Here are some Lunch Recipes for you!

Check back for more recipes

Romaine and Avocado Salad

A cup of sliced raw green bell pepper contains 12 percent of your daily value (DV) of vitamin A, but an equivalent cup of sliced red bell peppers contains 104 percent DV! Red bell peppers provide both color and taste to your meals, along with plenty of both vitamins C and A.
Course Salad
Servings 4
Calories 121 kcal



  • 1 large head romaine lettuce
  • 1 large tomato, chopped
  • 1 small red bell pepper, cut into 1" strips
  • 1/2 small avocado, cut into chunks
  • 2 tbsp unsweetened dried cranberries


  • 2 tbsp fresh lemon juice
  • 2 tsp balsamic vinegar, no sulfites added
  • 1 tbsp etra-virgin olive oil

For Garnish

  • 2 tbsp coarsely chopped walnuts or almonds (optional)


  • Remove outer leaves of lettuce head and discard. Chop inner leaves. Rinse in cold water and dry with paper towels.
  • Place lettuce in a large bowl and add remaining salad ingredients.
  • Whisk together dressing ingredients in a small bowl.
  • Toss salad with dressing.
  • Sprinkle with chopped walnuts or almonds, if desired.

French Lentil Salad

Course Lunch, Salad
Servings 4


  • 1 1/2 Cups Dried Lentils Rinsed and sorted
  • 4 Green Onions Finely Chopped
  • 3 Tbl Balsamic Vinegar
  • 2 Tbl Chopped Fresh Parsley
  • 2 Tbl Extra Virgin Olive Oil
  • 1/2 Tsp Salt
  • 1/2 Tsp Dried Thyme
  • 1/4 Tsp Black Pepper
  • Lettuce Leaves Optional
  • 1/4 Cup Walnuts Toasted*


  • Combine 2 quarts water and lentils in large saucepan; bring to a boil over high heat. Reduce heat to low; cover and simmer 30 minutes or until lentils are tender, stirring occasionally. Drain lentils.
  • Combine cooked lentils, green onions, vinegar, parsley, oil, salt, thyme and pepper in large bowl; mix well. Cover and refrigerate 1 hour or until cool.
  • Serve on lettuce leaves, if desired. Top with toasted walnuts before serving.


*To toast walnuts, spread in single layer in heavy skillet.  Cook over medium heat 1 to 2 minutes, stirring frequently, until lightly browned.  Remove from skillet immediately.  Cool before using.

Greek Salad Bowl

Course Lunch
Cuisine Plant Based
Servings 4


  • 1 Cup Uncooked pearled farro
  • 2 1/2 Cups Water
  • 1 1/4 Tsp Dried oregano or Greek seasoning, divided
  • 1/2 Tsp Salt, divided
  • 1/4 Cup Extra virgin olive oil
  • 2 Tbl Red Wine Vinegar
  • 1 Clove Garlic, minced
  • 1/8 Tsp Black pepper (optional)
  • 2 Cucumbers, julienned, cubed or thinly sliced
  • 1/2 Red onion, thinly sliced
  • 2 Medium tomatoes, diced
  • 1 Can (15 ounces) chickpeas, rinsed and drained
  • 4 Oz Feta cheese, cubed or crumbled


  • Rinse farro under cold water; place in medium saucepan. Add 2 1/2 cups water, 1 tsp oregano and 1/4 tsp salt. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 20 minutes or until farro is tender. Drain any additional water.
  • Whisk oil, vinegar, garlic, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon oregano and pepper, if desired, in small bowl.
  • Divide farro among 4 bowls; arrange cucumber, onion, tomatoes, chickpeas and feta around farro. Drizzle with dressing.

Make-Ahead: This bowl is a great make-ahead option for lunches or future dinners. Add some grilled chicken or lamb for a heartier meal, or mix everything together and serve it as a side dish.

    Note: This is a great recipe to use a spiralizer if you have one. Cut the ends off the cucumbers and spiral slice with the thin ribbon blade. Spiral the red onion with the thin ribbon blade and chopped into desired pieces.

      Vegan: Omit cheese or substitute with cubed extra firm silken tofu.