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
Ingredients:
- 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
Ingredients:
- 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
Ingredients:
- 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!”
As someone who’s eaten too old shrimp, I recommend eating the cooked shrimp as the first meal rather than the last.
I have never made couscous. I have always imagined it is tough to do.
Couscous was one of our favourite lazy foods (for some reason, we haven’t had it much lately, hmn) and as I recall, all that was needed was to throw couscous in a bowl, add boiling water, cover, and leave for around five or ten minutes.
As Juniper said, couscous is pretty easy. Add veggies, curry sauce and trail mix (chicken if you’re not veggie) and there you go, mmm.
This is such a great idea! I do this often with roast chicken: roast a chicken on Sunday, add to a salad for lunches, and add it to stir-fry at the very end.
I need to learn how to roast a chicken.