Amp Up Cold Cuts
Italian-Hero
Chopped Salad
The croutons and dressing can
be made days in advance and
will stay fresh for a week. Swap in
any meat you have on hand,
like roast chicken, for the turkey.
- Toss cubed ciabatta with minced
garlic, extra-virgin olive oil, and
enough finely grated provolone
to coat lightly and evenly; season
with kosher salt and freshly
ground pepper. Bake in a pre-
heated 375 ̊ oven until crisp
and golden, about 10 minutes.
- Stir together equal parts
balsamic vinegar, olive oil, and
mayonnaise. Stir in hoagie
spread (see Pantry Pointers, right),
salt, and pepper to taste.
- Pack mixed greens (we like
radicchio, endive, and arugula)
in a resealable container with
sliced roast t u rke y, salami, pro-
volone, c e l e r y, and store-bought
giardiniera (marinated vegetables).
Pack dressing and croutons
separately. Toss to combine just
before eating.
ACTIVE TIME: 20 MIN. | TOTAL TIME: 30 MIN.
SERVES: 2
Assemble an All-Star
Tuna-Apple Bento Box
Prep the tuna-apple salad
and wash and dry the escarole
the night before. Then start
at step 2 in the morning.
- Whisk together 3 tablespoons
fresh lemon juice, 1 tablespoon
Dijon mustard, a pinch of s u g a r,
and ¼ cup extra-virgin olive oil;
season with kosher salt and
freshly ground pepper. Cut an
apple (we like Honeycrisp)
into matchsticks, and toss with
dressing. Add ½ bulb thinly
sliced fennel and a jar of tuna in
oil (see Pantry Pointers, right);
toss to combine. Pack in a bento
box or other resealable container.
- Stir together mayonnaise and
finely chopped fresh basil leaves;
season with salt and pepper.
Pack in a small compartment of
your bento box (or a separate
resealable container). Eat tuna
salad with basil-mayo, wheat
crackers, and escarole leaves.
ACTIVE/TOTAL TIME: 25 MIN. | SERVES: 2
Unpack a Pita
Vegetarian Mezze
Roast the vegetables, boil the
eggs, and make the dressing
over the weekend, and you can
pack this spread in minutes.
- Cut a small zucchini and a
small eggplant into 1-inch pieces,
and toss with enough extra-
virgin olive oil to evenly coat.
Season with kosher salt and
freshly ground pepper. Roast in
a preheated 425 ̊ oven until ten-
der and golden brown in places,
about 18 minutes. Let cool.
- Stir together ¼ cup each tahini
and water with 1 tablespoon
each fresh lemon juice and olive
oil; season with salt and pepper.
Pack dressing in a bento box or
other resealable container with
curly parsley leaves tossed with
lemon juice and salt, a hard-
cooked egg dipped in z a’at a r
and pepper, Greek yogurt driz-
zled with oil, cucumber spears,
store-bought stuffed grape
leaves (see Pantry Pointers, right),
Little Gem lettuce leaves, and
roasted vegetables.
ACTIVE TIME: 25 MIN. | TOTAL TIME: 40 MIN.
SERVES: 2
PANTRY
POINTERS
These items
really help elevate
our recipes.
Divina Dolmas (Stuffed
Grape Leaves), $4 for 7 oz.,
thrivemarket.com.
Ortiz White Tuna in
Organic Extra-Virgin
Olive Oil, $16.50 for
2 20 g, mypanier.com.
Cento Diced Hot Cherry
Pepper Hoagie Spread, $3.50
for 12 oz., shop.cento.com.
70 SEPTEMBER 2019
