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Photo by Bobbi Lin
FromFood52: Everything you should probably eat like a vegetarian for a whole week.
Photo by Bobbi Lin
There are a million reasons to eat your vegetablesa desire to eat seasonally, health, general sustainability.
But mostly, vegetables are darn good.
And a vegetarian diet can be a colorful, hearty, inexpensive, delicious one.
Photo by Bobbi Lin
It’s all about layering textures and flavors.
And if you’re worried about the whole protein thing, don’t be.
They’ll be lunch tomorrow.
James Ransom
Trade the grains for bread for sopping up the sauce.
Do it:Use the greens from your bunch of beet instead of turnips greens to make this frittata.
Serve with a simple salad and bread.Tips:Swap the white potato for a sweet potato.
Photo by Mark Weinberg
Or another kind of nut (walnuts?
Toss in toasted almonds or sunflower seeds.
See what you’ve got in the fridge that could be tossed in.
Photo by James Ransom
Use that instead of (or, hey, in addition to) yogurt.
Lunch Four
Thermo Pot
Soup Mug
Do it:Leftover soup!
Pack some bread to go with it.Tips:Make a grilled cheese before you leave for work.
Photo by James Ransom
Wrap it in foil and reheat in your office’s microwaveand serve it alongside your soup.
Pile everything into bowls and top with fried eggs.
Season the vegetable components individually or make a big batch and let them extend into tomorrow’s meal.
(This is a good opportunity to use up any leftover shaved carrots you have!)
Lunch Five
Gochujang Sriracha (Pack of 2)
Divided Airtight Container
Do it:Leftover bibimbap!
Keep all the components separate and assemble at work.
Photo by James Ransom
(A hard- or soft-boiled egg is a good substitute for the fried one.)
Serve with a side of garlicky greens.This is a good guide, but use whatever greens you want.
Multiply that recipe by two.Tips:Add the garlicky greensor roasted or steamed broccolidirectly to the pasta.
Photo by James Ransom
Caramelize more onions than you think you need and fold them into an omelet later this week.
Toss with a vinaigrette.Tips:Hard or soft-boil an egg and toss that into your lunch, too.
Dinner Seven
Do it:Leftover pasta!
Photo by Mark Weinberg
Serve with a salad and with bread rubbed with garlic and toasted.
Make curried chickpeas for tomorrow’s lunch.
Clean out the fridge while you’re add it, and throw in any rogue vegetables.
Photo by James Ransom
By Caroline Lange for Food52
Photo by James Ransom
Photo by James Ransom
Photo by Bobbi Lin
Photo by James Ransom
