18 Savory Delicious Lunch Recipes Easy

Craving something delicious for lunch but short on time? You’re in luck! Our roundup of 18 Savory & Delicious Lunch Recipes is packed with easy-to-make dishes that’ll satisfy your hunger and spice up your midday meal. From quick wraps to hearty soups, these recipes are perfect for busy home cooks looking for a tasty escape. Dive in and discover your next favorite lunch!

Grilled Cheese and Tomato Soup

Yearning for a classic comfort food duo that never fails to delight? Our Grilled Cheese and Tomato Soup combines the creamy, crispy perfection of melted cheese between golden bread with the rich, velvety smoothness of homemade tomato soup.

Ingredients

• 4 slices of your favorite bread (sourdough adds a nice tang)
• 2 cups of shredded cheddar cheese (sharp for more flavor)
• a couple of tbsp of butter, softened
• a can (28 oz) of whole peeled tomatoes
• a splash of heavy cream
• 1 small onion, diced
• 2 cloves of garlic, minced
• a pinch of sugar
• salt and pepper to season
• a handful of fresh basil leaves

Instructions

1. Heat a large pot over medium heat and add a tbsp of butter. Once melted, sauté the diced onion until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Pour in the canned tomatoes with their juice, breaking them up with a spoon. Stir in the sugar, salt, and pepper. Simmer for 20 minutes to blend the flavors.
4. While the soup simmers, butter one side of each bread slice. Place two slices, buttered side down, in a skillet over medium heat.
5. Sprinkle a cup of shredded cheddar on each slice, then top with the remaining bread, buttered side up. Tip: Cover the skillet with a lid for a minute to help the cheese melt faster.
6. Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side. Tip: Press down gently with a spatula to ensure even browning.
7. Once the soup has simmered, blend it until smooth with an immersion blender. Stir in the heavy cream and torn basil leaves.

Combining the crispy, gooey grilled cheese with the smooth, tangy tomato soup creates a harmony of textures and flavors. For an extra touch, serve with a sprinkle of grated Parmesan and a drizzle of olive oil on the soup.

Chicken Caesar Salad Wrap

Nothing embodies the perfect blend of convenience and sophistication quite like a Chicken Caesar Salad Wrap. This dish marries the classic flavors of a Caesar salad with the portability of a wrap, making it an ideal choice for a quick yet elegant meal.

Ingredients

• 2 cups of shredded romaine lettuce
• 1 cup of cooked, shredded chicken breast
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of Caesar dressing
• a couple of flour tortillas (10-inch)
• a splash of lemon juice
• a pinch of salt and black pepper

Instructions

1. In a large bowl, combine the shredded romaine lettuce, shredded chicken breast, and grated Parmesan cheese.
2. Drizzle the Caesar dressing and a splash of lemon juice over the mixture, then toss gently to coat everything evenly. Season with a pinch of salt and black pepper to enhance the flavors.
3. Lay out the flour tortillas on a clean, flat surface. Divide the salad mixture evenly among the tortillas, placing it in the center of each.
4. Fold the sides of the tortillas over the filling, then roll them up tightly from the bottom to enclose the filling completely.
5. For a warm wrap, heat a non-stick skillet over medium heat and place the wraps seam-side down. Cook for about 2-3 minutes on each side, or until golden brown and crispy.

Best enjoyed fresh, the Chicken Caesar Salad Wrap offers a delightful crunch from the romaine, a creamy tang from the dressing, and a satisfying chew from the tortilla. Serve it sliced in half on a diagonal for an elegant presentation, or pack it whole for a mess-free lunch on the go.

Quinoa and Black Bean Salad

Lusciously vibrant and packed with protein, this Quinoa and Black Bean Salad is a symphony of textures and flavors that dances on the palate. Perfect for a light lunch or as a hearty side, it’s a dish that promises both nourishment and delight.

