Lunch

The first thing you should make with sweet summer corn.

The most vibrant pesto isn’t just about the ingredients; it’s also about the order in which you blend them.

With minimal filler, tons of crab, and bold spice, these crab patties are the ones to beat.

Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.

Like an energizing matcha chia pudding, two-for-one roast chicken, and tofu that keeps on giving.

Celebrate the best of the season—zucchini, tomatoes, corn, and more—all in one pot.

These make-ahead ribs are baked in the oven for ease, then grilled to a lacquered char.

This tangy chilled soup is basically summer in a bowl.

Toss the peppery greens with Italian plums and Parmesan, roasted Meyer lemons and avocado, grilled broccoli and herbs, and more.

Black bean smash burgers, grilled bulgogi tofu on a bun, mushroom-barley patties, and more great vegetarian recipes.

Cream cheese and olive, Swedish shrimp salad, cucumber-chutney, and more sophisticated takes on these dainty bites.

With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.

Roasted cauliflower with feta and dates, creamy tahini chicken salad, a clean-out-the-fridge kale number, and more.

The best salad is really a deconstructed Italian sandwich, complete with an oregano and red wine vinegar dressing that tastes just like how your deli does it.

With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.

Double, triple, or quadruple the recipe and freeze for later.

Spiced chicken, charred peppers, and gooey cheese—these never-soggy quesadillas are a favorite for a reason.

This golden chicken broth starts with two parts roasted wings and one part poached legs, resulting in robust flavor with the tenderest meat.

A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.

A blended soup for kids who don’t want to “see” their vegetables—or anyone else looking for a steamy bowl of chicken soup comfort.

This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.

The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.

A coffee vinaigrette to wake you up, a preserved lemon dressing to make things bright, and more great ways to coat your greens.

Spicy tinned salmon (or tuna!) is a fast track to flavor in these simple hand rolls—particularly when mashed with some oil from the can and a slick of mayo.