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Fresh bowls & lunches

Lunch you actually look forward to. Warm grain bowls with roasted vegetables, lentil and feta meal-prep bowls, cottage cheese tuna salad piled on grilled rye, tomato burrata with crusty bread. Built on roasted vegetables, good olive oil, fresh herbs, lemon, and the kind of yogurt-tahini-lemon dressing that makes a Tuesday taste like a slow Sunday. Several are meal-prep ready, with the components staying separate in the fridge so Wednesday's bowl is as good as Monday's. The protein-forward ones clear 20 to 25 grams without effort. The summer ones lean cold and crisp. These are the bowls I assemble most.

24 recipes in this category.

Charred grilled zucchini planks piled on a white platter on an outdoor wooden table, scattered with torn basil, shaved parmesan, and flaky salt, with grilled lemon halves alongside.

Grilled zucchini with lemon and basil

Thick zucchini planks charred hot and fast on the grill, finished with lemon, torn basil, and flaky salt. Ten minutes over the coals, and no soggy zucchini in sight.

Golden crusted baked zucchini spears shingled on an oval ceramic platter with lemon wedges and scattered basil on a marble counter.

Crispy parmesan baked zucchini

Zucchini spears baked cut-side up under a parmesan, panko, and lemon zest crust. Twenty minutes in a hot oven, golden on top, never soggy underneath.

A stack of golden crispy zucchini fritters on a speckled ceramic plate, topped with a dollop of dill yogurt and fresh dill fronds, with a lemon wedge and a small bowl of extra sauce behind.

Crispy zucchini fritters with dill yogurt

Golden zucchini fritters with feta, scallions, and dill, fried crisp in olive oil and served with a garlicky dill yogurt. The squeeze-dry trick makes them actually crispy.

A wide shallow ceramic bowl of watermelon cucumber salad on a weathered wooden backyard table, seen from a three-quarter angle: deep pink watermelon cubes and pale green cucumber half-moons glossy with lime dressing, scattered with big crumbles of feta and torn mint leaves, with glasses of iced water and dappled afternoon shade around it.

Watermelon cucumber salad with feta and mint

Cold watermelon, crisp cucumber, salty feta, and torn mint with a honey-lime dressing. A 15-minute no-cook salad for the hottest days of summer.

A long oval ceramic platter of cucumber tomato salad on a white marble counter, seen from nearly overhead: red tomato wedges and halved baby tomatoes, thin cucumber rounds, paper-thin slivers of red onion, and a heavy scatter of fresh dill, all glossy with a light vinegar dressing pooling at the edges of the platter. A small bunch of dill and a folded striped cream-and-blue linen tea towel sit beside it. Soft bright midday light.

Cucumber tomato salad with dill and red onion

The classic cucumber tomato salad, Nordic style: crisp cucumber, ripe tomatoes, thin red onion, and a lot of fresh dill in a sharp little vinegar dressing. Ten minutes, no stove.

A rustic ceramic plate stacked with grilled corn on the cob on a wooden outdoor table: the kernels deeply charred in places and golden elsewhere, slathered with whipped feta butter melting down the rows, scattered with chopped fresh dill and flaky salt, with lemon wedges tucked beside the cobs. A green backyard blurs softly behind the table in warm evening light.

Grilled corn with whipped feta butter

Sweet corn charred straight on the grates, slathered with a whipped feta butter with lemon and dill. The upgrade plain butter has been waiting for.

A large cream-speckled stoneware serving bowl of herby summer pasta salad on a white marble counter: fusilli spirals glossy with lemon dressing, halved red and yellow cherry tomatoes, sliced cucumber, big torn pieces of white feta, bright pink quick-pickled red onion, and a heavy scatter of chopped fresh dill and parsley. A halved lemon, a small bunch of dill, and a folded striped cream-and-blue linen tea towel rest beside the bowl. Soft bright midday light.

Herby summer pasta salad with lemon and feta

A no-mayo pasta salad loaded with cucumber, cherry tomatoes, feta, quick-pickled red onion, and a whole lot of dill and parsley in a bright lemon dressing.

