Applelicious Sandwiches

Apples are an easy (and delicious) way to add extra goodness to simple sandwiches – from smoked turkey and Swiss to grilled Cheddar and bacon. Our latest favorite? Layer crisp sweet Gala apple slices with the peppery bite of arugula and a creamy blue cheese, honey, and walnut spread.

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Yield: Makes 14 appetizer sandwiches

Ingredients

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BBQ Chicken & Macaroni Salad

This tangy dish is a great variation on the tried and true macaroni salads we love and enjoy all summer long. The great kick here is you can serve it warm on the side with dinner or cold in your lunch pack. Great either way!

salad barbecue chicken

Makes about 8 cups; serves 8 to 10 as a side dish

Brining: Chicken has a tendency to get dry and tough, especially when served cold in a salad like this. That’s why you should give these boneless, skinless chicken breasts a quick brine before cooking — this ensures moist and tender shreds of chicken even after some time in the fridge. Even a quick half-hour brine makes a big difference, but don’t brine it for more than two hours or else the salt breaks down the muscle fibers too much.

Ingredients

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Roasted Eggplant and Tomatoes with Tangy Cucumbers and Yogurt

Un-Brown-Bag Lunch: It’s hard to eat at your desk when the crew hits the drive-thru for lunch – but not with this sexy update to the brown bag lunch. No need to drive or accumulate wrappers: prepare ahead, then simply take the components out of the recycled containers and dig in.

Every element of this vegetarian pack-and-tote lunch—except for the yogurt—can be left out at room temperature until you’re ready to eat. Your lunch will be all the more flavorful for it.

Variations:
Roasted summer squash or bell peppers are good substitutes for the eggplant or tomatoes. In autumn, try roasted butternut squash. In the winter, sautéed kale or collard greens with garlic work well.

eggplant roasted cucumbers yogurt

Serves: 2

Ingredients

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