This might be my favorite quartet of lunches yet! Check out some other lunch ideas: Here Here Here
and Here! Enjoy!
Eggplant in Miso Seasoned Sauce
Ingredients and Directions for Four Servings
2 medium sized eggplants *
2 tablespoons vegetable oil plus more for brushing eggplant
Garlic salt, for sprinkling on the eggplant slices
1 white or yellow onion, peeled and sliced
4 garlic cloves, peeled and put through a press
1 cup beef broth
2 tablespoons white miso
2 tablespoons apple cider vinegar
2 tablespoons soy type sauce such as tamari, Maggi or reduced sodium
Optional: Greek yogurt and parsley for serving
Wash, dry and cut the ends off the eggplants. Slice about 1/4 inch thick and brush each side with a little oil. Sprinkle with garlic salt. Either grill over medium heat about 5 to 7 minutes a side or bake in a 375 degree oven for 50 to 60 minutes until easily pierced with a fork.
While eggplant is cooking, saute the onion slices in 2 tablespoons of oil over medium heat until tender - about 5 to 7 minutes. Add the pressed garlic and continue to cook for 30 more seconds. Pour in the beef broth. Whisk in the miso, apple cider vinegar and soy sauce. Simmer for 5 minutes or so.
Cut the cooked eggplant slices into fourths and add to the miso broth mixture. Gently toss. Serve with a swoosh of Greek yogurt and a sprinkle of parsley if desired.
*In the photo above, I used a combination of regular and baby eggplants.
White Beans and Sausage with Chimichurri Sauce on Toast
Ingredients and Directions for Two Servings
2 to 4 slices of good quality bread, toasted 1/2 pound smoked sausage, sliced 1 (15 oz.) can of white beans such as Great Northern or cannelloni 1 medium tomato, diced 1 tablespoon diced red onion 2 tablespoons olive oil, plus more for cooking sausage 1 tablespoon red wine vinegar 1/4 teaspoon Kosher salt 1/4 teaspoon garlic powder 1/8 teaspoon black pepper
While the bread is toasting, put a bit of olive oil in a skillet and over medium heat, saute the sausage slices until browned on each side.
Drain and rinse the beans. In a bowl, gently mix together beans, diced tomatoes, diced red onions, 2 tablespoons olive oil, vinegar, salt, garlic powder and pepper.
Place the toast on a serving plate. Ladle the bean mixture and browned sausage slices between the two servings of toast. Top each serving with a tablespoon or two of chimichurri sauce.
Simple Salad with Lentils
Ingredients and Directions for Each Serving
1 cup washed baby spinach leaves 1/2 cup lentils, cooked according to package directions 1/2 cup sliced cherry tomatoes 3 or 4 grilled or roasted small peppers* Good olive oil for drizzling Red wine vinegar for drizzling Kosher salt for sprinkling Black pepper for sprinkling Dried oregano for sprinkling
Place spinach leaves on serving plate. Top with lentils, cherry tomatoes, and peppers. Drizzle with olive oil and vinegar. Sprinkle with salt, pepper and oregano.
*Peppers can brushed with olive oil and sprinkled with salt and then either grilled over medium/low heat 5 minutes a side or roasted in a 375 degree oven for about 30 minutes or until tender.