August · weeknight
Rice bowl
Rice, a protein, and the month's peppers and zucchini. Where the week's leftovers go for lunch.
1 Pick a protein
- Chicken drumsticks, leftover Meat from 2–3 Pulled from the bone, warmed in a pan, 2 minutes.
- Halibut ½ lb Seared 3–4 minutes, flipped, 1–2 more.
- Pork chop, leftover 1, sliced Warmed in a hot pan, 1 minute.
2 Pick a flavor
- Smoky Charred pepper sauce + lime A spoonful of the jar, lime squeezed over. How to make the charred pepper sauce →
- Fresh Burst tomatoes + basil Cherry tomatoes split in hot olive oil, basil torn in off the heat.
- Hot Jalapeño + lime + flaky salt Jalapeño shaved thin, lime squeezed hard, flaky salt.
You'll need
- About 1½ cups cooked rice
- 1 red bell pepper, in strips
- ½ zucchini, in half-moons
- A handful of cherry tomatoes, halved
- Basil
- Olive oil and salt
Plus your protein and your flavor.
Make it
Tap a step when it's done.
- If neededCook the rice if you need to.
- 4–5 minSauté the pepper and zucchini in a hot pan with oil until golden at the edges. Salt them.
- Warm or cook your protein.
- Rice, vegetables, protein, tomatoes.
- FinishYour flavor on top, basil torn over.
Leftovers
Pack it as tomorrow's lunch, with the flavor on the side.