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Salade Lyonnaise
Lunch French

Salade Lyonnaise

4.5

Prep
35 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  2. 2 Meanwhile, fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, then place onto a warm plate.
  3. 3 Divide the romaine lettuce evenly over four plates, and sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a poached egg.
  4. 4 Whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, and salt and pepper in a bowl. Spoon the dressing over the salad, or serve on the side.

By Snackybits

Tomato and Feta Galette
Lunch French

Tomato and Feta Galette

4.3

Prep
15 min
Cook
32 min
Total
72 min

Instructions

  1. 1 Heat butter and oil together in a skillet over medium heat; add onion. Cook and stir until onion is translucent, 10 to 15 minutes. Stir garlic, thyme, salt, and pepper into onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat.
  2. 2 Roll out puff pastry on a lightly floured surface. Line a baking sheet with parchment paper and place puff pastry on parchment paper. Place baking sheet in the freezer.
  3. 3 Preheat oven to 450 degrees F (230 degrees C).
  4. 4 Arrange tomato slices on a wire rack placed on top of a baking sheet. Sprinkle salt over tomato slices and set aside to drain tomatoes, about 10 minutes.
  5. 5 Mix Parmesan cheese, bread crumbs, feta cheese, and parsley together in a bowl. Spread 1/2 of this cheese mixture over the puff pastry, leaving a 1-inch border around the edges. Layer the onion mixture over cheese mixture layer.
  6. 6 Blot tomatoes dry and arrange over onion layer. Sprinkle remaining cheese mixture over tomato layer. Fold the puff pastry border over the edges of the tomatoes and lightly brush egg over pastry.
  7. 7 Bake in the preheated oven until crust is golden and puffed, about 20 minutes. Sprinkle fresh basil over galette and allow to cool for 15 minutes before slicing.

By tcasa

Pan Bagnat (Pressed French Tuna Sandwich)
Lunch French

Pan Bagnat (Pressed French Tuna Sandwich)

4.3

Prep
30 min
Cook
Total
510 min

Instructions

  1. 1 Stir garlic into the olive oil and set aside.
  2. 2 Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
  3. 3 Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
  4. 4 Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
  5. 5 Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
  6. 6 Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
  7. 7 Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.

By John Mitzewich

Croque Madame on Brioche
Lunch French

Croque Madame on Brioche

5.0

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt 2 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour and cook for 1 minute. Whisk in milk and bring to a boil. Reduce heat to low. Season with Dijon, nutmeg, salt, and pepper. Cook until sauce coats the back of a spoon, about 3 to 5 minutes. Remove sauce from the heat.
  2. 2 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
  3. 3 Melt remaining butter in a skillet over medium heat. Add bread and toast in melted butter on both sides. Top bread slices liberally with warm sauce, then top with ham and Gruyere cheese. Place poached eggs on top.
  4. 4 Cover the pan with foil or a lid and turn off heat. Let stand until cheese has melted and sauce and eggs have set, about 5 minutes.
  5. 5 Serve immediately, spooning any leftover sauce on top of eggs. Season with salt and pepper and sprinkle with chives and paprika.

By Babel Phaedrus

Grilled Cheese and Tomato Sandwiches
Lunch

Grilled Cheese and Tomato Sandwiches

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
  2. 2 Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
  3. 3 Cook until lightly browned on one side. Flip over and cook until cheese is melted.

By Country Crock

Low-Fat Cream of Tomato Soup
Lunch

Low-Fat Cream of Tomato Soup

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
  2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. 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 soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  3. 3 Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

By Sara

Cucumber Soup with Tomatoes
Lunch

Cucumber Soup with Tomatoes

3.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place 2 cucumbers in a blender; pour in chicken stock. Blend cucumber mixture until smooth and pureed; pour cucumber puree into a large bowl.
  2. 2 Chop the remaining 2 cucumbers. Stir chopped cucumbers, tomato, lime juice, and cayenne pepper into pureed cucumber until well mixed. Refrigerate until chilled, at least 30 minutes.

By JRELERJR

Sarah's Pasta Salad
Lunch

Sarah's Pasta Salad

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, until al dente. Drain, and rinse under cold running water to cool.
  2. 2 In a bowl, gently toss together pasta, avocado, tomato, dressing, and bacon. Chill until ready to serve.

By Sarah Ripley

Guatemalan Chilaquilas
Lunch Latin American

Guatemalan Chilaquilas

3.7

Prep
25 min
Cook
4 min
Total
29 min

Instructions

  1. 1 Combine tomato and red onion in a food processor; blend, slowly adding queso fresco, until a paste forms.
  2. 2 Fold corn tortillas in half and fill them with the tomato and red onion paste.
  3. 3 Beat egg whites in a bowl with an electric mixer until foamy. Add egg yolks one by one, mixing thoroughly until blended into the egg whites.
  4. 4 Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Dip 1 filled tortilla into the egg mixture to coat both sides, letting excess drip back into the bowl. Cook until golden brown, about 2 minutes per side. Repeat with remaining oil and filled tortillas.

By Maria Pereira

Owen's Mozzarella and Tomato Salad
Lunch Italian

Owen's Mozzarella and Tomato Salad

4.4

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.

