Skip to content

Type what you have

Cook with

sea salt ×
Perfect Apple Chips
Lunch American

Perfect Apple Chips

4.5

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Preheat oven to 170 degrees F (77 degrees C). Line two baking sheets with parchment paper and lightly oil the paper.
  2. 2 Stir lime juice, water, and sugar in a bowl until sugar is dissolved. Soak apple slices in lime juice mixture to combine flavors, 2 to 5 minutes. Drain and discard liquid.
  3. 3 Arrange apple slices in a single layer about 1/8-inch apart on prepared baking sheets. Sprinkle with Fleur de Sel.
  4. 4 Bake apples in the preheated oven until dried and crisp, about 4 hours. Cool completely before carefully peeling from the parchment.

By Ying

Meyer Lemon Avocado Toast
Lunch American

Meyer Lemon Avocado Toast

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Toast bread slices to desired doneness, 3 to 5 minutes.
  2. 2 Mash avocado in a medium bowl; stir in cilantro, Meyer lemon zest, Meyer lemon juice, cayenne pepper, and sea salt until well combined. Spread avocado mixture onto toast; top with chia seeds.

By princessofmontecito

Flourless Peanut Butter Chocolate Chip Blender Muffins
Lunch American

Flourless Peanut Butter Chocolate Chip Blender Muffins

4.0

Prep
10 min
Cook
9 min
Total
24 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with cooking spray.
  2. 2 Combine peanut butter, banana, honey, egg white, almond extract, baking soda, and sea salt in a blender; blend until smooth. Stir chocolate chips into the batter with a wooden spoon.
  3. 3 Pour batter into the prepared muffin tin, filling each cup 3/4 full.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 9 minutes. Cool in the tin for 5 minutes; transfer to a baking rack to cool completely.

By Megan Olson

Heirloom Tomato Toast with Feta
Lunch American

Heirloom Tomato Toast with Feta

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Toast the bread until golden brown. Remove from toaster and rub each slice with 1/2 a clove of garlic, rubbing cut-side down.
  2. 2 Top each slice of toast evenly with the feta cheese, tomato, oregano, salt, and pepper. Drizzle with olive oil and serve.

By Diana Moutsopoulos

Asparagus, Lemon, and Mint Soup
Lunch American

Asparagus, Lemon, and Mint Soup

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
  2. 2 Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
  3. 3 Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
  4. 4 Blend soup using a hand blender or a food processor until smooth.
  5. 5 Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

By fromgardentosoupbowlcom

Chard and Coconut Soup
Lunch American

Chard and Coconut Soup

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat coconut oil in a large saucepan over medium heat; cook and stir onion, coconut flakes, and garlic until onion is softened, about 10 minutes.
  2. 2 Bring a pot of water to a boil; add chard and cook just until leaves become brighter green, about 3 minutes. Transfer chard to a bowl of ice water to stop the cooking process.
  3. 3 Stir chard, vegetable stock, and coconut milk into onion mixture; bring to a boil. Reduce heat and simmer until soup is heated through, about 10 minutes. Top soup with Parmesan cheese; season with salt and pepper.

By insanedieg0

Gluten-Free Butter Crackers
Lunch American

Gluten-Free Butter Crackers

4.7

Prep
30 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Whisk tapioca flour, brown rice flour, white rice flour, sugar, xanthan gum, and 1/2 teaspoon salt together in the bowl of a stand mixer fitted with the whisk attachment. Cut in butter, using the whisk attachment, starting on low speed and working up to medium speed until mixture resembles coarse crumbs, stopping occasionally to scrape down the sides and bottom of the bowl.
  2. 2 Gradually add milk while the mixer is on low. Gradually increase speed; mix until batter is well combined. Cover the bowl; let dough sit for 15 minutes.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C) with an oven rack in the center position. Coat 2 sheets parchment paper with cooking spray.
  4. 4 Place dough on 1 coated sheet parchment paper; top with remaining 1 sheet parchment paper, coated-side down. Roll dough to 1/8-inch thickness. Remove top sheet parchment; even thickness of dough edge by patting any edges back towards the middle if they're thinner to prevent burnt edges.
  5. 5 Cut dough into cracker shapes using a pizza cutter; prick each with a fork. Slide parchment paper with crackers onto a baking sheet; transfer to the oven.
  6. 6 Bake in the preheated oven for 3 minutes. Sprinkle with sea salt. Continue baking until crackers are golden and crisp, 18 to 25 minutes. Cool on the baking sheet or transfer crackers to a wire rack to cool.

