How to banish boring brown-bag lunches

Published 9:00 pm Wednesday, September 21, 2005

The last time you had a brown-bag lunch, it may have contained little more than a basic sandwich. But that doesn’t mean lunch-sack options can’t be flavorful and sophisticated. In fact, brown-bagging has much to offer grown-ups: It’s an excellent way to eat well and save money.

For the sake of convenience, it helps to combine homemade items with a few grocery-store purchases. The three lunch menus that follow do just that.

All wrapped up

This wrap doesn’t require utensils. The filling is best made in the morning – perhaps while you’re cooking breakfast eggs.

To buy: bottled water and yogurt.

Omelet wraps

8large eggs

1/2teaspoon coarse salt

1/4teaspoon freshly ground pepper

1teaspoon unsalted butter

4round sandwich wraps

1/4cup mayonnaise

1Hass avocado, peeled and cut into 1-by-3-inch sticks

1carrot, cut into 1-by-5-inch sticks

8fresh basil leaves

Lightly whisk together eggs, salt and pepper in a small bowl. Heat butter in a 12-inch nonstick skillet over medium heat. Add eggs; cook, lifting up cooked egg with a spatula to let raw egg stream underneath. Cook until set, about 5 minutes. (If top is runny, heat omelet in a 350-degree oven until set, about 5 minutes.)

Cut omelet into four strips. Spread each wrap with 1 tablespoon mayonnaise; divide omelet, avocado, carrot and basil among wraps. Roll up wraps, folding in sides. Halve wraps; wrap in waxed paper. Refrigerate until ready to serve. Makes 4.

Italian savories

With focaccia and tidbits from the deli counter – olives, cheeses and cured meats such as salami – you’ll feel like you’re lunching in Rome. The focaccia can be frozen for up to one month. Pack a frozen piece in the morning, and it will defrost by noon.

To buy: sparkling water, assorted meats and cheeses, olives

Tomato focaccia

2tablespoons plus 1/2 teaspoon active dry yeast (from 2 envelopes)

41/2 teaspoons sugar

21/3 cups warm water (about 110 degrees Fahrenheit)

51/2 teaspoons extra-virgin olive oil, plus more for bowl

61/4 cups plus 3 tablespoons all-purpose flour

Coarse salt

1cup grape tomatoes, halved lengthwise

1tablespoon fresh rosemary

Stir together yeast, sugar and the warm water in the bowl of an electric mixer fitted with the paddle attachment. Let stand until foamy, about 5 minutes. Stir in 41/2 teaspoons oil. Add flour and 41/2 teaspoons salt; mix on medium-low speed until combined. Fit mixer with the dough hook; knead dough on medium speed until smooth, 5 to 7 minutes.

Transfer dough to a lightly oiled large bowl. Loosely cover with plastic wrap; let dough rise in a warm, draft-free spot until doubled in bulk, about 20 minutes.

Preheat oven to 400 degrees. Generously oil a 12-by-17-inch rimmed baking sheet. Spread out dough to fill sheet, working it into corners. Press in tomatoes; sprinkle with rosemary. Loosely cover with oiled plastic wrap; let rest 30 minutes.

Drizzle dough with remaining teaspoon oil, and sprinkle with salt. Bake 5 minutes. Rotate sheet; bake until golden, about 15 minutes more.

Let cool in sheet; cut into eight rectangles. If not serving that day, wrap pieces in plastic wrap and foil; freeze up to 1 month. Makes 8 pieces.

Cool noodles

The sweet-and-spicy sauce of peanut butter, sesame oil, soy sauce and crushed red-pepper flakes can be prepared in advance and then refrigerated for up to one week. Alongside the noodles, try store-bought fruit salad and a cup of miso soup.

To buy: fruit salad, miso soup.

Sesame noodles

1package (10 1/2 ounces) dried udon noodles

1baby bok choy

1/4cup smooth peanut butter

5tablespoons toasted sesame oil

3tablespoons soy sauce

1/4cup rice-wine vinegar (not seasoned)

1large garlic clove, minced

2teaspoons sugar

1/2teaspoon crushed red-pepper flakes

Sesame seeds, for garnish

Bring a large pot of water to a boil; cook noodles according to package instructions. Drain; let cool completely.

Bring 3 cups water to a boil in a medium saucepan. Add bok choy, and boil 30 seconds. Drain; rinse well. Let cool; coarsely chop.

Whisk together the peanut butter, oil, soy sauce, vinegar, garlic, sugar and red-pepper flakes. Put sauce, noodles and bok choy into a bowl, and toss. Sprinkle with seeds. Refrigerate in an airtight container until ready to serve, up to two days. Makes 5 servings.

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