Suzanne Barr

It’s time to ditch the sad desk snack for a proper power-up meal.

Made with ingredients that get tastier with time.

Big, creamy beans marinated in fresh herbs, garlic and lemon juice are a simple go-to for your weekly meal plan. Make this recipe in larger batches at the start of the week to ensure you don’t run out—the flavour improves over time. —Suzanne Barr

Inspired by Afro-Caribbean flavours, this recipe pairs perfectly cooked rice with a medley of vegetables, fruit and toasted cashews and coconut. The zesty vinaigrette brings everything together superbly, leaving you to daydream about a white sandy beach in the Caribbean in the middle of lunch. —Suzanne Barr

Chili-spiced toasted bread, fresh cucumbers and plump tomatoes make this complex, flavourful salad perfect for lunch gatherings. It’s more than a bread salad; it also has a tart, sweet kick thanks to the pomegranate seeds. —Suzanne Barr

The best thing about this power lunch is that it’s a quick and easy recipe that’s packed with flavour and has a crunchy texture. The miso bagna càuda is creamy and can be enjoyed cold or at room temperature. Add your favourite protein to make this a balanced meal. —Suzanne Barr

This holiday, we’re celebrating by sharing the load of making the feast. Everyone brings their best dish—and everyone digs in.

Enjoy the bounty of this winter salad, featuring end-of-season pears and crisp fennel and topped with a warm vinaigrette.

Chef and writer Suzanne Barr marries Caribbean flavours with her personal history for a vibrant, vegetarian fall feast that focuses on provisions: starchy and nutritious root vegetables and fruits.