Elevate your Lunch Game While Working Remotely
Cooking is one of the best sources of creativity, expression and excitement. But for many of those who work in a corporate environment, the fun is typically absent during lunchtime. Rather than continuing the cycle of salads, leftovers and whichever quick fix we can conjure, it’s time to take advantage of working from home to transform the lunch hour into a delicious culinary adventure.
To get you started, some of us at Kalamazoo have chosen a few of our top recipes that are easy to follow, don’t take much time to complete, and result in a restaurant-quality meal the entire family will enjoy. The only question is, which one will you make first?
Change things up with lunch that’s heavy on the veggies and flavor. The Grilled Avocados with Blistered Tomato Salsa takes just minutes to prepare, yet looks and tastes fantastic. The salsa gives the dish a nice punch of spiciness to accompany the smoky flavor that the avocado develops when grilled.
Chosen by Lisa Rodriguez, Vice President of Sales
Kalamazoo Peanut Butter Sliders with Jalapeno Jelly are the perfect spin on a nostalgic PB&J. These sliders have a generous spread of creamy peanut butter that melts irresistibly into the bottom side of the bun, and a spicy-sweet jalapeno jelly on the top side of the bun. Grilled bacon adds a salty smokiness, while the unique pillowy sweetness of King’s Hawaiian Rolls makes each slider the perfect little package.
Chosen by Ruth Timlin, Client Relations Manager
A fun spin on the lunchtime pizza party is our savory Zucchini Pizza with Roasted Garlic and Pine Nuts. Fresh zucchini ribbons cook quickly in the hot pizza oven, melding with just the right amount of cheese. And the toasted pine nuts deliver a nice crunch, while the red pepper flakes add just the right touch of heat. When you’re cooking a Neapolitan-style pizza in less than three minutes using the Kalamazoo Artisan Fire Pizza Oven, you can have fun with the family and get back to work without spending the entire afternoon in the kitchen.
Chosen by Jen Siggerud, Client Relations Manager
Crab-Stuffed Mini Sweet Peppers are quick and easy to assemble, and can even be made in advance. We stuff them with a simple and flavorful mixture of lump crabmeat, fontina cheese, bread crumbs, lemon zest and parsley. They make a great lunch or tasty snack throughout the day and are great for grillers of all levels.
Chosen by Patti Ziccarelli, Regional Sales Director, and Geralyn Aguinaldo, Client Relations Manager
Garlicky Chicken Kebabs and Grilled Brussels Sprouts are the perfect combination for a well-rounded lunchtime meal, especially during the spring and summer months. A quick garlic rub and a little garlic-infused olive oil are all it takes to transform chicken kebabs from good to great. And if you’re looking for a new green to grill, brussels sprouts are a delicious, crunchy treat.
Chosen by Travis Rotelli, Strategic Director of Trade Partner Management
Want something new to throw on the grill? Roasted Carrots and Radishes with Meyer Lemon Sauce is a dish that delivers the fresh tastes of summertime and breaks away from some of the traditionally-grilled veggies. The brightly flavored Meyer lemon sauce with honey and butter adds a subtle complexity to this dish that is sure to delight.
Chosen by Carly Calderone, Client Relations Manager
Ready to make the best hot dogs you’ve ever had? A Kalamazoo staple, the Hedgehog Po’ Dogs are something you’d see on a restaurant menu, yet fun and easy to make for lunch at home. Scoring the hot dogs creates a "hedgehog" effect to maximize the flavor and texture when they are browned on the grill. A decadent brioche bun toasted on the grill paired with remoulade, microgreens and heirloom tomatoes truly make this entreé the top dog.
Chosen by Russ Faulk, Chief Designer and Head of Product, and Ryan Gartman, Senior Public Relations Manager
Brussels and Beans Salad is something the entire family, including the kids, can get behind. The roasted sprouts taste great with kidney and garbanzo beans, taking on a flavor somewhere between meaty and nutty. And, of course, everything tastes better with bacon! Make it in the morning and refrigerate for a cold dish, or serve it warm right off the grill. Even better is the fact that this salad makes enough for leftovers to use as a side dish for lunch or dinner the next day.
Chosen by Gina Armetta, Director of Sales