Growing up, Easter was strictly baskets filled with candy (preferably black jelly beans and malted milk eggs) and an Easter egg hunt. Followed by a delectable ham dinner and a then egg salad lunches for a week.
Shockingly, most of your co-workers don’t love it when you bring egg salad to work.. Something about the smell. Hmmm, not sure. So let’s be kind to our co-workers and bring in a different kind of Easter leftover on Monday.
We opt for this filling lunch bowl using Easter leftovers. White mashed beans, shredded ham, our simple sautéed greens and the most perfect carrot and leek sauté (which also doubles as a damn good Easter side dish!).
What I love about this dish is it takes 4 individual dishes and combines them one fantastic spring lunch! Mix and match, make it yours!
How to Make the Perfect Lunch Bowl from Your Easter Leftovers
First off, shred and reserve your leftover ham, about 16-20 oz for four bowls. I make this leek and carrot dish as the Easter side in a double batch. Easy to make but the caramelizing takes time but not effort. I always give my leeks a double soak to ensure all the dirt and sand is removed.
To make quick work of the mashed white beans we use canned beans. Any organic canned white bean will due. The addition of lemon zest is going to brighten up this dish. I think of lemons as the flavor that bridges winter to spring.
The simple sautéed greens are the go to for just about every bow.l Are you sick of hearing me talk about how this is my favorite recipe and I make them almost every day? Use spring greens like kale or arugula for a perfect compliment to your leeks and carrots.
Ham and Mashed White Bean Lunch Bowl
- 16-20 oz shredded ham
- 1 recipe mashed white beans
- 1 recipe caramelized leeks and carrots
- 1 recipe simple greens
- 4 tbsp chopped parsley or chives
Mashed White Beans
- 2 cans organic white beans, drained and rinsed great northern or cannellini
- 1 clove garlic, minced
- 1/2 cup stock, chicken or veggie
- 1/2 tsp lemon zest
- 1 glug extra-virgin olive oil
Caramelized Leeks and Carrots
- 2 leeks, thinly sliced and well cleaned
- 2 tbsp ghee
- 1 1/2 cups carrots, finely diced
- 1/2 cup filtered water
- Layer first 4 ingredients in a bowl and top with chopped parsley or chives
Mashed White Beans
- Combine first 4 ingredients in a small sauce pan, heat on medium for 5 to 10 minutes until beans are softened.
- Use a fork or potato masher to mash beans, adding EVOO to finish. Season with salt and pepper.
Carmelized Leeks and Carrots
- Combine ghee and leeks in a large saute pan set over medium heat, cook 8 to 10 minutes until softened.
- Reduce heat to low, add carrots and water. Cook 30 minutes until caramelized.