Category: Lunch Recipes for One

Depending on your life, lunch during the week may be grab-and-go or going out for a sandwich. On the other hand, if you work at home, or telecommute, these lunch recipes for one person are just the thing.  Many of them can be put together in just a few minutes.  A few are best for the weekend when you have more time and want to treat yourself (try the shakshouka for that).

Some of these recipes require cooking, and some just need chopping and tossing. There are also a few that you can make with leftover (or even a rotisserie) chicken from a different recipe.

Single Serving Egg Recipes

Spinach and Egg Frittata for One Person

Fried Egg Burrito

Frittata Recipe for One Person (try this on a weekend)

Sandwiches for One

Bacon Spinach Tomato Aioli Sandwich Recipe

Three Cheese Grilled Cheese Sandwich

Chicken Caprese Salad Panini Sandwich

Lunch Salad Recipes for One

Single Serving Asian Chicken Salad with Cabbage Recipe

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

Blueberry Spinach Salad with Feta Cheese and Walnuts

Smoked Salmon Artichoke Salad

This super-easy smoked salmon artichoke salad requires absolutely no cooking. And it’s ready in about 10 minutes.  It not only looks good (check out all those beautiful colors: green, orange, pink, and red), but it’s got the zing of citrus, smoky, salty salmon and zesty marinated artichokes.  The balsamic dressing and the parmesan add a savory flavor. It’s a great combination because the bitter greens from the spinach play off against the sweet oranges, the salty parmesan, and the smoked fish.

It’s a great lunch just for yourself (especially if you’re hungry and in a hurry). Or, scale it up and serve it to company. It’s elegant enough for a party if you’re having one.

I got the idea from someone who serves bite-size individual smoked salmon salad servings (with blood oranges) as a fancy appetizer for her catering clients.

Since we’re not catering, or necessarily fancy, this version will just cut everything up and serve it all together in a single bowl.  You can use blood oranges if you like. I went with the regular navel oranges, since they seem to be particularly good this year.

I also used smoked salmon bits (which my grocery store sells for less than the carefully sliced kind).  Look for it in your local store, and save a bit of money.  Lastly,  I substituted spinach for arugula, since I prefer it, and it’s more readily available.




Smoked Salmon Artichoke Salad Substitutions and Variations

  • Get fancy and use the blood oranges, or try Cara Cara oranges
  • If you like arugula use that or lambs lettuce or even kale (you want a bitter green for this so it contrasts with the sweet and salty flavors)
  • Top the salad with some mint or other “sweet” herbs
  • Try it with other smoked fish, like smoked trout

More Smoked Salmon and Artichoke Recipes

smoked salmon pasta with tomato cream sauceSmoked Salmon Pasta with Tomato Cream Sauce

A little bit of cream for richness, and smoky, salty salmon for lots of flavor.  It’s elegant, easy to prepare, and good enough for company.

 

pasta with tomato artichoke saucePasta with Tomato Artichoke Sauce Recipe

A rich tomato sauce, thickened with spicy crushed red pepper and savory oregano. Satisfying and filling, without any meat.

 

egg and pasta gratinEgg and Pasta Gratin with Chives

I know, I’m internet recipe changing my own recipe. However, some smoked salmon will make this even better and add a touch of salty smoky goodness.   Or simply add some of the smoked salmon to scrambled eggs (cook the eggs, then toss in the salmon for a few seconds, to heat it up)




Egg and Tomato Gratin for One Person

There are three holidays this weekend: two big ones and one silly one. The big ones are Easter and Passover and since each holiday has entirely different traditions and foods, I was initially stumped. What do I post that works for both holidays? Then it hit me! These holidays do have something in common: eggs.  This egg and tomato gratin is just the thing.

I adapted this dish from a recipe by Jacques Pépin.  It’s from his Fast Food My Way cookbook. I haven’t changed much, other than the quantities, and using canned tomatoes instead of fresh. The fresh tomatoes aren’t very good this time of year, and besides, I dislike fresh-cooked tomatoes.

The eggs are mixed with tomato and onions, garlic, and thyme. The thyme adds a slightly spicy flavor and pairs beautifully with tomato.  The whole thing is then finished with grated, slightly nutty Swiss cheese.  Delicious!

