A handful of healthy, easy, go-to lunches are something everyone needs in their back pocket. Whether you’re trying to make a positive shift into healthy eating on a more regular basis or quite settled in a healthy eating pattern, they are a must – especially as the weather turns warmer and I’m pretty sure we’d all rather be outside enjoying it rather than over the stove for hours! I’m a huge fan of avocado toast for this very purpose – easy, yet full of healthy fats and vegetables to sustain and nourish your healthy self!
For those of you who read the blog, I’ve been in the midst of sharing with you a series of fermented food recipes, however, local ramps just showed up at my local CO-OP. And if there’s anything that is going to divert me from my previous plan, it’s going to be local produce.
A fellow food blogger I adore (Killing Thyme) once mentioned that her husband gets the sweats when she’s in the produce department. Our husbands have that in common! Just like her, the chances of losing me in a shoe department are totally slim (unless of course I’m lost searching for the bathroom). The chances of losing me for the good portion of an hour at a grocery store with an incredible amount of local fresh produce? 99.5%.
I suppose my love affair with produce started to take hold when fresh, whole food became my means to heal years back. Nowadays, I choose where I shop around town based on which places offers the best variety of local produce when in season. Local produce means more nutrients for my family and me (plants lose nutrients the longer they are out of the ground) and less fossil fuels burned to get the food there. Win win. So, when my eyes locked in on the first local produce appearance at my CO-OP, there was never a question. The ramps nearly flew into my basket.
Now onto this tasty lunch/snack!
Ramps are also called wild leeks. Their flavor is somewhere in between a traditional leek and a scallion – milder than a leek and with a stronger garlicky flavor than a scallion. What sets them apart in my book is their very tender and delicate leaves. Beautiful! Since they are only in season for a few weeks in the spring every year, feel free to substitute with a handful or two of baby spinach and a few scallions.
The radishes in this recipe are sliced thin and lightly sauteed along with the ramps which removes their peppery flavor quite a bit. If you prefer that flavor and desire a some crunch, leave some (or all!) of them raw.
As always, I hope you enjoy and cheers!
- Ramps – Ramps are only in season for a few weeks every spring. This is a great article on how to preserve them if you’d like to stock up at the grocery store or are lucky enough to grow your own.
- Toast/Bread – I try to limit my grain consumption quite a bit (I feel better personally), but I do keep a good loaf on hand for myself. I love DeLand Bakery’s Millet Zucchini bread as it is free of any questionable ingredients. It doesn’t contain wheat as an ingredient, but is produced on the same manufacturing lines, so this product is not OK for those with celiac disease. Also pictured above is Ezekial bread which my husband eats (he does fine on gluten). It’s an excellent option for a minimally processed bread if those in your house can eat gluten.
- 4 slices gluten-free bread
- 2 tablespoons ghee or butter (coconut oil for dairy-free)
- 6 ramps, finely chopped, about 1 cup *
- 6 radishes, sliced thin
- 1 avocado, pit and skin removed, sliced thin lengthwise
- pinch or two of salt and pepper
- dash of lemon juice (if you have it on hand)
- broccoli sprouts or other micro-greens for garnish (optional)
- Toast bread of choice.
- Warm a medium pan on low-medium heat.
- Add butter. Once melted, add ramps and radishes and sprinkle with a pinch of salt and pepper. Lightly saute for 1-2 minutes, or until ramps are just wilted.
- Remove vegetables from heat and, if you have a lemon on hand, sprinkle a teaspoon of juice on them.
- Top bread with avocado slices, then ramps and radishes and finally with some microgreens for a colorful garnish if desired.