By TRAPPERS

Heirloom Tomato Salad with Nectarines, Avocado, and Arugula
Lunch American

Heirloom Tomato Salad with Nectarines, Avocado, and Arugula

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk oil and vinegar together in a bowl.
  2. 2 Place the sliced tomatoes on a platter and drizzle with about half of the vinaigrette and sprinkle with a pinch of regular salt. Place half the arugula on top of the tomatoes, then add the nectarine and avocado slices. Add the balance of the arugula and gently toss ingredients with the balance of the vinaigrette. Sprinkle with flaky sea salt and more pepper.

By GroveProvisions

Easy and Quick Strawberry Summer Salad
Lunch American

Easy and Quick Strawberry Summer Salad

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Stir red wine vinegar and shallot together in a bowl; season with salt and black pepper. Stream olive oil into the mixture while whisking to form a dressing.
  2. 2 Toss mixed greens and cucumbers in a large bowl; pour dressing over the mixture and toss to coat. Add strawberries and toss lightly. Season with sea salt to serve.

By sengalindsay

Lemony Quinoa
Lunch American

Lemony Quinoa

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
  2. 2 In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
  3. 3 Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

By Mirelle B

Kate's Grilled Corn Salad
Lunch American

Kate's Grilled Corn Salad

4.1

Prep
30 min
Cook
16 min
Total
51 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
  3. 3 Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
  4. 4 Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.

By k8norris

Arugula-Fig Salad with Creamy Gorgonzola
Lunch American

Arugula-Fig Salad with Creamy Gorgonzola

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
  2. 2 Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

By Anastasia

Cooler Than A Cucumber Salad
Lunch American

Cooler Than A Cucumber Salad

4.5

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Place cucumber chunks and cucumber slices in a large bowl; add tomato and onion.
  2. 2 Whisk Champagne vinegar, balsamic vinegar, olive oil, agave nectar, sea salt, and black pepper together in a small bowl until frothy; pour over vegetables. Gently toss to coat.
  3. 3 Cover the bowl with plastic wrap; refrigerate salad before serving, at least 1 hour.

By Kenedy Schlenker

Grilled Avocado Tacos
Lunch American

Grilled Avocado Tacos

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat grill to medium-high heat.
  2. 2 Brush corn with olive oil and individually wrap with Reynolds Wrap® Aluminum Foil. Place on the grill, turning frequently for 20 minutes. Allow to cool slightly before handling.
  3. 3 Cut corn off the cob and combine with black beans, jalapeno, cilantro and the juice of 1 lime. Season to taste with salt and pepper and set aside.
  4. 4 Slice avocados in half and remove the seeds but do not remove the skin yet. Squeeze the juice of the remaining lime over the avocados and lightly brush them with olive oil.
  5. 5 Grill flesh side down for 2 to 3 minutes and then remove. Quarter each avocado half and then carefully peel off the skin.
  6. 6 Wrap tortillas in foil and place on the grill while the avocados are cooking.
  7. 7 Build tacos by placing avocado slices on tortillas and then top with the corn and salsa.
  8. 8 Serve with your favorite hot sauce and additional lime wedges.

