Whether you have been back in the office for a while or are just now returning to the commuter life, one thing’s certain: Office lunches can get boring, fast. Sandwiches and last night’s leftovers stop hitting the spot, and while nearby restaurants offer a welcomed respite, they may not be the best option for your wallet — or your waistline — on the regular.
Several local chefs have come to rescue to take your packed lunch from blah to “ta-da.” Aside from being exceptionally tasty, these recipes are easy to make and pack a healthy punch.
Grain Bowl by Chef Patrick Tanyang of Beeliner
What You’ll Need
- 1/2 cup uncooked farro
- 1/2 cup uncooked quinoa
- Olive oil
- Ras el hanout
- Green cabbage, shredded
- Grape or cherry tomatoes, sliced
- Golden raisins
- Toasted pecans
- Fresh cilantro
- Dressing, such as tzatziki or a vinaigrette
How to Make it
- Preheat the oven to 350 degrees. Cook the farro and quinoa according to the package instructions.
- Allow farro and quinoa to cool. Toss with olive oil, and then spread onto a baking sheet. Season liberally with ras el hanout. (If you don’t have this Moroccan spice blend, substitute a blend of cinnamon, salt, and paprika.)
- Bake the grains for 15 to 20 minutes, or until they start to get a bit of color. Remove from oven and allow to cool.
- Top grains with desired amount of shredded green cabbage, tomatoes, golden raisins, toasted pecans, and fresh cilantro.
- Drizzle desired amount of dressing on top of grain bowl.
Packing Tip
Chef Patrick Tanyag says that once made, this dish travels well in one covered container without needing prolonged refrigeration.
Grilled Meat(less)balls & Lettuce Wrap by Executive Chef Francecil Ponte of The Commentary Social House
What You’ll Need
- 1 pound plant-based meat substitute
- 1 small shallot
- 3 tablespoons fish sauce, divided
- Black pepper to taste
- 2-3 tablespoons canola oil
- 4 ounces uncooked rice noodles
- 1 cucumber
- 1 radish
- 1 carrot
- 1 1/2 cups rice vinegar
- 1 cup plus 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(less)balls: Combine plant-based meat substitute, shallot, 1 tablespoon fish sauce, and black pepper. Roll into balls. Lightly brush the tops of the meat(less)balls with oil. Grill at 350 degrees, cooking for 4 minutes on each side.
For the noodles: Bring a saucepan of water to a boil. Place rice noodles in water, then remove pan from heat; soak noodles for 10 minutes. Drain and rinse with cold water.
For the pickled veggies: Slice the desired amount of cucumber, radish, and carrot, and place sliced vegetables in a heatproof jar. Combine rice vinegar, 1 cup water, 1 cup sugar, bay leaves, and 1 tablespoon chile flakes in a saucepan. Bring to a boil and pour over vegetables. Let 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 until sugar dissolves.
Fill lettuce leaves with noodles, meatballs, pickled vegetables, Thai basil, mint, and a drizzle of sauce.
Packing Tip
Pack the meat(less)balls separately for reheating, if desired, at the office. Then pack the premade lettuce wraps, sans sauce, in a second container. Finally, store 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 green lentils, uncooked
- 2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon olive oil
- Salt
- Pepper
- Baby spinach
- Shredded or julienned carrots
- Crispy bacon (optional)
- Herbs, such as chives or parsley
How to Make it
- Cook the salmon to your preference.
- Cook the green lentils according to the package instructions.
- Combine the apple cider vinegar, Dijon mustard, and olive oil. Add salt and pepper to taste.
- Combine baby spinach, cooked lentils, carrots, crispy bacon (if using), and vinaigrette to complete the salad.
- Serve alongside salmon. Garnish with herbs, if desired.
Packing Tip
Chef Christophe Poteaux suggests packing the salmon, salad, and vinaigrette in separate containers and then plating at the office.
Feature image courtesy Beeliner Diner
This story originally ran in our February issue. For more stories like this, subscribe to Northern Virginia Magazine.