And it works whether you’re on Team Pesach or Team Easter. Not to mention that whether you observe Easter or Passover, you’re likely to want a light lunch before your big meal(s) or want to take it easy the next day.  This egg dish is relatively light and won’t fill you up too much before or after all that heavy food. I’ve listed it as lunch, but it would also make a good breakfast or light brunch.

The third holiday? That’s April Fool’s.  There’s no specific food for that (except in France maybe when they call it April Fish), but somehow the tomato cheese mixture on top of the eggs looks like bacon if you squint (or, if you are a photo AI and someone asks you to search for photos of “meat”). April Fool’s!




Egg and Tomato Gratin Substitutions and Variations

  • At the end, turn up the toaster oven to broil and cook for a couple of minutes to brown the cheese
  • Don’t just have a dish that looks like bacon, add some real bacon and crumble it on top
  • Vary the cheeses: try Gruyère or mozzarella or Monterey Jack
  • Sauté some sliced porcini mushrooms with the onion/tomato mixture

Cooking tip: Poking the end of the eggs with a pin reduces the pressure inside, making them less likely to burst in the boiling water.

More Egg Recipes

egg and pasta gratinEgg and Pasta Gratin with Chives

A crispy egg, gooey cheese, and tender pasta layered together equals comfort food. This dish is easy to make too.

 

cherry tomato basil frittataCherry Tomato Basil Frittata

Who says you can’t make something delicious with simple ingredients? This frittata has only five. And you likely have most of them in your fridge and cupboard too.

 

egg chili cheese burritoEgg Chili Cheese Burrito Recipe

A versatile recipe that’s great for lunch, brunch, or breakfast.  Make the eggs, add seasonings, and wrap it all up.

 

shakshouka for oneShakshouka for One

Haven’t heard of shakshouka before? It’s just poached eggs with a spicy tomato sauce. Think traveling to the Middle East, without leaving home.

 

 

 




Egg and Pasta Gratin with Chives

Quick, what’s gooey, melty, cheesy, and great comfort food?  This egg and pasta gratin has crispy eggs, tender noodles, and lots of cheese. It’s almost a cousin to pasta carbonara (but no bacon).  The flavor is simple and delicate and the recipe incorporates two of my favorite “food groups”: pasta and cheese!

It’s adapted from a a new cookbook I just got (because given a bookstore gift card as a gift, I naturally headed straight for the cookbook section!). The cookbook is called Fast Food My Way and it’s chock full of inspiration. As you may have guessed from the title, all the meals are relatively easy and quick. They’re just perfect for those days when you don’t feel like fussing (or simply don’t have the time).  Of course, you can also make this for a leisurely weekend brunch or scale the recipe up and serve it to guests.

The whole thing fits in perfectly with my own philosophy, which is delicious food for one person, made from real ingredients. Because, just because you’re cooking for one rather than two or more doesn’t mean you don’t deserve a home-cooked meal. And, of course, making it yourself is much cheaper than going out, or ordering a meal kit.

As written, the flavor is pure comfort food; not spicy or salty. However, if you want, you can add other flavors (more on that in the substitutions and variations section).




Egg and Pasta Gratin Substitutions and Variations

  • Add crumbled bacon on top
  • Go for more sweetness and crunch with a sweet bell pepper
  • Try some leeks instead of the chives
  • Dice some sun-dried tomatoes

More Pasta Recipes

spaghetti with green olives and lemon pankoSpaghetti with Green Olives and Lemon Panko

Wake up your taste buds and welcome spring with this light, zesty spaghetti dish. It takes only thirty minutes to make.

 

savory mac and cheeseSavory Mac and Cheese Recipe with Three Cheeses

This mac and cheese has some ingredients you might not expect. Like garlic and bay leaf. But don’t worry, the flavor becomes savory, mellow, and brings out the cheesy taste of the sauce.

egg and tomato gratinEgg and Tomato Gratin for One Person

Fragrant with thyme, onions, and garlic, and then topped with Swiss cheese. Great for a light meal, especially when there’s a big holiday meal in-between.

 

quick and easy summer pastaQuick and Easy Summer Pasta

Bright, colorful and great either hot or cold.  Perfect as a summer salad (since there’s no mayo to worry about).  And very little cooking too (just the pasta).

 




Tuna Cannellini Bean Salad Recipe for One

Tuna cannellini bean salad is a great meal for those days when you just don’t feel like “cooking.” Maybe you got home late from work, or you’ve been out running errands all day, or it’s just too hot to fuss.  This meal requires nothing more complicated than opening a few cans, sprinkling some seasonings, and a little bit of chopping. Easy.

