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Winter Lunches

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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?

8 Responses to Winter Lunches

  • Shanda says:

    Glad to see I’m not the only one who loves sardines!

  • Blythe says:

    Do you know where to get local sweet potatoes to use as seed? We live in northeast TN, and I can’t find any. I would love to grow some this year. Thanks. I love your blog.

  • jen says:

    I am eating eggs every day lately, though not eggs fresh from my backyard (sadly!). Love them scrambled up with some mushrooms, bell pepper, spinach or kale, asparagus, zucchini and then served with a piece of hearty bread (my friend bakes some with millet, flax seed, pumpkin seeds, etc). So so good that I haven’t tired of it yet. :)

  • Molly says:

    Ready for spring, I’m eating a lot of salads. Greens with cheese, nuts, pickled beets, and dressing.

  • erin says:

    Oh! Ploughman’s lunches are my favourite! They remind me of the breakfasts that I used to eat at my German grandmother’s house.

  • Kaitlin Jenkins says:

    Oh your photos are to die for! I’m also a bit under the weather, and tend to turn to chicken soup and chilis to keep me warm. My hubby and I love doing the ‘ploughmans lunch’ thing too, so low key and delicious

  • Melanie J. says:

    Those eggs look wonderful, would love to know the magic timing on them.

  • EcoGrrl says:

    eggs, cheese…i’m on a 3 week egg-free, dairy-free, gluten-free regimen to cleanse my system and this looks like crack to me! haha :)