Lunch made easy with new cookbook

Orzo with ham and buttered peas (Photo by Erin Scott)

Lunch can be the most difficult meal to make because everyone tends to be away from the house, so frozen food, fast food or plain sandwiches tend to be what gets made. In “Let’s Fix Lunch” by Kat Nouri, planet-friendly meals with delicious flavor are a feature. The book also includes more than 30 litter-free tips so you can help the planet even more.

Nouri, the founder of Stasher Bags, makes use of the product to cart your dishes to and from work and school.

There are five chapters of recipes to choose from: On-the-Go Snacks, Sauces and Condiments, Soups and Salads, Sandwiches and Grains and Pastas.

Dishes range from Sesame Coconut Granola, Carrot, Radish and Fennel Pickles, Cobb Salad with Chicken and Avocado Dressing, Hummus and Roasted Veggie Wraps and Tuno Pesto Pasta Salad with Tomatoes and Beans. All are meant to be made either the night before or morning of, and then stored and taken to work or school.

Because I go home for lunch, I can make things a lot easier so long as they are quick, and I tried the Orzo with Ham and Buttered Peas. I really enjoyed the flavor of the ham and peas in a light sauce with a bit of pasta. It was a filling lunch and was quick to prepare. I can also see how it would be easy to make the night before or that morning, put in a container and go.

Included below is the recipe, so you can try for your next lunch!

“Let’s Fix Lunch” is published by Chronicle Books. It is $19.95.


Reprinted from Let’s Fix Lunch by Kat Nouri with permission by Chronicle Books, 2020


Building Blocks, School-Lunch Friendly

ECO TIP: When shopping for deli meats, rather than buying prepackaged slices, go to the deli counter and purchase only as much as you need. Bring a Stasher bag to store the meat in rather than using the plastic bag from the market.


1/2 cup [85 g] orzo

1/2 cup [60 g] frozen peas

1 Tbsp extra-virgin olive oil

2 Tbsp unsalted butter

1 Tbsp minced shallot

2 oz [55 g] deli ham, cut into thin strips

1/4 cup [8 g] grated Parmesan cheese

Kosher salt and freshly ground black pepper

Bring a small saucepan of water to a boil over high heat. Add the orzo and cook until al dente, about 9 minutes, adding the peas during the last 3 minutes of cooking. Drain in a sieve and transfer to a bowl. Add the olive oil and stir to coat.

Add the butter to the saucepan and melt over medium heat. Add the shallot and ham and cook until the shallot is soft and translucent, about 2 minutes. Return the orzo and peas to the pan and stir in the cheese. Season to taste with salt and pepper. Pack hot into insulated, vacuum-sealed lunch containers.

Amy Phelps can be reached at aphelps@newsandsentinel.com


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