Recipes

The amount of veg in this recipe is just a guide. Roast as many of your favourite vegetables as you like on Sunday, and you'll have the base for a week’s worth of sandwiches. Topped with pesto and creamy mozzarella, they make for a hearty and refreshing filling that has been on heavy rotation at my home lately.—Diala Canelo

If you haven’t tried kimchi paired with scrambled eggs, you’re in for a treat. The creaminess of the soft scramble goes so well with the spiciness and umami flavour of the kimchi. With this sandwich, you get texture and vibrancy in every single bite—and a filling, protein-packed lunch to boot.—Diala Canel

I love a good open-faced sandwich for lunch or dinner, and this mushroom tartine is by far one of my favourites. It’s simple to make, but the flavour of all the mushrooms together is so complex and rich. Adding the creamy ricotta makes it a great appetizer as well—double or triple the recipe and cut into finger-food portions.—Diala Canelo

While pastina is traditionally a soup for children, there’s no rule that says it can’t be made for adults. Blending aromatics into the broth gives it a bit of heft; harissa adds a deeply flavourful punch. For a quick home lunch, the broth can be made in advance; simply heat it up when you’re ready to cook the pasta. For an office lunch, pack the fresh spinach separately and stir it into the soup just before popping it in the microwave.—Chantal Braganza

We know what you’re thinking: Poaching an egg? For a weekday lunch?! We promise this soup is quick and worth cracking a few eggs for if you have access to a stove during the workweek. Açorda, a traditional Portuguese dish that turns stale bread into a variety of soups, epitomizes the spirit of thrifty cooking. Bom proveito!—Chantal Braganza