Lunch
2815 recipes found
Stuffed Peppers With Red Rice, Chard and Feta
This filling of red rice, greens and feta, seasoned with fresh mint, is hearty and works very nicely with red peppers. Once your rice is cooked and greens are blanched it’s easily thrown together.
Mushroom Melt With Parsley Pesto, Kale and Arugula
A vegetarian sandwich that is light on the melt and generous with the greens. This vegetarian sandwich can be made in the oven, a toaster or in a panini grill. I use the toaster.
Pan-Fried Risotto Cakes
Bruschetta With Smashed Beans, Sage and Kale
This is comfort food — a generous spoonful of thick beans seasoned with fresh sage on top of a substantial slice of garlic toast. To make a meal of it I top the beans with seasoned greens and a little Parmesan.
Lentils With Ginger and Lemon Flavor
Grated Carrot Salad With Dates and Oranges
The influences here are Moroccan. The orange juice brings out the sweetness of the carrots. The juices combine in a delectable way, the salad sweetened all the more by the dates and cinnamon.
Israeli Couscous and Spicy Herb Frittata
In Italy leftover pasta is often recycled into a frittata. I decided to do the same with some Israeli couscous that I had tossed with a spicy Yemeni herb and chili paste called zhoug that I found in Yotam Ottolenghi’s book “Jerusalem.” I liked the couscous with the chili paste better in this pretty frittata than I did on its own. You won’t use up all of the zhoug in the frittata but you will be glad to have the relish on hand to use as a condiment. Note that I do not cook my Israeli couscous in boiling water; I find that it becomes too mushy that way.