Flavors are my life’s passion, and they excite me every lunchtime. I cannot get enough of these fantastic dishes.

Today, I want to share with you my all-time favorite lunchtime meals. You will discover the classic comfort of a Grilled Cheese Sandwich (but, trust me, it’s not your average cheese sandwich).

You will also be able to taste the fresh ocean flavors of made-on-demand Sushi Rolls, the spicy, taste-bomb potential of Quinoa Beach Salad, the magisterial, gorgeously earthy flavor of a Mushroom Medley, and the smoky essence of Jackfruit Tacos. If you are in the mood for generous helpings of returned-to-comfort classic Lentil Soup, then this is your lunchtime menu.

The 13 Best lunch recipes

1. Grilled Cheese Sandwich

A beloved comfort food, the classic grilled cheese sandwich consists of slices of sourdough or white bread, softened unsalted butter, and layers of cheddar and mozzarella cheese. For extra crispiness, try adding mayonnaise to the outside of the sandwich.

At Big Mountain, we serve up a cheesy sourdough delight with a side of house-made tomato soup.

Ingredients

Bread (sourdough or white)
Unsalted butter, softened
Cheddar cheese, sliced
Mozzarella cheese, sliced
Mayonnaise (optional)

Instructions

1. A skillet or griddle should be preheated to medium on the stovetop.

2. Each slice of bread should have one side buttered. When preparing the sandwich, place the side of the bread without butter facing down. Then layer the inside of the sandwich with cheddar and mozzarella cheese. Finally, take another slice of bread, butter the side that will face out, and place it on top. You now have a beautifully simple, still-toasted grilled cheese.

3. Cook the sandwich on a grill for 3–4 minutes on each side. Use medium heat and check to make sure the bread is golden brown and the cheese is melted.

4. If you want an extra crispy texture on your grilled cheese, spread a thin layer of mayonnaise on the outside of the bread before placing it on the grill. Serve hot.

2. Caesar Salad

A classic dish, the Caesar Salad, features crisp romaine lettuce, crunchy croutons, grated Parmesan cheese, and a truly distinctive Caesar dressing. Fillets of anchovies, lemon juice, and black pepper take its rich and savory profile to another level.

Ingredients

Romaine lettuce
Croutons
Parmesan cheese, grated
Caesar dressing
Lemon juice
Anchovy fillets
Black pepper

Instructions

1. Romaine lettuce should be washed and dried first, then torn into pieces. The pieces should be bite-sized.

2. Combine lettuce and a desired amount of Caesar dressing in a large bowl, tossing well to coat evenly.

3. Incorporate croutons, grated Parmesan, and chopped anchovy fillets, and give the salad another toss.

4. Lemon juice and black pepper: the seasoning of choice for those rare moments when I’m emasculating an omelette with all the vegetables that fit into it. Also serves as a nice, sharp contrast to the scant amount of cheese I might put in. I also tend to avoid mixing in too many flavors in an omelette, so I might be keeping things weird and simple, but that’s just me.

3. Chicken Caesar Wrap

Uncover the Chicken Caesar Wrap, a wonderful combination of grilled chicken, finely chopped romaine lettuce, and Caesar dressing, all served in a healthful tortilla. Topped with grated Parmesan (and optional croutons) for extra crunch.

Ingredients
Grilled chicken breast, sliced
Caesar dressing
Romaine lettuce, chopped
Grated Parmesan cheese
Whole wheat or spinach tortillas
Croutons (optional)
Black pepper to taste

Instructions

1. In a big bowl, mix the sliced grilled chicken, chopped romaine lettuce, and a nice pour of Caesar dressing.

2. Gently toss the mixture so that it is all evenly coated with grated Parmesan cheese.

3. Arrange a tortilla flat, and in the center, place some of the chicken filling, adding croutons if you desire.

4. Roll the tortilla up very carefully, tucking in the sides as you move along, and slice it in half to serve.

4. Sushi Rolls

Sushi rolls bring together the ingredients of sushi, namely sushi rice; nori leaves; and fresh fish, such as tuna or salmon; seafood; cucumbers; and avocado. These sumptuous treats are enjoyed with soy sauce and wasabi.

