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Learn to love leftovers: Team Khoollect’s go-to weekday meals

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We're not always this good...

Suss out our guilty pleasure snacks.

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(No Ratings Yet)
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We're not always this good...

Suss out our guilty pleasure snacks.

Regular readers will know that Team Khoollect is a food-crazy bunch. And, during the week, we’re big fans of the leftover lunch. Not only does it reduce food waste and save you time going out at lunch, but it means saving money on tempting cafe meals. Here’s a snapshot of the team’s leftover lunches, featuring our go-to weekday meals.

Sonya, Deputy Editor

In my house, we usually cook on around five days out of seven (if we’re not out and about); and, on weeknights, we always make enough to take for lunch the following day. I’m a veggie, so my mid-week meals are usually something starring lentils, chickpeas, beans or tofu with a bounty of greens. On this occasion, I’ve brought in leftover vegetarian shepherd’s pie comprising plenty of lentils, vegetables, some thyme and a little red wine (topped with a classic mash). Warm, comforting and hearty. I’ve adapted it from this recipe, and it could be easily made vegan.

Lara, Creative Editor

I love to cook, and being a veggie means I spend a lot of my time in the kitchen – trying and testing the latest recipe find that I’ve come across on my lunch hour. Like Sonya, I tend to make enough dinner for lunch the following day. Today I’ve got some baked sweet potatoes with some cheese, cornichons, sundried tomato and chopped red pepper. I’m trying to use up what I’ve got this week (I’ve got too much month at the end of my money) so it’s a simple meal using the jars I have in my fridge.

Hannah, Partnerships and Marketing Manager

My current favourite is producing big batches of slow-cooked chilli beef, which can have ingredients added or changed throughout a few days of eating. But today, I made a hot smoked salmon and avocado Caesar salad. I think the change in weather is making me eat less comfort food and use fresher ingredients.

Gabi, Editorial and Social Media Intern

Similar to Hannah, I make big batches of homemade soup to get me through the work week. My go-to recipe is a roasted tomato and red onion soup. All you need to do is roast 3-5 whole tomatoes and one red onion, add in some garlic, basil, sea salt and a drizzle of olive oil. Blend it all up with chicken or veggie stock and you’re good to go! I also have an apple and almond butter snack most days, so simple and delicious with a sprinkle of cinnamon.

What are your go-to weekday meals? Share with us in the comments below…

We're not always this good...

Suss out our guilty pleasure snacks.

Regular readers will know that Team Khoollect is a food-crazy bunch. And, during the week, we’re big fans of the leftover lunch. Not only does it reduce food waste and save you time going out at lunch, but it means saving money on tempting cafe meals. Here’s a snapshot of the team’s leftover lunches, featuring our go-to weekday meals.

Sonya, Deputy Editor

In my house, we usually cook on around five days out of seven (if we’re not out and about); and, on weeknights, we always make enough to take for lunch the following day. I’m a veggie, so my mid-week meals are usually something starring lentils, chickpeas, beans or tofu with a bounty of greens. On this occasion, I’ve brought in leftover vegetarian shepherd’s pie comprising plenty of lentils, vegetables, some thyme and a little red wine (topped with a classic mash). Warm, comforting and hearty. I’ve adapted it from this recipe, and it could be easily made vegan.

Lara, Creative Editor

I love to cook, and being a veggie means I spend a lot of my time in the kitchen – trying and testing the latest recipe find that I’ve come across on my lunch hour. Like Sonya, I tend to make enough dinner for lunch the following day. Today I’ve got some baked sweet potatoes with some cheese, cornichons, sundried tomato and chopped red pepper. I’m trying to use up what I’ve got this week (I’ve got too much month at the end of my money) so it’s a simple meal using the jars I have in my fridge.

Hannah, Partnerships and Marketing Manager

My current favourite is producing big batches of slow-cooked chilli beef, which can have ingredients added or changed throughout a few days of eating. But today, I made a hot smoked salmon and avocado Caesar salad. I think the change in weather is making me eat less comfort food and use fresher ingredients.

Gabi, Editorial and Social Media Intern

Similar to Hannah, I make big batches of homemade soup to get me through the work week. My go-to recipe is a roasted tomato and red onion soup. All you need to do is roast 3-5 whole tomatoes and one red onion, add in some garlic, basil, sea salt and a drizzle of olive oil. Blend it all up with chicken or veggie stock and you’re good to go! I also have an apple and almond butter snack most days, so simple and delicious with a sprinkle of cinnamon.

What are your go-to weekday meals? Share with us in the comments below…

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney. READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney. READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney. READ MORE BY Sonya Gellert

You decide

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