Even lunchtime can feel cozy and comforting with these recipes.
To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving.
For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).
Antonis Achilleos
Veggistrone
This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe.
Make them early in the week for grab-and-go meals when days are busy.
If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body.
Antonis Achilleos
If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.
Chicken Ramen with Bok Choy & Soy Eggs
Ditch the seasoning packet!
Homemade ramen may take more time but it’s worth it for the deep, impressive flavor.
With this vegetarian Reuben sandwich, you won’t miss the meat.
Pear, Gorgonzola & Walnut Salad
This pear and gorgonzola salad celebrates fall with its beautiful colors.
The light and refreshing vinaigrette offsets the tangy funk of Gorgonzola and the sweetness from the raisins and pears.
Antonis Achilleos
Look for a soup that contains no more than 450 mg sodium per serving.
Curried Chickpea Stew
Who says a meatless meal isn’t filling?
Packed with fiber-rich vegetables and chickpeas, this fragrant stew satisfies.
Kale & Quinoa Salad with Lemon Dressing
This kale-quinoa salad pops with different flavors and textures.
Roasted Veggie & Quinoa Salad
Jacob Fox
Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
