Reinventing the gourmet packed lunch

30 August, 2010

Originally published in the Journal de Montréal on August 26, 2006.

It’s the start of another academic year. Five days a week until the Christmas break, many of us will be haunted by this eternal question: What do I put in the lunch box?

The best way of avoiding the monotony that is bound to set in, is to plan the weekly menu in advance, by infusing these meals with a second life.

For example, you can convert the remains of a chicken dinner, either into a sandwich with a baguette and roasted peppers, or into a salad, by adding lettuce, tomatoes and a Parmesan vinaigrette.

And for another super-quick lunch, prepare a double quantity of a salad meal. So let’s celebrate going back to school and to work!

A few of our lunch box recipes:


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Cinzia Cuneo

Cinzia Cuneo, founder of, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!

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