The New Basics: Aida Mollenkamp’s Best 10-Minute Lunches

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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published Sep 20, 2013
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(Image credit: Apartment Therapy)

A can of chickpeas, an avocado, whole wheat couscous, a tube of harissa paste — these probably weren’t your mother’s pantry staples, but they have become the new basics in many home kitchens. They are also the foundation for quick, flavorful and healthy lunches that keep well, and today chef and author Aida Mollenkamp tells us how to turn a handful of these modern pantry staples into appealing and affordable lunches that come together in about ten minutes.

If you only had 10 minutes in the morning to pack a lunch, what would you make?

I have two possible lunches. First is a fall slaw: Slice apples and fennel paper-thin then toss with really good olive oil or pistachio oil and lemon. Bring a ripe avocado, some pistachios or pepitas and some hot-smoked salmon and toss it altogether just before eating.

Or I’d make a harissa chickpea salad. Make some whole wheat couscous and while it’s cooking, smash some chickpeas with your potato masher then mix in a squeeze of harissa paste, some olive oil, lemon, some chopped parsley or cilantro. Fold the chickpeas together with the couscous along with crumbled feta and some chopped jarred roasted red peppers or chopped olives. Bring some baby greens (think kale or spinach) and toss the chickpeas with greens just before serving. Bring some pita and dry salami, like Spanish chorizo, to eat with it.

What makes these good lunches on the go?

They are healthy (in the sense that they have good fats), pretty filling, affordable, and they aren’t really smelly, so you won’t offend your cubemates or coworkers.

What is your best tip for packing a satisfying lunch?

My tip is to keep it fun. Meaning that just because it’s a packed lunch doesn’t mean it should be sad. Add in store bought elements like good Marcona almonds, artisanal soda, or high-end chocolate so lunch feels special without too much extra effort.

Thanks, Aida!

(Image credit: Apartment Therapy)

More from Aida Mollenkamp:

→ Read her cookbook: Keys to the Kitchen: The Essential Reference For Becoming a More Accomplished, Adventurous Cook
→ Check out her website
→ Follow her on Twitter, Facebook and Pinterest

(Image: Warm Chickpea Salad with Cumin & Garlic / Faith Durand; Bonnie Tsang for Aida Mollenkamp)

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