In my house, there are two types of lunch, school lunch and home lunch. My son does not eat home lunch unless he's at home. And that only after several failed attempts on my part to make school lunch at home. I, on the other hand, almost always eat home lunch, and often the best versions of it when I'm at work.
Done right, most to all of the extra prep time for home lunch happens over the weekend or the night before, leaving school and workday mornings free for gettingupshoweringbreakfastdressingbrushingandskwakingoutthedoor. That same prep means, on days when I'm having home lunch at home, that instead of bread and cheese as the fastest and easiest bite to eat there's some just as delicious and much more nutritous option (rhymes help with gettingoutthedoor, and there's some inevitable spillover).
Makes two hearty lunch servings
1 cup wheatberries
1 butternut squash
1 T pomegranate molasses (or balsamic vinegar)
1 head kale
2 1/2 tsp. sea salt, divided
1 T olive oil
2 oz goat cheese
1/4 cup mixed raw nuts and dried fruit
1/8 cup balsamic vinaigrette
Soak wheatberries in water for about 8 hours. Drain and boil in 4 cups water for 45-60 minutes. Drain and set aside (keeps like this, covered in the fridge, for up to a week).
Meanwhile, preheat oven to 350. Peel the butternut squash and cut into 1/2" cubes. Lay on a baking sheet and drizzle with pomegranate molasses, 1 T olive oil, 1 tsp. sea salt, and 1 tsp. ground black pepper. Toss to cooat. Bake at 350 for 45-60 minutes, until tender all the way thorugh and beginning to brown. Remove from oven and cool (keeps like this, covered in the fridge, for up to a week). You'll only use half of the squash in the rest of the recipe. Snack on the other half, or save it to toss with pasta, or on pizza, or in some other salad.
Meanwhile, remove the ribs from the center of the kale leaves and chop roughly. Put chopped kale into a large bowl and sprinkle with 1 1/2 tsp. salt. Massage salt into kale, almost as if you were kneading the kale, for 1-2 minutes. Set aside (keeps like this, covered in the fridge, for 2-3 days).
Toss the cooked wheatberries, roasted squash, and massaged kale together with 2 oz goat cheese, crumbled, mixed nuts and fruit, and vinaigrette. Keeps, refrigerated for 2-3 days. (You could draw this whole thing out over a very long time).