We love the unique combination of blueberries, edamame and goat cheese.
We chose flat-leaf parsley in this salad because it has a stronger herbal taste than its sometimes-bitter curly counterpart.
Mix it up with different flavors of hummus and different types of vegetables, depending on your mood.
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
And using the flavorful leafy carrot tops in it is like getting herbs for free.
Chicken & Veggie Quesadilla
This easy quesadilla recipe uses canned cooked chicken to save time.
it’s possible for you to also use leftover cooked chicken or turkey if you have it.
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
Dice the vegetables up to one day ahead for even speedier prep.
Lentil Bowls with Fried Eggs & Greens
Lentils are a quick and easy protein.
We like French green lentils, which hold their shape when cooked.
Loaded with black beans, kale and avocado, this recipe is as filling as it is nutritious.
you’ve got the option to also make the sweet potatoes and dressing ahead.
Serve with the simple peanut sauce for an easy lunch recipe that will impress kids and adults alike.
Topped with high-protein edamame and shrimp, this satisfying lunch will help you power through the afternoon.
Parmesan crisps act as another crouton-like elementuse store-bought crisps or make your own with ourParmesan Crisps recipe.
They’re great as meal-prep lunches to pack for work throughout the week.
Drizzle it all over this bowl of quinoa and roasted vegetables to make a satisfying vegan packable lunch.
For a twist, try stuffing the salad into the pitas rather than crisping them in Step 3.
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
Brie Passano
