Lunch

Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich "meat" in this deli classic.

A sweet-and-sour combination of cauliflower and apple is paired with melted Swiss cheese in a deli-style grilled sandwich. We’ve called for a panini or sandwich press, but you can also make it grilled-cheese-sandwich style in a skillet—just be careful when flipping it to make sure the filling doesn’t fall out.

These Blackened Tofu and Coleslaw Sandwiches make you want to marry them. After tasting the spicy, crispy tofu and tangy, creamy coleslaw on toasted, crusty bread, you’ll want to propose immediately.

Seasonal favorites with an Asian twist

Roasting concentrates the flavor of tomatoes, meaning you can make this soup with less-than-stellar, out-of-season tomatoes, and it’s still fantastic. (But make it when local tomatoes are at their best, and you’ll knock your own socks off.)

Tempeh stands in for beef in this vegetarian, fiber-rich version of a Reuben.

Meatless Mondays aren’t just for Mondays anymore, and Taco Tuesdays are certainly not just meant for Tuesdays! Enjoy these meatless tacos any day of the week.

These fun little flatbreads are a nice change of pace from pizza. All you need to do is crisp up store-bought flatbreads in a hot skillet and you are ready to add your own luscious toppings.

You’ll love this version of a Vietnamese street-food sandwich favorite.

This sandwich turns take-along food flaws—travel time, cramped packing quarters, moist ingredients—into assets.

When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week.

A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin.

Smoked sun-dried tomatoes give this sandwich a meaty taste and texture.

Wheat berries and dried white beans are cooked directly within this long-simmering soup, lending body and flavor to the broth.

Pull all those leftover condiments out of the fridge and pick your favorite to pair with this simple dish. Serve with steamed rice.

Slide fried eggs between tortillas slathered with refried beans, and you get this fun twist on a Mexican favorite that you can eat with your hands. Serve with your favorite prepared salsa.

Sweet corn and spicy jalapeños add Southwestern flavor to this spuds-and-greens skillet supper.

Parsley, toasted garlic, and lemon bring out red cabbage’s sweeter side in this surprising frittata combination.

Celebrate the start of summer with a frittata that makes the most of local squash and potatoes. We’ve called for fingerling potatoes, but any firm “boiling” or new potato variety will work.

Kale, mustard greens, and turnip greens can be used in place of the collards depending on which dark, leafy green looks freshest when you’re shopping.

Ground turmeric lends a hint of Indian flavor and a rich saffron color to this cheese-free frittata.

Maitake mushrooms, also known as hen-of-the-woods, ram's head, or sheep's head mushrooms, have a woodsy, smoky flavor that pairs well with roasted vegetables.