Ingredients

• 1 cup of quinoa, rinsed
• 2 cups of water
• A pinch of salt
• A couple of tablespoons of olive oil
• A splash of lime juice
• 1 can of black beans, drained and rinsed
• A handful of cherry tomatoes, halved
• A small bunch of cilantro, chopped
• Half a red onion, finely diced
• A sprinkle of cumin
• A dash of chili powder

Instructions

1. In a medium saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
3. While the quinoa cooks, whisk together the olive oil and lime juice in a large bowl to create the dressing.
4. Add the black beans, cherry tomatoes, cilantro, and red onion to the bowl with the dressing. Toss gently to combine.
5. Once the quinoa is ready, fluff it with a fork and let it cool slightly before adding it to the bowl. Tip: Cooling the quinoa prevents the vegetables from wilting.
6. Sprinkle the cumin and chili powder over the salad, then toss everything together until well mixed. Tip: Adjust the spices according to your preference for a personalized kick.

Kaleidoscopic in its presentation, this salad offers a delightful crunch from the fresh vegetables, a creamy contrast from the beans, and a zesty finish from the lime dressing. Serve it atop a bed of greens for an extra nutritional boost or alongside grilled chicken for a more substantial meal.

Avocado and Egg Toast

Amidst the bustling mornings, a simple yet sophisticated dish emerges as a beacon of nourishment and flavor, combining the creamy richness of avocado with the humble perfection of a softly cooked egg atop a crisp slice of toast.

Ingredients

• a couple of slices of your favorite bread (sourdough works wonders)
• one ripe avocado
• a couple of eggs
• a splash of olive oil
• a pinch of salt and pepper
• a sprinkle of red pepper flakes (if you like a little heat)

Instructions

1. Heat a non-stick skillet over medium heat and add a splash of olive oil.
2. Once the oil is shimmering, crack the eggs into the skillet, being careful not to break the yolks.
3. Cook the eggs for about 3 minutes for a runny yolk or 5 minutes for a firmer yolk, then season with a pinch of salt and pepper.
4. While the eggs are cooking, toast your bread until golden and crisp.
5. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork, leaving some chunks for texture.
6. Spread the mashed avocado evenly over the toasted bread.
7. Once the eggs are done, gently place them on top of the avocado toast.
8. Finish with a sprinkle of red pepper flakes for an extra kick, if desired.

Offering a delightful contrast between the creamy avocado and the silky egg yolk, this dish is a testament to the beauty of simplicity. For an added twist, drizzle with a bit of balsamic glaze or top with microgreens for a pop of color and freshness.

Beef and Broccoli Stir Fry

Elevating the humble stir-fry to new heights, this Beef and Broccoli dish marries tender slices of beef with crisp, vibrant broccoli in a sauce that’s rich, savory, and just a touch sweet. Perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 pound of flank steak, sliced thin against the grain
• 3 cups of broccoli florets
• 2 tablespoons of vegetable oil
• a splash of soy sauce
• a couple of garlic cloves, minced
• 1 teaspoon of grated ginger
• a drizzle of honey
• a pinch of red pepper flakes
• 1/2 cup of beef broth
• 1 tablespoon of cornstarch mixed with 2 tablespoons of water

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering.
2. Add the sliced flank steak to the skillet, spreading it out in a single layer. Let it sear undisturbed for about 2 minutes to get a nice crust, then stir-fry until just browned, about 2 more minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of oil and toss in the broccoli florets. Stir-fry for about 3 minutes until they’re bright green and slightly tender but still crisp.
4. Push the broccoli to the side of the skillet and add the minced garlic and grated ginger to the center. Let them sizzle for about 30 seconds until fragrant, then mix everything together.
5. Pour in the soy sauce, honey, red pepper flakes, and beef broth, stirring to combine. Bring the mixture to a simmer.
6. Stir the cornstarch slurry and add it to the skillet, cooking for another minute until the sauce thickens.
7. Return the beef to the skillet, tossing everything together to coat in the sauce and heat through, about 1 more minute.

Nowhere does comfort meet elegance quite like in this dish, where the beef’s succulence plays off the broccoli’s crunch, all enveloped in a glossy, flavorful sauce. Serve it over a bed of steamed rice or alongside a crisp salad for a meal that’s as balanced as it is delicious.

Caprese Panini

Brimming with the vibrant flavors of summer, this Caprese Panini is a delightful twist on the classic Italian salad, transformed into a warm, melty sandwich that’s perfect for any time of day. With its layers of fresh mozzarella, ripe tomatoes, and fragrant basil, all pressed between crispy bread, it’s a simple yet sophisticated dish that celebrates the essence of farm-to-table dining.

