Now I love to cook but low on funds and food, I headed to the Green Market to be inspired by the ramps, rhubarb, spring lettuces and herbs sold by the vendors. With some rustic tomato and basil bread, fresh farm eggs, green onion and a whole bunch of different baby lettuces in hand, I headed home. Craving something simple yet satisfying, I slow poached the egg then topped it on a slice of bread which rested on lettuces tossed with a simple vinaigrette of olive oil, vinegar and shallots (Tip: soak the shallots in the vinegar for a few minutes to really enhance the flavor.) Topping it off with a few cherry tomatoes left in the fridge, it was delish. It was perfect for brunch, like breakfast bruschetta. And the whole thing took me maybe 7 minutes.
Take that McDonalds.
The other green market inspiration came from my final purchase-rhubarb. Having never cooked with it, I opted to make a strawberry and rhubarb crumb using spelt instead of white flour. It was delicious. Spelt was easy to work with and is the ancient cousin to wheat flour. Pick some up, I think you'll enjoy.