This Single Step Has Changed My Meal-Prep Attitude Forever

I have eaten hundreds of lunches that practically bored me to tears. Think: quinoa and sweet potato, with the addition of any other given vegetable—perhaps a sautéed pepper or some roasted broccoli. My ingredients were perfectly fine, but for some reason, every lunch fell flat.

The problem, I eventually realized, with many of my meals was that they were dry. More often than not, I opted for a cold lunch, only to find my once-fluffy rice or couscous remained clumped together and my vegetables were hardly inspiring. This bleakness led me to eschew meal prep and instead buy my midday meal. Finally, after getting lunch after lunch at DigInn and delighting in the assorted toppings (like garlicky aioli and herby pesto), I realized what was missing. Dressing wasn’t just for salads. I needed to make a sauce.