Cucumbers and radishes are the perfect, refreshing candidates for a salad that can improve while sitting in dressing overnight. The tangy, shallot vinaigrette I used as a marinade—just shallots, apple cider vinegar, olive oil and a big pinch of salt—is my go-to, and it never lets me down. With the addition of shrimp, briefly sautéed in Old Bay, it makes a quick and easy lunch to take on the go. More
If your office is anything like mine, which is to say, offensively freezing given the calendar date, then you likely share my affinity for soup in warm weather. Leeks, fennel, peas and spring onions make this something of a spring vegetable kitchen sink soup, so you can feel like spring while shivering at your desk. More
A quick Google search revealed that kale and tahini are not such original bedfellows, but the first time I tried a kale tahini salad it was a mind-blowing revelation. I added almonds and apricots, sticking with the Mediterranean flavor profile, and added some chicken as well to make it a more complete meal. More
Once you delve into the wonderfully complex world of homemade salsas, you'll never reach for the jarred stuff again, and sub-par pico de gallo will have you siesta-ing on the spot. Get started with these five great salsa recipes. More
Sitting overnight gives the orange flavors time to permeate the dish, offset by salty, fatty prosciutto, bitter raddichio, and balsamic. Every nutty grain of farro absorbs the bitter, tart and sweet flavors. More
If fattoush salad is not in your regular culinary vocabulary, add it now. This Mediterranean bread salad is crunchy, fresh, colorful, and, like most good Mediterranean foods, stunningly good in its simplicity. While fattoush almost always has cucumbers, tomatoes, herbs, and pita, there are tons of variations out there that can be easily guided by what's in your fridge. More
Chicken poached in coconut milk and stock becomes amazingly tender. The rest of this salad is all crunch: napa cabbage, cashews, and blanched asparagus and green beans, dressed in a simple soy vinaigrette. More
What's black, green and red all over? Your lunch tomorrow. Swap out pasta in this puttanesca riff with some sweet, shaved zucchini and crispy roasted potatoes to go with that bold, briny sauce. More
A win-win for a make-ahead salad is killing two recipes with one marinade. A simple citrus-soy dressing doubles as a marinade for the steak. If you're new to jicama, and couldn't pick it out of a veggie lineup, it's starchy, sweet and unfailingly crunchy. More
Unless you are a robot, allergic to nuts, or hate fun, chances are you, like me, have a giant soft spot for peanut noodles. The sauce is a balance of salty, sharp, sweet and rich, and just hovering between liquid and paste for the perfect amount of "noodle cling". I threw in some easy pickled bean sprouts for kick (and crunch) and some simply seared tofu. More
The mushroom marinade, a little spicy with a good dose of sharp mustard, doubles as your salad dressing, making this arguably as easy as throwing together a PB&J. This salad is composed of sturdy vegetables, so nothing will wilt before lunchtime. More
This soup has lots of flavor, and takes a lot less time to make than you may be imagining. Miso soup (just miso paste and boiling water here) basically makes itself while you're preparing the mushroom-scallion dumplings. The mushrooms are cooked with a bit of vinegar and soy sauce so they burst with dark, earthy flavors in the soup. That may sound like a lot of soy-on-soy action, but the lemongrass keeps it from being overwhelming. More
Super-toasty Israeli couscous is bombarded with flavors: roasted fennel and red onion, creamy feta, tart lemon and parsley. Let everything hang out in the fridge overnight, and you've got yourself an enviable lunchbox for tomorrow. More
While quinoa, a grain de rigeur these days, may work for me as part of a larger dish, I must confess: I find it to be somewhat boring and dry on its own. Knowing how healthy it is, however, I felt I should give it a fair shot in the spotlight. I wanted to make a quinoa dish that I would find exciting enough to eat at work, without immediately looking to the vending machine to fill any flavor quotas for dessert. More
Finally: a salad that holds its own with no need for dressing. Oranges and grilled lemon brighten up grilled escarole, adding enough acidity and flavor that you don't need to pour on dressing to add taste. A one-container salad that won't contain sad, soggy lettuce. More
A make-ahead vegetarian burrito that only gets better the second day. Wrap and go, and then microwave at work for a hot, cheesy roll-up that doesn't require a giant stack of paper napkins at your desk. More
Hosting a Super Bowl party this year? Don't miss out on the game (or more importantly, Beyonce's halftime show) by turning yourself into a line cook and assembling individual meals for each of your houseguests. Here are five, large, one-batch sandwiches that you can slice and divvy up in front of your TV, all of which should satisfy your pickiest, and hungriest, eaters. More
This is an ode to soup lovers looking for a meal in a bowl, with crispy fried chickpeas, tender chard and rice. Packed with antioxidants and fiber, it's also ideal for your eat-healthier, your-body-is-a-temple New Years' resolutions; no kale chips required. More
Sweet mango and Thai basil balance out a spicy dressing with lime and fish sauce in this bowl of noodle goodness. Fresh and bright, this flavorful dish won't leave you with post-greasy takeout blues. More
Vibrant tzatziki and tangy carrot salad improve overnight, making this the ideal DIY work lunch. Throw it together the night before and you're done. Start counting down until your lunch hour. More
Absolutely! Sounds delicious.
HilaryRN This dish can be served immediately at room temperature, or the next day, cold or reheated. The warm water in the sauce doesn't make it hot, it just helps to break up the peanut butter so it blends better.
Enjoy!
soyday not at all, I used sweet yellow miso (mild) for this recipe. Hope you enjoy!
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sorry about that! just added it in above. thanks for pointing that out!