An Ode to Friday Lunch


TGIF. We made it! By the time Friday lunch rolls around, the weekend is literally a hop, skip, and jump away. To hold a mini celebration, I often like to make Friday lunch a treat- something yummy and still healthy-ish, and definitely something to kick the [almost] weekend off on the right foot.

My go-to lunch during the rest of the week is the Mexican Caesar, so on Fridays I like to switch that up. My newest Friday obsession- the Thai Chili Bowl. This is a relatively new dish, but it has already become one of my favorites, and it’s shooting up quickly on our best seller list. It all started from a love for the chicken meatballs in our thai curry dinner. If you have not had the pleasure of trying that dish, add it to your cart for next week. It is amazing, especially if you like a little spice. The chicken meatballs in the dish made me seriously question our chef to understand how he made chicken taste so good. Without revealing the “secret sauce,” adding garlic, ginger, miso and chili to chicken can do wonders. I could eat these meatballs for lunch, dinner, a snack, and maybe even breakfast (scrambled eggs with meatballs, red peppers, and scallions, anyone?). While the thai curry is great for dinner, we wanted to see how we could use the meatballs for a lunch dish, which is how the thai bowl was born.

To keep the bowl filling and healthy, we start with brown rice that’s tossed with scallions and cilantro to bring the flavor up a notch. The bowl toppings are a bunch of crunchy goodies- cucumbers, red peppers, pickled carrots (yum!), and radishes- and of course, the meatballs. To top it all off is the dressing, a chili lime vinaigrette, that’s a little spicy and a little sweet. The perfect combo for a Friday lunch. Although we won’t lie- this bowl is great for lunch (or dinner) any day of the week or for a warm spring or summer night. Add it to your cart for next week- you won’t regret it!