I do my best to cook most of the food Evan and I eat (we do make an exception on Friday nights, when we go out to our favorite restaurant, the Neptune Diner—we’re not fancy), including our lunches. We both work in midtown Manhattan, home of the $8.00 Tossed Salad of Unknown Origins. We like to eat organic and/or local as much as possible (again, Neptune is the exception…), keep our fat/calorie consumption under control, and be a little frugal, so it just makes sense to plan ahead a bit and bring lunches from home.
On Sundays, I generally cook two big pots of soup or stew. I divide them up into individual portions and put them in the freezer. Packing a lunch bag becomes so easy—just grab a container from the freezer and an apple or carrots, and that’s it. I know if I had to prepare a lunch every morning (or the evening before), we’d wind up buying lunch every day and easily blowing through $100 a week.
This week, I made Curried Black-Eyed Pea Soup (I started with this recipe but made many modifications based on the reviews) and Vegetarian Chili. Both were delicious, but my chili recipe really can’t be beat. It is SO GOOD. Trust me on this. Make a pot this weekend—you’ll love it. (And don’t skip the balsamic vinegar!)