Essentially, all Nine Days food is lunch food. And it gets tricky. What do you have for lunch when your typical salmon bowl is now your dinner? This week forces us to challenge our typical lunch ideas, to try something new. Take a look at creative options below. You might surprise yourself and add it to your lunch rotation year-round.

1. Ratatouille Quinoa Casserole by Kelly Cohen

I made this delicious quinoa last week. I always love veggies, especially these Mediterranean veggies like peppers, zucchini and eggplant. I also added basil and olive oil to the dish for more flavor.

This recipe has a lot of ingredients, but it’s totally worth it! You’ll enjoy multiple flavors all combined together with incredible spices. I am a huge fan of the turmeric/paprika mix, and this recipe uses both. I replaced regular paprika with smoked paprika for a different taste, but you can definitely substitute if you can’t find it.

Nutmeg is also a great addition to this recipe. Its nutty flavor so enhances the chickpeas and the tricolor quinoa.

2. Cheesy Eggplant Boats by Esty Wolbe

An easier hack to the classic eggplant parmesan. These boats are easy to make, cheesy and filled with tons of flavor! Watch more on Easy Does It with Esty.

3. Spinach Shiitake Feta Casserole by Rorie Weisberg

An easy, delicious, and better-for-you spinach and mushroom feta casserole. Recipe includes a dairy-free option.

4. Edamame Salad by Sima Kazarnovsky

The secret to a satisfying homemade lunch is the ability to enjoy the food cold because that’s the way it is supposed to be eaten and not because it’s been six hours since you prepared it. Don’t get me wrong — there’s a special place in my heart for macaroni and congealed cheese. I ate it for 75% of my high school experience. That being said, I totally understand why a salad piled with filling, intentionally cold ingredients might be more successful and appetizing. With no lettuce, this salad has the extra bonus of being dressed in advance to escape the inevitability of opened dressing containers spilling in your bag. You’re welcome.

5. Tuna Niçoise Salad with Caper Gremolata by Adina Schlass

6. Southwestern Pasta Salad by Faigy Murray

I love the added unique ingredients of this dish. Add some sliced grilled salmon and you have a meal in a bowl.

7. Falafel Slider by Sara Goldstein

Take a classic slider up a notch with a generous schmear of spicy mayo for a delicious kick.

8. Salmon with Creamy Alfredo Zoodles by Joodie The Foodie

Note: Omit the sherry vinegar.

9. Veggie Burger Grain Bowl by Sara and Yossi Goldstein

Dr. Praeger’s veggie burgers make serving healthy dinners effortless, and with the variety of flavors available you can plan Meatless Mondays for the whole month. A grain bowl is a great way to get a filling and nutritious dinner on the table. In this recipe, I went for a California-style bowl to go with the burger, complete with pico de gallo and alfalfa sprouts. My grain of choice is quinoa, but feel free to substitute it for anything you’d like – for example, brown rice.

10. Spaghetti Squash Wraps by Rorie Weisberg

I love my veggies, but let’s face it: everybody craves that feeling of sinking your teeth into a wrap or sandwich. This past Pesach I created a way to combine the best of both worlds — the lightness of spaghetti squash with the feel of a wrap. This recipe has become one of my favorites and is now a staple in my Full ‘N Free kitchen. The ingredients are simple, and if the steps invoved seem tedious, it is worth the effort! Wraps can be frozen and rewarmed for later use, or stored in the fridge for up to four days.

11. Thai Peanut Spaghetti Squash Stir Fry by Molly Hagler

This is a healthy, filling, delicious side dish.

12. Hearty Minestrone Soup by Estee Kafra

Making a hearty vegetable soup is easy and rewarding. The wine is for those who really travel in style, but it can easily be left out. If you don’t have dried herbs, use fresh herbs and chop them up and add them to the soup at the end, along with the pasta. You can add some shredded cheese for a healthy dinner-in-a-bowl option.

13. Baked Fish ‘n’ Chips by Faigy Grossman

I was inspired to create an easy version of this dish from memories of a childhood supper favorite. Baking the fish at the same time as the chips and using the marinade as a dressing had me shaving many minutes from the usual fried-fish dinner I prepare.

14. Falafel Pizza with Feta and Herbs by Faith Kramer

This pizza is like an inside-out falafel sandwich, with the chickpea batter made into a baked crust and served with traditional falafel sources. Try it for a main course or appetizer. Be sure to give yourself enough time since the dry chickpeas soak for at least 12 hours and don’t overload the pizza with too much sauce. Much of the work can be done in advance.

15. Pizza Pita by Sussy Krausz

Pitas are great travelers as the bread encloses its filling safely and neatly. They can be warmed or toasted, split open, and stuffed with many different fillings and vegetables for a complete meal. These pizza-flavored pitas are delicious even when cold.

The vegetable and cheese mixture can be prepared well in advance. If you double the recipe, the ready pizza pitas can be frozen and rewarmed for a quick breakfast or lunch!

For the Adults: Load these up with more veggies!