Main

Oil-Packed Tuna, Hard-Boiled Egg, Roasted Fennel, Tomatoes, Tapenade and Greens Lots of cookbooks offer creative ideas for kids' lunches, but what about the rest of us? Lunch can get tiresome for adults, too, so I decided to create a few sandwich recipes for an older crowd—ideas that will get you out of your same-old-sandwich rut, amp up your midday nutrition, and energize you for the demands of the afternoon. If you want a change of pace, this recipe is for you! It's basically egg salad dressed up for an evening out, and it's absolutely delicious! It's loaded with omega-3 fatty acids that keep the brain sharp and help performance, plus protein from the tuna and egg and antioxidants from the fennel; the flavor is over the top! Cook the fennel over the weekend, so you have it on hand to enjoy during the week.

Brussels sprouts, pancetta, and pasta were made for each other. The key is to get a good char on the Brussels sprouts, which helps balance the richness of the porky, eggy sauce.

Because this dough is eggless, it has great al dente texture. If you can't find durum wheat flour, all-purpose will work well, too.

Lush pork, toothsome noodles, and a heady broth you can't stop slurping—it's no wonder ramen joints are drawing droves of diners, off-duty chefs, and seemingly everyone on your Instagram feed. Bringing shoyu ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

Chilled Rice Salad with Avocado, Tomatoes and Black Beans Who says white rice isn't healthy? Just look at the nutrient profile of this dish, and you'll surely change your mind. This chilled rice salad is chockfull of veggies, loaded with flavor, and a nice source of fiber and contributes valuable heart-healthy fats to the diet. Plus, it looks beautiful on the table! In particular, this dish is a favorite among the teenage girls in my household because, I am told, "It makes us feel healthy!" Who can argue with that? When you purchase the sun-dried tomatoes, choose those packed in olive oil, because you'll use the oil in the recipe. The rice salad will last 3 days in the refrigerator and makes a delicious lunch or summery dinner.

"Set sun-dried tomatoes on paper towels to soak up some of their oil so the dish doesn't get greasy," Bemis suggests.

The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.

"This looks impressive, but it's simple to whip up," Bemis says. "It goes great with crusty bread and champagne."

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

Chicken, Red Grapes, Walnuts, Dill, Scallions, Radishes and Arugula When my mom comes to visit on a busy weekday, I want to make a quick yet nutritious lunch for the two of us. Chicken salad is a classic I can usually whip up using ingredients I have left over in my refrigerator. But this recipe is what I call a "basic made better." With less fat than traditional chicken salad, more protein and a lot more flavor, this luscious salad can be enjoyed on anything from a baguette to marbled rye or served in a pita or atop a bed of mixed greens with a side of cornbread. You can't go wrong! And it is all the better if you have cooked chicken on hand. Either way, you can make this satisfying lunch in a snap.

Curried Potatoes and Spinach in Naan The flavors of Indian food are magical. They dance on your tongue, and the spice blends transform basic meat and vegetable dishes. Those spices also contribute to good health. Curcumin, a compound in curry, may have the power to lower breast cancer risk. Turmeric, another component of curry and nicknamed the "spice of life," may treat inflammatory diseases and protect our brain as we age. This Indian-inspired alternative to the standard sandwich will get you refueled in no time! Rich in protein and complex carbohydrates and packed with nearly a day's worth of vitamin A, this meal is complemented perfectly by a cooling cucumber-yogurt sauce. You could also serve this for supper, paired with a nice carrot-ginger or lentil soup.

To ensure the snow-white color of this soup, don't let the onions brown.

Key when making this batter: Be sure your beer and club soda are ice cold, and chill the batter if prepping ahead.

"This dish was on our opening menu and still makes an appearance whenever we can get fresh skate wings," says Evans. His method also works with skinless turbot, flounder, or sole fillets

Serving a perfectly cooked, crisp-skinned piece of fish in a seasoned lime broth lets you get a spoonful of bright flavor in every bite.

An invigorating hit of citrus brings together crisp apples, toasty bread and nuts, and sharp cheese, making this one of our favorite recipes this year.

This dish is only as good as the crab it's made with; buy the best you can get.

As co-chefs, Hudman and Ticer see each other daily, but the old friends still cook together on days off. "Andy does the steak," says Hudman, "and I do the pasta."

Browning the farro imbues it with a nutty flavor—a step you can add any time you prepare the grain.

If you'd like, let the croutons sit in the pepper mixture until the bread is fairly soft; it'll soak up the flavorful dressing.