Wednesday, March 6, 2013

Lunch Week 8: Antipasti

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.

So my lunch for the week:  Antipasti
A nice medley of different marinated vegetables to keep things interesting. Artichokes, peppadew peppers, balsamic cipollini onions, mixed olives, stuffed hot cherry peppers, spring mix, tuna salad, sliced fresh cucumbers, cherry tomatoes, marcona almonds, provolone cheese, and spicy soppressata sausage.


  1. 1 olive per day?

    1. If you look closely in the bottom left corner, there are several olives.


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