Packed lunches are often boring. So what’s a better way to spice up office or school lunches than, well, a little spice?
Caroline Craig and Sophie Missing, authors of The Little Book of Lunch, write in The Guardian: “Our palates have become accustomed to spicy and exotic additions, and we expect the deep, often complex flavor that spices provide whatever meal we’re eating.” And that’s especially true for drab, and sometimes rushed, lunchtime meals.
The authors’ suggestions include harissa, a Tunisian hot chili pepper paste that goes on everything from veggies to chicken dishes. (Refer to the Guardian post at http://tinyurl.com/Spicy-lunches or check online for recipes.) You can also add spicy oils to noodle soup, or rub leftover chicken with cumin and moisten with mayo for a yummy sandwich. Try marinating any meat with spices, roasting, and wrapping in a pita with lettuce and tomato.
But one word of caution: be sure to use thermoses or cold packs to keep your spicy lunches well chilled. Hummus and olives should be kept cold as well. Let’s face it: No one wants ptomaine poisoning—especially at lunch.