In honor of Small Kitchen College Brown Bag Week, we’re bringing you our ultimate BGSK lunchbox menu. There are many considerations to keep in mind when choosing which dish you’ll brown bag (check out our tips here). There’s portability, use of leftovers, prevention of afternoon snoozes, and of course, tastiness and appeal to those, whether they’d like to or not, who end up sharing a cubicle with you at lunchtime. In this menu we take a classic soup and sandwich approach. This kitchen sink-style veggie wrap makes good use of whatever you have lying around your fridge. If you don’t have any soup in the freezer just waiting for its chance to make it into your brown bag, this creamy gazpacho is quick and easy to prepare before work–simply toss the ingredients in the blender! Use some of those extra carrots for a nearly sugarless cake for dessert, and you might not end up at Starbucks come 4pm.