In the past few months, I’ve been making an effort to be more inventive about packed lunches and the reimagining of leftovers. Recently, I tried something totally new for me—leftover cold soba noodles with carrots, spinach, and leftover roasted broccoli. And edamame, of course.
The night before, I cooked the spinach, thawed the edamame and put a few baby carrots in the food processor. I threw all the veggies in with the noodles and let it sit in the fridge together overnight to blend the flavors.
By the time I was ready to eat it at lunch the next day, it was perfect. I’d packed it to eat while doing some paperwork at the place I volunteer, but I ended up finishing all my work early and ate at home.
I may or may not have mentioned that I’m traveling to Italy for a school program near the end of May, and while I’m sure I’ll have an amazing time, I’m going to miss my kitchen! Hopefully, though, I’ll learn some tips and get some ideas for recipes to try back home!
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