk lunches that are anything but sad when we answer the question:
What is your favorite brown bag lunch?
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Merrill: Lentil soup with spinach and chicken sausage.
Marian: A huge kale salad topped with avocado, leftover roasted veggies, and beans. Plus chocolate.
Maddy: The beauty of working from home is not having to brown-bag it (woo!), but when I worked in an office, I loved grain salads with feta, some crumbled mild Italian sausage, and chopped vegetables. I'd toss everything with a fresh herb vinaigrette.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.