Lunch Specials Recipe

Toast almonds

Heat a small dry skillet over medium heat. Add sliced almonds and toast, stirring frequently, until golden and fragrant, about 2–3 minutes. Remove from heat and set aside to cool.

Prepare vegetables: halve cherry tomatoes, slice cucumber into half-moons and thinly slice red onion. Place mixed salad greens in a large bowl and add tomatoes, cucumber, and red onion.

Make dressing: In a small bowl or jar whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.

Finish salad: Drizzle dressing over greens and toss gently to coat. Sprinkle crumbled feta and toasted almonds over the top and serve immediately.

Prep chicken: Pat chicken breasts dry and, if thick, slice horizontally to make two thinner cutlets or pound to even thickness (about 3/4-inch). Rub each breast with 2 tbsp olive oil (portion from section), smoked paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.

Cook chicken: Heat a grill pan or skillet over medium-high heat. Add the chicken and cook 4–6 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a plate and rest 5 minutes, then slice thinly.

Prepare avocado spread: In a small bowl mash the ripe avocado with 1 tsp lemon juice and 2 tbsp mayonnaise until slightly chunky. Season with a pinch of salt and pepper to taste.

Assemble sandwiches: Split ciabatta rolls and lightly toast cut sides in the same skillet for 1–2 minutes. Spread avocado mayonnaise on both cut sides. Layer lettuce leaves, sliced tomato, sliced grilled chicken, and close the roll. Cut in half and serve warm.

Cook pasta: Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup of pasta cooking water, then drain pasta.

Make sauce: While pasta cooks, heat 2 tbsp olive oil in a medium skillet over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste, stir to combine. Season with dried oregano, 3/4 tsp salt, and 1/4 tsp black pepper. Simmer gently 6–8 minutes to thicken slightly.

Finish pasta: Stir fresh basil and grated Parmesan into the sauce. Add drained pasta to the skillet and toss to coat, adding reserved pasta water a tablespoon at a time if sauce needs loosening. Taste and adjust seasoning. Serve immediately with extra Parmesan.

Sweeten yogurt: In a bowl mix Greek yogurt with 2 tsp honey and lemon zest (if using). Taste and add a little more honey if desired.

Layer parfaits: Spoon a couple tablespoons of yogurt into two serving glasses or bowls, add a layer of mixed berries, then a sprinkle of granola. Repeat to create two or three layers, finishing with berries and a small sprinkle of granola on top.

Serve: Chill briefly or serve immediately. Parfaits keep covered in the refrigerator for up to 1 day (granola stays crisp best if added just before serving).