I walked in to my friend’s apartment this past Sunday afternoon as she was preparing her lunches for the upcoming week. She’d cooked three different meals and was in the process of portioning each into different containers, laid out in perfect order.
My first thought? HOW COULD SHE COOK IN THIS HEAT?! Sure, during the winter, I’m a cooking machine – but the thought of turning on the oven or standing above a hot stove during the summer makes me queasy. So, being my ever-precocious self, I asked just exactly what she was making. “Gazpacho, cole slaw and chicken salad,” she said, “and I only turned the oven on a couple times!”
If I could give you one piece of advice before I start, it is this: prepare your lunches for the next week the weekend before. Cooking after a long day’s work is hard. Do it on a Sunday and you’ll have dinner for that night and relax knowing you won’t have to worry about it for the rest of the week.
Okay, here goes:
Chinese Cold Noodles – 8 – 10 servings – recipe courtesy of Alex Guarnaschelli for Food Network
Watermelon Feta Salad – 12 servings – recipe courtesy of Jacques Pépin for Bon Appetit magazine
Tuna Niçoise Salad – 4 servings, which means doubling the recipe is in order! Recipe courtesy of Melissa Clark for New York Times
Deviled Eggs – 12 servings (pro-tip: put the egg filling and egg whites in separate containers and put it together when you’re ready to eat! Less mess when traveling is always a good thing.) Recipe courtesy of Theginghamapron.com
Sausage and Arugula Pasta Salad – 8 servings – recipe courtesy of Farideh Sadeghin for Saveur Magazine