The morning was long, the afternoon will certainly be even longer – time for lunch. Going out to eat every day is quite a strain on the wallet in the long run, and to be honest, also on your health – who goes out for a salad every day when there’s also a choice of fries, kebabs, and bao. However, going to the supermarket usually ends in a bit of a disappointment – at least for me. For food lovers like me, a normal Weckerl with cheese is really not a highlight and the packaged pasta salad doesn’t exactly trigger a taste explosion in me either.
Since a New Year’s resolution was to spend less money on lunch and balanced nutrition is generally such a thing, I have ventured a few lunch box ideas. They have to be quick and easy to prepare and taste really good. The result is quite impressive.
For three times lunch “To Go” is on the shopping list:
Salad – arugula – carrots – cucumber – eggs – spread – olives – dried tomatoes – bread (ingredients such as pasta, vinegar, and oil I always have in stock at home anyway).
The world’s best pasta salad
- Farfalle (I always take 80g)
- dried tomatoes
- 100g feta
- olives (green or black depending on your preference)
- Arugula
- 1 tablespoon olive oil
- 3 tablespoons Aceto balsamico
- 1 tablespoon pasta water
- A good pinch of salt and pepper
Preparation:
Cook the pasta, chop the dried tomatoes, feta, olives, and basil. Mix the dressing ingredients. When the pasta has cooled down a bit, put all the ingredients in a jar with a leak-proof cap shake well once. Finally, add some fresh arugula on top, done.
The Fancy Sandwich
- 2 slices of bread (in my case Madame Crusto from Öfferl)
- Horseradish spread
- Arugula
- Dried tomatoes
- 1 egg
- Cucumber
The classic – salad with honey mustard dressing
- Lettuce and rocket
- 1 carrot
- Cucumber
- Olives
- 1 tsp each of white and black sesame, sunflower, and pumpkin seeds
- 1 tablespoon oil
- 2 tablespoons vinegar
- 1 tsp. mustard
- 1 tsp honey
- 1 tsp salt
- Salad herbs
Wash lettuce, chop the remaining ingredients. I like to peel the carrot with a Julien peeler, so it looks a little “fancy”. Put the dressing ingredients in a small jar with a screw cap and shake well. This way you have the dressing perfectly prepared to go right away. I opt for just a slice of bread to go with it, but if you want some protein, feel free to crumble the remaining feta from the day before yesterday over it, or cook an egg to go with it – and you’re done.
Of course, these recipes are not only suitable for the office. Also for the university, the school, the picnic or for the children in the kindergarten these quick and simple dishes are perfect. They can be super prepared the day before, but can also be quickly mixed together in the morning. Just pack and enjoy from anywhere!