Ingredients

• 2 slices of artisanal bread, like ciabatta or sourdough
• a couple of slices of fresh mozzarella cheese
• a few leaves of fresh basil
• a couple of slices of ripe tomato
• a splash of balsamic glaze
• a drizzle of extra virgin olive oil
• a pinch of salt and freshly ground black pepper

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a grill pan and a heavy skillet will work just fine.
2. Drizzle one side of each bread slice with extra virgin olive oil. This will be the outside of your sandwich, giving it that golden, crispy texture.
3. On the non-oiled side of one bread slice, layer the mozzarella, tomato slices, and basil leaves. Season with a pinch of salt and freshly ground black pepper for that extra flavor boost.
4. Drizzle a splash of balsamic glaze over the filling for a sweet and tangy contrast that elevates the entire sandwich.
5. Top with the second bread slice, oiled side up, and place the sandwich in the panini press. Press down gently but firmly.
6. Cook for about 3-5 minutes, or until the bread is golden and crispy, and the cheese has melted beautifully. Keep an eye on it to prevent burning.
7. Remove the panini from the press, let it sit for a minute to set, then slice it in half for serving.

The Caprese Panini emerges with a satisfying crunch, giving way to the creamy mozzarella and juicy tomatoes, all harmonized by the aromatic basil and balsamic glaze. Serve it with a side of mixed greens or a cup of tomato soup for a complete, comforting meal that’s as pleasing to the palate as it is to the eye.

Spinach and Feta Stuffed Chicken

Venturing into the realm of gourmet home cooking, this dish marries the tender juiciness of chicken with the rich, savory flavors of spinach and feta, creating a meal that’s as nutritious as it is indulgent.

Ingredients

• 4 boneless, skinless chicken breasts
• A couple of cups of fresh spinach, roughly chopped
• A cup of crumbled feta cheese
• A splash of olive oil
• A teaspoon of garlic powder
• A pinch of salt and pepper
• A tablespoon of butter

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a bowl, mix the chopped spinach and crumbled feta cheese until well combined.
3. Carefully slice a pocket into each chicken breast, being mindful not to cut all the way through.
4. Stuff each chicken breast with the spinach and feta mixture, then seal the edges with toothpicks.
5. Heat a splash of olive oil and a tablespoon of butter in an oven-safe skillet over medium-high heat.
6. Season the stuffed chicken breasts with garlic powder, salt, and pepper before placing them in the skillet.
7. Sear the chicken for 2-3 minutes on each side until golden brown, then transfer the skillet to the preheated oven.
8. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Let the chicken rest for 5 minutes before removing the toothpicks and serving.

Absolutely delightful, the spinach and feta stuffed chicken boasts a juicy interior with a crispy, golden exterior. Serve it atop a bed of wild rice or alongside roasted vegetables for a meal that’s sure to impress.

Shrimp and Avocado Salad

Kaleidoscopic in its freshness and vibrant in flavor, this Shrimp and Avocado Salad is a symphony of textures and tastes, perfect for a light lunch or a sophisticated starter. Juicy shrimp, creamy avocado, and crisp vegetables come together in a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 lb of large shrimp, peeled and deveined
• 2 ripe avocados, diced
• a couple of cups of mixed greens
• a splash of olive oil
• 1 tbsp of lemon juice
• a pinch of salt and pepper
• 1/2 cup of cherry tomatoes, halved
• a handful of cilantro, chopped

Instructions

1. Heat a splash of olive oil in a pan over medium-high heat until shimmering, about 2 minutes.
2. Add the shrimp to the pan, seasoning with a pinch of salt and pepper, and cook for 2-3 minutes on each side until they turn pink and opaque.
3. Tip: Don’t overcrowd the pan to ensure each shrimp gets a nice sear.
4. Remove the shrimp from the pan and let them cool for a few minutes.
5. In a large bowl, combine the mixed greens, diced avocados, and halved cherry tomatoes.
6. Tip: Add the avocados last to prevent them from browning too quickly.
7. Drizzle the salad with lemon juice and another splash of olive oil, then toss gently to combine.
8. Add the cooled shrimp to the salad and sprinkle with chopped cilantro.
9. Tip: For an extra kick, a dash of chili flakes can be added with the cilantro.
10. Give the salad one final gentle toss to distribute all the ingredients evenly.

