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Archive for the ‘Take-to-work lunches’ Category

Quantities to be decided by you, depending on how many you are feeding.


Canned tuna in brine is a useful lunchtime protein stand-by.  You can vary the accompanying salads e.g. green bean, tomato, black olives, red onion and romaine lettuce, OR celery, spring onion, carrot, capers, crispy salad leaves and a hard-boiled egg.

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Quantities to be decided by you, depending on how many you are feeding.


Red peppers
Courgettes
Aubergine
Balsamic vinegar
Olive oil
Garlic
Fresh basil
Olives
Canned artichokes
Parma ham (stripped of fat)

 

Indulge in a salad of marinated, grilled vegetables.  Grill and skin the peppers.  Pan-grill the courgettes and aubergine, and toss everything together in a dressing of balsamic vinegar and olive oil.  Season with a little garlic and fresh basil, then add the olives and artichokes.  Serve with the parma ham.

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Quantities to be decided by you, depending on how many you are feeding.


Coleslaws dressed in lemon and olive oil are good – use red cabbage, carrot, spring onion, apple and walnuts.  Don’t add any dried fruit, as it’s too high in sugar.  Try eating with sliced, skinless, smoked duck breast.

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Quantities to be decided by you, depending on how many you are feeding.


Leek vinaigrette is good for salad-based packed lunches.  The night before, blanch some extra leeks, pat dry and mix into a vinaigrette.  The next day, pack a spare hard-boiled egg (excess breakfast), or some ham, and a bag of mixed salad leaves.  Combine at lunchtime.

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Quantities to be decided by you, depending on how many you are feeding.

 

Pack homemade guacamole and a selection of crudites such as celery, peppers, carrots and cucumber, and either some large cooked prawns or some cold chicken.

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