It's Monday morning. You don't have much time to pack a lunch and get out the door to work or school — what do you do? If you're sick of relying on peanut butter sandwiches for last-minute weekday lunches, you are not alone in the search for fresh ideas. This week we are talking to chefs, food writers and bloggers about their favorite packed lunches that take just ten minutes to put together.
Up first are two ideas from Rozanne Gold, a four-time James Beard award winner and author of Recipe 1-2-3, the cookbook that inspired the Minimalist column in the New York Times. As you might expect, she has some great advice for pulling together appealing, elegant lunches with just a few ingredients.
If you only had 10 minutes in the morning to pack a lunch, what would you make?
I have two favorites. The first is a layered salad: cut up heirloom tomatoes, a thick layer of labneh, lots of crumbled feta cheese, sprinkling of za'atar, drizzle of olive oil. Eat it with toasted pita.
The second is great soppressata tucked into lightly buttered ciabatta with thinly sliced fresh fennel on the side. Black seedless grapes, fresh figs or pear for dessert.
What makes these good lunches on the go?
They're easy, delicious, and feel indulgent.
What is your best tip for packing a satisfying lunch?
Choose food that is best at room temperature. Go for lots of color, protein, and include something that is wet and refreshing.
Thank you, Rozanne!
More from Rozanne Gold:
→ Read her award-winning cookbooks: Radically Simple: Brilliant Flavors with Breathtaking Ease, Recipes 1-2-3, and many more
→ Check out her website & blog
→ Follow her on Facebook
(Images: LENA GABRILOVICH/Shutterstock; Amazon)