Sometimes I make elaborate lunches. And some days, I just want to keep it simple. Today’s lunch took only a few minutes to make, and those minutes were spent chopping up strawberries and veggies. The strawberries are paired with some whole milk plain yogurt (almost rich enough to be Greek style) and honey. The carrots and cucumbers have a little creamy feta dressing on the side. That funky looking thing in the upper left corner is a non-traditional Irish soda bread biscuit. I used a Food 52 recipe that I modified by substituting whole wheat flour and oat brain for the all purpose flour. The biscuits are a sweet and buttery take on Irish soda bread—not exactly traditional, but quite yummy. They were great with the full on corned beef boiled dinner that I made for St. Paddy’s Day.