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Lunch

Explore 2838 recipes, 9 projects, 84 articles, 46 galleries, 124 videos, and more

S'Mores Sandwich

How could this giant s’more possibly taste even better than it sounds? Simple – the chocolate spread includes hazelnuts. Everyday Food editor Sarah Carey spreads a sandwich you’ll want in your lunchbox.
Source:Everyday Food with Sarah Carey
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Worcestershire Lentil Salad

Other Ideas:
Lentils, Side dishes
Ingredients
  • I medium onion, finely diced
  • 1 carrot, peeled and finely diced
  • I stalk celery, finely diced
  • 1 bay leaf
  • Kosher salt and freshly-ground black pepper
  • Extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon Worcestershire sauce
  • 1 bunch upland cress or watercress or arugula
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Mexican Creamed Corn

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Broccoli and Chickpea Salad

I'm a huge fan of eating healthy, but if I don't have the right choices on hand, I often reach for, oh, I don't know -- cheese and salami (tasty but not exactly healthy). To combat that impulse, I keep a healthy option in my fridge. This recipe totally fits the bill; I would eat it for a snack, lunch, or even a light dinner. Bonus: It travels really well, so why not make it for your next potluck or picnic?
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Steak Salad with Goat Cheese

Time:30 mins
Ingredients
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grainy mustard
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons olive oil
  • coarse salt and ground pepper
  • 1 pound skirt steak, cut crosswise into 2 equal pieces
  • 1/2 pound green beans, trimmed
  • 2 medium heads red-leaf lettuce, torn into bite-size pieces
  • 2 plum tomatoes, halved and thinly sliced
  • 4 ounces goat cheese, crumbled
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Spicy-Sweet Glazed Shrimp

Time:20 mins
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Frisee Salad with Lardons and Poached Eggs

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Ham-and-Swiss Quiche

Time:1 hour
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Kale and Farro Salad with Feta

Time:1 hour 20 mins
Other Ideas:
Farro, Feta, Grain salad, Kale, Mint
Ingredients
  • 1 cup farro
  • 2 cups packed torn Tuscan kale leaves (about 2 ounces)
  • 1/4 red onion, finely diced (about 1/4 cup)
  • 1/4 cup packed mint leaves, thinly sliced, plus whole small leaves for serving
  • Finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/4 cup crumbled feta, preferably French
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