lunch

Smothered in marinara sauce and oozing with with melted cheese, these meatball sliders are seriously indulgent snack food

A bowl full of nourishing, spice-filled broth, tender chicken, and an array of fresh garnishes

Don’t be fooled by the simple ingredients list in this salad – it has big flavor from crunchy pine nuts and fragrant fresh basil.

This recipe turns a traditional Tuscan side dish into a summery main course with marinated chicken, red onions and fresh baguette – all threaded on a skewer and perfectly cooked on the grill.

We take a fast-food favorite and add fresh ingredients, spices, and herbs.

While this pasta is packed with spicy sausage and lemon zest, the real star of the show is the noodles.

We trade lettuce or cabbage to lay our chicken, radish, scallions, clementine and almonds on a bed of shredded Brussels sprouts. Pack salad and dressing separately and toss together when ready to eat.

Perfectly portable for a potluck or a straight-to-table trip from the oven, this creamy kale and sausage pasta dish is hearty, filling and great for leftovers.

This spicy and sour soup preps you for flu season

These bite-sized seaweed-topped crostinis will satisfy any snack cravings.

This mushroom-based burger sacrifices none of the flavor as a delicious summer grilling asset.

This saucy spin on classic Buffalo wings is low-carb and flavor-packed.

Wrapping summer vegetables in foil is a no-mess, no-stress way to get dinner done.

This satisfying protein is easy to make, even when you don't have a traditional grill to cook atop.

Barley is a great medium to translate the smoky, nutty flavors in this recipe.

When it's too hot to cook, grab some tomatoes and make this cool soup.

Quick and easy yet packed with flavor, this is a crowd-pleasing appetizer you can serve year-round.

This plant-based, mushroom-topped flatbread is an appetizer that's meant to be shared.

Seared-till-golden halloumi cheese is the star of this meatless salad with arugula, lentils, zucchini and a perfectly balanced Dijon vinaigrette.

Somewhere between shio- and shoyu-style ramen, our version features a light broth with a splash of soy sauce and is topped with a colorful combination of chicken, egg, shredded cabbage, bean sprouts and scallions.

You don’t have to choose between pizza and quesadillas, this easy tortizza lunch incorporates the best of both.

This easy, hearty Roasted Vegetables & Goat Cheese Pasta Salad is delicious served cold (but great warm, too). Kitchen getting too stuffy for your liking in this summer heat? Head outside, fire up the BBQ and easily prep all your veg on the grill.

These saucy sirloin beef wraps come together in under 30 minutes for the ultimate easy dinner. TIP: Don't underestimate the power of herbs! For bright flavor in every bite, top these beef wraps with cilantro.

This cold soba salad makes the perfect packed lunch: The longer the noodles sit in the peanut dressing, the more flavorful they become.

Spicy-sour jerk seasoning is ideal for waking up protein-rich tofu in this delightfully tropical meal-in-a-bowl.

Crispy-chewy flatbreads made from chickpea flour are a popular street food in southern France, where it’s known as socca. Our version is topped with a creamy cashew sauce and a bevvy of veggies.

You can skip the takeout and make this easy dish at home in the same amount of time. This recipe is full of tender shrimp and fresh, crisp veggies all cooked in a mildly spicy sauce.

With chunks of wild salmon and fresh, nutritious kale, these gluten-free curry bowls are on the table in 30 minutes.

Wrapped in buttery lettuce leaves, this sweet and savory chicken is packed with dynamic flavor for an irresistible dinner.

These baked spinach-stuffed sweet potatoes topped with crispy bacon are hearty and delicious and packed with energy-boosting vitamins.

Queso fresco is a soft, mild cheese that you’ll find in Mexican or Latin American markets. Alternatively, use a mild feta — it’s brinier and a bit more assertive but just as delicious.

Lacinato kale, also called Tuscan or dinosaur kale, is widely used in Italian cuisine and packed with vitamins. It creates a sturdy salad that will hold up in the fridge much longer than those made with delicate lettuces.

Scrubbing the beets and leaving the skins on means you don’t have to peel them later, and slicing helps them to roast faster. The fish adds a delicately smoky note, while the chickpeas help boost the protein level of this creative fall vegetable salad.

A juicy, savory lamb burger is nestled into a fresh chopped Greek salad — no bun necessary. Instead of crumbled feta, we went to the next level and created an irresistible, creamy yogurt-feta sauce for drizzling.

Salty olives, sweet grapes and fresh herbs give ordinary chicken salad a tantalizing twist. Harissa paste gives it a Moroccan flair, but if you can’t find it, you can use a pinch of curry powder or skip it entirely.

The belly side of the tuna cooks up quickly, giving you melt-in-your-mouth fish in minutes. Wrapped up with buttery avocado and homemade wasabi mayo, these handheld tuna cones taste wonderfully indulgent.

A great beach-house snack.

Roasting tomatillos softens their sourness while adding a little sweetness, making them the ideal topping for chicken and zucchini. If you can't find poblano pepper, a red or green bell pepper can substitute.

Not your average quinoa bowl, this version spoons a warm sesame sauce spiked with refreshing orange over wild salmon and a bevy of tender veggies.