Ingredients
Sushi rice
Nori sheets
Fresh fish or seafood (such as tuna, salmon, or crab)
Cucumbers
Avocado
Soy sauce
Wasabi

Instructions

1. Cook the sushi rice according to the package instructions. Once done, season the rice by mixing it with rice vinegar, sugar, and salt. Allow the seasoned sushi rice to cool to room temperature.

2. Put a bamboo sushi mat underneath a sheet of nori, with the shiny side down. Then spread an even layer of sushi rice over the nori, making sure to leave a small space at the top edge.

3. Line the center of the rice with delicate slices of fresh fish or seafood, cucumber, and avocado.

4. Using a bamboo mat, roll the sushi tightly, applying gentle pressure to form it into a cylinder. Use a sharp knife to cut the roll into bite-sized pieces. Serve the sushi with soy sauce and wasabi.

5. Avocado Toast

Here is a straightforward but scrumptuous breakfast option: toast with avocado. It is made with not quite ripe but still creamy avocado, which is cubed and mashed with lemon juice, salt, and black pepper.

You spread that over fluffy, warm whole-grain bread that is sliced and toasted until golden-brown, and drizzle with a touch of olive oil if you want to get fancy.

Ingredients

2 ripe avocados
4 slices of whole-grain bread
1 tablespoon lemon juice
Salt, to taste
Black pepper, to taste
Red pepper flakes, optional
Olive oil, for drizzling

Instructions

1. Halve the avocados, take out the pits, and spoon the insides into a bowl. Use a fork to mash the avocado until creamy. Stir in the lemon juice, salt, and pepper. If you want it chunkier, don’t mash it quite so much.

2. Brown the slices of whole-grain bread in a toaster until they take on a golden hue.

3. Spread evenly the mashed avocado mixture over each slice of toasted bread.

4. If desired, sprinkle with red pepper flakes, and then serve with a light drizzle of olive oil on top.

6. Quinoa Salad

Quinoa Salad is a nutritious and refreshing dish made with quinoa, fresh parsley, and lemon juice.

Ingredients

Quinoa: 1 cup, rinsed
Water: 2 cups
Cherry tomatoes: 1 cup, halved
Cucumber: 1 cup, diced
Red onion: 1/4 cup, finely chopped
Fresh parsley: 1/4 cup, chopped
Lemon juice: 2 tablespoons

Instructions

1. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and water is absorbed. Remove from heat and let it cool.

2. In a massive bowl, mix the prepared quinoa, halved cherry tomatoes, diced cocktail cucumbers, sliced red onions, and minced fresh parsley.

3. Squeeze the lemon juice onto the salad, and toss everything together until mixed through. You can serve the salad cold or at room temp.

7. Buddha Bowl

Uncover the nourishing Buddha Bowl, a delightful assembly of roasted sweet potatoes, crispy chickpeas, and cooked quinoa set atop mixed greens. Finished with creamy avocado and cherry tomatoes, and drizzled with a tangy tahini dressing.

Ingredients
Sweet potatoes, cubed
Chickpeas, drained and rinsed
Mixed greens (such as spinach, kale, or arugula)
Quinoa, cooked
Avocado, sliced
Cherry tomatoes, halved
Tahini dressing

Instructions

1. Heat the oven to 400°F (200°C). Cube the sweet potatoes and toss them with whole chickpeas in a mixing bowl. Add the following to the bowl: 4 tablespoons of olive oil. 2 teaspoons of salt. ½ teaspoon of black pepper. Stir to combine, then spread the mixture onto a half-sheet pan in a roughly even layer. Place the pan in the oven and set a timer for 30 minutes.

