Lunch

A Pot of Grains, Plus Garnishes

September  3, 2013

As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too.

Today: Food52's Senior Editor Kristen Miglore relies on a pot of grains to lay the groundwork for a week of breezy lunches.

Grain Salad from Food52

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Whenever I don't know what to do with myself, I boil a pot of farro. (Or another grain, or beans, or lentils.) Those weeks, there's very little to stand between me and salads like this for breezy weekday lunches. 

More: Turn a pot of quinoa into a week's worth of dinners.

The rest is just garnishes: some delicate but feisty mustard greens; thinly sliced fennel, radishes, and baby white turnips; lemon, olive oil, salt, and lots of pepper. Put it all together at home or keep everything separate -- a salad like this won't care either way. 

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I'm an ex-economist, ex-Californian who moved to New York to work in food media in 2007. Dodgy career choices aside, I can't help but apply the rational tendencies of my former life to things like: recipe tweaking, digging up obscure facts about pizza, and deciding how many pastries to put in my purse for "later."

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