Lunch

Frozen berries, a dollop of peanut butter, and almond milk—plus a banana for creaminess and vanilla protein powder—blend into a delicious smoothie reminiscent of your favorite childhood lunchtime treat.

If you’re trying to meal prep for the week or cook a large number of eggs at the same time, steaming yields the most consistent, perfectly jammy results.

Skip the bread and simply toss your favorite sandwich ingredients into a big bowl for a refreshing lunch with a savory, bacon-y crunch.

Fresh fennel—tossed in a sprightly cilantro salsa verde—adds crunch against thinly sliced steak and pillowy focaccia.

This frittata intentionally takes much longer than the usual version. Cooked over a low flame, the act of folding the curds over themselves again and again in the skillet creates soft layers like those found in Japanese-style omelets.

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

Crisping mushrooms in bacon fat infused with rosemary gives this salad satisfying texture and rich, comforting flavor, enhanced by a runny poached egg.

It’s a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more?

When in doubt, frittata. This version turns greens-and-beans into a complete one-skillet supper.

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.