Project 009: Nick's Lunchbox Service
Nick sent us this contribution for Project 009: Brown Bag It. We've always wanted to know how to make horseradish: "Every Wednesday, I make brown...
"Every Wednesday, I make brown bag lunches for $5 for my coworkers at the Guggenheim Museum. It's called 'Nick's Lunchbox Service,' even though it comes in a paper bag. The lunch includes a sandwich, fruit and tortilla chips, and it's always vegetarian. I make about 12 lunches per week.The lunch box service started out as a means of relaying awesome food from the farmers' market to those I work with on the Upper East Side of New York City. So the food is as local and organic as possible. Now that we're in late winter, the locally-made food is limited to the bread, which is usually from Amy's Bread, and carrots, horseradish and apples from the Union Square Farmer Market. The rest is from Manhattan Fruit Exchange in Chelsea Market and Integral Yoga, a holistic health-foods store in the Village.A rubber stamp for the bag says 'Nick's Lunchbox Service,' which has to be the best part of the whole lunch."
RECIPE:(makes 10 sandwiches )Ingredients:1 green and 2 yellow bell peppers, sliced3 carrots, washed (not peeled) and sliced1/2 pound white or cremini mushrooms, sliced1 cup homemade horseradish3/4 pound Jarlsberg cheese, sliced1 sliced loaf of locally baked whole wheat bread (Amy's Bread is the best in NYC)3/4 pound baby spinachDash of salt + freshly ground pepper