This is a Sponsored post written by me on behalf of Sargento Foods, Inc.. All opinions are 100% mine.
Over the past few weeks, I’ve seen dozens of blog posts and even more Pinterest pins about what to pack in your kid’s lunchbox. It’s that time of year so it’s to be expected, but what about the rest of us? Do adults not deserve delicious lunches too?
A recent survey revealed that a third of North American employees don’t take a lunch – and half of those who do eat at their desk. I’ll admit to eating at my desk more often than not, but no lunch at all? That’s just unthinkable. At the very least, I need to stretch my legs mid-day and I almost always bring a fresh, nutritious lunch that I look forward to all morning. That’s why I agreed to partner with Sargento to create a recipe for their “Take aReal Lunch!” campaign.
These grilled asparagus and provolone flatbreads are super simple to make – they take less than a half hour – and they keep great in the refrigerator all week. They’r also delicious eaten at room temperature, so if you don’t have access to a refrigerator or microwave at your office you can still enjoy them. Just pack them up with an ice pack in the morning and you’re good to go!
A barbecue grill mimics the hot, dry heat of a pizza oven, helping these flatbreads to bubble up and get a beautiful char. The grill also gives them a subtle smokey flavor that pairs perfectly with provolone cheese. I use the ultra thin cut since it gives you just the right amount of cheesy flavor without being too heavy or greasy – after all, you need to get back to work after lunch, so you don’t want something that will leave you needing a nap!
Seasoned ricotta keep that flatbread from being too dry, and a tangle of shaved asparagus keeps everything light and fresh.
Super simple, but so, so good. Everything just works together perfectly. You definitely won’t be tempted to skip lunch if you have one of these!