2. Layer a base of mixed greens in a bowl. Add quinoa that has been cooked, sweet potatoes that have been roasted, and chickpeas.

3. Cover with avocado that has been sliced and cherry tomatoes that have been halved. Before serving, drizzle with dressing made from tahini.

8. Korean Bibimbap

Bibimbap is a traditional dish in Korea. It is composed of a fine medley of ingredients that is served in a single bowl, alongside a harmonious melange of flavors.

A sunny-side-up egg graces the top, with gochujang adding an extra kick of flavor. The meal is ready to be stirred together, as the colors and flavors fuse.

Ingredients

2 cups of steamed white rice
1 cup of mixed vegetables (e.g., spinach, carrots, bean sprouts)
4 ounces of beef, thinly sliced
1 egg
2 tablespoons of gochujang (Korean red pepper paste)
1 tablespoon of sesame oil
Soy sauce, to taste

Instructions

1. Prepare the rice and set it aside to keep it warm.

2. Brown the beef in a pan with a small amount of sesame oil, seasoning it with soy sauce to taste. Cook until done, then remove from the heat and set aside.

3. In the same pan, lightly sauté the combined vegetables until tender.

4. In a separate pan, fry the egg sunny-side up.

5. To assemble, put the rice in a dish, and pile the stir-fried beef and vegetables on top. Put the fried egg right in the middle. Then dollop on some gochujang, and drizzle on some sesame oil. Before you eat, mix everything together.

9. Chickpea Shawarma Wraps

Chickpea shawarma wraps are a delicious plant-based meal. We take chickpeas and toss them in:

– Shawarma spice
– Olive oil
– Lemon juice

Then we roast them to perfection, and when they’re all done, we wrap them in whole wheat flatbreads with:

– Cucumbers
– Creamy tahini sauce

And that, my friends, is how you make chickpea shawarma wraps.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 tablespoon shawarma spice mix
• 1 tablespoon lemon juice
• 4 large whole wheat wraps or flatbreads
• 1 cup diced cucumbers
• 1/2 cup tahini sauce

Instructions

1. In a large bowl, mix the chickpeas with olive oil, shawarma spice mix, and lemon juice until they are well coated.

2. Evenly distribute the chickpeas on a baking sheet, then place it in an oven preheated to 400°F (200°C). Roast them for about 20 minutes, or more if necessary, until they have reached a level of crispness and golden color that you find appealing.

3. Prepare the wraps by applying tahini sauce to the interior surface of each wrap. Then, add a portion of roasted chickpeas and diced cucumbers. Roll the wraps tightly and serve.

10. Jackfruit Tacos

Jackfruit Tacos give a delicious plant-based, twist on the taco. The young green jackfruit is the star of the show.

I slice it in half and then slice it into half-moons. I toss the jackfruit with olive oil, onion, and smoked paprika.

Then I make the filling. (You don’t have to make the filling, but I recommend that you do, because it’s really good.) To finish, I heat the tortillas and fill them with the jackfruit filling.

Then I eat the tacos.

Ingredients

• 1 can young green jackfruit in brine, drained and rinsed
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. In a large frying pan, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent.

2. Add the jackfruit that has been drained, dark smoky paprika, grounds of cumin, salt, and pepper. Stir well to coat the jackfruit with seasoning.

3. Prepare the jackfruit with the mixture Cook the jackfruit mixture for about 10-15 minutes, then using a fork, shred the jackfruit into smaller pieces as it cooks. Season to taste.

4. Warm tortillas with shredded jackfruit and whatever toppings you like: avocado, fresh cilantro, lime wedges. Voilà: a perfect taco.

11. Lentil Soup with Lemon

Lentil Soup with Lemon is a nourishing, hearty dish crafted with lentils, olive oil, onion, garlic, carrot, and broth, all coming together under the hearty umbrella of soup. The dish gets finished with a refreshing squeeze of lemon juice, making it an all-around perfect meal.

