table of contents
the world’s 60 best lunches
Credits About This Book Intro Flavor & Cost Legend A Short History of lunch Must-Have Tools Tips & Tricks How-To Guide Glossary the chef’s secret
002 009 017 018 021 023 025 027 029 031
The Spanish Tortilla Smoked Mackerel with Apple and Cabbage Brownie Bites Tapioca Passion Egg Salad Surprise Apricot Coconut Truffles Super Smoothies Banana Bread “berry” delicious chocolate pudding Cajun wrap Granola Fresh Summer Rolls Curry & Green Onion Hummus Flip for Dip! Roast Beef & Onion Confit Jamaican Pita Pockets No-Crust Chicken Salad Sandwiches Pesto Rosso Pork Baguette Ham & Cheese Chubbies Breakfast for Lunch Pâté, Brie & walnuts chicken, curry & carrot wraps Shrimp Toast Fiesta Cream Cheese Roll-Ups Veggie Mexi-Wraps Pirate’s Booty Muffins Gazpacho Lamb Kofta Garden Soup Trout & Red Pepper Salad Asian Beet & Tofu Salad
032 034 036 038 040 044 046 048 050 052 056 058 060 062 064 068 070 072 074 076 080 082 084 086 088 092 094 096 098 100 104
Antipasti Couscous Chicken Pesto Pasta Salmon Tofu Croquettes Awesome Apple Cake Fruity Quinoa Salad Tabbouleh Royale Four Seasons Salad Nut-Free Granola Squares Choco Pinwheels Smoked Turkey & Cheese Southwest Sub Salmon Tartare Vietnamese Bánh Mì Veggie Pâté Plum Crumble Margherita Brochettes Pear Compote The Greek Goat Cheese & Broccoli FrittataS Niçoise SandwichES caesar croissant Summer Salad Mini Bruschettas with Cheese Veggie Croquettes with Yogurt Pizza to Go Snack Scones Spicy Nuts Maki Teryaki Rolls Zucchini Bread Ingredients Index Sauces, Spreads, Garnishes & Sides conversion chart
106 108 110 112 116 118 120 122 124 128 130 132 134 136 140 142 144 146 148 152 154 156 158 160 164 166 168 170 172 176 180 187
tips & tricks for Creating the World’s Best lunches 1.
Feeling ambitious? Double or even triple a recipe and freeze individual portions for no-fuss snacks and lunches. Muffins, banana bread, frittatas, and soups all reheat like a charm! If you’re making a sandwich spread or veggie pâté, why not make enough for the whole week? Buy different buns and breads and freeze them to add a bit of variety to your sandwiches and to make sure you don’t end up letting any spread go to waste. Avoid prepackaged lunchmeat—buying it at the deli counter is less expensive and you’ll know the meat is fresh! Kids love taking charge at mealtimes, so offer them a variety of healthy lunch options. What’s their favorite dried fruit to snack on? Which juice do they like best? Do they prefer sweet red pepper strips or crunchy snow peas? Let them choose and they’ll come home with big smiles and empty lunchboxes! Just the thought of having to clean old, moldy containers forgotten at work or left at the bottom of a school locker will make anyone avoid preparing packed lunches. Easing yourself into the habit by buying lunch kits that you (or the kids) really like will help you remember to clean out your containers. Save money and create less waste by buying reusable single-serving containers instead of prepackaged snacks. Use them for yogurt, dip, granola…the possibilities are endless!
Keep a few staples (like salt, hot sauce, salad dressing, mayonnaise, cans of tuna, and crispbreads) at the office to allow you more options if the lunch you packed just doesn’t appeal to you. Plus, if you forget your lunch you won’t have to go out and spend a fortune!
Tuck a note into a loved one’s lunch—it’ll be sure to brighten their day!
Finally, always remember that the best lunches are made with the freshest ingredients!
Pirate s Booty Muffins
Ingredients 2 eggs 1 cup (250 ml) raspberry yogurt 1/3 cup (80 ml) canola oil 1/4 cup (60 ml) orange juice 1 cup (250 ml) white flour 1 cup (250 ml) whole wheat flour 1 cup (250 ml) brown sugar 1/4 cup (60 ml) ground flaxseeds 1 tbsp baking powder 1/2 tsp baking soda 1 cup (250 ml) fresh raspberries
makes 12 muffins
In a bowl, whisk together eggs, yogurt, oil, and orange juice. In another bowl, combine all remaining ingredients except raspberries. Add dry mixture to liquid mixture and blend well. Gently stir in raspberries and pour into a 12-cup muffin pan that has been greased with butter or lined with 12 paper muffin cups. Bake in a 350°F (175°C) oven for 30 minutes, or until muffin centers are cooked through (a toothpick inserted into the center should come out clean). Let muffins cool for 5 minutes before removing from pan.
tasty tip People with egg allergies or low cholesterol diets can use ground flax as an egg replacement! For 1 egg, combine 1 tablespoon ground flax with 3 tablespoons water and let sit for 1 to 2 minutes.
the world’s 60 best lunches
Ingredients 1/2 cup (125 ml) water 1/2 cup (125 ml) tomato juice 1 cup (250 ml) couscous 1/2 cup (125 ml) cured chorizo sausage, sliced into rounds 1 cup (250 ml) canned chickpeas, drained and rinsed 1/2 cup (125 ml) feta cheese, cubed or crumbled 12 cherry tomatoes, quartered 1/2 cup (125 ml) fresh parsley, chopped Juice of 1 lemon 1/4 cup (60 ml) olive oil Salt and freshly ground pepper
In a small pot, bring water and tomato juice to a boil. Add couscous and cook for 1 minute. Remove from heat, cover, and let sit for 10 minutes. Add 1 tbsp olive oil and fluff with a fork to mix. In a bowl, combine remaining ingredients. Stir in couscous once it has cooled. Season with salt and pepper to taste. This salad will keep for several days in the refrigerator, so make a big batch!
the worldâ€™s 60 best lunches