Lunch

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.

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.