Tag: lunch recipes

‘Grinder’ Salad

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‘Hannah, what are you eating for lunch this week?” What a fantastic question, thanks for asking! In the process of doom scrolling the other week I saw all these videos on Tik Tok about this grinder salad. It is basically a deconstructed hoagie/grinder whatever you want to call it. It is very similar to the Kitchen Sink Salad that I have posted about previously. The Tik Tok recipe calls for mayo which I opted to leave out as it would not keep well since I am making the salad for weekday lunches. The fun part about this salad & the kitchen sink salad is it’s another opportunity to make it your own and clear out your fridge at the same time!

** A nice little bonus recipe: take your salami, spread some goat cheese, place a pepperoncini on top, and roll the salami up, OMG YUM

Ingredients

  • 1/2 Red Onion, thinly sliced
  • 6 Pepperoncini + a little juice, diced
  • 3 Garlic Cloves, minced
  • 6 Slices of Salami, cut into bite-sized pieces
  • 1 TSP Oregano
  • 1 TSP Basil
  • 1/2 TSP Red Pepper Flakes
  • 1 Head Romaine Lettuce, washed & chopped
  • Handful of Arugula & Spinach
  • Tomatoes, diced
  • 1/2 Cucumber, sliced
  • Cheese of your choice, I used crumbled goat cheese
  • 1/4 Cup Sliced Green Olives
  • Olive Oil
  • Cracked Pepper
  • Feel free to add in croutons, I used the sourdough foccacia I made a few weeks ago.

Dressing:

Combine all in a container and mix well

  • 1 TBSP Olive Oil
  • 1/2 TSP Apple Cider Vinegar
  • 1/2 TSP Red Wine Vinegar
  • Salt + Pepper
  • 1 TSP Oregano
  • 1 TSP Mayo* I added one day to make the dressing a little bit creamier you can opt-out

Let’s Get Cooking

First things first prep your ingredients.

In a large bowl combine red onion + pepperonchini + garlic + oregano + basil + red pepper flakes. Mix well and let sit

Prepare your lettuce & spinach/arugula [you don’t need to add the arugula, I just like the peppery flavor it adds]

Add your greens to the bowl + all your additional toppings. Mix well and top with freshly cracked pep.

If you are eating immediately, feel free to top it with your dressing. If not, store in a separate container that you can top with later.

Have fun & be creative & enjoy!

Made with Love,

Hannah

Chicken & Bean Burrito w/ Spicy Pineapple Slaw

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I just had a huge move, from living with my best friend since pre-school to living alone. I have never lived alone before so it was a transition. I’m beginning to get back into some resemblance of a routine and part of that is making lunches for the workweek. I found this recipe in Antoni’s new cookbook Let’s Do Dinner and it is the perfect lunch that you can pop in the microwave [ if you want ] and you’re good to go.

Ingredients

  • 2 TSBP + 2 TSP Extra Virgin Olive Oil
  • 1/2 Small Onion, Chopped
  • 2 Garlic Cloves, thinly sliced
  • 1/2 TSP Chili Powder
  • Salt
  • 2 15oz Cans Black Beans, rinsed and drained
  • 1 TSP Grated Lime Zest
  • 2 TBSP Fresh Lime Juice (about 1 lime)
  • 6 Cups thinly sliced napa/green cabbage
  • 1 1/2 Cups cubed Pineapple
  • 1 Large Serrano/Jalapeño pepper, thinly sliced
  • 2/3 Cup Chopped Cilantro
  • 2 Scallions, thinly sliced
  • 2 Cups Shredded cooked chicken, (can use rotisserie chicken)
  • 4 Large Flour Tortillas
  • Hot sauce & Sour Cream (For serving)

Let’s Get Cooking

If you’re eating these at home now, preheat the oven to 400F. If making for the weekly lunches you can skip this part

Heat 2 TBSP of olive oil in a saucepan over MED heat. Add in the onion + garlic and cook until soft. Add in the chili powder + 1/4 TSP salt + beans and cook until warmed through. Stir in the lime zest + juice and remove the beans from heat.

In a large bowl, combine the cabbage + chile + cilantro+ scallions + remaining oil + salt + pineapple.

Lay out a piece of foil and place the tortilla on top. Layer the burrito beans + chicken + cabbage and then tightly roll and wrap in the foil.

If you’re eating these at home, place the burritos in the oven for 15 min.

If you’re eating at work, place it right in the fridge. Be sure to pack a plate or something to unwrap and reheat the burrito in.

Serve with hot sauce & sour cream.

