#garden lunch

[huariqueje]

Summer Lunch Table - Mike Hall ,  2023

British, b.  1960 -

Acrylic on panel , 36 x 30 cm.

[orticasimpatica]

Ortica Simpatica, Easter lunch table!🥚🐣🐥

{it’s almost ready! 🍽️}

[huariqueje]

Lunch in the Garden  -   Marc Dalessio

American , b. 1972  -

Oil on canvas ,25 x 35 cm.

[onespring-day]

[goblingarden]

fresh bread, avocado, arugula, red onion, tomato, fennel, salt, lemon

[lindaeckhardt]

New Post has been published on Everybody Eats News

New Post has been published on http://everybodyeatsnews.com/2016/04/spring-radish-sandwiches-butter-sea-salt/

Spring Radish Sandwiches with Butter and Sea Salt

Spring on a Sandwich: Radishes, Sea Salt and Good butter. Yum!

Quick Soup and Salad Lunch right out of the garden

The French, always resourceful, found ways to stave off hunger during the revolution that threatened to kill them all.

One of their go-to secrets were radishes.  Why?  Radishes are ready to eat three weeks from the time you plant them.  Yes.

Probably the quickest garden vegetable that you can enjoy.  Now that the sunshine is beaming on my recently plowed garden, radishes will be the first things I plant.

I may not be threatened with hunger like folks in a war-torn country, but the promise of just-picked radishes with their glorious green tops is one promise of springtime that I simply can’t refuse.

The tops – never to be ignored – make a great basis for a clear spring soup too.  Just whack off those tops and brown them in the bottom of a soup pot along with onions and garlic – other great nutrient dense vegetables.  Add some soup stock and within 10 minutes you’ll have a lovely hot accompaniment to those sandwiches.

Standards, in France at least, are always high.  To make these gorgeous open faced sandwiches, I’ve taken a shine to that new Sara Lee Farm bread called Artisan.

Thick slices of rich, eggy bread, toasted, then slathered with the best butter I can find, — I love Kerry gold – and I’m ready to make that instant sandwich.

Thin slices of radish nestled in that butter – yes put that butter on with a trowel – then topped with flaky sea salt, some arugula, and a smattering of finely minced fresh herbs: chives, tarragon, rosemary.

And, if you’ve sworn off of bread,  just serve the radishes with butter and salt.  Yum.

Now that’s a lunch to love.

Spring Radish Sandwiches with Butter and Sea Salt

Makes 2 sandwiches

2 slices Sara Lee Artisan breadsara lee bread artesano-fact-sheet

Generous slathering of Kerrygold butter

4 radishes, thinly sliced

Sea salt and freshly ground black pepper to taste

Large pinch of arugula

Teaspoon minced fresh garden herbs: mint, chives, tarragon, rosemary

Toast the bread slices.  While that’s working slice radishes and mince the herbs.

To make a sandwich, lay a slice of toasted bread on a small plate. Slather it with butter, then top with radish slices, arugula and herbs.  Season to taste with sea salt and freshly milled black pepper.  Yum.

To make an almost instant soup,  Start with a Knorr soup stock then place sauteed radish tops along with onion and garlic in and heat it up. Hit it with the stick blender to marry the flavors.   Provided you sauteed the veggies in more of that great Kerrygold butter,  this will be plain and simple  heaven!

[slice-of-being]

garden lunch

[eva-tal]

Raw Luxury