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Chef John's Chicken Satay Burger
Lunch Asian

Chef John's Chicken Satay Burger

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine peanut butter, 1 teaspoon chili sauce, and lime juice in a small bowl; stir until thoroughly blended.
  2. 2 Combine carrot, cucumber, and jalapeño in a bowl; stir in vinegar and fish sauce. Set aside.
  3. 3 Combine garlic, basil, coconut milk, bread crumbs, soy sauce, remaining 1 teaspoon chili sauce, cumin, and turmeric in a bowl; mix in ground chicken until thoroughly blended (mixture will be very soft).
  4. 4 Fry a small piece of chicken mixture in a large nonstick skillet over medium heat until chicken is browned and no longer pink. Taste chicken piece; season chicken mixture with cayenne pepper and salt as needed. Do not eat raw chicken mixture.
  5. 5 Spoon 1/4 chicken mixture into the same skillet, forming a patty shape; cook until bottom browned, about 5 minutes. Flip and cook until browned and no longer pink inside, about 5 minutes more. Repeat with remaining chicken mixture to make 3 more patties.
  6. 6 Spread about 1 teaspoon peanut butter spread onto each bun half. Top each bottom bun with 1 chicken patty, 1/4 carrot slaw, and 1 tablespoon cilantro leaves. Place top buns on burgers; serve.

By John Mitzewich

Chicken Salad Summer Rolls
Lunch Asian

Chicken Salad Summer Rolls

3.8

Prep
40 min
Cook
Total
70 min

Instructions

  1. 1 Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
  2. 2 Working one at a time, dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
  3. 3 Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
  4. 4 Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
  5. 5 Serve summer rolls with dipping sauce on the side.

By John Mitzewich

Crispy Squash Chips
Lunch

Crispy Squash Chips

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.
  3. 3 Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.
  4. 4 Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
  5. 5 Season roasted chips with salt as needed.

By DakotaKim

Zesty Lemon Carrot Salad
Lunch

Zesty Lemon Carrot Salad

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.
  2. 2 Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.

By Dara

Spiced Tomato Soup
Lunch

Spiced Tomato Soup

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion in the hot oil until softened, about 5 minutes. Stir in cumin, ginger, and cinnamon and cook until fragrant, about 30 seconds.
  2. 2 Stir tomato soup, coconut milk, and diced tomatoes into the onion mixture and cook until soup is heated through, about 10 minutes.

By blancdeblanc

Vegan Carrot Curry Soup
Lunch

Vegan Carrot Curry Soup

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.
  2. 2 Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot.
  3. 3 Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.

By monsterclowngirl

Mexican Roll Ups
Lunch

Mexican Roll Ups

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 For each roll-up, tear off about a 15 inch piece of wax paper or aluminum foil. Place the tortilla on the paper or foil. Place a romaine lettuce leaf on top of the tortilla. Add about 3 ounces of beef on top of the lettuce for each tortilla. Divide the tomatoes, red and yellow bell peppers, oil, vinegar and cumin over each tortilla.
  2. 2 Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled up. To eat, peel back the paper or foil.

By Robyn Webb

Black Bean and Granny Smith Apple Salad
Lunch

Black Bean and Granny Smith Apple Salad

4.4

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Heat the canola oil in a skillet over medium heat. Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper. Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro. Refrigerate until cold before serving.

By Mickey

Corn and Black Bean Salad
Lunch

Corn and Black Bean Salad

4.4

Prep
10 min
Cook
Total
810 min

Instructions

  1. 1 In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
  2. 2 In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

By Jodi T.

Mexican Fiestada for School Lunch
Lunch Mexican

Mexican Fiestada for School Lunch

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Heat a large skillet over medium-high heat. Add ground beef and taco seasoning; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  3. 3 Divide pizza dough in half. Flatten each half into a thin crust and place onto a nonstick baking sheet.
  4. 4 Bake in the preheated oven for 3 minutes.
  5. 5 While the crusts are baking, mix pizza sauce, cumin, and salt together in a bowl.
  6. 6 Remove crusts from the oven and spread 1/2 of the sauce mixture over each one. Sprinkle beef and Cheddar evenly over top. Return to the oven and bake until cheese is melted and the crusts are crunchy, 10 to 12 minutes.

By James Martin

Argentinian Beef Empanadas
Lunch

Argentinian Beef Empanadas

4.1

Prep
60 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Set racks in the upper and lower thirds of the oven and line 2 large baking sheets with parchment paper.
  2. 2 Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from the skillet. Melt butter in the skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.
  3. 3 Unfold one pastry sheet, keeping remaining sheets chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. Cut four 5 1/2-inch rounds from pastry. Brush a 1/2-inch border around the edges of one round with water, using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of the round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of the prepared baking sheets. Repeat with three remaining rounds. Form 12 more empanadas in the same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.
  4. 4 Brush tops of empanadas with beaten egg. Bake in the preheated oven, switching position of sheets halfway through, until golden brown, about 15 minutes.

