Chicken Salad Sandwiches
Slow-poaching the chicken breasts keeps them extra moist.
Tuna Salad with Chickpea Puree
This chunky tuna salad—inspired by a traditional sauce from Livorno, Italy, of tomatoes, olives and capers—makes a very satisfying one-dish meal.
Kale Caesar with Rye Croutons and Farro
This reimagined Caesar salad substitutes kale for romaine, rye bread for the croutons and tofu for raw egg in the garlicky dressing.
Chicken Burritos with Black-Bean Salsa and Pepper Jack
Pepper Jack cheese looks innocent enough but adds a nice kick to these burritos. If you prefer a milder taste, use regular Jack instead.
Vegetable Sandwich with Dill Sauce
Stacked high with slices of tomato, onion, cucumber, avocado, and provolone cheese, this is a vegetable sandwich that even confirmed carnivores will love. You can add or substitute other fresh vegetables; radishes, spinach, or grated carrot go particularly well here. When you can't get good tomatoes, don't buy lousy, cotttony ones; use twice the amount of lettuce instead.
Sweet Potato Fries
If you can't find furikake (sold at Asian markets), substitute chipotle chile powder.
Pasta Salad with Grilled Vegetables, Parsley and Feta
Tangy Tomato Soup With Tarragon Croutons
Carrie Dove uses tarragon to flavor crispy croutons for this velvety, fresh-tasting tomato soup (basil or sage would also be delicious). The soup is terrific served hot or chilled.
Spinach Salad with Smoked Chicken, Apple, Walnuts, and Bacon
This delicious and satisfying salad calls for thick-sliced smoked chicken now available in the meat department of supermarkets. Of course, you can always use smoked turkey from the deli counter instead. If you like a more pronounced sweet-and-sour flavor, use another teaspoon of vinegar.
Chicken Shawarma with Green Beans and Zucchini
Simply rub chicken thighs with the spice mix and roast them in the oven.
Red Quinoa Salad with Brussels Sprouts, Apricots and Almonds
For this protein-rich, multi-textured salad, quinoa and roasted brussels sprouts are tossed with a mustard-shallot vinaigrette. The salad gets a delicate sweetness from dried apricots and a nutty crunch from toasted almonds. It’s perfect with roast chicken or stuffed into roasted squash halves.
Cranberry-Pumpkin Seed Energy Bars
These honey-flavored cereal bars with puffed rice and toasted oats, from Real Snacks by Lara Ferroni, make a great substitute for store-bought energy bars. They can be made with almost any mix of nuts and dried fruit.
Crab Salad with Mint Oil
Mario Batali’s seafood salad combines white beans and chunks of crab with a lively mint oil. The chef frequently makes this dish with poached rock shrimp in place of the crab.
The New American Grilled Cheese
The best grilled cheese is the gooiest grilled cheese, says author Laura Werlin: "After you bite into it, the cheese should stretch out past your face as far as your arm will reach. Otherwise, it's just not right."
Cream of Carrot Soup with Ginger and Curry
"Carrots and curry were born for each other and Michael Voltaggio’s cold carrot salad with Thai flavors at Ink., in Los Angeles, is so superbly crafted that I thought about it for days after trying it. On the home front, I love taking that inspiration and creating dishes like this one."—Andrew Zimmern
Mexican Shrimp-and-Avocado Salad with Tortilla Chips
This recipe is loosely based on fattoush, a Middle Eastern salad in which toasted bread is moistened by other ingredients, like tomatoes and cucumbers. Here, tortilla chips soak up the delicious salad juices.
Barley and Grilled-Vegetable Salad
Hearty Minestrone Soup
This satisfying soup from David Bull is an excellent source of fiber.
Israeli Roast Eggplant, Hummus and Pickle Sandwiches
Michael Shemtov and Stuart Tracy prepare this messy, incredibly tasty vegetarian sandwich, called a sabich, with vegetables, hummus, house-baked pita and herbs from a garden right behind the restaurant. “The sabich is Iraqi-Israeli, just like me,” Shemtov says. “It’s a personal dish.”
Fried Shrimp Flatbreads with Spicy Cardamom Sauce
Josef Centeno has done what few chefs do: developed a new kind of sandwich bread. Called the bäco, it’s a very supple flatbread. But his creative fillings, like the fried shrimp here with cardamom-chile sauce and herbed crema, are sensational on any kind of flatbread, or even rolled inside flour tortillas.