Lunch Box

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Make-Ahead Chicken-Feta Meatballs With Chive Yogurt and Carrots

Suzanne Lehrer 1 comment

Meatballs don't always evoke thoughts of a quick, satisfying meal, but these ones should: no milk-soaked breadcrumbs, searing, or homemade tomato sauce necessary. Crumbled feta and one egg add plenty of moisture and flavor to ground chicken and quick-sautéed spinach, flavored simply with paprika and salt. More

Make-Ahead Harissa Couscous With Pear, Kale, and Lemon

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Harissa provides an undercurrent of gentle heat, complemented by sauteed kale, diced Bosc pears, lemon juice and zest, and the aforementioned radishes for nice zip. More

Make-Ahead Mushroom Tomato Bread Soup

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What sets this soup apart from other tomato-bread varieties are two things: the welcome addition of mushrooms, cut into large pieces so they don't get lost in the crowd, and cinnamon, bringing an undercurrent of warm spice to the strong tomato flavor. More

Make-Ahead Steak with Hazelnut Gremolata and Cauliflower

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This week's Lunch Box ushers in fall with warm, nutty flavors. Fried hazelnuts serve double duty by acting as a crunchy topping when mixed with parsley and lemon zest, and infusing oil to be slicked on both the steak and the roasted cauliflower. More

Make-Ahead Coconut Forbidden Rice with Tofu and Summer Fruit

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Stone fruits and melons bring to mind portable beach snacks, bubbling cobbler or juice dripping down your chin. But as we wrap up our leisurely summer weekends (and produce) and transition to fall, there's no need to leave the fruit behind—you can pack it in cold grain salads for an office lunch. More

Make-Ahead Spaghetti With Arugula Jalapeño Pesto and Zucchini

Suzanne Lehrer 1 comment

There are few sights more welcoming after a day in the sun than a tangle of cold noodles slicked with pesto, waiting to be eaten straight from the container. I recreated the pesto wheel here with arugula, Parmesan, walnuts and, stick with me, jalapeño. More

Make-Ahead Curry Pork Skewers with Vermicelli

Suzanne Lehrer 1 comment

A quick make-ahead lunch that uses Thai curry paste to pack big flavor into broiled pork skewers. More

Make-Ahead Zucchini and Quinoa Dill Bisque

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Creamy, easy make-ahead zucchini and quinoa soup flavored with dill. More

Make-Ahead Sweet and Sour Stir-Fried Eggplant with Snap Peas and Basil

Suzanne Lehrer 4 comments

Inspired by the classic Chinese take-out, this vegetarian lunchbox takes the best elements of the sweet and sour staple—saucy glaze, tangy-sweet flavor—and leaves out the less make-ahead-friendly ones—gloppy leftovers, heaps of sugar. More

Make-Ahead Bulgur Pita Pockets with Spiced Chickpeas, Carrots, and Tahini

Suzanne Lehrer 3 comments

Heaps of fresh parsley, paprika, and coriander add tons of bright flavor to this hearty bulgur dish, stuffed into a pita and held together with some lemony tahini. More

Make-Ahead Salami Sub with White Bean Spread and Kale-Slaw

Suzanne Lehrer 2 comments

The key to a make-ahead sub is choosing toppings that won't wilt or dry out, and to choose a bread that won't quickly turn stale or soggy. This sandwich iteration of the classic beans 'n' greens pairing fits all the criteria, and takes less than 20 minutes to throw together. More

Make-Ahead Mustardy Quinoa with Sausage, Potato, and Tarragon

Suzanne Lehrer 1 comment

This week's lunchbox was borne out of a desire to make and eat my favorite potato salad for lunch, followed by the begrudging conclusion that just potato salad does not a responsible lunch make. So I added some things—handfuls of arugula and a base of black quinoa—to turn a side dish craving into a full-fledged meal. More

Make-Ahead Spicy Green Bean Salad with Sesame-Lime Tofu

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Baked tofu won't dry out the next day or get sad and shriveled like fried tofu can. A trip under the broiler yields a crunchy, chewy crust; here it's bolstered by a thick coating of sesame seeds. A spicy green bean salad makes a straightforward, refreshing accompaniment, and can be mixed and matched with whatever's in your fridge. More

Make-Ahead Chimichurri Shrimp and Corn Salad

Suzanne Lehrer 4 comments

Few things improve overnight quite like chimichurri sauce, and corn and shrimp are the perfect backdrops for the bright, tangy sauce in the summer. Make a large batch and slather it on steaks and fish all grilling season long. More

Make-Ahead Turmeric Mushroom Stir-Fry with Herbs and Vermicelli

Suzanne Lehrer 1 comment

Inspired by cha ca la vong, a flavorful Vietnamese stir-fry, these mushrooms take on warm notes from turmeric, acidity from vinegar and lime, and sweet freshness from scallions and heaps of dill. More

Make-Ahead Pea Soup with Shallot, Lemon, and Parmesan

Suzanne Lehrer 5 comments

Not to be confused with the thick-as-fog, sits-in-your-stomach-like-a-brick winter-time version, this pea soup is subtle and light, fragrant with lemon and mint. The soup is only simmered long enough to cook through the peas and let the flavors come together; a handful of Parmesan at the end adds salt and a touch of creaminess. More

Make-Ahead Marinated Cucumber Salad with Radishes, Dill, and Shrimp

Suzanne Lehrer 2 comments

Cucumbers and radishes are the perfect, refreshing candidates for a salad that can improve while sitting in dressing overnight. The tangy, shallot vinaigrette I used as a marinade—just shallots, apple cider vinegar, olive oil and a big pinch of salt—is my go-to, and it never fails me. More

Make-Ahead Roast Chicken and Kale Salad with Tahini, Apricots, and Almonds

Suzanne Lehrer 4 comments

A quick Google search revealed that kale and tahini are not such original bedfellows, but the first time I tried a kale tahini salad it was a mind-blowing revelation. I added almonds and apricots, sticking with the Mediterranean flavor profile, and added some chicken as well to make it a more complete meal. More

Make-Ahead Farro with Radicchio, Prosciutto and Orange

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Sitting overnight gives the orange flavors time to permeate the dish, offset by salty, fatty prosciutto, bitter raddichio and balsamic. Farro is more than an afterthought here; every nutty grain absorbs bitter, tart and sweet flavors. More

Make-Ahead Radish Fattoush Salad

Suzanne Lehrer 2 comments

If fattoush salad is not in your regular culinary vocabulary, add it in now. This Mediterranean bread salad is crunchy, fresh, colorful, and, like most good Mediterranean foods, stunningly good in its simplicity. Lucky you, this lunch hour! More

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