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Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

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.


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.

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