I've had the good fortune to work from home the past couple of years, and my stomach and taste buds are very thankful for it. The extra flexibiltiy means lunches no longer have to fall in the categories of cold sandwiches or microwaveable meals. My lunch can be more versatile and spontaneous just like my work day at home. I just need a few key ingredients:Perhaps the most underrated aspect of working from home is the lunch. I don't have to plan it in advance. I don't have to make sure it's portable. And I can give my stomach some time to wake up and figure out what it's really craving that particular day.
Tacos? Quesadillas? Paninis? Bruschetta? Salad? You can have variations of any of those with just a few standard ingredients...
• Fresh bread: I usually get some sandwich rolls or a French loaf to take me through the week.
• Fresh meat and/or vegetables: Tomatoes, avocados, red bell peppers.
• Cheese: Parmesan or. queso fresco is usually always in my fridge.
• Alternative starch: For me it's always a tortilla!
I typically start by toasting my starch (tortilla, French loaf, naan) under a thin film of olive oil seasoned with freshly ground black pepper, some kosher salt, and some ground herbs like oregano.
What happens next is up to my mood and the on-hand produce. One of my favorite things to make is a roasted red bell pepper sandwich with mozzarella cheese and basil. Quesadillas are also always a winner with shredded chicken and cheese. Salads and bruschetta are great for finishing up the random remains towards the end of the week.
Do you work from home? Do you have some essential ingredients that allow you to make a quick, easy, yet versatile lunch for the day?
(Image: Leela Cyd Ross)