Lunch

Why I Don’t Think Salads or Sandwiches Make Good Work Lunches — Strong Opinions

After rigorous scientific study and a good amount of honest self-examination, I have come to a very serious conclusion: When it comes to work lunches, salads and sandwiches just aren't going to cut it. At least not in my house. Here's why.

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Recipe: Joe Yonan’s Sloppy Vegan Joe — Recipes from The Kitchn

Can I just say how excited I am to share this recipe with you today? Joe Yonan's book, Eat Your Vegetables, is a casual, homey celebration of all things vegetarian — aimed towards the solo cook and those who don't need six servings of everything. It's delicious and surprising, but it never pushes recipes into impractical territory.

This recipe is a simply perfect example of how great this book is: a saucy, savory, wholly vegan version of that classic childhood meal: Sloppy Joes, Joe Yonan-style. And yes, squash are involved.

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Recipe: Karen Solomon’s Ploughman’s Pickle — Recipes from The Kitchn

This time of year there's a quiet bounce that's heard throughout gardens and groceries — it's the soft thunder of zucchini rolling off vines by the dozen. Zucchini bread and zucchini noodles can only take you so far. It's time to push your squash savvy to new heights, and we have five fresh recipes this week to help take you there.

Let's start by going the happy route, all the way to pickles.

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Recipe: Karen Solomon’s Ploughman’s Pickle — Recipes from The Kitchn

This time of year there's a quiet bounce that's heard throughout gardens and groceries — it's the soft thunder of zucchini rolling off vines by the dozen. Zucchini bread and zucchini noodles can only take you so far. It's time to push your squash savvy to new heights, and we have five fresh recipes this week to help take you there.

Let's start by going the happy route, all the way to pickles.

READ MORE »

Recipe: Summer Squash Shakshuka with Baked Eggs — Recipes from The Kitchn

It's that squash-y time of year, when gardens, CSA boxes, and market baskets overflow with zucchini, crooknecks, pattypans, and more. Whether you have one variety or three, here's a great way to eat a bunch of squash – plus summer tomatoes, basil, and a handful of eggs. It's a riff on classic shakshuka, and it's perfect for breakfast, brunch, or even dinner.

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Recipe: Anna Jones’ Raw Thai Citrus Crunch Salad — Recipes from The Kitchn

To close out our week of carrots, let's talk about their crunch. Shredded carrots have a firm crunch and sturdy bite that rivals all other vegetables, and when they get thrown in a mix like this glorious salad, they are an essential supporting player. But it's not just about the carrots and their sweetness here, in this Thai-inspired hash — it's also about the cabbage, the grapefruit, the zucchini, and so much more.

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