While cooking dinner the other night, I doubled the amount of pasta and made a crab-artichoke-sundried tomato pasta salad. The dressing is a simple red wine vinaigrette with basil and oregano. Nom! The recipe is adapted from one I put up on RecipeZaar.
Also in the box is carrots, snap peas with ranch dressing for dipping. Rosemary triskets, (in a baggy so they don’t get soggy.), laughing cow cheese cubes, watermelon cubes and vanilla yogurt topped with raspberries.
I had some pomegranate infused chocolate for dessert. I keep good chocolate in my desk drawer at work .