Lunch This Week

Happy Tuesday! Today is the last day to enter my giveaway for a copy of The Secret Ingredient. I am already working on 2 more recipes from this flavor-filled cookbook, and if you haven’t entered, you will want to!

Yesterday I took a mini vacation with my sister and niece, Isabella, to Davis Farmland in Sterling, MA. If you have been reading for awhile, you may remember that we visited this farm as well as Nashoba Winery last year, and we all loved it so much, we decided to go back.

Davis Farmland houses a variety of animals from around the world. Many of them are dwindling farm animal species, and Davis Farmland is working to preserve and educate about them. Isabella and I agreed that the little teddy bear-like lamb below was our favorite.

This cow was just hilarious. He held his mouth wide open for us to drop the food in.

We spent an exhausting day playing with and feeding farm animals, then at Davis Farmland’s water park and then at dinner at The Banshee, a great little Irish pub in our neighborhood.

When I got home, I knew I had to whip up some lunches for the week, so I grabbed a bunch of stuff I had on hand.

1 can chickpeas

1 can black beans

1 can organic roasted tomatoes with chiles

2 red bell peppers

2 cups roasted corn (from Trader Joe’s, great ingredient for so many dishes!)

I simply drained and rinsed the beans and mixed those with the corn, tomatoes, chopped red pepper, and 2 finely diced cloves of garlic.

After I mixed it all up, I added some crushed red pepper flakes for spice. We will eat this for the week, served on top of heaps of spring lettuce mix with some other veggies like radishes and carrots. I love lunches that last a week!

I hope you are all having a great week so far. To be honest, it’s a bit tough to be back in the office while my family is visiting, but I have some Salesforce training to sit through. . . bah.

Do you buy or bring lunch to work?