The Bite (Issue 28): Lunch Week!

Making lunch the best meal of the day Often when I find myself in a cooking rut, I think about my favorite dishes and try to present those flavor combinations in a different way. At first glance, I recognize that this advice seems like a recipe for creating the types of dishes that dominated the Midwestern church potlucks of my youth — hamburger soup, chili mac, chicken pot pie hand pies —but it has led me (and other cooks) in really interesting directions. An Epicurious recipe that has been in heavy rotation in my house recently is this [Pantry Pasta with Garlic, Anchovies, and Parmesan](~/AASU4wA~/RgRkT6nWP0RdaHR0cHM6Ly93d3cuZXBpY3VyaW91cy5jb20vcmVjaXBlcy9mb29kL3ZpZXdzL3BhbnRyeS1wYXN0YS13aXRoLWdhcmxpYy1hbmNob3ZpZXMtYW5kLXBhcm1lc2FuVwNzcGNCCmJh1iRtYrEtKHBSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~), which, if you think about it, is really just all the best bits of Caesar salad in pasta form. One of my favorite brunch recipes comes from Chicago’s Tweet; it’s a stack of cornmeal cakes topped with avocado slices, an over-easy and crumbled chorizo that is a gorgeous mash-up of arepas and flapjacks. And, as we’re heading into warmer weather, I’ve been playing around with variations of pasta salad, one of my favorite summer lunches. The other day, I had all the makings of a delicious bagel sandwich — smoked salmon, some fresh dill, sweet red onion — but no bagels. At that point, hunger took over. I grabbed a box of rigatoni and poured it in some boiling, salted water. While it cooked, I surveyed what else I had in the refrigerator. Instead of reaching for cream cheese, I tossed a few scoops of whole-fat Greek yogurt in the food processor along with the dill and a healthy pinch of salt, a move that was inspired by this [delectable lamb pasta recipe](~/AASU4wA~/RgRkT6nWP0RDaHR0cHM6Ly93d3cuYm9uYXBwZXRpdC5jb20vcmVjaXBlL3NwaWNlZC1sYW1iLWFuZC1kaWxsLXlvZ3VydC1wYXN0YVcDc3BjQgpiYdYkbWKxLShwUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~). I blitzed it until it was smooth and completely cohesive, then set aside. I flaked the smoked salmon into bite-sized chunks and minced the red onion. Once the pasta had been drained and cooled completely, I folded it into the dill-yogurt sauce, topped it with the salmon and minced red onion, and gave everything a good toss. I scrounged through my pantry until I found my go-to [Everything But the Bagel](~/AASU4wA~/RgRkT6nWP0RjaHR0cHM6Ly93d3cudHJhZGVyam9lcy5jb20vaG9tZS9wcm9kdWN0cy9wZHAvZXZlcnl0aGluZy1idXQtdGhlLWJhZ2VsLXNlc2FtZS1zZWFzb25pbmctYmxlbmQtMDU5MTM3VwNzcGNCCmJh1iRtYrEtKHBSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~)seasoning and used it to garnish the pasta salad. Not to pat myself on the back, but it was absolutely amazing. It’s light enough to dole out as a side, but it also has enough flavorful contrast to work as lunch. If you wanted to riff based on what’s in your refrigerator — a squeeze of lemon, a smattering of scallions or chives, diced tomato, capers — that would be fun, too. Recipe: Smoked salmon and dill pasta salad Serves 4 Ingredients - 1 pound of pasta of your choice (I like rigatoni, rotini or shells) - ¾ cup of whole-fat Greek yogurt - 4 to 6 tablespoons of fresh dill, depending on your taste (#teammoredill) - 8 ounces of smoked salmon, flaked into bite-sized pieces - ¼ red onion, minced - Salt and pepper to taste - Optional: Everything But the Bagel seasoning, scallions, capers Directions Cook your pasta according to package directions, then drain and set aside to cool. In a