Regardless of whether you have been back again in the business office for a when or are just now returning to the commuter lifestyle, one thing’s particular: Office lunches can get boring, rapidly. Sandwiches and very last night’s leftovers prevent hitting the spot, and while nearby places to eat give a welcomed respite, they may possibly not be the finest choice for your wallet — or your waistline — on the common.

Several area cooks have occur to rescue to consider your packed lunch from blah to “ta-da.” Aside from staying extremely tasty, these recipes are quick to make and pack a healthful punch.

Grain Bowl by Chef Patrick Tanyang of Beeliner

What You are going to Need

  • 1/2 cup uncooked farro
  • 1/2 cup raw quinoa
  • Olive oil
  • Ras el hanout
  • Environmentally friendly cabbage, shredded
  • Grape or cherry tomatoes, sliced
  • Golden raisins
  • Toasted pecans
  • Fresh cilantro
  • Dressing, these as tzatziki or a vinaigrette

How to Make it

  1. Preheat the oven to 350 degrees. Prepare dinner the farro and quinoa according to the offer instructions.
  2. Permit farro and quinoa to cool. Toss with olive oil, and then unfold onto a baking sheet. Period liberally with ras el hanout. (If you really do not have this Moroccan spice mix, substitute a mix of cinnamon, salt, and paprika.)
  3. Bake the grains for 15 to 20 minutes, or right until they start to get a little bit of colour. Take out from oven and allow to cool.
  4. Best grains with desired sum of shredded environmentally friendly cabbage, tomatoes, golden raisins, toasted pecans, and refreshing cilantro.
  5. Drizzle sought after total of dressing on best of grain bowl.

Packing Suggestion

Chef Patrick Tanyag claims that the moment built, this dish travels very well in one particular coated container without the need of needing extended refrigeration.

Grilled Meat(much less)balls & Lettuce Wrap by Executive Chef Francecil Ponte of The Commentary Social Residence

What You will Require

  • 1 pound plant-dependent meat substitute
  • 1 compact shallot
  • 3 tablespoons fish sauce, divided
  • Black pepper to taste
  • 2-3 tablespoons canola oil
  • 4 ounces raw rice noodles
  • 1 cucumber
  • 1 radish
  • 1 carrot
  • 1 1/2 cups rice vinegar
  • 1 cup furthermore 2 teaspoons sugar, divided
  • 2 bay leaves
  • 1 tablespoon chile flakes
  • 2 tablespoons lime juice
  • 1 garlic clove, grated
  • 1 to 2 Thai chiles
  • Gem lettuce leaves
  • Thai basil
  • Mint

How to Make it

For the meat(significantly less)balls: Incorporate plant-centered meat substitute, shallot, 1 tablespoon fish sauce, and black pepper. Roll into balls. Evenly brush the tops of the meat(much less)balls with oil. Grill at 350 degrees, cooking for 4 minutes on every facet.

For the noodles: Provide a saucepan of drinking water to a boil. Place rice noodles in h2o, then clear away pan from warmth soak noodles for 10 minutes. Drain and rinse with cold water.

For the pickled veggies: Slice the desired quantity of cucumber, radish, and carrot, and spot sliced veggies in a heatproof jar. Incorporate rice vinegar, 1 cup drinking water, 1 cup sugar, bay leaves, and 1 tablespoon chile flakes in a saucepan. Provide to a boil and pour about veggies. Enable sit for 10 minutes drain.

For the sauce: Combine 2 tablespoons fish sauce, 2 tablespoons lime juice, 2 teaspoons sugar, garlic, and Thai chiles. Mix till sugar dissolves.

Fill lettuce leaves with noodles, meatballs, pickled veggies, Thai basil, mint, and a drizzle of sauce.

Packing Suggestion

Pack the meat(significantly less)balls independently for reheating, if wanted, at the workplace. Then pack the premade lettuce wraps, sans sauce, in a second container. At last, shop the sauce in a smaller container or squeeze bottle.

Salmon with Lentils & Spinach Salad by Chef Christophe Poteaux of Bastille

What You’ll Need

  • 4 ounces salmon fillet
  • 1/4 to 1/3 cup environmentally friendly lentils, raw
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • Salt
  • Pepper
  • Toddler spinach
  • Shredded or julienned carrots
  • Crispy bacon (optional)
  • Herbs, this sort of as chives or parsley

How to Make it

  1. Cook the salmon to your desire.
  2. Prepare dinner the environmentally friendly lentils according to the bundle guidance.
  3. Blend the apple cider vinegar, Dijon mustard, and olive oil. Incorporate salt and pepper to flavor.
  4. Combine infant spinach, cooked lentils, carrots, crispy bacon (if utilizing), and vinaigrette to total the salad.
  5. Serve together with salmon. Garnish with herbs, if wished-for.

Packing Suggestion

Chef Christophe Poteaux implies packing the salmon, salad, and vinaigrette in independent containers and then plating at the business office.

This story initially ran in our February concern. For additional stories like this, subscribe to Northern Virginia Magazine.