Photo: Paul Sirisalee
Photo: Paul Sirisalee
Danielle Walker, author of Against All Grain, reimagines the Hasselback potato—a buttery baked spud sliced accordion-style—using the ingredients of a tomato salad.
Photo: Paul Sirisalee
Melon and prosciutto are the ideal balance of sweet and salty, and Walker tosses in mozzarella for a bit of silky richness.
Photo: Paul Sirisalee
Sabrina Ghayour, author of Sirocco, loves the contrast of crunchy pepitas and tangy feta with honey-sweet melon.
Photo: Paul Sirisalee
The juniper scent of the gin adds depth and brings out the tomatoes' flavor, says chef Bryan Calvert.
Photo: Paul Sirisalee
Fruit, cheese and balsamic go together any way you stack 'em, says Walker.
Photo: Paul Sirisalee
Shirataki have a very mild flavor, so J. Kenji López-Alt, author of The Food Lab, tosses them in a creamy, Southeast Asian-inspired sauce that packs a fiery punch.
Photo: Paul Sirisalee
This kale pesto bulgur salad from Naturally Ella blogger Erin Alderson doesn't require any cooking. Just soak the grains overnight, mix and it's ready to eat!
Photo: Paul Sirisalee
A classic Italian panzanellaâ€â€Âtomato and ciabatta tossed with olive oil and vinegarâ€â€Âis a summer staple. To mix things up a little, try new combinations of breads and dressings, starting with this refreshing Lebanese version from Jessamyn Waldman Rodriguez of the bakery Hot Bread Kitchen. Try her Tex-Mex, Indian and Mediterranean
variations, too.
Photo: Paul Sirisalee
Inspired by classic peanut butter and jelly, Tyler Kord's sandwich combines cucumber salad and peanut butter for a refreshing lunch.
Photo: Paul Sirisalee
Tyler Kord's salami on marble rye sandwich is so good on a hot day.
Photo: Paul Sirisalee
This vegetarian Brie sandwich is perfect when you want a quick, no-cook meal, but fried French onions and carrot-ginger dressing are just enough to make it special.
Photo: Paul Sirisalee
Tyler Kord's sandwich puts a spin on a classic French dish using chicken, ham, Swiss cheese and broccoli.
Photo: Paul Sirisalee
Turkey plus a jammy sauce? Tyler Kord's smoked turkey sandwich recipe is too good to save for Thanksgiving.
From the July 2016 issue of O, The Oprah Magazine
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