Three small cream-speckled bowls of crispy roasted chickpeas on a white marble counter, each a different shade: deep red smoky paprika, pale salt and vinegar, and golden honey cinnamon. A sheet pan with more roasted chickpeas sits softly behind, with small dishes of spices and a halved lemon on the marble. Soft natural light from the kitchen window.

Crispy roasted chickpeas, three ways

Shatter-crispy roasted chickpeas in three seasonings: smoky, salt and vinegar, and honey cinnamon. A vegan, high-fiber snack you can batch on Sunday and snack on all week.

A small cream-speckled stoneware plate piled with no-bake peanut butter protein balls rolled in oats on a white marble counter, a few flecked with dark chocolate chips. A glass jar holds more balls softly behind, with a small dish of honey, a spoon, and a scatter of rolled oats on the marble. Soft natural light from the kitchen window.

No-bake peanut butter protein balls

No-bake peanut butter protein balls with oats, flax, and a little protein powder. Make a batch on Sunday and you have a grab-and-go snack with real staying power all week.

A cream-speckled plate of smoked salmon cucumber bites on a white marble counter: thick cucumber rounds each topped with a swipe of cream cheese, a curl of orange-pink smoked salmon, a few green capers, a frond of fresh dill, and a crack of black pepper. A lemon wedge and a small bunch of dill rest beside the plate. Cool, bright natural light from the kitchen window.

Smoked salmon cucumber bites

Cool cucumber rounds topped with a lemony cream cheese, smoked salmon, and dill. A no-cook, low-carb, high-protein snack that looks like a party and takes ten minutes.

A shallow cream-speckled bowl of silky whipped cottage cheese dip on a white marble counter, the smooth surface swirled and drizzled with olive oil, flecked with chopped chives and dill, and finished with cracked black pepper. Around the bowl, a fan of cucumber spears, red and yellow pepper strips, halved radishes, and a few seeded crackers for scooping. Soft natural light from the kitchen window.

Whipped cottage cheese dip with crudites

Cottage cheese blended smooth with lemon, garlic, and herbs into a high-protein dip for crunchy vegetables. No cooking, five minutes in a blender, about 12 grams of protein a serving.

A single assembled beef burrito meal-prep bowl in a wide cream-speckled stoneware bowl on a white marble counter: a scoop of cilantro-lime rice, savory seasoned ground beef, black beans, charred corn, diced red pepper, shredded cheddar, slices of avocado, a spoon of salsa, a lime wedge, and a scatter of fresh cilantro. Soft natural light from the kitchen window.

Beef burrito meal-prep bowls

Seasoned ground beef, cilantro-lime rice, black beans, corn, and peppers packed into four bowls. A high-protein, gluten-free meal prep that reheats like a dream.

A single assembled Greek chicken meal-prep bowl in a wide cream-speckled stoneware bowl on a white marble counter: golden lemon-oregano chicken pieces, herby rice, halved cherry tomatoes, diced cucumber, slivered red onion, a generous crumble of feta, a dollop of garlicky yogurt sauce, a sprinkle of chopped dill and parsley, and a lemon wedge on the rim. Soft natural light from the kitchen window.

Greek chicken meal-prep bowls

Lemon-oregano chicken, herby rice, cucumber and tomato, feta, and a quick garlicky yogurt sauce, portioned into four containers. High-protein meal prep that tastes good all week.

A near-overhead view of a wide shallow cream-speckled stoneware bowl on a white marble counter, filled with a cold salad of creamy white cannellini beans, thin half-moons of crisp cucumber, slivers of red onion, a generous scatter of crumbled white feta, a lot of finely chopped fresh dill, and a few cracks of black pepper, all glossy with a lemon and olive oil dressing. A halved lemon, a small bunch of fresh dill, a small dish of flaky salt, and a folded striped cream-and-blue linen tea towel rest on the marble beside the bowl. Soft bright midday light.

