Warm Sweet Potato and Lentil Salad with Maple-Mustard Dressing; Packing Lunches for Long Days


Today is going to be a long day. Snow that’s slowly approaching on the radar may change my schedule for work–a 10 a.m. ceremony is already canceled, so keep your fingers crossed for meetings at noon, 1:30, 3 and 7 p.m., phew!–but either way, my meals are packed and prepped. Covering government meetings makes every other Tuesday challenging. I don’t particularly mind sitting in the board chambers, or listening to local elected officials volley ideas back and forth. There’s always something new to learn, and I feel so very fortunate to be a journalist. [Update: No meetings today!]

But honestly, if I can let you in on a little secret, what most concerns me is what I’m going to eat. With no microwave or refrigerator or even a table, what to pack for a lunch and/or dinner calls for creativity. I typically leave my lunch bag in my car for a few hours too, meaning nothing should be prone to spoilage. Peanut butter and jelly or banana is always a safe choice, but sometimes, I want some more vegetables, more flavor, more variety.

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Streuseled Sweet Potato Casserole


Just because Thanksgiving and all the leftovers have come and gone shouldn’t mean we can’t reminisce about our favorite dishes, let our mouths water and plan ahead for Christmas.

This sweet potato casserole is at the top of my list for holidays meals, rich and creamy, with a nutty crunch on top. It’s almost dessert before the actual dessert. After years of counting on this dish being on the table with my aunt, uncle, cousins and their children, for me, Thanksgiving isn’t right without it. When I wasn’t home with my family a few years back, I was thankful for this taste of home that I took to a friend’s.

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