Sep 09 2026
Restaurants›HangOverEasy›Midday Break Recipe

Midday Break Recipe

Inspired by HangOverEasy
Time40m
Serves1

2 LUNCH MAINS 2 SIDES 1 SWEET COLD BREW

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Ingredients

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Lunch Main 1 — Turkey & Avocado Sandwich

Lunch Main 2 — Warm Grain Bowl with Chickpeas & Lemon-Tahini

Side 1 — Quick Cucumber & Herb Salad

Side 2 — Crispy Lemon Pepper Potato Wedges

Sweet — Yogurt & Berry Parfait

Cold Brew — Iced Cold Brew with Orange & Vanilla

Method

Lunch Main 1 — Turkey & Avocado Sandwich

  1. 1

    Prepare spread

    In a small bowl, combine mayonnaise and Dijon mustard until smooth.

  2. 2

    Prep avocado

    Halve and pit the avocado. Scoop 1/2 of the avocado into a bowl and mash lightly with a fork. Stir in olive oil, kosher salt (1/4 tsp), and black pepper (1/8 tsp).

  3. 3

    Assemble sandwich

    Spread the mayo-Dijon mixture evenly on one slice of sourdough and the mashed avocado on the other slice. Layer sliced roasted turkey, tomato slices, and baby spinach on the mayo side. Close the sandwich, press gently, and slice in half if desired. Serve immediately.

Lunch Main 2 — Warm Grain Bowl with Chickpeas & Lemon-Tahini

  1. 4

    Heat chickpeas

    In a small skillet over medium heat, warm 1 tablespoon olive oil. Add drained chickpeas and sprinkle smoked paprika (1/2 tsp) and a pinch of salt. Sauté for 3–4 minutes until chickpeas are lightly golden and fragrant. Remove from heat.

  2. 5

    Make dressing

    In a small bowl whisk together tahini (1 tsp), fresh lemon juice (1 tbsp), warm water (1 tsp) and minced garlic (1/4 tsp) until smooth. If too thick, add another 1/4 tsp water. Season with kosher salt (1/4 tsp) and black pepper (1/8 tsp).

  3. 6

    Assemble bowl

    Place 1 cup cooked farro (or brown rice) in a bowl. Top with warm chickpeas, baby kale or arugula (3/4 cup), diced cucumber (1/4 cup) and halved cherry tomatoes (1/4 cup). Drizzle the lemon-tahini dressing over the bowl, toss gently to combine, and serve warm or at room temperature.

Side 1 — Quick Cucumber & Herb Salad

  1. 7

    Combine ingredients

    In a small bowl combine thinly sliced half English cucumber, very thinly sliced red onion (1 tbsp), chopped fresh dill (1 tsp), rice vinegar (1 tsp) and olive oil (1/2 tsp). Season with kosher salt (1/8 tsp) and toss to coat.

  2. 8

    Rest

    Let the salad sit 5 minutes to mellow the onion and allow flavors to meld. Serve chilled or room temperature alongside mains.

Side 2 — Crispy Lemon Pepper Potato Wedges

  1. 9

    Preheat & prepare

    Preheat oven to 425°F (220°C). Toss potato wedges with 1 tablespoon olive oil, lemon zest (1/2 tsp), lemon juice (1/2 tsp), garlic powder (1/4 tsp), black pepper (1/4 tsp), and kosher salt (1/4 tsp) until evenly coated.

  2. 10

    Bake

    Arrange wedges in a single layer on a baking sheet lined with parchment. Bake for 20–25 minutes, turning once halfway, until golden and crisp at the edges and tender inside. Serve hot.

Sweet — Yogurt & Berry Parfait

  1. 11

    Layer parfait

    In a glass or bowl, spoon half the Greek yogurt (1/2 cup). Drizzle half the honey (1/2 tsp). Add half the mixed berries (1/4 cup) and 1 tablespoon granola. Repeat layers with remaining yogurt, honey, berries and top with remaining granola and toasted sliced almonds (1 tsp) if using.

  2. 12

    Serve

    Serve immediately so granola stays crunchy, or refrigerate briefly and add granola just before serving.

Cold Brew — Iced Cold Brew with Orange & Vanilla

  1. 13

    Prepare drink

    Fill a tall glass with ice (about 6 cubes). Add cold brew coffee (8 oz) and cold water (4 oz) to dilute slightly. Stir in simple syrup or honey (1 tsp), orange peel (a small strip or 1/2 tsp zest) and vanilla extract (1/8 tsp).

  2. 14

    Adjust & serve

    Taste and adjust sweetness or strength as desired (add more water or coffee). Garnish with a small orange peel twist if desired and serve immediately.

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