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Crunchy Ramen-Bok Choy Salad
Lunch Asian

Crunchy Ramen-Bok Choy Salad

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
  3. 3 Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
  4. 4 Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
  5. 5 Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

By LifeLearner

Thai-Inspired Roasted Acorn Squash Soup (Vegan)
Lunch Asian

Thai-Inspired Roasted Acorn Squash Soup (Vegan)

5.0

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place acorn squash halves, cut-sides up, on a baking sheet. Place 1 teaspoon coconut oil and 1 teaspoon brown sugar in the cavity of each half. Season with salt and pepper.
  3. 3 Roast in the preheated oven until tender when pierced with a fork, 40 to 60 minutes. Remove from the oven and set aside to cool.
  4. 4 While cooling, heat remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add onion and saute until soft and caramelized, 7 to 10 minutes. Add garlic, curry paste, ginger, and a pinch of salt; stir to incorporate and cook, stirring occasionally, until fragrant, about 5 minutes. Pour in vegetable stock and cook until heated through, 3 to 5 minutes.
  5. 5 Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
  6. 6 Stir in coconut milk and lime juice; season with salt and pepper. Heat until completely warm throughout, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.

By Gwenevere Madsen Bland

Pacific Rim Cucumber Salad
Lunch Asian

Pacific Rim Cucumber Salad

4.8

Prep
25 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
  2. 2 Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
  3. 3 Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

By POTAGEKEMPCC

Grilled Broccoli and Cheese Sandwich
Lunch

Grilled Broccoli and Cheese Sandwich

3.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Melt 1 tablespoon butter in a skillet over medium heat. Add broccoli and onion and cook until softened, about 5 minutes. Remove from heat and let cool.
  2. 2 Distribute sauteed vegetables evenly on 2 slices of bread. Place 2 slices Cheddar cheese over the vegetables, season with garlic powder, and top with remaining 2 slices of bread.
  3. 3 Melt 1 tablespoon butter in a nonstick skillet over medium-high heat, tilting the skillet to distribute the butter evenly as it melts. Place the sandwiches into the skillet and cook until the bottom piece of bread is golden brown, about 5 minutes.
  4. 4 Melt remaining butter in the skillet. Carefully flip each sandwich, evenly coating the bread with melted butter. Cook until each sandwich is golden brown, 2 to 5 minutes more.

By Princess Whitney Rachel Crider

White and Gold Pizza
Lunch

White and Gold Pizza

4.5

Prep
40 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Heat oven to 425 degrees F.
  2. 2 Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook 15 to 20 min. or until tender and golden brown, stirring occasionally.
  3. 3 Place pizza dough on lightly floured baking sheet; stretch to fit 16 x 12-inch baking sheet. Mix garlic and remaining oil; spread onto dough. Bake 10 min.
  4. 4 Spread crust with cream cheese; top with remaining cheeses, onions and red pepper. Bake 10 to 12 min. or until crust is lightly browned.

By Philadelphia

Bob's Three Bean Salad
Lunch

Bob's Three Bean Salad

4.2

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine red kidney beans, green beans, and garbanzo beans in a large bowl. Add onion, garlic, sugar, Italian seasoning, rice wine vinegar, balsamic vinegar, and olive oil; stir to coat. Season with salt. Marinate salad in refrigerator before serving, at least 1 hour.

By Kenneth Isakson

Low-Carb Slow Cooker Chicken Soup
Lunch

Low-Carb Slow Cooker Chicken Soup

3.5

Prep
30 min
Cook
240 min
Total
270 min

Instructions

  1. 1 Combine chicken, zucchini, celery, yellow squash, green beans, onion, basil, celery salt, salt, and pepper in a slow cooker. Add chicken broth, making sure it covers ingredients.
  2. 2 Cook on High until chicken is no longer pink and is fully cooked, 4 to 6 hours.

By Doc Eggs

Homemade Cream of Asparagus Soup
Lunch

Homemade Cream of Asparagus Soup

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt butter in a stockpot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add asparagus and bone broth; cover and simmer until asparagus is tender, about 20 minutes.
  2. 2 Remove from the heat and puree with an immersion blender until smooth.
  3. 3 Stir in cream, Marsala wine, lemon zest, salt, Aleppo pepper, and black pepper until well blended. Return to low heat and simmer (do not boil) until flavors are mixed and soup is hot, about 5 minutes.
  4. 4 Ladle into bowls. Garnish with sour cream and croutons.

