Make-Ahead Lunches to Get You Through the Work Week
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The key to avoiding another sad desk lunch at the office is simple: It's all about the make-ahead recipes. Find a smart recipe that you can make in bulk and enjoy eating all week. Sandwiches, soup, salads – there's no reason you should be ordering take-out or hitting the vending machine when there are simple, delicious recipes to be devoured.
From a kale and quinoa salad with dates, to pita pockets with chicken and Manchego, you'll be brown baggin' it in style at the office all week long. Monday has nothing on these on these make-ahead lunch options.
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Orzo with Butternut Squash, Spinach & Blue Cheese
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Serves 4 to 6
2 1/2 cups cubed butternut squash (1/4-inch cubes)
3 tablespoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 cup regular or whole-wheat orzo
2 cups shredded spinach
2 tablespoons olive oil
1 clove garlic, minced
1/3 cup blue cheese crumbles
Preheat oven to 425˚F. Toss butternut squash with 1 tablespoon of the olive oil. Spread into a single layer on a sheet tray. Bake until squash is tender and starting to brown, 35 to 40 minutes. (Squash can be roasted up to 5 days ahead and kept refrigerated. Rewarm before serving.)
Place the spinach in a large bowl and set aside. In a small skillet, heat the remaining 2 tablespoons olive oil until just warm. Stir in garlic, remove from heat, and allow to sit until ready to use.
Place the orzo in a pot and cover with at least 2 inches of water. Bring to a boil, reduce to a simmer, and cook until tender but not mushy, 8 to 9 minutes. Drain and immediately pour the hot orzo on top of the spinach. Let sit for a few minutes to slightly wilt spinach.
Add butternut squash to the pasta, along with the blue cheese and garlic olive oil. Toss until well-combined and serve warm.
Recipe Notes
- Make-ahead moment: Roast the squash whenever you have a spare moment and keep it in the fridge for up to 5 days. Warm it in the microwave, a low oven, or in the skillet with the garlic before tossing with the pasta.
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