We are willing to bet you were a victim of a # saddesklunch. We’ve all been there — in the workplace or at home while studying. We know how unfortunate it can be to sit at your desk in front of a cereal bowl for lunch (string cheese on the side, amirite?), or worse: a soggy spinach salad that you would have taken on Wednesday last.
Everything in This Slideshow
Caesar Salad With Yogurt-Parmesan Dressing
The dressing of this Caesar salad is made from yogurt which packs probiotics for a healthy intestine. It’s salty, tasty and doubles to cut vegetables or chips as a dip.
How to Make It
Preheat oven to 350°F. Toss baguette pieces with lemon zest, 1 tablespoon each of the oil and Parmesan, and ¼ teaspoon of the salt on a parchment paper-lined rimmed baking sheet. Spread in a single layer. Bake in preheated oven until golden and crispy, 14 to 16 minutes, tossing halfway through.Step 2
Whisk together yogurt, Dijon, garlic, lemon juice, and remaining 1 tablespoon oil and ½ cup Parmesan in a large bowl. Season with remaining ½ teaspoon salt and several grinds black pepper.Step 3
Toss lettuce with ½ cup of the dressing, adding more to taste. Divide among 4 plates, and top with croutons and more Parmesan. Reserve any remaining dressing as a dip for crudités or chips.
Chickpea Salad Sandwich
For a vegetarian version of a chicken salad sandwich, chickpeas roll in here (read: not your grandmother’s). Swap tofu for the mayo, if you want to lighten things up. If you try it, you’re going to be brown-bagging one daily — and it’s so easy, you’re not going to have any reason not to make it.
How to make it
Coarsely mash chickpeas in a large bowl with a fork. Stir in celery, parsley, mayonnaise, shallot, lemon juice, Dijon, salt, and several grinds black pepper.Step 2
Spread 1 side of toasted bread slices with desired amount of mayonnaise and Dijon. Place 1 lettuce leaf on each of 2 bread slices. Top with chickpea salad, and cover with remaining bread slices.
Sweet Potato-and-Kale Tortilla Soup
This delicious bowl of tortilla soup is made holy (and anti-inflammatory) with sweet potatoes and kale that are heart safe. Get it with the shredded rotisserie chicken or without. The softened corn tortillas plump into the broth and go with the crispy ones on top. Avocado, radishes, and coriander freshen it, but are absolutely optional.
How to make it
Preheat oven to 400°F with an oven rack in upper position.Step 2
Heat 2 tablespoons of the oil in a large pot over medium-high. Add onion, and season with ¼ teaspoon of the salt; cook, stirring occasionally, until softened, about 3 minutes. Add chili powder, cumin, coriander, and garlic, and cook, stirring often, until fragrant, about 1 minute. Add tomatoes with juices, and cook, stirring often and breaking up with a spoon, until slightly reduced, 2 to 4 minutes.Step 3
Add sweet potato, broth, and water, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, until potatoes are fork tender, 12 to 15 minutes.Step 4
Meanwhile, brush remaining 1 tablespoon oil on both sides of tortillas; season with ¼ teaspoon of the salt. Stack tortillas, and cut into ½-inch strips; place in a single layer on a rimmed baking sheet. Bake in preheated oven on top rack until golden brown, 12 to 15 minutes, tossing halfway through.Step 5
Stir kale into soup, and cook, covered, until wilted, 3 to 5 minutes. Stir 2 handfuls of tortilla strips into soup, and, if desired, chicken; cook until soup is heated through, about 2 minutes. Season with remaining ¼ teaspoon salt and several grinds black pepper. Serve with lime wedges, and top with remaining tortilla strips.