I'm getting better and more creative when it comes to lunches at QUITOKEETO. Soups are the easiest, and I bring them most often. But, I also love a good, substantial salad. Today's was inspired by the pilpelchuma paste in Yotam and Sami's Jerusalem. A friend gifted me a jar a couple of years ago, and I've been making and adapting it since. It's strong and dynamic with ancho and sweet paprika depth, heat and feistiness from cayenne, and a lot of garlic coming together in a brick-red smear. Pilpelchuma. I add it to all sorts of preparations, and worked it into yogurt for a simple salad dressing here. Of the components in this salad, the paste takes the most time to prepare. That said, you can make quite far in advance, it keeps for a week or so. Once you've made the paste, a salad like this comes together fast. Along with a little ice pack, I bring the romaine lettuce, mung beans, seeds, hard-boiled egg, and any other toppings in one large Mason jar, and then the dressing in another smaller jar. A quick toss, and you've got a beautiful, vibrant salad. It's a good one for work, or picnic, or potluck. I posted the recipe here.
A quinoa power bowl makes the perfect working lunch. The base is simply quinoa and mung bean, and the magic comes from the deeply sautéed and spiced celery. This bowl welcomes as many, or few, toppings as you like - roasted cherry tomatoes, salted dill yogurt, quick pickled red onions, chopped olives.
We mixed up this stunner of a cocktail to close out the week at the studio - vodka infused with dried dragonfruit as the base for vodka tonics. Pink overload!