Staff Meals

I have been making lunch for the office team on Tuesdays and now Wednesdays, when we have exec meetings. I love to cook and feed the troops. I have made a Greek salad with grilled shrimp, vegetable curry, and tuna Nicoise salad, and I try to make some chocolate chip cookies or banana cakes for snacks.

This past week, I made two new salads: a roasted half salmon topped with a salad mixed with miso dressing on the side. I am definitely making these salads again. They are from the NY Times, which has the best recipe app out there.

Cucumbers and Avocado Salad – this is for four, I made it for 15.

  • 2 scallions, thinly sliced
  • 1 pound cucumbers (long seedless cukes)
  • 2 ripe avocados


  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon granulated sugar
  • 1½ teaspoons soy sauce or tamari
  • ½ teaspoon red-pepper flakes

Make the dressing and set it aside. Slice the cucumbers and put them in a bowl. Cut the avocados in half, remove the pit, and then crisscross the avocado meat using a knife. Scoop the cubes into the bowl. Toss in the scallions and set aside. Mix in the dressing, put the toasted sesame seeds over the top and serve.

Watermelon Thai Salad- this is delicious!

  • 2-2 Thai bird’s-eye chiles cut into slices (depending on how much heat you enjoy)
  • 3 tablespoons light brown
  • ¼ cup fish sauce
  • 3 tablespoons freshly squeezed lime juice – or more if needed.


  • ½ cup home made or store-bought fried shallots – I went with the store bought
  • 3 pounds seedless watermelon cut into 1-inch chunks
  • ½ small red onion, thinly sliced
  • 1 small cucumber, halved lengthwise and cut into ½-inch slices
  • Large handful of roughly chopped mint leaves
  • Large handful of roughly chopped cilantro leaves
  • ½ cup roughly crushed or chopped roasted peanuts

Make the dressing and set aside. Cut everything up and mix into a bowl, toss in the dressing.

All winners!