Chef's Notes Plus

10 Plant-Forward Lunch Recipes

If you’re still a member of the work-from-home club, we suspect you’re running out of practical lunch ideas. And, if you’re anything like us, that might mean your take-out burrito average may be higher than usual. We’ve been looking to our favorite plant-forward lunch recipes these days, especially ones that […]

Allergen Friendly, Main Dishes, Salads

Banh Mi-Inspired Chicken Salad

Makes 6 servings Banh mi is a ubiquitous Vietnamese sandwich that reflects the cuisine’s French influence, with roasted pork, pork pâté, pickled vegetables, and lots and lots of herbs filling a baguette-style roll. This salad takes inspiration from the sandwich, with herby tender greens, pickled veggies, and crisp French bread […]

Allergen Friendly, Salads, Side Dishes

Chicken Salad with Tomato and Cucumber

Makes 6 Servings Ingredients 1/2 cup small-dice onions 2 cups medium-dice English cucumber 2 cups medium-dice seeded plum tomatoes 2 cups medium-dice cooked chicken breast 1/4 cup rough chop cilantro leaves and stems 3 tablespoons olive oil Juice of 2 lemons 1/4 teaspoon salt, plus more to taste if needed […]

Salads

Chilled Asparagus With Mustard Herb Vinaigrette

Makes 8 servings Ingredients 2 lb asparagus 2 tablespoons white wine or cider vinegar 2 teaspoons Dijon mustard 1 teaspoon chopped flat leaf parsley 1/2 teaspoon chopped tarragon leaves Salt and pepper as needed Dash of onion powder Dash of garlic powder 1/4 cup extra-virgin olive oil Directions Bring a […]

Salads

Corn and Tomato Salad with Basil Vinaigrette

Makes 4 to 6 servings This salad is simple as summer, with the season’s biggest flavor powerhouse ingredients. Serve it as a side dish or as a main course topped with grilled shrimp or stewed  beans. We love it for lunch with a slice of crusty bread to soak up […]

Allergen Friendly, Salads

Fennel Salad With Blood Orange Vinaigrette

This simple preparation is full of big flavors. Crisp fennel, onion, and celery make for a refreshing salad paired with the sweet and slightly tart juice of the blood orange. Makes 4 to 6 servings Ingredients 1 bulb fennel, thinly sliced 1/2 red onion, thinly sliced 3 stalks celery, thinly […]