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: Eggplant Parmesan and Sauteed Kale
First the tomatoes. I had a mix of beefsteak and plum tomatoes. I cut them into pieces then started to saute them. Then add water or stock (I prefer the latter) and continue simmering until the tomatoes break down. You can use the back of a wooden spoon to help smush the tomatoes once they've started softening.