There are many great recipes to stuff a lunch jar with. Imagine eating a restauranty dish at work straight from your jar and possibly warm! Mmmmm…

Lunchjar and 1-throw plating
Lunchjar and 1-throw plating

Below is an example of asparaguses with chanterells and barley. But this will go for almost any dish. The secret is to think what should go into which position.

Position: ingredient Steps
Bottom: asparagus Asparagus, because they will not suck any juices falling down – when “plating”, the juices will become a delicious sauce.
Middle: shrooms Chanterells go one floor up because they should not sit in juices. Any remaining chanterell juice drops’ should go lower, and remain there until eating.
Top: barley Barley goes on top because if it has a chance, it will suck all the juice / sauce it can. That is also good for chanterells because it will not release any juices onto the shrooms.
After you had put all your layers together screw the jar, even if the meal is still hot.
Plate using the old school “1-throw plating” method 😀 The sauce will now drop onto shrooms and barley – that’s how it should be by design 🙂
If you cannot “plate” put the jar upside down for a moment, for the juices to drop towards barley. Enjoy!

 

Lunchjar of kale in chili-garlic sauce, with salmon and barley, drizzled with lemon; one throw plating on the right
Lunchjar of kale in chili-garlic sauce, with salmon and barley, drizzled with lemon; one throw plating on the right
Spinach pasta with veggie sauce, green beans, topped with sprouts
Spinach pasta with veggie sauce, green beans, topped with sprouts
Red rice with leek sauce jarred
Red rice with leek sauce jarred

 

See here all recipes in lunchjar category.

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