Awesome lunch ideas for this spring!

Mediterranean Chicken

YIELDS:

4 serving(s)

PREP TIME:

10 mins

TOTAL TIME:

45 mins

Ingredients

1/4 c. all-purpose flour

1 tsp. kosher salt

1/2 tsp. fresh thyme leaves (from about 3 sprigs)

1/2 tsp. freshly ground black pepper

1/2 tsp. paprika

4 boneless, skinless chicken breasts

1/4 c. chopped oil-packed sun-dried tomatoes, plus 4 tbsp. tomato oil, divided

2 red onions, halved, thinly sliced

1 clove garlic, finely chopped

1 c. dry white wine

1 c. low-sodium chicken broth

Juice of 1 lemon, divided

1/4 c. fresh green herbs (such as oregano, chives, and/or thyme), chopped

Drained capers or pitted olives, for serving (optional)

Directions:

Step 1

In a shallow dish, mix flour, salt, thyme, pepper, and paprika. Lightly coat each side of chicken in flour mixture.

Step 2

In a large pot over medium heat, heat 2 tablespoons tomato oil until shimmering. Cook chicken, turning occasionally, until golden brown on both sides, 2 to 3 minutes. Transfer to a plate.

Step 3

In same skillet over medium heat, heat remaining 2 tablespoons tomato oil. Cook onion, stirring occasionally and adding 1 to 2 tablespoons water if onions are getting too dark, until softened and beginning to caramelize, about 12 minutes.

Step 4

Add sun-dried tomatoes and garlic and cook, stirring, until warmed through, about 1 minute. Add wine, broth, and half of lemon juice. Bring to a simmer over medium heat and cook, stirring frequently, until thickened enough to coat the back of a spoon, about 10 minutes. Reduce to medium-low and return chicken to skillet. Cover and cook, undisturbed, until chicken is cooked through, 7 to 8 minutes.

Step 5

Remove from heat. Squeeze remaining lemon juice over. Top with herbs and capers (if using).

Greek Salmon Salad

Ingredients

FOR THE SALMON

1 lb. salmon

Kosher salt

Freshly ground black pepper

Pinch crushed red pepper flakes

Juice of 1/2 lemon

1 tbsp. extra-virgin olive oil

1 clove garlic

1 tbsp. freshly chopped dill

FOR THE DRESSING

1/2 c. Greek yogurt, preferably whole fat

2 tbsp. tahini

Juice of 1/2 lemon

2 tbsp. warm water

Kosher salt

Freshly ground black pepper

FOR THE SALAD

5 oz. baby spinach

1 head romaine, chopped

1 Persian cucumber, sliced

1 red bell pepper, sliced

1 c. cherry tomatoes, halved

1/2 c. kalamata olives, pitted and halved

1 avocado, sliced

1/2 c. pickled red onions

1/2 c. crumbled feta

Freshly chopped dill

Lemon wedges

Directions

Step 1

Preheat oven to 350° and line a small baking sheet with foil. Place salmon on foil and season with salt, pepper, and a pinch red pepper flakes.

Step 2

In a small bowl, combine lemon juice, oil, garlic, and dill. Pour over salmon.

Step 3

Bake until salmon is fork tender and internal temperature reaches 145°, about 35 minutes.

Step 4

Meanwhile, make dressing: In a medium bowl, combine yogurt and tahini, then add lemon juice. Add warm water and stir to loosen. Add more water or lemon juice to thin dressing to desired consistency. Season with salt and pepper.

Step 5

Assemble salad: Toss spinach, romaine, cucumber, bell pepper, tomatoes, and olives together. Break salmon into large pieces with a fork and top salad with it. Top with avocado, pickled onions, and feta. Garnish with dill and serve with dressing and lemon wedges.

Cheesy Bacon-Asparagus Casserole

Ingredients

6 strips bacon, cut into 1" pieces

2 cloves garlic, minced

1/4 c. all-purpose flour

1 1/2 c. milk

1/2 c. heavy cream

1 c. shredded white cheddar, divided

1 c. shredded Gruyère, divided

Kosher salt

Freshly ground black pepper

Crushed red pepper flakes

1 bunch asparagus, ends trimmed

1 c. crushed Ritz Crackers

Directions

Step 1

Preheat oven to 375°. In a large skillet over medium heat, cook bacon until crispy, 10 minutes. Remove from pan with a slotted spoon and drain on a paper towel–lined plate. Drain all but a 1/4 cup of grease from pan.

Step 2

To same skillet, add garlic and cook until fragrant, 1 minute. Add flour and stir until golden, 2 minutes. Slowly pour in milk and cream, whisking until smooth. Let simmer until thickened, 5 minutes. Add ½ cup each of cheddar and Gruyère and stir until melted.

Step 3

Add bacon back to sauce and season with salt and pepper and a pinch of red pepper flakes.

Step 4

Place asparagus in a 9"-x-13" baking pan and pour sauce over, then top with remaining ½ cup of each cheese and crushed Ritz Crackers.

Step 5

Cover with foil and bake until asparagus is tender, 20 minutes. Remove foil and bake until cheese is melty, 10 minutes more.