Summer recipes: Easy Brown Bag Lunch Ideas
Stuffed Tomatoes, Japanese Cold Noodles, Mediterranean Bites
Jul 17, 2009
Brown-bagging requires a bit of foresight and planning, but it's a healthy and delicious alternative to fast food.
Even small neighbourhood grocery stores are becoming increasingly cosmopolitan, and chances are you will find be able to easily find most of the ingredients listed here.
These recipes require minimal cooking and can be eaten cold, so they are perfect for those hot summer days. Take them to work in an insulated lunch bag. If you can, find a grassy, shady (or sunny) spot during your lunch hour and have a picnic.
Stuffed Tomatoes
- 2 medium tomatoes on the vine, just ripe
- 1 small can tuna, well drained and finely flaked
- 1 shallot, minced
- 4 tbsp mayonnaise
- 1 tbsp pickle relish
- 1 tsp capers, minced
- Dash of Worcestershire sauce
- Salt and pepper to taste
- Halve the tomatoes along the equator and scoop out the flesh and seeds.
- In a small bowl, mix the rest of the ingredients.
- Stuff the tomatoes with the tuna mixture and chill until ready to eat.
- Prosciutto pieces, rolled
- Olives
- Roasted eggplant and peppers (available in jars or at freshly made at the deli counter)
- Feta cheese, cubed
- Marinated mushrooms
- Crusty bread or flatbread (tear into chunks or pieces to mop up the olive oil and juices)
This is perfect with your choice of a cold San Pelligrino beverage. It also makes a great dinner when you are hot and pressed for time or don’t want to cook. If you are having it for dinner, try it with Mike’s Hard Lemonade. The vodka in this beverage is a perfect complement to the saltiness and acidity of the olives and marinated mushrooms.
Japanese-style Cold Noodles
- Brown or white soba (buckwheat noodles)
- Dash of sesame oil
- 1 tsp toasted sesame seeds
- 1 tsp finely minced ginger
- 1sprig green onion, minced
- 1 sheet of nori (dried seaweed) – cut or torn into shreds
- Sliced cold roast chicken, pork or beef
- Pickled eggplant and garlic (available at Japanese stores)
- Prepare the noodles according to the package directions, then drain and rinse with cold water. Toss with sesame oil and sesame seeds.
- Place the rest of the ingredients into small individual containers. When ready to eat, place the noodles into an eating bowl and top with the ginger, green onion, and desired amount of sauce (see recipe for sauce, below). Stir lightly with chopsticks to mix. Top with the shredded nori. Enjoy with the cold meat and pickled vegetables.
- 1 tbsp bonito flakes (available at Japanese stores)
- 1/3 cup Japanese soy sauce (preferably tamari)
- 1/3 cup mirin (sweet cooking wine)
- 1/2 tsp sugar
- Bring to a boil in a small saucepan, simmer for five minutes, strain and let cool.
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