Zesty and refreshing, this salad offers a delightful contrast between the tender shrimp and the buttery avocado, with each bite bursting with freshness. Serve it in a hollowed-out avocado half for an Instagram-worthy presentation that’s sure to impress.

Turkey and Hummus Wrap

Yearning for a lunch that’s both nourishing and effortlessly chic? This Turkey and Hummus Wrap combines the creamy richness of hummus with the lean, savory notes of turkey, all wrapped in a soft, pliable tortilla for a meal that’s as satisfying to eat as it is simple to prepare.

Ingredients

• A couple of large flour tortillas
• A generous spread of hummus, about 1/4 cup per wrap
• 4 slices of roasted turkey breast
• A handful of baby spinach leaves
• A few thin slices of red onion
• A splash of olive oil
• A sprinkle of salt and pepper

Instructions

1. Lay a flour tortilla flat on a clean surface.
2. Spread the hummus evenly over the tortilla, leaving a small border around the edges for easy rolling.
3. Layer the turkey slices on top of the hummus, covering the majority of the tortilla.
4. Scatter the baby spinach leaves and red onion slices over the turkey.
5. Drizzle a splash of olive oil over the veggies and season with a sprinkle of salt and pepper.
6. Starting at one end, tightly roll the tortilla, tucking in the ingredients as you go to ensure a snug wrap.
7. Heat a dry skillet over medium heat for about 30 seconds, then place the wrap seam-side down to lightly toast for 1-2 minutes, or until golden and crisp. Flip and repeat on the other side.
8. Remove from the skillet, let it cool for a minute, then slice in half diagonally for serving.

Remarkably, the wrap boasts a delightful contrast of textures—crisp on the outside, tender within—with the hummus adding a creamy depth that complements the turkey beautifully. Serve it with a side of crisp pickles or a light salad for a complete, balanced meal.

Vegetable Lasagna

Delightfully layered and brimming with garden-fresh flavors, this vegetable lasagna is a testament to the beauty of seasonal produce. Each slice reveals a harmonious blend of tender pasta, rich tomato sauce, and a medley of vegetables, all enveloped in a creamy béchamel that promises comfort in every bite.

Ingredients

• 9 lasagna noodles
• 2 cups of ricotta cheese
• 1 cup of grated Parmesan cheese
• 2 cups of shredded mozzarella cheese
• 1 egg
• a splash of olive oil
• a couple of garlic cloves, minced
• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 red bell pepper, diced
• 2 cups of spinach leaves
• 3 cups of marinara sauce
• a pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. Cook the lasagna noodles according to package instructions until al dente, then drain and set aside. Tip: Adding a splash of olive oil to the boiling water prevents the noodles from sticking.
3. In a bowl, mix together the ricotta cheese, half of the Parmesan cheese, the egg, and a pinch of salt and pepper until well combined.
4. Heat a splash of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
5. Add the zucchini, yellow squash, and red bell pepper to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables are just tender. Tip: Don’t overcook the vegetables; they’ll continue to cook in the oven.
6. Stir in the spinach leaves and cook for another minute until wilted. Remove from heat.
7. Spread 1 cup of marinara sauce at the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce.
8. Spread half of the ricotta mixture over the noodles, followed by half of the vegetable mixture, and 1 cup of mozzarella cheese. Repeat the layers once more, then top with the remaining noodles, marinara sauce, and cheeses.
9. Cover with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is bubbly and golden. Tip: Let the lasagna rest for 10 minutes before slicing to ensure clean cuts.

Captivating in its layers, this vegetable lasagna offers a delightful contrast of textures, from the creamy béchamel to the al dente noodles and crisp-tender vegetables. Serve it with a crisp green salad and a glass of Chianti for a meal that’s as nourishing as it is indulgent.

