A Taste of Spring – Lunchbox Lucy

I’m feeling a little leafy today, since it’s the first day of Spring (or so the calendar says). I hope Texas will be nice and actually give us spring weather — minus the allergies. Aside from that, let’s enjoy the chirping birds, cool breeze, and refreshing spring dishes.

Easy Philly Steak Salad
Food Network


  • 2 tablespoons unsalted butter or canola oil
  • 1 cup fresh or frozen sliced red and green bell peppers
  • 12 ounces any leftover cooked steak, shredded
  • 1/4 teaspoon garlic powder
  • Salt and pepper
  • 1 cup shredded mozzarella cheese (may use any cheese you like)
  • 10 ounces salad mix (salad in a bag or shredded iceberg or romaine)
Crab & Avocado Salad


Fine Cooking
  • 3 tablespoon mayonnaise
  • 2 tablespoon buttermilk
  • 1/2 teaspoon grated lemon zest
  • 2 teaspoon fresh lemon juice; more for sprinkling
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground black or white pepper
  • 8 oz crab-meat, preferably lump, picked over to remove bits of shell
  • 1/2 cup finely chopped celery from the inner ribs and leaves
  • 3 tablespoon chopped fresh chives (1/2-inch pieces)
  • 1 ripe avocado, peeled, pitted, and cut into 3/4-inch pieces
  • 1 head Boston or Bibb lettuce, washed (for lining the plates)

Kale Leaf Soup
Rachael Ray


  • 2 tablespoon extra virgin olive oil (EVOO)
  • 1 bunch kale, rinsed and chopped
  • 1 medium onion, chopped
  • 1 can cannellini beans
  • 1 box chicken broth
  • 1 cup uncooked ditalini-shaped pasta
  • Grated Romano cheese
  • Black pepper

Soups and salads are uplifting, quick and easy to make. You can make soup and salads with chicken, tuna, beef, pork, beans, fruits, spring onions…the choices are endless! To save even more time, toss the ingredients together the night before and have it ready in the fridge for tomorrow’s lunch.