The crispy tofu paired with quinoa makes a quick and healthy meal. This dish is super flexible, too. Customize using ingredients you have on hand or follow using ours.

These halloumi tacos with are spicy avocado mash are an incredibly tasty vegetarian meal option.

These lettuce cups feature traditional Greek flavors that come together in less than 30 minutes, making it a great option for weekday meals.

Tender riced cauliflower makes the low-carb base for this comforting casserole that boasts southwestern flavors.

This nutritious salad hits all the marks for satisfaction: a variety of flavors and textures, ease of prep and balanced nutrition.

Ricotta, Parmesan and feta cheese commingle for ultimate creaminess in these turnovers made of flaky phyllo dough.

Top creamy baked sweet potatoes with spiced black beans, juicy tomatoes and fresh cilantro sauce for a new take on loaded potatoes.

We’ve upgraded the typical beans and rice with loads of toppings including cilantro, avocado and feta cheese. Feel free to customize it to your taste with any other chopped vegetables or herbs you have on hand.

This salad is filling and packed with an array of flavors and textures. The warming ginger dressing is the perfect complement to protein-packed chicken, tangy feta and crunchy pecans.

Jazz up your go-to tuna mix with our sesame, Waldorf and pesto variations. Use them to top salads, fill a lettuce cup or snack on with veggie dippers. Remember to check your tuna and mayo labels carefully to ensure you are selecting Whole30-compliant varieties.

Rich and creamy — and dairy-free — this curried butternut squash soup is seriously comforting and delicious.

Fresh, flavorful, and fast, these crunchy turkey lettuce cups are loaded with vegetables in a savory sauce.

This gluten-free Shrimp Pad Thai gives the Thai classic dish a low-carb makeover using spiralized cucumbers and carrots for the noodles.

Vibrant in color and loaded with flavor, this slaw is the perfect side for protein. You can prep it entirely at home and take it on the road – or take it camping, as Melissa Urban suggests in her book. If making it ahead, simply pack the salad, dressing and garnishes separately and toss together right before serving.

This salad, straight from Danielle Walker’s “Celebrations” cookbook, crams tons of texture, flavors, and colors into one bowl.

This simple salad is jam-packed with textures and flavors that makes every bite varied and satisfying.

Quiche is the perfect make-ahead recipe as it’s delicious warm from the oven, cold or even reheated the next day for a filling breakfast, lunch or dinner.

Move aside mayo-drenched tuna and egg salads. This deconstructed take on the standard fare uses Greek yogurt for a protein boost and delivers fresh crunch from the cucumber and almonds.

This nutritious and delicious cauliflower pizza is packed with flavor. Topped with colorful veggies, this is a dish that everyone will enjoy. Make it ahead and reheat throughout the week for an easy lunch or dinner.

The fiber- and protein-rich filling with tempeh and pinto beans is packed with flavor while a bonus tomatillo sauce gives this plant-based dish a zesty kick. Because they’re frozen separately, both the filling and sauce retain maximum flavor and texture when reheated. It’s like a taco kit in your freezer!

Who doesn’t love a rich, gooey pasta bake, especially when all the work was done weeks ago? In this freezer-friendly recipe, we undercook the penne so it’s perfectly al dente (never overdone) once baked. Garnish with parsley or basil before serving.

When eating plant-based, you don’t have to give up meaty, satisfying buffalo wings. Just sub cauliflower for the chicken and pair with a roasted tempeh salad to get all those familiar flavors, but with a nutritious boost.

Enjoy tacos with a seasonal fall twist by using pumpkin instead of meat. Featuring homemade refried black beans and guacamole, these tacos are uber satisfying.

This hearty salad includes a combination of savory and sweet flavors such as sweet potatoes, quinoa and black beans.

Chicken thighs contain more energy-supporting iron than chicken breasts, and they’re juicier and more flavorful. Here they work perfectly with sweet-savory pistachios and a rich citrus sauce.

Tuna is an excellent source of both muscle-building protein and inflammation-fighting omega-3 fats.

Chicken, veggies, quinoa and a zingy buttermilk dressing are perfectly matched in this meal in a bowl.

Heirloom cherry tomatoes come in so many pretty colors and shapes, like red grape, yellow pear and stripy round varieties. Choose whichever ones you like, because they’re all delicious with this tender tuna.

Covered with a tangy glaze, these chicken thighs stay juicy as they roast. And with just two pans to wash, you get a break on the dishes.

There’s something so good about a cheesy stuffed potato. Here, we’ve used sweet potatoes for a nutrient boost. Serve with lime wedges for squeezing over top.

The garlicky mayo on these burgers is so good, you may need to make a triple batch for all your sandwich needs. And the patties are a tasty meatless option you don’t have to fire up the grill for.

Beautiful beets and crispy chickpeas not only elevate this kale salad, they can be made in advance so you can quickly assemble it when ready.

Prep this easy plant-based sandwich in the morning and it will be delicious at lunch time. Pack ¼ cup of the hummus and the carrots sticks as a side.

This power bowl — topped with a creamy, homemade eggplant dip called baba ghanoush — is fresh and filling.