Friday, March 14, 2014

Lunch Week 10: 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

In the past, I used to make antipasti from a lot premade/jarred/cured foods. But this time, I thought to try a bit harder and make more of the ingredients from scratch. Some things, however, I stuck with purchasing like the salami, cheese, and olives.
I'm not at the point where I would cure my own olives, make my own charcuterie, nor age my own cheese. These things are still best left to the professionals.

So what did I make for this lunch? Well, starting in the lower right hand corner and going clockwise: mushrooms, agrodolce cabbage, red peppers, brussels sprouts, red and green onions, tomatoes, and fennel. Most of the vegetables were roasted except for the cabbage. That I cooked in balsamic vinegar and some sugar.
As for the salami, there is spicy soppressata and a garlic dry salami. The cheeses are asiago and tartufo (a truffle cheese).
Variety is a good thing here.


  1. It does look good. I love fruit, veggies and cheese, but cold cut meats tend to give me migraines.


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