Cucumber, white bean and dill salad with feta

A cold, crunchy white bean and cucumber salad loaded with dill, feta, and lemon. No cooking, naturally gluten-free, and it only gets better after an hour in the fridge.

A tall clear glass mason jar on a white marble counter, layered for meal prep: a pool of pale green herb dressing at the bottom, then fluffy quinoa flecked with lemon zest, a layer of roasted zucchini rounds and red and yellow pepper strips with caramelized edges, golden crispy roasted chickpeas, and a tuft of baby spinach and chopped parsley at the top. Three more filled jars with lids stand softly out of focus behind it, a small bunch of parsley and a halved lemon sit on the marble, and a folded striped cream-and-blue linen tea towel is to one side. Bright natural light.

Herby quinoa meal-prep bowl with roasted vegetables

A make-ahead quinoa bowl with roasted zucchini, peppers, and crispy chickpeas in a bright lemon-herb dressing. Prep four jars on Sunday and lunch is sorted all week.

A large shallow cream-speckled stoneware serving bowl on a pale wooden outdoor table, filled with a Mediterranean orzo salad: tender orzo glossed with olive oil and scattered with halved red and yellow cherry tomatoes, half-moons of cucumber, slivers of red onion, glistening pitted kalamata olives, a generous crumble of white feta, and a lot of chopped fresh parsley and dill. A wooden serving spoon rests in the bowl, a halved lemon and a small bunch of herbs sit beside it, and dappled late-afternoon light falls across the table.

Mediterranean orzo salad with tomato and feta

A Mediterranean orzo salad with cherry tomatoes, cucumber, olives, and feta in a lemon-oregano dressing. Travels beautifully, feeds a crowd, and packs perfectly for lunch.

An open-faced smashed chickpea salad sandwich on a thick slice of seeded dark rye, set on a pale wooden board on a white marble counter. The chickpea salad is piled high and craggy, showing roughly mashed chickpeas, flecks of chopped fresh dill and parsley, small dice of celery and red onion, and a few cracks of black pepper, topped with a small handful of baby arugula. A second open sandwich rests behind it, a thin lemon wedge sits on the board, and a halved lemon, a small bunch of dill, and a folded striped cream-and-blue linen napkin are arranged on the marble. Soft midday light from the kitchen window.

Smashed chickpea salad sandwich on rye

A smashed chickpea salad sandwich that eats like a real lunch: creamy, lemony, herby, full of crunch, piled on seeded rye. Ten minutes, no cooking, and it travels.

A warm grain bowl photographed at a three-quarter angle in a deep cream-speckled stoneware bowl on a white marble counter: a base of nutty cooked farro, a generous pile of roasted broccoli florets with deeply charred crispy edges, a soft jammy egg cut in half with a just-set golden center, a scatter of toasted sliced almonds, a drizzle of pale lemony tahini sauce, a pinch of red chili flakes, and a few cracks of black pepper. A small spoon of tahini, a halved lemon, and a folded oatmeal-colored linen napkin sit beside the bowl. Warm, soft natural light.

Warm farro bowl with roasted broccoli and tahini-lemon

A warm farro bowl with deeply roasted broccoli, a jammy egg, toasted almonds, and a lemony tahini drizzle. The cozy, savory lunch I want when a cold salad won't cut it.

A large piece of warm rye flatbread on a cream-speckled stoneware platter on a white marble counter, spread thick with airy whipped feta and piled with charred grilled zucchini ribbons, blistered cherry tomatoes, strips of grilled red pepper, torn fresh basil and dill, a drizzle of olive oil, and a few flakes of salt. A lemon half and a folded striped cream-and-blue linen tea towel rest beside the platter. Bright natural summer light from the kitchen window.

Rye flatbread with whipped feta and grilled summer veg

Warm rye flatbread spread thick with whipped feta and piled with grilled zucchini, peppers, and blistered tomatoes. A bright, shareable summer plate that comes together in half an hour.

