Lunch Recipes (Most Popular)
Eating dinner alone, craving sushi but not wanting to sit alone at the bar, order take-out or get supemarket-style rolls? This makes 2 decent-sized rolls of sushi which can be filled with anything you like. For simplicity's sake I love crabstick (surimi) and cucumber sticks in mine.
My mom loves to eat ratatouille, and would make this over the Summers when the veggies were perfect and it was too hot for stovetop cooking!
This is wonderful all on its own but equally good over rice. It's also one of those gems that gets better the next day!
No shortage of garlic or onion in this bowl of goodness! Low in calories and fat, but you'd never know it based on it's luxurious texture.
Maslin bread is a coarse, fairly dense mixed-grain dough that's perfect for spreading with cream cheese, jam or topping with cold cuts and pickles. This version is on the sweeter side, using both honey and molasses, but it retains it's rich character through additions of seeds, coffee and cocoa powder.
My take on Toronto's Fresh restaurant's French Mushroom Soup, which takes advantage of dried exotic mushrooms, creminis, a myriad of spices and their fabulous, fat-free vegetable stock. Blended smooth, this is a hearty, warming meal all on it's own.
My mom's blend of German and Polish cabbage soups: peppers and onion perk up an otherwise basic formula that's wonderfully warm and filling on a Winter's day. About 2 1/2 cups per serving.
A rich, flavourful puree of buttery leeks, onions, potatoes and parsnip adapted from Home Grown Harvest. Garnished with garden fresh chives and chive blossoms, this warming, hearty meal is perfect for the first brisk day of Fall.
Baked Bao are stuffed with a hoisin-soaked turkey mixture and baked to golden perfection. Hot or cold, they're a treat for lunch or an after school snack!
Fresh, local corn gets roasted to bring out even more of it's natural sugars before teaming up with homegrown tomatoes and peppers in a tangy, sweet relish perfect for canning.
This is the great, ultimate combination of frat parties and Super Bowls everywhere: pizza and beer! The beer gives the dough a nice yeasty flavour without the need for any rising or kneading. And don’t worry about the alcohol in the beer if serving to kids — it disappears in the baking.
A great warm main-dish salad made of roasted potatoes and vegetables tossed with tangy balsamic vinegar. The goat cheese can be omitted for vegans wishing to try this.
This is a great BBQ or picnic side, or a vegetarian entree dish! Quinoa is a great and versatile gluten free grain to use, full of protein and fibre.
Delicious and vegetarian, wonderfully flaky pockets of seasoned TVP make this a sizzle on your tastebuds! For a less spicy version, omit the Tabasco.
A hearty, exotically-spiced soup with saffron, curry, ginger and even sweet orange notes. Vegan, but with nutty chickpeas and a ton of vegetables and grains you'll never miss the meat. This also freezes well.
Serves 4 as a lunch entree, and keeps really well in the fridge for 4-5 days! Red quinoa, aside from being a complete protein, is higher in B vitamins than white and is a good source of magnesium and zinc too.
This is a pretty simple slow cooker stew which is easy to taylor to what you like and have in your fridge, Add frozen peas or canned beans, turnip or used sweet potatoes. Just good 'ole comfort food.