14 Lunch Recipes to Make While You Work From Home

Rule number one at the home office: Don't forget to eat.

Ellen Fort

Take it from someone who worked from home almost exclusively for years: Lunch is the most important meal of the day.

It breaks up your schedule and forces you to take a break from your home office, dining room table, or couch (do not work from the couch, it’s terrible for your back), and take a few moments for yourself. These 14 recipes are quick to make, flavorful and worth closing your laptop for at least half an hour.

Leftovers are also your friend here. Get creative with that leftover pulled pork, baked beans, rotisserie chicken, or pasta. When making dinner, cook enough for lunch leftovers for days afterwards. Whatever you do, make sure to drink water, get up to stretch at least once per hour, and open the blinds to let in natural light.

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Simple, Classic Grilled Cheese

A grilled cheese sandwich is always the right choice. Use crusty bread, good cheese, and don’t skimp on the butter for toasting it in the pan. Add in extras like sliced apples, bacon, avocado, chutney, or sliced ham for extra heartiness.

2 /14 Photo: Iain Bagwell

Shrimp and Bacon Quesadillas

Up your quesadilla game with plump shrimp and smoky bacon. Keeping a container of cooked bacon on hand makes this an even easier lunch option.

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Classic Egg Salad Sandwiches

Egg salad is one of my very favorite things. Classic is always lovely on toasted bread or eaten with crackers, but I like to add in crunchy things, too. Celery or pickles give egg salad a sturdy texture and more flavor, too.

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Veggie Chili

Start this pot of hearty chili first thing in the morning, and by lunchtime you’ll be ready to roll. Chopped dark chocolate and chilis in adobo give it an extra rich flavor.

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Spanish Potato Omelet

Spanish Tortilla is excellent when it’s freshly made, but it’s even better as leftovers. Eat a wedge at room temperature with a dollop of aioli, or tuck it into roll for an on-the-go meal.

6 /14 Photo: Jennifer Martine; Styling: Karen Shinto

Greek Tuna Salad

Tuna salad gets an upgrade with Mediterranean flavors. Salty feta and Kalamata olives mingle with marinated artichoke hearts, making it perfect to stuff into a pita, or add to a bed of crunchy greens.

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Egg, Lemon, and Rice Soup (Avgolemono Soupa)

Avgolemono is one of the world’s simplest and most rewarding soups. Use pantry staples (chicken stock, rice, eggs, lemon) to create a silky, tangy, comforting dish that’s best eaten right away.

8 /14 Photo: Iain Bagwell

Black Bean Soup with Avocado, Orange, and Cucumber

Tap into your stash of canned beans for this one, then add fresh flavors with orange, avocado, and cucumber.

9 /14 Image and Recipe published with permission by Chronicle Books

Cold Takeout-Style Noodles

If you’re out of Chinese takeout, this cold noodle dish is worth recreating in its stead. Soy sauce, peanut butter, ginger, and scallions are all part of the magic.

10 /14 Photo: Annabelle Breakey; Styling: Randy Mon

Asparagus Fried Rice

Leftover rice finds its purpose when thrown together in a hot skillet with eggs and veggies.

11 /14 Photo: Aubrie Pick; Styling: Fanny Pan

Rotisserie Chicken Salad

Use up leftover rotisserie chicken in this chicken salad, then plop it on toast from your favorite loaf.

12 /14 Photo: Thomas J. Story; Styling: Dan Becker

Garlicky White Bean Dip

The blender is your friend, particularly when it’s whipping up this creamy bean dip. Smear it on pita, dip crunchy vegetables into it, or just eat it with a spoon.

13 /14 James Carrier

Turkey Chutney Sandwich

Plain old turkey sandwiches become craveable with the addition of smoked gouda, sliced pear, and mango chutney.

14 /14 Photo: Iain Bagwell; Styling: Karen Shinto

Red Quinoa Bowl with Swiss Chard and Poached Egg

When in doubt, put an egg on it. A bowl of quinoa and greens is the perfect place to plop a runny poached egg.