Week Two: The salads go marching two-by-two, hurrah, hurrah

Me – Monday:

• stir-fried prawns
• stir-fried calamari in sweet chilli sauce
• stir-fried purple onions
• red capsicum
• carrot
• pineapple (and a little of the juice)
• spicy Szechuan sauce for extra zing

I told J about this blog today. After she had a look at it, she said: I told a few people about our plan over the weekend, and mentioned that it's so good as it's a surprise as to what we both bring in. It's great to have the set days, and if the pattern needs to be broken, we are both flexible enough to understand.
I also noticed some staff members peering at the salad and commenting with envy, 'that looks delicious and so healthy!'
I am also enjoying learning the likes and dislikes of my co-worker, and also learning to make new things like quinoa, which I had never made before. We discussed how to cook quinoa, step-by-step, and later on my way home from work I bought some.
I had to giggle when she said she has to tell her husband, when he's peering into the fridge, 'no, that feta cheese is not for you... it's for my co-worker!' :-)

Me – Tuesday:

• 3 kinds of mushroom (Portobello, cap and oyster)
• corn kernels (tinned)
• grilled eggplant
• red capsicum
• green beans
• Persian feta
• splash of balsamic vinegar