All About "american" and "lunches"

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Summer Vegetable Crêpes

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Crêpes aren’t just for dessert—they make a quick and savory weeknight dinner. Here they’re filled with ricotta cheese, green beans, zucchini and corn and topped with a chive-cream sauce.

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Crispy Phyllo Spinach Tartlets

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Frilly layers of phyllo dough surround the festive spinach and sun-dried tomato filling in a dressed-up version of Greek spanakopita. Serve these as a main dish for supper and you’re sure to please vegetarians and omnivores...

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EatingWell Crispy Taco Shells

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Surprisingly easy and far better-tasting than store-bought taco shells.

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Southwestern Corn & Black Bean Salad

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Here's a great make-ahead dinner--and leftovers are welcome for lunch the next day. If you make it ahead, don't add the salt and pepper until just before serving.

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Roasted Chicken Salad with Garlic Toasts

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Rotisserie chickens have become all the rage in our local supermarkets—and why not? They can be the base of a quick, almost-homemade dinner in no time.

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The EatingWell Cobb Salad

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Originally developed at a Hollywood restaurant, this classic salad has endured endless interpretation. Our version is fairly true to the original, although we've left the blue cheese optional.

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Turkey Fingers with Maple-Mustard Sauce

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Popular with both children and adults, this crispy, low-fat version of a perennial favorite will disappear faster than you expect. For a fruity alternative, substitute apricot jam for the maple syrup in the sauce.

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Watermelon Gazpacho

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The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.

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Turkey-Sweet Potato Hash

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Hash is a flexible and easy way to transform leftover cooked meat into a distinctively different dish. This version brings together traditional holiday flavors in a satisfying new dish.

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