Lunch and leftovers

March 14, 2018 iulia

I enjoy cooking dinner every night but when you cook for two small people there will always be veggies left, I usually store them in zip lock bags and simply put them in the fridge and use them for next dinner but sometimes I use them for my lunch.

I usually eat lunch alone, which gives me the liberty of choosing any weird combination of veggies, today I went with bok choy, shiitake mushrooms, eggplant and zucchini, I stir-fried them with a bit of vegetable oil, added some light soy sauce, oyster sauce and garlic powder. Next to it I throw some mâche  (lamb’s lettuce or corn salad) and some avocado, splashed with some lime juice, sprinkled some cayenne pepper and sea salt. Everything paired with a nice cup of chamomile tea.

Now I want to take a moment to talk about mâche also known as corn salad, a leaf vegetable with a nutty flavor and soft texture works great in green salads. Like other formerly foraged greens, corn salad has many nutrients, including three times as much vitamin C as lettuce, beta-carotene, B6, iron, and potassium. I recommend it in any kind of salad or next to a sandwich also sometimes I enjoy snacking on it like they are chips.

In the end, I can say how a lunch taste, looks and what it contains can really boost my mood, a pretty view and a delicious taste can make a difference from a regular lunch.

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