When you want to eat the lunch you are packing for the next day, you know it’s a damn good lunch!

Top: labneh with dill, cucumber and feta; red and black grapes

Bottom: falafel (From a mix, so sue me, but Jerusalem brand is the best I have ever tasted. Take it from a Lebanese girl!); sauteed cauliflower, mushroom and green onion. (I got this before-bento-was-cool container at Goodwill a few weeks ago for 50¢. It’s nothing special, but I love that the divider is permanent, not movable like the HK box. I don’t have to worry about leakage.)

To make labneh (Lebanese yogurt cheese) place a coffee filter in a small strainer. Place the strainer over a bowl. Put a cup or two of plain yogurt in the filter. Let drain for 24 hours in the fridge. Discard liquid in bowl. You can eat this as is or add salt, pepper, herbs, chopped veg, diced fruit, etc. This is wonderful on crackers, toast or bagels.

I only wish I could have made some hummus, but, alas, I had no chickpeas.