Confession: I’m a professional recipe developer, but every day I stand in front of the quagmire of my refrigerator and think. What’s for lunch… again? Thinking about what to make for lunch, especially on weekdays, can be just as inspirational as washing your sheets.
But once I started paying attention to the lunch foods that made me feel my best for the rest of the day, I came up with some guidelines that I try to follow no matter what I have in my fridge or pantry. I did. These days, my work-from-home lunch (or al desk lunch) meets the following criteria:
1. It’s exciting enough to eat, so I can’t bring myself to order a mediocre salad instead
2. Make it with materials you have at home
3. Refueling doesn’t immediately induce a post-prandial nap
4. Assembly takes less than 5-10 minutes
5. Focus on assembly and assembly rather than the actual cooking.
Here are three of my favorite easy lunches that are on heavy rotation at my house.
upgraded tuna salad
The “upgrade” in question is a handful of chopped pepperoncini and a splash of pickle brine, but the combination of chopped pickles and brine (dill pickles, kimchi, sauerkraut!) brings transformative vibrancy and brightness to the familiar tuna salad. Add.
In a mixing bowl, toss lettuce (we recommend Bibb, romaine, or iceberg) with lemon, extra virgin olive oil, and salt and pepper. Arrange lettuce on a plate or shallow bowl and top with sliced ​​avocado.
Drain two 5 oz. Add the canned tuna to the same mixing bowl. Add something saucy: a large spoonful of mayonnaise (or extra virgin olive oil if you don’t want mayonnaise), a small spoonful of Dijon mustard, a few dashes of hot sauce, and a squeeze of lemon juice or a splash of your favorite vinegar. Then add crunch if desired. 2 chopped celery stalks, 1/4 diced red onion or shallot or green onion, a few chopped herbs (dill or parsley are my favorites), and importantly, 2 to 10 chopped pepperoncini 3 pieces and a splash. of their pickle brine. Season with salt and pepper. Mix, mix, mix until everything is combined. Place a large scoop on top of the salad and enjoy.
More ideas using tuna salad: Pound a small avocado on a piece of toasted grainy bread and layer it with tuna salad for an open-faced tartine, or serve it with hearty crackers such as Norwegian crispbread, which is loaded with Wasa and seeds.
Lentils with fried egg
I often make lentil casserole and roasted vegetable sheet pan and eat them with different meals throughout the week. I realized that I just love eating lentils warm was a game changer and made it even more appealing to me as a go-to lunch option.
Toss spicy salad vegetables such as arugula with lemon, extra virgin olive oil, salt and pepper in a mixing bowl. Arrange vegetables on a plate or shallow bowl. Reheat 1 cup of cooked lentils (French, brown, or green) and toss with the remaining 1 cup of roasted vegetables in the same bowl. Add a splash of red wine vinegar or a squeeze of lemon juice, and season with extra virgin olive oil, salt, and pepper. Add parmesan shavings or some thinly sliced ​​green onions, if desired. Scoop the warm lentils onto the vegetables and top with a runny fried egg.
kitchen sink sandwich
Whenever I eat whole grain seeded sandwich bread (Lost Bread Company sells great bread at my local farmers market in Brooklyn), these towering kitchen sink sandwiches take inspiration from classic hippie cuisine. , will inevitably join my lunch rotation. Think of these as a salad sandwiched between two pieces of bread. Like any delicious salad, Kitchen Sink sandwiches are comprised of multiple flavors and textures.
Spread the mashed avocado or hummus on one piece of grainy bread. Spread a thick layer of herbed goat cheese on the second slice of bread (a board of feta, fresh mozzarella sliced ​​from a bowl, sharp cheddar, or cream cheese are also good). Fill your sandwich with any or all of the following:
Chewy: Cucumber, tomato, lettuce, apple, thinly sliced ​​radish or fennel, shredded carrot
Heartfelt: Grilled tofu, slices of boiled egg, slices of leftover grilled vegetables (beets, pumpkin, sweet potato, and carrots are especially delicious),
Something pickle-like: Pickled beets, pickled carrots, sauerkraut, shredded kimchi, pickled onions
Sprouts and herbs: You can use alfalfa, broccoli, or whatever you like. But for that hippie sandwich vibe, clusters of shoots several inches tall are essential. If you have them, add a handful of soft herbs like basil, mint, cilantro, or parsley.
Before closing the sandwich, squeeze both halves with lemon and season with salt and pepper (this brings all the flavors together).
The sandwich pictured includes mashed avocado, goat cheese, cucumber slices, shredded carrots, Bibb lettuce, pickled red onion, and alfalfa sprouts.
What do you like for a quick weekday lunch?
Christina Chaey is a writer and recipe developer living in Brooklyn. A former senior editor at Bon Appétit, she writes newsletters such as: gentle foodIn , she explores the intersection of cooking and mental health, sharing recipes she creates in her home kitchen. She is currently writing her debut cookbook, scheduled for release in Spring 2026. on instagramIf you don’t mind.
P.S. A formula to make lunch packing easier and what geniuses eat for lunch.
(Photo provided by: Christina Chai. )
Source: Cup of Jo – cupofjo.com
