Manning - A French Picnic

Grown-Up Lunch BoxVolume One: A French Picnic

By Joy Manning

Copyright 2012 by Joy Manning

Cover Copyright 2012 by Ginny Glass and Untreed Reads Publishing

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Grown-Up Lunch Box

Volume One: A French Picnic

Joy Manning

Introduction

Im sitting in traffic, with the radio turned up to drown out my stomachs rumbling. My head hurts, Im cranky, and I have no idea why I dont start keeping granola bars in the glove compartment. Once again, I ate only an orange and a piece of string cheese for lunch and now, at 7 pm, after my 9-hour workday and 40-mile commute home, Im starving.

This happens to me regularly, more often than I want to admit, even though Ive been a nutrition editor and cookbook author. I am more than capable of making a really good lunch for myself. I know the health benefits of the midday meal and the perils of skimping on it. This shouldnt happen.

My husband does this too. Some days after work, even though deep down we want to have a nice night and enjoy each others company, were both too grumpy and hungry to cook or even be nice to each other. Or, worse, when midday hunger strikes we eat something that sends us back to our desk bloated and groggy, like take-out pizza or drive-through French fries, sometimes chased with a sugary drink like soda. Sound familiar?

I know youve probably been there, too. For most of us, the best-case scenario is a boring sandwich of peanut butter and jelly or turkey and cheese that will get us through the day without a major blood sugar crash or fast-food remorse. However, a meal like this brings no gustatory pleasure and makes you feel like youre a kid againbut not in a good way.

It doesnt have to be like this. Ive recently made a lunchtime resolution. Lunch should be a break from the workday that restores my energy and fuels the afternoon. It should be wholesome, homemade, and delicious. It should be fun. And with just a little effort, it absolutely can be. Like going to the gym, putting on sunscreen, or getting a medical checkup, making sure you have a good lunch is part of taking care of yourself and a measure of your self-esteem. Arent you worth a little extra effort to pack something you will really enjoy eating? The Grown-Up Lunch Box is a powerful tool for creating a better quality of life. With these recipes, you can start now. It does require you to invest some kitchen time over the weekend, but its not as hard as your commute home on an empty stomach.

As I am cooking up all kinds of ideas to take back my lunch break, Id love to see what you eat every day. Tweet me your usual lunch menu @joymanning or let me know what kind of recipes youd like to pack for yourself. I often post a twitpic of my midday meal, and Id love to know what youre eating, too. If I know youre watching, Im a whole lot less likely to grab French fries or a sad piece of string cheese. Lets make lunchtime a whole lot bettertogetherone great recipe at a time.

This group of recipes is one I like to make on a Sunday afternoon for the week ahead, especially when I know Im going to be stressed and busy. Ive never been to Paris, but I imagine that if I lived there, rustic pts and homemade breads like the ones in this cookbook would be a way of life.

Traditional pts, made from highly perishable meats, probably arent the best lunch box fare, especially because youll hardly feel energized for the afternoon after eating something so rich. But I drew inspiration from the flavors you often find in French pts and terrines to create something that feels just as fancyeven if you must eat it in your cubicle. My recipe is a vegetarian version based on lentils and walnuts, so its packed with protein, fiber, and flavor. It keeps well even without refrigeration for hours, and its flavor actually deepens and improves over several days.

Youll also find a simple recipe for Whole Wheat Flatbread. It takes all of 15 minutes to put these together, and when you pull them toasty and warm from the oven you may decide never to buy crackers again. It is a revelation. Even days after you first bake them, they taste far fresher than anything youll find in a box. I think these are the perfect vehicle for a lush spread of this vegetarian pt, but if you dont want to tackle the baking project, your favorite store-bought crackers or a slice of good whole grain bread will do just fine.

When you order pt at a French restaurant, you usually get a slew of little accompaniments to complement the savory spread: mustard, onions, capers, and pickles are especially common. I like pickles best, so youll also find a recipe for quick Pickled Carrots and Fennel Sticks. These are great on the side, as a snack, or layered right on top of a pt-slathered slice of flatbread. (Again, some store-bought cornichons would be an acceptable substitute.) Packed up with a few Chocolate Orange Truffles and a canteen of Cucumber, Cantaloupe, and Strawberry Cooler, its a midday treat that will leave you feeling good.

Its true that Ive eaten it stuck at my desk, straight out of plastic containers, crumbs falling into my keyboard, but (like most lunches) it is even better enjoyed on a park bench on a sunny day. Close your eyes and pretend youre sitting outside a Parisian caf if you want to go all the way with your lunch escape. I promise youll be twice as productive all afternoon. And when you get home, youll be nourished enough to greet your spouse, roommate, or pet with a smile, and muster up the wherewithal needed to make dinner. Trust me, Ive been there.

Lentil-Walnut Pt with Port and Thyme

Im not a vegetarian, but I was one for more than a decade. And though I now relish all kinds of meat in moderation, I still seek out meatless meals, both because I love vegetarian food and because I know that plant-based dishes are usually better for me. Pt made from duck or pork is a splurge that I reserve for special occasions. This vegetarian version I want to make and eat all the time. I think you will too, regardless of whether you identify as a vegetarian or an omnivore.

Often a vegetarian recipe aimed at good health goes too far cutting fat, even if the fat in question is the healthiest kind, like you get with raw walnuts. This dish is fortified with plenty of luxurious butter. I always use butter from grass-fed cows because it too is a source of healthy fats, including some omega-3s. But if you are really watching your saturated fat grams, you can reduce the butter to 2 tablespoons without sacrificing much flavor. If youre vegan, try substituting tahini. Its really the lentils that make this spread substantial and meaty enough to take center stage in even a carnivores lunch box.

Makes 2 cups (about 4 servings)

cup lentils de Puy