Ingredients

• 1 cup lentils, rinsed and drained
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 4 cups vegetable or chicken broth
• Juice of 1 lemon

Instructions

1. In a large pot, over medium heat, warm the olive oil. Add the diced onion and minced garlic, and cook until the onion is clear.

2. Add the diced carrot and simmer for a few more minutes until the carrot is soft.

3. Put the lentils that have been rinsed and the broth in the pot. Heat the mixture until it’s boiling, then turn the heat down and let the pot simmer for around half an hour. This is a good time to let the lentils get tender.

4. Add the lemon juice, and beat in the salt and pepper. Serve hot.

12. Zucchini Noodle Salad

Refreshing and light, Spiralized Zucchini Noodle Salad is a dish you can be guilt-free enjoying. There are plenty of vegetables!

Spiralizing creates a fun shape. Add lemon and olives, and you can’t help but enjoy the Italian Riviera.

—-
### Zucchini Noodle Salad
#### Ingredients
* 1 large (1 lb; 450 g) zucchini
*
* 1/2 medium (3 oz; 85 g) red onion
*
* 1 cup (6 oz; 170 g) cherry tomatoes, halved
*
* 8-10 large basil leaves
*
* 4 oz. (115 g) feta cheese
*
* 3 tablespoons (40 ml) extra virgin olive oil
*
* 2 tablespoons (30 ml) lemon juice
*
* Sea salt to taste
*
* Freshly ground black pepper to taste

#### Directions
1.

Spiralize the zucchini and break the strands in half. Alternatively, use a julienne peeler or cut the zucchini into ribbons.

2. Cut the red onion into thin strips.

If they are too strong for you, rinse them briefly in water. 3.

In a bowl, add the zucchini, red onion, tomatoes, basil, and feta cheese. Toss to mix.

4. Prepare the dressing.

In a separate bowl, whisk together the olive oil, lemon juice, and salt and pepper. Taste and adjust if necessary.

5. Add the dressing to the salad bowl and mix well.

Serve immediately. —-
I’ve used a variety of dressings before, but the most often used is a lemony olive oil, simple yet delicious.

Ingredients

2 medium zucchinis, spiralized
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup fresh basil leaves, chopped
1/4 cup feta cheese, crumbled
3 tablespoons olive oil
1 tablespoon lemon juice

Instructions

1. In a big bowl, combine the following ingredients:• Spiralized zucchini• Cherry tomatoes• Red onion• Basil• Feta cheese

2. In a small bowl, use a whisk to combine the olive oil and lemon juice. This is the dressing.

3. Add the dressing to the salad and gently mix to combine all the elements together.

4. Serve right away, or put in the fridge for up to an hour to let the elements mix before you serve.

13. Farro and Roasted Vegetable Bowl

The bowl of farro and roasted vegetables is a wholesome meal starring farro that has been cooked in vegetable broth and is now nutty and tender. It is mixed with oven-roasted red bell peppers, zucchini, and cherry tomatoes, all of which have been dressed simply with olive oil, salt, and pepper.

Ingredients

1 cup farro
2 cups vegetable broth
1 red bell pepper, diced
1 zucchini, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper, to taste

Instructions

1. Set your oven to 400 degrees Fahrenheit (200 degrees Celsius). On a sheet pan, lay out the diced red bell pepper, the sliced zucchini, and the halved cherry tomatoes. Drizzle them with olive oil and season with salt and pepper. Give everything a good toss to coat and then roast in the oven for 20-25 minutes until the vegetables are tender and almost caramelized.

2. Wash the farro in cold water. In a saucepan of about 5-6 cups of volume, combine the farro with 5 cups of vegetable broth. Bring it to a boil, then drop down to low heat, cover, and let it cook for about 20-30 minutes, or until the farro reaches that “al dente” level between mushy and hard.

3. To a serving bowl, add the farro and roasted veggies. Toss them together gently; then taste and see if they’re seasoned to your liking. If not, adjust the seasoning. Best served warm.