Made with Love,

Hannah

Matty’s Kitchen Sink Salad

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First things first, we are talking about Matty Matheson of course, who else would we be talking about. He’s top 10 fav celebrity chef next to Anthony Bourdain and Julia Child. If you say Bobby Flay you can get the hell off my page. Anyways, this salad is perfect when you are wanting a submarine sandwich but decide to ditch the bread. I made it for lunches this week and it holds up.

Ingredients

  • 1/2 Cup White Vinegar
  • 1 TBSP Dried Basil
  • 1 TBSP Dried Oregano
  • 1/2 TBSP Garlic Powder
  • 1/4 Cup Vegetable Oil
  • 1/4 Cup Olive Oil
  • Salt + Pepper
  • 1 Head Iceberg Lettuce, cut into quarters
  • 1/2 LBS Pound of Italian Salami, diced
  • 1/2 LBS Cheddar Cheese, torn into pieces
  • 1 1/2 Cups Sliced Pepperoncini
  • 2 Cups Corn
  • 1/2 Head Cooked Broccoli
  • 1 Pint Cherry Tomatoes
  • 6-8 Hard Boiled Eggs, Sliced (I did not add but you can)
  • 1 Red Onion, thinly sliced

Let’s Get Cooking

In a blender combine the vinegar + basil + oregano + garlic powder. Slowly add in the vegetable oil and olive oil. Season the dressing with salt + pepper

Prep all of your ingredients so you can throw it in the bowl at once. If you are meal prepping for the week, keep the salad dressing in separate containers for the week. If you are eating this now: place the salad in a large bowl and add in the dressing and mix.

Then add in the salami + cheese + pepperoncini + corn + broccoli + tomatoes + eggs + red onions. Mix again gently and you are good to go.

Made with Love,

Hannah

Steak Salad

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No one wants a lame salad at work. I am not one who enjoys getting like a rabbit, but I understand some people like it. Anyway, lets spice up this salad with some steak and pretty much whichever toppings you enjoy. Idea and recipe for the Balsamic dressing comes from Longbourn Farm.

Ingredients

  • Salad greens of your choosing
  • Steak, I used 2 smaller cuts I found at the store
  • Cherry Tomatoes, sliced
  • Cucumbers, quartered
  • Red onion, sliced into ribbons
  • Green Onions
  • Goat Cheese [or cheese of your choosing]
  • Salt + Pepper

For Dressing:

  • 1/2 Cup Olive Oil
  • 1/4 Balsamic Vinegar
  • 1 TSP minced garlic
  • 2 TSP Honey
  • 1 TSP Dijon Mustard
  • 1/2 TSP Salt
  • 1/4b TSP Pepper

Let’s Get Cooking

Heat a skillet on the stove to MED-HIGH heat. Cook the steak to your liking, I prefer med-rare so I went about 4 min per side. Remove steak from heat and LET IT REST! That part is important, this allows the juices to reabsorb and not get lost in the process of immediately cutting it.

Prep the rest of your ingredients and throw into a large bowl.

Combine the dressing ingredients in a closed container and shake to mix.

Cut the steak into strips once cooled and add to the salad. Place in your separate containers for lunches and keep the dressing on the side, or dress and serve immediately.

Made with Love,

Hannah

Steak Sandwich

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Truly, is there anything better than a steak sandwich? It makes it 100x better when it’s homemade and used with bread that you made yourself. But it does not even have to be that extra. Most likely you have these ingredients hanging around in your fridge/pantry so why not make it into something beautiful.

Ingredients

  • 2 Slices of your fav bread (sourdough)
  • 1LB Bottom Round Steak
  • Pickles, sliced
  • Mayo, enough to spread on the bread
  • 1 Slice Provolone Cheese
  • 1/4 Cup Onion, sliced
  • 1 TBSP Butter
  • 1 Garlic Clove, diced
  • 1/4 Cup Worcestershire Sauce
  • Salt + Pepper

Let’s Get Cooking

Melt your TBSP of butter into a small pan. Add in the onions and begin to caramelize, this is a long process so if you don’t want to wait just saute them. If you would like to caramelize, let the onions cook in the butter on low for about 30-40 minutes.

While the onions are cooking marinate the steak. Season the steak on both sides with salt and pepper. In a small bowl, add in the Worcestershire sauce + garlic + steak. Let marinade for about 20 minutes.

Heat up about 1/2 TBSP of olive oil in a large pan. Add in the steak and cook about 4 minutes on each side for med-rare. Let the steak cool, then cut against the grain into strips.

Add the steak back into the pan with the heat on low, add on the cheese, and cover with a lid. Add a little extra water to create steam to melt the cheese.

Once the steak is ready, toast your bread and lightly coat one slice with mayo, add on the sliced pickles, steak, then caramelized onions.

Serve with french fries or whatever side you desire.

Made with Love,

Hannah