Lunch
2806 recipes found
Simple Bouillabaisse
This appeared in a Times article called “Bouillabaisse and Chowders: An Eel-Soup Digression — Who Now Get the Best Vegetables and Fruits — A Dear Fish Market.” The author is unknown. You may halve the amount of oil if you find it alarming.
Soft Tacos With Roasted or Grilled Tomatoes and Squash
If you’ve got the grill fired up you can cook the vegetables in a grill pan. Otherwise roast the tomatoes under the broiler and cook the filling on top of the stove.
Intricate Green Gazpacho
Soft Tacos With Mushrooms and Cabbage
Two nutrient-dense vegetables combine forces in this delicious filling. Mushrooms are an excellent source of vitamins and many minerals, particularly selenium, copper, potassium, phosphorous, zinc, and manganese – and they contain a powerful antioxidant called L-ergothioneine. They're used medicinally throughout Asia for their immunity-boosting properties. They also contain more protein than most other vegetables, and their meaty texture makes them a perfect choice for vegetarians. Cabbage possesses phytochemicals like sulforaphane, which protects the body against cancer-causing free radicals, and indoles, which help metabolize estrogens. It’s also an excellent source of vitamins K and C, and a very good source of dietary fiber, vitamin B6, folate, manganese and omega-3 fatty acids.
Black Bean and Goat Cheese Quesadillas
For these quesadillas, I prefer to use my own cooked black beans, which I try to keep on hand in the freezer. Canned baked beans are also an option, but they are higher in sodium than home-cooked beans.
Tacos With Turkey Picadillo
Picadillo is a typical filling for tacos, enchiladas and chilies, traditionally made with ground beef. I lighten the sweet and savory mixture by using ground turkey breast.
Tacos With Black Beans and Chard
If you are looking to feed a crowd, one way to meet the challenge is to pick up a supply of corn tortillas and make a big pot of beans and some other dishes that are at home in a taco. Buy some salsa, or make your own, and your house will be taco party central. You can make fillings in advance and arrange in bowls or on platters. Then all it takes is warming tortillas in a microwave, oven or steamer, and guests can assemble their own tacos. These beans are great in tacos, but can also be eaten on their own.
Tomato, Kale and Mozzarella Sandwich With Parsley Pesto
This sandwich is an example of how you can get more vegetables into your diet and also get away from the drab ham and cheese you’ve been taking to work. It’s a stack of parsley pesto, Roma tomatoes, mozzarella and blanched kale on focaccia.
Tomato Chowder With Mollet Eggs and Croutons
Orecchiette With Basil and Pistachio Pesto and Green and Yellow Beans
The small ear-shaped pasta provides hollows for the delicious sauce to settle into. I’ve combined pasta, pesto and green beans before, but I’ve never used orecchiette, the small ear-shaped pasta. I cut the beans into small lengths so that everything is bite-size. I love the way the pesto settles into the little hollows of the orecchiette.
Spinach Soup With Pasta and Egg
Roasted Coconut Carrots
Carrots don’t have to be boring or lackluster. Roasting, which captures the carrots’ natural sweetness, is emphasized here with the aromatic sweetness of coconut oil. Cilantro, mint, jalapeño and lime ensure there nothing one-dimensional about this dish at all. Chop the herbs just before serving for the freshest flavor.
Eggplant Ragout
Chicken Livers With Raw-Scallion Sauce
Sweet and Sour Peppers Stuffed With Rice or Bulgur and Fennel
These sweet and sour peppers are great on their own, but they can also be filled. I like the filled peppers both cold, as sort of a salad, and warm. This is one instance in which fleshy red peppers work best.
Crunchy Calamari Salad
Tuscan Sandwiches
Caroline Rostang's Warm Truffle Sandwich
Eggplant Croques Monsieurs
Lentils With Smoked Trout Rilletes
A new take on surf and turf, with simply cooked lentils topped with smoked trout. This plate of lentils topped with quenelle-shaped spoonfuls of smoked trout rillettes is not your run of the mill surf and turf combo. It is inspired by a wonderful dish I ate at Buvette, a tiny, lively bistro in Paris. I was there in October, less than a week after I had eaten at its equally popular twin in New York, where the menu was almost identical, except this dish wasn’t offered on the New York menu when I was there (instead I enjoyed brandade). The lentils were simply cooked and came topped with a big scoop of the smoked trout rillettes, a great combo. If I were French I would make the rillettes with lots of butter, but this version has more of a Mediterranean sensibility. Use a fork, not a food processor, to mash the smoked trout, as you want the rillettes to have some texture. Any type of lentil will work here.
Roasted Vegetable Sandwich With Parsley Arugula Salad
Smoked Trout Salad, Cucumber and Roasted Pepper Sandwich
For this sandwich I use canned smoked trout — it’s packed in oil and not dry, so it lends itself to a mixture like tuna salad. I flake it in my mini-processor, then mix it up with a little yogurt and mayonnaise.
Salmon Sandwich Extraordinaire
Salmon replaces tuna in this old-fashioned sandwich.