Quick Springtime Lunch

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My local farmers market is really starting to pick up. Mindful of the excessive amount of kale still in my fridge, I limited myself to radishes, scallions, turnips, carrots and thyme. (More on those last three later.) Having hit the gym on the way home, I wanted a quick but virtuous lunch.

I started with half of a whole wheat flatbread. I am a big fan of these because they keep in the refrigerator pretty much forever and can be dolled up an infinite number of ways. I heated up my cast iron skillet and toasted the bread on both sides before applying a layer of ricotta cheese, which is a great source of quick protein that also keeps in the fridge. I added a layer of thinly sliced radishes. In a moment of inspiration, I decided to use the already-hot skillet to grill strips of scallion in a teaspoon or so of olive oil. Freshly ground pepper, fleur de sel and a light drizzle of truffle oil topped my springtime tartine.

It was fresh but lush, and it screamed out for a crisp white wine. Lo and behold, there was an open bottle of Gruner Veltliner on the top shelf of the refrigerator. OK, maybe lunch wasn’t all that virtuous.

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