By Reynolds KitchensR

Grilled Pineapple and Prosciutto Flatbread
Lunch American

Grilled Pineapple and Prosciutto Flatbread

5.0

Prep
20 min
Cook
10 min
Total
585 min

Instructions

  1. 1 To make the dough, combine warm water, 1/2 cup of flour, and yeast to a mixing bowl. Use a whisk to mix everything into a smooth batter. Cover bowl with a towel and let sit for 30 minutes.
  2. 2 Add olive oil, salt, and remaining flour to the bowl, and stir with a spoon or fork until the mixture comes together to form a shaggy ball of dough.
  3. 3 Transfer everything to a work surface and knead until the dough just starts to become elastic, about 2 minutes.
  4. 4 Place dough in a lightly oiled zip-top bag. Press out most of the air, seal, and place in the refrigerator for 8 hours, or overnight.
  5. 5 The next day, take the bag of dough out of the fridge, and leave out at room temperature until it roughly doubles in size, about 45 minutes.
  6. 6 Meanwhile, preheat a charcoal grill until coals are white and ashy. Quarter your peeled and cored pineapple and trim out the tough, fibrous core in the center.
  7. 7 Grill pineapple round-side down over hot coals until heated through, and fairly well charred, about 3 minutes; flip and continue to grill on the cored side until charred, 2 to 3 minutes. Reserve until needed.
  8. 8 Once dough has doubled, remove from bag and divide into 4 portions. Form each portion into a ball and use a rolling pin to roll dough into an oval, or circle about an 1/8-inch thick.
  9. 9 Place dough over hot coals, and grill until dough is cooked through, and about half the surface area is slightly charred, about 2 minutes per side.
  10. 10 Remove from grill and top each warm flatbread with a drizzle of olive oil. Top with prosciutto, thin slices of grilled pineapple, tarragon leaves, and freshly ground black pepper. Finish with another small drizzle of olive oil and a pinch of flaky sea salt.

By John Mitzewich

Red Cabbage and Celery Root Coleslaw with Apple Cider Dressing
Lunch American

Red Cabbage and Celery Root Coleslaw with Apple Cider Dressing

3.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine red cabbage, celery root, carrot, and green onions in a large bowl.
  2. 2 Place olive oil, apple cider vinegar, garlic, balsamic vinegar, celery seeds, salt, and black pepper in a jar. Seal and shake to mix well. Pour dressing over red cabbage mixture and toss to combine.

By Gina Milanese

Sunflower Coleslaw
Lunch American

Sunflower Coleslaw

4.3

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Combine coleslaw mix, celery, sunflower kernels, green onion, and white onion in a large bowl; stir in mayonnaise. Sprinkle salad generously with vinegar, black pepper, and salt; adjust to desired consistency and flavor. Refrigerate coleslaw 8 hours to overnight; adjust seasoning if desired.

By Lanats

Fried Tofu Lentil Bites
Lunch American

Fried Tofu Lentil Bites

4.0

Prep
20 min
Cook
4 min
Total
144 min

Instructions

  1. 1 Place lentils into a large container and cover with several inches of cool water; soak for 2 hours.
  2. 2 Place lentils, tofu, spinach, sugar, 1/2 teaspoon salt, and pepper in a bowl; mix by hand. Incorporate flour until just combined.
  3. 3 Heat vegetable oil in a saucepan over medium heat. Drop rounded teaspoonfuls of the tofu mixture gently into the hot oil. Fry until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.
  4. 4 Combine sunflower seed oil, soy milk, apple cider vinegar, and sea salt in a bowl; blend with an immersion blender until mayonnaise is smooth. Serve with tofu bites.

By VeggieCravings

Greek Yogurt Egg Salad Sandwich
Lunch American

Greek Yogurt Egg Salad Sandwich

3.6

Prep
10 min
Cook
5 min
Total
60 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and place in the refrigerator until cold, about 30 minutes.
  2. 2 Peel the shells off the eggs. Take the yolk from 1 egg and discard. Chop remaining yolk and both egg whites into small bits, leaving it chunky to add texture; place in a bowl. Add Greek yogurt and mustard; mix well. Mix in cherry tomatoes and chives, then mix in lemon juice. Season with dill, garlic powder, sea salt, and pepper.
  3. 3 Put egg salad on a slice of toasted bread. Add spinach and put the other piece of bread on top.

