There’s no longer an excuse to have a sad desk lunch. This collection of soup, sandwich and salad recipes makes lunchtime easy. The sandwiches come together with leftovers from your fridge. The salads use ingredients that stay flavourful for days. And the soups can be made in advance. Bonus: They’re all vegetarian. So grab your favourite reusable container and get prepping for the ultimate power lunch. 4 Powerhouse Vegetarian Sandwiches To Amp Up Lunch Produced by Chantal Braganza and Stephanie Han Kim; photography by Christie Vuong; food styling by Haley Polinsky; prop styling by Cailen Speer ..read more

Thinking outside the box for flavour and texture combinations is crucial to a satisfying, meal- worthy salad—and to keep you looking forward to making (and eating) them. If prep time puts you off from going big on salads, these make-ahead options are just for you: Cold noodles, marinated beans and seasoned tomatoes get tastier with time. Bread and Tomato Salad Chili-spiced toasted bread, fresh cucumbers and plump tomatoes make this complex, flavourful salad perfect for lunch gatherings. Get the recipe for Bread and Tomato Salad. Miso Bagna Càuda Soba Noodle Salad Produced by Chantal Braganza a ..read more

Building a vegetarian sandwich is beautifully simple, and the best ones are often made with what you already have at home. Leftover eggplant? Perfect in a baguette with dill, labneh and pickled red onions. Grilled veggies? Add some cheese and pesto. You can enjoy these sandwiches with soup or salad, but they also stand deliciously on their own. Roasted Vegetable Sandwich with Pesto and Mozzarella The amount of veg in this recipe is just a guide. Roast as many of your favourite vegetables as you like on Sunday, and you'll have the base for a week’s worth of sandwiches. Get the recipe for this r ..read more

Get more vegetarian sandwich recipes ..read more

Produced by Chantal Braganza and Stephanie Han Kim; photography by Christie Vuong; food styling by Haley Polinsky; prop styling by Cailen Speers. Fredericks and Mae Small Cutting Board – Blue, 313designmarket.com. Get more vegetarian sandwich recipes ..read more

Soup’s an every-season food for me, and packing one for lunch always feels like a little treat for myself. They’re filling, as nutritious as you want them to be and practically demand that you don’t eat them in front of your computer. Plate some in a bowl, heat it up and maybe add a garnish or two. Then grab the biggest spoon you can find and dig in. Dal Tadka (Red Lentils with Spiced Oil) Tempering dried spices in hot oil to coax out their flavours is known as tadka as well as a few other names across India. It’s the expert-level step to layering flavour in many types of dishes, including thi ..read more

Produced by Chantal Braganza and Stephanie Han Kim; photography by Christie Vuong; food styling by Haley Polinsky; prop styling by Cailen Speers. Soft Pink Geometrics Linen Napkin, https://banquetworkshop.ca ..read more

Produced by Chantal Braganza and Stephanie Han Kim; photography by Christie Vuong; food styling by Haley Polinsky; prop styling by Cailen Speers. Dusen Dusen Pattern Napkin – Flip, 313designmarket.com ..read more

Produced by Chantal Braganza and Stephanie Han Kim; photography by Christie Vuong; food styling by Haley Polinsky; prop styling by Cailen Speers ..read more

Every spring while I was growing up, my mom would assign my three siblings and me the task of peeling the skins off soaked walnuts, pistachios and almonds to prepare Haft Mewa—a cherished dessert that translates to “seven fruits.” It’s a celebratory dish for Nowruz in Afghanistan. Walnuts were always the trickiest to peel as their fragile skins demand very delicate handling. As long as I remember, I’d find ways to avoid this task, leveraging my older sister status to convince my siblings to take on the task for me.  Nowruz is an ancient celebration that originated from Zoroastrian traditi ..read more