Thai Peanut Noodle Salad

Gracefully blending the vibrant flavors of Thailand with the comforting familiarity of a pasta salad, this dish is a delightful symphony of textures and tastes. Perfect for a light lunch or a refreshing side, it’s a celebration of fresh ingredients and bold flavors.

Ingredients

• 8 oz of rice noodles
• A couple of tablespoons of creamy peanut butter
• A splash of soy sauce
• A drizzle of sesame oil
• A handful of shredded carrots
• A bunch of chopped green onions
• A sprinkle of crushed peanuts
• A squeeze of lime juice

Instructions

1. Bring a large pot of water to a rolling boil and cook the rice noodles according to package instructions, usually about 4-5 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
2. While the noodles cook, whisk together the peanut butter, soy sauce, and sesame oil in a large bowl until smooth. Tip: If the mixture is too thick, a tablespoon of warm water can loosen it up.
3. Drain the noodles and rinse under cold water to stop the cooking process. Tip: This also removes excess starch, preventing clumping.
4. Add the cooled noodles to the peanut sauce, tossing gently to coat evenly.
5. Fold in the shredded carrots and chopped green onions, reserving some for garnish.
6. Finish with a sprinkle of crushed peanuts and a generous squeeze of lime juice for a bright, tangy contrast.

Finished with a flourish, this salad offers a delightful crunch from the peanuts and carrots, balanced by the creamy, savory peanut sauce. For an extra touch of elegance, serve it in individual bowls garnished with a lime wedge and a few extra green onions.

BBQ Chicken Pizza

Glistening under the golden hue of melted cheese, BBQ Chicken Pizza marries the smoky sweetness of barbecue sauce with the tender juiciness of chicken, all atop a crisply baked crust that whispers of artisanal craftsmanship.

Ingredients

• 1 pre-made pizza dough (because we’re keeping it simple)
• A generous cup of shredded mozzarella (for that perfect melt)
• Half a cup of your favorite BBQ sauce (go for something with a bit of tang)
• A couple of cooked chicken breasts, shredded (leftovers work wonders here)
• A handful of red onion, thinly sliced (for a sharp bite)
• A sprinkle of fresh cilantro (because freshness is key)
• A drizzle of olive oil (to get that crust golden)

Instructions

1. Preheat your oven to 475°F (245°C) to ensure a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness, then transfer it to a baking sheet lined with parchment paper.
3. Brush the dough lightly with olive oil to prevent sogginess and add flavor.
4. Spread the BBQ sauce evenly over the dough, leaving a small border for the crust.
5. Top with shredded mozzarella, ensuring even coverage for that gooey goodness.
6. Distribute the shredded chicken and red onion slices atop the cheese.
7. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
8. Remove from the oven and let it sit for a minute before slicing—patience prevents a cheese slide.
9. Garnish with fresh cilantro for a pop of color and freshness.

BBQ Chicken Pizza offers a delightful contrast of textures, from the crispy crust to the tender chicken, all enveloped in a smoky-sweet sauce. Serve it with a side of extra BBQ sauce for dipping, or pair it with a crisp salad to balance the richness.

Sweet Potato and Black Bean Tacos

Flavorful and vibrant, these Sweet Potato and Black Bean Tacos are a delightful twist on taco night, combining the earthy sweetness of roasted sweet potatoes with the hearty richness of black beans, all wrapped in warm tortillas.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• A couple of tablespoons of olive oil
• A pinch of salt and a dash of ground cumin
• 1 can (15 oz) black beans, rinsed and drained
• A splash of lime juice
• A handful of fresh cilantro, chopped
• 8 small corn tortillas
• A dollop of sour cream and a sprinkle of crumbled queso fresco for serving

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, salt, and cumin until evenly coated, then spread them out on the prepared baking sheet.
3. Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized at the edges.
4. While the sweet potatoes roast, warm the black beans in a small saucepan over medium heat, stirring occasionally, for about 5 minutes. Tip: Add a splash of water if the beans seem dry.
5. Once the sweet potatoes are done, gently mix them with the black beans and a splash of lime juice for a bright flavor contrast.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and slightly charred. Tip: Keep them wrapped in a clean kitchen towel to stay warm.
7. Assemble the tacos by dividing the sweet potato and black bean mixture among the tortillas, then top with chopped cilantro, a dollop of sour cream, and a sprinkle of queso fresco. Tip: For an extra kick, add a few slices of jalapeño.

