Lunch Club: dipping into fall

by Kelsey

Introducing: Lunch Club.

Our weekly office Lunch Club allows one of the seven of its members (which includes me and other LA Times Features employees) a chance to play chef in a very special way: by bringing culinary relief and blessed company to the others when cafeteria fare and cold sandwiches and the thought of eating at our desk while hunched over the computer sounds nauseating.

It forces us to be creative with how we prepare a meal, since it must be portable, affordable and, if served warm, microwavable.

To give you an idea, this week’s menu featured:

  • Made-from-scratch butternut squash and apple soup (warmed in two different office microwaves) with cashews and fresh, chopped scallions — the recipe, I hear, is one from Barefoot Contessa. (Just a note: the salty cashews were an amazing complement, both texture-wise and flavor-wise, to the sweet soup. Don’t serve it without them…even if you think you don’t like nuts in your soup.)
  • Arugula salad with a homemade, fruity vinaigrette topped with dried cranberries, oven-baked bacon, and cashews

And I got to take home leftovers.

Stay tuned for future lunch club highlights.

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hera! October 30, 2009 - 5:59 am

add a book to read and you'll have your very own Finer Things Club. (Office?)

Kelsey October 31, 2009 - 7:56 pm

GREAT idea, though by lunch break we're pretty tired of anything to do with reading and all we want to do is talk. 🙂


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