A great, quick, health lunch option.
Ingredients 1 Cucumber 4oz Grape Tomatoes 1/4 oz Dill 1 Lemon 2 Pitas 1/2 oz Pepitas 3 Tbsp Sour Cream 1/2 Cup Hummus 1 Cup Feta Cheese Instructions Wash and dry produce. Quarter cucumber lengthwise; slice into 1⁄2-inch-thick pieces. Halve tomatoes. Pick and roughly chop fronds from dill. Halve lemon. Halve pitas. In a medium bowl, toss together cucumber, tomatoes, pepitas, half the dill, a large drizzle of olive oil, and a squeeze of lemon juice to taste.
Ingredients 4 Slices of Sourdough Bread 1 Granny Apple 2 Tbsp Mayonnaise 2 Tsp Dijon Mustard 8 oz Sliced Turkey Breast 2 slices Gouda Cheese Instructions Toast bread. Meanwhile, wash and dry produce. Halve, core, and thinly slice apple. In a small bowl, combine mayonnaise, mustard, and a pinch of sugar. Spread one side of each bread slice with Dijonnaise. Top half the bread slices, spread sides up, with gouda, as much turkey as you like, and as many apple slices as you like.
Ingredients 1 Red Onion 4oz Pineapple 5 tsp Red Wine Vinegar 1 Long Green Pepper 4 oz Fresh Mozzarella 1/4 oz Cilantro 2 Flatbreads 4 Tbsp BBQ Sause 1/4 Cup Monterey Jack Cheese Instructions Start Prep and Pickle Onion Place a foil-lined baking sheet on top rack and preheat oven to 450 degrees. Wash and dry produce. Halve, peel, and thinly slice onion. Drain pineapple over a small bowl, reserving juice.
Ingredients 2 Slices sourdough Bread 1 Long Green Pepper 1 Tomato 16 oz Old El Paso Refried Black Beans 1/2 Cup Guacamole 1/2 Cup Cheddar Cheese 3 Tbsp Sour Cream Instructions Toast bread until golden brown. While bread is toasting, wash and dry produce. Thinly slice tomato into rounds; season with salt and pepper. Core, deseed, and dice half the green pepper (whole pepper for 4 servings) into 1⁄4-inch pieces. Place toasted bread slices on a clean work surface.
Ingredients 1 Lime 1 Long Green Pepper 14 oz. Black Beans 3 Tbsp Sour Cream 3 Tbsp Tex-Mex Paste (See Below) 2 Flour Tortillas 1 Cup Mexican Cheese Blend 1/4 Cup Monterey Jack Instructions Prep and Make Crema Wash and dry produce. Quarter lemon. Core, deseed, and dice green pepper. Drain and rinse beans. In a small bowl, combine sour cream with a big squeeze of lemon juice to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.