Lunch Slump? Trader Joe's to the Rescue!

I’ve been working from home for the last year and a half. First from my dining room table, resulting in a daily jumble of papers, and then from a small standing desk placed in the only free corner of our small house (now a contained mess!). Being able to do my job remotely is a privilege in and of itself, but the monotony of it sometimes feels endless. Not exactly the best petri dish for growing creativity.

What creativity I do muster is generally directed toward dinner, since that’s the one time of day we reliably sit around the table as a family. But lunch doesn’t get nearly as much attention. So when mid-day hits and I have zero motivation to cook, I’ve come to rely on a few trusty standbys, one being Trader Joe’s Cheese & Green Chile Tamales and their naturally fermented sauerkraut with Persian cucumbers. Sure, it’s quick (3 minutes to be exact), but the combo of soft, hot and cheesy with cold, crunchy and bracing is perfection.

My love of this flavor combination was first sparked by a breakfast my sister made for me more than 20 years ago. She scrambled the fluffiest eggs and broccoli in coconut oil and served it alongside a ruby heap of shredded beet sauerkraut. Oily, soft and rich paired with acidic and fresh - wow, did that make an impression. Every time I make eggs with kimchi or peanut butter toast with soy sauce, Sriracha and fermented pickles or this quick Trader Joe’s lunch, it transports me to that game changing breakfast years ago. It’s funny how food memories revisit us when we least expect it.

I guess what I’m saying is that a satisfying meal doesn’t have to take long, or even require (extensive) cooking. And that rich dishes plus crisp ferments are pure magic.

Italian Salsa Verde

I buy a bunch of fresh parsley and cilantro on almost every shopping trip. The parsley goes into carrot salads, meatballs and on top of pretty much anything coming off the stove. And since we gravitate toward Asian flavors, cilantro has become an indispensable staple. But despite my best efforts, I inevitably end up composting the last bits of wilted herbs that didn't quite make it to the dinner table.

I've always enjoyed a good salsa verde or chimichurri, and theoretically knew that these leftover herbs could be repurposed into something delicious. But I guess it just felt… fussy. Then last month, as winter approached, I deeply craved something herbaceous and bright. In a moment of inspiration, I pulled out my mini food processor and whipped up a simple green sauce in a matter of minutes (the opposite of fussy). I served it alongside crispy oven-roasted potatoes and was astounded at how it made that simple dish come alive. Fresh, bright, green things do that. The kids devoured it, even after the potatoes were long gone. 

If you need a little culinary pick-me-up this winter but don't usually buy fresh parsley, add it to your shopping list with the explicit purpose of making this sauce.

Italian Salsa Verde

This is more of a “no recipe” recipe. Use what you have on hand - all parsley or a mix of fresh herbs (parsley and cilantro is my favorite combo, but basil or a bit of tarragon would be delicious additions). No lemon juice? Add a small splash of red wine vinegar. For a bit of brine or umami, throw in a tablespoon of drained capers or a few anchovy filets, respectively. The sauce tastes spectacular with roasted potatoes, poultry, fish or meat, but also brightens eggs, grilled vegetables and fresh cheeses. I wouldn’t think twice about adding a spoonful to a bowl of vegetable soup either. 

 

1 small garlic clove

1 bunch parsley, or a mix of fresh herbs (see note above) - keep the stems, they have flavor! Just trim off the lowest portion.

¾ cup olive oil, or more as needed

Lemon juice to taste 

Pinch of red pepper flakes (optional)

Sea salt and pepper to taste

Smash the garlic clove and place it in a food processor along with the parsley, ½ cup olive oil, 1 teaspoon lemon juice and red pepper flakes, if using. Process until a finely minced sauce forms. Depending on the amount of herbs used, you may need to add another ¼ cup or more of olive oil (I regularly need at least ¾ cup per regular bunch of parsley). The sauce should be slick and pourable. Add salt and pepper, taste, and adjust all seasonings as needed.

If you don’t have a food processor, finely chop the parsley and mince the garlic. Transfer to a bowl and mix with remaining ingredients. 

Can be stored in the refrigerator, tightly covered, for up to 5 days.