Brown Bagging It

Many people still love a homemade lunch despite the proliferation of fast food joints and delis. There's something to be said about a lunch from home.It's usually healthier and definitely cheaper than anything bought from the company cafe. One of the best things about a brown bag lunch is that you can customize it to whatever you want it to be.

It was the subject of Mark Bittman's Flexitarian column in today's New York Times Wednesday Dining section. Mr. Bittman , himself, loves a good homemade lunch and offers many suggestions,He believes that a good one should be built. The ingredients should be like building block. Always have a well stocked pantry with the vitals like olive oil ,vinegar and soy sauce. It could also include tuna and sardines as well as bread. You can have grains, beans, tomato sauce , a pan of roasted veggies and possibly a roasted chicken too.These last are great to make a variety of microwavable dishes for a hot and satisfying lunch.

Mr. Bittman has also included different recipes as well along with basic key recipes and sauces. Anyone can make these. His key ones include a basic tomato sauce, roasted vegetables and a well seasoned pot of beans. These combined together would make a hearty soup or even a pasta sauce.The basic sauces include a vinaigrette  a sesame dipping sauce along with a tahini , pico di gallo and raw onion chutney.The other recipes include a  microwaved mixed rice served with the roasted veggies,'an escabeche salad made with greens , chicken or beef and a vinaigrette and lastly a  cold sesame noodles with crunchy vegetables.

A brown bag lunch can mean a fun and healthy one. Using the basics given anyone can create a hot or cold midday meal that can carry you through the afternoon. They're surprisingly simple and always delicious.