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.
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.