Reinventing the gourmet packed lunch

Cinzia Cuneo 30 agosto, 2010 ricette

It’s the start of another academic year. Five days a week until the Christmas break, many of us will be haunted by this eternal question: What do I put in the lunch box?

The best way of avoiding the monotony that is bound to set in, is to plan the weekly menu in advance, by infusing these meals with a second life.

For example, you can convert the remains of a chicken dinner, either into a sandwich with a baguette and roasted peppers, or into a salad, by adding lettuce, tomatoes and a Parmesan vinaigrette.

And for another super-quick lunch, prepare a double quantity of a salad meal. So let’s celebrate going back to school and to work!

A few of our lunch box recipes:

• Italian Meatballs
• Meatloaf
• Oven-Baked “Fried” Drumsticks
• Singapore Noodles
• Tuna and Navy Bean Salad

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.