In our latest cookbook—Lunch!—author Olivia Mack McCool shares more than 100 recipes that can be mixed-and-matched to create dozens of delicious lunch bowls. To give you a taste of her genius tips, we've rounded up a few of the book's pinch-hitters: the recipes we return to, time and time again, for their flavor-boosting superpowers.
Lime Vinaigrette
Makes 1/2 cup
- ¼ cup grapeseed oil
- 2 tablespoons fish sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons brown sugar or coconut palm sugar
- Zest and juice of 1 lime ½ jalapeño, thinly sliced (more if you want a spicy vinaigrette)
Combine all the ingredients in a jar and secure with the lid. Shake vigorously until the sugar has dissolved. Store in the refrigerator until ready to use.
Seed Sprinkle
Makes 1 cup
- ½ cup pepitas
- ¼ cup rolled oats
- 2 tablespoons ground flax seeds
- 2 teaspoons chia seeds
- 1 tablespoon grapeseed oil
- 1 tablespoon pure maple syrup
- ½ teaspoon soy sauce
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne
Heat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. In a medium bowl, combine the pepitas, oats, ground flax seeds, and chia seeds. Add the oil, maple syrup, soy sauce, salt, and cayenne (if using). Stir everything together and place the mixture on the prepared baking sheet in one even layer. Bake for 25 to 35 minutes, stirring once or twice, until everything is toasted and dry. Store in an airtight container.
Crispy Chickpeas
Makes 1 serving
- 1 cup chickpeas, dried well
- 1 tablespoon grapeseed oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon cumin seeds, ground
Heat the oven to 350°F. In a medium bowl, toss all the ingredients together and stir to combine. Place the chickpeas on a rimmed baking sheet in an even layer and transfer to the oven. Bake for 50 minutes to 1 hour, shaking the pan halfway through, until the chickpeas have crisped and are golden. Transfer the chickpeas to a container and store at room temperature, with the lid slightly ajar to let any moisture escape.
Soy Sauce Jammy Eggs
Makes 4 eggs
- 1 cup hot water
- ¼ cup soy sauce
- 1 teaspoon sugar
- 4 eggs, at room temperature
In a jar or container large enough to fit 4 eggs, combine the water, soy sauce, and sugar. Stir until the sugar has dissolved and set the jar aside. Bring a small saucepan of water to a boil. Using a spoon, carefully add the eggs. Reduce the heat to a gentle boil and cook for 6½ minutes. Remove the eggs from the pan and run them under cold water to stop the cooking. When the eggs are cool, peel them and place in the jar with the soy sauce mixture. If there is not enough liquid to cover the eggs, either transfer them to a smaller container or add a little more water and soy sauce. Let the eggs marinate for at least 1 hour before eating. The flavor will intensify as the eggs sit in their soy sauce bath.
Spicy Green Slaw
Makes 3 cups
- 1 garlic clove, grated
- Zest and juice of 1 lime
- 1 jalapeño, minced (seeds removed for milder heat)
- ¼ cup avocado oil
- 2 tablespoons full-fat Greek yogurt
- 1 tablespoon mayonnaise
- Kosher salt
- 4 cups shredded cabbage
- 3 scallions, minced
- 1 handful cilantro, chopped
Mix garlic, lime juice and zest, jalapeno, avocado oil, yogurt, mayonnaise and 1/2 teaspoon kosher salt to make a Creamy Jalapeno Dressing. In a large bowl, combine cabbage, scallions, cilantro and 2 tbsp of the dressing, then season with salt to taste. Store in an airtight container in the refrigerator.
