Lunch and Dinner

These spicy peanut chicken wraps are the perfect grab and go lunch. They're so good that they will definitely get into your regular lunch rotation!

Roasted stuffed peppers are a mainstay of tapas bars in Spain. In this fresh twist, we skip the oven and fill raw mini bell peppers with creamy sheep’s milk cheese or goat cheese and top with crispy serrano ham bits for a textural feast.

Clams are popular as warm tapas in Spain. Cooked with lots of garlic and sherry, they are always served with crusty bread to sop up the delicious juices. Use a dry or semi-dry sherry, such as Fino, and follow the Spanish maxim: Never cook with a sherry you wouldn’t drink.

Creamy, mild-tasting fontina cheese allows juicy blackberries to shine in this clean twist on a grilled cheese sandwich. Be careful when smashing the blackberries – they tend to squirt and can stain!

This hearty bowl is a staff favorite – we just love the pairing of the sweet and tangy raspberry sauce over savory chicken and crunchy vegetables.

Queso fresco (“fresh cheese”) puts a south-of-the-border spin on this American classic. The mild white cheese has a crumbly texture – perfect for sprinkling over salads. Try adding crumbled tortilla chips over top for added crunch. Or make tortilla strips easily by thinly slicing corn tortillas, tossing with oil and baking until crispy.

Pete Evans has taken the classic miso soup and replaced bland tofu with something that will please the whole family – meatballs! Here, he uses chicken, but any ground protein, such as pork, shrimp or beef, will work well. You can even gently poach a fillet of fish if you prefer.

Serve these noodle-filled lettuce wraps family-style with the toppings in separate small bowls so everyone can assemble their own at the table. Save any leftovers and enjoy as a salad the next day – simply chop the lettuce, toss with the toppings and drizzle with the sauce

Mango and beet add sweetness without overwhelming the delicate flavor of crab in this roll with fresh mint leaves.

Sweet, nutty cornmeal lends these baked chicken tenders a perfectly crisp coating. For more crunch, opt for medium-grind cornmeal, but if you like a smooth texture, choose fine ground.