Lunch - quick and easy recipes - page 167

This dish is a traditional Italian meal. The base of risotto al Parmigiano is cheese and butter. In this recipe with mushrooms and chicken, you will obtain a bowl of delicious rice.

This Turkish bread recipe, called Bazlama or pita bread, is prepared without an oven, is very tasty and goes with everything! Try it at home.

Cornish pasties were brought to Mexico by mine workers who came from Cornwall, in the southwest of England in the 19th century. It is a thick dough pastry that keeps the filling warm. This dish is delicious and homemade is even better!

This is one of the popular dishes in Italian cuisine. Spinach and ricotta cannelloni with tomato sauce and Bechamel sauce is a recipe for a delicious dish that will brighten up your informal or festive table.

Making a good soup at home that is not a sachet soup is easier than it sounds. Following this tomato soup recipe, you will obtain a creamy and tasty dish, ideal for cooling down in summer or warming up in winter. It's always the best of meals!

Nothing could be simpler, or better for you: curly kale leaves stripped of large stalks, quickly wilted in simmering water, then tossed with extra-virgin olive oil, lemon zest, and red pepper flakes.

Some Caesar recipes try to downplay the anchovies and garlic, but here you can taste both (hint: The anchovies are in the dressing), and yes, it’s good. This is a great salad to make for a party.

Traditionally, Caesar salad was made tableside by a tuxedoed waiter tossing romaine leaves with the whole egg, cheese, and garlic all at once. We’ve made the process a little bit easier, and a lot less dramatic, by combining the dressing ingredients first. Note: While it’s perfectly safe for healthy adults to consume raw eggs, the elderly, pregnant women, or anyone with a delicate immune system should avoid them.

We designed these bold, crunchy croutons to toss into Caesar salads, but they’d be right at home in any simple salad of mixed greens, or scattered on top of an assertive soup.

A quick and easy mustard recipe to serve with sandwiches, especially corned beef, both traditional and slow-cured. A little mustard powder, a little Worcestershire sauce, 10 minutes to develop flavor, and you’re done.

Mustard plus mayo yields mustardaise, a sharp, creamy condiment perfect as a sandwich spread for ham or corned beef, both traditional and slow-cured. In this version, a bit of chopped pickled jalapeños gives it extra bite.

This pesto gives a nice little unexpected punch to pizzas, pastas, and steamed vegetables. Spoon it on baked tofu or fish tacos, or fold it into scrambled eggs—it even elevates a plain old salami and cheddar sandwich.

This alternative to basil and pine nut pesto is great on pizza, pasta, or straight from a spoon.

Polenta, writes Chez Panisse’s Cal Peternell in Twelve Recipes, is “more ratio than recipe.” The standard is 4 parts water to 1 part polenta, simmered for 30 minutes. Be careful to add the polenta to the boiling water in a slow, steady stream with one hand as you whisk with the other—this will prevent lumps from forming. (If you end up with a few lumps despite your best efforts, don’t sweat it; it’ll still taste delicious.) Enriching it at the end with butter and cheese isn’t strictly necessary.

A bright-tasting variation on traditional chicken salad, with a flavor profile inspired by Mexico. Greek yogurt, cilantro, jalapeño, and lime juice yield simple but striking results. Use as a sandwich filling, or pile on top of a simple green salad for a healthy lunch.

For this quick and easy chicken pho recipe, you’ll need rice vermicelli noodles, shredded meat from a rotisserie chicken, chicken broth, ginger, Asian fish sauce, basil, cilantro, mung bean sprouts, hoisin sauce, and Sriracha.