A weeknight salad so flipping delicious, it's fit for a dinner party.

Sometimes, with lunch, you have to meet in the middle. And sometimes this means cucumber sandwiches. 

We're not going to let you get sick of summer.

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

There's something about August that calls for simple meals, lots of fruit-laden dessert, and...making a mess with your CSA's extra tomatoes? Here's what we've been up to this week, from babies to gingerbread beach babes.

Cucumbers evade heavy brines and thick cream dressings, and find a brighter future.

Coolingly light green limes and cucumbers are made all that much brighter with verdant sparks of dill, cilantro and fennel.

We've got a bevvy of Walker-and-Addie standbys in today's lunch snapshot: ham and cucumber sandwiches, a big favorite, paired this time with farmer's cheese and a chimichurri sauce that you'll be seeing on FOOD52 sooner or later. And dessert? Anne Dimock's Genius rhubarb pie, a perfect end to a summery lunch.

Today's lunchboxes reveal a Middle Eastern influence for Walker's and Addie's lunches. There's stuck-pot rice (it's simple: basmati, yogurt, curry powder, and lime juice), a celery and Israeli cucumber salad (remember, Walker loves cucumbers!), and Fage yogurt with honey.

What are you having for lunch?