Everything comes straight from your pantry.  The beans are canned, the tuna is canned, and the only fresh ingredient you need is some scallions, and maybe the lemon juice. Even that isn’t essential; if you don’t have scallions, use onion instead.  If you’re out of fresh lemons, the bottled juice will do just fine.

If you do have the time and energy, this is a bit better with freshly cooked beans. The canned beans tend to be slightly mushy, and sometimes they’re a little salty.   If you go the dried bean route, use my quick soak method to speed things up.  If not, no harm, no foul.

The recipe is enough for two lunches or one dinner (depending  how hungry you are).  I usually find that I eat a whole 5 oz. can of tuna for lunch if I just make ordinary tuna salad, but adding the beans stretches it enough for two meals.

I’ve adapted it slightly from one of  Pierre Franey’s Sixty Minute Gourmet cookbooks. I reduced the quantity and eliminated the parsley (never had any use for parsley). This is not only better than sixty minutes, it only takes about ten.

Serve with some fresh fruit and you have a fast lunch in under fifteen minutes.  Add crusty bread to that and you have dinner.




Tuna Cannellini Bean Salad Substitutions and Variations

  • add some capers
  • mix in some cherry tomatoes
  • try red onion instead of the scallions
  • serve over romaine lettuce
  • mix some greens (watercress, arugula, or one of those baby greens mixtures) right into the salad

 

More Cannellini Bean Recipes

white bean salad with sun-dried tomatoesWhite Bean Salad with Sun Dried Tomatoes

I saw this fancy salad at a store for about $10 a pound. I thought I can make that myself for a lot less. So I did.

 

pasta e fagioli soupPasta e Fagioli Soup (Small Batch)

An Italian classic in a scaled-down version that’s perfect for single person cooking. And it’s nearly entirely pantry ingredients too (just the pancetta, but that will keep in the fridge).

Brazilian chicken paprika stew

Brazilian Chicken Paprika Stew

A Brazilian twist on Hungarian chicken paprikash. This version has beans and sausage, with no sour cream in sight. It’s comforting, filling, and only uses one pot.

 

pork chili verdePork Chili Verde for One

A taste of the Southwest, with a twist. This chili is green (not red), and has lots of green chilis, pork, and garlic.

 

 




Strawberry Balsamic Grilled Cheese Sandwich

A great way to take advantage of fresh, local strawberries, this strawberry balsamic grilled cheese sandwich is an updated childhood classic meant for grownups. Don’t worry, it’s still wonderful comfort food!

I saw a similar recipe on social media and decided I had to try it.  They used blackberries, but I figured strawberries would work just as well, and I had just a few local summer strawberries left (since the season was delayed by wet weather).  The original post I saw didn’t specify what cheese to use.  The internet suggested a strawberry balsamic brie sandwich, but I didn’t have brie either.  So, I used smoked gouda instead. The gooey, melty, smoky gouda, the tart vinegar, and the sweet strawberries combine for a salty-sweet-tangy burst of flavor. Plus, some crunch from the grilled bread.

You can use the gouda, or brie, or any mild cheese that melts well for this. If you don’t have strawberries, use blackberries instead.  I made this with rye bread, but any crusty bread would work well. Ciabatta would likely be great (it makes wonderful grilled cheese sandwiches), because it absorbs the oil’s flavor and turns a beautiful golden brown without getting greasy.

There are lots of different opinions on how to grill cheese sandwiches (or toast them if you are in the UK).  Some butter the bread, others slather on mayonnaise (no  no no).  I prefer to just cook them in a mixture of butter and oil.  The oil has a higher smoking point than butter does (so it’s less likely to burn).  The butter adds extra flavor.




Strawberry Balsamic Grilled Cheese Sandwich Substitutions and Variations

  • use blackberries or raspberries instead of strawberries (blueberries might work too, but they’re harder to cut up)
  • try brie, goat cheese, or Monterey Jack instead of gouda
  • experiment with crusty breads such as ciabatta or a hearth loaf
  • toss in a few fresh basil leaves
  • add some black pepper to the strawberry/balsamic mixture

More Sandwich Recipes

three cheese grilled cheese sandwichThree Cheese Grilled Cheese Sandwich

Rich, melty gooey and wonderful comfort food. This sandwich has not one or two, but three cheeses.

