Plus, they highlight delicious spring produce like kale and carrots.
The toasted bread adds a nice crispiness that complements the softness of the fillings.
When you’re ready to eat, shake the dressing well, add it to the salad and toss.
Photo:Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
Keep prep time short by using rotisserie chicken (or leftover chicken) and a pouch of microwavable quinoa.
If you like a little heat, use pepper Jack cheese in the filling.
Flour tortillas are cooked right in the skillet with everything else.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Add them gradually to prevent them from sticking together.
For a slightly different flavor and firmer texture, swap out the flour tortillas for corn tortillas.
Chile-garlic sauce adds nice heat, while lime juice and zest brighten the flavor.
Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
Enjoy this quick dish warm, or serve it chilled for an easy lunch.
We like the firm texture and flavor of soba noodles, but regular whole-wheat pasta will work well too.
For a boost of protein, serve with shredded chicken or shrimp or tofu.
Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Crunchy Veggie Wraps
These vegetarian wraps pack perfectly for school or office lunches.
Leftover chicken can easily stand in for the chicken strips.
Traditional cabbage coleslaw works well, as does broccoli slaw for a slightly different look and flavor.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Microwaveable lentils need just a short time in the pan to finish cooking.
We like how the soft, runny yolk coats the dish.
Mix it up by trying it with canned chickpeas or black beans.
PHOTOGRAPHER: JEN CAUSEY, FOOD STYLIST: MELISSA GRAY, PROP STYLIST: SHELL ROYSTER
If you prefer a creamier texture, gently mash some of the beans as you stir everything together.
Fresh heirloom tomato pairs well with the slightly salty, creamy burrata and tangy balsamic vinegar.
Smashing some of the chickpeas into the tuna enhances the texture and helps hold the filling together.
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
It combines cucumber salad, hummus, pita and more for a satisfying work lunch.
Refrigerated cheese tortellini bulk up the soup and cook in just minutes.
The tortellini can be delicate, so be careful when stirring the soup to avoid them falling apart.
Served over baby spinach, this is the perfect easy and light lunch or dinner salad.
Serve this ultra-quick recipe with brown rice or soba noodles on the side.
Parmesan crisps act as another crouton-like elementuse store-bought crisps or make your own with ourParmesan Crisps recipe.
Diana Chistruga
The base of the soup is prepared in advance and stored in separate containers.
When youre ready to enjoy it, simply add the broth and heat it in the microwave.
Cover and let the soup stand for 10 minutes before serving.
Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
We use rotisserie chicken (look for unseasoned to keep sodium in check!)
to simplify things, but any leftover cooked chicken will work.
The extra dressing is delicious served with grilled vegetables.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Pulling out the insides of the bread makes a nice pocket for the filling.
Use those bread pieces to make breadcrumbs or croutons.
The filling spread can be made ahead of time, which makes this recipe great for meal prep.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
Refrigerated garlic and ginger pastes help keep prep to a minimum.
The tahini-lemon mixture adds brightness and a nutty flavor to the wrap.
To julienne beets, cut them into thin rounds, then slice the rounds into matchsticks.
Or to save time, simply grate the beets on the largest holes of a box grater.
Red-wine vinegar brightens the dish, while feta adds a tangy, slightly salty flavor.
Cucumber Salad Sandwich
Who said you couldn’t put a salad on a sandwich?
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Flavor this creamy cucumber filling with your favorite fresh herbs, tangy feta cheese and lemon.
If you like crispy bread, toast it first for extra crunch.
Dillon Evans
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Ali Redmond
Photographer: Rachel Marek, Food stylist: Annie Probst
Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Claire Spollen
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
Antonis Achilleos
Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek
Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster
PHOTOGRAPHER: JEN CAUSEY, FOOD STYLIST: MELISSA GRAY, PROP STYLIST: SHELL ROYSTER
Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell Royster
Photographer: Rachel Marek, Food stylist: Lauren McAnelly
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
