Given this cold I’ve been fighting, and the fact that the days are chilly, the nights dark and windy, and snow days are still a very real possibility (the top photo is a testament to this fact), we’ve been largely leaning towards warm, hearty, fat and protein-rich meals come lunchtime. During the coldest time of year, our bodies crave robust foods to help us store energy and build strength, especially when we’re feeling lousy, like I have.
Since the egg output from our flock seems unlikely to stop any time soon (nor has it stopped all winter long!), egg dishes make regular cameos on our lunch plates. Glenn has been experimenting with soft-boiled eggs, and he served them one recent morning alongside smoked salmon trim pieces nestled in with cream cheese on sprouted rye bread, grilled in the panini press I gave him over the holidays (quite possibly the best gift I’ve ever given someone else!).
We’ve also been enjoying our eggs scrambled, with a generous dose of Herbs de Provence, often served over N.C.-grown sweet potato hash. Topped off with some salsa verde from Roots, this dish was just what I needed when my cold was coming down the hardest.
I’d also like to take a minute to sing the praises of the “Ploughman’s Lunch. ” A great way to use up opened jars of pickles and chutneys lingering in your fridge, shelf-stable proteins like canned sardines and hard salumi, and rich, creamy cheeses, this is one of my favorite ways of eating. A bit of this, a dollop of that, a crunch of the other. Every flavor and texture longing is satisfied, all in one hearty meal.
Winter lunches! What’s on your plates, friends?