Lunch

Greens, grains, and protein combine in this healthy powerhouse soup recipe with brown rice and turkey sausage.

The sharpness of feta and the brightness of lemon juice take this hearty winter soup in a bold direction.

Think of this tart as a brawny quiche, perfect for brunch or dinner.

This recipe has everything you want in a meal: beans, rice, chicken. Done. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Butter lettuce, grown hydroponically, is a great way to add green to your cold-weather menus. This quick and easy salad is so tasty that you can throw some leftover roast chicken on top and call it a meal. We use store-bought walnuts here; for The Dandelion's recipe for spiced walnuts, go to bonappetit.com/go/walnuts.

Ginger has anti-inflammatory properties and can also calm an upset stomach. We love the heat it adds to this chicken soup recipe.

"American and British cooks don't know how far you can take an egg dish," chef Yotam Ottolenghi says. Here, he deftly elevates it to a different realm by flavoring spinach with melted leeks and scallions, baking eggs on top, and finishing with a dollop of yogurt and a drizzle of butter spiced with a smoky Turkish chili powder known as kirmizi biber (though crushed red pepper flakes will also work). Serve the dish in one large skillet or two small ones. "It's always nice to surprise people," he s.…

Pair fennel with jewel-like pomegranate seeds and power-packed quinoa for texture, and you have the hallmarks of a chef Yotam Ottolenghi salad.

Letting the hot steak rest over a platter of frisée serves to gently wilt the greens.

This gorgeous-looking salad, featuring Tuscan kale and brussels sprouts, is a bright alternative to more heavy sides.