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    You are in: Home / Cookbooks / Lunch Box
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    125 recipes in

    Lunch Box

    Sandwiches, wraps, salads, pasta salad, snacks, and other lunch items.{photo: Santa Fe Vegetable Wrap by ~Nimz~ }
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    This is really easy to make. There were no leftovers! What a great combination of flavors and textures. Serve with tortilla chips on the side.

    Recipe #152136

    From my one stop Turkish recipe site: turkingcookbook.com. I replaced half of the white cannellini beans with kidney beans for added color.

    Recipe #386321

    8 Reviews |  By Debbwl

    Have been asked a few times how to cook Quinoa. I strongly suggest it be toasted using Chef #10404 Recipe #16399 as it makes a world of difference in both taste and texture.

    Recipe #415970

    1 Reviews |  By blucoat

    This recipe is an easy and delicious way to dress up pre-made gnocchi. It is a light and flavourful and the zucchini ribbons make for a beautiful presentation. It also works really well with a flat pasta, like linguine. (Small shells would probably work too.) It is modified from a recipe from "EatingWell Magazine".

    Recipe #346534

    I was craving a non-mayo-based pasta salad with tons of veggies, so I kinda made this one up by combining a few other recipes I found. I've been on a big Israeli couscous kick lately, but this could probably be made with bowties or pretty much any pasta. Also, it would be great with any combination of veggies! Cook time doesn't include time to cook couscous.

    Recipe #379901

    I have been making these for years, and I always make lots to freeze! --- The potatoes must be baked firstly, cooled completely then frozen, do not omit the eggs and warm the whipping cream with butter on top of the stove firstly, or the potato filling will not freeze properly and become soggy and soft when reheated --- the amounts listed are for 7 jumbo russet potatoes, if you are making to freeze then you may easily double or triple the amounts, keeping the green onion amount as stated in recipe or you may increase slightly --- the potatoes may be used right away or frozen, directions include method for both --- purchase the jumbo russet potatoes for this.

    Recipe #202761

    Wonderful oriental side-dish. So quick and easy! I serve this with chicken or pork tenderloin marinated in Teriyaki sauce (recipe 44750). Or you can add meat to the dish for a one-dish meal.

    Recipe #61712

    This salad has a delightful depth of flavor with roasted cherry tomatoes, fresh herbs and whole grains. This is a filling salad that could be a vegetarian meal, or could be served alongside a grilled skewer of shrimp or chicken for a light summertime meal.

    Recipe #431009

    From the Culinary Institute of America. I LOVE the bigger, thicker texture of israeli couscous. Sometimes it's hard to find in local stores, this would be good with regular couscous too.

    Recipe #332670

    I have absolutely hardly anything in the fridge, so the following has not been tried, and is only a thought at the moment, which I am saving on here for preparation later. I did make this, I used yogurt in place of the sour cream. I think it would also be nice with mayo, a bit of lemon juice and curry powder.

    Recipe #142988

    This can be served as a salad or an appetizer......But any way you serve it, I think you're gonna love it. I clipped this out of the newspaper a few years ago and I've been making it ever since.

    Recipe #85360

    This salad recipe was given to me by a neighbor. It can be doubled for a large crowd. It's a favorite in my house.

    Recipe #249748

    2 Reviews |  By Zurie

    There are many variations of this salad. If you can't find Cos lettuce, also called romaine by the Zaar software, try baby gems or some mixed lettuces. You can make this up to 3 hours before serving.

    Recipe #152765

    2 Reviews |  By Ladiro

    1st Place winner OZARK EMPIRE FAIR Black Walnut Cooking Contest

    Recipe #410449

    This spicy salad with little jewels of dried apricot in the mix would be welcome at lunch or a simple weekday dinner. You can prepare the salad and dressing ahead of time. The dressing is inspired by the flavors of North Africa and is good drizzled on mixed green salads as well as grain salads. From From EatingWell magazine, Summer 2003, and The EatingWell Healthy in a Hurry Cookbook (2006). Posted for ZWT 6 - North Africa / Middle East Region.

    Recipe #428041

    My mother-in-law gave me this recipe. It's healthy and so delicious! I have to stop myself from eating the whole batch in one go!

    Recipe #332452

    This recipe is easy and healthy, a good side dish or a main course for lunch. Vegetarian. Inspired by an edamame salad in the salad bar at my grocery store. It looked but didn't taste good, so I decided to make one that did.

    Recipe #378011

    Side dish to Salsa Pasta Ole

    Recipe #211059

    I found this recipe in an old cookbook and thought it sounded interesting. I can't wait to try it!

    Recipe #44659

    From the Italian Inn Cookbook

    Recipe #236632

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