The fun thing about working in an office is going out to lunch, especially when you work in a thriving foodie corner like San Francisco’s Mission district (see evidence). But working from home presents some lazy lunch temptations. Thinking about my upcoming beach vacation, I decided to trade grilled cheese for veggies…
1. Take a tortilla, spread goat cheese on it, add your veggies of choice and roll it up. I used mushrooms, avocado, tomatoes, spinach and greens. Optional: Cut into 1-inch slices so you can enjoy the pinwheels of colorful veggies and textures.
2. Good news: you can still be lazy about lunch, and eat healthy. This Butternut Squash Ravioli with Walnuts frozen meal from Safeway is low calorie and packed with colorful veggies. The sauce is really good too! If you’re like me and prefer not to microwave plastic, then you can remove the frozen block, put it on a plate and cover it with a bowl. Just decrease the microwave time slightly.
Two-timers are welcome in my kitchen. (See “Beg, Borrow and Meal” exhibits A, B, C, D and E.) And since we have burritos nearly every week, I often have a surplus of leftover, seasoned ground turkey (herein referred to as night #1).
I’ve experimented with leftover turkey before (exhibit F), but this time the stakes were higher, since I used a more traditional taco seasoning on night #1. Due to the complex layers of flavors – I presume – this pasta dish received rave reviews on night #2.
Here’s how it goes:
- In a large pan, sauté half an onion (chopped) in olive oil until soft
- Add minced garlic (1-2 cloves) and quickly follow with leftover ground turkey and 1/2 can white beans
- Add 1/2 bag of clean, sliced mushrooms
- When mushrooms are tender enough to your liking, add 1/2 stick butter and a couple spoonfuls of plain yogurt
- Simmer on low and boil pasta of choice (I used spaghetti)
- Add al dente pasta to mixture, and serve
On night #3, the other half of the white beans and mushrooms inspired me to create an antipasto salad using chopped salami, tomatoes, spinach, and dried oregano. I paired it with my favorite store-bought, 100% natural (and low-lactose) Wild Mushroom Ravioli.