By Dell

Favorite Basil Tomato Soup
Lunch Italian

Favorite Basil Tomato Soup

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir together tomatoes and chicken broth in a large saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until slightly reduced, about 10 minutes.
  2. 2 Stir in basil and sugar; reduce heat to low and continue cooking until basil is wilted, about 5 minutes.
  3. 3 Stir cream into tomato mixture; add butter and continue cooking, stirring occasionally, until butter is completely melted, 5 to 7 minutes more.

By JulieO

Summer Sandwich
Lunch Italian

Summer Sandwich

4.7

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Halve ciabatta bread lengthwise; spread pesto on cut sides. Top bottom half with fontina cheese followed by tomato; broil until cheese melts.
  3. 3 Place lettuce over tomatoes then place top half bread on top. Slice into 8 or 10 small sandwiches.

By Syd

Crunchy Cheese Sandwiches
Lunch

Crunchy Cheese Sandwiches

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat your oven's broiler.
  2. 2 In a medium bowl, stir together the onion, tomato, celery, bell pepper, cheese, chili powder and salt. Arrange slices of bread on a baking sheet or broiling pan. Top each one with 1/4 of the mixture, spreading out to the edges.
  3. 3 Broil for 4 to 5 minutes, or until cheese melts. Watch closely to prevent burning. Serve immediately.

By QuoVadis

Easy Snack Wraps
Lunch

Easy Snack Wraps

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Working in batches, lay a few tortillas on a work surface. Spread a thin layer of cream cheese evenly over tortillas and top with some lettuce leaves. Cover lettuce with a few turkey slices. Sprinkle some carrots and tomato over turkey. Roll up tortillas into wraps.
  2. 2 Cut wraps diagonally into bite-sized pieces. Secure with toothpicks.

By Sara

Spruced-Up Slow Cooker Minestrone Soup
Lunch

Spruced-Up Slow Cooker Minestrone Soup

5.0

Prep
5 min
Cook
250 min
Total
255 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
  2. 2 Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.
  3. 3 Cook on Low for 6 to 8 hours or on High for 4 hours.

By crandolph

Busy Day Slow Cooker Taco Soup
Lunch

Busy Day Slow Cooker Taco Soup

4.6

Prep
10 min
Cook
185 min
Total
195 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  2. 2 Stir browned ground beef, tomatoes, kidney beans, pinto beans, corn, taco seasoning, and ranch dressing mix together in the crock of a slow cooker.
  3. 3 Cook on Low for at least 3 hours.

By Lucinda

Pickled Herring and Cucumber Salad
Lunch

Pickled Herring and Cucumber Salad

5.0

Prep
15 min
Cook
5 min
Total
110 min

Instructions

  1. 1 Combine cucumbers, tomatoes, and onion in a large glass mixing bowl.
  2. 2 Stir vinegar and sugar together in a small saucepan over medium-low and bring to a boil; cook and stir until the sugar dissolves. Pour over the vegetable mixture. Marinate mixture in the refrigerator for 30 minutes.
  3. 3 Stir the reserved liquid from the herring into the vegetable mixture. Fold herring into the vegetable mixture. Refrigerate 1 hour more before serving.

By Thor

Grilled Tofu Sandwich
Lunch

Grilled Tofu Sandwich

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat the broiler of your oven.
  2. 2 Split pita bread rounds in half between the middle so that you have 4 round pieces. Spread mayonnaise on one half of each, and tahini on the other half. Place tomato slices onto mayonnaise halves, and sprinkle with a pinch of salt. Place 2 slices of tofu onto tahini halves, and sprinkle a few drops of soy sauce over. Place the open sandwiches on a large baking sheet.
  3. 3 Broil in the preheated oven until hot and bread is slightly toasted, about 4 minutes. Close the halves of each sandwich together, and cut into wedges to serve.

By Cindy

Spicy Grilled Cheese Sandwich
Lunch

Spicy Grilled Cheese Sandwich

4.6

Prep
2 min
Cook
3 min
Total
5 min

Instructions

  1. 1 Heat a large skillet over low heat. Spread butter or margarine onto one side of two slices of bread. Place both pieces buttered side down in the skillet. Lay a slice of cheese on each one, and top with slices of tomato, onion and jalapeno. Butter one side of the remaining slices of bread, and place on top buttered side up. When the bottom of the sandwiches are toasted, flip and fry until brown on the other side.

By Mili

Stacked Tomato and Burrata Salad
Lunch Italian

Stacked Tomato and Burrata Salad

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place a tomato slice onto a plate and season with sea salt and black pepper. Spread Burrata cheese over tomato slice, top with torn basil leaves, and drizzle with olive oil. Repeat the layering process with remaining ingredients, finishing with a tomato slice.

By John Mitzewich

Italian Pasta Veggie Salad
Lunch Italian

Italian Pasta Veggie Salad

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Cook fusilli pasta in the boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse pasta under cold water.
  2. 2 Combine fusilli pasta, tomatoes, onion, bell pepper, and mushrooms in a large bowl. Add enough dressing to coat; toss and refrigerate until chilled.

By Rhonda