small blender or food processor, combine the Greek yogurt and fresh dill. Blend until completely smooth and salt and pepper to taste. In a large bowl, combine the cooled pasta, dill sauce, smoked salmon and minced red pepper. Toss until the pasta is fully coated with the sauce. Serve cool or at room temperature. *** Simple? Yes, but it’s absolutely delicious — and it takes about the same amount of time to make as a sad desk salad would. This last week at Salon Food has been “Lunch Week,” where we published a series of recipes, how-tos and essays about, well, lunch. It was a topic that was top of mind for me as so many of my friends and loved ones are returning to in-office work after working from home for over two years. The stories covered everything from gourmet PB&J’s to cooking lunch at home, but a certain theme emerged again and again. Lunch, often dismissed as the worst meal of the day, is actually a small opportunity for a little self-care. Make sure you eat, make it something delicious — and I guarantee your day will feel at least a little better for it. This week on The Bite, Salon’s weekly food newsletter, I’m going to share some of the stellar lunch-themed pieces we published. Let us know what you think at food@salon.com — Ashlie Stevens, deputy food editor. *** If you found yourself here without subscribing, make sure to sign up for [The Bite](~/AASU4wA~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~~) so you don't miss anything! *** Stories from Lunch Week - [You deserve a fancy PB&J: How to turn a lunchbox staple into a truly craveable treat](~/AASU4wA~/RgRkT6nWP0R3aHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjIvMDQvMjUveW91LWRlc2VydmUtYS1mYW5jeS1wYmFuZGotaG93LXRvLXR1cm4tYS1sdW5jaGJveC1zdGFwbGUtaW50by1hLXRydWx5LWNyYXZlYWJsZS10cmVhdC9XA3NwY0IKYmHWJG1isS0ocFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl) - [Take back your lunch hour (all of it!)](~/AASU4wA~/RgRkT6nWP0RFaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjIvMDQvMjcvdGFrZS1iYWNrLXlvdXItbHVuY2gtaG91ci1hbGwtb2YtaXQvVwNzcGNCCmJh1iRtYrEtKHBSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) - [Dinosaur nuggets and juice boxes: In defense of making lunch fun again](~/AASU4wA~/RgRkT6nWP0RnaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjIvMDQvMjcvZGlub3NhdXItbnVnZ2V0cy1hbmQtanVpY2UtYm94ZXMtaW4tZGVmZW5zZS1vZi1tYWtpbmctbHVuY2gtZnVuLWFnYWluL1cDc3BjQgpiYdYkbWKxLShwUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) - [Liven up your sad lunchbox with this Snack Pack pudding copycat](~/AASU4wA~/RgRkT6nWP0RhaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjIvMDQvMjgvbGl2ZW4tdXAteW91ci1zYWQtbHVuY2hib3gtd2l0aC10aGlzLXNuYWNrLXBhY2stcHVkZGluZy1jb3B5Y2F0L1cDc3BjQgpiYdYkbWKxLShwUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) - [A lunch for when there's no time for lunch](~/AASU4wA~/RgRkT6nWP0RTaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMTAvMTgvYS1sdW5jaC1mb3Itd2hlbi10aGVyZXMtbm8tdGltZS1mb3ItbHVuY2hfcGFydG5lci9XA3NwY0IKYmHWJG1isS0ocFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl) A beautiful lunch by writer Maggie Hennessy Your weekend dinner plans Ever since seeing this [dressed-up lamb burger](~/AASU4wA~/RgRkT6nWP0SEaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjIvMDQvMjcvdGhpcy1kcmVzc2VkLXVwLWxhbWItYnVyZ2VyLWZyb20tcmljay1tYXJ0aW5lei1pcy10b3BwZWQtd2l0aC1jYXJhbWVsaXplZC1mZW5uZWwtYW5kLW9uaW9uX3BhcnRuZXIvVwNzcGNCCmJh1iRtYrEtKHBSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) from Rick Martinez that’s topped with caramelized fennel and onion, I’ve