42. Haemul pajeon (Korean Seafood Pancakes) crisp up beautifully in a skillet the next day, but also delicious cold. Pack the soy dipping sauce separately. 🫙 ❄️ 🔥

43. Green chutney chicken tucked into warm pita, wrapped in naan, or spooned over rice with a dollop of yogurt. 🫙 🔥

44. Paneer kathi rolls wrapped in parchment and foil so they stay warm on the way to work. They were practically designed for taking to lunch. 🫙 🔥 🌱

45. Larb—made with chicken, beef, lamb, or tofu—served over rice instead of delicate lettuce cups. It reheats surprisingly well. 🫙 🔥

46. EASY TACO BOWLS! Yesterday’s leftover meat + rice and/or beans, salsa, and whatever crunchy toppings you have. 🫙 🔥

47. Make a giant lasagna. Cut into individual portions and freeze for future lunches. Let the frozen brick thaw in transit (and the office fridge), then microwave at the office. 🫙 🔥

48. Greek chicken thighs plus the lemon potatoes that inspired them. 🫙 🔥

49. Mac and Cheese. Sometimes the leftovers are even better than dinner. 🫙 🔥 🌱

50. Bulgogi, however you’re feeling it today: tucked into lettuce wraps, piled over rice, stuffed into a sandwich, or simply eaten straight from the container. ❄️

51. Slow-Roasted Pork Shoulder repurposed all week in sandwiches, tacos, grain bowls, soups, or salads. 🫙 🔥

52. Enchiladas—one of the all-time great make-ahead lunches. 🫙 🔥

Pasta, noodles, and gnocchi

Photograph by Travis Rainey, Food styling by Emilie Fosnocht, Prop Styling by Christina Allen

53. Creamy chili crisp pasta made with just three ingredients. Greek yogurt and chili crisp create a glossy, spicy sauce in minutes. ⚡ 🌱

54. The easiest tuna spaghetti ever, proof that a pantry dinner can become tomorrow’s lunch. ⚡ 🔥