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Entries tagged with 'lunchbox'

Lunch Box: Make-Ahead Coconut Forbidden Rice with Tofu and Summer Fruit

Suzanne Lehrer Post a comment

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

Lunch Box: Make-Ahead Spaghetti With Arugula Jalapeno Pesto and Zucchini

Suzanne Lehrer Post a 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

Lunch Box: Make-Ahead Zucchini and Quinoa Dill Bisque

Suzanne Lehrer Post a comment

Zucchini and dill shine in this soup, with nothing else added but onions for sweetness and chicken broth for some full-bodied flavor. More

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

Suzanne Lehrer Post a comment

This vegetarian riff on Chinese sweet and sour chicken uses warm, syrupy honey as a foil for acidic vinegar and salty soy sauce for a hearty and flavorful meal. More

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

Suzanne Lehrer Post a comment

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 Bulgur Pita Pockets with Spiced Chickpeas, Carrots, and Tahini

Serious Eats 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

Lunch Box: Make-Ahead Salami Sub with White Bean Spread and "Kale-Slaw"

Suzanne Lehrer 1 comment

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 Salami Sub with White Bean Spread and Kale-Slaw

Serious Eats 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

Lunch Box: Make-Ahead Mustardy Quinoa with Sausage, Potato, and Tarragon

Suzanne Lehrer Post a comment

This week's lunch box 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

Lunch Box: Make-Ahead Spicy Green Bean Salad with Sesame-Lime Tofu

Suzanne Lehrer Post a comment

Baked tofu won't dry out the next day, and it won't become 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 Spicy Green Bean Salad with Sesame-Lime Tofu

Serious Eats Suzanne Lehrer Post a comment

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

Lunch Box: Make-Ahead Chimichurri Shrimp and Corn Salad

Suzanne Lehrer Post a comment

I slather chimichurri on anything edible all year round, but corn is the perfect slatheree in the summer. Swathed in the bright, herbal sauce, sweet corn, fennel, roasted peppers, and shrimp are gently elevated, without being overwhelmed. More

Make-Ahead Chimichurri Shrimp and Corn Salad

Serious Eats 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

Lunch Box: Make-Ahead Turmeric Mushroom Stir-Fry with Herbs and Vermicelli

Suzanne Lehrer Post a 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 Turmeric Mushroom Stir-Fry with Herbs and Vermicelli

Serious Eats 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

Lunch Box: 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 lets me down. With the addition of shrimp, briefly sautéed in Old Bay, it makes a quick and easy lunch to take on the go. More

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

Serious Eats 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 Spring Vegetable Soup with Pesto

Suzanne Lehrer Post a comment

If your office is anything like mine, which is to say, offensively freezing given the calendar date, then you likely share my affinity for soup in warm weather. Leeks, fennel, peas and spring onions make this something of a spring vegetable kitchen sink soup, so you can feel like spring while shivering at your desk. More

Make-Ahead Spring Vegetable Soup with Pesto

Serious Eats Suzanne Lehrer Post a comment

If your office is anything like mine, which is to say, offensively freezing given the calendar date, then you likely share my affinity for soup in warm weather. Leeks, fennel, peas and spring onions make this something of a spring vegetable kitchen sink soup, so you can feel like spring while shivering at your desk. More

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

Suzanne Lehrer Post a comment

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

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