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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