Eat In. Easy egg salad.

Homemade egg salad makes for a great simple lunch or snack. I made a batch using six eggs last Friday, and it turned out really well, with Hellmann's mayonnaise, French's classic yellow mustard (I considered buying Dijon but decided to just go with what I had), and a handful of green olives.

After hard-boiling the eggs, I cooled them in a big bowl of cold water, then peeled and chopped them, tossing a few yolks away in the process. I also included some chopped pimento-stuffed green olives from the supermarket's olive bar.

In a large bowl, I put a good few tablespoons of mayonnaise, and a generous squirt of mustard, then mixed in the chopped eggs and olives, stirred it all up, and it came together really well.

Served on toast, with juicy tomato slices on top, and plenty of salt and pepper, it made a great late lunch, with a mug of PG Tips tea. And there was plenty leftover for Saturday.

-- Leslie Anne Wiggins

Photo credit: the BEAT

Eat In. Fresh fruit salad with yogurt and coconut.

Whenever I'm trying to be healthy, yogurt and fruit are my first thoughts. Earlier this week, I got a small container of strawberries, blueberries, and mango at Whole Foods. I figured I'd split this between three mornings for breakfast, with yogurt.

I used Stonyfield Farm organic low fat french vanilla, but any favorite yogurt would work here. To make things a bit more delicious and interesting (and admittedly less healthy), I topped it off with some sweetened shredded coconut I had in the cupboard. This was a move inspired by the Fresh Fruit Salad at Malibu's John's Garden--one of my all-time favorite lunch spots. They also use chopped roasted almonds, which I may include tomorrow.

This is a great quick and easy breakfast, or a good sandwich alternative for lunch on a summery day--like the ones we've been having this week.

-- Leslie Anne Wiggins

Photo credit: the BEAT

Eat In. Couscous salad.

This messy-looking medley is a delicious mix of cold couscous with chopped mixed veggies. I discovered this dish when a friend was coming over one day for lunch. He was bringing the couscous, I had a variety of veggies. Now this is a staple in my kitchen for lunches.

Couscous has some amazing properties, high in protein, fiber, and some iron, so I try to add it to my diet as much as possible.

Some vegetables that go well in this dish are chopped tomatoes, green onions, red bell pepper, and avocado and cucumber make this very refreshing and light.

The avocado makes this dish a bit more satisfying, and it's an easy dish to make as a single serving. Just pour out a bit of couscous into a bowl (I think small grain not Israeli couscous works best for this dish) and add hot water. Then when it cools a bit add chopped vegetables. It's a very easy dish to make.

Season as you would any salad with any of the following: lemon juice, balsamic vinegar, olive oil, salt, and pepper.

-- Lauren Williams