 

chicken caprese salad paniniChicken Caprese Salad Panini Sandwich

Grilled cheese for adults. It’s got chicken, tomatoes, basil, and toasted, melty cheese…yum!

 

bacon spinach tomato aioli sandwichBacon Spinach Tomato Aioli Sandwich Recipe

Bacon! We’re obsessed with it. We eat it on everything (pasta, sandwiches, even ice cream). This sandwich has an extra kick from the aioli (garlicky mayonnaise). Don’t worry, there’s an easy trick to make your own.

vegetarian eggplant sandwichVegetarian Eggplant Sandwich for One Person

So maybe you don’t want bacon. Try this vegetarian sandwich with tender eggplant, crisp and crunchy Israeli salad, and hummus.

 




Chicken Caprese Salad Panini Sandwich

Caprese salad meets the classic grilled cheese sandwich with a bit of roast chicken added and poof, you’ve got a chicken caprese salad panini. Perfect when you’re in a hurry and want something to eat fast! This chicken caprese salad sandwich feels rich and decadent, but you don’t need to invest a lot of time or effort to make it.  You don’t really even have to measure much of anything.

The market had some beautiful Campari tomatoes on sale, right next to the fresh mozzarella.  I couldn’t resist.  So, I put that together with some basil, leftover roast chicken, and a fresh loaf of ciabatta bread. Voila! The chicken caprese salad panini sandwich.

I started with leftover roast chicken, so I didn’t need to make the chicken.  If you already have cooked chicken, just pop it into the sandwich.  Some leftover rotisserie chicken would work nicely. All you have to do now is grill the bread, melt the cheese, and add the tomatoes and basil.

If not, see the substitutions and variations section below for ideas on how to cook the chicken.

The bread does tend to slurp up the olive oil, but really it’s worth it! The sandwich gets golden brown, and the cheese is gooey and melty. It’s your favorite childhood grilled cheese sandwich for grownups!

Do use the fresh mozzarella if you can get it. It’s far more flavorful (and I think it melts better) than the pre-packaged kind.




Substitutions and Variations for Chicken Caprese Panini Sandwich

  • Saute some mushrooms (do that first) and add them to the sandwich at the end.
  • Start with fresh chicken breasts (season with salt/pepper/balsamic vinegar/olive oil) then gently cook in olive oil
  • Or, season the chicken with Italian seasoning, garlic powder, onion powder, salt and pepper.  Cook that in a bit of olive oil
  • Add some avocado
  • Get an extra serving of veggies and put in a few spinach leaves
  • Or, try cooking it in the broiler instead (less oil needed)

More Sandwich Recipes

bacon spinach tomato aioli sandwichBacon Spinach Tomato Aioli Sandwich Recipe

Remember the classic BLT? This one is a bit different. Besides the spinach, the plain old mayo is now a garlicky, lemony aioli. Fresher, brighter, and even more delicious.

 

three cheese grilled cheese sandwichThree Cheese Grilled Cheese Sandwich

Why settle for one kind of cheese when you can use three instead? I get the cut up cheese cubes (instant variety without more than I can eat).  Because who doesn’t like grilled, melty cheese?

 

vegetarian eggplant sandwichVegetarian Eggplant Sandwich for One Person

Take plain Israeli salad and turn it into an entire meal with tender eggplant, hummus, and pita.

 

 

strawberry balsamic grilled cheeseStrawberry Balsamic Grilled Cheese Sandwich

Another twist on grilled cheese, this time with sweet berries and tangy vinegar.  It’s an unexpected combination that works surprisingly well.

 




Bacon Spinach Tomato Aioli Sandwich Recipe

Mmmm bacon….We’re obsessed with it.  We have bacon appetizers, bacon cocktails, and even bacon ice cream.  And now, meet the bacon spinach tomato aioli sandwich, a slightly different twist on the tried-and-true BLT.

I made this with Trader Joe’s uncured bacon (which is delicious; get the bacon ends if you can and save some money).   I tend to use spinach far more than lettuce, because it’s more versatile. You can cook with it, as well as use it in salads.  So, I reached for that rather than lettuce.

Then, I added some mini bell peppers. The sweetness and crunch of the peppers makes a nice foil for the salty bacon.

