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Anna Blume

Lunch - The Mid-Day, Polyphonic Food Blog

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Yesterday's lunch was baguette slices and fontina cheese plus baked penne rigate in tomato sauce with Parmesan. I had a small amount of a box of the penne hanging around and decided it would be a good way to use some spaghetti sauce and extra canned tomato sauce I had in the fridge. I made a Le Creuset individual gratin dish of this for my husband, topped with shredded mozzarella (bottomless Costco bag) and grated Parmesan. I had my fair share of bread and cheese.

Today was a chimichurri pasta and grain salad using the remaining cooked penne and leftover chimichurri I had in the fridge plus leftover roasted carrots, peas, farro, and pine nuts. It made an excellent pasta salad. We also had grilled cheese sandwiches on whole wheat (Swiss and more Costco shredded mozzarella) and Cape Cod potato chips.

Chimichurri pasta salad is going into the files. Will definitely try that one again.

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Like others here, lunch is often leftovers - either as is or combined to make something slightly different. Today I took the extra plain lahgman noodles we got with last night's dinner from Dolan Ughyur, stir-fried them with the bit of leftover garlic string beans, added some sauteed scallions, then mixed in some leftover homemade dumpling soy-based sauce along with some crushed chili peppers from leftover chili oil, finally a nice squirt of srirahcha. Turned out very tasty - helps when you have great noodles. 

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Yesterday was brie and Carr's rosemary crackers, chicken noodle soup, and chicken Waldorf salad on a bed of romaine.

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We're trying out the Misfits Market produce box subscription service and had a couple of Roma tomatoes to use up.  Decided to make nachos for lunch.  Ground beef w/ taco seasoning, blue corn chips, pickled jalapeno slices and cheddar cheese.  My husband had the remains of a bag of ghost pepper chips, so he added that to his side of the tray.  Once hot and crispy, I added some salsa to mine and he went for the sour cream.   

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2 hours ago, Katya4me said:

nachos for lunch

Sounds good. We've got nachos on the dinner menu. It's been there for days and I've been looking forward to it. Given that I'll mostly eat nachos, I'm probably making too much other food:D

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The past three days lunch has been everything bagels from Bullfrog Bagels, with smoked salmon spread from Cold Country Salmon with either roasted beets or some grape tomatoes from the garden.  Or leftover hot dogs.  Lunch is kind of a reoccurring theme: leftovers. 

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I managed to get use out of the leftover nachos in a couple extra lunches as well. The reheating isn't totally smooth, but it works.

Yesterday's lunch was a chicken sandwich with lemon caper sauce, lettuce, and tomato on half a sub roll; blue corn tortilla chips to supplement the last of the leftover nachos; cauliflower - dill salad; sliced tomatoes; and, leftover potato salad. The chicken and caper sauce was the last remaining bit from Little Pearl takeout.

Today my husband's lunch was brie brioche toast with dill; leftover chilled cream of broccoli soup; and cauliflower salad. I had the last half of last night's meatball sandwich.

 

 

 

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Lunch around here is generally leftovers, but today I got the husband to stop at Vace for lunch and we split an italian sub. Been a long time, so we really enjoyed it!

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Leftover cold broccoli soup
Egg salad with mango chutney yogurt sauce and baby arugula on brioche hotdog buns
Baked beans


My husband had 3 courses. I just had the sandwich. It was really good. I added a small spoonful of mayo to the mango chutney yogurt sauce and it made an excellent dressing for egg salad. The peppery arugula was a nice contrast to the rich bun and the creamy spicy salad.

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Yesterday:
Lentil sausage soup
Leftover tofu, brown rice, broccoli, and corn
Shirataki noodles

The soup was in the freezer, the last bit of a batch I made last month.

Today was leftover brown rice to go with a casserole I made from aging mushrooms and leftover broccoli and salmon. I needed to use up the remainder of a quart of milk so made a cream sauce and combined with the other ingredients. I sauteed the mushrooms with some chopped onion and garlic before I started the sauce. I also mixed in some homemade bread crumbs and added more of them and some grated Parmesan to the top about 5 minutes before the end of the oven time. If there hadn't been salmon involved, I probably would have gone more cheesy, but this was pretty balanced.

The casserole was quite good, an odd choice for a steamy July lunch, but that's the way it goes. I won't have the oven on again today!

 

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Yesterday's lunch:
Macaroni with lamb and eggplant in tomato sauce
Leftover steamed broccoli

The macaroni was excess from what I cooked for the recent cold broccoli soup, which uses macaroni as the thickener. I coated it with some jarred spaghetti sauce and left it in the fridge until I had a use for it. That use was mixed with some of the leftover ground lamb and eggplant mixture from the other night. It made a good pasta sauce. The yogurt wasn't evident. I think some olives would have been good in this too.

Today:
Make your own soft chicken tacos (shredded chicken breast, shredded lettuce, chopped tomatoes, pickled jalapenos, shredded cheddar, sour cream, homemade-by-someone-else hot sauce, and flour tortillas).

My husband bought a rotisserie chicken at Costco this week and this made the beginning of a dent in it. I forgot how big those are. I had been buying ones from Whole Foods for a while and they are much smaller, less pumped up.

 

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Fig, brie, bacon, walnut, and baby arugula salad
Leftover salmon, mushroom, and broccoli casserole
Crackers

Whoa, was that salad good. Hit all the right notes. The figs were from Costco. I toasted the walnuts.

 

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We had chicken sandwiches on potato buns for lunch, with mayo or dill yogurt + BLT. To accompany, Trader Joe's ode to the classic potato chips and strawberries. The chicken was more of the rotisserie chicken from Costco.

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