Galette

An Ode to Springtime Produce

May  7, 2015

Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration. 

This week I bought my first bunch of ramps, which means it's ramps all day, every day. For Walker and Addison's lunches, I sautéed the ramps over high heat to brown them a bit and just barely cook them through. Meanwhile, I blanched asparagus and cooked wheat berries in salted water until soft. To complete the salad, I folded together the wheat berries, sliced asparagus, chopped ramps, and chopped toasted cashews with a dressing made from sherry vinegar, lemon juice, Dijon mustard, and olive oil. On top of the salad, I added a few slices of leftover roasted chicken. And for dessert, I whipped up a rhubarb quasi-galette—filling a pie pan with dough and this filling, then simply folding in the edges (a speedy cheat, by the way).

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What's in your lunch today? See some of the twins' past lunches.

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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6 Comments

Diane May 9, 2015
Would love the recipe too. Sounds great
 
Author Comment
Amanda H. May 11, 2015
I really did just wing it but will try to turn it into a recipe sometime soon!
 
nancy E. May 9, 2015
That salad looks wonderful. I know you "just threw it together" but, is there a recipe for us?
 
Author Comment
Amanda H. May 11, 2015
Please see my response above -- and thanks so much for your interest!
 
Veronica F. May 8, 2015
Quasi-galette -- what a brilliant idea! Can't wait to try it out.
 
Author Comment
Amanda H. May 11, 2015
Thanks -- hope you like it!