Two slices of grilled dark rye bread on a small cream-speckled stoneware plate on a white marble counter, each piled high with creamy cottage-cheese tuna salad showing visible flakes of tuna, small curds of cottage cheese, scattered bright green capers, finely chopped fresh dill, a thin slice of red onion, a few cracks of black pepper, and a flake of flaky salt. A small lemon wedge rests on the plate beside the toasts. A small clear glass jar of capers, a folded striped cream-and-blue linen tea towel, and a small bunch of fresh dill sit on the marble beside the plate. Soft midday light from the kitchen window.

Cottage cheese tuna salad on grilled rye

Tuna salad with cottage cheese instead of mayo: lighter, brighter, and quietly delivering 35 grams of protein. Piled on grilled dark rye with dill, capers, lemon, and cracked pepper.

A wide cream-speckled stoneware bowl on a white marble counter, sectioned into a generous meal-prep bowl: a pile of warm cooked French green lentils glossy with olive oil and lemon zest, a section of cubed roasted sweet potatoes with caramelized edges, a small handful of thinly sliced cucumber rounds, a generous crumble of white feta, scattered chopped fresh parsley, a small wedge of lemon, a drizzle of pale-green herb-yogurt dressing, and a few cracks of black pepper. Beside the bowl: 4 glass meal-prep containers each holding a portion (ready for the week ahead), a small glass jar of more dressing with a tiny wooden spoon, a small bunch of fresh parsley, a small lemon, and a folded striped cream-and-blue linen tea towel. Soft mid-morning kitchen light.

Lentil and feta meal-prep bowl with lemon herb dressing

A Tuesday-through-Friday meal-prep bowl: warm lentils, roasted sweet potatoes, crumbled feta, cucumber, parsley, and a bright lemon-yogurt dressing. Twenty-three grams of protein, no sad lunch.

Overhead view of a wide cream-speckled stoneware bowl with a grain bowl lunch: a base of nutty farro topped with golden roasted carrot wedges, crispy roasted chickpeas, a handful of fresh arugula, chopped parsley and dill, a small mound of crumbled feta, a halved lemon, and a slow drizzle of pale lemon tahini dressing. On a white marble counter with a folded striped cream-and-blue linen tea towel, a small jar of tahini dressing on the side, and a light oak fork resting at an angle.

Roasted carrot grain bowl with lemon tahini

Warm farro, golden roasted carrots, crispy chickpeas, a tangle of fresh herbs, and a lemon tahini that ties the whole thing together. The kind of lunch that makes future-you grateful.

A large oval cream-speckled stoneware platter on a white marble counter holding four slices of grilled sourdough bread topped with thick juicy slices of ripe red and yellow heirloom tomatoes, generous pillows of torn burrata cheese with creamy centers spilling slightly, scattered fresh basil leaves of various sizes, a generous drizzle of green-gold olive oil pooling at the edges, flaky sea salt flakes, and cracked black pepper. A small clear glass cruet of more olive oil, a small dish of flaky salt, a halved lemon, and a folded striped cream-and-blue linen tea towel sit beside the platter. Soft summer afternoon light from the kitchen window.

Tomato burrata salad with basil and grilled bread

Peak-summer tomatoes, torn burrata, fresh basil, and slices of grilled sourdough rubbed with garlic. Twenty minutes of assembly and you've got the kind of lunch that needs nothing else.

Two wide cream-speckled stoneware bowls of wild rice and roasted butternut squash side by side on a white marble counter, each with dark nutty wild rice topped with deeply caramelized orange squash cubes, scattered dried cranberries, crumbled white feta, toasted pumpkin seeds, fresh parsley and thyme leaves, and a slow drizzle of golden-amber brown butter vinaigrette. A small ceramic dish of more dressing sits between the bowls with a small wooden spoon, with two light oak forks resting on a folded striped cream-and-blue linen tea towel beside the bowls. Soft autumn-morning light from the kitchen window.

Wild rice bowl with roasted squash and brown butter

A fall lunch bowl of wild rice, roasted butternut squash, dried cranberries, feta, and toasted pumpkin seeds, all dressed in a quick brown butter apple cider vinaigrette.