Quick, Wonderful Lunch

I learned about avocado toast only recently. It's become a favorite lunch: slice of toast or English muffin (Glutino gluten-free in my case), topped with a mashed half an avocado, drizzled with a little olive oil and sprinkled with salt and pepper. Some, like Pat Gerhard at Third Street Stuff, add a sprinkle of cayenne to make things more interesting.

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For a recent lunch I used leftover celery barigoule—essentially celery stewed in olive oil with some aromatics—to top the second half of the muffin. Celery barigoule makes a wonderful winter dish, served warm or at room temperature, and in its long (unattended) slow cooking, makes our house smell like French heaven.

These are delicious, vegan, heart-healthy foods. Lovely for Mondays.

Rona RobertsComment