Special of the day: Let’s do Lunch!

09 Nov Special of the day: Let’s do Lunch!

Lunch at your desk is never pretty, especially when it’s something that shot straight down the chute of the office vending machine. That’s the way it goes, though, when there’s more work to be done than hours in a day, and there’s little time to break away for lunch. 

Intentions are always good, but it’s rare that there’s time to put together a pretty little lunch to tote to work, especially when you’re already running late on your way out the door in the morning.  

                 P B and J is a standard standby, and one most people often have the makings for on-hand in the pantry. A handful of nuts can stand in as a sturdy snack from time to time, and fresh fruit is a nutritious option for many as well.  More people than you’d guess have a can or two of tuna fish stashed in their desk drawer in case of emergency.  Packed with protein and nonperishable, tuna fills the bill when necessary, I guess.

                But there comes a time when you may want to liven up your lunch routine at the office. Keeping in mind time restraints, I headed to the kitchen focused on fast, fresh and few ingredients- and got to work.  For those of you looking for something fuss-free to pack for lunch this week, I give you my Special of the day: Let’s do Lunch! Fast, Fresh and Just a Few Ingredients to make a pretty little lunch in no time at all!

Peanut Chicken Pitas

Peanut Chicken in a Pita
(serves eight)
½ cup creamy peanut butter
½ cup coconut milk
Tabasco sauce, to taste
1 rotisserie chicken, skin and bones removed, cut into bite-sized pieces
3-4 green onions, thinly sliced
7-ounce package mini pita pockets (Albertsons deli)
In a medium mixing bowl, whisk together peanut butter and coconut milk until smooth.
Stir in Tabasco sauce, to taste, a few dashes will do.
Add chicken and green onions and stir to combine.
Cut mini pita pockets in half, open and fill with peanut chicken filling.
Garnish with additional sliced green onions, if desired.
Wrap tightly in plastic wrap or a sealable sandwich bag and keep refrigerated until ready to eat.
(Thinly sliced radishes would make a nice crunchy addition to this recipe.)

Smoked Turkey and Fresh Basil Sandwich

Smoked Turkey and Fresh Basil Sandwiches
(serves eight)
16 slices whole wheat bread
1 cup real mayonnaise
2 tablespoons squeeze basil (produce department, by the fresh herbs)
1 cup fresh basil leaves
1 pound smoked turkey, thinly sliced (deli)
In a small bowl, stir together mayonnaise and squeeze basil until thoroughly combined.
Spread basil mayo over bread slices.
Top with smoked turkey slices and fresh basil leaves.
Slice in half diagonally and skewer with toothpicks, if desired.
Wrap tightly in plastic wrap or a sealable sandwich bag and keep refrigerated until ready to eat.

                Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at  sydnegeorge@hotmail.com. Sydne’s “Special of the day” columns and recipes are archived at: http://sydnegeorge.com/blog.

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