Meal Type: Lunch

Red Beans & Rice Lettuce Wraps

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PrintRed Beans & Rice Lettuce Wraps These plant-based lettuce wraps use all of our favorite Field Day pantry staples, making this meal easy and affordable!  IngredientsFor the rice1 cup Field Day white rice, rinsed until water runs clear1 Tablespoon onion flakes½ Tablespoon garlic flakes½ cube Edward & Sons Not-Beef BouillonFor the Red Beans & Rice … Continued

Grilled Peach & Halloumi Salad

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PrintGrilled Peach & Halloumi Salad Grilled halloumi cheese gives this salad a melty, salty creaminess, balanced with sweet peaches, herbs, and greens for a peppery freshness.  Ingredients4 peaches, cut in quarters and pits removed*5-6 oz. halloumi cheese, cut lengthwise into ½-inch slices1 Tablespoon olive oil, for brushing the fruit and cheese½ teaspoon kosher salt, divided4-6 … Continued

Greek Chickpea Salad

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PrintGreek Chickpea Salad This plant-based salad combines chickpeas with veggies, herbs, and a yogurt sauce for a nutritious meal that’s full of protein. Here’s to delicious lunches that power you through the day! Ingredients½ cup Greek yogurt1 garlic clove, grated3 Tablespoons olive oil1 Tablespoon honey2 Tablespoons dill, chopped2 Tablespoons fresh mint leaves, plus more for garnish, choppedJuice of 1 lemon1 … Continued

Grilled Apple Gouda Sandwich

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PrintGrilled Apple Gouda SandwichYield 2 sandwiches This elevated grilled cheese sandwich takes full advantage of the crisp texture and tangy-sweet flavor of Minnesota apples. Paired with a smoky gouda and a tangy fig spread, it’s the perfect fall comfort food for laid-back gatherings or family dinners. Ingredients4 slices Baker’s Field Good’wich or Seeded bread, sliced … Continued

Lentil Dal topped with Roasted Vegetables

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PrintLentil Dal topped with Roasted Vegetables Nothing beats a hot bowl of soup on a chilly night! In addition to packing a generous serving of veggies, the lentils in this dish will give your body all the protein it needs to feel full and energized. IngredientsFor the roasted vegetables:4 carrots, peeled and cut into 3- … Continued

Garlic Scape Pesto

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PrintGarlic Scape PestoAuthor Stephanie Hansen Garlic scapes are the tall, green, edible stalks of hardneck garlic plants that are only available for a short time in the early summer. But they’re worth seeking out because they make a wonderful addition to pastas, salads, and more. Make a batch or two of this pesto sauce and … Continued

Garden-fresh, Rustic Galette

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PrintGarden-fresh, Rustic Galette Cherry tomatoes are the heroes of this delightful galette, made with an easy, gluten-free puff pastry crust, herbs, and local goat cheese, then topped with an infused salt. What a way to savor the season’s bounty! Ingredients1 sheet Schar gluten-free puff pastry4 oz. goat cheese12 oz. colorful cherry tomatoes, some halved, some … Continued

Shakshuka Naan Breakfast Sandwiches

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PrintShakshuka Naan Breakfast SandwichYield 4 sandwiches Shakshuka is a popular North African dish made from tomatoes, red pepper, and garlic stewed in aromatic spices and topped with eggs. Serve it over toasted naan bread for a breakfast sandwich you’ll want to make again and again. Ingredients4 naan breads, toasted4 eggs, fried½ Tablespoon olive oil1 small … Continued

Spring Brunch Salad

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PrintSpring Brunch Salad A fresh salad can be a delightful addition to any breakfast or brunch meal. This lively salad is bursting with spring flavors and bright colors. Ingredients1 bunch asparagus, tender parts, chopped into 1-inch pieces2 teaspoons kosher salt½ cup frozen peas, thawed½ English cucumber, cut in half-inch chunks2 radishes, thinly sliced½ cup crumbled … Continued