Lunch

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

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.

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.

A can of Indian-spiced lentil soup is the “sauce” on this potato-topped naan pizza.