Lunch Box Idea: Crunchy Healthy Salad

Eating in the office could be extremely depressive, especially if you are stuck inside the building's premises because your office is in the middle of nowhere, you don't have a car and you only have 1 hour break anyway... Eating outside is also too expensive to do it regularly, could be heavy to digest and ticket restaurant are bullshit. Let's face it, what the hell can you buy with 5,29 euro worth of ticket restaurant for lunch??  not to mention that you have to go on a scavenger hunt to find where they even accept those stupid pieces of paper. I personally buy fresh food at the farmer's market and get the rest of the grocery at the local supermarket where of course they don't accept tickets restaurants for almost everything that I need except beer. I guess beer is more necessary than coffee, oil and maxi pad....according to the stupid team behind ticket restaurant. Here is a great lunch box idea that will let you forget about those stupid ticket restaurants and will make you happy. 

Ingredients for the Crunchy Salad:

Arugula
Cherry Tomatoes
Carrots
Fresh Fennel
Cooked Soy Beans
Cucumber
Canned Tuna

Dressing: Soy Sauce, extra virgin olive oil and sesame seeds

Dessert: Banana and Strawberries with a squeeze of a lemon 

Salmon, Pak-Choi and Cherry Tomatoes Tart

Quiche and Tart are normally my way of cleaning up the fridge. This doesn't mean it can't be super rewarding. It helps when you have awesome leftover like Pak-choi from a previous Chinese dinner feast and some Scottish salmon.  The trick to make a good quiche is to be generous with the eggs and with the double cream/ or Milk.

Here are the ingredients: 

4 eggs 
Smoked Scottish Salmon
Pak-Choi or Chard 
Cherry Tomatoes
400ml of Double cream
Puff Pastry

Preheat the oven at 180 and roll the puff pastry over a tart tin.  
Cook the Pak-Choi in a non stick pan with a crushed garlic clove and season it to taste.

Tuck the Pak-Choi into the tart case in between the salmon pieces and the cherry tomatoes. Gently whisk the eggs and cream, pour into the case and bake for 25 minutes, or until set. 

Penne with Grilled Red Pepper, Cherry Tomatoes and a sprinkle of Buffalo Ricotta

I love grilled vegetables. It is definitely the most awesome way to cook vegetable. They keep all the flavors, they became perfectly tender and they absorb every extra flavor that you can possibly add. I normally grilled vegetable as a side dish for fish and meat but today I tried something new. I made pasta with grilled vegetables and it turned out to be super mega tasty.

For 2 people you’ll need:

·   1 red pepper

·  Cherry tomatoes

·  1 clove of garlic

·  Salt and extra virgin olive oil

·  Fresh Basil

·  170 g of penne

How to do it:

Preheat the hoven at 180°C

Quarter the red pepper and place it skin-side-down in a baking tray that is dip enough to collect the juice of the vegetable with the cherry tomatoes. Season the vegetable with some chopped garlic, Olive Oil and Salt and bake it for 30/40 minutes.

When the Pepper and the Tomatoes are roasted you can cook the penne in salty boiling water. In the same pot that you have used to cook the pasta, pour the vegetable with their juice and let the pasta soak every drop of the vegetable juice. Serve it with crumble of Buffalo Ricotta and fresh Basil