Break out of your lunch routine with one of these simple, delicious mid-day dishes.
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.
Smoked sun-dried tomatoes give this sandwich a meaty taste and texture.
Sweet corn and spicy jalapeños add Southwestern flavor to this spuds-and-greens skillet supper.
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.
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.
Morels lend an earthy, smoky flavor to a seasonal grain dish featuring fresh asparagus. Look for semi-pearled farro, which cooks in just 20 minutes, for this recipe.