Recipe Matchmaker, Part 2: Beans

If you’re more of a bowl gal, Ali’s spinach and feta lentil bowl is ideal for packing up in a bento-style box and tossing together when you’re ready to eat. Pro tip: Keep a nice ceramic bowl at your desk. It really makes the experience of eating on the clock a little more bearable.

“I’m a college student, and I’d love a breakfast/lunch recipe that’s easy to meal-prep, practical to eat on the go, and packs enough protein to keep me full throughout my morning lectures.” — Rebeca

While the above recipes for Lauren certainly apply here, I’m going to throw you another chickpea-Greek yogurt situation: Hetty Lui McKinnon’s tzatziki chickpea salad. In a pita pocket? Portable and delicious.

But for breakfast, I’m thinking Naz Deravian’s cottage cheese egg bites. You probably don’t need me to tell you that cottage cheese, like disco, flared jeans and other darlings of the ’70s, has staged quite the prolonged comeback. It’s a great source of protein, and, when whizzed in a blender, is nearly undetectable.

Your CSA box runneth over

I ended up with a preponderance of onions from my local CSA box (probably 12 pounds?), and I’ve already pickled some, and made my vegetarian version of French onion soup. What might I do with the remaining (still huge) pile? We don’t eat eggs, but do eat some dairy occasionally.” — Kelly

“Preponderance of Onions” would make an incredible jam band name. Why not stuff a few, à la Kay’s stuffed onions, with saffron-tinged rice, pistachios, golden raisins and dried tart cherries? They are showy, great for entertaining.

Yossy Arefi’s vegan onion dip is a bit more casual. And when there’s an abundance of any hearty vegetable, fritters should be on the menu. I’d love a platter of Palak Patel’s crispy and spicy onion bhajiya, adapted by Christina Morales, with some cilantro-date chutney for dipping.

“My CSA delivered pounds (pounds!) of collards, cabbage and purple sprouting broccoli. Cooking for one, so freezer friendly would be a bonus.” — Cara

I’d toss the collards and sprouting broccoli into Kay’s spring minestrone or Alison Roman’s spicy white bean stew, which each calls for greens and broccoli or broccoli rabe. Or enjoy the broccoli raw and fresh in Eric Kim’s crunchy apple and broccoli salad.