Savory and satisfying, these tacos boast a perfect balance of textures, from the creamy beans to the crispy-edged sweet potatoes. Serve them with a side of tangy slaw or a refreshing mango salsa for a complete meal that’s as colorful as it is delicious.

Greek Salad with Grilled Chicken

Nothing embodies the vibrant essence of Mediterranean cuisine quite like a Greek Salad with Grilled Chicken, a dish that marries the freshness of crisp vegetables with the hearty satisfaction of perfectly grilled poultry. This recipe is a testament to the beauty of simple ingredients coming together to create something truly extraordinary.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of cups of chopped romaine lettuce
• A handful of cherry tomatoes, halved
• Half a cucumber, sliced
• A small red onion, thinly sliced
• A handful of Kalamata olives
• A block of feta cheese, cubed
• A splash of extra virgin olive oil
• A squeeze of lemon juice
• A sprinkle of dried oregano
• Salt and freshly ground black pepper, to your liking

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Season the chicken breasts with salt, pepper, and a sprinkle of oregano, then grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.
3. Let the chicken rest for 5 minutes after grilling to retain its juices, then slice it into strips.
4. In a large bowl, combine the romaine lettuce, cherry tomatoes, cucumber, red onion, and Kalamata olives.
5. Add the grilled chicken and feta cheese cubes to the bowl.
6. Drizzle with extra virgin olive oil and a squeeze of lemon juice, then toss gently to combine all the ingredients.
7. Season with a bit more oregano, salt, and pepper if needed, and give it one final toss.

Outstanding in its simplicity, this Greek Salad with Grilled Chicken offers a delightful contrast of textures, from the crisp vegetables to the tender chicken, all brought together by the creamy feta and tangy dressing. Serve it with a side of warm pita bread for a meal that’s as satisfying as it is nutritious.

Pesto Pasta with Sun-Dried Tomatoes

On a bustling evening, when time is of the essence yet the palate demands something extraordinary, this Pesto Pasta with Sun-Dried Tomatoes emerges as a hero. It’s a dish that marries the vibrant freshness of basil pesto with the intense, tangy sweetness of sun-dried tomatoes, creating a symphony of flavors that’s both comforting and sophisticated.

Ingredients

• 12 oz of your favorite pasta (like penne or fusilli)
• A generous handful of fresh basil leaves
• A couple of garlic cloves
• A splash of extra virgin olive oil
• 1/4 cup of pine nuts
• 1/2 cup of grated Parmesan cheese
• A pinch of salt and freshly ground black pepper
• 1/2 cup of sun-dried tomatoes, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve a cup of pasta water before draining for adjusting the sauce consistency later.
2. While the pasta cooks, make the pesto. In a food processor, combine the basil, garlic, pine nuts, and a pinch of salt. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Stir in the Parmesan cheese and adjust seasoning with more salt and pepper if needed. Tip: For a brighter pesto, add a squeeze of lemon juice.
4. Drain the pasta and return it to the pot. Add the pesto and chopped sun-dried tomatoes, tossing to combine. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Tip: The heat from the pasta will help meld the flavors together beautifully.

With its creamy pesto clinging to each noodle and the sun-dried tomatoes offering bursts of flavor, this dish is a textural delight. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of sauce.

Chicken and Veggie Stir Fry

Brimming with vibrant colors and bold flavors, this Chicken and Veggie Stir Fry is a testament to the beauty of simplicity in cooking. Perfect for a weeknight dinner, it combines tender chicken with crisp vegetables in a harmonious blend that’s both nutritious and satisfying.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into thin strips
• A couple of cups of mixed veggies (think bell peppers, broccoli, and carrots)
• A splash of soy sauce
• A tablespoon of olive oil
• A teaspoon of minced garlic
• A pinch of red pepper flakes for a little heat

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add the chicken strips to the skillet, spreading them out in a single layer to ensure even cooking. Cook for about 5 minutes, flipping halfway through, until the chicken is golden and no longer pink inside.
3. Toss in the minced garlic and red pepper flakes, stirring constantly for about 30 seconds to release their flavors without burning.
4. Throw in the mixed veggies, stirring them around the skillet to get a nice sear. Cook for about 4 minutes, until they’re bright and crisp-tender.
5. Drizzle the soy sauce over everything, giving it a good stir to coat evenly. Cook for another minute to let the flavors meld together.
6. Remove from heat and serve immediately for the best texture and flavor.