been looking for a window of sunshine so I can get the grill out — though they can definitely be griddled indoors. Promotion from Neiman marcus [Learn more](~/AASU4wA~/RgRkT6nWP0QiaHR0cHM6Ly9saW5rLndoZXJlYnkudXMvN3JvZmhodHNvN1cDc3BjQgpiYdYkbWKxLShwUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) Shop from Spring 2022 [Learn more](~/AASU4wA~/RgRkT6nWP0QiaHR0cHM6Ly9saW5rLndoZXJlYnkudXMvN3JvZmhodHNvN1cDc3BjQgpiYdYkbWKxLShwUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) To serve with, I’m thinking of Erin Keane’s [perfectly balanced margarita](~/AASU4wA~/RgRkT6nWP0RXaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDUvMDQvaG93LXRvLW1ha2UtYS1wZXJmZWN0bHktYmFsYW5jZWQtbWFyZ2FyaXRhLWV2ZXJ5LXRpbWUvVwNzcGNCCmJh1iRtYrEtKHBSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) with some extra salt on the rim. If I don’t have a second margarita for dessert, I’m going to grab something easy like Mary Elizabeth Williams’ [fluffy marshmallow peanut butter blondies](~/AASU4wA~/RgRkT6nWP0RqaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjIvMDEvMTMvZmx1ZmZ5LW1hcnNobWFsbG93LXBlYW51dC1idXR0ZXItYmxvbmRpZXMtYXJlLXlvdXItZ29vaWVzdC1lYXNpZXN0LXRyZWF0L1cDc3BjQgpiYdYkbWKxLShwUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~). From our columnists - [The IPA is dead, long live the IPA: Why the love-it-or-hate-it beer is here to stay](~/AASU4wA~/RgRkT6nWP0RzaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjIvMDQvMjYvdGhlLWlwYS1pcy1kZWFkLWxvbmctbGl2ZS10aGUtaXBhLXdoeS10aGUtbG92ZS1pdC1vci1oYXRlLWl0LWJlZXItaXMtaGVyZS10by1zdGF5L1cDc3BjQgpiYdYkbWKxLShwUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) (Ashlie Stevens) - [Cookbook author Ali Slagle takes the stress out of cooking because "it’s only dinner"](~/AASU4wA~/RgRkT6nWP0R0aHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjIvMDQvMjcvY29va2Jvb2stYXV0aG9yLWFsaS1zbGFnbGUtdGFrZXMtdGhlLXN0cmVzcy1vdXQtb2YtY29va2luZy1iZWNhdXNlLWl0cy1vbmx5LWRpbm5lci9XA3NwY0IKYmHWJG1isS0ocFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl)(Mary Elizabeth Williams) - [I can hear Julia Child's voice in my head again after six weeks of "The Julia Child Challenge"](~/AASU4wA~/RgRkT6nWP0R9aHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjIvMDQvMTkvaS1jYW4taGVhci1qdWxpYS1jaGlsZHMtdm9pY2UtaW4tbXktaGVhZC1hZ2Fpbi1hZnRlci1zaXgtd2Vla3Mtb2YtdGhlLWp1bGlhLWNoaWxkLWNoYWxsZW5nZS9XA3NwY0IKYmHWJG1isS0ocFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl) (Julie Powell) What we’re reading - [How Public Libraries Are Seeding America’s Gardens](~/AASU4wA~/RgRkT6nWP0RAaHR0cHM6Ly93d3cuZWF0ZXIuY29tLzIzMDQzOTE1L3NlZWQtbGlicmFyeS1mcmVlLXNlZWRzLWdhcmRlbmluZ1cDc3BjQgpiYdYkbWKxLShwUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) (Eater) - [For $285 a day, you could buy Eleven Madison Park’s meal kit — or much more](~/AASU4wA~/RgRkT6nWP0RRaHR0cHM6Ly93d3cud2FzaGluZ3RvbnBvc3QuY29tL2Zvb2QvMjAyMi8wNC8yOC9lbGV2ZW4tbWFkaXNvbi1wYXJrLW1lYWwtZGVsaXZlcnkvVwNzcGNCCmJh1iRtYrEtKHBSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~)(Washington Post) Our mailing address: 1000 N. West Street, Suite 1200 Wilmington, DE 19801 [Unsubscribe from this list](~/AASU4wA~/RgRkT6nWP0Q8aHR0cHM6Ly9yZWFkLmxldHRlcmhlYWQuZW1haWwvdGhlLWJpdGUvdW5zdWJzY3JpYmU_aWQ9QDM0NTA5VwNzcGNCCmJh1iRtYrEtKHBSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) Copyright © 2022 The Bite, All rights reserved. [Made with Letterhead [Letterhead logo]](~/AASU4wA~/RgRkT6nWP0QiaHR0cHM6Ly9saW5rLndoZXJlYnkudXMvbmVwbm83czh5c1cDc3BjQgpiYdYkbWKxLShwUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~)