Too Many Cooks: Brown Bag It
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.
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You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.
Sure, January may be about being virtuous (read: eating green things) -- and we have nothing against kale! -- but today, we're talking about a different kind of virtue: bringing your own lunch to work. We discuss desk lunches that are anything but sad when we answer the question:
What is your favorite brown bag lunch?
Merrill: Lentil soup with spinach and chicken sausage.
Marian: A huge kale salad topped with avocado, leftover roasted veggies, and beans. Plus chocolate.
Kristen: Genius lentils, because they're the perfect temperature by the time lunch rolls around.
Maddy: The beauty of working from home is not having to brown-bag it (woo!), but when I worked in an office, I loved grain salads with feta, some crumbled mild Italian sausage, and chopped vegetables. I'd toss everything with a fresh herb vinaigrette.
Kenzi: Merrill's broccoli soup.
Lauren: A cruciferous-heavy salad with fish, a hardboiled egg, and a lemony vinaigrette.
Jennifer: Genoa salami and provolone cheese on a baguette with bag of Lay's potato chips.
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