Lighten Up, Lunch!
First stop: the classic Philly Cheesesteak.
It’s meaty, gooey, and delightfully messy—but eating it shouldn’t make you tip the scale in the wrong direction. Keep the Philly in check by using equal parts portobello mushrooms and steak.
Some people assume the Reuben was created by the owner of Reuben’s Restaurant, a celebrity hot spot in New York City where the sandwich was popular. But the truth is that it was invented by Reuben Kulakofsky in Omaha, Nebraska, as a late-night snack for poker-playing friends.
Chimichurri Fish Tacos
Grilled Vegetable Caprese with Pesto
The original Caprese salad consists of mozzarella, tomato, and basil, but our take adds grilled vegetables and homemade pesto for a hearty twist.
Pork Tenderloin Sandwich
Tomato Soup and Grilled Cheese
Just like Mom used to make, only better. Because the soup doesn’t come out of a can, you can control the sodium. Keep the sandwich old-school with American cheese.
Kentucky Hot Brown
Cobb Salad with Green Goddess Dressing
The fresh herbs in the Green Goddess dressing add another dimension of flavor to this classic lunch salad.
The key to a perfect lobster roll is to do as little as possible to the lobster meat itself. Have your grocer or fishmonger steam the lobsters for you—most will do it free of charge.