Finally, I decided to ditch the standard mayo in favor of aioli (which is mayo with garlic, some lemon juice, olive oil, and a bit of cayenne pepper).

If you are ambitious, and want to make your own aioli from scratch you can do that.  It’s delicious, and freshly made mayonnaise is far tastier than the stuff in the jar.

On the other hand, it doesn’t keep nearly as well, and making (and eating) a whole batch is a bit much for one person. Of course, you can always use the leftover aioli for french fries (like they do in Belgium) or as a dip for crudités.

I like to take the jarred mayonnaise and then add fresh ingredients to brighten the flavor so it tastes a bit more like homemade. That way, there’s no leftovers to worry about.




Substitutions and Variations for Bacon Spinach Tomato Aioli Sandwich

  • Add more heat with sriracha instead of just cayenne
  • Chop some basil or cilantro and incorporate it into the aioli sauce
  • Make it a bit lighter by using half mayo and half Greek yogurt
  • Prepare the aioli in advance so the flavors have more time to blend

More Sandwich Recipes

vegetarian eggplant sandwichVegetarian Eggplant Sandwich for One Person

Israeli salad, plus eggplant, and hummus and you have a delicious easy meal.

 

three cheese grilled cheese sandwichThree Cheese Grilled Cheese Sandwich

Why settle for only one kind of cheese when you can have three?  Ooey, gooey melty and delicious. Just the comfort food you need right now.

 

chicken caprese salad panini

Chicken Caprese Salad Panini Sandwich

Crispy, golden brown, and delicious! Transform a caprese side salad into a complete meal with chicken and sandwich fixings.

 

strawberry balsamic grilled cheeseStrawberry Balsamic Grilled Cheese Sandwich

You probably didn’t expect strawberries and balsamic vinegar in a sandwich, did you?  The tangy vinegar complements the sweet strawberries and enhances their flavor too.  And, of course, cheese nearly always makes everything better.




Vegetarian Eggplant Sandwich for One Person

One of the things I like about cooking is that you can take one recipe or meal and transform it into something else entirely.  For example, this vegetarian eggplant sandwich is a variation on the sabich sandwich eaten in Iraq and Israel.  First, I made another batch of the Israeli salad recipe from two weeks ago (the original way, with lemon and bell pepper instead of the mint and lime), and then I added pita, fried eggplant, hummus, spinach, and a hard boiled egg.

And voila! A side dish is now a full meal. The spinach isn’t traditional, but I had some handy and I figured it would go well with the other ingredients.

It makes a great lunch (or light dinner), without a lot of fussing. You hard boil the egg, fry the eggplant and onion, and then just stuff everything into the pita.  You can even follow local tradition and eat it for breakfast on a weekend morning; it has eggs, it must be breakfast food. Right?

Some versions of this sandwich use Israeli pickles and pickled mango sauce. These are both probably delicious, but I didn’t add them because I hate buying large containers of ingredients only to use a few spoonfuls. If you don’t mind that, or plan to eat a lot of sandwiches, you can find both online.




Substitutions and Variations for Vegetarian Eggplant Sandwich

  • Add the pickles and the mangos
  • Layer in some tahini sauce
  • Shred some cabbage and put that between the layers
  • Include bell pepper (about one mini pepper) in the Israeli salad
  • Try some jalapeño for extra heat

More Eggplant Recipes

pasta alla norma with eggplantPasta alla Norma with Eggplant

Take advantage of fresh summer eggplant with this mildly spicy pasta dish. Tender eggplant, a quick tomato sauce, and you’re ready to eat in about 20 minutes.

 

eggplant parmesan for oneEggplant Parmesan Recipe for One

Lightly fried eggplant, rich tomato sauce, and melted mozzarella makes a dinner that’s a lot easier than you may think.

 

sichuan chinese chicken and eggplant with garlic sauceSichuan Chinese Chicken and Eggplant with Garlic Sauce

A takeout standout that you can easily make at home.  And it’s a lot faster than going out for the takeout would be.

 


rosemary olive oil broiled eggplantRosemary Olive Oil Broiled Eggplant

An easy side dish that’s ready in minutes. Great with lamb or chicken.

 




Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

It’s too hot to do much cooking, but this mixed greens egg potato and chicken salad doesn’t require too much time standing over the stove. You only have to boil the egg and the potato.  You can use leftover chicken if you have it, or grab a rotisserie chicken from the market.

