Recipes

This salad has become something of an obsession with the Munchery staff. It's simple but so, so flavorful. Romaine lettuce is mixed with red onions, cherry tomatoes, cucumbers, kalamata olives, chickpeas, and dill-feta. Toss in the oregano vinaigrette and, well, prepare to be obsessed.

A traditional beet salad, with arugula and feta, bumped up with the ancient grain farro, pistachios, and golden sultana raisins. An effervescent white balsamic vinaigrette ties everything together.

Top a grilled, flaky fillet of salmon with a dynamic basil-pesto sauce. The healthy fat in the fish boosts your absorption of the nutrients in the delicious base of this bowl, made of fiber-rich quinoa, cherry tomatoes, olives, parsley, and arugula. Give your bowl tangy smoothness with a dash of lemon and olive oil, along with a sprinkling of parmesan for complex nuttiness.

Cook fiber-rich wheat berries—the whole grain form of wheat before it's processed—and toss them with tart dried cherries, crunchy pistachios, and Lacinato kale. A light curry vinaigrette complements the dashes of spearmint, cilantro, and lemon juice that give this robust salad a burst of flavor. 

Top brown rice with minced pork, shredded carrots, chopped scallions, fresh daikon radish, and a fried egg for added richness. Stir in a homemade sauce and garnish bowls with Thai basil, cilantro, and Sriracha.

What we enjoy the most about this salad is the contrast in flavor and texture between roasted oyster mushrooms and nutty farro. A soft-poached egg tops it off. Fold in its silky yolk before digging in. Top your bowls with spicy baby arugula, and vibrant salsa verde to brighten up the dish.

A hearty dish sure to satisfy vegetarians and meat-lovers alike, this grain bowl gives portobello mushrooms star billing. Brush them with balsamic vinegar and sear to bring out their umami goodness, then plate them on a fiber-rich bed of bulgur and lentils. Roasted yams, red onions, peppery arugula, and a side of pesto dressing provide the perfect balance of sweet, salt, and bite.

This is a thoughtful dish that combines lovely fresh ingredients. Pan-roasted salmon over a mix of lentils, Israeli couscous, and currants tossed with lemon juice and herbs. Olives, cherry tomatoes, and spring greens bring an herbaceous twist and a bright cilantro dressing marries all the flavors.

A traditional Cobb salad gets a new attitude with the addition of a tender, seared salmon fillet. You'll love it on top of romaine lettuce, crumbled blue cheese, grape tomatoes, hard boiled egg, crispy bacon, avocado.

Pair tender braised duck leg is with a rich potato-parsnip purée, roasted carrots, yellow beets, and fresh apple, all tossed with ground pistachios and rosemary. A slightly tart gastrique sauce balances the richness of the duck and the sweetness of the root vegetables.

This colorful salad is full of harmonious flavor. Toss beets with frisée, arugula, endive, quinoa, and charred red onion to bring a touch of sweetness to these bitter greens. A tangy topping of blue cheese harmonizes with a sugary sprinkle of candied pecans, and a red wine vinaigrette to add a bright flavor.

Lightly season tri-tip steaks with salt and pepper, then roast without oil for pure, lean protein. Steamed brussels sprouts and brown rice balance a meal that fills your belly and fuels your body. Add a ginger, soy, and green onion dressing for an infusion of guilt-free flavor.

Braised pork belly joins cucumber, pickled carrots, cabbage, and daikon radish on a bed of fluffy jasmine rice. On the side, nuoc cham—a traditional Vietnamese dipping sauce—with additional heat from jalapenos.

Roast garnet sweet potatoes until tender and caramelized and serve them with a blend of black beans and quinoa. This hearty vegetarian recipe includes cilantro sauce for drizzling, chunky pico de gallo for bright flavor, and toasted pumpkin seeds for fun crunch.

Cook and serve red quinoa and farro together as a base for mixed vegetable curry. Coat chickpeas, roasted cauliflower, and sweet potatoes in homemade curry sauce with a bit of a kick to it. Top it off with chopped parsley and mint and a side of cooling raita. It's a hearty vegetarian meal that will satisfy.

Indulge in health—this super salad is a rainbow of nutrition doused in dynamic flavor. A combination of sliced carrots, marinated olives, peppery greens, and tart dried cherries provides a splendid variety of textures and flavors. Black lentils, rich in cholesterol-lowering fiber, absorb these robust flavors for a salad that fills you up without filling you out. The addition of crunchy pistachios and a gently spicy harissa dressing will have you craving healthy for every meal.

Quickly sear sushi grade ahi tuna and serve on a bed of little gem bibb lettuce leaves with the classic niçoise accoutrements: roasted fingerling potatoes dressed with fresh herbs, green beans, roasted tomatoes, olives, hard-boiled egg, and a mustard vinaigrette.

