Lunch

Make the dressing in a food processor if you like, but it won’t be as smooth or have that bright green hue you get when you do it in a blender.

Seasoning each component really well in this vegetarian sandwich, will make everything pop.

Cutting slits into the bologna before cooking helps it brown evenly across the surface.

Ribollita is like a heartier version of minestrone, thickened with bread and redolent with garlic. It is a beautiful soup when it’s fresh from the pot, but it is also perhaps the most noble of leftovers.

In this Filipino chicken rice porridge, a combination of medium-grain and sticky rice cooks in freshly made chicken stock until it becomes thick and creamy.

This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.

This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

Merguez, a lamb sausage spiced with cumin and chiles, is exceptional in this easy grain bowl, but any sausage you like will work just as well.

Dal tends to firm as it sits, so make sure to add a splash or so of water if you’re reheating it.

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

Kefir—a yogurt-like dairy beverage—adds wonderful tang to this earthy shiitake and kale frittata, but you can sub in plain yogurt instead.

This showstopper is a kaleidoscope of colors, a treasure chest of nutrients . . . yet not a berry to be seen. Winter fruit has its merits: Kiwi is an excellent source of vitamins C and K (the latter is needed for blood clotting), not to mention digestion-enhancing fiber. Reddish-orange persimmons contain twice the dietary fiber of apples, plus more potassium, calcium, iron, manganese, and antioxidants. Cantaloupe and honeydew both provide potassium and are super hydrating—helpful for the winter months when you might be stuck indoors amid dry, re-circulated air. Dressed in a tropical coconut kefir-and-mint vinaigrette, it's a pleasure for all of the senses.

This will last for about 2 days in an airtight container, with plastic wrap pressed onto the surface of the smash to prevent oxidation. Pressing down eliminates any air pockets that might also cause the pesky brown spots.