Dinner SOS: I Need Healthy Recipes to Cook Between Work Trips

ON THIS WEEK’S episode of Dinner SOS, food director and host Chris Morocco is joined by associate food editor Rachel Gurjar to help caller Megan make cooking between her back-to-back travels easier.

Megan is a senior editor at Condé Nast Traveler. She gets to travel to some pretty incredible places for work and when she’s on the road, she dines out everywhere from local street food spots to some of the world’s best restaurants. But when Megan gets home, she craves getting back to a healthy eating routine as quickly and easily as possible before departing again. She loves shopping at her local greenmarket but struggles to buy the right balance of produce to help her create vegetable-forward meals between trips—but not come home to a fridge full of moldering food.

Chris brings in associate food editor Rachel who’s known in the Test Kitchen for her home-cooking hacks like pre-chopping and blanching vegetables or freezing minced garlic. Rachel suggests that Megan try her Red Curry Chicken Salad which uses store-bought rotisserie chicken and pantry ingredients like red curry paste (Maesri is our go-to brand!). The recipe is especially versatile—Rachel recommends eating the chicken mixture in a sandwich, over a salad, or as lettuce wraps.

Chris suggests a few flavor-packed items to keep handy in the fridge: quick-pickled vegetables, a long-lasting Miso Tahini Ranch dressing, and pre-roasted nuts. When Megan returns from her latest trip to Canada, she has a meat hangover—a few too many meals featuring bison—and is eager to eat some vegetables. Listen to hear what she decides to make to satisfy her produce cravings and ease back into routine.

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