A mix of baby salad greens make a flavorful base for silky rich smoked trout, and crisp shaved fennel. Sweet and sour pickled red onions bring bursts of flavor, while steamed fingerling potatoes offer a more mellow element. Add the bright caper dressing as you see fit.

Middle Eastern freekeh (roasted and rubbed wheat) and spicy Asian greens make up the base of this nutritiously multicultural grain bowl. Black lentils with curry, onions, and garlic introduce vivid flavor, along with steamed purple yams and cauliflower roasted in chile garlic sauce for a hint of a kick. Miso dressing and a crunchy pumpkin seed, pine nut, and sunflower garnish add crunch and taste. You (and your body) will love making and eating this! 

Tri-tip steak is marinated then grilled to medium-rare perfection. Slices are set over a salad made with tender little gems lettuces, chunks of ripe tomato, and a crumble of tangy blue cheese. Crispy fried onions gets sprinkled over the top for a bit of crunch.

Italian butter beans! We can't think of a better way to get protein when a steak isn't an option. Marinate creamy butter beans with pesto and lemon and serve over a bed of baby arugula, radicchio, green olives, roasted cremini mushrooms, thinly sliced onions and shaved fennel. Complete the salad with a sherry vinaigrette laced with oregano for a perfect herbaceous punch.

A modern, south-of-the-border twist on the traditional Caesar salad. Serve citrus-marinated shrimp over shredded romaine lettuce with corn, tomatoes, and diced red peppers. Add ciabatta croutons, crumbled cotija cheese, toasted pepitas, and chipotle-Caesar dressing and you're ready to dig into one fantastic salad.

Use piri piri sauce as a marinade for boneless chicken breasts to add a bit of kick. Roast the chicken until tender before serving with a mix of golden frisée and baby spinach leaves, hard-boiled eggs, tomatoes, crispy bacon, and fried garbanzo beans. Drizzle with lemon-garlic-oregano vinaigrette.

Marinate and grill chicken thighs with a spicy tomatillo salsa for a traditional salsa verde flavor. Serve with healthy brown rice, black bean-corn salad, tomatillo salsa, cotija cheese, cilantro, and lime, for a dish that your tongue (and your tummy) will love.

A classic Szechuan-style (read: spicy) noodle bowl with egg noodles, stir-fried seasoned ground pork, a rich ginger-sesame broth, topped with bean sprouts, snow peas, raw carrots and cilantro. Drizzle with the homemade black bean and anise chile oil and ground peanuts.

Known as “bibimbap” in Korean, this generous bowl offers a satisfying variety. Simply spin your fork to mix the sautéed beef, chard, bean sprouts, carrots, shiitake mushrooms, and short grain rice together into a glorious mishmash of sweet and savory. kimchi, a poached egg, and a gochujang sauce come on the side to add one final layer to this diverse dish.

Toss radicchio and arugula with artichoke hearts, cherry tomatoes, chickpeas, mozzarella, pickled red onions, spicy pepperoncini, and soppressata. Simply top with red wine vinegar dressing.

Mix sprouted brown rice with carrots, edamame and green onions with a spicy, ginger sesame dressing. Sprouted short brown rice (a.k.a. "GABA rice") has 750 times the fiber of regular white rice. Serve it with pickled Persian cucumbers and a little butter lettuce for crunch.

Experience the bountiful nutrition of this wholesome vegetarian bowl. Roasted portobello mushrooms provide wonderful texture to a colorful, herbaceous combination of beets, pea shoots, wild rice, steamed kale. Kale pesto enlivens this grain bowl.

No Tuscan meal is complete without the claim to fame of this central-Italian province: olives. Toss tuna with these world-famous delights into a salad of baby greens, dill-marinated white beans, shaved fennel, chopped eggs, and roasted tomatoes. Drizzle with whole grain mustard vinaigrette and bite into a world of Italian fare.

Grill tri tips and serve over tender baby kale. Add creamy lemon dressing inspired by classic Caesar dressing without the anchovies. Finish with rustic multigrain croutons.

This classically delicious salad has all the traditional fare: juicy grilled chicken, tomatoes, hard-boiled eggs, pan-fried bacon, blue cheese, and red onions, tossed together with romaine lettuce and spring greens.

You can almost see Athens from this towering salad. Take the building blocks of Mediterranean cuisine—romaine, olives, feta, chickpeas, and cherry tomatoes—and use them to support a grilled breast of marinated chicken. Splash on bright lemon dressing and delight in a light crunchy dinner.

Crumble cauliflower and roast it with chorizo spices. You might even trick the pork lovers out there, it's so delicious. Serve with brown basmati rice, fajita-style vegetables, cotija cheese and garlic laced black beans. On the side, add zesty pico de gallo and a creamy cilantro yogurt to round the whole thing out!

Chipotle chicken breast crowns a crunchy salad of romaine lettuce, cubed jicama, cotija cheese, black beans, and corn, with a creamy chipotle dressing.