By KelseyP

Dallas-Style Sloppy Joes
Lunch American

Dallas-Style Sloppy Joes

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Cook the ground beef in a large skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion and bell pepper, season with sea salt and black pepper, and cook until vegetables soften, about 7 minutes.
  2. 2 Stir in the ketchup, vinegar, Worcestershire sauce, brown sugar, mustard, and barbeque sauce. Reduce heat to low and simmer the mixture until thickened, about 10 minutes. Add Parmesan cheese and serve on toasted hamburger buns.

By Caitlin

Classic Dairy-Free Cream of Tomato and Basil Soup
Lunch American

Classic Dairy-Free Cream of Tomato and Basil Soup

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.
  2. 2 Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.
  3. 3 Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.
  4. 4 Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.

By Only Gluten Free Recipes

Colorful Kale and Spinach Salad and Homemade Dressing
Lunch American

Colorful Kale and Spinach Salad and Homemade Dressing

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Toss kale, spinach, romaine, carrot, cucumber, and red bell pepper together in a large mixing bowl.
  2. 2 Combine balsamic vinegar, olive oil, lemon juice, sea salt, black pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad; toss to coat.

By Kim Vanburen

Feta Garlic Salad with Mushrooms
Lunch American

Feta Garlic Salad with Mushrooms

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside.
  2. 2 Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.

By teacupped_mouse

Open-Faced Tuna Melt Sandwich
Lunch American

Open-Faced Tuna Melt Sandwich

4.9

Prep
8 min
Cook
4 min
Total
12 min

Instructions

  1. 1 Set the oven to broil and move the rack to the highest position.
  2. 2 In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.
  3. 3 Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.
  4. 4 Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.

By Thrive Market

Whole30®-Friendly Beef and Vegetable Soup
Lunch American

Whole30®-Friendly Beef and Vegetable Soup

Prep
35 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Heat 1 teaspoon ghee in a large stew pot over medium-high heat. Add ground beef and season with salt and pepper. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer beef to a plate but leave any grease in the pot.
  2. 2 Add onion and garlic to the pot, adding more ghee if needed. Saute until onion has softened and turned translucent, about 5 minutes. Set onions and garlic with the beef.
  3. 3 Cook potatoes in the pot with residual oil. Season with salt and pepper, and cook for 3 to 5 minutes. Add carrots; saute for 1 to 2 minutes. Add ground beef, onions, and garlic back into the pot; mix to combine.
  4. 4 Add bone broth, tomato paste, basil, and oregano; bring to a boil. Add cabbage and simmer for 5 minutes.
  5. 5 Add smoked salt, then taste and adjust other seasonings if necessary. Add zucchini and green beans; simmer until vegetables are tender 3 to 5 minutes.

By Kari

Mediterranean Style Roasted Red Pepper and Lentil Salad
Lunch American

Mediterranean Style Roasted Red Pepper and Lentil Salad

4.7

Prep
40 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Toss bell pepper halves with 1 tablespoon olive oil; place on a baking sheet. Roast in the preheated oven until peppers are very soft and crisp at the edges, about 20 minutes. Set peppers aside until cool enough to handle, then dice into 1/4-inch cubes. Transfer to a large bowl.
  3. 3 Meanwhile, bring cold water and lentils to a boil in a saucepan over high heat. Reduce heat to low, add 1 pinch salt, cover, and simmer until lentils are just tender to the bite, about 20 minutes. Drain and cool.
  4. 4 Add cooled lentils to bell peppers; gently stir in celery, carrots, onion, and parsley. Season with 1/2 teaspoon salt and black pepper.
  5. 5 Place lemon juice, shallots, white wine vinegar, balsamic vinegar, Dijon mustard, and remaining 1/2 teaspoon salt in a blender; blend on High for 10 seconds. Gradually add olive oil; blend until vinaigrette is fully emulsified and smooth. Pour 1/2 cup vinaigrette over lentils; stir gently with a wooden spoon. Taste salad; add remaining vinaigrette if desired.

By Pooja Mottl