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Lunch

Explore 2845 recipes, 9 projects, 84 articles, 46 galleries, 124 videos, and more

Pasta with Chicken, Tomato, and Feta

Time:15 mins
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Herb Panzanella with Tomatoes and Husk Cherries

Ingredients
  • 16 Sun Gold tomatoes, halved
  • 20 small husk cherries, husks removed, rinsed, and halved
  • 1/4 small red onion, very thinly sliced
  • Coarse salt and freshly ground black pepper
  • 5 tablespoons extra-virgin olive oil
  • 4 cloves garlic, crushed
  • 6 slices ciabatta or rustic Italian bread, torn into 1-inch pieces
  • 2/3 cup Tomato Water, or vegetable stock
  • 2 tablespoons white balsamic vinegar
  • 1 cup freshly picked herbs, such as, mint, basil, tarragon, chives, and oregano, chopped if large
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Minestrone with Collard Greens and White Beans

Time:40 mins
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • Coarse salt and ground pepper
  • 2 tablespoons tomato paste
  • 1 pound (about 2 bunches) collard greens, stalks removed, leaves coarsely chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red-pepper flakes
  • 2 cans (19 ounces each) white beans, rinsed and drained
  • 1 can (14 1/2 ounces) diced tomatoes, in juice
  • Grated Parmesan, for serving (optional)
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Bruschetta Pomodoro

Ingredients
  • 1 8-inch loaf round Italian bread, cut in half crosswise, and cut into 10 slices per side
  • 3 tablespoons extra-virgin olive oil
  • 4 to 6 Roma tomatoes, cut into 1-inch dice (about 3 cups)
  • 1/3 cup fresh basil leaves, cleaned, stacked in a pile, rolled, and cut into a fine julienne
  • 6 cloves garlic, 3 crushed and 3 cut in half lengthwise
  • 2 teaspoons coarse salt
  • Freshly ground black pepper
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Winter Minestrone

Ingredients
  • 1/2 pound dried cannellini beans
  • 1 dried bay leaf
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 carrot, peeled and sliced crosswise 1/4 inch thick
  • 1 celery stalk, sliced crosswise 1/4 inch thick
  • 2 teaspoons finely chopped fresh rosemary
  • 3 teaspoons finely chopped fresh thyme
  • 1 cup whole canned tomatoes, with their juice, crushed
  • 1 pound butternut squash, peeled and cut into 1/2-inch cubes
  • 1 medium russet potato, cut into 1/2-inch cubes
  • 1 bunch kale (preferably Tuscan), thick stems removed and leaves cut crosswise into 1-inch ribbons (about 8 cups)
  • 3-inch piece Parmigiano-Reggiano cheese rind, plus grated Parmigiano-Reggiano, for serving
  • 1 tablespoon coarse salt, plus more if needed
  • 1/2 teaspoon freshly ground pepper, plus more if needed
  • 2 teaspoons finely chopped fresh sage
  • 1/4 teaspoon crushed red-pepper flakes
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Spiced Chickpea and Tomato Soup

Time:25 mins
Ingredients
  • 3 garlic cloves, minced
  • 3 dried hot red chiles, chopped, or 1/2 teaspoon red-pepper flakes
  • 1 teaspoon ground coriander
  • 3/4 teaspoon coarse salt
  • 1/8 teaspoon caraway seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 1/2 cups crushed canned tomatoes, with juice
  • 1/2 cup drained jarred roasted red peppers, rinsed
  • 3 1/2 cups homemade or low-sodium store-bought chicken stock
  • Sour cream, for serving
  • Parsley sprigs, for garnish
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BLT

Ingredients
  • 1 small head garlic
  • 1 teaspoon olive oil
  • 2 fresh sprigs thyme, rosemary, or oregano
  • 1/2 cup Homemade Mayonnaise Homemade Mayonnaise, or prepared
  • 12 strips bacon
  • 4 slices white sandwich bread, such as pain de mie (Pullman), sliced about 1/2 inch thick
  • 1 small head Bibb or red-leaf lettuce
  • 1 to 2 vine-ripened tomatoes, thinly sliced
  • Salt and freshly ground black pepper
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Panzanella

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Creamy Tomato Soup

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Baked Eggs in Tomato-Parmesan Sauce

Time:40 mins
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