Poach chicken breasts with ginger and chicken broth and serve with jasmine rice, fresh, sliced cucumbers and steamed bok choy for your own take on a classic Singaporean dish. Dip the chicken in sweet soy sauce or drizzle it over your bowl for dynamic, nutritious flavor.

Tri-tip is a popular cut of meat, and for good reason. Not only is the beef full of flavor, but it's extremely lean. Grill and serve yours over mixed greens tossed with crispy garlic chips, roasted potato rounds, fresh chives, and Pecorino-Romano before dressing the salad in garlic vinaigrette. Who says that meat and potatoes are a boring dinner?

Blend lamb and beef together into perfect meatballs spiced with cumin, cinnamon, and mint. Simmer in a yummy sauce made with tomatoes, onions, roasted peppers, basil, and green and black olives. Serve with creamy feta polenta. Add a side of arugula-radicchio salad for a bit of fresh crunch to balance out all that creamy, meaty indulgence.

This is a powerhouse blend of superfoods! Fresh kale and a mix of spring greens tossed with basil, parsley, cilantro, and mint. Top your bowls with a crunchy pumpkin seed, olive, and hemp seed crumble. And add two (two!) dressings: creamy lemon-avocado and pumpkin seed. Use both for a fabulous flavor.

This chickpea cake is inspired by the flavors of a falafel. Pan-sear it so you get the experience of a falafel without the guilt of deep-frying. Serve with a slaw of kale, red cabbage, green olives, feta, mint, and cucumbers, tossed with a harissa dressing. On the side, add an addicting Lebanese garlic sauce.

This traditional Latin stew is a favorite in many Spanish-speaking countries. Our Cuban-leaning version is made by cooking ground beef with black beans, olives, capers, tomatoes, raisins, and a mix of aromatic herbs. Serve it over steamed white rice with fried plantains and salsa on the side.

Healthy eating is all about making the right substitutions. This poke bowl is completely vegan and wonderfully tasty, with chioggia beets standing in for tuna and white quinoa replacing the customary bed of sushi rice. These changes are joined by the healthy and traditional mix of pickled cucumber, daikon sprouts, edamame, carrot, and sliced radishes. Serve a soy sauce-based dressing with green onions, pickled ginger, and red wine vinegar on the side.

Serve up juicy, boneless chicken breasts with crisp mixed greens, thinly shaved fennel, ribbons of rainbow carrots, plump cherry tomatoes, and shaved Monterey Jack cheese.

Marinate chicken breasts in pesto, then grill and serve on a wheat berry and lentil salad with green olives, cherry tomatoes, green beans, and radishes for yummy crunch. Add two dressings: caper vinaigrette and garlicky aioli on top.

Start with a bouncy bed of dark Tuscan kale and Red Russian kale. Add quinoa mixed with tiny black lentils, a scattering of sunflower seeds, and a bunch of roasted carrots, broccoli, and cauliflower. Prepare to chew: it's a bowl positively chock full of fiber.

Udon noodles with a double dose of tropical taste—cubed pineapple and a pineapple pork curry top this dish, along with sprigs of cilantro and fried shallots.

Taste all the flavors of your favorite pita shop—in a salad. Toss lettuce with chickpeas, pickled red onions, kalamata olives, feta, and tomato for a bowl layered with fresh Mediterranean flavors. Toss pita chips over the top for an added crunch and dress your salad with harissa tahini to taste.

All of the Caesar salad you love, none of the gluten. Toss plenty of baby kale, lettuce, and radicchio, with sunflower seeds and crispy cheese for that trademark crouton crunch (without the wheat!). Turn this simple salad into a superstar by sprinkling on the ‘King of Cheeses’, Parmigiano-Reggiano, and add your classic Caesar dressing to taste.

The same fresh flavors found in the classic Vietnamese sandwich bánh mì are at the heart of this fun and flavorful rice bowl. Top brown rice with minced pork, shredded carrots, chopped scallions, pickled daikon radish, and a fried egg for added richness. Garnish your bowls with Thai basil, cilantro, and Sriracha. It's so good, you won't even miss the banh. (Get it? Bun/banh? Yeah, we crack us up, too!)

Kale stands in for lettuce in this twist on a classic Caesar salad, complete with grilled chicken, anchovy Caesar dressing, garlic croutons, and large shavings of Parmigiano-Reggiano.

Braise pork shoulder with ginger, star anise, and soy until remarkably tender. Then shred it and top creamy risotto. Garnish this flavorful combo with a poached egg and sweet green peas. Buon Appetito!!

Brush plump shrimp with a chipotle-lime glaze before grilling and serving with fluffy white quinoa, cherry tomatoes, sliced radishes, shredded carrots, crisp romaine lettuce, and a lime-honey dressing.

Beef "osso buco" is slow-braised with ginger, star anise, and soy, and tops creamy risotto in this dish. Garnished with a poached egg and English peas. This plate is designed to stimulate your palette and bridge the season from winter to spring. Buon Appetito!!