(^103) cook real food every day
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What is your favorite recipe
from the boo k, and why?
In the cooler weather, I turn to my Just-Add-
Water Miso, Sweet Potato, and Soba Ramen.
It’s vegetarian and builds Á avor through a
concentrate made with pureed sweet potatoes,
miso, ginger, and more. The components—
ramen broth concentrate, soba noodles, roasted
mushrooms, steamed greens, and jammy
eggs—can be assembled in a jar or container
and packed safely (i.e. without the fear of
soup exploding) in your bag. You simply add
just-boiled water when you’re ready to eat
and enjoy. In the warmer months, my Greens
and Farro with Chicken, Avocado, and Honey-
Mustard Dressing is what I’m making on
repeat. It’s delicious warm or chilled and can
transition to weekend lunchtime entertaining
in an instant. This meal is the ultimate way to
recharge at noon.
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What is your best tip for
people wanting to start meal
prepp ing?
My number one tip is to schedule cooking.
Choose one day a week to devote two to three
hours of cooking, and you will see yourself
through most of the workweek with exciting
and appealing lunches. All the recipes from
Modern Lunch are an efÀ cient use of your time
in the kitchen for low-investment, high-return
cooking.
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What foo d trend are you
loving right now?
I really love that meal prep is becoming
mainstream. It’s a brilliant way to save time
in the long run, keep cash in the bank, stick to
healthy eating goals, and, of course, put lunch
in the spotlight.
nancy kaufman
(Nancy Kaufman)
#1