Quick! Make Your Lunch!

So I’m in the process of going through the magazines that have gathered on a shelf in my closet for a few years and getting the recipes that I like out of them before I toss the old mags in the recycle bin (I’m thinning stuff out for a move that will take place in spring). I found this one in an old Self magazine from 2010 and thought I would share it. The premise is this: Take a few minutes to prepare three recipes with the same basic ingredients, and you’ll be have lunches or dinners for three days. How cool is that? Ready? Let’s get started!

Recipe Base: Mix 6 to 7 chopped heirloom tomatoes (about 4 cups) with 3 small ears of uncooked corn, kernels shaved from the cob (aboout 2 cups). Divide among 3 containers.

Recipe 1: Couscous Salad


  • 3/4 cup couscous
  • 1/3 tomato-corn mix
  • 1/2 cup chickpeas
  • 2 tbsp cubed feta
  • 1/2 tsp chopped fresh thyme
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp olive oil

Prepare couscous as directed on package; let cool. Stir in remaining ingredients. Season with salt and pepper.

Recipe 2: Pesto Pasta


  • 1/2 cup dry whole-wheat orecchiette
  • 15 basil leaves
  • 1 tbsp Parmesan
  • 2 tsp pine nuts
  • 2 tsp olive oil
  • 1/3 corn-tomato mix

Prepare pasta as directed on package. Blend basil, cheese, pine nuts, and oil in a food processor. Season with salt and pepper. Combine with tomato-corn mix and pasta.

Recipe 3: Shrimp Salad


  • 10 basil leaves, julienned
  • 1/2 corn-tomato mix
  • 1 tbsp olive oil
  • 2 tsr balsamic vinegar
  • 1/2 tsp soy sauce
  • 3 oz cooked shrimp

Combine basil with tomato-corn mix. Whisk oil, vinegar, and soy sauce in a cup. Season with salt and pepper. Dress the basil-corn mixture and add shrimp.

And there we are! Who knew that planning ahead could be so awesome and tasty?

6 replies on “Quick! Make Your Lunch!”

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