Lunch

Toss the peppery greens with Italian plums and Parmesan, roasted Meyer lemons and avocado, grilled broccoli and herbs, and more.

Black bean smash burgers, grilled bulgogi tofu on a bun, mushroom-barley patties, and more great vegetarian recipes.

Cream cheese and olive, Swedish shrimp salad, cucumber-chutney, and more sophisticated takes on these dainty bites.

With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.

Roasted cauliflower with feta and dates, creamy tahini chicken salad, a clean-out-the-fridge kale number, and more.

The best salad is really a deconstructed Italian sandwich, complete with an oregano and red wine vinegar dressing that tastes just like how your deli does it.

With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.

Double, triple, or quadruple the recipe and freeze for later.

Spiced chicken, charred peppers, and gooey cheese—these never-soggy quesadillas are a favorite for a reason.

This golden chicken broth starts with two parts roasted wings and one part poached legs, resulting in robust flavor with the tenderest meat.

A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.

A blended soup for kids who don’t want to “see” their vegetables—or anyone else looking for a steamy bowl of chicken soup comfort.

This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.

The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.

A coffee vinaigrette to wake you up, a preserved lemon dressing to make things bright, and more great ways to coat your greens.

Spicy tinned salmon (or tuna!) is a fast track to flavor in these simple hand rolls—particularly when mashed with some oil from the can and a slick of mayo.

The tastiest way to eat a pound of kale.

The ideal sick-day soup, with a cozy broth and tiny pasta.

This riff on the Laotian classic comes together in 20 minutes.

Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).

This comforting noodle soup mimics the umami of tonkotsu with none of the meat.

A melty layer of chopped leftover turkey and cheese centers these post-Thanksgiving sandwiches.

Aided by jarred bouillon paste and some spices, the flavor of this baked tofu is intriguingly complex, and good enough to eat on its own.

Soaked, dried chickpeas, blended with a flurry of herbs and spices, are key to the best homemade falafel.