Busy weeks call for prep ahead meals. I like to prepare boxes of cold salads and marinated dishes to be stored in the fridge for easy on the go lunches.
Marinated Beets, Quinoa Tabbouleh, and Mango, avocado, edamame with homemade salsa.
Cold sesame buckwheat noodles topped with strips of seaweed, kimchi and anchovies.
Pickled Cabbage and Carrots, Beets Salad, and Curry Roasted Chick Peas.
Marinated Asian Tuna Fish (OJ, Soy Sauce, Sesame Oil, Ginger Juice) Sandwich with pickled carrots and sliced avocado. Adopted from Gregiore Michaud’s recipe from our FeedingHK Chefs in the Community Pilot with PathFinders Limited.