This miso dressing is worth making in bulk; you can use it on all kinds of noodles and veggies.
Why would anyone ever NOT add avocado to a BLT?
Spread grainy bread with mustard and layer up. If you’re pining for meat, a little ham or prosciutto would fit right in.
Bonus points if you pack it in a cute reusable tin. Get the recipe.
If you have access to even halfway decent croissants, you owe it to yourself to turn them into delightful sandwiches. Get the recipe.
Two trendy ingredients, one bowl. Get the recipe.
Once you make the white bean spread, you’ll be set for sandwiches (or straight chip-dipping) all week.
Roast a bunch of beets all at once to keep in the fridge and add to various yummy jumbles. Get the recipe.
The only complicated part is picking up any ingredients you don’t have (like artichoke hearts); after that it’s just chop and toss. Get the recipe.
You can throw in any kind of cooked grain you have; farro or barley would be equally nice. Get the recipe.
Chop up a roast chicken breast (from a store-bought rotisserie bird, if you’re not feeling motivated) and mix with cubed mozzarella, pesto, and a veggie or two. Sugar snap peas suggested, but bell pepper or cherry tomatoes could also be nice.
This easy Asian-ish peanut butter sauce would be great on any number of noodle-veggie combos.