Lunches to Make the Night Before and Bring to the Office the Next Day

When you’re in a rush in the morning, knowing that lunch is already ready can really make a difference. All you have to do is prepare it the night before, pack it in a container, and bring it with you to the office the next day. It’s a small habit that makes organizing your day easier and lets you get to your lunch break with something appetizing already waiting for you, without having to decide everything at the last minute.

Tuscan kale and chickpea burgers are a tasty idea for serving Tuscan kale in a different way than usual. The chickpea and vegetable mixture is intentionally left a little rustic, while cooking them in a pan creates a golden crust that makes them even more inviting. Make them the night before and bring them with you to the office: they’re easy to pack in your lunch box and simple to pair with a side dish or a sauce.

Turkey meatballs with coconut milk and curry are tender bites coated in a velvety, fragrant sauce, where coconut milk meets the spiced flavor of curry. Basmati rice completes the dish and soaks up all the sauce, turning them into a practical one-dish meal to make the night before and bring with you to the office for a lunch break that’s a little different from the usual.

Fennel parmigiana is all about the contrast between tender fennel, the melty provola center, and the golden, lightly gratinéed surface. Between the layers you’ll also find prosciutto cotto and Parmigiano Reggiano, for a rich but simple result. You can make it ahead, store it in the refrigerator, and bring a portion with you to the office the next day.

Farro and broccoli salad is a winter lunch box full of contrasts: farro meets broccoli, the savory flavor of sun-dried tomatoes and olives, the creaminess of gorgonzola, and the crunchy note of walnuts. You can make it the night before, store it in the refrigerator, and bring it with you to the office the next day for a practical lunch that’s anything but monotonous.

Pumpkin and Swiss chard quiche encloses a soft, silky filling of pumpkin, Swiss chard, cream, and Grana Padano in a thyme-scented shortcrust pastry shell. The contrast between the crumbly base and creamy center makes it especially inviting. You can make it ahead, cut it into slices, and bring it with you to the office the next day for a flavorful fall lunch break.