125 recipes. Have a look.

Crushed green peas with mint and lemon piled onto garlic-rubbed toast over lemony ricotta. Use frozen peas if fresh ones are not in yet.

Tomatoes, cucumber, green bell pepper, red onion and kalamata olives in olive oil and oregano, under a slab of feta. Serve with bread for the juices.

Lemon and oregano chicken thighs over quinoa with cucumber, tomatoes, olives and feta, packed for 4 lunches. Add the dill dressing when you eat.

Charred spiced chicken breast over a crisp cucumber, tomato, and red onion relish. Start the chicken in its yogurt marinade 30 minutes before you cook.

Raw celeriac matchsticks in a sharp Dijon mayonnaise dressing, with thick-cut ham. Let it stand 10 minutes so the celeriac softens slightly.

Quinoa and black beans with roasted red bell peppers, toasted pumpkin seeds, and a cumin-lime dressing. Cool the quinoa fully so the herbs stay bright.

Watermelon, red onion and mint dressed with lime juice and olive oil, topped with crumbled feta. Chill the melon and dress it at the last moment.

Hot-smoked salmon flaked over watercress, avocado and cucumber ribbons, with capers, dill and a lemon dressing. Dress it just before serving.

Canned tuna and butter beans tossed with red onions softened in lemon juice, capers and parsley. Eat it with bread, or pack it for lunch.

Poached shrimp, rice vermicelli, carrot, cucumber, bean sprouts and herbs in a lime and fish sauce dressing. Dress just before eating or the herbs wilt.

Shaved fennel, orange segments, black olives and mint, tossed with the collected orange juice, lemon juice and olive oil. Serve it with grilled fish.

Cold rice stir-fried in bacon fat with kimchi and gochujang, topped with a crisp fried egg. Cook the rice the night before; it needs 8 hours to chill.

Seared sirloin, broccoli and egg noodles tossed in a soy and oyster sauce glaze. Coat the steak in cornstarch first so the sauce clings.

Cannellini beans and kale simmered in vegetable stock with onion, carrot, celery and rosemary. A squeeze of lemon at the end brightens the broth.

Rice vermicelli and bok choy in a vegetable broth with ginger, shiitake mushrooms and white miso. Stir in the miso off the heat so it keeps its flavor.

Soy-ginger chicken, quick-pickled carrot and cucumber, coriander leaf and serrano peppers in a baguette. Start the pickle first; it needs 15 minutes.

Herb-packed chickpea patties baked until crisp, tucked into pita with pickles and tahini sauce. Soak the chickpeas for 8 hours, so start the night before.

Roast turkey, crisp bacon, lettuce, and tomatoes layered across three toasted tiers. A toothpick through each quarter holds it together for slicing.

Thinly sliced flank steak seared in a gochujang marinade, rolled in a warm tortilla with rice and kimchi. Sear in batches so the beef browns.

Greek yogurt mixed with squeezed cucumber, garlic, dill, and olive oil. Wring the cucumber dry so the sauce stays thick.