I call it (in my head) Fairway Market salad, because that’s where I got the idea.  It’s pretty flexible, but the constants (at least for me), are the chicken, spinach (and/or mixed greens), boiled potato, and hard boiled egg.

Since it was too hot to roast a chicken, I got a rotisserie chicken and used that for my salad.

You can change it to suit your own tastes or whatever you have in the fridge. Substitute tuna instead of chicken, or use all spinach or all romaine instead of the mixed greens.  Try cooked corn kernels instead of the potato. The idea is to get a mixture of flavors and colors, rather than stick rigidly to a recipe.

If you want it vegetarian, or don’t have a cooked chicken, you can leave it out.  On a cooler day, make an extra chicken thigh and season it with lemon, garlic, olive oil, salt and pepper. I adapted the salad dressing recipe from Ina Gartner.




Substitutions and Variations for Mixed Greens Egg Potato and Chicken Salad

  • Make the dressing with lemon juice instead of vinegar
  • Add some whole or sliced almonds
  • Top with grated parmesan or manchego cheese
  • Cook a couple of slices of bacon and crumble them over the top
  • Mix in some sugar snap peas
  • Add feta cheese or Monterey Jack cheese

More Main Dish Salad Recipes

cold leftover steak saladCold Leftover Steak Salad with Goat Cheese and Red Wine Vinaigrette

Don’t want to cook? You don’t have to. Leftover steak, a simple vinaigrette, and some greens equals a wonderful crispy, tangy salad that’s a full meal.

leftover roast lamb eggplant spinach saladLeftover Roast Lamb Eggplant and Spinach Salad

Lamb and eggplant pair beautifully together and are a great foil for earthy spinach.  This salad is topped with a garlicky aioli. Don’t worry, the aioli is easy (because you can cheat).

blueberry feta spinach saladBlueberry Spinach Salad with Feta Cheese and Walnuts

If you prefer your entree salads to be vegetarian, try this one. Lots of crispy fresh veggies, balanced by tangy cheese,  and crunchy walnuts.

 

strawberry spinach salad with balsamic dressing and feta cheeseStrawberry Spinach Salad with Balsamic Dressing and Feta Cheese

Another great all-veggie option, this time with strawberries and balsamic vinegar. The smooth, slightly tart vinegar makes a marvelous foil for the sweet strawberries.

 




Spinach and Egg Frittata for One Person

I adapted this from a “spinach and egg omelette” recipe in the The Book of Jewish Food. That’s not really accurate. It has eggs and spinach, but I think it’s closer to a frittata than an omelette. So, I’m calling it a spinach and egg frittata.

There are lots of recipes for spinach (the spinach and potato pie looks great too and I’m going to try the spiced spinach and eggs with ginger). I am working on using the “spinach tree” so all those spinach recipes will come in handy!

The nice thing about this frittata is that you can serve it hot or cold. Eat it hot out of the pan, or wrap it up and take it to go.

The spinach, eggs, nutmeg, coriander, and fresh dill add lots of herby and savory flavor. Top it with a dollop of Greek yogurt.

I ate it with a thick slice of buttered fresh rye bread and strawberries for an easy Sunday brunch.

The original recipe called for putting the frittata under the broiler to cook on the other side. However, since we’re only making a single serving, it’s much easier to just flip it over.




More Spinach Recipes

Use up the rest of that bunch of spinach with these recipes.

eggs with spinach and chili pepperEggs with Spinach and Chili Peppers

Bring the heat! This omelette is spiked with chilis, and then cooled down with a dollop of yogurt.

 

spinach and feta cheese omeletteSpinach and Feta Cheese Omelette

I wanted spinach and feta triangles. I had no phyllo dough. So I made this instead. All the flavors of spanakopitas in a simple, easy omelette.

 

spaghetti spinach lemon cream sauceSpaghetti with Spinach and Lemon Cream Sauce

Spinach, summery basil, and a light lemony cream sauce all tangled together. It’s an easy summery meal that is ready quickly.

 

blueberry feta spinach saladBlueberry Spinach Salad with Feta Cheese and Walnuts

Great for when it’s too hot to cook.  Crispy cucumber, sweet tomatoes, earthy mushrooms, and sweet-tart blueberries all tossed together. Then add feta for tang and walnuts for crunch.