LUNCH! Week 10: Arugula + Steak + Rosemary

August 07, 2020

Let’s do LUNCH!. With chapters built around three main ingredients, the LUNCH! cookbook demonstrates how to make 10 weeks of exciting lunches (50 recipes in all) with fresh ingredients and healthy variety.

Monday Rosemary Steak Bowl with Roasted Artichokes
Tuesday Caprese Salad with Rosemary Steak and Broccoli Rabe
Wednesday Farro Bowl with Soppressata and Broccoli Rabe Pesto
Thursday Panzanella Salad with Burrata and Plums
Friday Farro and Quinoa Porridge with Roasted Plums

The al fresco Italian lunch vibe of this week’s recipes will have you dreaming of sunny, warm-weather outdoor lunches (and if you can, you should make those dreams a reality by taking your lunch outside). A fragrant Rosemary-Rubbed Steak is the centerpiece protein, complemented by a vibrant green Broccoli Rabe Pesto and creamy fresh mozzarella. After eating broccoli rabe throughout this week, it will become your go-to dark leafy green. It has all the same incredible nutritional value as other greens, as well as a distinctive, delightfully bitter flavor that comes alive when the rabe is cooked with olive oil and garlic. Before roasting your artichoke hearts, make sure to dry them really well to ensure maximum crispiness. The shopping list gives you the option of burrata or fresh mozzarella; if you haven’t dipped into the burrata pool, trust me, this is the time. It’s like regular mozzarella on the outside and incredibly creamy and rich on the inside; when burrata is torn into big pieces and dusted with some flaky sea salt it’s the most glorious addition to any dish.

Grocery List


2 cups farro
¼ cup quinoa
Extra virgin olive oil
Grapeseed oil
½ teaspoon aged balsamic vinegar
2 tablespoons pure maple syrup
½ cup pine nuts
1 tablespoon chia seeds
1 (14-ounce) can artichoke hearts
½ teaspoon cinnamon
1/8 teaspoon cardamom
Red chili flakes
½ cup chicken stock (ideally homemade) or water
1 ciabatta roll
½ cup (about 12) of your favorite olives, pitted
Flaky sea salt


4 garlic cloves
1 (1-inch) piece fresh ginger
1 bunch rosemary
1 bunch basil
1 bunch broccoli rabe
1 (5-ounce) container arugula or 2 bunches
3 heirloom tomatoes
1 Persian cucumber
1 plum


¼ cup full-fat Greek yogurt
1 tablespoon butter
1 (8-ounce) ball burrata or fresh mozzarella
1 small block Parmigiano-Reggiano
1½ cups unsweetened almond milk


1 (1-pound) New York strip steak
10 to 15 thin slices soppressata (or similar dry cured salami)