Intro -- Title Page -- CONTENTS -- INTRODUCTION: The Making of Lunch -- CHAPTER 1. GETTING STARTED: Stocking Your Work Pantry -- Equipment: Bowls, Knives, Cutting Boards, and Such -- Essential Foods: Specific On-Site Ingredients -- A Spiced Yogurt -- Red Sauce -- Green Sauce -- Layering -- CHAPTER 2. FIRST INTENTIONS: Meals Made Entirely at the Shop -- Sandwiches of a Different Sort -- Tartines Wearing Many Hats -- A Sandwich with Fresh Apple, Fromager d'Affinois, Arugula, and Almond Butter -- A Tuna Sandwich, Fresh with Avocado, Onion, and Horseradish -- A Spinach Sandwich, Friends with Olive and Basil A Salad to Stand Alone -- A Very Good Basic Vinaigrette -- Caesar Salad: A Noble Reinforcement -- A Salad with Plenty of Parts -- CHAPTER 3. THE FORMIDABLE ALLY OF HOME: A Bit from Here, A Bit from There -- Beans -- One Way to Cook Beans -- Cranberry Bean Soup with Vegetables and Perhaps Pasta -- A Lovely White Bean Soup with Garlic and Sausage -- A Summer Soup with Fresh Beans, in Season -- Lentils -- One Way to Cook Lentils -- Lentils Folded into Yogurt, Spinach, and Basil -- A Second Way to Cook Lentils -- Lentils, Laid Out with Avocado and Feta -- A Third Way to Cook Lentils -- Lentil Soup, Straight Up -- Lentils Dressed to Join a Salad -- Pasta -- Pasta with Your Tomato Sauce, Made to Order -- Linguine with Pancetta, Basil, and Cherry Tomatoes -- A Salad for Pasta with Tomato Sauce -- Rice -- A Spanish Rice with Sausage and Peas -- A Basic Risotto -- The Meats and the Fishes -- Garlic and Rosemary Chicken Breasts -- Oven-Roasted Chicken Breasts and Bibb Lettuce Salad -- Breaded Boneless Chicken, in the Oven -- Breaded Chicken Sandwich with Some Helpers -- Roasted Beef Tenderloin Ends -- Roasted Tenderloin Sandwich, Extra-Fancy -- Sausages and Ribs, Together Again, with Tomatoes and Sage -- Fish for Tomorrow.

CHAPTER 4. LUNCH IN CONTEXT: Eating Seasonally -- Spring -- Lentils, Chives, and Goat Cheese: A Handsome Outfit -- Summer -- Chanterelles, Onions, Potatoes, and Eggs -- Fall -- White Bean Soup and Broccoli Rabe -- Winter -- Pasta with Fresh Clams (Spaghetti alle Vongole) -- CHAPTER 5. TIMES OF INVENTION: Making Lunch with the Neighborhood -- Ten Items and Probably Fewer -- One Mondo Burrito for the Table -- Sushi to Go, with Others for Lunch -- Fried Chicken Sandwich, Your Own Way -- CHAPTER 6. A WEEK OR TWO: A Plan for the Lunches -- WEEK 1 -- Monday -- Roasted Chicken Breasts, Blue Cheese, and Almonds -- Tuesday -- Penne Pasta with Sausage, Red Peppers, and Peas -- Wednesday -- Lentil Soup, Pasta, and Beans, to Boot -- Thursday -- Poached Vegetables and Poached Salmon -- Friday -- Couscous with Roasted Cherry Tomatoes, Green Onions, Feta, Parsley, and Mint -- WEEK 2 -- Sunday -- Meatballs for Later -- Monday -- Meatball Sandwich -- Tuesday -- Lentils with Asparagus, Arugula, and Parmesan -- Wednesday -- Bean Soup and Meatballs -- Thursday -- A Salad of Tuna, Beans, and Red Onion -- Friday -- End of the Week Cleanup -- TO FINISH -- CONVERSION CHART -- ACKNOWLEDGMENTS -- INDEX OF SEARCHABLE TERMS -- Copyright Page.