What are the key elements of a great lunch salad? How can you elevate a sandwich from ordinary to extraordinary? What simple kitchen tool is a game-changer when it comes to making crave-able meals? How do you make delicious lunches at home?

This week’s episode was inspired by a lunch that Kari experienced at Sonya’s house several years ago. Sonya and her husband Jonathan created a beautiful midday meal, and Kari was struck by how effortlessly it came together. Kari’s approach to lunch fits into the “grab an apple and peanut butter” category, so sitting down to enjoy a lovely lunch felt different (in a good way). Kari asks Sonya to get specific about her approach to lunch, and this conversation explores classic lunch fare while offering a few new approaches that you might have never considered before. Sonya shares so many great tips and recipes, including her secret to the popular tuna salad she made at her restaurant, Beetroot Market & Deli.

What inspires you at lunch? Drop us a line and let us know!

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Links to recipes from this week’s show:

Our favorite Benriner mandolin

Carrots really do taste sweeter when they’re grated, via Food52

Sonya’s tuna salad recipe

Quick pickled red onions, via Dana Velden for TheKitchn, and how to quick pickle any vegetable

Turkish sumac onions, by Whisk Affair

Molly Yeh’s yogurt ranch

Annie’s Goddess dressing for salad sandwiches

Maria’s Italian Kitchen in Los Angeles

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