60 Farmer’s Lunches That’ll Really Fill You Up

Deb's Mushroom & Barley Soup

Nothing is more comforting than coming home to this rich soup! I prepare the ingredients the night before and start the slow cooker on my way out the door in the morning. —Debra Kamerman, New York, New York

Beef Stroganoff Sandwiches

For an American take on classic Russian comfort food, we turn beef Stroganoff into a sandwich. It comes together fast, and our family devours it. —Alison Garcia, Beatrice, Nebraska

Open-Faced Turkey Sandwich

It doesn't get much cozier than these delightful suppertime sandwiches. They're an easy way to use up leftover turkey, and I love the way the thick toast soaks up the creamy sauce. —Carol Hull, Hermiston, Oregon

Bernie's Pork Chop Sandwiches

My aunt worked in Butte, Montana, and whenever we visited we had pork chop sandwiches. This recipe is a take on that old favorite. —Jeanette Kotecki, Billings, Montana

Farmers Market Orzo Salad

Orzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina

Ground Beef Taco Salad

In spring we look for something light and refreshing on the menu after the heavier comfort food of winter; this salad is a great solution. —Muriel Bertrand, Shoreview, Minnesota

Loaded Avocado BLT

My husband invented this twist on a bacon, lettuce and tomato sandwich. I like to make it with extra slices of bacon; if you want, you can leave the Gorgonzola cheese out of the avocado spread. —Lori Grant, Kingsport, Tennessee

Bratwurst Soup

I came up with this recipe one day when I had some leftover bratwurst. It has been a favorite of my husband's ever since and is requested whenever the guys are hanging out. —Anna Miller, Churdan, Iowa

Church Supper Spaghetti

Because this recipe feeds so many, I often take it to church dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm. —Verlyn Wilson, Wilkinson, Indiana

Bacon-Potato Corn Chowder

I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. —Katie Lillo, Big Lake, Minnesota

Pork Burgers

We live on a working hog farm and love this savory, tasty burger. Everyone will love these burgers—even if your pork comes from the grocery store, not the farm! —Dawnita Phillips, Drexel, Missouri.

Skillet Mac & Cheese

This creamy mac ’n’ cheese is so simple it’s almost too easy! —Ann Bowers, Rockport, Texas

Crunchy Almond Turkey Casserole

A special cousin shared the recipe for this comforting casserole. The almonds and water chestnuts give it a nice crunch. —Jill Black, Troy, Ontario

Quick and Easy Stromboli

Sandwich fixings get rolled into this dinner favorite, thanks to refrigerated pizza dough. Use any combo of cheese, deli meat and veggies that you like or whatever you have on hand. —Catherine Cassidy, Milwaukee, Wisconsin

Best-Ever Fried Chicken

Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. —Lola Clifton, Vinton, Virginia

Classic Egg Salad

Egg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. —Annemarie Pietila, Farmington Hills, Michigan

Zucchini & Sausage Stovetop Casserole

Gather zucchini from your garden or farmers market and start cooking. My family goes wild for this wholesome casserole. You can grate the zucchini if you'd like. —LeAnn Gray, Taylorsville, Utah

Shredded Beef au Jus

My mom found this recipe in a farm journal soon after she and my dad got married. The tender beef has been a family favorite for years, and my dad often requests it. —Danielle Brandt, Ruthton, Minnesota

Farmer's Market Corn Salad

I love fresh corn on the cob, especially grilled, so I am always looking for innovative ways to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. —Haras Cindie, Jupiter, Florida

Turkey and Wild Rice Soup

My dear friend Shirley shared this recipe with me several years ago. Every time I think of her, I make the soup. I sometimes add a cup of cheddar cheese at the end and melt it in for an extra measure of comfort. —Carol Brault, Woodville, Wisconsin

Meaty Sloppy Joe Pockets

It’s easy to turn sloppy joes into hearty hot pocket snacks. I make the filling ahead and use refrigerated biscuits. I time them so they’re done baking just before kickoff. —Shelly Flye, Albion, Maine

Chicken Taco Pockets

We love these taco-flavored sandwiches made with crescent dough. They make a quick, easy lunch or supper with a bowl of soup or a crisp salad. I also like to cut them into smaller servings for parties. —Donna Gribbins, Shelbyville, Kentucky

Beef and Lentil Chili

Lentils were one of the crops on my dad's farm when we were growing up, and they're the best-kept secret in this delicious chili recipe. This dish is great for a large family meal and also freezes well. Everyone who asks for this recipe is amazed at how simple it is. —Cindy Agee, Lewiston, Idaho

Farmhouse Barbecue Muffins

Cheddar cheese, fluffy biscuits and BBQ sauce combine to make these hearty muffins. Try them with ground turkey or other shredded cheeses to vary the flavor. —Karen Kenney, Harvard, Illinois

Copycat Chicken Salad

Inspired by Chick-fil-A chicken salad, this recipe is incredibly easy to make, and your family will love it. The sweet pickle relish gives it that signature taste. I like to use a thick crusty oat bread. —Julie Peterson, Crofton, Maryland

Farm-Style BBQ Ribs

Inspiration struck when I saw a recipe similar to this one in a newspaper. My version was an instant hit with my husband and our friends. It got even better when I discovered how easy it is to make in the slow cooker. —Bette Jo Welton, Eugene, OR

Bacon & Cheese Sandwiches

This bacon sandwich with Dijon mustard and two kinds of cheese is the perfect combo of creamy-melty filling and crispy, buttery bread. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Brie Mushroom Soup