By MariaZoroza

Curried Cauliflower-Potato Soup
Lunch

Curried Cauliflower-Potato Soup

4.8

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
  3. 3 Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
  4. 4 While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
  5. 5 Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
  6. 6 While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
  7. 7 Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.

By Porchdog

Grilled Chicken Citrus Salad
Lunch

Grilled Chicken Citrus Salad

4.1

Prep
30 min
Cook
15 min
Total
165 min

Instructions

  1. 1 In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
  2. 2 Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
  3. 3 Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
  4. 4 Toss salad with reserved dressing, and top with sliced chicken.

By Jacqueline Matthews

Vegan Black Bean Soup with Pumpkin
Lunch

Vegan Black Bean Soup with Pumpkin

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Combine onion and 2 tablespoons vegetable broth in a pot over medium heat. Saute until onion becomes glassy, about 5 minutes. Add garlic and cumin and saute until fragrant, about 1 minute; avoid browning the garlic.
  2. 2 Add black beans, pumpkin puree, 1/2 cup vegetable broth, coconut milk, and chipotle pepper in adobo. Simmer until soup starts to thicken, about 15 minutes.
  3. 3 Stir in diced tomatoes and pumpkin pie spice. Coarsely blend with an immersion blender. Season with salt and pepper.

By staircases

Vegan Curried Cauliflower, Sweet Potato, and Lentil Soup
Lunch

Vegan Curried Cauliflower, Sweet Potato, and Lentil Soup

5.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
  2. 2 Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

By Kasmira Bresett

Lucky Pea Soup
Lunch

Lucky Pea Soup

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Place the bacon in a skillet and cook over medium-high heat until crisp and evenly brown. Drain on paper towels. When cool, crumble into small pieces.
  2. 2 Using the same skillet, add the peppers and onion; stir and cook over medium-high heat until transparent and tender, about 5 minutes.
  3. 3 Pour the black beans, tomatoes, and water into a large pot. Stir in the peppers, onion, salt, cumin, dry mustard, chili powder, curry powder, pepper, and sugar. Bring to a boil, reduce heat to medium, cover, and simmer 20 to 25 minutes. Serve hot sprinkled with bacon, and other toppings of your choice.

By CHEFSTEFANIE

Red, White and Black Bean Salad
Lunch

Red, White and Black Bean Salad

4.0

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Pour the corn into a microwave-safe dish; cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.
  2. 2 Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
  3. 3 Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl; pour the blended dressing over the bean mixture. Refrigerate overnight; allow to come to room temperature before serving.

By gtsdls1

Instant Pot® Ground Turkey and Potato Soup
Lunch

Instant Pot® Ground Turkey and Potato Soup

Prep
15 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Cook bell pepper and onion in the hot oil until onion is translucent, 5 to 7 minutes. Mix in ground turkey. Add garlic, pepper, steak seasoning, and cumin; cook and stir until turkey has browned evenly and is no longer pink, 14 to 16 minutes.
  2. 2 Pour 1/4 cup chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes and corn. Add remaining chicken broth until potatoes are just covered.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
  4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  5. 5 Select Saute function and bring to a boil. Pour in heavy cream, stirring as you add it. Add slaw and cook for 2 minutes. Turn off the cooker and let sit until slaw is tender, about 5 minutes.

By Rhonda Harp

Grandma Jane's Kicked Up Tomato and Cucumber Salad
Lunch American

Grandma Jane's Kicked Up Tomato and Cucumber Salad

4.7

Prep
15 min
Cook
10 min
Total
115 min

Instructions

  1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon into a large salad bowl. Reserve 1 tablespoon of bacon drippings, and let cool.
  2. 2 Mix the bacon drippings and mayonnaise into the crumbled bacon until thoroughly combined; stir in tomatoes and cucumbers. Season to taste with kosher salt, five-peppercorn blend, and cumin. Allow to chill for at least 1 hour before serving (overnight is better).

By cj

Healthier Taco Salad
Lunch

Healthier Taco Salad

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef is no longer pink, 5 to 7 minutes. Drain and discard grease, and return beef to the skillet. Add tomato juice, hot sauce, chili powder, cumin, garlic powder, oregano, salt, and cayenne pepper. Reduce heat and simmer gently, about 15 minutes.
  2. 2 Break tortilla chips into bowls and top with the ground beef mixture. Finish with Cheddar cheese, lettuce, and salsa.

By Angela

Curry Split Pea Soup
Lunch

Curry Split Pea Soup

4.6

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
  2. 2 Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

By Emily P

Tex-Mex Tuna Salad
Lunch Mexican

Tex-Mex Tuna Salad

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, combine the tuna, olives, green onions and celery; toss together.
  2. 2 In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix.
  3. 3 Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.

By Jackie

Instant Pot Lentil Vegetable Soup
Lunch

Instant Pot Lentil Vegetable Soup

4.5

Prep
20 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Place oil in a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.
  2. 2 Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.

By peloquinswife