I recently made lunch for my mealshare partners, Natsuki and Jocelyn. I like to cook with dark leafy greens, vegetables and lean meats. For our lunch I sautéed swiss chard, blanched some string beans, and boneless skinless chicken thighs. I added some salad mix from the fridge at the very end.

I kept each part of my meal separate until my group met at Lang Courtyard. It was a great day with Natsuki and Jocelyn. We talked about class and cooking techniques. I got the idea for blanched string beans (how easy!) from one of Natsuki’s contributions. Overall, I think I enjoyed cooking for my group just as much as I enjoyed having a lunch prepared for me.

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