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).
Cucumber Sandwich
This creamy, crunchy cucumber sandwich recipe strikes a lovely balance between decadent and light.
Photo: Carolyn Hodges, M.S., RD
Removing the crusts makes it more delicate than your average sandwich.
Piled-High Vegetable Pitas
Fresh, bright flavors come alive in these easy vegetarian pitas.
These pitas would also work well with whatever leftover cooked veggies you have on hand.
Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Ruth Blackburn
No need to warm the roasted veggies up; this recipe tastes great chilled or at room temperature.
Chickpeas and edamame add substance, and an herb-filled buttermilk-avocado dressing makes this salad really special.
Serve it on its own for a light vegetarian meal or add grilled chicken for an easy weeknight dinner.
Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Ruth Blackburn
Green Goddess Sandwich
This green goddess sandwich is a fresh and satisfying sandwich.
The dressing packs a flavorful punch with capers and lemon juice.
The cucumber and sprouts add nice crunch, and the seasoned avocado brings in the creaminess.
They require minimal prep and can be customized to your taste.
Serve with toasted pita brushed with olive oil and sprinkled with dried oregano or za’atar.
Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.
Serve it open-face on toasted bread or scoop it on top of fresh salad greens.
The easy roasted veggies are based on a popular recipe from our sister magazine (see Associated Recipes).
it’s possible for you to also sub in an 8-ounce microwaveable quinoa pouch to minimize cooking.
Victor Protasio
Served with whole-wheat pita and prepared hummus, it makes a filling, yet healthy lunch.
If you have a sensitive palate, you’re free to cut back on the spices.
Be sure to use seasonal squash for the best squash flavor.
Serve the duo for a comforting and easy weeknight dinner for the family.
The soup keeps well in the fridge, so save leftovers for lunch or dinner later in the week.
Leftover chicken, tofu or canned beans can be swapped in for the shrimp.
