Since I’m trying to save money this year, which is not a habit I am entirely familiar with [likely because a) I have no impulse control and b) I don’t make enough], I’ve been having lunch at home. With my ahem flexible schedule, I’m able to cook lunch chez moi. This also runs the risk of me not seeing anyone all day, but there you have it. Concessions for saving that cash flow.
Usually my lunches consist of chopped romaine and a mass of random items found in my refrigerator. Take a gander at a recent lunch:
Not half bad, right? Romaine, cukes, pomegranates, some seasoned cashews, hummus , tofu, and a little pita.
I spend a fairly significant amount of time working from home, and am always looking for tasty (but healthy-ish) ways to satiate myself while hammering away on the computer. After a recent Trader Joe’s trip (the D.C. branches are infinitely less hellish than the NYC ones), I crafted quite a tasty and very quick lunch for myself:
Toast with ricotta, pesto and prosciutto and a salad with chickpeas, TJ’s smoked trout, lettuce, cucumber, oil and vinegar.
Tasty and consumed in about five seconds.
I love raita, tzatziki, cacik and everything yogurt-cucumber based, so I put together a little cucumber-yogurt-chickpea salad:
1 can chickpeas (rinse and drain before use)
1 small clove garlic (chopped finely)
scant cup Greek yogurt (as you can see, I may have put a bit too much!)
about 4 chopped chives
drizzle of olive oil (about a teaspoon and a quarter)
salt & pepper
drizzle of red wine vinegar (1/2-1 teaspoon)Mix veggies, chives and garlic and then add the yogurt. Mix well. Season generously with salt and pepper, then drizzle the olive oil and red wine vinegar.
The chives and garlic add deep flavor, while the cucumber is refreshing and light and the chickpeas make it a more substantial salad. The red wine vinegar cut the thickness of the yogurt.
This salad is even tastier the next day and is delish on mixed greens or atop a crunchy cracker.