When we think about “a packed lunch”, we usually think about back-to-school lunches. But for all of us that are heading back into a physical office for the first time since the pandemic started, Aviva Wittenberg’s new cookbook Lunchbox feels like it just for us. Forget about PG&J or a limp salad – Wittenberg’s lunches run the gamut of Goat Cheese, Peach and Basil Paninis to a mini charcuterie board with homemade Fig and Balsamic Onion Jam. Lunchbox captures that feeling of anticipation with each delicious and healthy recipe that will have you looking forward to lunch all morning.
Don’t forget – guard your lunchboxes closely if you’re keeping them in the break room fridge.
Goat Cheese, Peach and Basil Panini
This sandwich is best the day it is prepared, but thanks to its simplicity, it can be thrown together quickly and popped into your panini pan between mouthfuls of breakfast.
Goat Cheese, Peach and Basil Panini
Ingredients
- 2 peaches halved and pitted
- 4 oz soft fresh goat cheese
- 4 slices pullman or other soft grilling bread
- 1 handful fresh basil leaves or 4 Tbsp basil pesto
Instructions
- Preheat your panini pan on medium-high heat.
- While the pan is warming up, thinly slice the peaches. Spread the goat cheese on two slices of the bread and top with the peach slices. If using fresh basil, give it a rough chop and divide it between the two sandwiches. If using pesto, spread it on the other two slices of bread and place atop the peaches and goat cheese.
- Transfer the sandwiches to the panini pan and grill for 3 to 4 minutes on each side, until the cheese has softened and there are nice dark caramel-brown grill marks on the bread.
- Remove from the pan and allow to cool before slicing and packing. The sandwiches can be popped into a toaster oven to be revived when needed, or eaten at room temperature.
Creamy Corn & Potato Chowder
This soup can be made ahead and stored in the fridge for up to 5 days, or freezer for up to 2 months. You may want to add a good squeeze of lime juice to wake up the flavors after storage.
Creamy Corn & Potato Chowder
Ingredients
- 1 cup peeled and ¼-inch-diced potatoes
- 3 Tbsp olive oil
- salt
- ½ cup diced red onions
- ½ cup diced celery
- 1 cup fresh or frozen corn kernels
- 2 cloves garlic finely chopped
- 1 tsp sweet smoked paprika
- 2 tbsp white balsamic vinegar
- 1 tbsp fresh thyme leaves
- 2 cups vegetable or chicken stock
- 1 tbsp butter
- 1 tbsp all-purpose flour
- ¼ cup heavy cream optional
- ½ lime juiced
- 2 tbsp chopped chives
Instructions
- Place the potatoes in a microwave-safe bowl, cover with a lid, and microwave on high for 3 minutes, until tender. Tip out onto a clean kitchen towel to dry off.
- In a medium saucepan over medium-high heat, heat 2 tablespoons of the olive oil. Add the potatoes and a pinch of salt and cook, stirring occasionally, until the potato cubes are browned and crispy, about 5 minutes. Remove from the pan and set aside.
- Add the remaining 1 tablespoon olive oil to the saucepan along with the red onions and celery and cook for 2 to 3 minutes, until the onions start to become translucent. Add the corn and garlic and cook for 1 minute, stirring regularly. Add the paprika and cook until fragrant, about 1 minute more.
- Add the balsamic vinegar and, using a wooden spoon, stir and scrape up the browned bits from the bottom of the pan until the vinegar has evaporated. Add the thyme and stock and bring to a vigorous simmer; cook for 5 minutes.
- To thicken the soup, make a roux with the butter and flour: Melt the butter in a small saucepan over medium heat. When melted, add the flour and stir with a wooden spoon for about 1 minute, until the flour has cooked but has not taken on any significant color. Scoop out about ½ cup broth from the soup pan and add it to the small saucepan, stirring quickly to incorporate into the roux. Add this mixture to the simmering soup, stirring well to combine, and continue to cook until the soup has thickened, about 1 minute. Remove from heat.
- Stir in the cream, lime juice, and chives. Taste and season with salt and pepper as needed.
Fig and Balsamic Onion Jam
Pack by throwing together a lunchbox-size cheese board: 2 or 3 wedges of different cheeses, crackers, thinly sliced apple or pear, and olives, with a little container of this delicious spread, makes for a fancy looking (but, super simple) meal.
Fig and Balsamic Onion Jam
Ingredients
- 2 tbsp olive oil
- 1 small onion diced
- ½ tsp salt Pepper
- 4 tbsp balsamic vinegar
- 1 cup dried figs stemmed and halved
- ½ cup water
Instructions
- In a medium saucepan over medium heat, heat the olive oil. When the oil begins to shimmer, add the onions, salt, and a few grinds of pepper. Cook, stirring occasionally, until the onions begin to brown at the corners—about 10 minutes. Add the balsamic vinegar and cook, stirring, for 1 minute to reduce slightly. Set aside to cool down.
- While the onions cool, put the figs and water in a small saucepan over medium-low heat. Bring to a simmer and allow to cook, partially covered with a lid, for about 15 minutes, until most of the liquid has been absorbed.
- Transfer the onion and balsamic mixture and the figs (including any liquid in the pan) to a blender or food processor and process until smooth—about 1 minute. Taste and add salt and pepper as needed. Allow to cool, then transfer to a tightly sealed airtight container.
Notes
