That would be nice. 
Some day! A lot of my lunch time is eating quickly in between job related stuff. Contractually, we get a lunch break, but it often never really is one. So, cold leftovers or, far too often, a Kind bar, ends up being the easiest to manage.
I use Adam Ragusea’s pizza dough recipe for the dough – just roll it out thin and cut to shape.
I prepare my lentils in my rice cooker (2.5 cups of water to 1 cup of lentils) add whatever spices you like (cayenne pepper, curry powder, turmeric, garlic powder, etc.) Let the rice cooker take it from there, until CLICK –
After rolling out the dough (thin), cut to shape, spoon in a little lentils, add shredded cheese of your choice (and I’m going to add some canned spinach to the next batch). Roll up and cut to size. Apply a little beaten egg to close the seam, cut little reliefs in the top and coat with beaten egg. Bake at 350-375 (F) about 25-30 minutes until golden brown and Enjoy!!
Here is Adam Ragusea’s pizza dough recipe:
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What about a Thermos? DS14 takes his lunch to school in one (a Simple Modern one from Amazon) - it keeps the hot food hot, as intended.
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Made this shockingly easy tomato salad last night using Ali Slagle’s recipe here:
don’t be fooled by how easy it is, it’s divine. I used a mix of cherry tomatoes from Gerry’s Farm in Brockton (the best tomatoes I’ve had in the area by a mile) and it was just fresh and delicious. Washed it down with some fresh bread and Boursain cheese, and a few glasses of wine. A dinner fit for kings and emperors.
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Tomato salad is life. Yours sounds terrific.
We like ours with finished with fancy schmancy flaky salt (like Maldon) at the table. Sometimes I make quick pickled onions and add those on top.
If feeling extra festive, we will also open a bottle of rosé or rosato, listen to the late summer crickets sing, and pretend that we are in the south of France or in Italy depending on the wine we’re sipping.
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Tomato season is the best season. They’re so good this year. I’m so happy with my tomato salads and tomato toasts!
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It’s the best tomato season! My plants are going
I made this sauce tonight with homemade pasta and it was fantastic.
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Excellent!
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We’ve stooped to buying entire flats of heirlooms. Restaurants (e.g. Sycamore, Sept 10) are planning tomato-centric menus…
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I roast and freeze heirlooms to use throughout the year. Some farmstands have slightly imperfect heirlooms in flats for sale at less per pound.
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Where have you been getting your heirlooms this summer? We’re always on the hunt for the best at farmers markets…
If you want to trek a little, Hutchins Farms in Concord has excellent produce (and views). Great little spot! Wish I lived closer
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Hutchins Farm is beautiful to visit, and they also come to the farmers markets in Central Square Cambridge on Mondays and Union Square Somerville on Saturdays.
Verrill Farm in Concord is also worth a visit.
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LOVE Verrill Farm! They have amazing tomatoes.
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Verrill has so many varieties of tomatoes! You can also purchased slightly damaged flats at great prices. Excellent bakery and cheese selection too, and for us Somerville dwellers (most densely populated city in New England), the drive there once you turn on to Sudbury Rd. is just magical and the farm itself, like the Hutchins and other farms in the area, is such a beautiful, restorative landscape for the nature-hungy like me!
I wish I got out there and also to local orchards to the west more often. We feel lucky to be city-dwellers with easy access to farms and orchards, for those who have cars.
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Norwich, VT Farmers Market. The most recent flat of heirloom “seconds” was from Hurricane Flats Farm. A bit far for a day trip
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an interesting food day:
pulled out stuff the was lingering in the fridge: started with some corn chowder for breakfast. for dinner, i sliced an eggplant into inch-thick rounds and roasted in a 400-degree oven, then topped with tomatoes, fresh mozz, and basil.
had to run an errand in davis square, and was hoping for a cone of their fresh. peach for lunch. but the person ahead of me got the last scoop, so i had to settle for pistachio.
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Whose?
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sorry — jp licks. they only make it in august with local peaches. may be some at other locations, but it’s done for the year at their davis square shop.
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Thanks.
