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Lunch

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

Crunchy Fried Eggs on a Dandelion Salad

Ingredients
  • 6 tablespoons peanut oil, plus more for frying
  • 2 tablespoons white-wine vinegar
  • Coarse salt and freshly ground pepper
  • 1 large white onion, peeled and very thinly sliced crosswise
  • 1/3 cup milk
  • 1/3 cup all-purpose flour, for dredging
  • Pinch of paprika
  • 4 large eggs
  • 14 ounces very tender yellow or green dandelion leaves, trimmed, rinsed, and chilled
  • 1 tablespoon finely chopped shallots
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Buffalo Chicken Wrap

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Crisp Pita Salad

Time:20 mins
Ingredients
  • 1 pita, split and torn into bite-size pieces
  • 1 Zaatar Spice Blend
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1 head romaine lettuce, torn
  • 1 English cucumber, halved lengthwise and thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1 1/2 cups fresh parsley leaves
  • 1/3 cup fresh mint leaves, torn
  • 2 scallions, sliced
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Shrimp-and-Mint Summer Rolls

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Grilled Brioche with Warm Fruit

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Edamame

Other Ideas:
Appetizers, Asian, Edamame
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Grilled Asparagus and Ricotta Pizza

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Roasted Vegetable Salad with Prosciutto and Cheese Crisps

Ingredients
  • 1 package (10 ounces) button mushrooms, trimmed and quartered
  • 1/2 medium red onion, cut into 4 wedges through core
  • 1 unpeeled garlic clove
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 2 1/2 ounces thinly sliced prosciutto
  • 1 piece lavash bread or a 10-inch flour tortilla
  • 1 cup grated Gruyere cheese
  • 2 tablespoons fresh lemon juice
  • 7 cups baby arugula (5 ounces)
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Bibb and Parsley Salad with Anchovy Dressing

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Minted Pea Soup

Ingredients
  • 2 teaspoons olive oil
  • 4 shallots, sliced
  • 1/2 pound waxy potatoes, peeled and cut into 1-inch pieces
  • 2 cups chicken stock, preferably homemade
  • 1 10-ounce package frozen peas
  • 6 ounces snow peas, trimmed and cut in half crosswise
  • 1/2 cup fresh mint leaves, loosely packed
  • Salt and freshly ground pepper
  • 2 slices white bread, cut into 1/2-inch cubes and toasted until golden brown, for croutons
  • 1/4 cup pea shoots (optional)
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