By Dan Toomey

Vegan Corn Chowder with a Kick
Lunch

Vegan Corn Chowder with a Kick

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Cook onion, bell pepper, and jalapeno in 2 tablespoons vegetable broth in a large saucepan over medium heat until tender, 5 to 7 minutes. Add remaining broth and potatoes; bring to a boil.
  2. 2 Reduce heat, cover, and simmer for 15 minutes. Add mustard, basil, paprika, and pepper flakes; mix well. Add corn, green onions, and all but 3 to 4 tablespoons soy milk; bring to a boil.
  3. 3 Mix remaining soy milk with almond flour in a small bowl until smooth. Stir into the chowder with salt and turmeric; return to a boil. Cook and stir until soup is thickened and bubbly, about 2 more minutes.

By Geeksr

Floating Cucumber, Tomato, and Onion Salad
Lunch American

Floating Cucumber, Tomato, and Onion Salad

4.3

Prep
30 min
Cook
Total
750 min

Instructions

  1. 1 Combine cucumbers, onion, and tomato in a large bowl.
  2. 2 Whisk sugar, white vinegar, balsamic vinegar, salt, and celery seeds together in a separate bowl until sugar is dissolved; pour over vegetables and toss to coat.
  3. 3 Cover the bowl; refrigerate before serving, about 12 hours.

By Reuben Howell

Hot and Tangy German Potato Salad
Lunch European

Hot and Tangy German Potato Salad

4.3

Prep
15 min
Cook
220 min
Total
235 min

Instructions

  1. 1 Place potatoes into a large pot and cover with water; season water with salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes; drain. Put potatoes in a slow cooker.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels. Crumble bacon and add to potatoes.
  3. 3 Return skillet to medium heat and reheat bacon drippings. Cook and stir sweet onions in the drippings until translucent, 5 to 7 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more. Pour onion mixture over the potatoes and bacon.
  4. 4 Stir vinegar, water, sugar, and salt together in a bowl; pour over the potato mixture. Stir potatoes gently to mix.
  5. 5 Cook on Low, stirring occasionally, 3 to 4 hours.

By Barb0607

Fresh Vegetable Salad
Lunch

Fresh Vegetable Salad

3.5

Prep
20 min
Cook
8 min
Total
28 min

Instructions

  1. 1 Bring water to a boil in a large saucepan. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cooled completely; drain. Transfer pasta to a large mixing bowl.
  2. 2 Whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. Fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. Season with black pepper.

By Gabby

Lela's Fourth of July Potato Salad
Lunch American

Lela's Fourth of July Potato Salad

4.6

Prep
30 min
Cook
60 min
Total
210 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil (you may need two pots). Reduce heat to medium-low and simmer until fork-tender, 1 to 1 ½ hours. Start checking for doneness after 1 hour. Drain; rinse with cold running water until cool. Chop potatoes into small pieces.
  2. 2 Place eggs, olives, pickle chips, and onion in a large, heavy-duty, disposable foil pan; fold in potatoes.
  3. 3 Combine mayonnaise and yellow mustard; fold into potato mixture until well combined. Chill before serving, at least 2 hours.

By Lela

Corn Salad with Arugula
Lunch American

Corn Salad with Arugula

4.7

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Whisk olive oil, balsamic vinegar, salt, and black pepper together in a large bowl until well combined; stir in corn and onion until evenly coated. Refrigerate salad for flavors to blend, about 30 minutes.
  2. 2 Spread arugula on a serving plate; top with corn mixture and sliced goat cheese.

By SPetrocelly

Zippy Cucumber Salad
Lunch American

Zippy Cucumber Salad

4.3

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Use a vegetable peeler to peel stripes in the cucumbers leaving half the skin. Halve the cucumbers lengthwise. Use spoon to remove the seeds from the cucumber halves. Slice the halves thinly.
  2. 2 Place the cucumber, onion, and 2 teaspoons salt in a bowl with enough water to cover; allow to marinate in refrigerator at least 30 minutes. Drain thoroughly in a colander and transfer to a large bowl; add the jalapeno pepper and carrot to the mixture.
  3. 3 Stir the rice vinegar, ginger, sugar, and pepper together in a small bowl until the sugar is completely dissolved; pour over the cucumber mixture and stir to evenly coat. Cover with plastic wrap and chill in refrigerator at least 30 minutes.