With its juicy chicken and crunchy vegetables, this stir fry is a delightful contrast of textures. Serve it over a bed of fluffy rice or alongside a crisp salad for a meal that’s as versatile as it is delicious.

Egg Salad Sandwich

Yielded by the simplest of ingredients yet capable of delivering profound satisfaction, the egg salad sandwich stands as a testament to the beauty of simplicity in the culinary world. Its creamy texture and rich flavor profile make it a beloved choice for any meal of the day.

Ingredients

• 6 large eggs
• A couple of tablespoons of mayonnaise
• A splash of mustard
• A pinch of salt and pepper
• Half a celery stalk, finely chopped
• A teaspoon of fresh dill, chopped
• 4 slices of your favorite bread
• A handful of lettuce leaves

Instructions

1. Place the eggs in a single layer at the bottom of a saucepan and cover with water by about an inch.
2. Bring the water to a rolling boil over high heat, then cover the pan and remove it from the heat. Let the eggs sit for 12 minutes for perfectly hard-boiled yolks.
3. Transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This stops the cooking process and makes peeling easier.
4. Peel the eggs and chop them into small pieces. For a creamier texture, you can mash them slightly with a fork.
5. In a mixing bowl, combine the chopped eggs with mayonnaise, mustard, salt, pepper, celery, and dill. Stir until everything is well mixed.
6. Toast the bread slices lightly for added texture and to prevent sogginess.
7. Lay out the toasted bread slices and top two of them with lettuce leaves, then evenly distribute the egg salad mixture on top.
8. Close the sandwiches with the remaining bread slices, cut in half if desired, and serve immediately.

Unveil the egg salad sandwich in all its glory, where the creamy filling contrasts beautifully with the crisp lettuce and toasted bread. For an extra touch of elegance, serve it with a side of pickles or a light soup to round out the meal.

Mexican Street Corn Salad

Just as the summer sun reaches its zenith, the vibrant flavors of Mexican Street Corn Salad come to life, offering a refreshing twist on the classic elote. This dish, a harmonious blend of smoky, sweet, and tangy notes, is perfect for those seeking a side that’s as visually appealing as it is delicious.

Ingredients

• 4 cups of fresh corn kernels (about 4 ears)
• A couple of tablespoons of mayonnaise
• A splash of lime juice
• Half a cup of crumbled cotija cheese
• A sprinkle of chili powder
• A handful of chopped cilantro
• A dash of smoked paprika
• Salt to bring it all together

Instructions

1. Heat a large skillet over medium-high heat and add the corn kernels. Cook for about 5 minutes, stirring occasionally, until they start to char slightly for that authentic street corn flavor.
2. Transfer the corn to a large bowl and let it cool for a couple of minutes. Tip: Letting it cool slightly prevents the mayonnaise from separating.
3. Add the mayonnaise, lime juice, cotija cheese, chili powder, cilantro, smoked paprika, and salt to the bowl with the corn. Mix well until everything is evenly coated. Tip: For an extra creamy texture, you can add an extra tablespoon of mayonnaise.
4. Taste and adjust the seasoning if necessary. Tip: If you like it spicier, don’t hesitate to add a bit more chili powder.
5. Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld together.

Now, this Mexican Street Corn Salad boasts a delightful contrast of textures—crunchy corn against the creamy dressing—and a flavor profile that’s bold yet balanced. Try serving it atop a bed of greens for a light summer meal or alongside grilled meats for a more hearty option.

Conclusion

Delightful as they are diverse, these 18 savory lunch recipes promise ease and flavor in every bite. Perfect for busy weekdays or leisurely weekends, there’s something here for every taste. We’d love to hear which dishes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love (and the recipes) on Pinterest. Happy cooking!

Bella Bacinos