Working from home on most days means a few things: I’m on a first-name basis with all the house plants (the ones that are still living that is); I’m occasionally in my pjs until noon (mortified when the doorbell rings but apparently too comfy to do anything about it) and, I’m always on the lookout for quick and easy lunch ideas that have some yum factor.
Today’s plate is not untypical of what I might eat for lunch (except it doesn’t normally look this neat – I tried to tidy it up a bit for you) and I don’t usually have nifty spiralized beets and butternut squash either (a Whole Foods splurge leftover from Thanksgiving). Some local greens (mâche rosettes); quinoa made in our rice cooker and stored for up to 4 days; chopped fire roasted red peppers (from a jar!); salty pumpkin seeds and some jazzed up tofu that you can pull together in about 10 minutes (get to that in a sec). …