By Cheryl

Ruth's Red Lentil and Potato Soup
Lunch

Ruth's Red Lentil and Potato Soup

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Stir in onion and celery; cook until tender. Mix in potatoes, carrot, and garlic. Continue to cook and stir until potatoes are well coated with butter, about 5 minutes. Season with allspice, cumin, cayenne pepper, cloves, and pepper.
  2. 2 Pour in vegetable broth; mix in lentils. Add water, adding more if needed to cover all ingredients. Bring to a boil, reduce heat, and stir in kale. Cook, stirring occasionally, until lentils are tender, 35 to 45 minutes.
  3. 3 Stir in cilantro and filé powder. Continue cooking to desired thickness, about 5 minutes.

By MOTTSBELA

Lemony Zucchini Salad
Lunch American

Lemony Zucchini Salad

4.3

Prep
20 min
Cook
Total
30 min

Instructions

  1. 1 Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry.
  2. 2 Combine zucchini, onion, and parsley together in a bowl.
  3. 3 Mix lemon zest, lemon juice, Dijon mustard, and sugar together in a separate bowl; season with salt and pepper. Slowly stream olive oil into lemon juice mixture while whisking constantly until dressing emulsifies. Pour dressing over zucchini mixture; toss to coat.

By Alison Sprinkman

Mom's Mashed Potato Salad
Lunch American

Mom's Mashed Potato Salad

4.8

Prep
20 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain.
  2. 2 Transfer potatoes to a large bowl and mash with a potato masher. Stir in onion, eggs, celery, pickles, salt, and pepper.
  3. 3 Mix mayonnaise, pickle juice, and mustard together in a separate bowl; pour over potatoes and mix until well combined. Cover and refrigerate for at least 1 hour before serving.

By MICKE

Fantastic Fennel Bruschetta
Lunch Mediterranean

Fantastic Fennel Bruschetta

4.2

Prep
20 min
Cook
10 min
Total
90 min

Instructions

  1. 1 In a bowl, mix together the tomatoes, onion, garlic, fennel seed, basil, 1/3 cup olive oil, salt, and pepper. Chill for at least 1 hour to blend the flavors.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Brush both sides of bread slices with some of the 1/4 cup of olive oil; place slices onto a baking sheet. Toast the bread until golden brown and crunchy on the outside, about 3 minutes per side. To serve, spoon the tomato mixture onto the toasted bruschetta and arrange on a serving platter.

By Sally Rogers

Tuna Salad with Eggs and Pickles
Lunch American

Tuna Salad with Eggs and Pickles

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix tuna, eggs, onion, and celery together in a large bowl.
  2. 2 Mix mayonnaise, relish, honey mustard, celery seed, seasoned salt, and pepper together in a small bowl; pour over tuna mixture and stir gently until all ingredients are coated. Serve immediately, or cover and chill until ready to serve.

By Graden

Real New Orleans-Style BBQ Shrimp
Lunch American

Real New Orleans-Style BBQ Shrimp

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
  2. 2 Melt 1/2 cup of butter in a large skillet over medium heat. Add onion, garlic, celery, parsley, Creole seasoning, and rosemary. Cook and stir for a few minutes, until onion is tender. Add rest of butter and cook until melted over low heat. Stir in pepper, Worcestershire sauce, and lemon juice. Pour this mixture over shrimp so that shrimp are completely submerged.
  3. 3 Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.

By Melissa S

The Best Relish I've Ever Had
Lunch American

The Best Relish I've Ever Had

4.7

Prep
30 min
Cook
40 min
Total
550 min

Instructions

  1. 1 Use the large holes of a box grater to grate cucumbers and onions into a large bowl. Sprinkle pickling salt over grated vegetables. Cover the bowl tightly; allow to rest at room temperature for 8 hours to overnight.
  2. 2 Squeeze out as much liquid as possible from cucumber mixture; set aside.
  3. 3 Whisk together sugar, flour, turmeric, ginger, and celery seed in a second large bowl. Heat vinegar and water in a large, heavy pot over medium-high heat. Whisk in sugar mixture until smooth. Stir in cucumber mixture. Bring to a boil and cook, stirring frequently, until relish is thickened, about 15 minutes.
  4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids; screw on the rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process the jars for 10 minutes.
  6. 6 Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Store in a cool, dark area.

By Tammylou