Peas-of-Cake Lunch for Monday

When the ingredients are fresh, making lunches is an art project: an experience full of color, fun, and creativity.

I had no recipe to start crafting this lunch, just a star lineup of great produce. This workday meal features blue podded peas, garlic, and cilantro from Wild Willow Farm; a sourdough loaf from the Prager Brothers; dried hibiscus flowers from Coronado Spices & Teacommunity garden kale; and farmers market cherimoya, tomatoes, and carrots.

Here’s how it all came together:

For the smoothie, I blended frozen pulp from one half of a large cherimoya, a hearty handful of red Russian kale, 2 tablespoons of cooked amaranth, and about a cup of water.

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Cherimoya

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In the food processor: red Russian kale, 2 tbs of cooked amaranth, and frozen cherimoya.

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The ingredients all blended together without water.

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With just a touch of water, this mason jar will be full and ready to be tucked in the fridge.

For a light lunch, I created a tidy smorgasbord of goat cheese, great bread, and fresh veggies.

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A beautiful Wild Willow Farm blue podded pea.

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Chopped up and tossed together, this trio of garlic, shelled peas (plus a few of the most tender pods), and cilantro makes a sweet little pairing with goat cheese.

The goat cheese is topped with coriander, cayenne, black pepper, sea salt, and poppy seeds, one of my favorite spice combinations.

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This bread is just heavenly.

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This partitioned container is keeping the goat cheese, the pea-cilantro-garlic salad, an heirloom tomato, and rainbow carrot sticks safe until lunch tomorrow.

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The cinnamon and dried hibiscus pair so wonderfully together. I got the idea from http://www.thekitchn.com.

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Now, this is a lunch! In the upper right corner is an upcycled glass juice container with dried hibiscus flowers and a quarter of a cinnamon stick. I filled the container with water and stuck it in the fridge for a homemade cold-brew tea.

Idea credit for cold-brew, hibiscus and cinnamon tea comes from this post by The Kitchn.

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