Lucy puts a lot of energy into what kind of deliciousness to make for dinner every night. When their health coach asked, “What gave you the idea that every weeknight dinner has to be so special?” Lucy replied, “Have you ever met my mom?!” Needless to say, in our family, food has always been a celebration, and this week I'm delighted to share some of my most outstanding lunches with you.

An all-time favorite lunch (for me as well as my favorite eaters) is my Epic Salad, which is truly…epic. Everybody should have a luncheon salad in their repertoire, something that works for a festive group or a party, something that can be brought to a lunchtime gathering that people will think is magnificent, something that will leave guests thinking you’re an amazing—ok, an epic—cook. I saved the recipe for my cookbook, and it’s a definite must-do. It requires a bit of work, but it’s absolutely worth it. The combination of hand-cut and fried tortillas, grilled chicken, matchstick cut carrots, and my Wasabi Lime Vinaigrette is superb.

Another sandwich I adore that is so easy, yet really, really yummy is Teri’s Italian Sub. I just had my neighbor Bill and his sons taste test it, and Bill said, “I don’t even have words for how good this sandwich is. I’m wrestling my own children for the sandwich. I don’t know what these flavors are, but they are partying in my mouth!”

Roy loves making pasta and could do it pretty much every night, which is of course why we developed the Roy Bowl. He is that next level epic pasta maker. I did a riff on one of his pastas. It’s definitely not Whole30 or dairy free, but it is extraordinary and perfect for Sunday lunch. Here I used broccolini and trumpet mushrooms, and if you can find it, be sure to use a pasta like penne, with ridges that absorb the sauce. It makes a difference. This dish is an example of how I like to build flavors. It is a light dish, and the pasta becomes the hero. Finish it with lots of freshly grated Parmesan.

I originally had this delicious dish when missionaries from Japan were staying with us. They made us a big pot of Sukiyaki, told us about their home in Osaka, and explained that this dish is meant to be shared and also at times to be used as a "clean out the fridge" meal. I've recently been learning more about other cultures’ cooking techniques and recipes, and Beef Sukiyaki has quickly become a favorite of mine because it’s easy, quick, and so flavorful! Some of the ingredients might be hard to find, and it's easy to substitute your favorite vegetables or other ingredients you have on hand. But try it with the dashi, because there's really no substitute for this flavor. 

As part of my Sunday meal prep, I make a pot of chicken stock and a pot of dashi broth to have on hand for the week. Dashi is at the heart of a lot of Japanese recipes. It's not difficult, and there are even premade dashi packets you can just drop into boiling water (kind of like you're making tea). You'll need around 1-5 cups (depending on how many portions you’re making). That's probably the most difficult part of this flavorful recipe! Click here for the recipe! 

This week, we're excited to be giving away two Patty Bowls in our vintage Tie-Dye glaze that you and a friend can enjoy lunch in! Click below to enter the giveaway. 

"This book is like an old friend, with you all year round to inspire you with each new season. When times are rough, these recipes give us joy."

Karrah Anderson, Teacher / Novice Cook obsessed with nocrumbsleft
@ignitewonder
Minneapolis, Minnesota