Welcome to the Weekend Cook and Tell. Every Wednesday we browse through the food sections of various national newspapers to come up with an article or recipe to inspire a weekend cooking project. We want all of you to cook along with us and share your experiences, recipes, and photos.
This week's inspiration comes from the San Francisco Chronicle. Staff writer Amanda Gold had a revelation a few weeks back while putting together a weekday lunch at a local deli. She chose a small piece of chicken, some macaroni and cheese, a few raw vegetables, and a cookie. This balanced lunch came in at just under $20, a lot more than she was willing to spend on a simple lunch for the office.
In Lunches That Pack a Punch, Gold lays out a number of easy, healthy, and locally-sourced lunch ideas that can be prepared quickly the night or morning before work. She surveys her co-workers to find out their favorite brown bag lunches, shares five easy office lunch recipes, and lists her favorite take-alongs.
Whether it's a Tupperware filled with last night's leftovers or a lovingly crafted bento, this week we want to know what you are eating for lunch at work. It certainly doesn't have to be fancy but if it's more interesting than a diet soda and a bag of chips from the vending machine, we want to hear all about it.
Show us your photos on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your photos and recipes next Wednesday.
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