Ann Karash's lunch in jars for Project 009 proved to be unusually photogenic. She put more pictures of the meal on Flickr. She writes: "I ended...
"I ended up packing my lunch mostly in jars, as we have them around thanks to salsa, peanut butter, and other jarred items, and I find they are great to use in a pinch as glasses or storage...The panforte is a new obsession, a perfect sweet to have with a meal and as a snack. And, thanks to the beauty of the jars, fits easily into a paper bag and can be eaten out of, if no bowl available!"
Ann Likes to Have Lunch in Jars!
Italian Chickpea Soup, with Tomato and Fennel
Fettucini with Spinach, Sage, and Walnut PestoA nice slice of PanforteA lovely apple
Italian Chickpea Soup, with Tomato and FennelHave on Hand:Olive Oil (roughly 2 tablespoons)Chicken or Vegetable broth, about 8 cups2 16 ounce cans of diced tomatoes, drained4 cups of cooked chickpeas (can be from a can, if so, drain first)A quarter of an orange rind (cleaned of white pith on the inside)1 or 2 bay leavesSalt and ground pepperChop (ideally squarish pieces, thinner in depth, particularly for the carrot):1 medium onion3 shallots1 fennel bulb (green tops and stalks discarded)I large carrotSlice thin:6 large garlic clovesBlend or process:2 anchovy fillets with a little of the stockFinish with:Grated Parmesan cheese (however much you like)Chopped Parsley (about a quarter cup)Optional additions:chopped chorizo (add to the vegetables as they brown)chopped celery (add to the soup as it simmers)stalk of celery (just for flavor, to be fished out in the end)In a large pot, sautée chopped vegetables in the olive oil over medium to high heat. Once vegetables have become soft and slightly translucent, with a little browning, add the garlic. After a minute or two, add the minced anchovy (and its bit of broth), mix to stir, cook for another minute, then add tomatoes, stirring frequently. Once the vegetables seem well combined and heated all together, add the broth, chickpeas, 1 or 2 bay leaves, and the orange rind. If you have an extra stalk or two of celery on hand, throw it in the pot (you'll need to fish it out in the end, along with the rind and the bay leaves. If you really like celery, you can chop it up to add to the soup while it simmers). Stir for a few minutes, increase heat to boil, and then simmer soup for at least half an hour (but it can go for as long as an hour).Final steps: mix in the parsley, reserving some for a bowl garnish, and salt to taste. Add a nice helping of ground pepper (again, to taste), and (if you like) a grating of cheese (which also looks nice as a garnish).