Simmer up the earthy flavor of fresh mushrooms and the richness of Brie cheese in one delicious, creamy soup. I serve big bowlfuls to warm up everyone on chilly days.—Maria Emmerich, River Falls, Wisconsin

Bacon & Swiss Chicken Sandwiches

I created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. —Marilyn Moberg, Papillion, Nebraska

Chicken Cordon Bleu Stromboli

If chicken cordon bleu and stromboli had a baby, this would be it. Serve with jarred Alfredo sauce, homemade Alfredo sauce or classic Mornay sauce on the side if desired. —Cyndy Gerken, Naples, Florida

Spicy Shredded Beef Sandwiches

If you like your shredded beef with a little kick, then this recipe is for you. For an even zestier version of this recipe, add another jar of jalapenos or use hot peppers instead of the pepperocinis. —Kristen Langmeier, Faribault, Minnesota

Sourdough Turkey Melts

When days feel rushed, these sandwiches with turkey and green chiles are one of my favorite standbys. They stack up in about 10 minutes, honestly. —Leah Carter, San Pedro, California

Summer Chicken Macaroni Salad

For sunny, lazy days, I make a loaded macaroni salad that’s like three salads in one. The mix of fresh veggies, sweet peaches and crunchy pistachios is a surprisingly delicious combo. —Nancy Heishman, Las Vegas, Nevada

Split Pea Soup with Bacon & Crab

Many split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step farther-add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. —Stephen Exel, Des Moines, Illinois

Steak and Fries Salad

This is a very popular dish at restaurants in central Pennsylvania. Prepared sweet-and-sour dressing is good on this salad, too. —Nancy Collins, Clearfield, Pennsylvania

Sausage Bread Sandwiches

I make these sandwiches in my spare time and freeze them so they’re ready when needed, such as for tailgating parties when we attend Kansas State football games. —Donna Roberts, Manhattan, Kansas

Southwest Barley & Lentil Soup

My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. —Kristen Heigl, Staten Island, New York

Mushroom & Onion Grilled Cheese Sandwiches

We took grilled cheese up a notch with baby portobello mushrooms, bacon and cheddar. For weeknight comfort food, it’s good to the last crumb. Readers of my blog, theseasonedmom.com, love these! —Blair Lonergan, Rochelle, Virginia

Garden Vegetable Beef Soup

This soup is my go-to healthy lunch option. It's a great way to eat my vegetables, and it's so comforting during the cold winter months. —Dawn Donald, Herron, Michigan

Grilled Southwestern Steak Salad

Pasta salad loaded with steak, peppers and onions makes both my boyfriend and me happy. Plus, it’s versatile! We serve it hot, room temperature or cold. —Yvonne Starlin, Westmoreland, Tennessee

Chicken & Caramelized Onion Grilled Cheese

My grilled cheese sandwich combines chicken with sweet caramelized onions, red peppers, Swiss cheese and sourdough bread. It’s oh-my goodness. —Kadija Bridgewater, Boca Raton, Florida

Spicy Veggie & Lentil Soup

I enjoy this recipe because it’s meatless, inexpensive and simply delicious! You can substitute any vegetables you like—it’s all a matter of preference. Serve warm pita bread on the side. —Geraldine Hennessey, Glendale, New York

Farmhouse Pork and Apple Pie

I've always loved pork and apples together, and this recipe combines them nicely to create a comforting main dish. It calls for a bit of preparation, but my family and I agree the wonderful flavor is well worth the effort. —Suzanne Strocsher, Bothell, Washington

Layered Picnic Loaves

This big sandwich, inspired by one I tried at a New York deli, is a favorite with our football-watching crowd. Made ahead, it's easily carted to any gathering. Kids and adults alike say it's super. —Marion Lowery, Medford, Oregon

Ham and Brie Melts

Melty cheese, ham and apricot preserves offer a special change of pace from the classic grilled cheese. These quick, crispy sandwiches remind me of baked brie. —Bonnie Bahler, Ellington, Connecticut

Beef Barley Soup with Roasted Vegetables

The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. —Gayla Scott, West Jefferson, North Carolina

Gouda Turkey Club

With this recipe, two can enjoy the taste of something new and elegant in minutes. All you need to add is the ambiance for a bistro meal at home. —Karen Harris, Littleton, Colorado

Turkey Sloppy Joes for a Crowd

I found this recipe in my mother's recipe box. Sometimes I serve it over vegetables such as corn or green beans, but it's equally delicious on a bun. —Julie Clemes, Adrian Michigan

Chicken & Brussels Sprouts Salad

My mom made the best salads, and that's where my love for them started. I’ve turned her side salads into awesome meals with protein, veggies, nuts and cranberries. —Lindsay Tanner, Cathedral City, California

Bean & Beef Slow-Cooked Chili

This chili may be already chock-full, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese. —Mallory Lynch, Madison, Wisconsin

Tomato Steak Sandwiches

My husband and I came up with these open-faced sandwiches when we didn't have much in the refrigerator. They've been a favorite ever since, particularly when we need a quick dinner. You can easily double the recipe when company drops by. —Tessa Edwards, Provo, Utah

BLT Chicken Salad

Featuring all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salads. —Cindy Moore, Mooresville, North Carolina

The Ultimate Chicken Noodle Soup

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado

Beer-Braised Pulled Ham

To jazz up ham, I slow-cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. —Ann Sheehy, Lawrence, Massachusetts

Hearty Sausage Soup

My family loves a big bowl of soup like this one brimming with sausage and veggies. We have it with hot rolls on Christmas Day. —Barbara Tilghman, Bel Air, Maryland