Lunch

The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

If we had to give this toast a bunch of random personality traits, we’d describe it as a rule-breaking hothead with a softer side.

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan.

You've never met a better, brighter riff on the classic Caesar than this raw broccoli twist.

Why make a marinade and a dressing when you can make one tangy, spicy-sweet sauce that works as both?

Few ingredients have such a stellar deliciousness-to-affordability ratio, and the best part about starting a soup with dried beans is that they create their own incredibly savory broth as they cook.

Freekeh is green wheat with a slightly smoky flavor we love, but any whole grain you have on hand will work.

These hot little nuggets of chicken are seasoned to perfection and topped with fried chiles.

Crispy fried garlic on top, garlic oil leftover, and rice fried up in all of it. Garlic heaven.

Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.

Crusty, juicy sliced steak + a fully-loaded salad = what we want to eat most nights of the week, TBH.

It's an actually-satisfying lunch that won't have you hunting for snacks at 4 p.m.

This garlicky carrot top pesto can be used in dozens of ways (pasta sauce! salad dressing! dipping sauce!) aside from pizza.

The most delicious solution to summer squash fatigue.

Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.

This summer grain salad is extra tart due to lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.

Cold noodles are the ideal canvas for jammy roasted tomatoes in this light summer dish.

Crunchy, salty, sweet, and vinegary, this is more of a salad than a slaw.

This recipe is a great way to showcase the eggplants and basil you just hauled from the market.

The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!

Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.

Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.

The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!

This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken.