{"id":101219,"date":"2025-10-27T07:15:11","date_gmt":"2025-10-27T07:15:11","guid":{"rendered":"https:\/\/neclink.com\/index.php\/2025\/10\/27\/the-easy-lunch-ive-been-eating-once-a-week\/"},"modified":"2025-10-27T07:15:11","modified_gmt":"2025-10-27T07:15:11","slug":"the-easy-lunch-ive-been-eating-once-a-week","status":"publish","type":"post","link":"https:\/\/neclink.com\/index.php\/2025\/10\/27\/the-easy-lunch-ive-been-eating-once-a-week\/","title":{"rendered":"The Easy Lunch I’ve Been Eating Once a Week"},"content":{"rendered":"


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Last year, I came to you with a humble plea: Help! What\u2019s for lunch?<\/a> I was feeling stuck, and CoJ commenters offered 500+ amazing ideas. To return the favor, I wanted to share a supremely easy lunch in my current rotation\u2026<\/p>\n

Welcome to the stage\u2026bowl of steamed edamame. Unlike the vegetables in my fridge that are past their prime or need time in the oven, a bag of frozen, shelled edamame is always happily waiting in the freezer to be called up for a random weekday lunch.<\/p>\n

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Edamame is a great source of protein and fiber, so I\u2019m not hungry again seven seconds later. While I\u2019m boiling water and waiting for the edamame to steam, I\u2019ll usually grab whatever I have in the fridge (cilantro, half a cucumber, carrots, leftover rice), plus a little soy sauce, rice vinegar, and sesame oil. But if I\u2019m in a hurry, haven\u2019t grocery shopped in forever, or find myself texting while the water boils, it\u2019s also satisfying with just flaky salt and chili crunch oil<\/a>. The perfect side: rice crackers.<\/p>\n

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Hetty Lui McKinnon<\/a> once shared a simple recipe<\/a> for ginger and cumin spiced edamame. \u201cMy freezer always contains two or three or maybe four bags of edamame beans, just in case the craving strikes,\u201d she wrote. Joanna told me that for years she\u2019s been making the extremely easy parmesan, mint, and edamame salad (#35) from Mark Bittman\u2019s list of 101 picnic ideas<\/a>. \u201cDon\u2019t forget the lemon,\u201d she texted. Noted!<\/p>\n

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When it comes to easy lunches, I asked Adam Roberts<\/a> what he\u2019s been having. \u201cLately I\u2019ve been making dip salads,\u201d he said. \u201cIf I have a dinner party on Wednesday night and I make a beet dip<\/a> with beets and yogurt, the next day I\u2019ll schmear some of that dip on to plates and make a salad with beets, apples, pecans, and goat cheese and pile it on top of the dip. Same thing works with hummus and a tomato-onion-cucumber mix or a French onion dip and a wedge salad.\u201d<\/p>\n

I have to say, Adam\u2019s salad looks like something I would happily pay way too much for at a restaurant. I like the \u201cschmear + salad\u201d template.<\/p>\n

So, tell me, is there a standout in your lunch rotation? I\u2019m also a fan of this can of lentils<\/a> with fresh bread from the bakery near my house.<\/strong><\/p>\n

P.S. Three easy weekday lunches<\/a> and Joanna\u2019s current hyperfixation meal<\/a>. <\/p>\n

(Top photo from Lena Corwin\u2019s home tour<\/a>. Food photos by Adam and me.)<\/em><\/p>\n

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148<\/span> COMMENTS<\/p>\n

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