How To Kick Your Lunch Game Up a Notch
Is that a sad desk salad you're eating? Did you just pay $11 for a sandwich? Or put another turkey and cheese into your kid's lunch box? Thanks to these tips, tricks and recipes from our favorite lunch spots across the country, your midday meal is about to get a lot more delicious. Let's do lunch (better)!
Back-to-School Done Right
Darren Carbone of New York's El Vez and El Vez Burrito and Chef Sue Torres are married with three kids who love anything that involves dipping, Carbone says. So he'll pack up a bento box lunch for them with a combo of fresh and dried fruits and vegetables and a variety of dips. Note to parents: You might want to put some of these in your lunch, too!
Guacamole with Cilantro, Bell Pepper & Tomato
Lebna with Dried Figs
Try our Lebna with Dried Figs
Pickled Red Onions with Fresh Herbs
L.A. residents are making their way to Culver City for the BäcoShop's signature "bäco" sandwiches: homemade flatbread folded around everything that's delicious. Chef Josef Centeno pickles his own vegetables (like the onions here) and uses them to add acidity and crunch. At home, he uses the onions for "just about anything—in sandwiches, with grilled meats, in grain bowls, you name it."
Cook Your Own Cold Cuts (Really!)
DIY Roast Beef
Homemade roast beef couldn't be easier (beef, salt, pepper) and the results are sooo much better than store-bought. Chef Jonas Boelt at the Great Northern Food Hall, a Nordic food court in NYC's Grand Central Terminal, suggests making it for Sunday dinner, then slicing up the leftovers for sandwiches throughout the week. "Roast beef is always best the day after it's cooked," he says. "The meat has time to soak up the juices and become wonderfully tender." Use two slices of bread or go full Scandinavian by making smørrebrød (aka an open-face sandwich). In Denmark, where Boelt is from, parents wrap them in parchment and pack them for school lunch.
Try our DIY Roast Beef
Try Cool Condiments
Mint & Almond Pesto
Condiments are king at Figlia Americana, one of Portland, Oregon's cutest breakfast and lunch spots. On the menu: a shrimp roll with green goddess dressing, a turkey sandwich with bacon aioli, and a carrot salad with mint pesto. And these flavor bombs are adaptable. Figlia's pesto is great on a chicken sandwich or stirred into cooked orzo with peas for a new take on pasta salad.
Try our Mint & Almond Pesto
A Chicken in Every Lunch
VERTS Mediterranean Grill is a Texas-based fast-casual spot where tzatziki, cauliflower tabbouleh and harissa bring new life to salads, grain bowls and pitas. Culinary Director Brent Mills uses those same bold Mediterranean flavors (plus punchy ingredients from other cuisines) when he's making lunch from leftover rotisserie chicken. "Rotisserie chicken from the local takeaway shop was a dinner staple when I was growing up," he says. "We would have leftover chicken for the next day. My granddad would make a basic sandwich, using good-quality white bread, lots of butter, pulled cold rotisserie chicken and a generous amount of pepper and salt." Mills whipped up a Korean twist on his granddad's classic, and plenty of other ideas to take you all the way to Friday.
Try our Chicken Tagine
Kimchi Chicken Sandwich
Try our Kimchi Chicken Sandwich
Chicken & Hummus Wrap
Try our Chicken & Hummus Wrap
Simple Chicken Soup
Try our Simple Chicken Soup
Make a Salad You’ll Actually Wanna Eat
With its fresh approach to veggies, Sweetgreen has reminded us that salads can be more than just a bowl of greens. Five times a year, the chain introduces new seasonal items at its 70 locations in seven states and Washintgon, D.C., but there is a basic formula. Culinary Director Michael Stebner starts with a hearty base (he loves wild rice), then layers in protein and seasonal produce, and finally sprinkles in cheese, nuts or seeds for texture. The kicker? A supercharged homemade dressing. "Making dressing from scratch is an easy way to add flavor and avoid added sugars," says Stebner. Whip up a batch of this sweet-savory carrot dressing and stash it in the office fridge. Just make sure you label it so your coworkers don't "accidentally" use it all.
Try our Carrot-Chili Vinaigrette