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 & Tea; community 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.
For a light lunch, I created a tidy smorgasbord of goat cheese, great bread, and fresh veggies.
The goat cheese is topped with coriander, cayenne, black pepper, sea salt, and poppy seeds, one of my favorite spice combinations.
Idea credit for cold-brew, hibiscus and cinnamon tea comes from this post by The Kitchn.